Podcasts about dinex group

Send us a textSebastien Silvestri, CEO of The Dinex Group, joins Zack Oates to share lessons from decades of global hospitality leadership—spanning Bora Bora, Vegas, Miami, and NYC. He dives into how restaurants can elevate the guest experience through entertainment, precision, and people-first operations. From value perception to theatrical dining, Sebastien shares why success starts with obsessed attention to detail and team care.Zack and Sebastien discuss:Why today's guests crave experiences, not just mealsHow theatrical touches like table-side service delight dinersWhy hospitality starts with taking care of your teamHow to deliver value at every price pointWhat consistency, cleanliness, and temperature say to a guestThe hiring mindset he uses to build passionate, people-loving teamsThanks, Sebastien!Links:https://www.linkedin.com/in/sebastiensilvestri/https://www.linkedin.com/company/danielbouludcollection/https://www.instagram.com/sebastiensilvestri/https://www.instagram.com/danielboulud/https://www.danielboulud.com/

On this week's episode, host Caryn Antonini is joined by Katherine Gage Boulud, Brand Ambassador at the Dinex Group and Vice President of the Board of Directors at Spoons Across America. Katherine is an accomplished chef having worked in Michelin starred restaurants around the globe from Spain to France to Bali and of course the Boulud restaurants and catering in New York and Palm Beach.For more information on our guest:@katherinegagebouludhttps://www.danielboulud.com/www.spoonsacrossamerica.comCaryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn podcast is a presentation of Park City Productions 06604###Get great recipes from Caryn at https://carynantonini.com/recipes/

For our 100th episode, we take a road trip to New York City to talk with the legend himself, Chef Daniel Boulud, of Restaurant Daniel, Café Boulud, DB Bistro, and more. In this 100th episode, Eli has the opportunity to ask Chef what it takes to stay on top of the mountain for 30+ years as his restaurant celebrates its own incredible milestone. Chef Daniel graciously opens his dining room up to us as we sit down and talk about the early years that shaped him and the people along the way who mentored him to become the great chef that he is. As someone who is a direct disciple of chef Paul Bocuse and who worked in some of the great houses of French cuisine, Chef Daniel has seen this industry transform itself over the years into the diverse, multicultural industry it has become. Here's what else was discussed: Perspective and why it's so important to maintain it Chef gives gratitude and credit to all the people who helped make his dream come true Eli talks about the many chefs that he's worked for who have come up through Chef Daniel's kitchens Chef takes us back to the farm that he grew up on outside of Lyon, France The incredible tradition of taking a plate of “fricassee” to the neighbors after slaughtering a hog Making goat cheese and selling it at the farmers market in Lyons with his father The importance of understanding the circle of life and why growing up on a farm helps you appreciate the animals that you are cooking How Chef Daniel got his first apprenticeship at a two-star Michelin restaurant The legendary chefs that he worked for who shaped him How Chef Paul Bocuse became his mentor and took him under his wing The reason Chef Daniel came to the United States and the legendary chef that he worked for at the Watergate in DC The incredible influence that the famous winemaker, Robert Mondavi, had in bringing French chefs to the US Chef talks about his 30th birthday, where chef Jean-Louis Palladin cooked a dinner of live animals, including a live lamprey that he brought to the table Working at Le Cirque with the famed Sirio Maccioni The beautiful practical joke that was played on him when leaving Le Cirque Looking back on 30 years and the incredible perspective chef still has The current threat to profitability in our industry  How to maintain a culture among many different restaurants with many different partners The importance of creating upward mobility in his company and how building out the new Café Boulud will allow some of his key players to move up A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

This week, co-host Devina Divecha is joined by Chef Daniel Boulud at Sofitel Dubai The Obelisk to talk about what makes French cuisine timeless, and why he loves training the next generation of chefs. Chef Boulud's company, The Dinex Group, currently operates fifteen restaurants across New York, Miami, Toronto, Dubai and Singapore; of which Daniel, their two Michelin star restaurant in New York, celebrates 30 years this year. 

