Mark Tarbell: Achieving Culinary Excellence | On the Homefront with Jeff Dudan

Brief Summary
In this rich and thoughtful episode of On the Homefront, Jeff Dudan sits down with award-winning chef, restaurateur, and wine entrepreneur Mark Tarbell. From working in European kitchens at 14 to opening his own restaurant in Phoenix with no partners, Mark shares the gritty reality of entrepreneurship in the culinary world. They discuss resilience, hiring for cultural fit, balancing family with ambition, and why wine—like business—is all about context, curation, and care.
Key Takeaways
- Slow Burn Beats Fast Fame: A fast start in the restaurant business can be deceptive. Sustainable businesses take time, consistency, and a deep connection to community.
- Hiring for Culture, Not Just Skill: Mark’s hiring process focuses on chemistry, values, and human connection—not just resume credentials.
- Resilience Through Headwinds: Despite no Food Network, no celebrity status, and active discouragement from others, Mark pursued his culinary passion relentlessly.
- Wine Is a Language: Anyone can learn to appreciate and understand wine—if they’re willing to keep showing up and be unafraid to say “grandma’s sock drawer.”
- Family First, Without Losing Ambition: Mark shares how having children reshaped his ego-driven early career into one of intentional, balanced entrepreneurship.
- Build Community, Not Just Brands: His new venture, Cha Cha Mouche, offers wine, storytelling, and connection—not just products.
Featured Quote
“You know you, and you know the right thing. Just trust that. Life comes from you, not at you.”
TRANSCRIPT
From Iron Chef to Entrepreneur: The Story of Mark Tarbell
Mark Tarbell (00:02.158)
Yes.
Jeff Dudan (00:03.126)
Okay, well, hey, we'll get cranking then. Right now and we won't dilly around with it. And we'll just go if you don't mind where I generally like to start, because we kind of do the hero's journey anything I know you started getting interested in food at the age of 14 took a gap year went over but anything you want to share about like starting back then and your journey would be great. And then I've got I got a bunch of great stuff. I listened to some of your other podcasts that you were on and just
Mark Tarbell (00:26.829)
Okay.
Jeff Dudan (00:32.598)
I mean, I'm just really excited to kind of dig into all this and just see where it goes. All right. Yeah. Hey, you know, we've had two million downloads over the last six months. Yeah, it's growing. I mean, we're kind of on this uphill thing. And people like you are, you know, do nothing but help that get bigger. So hopefully, hopefully this works for everybody. But we'll go ahead and we'll go ahead and crank it out right now.
Mark Tarbell (00:36.878)
Thank you. I really appreciate you doing this.
my gosh, that's fantastic.
Mark Tarbell (00:58.124)
Yeah.
Okay, let's do it.
Jeff Dudan (01:02.038)
All right, three, two, one. Hey, welcome everybody to the home front. This is Jeff Duden and we are thrilled today to have an Iron Chef America, a multiple Emmy award winning television host in the food industry, French trained chef and entrepreneur, Mark Tarbell. Mark, welcome.
Mark Tarbell (01:28.3)
Thank you very much, Seth. I really appreciate you having me on.
Jeff Dudan (01:32.598)
Yeah, and I'm not going to leave out the James Beard Award either. So, you know, but I had the great fortune to meet you out in Arizona a couple of months ago at an event. You were very gracious. You spoke to us as a group. And then the coolest thing was, which I couldn't believe it. Well, first, I couldn't believe that you were there. Second, that at the end of the event, there was a food challenge set up.
Mark Tarbell (01:38.284)
A nomination. Yeah.
Jeff Dudan (02:02.358)
And we went downstairs and there was about eight teams. There was tables of ingredients. We had some really good sashimi grade tuna. We had some lettuce. We had eggs. We had avocados. We had a whole table of ingredients. And we got we had 30 minutes to present a dish to you and the other esteemed panelist judges. And I'm not going to miss the opportunity to say our team won that.
Mark Tarbell (02:26.795)
Well, Jeff, doesn't it feel good to win? For those that think that winning isn't everything, Jeff, I think they haven't won yet. It feels good.
Jeff Dudan (02:29.398)
It does.
Jeff Dudan (02:35.51)
That's right. They're still trying. Well, really, really honored and excited. I'm a huge foodie and a big fan of, you know, I think the best thing that happened to television other than the Discovery Channel was the Food Channel. And getting a look, you know, and with all these, with all the great chefs and getting a look behind the industry, learning, like it just, I was in New York this last weekend and we always go to great restaurants when we're there and now,
Mark Tarbell (02:38.859)
Yeah.
Cooking Found Me: A Culinary Calling at Age 14
Jeff Dudan (03:05.078)
and we kind of get a sense of what's going on behind the scenes there. So I really, you know, food's a cultural thing that people come together over all the time and to be able to, you know, just share a great meal with somebody, there's nothing better than that.
Mark Tarbell (03:23.817)
Well there's nothing better than for the heart and soul to either cook for someone or share a meal with something. It's just so much part of our DNA. I believe that there's something that happens, an equalizing effect, a normalizing effect, a joy effect that happens when you're around food. And it truly is special. I'm very blessed that I was, this found me I should say, this business and cooking found me.
Jeff Dudan (03:47.478)
Mark, would you share a little bit about how that happened? I know you first got interested in food in your early teens and then you got an early start in your career. You traveled to Holland.
