Seeing the Big Picture: Why Great Chefs Look Beyond the Stove

There are days when a chef doesn’t touch a single pan.

It might sound strange, but anyone who’s been through a resort reopening, the launch of a new restaurant, or the coordination of a large-scale event knows exactly what I mean — especially any Head Chef, Executive Chef, or anyone leading a kitchen.

I still remember the pressure and excitement during one of my recent consultancies in the Maldives. The resort was preparing to reopen after a long closure. Everything had to be redesigned: the kitchen, the menus, the team setup, the workflows, the service flow. Time was short. Expectations were high. That’s when Rule #6 becomes essential: Look at the Big Picture.

The Mosaic of Leadership

Being a great chef isn’t just about making amazing food. It’s about seeing how all the parts of the kitchen — and the hotel — fit together.

If you focus too much on one sauce or one plate, you risk missing the bigger problems. Maybe the team doesn’t understand the concept. Maybe the layout slows you down. Maybe guests are waiting too long and you don’t even realize.

That’s why, during that reopening, instead of spending the whole day fine-tuning flavors, I first met with the engineering team, checked the kitchen flow, discussed shifts with HR, and reviewed the full concept with management.

Only after all that… I checked the bisque.

More Than Cooking

The kitchen is not an island. It’s part of something much bigger — a full experience that includes housekeeping, service, purchasing, even marketing.

You can cook the perfect steak. But if it arrives late because the waiter didn’t get the ticket in time, the guest is still disappointed. Or if no one explains the dish, it loses its meaning.

I asked my sous chefs a simple question:

“What do you need — not just to do your job, but to make everything run smoother tomorrow?”

That question changed the way they thought.

Know When to Zoom In — and Zoom Out

Looking at the big picture doesn’t mean ignoring the details. It means knowing when to focus in — and when to step back.

During that same project, I moved between concept meetings and kitchen service. One moment I was helping a commis cook lobster just right. The next, I was reviewing how the kitchen worked with the restaurant layout.

Because a great chef leads by example. Not just with words — but with actions. And more importantly, by choosing the right people for the right positions. No great service happens without the right team in the right places.

The Ego Trap

Some chefs make everything about themselves. But in truth, the guest is always the center. They notice more than taste — they feel the rhythm, the care, the precision.

One evening, I noticed appetizers were always arriving three minutes late. The food was perfect. The kitchen was on time. But the problem? The distance from the pass to the tables was longer than expected.

A small gap. A big problem.

Nobody saw it. But when you see the big picture, you catch what others miss.

So I had the team walk the path again — not to blame anyone, but to understand the delay. Together, we found a faster route and adjusted the order of plating. A small change — and the delay disappeared.

That’s the value of stepping back.

Share the Vision

If only the chef understands the vision, the team won’t follow.

That’s why I always explain why we do what we do — not just how.

Why this ingredient? Why this season? Why that plating?

When cooks understand the story, they connect to the dish. They care more. They execute better.

And guests notice. In the energy. In the smiles. In the consistency of service.

In Closing: The Chef as System Builder

Before I design a menu, I ask questions. I listen to the steward, the storekeeper, the team.

Because leadership starts with awareness — not with shouting.

Being a chef today is not just about cooking great food.

It’s about building systems that work, teams that feel valued, and kitchens that last.

It means being part chef, part coach, part accountant, part communicator.

It means being the architect of the entire experience.

Because the chefs of tomorrow won’t just cook food.

They’ll craft ecosystems — built on strategy, empathy, and vision.

And that... is exactly what I’m writing about next.

Want to put this into practice?

Start simple: ask your team what slows them down — and truly listen.

That alone can change the flow of your kitchen.

Follow the Leadership Corner series or explore my book

10 Rules of the Chef in the Modern Era for more

Cristian Marino

Executive Chef | Culinary Consultant | Author