In this episode of Heard, we sit down with the founder of the first affordable health insurance and wellness benefits marketplace built specifically for the hospitality industry. Learn how restaurant owners, chefs, and hospitality workers can finally access affordable coverage—without complexity or high costs. If you're passionate about building a healthier, more sustainable kitchen culture, this conversation is a must-listen. With Elizabeth Tilton, founder of OS Benefits.

In this episode, elite performance coach Dr. Julie Gurner shares leadership insights from high-growth startups - reframed for chefs, kitchens, and hospitality teams. Learn how to stay calm under pressure, delegate like a pro, lead through chaos, and build motivated, loyal kitchen crews. For chefs navigating stress, burnout, and fast-paced restaurant life, this episode offers powerful tools to become a stronger, more effective leader in hospitality.

LEADERSHIP LESSONS FOR CHEFS AND HOSPITALITY TEAMS

Discover practical leadership techniques to help you manage your team, delegate efficiently, and inspire loyalty in your kitchen staff. These approaches are tailored to support chefs and hospitality leaders dealing with the pressures unique to the restaurant industry, helping you foster resilient, motivated teams and create sustainable restaurant systems.

STAYING CALM AND LEADING THE KITCHEN THROUGH CHAOS

Learn how to maintain your composure and lead with confidence even during the busiest and most unpredictable moments. This episode provides essential strategies for restaurant owners, kitchen managers, and chefs who want to keep their teams focused and motivated despite the intense demands of the kitchen.

HOW TO APPROACH BURNOUT IN THE RESTAURANT INDUSTRY

Burnout and stress are real challenges for hospitality professionals. Here, you’ll find actionable advice for recognizing the signs early and implementing habits and systems that support recovery and long-term wellbeing. Build a healthier chef lifestyle while enhancing your restaurant culture.

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HEARD: The chef and hospitality podcast focused on restaurant culture, kitchen advice, culinary education and restaurant strategy.

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We reveal the intense physical toll of kitchen life as physiologist Oliver Patrick straps biometric trackers to working chefs, revealing the real impact working the line can have on the body. The data uncovers what’s truly happening behind the restaurant plates — from elevated stress responses to post-service crashes. Oliver breaks it all down and offers insights into how chefs can recover, reset, and return to “rest and digest” after a grueling kitchen shift.