Chef Philip Krajeck of Rolf & Daughters and Folk Restaurants
Working your way up from dishwasher to chef to restaurant owner is the ultimate success story, but no easy task. Something our guest can be proud to say he has achieved, not only as an owner of one restaurant, but two successful establishments that we can’t stop raving about.
In today’s episode, Philip Krajeck, owner of Rolf and Daughters and the newly opened Folk in Nashville, Tennessee, sits down with host and friend, Eli Kulp to discuss his lifelong passion for food and his journey in becoming an owner of two bustling restaurants. All while providing for a family at a young age.
From the kitchens of Brussels, Belgium, to arriving in Florida, Phil saw the major contrast in quality when it came to cuisine, which sparked a fire in him to create something he felt was missing in America. After years of grinding it out, pushing through challenges, Phil met and worked with talented chefs from all over the world where he was able to extract pieces of their techniques and systems to implement in his future restaurants.
Phil reveals his philosophies on what it takes to run a successful restaurant while serving, consistent, quality food. Listen in to hear Phil’s journey from childhood to now, and a ton of valuable tips learned along the way.
Topics discussed in this episode:
Phil’s experience opening a restaurant
Phil’s unique story growing up
How Phil went from dishwasher to chef and owner
Mental health in the restaurant industry
Pushing through discomfort to get the job done
Importance of open communication between the kitchen team
Importance of consistency and systems
Impact of the pandemic on the restaurant industry
How Phil implements his teams vision into his restaurant
Listen to more episodes at The Chef Radio Podcast.
Also, be sure to check out our other podcast Delicious City Philly.
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Be sure to check out Rolf and Daughters and Folk when you’re in the Nashville, Tennessee area!
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