About this episode

The episode explores the importance of trust and relationships in the seafood distribution and restaurant industries.

What does a real vendor relationship actually look like? In Episode 193, Mike Lombardi, third-generation seafood distributor behind a 65-year family business, joins Chef Stephen Hicks in studio for a conversation that goes far beyond product and price. This episode dives into what really drives long-term success in the restaurant industry, trust, accountability, and understanding the pressure on both sides of the line. From early mornings on the docks to high-pressure moments in the kitchen, Mike shares what it means to stay close to the source, build relationships with fishermen, and guide chefs with real-time market insight. Chef Hicks brings the operator perspective, breaking down how the right partners create confidence, consistency, and the ability to push beyond expectations. This is a conversation about more than seafood. It's about legacy, decision-making, and the kind of trust that only gets built over time. 🎥 In the studio, Chef Hicks prepares two standout dishes: • Grouper with Sweet Corn Purée, Succotash, Spherified BBQ, and Butter Poached King Crab • Smoked Salmon Deviled Eggs with Caviar and Chives Real product. Real relationships. Real conversation. BRAND PARTNERS…

People in this episode

Host: Carl Fiadini

Guests: Mike Lombardi, Chef Stephen Hicks

Topics covered

• vendor relationships
• seafood industry
• trust
• restaurant success
• chef perspectives

Keywords

• seafood
• vendor relationships
• trust
• restaurant industry
• chef
• market insight
• legacy

Sponsors

Metro Foodservice Solutions, RAK Porcelain USA, Citrus America

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