The Repertoire Podcast

The “Pay Your Dues” Mentality Is Holding Chefs Back

Ray Delucci tackles imposter syndrome head-on — why the restaurant industry bakes it in, how "paying dues" culture holds talented cooks back, and what it cost him persona

Utah Just Changed the Michelin Guide Forever

Interested in Chef Tech Stack?⁠⁠⁠⁠Learn more here.⁠⁠⁠⁠ Want 1-on-1 Coaching with Repertoire?⁠⁠⁠⁠Apply here. Justin Khanna and Ray Delucci break down the week in food an

It's actually Cook to Chef to Entrepreneur

Apply for Coaching with Repertoire Written version of this episode on the Repertoire blog My episode on “Cook to Chef” from 2019 7shifts FREE 2026 Industry Report Rep

The Private Chef Business Is Booming

Interested in Chef Tech Stack?⁠⁠⁠Learn more here.⁠⁠⁠ Want 1-on-1 Coaching with Repertoire?⁠⁠⁠Apply here. The restaurant industry is changing faster than most operators

Noma Is Officially Back. So What Changed?

Noma is back in Copenhagen — and this time with a new leadership structure, a creative-director role for René Redzepi, and a menu format that scraps the old three-season

The Truth About Becoming a Chef in 2026

Ray Delucci breaks down whether it's actually worth joining the hospitality and food industry in 2026, why networking might be the most undervalued skill in this business

Justin Finally Gives His Gordon Ramsay Opinion

Interested in Chef Tech Stack? Learn more here. Want 1-on-1 Coaching with Repertoire? Apply here. Missed last week's episode? Catch up here. Free Restaurant Industry R

Food Media Needs More Actual Chefs

In this clip, Ray breaks down the need for more chefs in food media, says goodbye to kitchens, shares a crazy update on Cyclospora, and addresses the issue of cheesemonge

Michelin’s Changed and Chefs are Confused

Interested in Chef Tech Stack? Learn more here. Want 1-on-1 Coaching with Repertoire? Apply here. Missed last week's episode? Catch up here. 7shifts Restaurant Employe

Restaurant Workers Are Freaking Out Over AI Cameras

Ray breaks down one of the most unsettling trends emerging in hospitality: AI surveillance in restaurant kitchens. As more operators experiment with AI-powered cameras to

The Noma Story Just Got Even Stranger

Justin and Ray break down René Redzepi's latest return to the spotlight and why the Noma story continues to raise more questions than answers. They discuss Jason White's

René Redzepi Is Back. But Has Anything Really Changed?

In this solo episode of The Repertoire Report, Ray Delucci breaks down the latest hospitality industry headlines, starting with Noma’s planned reopening in Copenhagen and

Tom Colicchio Is Closing Craft After 25 Years — A Warning for Restaurants?

Want to learn more about Chef Tech Stack? Fill out this form to learn more. n this episode of the Repertoire Report, Justin Khanna and Ray Delucci dig into the latest re

Will AI Change How Chefs Create New Dishes?

In this Repertoire Report episode, Justin Khanna and Ray Delucci break down the latest hospitality industry news, culinary trends, and restaurant insights for chefs, cook

This Restaurant Chain Just Quit the U.S. — Here’s Why

n this episode, Ray breaks down why the Australian-based restaurant chain Guzman y Gomez left and why this was a positive for the company. He also gives advice on determi

Michelin Is Coming to Australia — Everything Is About to Change

This week on The Repertoire Report, Justin Khanna and Ray Delucci break down a packed week of hospitality industry news, restaurant operations, and chef career insights.W

Everyone in Restaurants Is Saying the Same Thing Right Now

In this episode, Ray breaks down why restaurants feel "slower" and the data backing it up. He also shares how caring for your staff and avoiding turnover is a crucial fin

The Internet Is Wrong About Restaurant Pricing

In this episode, Ray and Justin react to the debate over Repertoire accounts, restaurant pricing, and the reality that restaurants face of losing profitability. They then

Why This City Rejected the Michelin Guide

In this episode, Ray breaks down why a city might say no to the Michelin Guide and how that decision affects the broader food scene. He also weighs in on the restaurant p

Why Chefs Can Benefit From Personal Brands in 2026

In this episode, Justin breaks down how Chefs are talking directly to audiences and why this is so valuable. He also covers some Michelin news, answers a fan question on