Check out Steve Turk's new book, Hospitality Unlocked: Advice, Strategies, and Insider Secrets from 75 of the World’s Top Hospitality Leaders, available now on Amazon: https://a.co/d/8JC16xJ.

In this episode of the Hospitality Mentor Podcast, host Steve Turk interviews Gerald Chin, Head of Culinary for the Mina Group. Starting his journey at Carvel Ice Cream on Long Island during high school, Chin shares his fascinating transition from a scooper to an executive chef. His career chronicles include stints at some of the most prestigious kitchens including Tavern on the Green, CIA (Culinary Institute of America), and working under the legendary chef Joel Robuchon. Gerald also touches upon his significant roles at various Michael Mina establishments, the challenges of transitioning to a corporate role, and his exciting new prospects within the Mina Group. Reflecting on his journey, Chin emphasizes the importance of passion, continuous learning, and the value of writing everything down. Join us to hear his inspiring story of resilience, growth, and the pursuit of culinary excellence.

00:00 Introduction to the Hospitality Mentor Podcast

00:32 Exciting News: Hospitality Unlocked Book Release

01:08 Meet Gerald Chin: Head of Culinary for the MENA Group

01:28 Gerald's First Job: Carvel Ice Cream

03:47 Vocational School and Culinary Beginnings

05:34 First Real Restaurant Job: The Weeping Willow

09:05 Tavern on the Green: A Culinary Bootcamp

14:08 Judson Grill and the Path to Culinary School

16:04 Culinary Institute of America: The Hogwarts of Culinary Schools

21:02 From Switzerland to Las Vegas: Joining Bradley Ogden

27:28 Achieving a Dream: Working at Robuchon

32:15 Exclusive Dining at MGM

33:32 Transition to Executive Chef

33:46 Opening an Italian Restaurant

35:37 Challenges and Realizations

36:09 Joining RM Seafood

38:09 The Opportunity with Darden Group

39:28 Cosmopolitan and Family Life

41:21 Joining the Mina Group

45:47 Corporate Chef Responsibilities

47:35 Balancing Travel and Family

49:30 Current Role and Future Plans

58:13 Advice for Aspiring Chefs

01:00:13 Conclusion and Gratitude