Send us a text

A jet-black rose ravioli, a purple “lean” sauce with Houston swagger, and a taco journey that started outside a mechanic shop—this conversation cooks.

We sat down at World Food Championships with Chef Machete, a Houston chef-owner who blends flavor, hip-hop culture, and sharp business instincts to stand out when the supply chain tries to make everyone the same. From candles and drama on the competition stage to tight prep and tighter margins back home, he shows how story and craft can turn a crowded category into your lane.

We get honest about the state of the industry: vendor consolidation pushing independents toward sameness, rising food costs that challenge every menu decision, and third-party delivery fees that quietly punish both operators and guests. Machete explains why he skips the big-box route to source directly from producers, how menu engineering protects quality, and where to draw a line with delivery apps to keep dine-in value intact. His pandemic pivot - The Taco Emergency, a late-night taco lifeline, shows the grit behind the brand and the speed required to survive shocks.

Culture ties it together. From Houston screw tapes to custom grills for his staff and an open kitchen where the machete is both tool and theater, he turns authenticity into marketing without feeling like marketing. We talk about team-building that allows owners to travel, collaborate, and learn, the discipline to cut toxic hires within 90 days, and the mindset to close locations that don’t fit before they drag the brand down.

Rapid-fire questions reveal the craft beneath the show: herb prep done right, live-fire respect, leadership on the pass, and a love for visuals that move people to taste.

If you’re a chef, operator, or food-obsessed fan, you’ll leave with practical ideas on creativity under constraint, pricing strategy, vendor choices, and social storytelling that actually resonates. Hit follow, share this with a friend who loves bold food and bolder moves, and drop a review to tell us your wildest late-night taco order.

Follow Chef Machete at https://www.instagram.com/real_chef_machete/?hl=en on IG

Buy his "purple sauce" here: https://chefmachete.com/collections/buy-lean-sauce

Check out his spot in Houston, TX here: https://www.instagram.com/gordo_ninos_nasa/?hl=en

Welcome to the show! Burnt Hands Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
www.burnthandsperspective.com
info@reframeyourbrand.com
IG @Theburnthandsperspective

Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

We welcome social media influencer Stormy Blue [ hey #StormChasers }and her to discuss her journey from accidental content creator to trusted food and event authority in Hampton Roads, VA, and how she balances authenticity with responsibility in her platform of over 150,000 followers.

This episode will touch on everything from growing your brand to how restaurant owners should utilize influencers to grow their local reach the RIGHT way.

Stormy answers all of our questions in this convo, including:

• How she started on TikTok during COVID, reviewing wines based on "how many glasses it took to get lit"
• Transitioning to food content when a casual brunch post went viral
• Building a platform over five years and what it takes to keep it going
• Choosing not to post negative reviews, and how she gives direct feedback to restaurant owners to help them improve
• How she vets businesses before promoting them by checking their social media and existing reviews
• Carefully balancing monetization with authenticity to maintain trust
• Selecting food trucks for the Cousins Festival in Norfolk, VA
• Revealing she is learning electric guitar, and her real name is actually Stormy
• Favorite cuisines and rapid-fire fun questions with Chef Tony and KC

This is a GREAT episode for the wanna be influencers out there who give the others a bad name in the food and beverage business. Tune in, turn up the volume, and we will bring the heat!

SMASH that subscribe and help us grow the show and continue to bring real conversations to light about ALL aspects of the industry and what makes it so amazing!

If you enjoyed this episode, please follow Stormy on Instagram at @_stormyblue and TikTok at @StormyBluee to keep up with the Hampton Roads food scene and more!

Welcome to the show! Burnt Hands Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
www.burnthandsperspective.com
info@reframeyourbrand.com
IG @Theburnthandsperspective

Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

"I know the owner", "Why don't you have high-chairs", and more... the entitled customers we deal with and how to handle them. Let's Go!

We celebrate one year of the podcast by going in and tackling the growing problem of customer entitlement in restaurants, exploring how post-COVID culture has changed expectations between diners, bartenders, and staff.

Chef Tony gets real on the following:

• Balloons and party decorations disrupt the dining experience for other guests and damage the restaurant's ambiance
• Free birthday desserts aren't standard at fine dining establishments. When serving dozens of celebrations nightly, it becomes financially unsustainable
• Children in restaurants isn't about disliking kids, but about parents who don't manage behavior in adult dining environments
• Dress code violations range from revealing clubwear to pajamas, reflecting a lack of respect for the establishment's atmosphere
• VIP status is determined by staff based on relationship, respect, and patronage - not by customers claiming special treatment
• "I know the owner" claims are rarely meaningful and won't result in preferential treatment, just stop.
• Quality food and cooking takes time, and customer impatience won't speed up proper preparation techniques

What else? What did we miss that drives you crazy as a worker OR as a customer? We want to know!!! Comment below...

Also, if you've enjoyed this season of Burnt Hands, please subscribe to our podcast and follow us for updates on Season Five. Your support means everything to us! Every follow and subscribe helps us grow and continue to do what we do, so smash it for us and get ready for year two!

Welcome to the show! Burnt Hands Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
www.burnthandsperspective.com
info@reframeyourbrand.com
IG @Theburnthandsperspective

Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!