Mike Lombardi & Chef Stephen Hicks on Seafood, Trust, and Building Real Vendor Relationships
4/17/202645 min
What does a real vendor relationship actually look like?
In Episode 193, Mike Lombardi, third-generation seafood distributor behind a 65-year family business, joins Chef Stephen Hicks in studio for a conversation that goes far beyond product and price.
This episode dives into what really drives long-term success in the restaurant industry, trust, accountability, and understanding the pressure on both sides of the line.
From early mornings on the docks to high-pressure moments in the kitchen, Mike shares what it means to stay close to the source, build relationships with fishermen, and guide chefs with real-time market insight. Chef Hicks brings the operator perspective, breaking down how the right partners create confidence, consistency, and the ability to push beyond expectations.
This is a conversation about more than seafood.
It's about legacy, decision-making, and the kind of trust that only gets built over time.
🎥 In the studio, Chef Hicks prepares two standout dishes:
• Grouper with Sweet Corn Purée, Succotash, Spherified BBQ, and Butter Poached King Crab
• Smoked Salmon Deviled Eggs with Caviar and Chives
Real product. Real relationships. Real conversation.
BRAND PARTNERS
During this episode, you'll hear about Franki App, a performance-based growth platform helping restaurants generate measurable, incremental diners, not just impressions.
Metro Foodservice Solutions
https://www.metro.com
Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.
RAK Porcelain USA
https://www.rakporcelain.com
Professional tableware engineered for durability and presentation.
Citrus America
https://www.citrusamerica.com
Premium citrus solutions supporting chefs, retailers, and distributors.
Crab Island Seafood
https://crabislandseafood.com
Florida-based supplier delivering responsibly sourced seafood to foodservice partners.
Testo North America
https://www.testo.com/en-US
Precision measurement and food safety solutions for professional kitchens.
Franki
https://www.getfranki.com
A platform connecting restaurants with high-intent diners through real experiences and user-generated content.
CAUSE PARTNERS
The Burnt Chef Project
https://www.theburntchefproject.com
Advocating for mental health awareness in the hospitality industry.
Operation BBQ Relief
https://operationbbqrelief.org
Providing meals to communities impacted by natural disasters.
Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.
TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/
New York Restaurant Show
https://www.therestaurantshows.com/new-york/
California Restaurant Show
https://www.therestaurantshows.com/california/
Pizza Tomorrow Summit
https://www.pizzatomorrow.com/
U.S. Culinary Open
https://www.usculinaryopen.com/About
Creative Loafing Tampa Bay
https://www.cltampa.com
ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.
Clips
Transcript preview
First 90 secondsSpeaker 00:00
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Carl Fiadini· Host0:30
[instrumental music] In this business, everybody talks about product. Who has the best fish? Who has the best price? Who can get it there the fastest? But the truth is, that's never the whole story. The real story is the relationship behind all that. Who answers the call? Who tells you when to hold? Who tells you when to buy? Who shows up when something goes sideways? And ultimately, who's been doing it long enough to actually know the difference? That's what today is about. Mike Lombardi is third generation in a 65-year seafood business. He didn't read about the industry. He grew up in it, worked in it, built his life in it, and now he's carrying it forward with the same foundation it started on. And across from him is Chef Steven Hicks. Steven's in it every day. Execution, pressure, expectations, trying to push beyond what people think his kitchen is, while still delivering consistency at a high level. And when you're operating like that, the people you trust matter more than anything. Because product