Mark Tarbell (03:57.257)
Yes, I did. So, you know, there's a lot of headwinds being an entrepreneur. There's certainly a lot of headwind in the restaurant industry. High rate of failure, very challenging, adrenaline driven, you know, very tough on everything, right? Tough on your shoulders, your hips, your knees and ankles. But, you know, the bigger headwind for me was there was no food channel when I started. There was no celebrity chefs. The Julia Child, who's famous, was off the air for a decade.
you know, bam wasn't created, guy was a dude that lived next door, you know. So there was no notion of it being a career or a celebrity career. So not only did my passion drive me to it, but I had a lot of headwind around my family and people just not understanding my choice, saying that it was a bad choice. Well, I'm still wondering what it might've been. But so I just left. I mean, my drive and passion,
I created an opportunity for myself in Amsterdam as an apprentice. I did a full apprenticeship there and that was when it exploded. I made a decision, I was going to open my own restaurant with no money, no prospect and no future. I made that decision and then I went to culinary school in Paris, wine school and the rest kind of unfolded. But the headwinds have always been there.
Jeff Dudan (05:19.766)
Where was that restaurant you opened? Was it in Holland, in Amsterdam?
Mark Tarbell (05:23.526)
No, I worked in Amsterdam and I worked in Paris. I worked in a three -star and a one -star restaurant there as an apprentice. And I worked in a lot of other places, both what they call front of the house, which is like management and wine training and wine education and things like that. And then back of the house, which is cooking. I learned enough, I believe, at some point by the time I was 30 and I was in Phoenix at the time. And I opened my first restaurant here in Phoenix 30 years ago, which in chefs...
Jeff Dudan (05:30.006)
Okay.
Mark Tarbell (05:52.453)
years that's like a hundred thousand years old.
Jeff Dudan (05:54.646)
Yeah.
And then you're also a pretty good guitar player and an accomplished musician. So I can only imagine the people in your life at that time saying, don't pursue the food career, pursue the music career, which is more of a certain thing.
Mark Tarbell (06:14.853)
You know, it was a dual passion. I played when I was in high school a little bit, but I was really an acoustic player. I played classical and acoustic and finger picking and stuff like that. Electric, I just never could get. There were people in my friends that were better than I was. And then I just left it. I went because when you go into my career, you're in 100%, 1 ,000%. And I picked it up again decades later and had one goal that I wanted to play in front of an audience. And I accomplished that very quickly.
eight months of re -picking the guitar up. And I've been scared ever since. I think I've done it so much. I mean, I've played with like Alice Cooper, Nils Laughren from Bruce Springsteen's band on stage. I was on stage just me as an accompaniment with a guy named Chris Christopherson, who was the original star of S .B .O .R .N. and wrote me and Bobby McGee and a bunch of other famous songs. So I've had some really crazy experiences on stage with friends.
Opening a Restaurant With No Partners (And No Backup)
Jeff Dudan (07:02.774)
Mm -hmm.
Mark Tarbell (07:13.765)
But I still get up there and I'm going, what am I doing here?
Jeff Dudan (07:19.734)
Yeah, that's two incredible careers. So you're 30 years old and you've been hustling it in the back of the house, you've worked your way up, you got an education. Was it just absolutely crystal clear that it was time for you to start your own restaurant?
Mark Tarbell (07:41.669)
It was sort of a burning desire. I've always been running like I'm late and I'm behind my whole life. And I still do that to a degree. I haven't ever been able to solve that issue, but I always feel like just that something's on my back and chasing me and I got to keep running. So I felt like the opportunity would pass if I didn't do it. And the desire was there, 100%. Again, had no money in prospects, but I did have a 401k. I did have a car that I'd...
Jeff Dudan (07:49.718)
Mm -hmm.
Mark Tarbell (08:10.117)
nice car that I bought and paid for when the career that I built and a little bit of cash. And then I borrowed some money. So I didn't have any partners or anything, but I just borrowed money. And that was hard because people like you're opening a restaurant and you've never been in the business. First of all, you're opening a restaurant. The answer is no, I'm not loaning you money because nine out of 10 failed independent restaurants historically or data around the country. So I had to kind of scrape it together myself and put myself out there on the line. And I was there every day.
Jeff Dudan (08:26.006)
Right.
Mark Tarbell (08:40.069)
during construction because my dad was in marine construction. So I did understand building to a degree. I'm not great at it, but I understood how to swing a hammer. So I was here every day. That was my job. And I pushed it along and helped put together the restaurant and, you know, scraped and scraped and opened it up.
Jeff Dudan (08:58.55)
How many seats did you open with?
Mark Tarbell (09:00.453)
144. so I, I had, I took two thirds of the space and built this oval, semi -circle bar, which back in 30 years ago was actually quite remarkable. And I called it a dining counter and back then people could smoke in bars and I didn't let them smoke. And they're like, this is a bar you should be able to smoke. And I'm like, well, it's a dining counter. What are you talking about? I mean, I had people yell at me saying, I'm going to fail. No one's going to do this. And,
Jeff Dudan (09:02.646)
Okay.
Mark Tarbell (09:26.565)
Actually, for the first four months I was open, not one human being sat at my bar. Not one, except the mad people that left because they couldn't smoke. And then I remember there was this guy named James, and he owned an insurance company. At the end of the bar one day, he sat at it. And then he was like, this is really cool. And then he brought another person and another person and another person. Five years later, it was 3D.
Jeff Dudan (09:52.854)
No, is that the location that you're still in? OK. In 30 years.
Mark Tarbell (09:54.981)
Yeah, believe it or not. Yeah, it's, you know, I don't reflect much on that, but, you know, I'm obviously intellectually understand that it's quite impossible what I've done being here in the same location for 30 years with no partners and no trust fund.
