Episode 04: Wishbone and Flynt, Chef Stefon Rishel
If you think that a chef’s advice is limited to food and the kitchen, Chef Stefon Rishel is about to blow your mind. He and his business partners at Trident Restaurant Group are doing things differently and have the results to show for it, with Wishbone & Flynt thriving despite opening 61 days before the pandemic.
You might remember Stefon as the mohawk chef from Max’s Wine Bar, but his culinary journey started behind the bar, not in the kitchen. His wife, Bri, was his coworker at Pappasitos when he was a bartender and helped him see that the bartending alter-ego he’d created was actually his true personality.
If you’ve ever wondered about the road to becoming a chef, it’s fascinating to hear Stefon explain why culinary school makes sense for some people, but why he opted out after 2 weeks.
Stefon definitely has insight to share about starting and owning a restaurant, including the importance of handshakes and valuing employees, but if you’re just looking for general business advice, Stefon has great lessons for you as well. His team at Trident is taking their entrepreneurial support to the next level soon with a business incubator in Arlington on it’s way.
You can follow Chef Stefon and Trident Restaurant Group on IG @chef_stefon_rishel and @tridentrestaurantgroup
Mentioned this week on Stories with Soul:
