Beyond the Kitchen Culture: Recovery, Leadership, and Creating Healthier Workplaces in Hospitality with Chef Mathew Reeves

What happens when the behaviors we've accepted as part of our hospitality culture start taking a toll on the very people who keep our kitchens running?

In this episode of 86 the Stigma, Colleen Silk sits down with Chef Mathew Reeves, Executive Chef at UC Davis, to explore sobriety, burnout, kitchen culture, and what it takes to create healthier, more supportive workplaces in the food, beverage, and hospitality industry.

From starting in kitchens as a teenager to building a career across catering, hotels, restaurants, and university dining, Mathew shares how hospitality gave him a sense of belonging, even as long hours, demanding expectations, and drinking culture became part of everyday life.

But the culture that brought him into the industry also presented challenges.

Mathew opens up about his relationship with alcohol, his journey to sobriety, and how returning to culinary school with a new perspective helped reshape both his career and approach to leadership.

Together, Colleen and Mathew explore the normalization of shift drinks, the pressure to push through exhaustion, and why creating psychologically safe kitchens requires more than simply changing policies. They discuss how recovery, boundaries, and open communication can help build environments where employees feel supported both inside and outside of work.

They also get into Mathew's current role at UC Davis, where he oversees high-volume culinary operations serving thousands of students daily while prioritizing global cuisines, local sourcing, food waste reduction, and the wellbeing of his team.

At its heart, this conversation is about recognizing that sustainability in hospitality goes beyond what's on the plate. It includes the people preparing it, the culture they're working in, and their ability to build lasting careers without sacrificing their health.

Because a successful kitchen isn't just measured by the food it serves, but by how well it takes care of the people behind it.

ABOUT 86 THE STIGMA

86 the Stigma is a CHOW podcast powered by Hospitality Bites Media, hosted by Colleen Silk. This season brings together voices from across food, beverage, and hospitality for honest conversations about mental health, burnout, recovery, leadership, workplace culture, and the human experiences behind the industry.

This season is made possible with support from Hoshizaki America and US Foods® — We Help You Make It®.

CHOW SUPPORT & RESOURCES

CHOW (Culinary Hospitality Outreach and Wellness) provides peer support, community, and mental health resources for people working in hospitality.

Visit https://www.chowco.org/ to learn more and access resources.

Hosted by: Colleen Silk
Produced by: Hospitality Bites Media

Disclaimer: The views and experiences shared by guests are their own and do not necessarily reflect those of CHOW, Hospitality Bites Media, our sponsors, or affiliated organizations. Conversations are intended for education and awareness and should not replace professional medical or mental health advice.

If you or someone you know is experiencing a mental health crisis in the U.S., call or text 988 for immediate support.