PODCAST · arts
Chef Life Radio
by Adam M Lamb | Hospitality Industry
You love the work. You’re starting to hate what it’s doing to you. Chef Life Radio is for sous chefs, kitchen managers, executive chefs and anyone else running a crew in the hospitality industry who got promoted for their cooking and never got taught how to lead people. Chef Adam Lamb hosts solo episodes and true stories from kitchens about the parts of the job nobody trains you for: holding your crew accountable without turning into the chef you swore you’d never be, getting stuck between ownership and your staff, coming home with something left after a 70-hour week, and working out what career fulfillment looks like once the dream version of the job has worn off. No hustle talk and no corporate leadership speak. Put it on while you break down the line or drive home, and if you’re after work-life balance that holds up through a Saturday double, start here. Once a month Adam also runs the Culinary Leadership Lab, a free live working session for chefs who want to lead without losing the
Episodes
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CLR 249 | Chef Darin Leonardson - Livin' Two Lives
Chef Darin Leonardson spent years as a cook by night and a father by day. Kitchen Confidential after service, then home to a newborn, telling his kids to do the opposite of what he was doing. This conversation is for any chef who's gotten good at being one person at work and another at home, and…
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248 | Chef Dean Harrison: Leave Your Ego on the Shore
Chef Dean Harrison has spent 14 of his 22 years as a chef cooking on superyachts — from a 100-footer that rode out a cyclone in the South Pacific to a 280-footer spending $50,000 a week on provisions. This episode is for anyone who's ever wondered what's actually on the other side of the "yacht...
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247 | Gentle Pressure: How Chef Duane Keller Rebuilt a Kitchen Without Breaking His People
"I like that it's hard. I just don't think it needs to be harsh." Chef Duane Keller spent a year turning around the kitchen at Bellmead Country Club in Thomson, Georgia — cutting cost of goods in half and nearly doubling sales — while running on a leadership philosophy he calls gentle pressure....
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245 | Chef Keiona Jackson on the True Cost Resilience or Persistence
Chef Keiona Jackson became the first African-American and first female executive chef in Oxford, Mississippi; then walked away from six figures and a kitchen she loved when her body finally said what her mouth wouldn't. This episode is for anyone who's ever been praised for their grit and never...
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244 | The Weight You're Carrying
The Weight You're Carrying — When the Exhaustion Isn't About the Work There's a kind of tired that sleep doesn't touch. You take the day off, sleep well, run a clean service — and still drive home feeling heavy. This episode is for the chef who keeps waiting for that weight to lift with one more...
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243 | Hold the Line — When Love Means Saying Something
Most kitchen cultures don't break in blow-ups. They erode in the things leaders chose not to name. This episode is for the chef who knows something is off in the room, has known for weeks, and keeps hoping it will fix itself. "Love without boundaries becomes martyrdom. Standards without heart...
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242 | Chef Life Radio LIVE - Gettin' Schooled
Chef Life Radio leaves the studio and enters the classroom at AB Tech In Ashveille NC for a conversation with culinary students about leadership, burnout, boundaries, and success. The discussion focuses less on technique and more on how culinary school shapes identity, discipline, and the way...
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241 | Chef You're Not Burned Out; You're Just Misaligned
Most burnout isn't caused by workload—it's caused by misalignment. That uncomfortable truth emerged from a live Leadership Lab session where chefs gathered to confront the weight they'd been carrying that wasn't actually theirs to hold. Register for The Leadership Lab "Naming the problem...
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240 | Holiday Hell 2026
Why Survival Mode Kills Leadership Before It Kills You The holiday season doesn't create problems in your kitchen, it reveals them. When the heat is highest and the pressure builds, what surfaces isn't just about staffing shortages or vendor issues. It's about the stories we tell ourselves about...
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239 | Chef Live Radio LIVE: Why Chef Mental Health Matters More Than Perfect Plates
The culinary industry is more than just creating beautiful dishes; it's a world where passion meets vulnerability, where creativity collides with chaos, and where the very people who nourish others often struggle to nourish themselves. What happens when we finally start having the conversations...
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238 | Chef Franck Desplechin: Lessons from the Long Game
The Real Measure of Culinary Leadership: When Cooks Choose You Over Money In a world obsessed with celebrity chefs and flashy culinary theatrics, Chef Franck Desplechin represents something far more valuable: the quiet mastery of sustained excellence. From Michelin-starred kitchens in France to...
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95: Master Culinary Success Now: Top Time-Saving Tips
The No Hesitations Restaurant Leadership Podcast with Christin Marvin Imagine having the power to reclaim your time in the chaotic world of professional kitchens. That's exactly what Chef Adam Lamb offers in this illuminating conversation about his new book, "The Successful Chef: Time Strategies...
