In this episode, we sit down with chef and restaurateur TJ Culp of Restaurant Progress, Sottise, and Sidewinder to talk about the journey from a young cook figuring it out to building some of Phoenix’s most recognizable independent restaurants.
TJ shares how years of working in kitchens, opening restaurants, and even helping fix a struggling concept gave him the education he needed to eventually bet on himself. We get into the early Restaurant Progress pop-up dinners in his apartment, building the original 700-square-foot restaurant with limited resources, and the lessons that came from nearly a decade of ownership.
Whether you’re in the restaurant industry, building a business, or simply interested in what goes into creating a restaurant that lasts, TJ’s story is a reminder that experience comes from doing the work, making mistakes, and continuing to evolve.
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