Podcasts about Michelin

Michelin star restaurant owner in South Korea faces jail for serving up ants on a dessert. US CD sales on the rise despite Gen-Z not owning CD players. Hitler's birthplace in Austria reopens as a police station. Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform

Michelin star restaurant owner in South Korea faces jail for serving dessert topped with ants. CD sales are on the rise despite Gen Z lacking CD players. Adolf Hitler's birthplace in Austria re-opens as a police station. Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Why This Episode MattersThe Guys taste ʻŌkolehao, a nearly lost Hawaiian spirit made from kī root, and explore its unusual history and revival.Why Michelin retired its Green Star—and why judging sustainability is far more complicated than judging what arrives at the table.The economic problem facing bars devoted exclusively to non-alcoholic cocktails.A simple way to uncover better bottles and better values when restaurant wine-list prices are climbing.The BanterMark Pascal and Francis Schott welcome two of their favorite guests: each other.Longtime listener Kelvin sends the Guys bottle number 125 of 150 from an early release of Ola ʻŌkolehao. They taste the Hawaiian spirit, find notes reminiscent of Scotch and Irish whiskey and dig into its history from its roots in Native Hawaiian culture to its disappearance and modern revival.Naturally, a discussion of spirits aged while being agitated at sea gives Mark an opening Francis never sees coming.The ConversationThe Guys begin with Michelin's decision to retire the Green Star. Recognizing restaurants for responsible sourcing and sustainable practices may be admirable, but Francis and Mark question whether such broad claims can be verified with the same confidence as food, service and the guest experience. That leads to a larger debate about Michelin's expanding reach, changing standards and whether professional restaurant critics still matter in the age of online reviews.Next, they consider the wave of mocktail-only bars and why so many have struggled to stay open. Both believe serious non-alcoholic drinks belong on every good cocktail list, but Mark questions whether a venue serving only zero-proof cocktails can compete economically with restaurants, traditional bars and coffee shops already serving the same audience.Finally, Francis shares a useful restaurant wine hack discovered in Aspen. When the bottle list starts at an uncomfortable price, look at the wines offered by the glass. Ask how many glasses the restaurant pours from a bottle and whether you can order a full bottle of one of those selections. You may find a more interesting wine at a substantially better price.Mark then reveals he has been using essentially the same strategy with pizza since the 1980s.Timestamps00:00 Tasting the revived Hawaiian spirit ʻŌkolehao05:35 The history, disappearance and return of ʻŌkolehao12:15 Why Michelin retired the Green Star16:25 Is Michelin diluting its restaurant standards?19:00 Can mocktail-only bars survive?26:20 Rising restaurant wine prices and the by-the-glass bottle hack31:20 Mark's remarkably similar pizza hackInfoOla ʻŌkolehao Distillery https://thespiritofhawaii.com/Restaurant Guys' Regulars https://restaurantguysregulars.buzzsprout.com/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

A 48 hour sourdough, a John Dory and some Tom ash salt... It's only chef, broadcaster and Michelin star man, Tom Kerridge! Upgrade your everyday wardrobe (while you still can

What if the greatest advantage in business isn't talent, but the willingness to keep learning and never give up? In this episode, Carlos Antillano, Vice President of the Americas for Mauviel 1830, entrepreneur, author, and lifelong student, shares the journey that took him from selling cookware on eBay out of his bathroom to leading one of the world's most respected luxury cookware brands. Along the way, he reveals why curiosity, resilience, and an unwavering commitment to learning have been the driving forces behind every opportunity he's earned. Carlos also reflects on the relationships that shaped his leadership, from a scuba diving instructor who taught him confidence under pressure to a business mentor who helped him develop empathy for customers. Together, they explore why listening is one of the most valuable skills any entrepreneur can develop and how perseverance continues to open doors that once seemed impossible.   [00:04:00] What He Does and Who He Serves Serves as Vice President of the Americas for Mauviel 1830, overseeing business across North and South America. Built multiple businesses in the digital commerce space before joining the luxury cookware industry. Combines entrepreneurship, leadership, and innovation to help grow global brands. Continues to pursue new ideas while embracing emerging technologies like AI. [00:06:00] Building a Career Through Curiosity Originally planned to become a doctor before discovering entrepreneurship. Started selling cookware on eBay after moving to the United States from Venezuela. Grew a business from a bathroom, to a storage unit, to a warehouse with employees. Returned full circle by leading the same cookware brand that gave him his first opportunity. [00:09:00] Why Learning Never Stops Believes continuous learning is the foundation of long-term success. Encourages entrepreneurs to embrace failure as part of the learning process. Compares today's AI revolution to the early days of the internet. Says perseverance comes from staying curious, adapting, and continuing to grow. [00:11:00] Helping Others Reach Their Potential Finds the greatest fulfillment in seeing people grow beyond what they believed was possible. Shares the story of an employee who developed into an industry expert under his mentorship. Speaks openly about mental health and the importance of supporting people beyond their professional development. Believes great leadership helps people thrive both personally and professionally. [00:14:00] The Story Behind His Book Wrote The Ultimate Perseverance Training to encourage entrepreneurs facing setbacks and self-doubt. Opens up about his own struggles with mental health, balance, and resilience. Never intended to become an author but wanted others to know they weren't alone. Has since been invited to speak about perseverance, leadership, and mental wellness. [00:19:00] The Relationship That Changed Everything Credits his scuba diving instructor, Tony Posimato, with shaping his confidence and leadership. Learned how to remain calm under pressure and recognize when others need support. Says the lessons he learned underwater continue to influence how he leads today. Believes those experiences prepared him for challenges far beyond diving. [00:21:00] Learning to Lead with Empathy Credits Mauviel Chairwoman Valerie for changing the way he approaches leadership. Learned to understand customers by listening before offering solutions. Grew from a digital entrepreneur into a trusted leader within the culinary industry. Says empathy cannot be learned from books. It develops through relationships and experience. [00:24:00] Relationships Open Doors Shares experiences working alongside leaders at Williams Sonoma, Amazon, and Michelin-starred chefs. Reflects on moments that once felt impossible but became reality through years of consistent growth. Shows how trusted relationships create opportunities that expertise alone cannot. Encourages entrepreneurs to remain humble as new opportunities emerge. [00:30:00] The Power of Listening Believes listening is one of the greatest competitive advantages in business. Says meaningful relationships begin by understanding people before trying to help them. Explains that great leaders ask thoughtful questions and pay close attention to the answers. Encourages entrepreneurs to become connectors by first becoming better listeners. [00:33:00] Final Thoughts: Never Give Up Honors his grandmother as the greatest example of perseverance in his life. Shares how her resilience continues to shape his mindset decades later. Reminds listeners that growth comes through persistence, not perfection. Leaves entrepreneurs with a simple message: keep learning, keep serving, and never give up.   KEY QUOTES "Scuba diving gave me structure, gave me leadership, gave me the ability to defeat those insecurities that are normal." - Carlos Antillano "Failures are gonna come. It's part of life. It's how you are able to navigate through those failures and transform that failure into a lesson." - Carlos Antillano "You just need to be open. It's a beautiful cycle at the end of the day. We have asked for help, and people have asked us for help." - Carlos Antillano CONNECT WITH CARLOS ANTILLANO Website: https://mauviel-usa.com LinkedIn: https://www.linkedin.com/in/carlosantillano Book: The Ultimate Perseverance Training   Thanks for tuning in! If you liked my show, please LEAVE A 5-STAR REVIEW, like, and subscribe! Find me on: Apple Podcasts | Spotify | iHeart Radio | Stitcher

On reçoit cette semaine dans le podcast Wilfried Romain, chef du restaurant Lava dans le 5e arrondissement de Paris.Dans cette deuxième partie, Wilfried enchaîne les stages qui forgent sa vocation : Les Crayères à Reims, Le Louis XV à Monaco, puis un trois étoiles en Allemagne où il craque et appelle ses parents en pleurs. Il rebondit au Luxembourg et le restaurant décroche sa première étoile en dix mois. Wilfried raconte comment son chef, très bon cuisinier mais mauvais manager, a façonné son rapport au condiment et à la distance avec ses équipes aujourd'hui.Vient ensuite le grand saut : direction l'Australie, l'anglais appris sur le tas, un resto gastronomique à Brisbane, une ferme d'ail. Il rencontre sa femme et découvre la cuisine asiatique, le miso, le saké. Puis retour à Paris chez Thierry Marx au Mandarin Oriental, la rigueur du deux étoiles et la précision millimétrée, avant que la lassitude ne s'installe et qu'une nouvelle histoire en Amérique latine commence.Pour en savoir plus sur le restaurant de Wilfried, Lava, c'est par ici.

Bonnie Campagnuolo, Global Brand Head at Embassy Suites by Hilton, sat down with Glenn on the rooftop of the Asheville property to explain how the brand is winning in the all-suites category — and why developers keep choosing it. The brand's "kit of parts" approach gives developers real flexibility. Build 150 keys in a small market or 500 keys in Nashville. Beach resort or urban downtown. Every property adapts to local demand while preserving the elements that made Embassy Suites Embassy Suites: two-room suites, breakfast omelets, evening reception. The Asheville rooftop, which is Michelin-recommended and busy seven nights a week, is one example of what the kit of parts makes possible. Where the brand is really evolving: food and beverage. Once an amenity, now a profitability engine. Rooftop restaurants, elevated meetings and events catering, and full-service dining give developers a first step into full-service without full-service complexity. That's why the pipeline is holding in a difficult development environment — with new properties opening across the U.S. and internationally in Africa, Doha, Dubai, Las Vegas, and Phoenix. And when Glenn asked what makes it all work? Not the buildings. Not the corporate strategy. The general managers. Visit embassysuites.com. Want the weekly roundup of news, videos, and what you might've missed from #NoVacancyNews? Text HOTEL to 66866.

