In this episode of the Hold the Standard Podcast, Logan Gelbrich sits down with restaurateur and entrepreneur Nick Monica to explore how the kitchen became his dojo for growth, grit, and leadership.
From opening local hotspots in Venice and Santa Monica to learning how to be the person his team can rely on, Nick shares how high-pressure environments like restaurants demand more than skill; they require self-awareness, decisiveness, and the ability to lead without losing your soul.
This conversation explores:
- How growing up in the service industry shaped his worldview and work ethic
- The thin line between chaos and excellence in a kitchen
- What it means to hold space as a leader while being in the fire
- Why building community is a byproduct of personal presence and commitment
- Lessons from success, failure, and trying again with more clarity
Nick’s story isn’t just about food.
It is about becoming someone you would follow when things get real.
Ready to advance your leadership capacity? Jump over to HoldTheStandard.com to learn how!
9/29/25 WOD
DEUCE Athletics GPP
Complete 4 rounds of the following:
8 Half kneeling LM press (ea)
Complete 3 rounds for quality of:
10 DB Front Raises
10 DB Lateral Raises
10 DB negative Strict press
8 LM Anti Rotation (ea)
Complete the 4 rounds for time:
12 alt. KB front rack reverse lunges (53/35)
8 athletic burpees
40 lateral plyos
DEUCE Garage GPP
8-8-8
Tempo Bench Press
Then, complete 3 rounds for quality of:
10 Lateral DB Shoulder raises
10 Frontal DB Shoulder Raises
Max Db Reverse Bent Over Flys
Then, AMRAP 9
3 Box Jumps (30/24)
9 Toes-to-Bar