Paul Latkowski of Shorty’s GoodTimes Bar: 5 Things I Wish Someone Told Me Before I Became a Chef

Develop thick skin. This industry is tough, and it’s all about how the public, your staff, and your peers perceive your work. If you aren’t able to handle criticism, whether it’s from customers, colleagues, or even yourself, it will be difficult to thrive. Thick skin doesn’t just protect you; it’s how you build resilience and improve with each challenge.

As part of our series about the lessons from influential ‘TasteMakers’, I had the distinct pleasure of interviewing Paul Latkowski.

Chef Paul Latkowski, a graduate of Le Cordon Bleu Orlando, transitioned from a career in marketing to the culinary world, earning a degree in Culinary Arts in 2007. With over 15 years of experience, he spent a significant portion of his career at The Walt Disney Company and also served as a chef consultant for Celebrity Cruise Lines. Most recently, Chef Latkowski was the Executive Chef at Harwood Hospitality Group and now brings his expertise to Shorty’s GoodTimes Bar, where he creates innovative dishes and exceptional dining experiences.

Thank you so much for doing this with us! Our readers would love to ‘get to know’ you a bit. Can you share with our readers a story about what inspired you to become a restauranteur or chef?

I grew up in a large extended family where food was always the centerpiece of our gatherings. My earliest cooking experiences were helping my grandmother in the kitchen during the holidays. When the Food Network began gaining popularity, I was hooked, watching every show and recreating the recipes at home. Although I pursued a career in graphic design and marketing, I found myself losing interest. Eventually, I realized I could take my creative background and apply it to a new medium: food.

Do you have a specific type of food that you focus on? What was it that first drew you to cooking that type of food? Can you share a story about that with us?

I’ve worked with many types of cuisine over the years, and while it’s hard to choose just one, I’m always drawn to dishes that feel familiar but carry an unexpected twist — something that sparks curiosity while still offering comfort. What drew me to this approach was the joy of watching someone take a bite and light up with surprise, recognizing a flavor but experiencing it in a completely new way. For me, cooking is about creating those small moments of delight and connection through food that’s rooted in tradition but reimagined with creativity.

Can you share the funniest or most interesting story that has happened to you since you became a chef? What was the lesson or take away you took out of that story?

One night, I was conducting an in-depth allergy consultation for a family of five with a long list of dietary restrictions. It was one of those moments where precision and creativity really had to work hand in hand, as I wanted to ensure that they could eat safely while on vacation. We managed to craft a beautiful meal they could all enjoy, and by the end of the evening, the parents were visibly relieved and grateful. But what truly stuck with me was seeing their two young daughters running around the table with napkins tied around their waists, giggling and shouting, “Look at me, I’m a chef!” It was hilarious, heartwarming, and unexpectedly profound. That moment reminded me that food isn’t just about ingredients and technique, it’s about inclusion, joy, and the memories we create around the table.

Can you tell us a story about the hard times that you faced when you first started your journey? How did you overcome this obstacle?

Transitioning from the corporate world to a professional kitchen was a complete culture shock. I went from a structured nine-to-five job with weekends off and lunch breaks to working 12-hour shifts, often from noon to midnight, where eating meant scarfing down a quick bite over a trash can between orders. Despite having a culinary degree, I started at the very bottom, filling a buffet line for $6.75 an hour. It was humbling, physically exhausting, and mentally demanding. But what got me through was my passion for the craft and a clear vision of where I wanted to go. I set small goals, kept learning, and leaned into every opportunity to grow. Over time, I not only climbed the ranks but also discovered the part of the industry I truly love, which is the the creative, high-energy, ever-evolving world of the kitchen.

In your experience, what is the key to creating a dish that customers are crazy about?

In my experience, the key to creating a dish that customers go crazy for is understanding your audience and truly knowing your market. What works in one city might completely fall flat in another, no matter how trendy or beautifully executed it is. Every community has its own rhythm, palate, and dining culture, and it’s crucial to tap into that. I’ve learned to pay close attention to local preferences, seasonal habits, and even the emotional connection people have to certain flavors or dishes. When you can strike that balance, something that feels both familiar and fresh, you create more than just a meal; you create an experience that resonates. That’s when a dish really takes off.

Personally, what is the ‘perfect meal for you’?

I’m the opposite of a creature of habit. I love exploring new flavors and trying dishes that surprise me. For me, the perfect meal is about experiencing something unexpected that leaves a lasting impression. One of the most memorable meals I’ve had recently was a plate of grilled chicken wings, glazed with sweet soy sauce and finished with a dusting of crushed Szechuan peppercorns. It was a simple dish, but the way the flavors balanced, sweet, smoky, and just the right amount of tongue-tingling heat, was mind-blowing. That’s what I look for in a perfect meal: something that challenges my palate and reminds me why I love food in the first place.

