From Chef to Startup: Tony Ferreira on Reinventing the Food Hall Model with MOD Kitchen

In this episode, Tony Ferreira, chef, former restaurant group director, and now co-founder of MOD Kitchen, shares his evolution from culinary leader to startup operator. After helping scale a hospitality group from 1 to 40 restaurants in Hong Kong, Tony returned to Vancouver to build something completely new: a modern, delivery-first food hub designed for restaurant entrepreneurs. MOD Kitchen offers 10 private kitchens, a shared infrastructure, and a tech-enabled ordering system, all designed to reimagine how food businesses launch and grow.

Tony opens up about the mindset shift from managing 400 people to running a lean team of five, and what it means to lead with heart. From team culture and vendor relationships to startup challenges and long-term vision, this conversation dives deep into the human side of business and why trust, empathy, and innovation are core ingredients in his recipe for success.