CulinaryOffice & Admin
Daniel Shemtob
Owner, CEO & Chef | The Lime Truck, Hatch Ya Later & Snibbs
Experience
2021 - 2021
Owner, CEO & Executive Chef
TLT FoodLos Angeles, CA
2020 - 2020
An INC 5000 Fastest Growing Company
Inc MagazineLos Angeles, CA
2020 - Present
Co-Founder & CEO
SnibbsLos Angeles, CA
2014 - 2014
Zagat 30 Under 30
ZagatLos Angeles, CA
2013 - 2013
40 Under 40 Business Influencer
OC RegisterLos Angeles, CA
2011 - 2011
Season 2 Winner, All-Star Season Winner
The Great Food Truck Race (Food Network)Los Angeles, CA
2004 - 2005
Cashier / Assistant Manager
TaconeNewport Beach, CA
2003 - 2004
Busser / Dishwasher / Food Runner
Gina's PizzaIrvine, CA
Education
Advice from Daniel Shemtob
Quotes about career path, skills, and teamwork from an industry leader.
Although he wasn’t my mentor, I think about Danny Meyer's book all the time and his concept of "Gentle Pressure” – which basically boils down to it is the employee and customers job to move the target and it's yours to remind them exactly where it needs to go, keeping the train on the tracks.
For self-care, I meditate, journal, workout and sauna.
At this point, my role is focused on leadership, so skills that are critical for me include financial awareness, strategy, persistence, creative problem solving and listening.
Earlier in my career I would have said drive, resilience, and passion.
I keep my team motivated by setting big goals, having a clear mission and a hunger to build a great company with great people.
I listen to Josh Kopel's podcast "Full Comp" as well as the "How I Built This." podcast, I also read and listen to audible books.
I find inspiration all over.
It comes in weird ways. I get a lot from traveling, and always from Burning Man.
I love the attitude of an “Entrepreneurial Mindset" when someone joins my team and thinks about the business as I do.
Then that person can make suggestions, add new skill sets and grow in the business because they are coming with a win-win mindset. To be more specific, let's say I have a new kitchen employee and they come in and see we are struggling on our raw bar, they then come after a few days of being on the line and say "Chef, i've been thinking a lot about where we get backed up in service and have x idea to remove the tension from that part of the line." Too many people come and clock in/out, but the ones who are passionate bring a level of depth and vigor to improving the business, that's what I look for when I hire and when I pick teammates to grow in the org.
Roles in Culinary
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