The Chef Career Nobody Explains
Restaurant kitchens are not built for longevity, and most chefs know it. In this episode of Chefs PSA, Andre Natera sits down with Joey Chavez of Truffle and Rye to explain why so many talented chefs are burned out, underpaid, and stuck, and how private dining offers a real alternative when done correctly. Joey breaks down the uncomfortable truths chefs avoid. Skill does not equal income. Hard work does not equal stability. Without financial literacy, pricing discipline, and boundaries, chefs stay trapped in restaurant systems that quietly drain their health and earning power. This episode is for chefs questioning their future, their income, and whether staying on the line is actually worth it. Why this episode matters Most chefs do not fail because of talent. They fail because no one teaches them how to convert experience into ownership. Joey explains how he made the transition without destroying his reputation, income, or body. Key Takeaways The Restaurant Trap: Why kitchens keep chefs overworked and underpaid The Private Dining Reality: What clients actually pay for The Pricing Problem: Why chefs undercharge and stay broke The Health Equation: How burnout kills careers quietly The Visibility Advantage: Using social media to control demand 00:00 Why Chefs Stay Trapped 00:25 Podcast Intro 01:00 Joey Chavez Career Path 02:34 Financial Literacy for Chefs 03:23 Transition to Private Dining 12:52 Hotel Kitchen Reality 20:39 Private Dining Business Truths 29:32 Holiday Pricing and Clients 30:39 Popups Explained 35:03 Health and Longevity 40:52 Starting Truffle and Rye 44:11 Social Media for Chefs 48:49 Advice to Aspiring Chefs 56:32 Final Thoughts LINKS & RESOURCES Subscribe on Substack → https://chefspsa.substack.com/ Shop Chef’s PSA Merch → https://shop.chefspsa.com/ Visit Chef’s PSA Website → https://chefspsa.com/ Sponsored by RATIONAL USA → https://rationalusa.com Joey on Instagram / chefjoey63 #ChefCareer #PrivateDining #ChefBurnout #ChefBusiness #CulinaryLeadership