In this episode, we're recapping Stetson's dream babymoon in Cabo before the twins arrive, from staying at a beautiful all-inclusive resort and enjoying incredible Michelin-star food to the disastrous ending that we didn't see coming. Plus, Margaret shares an update on moving into her new house and getting settled into an exciting new chapter.Show Notes:Email your questions to us ⁠⁠HERE⁠⁠!hello@everythingenvy.com Stetson's outfit (similar): https://urlgeni.us/amzn/F3QKoq Stetson's bracelet: https://urlgeni.us/amzn/or769z Margaret's earrings: https://urlgeni.us/amzn/WLwwAA Our Vlog on YouTube:⁠⁠https://urlgeni.us/youtube/channel/EE_Podcast_YouTube⁠Free EE Vision Board Template Link:⁠⁠https://urlgeni.us/EE_Podcast_FreeVisionBoard⁠Everything Envy Links:Amazon Store: ⁠⁠https://urlgeni.us/amzn/podcast_storefront_EE Instagram: https://urlgeni.us/instagram/podcast_IG TikTok:  ⁠⁠https://urlgeni.us/tiktok/podcast_tiktok_EE Pinterest:  ⁠⁠https://urlgeni.us/pinterest/podcast_pinterest_⁠⁠Sign up for our newsletter:  ⁠⁠https://urlgeni.us/podcast_newsletter_EE⁠⁠Our website:  ⁠⁠https://urlgeni.us/podcast_website_⁠⁠The TECH tools we use in our podcast recording studio: ⁠⁠⁠⁠⁠⁠⁠⁠https://urlgeni.us/amazon/podcast_influencertools_EE⁠⁠Click here to get our vision board template: ⁠⁠https://urlgeni.us/podcast_visionboard_EE⁠⁠Below are affiliate links to some really cool tools that we use in our business. We do earn a tiny commission if you click any of our affiliate links so THANK YOU in advance! :)Collecting all the data is probably one of the most important things you should do for your business! We use URLgenius to easily track ours!⁠⁠https://app.urlgeni.us/signup?urlg_referrer=everything_envy⁠⁠FloDesk is what we use to create our beautiful newsletters and emails:⁠⁠https://partners.flodesk.com/x7detoz05nk1⁠⁠Interested in the tool we use to collect email addresses and send them straight to FloDesk? Check out AppSumo using our affiliate link! ⁠⁠https://urlgeni.us/podcast_appsumo_EE⁠

On reçoit cette semaine dans le podcast Wilfried Romain, chef du restaurant Lava dans le 5e arrondissement de Paris.Dans cette première partie, il raconte le succès de son restaurant Lava, une cuisine bistronomique pensée autour du feu, du barbecue et de sa passion pour les volcans, portée par une accessibilité des prix.Puis retour aux origines, en Lorraine, dans le petit village de Vaux. Une enfance tranquille et bucolique auprès de parents militaires puis une adolescence plus difficile à cause des mauvaises notes qui l'orientent vers un stage de troisième décisif. De fil en aiguille, la cuisine s'impose : découverte du BEP hôtelier, premiers travaux pratiques, premiers stages en restaurant gastronomique auprès du chef étoilé Bruno Poiré, jusqu'à la révélation d'un métier passion.Entre le kif retrouvé de la réussite, la fierté d'être devenu la cantine de son quartier et le souvenir d'une adolescence marquée par l'incompréhension de certains professeurs, Wilfried commence à raconter ce qui a forgé sa vocation.Pour en savoir plus sur le restaurant de Wilfried, Lava, c'est par ici.

En este nuevo episodio de Se me Antoja, nos sentamos con cuatro chefs que acaban de recibir su primera Estrella Michelin: Enrique de Kamikaze (Barcelona), Cristina de Faralá (Granada), Roger de Simposio (Valencia) y Rubén Miralles de Vinaròs.Enrique fue el único restaurante de Barcelona en conseguirla este año — y se enteró mientras sacaba a los perros, sin saber cómo reaccionar. Su mujer reaccionó por él. Kamikaze: revolución silenciosa, siempre a más. Cristina se convirtió en la primera mujer en conseguir una estrella en Granada, con un tablao flamenco que durante años alejó al público local y que la estrella ha convertido en motivo de visita. Rubén Miralles coincidió en la gala con Yago, otro chef de Castellón — dos restaurantes de la misma provincia ganando estrella a la vez, algo histórico. Y Roger recibió el mail en el coche, aparcó, encendió las luces de emergencia y se puso a llorar.Hablan también de lo que nadie ve: los sábados con dos comensales a cero, seguir y seguir sin rendirse. Y de cómo durante las primeras semanas de la Dana, Roger y su equipo cerraron el restaurante y solo cocinaron para los afectados.Este pódcast cuenta con el patrocinio oficial de Kitchen Consult.============================¡Síguenos!

From legendary restaurants and iconic cocktails to world-famous festivals and unforgettable culinary traditions, this episode of Big Blend Radio's "Food, Wine & Travel" Show with International Food Wine and Travel Writers Association (IFWTWA) serves up A Taste of New Orleans with Mary Beth Romig, Assistant Vice President of Public Relations for New Orleans & Company Visit New Orleans  Discover why New Orleans continues to rank among America's greatest food destinations as Mary Beth shares insider tips on planning the perfect culinary getaway. Learn about historic restaurants like Antoine's and Tujague's, Michelin-recognized dining, James Beard Award-winning chefs, neighborhood food experiences, brunch culture, late-night eats, boutique hotels, and iconic cocktails like the Sazerac. The conversation also spotlights some of the city's biggest culinary celebrations, including Tales of the Cocktail, COOLinary New Orleans, French Quarter Festival, Jazz Fest, Fried Chicken Festival, Creole Tomato Festival, Réveillon dining during the holidays, and many more events that showcase the city's incredible food, music, and community spirit. Whether you're planning your first visit or returning for another unforgettable adventure, this episode proves there's always something delicious waiting in New Orleans.

Em uma discreta rua de West Hollywood, onde apenas 14 clientes por noite conseguem um lugar à mesa, uma brasileira está na cozinha de um dos restaurantes mais exclusivos do mundo. O Somni, comandado pelo chef catalão Aitor Zabala, conquistou três estrelas Michelin apenas sete meses após a inauguração – e todas de uma vez, um feito raríssimo e histórico na gastronomia mundial. Cleide Klock, correspondente da RFI em Los Angeles Entre os cozinheiros responsáveis por manter esse alto padrão, está a capixaba Brenda Liz Rocha Vieira, de apenas 30 anos. Sua história revela não apenas o caminho de uma brasileira até um dos endereços mais cobiçados da alta gastronomia, mas também como a profissão de chef ganhou uma nova dimensão nas últimas décadas. Há pouco mais de 20 anos, cursar Gastronomia ainda era visto no Brasil como uma escolha pouco convencional. Hoje, impulsionada por escolas especializadas, reality shows e pelo reconhecimento internacional da culinária brasileira, a profissão passou a atrair jovens que enxergam na cozinha uma carreira de excelência. "Eu acho que mudou, sim. Eu acho que tem um pouco mais de respeito pela profissão. Antes, era a segunda, terceira opção de carreira", diz a chef. A paixão pela cozinha, ou a vontade de comer bem, veio muito antes das estrelas Michelin entrarem no seu horizonte. "Eu sempre tive muita curiosidade na cozinha, desde pequena. Cresci com a minha avó, e ela é uma cozinheira muito boa. Eu mudei para a casa da minha mãe quando era adolescente e ela não cozinhava. Eu comecei a sentir muita falta da comida da minha avó e quis muito aprender a cozinhar." Brenda formou-se em Gastronomia em Vila Velha (ES) e começou a carreira em restaurantes brasileiros até seguir para o exterior, onde transformou cada país por onde passou em uma etapa de aprendizado. "Eu sempre busquei trabalhar em restaurantes que tenham alguma coisa que eu não sei e preciso aprender", conta. Essa busca a levou para o Canadá e também para Barcelona, onde trabalhou em restaurantes estrelados. Foi ali que começou a acompanhar o trabalho de Aitor Zabala, um dos nomes mais respeitados da gastronomia espanhola. Quando soube que o chef reabriria o Somni em Los Angeles, decidiu criar a própria oportunidade: comprou passagem e pediu para passar um dia trabalhando no local para conhecer a cozinha. Brenda insistiu por uma vaga e o que não imaginava era que o chef também enxergaria nela o perfil que procurava. Segundo Zabala, experiência e talento podem ser adquiridos ao longo da carreira, mas o que ele considera indispensável é outra característica: “atitude”, contou o badalado chef espanhol. Brenda mostrou que tem esse ingrediente e o chef trouxe a brasileira para o seu elenco. Disciplina por trás das três estrelas Ao contrário do glamour que muitos imaginam, trabalhar em um restaurante três estrelas Michelin significa viver uma rotina rígida de disciplina constante. Em Los Angeles – cidade cheia de estrelas do cinema –, há apenas dois restaurantes que ostentam o topo do guia francês, que leva em conta a qualidade dos ingredientes, o domínio das técnicas culinárias, harmonia e equilíbrio dos sabores, a personalidade do chef e a consistência ao longo do tempo. Para conseguir o feito, o caminho é árduo e para manter a constelação, é necessário rigor e precisão absoluta. "O que eu quero muito é treinar o que você tem que aprender como profissional para ter um restaurante desse nível. O que eu vejo todo dia é muita disciplina, foco e consistência. Todos os dias, nos mínimos detalhes, são milhares de detalhes. Aqui, tudo é feito todos os dias. Nada congelado. Nada cortado antes. Nada. Tudo chega todos os dias, tudo é feito todos os dias". Conseguir uma mesa no Somni não é fácil. O restaurante, que recebe clientes do mundo inteiro, possui apenas 14 lugares e as reservas costumam se esgotar rapidamente. A clientela é confidencial, mas já passaram pelo local Selena Gomez, Kanye West e Aaron Paul, astro de Breaking Bad. A cozinha mistura raízes espanholas e catalãs com ingredientes californianos e técnicas francesas, sempre em um menu altamente criativo. Para Brenda, trabalhar nesse nível também significa cozinhar para pessoas que conhecem profundamente gastronomia e que investem muito na experiência. O sonho continua sendo brasileiro Mesmo construindo uma carreira internacional entre Canadá, Espanha e Estados Unidos, Brenda nunca deixou de pensar na cozinha brasileira. Ela já levou inspirações nacionais para restaurantes onde trabalhou anteriormente, mas ainda não teve o gostinho de trazê-las para Hollywood. Embora nunca tenha visitado o Brasil, Aitor Zabala demonstra curiosidade pela culinária do país. Ele admite à RFI que conhece apenas os pratos mais tradicionais, mas acredita que ainda há muito a descobrir. O chef conta que já conversa com Brenda sobre futuras colaborações com sabores brasileiros. Mas, por enquanto, o projeto dele é seguir com as estrelas conquistadas com sua própria alquimia. Enquanto isso, Brenda vai descobrindo e aproveitando esse brilho, e aperfeiçoa a receita do seu próprio sonho: aprender entre os melhores do mundo para, um dia, colocar a alta gastronomia brasileira ainda mais em evidência. "Eu quero abrir um restaurante de comida brasileira, um fine dining brasileiro. Algo que remeta ao Brasil, à minha trajetória, a tudo que aprendi, mas a minha comida é brasileira."

