Podcasts about Eleven Madison Park

On the first day of each month we review the book of the month. The book is called Unreasonable Hospitality by Will Guidara. And I'll say this upfront — it may be the most useful book I've read this year for anyone who is in the business of managing assets, attracting capital, or building long-term relationships with tenants, investors, or partners.So let me tell you a little about Guidara's story.He co-owns Eleven Madison Park, the restaurant in Manhattan that climbed from obscurity to the number one restaurant in the world. That's not a subjective claim. In 2017, Eleven Madison Park was ranked first on the World's 50 Best Restaurants list. And the central thesis of this book is deceptively simple: the food alone didn't get them there. What got them there was a relentless, almost irrational commitment to making people feel something.------------**Real Estate Espresso Podcast:** Spotify: [The Real Estate Espresso Podcast](https://open.spotify.com/show/3GvtwRmTq4r3es8cbw8jW0?si=c75ea506a6694ef1)   iTunes: [The Real Estate Espresso Podcast](https://podcasts.apple.com/ca/podcast/the-real-estate-espresso-podcast/id1340482613)   Website: [www.victorjm.com](http://www.victorjm.com)   LinkedIn: [Victor Menasce](http://www.linkedin.com/in/vmenasce)   YouTube: [The Real Estate Espresso Podcast](http://www.youtube.com/@victorjmenasce6734)   Facebook: [www.facebook.com/realestateespresso](http://www.facebook.com/realestateespresso)   Email: [podcast@victorjm.com](mailto:podcast@victorjm.com)  **Y Street Capital:** Website: [www.ystreetcapital.com](http://www.ystreetcapital.com)   Facebook: [www.facebook.com/YStreetCapital](https://www.facebook.com/YStreetCapital)   Instagram: [@ystreetcapital](http://www.instagram.com/ystreetcapital)  

Special thanks to Riverside for sponsoring this episode. Try Riverside Pro free for one month by visiting creators.riverside.com/NickHague and use the code "WGBT podcast".   What if hospitality wasn't just about service, but about making people feel genuinely seen? In this episode of World's Greatest Business Thinkers, Will Guidara joins Nick Hague to explore why hospitality is one of the most practical and profitable business strategies available. Drawing from his experience transforming Eleven Madison Park into the world's best restaurant, Guidara explains the difference between service and hospitality, why making people feel seen creates lasting loyalty, and how intentional systems can scale spontaneous acts of kindness.  He unpacks his five-pillar culture framework: Excellence, Communication, Collaboration, Feedback, and Repair, and shares actionable lessons on hiring, leadership, and customer experience. From the famous "hot dog moment" to overlooked emotional touchpoints, this conversation reveals how unreasonable hospitality creates unforgettable brands and energized teams.  What You Will Learn: How to distinguish service from hospitality and why it drives customer loyalty. The "Dreamweaver" hiring model that scales spontaneous acts of generosity  Why excellence is the prerequisite for hospitality, not a luxury add-on The five interconnected cultures that create unreasonable hospitality How to hire for chemistry and cultural fit while simplifying job requirements The overlooked touch points that create the greatest emotional impact   If you enjoyed this episode, make sure to subscribe, rate, and review it on Apple Podcasts, Spotify, and YouTube Podcasts. Instructions on how to do this are here.   About Guest: Will Guidara is a hospitality strategist, author, and former restaurateur best known for transforming Eleven Madison Park into the world's number-one restaurant. With a background rooted in family values, shaped profoundly by his parents' resilience and commitment to service, Guidara has built a philosophy centered on "unreasonable hospitality": the intentional choice to invest relentless creativity and intention into how people feel, not just what they receive. His bestselling book *Unreasonable Hospitality* (over 1 million copies sold) and its practical companion *The Unreasonable Hospitality Field Guide* translate his restaurant expertise into actionable strategies for leaders across industries.  Will's insights on building high-performing teams, creating cultures of excellence, and delivering transformative customer experiences make him an essential voice for ambitious leaders seeking to move beyond transactional business toward meaningful human connection.   Quotes: "I fell in love with hospitality through the interchange between my mom, my dad, and me. We were a family that was centered on caring for her, and watching how my dad never felt bad for himself in doing that, in fact, to the contrary, he clearly derived pleasure from it, which inspired me to also derive pleasure from it." "Adversity is a terrible thing to waste. When I think about some of the most jarring and disappointing and adverse moments I've experienced in my life, I can now look back at almost all of them with gratitude because I don't believe I would have gone on to do what I did next or become the man I've become absent those experiences." "What people don't do consistently enough is slow down when those things happen to try to more fully understand why the thing happened, such that they can build systems behind the idea and turn it into a consistent part of the culture. That's when you truly transform an organization." "Service is the thing that you do, getting the right plate of food to the right person within the right amount of time. Hospitality is how you make people feel when you do those things. People will forget what you say, they will forget what you do, but they will never forget how you made them feel." Keywords: Primary Keywords (Core Themes): unreasonable hospitality, hospitality industry, customer experience, service excellence, culture building, restaurant management, 11 Madison Park, hospitality strategy, guest experience, business hospitality   Secondary Keywords (Related Subtopics): Dreamweaver position, peak end rule, service vs hospitality, customer journey mapping, hospitality culture, team building, feedback culture, collaborative leadership, experience design, brand loyalty, customer retention, emotional connection in business   Episode Resources: Will Guidara on LinkedIn Unreasonable Hospitality Website Unreasonable Hospitality Book World's Greatest Business Thinkers on Apple Podcasts World's Greatest Business Thinkers on Spotify World's Greatest Business Thinkers on YouTube   Triangle's founder, Matt, is offering a complimentary one-hour strategy session for founders seeking to grow their personal brand. I can't recommend this service enough, and get in quick as there are only three remaining slots available this month! Get in touch at matt@mattswain.com or book directly at https://www.triangle-branding.com/book-a-call

Empathy is not the opposite of Stoic strength. It's part of what keeps that strength from becoming coldness. In today's episode, Ryan talks with Will Guidara, author of Unreasonable Hospitality, about why empathy is one of the most powerful skills a leader can build. They discuss why hospitality is really about making people feel seen, the Stoic idea of slowing down to speed up, the importance of not wasting adversity, and why we should never let someone else's bad behavior pull us away from the person we want to be.Will Guidara is a restaurateur, speaker, and the author of Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect and the new Unreasonable Hospitality: The Field Guide. He is the former co-owner of Eleven Madison Park, which earned three Michelin stars and was named the number one restaurant in the world.Will's work on hospitality has been featured in his TED Talk, The Secret Ingredients of Great Hospitality, and his book Unreasonable Hospitality was featured in the hit series The Bear.