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236 | Christin Marvin: Intentional Growth Strategies for Thriving Restaurant Groups
As chefs and restaurateurs, we often dream of expanding our culinary empires. To learn all the secrets of the framework to unlock successful scalability for your business visit https://www.IRFbook.com But the journey from a single successful restaurant to a thriving multi-unit operation is…
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235 | Kimberly Flear: Redefining Hospitality Mental Health
In this episode of Chef Life Radio, I sit down with Kimberly Flear, founder of Last Call Coaching, to discuss mental health challenges in the hospitality industry and the importance of creating a recovery-friendly workplace. Kimberly shares her personal journey and the initiatives she champions,...
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The Leadership Bootcamp: Module 4 | Your Energy is Your Leadership
A very special sneak peak behind the curtains of The Successful Chef™ Leadership Bootcamp, Cohort #1. This what we're here for! Check out when the next cohort begins at Chef Life Coaching. Lesson Topic: Energetic Presence & Real-Time Regulation Lesson Plan: Segment 1 – What Energy Really Means...
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234 | Nio DiPietrantonio: From Burnout to Bliss - A Chefs Journey to Purpose and Balance
In the high-pressure world of culinary arts, finding balance and purpose can be a challenge. As chefs, we often sacrifice our well-being for the sake of our craft. But what if there was a way to maintain our passion while prioritizing our mental and physical health? Subscribe to In this episode…
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233 | How to Find Work Life Harmony by Throwing Out Work Life Balance
As chefs, we often find ourselves caught in a never-ending tug-of-war between our professional passion and personal life. The elusive concept of "work-life balance" can leave us feeling guilty, inadequate, and constantly juggling. But what if there's a better way? Grab "My Midday Reset" and...
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230 | El Efecto Dominó de las Actitudes del Chef en la Cultura de Cocina
¿Alguna vez has notado cómo tu estado de ánimo puede cambiar instantáneamente el ambiente en tu cocina? "Tu vibra crea tu tribu." – Adam Lamb Como chef y líder, tu energía tiene un impacto profundo en el rendimiento de tu equipo, la moral del grupo y la cultura general de tu espacio culinario. En...
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232 | Adam Lamb on The CULINARY MECHANIC podcast with Chef Simon Zatyrka
Ever wondered what makes a great chef different from a good one? In this soul-stirring conversation, host Simon Zatyrka sits down with culinary leader Adam Lamb to uncover the human side of professional kitchens. From dishwashing beginnings to leadership wisdom, they dive into the beautiful chaos...
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231 | Chef Simon Zatyrka: Intention and Purpose, The Secret Ingredients of Successful Chefs
"Just keep going, man. You learn more from failure than you do from success." - Chef Simon Zatyrka In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity. As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer...
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230 | The Ripple Effect of Chef Attitudes on Kitchen Culture
Have you ever noticed how your mood can instantly shift the atmosphere in your kitchen? "Your vibe creates your tribe." - Adam Lamb As a chef and leader, your energy has a profound impact on your team's performance, morale, and the overall culture of your culinary workspace. In this episode of…
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229 | Melissa Blatt: Empowering Culinary Careers with Flexible Healthcare Options
Are you feeling trapped in your current job because of health insurance concerns? Check out the Indipop Solution Exclusively for Listeners of Chef Life Radio, by clicking here. You're not alone. Many culinary professionals find themselves stuck in positions they've outgrown, solely due to the…
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Bonus | Seasoning Success with Empathy: A Recipe for Resilient Kitchen Leadership
In the fast-paced world of professional kitchens, leadership often boils down to barking orders and meeting metrics. "Leadership isn't about being the loudest voice in the kitchen or demanding respect. It's about earning it through authenticity, guidance, and leading by example." - Adam Lamb But...
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228 | Creando una Cultura de Cocina Próspera: El Arte del Liderazgo Culinario
¿Estás atrapado en la rutina diaria de gestionar tu cocina, apagando incendios constantemente y preguntándote si realmente estás marcando la diferencia? Es hora de cambiar de enfoque y abrazar el poder del liderazgo. "Las cocinas funcionan con sistemas, pero prosperan con liderazgo." - Adam Lamb…
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228 | Crafting a Thriving Kitchen Culture: The Art of Culinary Leadership
Are you caught in the daily grind of managing your kitchen, constantly putting out fires and wondering if you're truly making an impact? It's time to shift gears and embrace the power of leadership. "Kitchens run on systems, but thrive on leadership." - Adam Lamb From Manager to Leader:...
