How to Thrive in Chaos with Sarah Grueneberg and Rob Mosher (Monteverde Restaurant)

Key takeaways

Passion for food and community drives chefs to create memorable dining experiences.
The journey from line cook to restaurant owner involves adaptability, mentorship, and continual learning.
Teamwork and defined roles are crucial for managing the chaos of running a restaurant.
Personal motivations and a strong sense of purpose are key in high-pressure culinary environments.
Effective cooking at home involves multitasking and strategic planning to enhance the cooking experience.

Summary

Introduction to the Guests

In this episode of 'Road to Why,' host Eric Shopeia welcomes Chef Sarah Grueneberg and Rob Mosher, co-owners of Monteverde Restaurant in Chicago. Sarah has an impressive culinary background with awards like the Michelin star and the James Beard Award, while Rob shares his experience in wine and restaurant management. Their partnership at Monteverde showcases their individual journeys in the culinary world.

Sarah’s Culinary Journey

Sarah recounts her upbringing in Houston, Texas, where she developed a passion for cooking through her family's emphasis on home-cooked meals. She highlights her experiences at Brennan’s in Houston and later at Spiaggia in Chicago, where she faced challenges that shaped her culinary philosophy. Sarah emphasizes the importance of mentorship she received in her early career and how it prepared her for the future.

Rob’s Entrepreneurial Spirit

Rob discusses growing up in a family of entrepreneurs, which instilled in him a desire to pursue his own business ventures. Rob's journey took him through Columbia University and the Culinary Institute of America, along with an exploration of the wine industry. He reflects on how his parents' entrepreneurial journey impacted his decision to reunite with Sarah and their team to open a restaurant.

The Thrill of Running a Restaurant

Both Sarah and Rob share insights into the chaos of running a successful restaurant. They discuss the dynamics of their roles at Monteverde, with Sarah focusing on the creative culinary aspects and Rob managing the business operations. They highlight the importance of teamwork, adapting to challenges, and creating memorable experiences for guests.

Finding Their 'Why'

In this section, Sarah and Rob delve into their motivations for waking up every day to pursue their work in the culinary world. Sarah speaks about her passion for cooking and teaching, while Rob shares how creating unique dining experiences for others keeps him driven. Their shared commitment to fostering community through food reflects a deeper purpose behind their business.

Advice for Home Cooks

Towards the end, Sarah offers practical advice for amateur cooks, emphasizing the significance of multitasking in the kitchen. She encourages home cooks to plan their cooking methods strategically to improve efficiency, and reiterates the joy of cooking both professionally and at home.

Show notes

“To be in the restaurant industry, you have to enjoy being on the precipice of great success or total disaster on an almost minute-by-minute basis.” – Rob Mosher

Sarah Grueneberg is Chef and co-owner of Monteverde Restaurant & Pastificio in Chicago, which has been named one of Food & Wine’s “America’s Best Restaurants,” and one of Bon Appetit’s “50 Best New Restaurants”.

Sarah got her start at the iconic Brennan’s of Houston, where she became the restaurant’s youngest female sous chef. She earned a Michelin Star for three consecutive years during her tenure as Executive Chef of Spiaggia restaurant in Chicago, and a James Beard Award for “Best Chef: Great Lakes.” Sarah was also a finalist on Bravo’s “Top Chef: Texas”.

Sarah is joined today by Rob Mosher, Managing Partner at Monteverde. After graduating from Columbia University, Rob attended the Culinary Institute of America. Rob’s path first crossed with Sarah while working as a line cook at Spiaggia. He later became interested in wine, joining Tenzing Wine and Spirits in 2010. Eventually, Rob teamed back up with Sarah and friends in 2015 to open Monteverde.

You can check out Sarah's cookbook here.

In our episode, Sarah and Rob will discuss:

(1:33) – What was Sarah’s upbringing like?

(3:26) – What lessons did Sarah take from her early career as a chef at Brennan’s?

(6:11) – What inspired Sarah to move to Chicago?

(9:25) – How did Rob’s family life inspire his entrepreneurial spirit?

(10:39) – How did Rob find his way to culinary school?

(13:10) – What were the early years at Spiaggia like for Sarah?

(17:00) – What motivated Sarah and Rob to open Monteverde?

(20:28) – How did Rob and Sarah’s paths cross?

(23:29) – What does it really take to run a successful restaurant?

(26:24) – What is the ‘why’ that drives Sarah and Rob to work in such a high-pressure industry?

(30:09) – What separates a home cook from a professional chef?