Podcasts about Michelin

Episode 84 - CFO by day and climate activist by heart, Agata Hacura blends strategy with purpose. Plus, Olya Tarasyeyeva's path from graphic design to Michelin kitchens shows how culture, craft and sustainability shape the future of food. Disclaimer: Please note that all information and content on the UK Health Radio Network, all its radio broadcasts and podcasts are provided by the authors, producers, presenters and companies themselves and is only intended as additional information to your general knowledge. As a service to our listeners/readers our programs/content are for general information and entertainment only.  The UK Health Radio Network does not recommend, endorse, or object to the views, products or topics expressed or discussed by show hosts or their guests, authors and interviewees.  We suggest you always consult with your own professional – personal, medical, financial or legal advisor. So please do not delay or disregard any professional – personal, medical, financial or legal advice received due to something you have heard or read on the UK Health Radio Network.

durée : 00:19:57 - Journal de 18h - Michelin rend l'argent du CICE à l'état, c'est inédit comme démarche, l'entreprise française avait bénéficié de plusieurs millions d'euros pour moderniser ses sites.

durée : 00:19:57 - Journal de 18h - Michelin rend l'argent du CICE à l'état, c'est inédit comme démarche, l'entreprise française avait bénéficié de plusieurs millions d'euros pour moderniser ses sites.

Janine Löwenberg lebt Wein nicht wie ein Kostüm oder wie eine Aufgabe, sondern wie ein Teil ihrer selbst – selbstverständlich und authentisch. Ihre Präsenz ist frisch, lebendig und doch klar und ruhig, geprägt von einer Souveränität, die nicht inszeniert wirkt. Sie weiß, wer sie ist, und genau darin liegt ihre Eleganz. Sie lebt und liebt Wein und ihre Arbeit, weil sie diese nicht nur versteht, sondern fühlt. Das spürt man – und genau darüber spricht sie. Ihre vinophile Gelassenheit – nicht nur beim Wein – ist nicht erlernt, sondern gewachsen: genährt aus Erfahrung, Aufmerksamkeit und einem feinen Gespür für Balance sowie dem Wissen, dass Tiefe und Freude keine Gegensätze sind. Sie agiert frisch und inspirierend, jedoch niemals hastig. Janine hört zu, bevor sie spricht, und wenn sie spricht, dann mit Präzision, Klarheit und einer unglaublichen Wärme. Ihr Stil ist trotz – oder vielleicht gerade wegen – dieses hochdekorierten Restaurants, in dem sie ihre Weinleidenschaft lebt, unaufgeregt souverän. Keine Effekthascherei, sondern eine lässige Eleganz, lebendige, aber niemals laute Gesten. Sie bevorzugt klare Linien, eine ehrliche Ansprache und eine Ästhetik, die Reife und Charakter ausstrahlt, ohne im Geringsten gealtert zu wirken. Ihr Auftreten ist weltgewandt, stilbewusst und dabei immer nahbar. Sie meistert Herausforderungen mit einem feinen Gespür für Timing: wann man schweigt, wann man handelt, wann man loslässt. Ihre Stärke ist leise, ihre Autorität trägt, ohne zu fordern. Gäste wie Kollegen vertrauen ihr, ohne genau sagen zu können, warum. Wahrscheinlich ist es diese zutiefst menschliche Art und der Gleichmut, die sie so überzeugend vermittelt. Wein ist für sie stets eine Begegnung – mit dem Gast, mit der Küche, mit dem Winzer, mit Freunden. Kein Statussymbol, sondern ein kultureller Dialog zwischen Boden und Mensch, Vergangenheit und Gegenwart, Handwerk und Intuition. Janine Löwenberg kann analytisch verkosten und poetisch erzählen, ohne dass sich beides widerspricht. Ihre Worte sind wie gut gesetzte Tannine: strukturiert, balanciert, aber nie trocken. Und sie lacht so wunderbar und gerne. Es ist dieses herzliche Lachen, das begeistert und fesselt. Und im gleichen Atemzug denkt sie nicht nur tief, sondern tiefsinnig. Sie vermag es, sich mit Menschen zu verbinden, ohne sich je in den Vordergrund zu stellen. Im Gespräch sind ihre Leichtigkeit und Lebensfreude ansteckend, ihre Neugier respektvoll, ihre Ernsthaftigkeit beruhigend. Am Ende ist Janine Löwenberg das, was man nur selten findet: souveräne Leichtigkeit mit Charakter. Eine Sommelière, die Wein nicht erklärt, sondern verkörpert. Die zeigt, dass wahrer Stil nichts mit Perfektion zu tun hat, sondern mit Wahrhaftigkeit. Wie ein großer Wein bleibt sie lange in Erinnerung – nicht laut, sondern klar, nicht flüchtig, sondern nachhaltig.

