In this engaging conversation, Andy Pforzheimer shares his journey from a dishwasher to a successful chef and restaurant owner. He discusses his early experiences in the restaurant industry, the challenges he faced while learning to cook in France, and the valuable lessons he learned from renowned chefs. The conversation also touches on the importance of maintaining high standards in the kitchen and the pivotal moment that led to the creation of his critically acclaimed Barcelona Wine Bar and Bartaco.
02:56 From Dishwasher to Chef: Gaining Experience
05:58 Moving to France
09:00 Back to the States: Transitioning to Professional Cooking
12:04 Breaking into the Industry
14:57 Working with Renowned Chefs
18:03 Establishing Standards: The Importance of Quality
20:57 The Birth of Barcelona Wine Bar: A New Venture
32:08 Choosing the Right Location
35:26 Defining Roles: Creative vs. Operations
39:22 Navigating Growth and Expansion
45:04 The Concept Behind Bartaco
50:59 The Decision to Sell
52:00 Teaching the Next Generation of Restaurateurs
Connect withAndy: https://www.linkedin.com/in/andy-pforzheimer-6ba7255/
If you’d like to be a guest, shoot me a message on LinkedIn: https://www.linkedin.com/in/danieltsentsiper/
Hi I’m Daniel Tsentsiper! Thanks for reading this far. I started this show to connect with the brightest minds in the hospitality industry and to share their journeys and show my audience that there’s no single path to success in our industry.
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