Jeff Dudan (10:15.286)
Right, yeah, very unusual. Even the best of places need to change it up a little bit once in a while. So I'm in the service industry, and for us, when we put people in business in a franchise, the first year's slow and the next year's a little bigger, the next year's a little bigger. In the restaurant industry, especially if you do some of these franchises, that first year can be big because everybody wants to try it. But do they come back?
You know, and once people try it and if it's if it's if it doesn't hit just right then word gets around and you can induce people to get back into the place and I think you're you know, You can see the writing on the wall at that point How do you keep it? How do you keep it fresh and and how do you keep people coming back year after year?
Why Slow Starts Build Legendary Restaurants
Mark Tarbell (10:55.461)
Yeah.
Mark Tarbell (11:04.581)
Well, Jeff, I want to touch on that because it's actually very true. And I believe that it's better to not have a hot burn early in any business you do. You learn so much that first year, you make mistakes, but it's not as critical because you don't have as big an audience or a bigger pool of customers. And you can communicate with them. There's so few of them, generally speaking, you can talk to them directly and learn from them and hopefully save them and those kinds of things. So I've really I teach and advise slow burn.
Jeff Dudan (11:12.278)
Hmm.
Jeff Dudan (11:20.822)
Okay.
Mark Tarbell (11:33.733)
because you're absolutely right. There's so much interest in trying what's new, but it's very, very, very deceiving because generally speaking, it's a big spike and then a big drop. And you have built all your dreams and desires and your business model on that big spike. And then all of a sudden, oops, you know, you went out and bought the Porsche or the, you know, the country place or the lake house and based on your projections and how it's going, doesn't happen. So that's where a lot of restaurants fail in businesses, I think, but...
You know, the other thing is, you know, that, you know, I think, how do I keep relevant? You know, that's a really good question. It's actually, I'm rather simple. I wake up every day believing in my heart that I've opened for the first time at five o 'clock. And I have to believe like it's that first day I open and I look at every customer with gratitude and thanks, I listen to them. I don't ever read, I've actually never written.
read an article that's been written about me and there's been tons, Wall Street Journal and Wall... I mean, just a lot of New York Times, a lot of great stuff over the years, but I've never read it. Been on TV a lot, never watched myself on TV. And so I think that's a part of it. It's not only part of who I am, but it's a discipline that none of that stuff matters. The day, when I open tonight at five o 'clock, no one cares. They don't care about that. That might have brought them to the door, but actually the expectations are even higher.
Jeff Dudan (12:57.878)
That's right.
The Secret Ingredient: Front of House > Food?
Mark Tarbell (13:01.957)
when you have accolades. They're coming in up here and in their own mind what up here is. They've made that up, that narrative. So you now are competing against a narrative that you didn't create, but it's created in their own mind. So you really have to work hard to blow them away.
Jeff Dudan (13:19.158)
How important is the front of the house to customer loyalty in a restaurant like yours?
Mark Tarbell (13:26.725)
Well, as a chef and chefs that may be listening, you may be upset, but I've been saying this for years. It's number one. Customer loyalty is driven by guest facing people, salespeople. In our case, it's bartenders, servers, server assistants, hosts and managers. They are number one. Without them, your food, well, first of all, if they do their job well, even if you make mediocre food, it'll taste better. But if they do their, because everyone knows how they feel.
Jeff Dudan (13:33.718)
Okay.
Jeff Dudan (13:37.814)
Yeah.
Mark Tarbell (13:56.709)
and how they've been treated. Not everyone knows the nuances, the subtle nuances, the last 5 % of what they've eaten or tasted. So everyone knows how they've been treated.
Jeff Dudan (14:07.83)
Yeah, the places that we frequent, there needs to be good, crisp, honest service. It doesn't have to be, you know, I don't need a mater de to greet me all the time, although it's nice when they have a key person there that recognizes you by name. But the food, if you want me to go back 20, 30, 40 times a year, the food needs to be good. It...
It's, we have a little place right here by us and we moved to a new neighborhood on the lake. And I always say, one of the best things about it is I'm three minutes away from this restaurant because I can swing by there on the way home. I can get takeaway and it's always gonna be, it's always the same. And it's not fancy, but I'll bring people there that are guests in from out of town because it's actually one of the best meals that I can get for them.
Mark Tarbell (15:03.781)
You know, you're speaking to me and it's like music to my ears, but everyone finds that place and it has a lot to do with consistency, it has a lot to do with comfort, it has something to do with habit, but those habits are formed because they know you and you know them and it's a sure thing. And the fact that you feel, trust them so much to bring your friends, because that's a risk, you're probably not going to bring them to that new hot place that just opened that you haven't been to and the friends are only there for one night. Unlikely it's going to happen.
Jeff Dudan (15:09.782)
Yeah.
Mark Tarbell (15:33.797)
You might go on a Monday, you know, when it's a toss off night, try it out. And I always say that it may be true in other businesses, but it takes at least three visits to change people's habits. And you have to just blow them out of the water in those first three experiences for them to change. Like if I was moving to that Lake community you're in, I would have to work so hard and you know me, but I'd still have to work so hard to pull you away from that other place because you're already there.
Jeff Dudan (15:37.205)
Yeah.
Mark Tarbell (16:02.373)
The only way I can win is if I overdo it and go crazy and really win you over, or they lose. You know, they somehow mess up some night and I'm there to catch you.
Jeff Dudan (16:11.734)
That's right. Yeah. All right. Quick fact check. You said Monday. Kitchen confidential. Anthony would say don't order fish on Monday. Well, I don't know that that's probably not a fair question. Should I redact that question mark? Okay.
Mark Tarbell (16:23.543)
Yes, well.