Dans cet épisode de CHEFS D'ENTREPRISE-S, on reçoit Benoît Haran, cofondateur du traiteur Collé Braisé et partenaire de Central Chapelle, le nouveau lieu hybride food, culture et sport ouvert au sein de l'Adidas Arena à Paris.Benoît grandit près du Mans dans une famille qui reçoit beaucoup. Pourtant, enfant, il n'a rien d'un foodista. Sa vraie passion, c'est la musique. Il part à Lille, devient barman, se plonge dans l'électro, puis rejoint Paris où il passe dix ans agent et promoteur de musique.Le confinement change tout. Il redécouvre la cuisine à travers des tutoriels YouTube, jusqu'à passer des semaines à chercher le gnocchi parfait. À la sortie du Covid, il se lance en auto-entrepreneur, cuisine pour son réseau musical, puis fonde Collé Braisé avec son associé Yann N'songan.Quelques années plus tard, ses anciens employeurs le rappellent pour imaginer Central Chapelle, un lieu de 3 500 mètres carrés mêlant restaurants, club et programmation culturelle. Il en devient naturellement la référence food.Un épisode sur la reconversion, la confiance qu'on accorde à son enthousiasme, et cette conviction qu'on ne grandit jamais seul.Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

On this episode of Christopher Lochhead: Follow Your Different, Bruce Cleveland, legendary entrepreneur and venture capitalist, joins us to discuss his powerful new book, “Market Engineering: Because Markets Don’t Build Themselves.” The conversation brought together two former competitors who have since become allies in a shared mission: helping founders and executives understand that markets, like products, can be deliberately designed and engineered. Cleveland’s insights are drawn from decades of operating experience at companies like Siebel and Apple, as well as his work as a venture capitalist guiding early-stage startups. The core argument is simple but often ignored. Over 90% of startups fail not because their products are bad, but because they never take responsibility for shaping the market around those products. Cleveland and Lochhead agree that the companies who teach the market how to think about a problem, and then how to solve it, are the ones who become category kings and queens. You're listening to Christopher Lochhead: Follow Your Different. We are the real dialogue podcast for people with a different mind. So get your mind in a different place, and hey ho, let's go.   Bruce Cleveland on What Market Engineering Actually Means Bruce Cleveland defines market engineering as a five-part discipline that includes category design, positioning, messaging, storytelling, and thought leadership. When these elements are combined intentionally and consistently, they create gravitational pull. Customers seek you out, attend your events, and associate your brand with the future they want to be part of. Cleveland draws a sharp distinction between marketing and market engineering. He uses the analogy of a short-order cook at Denny’s versus a chef at a Michelin-star restaurant. Both have the same basic ingredients, but the outcomes are vastly different. The difference is knowing how to combine those ingredients with precision, purpose, and craft.   The Book as an Instruction Manual, Not Just Inspiration One of the most refreshing aspects of Bruce Cleveland’s approach is his insistence on practicality. He openly criticizes business books that fire readers up but leave them with no clear path forward. “Market Engineering” was written as a prescriptive guide, walking readers through specific frameworks like the Market Blueprint, Messaging Matrix, and Market Charter. To take this even further, Cleveland built an AI-powered platform called the Market Engineering Virtual Studio, trained on his own methodology using a neural symbolic recursion model named Finn. The platform allows users to actually build the documents and artifacts described in the book, turning static ideas into dynamic action. Cleveland and Lochhead both agree this model, combining a book, an AI companion, and a community, represents the future of business education.   Why Former Competitors Are Now Building the Same Category Together Perhaps the most telling moment in the conversation is when Lochhead reflects on the fact that he and Bruce Cleveland spent years as direct competitors, yet now champion nearly identical ideas. Rather than seeing this as a conflict, both men view it as validation. A category only exists when multiple credible voices contribute to defining it. Their combined efforts have helped make category design and market engineering part of the mainstream business conversation. Cleveland also speaks candidly about why he works primarily with pre-seed and early-stage companies that have limited capital. He prices his tools and services accessibly on purpose, takes small equity positions, and focuses on creating real economic impact. His philosophy is that helping startups succeed contributes more to society than any check he could write to a traditional charitable cause. For Bruce Cleveland, market engineering is not just a framework. It is a form of giving back. To hear more from Bruce Cleveland on the benefits of Market Engineering, download and listen to this episode.   Bio Bruce Cleveland's career in Tech spans more than 40 years as a venture investor and operating executive. He was a first investor and a board member of Marketo, which held an IPO in 2013 and was acquired in 2018 by Adobe for $4.75B. He was an early-stage investor in other notable companies such as C3.ai, Doximity, Vlocity, and Workday. Bruce also held senior executive roles in engineering, product management and product marketing at Apple, AT&T, C3.ai, Oracle and Siebel Systems. His book, Traversing the Traction Gap, is a prescriptive guide for startups and new product initiatives within larger companies helping teams to use ‘market engineering' techniques to successfully transition from Ideation to Scale. He attended the US Military Academy, West Point, New York, and received a BS in business administration from CSU, Sacramento. He lives in the San Francisco Bay Area.   Connect with Bruce Cleveland! LinkedIn | X (Formerly Twitter) | Website Check out his book here: Market Engineering: Because Markets Don’t Build Themselves   We hope you enjoyed this episode of Christopher Lochhead: Follow Your Different™! Christopher loves hearing from his listeners. Feel free to email him, connect on Facebook, X (formerly Twitter), Instagram, and subscribe on Apple Podcast / Spotify!

On this week's episode, host Caryn Antonini is joined by Elizabeth Srivastava, owner of Saisons Sucrées, an authentic French bakery and pâtisserie, located in New Canaan, CT. Elizabeth attended Le Cordon Bleu Paris pâtisserie program and has worked in the pastry kitchens of Michelin-starred restaurants, such as Café Gray and Gordon Ramsay. She then pivoted into a long career in investment management before rediscovering her passion for pastry during COVID, ultimately realizing her dream of owning a café and patisserie with Saisons Sucrées, which she opened in the spring of 2025.For more information on our guest:Saisons Sucréessaisonssucrees.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

This week on Dishing It Out, Gary and Gareth welcome chef and restaurateur Stephen McAllister of The Pig's Ear and Spitalfields, and a familiar face from The Restaurant.Stephen shares stories from his early days in Dublin kitchens, from cucumber in the ratatouille to pasta machine panic, before opening his own restaurants and building a career around bold flavour, Irish ingredients and proper hospitality.The lads chat about running restaurants with his wife Andrea, reinventing The Pig's Ear, the magic of Spitalfields, his beef with food critics, Michelin bibs, The Restaurant, and a very memorable Damien Dempsey birthday surprise.In this week's Nespresso Dish of the Week, Gary makes buttery colcannon. Then it's over to your Culinary Conundrums for barbecue tips.Keep those questions coming to food@goloudnow.com .

What was it really like growing up as Rick Stein's son?This week we're joined by Jack Stein for one of our favourite conversations yet. From washing pots aged 12 and accidentally deleting his dad's first cookbook, to training in Paris, Sydney and Japan before returning to help lead one of Britain's most iconic restaurant groups, Jack tells the stories you've never heard before.We dive into the reality of family businesses, the pressures of carrying one of the biggest names in British food, why Michelin stars were never his obsession, and the lessons he brought back from some of the world's greatest kitchens. Along the way there are hilarious tales of Wimbledon, Padstow, kitchen disasters, late-night bowling, and the drink he'd choose every single time.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

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If Part 1 was about who the Basque people are, Part 2 is about how they celebrate. Edgar Carranza is back to walk us through the food and drink culture that comes alive at Basque festivals — including kalimotxo, a drink with an origin story that genuinely made me lose it, and the bocata tradition that feeds the cuadrillas who show up every year for their town festivities.We also get into the great Basque cheesecake conversation — where it comes from, why Bilbao has feelings about San Sebastián getting all the credit, and what makes that burnt, creamy, slightly chaotic cake so different from anything else. From there, Edgar explains txoko gastronomic societies: private spaces where Basques have been gathering to cook, eat, and preserve their culinary traditions for generations — and why they might be part of the reason the Basque Country has more Michelin stars per capita than anywhere else in the world.This one ends with big feelings about food, home, and what it means to eat somewhere that is truly yours. Find Edgar on Instagram at @edgarkarranza.Subscribe for new episodes every week — and if you loved this one, share it with a friend. This podcast exists to share cultures and get more curious about the world we live in.Hang out with me: Food: ⁠⁠⁠⁠⁠⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠⁠⁠⁠⁠⁠ Life in Korea: ⁠⁠⁠⁠⁠⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠⁠⁠⁠⁠⁠ Identity & Belonging: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠⁠⁠⁠✨ ✨ Coming up next:More food & culture stories from around the worldIf you enjoy travel that's centered around food, culture, and real experiences, don't forget to like, subscribe, and turn on notifications so you don't miss what's next.

What if the conventional wisdom about putting customers first is the very reason your restaurant keeps losing good people?Harry Posner and Natalie Dial walked away from careers in medicine to open Tomat, a Michelin-recognized, seasonally driven restaurant in Westchester, Los Angeles. Neither came from the industry. Both came with the analytical frameworks most operators spend years trying to build.In this conversation, we get into why they deliberately ranked employees above customers before opening day, how diversifying revenue across breakfast, lunch, dinner, events, and a rooftop gave them financial staying power when the calendar went quiet, and why the "wrong" location turned out to be one of the smartest market plays in recent LA dining.If you think the customer is always right, this episode will change your mind.To learn more about Tomat, visit tomat.la._________________________________________________________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

Gastronomija postaja vse pomembnejši motiv, tako pri potovanjih v tujino kot tudi pri raziskovanju kulinarične tradicije in posebnosti v lastni državi. Kam se odpravimo in koliko zapravimo, je stvar okusa, finančnih zmožnosti, ne nazadnje morda tudi tega, s čim se želimo pohvaliti na svojih družbenih omrežjih. Obisk izbranih krajev postane doživetje. Toda zakaj izberemo neko restavracijo, gostilno, bistro, stojnico? Se ravnamo po strokovnih priporočilih, morda na naš izbor vpliva parasocialna vez, ki jo čutimo do ljudi, ki jih spremljamo na digitalnih časovnicah, ali pa zaupamo prijateljem in govoricam, da se ''tam res dobro je''? Kakšen ples torej plešejo restavracije, gostilne, tradicionalni gastronomski vodniki, moderne platforme in družbena omrežja? Je usklajen in v sozvočju ali imajo vsak svoj takt? Vabljeni k poslušanju Intelekte. Gosti: -Ana Roš, kuharska mojstrica iz Hiše Franko v Kobaridu, ki se lahko pohvali s tremi zvezdicami -Kaja Sajovic, vrhunska poznavalka gastronomije širom po svetu in sodelavka na MMC -Boštjan Napotnik, kulinarični pisec, znan predvsem zaradi svoje tedenske rubrike Konzum v Mladini in spletnega bloga kruh & vino

Chef Danny Grant earned two Michelin stars before he turned 30, making him the youngest American chef of his time to hold the distinction -- and you could argue it all started with an Easy-Bake Oven. These days he's building Maple & Ash into a national hospitality brand, with restaurants in Chicago, Dallas, Scottsdale, Miami, Boston, and soon New York. This week, he joins us in the studio to walk us through the meteoric rise, the messy reality of opening restaurants in cities that don't know you yet, and the hardest problem of all: carrying a company's culture into a new room without flattening its people into robots. He goes back to cooking for golfers as a teenager, staging in Paris under North Pond's Bruce Sherman, and the slow, deliberate work of turning Maple & Ash into a Chicago institution. We get into hard-hat dinners and hand-to-hand hospitality, the French art of tailgating, the time he got fired for cutting himself too often, and plenty more.

The kitchen is officially closed... but before we say goodbye to The Bear, there's one very important question...Did we actually predict Season 5 correctly?

