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

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 Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ Proudly Sponsored by RestauRent The no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/tryrestaurent Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: ⁨@claudiasaric Follow Spencer: @restaurantspenny ​