Episode Details

What does it really take to build a restaurant team capable of delivering Michelin-level hospitality?

In this conversation, Michelin-star chef and restaurateur Josiah Citrin shares the lessons he’s learned from decades of building restaurants, developing teams, navigating major industry challenges, and balancing culinary passion with the realities of running a profitable business.

Josiah explains the evolution of Citrin and Mélisse in Santa Monica, including how one restaurant became two distinct concepts under the same roof, how his team adapted through COVID, and why great restaurants depend on far more than great food.

We also dive into the leadership and management philosophies behind his restaurant group, including:

• Why Josiah hires for personality and passion over experience
• How to build a strong restaurant culture
• Why training and developing internal leaders matters
• How “train the trainer” programs can improve employee retention
• Creating career paths that motivate restaurant employees
• Why promoting from within can strengthen restaurant leadership
• How employee rewards can reinforce high performance
• The importance of maintaining hospitality standards as a business grows
• How restaurant owners can build systems that allow them to step back
• Why passion alone isn’t enough to run a successful restaurant
• Balancing food quality, staffing, labor, profitability, and guest experience
• What Michelin-level hospitality looks like behind the scenes

Josiah also shares his philosophy that hospitality means taking responsibility for a guest’s happiness while they are under your roof—with the goal of making every guest leave feeling like a king or queen.

Whether you’re a restaurant owner, chef, general manager, hospitality leader, or aspiring restaurateur, this conversation offers practical lessons on restaurant management, leadership development, staff training, culture, profitability, and building a business that can succeed without the owner controlling every detail.

If you’re working to build a stronger restaurant team, develop better leaders, improve hospitality, or create systems that allow your restaurant to grow, this episode is for you.