411: Getting back up with Chef Tim Boyd

In this episode with Chef Tim Boyd, we discuss what drew him to the industry, following passion not paychecks, not sacrificing quality, greatness attracting greatness, the dilution of passion with bigger operations, not letting your ego get the best of you, staying focused, having a balance of skill between FOH and BOH, being someones exit strategy, becoming a part of the community, having too many big egos under one roof, defining roles, getting sober, being the average of those you surround yourself with, and picking yourself up when you fall down.

Chef Tim Boyd got his start at the California Culinary Academy in San Francisco. After moving to South Florida and meeting his wife Lara, Tim’s resume went from Executive Chef to owner of the well-known Upper Crust.  Tim would go on to create Milk & Honey Cafe. Today Tim is the Executive Chef of The Mustard Seed Bistro with wife and owner Lara Boyd.

Show notes…

Favorite Success Quote or Mantra.

“I did not teach you to make S-H-I-T.”


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Knowledge bombs

  1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

    • Quality is your best business plan.
    • “Good judgement comes from experiences, and a lot of that comes from bad judgement.”
  2. What is your biggest weakness?

    • Too lenient/nice.
    • Gives people too many chances.
  3. What’s one question you ask or thing you look for during an interview?

    • Kitchen Question- ask “Do you have your own knives?”
  4. What’s a current challenge? How are you dealing with it?

    • Team members being distractions with technology.
  5. Share one code of conduct or behavior you teach your team.

    • Be on time.
    • BOH- Taste, taste, taste.
    • If it’s not right, throw it out.
  6. What one uncommon standard of service you teach your staff.

    • A loving hand on the shoulder of your guest when touching table.
  7. What’s one book we must read to become a better person or restaurant owner?

  8. What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?

  9. If you got the news that you’d be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

    1. Hard work beats talent every time.
    2. Pass the torch.
    3. Every day is not the Superbowl

Contact Info

Email: timfoodandmood@aol.com

Phone: 954 591 0650

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

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Huge thanks to Chef Tim Boyd for joining me for another awesome episode. Until next time!


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