Send us a textSeason 11 closes with the annual festive conversation that has become a tradition on the Chef JKP Podcast.In this Christmas special, Chef JKP welcomes back two of MENA region's most respected food writers, Courtney Brandt and Liam Collins, for an unfiltered year-end conversation on everything that shaped hospitality, dining, and food culture in 2025.From Michelin milestones and major restaurant openings to media responsibility, service standards, awards fatigue, and the reality behind hype, this episode captures the mood of the industry at a moment of reflection. It is personal, honest, occasionally controversial, and deeply rooted in lived experience.Courtney shares a landmark year that included working with the world's first three Michelin starred Indian restaurant, stepping into beverage culture, and witnessing how global recognition reshapes local pride. Liam reflects on his second year as a father, writing with more intention, and how Dubai continues to evolve from an importer of talent into an exporter of culinary identity.Together, they unpack what truly matters right now. Community over noise. Consistency over spectacle. Thoughtful growth over rushed expansion. And why hospitality still begins and ends with people.This festive special moves effortlessly between industry insight and personal storytelling, touching on Michelin, 50 Best, Tatler, food halls, service culture, PR ethics, neighbourhood dining, underrepresented cuisines, and what 2026 might bring.A conversation that feels like being invited back to the table with family.WHAT YOU WILL HEAR IN THIS EPISODE• The biggest hospitality moments of 2025• Michelin stars, losses, and what they still mean today• Media responsibility and the misuse of “Michelin” language• Why community-led dining is winning over hype• The rise of neighbourhood restaurants and food hubs• Service culture and what truly defines great hospitality• Underrepresented cuisines and where the real innovation lies• PR, influencers, and credibility in modern food media• Festive food memories, traditions, and industry realities• Predictions and hopes for hospitality in 2026CHAPTERS00:00 Festive welcome and setting the tone02:10 A year in review for Courtney and Liam05:30 Family, food memories, and life beyond work12:40 Michelin moments and historic milestones21:30 Awards, recognition, and industry maturity32:20 Openings, closures, and where the market is shifting45:10 PR, media ethics, and inflated expectations58:30 Service culture and what guests truly remember72:40 Community dining, food halls, and neighbourhood growth88:00 Underrepresented cuisines and future opportunities102:10 Predictions for 2026114:30 Festive reflections and gratitude for hospitality teams120:00 Closing thoughts and Christmas wishesPROUDLY BROUGHT TO YOU BY POTATOES USAPotatoes USA represents America's potato growers and champions chefs, home cooks, and food lovers across the world. From nutrition to creativity, they continue to show why the potato remains one of the most versatile and essential ingredients in every kitchen.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.com/FOLLOW THE GUESTSCourtney BrandtInstagramhttps://www.instagram.com/_courtneybrandt_/Liam CollinsInstagramhttps://www.instagram.com/itsliamcollens/FOLLOW CHEF JKPInstagramhttps:/Support the showFollow The Chef JKP Podcast on Instagram HERE