Opening a successful restaurant in New York City is no easy feat, yet famed chef Daniel Boulud has managed to successfully open multiple restaurants in the city and around the world in places like Singapore, London, and Toronto. So how does one man do it all? The answer is The Dinex Group, chef Daniel Boulud's restaurant group — the machine that powers his concepts such as Daniel, Bar Boulud, Le Pavillon, and the newly announced Le Gratin. Our next guest is Sebastien Silvestri, CEO of The Dinex Group, who along with chef Daniel Boulud has quickly grown the group into an empire of restaurants.  As a veteran in the business of hospitality, Sebastien honestly shares what it was like facing the pandemic as the new CEO, his joy of working with his mentor and friend, the harsh realities of a restaurateur in the ever competitive landscape, and how he's helping shape the next era in fine dining for The Dinex Group.   For more info on The Dinex Group: https://www.danielboulud.com     Follow Sebastien on Instagram: https://bit.ly/38vwZcg     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

This week on a special edition of the CEO Series, Karl Moore sits down with Daniel Boulud, award-winning Chef and Owner of the Dinex Group and Adam Bryant, Former Corner Office journalist for the New York Times and current Managing Director at the ExCo Group, a company that coaches CEOs on leadership.

Scott Kerr is joined by world renowned Michelin-starred chef and restaurateur Daniel Boulud and Sebastien Silvestri, CEO of The Dinex Group, the restaurant group of Daniel Boulud. Joining as CEO right before the pandemic, Silvestri discusses how the group's flexibility, creativity and determined grit enabled them to navigate through the pandemic while ensuring its well-known quality and service wasn't diminished. He also talks about how more diners are treating themselves to pricier dishes and why Daniel is an inspirational leader. Daniel Boulud talks about the optimistic move of opening three restaurants amid the pandemic, rethinking his business model in order to "sustain business and bring also back our staff," the importance of giving back to the community, and the opening of his highly anticipated restaurant Le Pavillon in Midtown Manhattan. Plus: Daniel Boulud talks about the future of fine dining Featuring: Daniel Boulud, Chef and Restauranteur and Sebastien Silvestri, CEO of The Dinex Group (danielboulud.com) Host: Scott Kerr, Founder & President of Silvertone Consulting About The Luxury Item podcast: The Luxury Item is a podcast on the business of luxury and the people and companies that are shaping the future of the luxury industry. Stay Connected: Twitter: @theluxuryitem, @scott_kerr, @silvertone_inc Email: scott@silvertoneconsulting.com Newsletter: brilliantcut.substack.com

Sous vide has a place in both home and professional kitchens, but sometimes it can be hard to bridge that gap. Luckily today's guest is the perfect person to show us how.She is a 2005 graduate of the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years, starting as an extern. After a series of promotions, she finished with the title Culinary Manager. The position included work on restaurant openings, testing recipes, cooking for events, producing cookbooks, food styling, and managing health department matters - including writing HACCP plans for Sous-Vide. In 2015, after a stint at Corkbuzz as Head Chef, she took the opportunity to work under Bruno Goussault as Executive Chef for the Culinary Research and Education Academy, better known as CREA. She has also been name dropped more than anyone else from guests appearing on this program.I can't wait to learn from today's guest, AJ Schaller from CREA.

On today's show, we’re speaking to pastry all-star Anna McGorman. She’s the co-creator of the cronut, ex-executive pastry chef at the Dinex Group, and now serves as culinary director at Milk Bar, a beloved powerhouse in the dessert world helmed by Christina Tosi. You’ve probably (or, definitely) seen their iconic birthday cake, truffles, and cereal milk soft serve all over your Instagram feed. Anna’s done it all, from large restaurants to fine dining to bakeries. Stay tuned for stories involving life-changing bonbons and mountains of onions. We’ll also chat about Milk Bar’s newest project which, hint, promises to bring their treats even closer to home. Thank you to Eion Rogers and Dide Olmez for your help on the team. This episode uses Royalty Free Music - (Music: www.bensound.com).

