Episode 8: From Dishwasher to Deli Mogul: Matt "Buddah" Budenstein's Unconventional Path to Restaurant Ownership and Catering Success
Guest: Matthew "Buddah" Budenstein, Co-Founder of Liberty Kitchen & Owner of Infinite Abundance Catering
Episode: 86 Reason Ep. 8 | Matt "Buddah" Budenstein: Dropping Plates, Building Dreams, and Creating Abundance
Episode Duration: 1hr 17m 11s
Published: November 17, 2025
Topics: Restaurant Ownership, Catering Business, Community Building, Burnout Prevention, Culinary Entrepreneurship
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Episode Summary
Welcome to an extraordinary journey on the 86 Reason podcast featuring Matthew "Buddah" Budenstein, whose unconventional path to restaurant ownership and catering success began with a crash, literally. On his first week as a 17-year-old dishwasher, Matt dropped 15 beautiful imported Argentinian plates at Patagonia restaurant in Pennsylvania. That terrifying experience didn't scare him away; instead, it set him on a winding but ultimately triumphant path that reshaped his understanding of food service.
Matt's story is a masterclass in resilience and adaptability. From fry cook to cheese monger, deli manager to catering entrepreneur, and finally co-founder of the beloved multi-location Liberty Kitchen in Philadelphia, his journey demonstrates the power of learning from every experience. His philosophy, inspired by Deepak Chopra's concept of infinite abundance, centers on creating prosperity while helping others thrive—a principle that guides both his full-service catering business and his approach to community building.
Key Takeaways
Food Service as an Experience, Not Just a Transaction
Matt's transformative year at the iconic Di Bruno Bros. in South Philadelphia ignited his passion for fine food and customer service. Here, he realized a fundamental truth that would shape his career:
"It's an experience. It's not just shopping. It's a full experience. And that's what I learned that food service could be."
This insight became the cornerstone of his future ventures, informing how he approaches both Liberty Kitchen and Infinite Abundance Catering. Every interaction is an opportunity to create a memorable experience, not just complete a transaction.
The Philosophy of Infinite Abundance
Rooted in teachings from Deepak Chopra, Matt believes in an "infinite abundance of energy that flows through the universe and you can harness that flow." But his interpretation is deeply practical:
"While creating abundance for yourself, you can also help create abundance for others."
This manifests in sourcing locally, building community connections, and creating unforgettable culinary memories. It's not just philosophy—it's a business strategy that creates sustainable success through mutual prosperity.
Embracing Constraints as Creative Catalysts
Rather than viewing dietary restrictions as limitations, Matt finds inspiration in constraints. Whether accommodating multiple allergies or specific dietary requirements, he sees these challenges as opportunities for creativity and innovation. This mindset transforms potential obstacles into competitive advantages.
The Power of Stepping Back
After intense burnout from managing Liberty Kitchen during the pandemic, Matt made a crucial decision: step back from day-to-day operations. His advice for fellow restaurant owners is simple but profound:
"Put good people in the right places."
Trusting and empowering a strong team isn't just good management—it's essential for sustainable success and personal wellbeing.
Meet Our Guest: Matt "Buddah" Budenstein
Matt Buddah
Matthew "Buddah" Budenstein is a chef and entrepreneur with over two decades of experience in the food and beverage industry. He's the co-founder of Liberty Kitchen, a multi-location Philadelphia restaurant celebrated for its innovative "new school" Philly roast pork sandwiches featuring a unique Chianti wine spread.
He also owns Infinite Abundance Catering, where he brings his philosophy of community building and local sourcing to private events and corporate functions. Known for his ability to transform challenges into culinary triumphs, Matt has built a reputation for creating experiences that go far beyond the plate.
Connect with Matt:
Instagram: @libertykitchenphilly
Website: www.libertykitchen.com
Catering: Infinite Abundance Catering
The Story: Learning from Every Crash
The Plate-Dropping Incident
Matt's restaurant journey began at 17 with what could have been a career-ending moment. During his first week as a dishwasher at Patagonia, an Argentinian restaurant in Pennsylvania, he accidentally dropped 15 beautiful imported plates. The crash, the embarrassment, the cost—it was terrifying for a teenager just starting out.
But this incident taught him something crucial: mistakes happen, and what matters is how you respond. Rather than quitting in shame, Matt continued, learning to be more careful, more present, and more committed to doing his job well. That early lesson in resilience would serve him throughout his career.