It's a very fair question. I'd love to answer that question because obviously it very much depends on the sourcing standards and the integrity of the restaurant. But like if you're in a city like Phoenix where from both coasts, which would be Santa Barbara, Seattle, Gulf Coast and Boston, where we have direct flights that come in every day, two, three sometimes direct flights.
Monday Night Fish? Mark Debunks Kitchen Confidential
Jeff Dudan (16:38.486)
Mm -hmm.
Mark Tarbell (16:52.663)
What we've done for seafood in particular is we put it in the belly of that plane and then we go down and pick it up. So we're probably getting our fish order from that morning the same time the fish is being delivered in Boston. And that's a true fact, because there's an eight o 'clock plane and with the time difference, we get it about 11. And we order it as much as we can. Mostly it's three to four times a week.
Jeff Dudan (17:11.51)
Yes.
Mark Tarbell (17:19.222)
So, and you might think, well, there's, you know, what if I order it on Monday and I still have it on Tuesday, if it's properly iced and it's gonna be fresher than probably most of the restaurants in Boston or Santa Barbara. And so, and then we only order enough so that we run out. So we always wanna be in that deficit scarcity. So we're not going, my gosh, we paid so much for this swordfish. We have to do something with it. That's never been the way that a philosophy that I wanted to cook with, it's not uncommon, but we basically do, we...
Jeff Dudan (17:36.95)
Sure.
Jeff Dudan (17:40.438)
Yeah.
Jeff Dudan (17:46.55)
Yes.
Mark Tarbell (17:48.757)
We run out. Yeah.
Jeff Dudan (17:50.29)
Yeah, well, and it's an upscale location. And then these days, how many plates are you turning a night?
Mark Tarbell (17:58.333)
So, it's during season. So our season is pretty much eight to nine months a year. And then we have a little bit of, because we're mostly built on regulars and local business. So we don't go in July and August, we're still busy, but not as busy as season, which is the winter. But during winter, we'll do, you know, on the corner, we will do four to 600 meals, sometimes 700 meals a night. We're only open at night. And if you can imagine, let's say you're doing 300 meals.
Jeff Dudan (18:07.766)
Okay.
Jeff Dudan (18:13.078)
Okay.
Mark Tarbell (18:27.668)
a good solid night and you have an 11 foot stainless steel, what they call pass or counter where the kitchen separates itself from the restaurant. And imagine people ordering three courses, you know, salad, entree, maybe a dessert. So that's 900 plates in two and a half hours or three hours going across an 11 foot span with six people working on it. So that just puts kind of in sharp focus, the complication and the dance that it takes to make that happen.
Jeff Dudan (18:57.462)
Yeah, and I love the thought of that. So I had an early experience in front of the house and back of the house. I was 12 and 13. I was in seventh and eighth grade. And we had there was a really popular Mexican restaurant in this in outside of the city of Chicago called El Matador. And it was where my parents used to go. So they they said, well, so Friday and Saturday night, I get there around three in the afternoon and we would eat. They would feed us all.
So they'll all, you know, family style enchiladas and all that. And then we would spend 30 minutes folding napkins, which I can still do, you know, at least 10 a minute right now and, you know, fold them into little triangles and stuff and set them up. And then we'd, yeah, then we'd set up the tables and everything. And I would, so I was busing to get started. And then the second year I actually moved into the kitchen.
And I don't know what the position would have been called, but I was responsible for appetizers and stuff and that kind of stuff. So I was on the line and I'm 13 years old. I'm on the line and this fast moving, you know, I don't know how many seats we had, probably 100, 200 seats in there, 150 seats in there. It was a pretty good sized place and just had a really great experience. I've heard you say that you must love hard. You must love repetition and you must love consistency to do what you do.
How challenging is it today to find the kind of people like the like like when I was I just I did whatever I was told, you know when I was growing up like I gently well That's not exactly true in all cases, but I was a heart that's actually that's actually not true in most cases But I will say that I didn't like to fail and I was a hard worker. I was hard -headed But you know, what's it like today finding people that want to go into that kitchen and really work their way through?
that career path.
Hiring Gen Z: How to Find Warriors, Not Victims
Mark Tarbell (20:46.897)
Well, you know, so I have been open 30 years and I've had, and it's sort of a person that business attracts a lot more youth, right? So I've had at least three or four, maybe five generations of X, Y, Z, Z, whatever they are, generations. And for me, fundamentally, all young kids are the same. There may be different ways you communicate. There may be different motivations. There may be different...
Jeff Dudan (20:56.79)
Sure.
Mark Tarbell (21:16.08)
you know pressures of the time or dialogue or things that are happening out there in the world in the news and their influences. But once it comes down to it, if you can get anyone to fall in love and find purpose and get reward and get growth and get challenge, like truly challenge and learn to love that, it's addictive. You know, I think it sounds like it was for you at that Mexican restaurant.
you'd probably run through walls for them and you didn't mind the work, you just cranked it out and like you said, you can fold 10 napkins in 10 seconds and that was probably a badge of honor for you when you could do that. Like I'm sure you got reward, the owner liked it, people around you liked it and when you were in the kitchen, I'm sure you were a mad fast, it's called gare maje in France, but the cold station, you did salads. You know, that's a fast station, especially if there's desserts and salads and appetizers. I call it, you get crunched.
Jeff Dudan (21:47.318)
Yeah.
Mark Tarbell (22:12.559)
because when there's a turn of tables, you're doing apps and desserts at the same time, so it's like an apex. So you get it, but I have a great deal of hope and we still only hire one, two or three out of 100 people we meet. It's been that way forever. It is hard if you put it that way. Yes, it's hard to find people, but we're very particular and our hiring process is very intense and it's not for everyone and it's very non -restaurant. Most restaurants are like,
Jeff Dudan (22:17.238)
Okay.
