Joiners

Alba Huerta is a Houston-based bartender, entrepreneur, author, cocktail educator, and owner of the James Beard Award–winning cocktail program at Julep—which is expanding with the addition of The Parlor, a new lounge space designed for private, immersive gatherings. Born in Mexico and raised in Texas, she has spent over a decade shaping the national cocktail scene, creating more than 110 cocktails and earning widespread recognition for her work. She joins us during her recent visit to Chicago for the James Beard Awards, where she shares insights into her inspiring career trajectory, her collaborative and story-driven approach to cocktails, and her evolution from hospitality professional to industry innovator.

The Chicago food subreddit has quietly become one of the internet's most reliable sources for up-to-the-minute restaurant intel, thoughtful recommendations, and lively conversation celebrating the city's singular hospitality culture. This week's guest, Mitch Gropman — better known by his Reddit handle TriedForMitchcraft — has played a key role in shaping that space into what it is today. After moving to Chicago from Jacksonville, Florida, Mitch helped turn /r/ChicagoFood into a vibrant hub for both newcomers and seasoned locals. A top-notch culinarian with a knack for deep-dive posts into the city's vast and varied food scene, he joins us in the studio to talk about the evolution of the subreddit, the etiquette of digital food discourse, how he ended up eating for free at Alinea, and plenty 

When this week's guest moved to Chicago from Ethiopia in 1997, she brought with her the deep culinary traditions of her homeland and a vision for sharing them with her new community. Now, Chef Tigist Reda is the acclaimed chef and owner of Demera Ethiopian Restaurant—featured in the Michelin Guide and soon expanding from its Uptown flagship to a new location in Bronzeville. In this episode, we're given a guided tour of one of the world's most vibrant culinary traditions, with a colorful history and deep community roots here in Chicago. Our conversation spans Demera's opening, Ethiopia's unique calendar and drinking culture, the communal identity shaped by shared meals and rituals, and so much more.

This week, we sidle up to the only chef on the planet to earn Michelin stars in more than one country: Carlos Gaytán. A trailblazer and culinary virtuoso, Gaytán is known for his bold, genre-defying approach that fuses French technique with the bright flavors of his native Mexico. His cooking is elevated yet playful, rooted in tradition but always evolving. From Tzuco in Chicago to HA' in Playa del Carmen—and his latest ventures in Disneyland and beyond—Gaytán's restaurants tell personal stories through vibrant, boundary-pushing cuisine. He joins us to share what's next, in a conversation that includes perfectly cooked iguana, the art of juxtaposing French and Mexican cuisines, emerging culinary destinations in Mexico, and so much more.

This week, we welcome Chef Marcos Ascencio, the man behind Taqueria Chingón and Mariscos San Pedro. Taqueria Chingón is a Mexico City-style taqueria known for its bold Al Pastor and playful takes on classic tacos. From his early days at NoMi under Chef Sandro Gamba to mentoring young chefs in Chicago Public Schools, Ascencio has carved out a path that blends fine dining precision with street food soul. His collaboration with Oliver Poilevey at Taqueria Chingón honors tradition while embracing reinvention—offering tacos that celebrate the past and explore bold, new conceptions. His latest venture, Mariscos San Pedro, brings that same spirit to seafood. We've got an action-packed episode—sinkholes, days working for Jerry Springer, tales of jailbirds on the lam—full of practical advice and culinary insight from one of the city's most grounded and generous chefs.

This week we're excited to have Dylan Trotter in the studio. He's the son of the legendary Charlie Trotter, and he's now honoring that lineage with a series of pop-up dinners leading up to the much-anticipated reopening of Trotter's. But Dylan is also a hospitality force in his own right. Having interned at the famed El Bulli and worked at BOA Steakhouse in West Hollywood — and a smattering of other notable gigs he touches on throughout this episode — he brings a wealth of experience to the table. He joins us to talk about what it means to iterate on legacy without diluting it, share stories about his visionary father, reflect on his choice to revive the family name in a new era — and so much more!

