Flavors Unknown

AI in Kitchens: James Passafaro and Opsi.io Lead the Way

Episode 170 James Passafaro

In this episode, I’m joined by Chef James Passafaro, co-owner of the revolutionary app Opsi.io, which is changing the way restaurants manage their operations. Opsi.io is a cloud-based tool that streamlines recipe management, food costing, inventory, and more—eliminating the need for old-school binders and paperwork.
James shares his incredible journey from working alongside some of the most renowned chefs in the industry to becoming a tech entrepreneur, spearheading a game-changing solution for kitchens. He opens up about the evolving role of AI in the hospitality industry, its potential for reshaping kitchen efficiency, and why it’s crucial to have tech solutions designed by industry professionals.

What you'll learn from Chef James Passafaro

• Coming up in the culinary industry 4:13
• The game dinners that took place in Jersey 4:41
• An annual gathering of local chefs 5:20
• Deciding to pursue a career in food 5:53
• Studying at Johnson and Wales 7:19
• The importance of networking 8:01
• His restaurant career progression after university 8:27
• Progressing through the ranks 10:11
• The difference of sourcing produce on the west coast 11:18
• Learning the financial aspects of running a restaurant 11:48
• How the MINA group was able to experience such rapid growth 12:50
• Why it’s a great place for young chefs to start out 13:23
• His travels around the world for restaurant openings 14:56
• Settling down at Spoon and Stable 16:07
• Constant innovation and lasting legacy 17:27
• How AI entered his career trajectory 18:11
• The goal of the technology 19:10
• How Opsi works 21:26
• Striking the balance of making enough but not too much 23:09
• Catering versus working in a restaurant 26:05
• What he misses about being in restaurants 26:46
• The potential of AI in the restaurant industry 27:21
• Why greatness isn’t about tangible things 28:57
• The love that goes into what you’re cooking 29:40
• AI and the human touch 30:59
• Predictions for the future of AI in kitchens 31:46
• Challenges with offering a new system 33:00
• Building human-centered technology 35:16
• How the app is being used currently 36:38
• Where to learn more about Opsi 37:40
• Five spots to dine in Minneapolis 39:57
• His guilty pleasure food 41:03
• Current food obsession 41:22
• The kitchen gadget he can’t live without 42:11
• Why grit is important if you want to work in the industry 42:51
• Advice for young people pursuing hospitality 43:53

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

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I think basic cooking techniques are more important than focusing on a specific region of the world that tells you how to cook an egg so many different ways because you wear a little hat on top of your head. -Fermín Núñez

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The cooking I do is an extension of my childhood memories, my family memories, and my culture. Masako Morishita

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French technique is there. It was a good foundation for a lot of people. But I think now, it's not necessarily the be-all and end-all. There's a reason why French chefs are now pulling from Japan, or from Mexico. Look at all the fine dining chefs, now they're pulling from everyone else. Do you know why? They got bored. -Carlo Lamagna

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