Alright – so today we’ve got the honor of introducing you to Bryan Lindsay. We think you’ll enjoy our conversation, we’ve shared it below.

Alright, Bryan thanks for taking the time to share your stories and insights with us today. Can you share a story with us from back when you were an intern or apprentice? Maybe it’s a story that illustrates an important lesson you learned or maybe it’s a just a story that makes you laugh (or cry)? Looking back at internships and apprenticeships can be interesting, because there is so much variety in people’s experiences – and often those experiences inform our own leadership style.

During my apprenticeship I’ll in the south of France, in the charming town of St. Sebastian, I worked at a hotel-restaurant called Les Viscos. Assigned to the fish station during dinner service, I quickly discovered that even the smallest details in cooking can have a significant impact on the final dish.

On my second day at the fish station, I learned a valuable lesson about the power of seasoning—and the distinct differences between types of salt. That evening, Table 7, a party of two, ordered Dover sole. I prepared the fish by sautéing it in brown butter, and as the final touch, I sprinkled it with salt before sending it out.

What I did not realize at the time was the crucial difference between kosher salt and sea salt. Kosher salt is mined from underground deposits and has larger, less dense crystals, while sea salt is produced through the evaporation of seawater and tends to have a more concentrated, intense salinity. This means that a smaller quantity of sea salt can season food much more strongly.

Unaware of this, I seasoned the fish with sea salt as if it were kosher salt. Ten minutes later, the dish returned from the dining room. The executive chef tasted it and asked, “Did you try it?” When I admitted I had not, he said firmly, “Taste it.” The moment I did, I was hit with an overwhelming blast of saltiness.

I immediately apologized and understood the importance of not only knowing the differences between ingredients but also tasting my food before sending it to a guest. It was a humbling moment that deepened my respect for the nuances of seasoning and the precision required in professional cooking.

Bryan, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

My name is Bryan Lindsay and I’m the owner of Sacred Chef. Sacred Chef & Co is a culinary brand dedicated to elevating the art of cooking through precision, passion, and respect for ingredients. We believe that food is more than sustenance—it is an experience that connects people, cultures, and memories. Our approach blends classical technique with creative innovation, ensuring every dish reflects both authenticity and artistry. From curated dining experiences to refined culinary education, we aim to inspire chefs and home cooks alike to honor the craft of cooking. We source ingredients with integrity, focusing on quality, sustainability, and seasonality. At Sacred Chef & Co, every plate is a testament to our belief that the kitchen is a sacred space where skill and soul come together.

Have you ever had to pivot?

The pandemic marked a significant turning point for many business models, and mine was no exception. At the time, I was living in New York City, where overnight I had to pivot from a primarily dine-in operation to a model focused on deliveries and curbside service. I was operating out of a bar equipped with a commercial kitchen but without a chef, which presented a unique opportunity to prepare and sell food under my company’s name.

During this phase of the pandemic, regulations required bars to serve food in order to remain open. Recognizing this, the owner asked if I could operate seven days a week—a request that opened the door to increased sales and expanded visibility for my business. This adaptation not only sustained my operations during a time of uncertainty but also allowed me to reach a wider customer base and strengthen my company’s presence in the local community.

Are there any books, videos or other content that you feel have meaningfully impacted your thinking?

An application that I use is an app called Gronda. It a refined version of cooking/haute cuisine. I keep learning