Gregg Horan is the founder — and namesake — behind The Greggory, and owner and managing partner of Hearth Hospitality. A sharp, good-humored force in Chicago's dining scene, Horan's journey took him from wild shifts at Cubby Bear in Wrigleyville to the polished halls of Gibson's, where he helped the restaurant evolve into one of the world's premier restaurant groups. Now, he brings his expertise to his own venture in South Barrington's Arboretum, where rustic tavern fare meets steakhouse precision. He joins us in the studio to talk about scaling service without sacrificing soul, navigating celebrity tables, building a restaurant that reflects both his name (whether or not it's spelled the same way) and his ethos — and so much more!

Ivan Valdez is the veteran chef and creative driver behind Taquizas Valdez, a vibrant taqueria and panadería tucked away in Irving Park. The establishment is renowned for its inventive tacos, house-baked shareable tortas, and weekend pastries, all of which pay homage to Valdez's rich culinary heritage and personal journey. But his path to restaurateur was far from conventional. In addition to his culinary work, Valdez is a U.S. Marine Corps Reserve veteran and a trained electrical engineer -- his diverse background reflects a multifaceted creativity and a relentless drive to reinvent himself. This episode, we delve into the often-overlooked merits of culinary school, explore the nuances of different types of chorizo, discuss the past, present, and future of Taquizas Valdez, and so much more.

Chef Sarah Grueneberg — the James Beard Award-winning chef and founder of Monteverde, now celebrating its 10th anniversary — joins us in the studio for a warm and lively conversation. You might recognize her from her unforgettable run on Top Chef, but Sarah's career spans far beyond television: she's known for her soulful approach to Italian cuisine, the vibrant Creole influences woven into her cooking, and her time leading the kitchen at Chicago's iconic Spiaggia. In this episode, Sarah shares behind-the-scenes stories from Top Chef — including how she now mentors friends and colleagues preparing for the competition — reveals the secrets to perfect pasta boil times, recounts the serendipitous story of how Monteverde found its home in the West Loop, and so much more.

This week, we sit down with Kevin Brown, former CEO and one of the earliest employees of the renowned restaurant group Lettuce Entertain You, whose depth, variety, and consistent success have made it a cornerstone of the hospitality world. Kevin's creative instincts, quiet wisdom, and sharp business acumen have been central to the company's remarkable growth over the decades. He joins us in the studio to share insights into the evolution of Lettuce, the secrets behind its enduring appeal, and stories from his own journey — from accepting the job in the '70s while sitting in a car, to behind-the-scenes tales of Shaw's, to a look ahead at what's next for the company. This episode dives deep into what makes Lettuce a perennial powerhouse — and the people who keep it thriving.

Peter Vestinos is the driving force behind Bisous and Sparrow, two of Chicago's most celebrated cocktail destinations, where his signature mix of elegance and intention defines the drinking experience. In addition to helming these standout bars, Peter is also the hospitality coach and cocktail program curator behind BarMedic, the consulting company through which he's shaped dozens of restaurant openings across the country. He joins us with a bottle of Freezer Door Martini in hand to share his journey—from moonlighting as a bartender to designing his first cocktail menu and building bars that feel like home. This week, we're talking ice theory, essential glassware, hospitality coaching — and so much more!

Chef Erick Williams is the award-winning restaurateur, community-builder, and mentor whose dedication to equity, leadership, and culinary excellence makes him one of Chicago's most influential voices in food. He understands the importance of hospitality in making people's days better—especially in a city like Chicago, which he sees as the perfect blend of southern grace and northern polish, the quiet strength that keeps the city's cultural fabric alive and well. He comes to the studio to talk about his journey from his formative years at mk to founding Virtue, the South Side restaurant that has become a national beacon of inclusive fine dining. We hear the story behind his distinctive hospitality philosophy (rooted in memories of his grandmother's kitchen, where every meal was a gesture of love) the moving experience of being cared for by nurses after a kitchen accident, the legacy of Black culinary labor in Chicago, and so much more.