The Fuel and Fuddle Years
During college, Matt worked as a fry cook at Fuel and Fuddle, where he learned both the "fun" and "bad stuff" that happens in kitchens. This exposure to restaurant culture—both its camaraderie and its darker sides—initially made him think the industry wasn't for him. He didn't yet appreciate what hard work truly meant or understand the depth of commitment required.
This period of uncertainty is common for young hospitality workers. The long hours, intense pressure, and challenging culture can be overwhelming before you develop the resilience and passion needed to thrive.
The Di Bruno Bros. Awakening
Everything changed during Matt's transformative year at Di Bruno Bros. in South Philadelphia. This iconic specialty food store opened his eyes to what food service could be at its best. It wasn't just about selling cheese or cured meats—it was about creating an experience, educating customers, and building community around quality food.
Here, Matt discovered his passion for fine food and genuine customer service. He learned that when you approach retail as an opportunity to create memorable experiences rather than just transactions, everything changes—for customers and for you.
The Cheese Monger Era
Matt's journey continued at Salumeria in Reading Terminal Market, where he worked as a cheese monger and manager during what he calls the "height of cheese" culture. He championed artisan producers, navigated the complexities of managing perishable inventory (akin to the wine business), and built invaluable community connections.
Despite low wages, the knowledge and relationships he developed during this period proved invaluable. He was learning not just about cheese, but about sourcing, vendor relationships, quality standards, and the importance of storytelling in selling premium products.
The Cubicle Experiment
A brief, miserable stint as a purchasing manager at BK Specialty Foods in a cubicle job quickly showed Matt where he didn't belong. The corporate environment felt stifling after the vibrant, hands-on world of food retail and restaurants. This experience clarified his path: his heart belonged in hospitality, not behind a desk.
Sometimes you need to try the wrong path to confirm you're on the right one.
Building Infinite Abundance
The Weavers Way Turning Point
Matt's return to the industry as a deli manager at Weavers Way Co-op marked a crucial turning point. For the first time, he had salary and benefits while running a department autonomously. This combination of stability and creative freedom allowed him to experiment and innovate.
He began hosting popular Parmesan wheel opening demos, creating theatrical moments that drew crowds and educated customers. These events revealed the potential for experiential education—showing rather than just telling people about quality food.
The Birth of a Catering Business
The Parmesan demos led to pairings with local breweries, and suddenly Matt saw the opportunity: he could create a full-service catering business built around his philosophy of abundance, local sourcing, and memorable experiences.
Infinite Abundance Catering emerged from this vision. Rather than just providing food, Matt creates culinary experiences that bring people together, celebrate local producers, and leave lasting memories. His willingness to tackle complex dietary restrictions as creative challenges rather than burdens sets him apart in a crowded market.
The Philosophy in Practice
Matt's infinite abundance philosophy isn't abstract—it's intensely practical. By sourcing locally, he creates abundance for farmers and producers. By building strong community connections, he creates a network that supports mutual success. By delivering exceptional experiences, he creates abundance for clients while building a sustainable business for himself.
This approach recognizes that prosperity isn't zero-sum. When you help others succeed, you create conditions for your own success.
Liberty Kitchen: From Vision to Multi-Location Success
Starting Before the Pandemic
Matt co-founded Liberty Kitchen with his partner PJ, opening a year before COVID-19 hit. Their vision was initially for a specialty food store, but it evolved into something different: a beloved restaurant celebrated for innovative takes on Philadelphia classics.
Their signature "new school" Philly roast pork sandwich featuring a unique Chianti wine spread perfectly captures their approach—respecting tradition while bringing fresh creativity. It's familiar enough to feel authentic, innovative enough to be memorable.
The Pandemic's Unexpected Gift
Surprisingly, the pandemic fostered immense customer loyalty for Liberty Kitchen. When restaurants were struggling to survive and communities were looking for ways to support local businesses, the relationships Matt and PJ had built paid enormous dividends.
Customers rallied around Liberty Kitchen, demonstrating the power of genuine community building. The authentic connections they'd forged before the crisis became a lifeline during it.
The Burnout Reality
However, managing Liberty Kitchen through the pandemic took an enormous toll. The stress of constantly changing regulations, supply chain disruptions, staffing challenges, and financial uncertainty while trying to support a team and serve customers was overwhelming.