Jeff Dudan (22:29.59)
Hmm.
Mark Tarbell (22:41.102)
you can, you showed up, you're in, you know? And that is not a good plan. A lot of turnover happens when you do that. So I recommend really being patient, high or slow, and move people on quickly. But yeah, I love the kids of today. Now, during that period of time we just all lived through the worldwide pandemic.
Yeah, a lot changed, you know, a lot changed and it but it's all zipped back pretty quickly. People are back to work. They're loving work. They feel motivated. They want to grow. They want to, you know, have a career out of it. Even if they don't make a career out of restaurants, we teach people leadership skills here. We teach them business. We teach them personal responsibility. We teach them what culture is. We teach them what good communication is. So.
Jeff Dudan (23:09.686)
Mm -hmm.
Mark Tarbell (23:28.013)
I really take it very seriously that I want to make them better and more prepared for no matter what they do. We're a restaurant and it helps us for sure, but mostly we want them to be prepared for what's next.
Jeff Dudan (23:41.398)
Well, that's an incredible and very responsible and very admirable tack to take. And I take the same thing in our company. I do. I mean, I have an owner's only call with all of our franchise owners. We're over 200 out there now. And just pouring into it. We're not talking about your business. I just want to give them and pouring into them about being a business owner. We had health. We did blood work. We do.
assessments. We do anything that just has to do with making them better as a per anything that they can take with them into their next life or whatever it is. And and we also include all of our staff inside of that. I would be interested, Mark, to hear anything that you would be comfortable sharing about your hiring process. You said it's different. You said it's non -restaurant. Is it Cirque des Soleil where you make them climb up a pole and sing standing on a platform or what? What do you do? What do you what do you put these people through?
Mark Tarbell (24:35.244)
No, I am definitely adding that, Jeff. I am adding that to our, everyone's gonna love that one. Well, I'll break it down as quick as I can. First, there's, you know, and it's a little complicated because most people want to apply online and we wanna meet people. So we've changed it to make it very easy, meaning you can click and make an appointment at that moment, a one click, and make an appointment with a real human being here at Tarbells. And you know, that's a big deal. We want to meet you.
Jeff Dudan (24:38.198)
Okay.
All right.
Mark Tarbell (25:05.131)
So there's the first meeting.
Jeff Dudan (25:46.39)
interrupt out.
So stop it. Let him come back in. Okay. Boy, I queued up that question so good. he's awesome. Dude, he was he was so nice when I met him. Like, I mean, he talked to me for like 15 minutes. Yeah. He's got.
Jeff Dudan (26:20.982)
Hi, how are you doing? I see you got kicked out here.
Jeff Dudan (26:30.618)
Trying to come back in.
Jeff Dudan (26:37.622)
It's no worries. You're speaking to me on whatever you all need to do. No, no.
Jeff Dudan (27:01.206)
Is he gonna be able to get back on? Okay Well, I see somebody trying to come back all the phone must be trying to come back in Looks like it reconnected All right. Well, is he so good to finish we got 30 minutes. Okay good
No, no, it's not a problem at all. Not a problem at all.
I'll cue that question back up. Do we want to knock them out and let them come back in clean? I will kind of close you out and we'll let you come back. Well, I don't know how to do that.
sure I can do it. Thank you. Let me know if you need anything else. Why don't we you want to stop this one or keep it going? I'll keep it going. It's fine. Okay. I'm just making it it's easier if it's in one more quarter. This guy's great. yeah he's awesome.
Really nice, really just interesting life.
Jeff Dudan (28:24.662)
It'd be funny if we forget to edit this out. Hey, so anyway, Mark, Mark Tarbell, Tarbell's restaurant, his phone died and it overheated. So now he's standing in the walk in freezer at Tarbell's restaurant in Phoenix waiting for his phone to come back on. You can hit that remove button there. Remove. Yeah, you see it down there below.
Jeff Dudan (28:57.718)
I'm wondering if we should upload what we've got so far.
No, it'll go up. You didn't take them out though. No, I didn't. Okay, I gotta cue up the question about the hiring practice. That was interesting. Yeah, that was a good question. Questions are good. Questions are better. Yeah. Yeah, I don't know. I don't want to horn in on your mom tonight. I need to go do laundry, but I don't think I need to be...
Jeff Dudan (29:33.942)
La la la.
Jeff Dudan (29:41.91)
Well, even if he, even if we go get food or something, it's not gonna, we'll only be out for an hour or two.
Mark Tarbell (31:10.392)
Hi Jeff. Can you hear me?
Jeff Dudan (31:13.686)
Are you in the freezer?
Mark Tarbell (31:15.543)
Well, no, I put my... So we have this, you know, we do these cube ice for, you know, cocktails, the large blocks, and then there's a little metal bin in there which has nothing in it, so I just threw it in the freezer. That has never happened. That is so bizarre. Anyway, I can... It is. I'm right near the kitchen, and that's probably why, but it's also the quietest place in the restaurant. I couldn't get back to my home office because I have a...
Jeff Dudan (31:23.798)
I'm very familiar.
Jeff Dudan (31:29.782)
Yep. Well, is it hot where you are?
Jeff Dudan (31:38.614)
No.
Jeff Dudan (31:43.734)
That's cool.
Mark Tarbell (31:44.631)
two o 'clock and I had a, you know, whatever, 12 .30, so.
Jeff Dudan (31:48.214)
Well, do you need five or 10 minutes before one to or before two to get get ready? How much time do I need? Where do I need to land it? 10 will be good. OK, so that gives us about 18 minutes. That gives us about 18 minutes. OK, that'd be perfect. That'd be that'd be great.