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST” here”  "Hospitality happens for people, not to them." In this masterclass of an episode, Unreasonable Hospitality author Will Guidara sits down with Dan Pope on the Hungry podcast to unpack the magic behind Eleven Madison Park's meteoric rise to the best restaurant in the world. From leaving a full bottle of cognac with the bill, to systemizing serendipity with Tiffany & Co. engagement flutes, Will explains why true excellence requires a healthy dose of unreasonableness. They dive into the tension between perfection and human connection, the power of a 'Red Team' in creative brainstorming, and how to apply Michelin-star hospitality to any industry—even a UPS store.ON THE MENU:00:00:00 Intro00:01:01 Excellence vs. Hospitality00:03:49 The Fueling Power of Praise & Criticism00:13:20 Redefining Hospitality in Any Industry00:18:18 Creativity: Inviting People Into Your Imagination00:22:11 The UPS Store & Chewy: Systemizing Magic00:35:45 The Cognac Check Drop at Eleven Madison Park00:44:10 Scheduling Creativity & Collaboration00:49:07 Moving to Nashville & Embracing Messiness00:58:27 Reading the Room: One Size Fits One01:06:48 Systemized Magic: The Tiffany Engagement Flutes01:08:32 The Miles Davis Approach to Restaurants01:18:13 The NoMad Chicken & The Red Team01:28:59 Customer Recovery as Your Best Marketing01:32:36 Seth Godin's Girl Scout Cookie Advice01:35:35 Danny Meyer & The Power of Language01:46:34 Do Not Ruin a Story With the Facts01:53:08 The Art of Gathering & Designing Events02:00:11 Savannah Bananas: Changing the Rules02:11:03 The Peak-End Rule & Letting Go of Control02:22:35 Confidence, Ego, & Meeting Your Heroes02:30:49 AI in Hospitality: Copilot, Not Autopilot ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Go to www.LearningLeader.com/Becoming for my new book, The Price of Becoming This is brought to you by Insight Global. If you need to hire one person, hire a team of people, or transform your business through Talent or Technical Services, Insight Global's team of 30,000 people around the world has the hustle and grit to deliver. Dr. Henry Cloud is a clinical psychologist, leadership consultant, and New York Times bestselling author whose books have sold nearly 20 million copies worldwide. His titles include Boundaries, Integrity, Necessary Endings, and Trust. For three decades, he has worked with leaders, helping them close the gap between where they are and where they want to be. His newest book is Your Desired Future: The Five Essential Steps That Take You Where You Want to Go. Key Learnings Henry's five-step model for getting from here to there: Vision (clear and compelling) Talent (engaging the right people around you) Strategy and plan (how you'll win) Measurement and accountability (how you'll know) Fix and adapt (course-correcting in real time) At the age of 16, Henry's daughter asked, "Dad, how do people become singer-songwriters?" Henry went out to the garage and brought in his whiteboard. Lucy rolled her eyes. He gave her the five-step model. A couple years later, she published a song called "Crash and Learn" that got bought by CBS, the CW Network, and featured on Spotify and Apple Music. We tend to create departments and businesses in our own image. Of the five components, we're going to be good at two, maybe three. But the others still have to happen. That's where most leaders fail. Only humans can picture a desired future state. Finley is Henry's Doberman. When the FedEx guy comes to the door, she runs to it, and barks every time. Henry has never seen her stop and ask herself: "I wonder if that barking will help me get to where I want to be on Thursday." Most leaders are operating like Finley. Working hard. Doing what they've always done. Never stopping to ask if any of it is getting them where they want to be. You need an observing ego. The worst thing you can do is hit the accelerator harder when you're going down the wrong road and you don't even know where you're going. Tony Blair, while Prime Minister, spent half a day a week sitting by himself next to a pond in reflection. Warren Buffett spends an hour and a half a day at his desk staring out the window.  A revenue number is not a vision. The single worst vision statement Henry ever heard: "We want to be a $50 million company." It provides no clarity of what the company is going to do.   A vision is a compelling picture of a future state that makes people want to sacrifice for it. If your vision wouldn't inspire anyone to get out of bed early, it's a metric, not a vision. Will Guidara created a "dream maker" role at Eleven Madison Park. Their job: listen for clues from guests, then create a personalized, unexpected, memorable experience the guest will never forget and tell everyone about. Trust Fuels Investment. People invest in leaders who feel like they understand them. You're taking your team into a war. They've got to have deep trust with you. The first thing a leader has to do is develop deep, deep trust and let their team know that they understand the pressure they're under. "A vision can die without a plan or without people." Alan Mulally's weekly 7:00 AM Thursday meeting at Ford. Every VP had to give every project a red, yellow, or green status. When Mulally first arrived, the company was hemorrhaging money. Everyone was holding up green. He said: "How can you be holding up green when here's the reality over here? I need some reality in here." When one VP finally held up red, Mulally moved him to sit next to him. The wrong view of accountability is looking back to spank somebody for what they didn't do. The right view of accountability is a tool to make sure we reach our destination. You get what you create or what you allow. Henry was working with a global CEO whose team had cultural problems. Henry kept asking, "Why is that?" After a few rounds, the CEO finally said, "I guess I am ridiculously in charge, aren't I?" If you are the one actually in charge, you are ridiculously in charge. Either you're creating it, or you're allowing it. Accountability answers two questions: Did we do what we said we were going to do? If not, why not? Don't just tell people to "do better." Run a root cause analysis. Maybe they don't have the tools. Maybe you gave them competing goals. Maybe it's a leadership problem. If we executed perfectly, did we get the result we expected? If yes, pour on the gas. If no, go back up the model and adjust your strategy. Most leaders measure goals, not activities. Goals are lagging indicators. You can measure them after it's over. It's too late. Measure activities. Did we do this week what we said we were going to do? Micro drivers matter. Henry worked with a CEO who built multi-billions in valuation from a one-office company who was excellent with micro drivers. It's an atomic compression of the 80/20 rule. He knew the specific activities at each level of the business that actually moved the needle, and he made those objects of extreme awareness, focus, training, and deliberate practice. Peter Drucker said, "Nothing's worse than perfectly executing the wrong things." The number one thing the greatest leaders share: character. Not moral or ethical character. Your makeup as a person. How you're glued together. Integrity comes from the word that means wholeness. The great performers are drivers of tasks and relationships. The highest performers utilize coaching the most. Henry expected the disastrous leaders  to be the ones calling. It was the exact opposite. The ones crushing it are the ones who reach out. The struggling ones rarely do. The greatest leaders reverse the law of entropy: things get worse over time. But entropy only applies to a closed system. Open the system to a new energy source from the outside plus intelligence to organize it, and you can reverse it. That's what coaches, mentors, and advisors do. A leader is a closed system when the only voices they're ever listening to are the ones in their head. The greatest leaders embrace negative realities. They move toward problems. Not to nuke them, but to either resolve them or transform them into something better. Reflection Questions In how many areas of your life are you just barking at the door, working hard at activities without ever stopping to ask if any of it is getting you where you want to go? Is your current vision a metric, or a compelling picture of a future state that would make people want to sacrifice for it? Where in your life are you a closed system? Whose voices outside your head could open you up to new energy and intelligence? More Learning #229 - Dr. Henry Cloud: Be So Good They Can't Ignore You #050 - Dr. Henry Cloud: Integrity is the Wake You Leave Behind #682 - Will Guidara: Adversity is a Terrible Thing to Waste Podcast Chapters 00:00 The Price of Becoming – Pre-Order Now! 01:13 Meet Dr. Henry Cloud 02:40 The Leadership GPS: Where Are You Going? 04:54 Step 2: Building the Right Team Around You 06:09 Steps 3-5: Strategy, Measurement, and Adapt 10:45 Why the Best Leaders Carve Out Time to Think 15:50 Why a Revenue Number Is Not a Vision 18:20 Crafting a Vision People Will Sacrifice For 23:12 The HVAC Story, Joe Girard, and the Dream Maker 27:38 Trust: The First Thing Every Leader Must Build 30:04 Alan Mulally's Red-Yellow-Green Meeting at Ford 32:38 How to Run Status Reviews That Actually Work 34:26 Accountability Should Be an Immune System, Not Autoimmune 38:18 Measure Activities, Not Goals 43:10 Micro Drivers: The Atomic 80/20 Rule 45:14 The Voices Outside Your Head: Peers and Accountability 47:47 The #1 Trait of Sustained Excellence: Character 50:39 The Greatest Leaders Reverse Entropy 56:17 EOPC

This episode is sponsored by Lodgify, the all-in-one vaction rental platform that will help you start, manage and grow your short-term rental business. You get your own professional booking website. A channel manager that keeps Airbnb, Vrbo and Booking.com, all in sync. Automated guest messaging and a unified inbox so you're not bouncing between six different apps, whether you've got one property or more. It makes running your business a great deal cleaner, and right now through June 30th, you can get 20% off with code VRS20 on all their yearly and bi-yearly Ultimate and Professional plans.  > Click here to visit Lodgify.com _______________________________________________________________________________________________________________________________________ In August 1992, Hurricane Andrew tore through South Florida and damaged or destroyed more than 125,000 buildings. When investigators went through the wreckage, they found that the worst destruction wasn't always explained by the strength of the storm. It was traced to something far more mundane: the connectors, the joints, the foundations. The hardware that held the structure together when the pressure arrived. Out of that came the Miami-Dade construction standards, some of the most rigorous building codes in the United States. Heather opens this solo episode with that story for a reason. After spending months speaking at industry events, running the AI Ambassador Programme, and watching property managers at every scale wrestle with AI adoption, she sees the same pattern: businesses are buying tools without building the foundations that determine whether those tools will hold up. The AI storm is already here. The question is what your connectors look like. This episode is a candid, honest look at why the AI gap in short-term rentals is getting wider, where people are actually learning about AI and what each source is good for, why team learning matters more than individual effort, and a simple three-question filter for evaluating any new AI tool. It also includes a practical foundation idea borrowed from Will Guidara's Eleven Madison Park, and a story about an operator who finally got moving when she stopped trying to learn more and started building one small thing.  ________________________________________________________________________________________________________________________________________

Most people think hospitality is just about service. Will Guidara believes it's about making people feel seen. In this conversation, Will and I talk about what it really means to care for people well—whether you're leading a team, managing a business, sitting across from someone you love, or just trying to become a better communicator. From turning Eleven Madison Park into the #1 restaurant in the world to helping create the hit show, The Bear, Will shares the mindset that changed everything for him: the smallest moments often leave the biggest impact. We talk about thoughtful criticism, leading with grace, creating team culture, and why the best communicators listen for what people aren't saying. Buy Will's book, Unreasonable Hospitality and the field guide we dug into in today's episode - https://www.unreasonablehospitality.com/books  Leave me a voicemail to be featured on the show! https://www.jeffersonfisher.com/ask-jefferson  Join me on Supercast for ad-free episodes, bonus content, and AMAs: https://jefferson.supercast.com/ Order The Next Conversation Workbook: https://www.jeffersonfisher.com/workbook Thank you to our sponsors: Cozy Earth. Upgrade Your Every Day. Get 20% off at cozyearth.com/jefferson or use code JEFFERSON at check out. Our Place. Visit https://fromourplace.com/JEFFERSON and use code JEFFERSON for 10% off sitewide. Upwork. Visit https://Upwork.com right now to post your job for free and connect with expert freelancers who can help you grow faster without adding full-time overhead. BetterHelp. Click https://betterhelp.com/jeffersonfisher for a discount on your first month of therapy. Order my book, The Next Conversation, or listen to the full audiobook today. Like what you hear? Don't forget to subscribe and leave a 5-star review! Suggest a topic or ask a question for me to answer on the show!  Want a FREE communication tip each week? Click here to join my newsletter.  Join My School of Communication Watch my podcast on YouTube  Follow me on Instagram  Follow me on TikTok Follow me on LinkedIn Learn more about your ad choices. Visit megaphone.fm/adchoices

What's the secrets to unreasonable hospitality? That's what I wanted to find out when I sat down with Will Guidara and Brian Canlis. Will spent over a decade running Eleven Madison Park, the restaurant voted number one in the world, and Brian is the force behind Canlis in Seattle, one of the most respected fine dining institutions in the country. Their insights on hospitality extend far beyond the restaurant world, and I was particularly struck by how they've systematically approached building meaningful connections, both online and off. Their approach to "unreasonable hospitality" has completely reshaped how I think about every customer touchpoint in my own business, and there are so many actionable ideas here for any creator or entrepreneur.Timestamps:00:00 Introduction01:07 How Will and Brian started working together03:07 The first big project they worked on04:47 Brian's "friend internship" and meeting his wife05:56 Brian's career running Canlis08:26 The vision for their current business14:16 Shifting from consulting to creative studio16:18 The broad applicability of hospitality30:53 Chewy's pattern recognition and customer experience35:16 "What would have to be true?" for seemingly impossible goals45:40 Mapping every tiny guest interaction54:19 The value of "fresh eyes" and notebook feedback1:07:47 Why doing the "right thing" matters long-term1:09:15 The 95/5 rule for managing resources1:11:49 Opportunities to elevate the Kit platform experience1:15:16 Making powerful tools accessible and fun1:18:18 Celebrating user milestones and personalized momentsIf you enjoyed this episode, please like and subscribe, share it with your friends, and leave a review. I read every single one.Learn more about the podcast: https://nathanbarry.com/showFollow Nathan:Instagram: https://www.instagram.com/nathanbarryLinkedIn: https://www.linkedin.com/in/nathanbarryX: https://twitter.com/nathanbarryYouTube: https://www.youtube.com/@thenathanbarryshowWebsite: https://nathanbarry.comKit: https://kit.comFollow Will:Website: https://unreasonablehospitality.comThe Field Guide: https://uhthefieldguide.comInstagram: https://www.instagram.com/wguidaraLinkedIn: https://www.linkedin.com/in/willguidaraFollow Brian:Website: https://unreasonablehospitality.comInstagram: https://www.instagram.com/bcanlisLinkedIn: https://www.linkedin.com/in/brian-canlis-2820122a6Featured in this episode:Kit: https://www.kit.comUnreasonable Hospitality: https://unreasonablehospitality.comUnreasonable Hospitality Field Guide: https://uhthefieldguide.com