Carla Siegel, founder of Agentsie, provides restaurants with a visual voice through her skill in graphic design and experience working within the hospitality industry. She has worked for Daniel Boulud's restaurant management company, The Dinex Group, for approximately eight years, leading their creative team by overseeing all branding, design and creative needs for the group’s 18 restaurants worldwide. In today's episode, we learn her story about how she got involved within the restaurant industry, and the adventurous life she has working for restaurants all over the world. You can find out more about Carla on her website, https://agentsie.com, @hungrycarly on InstagramThanks for listening to the interview! :) Add us on Instagram: https://www.instagram.com/artellectualsEpisodes available on YouTube: https://m.youtube.com/channel/UCensHR-wfVINL_8-ZQbfSuAFor podcast inquiries, please contact Artellectuals@gmail.com

No Ounce Wasted  Host Bryan Mayer talks to Judy Ni about her steadfast commitment to sourcing, breaking down stereotypes about what quality means and using in-house butchery as part of their process. They will explore some exciting ideas about co-op models and what restaurants can do in the post-pandemic reality we are living in. From Judy: Growing up, I was immersed in the traditions of my parents' heritage, learning at the side of my parents, grandmothers, and aunts about Taiwanese culinary classics and customs. While attending school in NYC, I came upon the exploding food scene and found myself dreaming of a future in the culinary world. Fast forward a few years, I took the leap and met my husband Andy. Despite our different backgrounds, we found a shared passion in food and were fortunate to join two great culinary teams - Andy at Chef Daniel Boulud's Dinex Group (www.danielboulud.com) and me at Blue Hill at Stone Barns (www.bluehillfarm.com). The time at Blue Hill helped me make the connection between the culinary world, agriculture, and sustainability. It also made me realize that ongoing and lasting change could only occur if the market economics lined up. With that came the idea of a "fast food" restaurant concept with a menu made from responsibly sourced ingredients designed for guests seeking a healthy, reliable source of nourishment to meet the needs of their busy, active lives. Through this business we could provide a reliable stream of revenues whose proceeds could be then be passed on to farmers, fisherman, and purveyors who invest in the same ethos to produce a sustainable ecosystem. Taiwan and its fresh "fast food" culture focused on great sourcing, high-quality ingredients, and deep culinary traditions were a natural fit for this concept. We looked at a few different cities and finally settled on Philadelphia to work with my former CDC from Blue Hill at the acclaimed Farm and Fisherman BYOB where we had the great opportunity to work together again. It was after our time here, that we decided that Philadelphia would be where we would open our dream. https://www.baology.com/ hello@baology.com ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