This week's guest needs no introduction — but we'll give it a shot anyway. Ina Pinkney is the sage-like force and entrepreneurial spirit behind the late great Ina's Kitchen, a beloved Chicago culinary landmark known for its warmth, character, and unforgettable food. But, as she wryly reminds us, she didn't arrive fully formed. A childhood illness and a string of firings from corporate gigs — during a decidedly less-than-equitable era — shaped her path long before she became a hospitality visionary. It wasn't a flash in the pan, but a hard-won opportunity that led her to redefine what a restaurant could be: not just a place to eat, but a place to belong. Ina joins us in the studio with a letter to her younger self, a list of ways restaurants can better serve their customers, a few pointed snipes at her friend (and former guest) Doug Sohn — and, of course, more stories, wit, and wisdom that only she could bring.

This week's guest seamlessly blends the art of hospitality with the disciplined focus of martial arts, leading a life story that reads like a compelling redemption narrative. Raised above an Irish pub by first-generation Korean immigrant parents, Jason Chan was immersed in the world of hospitality from an early age. His journey led him from working as a nightclub security guard—a role marked by numerous arrests—to becoming a celebrated restaurateur, the force behind acclaimed establishments like Butter and Juno. A harrowing battle with cancer inspired Chan to embark on what may be his culinary swan song: Gavroche, a modern French restaurant in Chicago's Old Town. Jason comes to the studio to tell us about a time he went above and beyond for a guest, share insights into maintaining a competitive edge, muses on an alternative path, and so much more!

This week's guest is a natural-born storyteller with a gift for amplifying voices in the hospitality world. As the president and founder of H2 Public Relations, Heidi Hageman has spent nearly two decades shaping the public image of top restaurants and industry professionals in Chicago and on the West Coast, with a client list that includes a number of Joiners alums including Daisies, One Off Hospitality, and even Scofflaw. She joins us in the studio to share how a serendipitous move to San Diego—and an unexpected post-college pivot—launched her into the world of PR. We get into the do's and don'ts of restaurant publicity, navigating crisis communications, her cross-industry collaborations with the likes of Wilco and the Blackhawks, and so much more. 

When Marcos Carbajal's father, Inocencio “El Güero” Carbajal, opened Carnitas Uruapan in 1975 in Pilsen, he lived on a couch in the restaurant and ate carnitas for three meals a day, all to realize his vision of sharing and celebrating his home region of Michoacán's specialty: delicious, mouth-watering carnitas. Marcos has since taken over the business, applying the skills and knowledge he acquired during his MBA program to expand the restaurant's reach. This expansion includes a second location in Gage Park and a third, flagship location in Little Village, opened in January 2025 — and these days, they are slinging upwards of 24,000 pounds of pork every week. Marcos joins us in the studio to educate us on the diverse varieties of carnitas, demo an authentic carnitas taste test, discuss unconventional pork preparations, and much more! 

This week's guest is a powerhouse in the culinary world. Carrie Nahabedian, the James Beard Award-winning chef behind the acclaimed Brindille and the late, great NAHA, has left an indelible mark on Chicago's fine dining scene. From an early love of cooking inspired by her Armenian heritage to helming the kitchens of high-end hotels like the Ritz-Carlton Chicago and the Four Seasons Biltmore, her career has been defined by bold creativity and an uncompromising commitment to quality. Carrie joins us in the studio to talk about the art of crafting a memorable dining experience, the highs and lows of working with family, and why she refuses to phone it in for events like Restaurant Week. We dive into her love-hate relationship with tasting menus, her thoughts on the ever-changing food scene, what it takes to keep things fresh when you've been at the top for decades—and so much more!

When this week's guest isn't satirizing the hospitality industry with incisive memes via his Instagram account @thesussmans, he's the Chef and partner at Gertrude's in Brooklyn. Eli Sussman joins us in the studio to discuss creative new lanes for chefs amidst an increasingly competitive landscape, explain what happens when the comedic and culinary collide, and give us his two cents on the LA vs. NYC rivalry. Keep an eye out for his book Me Chef, You Chef, Oui Chef (2027) and the return of his interview series Talkin In The Walkin, and myriad other creative pursuits.

