386. Justin Bazdarich
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Michelin-starred chef Justin Bazarek, known for Speedy Romeo and Oshimoko in Brooklyn, shares his unexpected pivot from high-pressure restaurant life to cinematic food storytelling in Oslo, Norway. After 23 years in New York’s culinary scene—working under Jean-Georges Vongerichten, opening multiple acclaimed restaurants, and earning a Michelin star—Bazarek made a radical shift: he moved his family to Norway to slow down, decompress, and finally pursue his long-dormant passion for film and photography. What began as a side project using an iPhone has evolved into a full-fledged YouTube channel where he crafts visually stunning, narrative-driven food videos. He reveals that the real breakthrough wasn’t gear or editing software, but simply showing up and shipping content despite the cringe factor. His journey underscores a powerful truth: it’s never too late to reinvent yourself, especially when you’re fueled by honesty, curiosity, and the courage to fail publicly. From filming his own travel vlogs from Oslo to New York to collaborating with other creators, Bazarek is building a new legacy—not just as a chef, but as a storyteller who believes food can be art, connection, and therapy all at once.
You don’t need expensive gear to start content creation—Bazarek’s first viral videos were shot on an iPhone.
The real barrier to starting isn’t skill or equipment—it’s the cringe factor of showing up imperfectly.
Moving to Norway helped Bazarek decompress from 23 years of New York hustle and rediscover his creative soul.
Michelin stars weren’t the goal—consistency, delicious food, and human connection were the real mission.
You can run successful restaurants and create art simultaneously; time isn’t a zero-sum game.
…and 3 more takeaways available in PodZeus
From New York Hustle to Oslo Stillness
“It took me two years to decompress from that sort of mentality of like... I got to get that done. That's, you know, why is this not happening fast enough?”
The Long-Overdue Return to Art
“I think I always saw myself doing it, but, um, you know, and I'm happy to be doing it. And, uh, I, like I said, I think it's the reps of getting it under your belt to just feel comfortable to keep learning, you know?”
The Viral Breakthrough: From Cringe to Connection
“If my kids like it, I'm good. You know? And like, and my kids are like, yeah, Papa, you know, like, can we watch another one of your cooking videos?”
The Real Work Behind the Cinematic Aesthetic
Despite the Hollywood-level visuals, Bazarek reveals he’s doing it all himself—filming, editing, color grading, and posting. He credits learning from a friend and YouTube tutorials, emphasizing that the tools are accessible, but the real work is consistency and curiosity.
From Chef to Creator: The Emotional Shift
Bazarek discusses the emotional evolution of stepping away from the restaurant grind. He shares how he once resented YouTube chefs but now sees them as peers, even celebrating their success—proving that the food world is small, interconnected, and full of mutual respect.
“If my kids like it, I'm good. You know? And like, and my kids are like, yeah, Papa, you know, like, can we watch another one of your cooking videos?”
“It's like my wife used to tell me that, like, cause when we started dating, she would, she could feel my stress sometimes with like, living in New York, being a restaurateur, dealing with the ups and downs of the industry. And she'd put her hand on my chest and just be like, breathe, breathe.”
“it's taken me two years to decompress from that sort of mentality of like... I got to get that done. That's, you know, why is this not happening fast enough?”
Host
Guest
Justin Bazarek
person
Speedy Romeo
other
Oshimoko
other
Oslo
place
YouTube
other
Jean-Georges Vongerichten
person
Michelin Guide
organization
TikTok
other
other
Oshimoko Tokyo
other
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