Mark Tarbell (31:52.663)
A tenner would be good.
I'm sorry.
Yeah, yeah, so I will answer the question again about hiring. Does that sound good? Answer the question about hiring again.
Jeff Dudan (32:07.446)
Yeah, yeah, I'll just I'll ask it again. So I'll just say, all right. So Mark, can you share whatever you'd be comfortable sharing about your hiring process?
Mark Tarbell (32:17.27)
Absolutely, I'm going to tell you the whole thing. First, we make it one click easy to make an appointment with a director level person. And that's really important. I think that we lost a lot of people because they're just sending in an application and getting no response and going through three steps to get an interview. So we do that right away. And then we make it, we used to have a three step interview and we compress it in one day to respect people's time.
It used to be like a week long of interviewing and a week long of discussion and you know, there was a methodology around that. We wanted to see if people really wanted the job so we made them come back and back and back. Today's world is one click. So we do it all in one day. We have all the key people there and it's always a trio. And we ask a series of, there's three pages of questions that each leader gets. It has to be the primary leader who they're gonna report to and then two others, doesn't matter who else. And...
We believe that each person as they interview these candidates and ask these questions, and they could be random, like what's your favorite TV show? What's the best experience you ever had? Tell me about your favorite boss. It's not unusual, but they're all really interesting questions. But there's a goal behind it. We want to get to know the person. That is the whole goal of the one, two, three interviews. And at that third interview, if everyone gets together, that trio, and says yes, yes, yes, three yeses,
then we move forward to what we call the demo. Now that demo, it could be a server in the kitchen that could be chopping or that could be following a server and clearing a table. That demo is when we tell them they're interviewing us because this is a very important relationship. Everyone that's in the interview process, both someone hiring and the person getting a job, both want to put their best foot forward. Usually it's a scarcity thing from the person hiring and usually the...
person interviewing wants a job, so they'll pretty much say and do anything to get the job on both sides. We remove all that and we make it very clear that we're interested in you, but you have to tell us if you're interested in us, if this environment works for you. And so we try to get it down to that human level very quickly. And then the first week is very much about making sure that everyone made the right decision, because it isn't about someone who has technical skills to do something as much as it is, will they fit in?
Inside Tarbell’s Unique 3-Stage Hiring Process
Mark Tarbell (34:37.746)
with the rest of the people that we've hired? Will they fit in with our culture? Will they enjoy it there? Will they thrive? Will they feel like they belong? Those are more important questions to us than anything. So we clear all that up through the interview process.
Jeff Dudan (34:53.814)
fascinating and very smart and very efficient. I've come to, I heard something last week that I've started to adopt a little bit that complainers, creators don't complain and complainers don't create. And I've heard you say that, we look for people that are warriors, not victims, which is kind of two different ways to say the same thing. How can you tell?
if somebody is like your people when you're interviewing them, is there things that you've learned, whether it's backgrounds or adversity that people have faced or just their general approach and demeanor within the interview process? Any clues that you've discerned over time?
Mark Tarbell (35:39.121)
Yes, I mean, first of all, taking the lens of really being observant and making notes and asking open -ended questions. We never talk about who and what we are because those are all tells and leads and also facial expressions, nodding, any acknowledgement of something that may be favorable or unfavorable. You have to be really, really neutral and just keep asking the open -ended questions like, where did you grow up? I grew up here. What was that like?
it was like this. What was your favorite part about it? Did you have a person you liked there most? Tell me about them. You just keep going down that chain of questioning and eventually it exhausts itself. But you might find some interesting information about who they really are and what they believe. And that's when you know. You know, you talk about a challenging time they had with the boss and you go, well, why? And tell me about that boss. Did you learn anything from him? So that's always the grace part, right? Even if it was a tough boss or a bad situation, ask if they learned anything.
Jeff Dudan (36:25.942)
Right.
Mark Tarbell (36:37.104)
And if they positively say, well, yeah, it was really tough, but there was one part of that after I left, I really reflected on, I got this out of it that was positive and it helped me in the future, even though it didn't work out. That shows you that they have resolve, they can pivot, they're gonna shake themselves off and step it up and learn what's best and maybe learn from an experience. And hopefully that's helpful.
Ruin Your Nightie: Mark’s Wine Journey from Ruin to Refined
Jeff Dudan (37:03.062)
Absolutely and I think very very wise Mark we can't get off the phone today without saying a few words about great wine and I know that wine is is a big part of The relationship with food. I know that you've got some interest in it. You have the wine store and you also have a new venture called cha cha moosh and I would love to
learn a little bit about your history with wine and then how that's, you know, how that career has paired with your restaurant career.
Mark Tarbell (37:40.366)
Well, that's a great question, Jeff. Like most people, my relationship with wine started very awful. And I'll explain what I mean by that. There was a wine called Rionidi Lambrusco, and it was Rionidi on ice. And after my very first experience with wine, which was Rionidi, not pleasant, I renamed it Ruin Your Nightie, and it did. So my introduction was, everyone created this aura around it, or this...
Jeff Dudan (38:03.03)
Hahaha.
Mark Tarbell (38:10.766)
this elegance or this, you know, basically it had its own sort of status. You know, wine was very status driven. And I have to be honest with you, I went to wine school when I was 19 in Paris. And before that, I tried to taste wine and learn about it. Even in my first few months at wine school, I had no idea what they were talking about. I'm like, this is bitter and it's awful. And they're going on, well, it has, if you were just to churn up with a delicate flower in the forest floor of this place in Tuscany and.
