The Experience Matters Podcast

We're delighted to announce our brand-new show — and if you're a fan of the Experience Matters podcast, we think you'll love it. It's called The Recipe — and it's all about the new generation of restaurants and the people behind them. In this show, we'll take a closer look at the ingredients required to run a successful eatery. Along the way, we'll meet many of the food world's most forward-thinking individuals — and find out how they think, how they work, and how they're shaping the future of the industry. Brought to you by Superb, The Recipe is a show for anyone who's ever had a great plate of food put in front of them and wondered how it got there. The Recipe launches in late October — follow us now so you don't miss a single episode.

In this episode, we meet two of the minds behind Ahimè in Bologna. After having to postpone their opening to July 2020, Ahimè is almost celebrating its first year anniversary. And what an eventful year it has been! Ahimè was born from a shared ambition between friends. Lorenzo Costa, Gian Marco Bucci, Lorenzo Vecchia and Federico Orsi combined strengths to open their place together: a simple place for daily use. What does this mean? What is the role of sustainability in their restaurant? How is it to run such a successful restaurant with friends? Stay tuned to find out the answers to these questions and many more.

In this episode, we talk to Emma Milner from Medvind. Emma is a business developer and brand consultant for food entrepreneurs. She recently embarked on a new adventure with the talented Head Chef, Emilie Qvist, who has worked in Relæ, Amass, and Blue Hill at Stone Barns. Both of them are in their early twenties, and together, they opened Medvind in Hanstholm. Medvind trusts its menu to the farmers and fishermen by letting them decide what's in season and what produce to deliver. Then it's up to the kitchen to come up with an unforgettable menu that changes every day. Emma joins us to share the story behind the opening, the crucial role of local suppliers and the guest experience at Medvind.

Jordan Bailey is the co-owner of Aimsir in Ireland, along with his wife, Majken Bech Bailey. Aimsir was one of the most awaited openings of 2019, and they were awarded not 1 but 2 Michelin stars within the first 4 months. In this episode, we had the chance to talk to Jordan and find out more about their journey, their dedication to finding the right suppliers and ultimately the feeling of having their hard work paying off so soon.

Christofer Bengtsson has been in the industry for 25 years. After working in several restaurants and meeting the best chefs, It was time to put his knowledge into play by opening 2 Våningen, in Halmstad (Sweden). Now, in 2021, he's considering opening his second place soon. But what is Christofer's take on running a restaurant? What drives him to become better and better every day? And what does the guest experience actually mean to him?

This is the story of Niels Ove Kildahl, Matilde Grue and Søren Korsholm, who decided to leave the comfort of their jobs to invest in a dream: open Blink in Skagen (Denmark). But their ambition doesn't stop here, and they have a few more ideas up their sleeves. We had the pleasure of talking to Niels, who told us all about their story, from convincing Matilde to join as Head Chef to finding the perfect location for Blink and finally how they commit to becoming a dream team.

Have you heard of Bagi Bagi? Fifteen years ago, he left Mongolia and travelled all the way to Colorado (US) where he worked with amazing chefs who taught him all about sushi. Knowing he would want to open his own restaurant someday, Bagi set his mind towards learning as much as possible. Now, he owns two sushi restaurants in Sweden: Soyokaze and Soyokafe, where he gets to build tight relationships with his guests to make sure they return.

In this episode, we talk to Nicola Fanetti, from Brace in Copenhagen, who decided to embrace his Italian roots and mix them with Nordic cuisine. The result? One of the most popular restaurants in Copenhagen. Brace is a beacon of creativity and inspiration and during the pandemic, they proved themselves once more by pushing a new takeaway initiative.

In this episode, we talk to Peter McKenna who won the Chef of The Year Award in 2020. In 2003, Peter felt that something was missing in Glasgow, so he came up with a new concept: a restaurant where guests could have an elevated food experience in a casual environment. Now, The Gannet is one of the most successful restaurants in Glasgow and the plan is to keep going strong.

