E146 - Episode 138: Michael Serva with Bordo

Michael Serva brings a rare combination of fine dining training, journeyman experience, and small-town insight into his work at Bordo in Marfa, Texas. His background spans San Francisco kitchens, mentorship under demanding chefs, and years of hands-on leadership in other operators’ restaurants. That journey shapes the perspective he brings to running a compact, high-pressure operation in a remote location where consistency, resilience, and people skills matter as much as technical ability.

In this episode, Michael talks about operational seasonality, staff development, quality standards, and guest experience systems as he explains how Bardo grew from a converted Airbnb in...