Tune in today for one of the most insightful, inspirational and super interesting conversations that will leave you motivated to fill up someone else's bucket and sprinkle more acts of kindness in the world.  We are honored to have restaurateurs Chef Gavin Kaysen and Alison Arth with us today where they open up and share how they love creating majestic moments for their guests and how filling up someone else's bucket makes your day as much as the receiver.  Award-winning chef Gavin Kaysen is the founder of Soigné Hospitality Group and helms three nationally recognized restaurants in the Minneapolis metropolitan area: Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant,  Bellecour, a French-inspired bistro in and his newest concept Demi, an intimate 20-seat tasting menu experience also located in the North Loop.   Chef Kaysen refined his craft in contemporary American fine dining by dedicating time to some of the world's best restaurants in New York City, Switzerland, and London. He is privileged to call two of the world's most celebrated chefs, Daniel Boulud and Paul Bocuse, his mentors. Today, Chef Kaysen helps the next generation of young culinarians refine their skills in the kitchen as one of the founding mentors of the nonprofit ment'or BKB Foundation, for which he currently serves as President of Team USA. Chef Kaysen is the proud winner of two James Beard Awards – Rising Star Chef of the Year in 2008, and Best Chef: Midwest in 2018. We are also fortunate to have Alison Arth, the Director of Development for Soigné with us today as well.  After trying her hand in the kitchen and realizing quickly that cooking was destined to be a beloved hobby rather than a fruitful career, Alison earned her business degree from Cornell University's School of Hotel Administration. Recruited by Daniel Booloo's Dinex Group immediately after graduating, Alison served in an operations-heavy leadership role that was intensely focused on executing successful restaurant openings and managing large-scale creative projects. This is where her professional relationship and decade-long friendship with Gavin began. Alison's passion for leading like-minded hospitality businesses to sustainable success inspired her to found her consulting business, Salt & Roe, in 2014. In support of that mission, she authored her first book, “How to Open a Restaurant,” in partnership with OpenTable in 2016. She was a key partner in the opening of Spoon and Stable and Bellecour and now focuses on strategic planning, leadership development, and creating a thoughtful plan for growth for Soigné Hospitality in conjunction with Gavin.  Alison serves on the Board of Directors for La Cocina, a non-profit organization in San Francisco that provides industry-specific technical assistance and access to market opportunities for low-income women looking to launch, formalize, and grow their own food businesses. And if that isn't enough, Gavin has also partnered with Andrew Zimmern where they combined their knowledge of sports and food to create a unique catering company for professional athletes. At KZ ProVisioning they work alongside professional sports teams to create balanced, healthy and delicious meals throughout the entire season.  Both Gavin and Alison get vulnerable about how they've pivoted their businesses during these challenging times.  They talk about how they are focused on the health and happiness of their employees, who provide a sense of home, comfort and belonging in each of their restaurants. Gavin and Alison both share the ways that they take care of themselves, which is critical not only in this current environment but in general given the demands of their industry. Gavin talks about KZ Provisioning, his partnership with Andrew Zimmern, which provides healthy, balanced food to fuel professional athletes and how it's positively changing their performance. Regardless of where you live or if you've had the privilege of experiencing their restaurants first hand, we know you will be inspired by this conversation, which shines a light on the passion, commitment and dedication that Gavin and Alison instill in everything they do. If you live in the Twin Cities we highly recommend ordering take-out from Spoon and Stable or Bellecour and create a majestic moment in your own home.  Check out their newly created Heart of the House Foundation  and how they are providing bridge support to team members and their families during these uncertain times. Where you can find Gavin and Alison and all the Soigné Hospitality Group restaurants: Spoon and Stable Bellecour Demi facebook.com/spoonandstable facebook.com/bellecourmn/ facebook.com/demi.mpls @gavinkaysen @spoonandstable @bellecourmn @demi.mpls @kzprovisioning Heart of the House Foundation Special Offer Take advantage of our special offer with Healing Elements (new clients only). Address: 2290 Como Avenue  St. Paul, MN 55108 Sign up for One FREE Week of Unlimited Classes! Reserve your week online or in store with the promotional code "AOLW”. Note: Week unlimited begins on the date of purchase. Enjoy $15 off your first 60 or 90 minute Massage or Reiki service using code "AOLW15" book online and note the promo code when scheduling or call to book 651-348-6216. Reminder: Don't forget to subscribe to our podcast so that you can uncover strategies, tips and resources from a variety of experts and our own banks of knowledge as you progress on your journey to living well. We'd also love you to leave us a review on iTunes. Please share this podcast with a friend or anyone who you think could benefit from this information. Join our private Art of Living Well Podcast Facebook Community: This is a community where you can directly interact with us and ask us questions and suggest topics for future episodes. 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Partie 2: Vous avez beaucoup apprécié la première partie, voici la deuxième qui démarre en 1993 avec l'ouverture du premier restaurant de Daniel, dans l'upper east side, jusqu'au Dinex Group, avec maintenant 14 restaurants! A la fin de l'épisode Daniel nous conseille ses 2 restaurants préférés a NYC, top :) // Wow, une grosse claque d'avoir pu passé autant de temps avec celui que les Américains appellent "Chef Daniel". On a passé plus de 2 heures ensemble, donc j'ai découpé l'épisode en deux. La première partie parle de son enfance jusqu'a l'ouverture de "Daniel", son premier restaurant a New York. La seconde parle de sa carrière fulgurante aux USA avec la creation du Dinex Group et de ses 14 restaurants, plus de 1,600 employés au total. Daniel est modeste, simple, talentueux, et a su amener une âme à toutes ses enseignes, aux USA, comme en Asie où il est aussi présent. En quelques mots, Daniel Boulud c'est une legion d'honneur, 2 étoiles au Michelin pour son restaurant Daniel, et élu meilleur restaurant du monde par le Herald Tribune, mais aussi des clients prestigieux comme les Obama, Andy Warhol, Jay Z, et bien d'autres. Son bureau d'ou nous enregistrions est plein de photos avec des célébrités, il nous raconte quelques anecdotes croustillantes au cours de ces 2 épisodes. C'est pour ce genre d'interviews que l'aventure de Oui Are New York me passionne: des rencontres et discussions fascinantes. Belle écoute! ASK

