#6 When chefs revolt: putting humanity back into hospitality | Harris Ryan

In this episode we interview Harris Ryan, an executive chef who learned about leadership the hard way.

Cutting his teeth in some of Melbourne’s most renowned restaurants, cafes, events and corporate enterprises including Circa, the Prince, Richmond Hill Cafe & Larder, Pei Modern, The Big Group and more recently Toyota, he experienced the good, bad and ugly or working in the kitchen.

These days, Harris is passionate about changing hospitality culture and operations, and consults for businesses requiring assistance in strengthening their kitchen operations. This ranges from developing culinary skills in practice, planning and design, developing strategies to increase efficiencies in productivity, assisting in kitchen financial management, guiding owners in future planning and and most importantly building wholesome and happy kitchen environments built on respect.

We love this shit,

Ant & Dave

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Managing in the middle is a podcast that makes work suck less. Been dealt a shit sandwich? Feeling like this ‘manager’ thing isn't all it’s cracked up to be?

Each week, hosts Ant and Dave interview leaders in a wide range of fields to uncover ways to be a better boss. You’ll get to hear about real life curly wurlies and no bullshit practical advice and ideas.

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