A Clare chef with a passion for seasonal, wholesome food has released her first cookbook, celebrating simple recipes, local ingredients and the joy of cooking from scratch.   Claire Creaven, Head Chef at the Burren Yoga Retreat, has drawn on years of experience in kitchens ranging from Michelin-starred restaurants to community-focused venues to create Whole — a collection inspired by nourishing, accessible food.   Claire joined Alan Morrissey to tell us about her culinary journey, the inspiration behind the book, and her love of local produce here in the West of Ireland. Photo (c) Clare FM

From a remote dairy farm in New Zealand to the most feared kitchens in the world, this week we're joined by one of the greatest chefs you've probably never heard enough about. Josh Emett spent over a decade as Gordon Ramsay's right-hand man, helping lead Michelin-starred restaurants across London, New York, LA and beyond before returning home to build one of New Zealand's most celebrated restaurant groups.Josh takes us inside the reality of life at Restaurant Gordon Ramsay during its golden era, working alongside chefs like Paul Ainsworth and James Knappett, the pressure of chasing Michelin stars, opening iconic restaurants like The Savoy Grill, and the brutal kitchen culture that shaped him. He also shares incredible stories from New York, including running Gordon's restaurants through union disputes, launching Michelin-starred kitchens in America and why working for Ramsay was equal parts terrifying and exhilarating.We also dive into what life looks like after leaving one of the biggest names in hospitality. Josh explains how he built a thriving restaurant empire in New Zealand, why he's rethinking how hospitality businesses should be run, and the financial model that's transforming staff culture. Plus, we hear about cooking with Gwyneth Paltrow at her house, judging MasterChef New Zealand, and why Michelin finally arriving in New Zealand is such a landmark moment.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

Chaque mois, dans le format talk de CHEFS, un sujet traverse la table et on le confronte à plusieurs regards. Des professionnels, des observateurs, des praticiens. Pas de monologue. Un débat !Ce mois-ci : comment les réseaux sociaux redessinent la gastronomie ? Les restaurateurs doivent-ils encore se poser la question d'être sur Instagram en 2026 ? Comment un chef devient-il une figure engageante sans se dénaturer ? Et que change vraiment le digital dans le succès d'un restaurant ?Autour de la table :Constance Lasserre, @HungryConsti sur les réseaux sociaux, influenceuse food suivie par 193 000 abonnés sur Instagram. Elle raconte comment l'incarnation et la spontanéité ont fait sa singularité et pourquoi elle refuse le trash-talk facile.Mehdi Favri, chef du groupe Maslow, qui a fait des réseaux sociaux sa toute première embauche. Il partage sa vision d'un contenu spontané, loin des trends, et l'équilibre entre incarnation du chef et exécution en cuisine.Louiza Hacene, co-fondatrice et CEO de Malou, plateforme qui accompagne plus de 3 500 restaurants dans leur transformation digitale. Elle décrypte les leviers qui ont vraiment de l'impact : notoriété, découvrabilité, fiche Google et l'arrivée du référencement sur les IA.On parle de la place du chef comme personnage face à sa marque, du rôle des avis clients dans le pilotage d'un restaurant, des dérives du bad buzz et du trash-talk, et des bons réflexes pour exister sur Google, Instagram... et maintenant ChatGPT.Un échange concret pour comprendre comment le digital est devenu un vrai levier économique pour la restauration.Bonne écoute !

This week on Hungry: Emily Roux reflects on building Caractère with her husband Diego Ferrari, earning its Michelin star, and learning that excellence depends on patience, consistency and a tightly connected team. She shares lessons from working in Paris, Monaco, Japan and alongside leading chefs, revealing how curiosity, adaptability and deep immersion shaped her cooking.The conversation explores the Roux family legacy, her childhood inside Le Gavroche, the assumptions that come with a famous surname and her determination to establish herself independently. Emily also discusses the realities behind restaurant ownership — rent negotiations, staffing, motherhood, difficult conversations and the financial pressure of surviving Covid.From London's restaurant boom and Japan's devotion to ingredients to the importance of sauces, crockery and customer experience, Emily explains how Caractère blends classical foundations with a lighter, more contemporary identity — and why good things, including Michelin stars, take time.Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.click the link to learn more.

【欢迎订阅】 每天早上5:30，准时更新。 【阅读原文】 标题：The Californication of middle-class Chinese diets正文：DAI JIANJUN, an organic restaurateur in the eastern city of Hangzhou,was ahead of his time. For more than 20 years his buyers have obsessively sourced ingredients, paying farmers in Zhejiang province above- market rates not to use chemical fertilisers or pesticides. The trouble paid off: his Dragon Well Mano restaurant has a Michelin star. His grandmother believed that the first rich generation buys homes, the second knows how to dress and the third knows how to eat.知识点：restaurateur n. /ˌrestərəˈtɜːr/a person who owns or manages a restaurant 餐馆老板；餐厅经营者· As a successful restaurateur, she now runs three Michelin-starred venues in Shanghai. 作为一位成功的餐厅老板，她如今在上海经营着三家米其林餐厅。· The young restaurateur built her reputation by insisting on farm-to-table sourcing. 这位年轻的餐厅老板凭坚持" 从农场到餐桌"的采购理念，赢得了口碑。【节目介绍】 《早安英文-每日外刊精读》，带你精读最新外刊，了解国际最热事件：分析语法结构，拆解长难句，最接地气的翻译，还有重点词汇讲解。 所有选题均来自于《经济学人》《纽约时报》《华尔街日报》《华盛顿邮报》《大西洋月刊》《科学杂志》《国家地理》等国际一线外刊。 【适合谁听】 1、关注时事热点新闻，想要学习最新最潮流英文表达的英文学习者 2、任何想通过地道英文提高听、说、读、写能力的英文学习者 3、想快速掌握表达，有出国学习和旅游计划的英语爱好者 4、参加各类英语考试的应试者（如大学英语四六级、托福雅思、考研等） 【你将获得】 1、超过1000篇外刊精读课程，拓展丰富语言表达和文化背景 2、逐词、逐句精确讲解，系统掌握英语词汇、听力、阅读和语法 3、每期内附学习笔记，包含全文注释、长难句解析、疑难语法点等，帮助扫除阅读障碍。

With Grant flying across the country mid-move, Tres and Jeff run their first-ever combo episode solo (with Jordy dropping in). What follows: a runaway bit about consolidating every sponsor into one all-in-one taxes/helmets/lifting shop, a genuinely useful garage gym conversation about the Echo Bike and shoulder-saving specialty bars, the ongoing evolution of "Chow Radar" into a Michelin-killing five-star institution, a sharp World Cup post-mortem after the US got bounced, and a wild real-life story about the actual broken washing machine from Breaking Bad.Podcast Hosts:Grant Broggi: Marine Veteran, Owner of The Strength Co. and Starting Strength Coach.Jeff Buege: Marine Veteran, Outdoorsman, Football Fan and LifterTres Gottlich: Marine Veteran, Texan, Fisherman, Crazy College Football Fan and LifterJoin the Slack and Use code OKAY:⁠https://buy.stripe.com/dR6dT4aDcfuBdyw5ks⁠Check out BW Tax: ⁠https://www.bwtaxllc.com⁠BUY A FOOTBALL HELMET:⁠⁠⁠⁠https://www.thestrength.co/mrhelmet/?utm_source=The+Okay+Podcast&utm_medium=Podcast&utm_campaign=Okay_Pod⁠Timestamps: 00:00 - Intro05:55 - Staff Brief20:09 - Lifting Update & Echo Bikes25:55 - Benching Rehab & Specialty Bars31:32 - July 4th35:46 - Traveling With Kids39:07 - War College49:08 - Actors That Never Miss59:57 - Chow Radar01:10:45 - World Cup Hot Takes01:28:29 - Targeting Rule01:34:54 - Best Pillows01:39:17 - New Mexico01:43:35 - Sign Off

Come to the West Hollywood Pizza Run Club this Sunday July 12!--Has Eater fully lost its place as the most influential name in food media? This week on The LA Food Podcast, Luca Servodio and SF Gate food writer Karen Palmer unpack Dana Brown's explosive deep dive into Eater's rise, evolution, layoffs, SEO strategy, and uncertain future under Penske Media. They debate whether the publication lost sight of what made it essential, what today's media landscape means for food journalism, and whether there's still a path back.Plus, Karen takes us behind the scenes at the 2026 California Michelin Guide Ceremony, shares what it was like to witness Kato earn its second Michelin star, and explains why La Jolla is emerging as one of California's most exciting dining destinations, with stops at Lucien, Fleurette, and Wayfarer Bread.Also in this episode: recent meals at Bar Di Bello, Vespertine, Tacos Royale, Bad Roman, and Tower Bar; whether Los Angeles has officially become America's pizza capital; the slow disappearance of the Las Vegas buffet; Mark Cuban's ambitious new Hollywood sports bar Pawn Shop; and our reactions to the wildly over-the-top menu from Taylor Swift and Travis Kelce's reported Madison Square Garden wedding celebration.--Support Luca's NY Marathon fund for Soccer Without Borders

Vins de Tursan: The Secret Vineyard of the Landes | Food Tour de FranceVins de Tursan — the AOC wine of the Landes that most people outside the southwest of France have never heard of — is one of the most distinctive and most underrated appellations in the whole of French wine. Today's Food Tour de France episode starts in Hagetmau, right in the heart of Tursan wine country, and tells the full story of a vineyard that covers 450 hectares of hillside between the Landes forest and the first foothills of the Pyrenees, produces white wine from the baroque grape — a variety grown almost nowhere else in the world — and whose revival in the 1980s was driven almost entirely by one man. A chef who became a winemaker. A man who already had three Michelin stars and decided that wasn't enough. Michel Guérard, the founding father of cuisine minceur, came to Eugénie-les-Bains in the Landes and changed what people thought about Tursan forever.The episode covers the full story of Tursan — from its first recognition as a wine of higher quality in 1958, through the fragmented landscape of small farm producers that earned it the name the secret vineyard of the Landes, to the AOC designation that came in 2011 following decades of work by Guérard and the producers who shared his belief in what this corner of the southwest could produce. The baroque grape that defines white Tursan — late-ripening, aromatic, structured, grown almost nowhere else on earth — is the heart of the appellation. Combined with Gros Manseng, Petit Manseng and Sauvignon Blanc in a blend that is specific to this landscape, it produces a white wine of genuine distinction that pairs beautifully with the fish of the Landes and the rich dishes of Gascon cuisine.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The Tursan episode connects directly to the garbure episode from Pau — white Tursan is one of the finest wine companions to the great slow-cooked soup of Gascony — and to the broader picture of southwest French food and drink culture this series has been building stage by stage. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #VinsdeTursan #MichelGuérard #Hagetmau #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Chef John Liu of Los Angeles Michelin Bib restaurant Chifa joins us to talk about his culinary journey and the inspirations behind his cooking. We dig into his ties with Taiwan through his dad, his creative partnership with brother-in-law and noted designer Umberto Leon and how family shapes both the kitchen and the menu. A warm conversation about heritage, collaboration, and the meaning of home through food. Hosted by I-C-R-T's Hope Ngo. -- Hosting provided by SoundOn

Ali Grusell returns to the show for our very first travel episode! Frank and Ali go to Iceland, and you get to come along for the journey! It's our most Nordic episode yet. We talk Icelandic facts, like the 24 hours of daylight, the history of women leading the country, their lack of a military, their lack of crime, and, of course, PIZZA. Apologies to any Icelandic listeners for all of our pronunciations - we tried!Check out Ali's Instagram for all of the incredible travel diaries that she made. And while you're there, check out her awesome business, Don't Sort Yourself!Shout out to the following people/places/things for making the trip so wonderful:How Iceland Changed the World by Egill BjarnasonReykjavik Roasters for the American breakfastThe Big Lebowski Bar in Reykjavik. The rug really tied the room together.Luka, our incredible walking tour guidePrzemek and Angie, our incredible glacier guidesHvammsvík, the best hot springs in IcelandDill, the Michelin rated restaurantPadre Pizza, who made us pizzas we couldn't refuseYAY ICELAND!!!

