Ep 34 - Designing your business with intention to have better balance and sustainability for the team with Patrick Shaw-Kitch

Ep 34 Designing your business with intention to have better balance and sustainability for the team with Patrick Shaw-Kitch

Patrick is a restaurant industry veteran with over 20 years of experience working in the hospitality industry. In this conversation, he shares what he’s learnt along the way and how his mentors have impacted. Patrick’s commitment to leading through a lens of sustainability, open ad kind communication and really putting this colleagues front and center is awe inspiring. He is intentional about his coaching style, how he interacts with the people around him and his colleagues. Patrick is also in the process of building the only grain mill in Brooklyn, that will also be a bakery! Give him a follow as you don’t want to miss the opportunity to grab a loaf of his breads or a pastry when his doors open! 

About Patrick

Patrick has worked in top bakeries and restaurants for the last 2 decades, including James Beard-nominated Columbia City Bakery and Bien Cuit, growing his knowledge and experience in baking, cooking, and milling. Most recently, Patrick served as Head Baker at the two Michelin starred Blue Hill at Stone Barns and leader of the Bakery Lab at Stone Barns Center for Food and Agriculture. In his nearly five years at Blue Hill and Stone Barns, he operated a stone mill, baked products using exclusively stone milled, whole-grain flour using grain grown in the Northeast, and worked directly with local grain farms, universities, and seed breeders to test and use their products to bake bread and pastries. He is now starting his own company called Brooklyn Granary & Mill. Brooklyn Granary & Mill will be sourcing regional grains, stone milling them into flour for bakers, chefs and home bakers as well as for use in their bakery cafe.

For more resources on leadership and eliminating the sticky energy from team culture, visit The School of Hospitality from Within.