How to Teach More, Yell Less, and Still Run a Tight Kitchen

Show Notes Old-school training meets modern leadership. Chef Andrea Pancani spent eight years scaling teams across San Ambroeus Hospitality Group, and he’s blunt about what has to change: ego down, teaching up. We dig into why “meet them where they are” isn’t soft—it’s the key to operational clarity.

You’ll hear how daily huddles actually work when they’re done right, why orders should never be placed at the end of service, and how to build a sous chef pipeline so you’re not stuck doing two jobs.

If you’re an independent restaurant operator trying to run a calm kitchen without losing standards, this episode delivers: systems that cut chaos, leadership that respects people, and culture that keeps your best cooks.

Connect with Chef Andrea Email: andreapancani3@gmail.com LinkedIn: https://www.linkedin.com/in/andrea-pancani-aa1453116/

Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/discovery Website: https://www.culinarymechanic.com