Restaurant Unstoppable with Eric Cacciatore 815: Chris Viaud Owner and Executive Chef of Greenleaf and Culture
Chef Chris Viaud is owner and executive chef of Greenleaf Millford and sister restaurant, Culture, both residing in Milford, NH. Originally from Randolph, MA, Chris and his parents, who had immigrated from Haiti, moved to Londonderry, N.H. where, post-high school graduation, he attended Johnson & Wales University, receiving his bachelor's degree in Culinary Arts & Food Service Management.Post culinary school, Chris came back to Boston where he spent three years at Deuxave, a true culinary landmark for modern French cuisine in the city, where he gained experience working alongside chef and owner Chris Coombs, Adrienne Mosie, and acclaimed chef Stefanie Bui. Since his time at Deuxave, he has been an essential part of four restaurant openings in the Massachusetts and New Hampshire. In the spring of 2019, Chris opened Greenleaf in what was the Souhegan National Bank building in Milford, NH. Chris' approach to food is rustic yet refined by classic techniques and his menus are driven by locally grown seasonal products. His strength and motivation build from the support of his family, friends, and staff and he continues to push himself every day.
Check out episode 742 with Keith Sarasin as mentioned in today's episode.
Check out VOLT ink. Recipes, Stories, Brothers by Bryan and Michael Voltaggio as recommended by Chris in today's episode.
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In today's episode with Chris Viaud we will discuss:
- Race perceptions in modern America
- Mentors at Johnson & Whales
- Culinary school advice
- The importance of culture and how to efficiently implement it
- Popups
- Becoming a master of time management
- Learning from the corporate food world
- Lessons learned from opening a restaurant for the first time
- What a trip to Europe taught Chris about food relations
- A chaotic, highly anticipated opening
- Budgeting an opening
- Partnerships with friends
- Breaking up a partnership
- The importance of lawyers in business creation
- Leaning on tech when you need it
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Personable
- What is your biggest weakness?
- Getting in my own head
- What's one question you ask or thing you look for during an interview?
- What do you like to do on your off-time? Want to relate to a future employee
- What's a current challenge? How are you dealing with it?
- Structure and scheduling for myself
- Share one code of conduct or behavior you teach your team.
- Treat others the way you would like to be treated
- What is one uncommon standard of service you teach your staff?
- Our guests are part of our family so we try to relate to them on a personal level
- What's one book we must read to become a better person or restaurant owner?
- Yes Chef: A Memoir by Marcus Samuelson GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Relate to your staff
- Name one service you've hired.
- Ethos And Ables Creative for marketing
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- Google Drive plugins
- 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?
- Family comes before everything
- Treat others with love and respect
- Live, love, and share your culture
Email: chris@greenleafmilford.com
Social Media: @chefchrisviaud
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 Chris Viaud for joining me for another awesome episode. Until next time!
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