Invités :Christian Têtedoie, Chef étoilé au Michelin, meilleur ouvrier de France et président des Maîtres Cuisiniers de France Karl Olive, député Ensemble pour la République des YvelinesHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Of je nu het voor-, hoofd- of nagerecht moet verzorgen tijdens het kerstdiner, de voorbereidingen zorgen bij veel mensen toch voor een hoop hoofdpijn. Om je op ideeën te brengen blikt BNR's Big Five deze dagen terug op het afgelopen jaar met gasten die alles weten van hoe je een overheerlijk en gebalanceerd kerstmenu op tafel zet. Voormalig Michelin-directeur Werner LoensRuim achtduizend diners in meer dan twintig landen, en dat allemaal voor die paar felbegeerde sterren. Hoe bepaalt Michelin wie in de gids belandt en wie niet? Je hoort het van de man die het 37 jaar lang bepaalde. Voormalig Michelin-directeur Werner Loens, is te gast in BNR’s Big Five van de Michelin-sterren. Gasten in BNR's Big Five van de Michelinsterren Wil je nog meer inspiratie opdoen voor het kerstdiner? Diana Matroos sprak eerder dit jaar ook met: -Emile van der Staak, chef van De Nieuwe Winkel in Nijmegen -Joris Bijdendijk, chef van RIJKS en WILS in Amsterdam -Nadine Mögling, gastvrouw van Bij Jef op Texel -Soenil Bahadoer, chef van GEM in GemertSee omnystudio.com/listener for privacy information.

Of je nu het voor-, hoofd- of nagerecht moet verzorgen tijdens het kerstdiner, de voorbereidingen zorgen bij veel mensen toch voor een hoop hoofdpijn. Om je op ideeën te brengen blikt BNR's Big Five deze dagen terug op het afgelopen jaar met gasten die alles weten van hoe je een overheerlijk en gebalanceerd kerstmenu op tafel zet. Voormalig Michelin-directeur Werner LoensRuim achtduizend diners in meer dan twintig landen, en dat allemaal voor die paar felbegeerde sterren. Hoe bepaalt Michelin wie in de gids belandt en wie niet? Je hoort het van de man die het 37 jaar lang bepaalde. Voormalig Michelin-directeur Werner Loens, is te gast in BNR's Big Five van de Michelin-sterren.

Invité :Christian Têtedoie, Chef étoilé au Michelin, meilleur ouvrier de France et président des Maîtres Cuisiniers de France Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

After a small doggie daycare incident, Ronnie is in a cone and Jordana shares how the medical device has created some tension between her and Mike. In This week's Overshare, a woman wonders how to address her husband's jealousy when she decides to plan an expensive Michelin star dinner with her bestie. A listener secures a post purchase refund on a group funded gift and needs a Betchicist from the hosts on whether she can keep the savings or if she needs to share them. As the holidays approach, a Betch is asking for an intention on how to handle her extremely negative father in law, and Dr. Naomi and Jordana share some advice for dealing with the irritating commentary. Triggered by her parent's last minute cancellation, a dog mom is left struggling to find pet care and wonders if her parents really care about her as much as they do her sister. Finally, a listener is continually irked when her in-laws regularly arrive hours early to family events and Jordana and Dr. Naomi defend her irritation Subscribe to Oversharing on Youtube: https://www.youtube.com/@OversharingPod Learn more about your ad choices. Visit megaphone.fm/adchoices

