Building Burgers & Community: How Ash Turned Passion into Purpose
In this episode of Carlsbad People, Purpose, and Impact, host Bret Schanzenbach sits down with Ash L., founder of Green Madness and owner of MOOYAH Burgers, Fries, and Shakes in Carlsbad.
Ash shares his remarkable journey from growing up in Egypt and England, to traveling to nearly 90 countries, to launching a successful corporate career before pivoting into the restaurant industry. Starting as a baker at Einstein Bros. Bagels, Ash quickly rose to General Manager, later joined Luna Grill, and eventually launched his own MOOYAH franchise right here in Carlsbad.
Ash reflects on lessons learned in hospitality—treating every guest like royalty, managing every role as if you own it, and investing deeply in people and community. He also talks about the challenges and rewards of business ownership, his vision for growth in North County, and why fresh-baked buns and hand-cut fries matter just as much as strong leadership.
Did this episode have a special impact on you? Share how it impacted you
Carlsbad Podcast Social Links:
LinkedIn
Instagram
Facebook
X
YouTube
Sponsor: This show is sponsored and produced by DifMix Productions. To learn more about starting your own podcast, visit www.DifMix.com/podcasting
Host (Bret Schanzenbach):
Welcome, everyone, to another episode of Carlsbad People, Purpose, and Impact—the podcast for those who live, work, visit, and play in Carlsbad. I’m your host, Bret Schanzenbach, President and CEO of the Carlsbad Chamber of Commerce.
Today I’m excited to be joined by Ash L., founder and CEO of Green Madness, and owner of MOOYAH Burgers, Fries, and Shakes. Good morning, Ash!
Ash:
Good morning, Bret. Thanks for having me. I’m excited to be here.
Early Life and Global Journey
Bret:
When I was preparing for this interview, one thing jumped out at me: you know six different languages! That’s impressive. Is Arabic your first?
Ash:
Yes, it is. I was born in Egypt but grew up in England. I’ve always been a traveler—I’ve visited about 90 countries.
Bret:
Wow, 90 countries! That’s nearly half the world.
Ash:
Traveling teaches you a lot—about people, food, art, and life itself.
Bret:
So you were educated in London and launched your career there in the 1990s?
Ash:
Correct. I was fortunate to become a VP for a multinational commodities company. That role gave me the chance to study, work, and travel extensively.
Coming to the U.S. and the Restaurant World
Bret:
And you eventually came to the U.S. around 2001?
Ash:
Yes. My ex-wife was a lawyer, and we moved here so she could practice law. I had already been traveling to the U.S. for business, and I loved it.
Bret:
So how did you pivot into the restaurant world?
Ash:
It’s a funny story. When I first got here, I tried a few different things, but ended up walking into an Einstein Bros. Bagels in Arizona with my résumé. I started as a baker, waking up at 2:00 a.m. every day. Within two years, I worked my way up to General Manager—and my store became one of the top performers nationwide.
Bret:
From baker to GM in two years—that’s incredible!
Ash:
I always managed as if I owned the place. Customers even thought I did. If you treat the business like it’s yours, the results follow.
Lessons from Hospitality
Bret:
You also spent time at Luna Grill before starting your own ventures, right?
Ash:
Yes. A regular customer actually recruited me to join their team. That shows you never know who you’re serving in the restaurant world—opportunities can come from anywhere.
Bret:
That’s such a powerful lesson for young people working in food service: every customer interaction matters.
Ash:
Exactly. You don’t know what kind of day someone is having, or what opportunities they might bring. I always tell my team to treat every guest like royalty.
Founding Green Madness & Opening MOOYAH
Bret:
Then came COVID, which was a game-changer for restaurants. Is that when you decided to launch your own venture?
Ash:
Yes. I had always wanted to own my own restaurant. COVID accelerated that decision. I explored different options and discovered MOOYAH. My wife and I tried their food in Irvine and loved it. Soon after, I became a franchise owner and opened the first San Diego County location right here in Carlsbad.
Bret:
And for those who don’t know—MOOYAH is all about quality.
Ash:
That’s right. We bake our buns fresh daily, hand-cut our fries, and serve never-frozen beef. Even our ice cream shakes are made with real ice cream.
Community and Small Business Ownership
Bret:
I love your food, but I also love your commitment to the community. Some people assume “franchise” means big corporation—but it’s really just a local small business, right?
Ash:
Exactly. We invest our own money, hire local people, and support the local economy. Our employees’ kids go to school here. We shop at the same grocery stores. We’re part of the community.
Building a Team
Bret:
Tell us about your team.
Ash:
They’re phenomenal. I remind them that they don’t work for me—they work with me. I want them to own what they do, because every detail matters, from washing hands to cooking the burgers consistently. The better they are, the better we are as a team.
Looking Ahead
Bret:
For those who haven’t visited, your restaurant is near El Camino Real and the 78 freeway, in the Vons shopping center. And you also do catering, right?
Ash:
Yes, we do catering for birthdays, company meetings, and events. We even offer a burger bar where people can build their own burgers—it’s always a hit.
Bret:
Right now, you’ve got the only MOOYAH in San Diego County. If you could open a second location, where would it be?
Ash:
Encinitas or San Marcos. I’d love to keep it in North County.
Closing
Bret:
Ash, thank you for joining us today. You’re a fantastic community partner, and it’s been a pleasure hearing your story.
Ash:
Thank you, Bret. The pleasure is mine.
Bret:
And thank you to our listeners for joining us on Carlsbad People, Purpose, and Impact. If you enjoyed today’s episode, please hit “follow” on your favorite podcast app and share it with a friend. See you next time!