Will Guidara is the author of the New York Times Bestseller, “Unreasonable Hospitality.” He is the former co-owner of Eleven Madison Park, which under his leadership was named the Best Restaurant in the World. He is the host of The Welcome Conference, a Co-Producer on the Emmy Award-winning series “The Bear,” and is a recipient of the Wall Street Journal Innovator Award. He is also the author of the book, “Unreasonable Hospitality: The Field Guide.” In this episode we discuss the following: When Will's restaurant ranked 50th out of the World's 50 Best Restaurants, he leaned on something his dad taught him: adversity is a terrible thing to waste. That night, he wrote two words on a napkin—Unreasonable Hospitality. And just a few years later Will achieved his goal of  becoming number one in the world. What stands out most isn't just the turnaround—it's the insight behind it: excellence isn't just about what we deliver; it's about how we make people feel. Will realized that the real differentiator was the experience. It was “one size fits one.” It was DreamWeaving. It was an obsession with the human side of every interaction. DreamWeaving was buying sleds for a family whose kids were seeing snow for the first time so that their after meal activity could be sledding for the first time in Central Park or creating beach scenes in the private dining room for a couple who was only there because their beach vacation got canceled. So often the people who achieve at a high level do so by being a little unreasonable. Never let a gracious impulse pass. We all have small instincts to do something thoughtful and too often, we ignore them. But that's where the magic is. Hospitality, at its best, is being creative and intentional in pursuit of relationships. And even something as simple as asking our guests to really listen isn't an imposition. It's a gift. No detail is too small to be poured into. Especially when it comes to valuing people.

Today's guest is Will Guidara, author of the New York Times Bestseller Unreasonable Hospitality and former co-owner of Eleven Madison Park, which was named the Best Restaurant in the World. He is a Co-Producer on the Emmy Award-winning series The Bear. His new book, Unreasonable Hospitality: The Field Guide comes out this month. In today's episode, Will discusses how unreasonable hospitality can turn routine service into memorable human connection. He explains why unreasonable hospitality is less about grand gestures and more about intentionality, creativity, and empowering teams to take ownership of memorable customer experiences. To close, Will shares how small acts of care can transform relationships, culture, and loyalty across financial services. (0:00) Starts (2:28) Will Guidara on Unreasonable Hospitality (8:18) Implementing this philosophy in your organization (17:11) The importance of admitting mistakes (26:15) Examples of unreasonable hospitality (37:37) Will's conferences ----- Sponsor: To learn more about CAOS, read the Fund's prospectus and important information, visit: ⁠funds.alphaarchitect.com/caos ----- Follow Meb on X, LinkedIn and YouTube For detailed show notes, click here To learn more about our funds and follow us, subscribe to our mailing list or visit us at cambriainvestments.com ----- Follow The Idea Farm: X | LinkedIn | Instagram | TikTok ----- Interested in sponsoring the show? Email us at Feedback@TheMebFaberShow.com ----- Past guests include Ed Thorp, Richard Thaler, Jeremy Grantham, Joel Greenblatt, Campbell Harvey, Ivy Zelman, Kathryn Kaminski, Jason Calacanis, Whitney Baker, Aswath Damodaran, Howard Marks, Tom Barton, and many more.  ----- Meb's invested in some awesome startups that have passed along discounts to our listeners. Check them out here!  ----- Editing and post-production work for this episode was provided by The Podcast Consultant (https://thepodcastconsultant.com). Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we're sitting down with Chef Lee Wolen, the quietly pragmatic leader behind some of Chicago's most enduring kitchens, whose approach to food rejects gimmick in favor of clarity, restraint, and great product. Equal parts craftsman and operator, Wolen has built a reputation not just for consistency at Boka, but for cultivating teams that grow with him. He joins us in the studio for a wide-ranging conversation that spans early days in Cleveland, the realities of working inside temples of fine dining like Eleven Madison Park and El Bulli, and the shift toward something more grounded -- restaurants that prioritize flavor, longevity, and people over spectacle. We also get into what's next, including expansion into Nashville and the continued evolution of concepts like Alla Vita and GG's Chicken Shop. We talk: physically removing a guest mid-service, the hidden cost of chasing three Michelin stars, why “real food” is winning again, how building careers for the people around you might be the most important work a chef can do -- and so much more.

Free 6-step course for scaling STR operators: https://level.strsecrets.com/pc-bookSTR Secrets FB group: https://www.facebook.com/groups/STRentalsecretsE just got back from the Unreasonable Hospitality Summit in Nashville — and this solo episode is his full recap.Will Guidara wrote Unreasonable Hospitality during COVID. He took Eleven Madison Park from a nice restaurant to the #1 restaurant in the world — the only restaurant to ever go from one Michelin star to three in a single year.His philosophy: service is what you do for people. Hospitality is how you make them feel.In this episode E breaks down the biggest lessons from the summit — how to systematize hospitality so your team delivers it consistently, why hiring the person over the resume matters more than you think, how to build a culture of praise and feedback that makes teams want to grow, and why the magic moments your guests remember are never accidental.He also tackles the AI question head on: the answer is not cutting your team — it is repurposing them to create more human moments in a world where genuine connection is becoming a scarce resource.The episode closes with the question Will Guidara asked the room that E says called him to greatness: "What would you attempt to do if you knew you couldn't fail?"Get the book: Unreasonable Hospitality by Will GuidaraNew book: Unreasonable Hospitality Field Guide (released April 28, 2026)Free 6-step course for scaling STR operators: https://level.strsecrets.com/pc-bookSTR Secrets FB group: https://www.facebook.com/groups/STRentalsecrets

Free 6-step course for scaling STR operators: https://level.strsecrets.com/pc-bookSTR Secrets FB group: https://www.facebook.com/groups/STRentalsecretsE just got back from the Unreasonable Hospitality Summit in Nashville — and this solo episode is his full recap.Will Guidara wrote Unreasonable Hospitality during COVID. He took Eleven Madison Park from a nice restaurant to the #1 restaurant in the world — the only restaurant to ever go from one Michelin star to three in a single year.His philosophy: service is what you do for people. Hospitality is how you make them feel.In this episode E breaks down the biggest lessons from the summit — how to systematize hospitality so your team delivers it consistently, why hiring the person over the resume matters more than you think, how to build a culture of praise and feedback that makes teams want to grow, and why the magic moments your guests remember are never accidental.He also tackles the AI question head on: the answer is not cutting your team — it is repurposing them to create more human moments in a world where genuine connection is becoming a scarce resource.The episode closes with the question Will Guidara asked the room that E says called him to greatness: "What would you attempt to do if you knew you couldn't fail?"Get the book: Unreasonable Hospitality by Will GuidaraNew book: Unreasonable Hospitality Field Guide (released April 28, 2026)Free 6-step course for scaling STR operators: https://level.strsecrets.com/pc-bookSTR Secrets FB group: https://www.facebook.com/groups/STRentalsecrets

On this episode, Ragnar speaks with Hussain Shahzad, Executive Chef of Hunger Inc. Hospitality. A leading voice in Indian cuisine, he uses local ingredients, tradition, and innovation to shape a forward-thinking food culture. After training with the Oberoi Group in Mumbai and gaining experience at Eleven Madison Park in New York, Hussain returned to India to be part of a rapidly evolving culinary landscape. Chef Hussain is the creative culinary force behind Papa's Bombay, a 12-seater chef's counter recently named to TIME Magazine's World's Greatest Places 2025 list. Tune in to explore how Indian cuisine is evolving, discover the philosophy behind one of the world's most intimate dining experiences, and learn why mentorship and empathy are essential to building the next generation of chefs. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