Franck Desplechin is a French-born chef turned luxury hotel food and beverage executive, with roots in Michelin-starred kitchens and brands like St. Regis and Auberge Resorts. After running iconic properties (including a wild Sedona chapter with his wife as co-leaders), he launched a nationwide task force and consulting practice and distilled his "chef mindset" leadership style into a book. Susan and Franck talk about building healthy, high-performing teams in high-pressure environments. What You'll Learn About: • Lessons from a 15-year-old apprentice about reliability, humility, and showing up that still matter in the C-suite • Navigating partnership when you and your spouse run the hotel together without killing each other (or the vibe) • How COVID, quarantine, and a pregnant partner forced a workaholic to completely rearrange his priorities • What the "chef mindset" really is and how to use adversity, rejection, and pressure as a leadership training ground • Spotting when your culture is out of balance between guest experience and employee experience • Rethinking "we have jobs because we have guests" and flipping it to a culture-first, people-first philosophy • What task force really looks like behind the scenes and how elite consultants show up differently than the average fill-in • Serving what the property needs vs pushing what you think they should fix as an external expert • Meetings that should absolutely die and how to spot the recurring time-wasters with zero impact • Simple daily rituals that build loyalty, like the 15-minute "hello tour" that makes your team feel seen • Where luxury F&B is headed next and why fewer, better outlets may beat "infinite options" for modern travelers *** Our Top Three Takeaways 1. Leadership in luxury F&B is shaped early, and built on discipline, humility, and constant learning. Franck traces his approach to leadership back to the foundations laid in Michelin-starred kitchens: showing up on time, staying coachable, being reliable, and remaining a lifelong student of hospitality. These habits, formed at age 15, still anchor his leadership today.  2. Task force success hinges on humility, flexibility, and meeting properties where they are. High-performing task force leaders don't walk in trying to fix everything. They focus on what the hotel truly needs, adapt to existing team culture, assess emotional dynamics, and provide continuity during leadership gaps. Ego and personal agenda have no place in effective interim leadership.  3. Luxury F&B's future is fewer outlets, sharper concepts, and deeper employee focus. Franck predicts a shift away from sprawling multi-outlet hotels toward tighter, more exceptional concepts, because guests increasingly value quality over variety and seek local experiences. He also argues that employee satisfaction should be measured and prioritized with the same rigor as guest satisfaction, because the guest experience depends on it.  Franck Desplechin on LinkedIn https://www.linkedin.com/in/franck-desplechin/ Franck's Website https://www.cheffranck.com/ Other Episodes You May Like:  08: King Sheet Parachute with Justin Genzlinger https://www.topfloorpodcast.com/episode/08 174: Apron on a Fence with Mitch Prensky https://www.topfloorpodcast.com/episode/174 185: Squash Milk with Steve Fortunato https://www.topfloorpodcast.com/episode/185

https://youtu.be/8HPbaQ8xqoQ

El chef colombiano Edwin Rodríguez habló en Mañanas Blu 10:30 sobre el camino que llevó a su restaurante Quimbaya a obtener una estrella Michelin, un reconocimiento que puso platos tradicionales como la sobrebarriga y la empanada bogotana en el radar de la alta gastronomía internacional.See omnystudio.com/listener for privacy information.

Send us a message with this link, we would love to hear from you. Standard message rates may apply.We trade holiday laughs and a Michelin-level dinner recap for a clear look at how five simple questions can transform a medical visit into a relationship. We show how home, routine, joy, and self-perception reveal risks and shape plans that fit real life.You can reach out to us by email, yourcheckuppod@gmail.comYou can find us on Instagram, you can follow us thereAlso active on threads where we share, you know, themes of our episodes and different collections that we think connect to each otherAnd most importantly, stay healthy, my friendsSupport the showSubscribe to Our Newsletter! Production and Content: Edward Delesky, MD & Nicole Aruffo, RNArtwork: Olivia Pawlowski

In this powerful episode of Gents Talk, supported by Bulova Canada, French-born, Michelin-trained celebrity chef Romain Avril discusses his journey through the culinary industry's toxic environment and his personal quest for mental well-being. At 15, he endured mental and physical bullying, with a superior telling him, "You will never make it. You should quit right now. You have no talent. You have no future in this industry," an experience he views as the catalyst for his mental toughness and success.Now a mental health advocate, the Avril shares his recent life-changing experience starting therapy at age 40, which allowed him to confront childhood trauma and recognize patterns in his behaviour, such as shutting down emotions and hiding that he wasn't okay. The biggest revelation was understanding his family's pattern of expressing love through gifts and education, but not with "words of affirmation" like "I love you" or "I'm proud of you".The conversation delves into the high rates of mental health struggles and suicide among chefs, the importance of breaking toxic patterns, and the need for basic respect and safe environments in professional kitchens. He also encourages men to seek therapy, calling it a sign of strength, and discusses how embracing his feminine side—which includes caring for his appearance and cooking with elegance—has actually made him a more "masculine" man. Avril emphasizes that the competition should be within oneself, focusing on progress and self-improvement rather than competing with others.

