Showing Up When It's Hard, Leadership, Consistency, and the Chef Who Gets the Call: Kevin Rasberry

This week on the Walk-In Talk Podcast, we sit down with Kevin Rasberry, a chef whose work often begins when things are already broken.

Kevin is the Director of Culinary and Executive Chef at The Grove at Trelago, and in recent months he's been sent across Florida, Clearwater, Jacksonville, and Tallahassee, stepping into kitchens after chefs quit, teams fractured, or leadership gaps appeared. He's the chef who gets the call when stability and execution matter most.

Joining the conversation in studio is Michael Collantes, chef-owner of one-Michelin-star Soseki and Bib Gourmand recipient Sushi Saint, and now part of the Walk-In Talk Media team. Michael participates in the interview, adding perspective from the Michelin level on leadership, consistency, and long-term sustainability.

In the kitchen, Kevin cooked two standout dishes:

• A beautifully executed hanger steak dish, rich, balanced, and precise

• A tilefish preparation, clean, restrained, and technique-driven

This episode isn't about accolades or polish. It's about endurance. About forcing growth when comfort sets in. About leading teams, building something of your own, and continuing to learn when motivation runs thin.

No shortcuts. Just the work.

🔑 Episode Takeaways

• Leadership often means showing up after others have left • Consistency matters more than recognition • Growth requires intentional discomfort • Building a personal brand while holding a demanding chef role is possible, but not easy • The chefs who last are the ones who keep learning, even when they're tired

🤝 Sponsors & Partners

Support for Walk-In Talk Media comes from:

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Aussie Select Premium Australian lamb products trusted by chefs for quality and consistency 🔗 https://aussieselect.com

Pass the Honey Single-origin honey and honeycomb celebrating ingredient-first storytelling 🔗 https://passthehoney.com

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❤️ Cause-Aligned Partners

The Burnt Chef Project Providing mental health support and resources for hospitality professionals 🔗 https://www.theburntchefproject.com

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