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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

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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!

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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!

Send us a text

Ever wondered what it takes to build a thriving business empire from scratch? Tony DiSilvestro, founder of Ynot (Tony spelled backwards) Pizza and serial entrepreneur with over 30 companies under his belt, pulls back the curtain on his remarkable journey from pizza maker to business mentor.

Starting in 1993, Tony bootstrapped his way to success, eventually expanding to eight locations before COVID forced him to scale back. But what makes his story truly fascinating isn't the number of businesses he's built; it's the philosophy behind them. "I'm only in one business, the people business," he explains, revealing how this mindset transformed his approach to entrepreneurship.

Tony shares the pivotal moment when he finally "took off his apron" after 15 years of 100-hour workweeks. This shift from being merely a business owner to becoming a true entrepreneur allowed him to scale beyond what he thought possible. His insights on creating robust systems rather than relying on individual talent are gold for anyone struggling to grow their business while maintaining quality.

What sets Tony apart is his approach to failure; rather than blaming employees, he looks inward first and creates systems to prevent future mistakes. This self-critical approach has fueled his success across industries, from restaurants to construction to his current focus on business coaching.

His three brand pillars - family, quality, and community - have guided his decisions for decades, resulting in loyal customers and Little League sponsorships. We dive into branding, social media, and franchising all in one fast-paced episode!

Whether you're just starting your entrepreneurial journey or looking to scale an existing business or restaurant, Tony's wisdom on leadership, situational awareness, and the power of systems will transform how you approach your venture.

Find his book "The Business Scaling Blueprint" anywhere books are sold, or visit him at Ynot Pizza in Virginia Beach and Chesapeake to experience his philosophy in action.

https://tonydisilvestro.com/

https://www.ynotitalian.com/locations/

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 woke up and chose violence today with this episode, BHP Fam! Let's get real...

Ever wonder why your server grimaces slightly when you mention you're gluten-free or vegan? In this candid, no-holds-barred episode, we pull back the curtain on one of the restaurant industry's most challenging topics: accommodating specialized diets like veganism, vegetarianism, and gluten-free requirements.

The numbers tell a fascinating story. True vegans represent just 1% of the population. Celiac disease affects another 1%. Yet somehow, these small percentages drive massive menu changes and kitchen accommodations across the restaurant landscape. We break down the statistics and explain why catering to these specialized diets creates significant operational challenges during busy service, essentially requiring chefs to become "personal chefs" for individual diners while simultaneously serving hundreds of others.

We explore why many self-diagnosed food sensitivities might actually stem from poor-quality ingredients rather than the foods themselves. Many Americans who can't tolerate domestic wheat products find they can happily consume European breads and pastas without issue. Similarly, many processed vegan alternatives contain more additives and chemicals than the single-ingredient animal products they replace.

This isn't about dismissing legitimate dietary needs or ethical choices. It's about setting realistic expectations in the restaurant-customer relationship. Just as you wouldn't expect a sushi restaurant to serve the perfect ribeye, not every restaurant concept can accommodate every dietary preference.

For diners with specialized needs, we offer practical advice: research menus before dining out, communicate with restaurants in advance, and understand that some concepts simply aren't designed for certain dietary restrictions. And for those who have self-diagnosed food sensitivities, we suggest exploring higher-quality ingredients before eliminating entire food groups from your diet, or go through the proper testing to verify your issues. If it doesn't sit well in your gut... don't eat it.

Listen in for an unfiltered look at food service from the chef's perspective, and gain insights that might forever change how you order your next meal.

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 dive into our first-ever Ask Me Anything episode, tackling questions from our audience that range from serious industry insights to hilarious personal preferences. This is UNCENSORED, so be ready to hear it all. LOL

• Early career challenges, including difficulty advancing in the kitchen
• The most overused ingredient in modern cooking
• Chef Tony's approach to difficult customers
• Death row meal choices revealed
• Best advice for industry newcomers
• Maintaining menu innovations
• The challenges of bartender-customer interaction in the age of smartphones
• Chef Tony admits to his meltdown moment in the kitchen
• The best flour for pasta making at home

And even some hot takes on dating crazy women and body part preferences are in this one. Thank you all for your questions, and we will be doing these once a season now as well!

Make sure you submit your questions when we post them again on IG!

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

Marc Sauter, sommelier at Zoe's Steak and Seafood Restaurant in Virginia Beach, shares his 37-year journey in the wine industry and offers insights into wine certifications, tasting techniques, and creating exceptional dining experiences through thoughtful wine service.

• Marc has been a sommelier since age 22 and now oversees Zoe's award-winning wine program with 1,600 selections
• Wine certifications through the Court of Master Sommeliers include four progressively difficult levels
• Only 311 people worldwide have achieved Master Sommelier status in the organization's 58-year history
• The best sommeliers focus on building customer trust by respecting budgets and offering appropriate wine suggestions
• Good wine service isn't about selling one expensive bottle but creating relationships that bring customers back
• When pairing food with wine, chefs should remember that wine cannot change, but food can be adjusted
• Half bottles are excellent options for solo diners or those wanting to experience premium wines affordably
• Creating study groups with like-minded individuals is crucial for advancing through wine certification levels
• A sommelier's job is to make wine approachable and enjoyable, not intimidating

Visit Zoe's Steak and Seafood Restaurant on 19th Street in Virginia Beach, next to the convention center. Reservations are recommended and can be made up to two years in advance.

https://www.zoesvb.com/

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

Chef Eric shares his harrowing journey of rebuilding after a devastating fire destroyed his restaurant Crudo Nudo. His experience reveals critical lessons about insurance coverage, documentation, and community relationships that every restaurant owner needs to know.

• Chef Eric built Crudo Nudo from a struggling concept to a successful Spanish-influenced tapas restaurant before disaster struck
• Most restaurant owners never read their 460+ page insurance policies thoroughly, which can lead to claim disputes
• Business interruption insurance is crucial, but understand how your business structure affects coverage
• Documentation is essential – keep meticulous records of everything and maintain all licenses even when closed
• Building positive relationships with city officials and community stakeholders proved invaluable during recovery
• Fire investigators attributed the blaze to frayed wires, completely destroying the kitchen and causing extensive smoke damage
• Insurance companies often pay claims incrementally, making the recovery process financially challenging
• Having a landlord with favorable lease terms regarding disasters can significantly impact recovery
• Reopening requires going through the entire permitting process again, even with an established business
• Eric's experience demonstrates why restaurant owners should focus on business fundamentals before menu development

If you're a restaurant owner, review your insurance policies with experts who understand the specific language and requirements of these complex contracts. Maintain thorough documentation of all business operations and build community relationships before disaster strikes.

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!