This week's guest is a passionate workhorse: when Sarah Stegner isn't serving imaginative, seasonally inspired dishes as the founder and creative force behind Prairie Grass Cafe, she's showcasing the potential for chefs to advocate for change in food sourcing or rallying her chef friends to cook for a good cause. As a founding member of the innovative and purpose-driven Green City Market, she has helped shape Chicago's sustainable food movement, championing local farmers and fostering a direct connection between growers and chefs. She comes on the pod to tell us about the connections between classical guitar and dish composition, provide tips for success at the farmer's market, and go deep on the systemic problems facing food — and what we can do to fix them.      

This week's guest worked in nearly every culinary setting imaginable—from Dairy Queen to sports bars—before making his mark in fine dining. Chef Jenner Tomaska earned his stripes at top spots like Mk and Next before founding the renowned Esmé alongside his wife, Katrina Bravo. He joins the pod to share how creativity serves as his North Star in navigating the fine dining world and gives us the inside scoop on The Alston, a new steakhouse concept that explores the surprising origins of ingredients. This week: tips for working with your life partner, reimagining farm-to-table, the origins of Esmé's art gallery concept, and much more.

From Colombia to South Beach, Williamsburg to Chicago, Felipe Ospina's hospitality journey has taken him through some of the most dynamic culinary landscapes in the world. With a track record of opening 25 restaurants in Chicago and a passion for concept creation, agility, and innovation, Felipe has helped shape the city's dining scene. Now a business developer and consultant, he collaborates with top chefs and operators to refine restaurants and drive profitability. He joins us in the studio to talk about what it takes to launch successful restaurants, transitioning from on-the-floor hospitality to business development, the best Colombian food in Chicago—and so much more.

You might know this week's guest from the antics of his Substack, Food is Stupid, where he lovingly skewers food culture with irreverent humor and subversive stunts. But don't get it twisted: despite his approach, the man behind it, Dennis Lee, is a serious voice in Chicago's culinary community—a true purveyor and champion of hidden gems, and someone who knows food inside and out. By day, he's a writer for The Takeout, covering everything from fast food to local Chicago eats. His new Substack, The Party Cut, has him doubling down on his signature style, blending deep dives into Chicago's food scene and a respectful approach to the city's less-known establishments with sharp-witted observations. He joins us in the studio (with treats!) to talk about how Food is Stupid served as a refreshing antidote to the over-seriousness of food writing, why we'll never run out of hidden gems, the rise of Korean culture in the U.S. (and a celebration of Korean markets), and so much more.

Greg Hall, the brewmaster and beverage visionary behind Goose Island's meteoric rise, has long been a pioneer in the craft beer world. As the son of founder John Hall, Greg's boundless creativity and willingness to experiment with unconventional styles helped establish Goose Island as a trailblazer in the golden age of craft brewing. After the brewery's acquisition by Anheuser-Busch, Greg found a new passion—hard cider. A formative trip to England opened his eyes to what the U.S. was missing, inspiring him to launch Virtue Cider. In this episode, he shares how he got into brewing, the rollercoaster trajectory of Virtue, his predictions for the future of the beverage industry, and much more.

This week's guest is a man whose reputation precedes him—we sit down with the inimitable Doug Sohn, the visionary behind Hot Doug's. A lighthearted stalwart of Chicago's culinary old guard, his namesake restaurant became a storied institution, and his sausages have been enjoyed at Wrigley Field since 2015. Doug joins us in the studio to share insights into his journey toward the culinary arts, the fire that razed the first iteration of his restaurant, the ascent of Hot Doug's to cultural and culinary prominence, and much more. 

This week's guest is a beacon of warmth and inspiration in Chicago's hospitality scene — a spiritual guide and charismatic leader with an infectious passion for taking care of others. Omar Cadena, a proud Chicago native and veteran of the restaurant industry, is the visionary behind Omarcito's, a vibrant celebration of his family's Cuban and Ecuadorian culinary heritage. In this episode, we delve into Omar's journey as a first-generation immigrant growing up in Chicago, the versatility of seafood stew, reimagined health inspections, and much more.