U.S. Rep. Jesus “Chuy” Garcia (4th) has been accused of thumbing the political scales in favor of his chosen successor. In November, Garcia dropped out of the race just before the candidacy submission deadline, leaving his chief of staff, Patty Garcia, as the only Democratic candidate on the ballot. Now, independents in the race say the elder statesman is creating even more campaign hurdles. We discuss the details with contributors Leigh Giangreco and Anna Deshawn. Plus, the Obama Presidential Center celebrates queer history all year long, and host Jacoby Cochran reviews Chicago's newest Michelin-starred restaurant, Feld.  Want some more City Cast Chicago news? Then make sure to sign up for our daily newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this Wednesday, July 8 episode: Visit Bloomington Chicago Public Library Lincoln Park Zoo DCASE Newberry Library Randolph Street Market Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE 

Hasung Lee spent a decade cooking inside other people's restaurants—Gramercy Tavern, Geranium, Atomix, the French Laundry—before Netflix viewers met him as Culinary Monster, the mysterious “black spoon” who muscled his way into the final round of Culinary Class Wars season 2. While he lost in the finale, he opened Oyatte anyway and is clearly shooting for Michelin stars. In this episode, we talk with Lee about what it's like to compete under an alias, and we hear about the chef's journey through some of the world's greatest kitchens. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠   Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we sit down with Chef Dean Waziry, founder of Urban Fraîche, for a conversation that goes far beyond food. Dean shares the philosophy behind Urban Fraîche and why he believes every meal should nourish not only your body, but your overall way of living. From organic ingredients and daily-changing menus to genuine hospitality, every decision at Urban Fraîche is rooted in helping people make healthier, more intentional choices. Dean also opens up about his incredible journey from immigrating to New York without speaking English to working in some of the world's most prestigious Michelin-starred restaurants before spending nearly three decades leading one of the largest hospitality companies in the world. Along the way, he explains why he eventually walked away from corporate leadership to build something centered around purpose, inspiration, and human connection. The conversation explores everything from healthy living and mindset to hospitality, leadership, and why chasing money rarely leads to fulfillment. Dean shares his daily routines, his passion for fresh ingredients, and his belief that restaurants should create experiences people remember long after the meal is over. Whether you're passionate about food, interested in living a healthier lifestyle, or simply looking for a fresh perspective on success, purpose, and hospitality, Dean's story is packed with practical wisdom and thoughtful insights. This conversation is a reminder that the choices we make every day, from the food we eat to the mindset we carry, shape the life we ultimately live. Tune in to hear why Dean believes true success isn't measured by wealth, but by the lives we impact and the experiences we create.  

