The journey to becoming a kitchen head is one defined by growth, challenge, and relentless learning. For one individual, that journey reached a pivotal moment at Wayan Ma-Dè Out East, a three-month pop-up restaurant in East Hampton, where they had the privilege of leading a talented kitchen team of 20 from Memorial Day to Labor Day. At Dopo Buttero in East Hampton, the team served a menu that combined the culinary offerings of Wayan and Ma-Dè, two restaurants under the guidance of renowned chef Cedric Vongerichten. This experience not only deepened their skills in kitchen management but also pushed them to refine their leadership abilities and expand their culinary expertise in a fast-paced, high-pressure environment.
Leading a Large Kitchen Team
As the kitchen head at Wayan Ma-Dè Out East, one of their primary responsibilities was managing a diverse and dynamic team of 20 kitchen staff members, including line cooks, prep cooks, dishwashers, and support staff. The scale of the operation—serving high-end, restaurant-quality dishes in a fast-paced pop-up setting—was both exhilarating and demanding. Each day began with prep work, ensuring all stations were ready for service, followed by the chaotic but exciting rush of dinner service, where every plate had to be prepared and plated to perfection.
The role required a delicate balance of leadership, organization, and technical skill. It wasn’t just about overseeing the work being done—it was about creating an environment where every member of the team felt valued, focused, and motivated to do their best. It became clear that effective leadership in a kitchen goes beyond simply delegating tasks—it’s about building relationships, providing guidance, and setting a tone of professionalism and mutual respect.
During service, maintaining a steady flow in the kitchen was crucial, ensuring that orders were processed quickly and efficiently while meeting the high expectations of guests. Communication with the front-of-house staff was vital to ensure that dishes were timed properly and any issues were addressed promptly. The kitchen head was responsible for keeping everything running smoothly, even under the intense pressure of busy service hours.
The Wayan and Ma-Dè Culinary Experience
The menu at Wayan Ma-Dè Out East featured dishes from two distinct culinary traditions, with Wayan offering Indonesian-French fusion cuisine and Ma-Dè bringing Italian-inspired flavors to the table. The kitchen head was responsible for ensuring that each dish, whether it was the smoky, tender Rendang from Wayan or the fresh, flavorful pastas from Ma-Dè, was executed flawlessly. Every dish required precision, consistency, and an understanding of the nuances of both cuisines.
One of the most exciting challenges was integrating these two culinary styles into a cohesive dining experience. Wayan’s Indonesian-inspired flavors, such as the bold, aromatic Nasi Goreng and Sate Ayam, blended seamlessly with the French techniques Chef Cedric employed. On the other hand, Ma-Dè’s Italian offerings, like delicate pastas and rich sauces, required a different set of skills and attention to detail. Managing these two distinct menus while maintaining the integrity and quality of each dish was a rewarding challenge.
Every day in the kitchen presented new opportunities to refine culinary skills. Whether executing intricate plating techniques or managing the timing of multiple dishes during a busy dinner rush, the kitchen head was constantly learning and improving. Working with Chef Cedric and his team further shaped their culinary philosophy, refining their understanding of high-level kitchen operations. Chef Cedric’s mentorship provided invaluable insights into everything from flavor development to kitchen organization and leadership.
A Season to Remember
The three-month pop-up at Dopo Buttero in East Hampton was one of the most intense and rewarding experiences in the kitchen head’s career. The summer season in the Hamptons is known for its high demand and the expectations that come with catering to an elite clientele. Managing a kitchen during such a busy season required adaptability, focus, and resilience. From managing the flow of orders during peak service times to overseeing inventory and ensuring quality control, there was no shortage of challenges. But overcoming these challenges proved to be a significant opportunity for personal and professional growth.
One of the most valuable lessons learned during the experience was the importance of preparation. In a pop-up setting, where every dish needs to be executed to perfection, preparation is the key to success. Organizing the kitchen’s workflow, managing inventory, and ensuring that all ingredients were fresh and ready were all crucial aspects of maintaining order and consistency during service. Effective preparation allowed the kitchen team to stay on track, reduce stress, and deliver consistently high-quality food.
Another important takeaway was the ability to stay calm and focused under pressure. In a high-pressure environment like the one in the Hamptons, it was easy to feel overwhelmed. However, the kitchen head learned that by maintaining a clear head, staying organized, and communicating effectively with the team, any challenge could be handled. Keeping morale high during stressful service periods and providing guidance and support to the team were critical to the success of the operation.
The experience also highlighted the importance of teamwork in the kitchen. Every dish sent out relied on the collective effort of the entire team. Whether coordinating the timing of appetizers, mains, or desserts, or ensuring that prep work was completed on time, success in the kitchen was always a group effort. The kitchen head took responsibility for keeping the team motivated, organized, and on task while fostering a culture of collaboration and mutual respect.
Looking Ahead
Reflecting on their time at Wayan Ma-Dè Out East, it’s clear that the experience was one of the most transformative of the kitchen head’s career. Not only did it push them to become a more effective and adaptable leader, but it also deepened their passion for cooking and reinforced their commitment to delivering exceptional food. The opportunity to lead such a talented team in a high-pressure environment was invaluable, and the lessons learned from this experience will continue to influence their approach to both cooking and leadership.
As they move forward in their career, the kitchen head is eager to build on the skills developed during this pop-up season. They have learned the importance of preparation, communication, and teamwork and are excited to take on new challenges in the kitchen and beyond. The experience at Wayan Ma-Dè Out East has set them on a path of continued growth, and they are confident that the lessons learned will guide them toward further success in the culinary world.
Published By: Aize Perez
