#64 Atelier D'Appalachia: Ian Boden (VA)

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The Restaurant Incubator

Brandon Sharp

73 episodes

5 days ago

This is NOT the average, tired interview of the average, tired Chef! Hell no -- The Restaurant Incubator is on a TACTICAL, ACTIONABLE MISSION to help you open, operate, and profit from your restaurant venture without wasting time or money in the process. Get the knowledge and info you need -- from those of us who have made the mistakes that we don't want you to repeat. Hosted by Chef Brandon Sharp, 7x Michelin star recipient and owner of Hawthorne & Wood, Bluebird, and Proximo, all in Chapel Hill, NC.

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#64 Atelier D'Appalachia: Ian Boden (VA)

The Restaurant Incubator

45 minutes 11 seconds

1 month ago

#64 Atelier D'Appalachia: Ian Boden (VA)

What's it like to be one of the NYTimes' 50 Best Restaurants in the USA? Oh, AND a James Beard Best New Restaurant? Ian Boden joins The Restaurant Incubator to answer those questions.

The chef and owner of The Shack and Maude and The Bear, Ian has made a home for the past twenty years in Staunton, VA. He tells us about the difficulties of opening an inn, the bare-knuckle financing of The Shack, and how he expects his team to hold their own standards independent of what guests think.

Still thinking about opening your own restaurant? I've built budgets and business plans for you already--click here to find them.

Stay humble. Stay hungry!

Photo credit: Stephanie Whitehall Photography