Being that the 2026 Independent Hotel Show Miami is only a couple of months away, this special IHS Series episode features the VP of Development, U.S. & Canada at Minor Hotels, Genna Panagopoulos!  Genna joins the Suite Spot podcast to discuss: The Minor Hotels Brand & Special Announcements The Independent & Lifestyle Hotel Landscape The 2026 Independent Hotel Show Creating Unique Experiences for Travelers And much more. Ryan Embree: Welcome to Suite Spot, where hoteliers check in, and we check out what’s trending in hotel marketing. I’m your host, Ryan Embree. Hello everyone, and welcome to another episode of The Suite Spot. This is your host, Ryan Embree. We are here for the second season of our Independent Hotel Show series. That means we are gearing up, if you can believe it, for the Independent Hotel Show here in September and Miami Beach. I am so excited and equally excited to bring in a familiar voice. We had her on the podcast just a couple months ago in New York City, Genna Panagopoulos, VP of Development North America at Minor Hotels. Genna, welcome back to the Suite Spot. Genna Panagopoulos: Hey, thanks for having me again. Ryan Embree: Yeah, excited to have you. We were talking off camera. Typically, I usually do the virtual interview before meeting you in person, so this is a little bit more comfortable here, virtually back in, in, I think you’re in Atlanta. I’m here in our TMG headquarters in Orlando, but second time on the Suite Spot. We really didn’t get to get into your hospitality background, kind of a tradition here. Wanna introduce you to our audience a little bit more, intimately and in depth. Talk to us a little bit about your background in hospitality and the journey that led you to Minor Hotels. Genna Panagopoulos: Well, it starts a long time ago because I grew up in the hospitality industry. Typical greek immigrant story. My father came here with just a few dollars in his pocket and ended up building a pretty successful restaurant business in Detroit. So if you ever are in Detroit, if you say Jimmy, the Greek people will know him. But I went to, I obviously grew up in Michigan, went to Michigan State, really, and started studying hospitality with the intent of taking over the restaurant business. And then I did an internship for my father and realized I did not love it as much as he did. And so I ended up falling into the hotel space and specifically hotel investment, real estate development, and have just fallen in love ever since I started my career at Davidson Hotels and Resorts back when they were in Memphis, actually on their business development team. And then they moved to Atlanta, ironically, next to IHGs headquarters. So I was with Davidson for a few years, hopped in over to IHG, where I was for 10 years, did everything from feasibility to business development to even brand, which is a little bit unique. And I don’t wanna undermine that because I had a lot of people say at the time, why would a developer ever go to brand? Like, that’s, you’re where you wanna be. But for me, it was so critical to kind of unlocking new opportunities in the future because the skills I gained in a year and a half on the team work just the role that I’m in now is super helpful because it’s, it’s kind of like wearing two different hats, right? A creative versus a mathematician. So anyways, I was there at IHD for 10 years, and then this opportunity at Minor came up last summer. I was so ready and excited to take on like a new challenge and I thought that it’d be a really fun and exciting new endeavor for me with this combination of my background. So, it’s exciting. Minor’s been super supportive and it’s a little weird to go from working in an office with thousands of colleagues to being the one of one in an entire continent, but it’s been great so far. Ryan Embree: Yeah. And what a unique opportunity. We’re gonna talk about that here in a moment because I think it’s absolutely fascinating. But your story is very familiar. I mean that we hear all the time from our guests, a lot of them start in that f&b kind of space and then transition over to the hospitality side, but super comprehensive skillset, which I’m sure has set you up for success in your role at Minor Hotels. Now, we met face to face at NYU IHIF, where just a couple weeks removed. I call this kind of takeaway season where everybody’s on LinkedIn, kind of frantically typing their takeaways and what they felt about the state of the industry right now, what we’re looking back on New York City, maybe you could start kind of zoomed in version of how that event for you and then maybe back up with an industry lens on some of the biggest takeaways from your time at New York City. Genna Panagopoulos: So from a Minor perspective, we had a really successful conference. So we had tons of meetings while we were there. Really good ones too, on some deals that were hopefully perpetuating. And then we’ll be announcing maybe by the Independent Boutique Hotel Show, but it was, the energy was very live, the excitement for Minor Hotels, was very visceral people, I think, you know, hoteliers are really looking for brands that understand their position. And because Minor is, you know, I always describe it as an owner first, then an operator, now a brand, right? And we still own an owner lease a vast majority of our portfolio. So we know what it’s like to be in their shoes, quite honestly. So it was a successful, like I said, the energy was there. It’s very validating to know that a lot of our marketing is working and all of the, the word of mouth and the fact that we’re out there, iI’m having to educate people less and less with every conference about who we are. So that’s great. Zooming out on an industry lens, you know, I think, you know, even just looking at beginning of the year to NYU IHIF, this sentiment is very different, right? You know, at the beginning of the year there was so much excitement over the World Cup. You and I spoke about that at NYU and it’s, it’s obviously been tempered quite a bit, and the K economy is still happening. We’re seeing luxury, the rates of the projects that I’m working on, I’m just shocked at how high they are and, how well the competitors are doing in the upper luxury space. It’s really fascinating. So I’m definitely seeing that as well. But the sentiment, and appetite to grow is definitely there. People are still looking to place equity, not ton, not huge amounts, but we’re, we’re seeing that there are still gaps on that front. Ryan Embree: The resiliency of our industry, I think, continues, right? It just, the momentum there, every single time we see a headwind, we continue to push through, which is really, really cool to see that owner. And, and from a development, I mean, new brands, new projects being announced, this is the space that we’d love to see, you know, more and more because there’s more and more demand growing travelers continue to prioritize travel and the experience economy, which is great for us hoteliers. So we just need some more rooms here, which is obviously what you’re tasked with, right, Jenna? So, but I wanna talk about Minor Hotels. I know you talked about needing a little less education now, but educate us here on the Suite Spot. I mean, Minor Hotels, brand spanning from select service all the way up to that ultra luxury segment ton of brands. They don’t have time for all of them today, but maybe you could share some of your personal favorites and within the hotel, Minor Hotels portfolio, what makes those brands unique? Genna Panagopoulos: Yeah, sure. So yeah, like you said, we now have 12 different brands, four of which were launched last year right before I joined the company. But we have these two lineages, I think within Minor Hotels history, right? We have our roots, which come from Thailand, and Anantara and Avani are great examples of that. And then we have our European roots from acquisitions over the years. So we’ve got brands like…that came from Portugal, NH, which is a very established brand out of Madrid. The four that we launched last year, offer really unique things that we never had before in our portfolio. So as we were looking to grow, we knew that that was something we’d have to have to kind of have on our menu of options for potential hotels, because some of these brands don’t work in every asset type and not every market, though most of our brands have a lot of flexibility to be able to grow into different asset types. But I guess my favorite, and I’m really excited about the Wolseley hotel brand we launched last year. So Minor International owns, which of course, Banner Hotels Resorts is a part of, owns Wolseley Hospitality Group out of London. And there’s a really beautiful institutional restaurant called the Wolseley that’s very famous. If you ask anybody from London, they definitely know the Wolseley. In fact, most people I know that just traveled to London know the Wolseley. So we own, we own that company and decided to take that brand into the hotel space, which is interesting because it’s a restaurant moving into the hotel world. And our first one will open in New York next year, but it’s been really fast. I think it’s really fascinating. There’s a lot of membership club opportunities with that one. And so that’s kind of an new trend we’re starting to see in the luxury space. Ryan Embree: It’s gotta be great to be able to have that breadth and spectrum of property or investment type for an owner to come in and say, this is maybe the market that I’m interested in pursuing, and then figuring out and kind of curating and tailoring what asset, what brand is gonna fit best there. And we talked about this a little at NYU, but I think, again, your job is so fascinating. You have this well-established, extremely popular worldwide brand, and here you are tasked with bringing it into the North American market, right? I’m sure there’s a lot of envious developers out there, what has been kind of, and really you only get to launch a brand like this into a new market only once. So what has been kind of your approach, Jen? I’d love to get kind of the background on what’s been your approach and what kind of feedback you’ve been initially hearing. Have owners been kind of waiting for this, you know, to arrive here and, and what are you hearing from owners right now? Genna Panagopoulos: It’s a tale of two stories as they say, right? So in the luxury space, there’s so much excitement. We are very established, people in that space know us, and wanna be the first to help us develop here. So that’s where we’ve seen the vast majority of our interest. Now, when you shift to looking at some of the upper upscale through the select service brands that we now also offer franchise, which I don’t know the stat off the top of my head, but it is a large component of those properties, those segments are operated by third parties and franchised. So being that we’re newer into that space, that’s where the challenge has been. So, but yeah, in terms of the hardest thing and I have to tackle every day is where do I spend my time? Because there’s constantly deals coming my way. We have to, we have to be quite strategic and mindful about what has the most likelihood of being the best representation of our brand in our target markets. So early on, when I started, I think the first four weeks of me taking the role, I had developed a pretty cohesive development strategy of where we wanted to spend that time. And where that is really any of the top, let’s call it 20 markets in the US that have international demand. So we have top markets that don’t have as much international demand, and we’ll look at those, but we just think that our value is gonna come from driving international business into these hotels. And then totally opposite from that, with Anantara, our, you know, wellness, upper luxury experiential brand. We are really excited about finding deals in kind of everywhere else except for those urban markets, right? So hard to get to places. Last week I was driving through Utah and Colorado, six hours in between each of them. So just to give you a little flavor, we were looking at a couple different opportunities in those states. You know, Hudson Valley is somewhere we wanna be Montana, Wyoming. So, you know, it’s a little bifurcated our approach to our various brands. But we’re trying to be very diligent and strategic about it. So we don’t get distracted by things that aren’t going to help us grow here. Because once we have good examples, we really believe the first few have to be really good. Once we have those, we’ll be able to drive further, further growth at a more quick pace. Ryan Embree: Yeah, no, absolutely. And what you were talking about how best to spend your time, I think that’s a, a challenge that hoteliers have had since the dawn of this industry. But it’s very exciting and very cool to hear those different approaches because, you know, you have the privilege of having that background, of having that history and, and culture already built over an in another market, bringing that here. But you also have the exciting new flavor of providing something new, maybe in some, some very experiential markets right now, which experiential travel is just absolutely exploding another traveler trend right now. And you already have some several success stories we touched on at NYU. Let’s dive a little deeper into some of those projects, Genna. Genna Panagopoulos: Yeah, so we’ve got, I guess our next one that I’ve already kinda spilled the beans on it, but the releases are already out there, but the first Wolseley in the world will be opening next year in New York in the former Lambs Club property. And I think it’s just such a fantastic market to open the first Wolseley hotel. You know, theoretically it could have been in London and hopefully we do have one in London soon, but it’s a very special cherished brand and it’s not the one thing I also just wanna spend a moment on, even though it’s luxury and it’s this very quintessential British kind of formal service style, it’s egalitarian at its roots, it’s really meant for everybody. So you could walk into the, into the Wolseley in London and see celebrities next to politicians and you’re Joe Schmo walking in off the street, you don’t need a reservation. And so I think it’s a really beautiful evolution of the, of the history of that brand. And I’m so excited for it to land in New York. Ryan Embree: So we can announce right now in 2027. The Suite Spot will be on site. We can do nice little episode up there hopefully. Genna Panagopoulos: Next, next conference in New York. We’ll be able to do it there. Ryan Embree: Alright. Genna Panagopoulos: Yes. And then a little, actually, I guess the next one that’ll open in 2029 is Anantara Turks and Caicos, which is a 100% residential hotel, really, really beautiful resort heavy wellness, you’ll find with Anantara. We really lean into the wellness, longevity space. And so, we pride ourselves on always being at the forefront of the latest wellness, the direction wellness is going. And so longevity, for example, right now is very important to us. And we’re seeing that bleed into the residential space. So, you know, just the way that’s getting threaded into the residential experience, into the hotel guest experiences is very fascinating to watch. And then in 2030, we’ll also have another Anantara in Miami, very close to design district. It’s kind of at the epicenter of where design district, Edgewater and Midtown all meet the views from the hotel will be incredible. There’ll be a helipad, a 30,000 square foot spa. And then a mix of hotel rooms, residences that people are living in, and then also residences that can get rented out to hotel guests as well. So we are super excited, I think, you know, having these three hotels in these three markets, right? We’ve covered New York where we already have a hotel, by the way, the NH collection, Madison Avenue, we’ve had there for a few years, which we actually own. And then, you know, Miami, which is a key market, obviously very heavy international demand, but just if you had to tell me to pick one plate, one urban market to put it an Anantara, that would be it. And then Turks and Caicos is such a important market for U.S. leisure travel. So these couldn’t have been better, better markets for us to be entering and launching region. Ryan Embree: Congratulations. What a strong pipeline and really cool projects you’re working on, excited to kind of see those and the announcements as they start to roll in and the pictures, those views that you’re talking about. But I think, you know, the Turks and Caicos property is something we’ve been talking about on the podcast. That CALA region is also booming right now. So, you know, it’s not just, I think sometimes when we say, you know, obviously bringing into the North American market, we tend to go a little bit more domestic, but to expand that into CALA I think is gonna be absolutely critical. ’cause you’re right, so much of that US domestic travel is now spending, you know, time and money in those areas, and looking a little bit more towards that for their experiences. So exciting all around. And of course we love, you know, we’re based here in Florida, so we’d love a new project. We’ll, we’ll definitely be keeping an eye on that Miami project that you have. But this is speaking of Miami, this is our independent hotel show series. Talk to us, you know, why you feel some of the Minor Hotel brands fit within this independent and lifestyle category. And what advantages do you see independent hotels or even experiential brands and lifestyle brands have in today’s hospitality landscape? Genna Panagopoulos: I’ll answer that last question first. If you don’t have that experiential, that’s table stakes today. So, we’re, I believe we’re only gonna see that become more and more important as the years go on. Because if you look at the consumer data of what the younger demographic, where they’re spending their money, it’s not experiences. It’s not, it’s no longer on goods. So having these really cool, unique experiences that they can travel and and receive is gonna be critical in terms of what we have to offer for independent hoteliers, keep in mind this is our roots, right? We started our, our company was founded by Bill Heineke, who, fun fact, and I can’t remember if I’ve already told you this, but the reason we’re called Minor is that he went to go start his business at a very young age of 17. And when he was getting his his business license, they said, sorry, but you need an adult to sign with you ’cause you’re a minor. So he’s really one of those serial entrepreneurs, wicked smart, wicked great at launching businesses, but he was an independent hotelier. That’s how he got his start. So he’s still driving a lot of the vision of the company. And I could tell you coming from a larger brand company into this environment, it is incredibly entrepreneurial. And because we also own hotels, but also operate for a lot of our owners, we truly believe we have this, like this hotelier mindset. We’re more of an operator than we are a brand at this moment. And so I think that could help lend itself to independent owners who are looking for a little bit of support. And we’re here to lean in as much as they want and as little as they want, but there’s benefits to it, right? We can help save on OTA costs, we can help save on purchasing. We’ve got great technology to help with forecasting and revenue management and and so on. So there’s definitely places to tap in. And I think particularly now more than ever with our two collection brands that we launched last year, so I started telling you this, but I didn’t finish telling you the brands that we launched, but two of them that we launched last year are collections. One is minor reserve collection, which is in the luxury space. And then Colbert collection, which is more upper upscale, maybe entry luxury. And those are just such, they’re primed for independent hotels, right? That’s why they were launched. To be able to keep the heritage and the name of an independent hotel play off of it, but then get all the back support, all the things behind the scenes that consumers will really never see, but it’ll help make operations much more efficient and smooth. And so we think that’s where there’s a lot of opportunity and we’re, you know, we’re priding ourselves on that. We’re here to be a partner and not a brand that’s telling you have to do it this way. So that’s where we’re really thinking this is the opportunity for us in that space. Ryan Embree: Well, it says, it says a lot that, to have two collection brands dedicated to that space really shows the investment in the future of these kind of independently run or branded properties and see the opportunity there because again, looking, you mentioned the lens and view challenges about independent hotelier and brand is very different from those big brands that have the scale to kind of combat those challenges a little bit more efficiently. So, you know, independent hotels, we always talk about on this series specifically are looking for any edge or opportunity to differentiate themselves to the traveler because they are really first in line to present a one of a kind experience. If you think about it, one of those places is f&b, a trend that obviously Minor Hotels has taken and ran with, especially with converting a f&b brand to hospitality brand. How have you leveraged the f&b theme with potential owners and when you’re having these conversations with investors, as you look to bring Minor Hotels to North America? Genna Panagopoulos: Yeah, so, well first we have a, when I was doing my onboarding in Madrid and Amsterdam, I toured our Anantara in Amsterdam and they had just, maybe they, a couple months before they had just concluded a chef series where they brought I believe 20 or 30 Michelin rated chefs under their roof and had a food festival, which I had never seen that. Like how amazing to bring. I didn’t know that, that that many Michelin chefs would be side by side cooking for each other, right? But it’s a really special thing. And I think that shows you that Minor is very credible in this super experiential high end f&b space separate to that. And so we have the talent in-house. Separate from that, when you look at our brands and the way our Colbert brand, for example, our Colbert, I don’t even wanna call it a brand ’cause it’s a collection. It’s not really a brand the way we thread food and beverage into the guest experience, right? So each hotel is completely unique within the collection. We don’t want any two to really look alike, to be honest with you. But as part of the one ritual that you can, that you can count on as a guest at every Colbert is a food and beverage driven experience. So whether that’s a bespoke cocktail that’s mixed for you, right as you enter the door, or maybe, after you’ve checked in and you’re in your room, a bell cart is a food and beverage bell cart of sorts is delivering a special experience to your door something that ties back to the identity that the hotel has, but is very curated and special, right? Not something that’s like a here’s the, the chocolate chip cookies we made today. No. Right? We want something really beautiful, thoughtful, creative, and that shows the craft in it that either ties to the experience or the identity of the hotel. So I think that’s really important and those little things go a very long way. Ryan Embree: A hundred percent. And those are the little things that add up in the independent hoteliers world that can, you can have the edge, right? And I mean there’s a whole now space with food tourism. I mean, it’s got a name for it now. That’s how large this trend is. And hoteliers are looking at F&B very, very differently than they did five, 10 years ago. It was a first a place where they started to look and say, where can we cut costs? Where can we make efficiencies? Now the brands that I think are doing it right are leaning into it. They’re seeing it as a part of their guest experience and also a huge opportunity for their local markets too. I think people, you know, in locally have looked at through a different lens at what a hotel F&B experience can be. And when someone comes to town, they might not be going to that restaurant. They might be going to a hotel or a resort, and it having that experience there. So very interested to see, right. Genna Panagopoulos: It’s, I don’t mean to interrupt you. But I just wanna say, I was recently having the conversation because when I started in the industry, we would joke, you could, you could like blow a cannon through a hotel restaurant. Nobody wanted to go to a hotel restaurant. Back in the day, they were cool. And it was like, oh, I’m staying at this hotel, meet me at the restaurant. But for a while, you didn’t wanna go to a hotel restaurant. It was vanilla, it was boring, it had no identity. It was just an extension. It was just a restaurant within a hotel. Now it’s such an important driver of bringing people to that hotel, whether local or visiting from out of town. And so there’s such an opportunity. I just, I look back at the time that those hotel restaurants were not attractive. And now I’m like, no, it’s such a beautiful component to an experience and I’ve seen really amazing destination hotels that are operated by the operators, but have a totally unique identity that’s very strong and compatible with the hotel, but not homogenous with the hotel. Ryan Embree: Absolutely. It’s very, very cool to see that evolution. And I think it’s only, again, as the trend continues to grow, I think it’s only gonna get stronger. You’re gonna see more emphasis on that f&b experience. And I personally can’t wait. Because I love those types of experiences to kind of see that evolve. And we’re gonna learn a little bit about maybe some of your favorite f&b experiences within the portfolio here. So let’s do my favorite part of the episode. Some rapid fire to get to know you Genna and the Minor Hotel portfolio a little bit better. Let’s start with one of your, you talked about maybe future favorite views at your property, but right now what is one of the favorite views at your properties in the portfolio? Genna Panagopoulos: I know you’re trying to do rapid fire, but of course I’ll just story tell a little bit. Ryan Embree: No, not at all. Please. Genna Panagopoulos: The Avani in Amsterdam, I had the opportunity during my onboarding with Minor to go to Amsterdam for a few days. Because we have a ton of hotels in Amsterdam. And I got to stay there and I woke up, I think it was a Sunday morning, and I had one of the upper level rooms and floor to ceiling windows. And I just, I watched the city wake up. It was so cool to see the sunrise from my room, but also the canals were coming to life. People were in boats and I had this cup of coffee and they had a great lounge here. And it’s not, it’s not a fancy hotel, right? It’s an approachable lifestyle of hotel. But it was really, it was so beautiful. I had this like Minor Magazine I was reading and I read the full thing. It was so lovely. And I’m actually taking my daughter there in a few, in two weeks, because I loved it so much. Ryan Embree: Very cool. Yeah. And she’ll get to have that view of the, the property as well. What about favorite fact? A fun fact about one of the properties? Genna Panagopoulos: Okay, so one of our new Colbert collections, that I believe is open now in Florence. It’s called Port Rosa, which it translates to Red Door. And it is actually one of the oldest, it might have been the first hotel actually in Italy and one of the first hotels in Europe. So it’s just so funny ’cause here we call our historic hotels 200 years old. And, and here we have like an 800 year old hotel. So I think that’s, I don’t think I could top that. Ryan Embree: Yeah, that puts it in perspective. Favorite signature dish? We talked about f&b experiences at one of the properties. Genna Panagopoulos: So I know I’m talking a lot about Amsterdam, but that was, it obviously left an impression on me, but at the Tivoli, which is one of our entry luxury brands, very well established in Europe, they really pride themselves on food and wine. And so culinary is a huge component of that experience. So I get to eat at the restaurant in the Tivoli called Ombre. And they really try to weave in creativity and art into the overall experience. And so they took it, they took inspiration from Rembrandt, and so Ombre is one of the 12 colors of Rembrandt’s palette. And so they, they had a beautiful way of weaving that into the food, the color of the food, the color of the menu, the names of the menu items. And it was just a beautiful, and you could watch the chef finish the food right at the entrance. And it was just, it was remarkable. It’s also on the canal. It was an evening candle lit room. It was beautiful. Ryan Embree: I mean the marketing team for some of these properties I’m sure has no shortage of content and storytelling. I mean, this is every hotel marketer’s dream. What about favorite guest experience or amenities at one of your properties? Genna Panagopoulos: That’s a good question. The, also in the Avani in Madrid, so, when I had wrapped up, I had trained in Madrid. I went to Amsterdam for a weekend, came back to Madrid to kind of give everybody my 2 cents of how the project or how the onboarding went. And I was only there for one or two nights. I was so tired. I had been gone for like two weeks. I missed my kids. But I came back and the Avani in Madrid as my welcome city had a smoothie set up. And I had never seen this, and I don’t even know if I’ll ever see this again, but they had a little, a little tiny, I think it’s called like a bullet blender, right? That I could blend in my room. They had the most beautiful, I don’t even know what fruit it was, but it was sweet. It was delicious. They had a variety of milks next to it that I could mix with the fruit, and then of course a little ice bucket and some honey. And it was just everything that I needed. I was so tired from being on the road and to come back and have this really like, cool, healthy, nutritious, it was so, it was like they were reading my mind of what I needed. And I’ve never been in a lot of amazing hotels. And again, Avani is not a luxury brand, but they totally nailed it. And then about an hour later after it, ’cause I had checked in fairly late in the day, they showed up at my door with this beautiful wind down tea set up, and it was, you know, tea can be hit or miss. Yeah, it was so beautifully floral and delicious. And I’m not even a tea drinker. And I loved every moment of it. And they had the most perfect cookie to compliment. Ryan Embree: It’s brilliant by the way, that smoothie, because it makes you a part of the process. It makes you feel a part of the experience. I’m sure a ton of people are sharing that on social media. They’re talking about it. I mean, how easy could it have been to just deliver a smoothie, but for you to kind of be a part of that experience, I think makes it a little bit more special. Very, very cool. I’ve never heard that either. Very cool. And then the last but not least, favorite piece of artwork at one of your properties? Genna Panagopoulos: Thats a tough one. Coming back to the fact that we have an NH hotel in Amsterdam called the Schiller, with tons of authentic Danish artwork. But I’ve also heard that the Tivoli Puerto Gaia has a lot of remarkable pieces. In fact, they have over 70 pieces of authentic art. One of my favorite artists is a Spanish artist…and his works are there. So I haven’t seen it in real life, but that’s on my bucket list. Ryan Embree: Well, I’ll tell you, this was probably the most internationally friendly rapid fire that we’ve had here. When asking these questions. You took us to Madrid, Amsterdam, Italy, all over the place. So, we’ll definitely, I can feel the hoteliers now doing some research on these hotels and planning their vacations. Let’s shift to the Independent Hotel show. It’s happening September 16th, 17th in Miami Beach. And remember Suite Spot listeners, don’t forget to use promo code Ryan26 for a complimentary registration. Genna, and I would love to see you there. Genna, you recently joined the show’s advisory board. Congratulations on that. What inspired you to get involved with this event and how do you see it supporting independent hoteliers? Genna Panagopoulos: First of all, thank you. And I’m really flattered to be on the advisory board. When we started our, when I was working through our development strategy as part of that, we were talking about the various conferences we wanted to attend. And we really think that we’re different from a lot of the big players that are already here, right? We’re trying to not be aligned with them, but a totally different offering. And so for us, it was really important that we find these independent hoteliers, boutique hoteliers that, again, are looking for somebody to help support them and maybe make their lives a little bit easier, but not be always watching over their shoulder. And so for us that this was perfect, I actually hadn’t come across it until they reached out to me. And it came about 48 hours after we had said, we need to find a show or a conference that has specifically this. And it just fell into our lap. And so we, it was, it was very serendipitous and we’re very excited. In fact, I hope we can continue to attend and I’ll be bringing my colleague from Mexico actually to help run the process with us while we’re there. So we’re excited. I also think that we could learn a lot of what independent hoteliers need and their challenges are and be able to help them out. Ryan Embree: Yeah, it’s a very, very unique event. I’ve had the privilege of being to the show since its inception a few years back. So much learning, there is something special when you put a group of independent hoteliers together in a room. The networking that goes down. It really is unlike any other event I’ve been to. So, again, hope you will join Genna and I in Miami Beach in September. We hope to see you there. As we wrap up today, we got a couple more minutes. What is your vision for the future of Minor Hotels in North America? Genna Panagopoulos: Listen, we don’t wanna be as big as everybody else that’s here, but we wanna have a really good foothold. I don’t think I mentioned this, but we have a little over 600 hotels worldwide, including in pipeline. And we’re really everywhere except for North America. And so it just feels like the right progression, of where we even have hotels in South America, in Mexico, right? So we’re really kind of closing in from all directions. And so we just wanna have good hotels here. Good representation on, fun fact, British and US travelers make up the majority of Anantara guests worldwide, even though we have no Anantara here in the U.S.. So, Norin England. So people want it, and I think once they’re here they will absolutely come. So we’re excited. We just want what we want. A good representation of hotels. Hopefully that’s somewhere around 20 to 30 hotels in the coming years. Ryan Embree: Well, you’re off to a super strong start. Congratulations again, Genna. It’s exciting to be here, kind of at the starting line of this Minor Hotel’s journey in North America. It will soon follow suit, like the rest of your brand is. So we’re excited to watch that unfold here in the upcoming years. Genna, thank you so much. We know you’re busy. You mentioned it before. We appreciate you taking your time, spending some time with us and talking about Minor Hotels and in the Independent Hotel Show. Again, we’re, we’re excited that we’ll both be attending there in Miami. And hope you will too. So Genna, thank you for your time. Genna Panagopoulos: Thanks for having me again. Ryan Embree: Alright and we’ll talk to you next time on The Suite Spot. Thank you for listening. To Join our Loyalty program. Be sure to subscribe and give us a five star rating on iTunes. Suite Spot is produced by Travel Media Group. Our editor is Brandon Bell with Cover Art by Bary Gordon. I’m your host Ryan Embree, and we hope you enjoyed your stay.

