For this McMaster alum, the key to success is dedication, hard work and a lot of soup

No matter where you are in the world, soup is one of the foods that always fosters feelings of comfort, familiarity and home. Which is the exact feeling Leo Tsangarakis and co-founder Danny Robinson wanted to recreate when they launched  The Burnt Tongue – a chain of restaurants in the Hamilton area known for delectable homemade soups and sandwiches.

“At Mac, in the anthropology program I was interested in learning about nostalgia and food, for me, it is one of the strongest links between experience and memory,” says Tsangarakis. “Every culture has their favourite soup. Every person has some kind of memory about soup.”

He says that part of the restaurant’s appeal is that every detail is about creating a cozy and relaxed environment.

“It’s a place where you can let your guard down and have some warm soup. It’s a place where people feel included and are included,” he says.

It may be that extra serving of warmth that has helped to keep The Burnt Tongue afloat during one of the most difficult times the restaurant industry has had to face in recent history. For Tsangarakis, having to work through the uncertainty has taught him a few valuable lessons.

“It’s about taking moments to step back and reflect. Learning to leave work at work and figuring out how to create that work/life balance for yourself – however that looks for you,” he says.

Before COVID hit, Tsangarakis was already starting to participate in activities, such as learning martial arts at Ouroboros Brazilian Jiu-Jitsu (owned and operated by a Burnt Tongue regular) and actively choosing to do things that bring a sense of peace and happiness. It’s a perspective he has impressed on The Burnt Tongue team as, together, they figure out how to navigate a business through a pandemic.

The truth is that they done more than just weather the storm – the business has been able to thrive. Two months ago, they opened a fourth location in Dundas.

“People are looking for that sense of comfort right now,” he says “And that’s the business we’re in.”

You don’t need all the answers at the beginning

When Tsangarakis started at McMaster, he was convinced he was going to do something different than his father, who is a local restauranteur as well.

“My parents owned a couple of restaurants in Hamilton, and I went to Mac hoping I could avoid that career path,” he says. “A few years later, someone pointed out that we can always be dreamers, but when you start to stagnate that might be the time to put more effort into avenues you’ve already developed.”

That’s when he decided to look at his current skill set, which included managing restaurants and promoting events at local clubs and build something he could be passionate about. And over several seemingly casual conversations between colleagues, Robinson – who, at the time, worked with Tsangarakis at a Westdale restaurant– pushed him to write the business plan for what would eventually become The Burnt Tongue.

“My dad used to always say ‘keep it moving.’ As in, you don’t have to always be going towards the ultimate goal, but you should always be moving toward something, even if it’s something small,” says Tsangarakis. “No matter what I was doing, I always approached it with passion and dedication. Eventually, it all came together to help me do what I am doing now.”

A live webinar with Leo and Danny demonstrating the making of two of their soups, Winter Parsnip with Fresh Thyme and Toasted Walnuts as well as Masala Red Lentil over Rice with Cilantro, that was originally scheduled for February 2nd has been postponed. We will provide an update when a future date is announced.