My new book is The Price of Becoming. To order, go to www.LearningLeader.com/Becoming This is brought to you by Insight Global. If you need to hire one person, hire a team of people, or transform your business through Talent or Technical Services, Insight Global's team of 30,000 people around the world has the hustle and grit to deliver. My Guest: Will Guidara is the former co-owner of Eleven Madison Park, the restaurant he took from a struggling two-star establishment to become the number one restaurant in the world. He's the author of the New York Times bestseller Unreasonable Hospitality, the host of the Welcome Conference, and a co-producer on the Emmy award-winning series The Bear. Notes: Key Learnings "Obsession is a beautiful thing when you can grab it by the tail." This quote is from chef Sean Brock when he opened his pizza place in Nashville. For Will, obsession is when you care so much about something that you give all of yourself to bring its most fully realized version to life. What obsession means to Will: "Loving with every ounce of my being the pursuit of something."  He can't imagine a life where he doesn't have something to be obsessed about. When you lose yourself in the pursuit of something, that's when it gets ugly. Obsession is a beautiful thing if you can grab it by the tail. For those that can't, it becomes ugly. You need to hold onto yourself while obsessively pursuing whatever it is. Find a hobby to be obsessed with before you retire. Will is 46 and has seen people he's long looked up to finally retire in their late seventies without a hobby they're obsessed with. They're feeling listless and without purpose. He's thinking about this now for his future: start to become obsessed with a hobby so that when you do one day retire, there's something else to fall into. "Adversity is a terrible thing to waste." You cannot always control what life throws at you, but you can always control how you react to those things, what you choose to learn from them, how you allow them to fuel your competitive spirit, the perspective you glean from those moments. Allow yourself and your team to feel the weight of the disappointment. When there's a moment of adversity, leaders hear "adversity is a terrible thing to waste" and immediately shift into cheerleader mode. That is not the right thing to do. You need to allow yourself to be as human as humanly possible, and give your team the grace to fully feel the weight of that disappointment.  Sometimes adversity sucks, and you just need to be able to say, "This sucks. I don't feel good. I feel bad. Let's feel bad for a moment." Suffer together. When your team is going through adversity, you want to know that your leader thinks it sucks, too. It's good to feel bad alongside a community, but then after a measure of time, that's when you say, okay, now how do we grow from this? How do we use this to compel us forward? Be thankful for the tough moments. Will can look back at every tough moment with gratitude. The girl who broke his heart two years before he met his now wife, he's so grateful that she did. Breaking up with his business partner and selling his restaurant company felt like the worst thing ever, but he wouldn't have written Unreasonable Hospitality had that not happened. "Who is a restaurateur without restaurants?" COVID forced Will to find the space to decide what he wanted to do next. When he sold the company, two days later, he had a full-blown identity crisis. COVID gave him the gift of forcing him to find the space to decide what he wanted to do next, as opposed to running back to do the thing he'd always done. Team first. "The best way to make sure that you are taking care of your customers is to start by taking care of your team." This is what Will learned from Danny Meyer. The power of language to define a culture. How beautiful and impactful it is when you take the time to clearly and succinctly articulate your values through language. Danny spoke in "isms." Every time he gave them an ism, it was clear that thing mattered to him, so it needed to matter to the team as well. Cult is short for culture. Will's friends from college joked that he worked for a cult, but cult is short for culture. The funny thing is, they worked for companies that lacked a culture. Every great team feels a little cultish, and that's because of the leader. Hospitality is the advantage. The only competitive advantage that exists over the long term comes through hospitality. Every company is trying to identify its competitive advantage: what is the thing about the business that will prevent someone else from coming in and taking away its customers? Those conversations almost always center around the quality of the product or the strength of the brand. Here's the thing: it does not just matter how good the product is, and it does not just matter how strong the brand is, because eventually someone's going to come around and build a better product or create a stronger brand. Relationships matter. Hospitality comes through consistently, generously, and creatively investing in relationships. Those take a long time to build, and if you build them in the right way, the loyalty you will earn takes a very long time to erode. McDonald's vs. Chick-fil-A. The hospitality difference. McDonald's does some of the coolest marketing things in the world. Their product is consistent, and there was probably a season for a very long time where they were the best burger chain out there. Compare that to Chick-fil-A: if you ask 10 people who makes a better chicken sandwich, a lot of people would say other people make better chicken sandwiches than Chick-fil-A. But people are still loyal to Chick-fil-A, not because of the brand, not because of the product, but because of the way that they make people feel. Little gestures go a long way. Chick-fil-A does things like "my pleasure" and refilling your drinks in the dining room. These little gestures go a long way because we are much less likely to leave one company and go to another, even if the other company is better priced and the product is a little bit better. Food is just a conduit through which to express hospitality. As many stories as you hear about Chick-fil-A doing little and big things to make people feel seen, you don't hear those stories about McDonald's. And that's not an accident. One company has chosen to invest all of itself in pursuit of that. The other one has not. If you're in the business of serving other people, these opportunities exist for you in an endless way. Find the smallest touchpoints. Every experience you're serving is filled with lots of big and little touchpoints. The problem is so many companies focus on only the most obvious touchpoints without realizing that there is impact to be made with each one of them.  Hospitality is a craft, a muscle that you can strengthen. Will created the Welcome Conference because he wanted someone who was a server at a restaurant who had dreams to own their own restaurant to have a place where they could learn about the craft of hospitality. What you can't afford to do with money, you can afford to do with time. Will can't afford the kind of speaking fees that people who inspire others on stage at his conference deserve, so he came up with a more creative way to show appreciation: a dinner the night before. It's about community, because the people who take that stage have the responsibility to create the conditions through which attendees can come together and form community. And it's impossible to form a community for others until you first feel a sense of community amongst yourselves. There needs to be a good reason for the event to exist. Will created the Welcome Conference years ago because there were chef conferences all over the world, and he was always the only dining room person speaking at them. He wanted a place for the dining room people to have community. Gift bags are a terrible idea. People think the more they put in the bag, the more hospitable they are. It's usually junk. "I look at something, design the version of that I wish existed, work obsessively to bring that vision to life, and then welcome others into my imagination."  What makes a great conference is meeting the people at those events. The best events are about the people in between the meetings. That time matters. Energy in a room is so important. Will is one of the most extroverted people in the world, but if he walks into a cocktail party and he doesn't know anyone, he seizes up. He doesn't like it. He likes to be around people he knows. Be a connector. A month before Will's event, he realized many people were coming alone, which he wasn't expecting. They sent an email to all of them and said, "We saw that you're coming alone. We have an idea. If you'd like to meet some people, let us know." They set up dinner reservations at Will's favorite restaurants in Nashville and did some matchmaking. Those 40 people ended up coming into the beginning of the conference the next day already like this one big, awesome community. Make the "yes" as easy as possible.  Will gets Emmy screeners, and some people send DVDs (which he doesn't have a player for), while others send QR codes, which make it very easy to watch. The lesson: make it easy for people to say yes to what you're offering. Shop your own business. Stay in your own hotel. Until you've actually been on the receiving end of whatever you're serving, you have an inability to see all the things you're doing wrong or the opportunities you have to do more things right. "Never let a gracious impulse pass." There's the devil and angel on your shoulder. The devil will tell you how hard it will be. Don't listen to that. If you are going to shop your own business, when an idea pops up, do something about it. Get out of the sea of mediocrity. The Unreasonable Hospitality Guide is the "how." There are exercises on how to build a team, how to build a culture of hospitality, how to work with your team to create magic, daily huddles to move the needle, the dreamweaver concept, etc. "I've never once regretted caring more. I have regretted not caring enough." People can't always notice things, but they can feel it. Reflection Questions What are you obsessed with? If you had to retire tomorrow, what hobby would you fall into? If you don't have one, what can you start becoming obsessed with now? What adversity are you currently facing? Have you allowed yourself and your team to fully feel the weight of that disappointment before shifting into problem-solving mode? Map out every single touchpoint in your customer experience. Which ones is nobody else thinking about? How can you make those more awesome? More Learning #545 - Will Guidara: The Remarkable Power of Giving People More Than They Expect #372 - Will Guidara: The Nobility of Service Podcast Chapters 01:00 The Price of Becoming 02:16 The Correlation of Obsession and Excellence 08:06 Adversity Is Fuel 11:38 COVID Identity Reset 15:19 Lessons From Danny Meyer 20:36 The Hospitality Advantage 26:01 Touchpoint Experience Audit 28:55 Welcome Conference Preview 30:44 Creating Community Over Dinner 32:02 Creating A Magical Event  33:35 Why Events Must Exist 35:30 Designing Hospitable Touchpoints 40:42 Make It Easy To Say Yes 45:58 Never Let a Gracious Impulse Pass 47:29 Unreasonable Hospitality Field Guide: The How To 51:20 Obsession, Care, And Excellence 55:53 EOPC

As businesses race toward faster systems, smarter tools, and total automation, something critical is getting lost: human connection. And ironically, the rise of AI is making that gap impossible to ignore. In this episode, I sit down with returning guest and close friend Will Guidara, former co-owner of Eleven Madison Park, to explore why humanity is becoming the ultimate competitive advantage in the age of AI. Will helped transform a restaurant into the best in the world, not by reinventing the food being served, but by reinventing the experience around it. He calls this philosophy "Unreasonable Hospitality," which is the practice of going beyond what's expected or required to make someone feel genuinely seen, valued, and cared for to create a memorable human experience. He argues that in a world where people expect excellence, the real differentiator is care. And Will isn't alone in this belief. His book Unreasonable Hospitality, which I'm the proud publisher of, is a global bestseller. And his follow up book, Unreasonable Hospitality: The Field Guide, comes out April 28, 2026. In this conversation, Will and I unpack why human value will continue to rise in an automated world, how the smallest moments of care can create lasting loyalty, how we can turn automation's efficiency into better experiences, and why the things that matter most in our lives are the hardest to measure. And fair warning, Will and I do giggle our way through some of this conversation about why technology can't replace human connection, the hidden cost of achievement, and a story about how a single piece of Basque cheesecake delivered to a hotel room is a gesture thoughtful enough to make someone feel seen. That's just the kind of friendship we have. So if you're wondering how to stand out and live a more meaningful life in a world increasingly shaped by AI… and share a laugh with us… this is a conversation for you. This… is A Bit of Optimism. --------------------------- To stay in the loop with Will or purchase his best-selling book Unreasonable Hospitality, head to: https://www.unreasonablehospitality.com/ If you'd like to pre-order Unreasonable Hospitality: The Field Guide, out April 28, 2026, check out: https://uhthefieldguide.com/ ---------------------------

Con este episodio cerramos esta serie sobre Hospitalidad Irracional de Will Guidara con las 2 lecciones más importantes de toda la historia. En este episodio hablamos de por qué los negocios más memorables no se construyen para impresionar, sino para servir, y de por qué la excelencia nunca te transforma solo a ti: siempre tiene un efecto dominó en todos los que toca.También hablamos de una parte de esta historia que me impactó muchísimo: la salida de Will Guidara de Eleven Madison Park, y por qué para mí ese final termina de revelar la tesis completa de todo este segmento.Este episodio es una reflexión sobre ego, servicio, legado, ambición, impacto y la madurez de saber cuándo una cima no es el final, sino el principio de algo nuevo.• Desbloquea el cupón de $99 para Vender Sin Vender 2026, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠haz click aquí.⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Las primeras 44 personas en inscribirse reciben un Journal Edición Limitada para que tomen sus notas.

