Boulder City, NV, native, Chef Michael Thiemann, got his industry start in the city that raised him, Sacramento, CA. He went on to work all over the world, including New Zealand, Hawaii, and San Francisco. After Serving as the right-hand-man to Chef Tyler Florence, Thiemann returned to his home city of Sacramento, where one year later he opened his first Restaurant Mother, which was followed by Empress Tavern.
Show notes… Favorite success quote or mantra: "It's all about working hard and not being a dick."
In today's episode with Michael Theimann we will discuss:
Starting out in the industry as a dishwasher (like many of us)
Find your voice
Learn fast and hustle is KEY
Restaurant social media
Staying/feeling young in the industry
The chef learning curve
Dealing with tension and resentment in the kitchen
Being homeless and jobless in a foreign country and making it work
Adaptability
Restaurant scene in New Zealand
Restaurant scene in Hawaii
Ego
Maintaining good relationships, especially in a small community
Learning the hard way, new and uncomfortable environments
Restaurant scene in Sacramento
Mentors
Regrets/mistakes
Your restaurant is a theater and your team is the cast
You won't get what you want unless you make it know that you want it
The truth about pictures of food on Instagram
Self-awareness
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Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Saying yes
What is your biggest weakness? Saying yes
What's one question you ask or thing you look for during an interview? Outside interests besides cooking
What's a current challenge? How are you dealing with it? Keeping restaurants open is hard
Share one code of conduct or behavior you teach your team. Just be nice
What is one uncommon standard of service you teach your staff? Just be nice
What's one book we must read to become a better person or restaurant owner? American Psycho by Bret Easton Ellis
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What's the one thing you feel restaurateurs don't know well enough or do often enough? Check in on your brand, what you're about
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Slack
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? First of all, I don't feel like I'm successful
Separate yourself and your profession
Hard work
Contact info: Instagram:
Mother: @mothersacramento
Empress Tavern: @empresstavern
Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!
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Huge thanks to Michael Theimann for joining me for another awesome episode. Until next time!
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