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227 | Los Peligros de la Comparación en la Industria Culinaria
Como chefs, a menudo nos encontramos atrapados en un ciclo implacable de comparación. "El único chef con el que deberías competir es con el que eras ayer." - Adam Lamb Ya sea al desplazarnos por las redes sociales, observar los logros de nuestros colegas o sentir la presión de superar a los…
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227 | The Dangers of Comparison in the Culinary Industry
As chefs, we often find ourselves caught in a relentless cycle of comparison. Whether it's scrolling through social media, eyeing our peers' accolades, or feeling the pressure to outperform, this habit can silently erode our confidence, stifle our creativity, and rob us of joy in our craft. "The...
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226 | Chef Life Radio Trailer
🔥 Welcome to Chef Life Radio! 🔥 Are you feeling burned out, overwhelmed, or like your kitchen has become more about surviving than thriving? You're not alone—Chef Life Radio is here to change that. Hosted by Chef Adam Lamb, this podcast is your go-to resource for leadership, mindset, and…
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225 | The Successful Chef Mindset: Adaptability
`Cultivating a successful chef mindset isn't just about what happens in the kitchen. It's about embracing a mindset of growth, resilience, and positivity that will elevate every aspect of your culinary journey. - Adam M Lamb If you’re curious about how your current mindset compares with my list,...
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224: The Successful Chef Mindset : Resilience
“Burnout is a conflict of values between what you think is important and what your employer thinks is important.” Explore the essential leadership qualities in the culinary world, from inspiring your team to balancing firm guidance with support, and learn how to foster resilience within your…
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223: Chef Andy Husbands | From Fine Dining to Barbecue Empire
From Fine Dining to Barbecue: A Chef’s Journey In this episode, Chef Adam Lamb sits down with Chef Andy Husbands to delve into his fascinating journey from the world of fine dining to the realm of barbecue. Chef Husbands shares his experiences and insights, shedding light on the challenges and...
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222: On the Dock with Erin Boyle and Jasmin Parks
"You can still be a badass pirate and be healthy. They're not mutually exclusive." - Jasmine Parks Have you ever heard these myths about the culinary industry? Myth #1: The culinary industry is cutthroat and competitive. Myth #2: Restaurant workers are constantly stressed and overworked. Myth #3:...
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221: Erin Boyle and Jasmin Parks of CHOWCO.org | Thriving in Hospitality by Prioritizing Well-being |
"We need to create a container where hospitality professionals can check in with each other, listen, and have compassion and grace for one another. It's time to prioritize mental health and wellness in our industry." - Jasmine Parks In a world where silence often shrouds the struggles of...
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220: On the Dock with Chef Chris Spear
Mastering the Recipe for Success: Chris Spear's Journey from Doubt to Culinary Entrepreneurship An audacious culinary maverick defies the odds, unleashing their flavorful passion for conquering the kitchen and their self-doubt, igniting a fiery journey towards entrepreneurial success in the...
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218: On the Dock with Chef Patrick Mulvaney
Mental health is a crucial issue in the restaurant industry, and in my latest episode of Chef Life Radio, "On The Dock," Chef Patrick Mulvaney and I dive deep into this topic. "More important than being able to share is being able to accept to have that grace, to be able to accept the love and…
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Taking the Culinary World by Storm: Propel Your Career with Expert Coaching - Turning the Table
Do you want to enhance your culinary career and unlock greater growth opportunities? Are you searching for a solution that can bring you improved career clarity and advancement in the culinary industry? Then look no further! By enlisting the expertise of a specialized career coach in the culinary...
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219 : Chef Chris Spear | Building a Profitable Personal Chef Business
One chef dares to leap into the personal chef business in a world of rising costs and changing culinary landscapes. But when faced with fierce competition and the need to adapt, will he be able to find success? Stay tuned as Chef Chris Spear navigates the challenges and opportunities of his...
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217: Chef Patrick Mulvaney I Got Your Back
If you're feeling the frustration of implementing mental health initiatives in the restaurant industry, only to see minimal improvement in outcomes despite your best efforts, then you are not alone! “Creating an environment where it's okay not to be okay and talk, to provide peer guidance, and…
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216: Raising the Curtain: Recognizing the Backstage Superstars of the Culinary World
A Holiday Salute to the Troops, and when I say troops, I do mean YOU. This episode features content first published in 2016 and re-run here for your pleasure. Gratitude for Culinary Professionals Culinary professionals, chefs, and kitchen workers often find themselves working long hours in a...
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214: Kimi Avary | Building Relationships in the Workplace
"The point is that the different motivation strategies are unique across every person, and everybody has their own unique culture." Kimi Avary joins the show to discuss the challenges of maintaining proper boundaries and clear communication in work-related or personal relationships. Kimi Avary is…
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213: On the Dock with Chef Jeremy Leinen
Chef Jeremy Leinen is the Executive Chef of Dunwoody Country Club outside of Atlanta. "I keep hearing people blame the unemployment and all that stuff for why people aren't returning to work. Obviously, this industry has a lot more work to do, culturally speaking. That's the reason why people...