Part 1/2! Wow, une grosse claque d'avoir pu passé autant de temps avec celui que les Américains appellent "Chef Daniel". On a passé plus de 2 heures ensemble, donc j'ai découpé l'épisode en deux. La première partie parle de son enfance jusqu'a l'ouverture de "Daniel", son premier restaurant a New York. La seconde parle de sa carrière fulgurante aux USA avec la creation du Dinex Group et de ses 14 restaurants, plus de 1,600 employés au total. Daniel est modeste, simple, talentueux, et a su amener une âme à toutes ses enseignes, aux USA, comme en Asie où il est aussi présent. En quelques mots, Daniel Boulud c'est une legion d'honneur, 2 étoiles au Michelin pour son restaurant Daniel, et élu meilleur restaurant du monde par le Herald Tribune, mais aussi des clients prestigieux comme les Obama, Andy Warhol, Jay Z, et bien d'autres. Son bureau d'ou nous enregistrions est plein de photos avec des célébrités, il nous raconte quelques anecdotes croustillantes au cours de ces 2 épisodes. C'est pour ce genre d'interviews que l'aventure de Oui Are New York me passionne: des rencontres et discussions fascinantes. Belle écoute! ASK

On today's episode of All in the Industry®, host Shari Bayer's guest is Daniel Boulud, chef and owner of several award-winning restaurants, and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that Daniel has truly mastered the dining scene, and is today considered one of America’s leading culinary authorities. Over the last two decades, Daniel has evolved from a chef to a chef-restaurateur with The Dinex Group, bringing his artistry to NYC restaurants, including his flagship DANIEL, a 2-Michelin Star, Relais & Châteaux member; plus, one-Michelin stat Café Boulud, Bar Boulud, Boulud Sud, db Bistro Moderne, and Épicerie Boulud. Outside of New York, his seasonal French-American cooking can be found worldwide from London to Toronto, Montreal and Singapore. Daniel is the recipient of multiple James Beard Foundation awards including “Outstanding Restaurateur,” “Best Chef of New York City” and “Outstanding Chef of the Year.” He is also a top-selling cookbook author and television personality, Co-President of Citymeals on Wheels, and Chairman of Ment’or BKB Foundation. Today's show features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Chez L'Ami Jean in Paris, France. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Image courtesy of Thomas Schauer. All in the Industry is powered by Simplecast.

Christine Collado got a quick start in fine wine and dining at Dinex Group's Bar Boulud, Boulud Sud, and flagship Daniel before moving to Wine Director at Brooklyn Fare and it's three-star Michelin tasting menu. She recently left to open Parcelle Wine Store, a curated wine shop near Hudson Yards in NYC. Photo Courtesy of Christine Collado The Grape Nation is powered by Simplecast.

