In an industry known for its high stress and relentless pace, Chef Micheal Gulotta is breaking the mold with a refreshing approach that puts his employees first. At Maypop and Mopho in New Orleans, he champions a business model built around a supportive, growth-oriented environment that prioritises the wellbeing and development of every team member.
Promoting a kitchen culture based on open and kind communication, flexible schedules, and talent growth, Chef Gulotta has transformed his kitchen into a place where staff feel valued and inspired: “It is all about finding out what motivates people, what motivates the cooks, what motivates the servers, what motivates the sommelier, what motivates the manager.”
Michael Gulotta - Talk Openly
His leadership is a powerful example of the TEAMS code in action, where empathy and excellence work hand in hand. Learn how he’s leading a positive kitchen and how you can implement these principles in your restaurant:
1. Empathy: Let the team know you’re listening
Hard work and dedication are only one side of a successful team. Being empathetic and listening actively are also fundamental to building trust and making people feel like they belong.
Even in the busiest of times, Chef Gulotta stresses the importance of checking in with your team and lending a listening ear: “You'd be surprised how big that is. If you just sit down with someone in the office and listen to what they have to say, sometimes that can be all the difference in the world, because people have a tendency to carry that weight on their shoulders.”
Providing support and help when a member of the team is facing a difficult time will create a positive and uplifting kitchen dynamic, where no one is left alone.
Michael Gulotta - Make Time
2. Act as One: Remember why you do it
The demanding working conditions in the kitchen can sometimes make you forget why you love this industry. That’s why Chef Micheal motivates his crew by reminding them of the impact their creativity and dedication have on each guest who walks through the door: “That sort of became the idea of how we incited the passion in our crew at Mopho when we first opened it. Don't let that guest walk out the door without thinking that they had the most amazing experience.”
What’s more, building an inspiring work environment also means involving the staff in the culinary experience and menu design: “Working with Chef Mike has definitely expanded my palate a lot more. He uses a lot of flavours that I'm familiar with but at the same time not familiar with, and in doing so I learned more. He's very hands on. I definitely learned a lot more working with him than I have with other chefs,” says Dominic Tran, line cook at Maypop.
Michael Gulotta - Act as One
3. Speak Up: Communicate with the team
Professional kitchens are stressful places by design, and bottling up stress and frustration can build a negative atmosphere. That’s why promoting open communication is essential to keep the team working in sync: “There's a lot of pressure to get the food out. There's a lot of pressure to make the guests happy,” says Chef Gulotta. “If we can let you know that we understand that you're under stress, [...] we’re going to do what we can to make it easier for you.”
What’s more, rewarding a job well done or giving feedback in a compassionate way will help ease stress and boost staff morale.
Michael Gulotta - Say 'Good Job'
Chef Gulotta has redefined what it means to lead a kitchen, proving that prioritising employees can drive both personal fulfillment and business success. By fostering a supportive, growth-oriented environment, he has built a team that is loyal, motivated, and inspired to deliver their best every day.
Do you want to do the same? Start your journey towards a positive kitchen by downloading the TEAMS Code poster and explore our resources for industry professionals, like our free Leadership Training course.
