Steven Chandler, general manager of Husk in Charleston, S.C. earned his culinary chops in the back-of-the-house, working in hotel kitchens overseeing purchasing, event planning, catering and more. But he felt his true calling was in the front-of-the-house, and he made that transition several years ago, landing at Husk in 2022.
Since he joined the team, he’s elevated the training program, added a bar and patio with a more casual vibe and menu and preserved the cherished restaurant’s legacy while positioning it for the future.
Listen as Chandler describes how his empathetic approach and holistic hospitality experience serve him well as GM, shares the keys to creating a positive culture and talks about what’s next for Husk.
How Spike Mendelsohn is changing up healthy eating in the fast-casual and snack spaces
How True Food Kitchen reimagined its menu with a focus on hyper-seasonality and comfort
How Fabio Viviani is expanding his restaurant empire into the sweet side
117 chefs share their secrets to running a successful kitchen and restaurant
How Robert St. John turned Hattiesburg, Miss., into a dining destination
How Yogurtland's flavorologists push the envelope on what frozen yogurt can be
How Ford's Garage innovative menu and vibe draws guests of all ages
How Jonathon Sawyer’s live-fire cooking passion ignites the menu at Kindling
How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission
How Starbird's recipe for perfect fried chicken is powering the fast casual for growth
How food hall pioneer Anna Castellani is transforming community dining
How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination
How 3 chain restaurant execs put menu innovation front and center
Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the menu—but will never touch the chain's signature queso
How Aaron Taylor and Atlas Restaurant Group are revitalizing fine dining in Baltimore
How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe
At Planta, Steven Salm harnesses the power of plants
How Adenah Bayoh is positioning Cornbread Farm to Soul for fast-casual expansion
How Chef Ron Yan transformed the menu at Parcelle Wine Bar from popup to brick-and-mortar restaurant
How Panda Express’ Jimmy Wang spreads Chinese culture through food
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
Gastropod
The Recipe with Kenji and Deb
The Adventures of Sherlock Holmes
Gulliver’s Travels
Walk-In Talk Podcast
Seattle Eats with Tan Vinh