Chefs Without Restaurants Helping Food Businesses Navigate the Evolving Kitchen Environment with Chef & Attorney Chris Yates
This week I have chef and attorney Chris Yates. Chris occupies a unique space in the legal and hospitality industry. As a DC-based chef, Chris has worked for multiple Michelin-starred and James Beard Foundation recognized chefs and operators. Chris was on the opening management team for the critically and popularly acclaimed restaurant and bakery, Elle, earning a James Beard Semi-Finalist nomination for Best New Restaurant. His work as a chef has appeared in the Washington Post, Washingtonian Magazine, Washington City Paper, and Eater. Prior to becoming a chef Chris had years of trial experience as a public defender and criminal defense attorney, developing a reputation as an expert in the investigation and litigation of child welfare cases. Combining his knowledge of restaurant operations and management systems with impeccable legal skills Chris represents successful as well as new restaurants in business law matters such as real estate leasing, liquor licensing, contracts, branding and trademark, employment matters, and litigation.
On the show, we talk about how and why he's made these career transitions. We discuss some of his favorite foods, and his love of soy sauce. We also talk about many of the current issues in professional kitchens today such as employee wages, staffing shortages, toxic environments, and burnout.
Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.
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Chris Yates
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Chris's Instagram
Yates Law Instagram
Yates Law Website
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