That's what the aromas would smell like. And I'm like, have you lost your mind? Like, I had no idea what they were talking about. But I'm not a quitter. And I just kept at it. And I kept tasting. And I kept learning. And eventually, what I can tell you now is very simple. It's like learning a language. Everyone, every single person has the ability to be a master sommelier. You have all the tools you need. Some are a little bit more adept at it because they're more interested in others. But physiologically, we all have the tools to be a great taster.
We just don't have the language and the words to put to it. And the barrier is not that we can't put words to it. It's because we're afraid, because we don't want to be embarrassed. We don't want to say the wrong thing. We don't want it smells like my grandma's sock drawer because it does. And that would be accurate, but you don't want to be shamed at a table, right? So what I tell people is, say it's grandma's sock drawer. And then, you know, maybe eventually you'll...
Jeff Dudan (39:28.598)
Yeah, I would use the word tannins instead.
Mark Tarbell (39:34.444)
talk about other words that might mean the same thing like forest floor or a little bit funky or a degradated earth or fertilizer. There's so many other ways it could be put. Anyway, a misty morning, which is mildew. So fast forward, after all these years of trying to demystify wine, I always wanted to do my own wine project. And in fact, I was just out there in California yesterday.
bottling my reserve Chardonnay and Merlot and also blending my and working on my reserve cab and Petite Ferdot. But most importantly, the best part of the day was I'm making a Method Champagne, while I was a true champagne style wine in two ways. One with a grape called Pickpoole, which is low alcohol, super fresh, really exciting, easy, no brainer stuff. And I finished the blend of the 2023 of that. And then we're doing this long term project, we won't be available for.
It's been in the bottle for over two years. Probably won't be ready for another two. I want to go head to head with true champagne. I've found an organic vineyard and a farmer that I love of Chardonnay. So we'll be blonde to blonde, Chardonnay based, and I'm going to go after those people in champagne. To say I'm passionate about it is true. To say it is part of life for me, yes. Is it the most important thing? No.
I still believe food and community, I believe friends and family, I believe who's around your table is more important than almost anything. And then food comes next, and wine is just there to enhance. It's there to enhance flavors, to contrast flavors of food. And if you choose to try it in moderation, it's there maybe to bring some tactile, aromatic joy, interest to your life and maybe take. Maybe you get a little happy too, but.
What Is Cha Cha Mouche? Wine, Stories, and Membership
Jeff Dudan (41:07.222)
That's right.
Mark Tarbell (41:27.305)
You know, it's really just there to add value and enhance. It's not center of the plate.
Jeff Dudan (41:34.614)
Talk to us about Cha Cha Mouche and what the opportunities are for people to learn from you and experience some great products, some great wine, and what's your vision for that brand and what it's gonna bring to people.
Mark Tarbell (41:51.848)
Well, it's a unique, very, very rare, you know, it's rare because I'm not making very much wine. And it's really an opportunity for you to play with me, go into my playground, if you will, the world of wine. And I am going to be making wines from here. I've already made wine in France. I'm going to be making wine in other places with friends that I know very well that have excellent wineries. I'm going to, you know, use their wineries, but buy all my own stuff, buy all my own grapes.
and make my own farming protocols and make these really limited production unique wines. And I'm going to share those experiences in the form of stories or things you wouldn't thought of, areas that you've had wines from or heard about, but never had wine quite like this. Now, I'm going to make them delicious. I'm going to endeavor to make them delicious and not, hmm, that's interesting. I don't want to do that. I want to make like, yeah, this is great. I can't believe it's from X or I can't believe I have this from Y. I've never had this grape. Try this out.
And so I really want to take my 40 years of experience and bring it down to something that's super enjoyable, super easy, and delivered right to your door. It's a membership -based, direct -to -consumer, direct -to -your -doorstop model where you pay one fee every quarter, you get quarterly wines, at least six bottles, and then three times a year you get little treats from me, little birthday presents.
And that's my chef side. I'm going to be using my creativity and access to share with you some things three times a year, intermittently throughout these wine deliveries. So it's kind of a community. I want to know everybody in the community. I want to build community. I want to do events with this community. And I want to be useful to this community. I can't wait.
Jeff Dudan (43:39.734)
personally curated wine and food gifts by you. What could be better? So it's C -H -A -C -H -A -O -U -C -H -E. Is that a dot com or where can people find it? So www .cacamouche .com and sign up today available in 14 states right now.
Mark Tarbell (43:46.246)
Yes.
Mark Tarbell (43:54.63)
Yes it is. That's a dot com.
Mark Tarbell (44:06.501)
No, it's available in all 47 states that allow delivery. But we limited our first. We're taking, there's two reasons. We did a pilot and we have 14 states and we have a great group of members already. We're taking a wait list, which we haven't quite set up yet, but it will be done tomorrow or the next day. We're not gonna do any deliveries in the summer for the reasons of heat. Even though we do it with cold delivery in cold trucks, we just don't wanna risk it.
Jeff Dudan (44:09.11)
okay.
Mark Tarbell (44:34.212)
So the next delivery will be end of September and we're taking a waitlist because we don't have a lot of wine and we want just the right people and we're going to accept more people from the waitlist in August and September for our next delivery.
Jeff Dudan (44:48.854)
Well, the good news is, Mark, that this episode won't air for probably four weeks. So I will have I will be in front of everybody who's listening right now on the wait list. But after me, feel free to pile in. But I'm not sure I signed up when I met you. I think I went to the website, but I do need to sign up for that. And I'm very much looking forward to sharing your experiences. Quick, quick question here. And, you know, you've done all of these things.
