We recently had the chance to connect with Russell Birk and have shared our conversation below.
Hi Russell, thank you for taking the time to reflect back on your journey with us. I think our readers are in for a real treat. There is so much we can all learn from each other and so thank you again for opening up with us. Let’s get into it: Would YOU hire you? Why or why not?
I would absolutely hire me (or someone like me) because I think that every challenge boils down to a problem that needs to be solved and I think I’m exceptional at getting to the root of the problem and having the knowledge to either solve it or figure out who to turn to in order to get it solved. That skill set will translate to just about any job in any industry. I now have experience in private companies and public companies, multibillion dollar companies and small businesses, turnarounds, established companies and startups. I have experience in finance and operations. I have experience in Telecom, Restaurants, Hotels, Real Estate, Outsourcing and multi-unit concepts. I also have an MBA and an undergraduate degree in communications with a focus on public speaking so I can communicate and motivate those around me. In short, I might have some grey hairs (if I had any left) but I would definitely hire ME!
Can you briefly introduce yourself and share what makes you or your brand unique?
My name is Russell Birk, and I’m the founder of Maya’s Modern Mediterranean, a Dallas-based fast casual restaurant brand built around the idea that eating healthy shouldn’t mean sacrificing flavor, freshness, or satisfaction. My background is a mix of finance and hospitality — I spent years working in the finance world before owning and operating restaurants, which gave me a unique perspective on how to build a concept that’s both financially sound and deeply connected to the guest experience.
Maya’s was born out of a passion for Mediterranean food and a desire to bring something truly balanced to the fast-casual space — food that’s craveable, clean, and accessible. Every dish we serve is made with real ingredients, vibrant flavors, and a focus on balance: health without compromise. We want to make it easier for people to eat well every day — not just when they’re “on a diet.”
What makes Maya’s unique is the combination of quality ingredients, nutritional integrity, and approachability. We’re proving that “healthy” can be exciting — that a meal can leave you both full and feeling good. I’m incredibly proud of the brand we’re building and the community that’s forming around it.
Right now, we’re focused on growth as we recently opened up our second location in North Dallas (Hillcrest and Arapaho) and continuing to refine our menu and guest experience as we scale. At the end of the day, my goal is simple: to build a brand that makes people’s lives a little better through food.
Great, so let’s dive into your journey a bit more. What’s a moment that really shaped how you see the world?
A moment that really shaped how I see the world was living through the financial crisis that followed the housing bubble. It came right on the heels of the dot-com crash, and I watched as some of the most “sophisticated” investment firms and private equity groups — people who were supposed to be the smartest in the room — struggled, made bad decisions, and in many cases, completely mismanaged the companies they acquired.
That period changed my perspective completely. I realized that finance people aren’t inherently smarter or more capable than anyone else — they just operate in a different arena. It was freeing, honestly. I stopped viewing success through the lens of Wall Street or big finance and started to understand that building something real — something that serves people, creates jobs, and delivers genuine value — is where true success lies.
That shift in mindset is part of what led me to entrepreneurship and eventually to Maya’s Modern Mediterranean. I wanted to build something tangible, something that stands on its own without layers of financial engineering — a business grounded in quality, integrity, and purpose.
Was there ever a time you almost gave up?
Absolutely — there were several moments where I questioned whether this was all going to work. The restaurant business is unforgiving, and when you’re building a brand from scratch, every problem feels personal. One moment that stands out was early on, when we were dealing with skyrocketing food costs, staffing challenges, and all the normal chaos of launching a new concept. It felt like everything hit at once.
What made it especially tough was that I had come from the finance world, where you can hide behind spreadsheets and strategy decks. But with a restaurant, there’s nowhere to hide — the results are immediate, real, and very public. I had to confront the reality that the only way forward was to focus on what I could control and try and block out the noise of the things I cannot could not control.
What kept me from giving up was simple: people. Seeing guests love the food, seeing our team believe in what we were building, and reminding myself that creating something real and lasting was worth the discomfort. I realized that the hardest moments were shaping me into the operator and leader I needed to become.
In a weird way, the moments I almost gave up were the moments that solidified my commitment. They made me double down, get sharper, and push forward with even more clarity and purpose.
Sure, so let’s go deeper into your values and how you think. Is the public version of you the real you?
That’s a great question, because the answer is both yes and no. At my core, I’m very much an introvert. I’m reflective, I like my space, and I get my energy from being behind the scenes rather than in the spotlight. So the super energetic, outgoing version of me that guests meet at the restaurant isn’t my default mode — it’s a part of me that I’ve learned to access when it matters.
But it is still me. It’s the side of me that genuinely loves connecting with people, hearing their feedback, and seeing the brand come to life through their experience. I care deeply about the hospitality side of this business, and when I’m in the restaurant, that passion brings out a different kind of energy — even if it’s not how I am in private.
In some ways, the public version of me is the version that believes in the mission and wants to make others feel welcome and appreciated. The private version is quieter, more analytical, and more focused on the behind-the-scenes work. Both are real — they just show up in different contexts.
Learning to embrace both sides has been part of my growth as a founder. It’s helped me build a brand that feels warm and personal while still being grounded and intentional.
Thank you so much for all of your openness so far. Maybe we can close with a future oriented question. If you retired tomorrow, what would your customers miss most?
Well, of course, they would miss the Best Hummus in Dallas!
Contact Info:
- Website: https://www.mayasmediterranean.com
- Instagram: @Mayasmodern
- Facebook: Maya’s Modern Mediterranean
