5 May 2026
Chef Michael Salmon: So You Want to Build A Human-Centered Restaurant?
Chef Michael Salmon shares his journey from classic New York fine dining and celebrity private chef work to building a focused, community-driven chicken concept in Florida: Flybird. The conversation explores food philosophy, simplicity in menus, restaurant economics, and the importance of culture and consistency in hospitality.
At its core, this episode is about how great food businesses are built not on complexity, but on clarity, care for people, and staying connected to community.
🧭 Chapters
00:00 — Introduction to Chef Michael Salmon
Spencer and Claudia introduce Michael’s background: CIA training, iconic NYC restaurants like the 21 Club and Arcadia, private chef work for high-profile clients, and his current role as founder of Flybird.
02:00 — Early Food Memories & Family Influence
Michael traces his origin story to childhood cooking with his grandfather, Eastern European backyard grilling, and his grandmother’s “no-recipe” barley soup that becomes a signature dish later in life.
04:00 — From Passion to Profession
He reflects on turning cooking into a career, the transition into professional kitchens, and how early positive associations with food shaped his identity as a chef.
05:40 — NYC Kitchens & Celebrity Private Chef Work
Michael discusses working in high-pressure New York kitchens, including the 21 Club and Mickey Mantle’s restaurant, and cooking for public figures like Jackie O and Uma Thurman.
A standout moment: a personal interaction with Jackie O that became a lifelong memory.
10:10 — Moving to Florida & Founding Flybird
He explains leaving New York due to burnout and opening Flybird in Delray Beach, inspired by simplicity, independence, and changing restaurant economics.
11:30 — Restaurant Economics & Delivery Platform Pressure
Michael breaks down modern restaurant margins, delivery app fees, and why pricing transparency is difficult in the current system.
13:30 — Simplicity, Consistency & Menu Philosophy
He explains why Flybird focuses on doing one thing well—chicken—and how consistency builds customer loyalty and “craveability.”
15:40 — Leadership & Restaurant Culture
A deep dive into team culture: respect, fair pay, flexibility, and treating staff like family. Michael emphasizes that strong hospitality starts internally.
17:10 — Hiring, HR, and Restaurant Structure
He shares a hot take on overcomplicated HR systems and stresses simplicity and trust-based leadership in small operations.
19:30 — Innovation Within Constraints
How Flybird expanded its menu strategically (like adding Chinese-inspired dishes) by using existing ingredients and operational strengths.
21:30 — Creativity & “Happy Place” in the Kitchen
Michael describes cooking as his grounding space—where creativity, calm, and joy return even after decades in the industry.
23:50 — On Balance, Money & Fulfillment
He reflects on the difference between financial success and personal fulfillment, emphasizing happiness over pure profitability.
24:00 — Rapid Fire Round
Biggest restaurant waste: HR complexity
First thing noticed in a restaurant: greeting
What he’d do differently: better account for seasonality
Hospitality tip: give guests a first taste for free
Hot take: restaurant industry due for economic correction
30:10 — Final Thoughts: Community First
He closes with a strong message: if you lose connection to community and people, the purpose of hospitality disappears.
31:20 — Season 5 Finale Announcement
After co-hosting and producing So You Want To Run A Restaurant since its launch, Claudia announces this is her final season of the podcast, marking a bittersweet transition for the show.
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Connect with the Podcast
Full Episodes: https://linktr.ee/soyouwanttorunarestaurant
Follow Claudia: @claudiasaric
Follow Spencer: @RestaurantSpenny