Mark Tarbell (44:53.732)
Okay.
Balancing Ego, Ambition, and Family as a Founder
Mark Tarbell (45:09.156)
Thank you.
Jeff Dudan (45:17.75)
and you've had multiple lives within a life and overseas and back here and musician and chefs and restaurant very but yet family is important to you and you've integrated any experience that you can share for entrepreneurs who are looking to not sacrifice their dreams not sacrifice their careers but also not sacrifice their family.
Mark Tarbell (45:43.427)
Well, I'll just say what I believe in how I've done it. I was a workaholic, insane driven chef restaurateur until I got married and decided to have kids, which I did on purpose, by the way. It was a choice. That put in a lot in my face, a lot of how I was living, how I was working. I didn't think I worked that much. A 12 hour a day was a half day for me. Like it was easy peasy.
Jeff Dudan (46:09.318)
Right. Yeah.
Mark Tarbell (46:12.675)
I could outwork anybody. And I wore that as a badge of honor. And what it forced me to do is threw it in my face some of the things I was saying yes to, some of the decisions I was making, and was I doing that for ego or pride or to be efficient? Was it the best way to live my life? And since I had kids on purpose, I wanted to be a great father and husband. And I had to say no to a lot of things, and I had to reorganize my life.
I give up a lot of my ego, things that really gave me a lot of self -worth, ambition. And I told myself I was going to do this. It took about three years of transition. It wasn't easy. And I'm still faced with it a little bit, but I also see the runway. My kids are getting a little bit older. I can start to accept different challenges, but I'm also doing them more thoughtfully because I do believe balance in life is maybe a better entrepreneur, a better businessman, a better leader.
I really felt I just buried people, you know, because I felt I knew more than them or I could work harder than them. And I knew everything in my business. As I've learned, not so much. I don't even know what I'm good at now, frankly. But I try not to stay in people's... I get out of people's way mostly at this point.
Jeff Dudan (47:24.95)
Yeah.
Jeff Dudan (47:31.573)
The kids are a great grounding rod for your lightning and they bring you back. And I think too, we're also obligated to do lots of things and we're obligated to push ourselves because we want to set an example for them. And we want to show them what good looks like. We want to show them how to make decisions. There's one little story in my book that I wrote about.
going to a restaurant and the with my young son and we all recognize that the waitress didn't charges for the second glass of wine and you know i could see that he was watching what i was going to do with that and you know i brought it to retention i said hey i don't think you didn't charge with this you know because so if you know what the right thing to do is you should do that and if it's clear
Mark Tarbell (48:11.583)
Mm -hmm.
Jeff Dudan (48:24.054)
what the right thing to do is. And those little examples that are set in those little moments, and then the big examples that you set by pushing yourself to take, trusting yourself to take chances, going on television, creating a restaurant, doing a business, they will, they are watching everything that you do and they will be much better off. Even if it doesn't work out, there's lessons of humility and failure that they can gain. So, well.
Mark Tarbell (48:40.191)
Yes.
Mark Tarbell (48:50.558)
You've said it very well, Jeff. I mean, that humility and failure, we're very open about them, that we're not perfect. We talk about it. When I've made a mistake, we openly talk about it. Sometimes serious, sometimes with laughter. But I have to share that I've had a lot of friends that, you know, in my time, we all started together that have become 500 millionaires or billionaires or 100 millionaires. And to a person, those that...
did what they thought they were doing right, being a provider and working and traveling and not being home and not being there to pick their kids up or drop them off at school to a person, there are three of them that have balled in private conversations with me just saying that they were not there and if they had all the money in the world, they wish they could go back. This is before I had kids. They wish they could go back and do that over again because they literally can't get it back. Now they try with their grandkids.
Jeff Dudan (49:38.294)
Yeah.
Mark Tarbell (49:45.566)
but it's a different relationship and already their kids relationship with them is already locked in to a degree. And you know, it's the thing they carry around with great weight. I mean, they have everything in the world, money, boats, planes, whatever, but they're sad. So I didn't want to do that.
Jeff Dudan (50:02.582)
Yeah, I have many experiences with people that have shared the same thing with me. I sacrificed a lot, a lot of economic upside. I coached over 30 seasons of my kids' sports. I franchised my business because I was all over the Caribbean and Hawaii and California doing disaster restoration work and I was never home and I made a conscious effort to sell all of my company stores under a franchise model so that I could bring people to me instead of me having to go to them and it allowed me to be...
more present and it is the best decision I ever made and you know we still do we do okay you know we're not eat we're not eating tv dinners every night so well hey mark I know I know you've you've got a bounce but I've got my last question for you if you had one sentence to make an impact in somebody's life what would that be?
Mark Tarbell (50:31.453)
Yeah.
Mark Tarbell (50:39.741)
I am.
Mark Tarbell (50:53.788)
You know you, and you know the right thing. Just trust that, take a pause, take a breath, and be very, very quiet and intentional about every choice you make, because life comes from you, not at you.
Jeff Dudan (51:07.734)
perfectly said. Nothing to add. Mark Tarbell, Tarbell's restaurant, even Scottsdale or Phoenix.
Mark Tarbell (51:14.832)
Phoenix is the restaurant, yes.
Jeff Dudan (51:17.878)
Phoenix is the restaurant. It's been an absolute pleasure. Thank you so much for taking the time to be on today. This has been Mark Tarbell with Jeff Duden and we have been on the home front. Thank you, Mark.
Mark Tarbell (51:29.563)
Thank you, Jeff, my friend. Talk to you soon.
Jeff Dudan (51:31.414)
Absolutely. Yes, sir. If you hang on.
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