I met Andrew several years ago when he came to hang out at an Old Duff Genever evening I was hosting at Berlin's marvellous Zyankali Bar, and the good people of Rachel Harrison Communications recently recommended I get him on, which struck me as an excellent idea. Turns out he's fourth-generation American liquor royalty, with a mother from the Hiram Walker family, a great-grandfather who bootlegged during Prohibition, a grandfather who legalised the business, and his father, who built US liquor distribution juggernaut Breakthru Beverage Group. As well as a lifelong love of hospitality that started with a teenage stage at the three-Michelin-starred Eleven Madison Park, Andrew was very successful as an investor, in startups that included Seven Rooms reservations & CRM software, which had a lucrative exit. We chat Chinola, Empirical, Great Jones Distilling, his time at Proximo , the liquor and hospitality biz and a lot more - enjoy!  (Get in touch with Duff!Podcast business enquiries:  consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things besides their prepared speaking points or their new thing, whatever that is. They need to be able to hang. Oh, plus we don't edit, we won't supply prepared or sample questions, nor listener or “reach” stats, either, and no, you can't sit in on the interview (or lurk on the Zoom.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

Will Guidara is the author of Unreasonable Hospitality and the soon to release Unreasonable Hospitality: The Field Guide. Unreasonable Hospitality has become a New York Times bestseller and a business bible for elevating customer experiences. Will was co-owner of Eleven Madison Park alongside Danny Meyer when the restaurant ascended to #1 in the world, the co-producer of Emmy Award-winning streaming series The Bear, host of the Welcome Conference, and advisor to business leaders ranging from professional sports to financial services on the delivery of hospitality as a primary business strategy. Our conversation explores the operating principles of "unreasonable hospitality" across the identification and enhancement of customer experiences. Will describes operationalizing exceptional service, finding magic in repeated touchpoints, building teams that embrace hospitality, and leading others through vulnerability. Once in a while, I share a conversation outside of managers or allocators designed to help you level-up your performance and business. From the day I met Will several years ago, I knew he could do just that from his valuable insights and colorful stories.   Learn more about our Strategic Investments: Ascension.   Learn More Follow Ted on Twitter at @tseides or LinkedIn Subscribe to the mailing list Access Transcript with Premium Membership     Editing and post-production work for this episode was provided by The Podcast Consultant (⁠https://thepodcastconsultant.com⁠)

Why This Episode MattersEamon Rockey has worked at the highest levels of restaurant service, cocktail culture, beverage education, and spirits production, giving him a rare view across the industry.The conversation looks at how fine-dining standards, bar technique, and product development intersect in the real world.Mark, Francis, and Eamon dig into the difference between useful innovation and performative cocktail prep.The episode also explores what happens when hospitality people move into sales and brand-building.The Banter Mark Pascal and Francis Schott open the show with stories: one that makes carrying bitters in your bowling bag seem entirely reasonable, and a highly sophisticated scam that nearly got $1,500.The Conversation Eamon Rockey talks about his path from Eleven Madison Park to Betony, where he helped build one of New York's standout fine-dining rooms and developed the clarified milk punch that influenced cocktail world. Rockey reflects on restaurant service, beverage instruction, and the evolution of Rockey's Botanical Liqueur.Time Stamps0:00 – Opening banter: a failed cocktail and a near-miss scam8:40 – Eamon Rockey joins12:30 – Betony: origin, success and closing18:30 – Clarified milk punch and Rockey's role in bringing it back24:00 – Cocktail culture: when technique stops helping the drink32:00 – Teaching at ICE36:40 – Different types of sales and skills required46:45 – Rockey's Milk Punch to Rockey's Botanical Liqueur & where to find it54:00 –  Mark and Francis discuss teaching at ICE in March 2020 Guest Bio Eamon Rockey is a hospitality professional, beverage educator, and spirits entrepreneur whose career includes roles at Eleven Madison Park and Betony. He launched Rockey's Botanical Liqueur, a spirits brand rooted in his long-standing work with clarified milk punch.Info Rockey's Botanical Liqueur rockeysliquer.comHow to Make Milk Punch https://youtu.be/BwlwFNyMqo0?si=zA33suspiHmapn7SJoin us on March 12 for a wine dinner with BallettoClick below for more info:https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

#121Josh, Matt, and Mike are back for another trio episode, and things heat up right from the cold open as Mike unleashes a spicy critique of Danny Meyer's restaurant empire. Comparing Meyer's concepts to "safe, VH1-style" dining, Mike questions his public persona compared to boundary-pushing restaurateurs like Keith McNally and Stephen Starr. After the fiery start, the guys settle into discussing the intricacies of project management, prioritizing ideas using tools like ClickUp, the nuances of developing a burger blend over seven months, and Mike's past life as a bedroom musician. The temperature rises again when Matt dives into a heated debate about professional titles: What makes someone a Sommelier? If you step off the restaurant floor, are you a "former" Somm, or is it a lifelong title just like being a Chef? The trio wraps up the episode by exploring the anti-chef-driven restaurant movement, celebrating the brilliance of the original Momofuku Ssäm Bar, and Mike's full, unfiltered take on Meyer and the Eleven Madison Park buyout.Timestamps04:05 Parenting reflections and having a 10-year-old08:29 Using ClickUp and Replet for restaurant project management16:45 Wine blending, barrels, and case yields22:30 Why did it take 7 months to develop a burger blend?25:52 Mike's past life as a musician35:36 The Great Sommelier Debate: What defines an active Somm?42:26 Are TV personalities like David Chang still considered Chefs?56:23 The brilliance and innovation of the original Momofuku Ssäm Bar01:00:51 The anti-chef-driven restaurant movement01:07:18 Retirement, career transitions, and leaving the restaurant floorLinks and resources

What if the restaurants you admire most were never meant to be copied?Alex Pfaffenbach came up inside some of the most celebrated dining rooms in the world—Eleven Madison Park, The NoMad, Quality Branded—where ambition was massive and the standards were unforgiving. He saw what happens when lightning strikes. He also learned that lightning isn't a business model.In this conversation, we break down the difference between managing a restaurant and owning one, why being busy doesn't mean being profitable, and how timing, capital, and emotional resilience shape long-term success. Alex shares how he blended world-class hospitality with commercial discipline to build Marquette and Argyle without chasing anomalies.If you're building something that has to last, and not just impress, this episode will recalibrate how you think about growth.To learn more about Marquette and Argyle and follow Alex's journey as an independent operator, visit marketterestaurant.com._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

Why did this author start the book with tasting, rather than history, regions or grapes? Was that because you wanted to get right into the sensory experience, rather than maybe some of the drier knowledge? Why is your experience of what tastes good as personal as a fingerprint? When it comes to wine, what do you mean by structure? Why are these important, these structural components? Do you think they matter more than identifying that, that wine's from Burgundy, that wine's from Bordeaux? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jordan Salcito, author of Smart Mouth: Wine Essentials for You, Me, & Everyone We Know. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Jordan Salcito's terrific new book, Smart Mouth: Wine Essentials for You, Me, and Everyone We Know. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Why does our first impression of a wine's aroma matter more than we realize Why did Jordan ultimately walk away from the Master Sommelier service exam? How did the title Smart Mouth come together and capture the spirit Jordan wanted for the book? Why did Jordan choose to begin Smart Mouth with tasting instead of regions, grapes, or wine history? Why does Jordan see point scores and rigid wine hierarchies as a form of ego rather than a useful guide for drinkers? How do different people visualize or conceptualize wine while tasting? How does Jordan's concept of wine personas differ from traditional tasting language? What does the TALL framework explain about wine structure? How can simple sensory exercises help drinkers identify tannin, alcohol, acidity, and earth-driven flavors with confidence?   About Jordan Salcito   Jordan Salcito is an award-winning sommelier, author, and entrepreneur. A wine industry veteran, she has over a decade of experience as a sommelier at restaurants including Momofuku, Restaurant Daniel, and Eleven Madison Park (where she was part of the team to win the award for Outstanding Wine Service from the James Beard Foundation). Her wine programs at Momofuku were regularly recognized in The New York Times, Eater, and Food & Wine, and were named "Most Creative Wine List in the World" by the World of Fine Wine magazine. A pioneer of the ready-to-drink beverage category with her organic Italian spritz company, Drink RAMONA, Salcito will also published her first book, Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, with Penguin Random House's Ten Speed Press.         To learn more, visit https://www.nataliemaclean.com/375.

What makes a wine feel soulful, transporting you beyond taste into a deeper emotional connection? What does experiencing harvest firsthand reveal about winemaking that never show up in books? What makes Northern Rhône Syrah come across as black peppery, smoky, and reminiscent of pastrami? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jordan Salcito who has published Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, which was just selected as one of the best wine books of the year by the New York Times. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Jordan Salcito's terrific new book, Smart Mouth: Wine Essentials for You, Me, and Everyone We Know. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How did Jordan's father shape her earliest understanding of wine as family and connection? How did working at Restaurant Daniel shift how Jordan understands wine, fine dining, and food and wine pairing? What does Jordan mean when she describes certain wines as soulful? What's the difference between the old world approach focused on place and the new world approach focused on control and construction? Why did working harvests in Burgundy teach Jordan that could never be learned from books? How did molecular gastronomy pioneer Wylie Dufresne help her see restaurants as a legitimate intellectual and creative path? How did an early rejection from The New York Times become a signal to redirect her goals? Why did failing the advanced sommelier tasting exam become the foundation for eventually passing the Master Sommelier tasting on her first attempt?   About Jordan Salcito Jordan Salcito is an award-winning sommelier, author, and entrepreneur. A wine industry veteran, she has over a decade of experience as a sommelier at restaurants including Momofuku, Restaurant Daniel, and Eleven Madison Park (where she was part of the team to win the award for Outstanding Wine Service from the James Beard Foundation). Her wine programs at Momofuku were regularly recognized in The New York Times, Eater, and Food & Wine, and were named "Most Creative Wine List in the World" by the World of Fine Wine magazine. Long a student of wine, Salcito passed the tasting portion of the Master Sommelier exam on her first attempt and feels fortunate to have learned so much though working harvests at world-renowned wineries in Burgundy, Tuscany, California and Patagonia. A pioneer of the ready-to-drink beverage category with her organic Italian spritz company, Drink RAMONA, Salcito will also publish her first book, Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, with Penguin Random House's Ten Speed Press this October. Jordan lives in Paris with her family.         To learn more, visit https://www.nataliemaclean.com/374.

Why would one of the most celebrated restaurants in the world — Eleven Madison Park — open a cocktail bar? Turns out the answer isn't “because they can.”In this episode, Adam sits down with EMP Beverage Director Sebastian Tollius to unpack the story behind Clemente Bar: how it came to life, what it means to build a bar through a three–Michelin-star lens, and the standards that carry over from the dining room to the glass. They also get into the relationship Tollius developed with Chef Daniel Humm — and how that partnership ultimately made the bar possible.Follow us: https://www.instagram.com/buildoutpodcastClemente Bar: https://www.instagram.com/theclementebarSebastian Tollius: https://www.instagram.com/tollius_VinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

En la parte 3 de la serie sobre Eleven Madison Park y Hospitalidad Irracional dejamos de hablar solo del restaurante para ir a la raíz: la historia de Will. Su niñez, una servilleta recogida a tiempo, la sonrisa de su mamá en medio del dolor y una cena en uno de los momentos más tristes de su vida, se convierten en la gasolina que sostiene décadas de excelencia. Este episodio es sobre motivación real, no la de las medallas, sino la que nace cuando entiendes que tu trabajo puede ser medicina, alivio y magia en la vida de otra persona. Hablamos del efecto mariposa de un buen servicio al cliente, de por qué no existe tarea “insignificante” y de cómo dejar de esperar que te tomen en serio para empezar a tomarte en serio tú.Desbloquea el cupón de $111 para Academia de Empresarias Digitales 2026, ⁠⁠⁠⁠⁠⁠⁠haz click aquí.⁠ ⁠⁠⁠⁠⁠⁠Las primeras 44 personas en inscribirse reciben un Journal Edición Limitada para que tomen sus notas.

