A chef can nail a service and still lose the month on payroll, ordering, and waste. That’s the gap we get into with Chef Eduardo Castillo, whose career took him from a marketing role at Texaco in Venezuela to building high-performing culinary teams inside private golf and country clubs in the United States.
We walk through Eduardo’s path into the club world, the mentors who challenged him with tough budget questions, and the real mechanics behind kitchen leadership: payroll control, sales mix, food cost, inventory management, and the small habits that quietly wreck a labor budget. Eduardo also shares why formal education is powerful but often out of reach for sous chefs, and how he’s created creative development opportunities by sending team members to learn inside other top clubs.
The conversation leads to Eduardo’s Sous Chef Summit at San Antonio Country Club, a hands-on training experience built for working sous chefs and emerging leaders. He breaks down what attendees will practice, from protein breakdown and menu costing to ordering math for large events, backup plans when demand swings, HR documentation, and leadership coaching that helps chefs get more done through people without burning out.
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