Chef John Tesar, who received classical French training in Paris, originally started his culinary career in his home state of New York.  He would eventually trade the Big Apple for Sin City to work with Chef Rick Moonen at RM Seafood in Las Vegas.  By 2007, Tesar embarked on another major move to then up-and-coming culinary hotspot Dallas to take the helm at the ritzy Rosewood Mansion on Turtle Creek; there he would earn two five-star reviews. Spoon Bar & Kitchen came next followed by Knife in 2014. Over the past 20+ years Chef Tesar has won countless best of awards, has received 4 semifinalist nods for Best Chef Southwest by the James Beard foundations, has made multiple TV appearances and has authored his own cook book.

Show notes…

Favorite Success Quote or Mantra.

“Stay humble, think everything through, work your ass off, and appreciate others.”

In this episode with John Tesar, we discuss:

• How the people you associate with will define who you become as a restaurateur.
• Always being aware of who is around you and who they know.
• How we should become familiar with the standards before breaking lose and getting creative.
• How the classic way of climbing the latter to success is no longer the only way. Regardless of the way you break in you need to get people behind you buying into your vision.
• Being well aware of how difficult this industry is before committing to it.
• Starting with low rent and lawyers in your corner.
• Accepting that success doesn’t come with its fair share of failures.
• How creditability is one of the most important things you can have when trying to open a restaurant.
• Bringing on partners that can do everything you can’t do and rewarding them with equity.
• The threat of things getting too “business driven” at the expense of losing your honesty.

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Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

   • Tenacity.

2. What is your biggest weakness?

   1. Caring what others thought of him.
   2. Maintaining his caring nature.

3. What’s one question you ask or thing you look for during an interview?

   1. Passion and the potential for loyalty.

4. What’s a current challenge? How are you dealing with it?

   1. Staffing
   2. Realtors charging too much for overpriced properties.

5. Share one code of conduct or behavior you teach your team.

   • Mutual respect and no drama.

6. What is one uncommon standard of service you teach your staff?

   1. Create a family atmosphere.

7. What’s one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 

   • Knife: Texas Steakhouse Meals at Home. 

8. What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?

   • His dry aging technique.

9. 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?

   1. Work hard.
   2. Respect others.
   3. Listen to others opinions

Contact Info

 @ChefJohnTesar

facebook/chefjohntesar

www.chefjohntesar.com

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 John Tesar for joining me for another awesome episode. Until next time!

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The post 514: Not Letting the Business Ruin the Honesty with John Tesar appeared first on Restaurant Unstoppable.