Matt Vawter

We also travel as a team to food festivals and events, and make it a point to visit our partner farms together. These shared experiences not only strengthen our bonds but give us fresh perspectives we can bring back to the kitchen.

Sure, it's not always perfect, but being intentional about where my attention goes helps me make the most of both my work and personal life.

And when I'm in the restaurant, I give it my full attention. I've found that when I'm distracted or trying to juggle both worlds at once, that's when things start to feel off balance. You just don't get everything you could out of those moments when you're mentally somewhere else.

Sometimes the scales tip more toward work, sometimes more toward personal life - that's just the nature of this industry. The key is being completely invested in whatever you're doing at that time.

It's about creating a space where everyone feels seen and supported, both in and out of the kitchen. One way we put this into practice is through our 401K program with employer matching – something I wish someone had educated me about early in my career. I make sure to explain these benefits clearly to our team members, especially those just starting out, because financial well-being is just as important as professional growth.

I make it a point to understand why each person chose to be part of our team and what they're hoping to achieve in their career. Everyone brings their own story and goals to the table - some folks might dream of opening their own place one day, while others might be exploring their passion for cooking while heading in a completely different direction.

It's about more than just running a restaurant – it's about nurturing the future of our industry.

I'm inspired by the opportunity to create an environment where emerging talent can both learn their craft and showcase their skills. There's something incredibly rewarding about building a place that not only serves great food but also serves as a platform for young culinary professionals to grow and find their voice.

Second, I want to see self-starters – people who take the initiative to find answers and solve problems on their own rather than waiting to be told what to do next. These qualities tell me a lot about how someone will fit into our kitchen. When you have people who combine teamwork with initiative, they not only help the whole team succeed but tend to grow faster in their own careers too. There's something special about working with people who take ownership of their role while always having their colleagues' backs.

It helped me build the solid foundation that eventually led to my current leadership role.

There were definitely times when I was tempted to take higher-paying positions elsewhere, but I'm incredibly grateful I stayed focused on building my skills and knowledge first.

We've built a really effective internal learning program where our cooks teach each other. Each person gets assigned different culinary topics to research, then presents what they've learned to the group, turning our kitchen into a collaborative classroom. It's been amazing to watch how this approach keeps everyone engaged while helping them develop both culinary and leadership skills.

This shows up in so many ways - from developing techniques and leadership skills to building relationships with suppliers and understanding seasonal ingredients. One of the most fundamental lessons has been about the importance of strong foundations. Whether it's the quality of your ingredients, the team you build, or the kitchen culture you create, excellence starts with the basics.

There's something truly special about seeing someone you've mentored discover their own style and succeed in this industry. Watching their growth not only inspires me but reminds me why I chose this path in the first place.

But some of my deepest inspiration actually comes from the incredible people right here at home –especially the local purveyors and farmers we work with. Their passion for their craft and the amazing ingredients they grow spark so many creative possibilities in our kitchen.

They tend to be more well-rounded, creative, and balanced, which makes them better professionals and team members in the long run. I also like to ask candidates if they played sports in high school - not because it's a requirement, but because those team experiences often develop crucial collaboration and communication skills that translate perfectly to a busy kitchen environment.

Since we're based in the mountains, I also look for candidates who love being outdoors and appreciate nature - it helps them relate to our setting and guests. In the kitchen specifically, I want to see that passion in someone's eyes when they talk about food and their drive to become an exceptional chef.

I look for folks who are eager, genuinely excited to learn, and who understand that great restaurants run on teamwork.

While passion might get you through the door, it's the ability to push through challenging times - the long hours, the intense pressure, the constant need to adapt and improve - that really shapes your career. What feels like an eternity in the moment is often just a small step in your larger journey. Now, as a leader myself, I'm passionate about creating the kind of environment where younger generations can find their path and grow, just like my mentors did for me.

Early in your career, you often don't even know what you don't know. That's why seeking out strong mentors and learning environments is so crucial. Looking back, the mentors who shared their knowledge and helped guide my path made all the difference in my development.