As we close out 2024, we're excited to sit down with Malcolm Simkoff of Ritual Cannabis Hospitality. Simkoff honed his craft in some of Chicago's most celebrated restaurants (Acadia, Elizabeth, Leña Brava...) before venturing to Tulum, where he navigated the region's culinary gold rush. Upon returning to the U.S., he noticed a glaring gap in the cannabis industry: the lack of sophistication and care in public consumption spaces. Determined to change that, he founded Ritual Cannabis Hospitality, a company dedicated to redefining cannabis-infused lounge experiences with the same refinement and hospitality he advocated for in the culinary world. We dive into: Vegas lounge concepts, rubbing shoulders with the Mexican cartel in Tulum, the unique intricacies of serving cannabis, and much more.

This week's guest got her start in hospitality PR before trying her hand at launching a restaurant of her own. Lacey Irby's unique perspective as storyteller and tastemaker, coupled with inventive dishes courtesy of executive chef Ryan Brosseau, has helped turn Dear Margaret into a dining experience worth writing home about. She comes by the studio to tell us how they transformed an old dilapidated seafood restaurant into a space for a fine dining concept and offers some practical advice for aspirant restaurateurs looking to strike out on their own. We talk: the influence of influencers on the restaurant media landscape, running a nimble operation, getting your kids to touch tables, and so much more.

Last year, when we had Chef Erling Wu-Bower on the pod, Maxwells hadn't opened yet — the concept was brimming with promise, but its mettle was yet untested. After a year of service, there's no denying how much the spot is thriving, and it's in large part to this week's guest — Josh Tilden, Chef Erling's front-of-house counterpart. Josh is an engineering major-turned hospitality maestro, whose methodical approach and attention to the finer points have made him an indispensable member of the Chicago dining community. He joins us to tell us about the inception of Maxwells, give us a tour of their inspiring space, talk Shaw's lore, and so much more.

This week, we are delighted to welcome a culinary artist who, despite his reluctance to embrace the title of "chef", is undeniably one of the industry's most esteemed talents. Chef Giuseppe Tentori refined his culinary skills in some of Chicago's premier kitchens before joining BOKA Group, where he led BOKA (the restaurant) and subsequently opened GT Fish & Oyster, GT Prime, and BOKA Catering. In our conversation, we dive into Chef Tentori's experiences working with Charlie Trotter, explore the philosophy of allowing a protein to speak for itself versus enhancing it, discuss the pursuit of artful consistency, and much more.

This week's guest is busy. From championing numerous charitable causes alongside fellow Chicago chefs to running the award-winning Bocadillo Market, James Martin embodies the spirit of humble grit and hospitality zeal. With a passion for crafting inventive dishes that put a modern twist on Spanish classics, James shares his journey from modest beginnings to becoming a celebrated force in the culinary world. In this episode, we explore saffron yields, the remarkable resourcefulness of Chicago's culinary community, tips for achieving the perfect paella, and much more.

In his early 20s, this week's guest was working as a builder when he accidentally dropped a pallet of bricks — and vowed to move to San Francisco to pursue a life in the kitchen. And we are lucky he did: Adam McFarland is a born natural (he started cooking when he was a toddler), and his latest venture, John's Food and Wine, which he started alongside longtime co-conspirator Thomas Rogers, is a testament to his creativity and kindness-first approach to hospitality. After Thanksgiving, they're launching a new reservation system and tasting menu that will give diners an intimate and playful dining experience inspired by the seasons. He joins us in the studio this week to walk us through how he designs a menu, tell some stories that influenced his vision for a kinder kitchen, give us the skinny on making a good egg, and so much more. 

This week, we're thrilled to be joined by Joe Flamm in the studio. The Top Chef champion and driving force behind acclaimed restaurants Rose Mary and BLVD Steakhouse takes us on a conversational journey through his life in the kitchen. From his South Side roots and the influence of his Italian grandmother to his time spent working alongside culinary icons, Joe shares the highs and lows that accompany a life dedicated to food. He talks about the grit and determination it took to rise through the ranks, the importance of mentorship and finding your own culinary voice, the challenges and rewards of opening and running your own restaurants in a city as vibrant and demanding as Chicago -- and so much more. 

