Chef Chris Hill is back for another conversation with Mario. In this episode they talk about the lessons they each learned in the restaurant world that they currently apply to their lives and businesses today. They talk about working hard toward specific goals, the power in making decisions fast, strengthening that muscle to make those decisions wisely, and how practicing that consistently shortens the learning curve over time when we start new things.

Chris Hill is a self-trained chef who grew up in Atlanta, went to the University of Alabama and pursued a career in consulting before moving to Virginia to follow his passion – food. 

He opened his first restaurant at the age of 28 where he grew into the role of executive chef of 3 Way Cafe, a gourmet sandwich bistro in downtown Norfolk. After a half decade, he sold his share in the business to pursue other ventures within the culinary world that include TV, speaking and consulting. Additionally, he is an adjunct professor of marketing and management at the Culinary Institute of Virginia. 

Chris has built a six-figure social media following centered around his personal brand and is best known for his work on leadership, his books, including Making the Cut: What Separates the Best From the Rest, 2 TEDx talks and his mission of helping hospitality industry workers lead fulfilling, successful careers. He regularly speaks at hospitality industry events such as the NRA Show, the ACF and at top culinary schools sharing his message of both inspiration and practicality for the modern culinary professional.

Connect with Chris at and follow him on Facebook, Twitter, Instagram, and LinkedIn. Also, be sure to subscribe to his podcast: Making The Cut.