We got Emily Oberman on the program! She is a Partner at Pentagram and perhaps best known for her work in the entertainment industry. Emily has designed the titles for Saturday Night Live for the past 27 years—one of many long-standing relationships with iconic entertainment brands like NBC, Warner Bros, Warner Music Group, DC, and Amazon Prime Video. Her work goes beyond brand identity to touch many of the shows and movies that have become part of the fabric of our culture, including The Tonight Show, the Harry Potter Wizarding World and Fantastic Beasts franchises, Ready Player One, and Justice League. More recently, her work has been featured in critically acclaimed Netflix series like Cheer and Last Chance U.Since joining Pentagram in 2012, Emily's work has spanned a wide array of industries, from expanding further into entertainment (Kevin Hart's production company Hartbeat and the Russo brothers' AGBO) to motion graphics (nine years of campaigns for the Film Independent Spirit Awards) to restaurants and hospitality (the Michelin-starred Cote Korean Steak House) to culture and non-profit (social justice organization Dream.org) to health and wellness (the menopause care startup Phenology) to products and retail (the rebrand of American Girl). Her work has even ventured beyond Earth with the space flight company Virgin Galactic.Emily is the best, she is  talented, humble, and down to earth. We are honored to have her as our guest on the program, and lucky to call her our new friend!  Enjoy the show!

