Chef Adam Sindler grew up inside Chicago’s first sushi restaurant, Kamehachi — founded by his Japanese immigrant great-grandmother and later revived by his mother and grandmother. A next-generation operator and creative force in the family business, Sindler left home to sharpen his craft at the Alinea Group, working as Kitchen Expo at the Michelin-starred Roister, before bringing big-league systems thinking back to a legacy institution. In this conversation, he breaks down the unseen mechanics of great hospitality — especially the expo role as the high-pressure “air traffic control” of a professional kitchen — alongside service pacing, allergy management, and the discipline behind small but consequential standards like “don’t rip the tape.” The episode also traces the arc from family tradition to contemporary expression through the opening of SHŌ, a modern take on Omakase he co-founded with Chef Mari Katsumura. Throughout, Sindler reflects on sourcing, precision, and how to modernize a legacy without breaking what people love—right down to why a “choose-your-own soy sauce” eyedropper is a quietly radical idea.
