Inside the Rise of Duckstache Hospitality

Made in House: Houston is presented by The Speke Originals Network (https://www.spekepodcasting.com/speke...) Patrick Pham traces the rise of Duckstache Hospitality from Uchi and secret sushi pop-ups to Kokoro, Handies Douzo, Aiko, Doko, Himari, and Dubai. He discusses mentorship, growth, quality control, team culture, approachable sushi, and the consistency that keeps guests coming back. Learn more about Duckstache: https://www.duckstache.com/ Key takeaways 1. Patrick Pham began at Uchi at 19, fresh out of culinary school, and credits the restaurant with providing mentorship, friendship, leadership training, and his future business partner, Daniel Lee. 2. Patrick and Daniel launched their first independent work through Secret Taste, intimate pop-up dinners that let them test dishes, build a following, and refine their hospitality style. 3. Kokoro opened at Bravery Chef Hall in July 2019, followed by Handies Douzo in December 2019—two first-time restaurant concepts launched within six months. 4. COVID forced Handies Douzo to pause operations, while Kokoro adapted by remaining open for to-go service. 5. Duckstache’s move to Dubai began with a Houston-based visitor who loved Handies Douzo, met the partners, and quickly brought Daniel overseas to explore a new opportunity. 6. The group’s growth depends on finding strong leadership, building organizational structure, and empowering teams to create welcoming guest experiences. 7. Duckstache aims to deliver sushi with high-quality standards in a setting that feels more frequent, accessible, and neighborhood-driven than special-occasion-only dining. 8. Patrick sees consistency across food, service, hours, and operations as the clearest advice for aspiring restaurateurs. See omnystudio.com/listener (https://omnystudio.com/listener) for privacy information.