Dylan Ferrandis is on to talk about the Motocross Nationals as well as the Mulchocross National Series in tonights appearance on the show. Casey Cochran has been steadily getting his feet under him this motocross series and he is on to talk about the strides from his point of view. Randy Richardson is a legend and he recently retired from Michelin with the sole reason being, to focus more on harassing Steve and Kris about Lifeswap. We all know it's true. Zach-O is on and in the flesh in Las Vegas cohosting like only he can do! Great show!!! 00:00 Intro/Race Discussion 18:10 Phil Nicoletti 33:05 Dylan Ferrandis 1:02:10 Casey Cochran 1:26:25 Phil (again) 1:52:15 Randy Richardson FMIP 2:24:00 Mike Bonacci - RaiseIt4USA 2:29:47 Commercial Break 2:49:53 Back to the show 2:57:00 Beta USA IDK Man 3:07:30 Race Tech Rant 3:16:50 Red Bud rider analysis 3:43:10 Zacho - Training, Beta, more 4:17:20 Instagram Questions for Zacho 4:32:45 Motosport.com Tweet at Tallon

What if the reason your margins are tight has nothing to do with efficiency and everything to do with strategy?Chef Michael White held five simultaneous Michelin stars under the Altamarea Group before co-founding BBianco Hospitality Group with hospitality attorney Bruce Bronster in 2020. Together, they run a restaurant company that deliberately prices below the competition and still gets guests back three and four times a week because of it.In this conversation, we get into why their three C's, cuisine, consistency, and conviviality, are the real operating system behind a loyal guest base, how volume answers margin problems that efficiency never can, and why knowing your lane inside a close partnership is the thing that keeps the business from falling apart.If you're still chasing 20% margins and losing guests in the process, this one lands where it counts.That's Chef Michael White and Bruce Bronster. To learn more about BBianco Hospitality Group, visit bbiancohospitality.com._________________________________________________________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

Thanks to Our Tique Talks Sponsors:Travel Collection - Connect and learn more about TC's DMCsSmeuse Studio - Strategic branding and website design for travel advisorsBuilding a successful travel business shouldn't come at the expense of your life. Mimi Lichtenstein, Founder of Truvay Travel, has created a thriving referral-only boutique advisory by putting her health, family, and priorities on the calendar before work ever begins. In this episode, she shares how intentional planning, time blocking, client boundaries, and smarter systems have helped her grow a profitable business without sacrificing the freedom that drew her to entrepreneurship in the first place. If you're ready to stop reacting to your calendar and start designing your business with intention, this episode is full of actionable ideas you can implement immediately!About Mimi Lichtenstein:Mimi didn't set out to become a luxury travel advisor. She set out to live a really good life - and somewhere along the way, helping others do the same became her work. After a year-long family sabbatical in Spain, she founded Truvay Travel, a referral-only boutique advisory based in Hanover, NH - and has been recognized as a Condé Nast Top Travel Specialist for four consecutive years. Her approach is built on real connection, intentional contrast - street food and Michelin stars, refugios and five-star lodges - and a life designed the same way: health, family, and play first. Work built around them.truvaytravel.comlinkedin.com/in/mimi-lichtensteininstagram.com/truvaytravelToday we will cover:(02:30) Mimi's journey to becoming a travel advisor(05:10) Why scheduling your priorities first leads to greater productivity(09:00) Time-blocking and weekly planning strategies(14:00) How to reduce decision fatigue and avoid burnout(19:55) The importance of setting boundaries with clients(34:45) Why saying "no" can help you build a more profitable business→ Grab Your Ticket to The Travel Business Intensive! Early bird pricing of $295 available through July 14!FOLLOW ALONG ON INSTAGRAM @TiqueHQ

Twisting Brad Jones arm to race an Audi in the Australian Super Touring Championship but falling in love with the rival BMW. Taking on a motorsport tyre distributorship for Michelin and BF Goodrich and expanding the footprint into New Zealand and Asia.Bringing a Toyota Racing Series car to Australia in the hopes of broadening the successful Kiwi series to our side of the pond.And giving Neal Bates and Simon Evan’s the keys to the TRS car at Oran Park.Plus the BMW he tracked down and his plans (maybe) to take it to some races in Europe.And a beast of a rally car that is a break with tradition. This ep is part of our commitment to stories from the paddock and service park (from time-to-time) by good story tellers who are these long time, friendly, familiar faces who we often see working at events but you don’t always realise the things they’ve done or significant people they’ve worked with along the way. Head to Rusty's Facebook, Twitter or Instagram and give us your feedback and let us know who you want to hear from on Rusty's Garage. See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

The Bear has officially served its final course, and we're breaking down everything from the emotional finale to the unforgettable character journeys that made this series so special. Join Diana and Renee as they discuss Carmy's future, Sydney stepping into leadership, Richie's incredible transformation, Marcus, Tina, Sugar, and the rest of the Bear family. We also dive into the final dinner service, the Michelin reveal, Carmy's powerful final monologue, and whether this ending felt satisfying, bittersweet...or both. Plus, we wrap things up with a fun rapid-fire round, answer our Question of the Day, and share our latest TV and movie recommendations. Question of the Day: Could you survive one shift at The Bear? Let us know your thoughts in the comments or connect with us on social media! Chapters 00:00 - Welcome to Screens in Focus and the final season of The Bear  00:47 - Overall reaction and why the show still works  01:55 - Finales that stick the landing  02:21 - Story picking up after Carmy's decision  04:21 - Character breakdown begins: Sydney  07:18 - Richie and the Gary episode  08:31 - Mikey's spiral and Richie's emotional wound  09:48 - Richie's growth and fatherhood  10:13 - Carmy's season and stepping back 1 3:46 - Sydney as the true leader  15:41 - Marcus, grief, and Luca  18:46 - Tina's evolution and leadership  20:50 - Ensemble cast, pacing, and sound design  21:27 - Jimmy and the county office storyline  23:30 - Sugar, Donna, and the baby  24:18 - Donna's visit and family history  25:09 - Ibrahim and the spoon thief  26:43 - The Fak brothers and comic relief  27:20 - Episodes 7 and 8: the final night in the kitchen  32:44 - Carmy drops the lamb  34:12 - Michelin news and finale reaction  36:16 - Carmy's monologue and what it means  41:49 - Emotional closure with Mikey texts  42:18 - Richie, Jess, Marcus, and the ending montage  42:45 - Rapid fire: most stressful moment  44:00 - Rapid fire: funniest moment  45:07 - Rapid fire: dish you wanted to eat most  45:57 - Rapid fire: biggest surprise  47:14 - Rapid fire: what stuck with you after it ended  48:12 - One-word season wrap-up  49:01 - Could you survive one shift at The Bear?  51:54 - TV and movie recommendations  57:03 - Final thoughts and goodbye Renee Hansen:  https://linktr.ee/renee.hansen  https://reneehansen.journoportfolio.com                               Follow and subscribe to Screens in Focus. Website: www.screensinfocus.comEmail: screensinfocus@gmail.com Instagram: @screensinfocusFacebook: Screens in FocusTikTok: Screens in FocusYouTube: Screens in Focus Feedback and TV/Movie Recommendations: Google Voice: (669) 223-8542 Free background music from JewelBeat.com: www.jewelbeat.com

In today's episode, we sit down with Scottish chef Kat McGibbon, winner of the 2025 HIT Scotland Scholarship and champion of The Heat, the culinary competition led by multi-Michelin-starred chef Jean-Christophe Novelli.Kat reflects on the experiences that have shaped her career, from growing up in the Scottish Highlands to working her way through professional kitchens, competing on the international stage, and immersing herself in culinary experiences across Boulder, Barcelona, Australia, and the UK. Along the way, she opens up about overcoming self-doubt, embracing pressure, and finding confidence by stepping outside her comfort zone.This conversation is about taking chances, staying curious, and discovering just how much you're capable of when you're willing to keep growing under pressure.

Vikas Khanna grew up in Amritsar cooking beside his grandmother, arrived in New York with $3 and a dream, and became one of the first Indian chefs in the city to earn a Michelin star. His restaurant Bungalow—now one of NYC's most coveted reservations—tells India's culinary story through its 28 states. We talk about Vikas's early cooking career in NYC, the rise of Junoon and later Bungalow, and what it means to cook for both presidents and homeless folks. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

Zach Posnan is getting ready to move Brass Monkey Bread Co. from pop-ups to a permanent home. He showers us with tons of treats, from savory to sweet, and tells us how he went from teaching math and science to baking full-time. You can be part of this new community-focused bakery - check out the GoFundMe for more info. Plus: Eli recaps his trip to Spain, from paella to pintxos to a Michelin experience that was unforgettable.  Subscribe on YouTube to see all the incredible bites! Marisa has the scoop on everything there is to eat at FIFA Fan Fest, and Dave had an indulgent meal with two fascinating (and very different!) dinner guests.  00:00 FIFA Fan Fest is the Philly Coachella 07:28 Zach Posnan of Brass Monkey Bread Co. makes insanely great bagels 23:05 Whatcha Been Eatin': prime rib and corn pizza 29:45 Chef Eli's Trip to Spain: where to eat and what to drink 49:47 The Sauce: Chef and Restaurant News with lots of local openings And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs. Listen to us on Spotify Listen to us on Apple Watch us on YouTube Connect with us on Instagram, and share your eating adventures by tagging us in your posts so we can talk about them on air.

A recapping of the recent awards, Max makes his own picks, and Mario Carbone has thoughts that may make sense in Los Angeles. Plus, a coastal pizza battle, sushi pricing, and lazy Susan love.

871 · The Most Surprising Hotel Near Walt Disney World: My ette Hotel ReviewOne of the most exclusive hotel awards on the planet - harder to earn than a Michelin star, given to less than 1% of hotels worldwide - belongs to a boutique property sitting just one mile from Disney's Animal Kingdom. Yet most Disney fans have never heard of it.Lou Mongello has stayed at virtually every Disney resort and countless hotels around the world, always believing that where you stay shapes the entire tone of a vacation. So when he was invited to experience ette Hotel, he wasn't quite sure what to expect.What he discovered surprised him.In WDW Radio #871, Lou shares his complete, honest review of ette Hotel - from the beautifully designed rooms and Michelin Key recognition to hospitality that echoes the Disney philosophy of "everything speaks." He also dives into one of the best meals he's had in a very long time at Salt & The Cellar, and why the restaurant alone may be worth the trip. Plus, what makes this property different, who it's perfect for, and why it may be one of Central Florida's most overlooked luxury experiences.If you've ever wondered whether stepping outside the Disney bubble could actually enhance your Walt Disney World vacation, this episode might surprise you as much as the hotel surprised Lou.