Chef Michael Fojtasek is building more than restaurants—he’s rewriting the playbook on what growth, leadership, and well-being can look like in hospitality.

From running a beloved fine-dining spot like Olamaie to launching biscuit shops, Fojtasek reflects on the evolution of his leadership style and the systems that help his team thrive. In this episode, he opens up about shifting away from fear-based kitchens, experimenting with guest charges to fund health benefits, and how his own wellness journey has made him a better partner, parent, and operator. With vulnerability and clarity, he offers a thoughtful lens on what it means to lead in hospitality today.

Takeaways

• Leading with empathy requires unlearning outdated industry norms.
• Systemic change starts with the small decisions you make every day.
• Investing in team wellness results in better retention and performance.
• Communication and follow-through are essential for multi-unit operations.
• Growth is only sustainable if leadership evolves alongside it.
• Being progressive sometimes means listening and adjusting.
• Ownership without ego allows creativity and operational support to thrive.
• Self-care and business leadership are deeply intertwined.

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