Unreasonable Hospitality is a term and memoir by Will Guidara, an elite restaurateur whose practices helped his team make Eleven Madison Park the number one restraunt in the world in 2017. I invited my mom, who has been my greatest teacher in unreasonable hospitality, to discuss the book and how we can adopt the principles for our homes - and create extraordinary moments of connection and love for our families and friends. Read the book - I think you'll love it! Or hear the big ideas for small business in this podcast. Come hang out! I can't wait to connect with you! @prettyoverperfect

World-famous restaurateur Will Guidara is back with his latest project — and it's not a restaurant, it's a book. Will was made famous by the over the top service he provided at Eleven Madison Park and, as it turns out, there was a method to the madness.In this episode, Will and I sit down to discuss the formulaic way that he set expectations for his guests' experience and the process he created to exceed those expectations.Be sure to pick up a copy of Will's book, “Unreasonable Hospitality”, when it releases on October 25th._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Esta es la mejor parte de la historia. Y la que más me sorprendió. Resulta que Eleven Madison Park no fue ideado ni creado para ser el #1 del mundo. Resulta que el camino que atravesaron estuvo lleno de decepciones, caídas, retos y riesgos irracionales. En este episodio vas a descubrir porque los sueños gigantes no siempre llegan al principio ni cuando nos conviene. Tampoco llegan antes de empezar ni son un requisito para hacerlo. Este episodio desmiente la idea de que "si no se da fluido, no es para ti". Y desmentimos la idea de que "tienes que saber a donde vas para poder llegar". Vas a aprender como realmente piensan los número uno del mundo y como se comportan cuando están decepcionados y humillados. Como empiezas no es como vas a terminar. Los obstáculos pueden ser tu gasolina. Y la decepción puede ser lo que te cambia la vida.Las aplicaciones a nuestra Planificación Estratégica Avanzada 2026 están abiertas. Si tu también te rehúsas a desperdiciar diciembre, click aquí para aplicar o entra a: https://www.isagarcia.online/planificacion2026

Addie and Dustin Teague are the owners of Relish Restaurant and Bar located in Houston, TX. The pair are married and are both from Houston originally. Dustin worked in restaurants in Las Vegas and New York before returning to Houston. Addie attended culinary school and worked in places as revered as Eleven Madison Park in NYC, and also returned to Houston. In 2011, Addie opened Relish as a market and hired Dustin as her chef. The market version of Relish closed in 2015 and was reopened in 2016 as Relish Restaurant and Bar. In 2024, the second location opened. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: Cerboni - Cerboni is an all-in-one financial solution for restaurants. Reliable tax preparation & Business incorporation. Seamless Payroll and compliance report. Strategic CFO Services That Drive Business Growth. Detailed, custom reporting for complete financial clarity. Dedicated support for restaurants & Multi-location businesses. End-to-end financial management under one roof.   US Foods®. Make running your foodservice operation easier and more efficient with solutions from US Foods®. Utilize a suite of digital tools, like the all-in-one foodservice app MOXē®, and enjoy exclusive access to quality Exclusive Brands products. Learn how partnering with US Foods helps you get more out of your business by visiting www.usfoods.com/expectmore   Restaurant Systems Pro - Lower your prime cost by $1,000, and get paid $1,000 with the Restaurant Systems Pro 30-Day Prime Cost Challenge. If you successfully improve your prime cost by $1,000 or more compared to the same 30-day period last year, Restaurant Systems Pro will pay you $1,000. It's a "reverse guarantee."  Let's make 2026 the year your restaurant thrives. Today's guest recommends: Cerboni Guest contact info:  Instagram: @relishrestaurantandbar Website: https://www.relishhouston.com Thanks for listening! Rate the podcast, subscribe, and share! 

Hoy inauguramos esta serie analizando mi libro de negocios favorito: Hospitalidad Irracional por Will Guidara. La historia y los principios detrás de como un restaurante modesto se convirtió en el número uno del mundo. El principio #1 es: Tienes que ser una persona irracional para ver un mundo que aún no existe.Te cuento por qué este libro encendió algo en mí, cómo terminé viajando a Nueva York para vivir la experiencia completa de Eleven Madison Park, y por qué su historia no es sobre comida, es sobre visión, estándares de excelencia y coronar las cimas más altas del mundo. Hablamos de ambición, entusiasmo, excelencia, identidad, expectativas culturales, auto-sabotaje, liderazgo y porque ser irracionales nos hace memorables. Este episodio es para prenderte el fuego. Deja de tener un pie dentro y un pie afuera. Deja de ser agua tibia y mejor seamos IRRACIONALES. Para así moldear el mundo.APLICACIONES ABIERTAS: Planificación Estratégica 2026: https://www.isagarcia.online/planificacion2026

I've been a fan of Ben's since his first book, Schott's Original Miscellany came out in 2002, a collection of quirky facts and insights into subcultures; his 13 (!) subsequent books expanded on the theme and have sold more than 2.5 million copies, in multiple languages, to date. Ben also wrote two of the best "homage" books in the style of PG Wodehouse, which, if you're a Wodehouse fan, I urge you to read. His newest book, Schott's Significa, delves into the worlds of hidden languages and subcultures: open-outcry stock trading hand signals, the unspoken languages of the servers of Eleven Madison Park, and the very-much-spoken insider slang of everyone from the diamond dealers of midtown Manhattan to world-famous cocktail bars like Tres Monos and Overstory. We had a very pleasant and - as you might expect - wide-ranging chat about everything, enjoy!Ben on IG: https://www.instagram.com/benschott/Ben on X / Twitter: https://x.com/benschott?s=21&t=kTsTPMPK0kgHLvK8ldrFXQBen's website: https://www.benschott.com/Buy Ben's books (and support independent bookshops): https://bookshop.org/beta-search?keywords=ben+schott Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things besides their prepared speaking points or their new thing, whatever that is. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either, and no, you can't sit in on the interview or Zoom.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

This is a Vintage Selection from 2012The BanterThe Guys talk about a taste of the military that they would have rather not had and what they will be doing to make it up to our U.S. service members. The ConversationThe Restaurant Guys spill the tea with Sebastian Beckwith, tea master, tea lover and tea educator. Topics include the complexities of tea service in fine dining, the nuances of different tea types and the aging and infusion of teas. Sebastian also shares his personal journey into the world of tea.The Inside TrackThe Guys visited Sebastian to have a tea experience as well as an education. Here is how Sebastian relates it to one of their other favorite beverages. “I would just talk about the parallels with wine. All wine comes from one grape, different varietals. All the vintners are doing different things. Same with the tea plant, the Camellia sinensis plant. Many different varietals and many aspects of terroir and then the craftsmanship and people that make the tea,” Sebastian Beckwith on The Restaurant Guys Podcast 2012 BioSebastian Beckwith was a trekking guide in Bhutan and northern India, he first fell in love with tea. Since founding the company, he has returned to Asia several times each year, tasting and selecting leaves that are served at some of the finest restaurants in the country, including New York City's Eleven Madison Park, Daniel and Gramercy Tavern. He has lectured at Columbia University with integrative health expert Dr. Andrew Weil, and has led educational seminars on tea at The French Culinary Institute, the Institute of Culinary Education, and The American Museum of Natural History. In 2018, he published A Little Tea Book, a pocket guide to the wide world of tea.Info In Pursuit of Teahttps://inpursuitoftea.com/The Restaurant Guys will be podcasting from the Food & Wine Classic in Charleston Nov 14-16! Stop by and say hello!Get tickets https://foodandwineclassicincharleston.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Jordan Salcito is an award-winning sommelier turned entrepreneur based in Paris. After working as a somm at Eleven Madison Park and overseeing the beverage programs for the Momofuku group, she launched the canned spritz brand Ramona. Now, she's sharing all her considerable wine wisdom in a new book: Smart Mouth. It's so special to have Jordan in the studio to talk about her career and her distinct point of view on all things wine.  Also on the show we have a great conversation with Ari Kolender. Ari is a 20-year veteran of some of the top seafood restaurants in America, and opened his first restaurant, Found Oyster, in Los Angeles in 2019. Found Oyster is a Los Angeles sensation. Casual and precise, the cooking hones Ari's deep passion for serving some the finest seafood available, paired with interesting wines and service that is at the same time casual and finely pointed. He also operates Queen's Raw Bar & Grill and joins the show to talk about the Top Five restaurants that inspired his career.  The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii's Top Chefs. Gathered at the Culinary Institute of the Pacific, five of the island's most innovative culinary voices — Roy Yamaguchi (Roy's Restaurants, Eating House 1849), Chris Kajioka (Miro Kaimuki), Keaka Lee (Kapa Hale), Robynne Maii (Fête), and Harry Chin (Pigeonhole) . Sit down for an open conversation about the soul of Hawai‘i's food and drink culture. They explore how Hawaiian cuisine has evolved beyond stereotypes of luaus and tiki drinks into a rich expression of multicultural heritage, sustainability, and joyful eating. From fusion vs. authenticity to farm-driven creativity and cocktails inspired by place, this episode captures the unique voice of Hawai‘i's culinary community. One built on collaboration, respect, and flavor. What you'll learn from this Panel Discussion How Hawai‘i's close-knit culinary community thrives on collaboration (9:03) Roy Yamaguchi's journey from Japan to becoming a pioneer of Hawaiian Regional Cuisine (13:01) Chris Kajioka on learning resilience from Per Se to Honolulu's kitchens (9:38) Keaka Lee's lessons from Eleven Madison Park and their impact on Kapa Hale (4:04) Robynne Maii's winding path from English major to James Beard Award–winning chef (7:03) Harry Chin's transformation from middle school teacher to mixologist (3:03) The clichés and misconceptions about Hawaiian cuisine — and why they miss the point (17:59) The truth about tiki culture and how it diverged from island reality (18:49) How chefs are elevating local cuisine beyond beachside stereotypes (19:48) Why food security and supporting local producers define modern Hawaiian cuisine (21:50) The role of deliciousness over perfection — Chris Kajioka's creative philosophy (23:00) Roy Yamaguchi on the evolution of fusion: from early experiments to a new definition of authenticity (26:01) How immigrant cuisines shaped distinct Hawaiian flavors (32:59) The rise of poke — and why it's never the same off the islands (38:05) Sustainability challenges: tuna consumption, local sourcing, and balance (41:20) The next generation's focus on flavor, sustainability, and joyful eating (46:58) Roy's mission to bring sustainable, flavorful meals to Hawai‘i's school lunches (51:29) Harry Chin's creative cocktail process — inspiration can come from anywhere (56:28) How cross-training and collaboration spark drink innovation (59:20) Lessons from Japan: how cultural precision influences Hawaiian creativity (1:02:18) Roy's perfume-making experience in Italy — and what scent teaches about taste (1:03:42) Creating food that connects millions without losing regional authenticity (1:09:48) The meaning of “joyful eating”: when food makes you want one more bite (1:14:08) Comfort food confessions: what each chef would eat for life (1:24:41) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here!