Sous-vide cooking is fast becoming a food revolution. Recently, Woman Around Town’s Editor Charlene Giannetti visited Cuisine Solutions, the force behind this movement. (See the story.) In this WAT-CAST, she talks with AJ Schaller, who is on the forefront of training chefs in this slow-cooking technique. AJ Schaller is a 2005 graduate and former teaching assistant at the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years. After a series of promotions, she finished with the title Culinary Manager. The position included work on restaurant openings, testing recipes, cooking for events, producing cookbooks, food styling, and overseeing health department matters. In 2015, after a stint at Corkbuzz Restaurant and Wine Bar, she took the opportunity to work under Bruno Goussault for Culinary Research and Education Academy. At CREA, AJ assists Dr. Goussault in training chefs in sous-vide and extraction, as well as managing consulting projects for a variety of food service establishments. 

In this part one episode with Stephan BeGardus, we discuss: DESIRE is going to get you way further than talent. How the love of learning can get you far, and learning from unlikely sources. When you sign up to be a chef, you essentially sign up to be a teacher. How building relationships with like minded professionals can bring you to incredible heights. How putting your nose to the cutting board and working side by side with like minded professionals will bring business to new heights. Taking responsibility for everything in the kitchen at all times. Don't try to be something you're not, just be the most authentic version of you that you can be, and what you can bring to the table. How the guy with crazy desire can surpass the guy with all the talent in the world. Chef Stephan Bogardus is a rising culinary talent whose journey has brought him full circle to his native Long Island and The North Fork Table & Inn. Informed by the region's bounty and the personal relationships with local purveyors, Bogardus' progressive American menu focuses on new interpretations of familiar dishes. Bogardus, who grew up in Cutchogue on Long Island's North Fork, began cooking at age 13 on a local food truck. After graduating from the Culinary Institute of America in 2009, he returned to Long Island and, armed with his resume and a set of knives, he knocked on the door of The North Fork Table & Inn. He was hired by chef/proprietors Gerry Hayden and Claudia Fleming, training directly under Hayden. In 2010, Bogardus headed to Palm Beach to work for Daniel Boulud's Dinex Group. He returned to the North Fork Table & Inn in 2012 as Chef de Cuisine. At the time, Hayden's diagnosis of ALS meant that Bogardus would serve as the hands for his mentor's mind, forging a unique bond between the two chefs. In 2013, Bogardus left for upstate New York to serve as Executive Chef at the Locust Hill Country Club in Rochester. In the fall of 2015, feeling that Bogardus was the natural successor to chef Hayden after his passing, Claudia Fleming called him home to serve as Executive Chef. Since his return, Bogardus and The North Fork Table & Inn have earned rave reviews from Newsday and The New York Times. Outside the kitchen, Bogardus is an accomplished bow hunter, avid yoga practitioner, and Ducati aficionado. Show notes… Favorite Success Quote or Mantra. "Feel the joy." Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Stephan for joining me for another awesome episode. Until part TWO!  

Mike DeSimone and Jeff Jenssen are award-winning journalists known as the World Wine Guys, whose articles on wine and travel appear in Wine Enthusiast Magazine. They are co-authors with Kevin Zraly of Red Wine. Other books include Wines of California and Wines of the Southern Hemisphere. Daniel Johnnes is Wine Director for Daniel Boulud's Dinex Group of restaurants and a founder of Le Paulée, a celebration of Burgundy, and La Fete du Champagne. He's recipient of 2 James Beard Foundation Awards.

