Behind the Success of Illegal Pete’s w/ Founder Pete Turner | Culinary 360 Podcast | 10

Culinary 360 Podcast

In this special episode of the Culinary 360 Podcast, we sit down with Pete Turner, the founder and president of Illegal Pete's, a Colorado-based restaurant chain known for its mission-style burritos, fun atmosphere, and top-quality ingredients. Pete shares the inspiring origin story of Illegal Pete's, his passion for food, and the innovative ways his brand continues to evolve. From starting small to running multiple locations, this is a conversation packed with valuable insights and great vibes!
Tune in as Pete also dives into the challenges of the restaurant industry, the importance of supporting local culture, and how he's embraced cutting-edge kitchen technology to enhance both food quality and team experience.

👨‍🍳 Our HOSTS
Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
Follow him on LinkedIn: https://www.linkedin.com/in/robert-simmelink-46a08115/
Luke Simonds
Corporate Chef — Denver, Colorado
Follow him on LinkedIn: https://www.linkedin.com/in/luke-simonds-4a3b15265/
Ryan Devereaux
Corporate Chef — Kent, Washington
Follow him on LinkedIn: https://www.linkedin.com/in/ryan-devereaux-2bb6881ab/
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🍳 Our COMPANY
Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!
Learn more: https://ignitefoodservice.com
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👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

章

1. Cold Open (00:00:00)

2. Today's Guest: Pete Turner of Illegal Pete's (00:00:18)

3. Origin Story of Illegal Pete's (00:01:14)

4. Starting out at Colorado University and family restaurant (00:02:07)

5. Mission-style cuisine in Southern California (00:03:02)

6. Location location location: buying the first location (00:03:50)

7. Recipes developed in parent's kitchen (00:05:15)

8. Father was the original "Illegal Pete" (00:05:45)

9. Growing from one location to multiple (00:06:50)

10. Menu evolution as business has grown (00:08:41)

11. Challenges of introducing meatless option to the menu (00:10:57)

12. Ethics of fresh food and treating farmers well (00:11:35)

13. We try to be a good value proposition (00:13:44)

14. Ryan is mad (00:14:52)

15. Creating a neighborhood feel with a good service staff (00:15:53)

16. How has kitchen equipment changed over the years? (00:17:32)

17. Used vs New Equipment for first location (00:18:24)

18. Finding innovative restaurant equipment (00:19:27)

19. Discovering the combi oven (00:20:03)

20. Using technology to transform the kitchen (00:21:54)

21. Free burritos for life (00:24:22)

22. Industry vibe: A restaurant for restaurant people (00:24:52)

23. What Pete Turner likes to eat and drink (00:27:32)

24. Southwestern cuisine and trips to Tuscan and Nagales (00:30:08)

25. Vietnamese cuisine (00:31:57)

26. The future of Illegal Pete's (and Taco Night) (00:32:49)

27. Portillas (00:36:29)

28. Wrapping up with Pete Turner (00:37:23)

29. Episode Takeaways (00:38:27)

30. Watch More (00:42:03)