This week's guest is no stranger to blending global influences with a heartfelt approach to hospitality. Dani Alonso, the visionary founder and creative director behind Bonhomme Group, has created an expansive portfolio of venues that bring the vibrancy of both Chicago and Spain to life. From award-winning restaurants and lounges to Casa Beatnik, a boutique hotel nestled in the Spanish countryside, Bonhomme reflects a passion for storytelling, luxury, and escapism. He joins us in the studio to share fascinating insights about his journey, dive into the nuances of running a business abroad, explore the enigmatic calculus of design, and much, much more.

During the early days of the pandemic, this week's guest was looking for ways to stave off dread and make a difference—and he decided to start selling pizzas out of the alleyway behind his house. That's right: this week we are talking to John Carruthers, founder and proprietor of Crust Fund Pizza (and director of communications for Revolution Brewing by day.) He's raised over $70,000 for a wide variety of charities and causes and created a cult following to boot: his maximalist pizza creations sell out almost instantly, with fans from all over the region trying to crack the code on his release process. He comes to the studio to tell us how to get a leg up on securing a pizza, dives into the genesis of his pizza-making nonprofit, tells us all about a recent tavern pizza odyssey across Chicago, and so much more. He's also got a new book: The church cookbook-inspired Super Pizza World, a treasure trove of some of his most iconic pies, bound with a spiral so you can keep it open while you play chef (why isn't this the standard for cookbooks?)

This week, we're diving into the world of wine with a master class led by Des Echavarrie, master sommelier and owner of Scale Wine—a Napa-based distribution business dedicated to bringing exceptional wines to discerning palates worldwide. With a career that includes a stint as a sommelier at none other than The French Laundry, Des truly knows his craft — and he's passionate about hospitality. Here's what's on the syllabus today: creating unforgettable wine accompaniment, unpacking the challenges in the wine collector's market, exploring the rich past, dynamic present, and exciting future of the wine industry, and, as always, so much more.

From selling homemade hooch at his band's merch table to distilling one of the finest artisanal gins available, Brenton Engel's story is worth telling and listening to. As founder of Letherbee, Brenton's commitment to authenticity and craftsmanship has made the Chicago-based distillery a flagship for quality liquor, and his philosophy to “always work with friends” makes him an exemplar of a community-first approach. He joins us to tell us all about the early days of “Illinois joy”, dive deep into the nature of gin, debunk myths and misconceptions about liquor through the ages, and so much more.

After a career spent honing his skills around food, across many of Chicago's best restaurant groups including One Off Hospitality, Hogsalt, and Land & Sea Dept, Max Robbins now serves as Culinary Director at Lettuce Entertain You Restaurants, where he leads menu development and chef training with a hands-on, collaborative approach. Known for his creativity, dedication, and intrepid leadership, Max brings a deep respect for the craft, drawing on his diverse experiences to inspire innovation in the kitchen while maintaining a humble, team-oriented mentality. He joins us this week to discuss Chicago's renegade kitchen culture (of yesteryear), being spit in the mouth during a tense shift on the line, how to get the most out of your time at culinary school, and so much more.

This week, we sidle up next to our favorite curmudgeon at the end of the bar — a legend of Chicago's bar and beer scene, the one and only Michael Roper. He opened Andersonville's Hopleaf back in 1992, a bar renowned for its extensive selection of Belgian beers and its famous mussels and fries. He joins us to tell us all about his journey — how being laid off from his assembly line job and doored (in the throat) on his bike changed the trajectory of his life, to how he's failing at being retired (but still giving it the old college try). Join us for a conversation about the historical significance of Trappist ales, one of the first R.E.M. shows on record, how a bunch of barflies reacted to having their noontime porno viewing taken away, and so much more.

We interrupt our regularly scheduled programming to bring you a casual fireside chat between our intrepid hosts. That's right -- a guest cancelled on us, and as people say all the time: when the guest's away, the hosts will play. In our first "In Case of Emergency" episode, Tim and Danny hash it out about Stock's Campfire Jamboree at Camp Wandawega 2024, the birth of Tim's child, shrubs (the drink, not the plant), and even offer up some business advice. Is there anything these guys won't talk about? 