On today's episode of All in the Industry, Shari Bayer is joined by Georgette Farkas, owner and general manager of Rotisserie Georgette, a restaurant inspired by the time-honored traditions of rotisserie cooking. As a native New Yorker, whose enjoyed an international career, Georgette has over 20 years of experience in the hospitality industry, beginning in the kitchens of some of the world’s great chefs, including Roger Verge, Alain Ducasse and with Daniel Boulud at NY’s Hotel Plaza Athenee. Georgette later worked for Daniel Boulud and The Dinex Group as his Public Relations and Marketing Director for a 17-year tenure. Georgette opened Rotisserie Georgette in November 2013, and has received numerous awards, including, Restaurateur of the Year in 2015 from the Manhattan Chamber of Commerce. Also, on this show, Shari shares her solo dining experience at Chef Masa Takayama's Tetsu in Tribeca, NYC. All in the Industry is powered by Simplecast

Restaurant staff is a hot topic now. Where are all the good cooks? How do you find them – and keep them? Which pays better – increased minimum wage without tips or the traditional formula? This episode of Tech Bites In-studio guests Patrice Vassell, cook for hire, and Kristen Diver, Director of HR at the Dinex Group, talk from both side of the hiring line to see which digital job boards and online communities work best for restaurant jobs.

This week on All in the Industry, host Shari Baryer welcomes Brett Traussi of the Dinex Group, the restaurant group of Chef Daniel Boulud, to the studio.  As the restaurant group’s chief operating officer, Brett supervises everything from new concept development and design to construction and restaurant openings, overseeing the ongoing operations of Boulud’s restaurants all the while. His professionalism, stubbornly positive attitude, and flexible approach are the perfect complements to Boulud’s energy and creativity, and have made an invaluable contribution to the chef’s lasting success.  Tune in for a behind the scenes look at some of the best restaurants in the country!  This program was brought to you by the International Culinary Center. “The challenges are keeping all the details going at the same time and knowing when to take control of a situation or problem and when to let the chefs and general managers run with it.” [25:45] –Brett Traussi on All in the Industry  

Shari Bayer rings in the new year with a brand new season of All in the Industry!. She’s joined by Carla Siegel to talk about design and branding in the hospitality industry. With a Communication’s Design degree from Syracuse University and a Culinary Arts Diploma from the Institute of Culinary Education, Carla’s background includes tangible graphic design experience in addition to both front- and back-of-house restaurant training. After working in the publishing industry and graduating from culinary school in 2005, Carla transitioned into the food world, accepting a position in event management and marketing for a small food focused venue in Manhattan’s Soho neighborhood. In 2007 Carla joined Daniel Boulud’s growing restaurant management company, The Dinex Group, assisting with special events, public relations and graphic design. Today, Carla oversees all branding, design and photography needs for Boulud’s 14 restaurants worldwide, bringing a unique combination of creativity, culinary knowledge, operational experience, communications skill and public relations savvy to her work. This program was brought to you by Whole Foods Market. “It’s really inspiring to work for somebody [Daniel Boloud] who’s not just focused on the food but on every detail.” [09:00] “A lot of people in the design industry can tell you how hard it is to brand yourself. It’s easier to help others in that way.” [13:00] –Carla Siegel on All in the Industry

Daniel Johnnes is the Wine Director for Daniel Boulud’s Dinex Group, including Restaurant Daniel, DB Bistro, DBGB, Cafe Boulud and Bar Boulud. He joined chef Boulud after spending 20 years as the Wine Director for Montrachet and the Myriad restaurant group. He is also an author, an importer, and the organizer of the Burgundy celebration, La Paulée de New York. Tune in to this week’s episode of “In the Drink” and get inside perspective from Daniel, as he joins host Joe Campanale for a conversation on wine, service and communication. Find out what it takes to really know wine from a guy who lives it day in and day out. This program was sponsored by Ambur Point of Sale App. “The combination of food hospitality and warmth is everything i strive for in a dining experience and a working experience.” [06:00] “The wine experience should be about getting together without pretention and just sharing.” [22:00] –Daniel Johnnes, Wine Director for Daniel Boulud’s Dinex Group on “In the Drink”