Siete pronti per una puntata da tre stelle Michelin? Ebbene sì, Antonino Cannavacciuolo è passato dal BSMT. Chef pluristellato, imprenditore e volto televisivo amatissimo, Cannavacciuolo ha cambiato il modo di raccontare la cucina in Italia, portando rigore, emozione e identità popolare al grande pubblico. Dalle origini a Vico Equense alle stelle Michelin, ha costruito un percorso fatto di sacrificio, disciplina e visione. Con i suoi ristoranti, i riconoscimenti internazionali e programmi come Cucine da incubo e MasterChef Italia, ha reso la grande cucina accessibile senza mai banalizzarla, trasformando il mestiere dello chef in un racconto umano prima ancora che tecnico. Al BSMT abbiamo parlato di cucina e impresa, di leadership, di soddisfazioni, di sogni, di cosa significa guidare una squadra e restare sempre fedeli alla propria idea e identità. E per una volta Antonino ha messo da parte il ruolo pubblico, raccontando passaggi personali del suo percorso: la pressione, la responsabilità, il rapporto con il lavoro e con la famiglia, e il prezzo che ogni scelta comporta. Ne è nata una conversazione sincera e preziosa, che permette di conoscere davvero l'uomo dietro lo chef. Perché prima delle stelle, dei numeri e dei format, c'è una storia fatta di fatica, coraggio, personalitá e verità. Buona visione! ___________________ 00:00 INTRO 3:28 LA MAGLIA NUMERO 10 DI MARADONA 7:26 ESSERE UN GIUDICE DI MASTER 15:56 IL RAPPORTO CON IL PADRE E I FIGLI 21:46 ESPERIENZE DOPO L'ALBERGHIERO 23:43 GLI INSEGNAMENTI DEI GRANDI DELLA CUCINA ITALIANA 29:08 I PRIMI COMPITI IN CUCINA 32:50 PERCHÉ LA CUCINA ITALIANA È PATRIMONIO DELL'UNESCO? 37:28 LA FORMAZIONE IN FRANCIA 40:05 IL PIATTO PIÙ RICHIESTO DI ANTONINO CANNAVACCIUOLO 41:25 GLI INIZI A VILLA CRESPI 45:24 DA ZERO ALLE TRE FORCHETTE 54:49 L'AMORE CON CINZIA 58:34 MASTERCHEF E IL CORTEGGIAMENTO PER “CUCINE DA INCUBO” 1:03:14 COME NASCE LA FISICITÀ di ANTONINO 1:06:45 SALUTI FINALI Learn more about your ad choices. Visit megaphone.fm/adchoices

Mory Sacko porte un regard très clair sur son parcours et sur la manière dont il a construit sa cuisine.C'est bien simple, je ne crois pas avoir rencontré de chef dont les idées sur sa cuisine et sur la ligne qu'il poursuit m'ont paru aussi nets et pourtant…Celui qui a marqué les mémoires dans une saison exceptionnelle de Top chef en 2020, propose une cuisine qui fait dialoguer la France, l'Afrique et le Japon.Je ne sais pas ce que cela vous évoque mais moi j'avoue qu'avant de l'entendre, je n'arrivais pas à me projeter et donc j'étais au max, niveau curiosité ! D'autant que pour cette échappée en solitaire, il s'est vu décerner sa première étoile, moins de deux mois après l'ouverture de Mosuke!Dans cet épisode, vous allez apprendre comment il a construit un univers sans nul autre pareil, quelles sont les figures qui l'ont épaulé sur le chemin (hello Thierrry Marx!) et comment il a sû révéler en cuisine les passions qui l'animent depuis l'enfance, ses racines et sa passion pour l'excellence de la gastronomie française!Production : NOLA Journaliste : David Ordono Création musicale : Nathan Cohen Programmation : Marion Cazes Réalisation : David OrdonoPour découvrir la cuisine de Mory Sacko c'est par ici ! Mais aussi sa version de la comfort food (tuerie de poulet frit sauce bulldog!!!)Mory fait aussi de la télé sur France3, dans une super émission dont il est à l'origine : Cuisine ouverte !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Hosts Mike Herzing and Jeremy Bierenbaum cover a packed episode of automotive news, including Ford ending the current F-150 Lightning and teasing a range‑extended pickup. Also featured: a review of the 2026 Kia Sportage Hybrid, Mercedes' move to serviceable headlights, GM and Apple's renewed partnership, Motor Trend's Truck of the Year, and classic car highlights. Plus an interview with Michelin's Caroline Ervin on tire choices for winter and everyday driving, listener Q&A, and practical car care tips.

