Coaching for Hospitality Professionals
The food industry is recognized as one of the highest employee turnover industries around.
The long late and early hours, the rush, the pressure and the fact you work when everyone else plays can start to weigh heavy if you don't have the appropriate frame of mind.
For leaders in the industry this can be exhausting. Having to constantly interview and train people and having to hire the next applicant instead of the right applicant leads to burnout and less than desirable business outcomes.
At The Inner Huddle, we look at what isn't fitting into the life you imagined and we tailor create new habits and goals that you can achieve with one action at a time.
We can work on leadership skills, communication, resilience, approach and any other topic you want to discover relevant to your hospitality concern.
Implementing coaching in your business will increase employee retention, decrease employee and personal burnout and will help you see opportunities where you once did not.
This will contribute to the creation of a cohesive team that functions uniformly and with minimal friction. "Work with the people and not the problems".​
The Inner Huddle is coaching for men and hospitality professionals, not therapy. Sessions are on Google Meet. Book a conversation with Franck Tellier.
My Background in the industry
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I started an apprenticeship in 1998 with my father at our family business in Houston Texas.
After completing the apprenticeship in 2000 I moved to France to complete my Patissier and Boulanger diplomas.
I returned to the US to help my family expand our business. We added one location and a wholesale division where we managed over 50 employees.
Prior to the GFC we sold the family business and went our separate ways.
I spent some time consulting and also worked for a year in the corporate food world as an executive chef.
In 2010 my wife and I moved to Australia where I taught at a polytechnic college for 8 years.
During this time I taught adult learners, coached students for national skills competitions and was selected to be part of Team Pastry Australia in 2015 (which I eventually turned down due to the arrival of our first born).
In 2019 I decided to take the full time parenting role we needed and inadvertently changed careers to life coaching, with the aim to help people better their lives.
In December of 2025 our family moved back to the US to get closer to family.
FAQs:
Q: Do you coach restaurant teams, or only individuals?
I offer both. We can work one-on-one, or I can coach a group of chefs and managers from your restaurants. If you're a restaurant group and want to see what it's like, I'll run a free session with your team first.
Q: What happens in a free session with a team?
We sit down together, talk about the pressure your chefs and managers are under, and look at what would help them stay steadier. There's no pitch and no obligation. If it feels useful, we can talk about what ongoing coaching could look like.
Q: Why work with a coach who used to be a chef?
I spent over 20 years in kitchens and taught culinary arts, so I know the pace, the hours, and the pressure to never have a bad day. That background helps me talk with kitchen leaders in a way that fits their work.
This is coaching, not therapy.