Chef Zachary Engel: So You Want To Run a Non-Traditional Restaurant Culture? - So You Want to Run a Restaurant? | Lyssna här

Can you run a Michelin-starred restaurant, make a profit, and treat your staff to white-collar perks like 401ks, healthcare, and structured onboarding?

In this episode, we sit down with Chef Zach Engel, the culinary force behind Chicago’s award-winning Galit and its sister restaurant, Cafe Yaya. From his early cooking days in New Orleans to surviving the intense city bureaucracy of Chicago, Zach has rejected the "old way" of running kitchens to build something truly sustainable.

Recorded live at Tilit’s Utility Show in Chicago in May of 2026.

Chapters

2:49 - From Academia to Culinary Passion
5:45 - Navigating Restaurant Challenges in Different Cities
8:44 - The Evolution of Galit: Philosophy and Ingredients
11:44 - The Impact of COVID-19 on Restaurant Operations
14:41 - Exploring Middle Eastern Wines
17:41 - The Journey of Opening Cafe Yaya
20:39 - Building a Sustainable Restaurant Team
23:46 - Hiring for Long-Term Success
26:51 - Partnership Dynamics in the Restaurant Business

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