In this episode, we talk to Bertil Tøttenborg, who is the Restaurant Manager and Head Sommelier at Gustu, in Bolivia. Bertil started working at Geist (Copenhagen) with Bo Bech, where he eventually became Head Sommelier. But something was missing. After meeting his friends Kamilla Seidler and Jonas Andersen, he felt inspired to become part of Gustu, a restaurant that was also a social project, in La Paz. Hoping to stay for 2 years, Bertil ended up staying more than 5 (and still counting) and that's how he became Restaurant Manager and Head Sommelier of the best Bolivian restaurant. We had the chance to talk to Bertil and find out how it is to be a Dane living in Bolivia. What is his secret to staying inspired day by day? Find out all about it in this episode of The Experience Matters Podcast.

In this episode, we take you to Italy to learn all about Enrico Gori's journey and how crucial a team is for the success of a restaurant. At only 21 years old, Enrico opened his first restaurant in Rimini, Italy. Now, only 5 years later, he has two restaurants - Nécessaire Bistrot & Trattoria de Lucio - and a winery - Ferménta Enoteca. How does he do it?

In this episode, we talk to Giuseppe Oliva, owner of SURT in Copenhagen. From growing up in a traditional bakery in Sicily to navigating the seas of the world and ultimately becoming a restaurant owner, what is the secret for Peppe's success? To know more, we visited SURT where we had a delicious mortadella sandwich, their own sour-dough beer, and a fantastic conversation about Giuseppe's journey.

In this episode we've sat down with Vasco, the owner of Euskalduna Studio and the recently opened Semea in Portugal, to know more about his journey. Vasco dropped out of business school to travel the world in pursuit of his dream, and ended up working in places like El Bulli and Arzak. When he went back home, he had gathered enough knowledge and expertise to finally open his own place: a restaurant that feels like home.

In this episode, we talk to Matt Orlando, from Amass in Copenhagen, who successfully tricked the Covid-19 outbreak by pivoting his restaurant into two different ones: a fine dining restaurant and a fried chicken place. We were curious to know more about how he's handling these challenging times, so we visited Amass to learn about Matt's journey, from leaving California to becoming one of the most inspirational sustainability leaders of the industry.

In this episode, we talk to Beau Clugston, the owner of Iluka, one of the best seafood restaurants in Copenhagen. Beau welcomed us to his restaurant to tell us a bit about his journey to becoming a restaurateur. He started as a 15-year-old surfer who found a job as a chef and ended up falling in love with the restaurant industry. For him, it was all about the adrenaline, the challenge, and the need to keep improving. Then, in 2018, he decided to go all-in and open Iluka. Stay tuned to know more about his life and career and to learn about the essentials of managing the best new seafood restaurant in Copenhagen.

In this episode, Jonas Nicolajsen, owner of Restaurant Frederiks Have, tells our CEO and Co-founder, Zaedo Musa, about his journey to becoming a restaurant owner. He guides us through the struggles and rewards of opening a business right now while letting us know a bit more about how he manages to keeps his team happy and how much that impacts the experience for the guests. Jonas fell in love with Frederiks Have the moment he first started working there. Buying the place was always a plan, and with the Covid-19 pandemic, he saw an opportunity to buy the restaurant and continue the legacy. Now, at 26 years old, Jonas Nicolajsen is the proud owner of one of the cosiest restaurants in Copenhagen. Stay tuned to get some inspiration from Jonas' leap of faith while learning how to succeed with a restaurant despite the hard times.

In this episode, Andreas and Vincent, two of the founders from Zuuma, joins us to talk share they story about how sushi cravings lead to the opening of the first sushi restaurant in Ålesund, Norway. Andreas and Vincent will also discuss the process of introducing a new concept and how they managed to keep their beloved business alive during the pandemic.