Dave interviews Stephen Starr, restaurateur extraordinaire and head of the STARR restaurant group. They talk about Stephen's special skill sets, from his capacity for taking big swings to discovering and fostering great talent. The duo also talks about the pros and cons of operating big and small restaurants, common mistakes that people make financially when opening restaurants, and what it is like to be the Yankees of food. Dave finishes with an Ask Dave about Japanese restaurants. Learn more about STARR Restaurant Group: https://starr-restaurants.com/  Learn more about Babbo: https://babbonyc.com/  Listen to our episode with Mark Ladner on the re-opening of Babbo with Stephen: https://open.spotify.com/episode/5qjEx81gP1UuGxHwoxjqfq?si=dmyq-uFrSPuJStb2-gGCyg  Learn more aboutLettuce Entertain You: https://www.lettuce.com/  Read the New York Times profile on Stephen Starr: https://www.nytimes.com/2025/09/30/dining/stephen-starr-restaurants.html  Learn more about Buddakan NYC: https://buddakannyc.com/ Learn more about Per Se: https://thomaskeller.com/perseny/  Learn more about Le Mercerie: https://www.lamercerieny.com/  Learn more about Borromini: https://borrominiristorante.com/  Learn more about The Continental: https://continentalmidtown.com/  Learn more about Parc: https://parc-restaurant.com/  Learn more about Eleven Madison Park: https://www.elevenmadisonpark.com/  Learn more about Buddakan: https://buddakan.com/  Read about Dave Chang in TIME Top 100: https://content.time.com/time/specials/packages/article/0,28804,1984685_1984940_1984944,00.html  Learn more about Le Coucou: https://lecoucou.com/  Learn more about The Anthony Bourdain: Parts Unknown episode with Daniel Boulud: https://www.imdb.com/title/tt3717664/  Learn more about Jon and Vinny's: https://www.jonandvinnys.com/  Learn more about Cafe Spaghetti: https://www.cafespaghetti.com/  Learn more about St. Anselm: https://starr-restaurants.com/restaurants/st-anselm/  Learn more about Le Diplomate: https://lediplomatedc.com/ Learn more about Table from chef Bruno Verjus: https://table.paris/ Learn more about Mawn: https://mawnphilly.com/  Learn more about Pastis Nashville: https://pastisnashville.com/  Learn more about Monk Kyoto: https://restaurant-monk.com Host: Dave Chang Guest: Stephen Starr Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Engineer: Belle Roman Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

"The vegan experiment is over at Eleven Madison Park," says Eater New York. The high-end restaurant became the world's first three-Michelin-star vegan restaurant in 2021. In two weeks that will change, with meat and fish options returning to the menu. Predictably, meat lovers declared this to be a sign of a backlash to veganism. Is that over-stating it, or has the vegan movement stalled? Our guests have a range of experience in the industry.In studio: Chris Grocki, restaurant operations and beverage consultant Ryan Jennings, culinary director of Max Rochester Art Rogers, chef and owner of Lento ---Connections is supported by listeners like you. Head to our donation page to become a WXXI member today, support the show, and help us close the gap created by the rescission of federal funding.---Connections airs every weekday from noon-2 p.m. Join the conversation with questions or comments by phone at 1-844-295-TALK (8255) or 585-263-9994, email, Facebook or Twitter. Connections is also livestreamed on the WXXI News YouTube channel each day. You can watch live or access previous episodes here.---Do you have a story that needs to be shared? Pitch your story to Connections.

In today's episode, we chat with Byron Gomez, executive chef of Denver's Michelin-starred BRUTØ and the first Costa Rican chef to earn this prestigious recognition.Byron opens up about the brutal truth behind his rise from fast food to fine dining, detailing how 23 years of unwavering commitment transformed early struggles into extraordinary success. He discusses climbing through legendary kitchens like Eleven Madison Park and Daniel Boulud's restaurants, and how his immigrant experience as a DACA recipient fueled his determination to break barriers.Join us as Byron explains how he's revolutionizing fine dining through "brutalism" - cooking everything over open fire and achieving zero waste at his 18-seat chef's counter. From his philosophy of "each one, teach one" to his commitment to sustainability, discover how Byron's story proves that relentless dedication and staying true to your roots can lead to groundbreaking success in the culinary world.

On today's episode, Dave talks about the rise of an icon in America: the burger! In the first part of an overarching 25-for-25 series on the rise of fast casual dining, Dave discusses the most influential burger moments in recent history, the celebrity butcher, and how we got to this point—the point in which burger spots rule. He then answers an Ask Dave and cooks up some homemade burgers. Learn more about LaFrieda: https://www.lafrieda.com/  Learn more about Shake Shack: https://shakeshack.com/  Learn more about Cafe Boulud: https://cafeboulud.com/nyc/  Learn more about JG Melon: https://jgmelon-nyc.com/  Learn more about PJ Clarke's: https://pjclarkes.com  Learn more about Peter Luger: https://peterluger.com/  Learn more about Piccinini Bros: https://piccininibros.com/  Learn more about Creekstone Farms: https://creekstonefarms.com/  Learn more about Eleven Madison Park: https://www.elevenmadisonpark.com/  Learn more about Frenchette: https://www.frenchettenyc.com/  Learn more about Le Veau d'Or: https://www.lvdnyc.com/  Learn more about Balthazar: https://balthazarny.com/  Learn more about Minetta Tavern: https://www.minettatavernny.com/  Learn more about Louis' Lunch: https://louislunch.com/  Learn more about Fuku: https://eatfuku.com/  Learn more about Next Thing You Eat: https://www.imdb.com/title/tt15191350/  Learn more about Blackbird: https://www.blackbird.xyz/  Learn more about Resy: resy.com  Learn more about Tock: https://www.exploretock.com/  Learn more about OpenTable: https://www.opentable.com/  Learn more about Toast: https://pos.toasttab.com/  Learn more about Union Square Hospitality Group: https://www.ushg.com/  Learn more about Major Food Group: https://www.majorfood.com/  Learn more about Burgerville: https://www.burgerville.com/  Learn more about White Castle: https://www.whitecastle.com/ Learn more about White Manna: https://www.whitemanna.com/  Learn more about Red Hook Tavern: https://www.redhooktavern.com/  Learn more about King's Hawaiian: https://kingshawaiian.com/  Learn more about Impossible Foods: https://impossiblefoods.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Look for the black carton in the egg aisle. Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

There's a new building coming to Grand Central in Manhattan. What could it be? The Eleven Madison Park restaurant is thinking of moving away from most vegan products and moving towards a non-vegan style. See omnystudio.com/listener for privacy information.

Newsmax has settled a defamation lawsuit with voting company Dominion over its alleged lies about the 2020 election. Today is the meeting between Volodymyr Zelensky and President Trump to try to reach a peace deal in the Russia-Ukraine war. More immigration centers and immigrants have been removed from the country over the last week. Mark Takes Your Calls! Mark interviews restaurant critic Steve Cuozzo. There's a new building coming to Grand Central in Manhattan. What could it be? The Eleven Madison Park restaurant is thinking of moving away from most vegan products and moving towards a non-vegan style. See omnystudio.com/listener for privacy information.

MSNBC is changing its name to "MS NOW" due to NBCUniversal's spinoff. Today is the big day at the White House for President Trump as he meets with Ukrainian President Volodymyr Zelensky for a potential deal. Zelensky was told to wear a suit or not have a meeting. Mark interviews New York Post columnist Michael Goodwin. Michael isn't too confident about what could happen over the war with Russia and Ukraine. Democrats may be scared if Mamdani wins in the NYC mayoral race; he could be the face of the party. Newsmax has settled a defamation lawsuit with voting company Dominion over its alleged lies about the 2020 election. Today is the meeting between Volodymyr Zelensky and President Trump to try to reach a peace deal in the Russia-Ukraine war. More immigration centers and immigrants have been removed from the country over the last week. Mark interviews restaurant critic Steve Cuozzo. There's a new building coming to Grand Central in Manhattan. What could it be? The Eleven Madison Park restaurant is thinking of moving away from most vegan products and moving towards a non-vegan style. See omnystudio.com/listener for privacy information.

There's a new building coming to Grand Central in Manhattan. What could it be? The Eleven Madison Park restaurant is thinking of moving away from most vegan products and moving towards a non-vegan style.

Newsmax has settled a defamation lawsuit with voting company Dominion over its alleged lies about the 2020 election. Today is the meeting between Volodymyr Zelensky and President Trump to try to reach a peace deal in the Russia-Ukraine war. More immigration centers and immigrants have been removed from the country over the last week. Mark Takes Your Calls! Mark interviews restaurant critic Steve Cuozzo. There's a new building coming to Grand Central in Manhattan. What could it be? The Eleven Madison Park restaurant is thinking of moving away from most vegan products and moving towards a non-vegan style.

MSNBC is changing its name to "MS NOW" due to NBCUniversal's spinoff. Today is the big day at the White House for President Trump as he meets with Ukrainian President Volodymyr Zelensky for a potential deal. Zelensky was told to wear a suit or not have a meeting. Mark interviews New York Post columnist Michael Goodwin. Michael isn't too confident about what could happen over the war with Russia and Ukraine. Democrats may be scared if Mamdani wins in the NYC mayoral race; he could be the face of the party. Newsmax has settled a defamation lawsuit with voting company Dominion over its alleged lies about the 2020 election. Today is the meeting between Volodymyr Zelensky and President Trump to try to reach a peace deal in the Russia-Ukraine war. More immigration centers and immigrants have been removed from the country over the last week. Mark interviews restaurant critic Steve Cuozzo. There's a new building coming to Grand Central in Manhattan. What could it be? The Eleven Madison Park restaurant is thinking of moving away from most vegan products and moving towards a non-vegan style.

