Shawn Bucher, The Business Chef, joins the show to discuss innovation, success, and failure in the context of one of the toughest industries around – food service. High stress, long hours and holidays, a physically demanding environment, customer expectations, and constant staff turnover make it very challenging to lead effectively, foster business partnerships, and turn a profit.

“People don’t care how much you know until they know how much you care.”

– Shawn Bucher

Despite the challenges, Shawn specializes in just that. He is a chef turned educator and consultant as well as author. His book Food People Management presents leadership strategies for lasting success and he curates the Business Chef – Make Food Make Money podcast to focus on the business side of the food service industry.

“Anybody who has been successful, anybody who has created business, it’s nothing but failures for years because they are learning from those failures and keeping with it…Failure should never been seen as failure. Failure should just be seen as steps along the process. And when failure happens you view it as education.

– Shawn Bucher


Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Business, Hospitality & Tourism Management, Accounting and Professional Sales.  He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. A Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP) through the Association of Nutrition and Food service Professionals.

He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. and his latest – Food People Management. His work has been awarded and recognized nationwide. He is a regular contributor to numerous food service programs, publications and outlets. He currently hosts the popular Business Chef podcast.

Chef Shawn is the the owner of multiple food related businesses.  He lives in Albuquerque, New Mexico with his wife and 3 children.


  • What it means to be a servant leader
  • Leading from the front in a high pressure environment
  • (Standards + Accountability) * Consistency = Success
  • Clear communication and gratitude as a manager
  • Making sure employees understand not only how, but why
  • Do franchise businesses make money?
  • When failure becomes useful rather than debilitating
  • Doing something you love
  • Aligning with business partners




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