This week, we're excited to welcome Julia Kramer, a former deputy editor at Bon Appetit and acclaimed restaurant critic, who joins us to tell us about her career covering food. After honing her writing skills under the tutelage of literary giant David Foster Wallace, Julia found her calling in the vibrant world of food journalism. She cut her teeth at Time Out Chicago, where she fearlessly navigated the city's culinary scene, even taking a stint as a less-than-stellar barback at Danny's own Scofflaw. Her sharp wit, infectious enthusiasm, and discerning palate eventually landed her a coveted spot at Bon Appetit, where she traversed the nation in search of America's hottest new restaurants. In this episode, Julia opens up about the highs and lows of her culinary adventures, from the thrill of discovering hidden gems to the challenges of maintaining anonymity and balancing her own voice with the demands of a major publication. She shares candid insights into the changing landscape of food media, tells us about her favorite Substacks, and so much more. 

From Chicago's bustling kitchens to the far corners of the globe, this week's guest brings a unique blend of culinary expertise and literary flair to the table. Hugh Amano is a chef, writer, and passionate explorer, fueled by a lifelong devotion to learning about our world through food. Armed with degrees in both English and Culinary Arts, Hugh's true education comes from his insatiable appetite for exploring new cultures and cuisines. Hugh's journey has taken him from the kitchen to the pages of acclaimed cookbooks like Let's Make Dumplings!, Let's Make Ramen!, and The Adventures of Fat Rice. He's the creative force behind Bon Vivant, a biannual culinary journal that dives deep into the heart of a single subject per issue, tantalizing readers with delicious recipes, captivating stories, and stunning photography. He comes to the studio to tease a new book, champion the merits of physical media, tell us about his mission to make food more accessible, and so much more.    

It's hard to say what stands out more about this week's guest—her culinary passion or her legal expertise. Lauren Tuckey is a valuable asset to Chicago's hospitality scene, bringing a unique blend of legal acumen and a true love of food. As a Level 2 sommelier and a genetic super taster, she knows her food, but with her law firm, Tuckey Law, she's also ensuring that some of the city's top owners and operators stay compliant and focused on what they do best. In this episode, Lauren gives us a master class in the legal side of running a restaurant, covering everything from how to protect yourself in a partnership to the nuances of sick leave, the realities of embezzlement, and much more.

It's hard to say what stands out more about this week's guest—her culinary passion or her legal expertise. Lauren Tuckey is a valuable asset to Chicago's hospitality scene, bringing a unique blend of legal acumen and a true love of food. As a Level 2 sommelier and a genetic super taster, she knows her food, but with her law firm, Tuckey Law, she's also ensuring that some of the city's top owners and operators stay compliant and focused on what they do best. In this episode, Lauren gives us a master class in the legal side of running a restaurant, covering everything from how to protect yourself in a partnership to the nuances of sick leave, the realities of embezzlement, the rise of unionization, and much more.

After investing around $30,000 into a beer-making hobby, José Lopez, alongside his brother Javier, knew it was time to turn his passion into a full-fledged business. And we're so glad he did. The Hermosa native's Casa Humilde Cerveceria Artesanal has quickly become one of the most exciting spots to enjoy craft beer in town. Casa Humilde originally started in the Lopez brothers' childhood home in Chicago, but their operation has grown significantly since then. They joined District Brew Yards in 2019, and recently, they expanded to a new location in Forest Park. With the new location, Lopez has seamlessly integrated his Mexican heritage into nearly every aspect of the business, from the music and food to the beers themselves. He comes to the studio to tell us about his journey, from finding music as a kid to sourcing ingredients from Mexico for new beers at the brewery. Join us as we talk: the tricky business of making hard seltzers, the best session beers, establishing an identity amidst crowded craft beer market, and so much more.  

Allison Rosenwinkel is much more than a design consultant — she's a brand therapist. Alongside her business partner and husband, Paul Demyanovich, she co-founded and currently serves as the managing director of HiFi Brands. Together, they provide comprehensive, full-range brand strategy and a suite of design and branding solutions for a wide variety of clients in the hospitality industry and beyond. Their approach helps craftspeople and business owners integrate their stories in powerful, emotionally-resonant ways. Allison joins us in the studio this week to discuss the importance of being understated, the benefits and pitfalls of trends, the psychological underpinnings of menu design, and so much more.