In 2021, Daniel Humm shook up the dining world by making his 3-Michelin-star restaurant, Eleven Madison Park, 100% plant-based.No meat. No butter. No cream.It was a first in fine dining, igniting global headlines, industry backlash, and endless debate.Now, in an exclusive podcast conversation with Guy Raz, Daniel shares his next bold decision—he's reintroducing animal products. Daniel shares what he learned from his years of plant-based cooking and how the experiment forever changed his creative vision.This is a story about risk, reinvention, and the relentless pursuit of excellence.In this episode:How a creative rut at the peak of his career sparked a radical transformation.The hidden economics of running a world-class restaurant without meat.The backlash—and surprising supporters—of the plant-based pivot.Why EMP will remain 90% plant-based, but welcome more people back to the table.What Daniel believes is the future of fine dining.Listen to the original 2021 HIBT episode with Daniel Humm: https://wondery.com/shows/how-i-built-this/episode/10386-eleven-madison-park-daniel-humm/ Follow How I Built This:Instagram → @howibuiltthisX → @HowIBuiltThisFacebook → How I Built ThisFollow Guy Raz:Instagram → @guy.razX → @guyrazSubstack → guyraz.substack.comWebsite → guyraz.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What is the power of providing unique experiences?Today, Dan chats with the Co-Founders of Reset Hotels, Ben Uyeda and Adam Wininger, about their unique hotel venture designed for the next generation of conscious travelers. Ben and Adam share insights from their journey in hospitality, emphasizing the importance of midweek group bookings for corporate and wellness retreats, and creating meaningful, immersive experiences in the vast, open spaces of Joshua Tree. The conversation explores the concept of 'reset' in hospitality, the value of modular construction in remote areas, and future visions including art installations, unique retreats, and potentially an interplanetary hotel. Join the conversation as they discuss how thoughtful design and unique experiences can transform simple stays into unforgettable journeys.Takeaways:Excellence in hospitality (and any field) comes from attention to detail and continuous improvement—strive to perfect the small things, not just the big vision.Make sure you're intentional about the guest experience. Always consider how you want people to feel during and after their experience with you, whether in hospitality, business, or daily life.Prioritize midweek group and retreat bookings. They are a key driver of business success.Be willing to evolve your ideas and operations as you learn from real-world experience. The best concepts often emerge from adapting to changing circumstances.Move beyond generic spaces—offer unique, authentic moments (like outdoor activities, art installations, or surprise elements) that guests will remember and share.Design experiences that encourage genuine interaction, such as group hikes, yoga at sunset, or shared reading materials.Make it easy to deliver “magical” experiences by building thoughtful, repeatable systems (e.g., providing thank you cards and mailing them for guests).Quote of the Show: ”I've always thought of hospitality as the craft of the welcome.” - Ben Uyeda“ We fully intend to do all that. Just creating little moments of surprise for people out in the desert.” - Adam WiningerLinks:LinkedIn: https://www.linkedin.com/in/ben-uyeda-6927215/ LinkedIn: https://www.linkedin.com/in/adam-w1818654323333/ Website: https://www.stayreset.com/ Instagram: https://www.instagram.com/reset.hotel/ Shout Outs:1:16 - Entrepreneurs Organization https://eonetwork.org/ 2:48 - HD Vegas https://hdexpo.hospitalitydesign.com/ 8:24 - U2 https://en.wikipedia.org/wiki/U2 8:28 - Meadowlands Arena https://en.wikipedia.org/wiki/Meadowlands_Arena 9:32 - Hype Beast https://hypebeast.com/ 19:09 - Burning Man https://burningman.org/ 24:29 - W Hotels https://w-hotels.marriott.com/ 24:35 - SoulCycle https://www.soul-cycle.com/ 28:06 - Rick Rubin https://en.wikipedia.org/wiki/Rick_Rubin 29:30 - Jesse Itzler https://en.wikipedia.org/wiki/Jesse_Itzler 32:21 - Will Guidara https://en.wikipedia.org/wiki/Will_Guidara 33:24 - NoMad Library https://nomadlasvegas.mgmresorts.com/en/restaurants/nomad-library.html 35:27 - Eleven Madison Park https://www.elevenmadisonpark.com/ 38:22 - Storm King https://welcome.stormking.org/ 43:23 - Goose https://www.goosetheband.com/ 46:00 - Mass MoCA https://massmoca.org/ 46:26 - Pappy and Harriet's https://pappyandharriets.com/ 48:12 - Post Ranch Inn https://postranchinn.com/ 48:21 - Chateau Marmont https://www.chateaumarmont.com/ 55:29 - YPO https://www.ypo.org/ 

The BanterThe Guys talk about sourcing new products including attending the Fancy Food Show and getting a good tip from a podcast guest. Hear about the latest one that has caught their attention.The ConversationThe Restaurant Guys are sharing two conversations with two chefs who are fusing cuisines. Tyler Akin has gotten attention for marrying Corsican and Sardinian dishes at Bastia in Philadelphia . Chaz Lindsay in Jackson, MS has taken his culinary experiences in NYC and Italy back to his home in Mississippi where he blends in down home Southern cooking. BioTyler AkinTyler Akin is a Philadelphia-based chef, restaurateur, and founder of Form-FunctionHospitality. Akin is currently the chef-partner of Le Cavalier at the Green Room, at the iconic Hotel du Pont in Wilmington, DE. Tyler also serves as chef-partner of Bastia, at the Hotel Anna & Bel in Philadelphia's Fishtown neighborhood. Bastia was named a “Must-Visit New Restaurant” by Bon Appétit prior to opening, it has since earned accolades including placement on Esquire's list of “Best New Restaurants in America” for 2024.Chaz LindsayChaz Lindsay was raised in Belhaven, MS, graduated Culinary Institute of America, externed and worked at Eleven Madison Park. He was a sous chef at Colicchio and Sons and Craft in NYC before leaving  to work in Tuscania, Italy. Chaz returned to the states and in 2023 he opened Pulito Osteria in Jackson MS. Pulito Osteria's menu merges Italian cuisine with flavors of the Deep South. In 2025, he opened Rowan's bar with fresh takes on pub classics. InfoTyler's Bastia, Philadelphia, PAhttps://www.bastiafishtown.com/Chaz's Pulito Osteria, Jackson, MShttps://www.pulitojackson.com/Elephant Green Chili  Chutneyhttps://elephantgreenbrand.com/Francis' Caesar salad recipe email TheGuys@restaurantguyspodcast.comThe Martini Expo!Presented by the award-winning publication The Mix with Robert Simonson https://martiniexpo.com/Sept 12 & 13, 2025 @ Industry City in BrooklynJoin us for martini experiences with acclaimed guests (see martiniexpo.com)Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Join us as we sit down with Leo Robitschek, award-winning bartender, consultant, and Partner/VP of Food & Beverage at The Nomad Hotel. Former Managing Partner of Make It Nice—overseeing Eleven Madison Park and the iconic Nomad Bar—Leo shares insights from his storied career, including winning the 2014 James Beard Award for Outstanding Bar Program. He discusses the art of crafting unforgettable cocktail experiences and the inspiration behind his innovative low-alcohol gin, Second Sip. Learn More: https://www.secondsip.com/products/second-sip-low-proof-gin   ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. ADVERTISE WITH US: https://www.bartenderatlarge.com/advertise SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender?_t=ZT-8uBekAKOGwU&_r=1 Bartender at Large: www.tiktok.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

How can we foster a culture of "unreasonable hospitality" and go above and beyond conventional standards to deliver exceptional experiences? Will Guidara, a distinguished figure in the world of hospitality and fine dining, has not only earned numerous accolades but has also revolutionized the way people perceive dining experiences.  His journey teaches us that creating a culture of "unreasonable hospitality" is all about pushing the boundaries, rewriting the script, and delivering extraordinary experiences. It is a testament to the idea that success transcends ordinary standards and is marked by a relentless commitment to exceeding expectations. Will is recognized for his role as a co-owner of Eleven Madison Park, a three-Michelin-starred restaurant in New York City, which under his leadership, earned the title of the "World's Best Restaurant" in 2017. Beyond his restaurant endeavors, he is a passionate advocate for the 'extra mile' mentality, inspiring individuals and businesses to prioritize people and deliver exceptional experiences. In this episode of The Greatness Machine, Will joins Darius to share insights on his inspiration for prioritizing others, drawing from his experiences with Danny Meyer. He underscores the importance of financial management in the restaurant industry and creating a culture of unreasonable hospitality. Will also touches on personal growth, leadership, and lessons learned from pursuing excellence in the culinary world and writing a book. Topics include: What inspired Will to embrace the idea of serving and prioritizing others Will looks back at his experience working with Danny Meyer Will discusses the importance of managing your finances carefully Creating a culture of unreasonable hospitality The importance of owning up to your mistakes and vulnerabilities as a leader Will talks about their pursuit of becoming the number one restaurant in the world The importance of separating one's identity from their work Will shares the lessons he learned while writing a book And other topics…  Connect with Will: Website: https://unreasonablehospitality.com/  LinkedIn: https://www.linkedin.com/in/willguidara Instagram: https://www.instagram.com/wguidara/  Twitter: https://twitter.com/wguidara Facebook: https://www.facebook.com/WillGuidara/  Connect with Darius: Website: https://therealdarius.com/ Linkedin: https://www.linkedin.com/in/dariusmirshahzadeh/ Instagram: https://www.instagram.com/whoompdarius/ YouTube: https://therealdarius.com/youtube Book: The Core Value Equation https://www.amazon.com/Core-Value-Equation-Framework-Limitless/dp/1544506708 Sponsored by: Huel: Get Huel today with this exclusive offer for New Customers of 15% OFF with code GREATNESS at https://huel.com/GREATNESS (Minimum $75 purchase). ExpressVPN: Secure your online data today with ExpressVPN. Go to expressvpn.com/darius. Indeed: Get a $75 sponsored job credit to boost your job's visibility at Indeed.com/DARIUS. Shopify: Sign up for a $1/month trial period at shopify.com/darius.  Write a review for The Greatness Machine using this link: https://ratethispodcast.com/spreadinggreatness.  Learn more about your ad choices. Visit megaphone.fm/adchoices