I told yall we were gonna finish the last couple of the podcasts with banger after banger. For this show, we sat down with the master blender of Westward whiskey the creative genius behind all of there releases. Miles has an extensive background that we get into. But also this is a conversation of two whiskey lovers, sharing some life story. And they were gracious enough to send over a bottle of there Lamington Porter Cask finished, which is a Australia only release. Super stoked for you to listen and watch. Check the links down below for more content.Westwardwhiskey.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==————A LEGACY THAT SPANS TWO DECADESIn over twenty years of whiskey-making, we've learned what it takes to create something unforgettable. Inspired by the beauty of the American Northwest, its pioneering spirit, and its rich culinary culture, Westward Whiskey is crafted to build peak flavor from the ground up. Our award-winning American whiskeys reflect a commitment to boldness, balance, and creativity.WE ARE THE PINNACLE OF AMERICAN WHISKEY——We honor our home in every bottle. From the Columbia River Gorge to the slopes of Mount Hood, the American Northwest is woven into every step of our process.This region offers one of the most fertile barley-growing climates in the world—an ideal place to craft world-class whiskey.——The Northwest has long attracted hardworking visionaries—people driven to build something better.Our team of creators includes former brewers, winemakers, and Michelin-trained chefs with more than 50 years of collective distilling experience. Their passion and expertise push the boundaries of traditional whiskey-making.——There are no shortcuts in our deliberate process—and therein lies the beauty.We blend the best of brewing, distilling, and aging traditions to create a whiskey like no other.Brewed Like a Craft AleWe start by brewing a full-flavored American Ale entirely from scratch. Using locally malted barley, ale yeast, and a slow, low-temperature fermentation, we build a bold and complex foundation for our whiskey.DISTILLED LIKE A SINGLE MALTThat fresh ale is double-distilled in custom low-reflux pot stills designed to retain character and texture. This hands-on method transforms our flavorful brew into a robust and expressive spirit.AGED LIKE A BOURBONWe age our whiskey in new American oak barrels—heavily toasted and lightly charred—to unlock layers of vanilla, spice, and fruit. Each barrel is carefully selected to enhance the richness and depth of our whiskey.To showcase the full spectrum of earthy, fruity, and spicy flavors, we mingle our barrels in small batches to achieve Westward's signature profile: layered, balanced, and unapologetically bold.DISTINCT. RICH. BRAZEN. FULL OF FLAVOR.Our Most Ambitious, Limited and Exclusive WhiskeyAvailable for Distillery Tasting Room pickup onlyFrom our home in the American Northwest, our distillers have pushed boundaries as few dare, reimagining and elevating American whiskey for nearly two decades. We recognize that the whole can be greater than the sum of its parts, so we challenged ourselves to explore what the ultimate expression of Westward whiskey could be.Westward Whiskey Milestone® represents our makers' knowledge and our full body of work, brought together into a single whiskey through a twenty-one barrel Solera system that includes some of our most precious whiskies. By far the most ambitious and exclusive whiskey we will ever craft, this forthcoming annual release is a masterpiece in American whiskey and a milestone for Westward. It reflects both the legacy of our past and the promise of our future.Bottled at 43% ABV / 86 proof