This week, we're thrilled to welcome a culinary powerhouse, Milwaukee's Chef Dan Jacobs, to the show. Known for his bold flavors and inventive takes on American-Chinese cuisine, Dan co-owns Milwaukee's renowned restaurants DanDan and EsterEv. After a career working throughout Chicago and Wisconsin, he recently made waves on the 21st season of Top Chef, where he earned a top-three finish, showcasing the heart and soul of Midwestern hospitality. Despite living with Kennedy's disease, a rare neuromuscular disorder, Dan's journey through the competition was a testament to his resilience and creativity, which he continues to showcase every day at DanDan. We dive into his approach to menu development, Bayview hotspots, the lessons learned from cooking under the intense pressure of the Top Chef kitchen, and so much more.

Allan Perales knows how to solve problems. He champions a powerful idea: that there's no such thing as an unsolvable problem -- you're just looking at it from the wrong angle. After working in hospitality as a hotel manager for a number of years, Allan pivoted to a career in real estate. As partner at Goldstreet, his discerning approach and eye for optimal experience have helped independent restaurateurs throughout Chicago secure the space they need to realize their vision. His client list is stacked: Galit, Kasama, Birrieria Zaragoza -- the list goes on. He comes to the studio to tell us all about what brought him to where he is today, in a discussion that covers trends in the real estate market for restaurant owners, the art of securing the right deal, best practices for being a respectful hotel guest, and so much more.

After a string of formative restaurant experiences in Detroit and Chicago, Norman Fenton, preoccupied by wanderlust, got in his car and drove to Tulum, Mexico. In this week's episode, he tells us all about a journey that shifted the trajectory of his career and life — what he learned about food, leadership, and hospitality, all lessons he's showcased by opening Cariño, an immersive, innovative taco Omakase joint in Uptown. Hear about his adventure in an episode that covers: the merits of experience over formal training, the challenges and opportunities inherent to opening a new restaurant, how to cook stoned, and so much more.

Green City Market has zeroed in on a number of problems plaguing food distribution and accessibility in our city – and they've resolved to do something about it. Our guest this week, Mandy Moody, is the executive director behind many of these initiatives, supporting farmers in selling their products (without sacrificing a major cut), educating people about food sustainability, and working hard to make locally-grown food as accessible as possible. And beyond all of that, the market itself is a beautiful, community-driven testament to the power of combining good food with good people. Mandy is also just flat-out fun to talk to, in an episode that covers: the true cost of growing real food, the eternal struggle of getting kids to eat, and insight into September 5th's Chef BBQ event (as well as some practical tips for scoring the best possible bites).

In collaboration with Tales of the Cocktail for our first entirely remote episode, we're on the horn with New York City's Harrison Ginsberg. He's a world-class bartender and bar director who cut his teeth at renowned establishments in Providence and Chicago before heading back to the Big Apple to help curate one of the finest hospitality experiences on the planet: Overstory, a 64th-floor cocktail bar that spoils visitors with a breathtaking view and equally memorable libations. He tells us all about his journey in a conversation covering the key differences between Chicago and NYC cocktail scenes, watching the first season of "Cheers" as training, the challenges inherent to memorizing an extensive repertoire of drinks, and so much more. 

It's happy hour on Joiners this week as we sit down for a booze-infused conversation with Luke DeYoung. He's a bartender and cocktail craftsman with decades of experience at some of the city's finest bars, including Scofflaw, where he worked alongside the one and only Danny Shapiro. Together, they have been hard at work on Sip Sip, a video cocktail series that seeks to lower the barrier of entry for handcrafted cocktails with engaging tutorials and educational content. To top it all off, he's the beverage director behind Oliver's, a 1930s speakeasy in the South Loop that opened earlier this year to much fanfare. This is a man who knows his way around a good pour — we get into the nitty-gritty of technique, deliberately finite dining experiences, the best spots for heavy petting at Scofflaw, and, as always (because we can't help ourselves): so much more.