Where does your inspiration for creating come from? Is there something that you turn to for a daily creativity boost?

My inspiration often comes from staying curious and keeping an eye on emerging food trends. I’ve always been an adventurous eater, and I’m constantly seeking out new ingredients, techniques, or global flavors that excite me. When I come across something unfamiliar that resonates,whether it’s a street food dish while traveling or a creative twist on a classic, I immediately start thinking about how I can adapt it in a way that sparks curiosity in others. I love the challenge of taking something bold or unconventional and presenting it in a way that feels approachable. For me, creativity is about pushing boundaries just enough to invite people out of their comfort zones and into something new and delicious.

Are you working on any new or exciting projects now? What impact do you think this will have?

Right now, I’m working on developing a new brunch menu and creating some exciting special event concepts for Shorty’s GoodTimes Bar in Pittsburgh. The goal is to bring a fresh twist to the local dining scene by aligning with various citywide events, and creating a menu that feels both timely and engaging. I’m focused on creating dishes that resonate with the energy of Pittsburgh, with dishes that capture the spirit of the city while also offering a fun experience for everyone who walks through the door. I believe this will not only help elevate the brunch and dining scene, but also deepen the connection between the restaurant and the vibrant community around it.

What advice would you give to other chefs or restaurateurs to thrive and avoid burnout?

Burnout is almost inevitable, especially in this high-pressure industry. My best advice is to prioritize your well-being and make sure you’re doing what it takes to stay happy and motivated. A long time ago, I set a personal boundary: if I ever reached a point where I dreaded coming to work or felt drained, that’s when I would start exploring new options.

Thank you for all that. Now we are ready for the main question of the interview. What are your “5 Things I Wish Someone Told Me When I First Started as a Chef” and why? Please share a story or an example for each.

1. Develop thick skin. This industry is tough, and it’s all about how the public, your staff, and your peers perceive your work. If you aren’t able to handle criticism, whether it’s from customers, colleagues, or even yourself, it will be difficult to thrive. Thick skin doesn’t just protect you; it’s how you build resilience and improve with each challenge.

2 . Stay open-minded. Not every restaurant you work at will be Michelin-starred, and that’s okay. Great food and valuable lessons can be learned at all types of venues, whether it’s a high-end fine dining restaurant or a fast-casual spot. To be a well-rounded chef and businessman, it’s essential to understand both high-volume, fast-casual settings and the most exclusive, high-end restaurants. Each offers unique challenges and valuable lessons that contribute to your growth in the industry.

3 . Mistakes happen. What matters is how you learn from them and improve. Don’t beat yourself up about it. Every chef has created a dish that didn’t work, or made a decision that fell flat. I remember creating a dish that sounded great in theory but turned into a logistical nightmare for the team on a busy night with 800 covers. It was easy for me to prepare, but a challenge to execute under pressure. The key is to accept that it was a failure, learn from it, and move forward. Each mistake is an opportunity to get better.

4 . Appreciate the people who shape you. Throughout your career, you’ll encounter many people who will leave a lasting impact on you, whether they’re mentors, colleagues, or even bosses. Some will push you to be your best, others will challenge you to think differently, and some may even make you question why you’re doing this in the first place. These relationships are invaluable.

5 . Find a healthy work-life balance. The hours are long, the stress is high, and the kitchen can be all-consuming, but finding balance is crucial. Over time, I realized that if I didn’t set boundaries, I’d burn out. Having a personal life outside the kitchen isn’t just a luxury; it’s a necessity. Maintaining balance keeps you energized, focused, and passionate about your work.

What’s the one dish people have to try if they visit your establishment?

If there’s one dish you have to try when you visit Shorty’s GoodTimes Bar, it’s our smash burgers. I’m a huge fan of burgers, and ours hit all the right notes. We start with a high-quality ground beef blend, smash it on a hot griddle to get those perfectly crispy, caramelized edges, then top it with melted American cheese, house-made pickles, and our signature sauce, all served on a soft, toasted brioche bun. It’s simple, but packed with flavor.

You are a person of enormous influence. If you could inspire a movement that would bring the most amount of good to the most amount of people, what would that be? You never know what your idea can trigger.

I would love to inspire a “Yes” movement. I’ve seen so many people in hospitality default to saying “no” the second a guest makes an unusual request. I get that there are limits to what we can do, but leading with a willingness to help can make all the difference. Going that extra step to accommodate someone, even in a small way, can turn a first-time guest into a regular. It’s about creating a great experience, and honestly, it just feels better to say “yes” than to shut something down right away. A little flexibility and effort go a long way in building lasting relationships and a stronger, more positive culture all around.

Thank you so much for these insights.