In this episode, Riley Sanders from Canvas in Bangkok joins us to share his story about how his passion for cooking led him to travel all over the world from his roots in Texas in pursuit of learning about great food and ingredients from humble street food stalls and bustling markets to many of the world's best restaurants. Get to know why Riley fell in love with Bangkok, how he dealt with cultural differences and succeed with the opening of his restaurant in a country far away from home.

In this episode, Linda Karlsson from Bord för En (Table for one) in Sweden joins us to share the story behind opening the world's smallest restaurant and reveal how they managed to attract media attention for all over the world.

In this episode, Mikael Svensson from Restaurant Kontrast in Norway joins us to talk about the opening of his restaurant, his chef collaboration dinner: Mikael and friends and the importance of having the right work-life balance when working in a restaurant today.

In this episode, Jonas Lagerström from Etoile in Sweden joins us to share the story of Etoile, a restaurant solely run by chefs who recently were awarded their first Michelin star after only two years of operations. We also talk about the importance of gathering know before opening a restaurant, how his time a Noma thought him to make chefs proud enough to leave the kitchen and talk with the guests about the food. Finally, Jonas reveals some exciting insights about the new experience waiting for guests when they open the doors again after the summer break.

In this episode, Joe Devine from Restaurant Boo Natur in Sweden joins us to share the story about how he became head chef at Boo Natur and took on the challenge to introduce a new restaurant concept in the middle of nowhere. We also talk about operating a restaurant with a small team, the importance of engaging with your guests and Joe's secret to make guests become regulars.

In this episode, we are talking with Johan Backeus & Birgit Malmcrona from Restaurant Naturaj in Sweden about how they managed to stay open and navigate their young restaurant during the Covid-19 outbreak. Naturaj is a rising star located in central Sundsvall in Sweden. The restaurant is owned and run by the couple Johan Backeus & Birgit Malmcrona who both dedicates their lives to hosting unforgettable guest experiences. In 2017 Johan won Chef of the Year in Sweden.

In this podcast episode, we are talking with the one and only Andrew Wong. Andrew is the Owner and Head Chef of his Michelin-starred A. Wong Restaurant in London, UK. Our CEO and Co-founder, Zaedo Musa, talks with Andrew discuss the status quo for the reopening of restaurants in the UK and get some insights on how he is preparing to succeed in the new era of hospitality.

In this episode, our CEO and Co-founder Zaedo Musa, is talking to Bendik Fladvad Størdal, Head Chef at Michelin starred restaurant Fagn in Trondheim to learn how he and his team succeed with the reopening of their restaurant and discuss the new era of hospitality.

In this episode, our CEO and Co-founder, Zaedo Musa, is talking to Valerio Serio & Lucia De Luca from restaurant Terra in Copenhagen, to learn how they have adopted their restaurant to survive this challenging period, how to prepare for the reopening and to get their view on the new normal restaurant experience. Valerio runs the well-known urban trattoria Terra and the pasta lab Il Mattarello together with his partner in crime Lucia De Luca. For more learnings on how to succeed with the reopening of your restaurant: https://www.superbexperience.com/blog/how-to-succeed-with-the-reopening-of-your-restaurant

In this episode, our CEO and Co-founder, Zaedo Musa, is talking to Tony Stewart from Amisfield in New Zealand to get his take on the current situation and discuss how to navigate your restaurant in these challenging times to help others in the industry. Tony is a dedicated long-term player on the high end of the New Zealand dining scene and winner of Restaurant Personality of the Year. Before joining the operations at Amisfield, he owned and ran the highly coveted restaurant Clooney (3 hats). For more learnings on how to succeed with the reopening of your restaurant: https://www.superbexperience.com/blog/how-to-succeed-with-the-reopening-of-your-restaurant Valerio runs the well-known urban trattoria Terra and the pasta lab Il Mattarello together with his partner in crime Lucia De Luca. For more learnings on how to succeed with the reopening of your restaurant: https://www.superbexperience.com/blog/how-to-succeed-with-the-reopening-of-your-restaurant