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212: Chef Jeremy Leinen | Overcoming Business Challenges in the Hospitality Industry
As the Executive Chef at Dunwoody Country Club in Atlanta, GA, Jeremy Leinin must grapple with the squandered human capital of the industry and a lack of skilled workers amid a pandemic crisis. "My gut reaction at the time was that we would have to gut our staffs and still find a way to do...
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110: Building Highly Effective Hospitality Teams - Turning the Table
Corporate Chef Ryan Dodge and Restauranteur Doug Newhook join Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to discuss building highly effective restaurant teams and balancing the equation of motivation versus inspiration. Connect with Doug or Chef Ryan by clicking this...
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211: On The Dock with Tarren Camm
Do you feel like you're stuck in a rut at work? Tired of taking ineffective actions that don't seem to lead to any positive change in your industry? If so, this episode is for you! Learn from Tarren Cramm so that you can get the positive change In this episode of On The Dock, featuring Tarren...
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210: Tarren Camm | A Chef on a Mission to Serve Other Chefs
Does this sound familiar? You've been told to smile more, be more positive, and just act like you're happy to be there, even when you're not. But you're not seeing any positive change in your industry. You're still stuck in the same dead-end job. "Something has got to give. And hospitality. The...
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209: On The Dock with Deidra McGuiness-Ciolko
Deidra McGuiness-Ciolko is a restauranteur and professor who moved to Costa Rica and started her own restaurant, Gordika's FreshMex. She talks about her journey from Boston to the Caribbean and her experience during the pandemic. She advises people thinking about starting their own businesses to…
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208: Deidra McGuiness-Ciolko | The Three Rs of Restaurant Success
When the restauranteur Deidra McGuiness-Ciolko opens her business with just $7 left, she must find a way to turn things around quickly or risk losing everything. "I just figured, we're going to make it, it's going to be fine. We had to close for five months and that was tough. The laws here in…
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104: Jonathan Ruby | Shifting Toxic Hospitality Culture - Turning the Table
Restaurant Coach/Consultant and former Chef Jonathan Ruby 'turns the table' on the toxic culinary culture in our food and beverage profession and how you, too, can create a workplace #culture that everyone wants to work for. We debunk the veneration of self-sacrifice in today's restaurant culture...
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207: Chef James Shirley | From the South Side to the Top of the Culinary World
207: Chef James Shirley | From the South Side to the Top of the Culinary World 207 1 Do you want to be successful in the culinary industry? You're told to get experience in as many kitchens as possible, but you can't seem to get your foot in the door. If you're feeling stuck and frustrated, this...
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206: On The Dock with Chef James Shirley
1 206 Chef James Shirley worked for the city of Chicago and began cooking as a side hustle. He got a job at a restaurant and quickly learned that he knew nothing about cooking. The executive chef at the time, Tony Montuano, took him under his wing and taught him everything he knew. Since then…
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ABOUT THIS SHOW
You love the work. You’re starting to hate what it’s doing to you. Chef Life Radio is for sous chefs, kitchen managers, executive chefs and anyone else running a crew in the hospitality industry who got promoted for their cooking and never got taught how to lead people. Chef Adam Lamb hosts solo episodes and true stories from kitchens about the parts of the job nobody trains you for: holding your crew accountable without turning into the chef you swore you’d never be, getting stuck between ownership and your staff, coming home with something left after a 70-hour week, and working out what career fulfillment looks like once the dream version of the job has worn off. No hustle talk and no corporate leadership speak. Put it on while you break down the line or drive home, and if you’re after work-life balance that holds up through a Saturday double, start here. Once a month Adam also runs the Culinary Leadership Lab, a free live working session for chefs who want to lead without losing the
HOSTED BY
Adam M Lamb | Hospitality Industry
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Frequently Asked Questions
How many episodes does Chef Life Radio have?
Chef Life Radio currently has 64 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Chef Life Radio about?
You love the work. You’re starting to hate what it’s doing to you. Chef Life Radio is for sous chefs, kitchen managers, executive chefs and anyone else running a crew in the hospitality industry who got promoted for their cooking and never got taught how to lead people. Chef Adam Lamb hosts solo...
How often does Chef Life Radio release new episodes?
Chef Life Radio has 64 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to Chef Life Radio?
You can listen to Chef Life Radio on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Chef Life Radio?
Chef Life Radio is created and hosted by Adam M Lamb | Hospitality Industry.
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