About
What is Culinary Mechanic?
Culinary Mechanic is part of a new breed of restaurant advisory firms. Utilizing technology to serve our clients, whether just down the street or across the country. Focused on a "done with" vs. a "done for" approach, we are on a mission to help transform the restaurant and hospitality industries.
Our commitment ...
Empowering Chefs, Elevating Restaurants
We know the restaurant and hospitality industries have never been more competitive. Having the right tools, systems, and strategies in place is essential for any business to thrive and reach its goals. That’s why we provide our clients with personalized services that meet their individual needs and help them stay ...
Unleash Your Culinary Potential
Our founder, who has over three decades of experience in the restaurant and hospitality sectors, saw that restaurants are intricate machines in need of tuning and maintenance. In response, we founded Culinary Mechanic, aiming to help chefs, sous chefs, and BOH operators grow their leadership skills.
We emphasize ...
Simon Zatyrka
My name is Simon Zatyrka. Culinary Mechanic was born from a desire to help chefs and restauranteurs manage their time, people, and businesses better. I have been a chef, consultant, coach, mentor, and good old-fashioned sounding board in the restaurant and hospitality industries for more than thirty years. Whether it's sharing a story that finds the hidden lesson or geeking out on productivity hacks, my strengths are rooted in helping people find their strongest options, fostering community, and empowering people to make great decisions.
With 33 years of experience in the kitchen, I've developed more than 50 chefs and sous chefs in the last 20 years. Cooking straight out of the womb. Adorned with the obligatory "Chef-Pig" tattoo that asks, "What would you do for bacon?" Simon has been in the hospitality industry for 33 years. He's been in kitchens in all four corners of the country and New Mexico too.
A firm believer that cooking over an open fire is the way! Currently pivoting out of operations, he is focused on bolstering chef communities, fostering better kitchen cultures, and teaching sous chefs and chefs to be better managers through structure, organization, and technology.