Building a Sustainable Culinary Future with Chef Tracy Malechek of Birdies

The CHEF Radio Podcast

We're thrilled to have Chef Tracy Malechek join us on CHEF Radio, where we discuss her impressive background that includes working at some of New York's finest restaurants, honing her craft and developing a profound understanding of the culinary world. In this episode, we’ll explore her journey from the bustling kitchens of New York to meeting her husband, a renowned wine expert, and how together they are building a sustainable business that truly supports their employees at Birdies in Austin Texas. We’ll also discuss the challenges and rewards of balancing parenthood with restaurant ownership, and what it means to be mission-driven in today’s food industry. Stay tuned for an inspiring conversation with Chef Tracy Malechek

• (00:00:00) Intro

• (00:05:39) Start in Chicago

• (00:07:25) James Beard Talk / Origin of Birdies

• (00:10:09) New York Experience

• (00:14:46) Eli and Tracy ALMOST Cross Paths: Things learned at Del Posto

• (00:24:36) Post Del Posto

• (00:25:50) Takeaways from Blue Hill

• (00:27:06) How Failure Impacts You

• (00:28:32) Checking Out Gramercy Tavern

• (00:30:17) Mike Anthony Umbrella

• (00:33:01) Time at Untitled and Meeting Arjav

• (00:37:19) The Coin Flip

• (00:42:24) The Origin of the Name and Getting Birdies Ready

• (00:47:40) Biggest Piece of Advice for Potential Restaurants Owners

• (00:49:14) Overcoming Pressure of the Pandemic

• (00:51:12) First Day of Birdies and it’s Unique Business Model

• (00:56:22) Balancing Parenthood and Restaurant Ownership

• (01:01:53) What it Means to Mission Driven Restaurant

• (01:04:30) The Balance Between Profitability and Hospitality

• (01:12:23) How the Birdies Menu Came to Be

• (01:15:34) Key Behind the Birdies Popularity

• (01:20:00) Noticing the Rise of Birdies

• (01:27:27) Rapid Fire Round Up

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