What Nobody Tells You About The F&B Industry | OpenHaus S10E5 with Bjorn Shen

If you’ve ever thought a chef’s journey was all passion and perfect dishes, Bjorn Shen’s story will change the way you see the kitchen.In today’s episode, we sit down with the founder of Artichoke and Small's to explore the real, unfiltered path that shaped him, from the harsh, old-school kitchen culture he entered at 22 to the playful, chaotic creativity he’s known for today.Bjorn opens up about the early days of cooking when hazing was considered “normal,” and how that environment formed the foundation of his work ethic long before the industry changed. He also shares why he chose cooking in the first place, how that choice evolved, and how his influences shaped the way he approaches restaurants, hospitality, and people.From challenging stiff dining conventions by sitting with customers like friends, to building restaurants that reflect his personality rather than trends, Bjorn’s story is not the romanticised chef narrative many expect. It’s honest, messy, funny, painful, and deeply human.In this candid conversation, you’ll learn: 🟪 What early kitchen life was really like 20 years ago 🟪 How he developed his own style of hospitality after rejecting the old norms 🟪 Why his concepts often began as simple ideas but evolved into something bigger 🟪 The mistakes he made building restaurants, and the lessons that still follow him 🟪 His honest take on customer behaviour, staff emotions, and the reality of F&B workThis isn’t the usual glamorous chef story we hear. It’s a story about growing up in the kitchen, adapting with the times, rethinking hospitality, and staying honest about the brutal, funny, and meaningful moments that shaped him.