Walk-In Talk Media kicks off 2026 in-studio with Chef Michael Collantes, chef-owner of Soseki Orlando, a one-Michelin-star restaurant that has earned and retained its star. This conversation goes past accolades and into what it takes to sustain excellence, build teams across multiple concepts, and keep your life intact while doing it. We also introduce a new recurring chapter, Chef Mike officially joins the Walk-In Talk Media family as a recurring collaborator. Later in the episode, you will hear from Frederic Casagrande with The Live Fire Report, expanding WITM coverage of international barbecue and live fire culture.

In-studio cook

Japanese fluke (hirame) breakdown and two mirrored dishes
Kombu-jime cure, crispy potato technique, and a truffle-forward direction
"Mottainai" mindset, using bones and trim instead of wasting

Key topics

What consistency really means when you are being judged in silence
Leadership when you scale from one room to multiple restaurants
Burnout, rebuilding, and the role of faith, family, and identity
Art vs business in hospitality, and why community and storytelling matter
Why pressure can build greatness, but cannot destroy the person

Notable moments

Chef Mike's path from early jobs to Wolfgang Puck to Michelin-level kitchens
Soseki as "foundation", and how standards get set and protected
Why storytelling and community building are now essential for restaurants

Featured segment

Frederic Casagrande introduces The Live Fire Report, a WITM segment focused on global live fire, competition culture, and the people shaping it.

Connect with Chef Mike

Website: MikeCollantes.com
Instagram: @ChefMikeCollantes
TikTok: @ChefFlipMike

Episode takeaways

Consistency is a system, not a mood. Great once is easy, great every night is leadership and process.
Scaling demands trust. The bigger the operation, the less "hands-on control" matters, and the more people and standards matter.
Burnout is real, and rebuilding is possible. The conversation highlights how identity, faith, and family can reframe success.
Storytelling is a competitive advantage. Food can be incredible, but community and meaning are what keep people coming back.
Pressure can build diamonds, but health is non-negotiable. Excellence is the goal, self-destruction is not.

Walk-In Talk Media Brand Partners

Metro Foodservice Solutions https://www.metro.com
RAK Porcelain USA https://www.rakporcelain.com
Aussie Select https://aussieselect.com
Crab Island Seafood Company https://crabislandseafooddip.com
Pass the Honey https://freshhoneycomb.com
Citrus America https://citrusamerica.com

Walk-In Talk Media Cause & Nonprofit Partners

The Burnt Chef Project https://www.theburntchefproject.com
Operation BBQ Relief https://operationbbqrelief.org
Hogs for the Cause https://hogsforthecause.org
Sustainable Supperclub https://www.sustainablesupperclub.org

Walk-In Talk Media Industry & Event Partners

Restaurant Events LLC https://www.restaurantevents.com
U.S. Culinary Open https://www.usculinaryopen.com

Chef Michael Collantes on Earning and Keeping a Michelin Star in Orlando, FL