Matt experienced intense burnout—a reality many restaurant owners faced but few talk about openly. This honest acknowledgment of struggle makes his story more valuable, not less.
The Art of Stepping Back
Recognizing the Need to Let Go
Matt's decision to step back from day-to-day operations at Liberty Kitchen wasn't easy, but it was necessary. He recognized that continuing at the same pace wasn't sustainable for his wellbeing or effective for the business.
This requires tremendous self-awareness and courage. Many restaurant owners struggle to let go, believing the business can't succeed without their constant involvement. Matt proved otherwise.
Building and Trusting Your Team
The key to successfully stepping back is having the right people in place. Matt's advice—"Put good people in the right places"—sounds simple but represents sophisticated leadership.
It means:
Hiring for potential and cultural fit, not just experience
Providing autonomy while remaining available for support
Trusting people to make decisions and learn from mistakes
Creating systems that don't depend on any single person
Communicating clearly about expectations and authority
When you build this foundation, stepping back becomes possible without the business suffering.
The Personal Benefits
Stepping back allowed Matt to focus on what he loves—the creative aspects of Infinite Abundance Catering where he can experiment, innovate, and directly create memorable experiences without the operational grind of managing multiple restaurant locations.
This isn't abandoning Liberty Kitchen; it's positioning both businesses for sustainable success by allocating his energy where it creates the most value.
Lessons in Resilience and Adaptability
Every Experience Teaches Something
Matt's winding path—from dishwasher to fry cook, cheese monger to deli manager, caterer to restaurant owner—demonstrates that there's no single "correct" career trajectory in hospitality. Each role taught him something valuable that informed later success.
The lesson for aspiring restaurant owners: don't rush to the top. Learn deeply at each stage, absorb everything you can, and trust that the knowledge compounds over time.
Embrace the Unexpected
Matt's career has been defined by pivots and adaptations. When the cubicle job didn't work, he returned to hospitality. When Parmesan demos revealed catering potential, he launched a business. When pandemic burnout threatened his wellbeing, he restructured his involvement.
This flexibility—being willing to change course when circumstances demand it—is essential for long-term success in the dynamic restaurant industry.
Find Your Philosophy
Matt's infinite abundance philosophy provides a north star that guides decisions and keeps him grounded through challenges. Whether you embrace the same philosophy or develop your own, having clear values that inform your approach to business creates consistency and authenticity that customers and employees recognize.
The Personal Ingredient
The "Buddah" Name
The nickname "Buddah" reflects Matt's approach to business and life—centered, philosophical, and focused on creating abundance rather than scarcity. It's not just a catchy moniker; it represents his core belief system about how to operate in the world.
Community as Foundation
Throughout Matt's story, community appears repeatedly as a central theme. From the connections he built at Di Bruno Bros. and Reading Terminal Market to the loyal customer base at Liberty Kitchen, genuine community building has been both a business strategy and a personal value.
This isn't transactional networking—it's authentic relationship building that creates mutual benefit and support.
Creating Culinary Memories
Matt's ultimate goal isn't just feeding people—it's creating memories. Whether through a perfectly executed catering event, an innovative sandwich that becomes someone's new favorite, or a Parmesan demo that makes someone fall in love with quality cheese, he's in the business of crafting experiences that endure beyond the meal itself.
Actionable Insights for Restaurant Operators
What You Can Apply Today
Transform Transactions into Experiences - Audit your customer touchpoints. Where can you add elements that make interactions more memorable and experiential rather than merely functional?
Embrace Constraints as Catalysts - The next time you face a challenging dietary restriction or operational limitation, reframe it as a creative challenge rather than a burden. Innovation often emerges from constraints.
Build Genuine Community - Identify opportunities to forge authentic connections with local suppliers, neighboring businesses, and customers. These relationships become invaluable during challenging times.
Assess Your Involvement Level - Are you operating at a sustainable pace, or are you heading toward burnout? Honestly evaluate whether stepping back from certain responsibilities might benefit both you and the business.
Invest in Your Team - Identify potential leaders within your organization. Provide them with autonomy, support their development, and create systems that empower them to succeed without constant oversight.
Define Your Philosophy - What core values guide your business decisions? Articulating this clearly creates consistency in how you operate and helps employees and customers understand what you stand for.
Share Your Thoughts
What's your philosophy for creating abundance in your restaurant? Have you struggled with knowing when to step back from operations? Connect with us and share your experiences.
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