How to Lead a Sustainable Kitchen: The Three Zeros Every Chef Should Know

For many years, I thought more meant better.

More trays, more options, more action behind the pass. Fast service, overflowing buffets, and the thrill of abundance were how I measured success. I was trained to avoid running out — not to worry about what went to waste.

But real leadership often begins with discomfort.

I remember a night in a high-end buffet restaurant I was overseeing. Guests were happy. Service was smooth. Yet something felt off. I watched tray after tray of untouched food return to the kitchen. Perfectly cooked, carefully seasoned — just too much of it, made “just in case.”

That night stayed with me.

Because the truth is: waste doesn’t always look like spoilage.

Sometimes it looks like silence. Routine. Blind habit.

It was then I began rethinking what excellence really means. Not just in what we cook — but in what we don’t waste. Not just in how we serve — but in what we stand for.

This was the start of a personal philosophy I now call:

The Three Zeros of Culinary Leadership.

Three simple ideas that have reshaped my approach in kitchens from Europe to Asia, from cruise ships to remote islands.

1. Zero Waste

If you peel it, trim it, or fillet it — you should know how to use every part.

In my kitchens, nothing is thrown away without a second thought. Vegetable scraps become veloutés and stocks. Fish bones are turned into broths. Leftover risotto becomes crisp arancini. Overripe fruit finds new life in compotes or chutneys.

But Zero Waste isn’t just about efficiency.

It’s about respect — for the ingredient, the producer, and the process.

When chefs treat every element as valuable, the entire team learns to see food differently. Sustainability becomes second nature, not a task on a checklist.

2. Zero Kilometers

Cook with what grows around you.

Taste the land beneath your feet.

I learned this the hard way in Indonesia.

It was one of the most beautiful places I had ever worked — lush, vibrant, full of potential. But sourcing ingredients was a daily puzzle. Imported products were expensive, inconsistent, and often delayed. One week we’d receive truffles or Italian cheeses; the next, nothing would arrive.

At first, it was frustrating. But that pressure forced creativity.

We began exploring what the land itself could offer — fresh coconut, local cacao, kampung chicken, native herbs, river fish. I started talking to small producers, fishermen, even home gardeners. Slowly, the kitchen became more connected to its surroundings — and something clicked.

Zero Kilometers isn’t about compromise.

It’s about honesty. And when done well, it gives your food a sense of place you simply can’t import.

3. Zero Excuses

This is the hardest one. And the most important.

It’s easy to talk about sustainability when things go right. But real leadership shows up when they don’t — when deliveries are late, guests ask for things that break your values, or the team is exhausted.

Zero Excuses means showing up anyway.

It means saying: This matters. Even when it’s inconvenient. Even when nobody’s watching. Even when it would be easier to cut corners.

Because leadership isn’t theory.

It’s practice.

The Real Legacy of a Chef

Young chefs today want more than a paycheck. They want purpose. They want to be part of something that makes sense — not just visually, but ethically.

That means we, as leaders, have a responsibility.

To teach through our actions.

To lead by example.

To build kitchens that reflect who we are — not just what we serve.

You don’t need a big speech.

You don’t need a campaign.

You need consistency.

Culture is contagious. But it starts with you.

Final Thoughts: The Future Is on the Plate

We live in a time when everything we do in the kitchen has meaning. Every decision is a message — to your team, to your guests, to the industry.

You don’t need to be perfect.

But you do need to care.

So start with zero.

Zero Waste.

Zero Kilometers.

Zero Excuses.

And if you lead with intention, the kitchen of the future will follow.

Cristian Marino

Executive Chef | Culinary Consultant | Author of 10 Rules of the Chef in the Modern Era