Most chefs know how to cook. Few know how to fund a restaurant.
In this episode of Chefs PSA, Andre Natera sits down with Laila Bazahm, chef and owner of Siti and El Raval in Austin, Texas. She walked away from a finance career to train in some of the world’s most demanding kitchens, including Mugaritz and working under Joël Robuchon.
This conversation breaks down what elite kitchens actually teach, what they do not, and how Laila secured funding to open her first restaurant.
If you want to open a restaurant, raise capital, or transition into fine dining, this episode gives you the financial and operational reality most chefs never hear.
Why This Episode Matters
Talent gets you into great kitchens. Financial literacy and leadership get you ownership.
Laila explains how discipline from fine dining, combined with business fundamentals, creates leverage in today’s restaurant economy.
Key Takeaways
The Career Pivot: Transitioning from finance to fine dining
The Elite Kitchen Effect: What top restaurants teach about systems and standards
The Funding Blueprint: Securing capital for your first restaurant
The Cultural Shift: Working across international kitchens
The Voice Principle: Building cuisine with guardrails and identity
Laila on Instagram : https://www.instagram.com/laila_bazahm/
Le Raval on Instagram: https://www.instagram.com/elravaltx/
Siti on Instagram : https://www.instagram.com/sitiatx/
*LINKS & RESOURCES*
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Sponsored by RATIONAL USA → https://rationalusa.com
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