The next generation of culinary artisans is changing the industry. These artisans have a whole new approach to reaching and satisfying the next generation of consumers. In this podcast, we will explore chefs and artisans from around the world diving into their stories and passion.
In this episode of Chef AF, I chat with Dustin Falcon, Executive Chef at Rosemary & Pine, an American-inspired celebration of the dishes that Falcon loves to make and eat. He is also Executive Chef at Niku Steakhouse, where he melds Japanese influences with local ingredients to create a modern steakhouse menu with an emphasis on foraged products and A5 wagyu.

Falcon attended culinary school at the Art Institute in Fort Lauderdale. After graduation, he returned to Wolfgang Puck’s where he had been a busser prior to school, now as a line cook. Falcon says, “ten years ago, I moved to Napa Valley from South Florida. I moved after a meal from Per Se in New York City and the meal changed my life. It was such a humbling experience to go there. And I realized I didn't know half of what I needed to. So I started applying to Per Se but couldn't get in, and I ended up applying to Ad Hoc, one of Thomas Keller's sister restaurants in Yountville.”
Leadership style is an important topic as to how it relates to employee retention. Falcon shares insights into his leadership style and says, “so my leadership style is constantly evolving. When I was at Niku, I was extremely hands-on. I was working the line with everybody, showing them every single project. I pretty much live there from morning to night, every single day, and then I got the opportunity to open up Rosemary and Pine and I realize you have to learn how to split yourself. You really have to learn to trust the process, trust the staff, and all the training that you've done with everybody.”
To hear about the training programs and education that the staff receives, expectations for a Michelin-starred restaurant, and Falcon’s top 3 reasons for sourcing local check out this episode of Chef AF, plus get the chef’s recipe for Potato Gratin with Soy Dip!
Do you want to be a part of a community of people sharing your fantastic enthusiasm for great food and experiences? Get full access to the newsletter and website here.