In this episode of Hold The Standard, Logan Gelbrich sits down with restaurateur and entrepreneur Nick Monica to explore how the kitchen became his dojo for growth, grit, and leadership.

From opening local hotspots in New Orleans to learning how to be the person his team can rely on, Nick shares how high-pressure environments like restaurants demand more than skill they require self-awareness, decisiveness, and the ability to lead without losing your soul.

This conversation explores
• How growing up in the service industry shaped his worldview and work ethic
• The thin line between chaos and excellence in a kitchen
• What it means to hold space as a leader while being in the fire
• Why building community is a byproduct of personal presence and commitment
• Lessons from success, failure, and trying again with more clarity

Nick’s story isn’t just about food. It is about becoming someone you would follow when things get real.