Eli Sussman is not afraid to call restaurant industry. As a chef, operator and content creator, he has built a career that combines digital influential hospitality. He has opened restaurants, saw failures and used humor to ignite conversations in the industry – often on social media.

Sussman's background is rooted in food. He and his brother, Max, have spent their careers in the kitchens, running restaurants and building their brands. Sussman co-founded Samesa, a quick Mediterranean concept, and now runs Gertrude in Brooklyn.

But beyond his work as a chefSussman has become a digital voice for those in the trenches of the restaurant world. His approach? parent.

Sussman's Instagram The food is filled with sharp, relating posts that highlight the daily realities of the restaurant's life. His greatest goals are the outdated traditions within the restaurant hierarchy.

“Meme is a perfect format to summarize many emotions in a summary sentence or a complete visual,” says Sussman Restaurant influencers host Shawn Walchef. “It allows me to articulate my disappointments and ignite conversations in the industry.”

Whether chefs refuse to pay practitioners or climb to an outdated mentality, he is using humor To push the industry forward in a positive direction.

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Sussman does not only criticize – he gives examples. His partnership with Bardard specialty foods It started with memes having fun in the late deliveries, a common disappointment of the chef. Instead of receiving violations, Bardor hugged him. The company worked with Sussman to create a limited edition of trade that was sold quickly.

“I basically talked enough shit online until I fell back into a partnership with them,” jokes sussman. “But indeed, it shows that the brands ready to faint and laugh at themselves can actually connect better with the chefs.”

Making? More brands need to engage with industry personalities instead of scolding. Success of Bardor collaboration proves that verity and digital stories of real engagement story.

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Learning through failure

Sussman's ability to fit stems from experience. His restaurant, Samesa, never escalated as he predicted. Despite his strong concept, she tried to settle in competition Casual fast restaurant landscape.

“I thought Samesa would be a fast power plant, but I couldn't stay with the big boys,” Sussman admits.

Instead of stopping at the obstacle, he refined his approach, leading to Gertrude's success in Brooklyn.

Now he is applying those lessons to Ann arbor i aloAn Italian-American country that is also a family operation. Samesa failures provided a guide for smarter decisions.

Sussman's strongest connection remains with his family. He is opening Alo with his brother, just as they have built restaurants together in the past. And now, as a young father, he sees the restaurant world through a fresh lens.

Running a kitchen and raising a child requires patience, structure and adaptability. Whether mentoring a row cook or management a sleepless nightlessons carry.

His philosophy is simple: listen, learn, and continue to try. Whether it is a restaurant, a meme or a decline in trade, Sussman is not afraid to take risks. “Failure has made me a better owner.”

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