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 Baar Baar’s modern take on Indian food aims to change Americans’ perception of the cuisine
How ghost kitchen 2 Korean Girls is growing a fan base one bowl at a time
How Smokey Bones diversifies the menu to please many palates and control meat costs
How Passavant Community engages senior-living residents with menu innovation and creative connections
How Piada Italian Street Food puts a ‘chef’s touch’ on every menu item
How The Melt Shop evolves its menu in sync with today’s tastes
How Lazy Dog Restaurant & Bar is blazing a trail in casual dining
How Culver’s evolves its menu while staying true to a core of customer favorites
How Another Broken Egg wins the breakfast, brunch and lunch crowd with a craveable menu
How Just Salad keeps innovating the menu while moving its sustainability mission forward
How Bartaco refreshes the beverage menu in tune with its Mexican beach vibe
How Chicago’s Avec continues to evolve while staying true to its roots
How Mighty Quinn’s menus authentic barbecue in an urban fast-casual setting
How Cura Hospitality’s senior-dining program is building on 2020’s successes
How Gumption Coffee differentiates itself to compete with the giant brands
How Torchys Tacos created a ‘craft-casual’ niche in the competitive fast-casual space
How First Watch’s Shane Schaibly is evolving and energizing the menu for 2021
How Gibsons corporate chef is crafting menus for success amid COVID-19
How Bob Raymond puts his ‘crazy ideas’ to work at Commonwealth Senior Living
How Market Tavern’s blend of British pub food and rock ‘n’ roll is the right vibe for these times
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
Christopher Kimball’s Milk Street Radio
Walk-In Talk Podcast
The Count of Monte Cristo
Black Beauty
The Recipe with Kenji and Deb
Solicited Advice with Alison Roman