There are travel experiences… and then there are stories you tell for the rest of your life. Total Tuscany Podcast Episode 97 delivers one of those stories, taking listeners deep into the heart of Italy with Dream Italy's unforgettable Viva Italia Experience. The episode marks a long-awaited return for the podcast, and hosts Travis Justice and Pat Campagna come back swinging with a conversation that perfectly captures what Total Tuscany has always been about: extraordinary experiences over ordinary trips. Their guest, Giorgio Dell'Artino, founder of Dream Italy, doesn't just sell tours—he curates once-in-a-lifetime moments. Viva Italia began with a simple but brilliant idea. Why not let travelers experience Tuscany the way Italians dream about it—behind the wheel of a world-class luxury car, carving through the rolling hills of Siena? What started with two exotic cars has evolved into a fully immersive, fully supported self-drive luxury experience spanning Tuscany, Italy, and even parts of France. Picture this: you slide into a Ferrari, Lamborghini, or Maserati, the engine growling as vineyard-lined roads unfold in front of you. A professional tour leader guides the route. Every detail—fuel, logistics, hotels, meals, parking, and support—is handled. You don't worry about directions, traffic rules, or flat tires. You simply drive, savor, and experience Italy in a way very few ever will. As Giorgio explains, Viva Italia isn't about reckless speed. It's about control, confidence, and connection—to the road, the landscape, and the culture. The routes are carefully chosen for beauty and safety, with moments where drivers can truly feel what these cars were built to do. And yes, guests even rotate cars during the tour, giving them the chance to experience multiple vehicles. What makes this episode especially compelling is the depth of Dream Italy's philosophy. Since 1997, Giorgio has personally built relationships with nearly 2,000 top-tier suppliers—from five-star hotels and historic castles to private yachts, Michelin-level dining, and exclusive cultural access. Every Viva Italia itinerary is customized, whether it's a two-day Tuscan escape or a multi-day journey from Rome to Milan, Venice to the Dolomites, Sicily, or the French Riviera. The conversation also highlights why Tuscany remains Italy's most beloved region: art, food, wine, history, countryside, and soul—all in one place. Yet Viva Italia proves that Italy can still surprise even the most seasoned traveler. This is more than a driving tour. It's luxury travel redefined, where time is valued, privacy is protected, and memories are guaranteed. If you've ever dreamed of Italy—and dreamed big—Episode 97 of the Total Tuscany Podcast will make you want to turn the key, press the accelerator, and shout it loud: Viva Italia.

Torsten Vildgaard is the executive chef at FZN by Björn Frantzén in Dubai. He grew up in Copenhagen, and as a young chef had a dream of joining the small team at newly founded Noma. Finally, after winning the Chef of the Year competition in Denmark, he got the job. At Noma he spent many years as sous chef and head of R&D. After Noma he opened his own fine-dining restaurant, Studio in Copenhagen. In 2023 he joined the Frantzén Group to lead the kitchen at FZN in Dubai, and under his leadership the restaurant earned three Michelin stars in the 2025 Dubai Michelin Guide, a first for the UAE. In this podcast we will hear about Torsten Vildgaard's passion for reaching the heights in fine dining and his lifelong pursuit of Michelin stars. At the end of the podcast he will reveal his favourite restaurants in Dubai and Copenhagen. The recommendations mentioned in this podcast and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

durée : 00:37:25 - Bistroscopie - par : Charline Vanhoenacker - La cuisine n'était pas une vocation mais il est parvenu à sublimer le métier de son père pour devenir une figure internationale auréolée de 13 étoiles au guide Michelin. Au micro de Charline, il raconte son parcours, mais aussi ce qu'est un bon bistrot et une bonne frite ! - invités : Pierre Gagnaire - Pierre Gagnaire : Grand chef cuisinier - réalisé par : François AUDOIN Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Dans cet épisode de CHEFS D'ENTREPRISE-S, David Ordono reçoit Laurent Perlès, cofondateur de La Source, une école de cuisine pensée comme un lieu de transmission, de conscience et d'impact.Laurent raconte un parcours loin des lignes droites : une enfance marquée par la table, un rapport "compliqué" à l'école traditionnelle, des études à l'étranger, l'entrepreneuriat, la restauration, avant une prise de conscience progressive : le métier doit changer, et c'est par la formation que tout commence.Avec La Source, il ne s'agit pas seulement d'enseigner des gestes, mais de former des professionnels capables de comprendre leur époque :écologie, produits, conditions de travail, modèle économique, responsabilité sociale.Un échange dense et incarné sur l'éducation, la difficulté de créer une structure engagée, les choix financiers, les renoncements et la conviction qu'on peut entreprendre autrement sans renoncer à l'exigence.Un épisode pour celles et ceux qui pensent que l'avenir de la gastronomie se joue autant dans les écoles que dans les cuisines ;)Pour découvrir les formations dispensées par La Source, c'est par ici !

The holidays are the perfect excuse to enjoy fancy snacks, and this episode—the last in our holiday food mini-series—is your official permission slip to indulge in the most luxurious of them: caviar. Shaoching Bishop, co-founder and CEO of Regiis Ova Caviar, the ultra-premium caviar company she built alongside three-Michelin-star chef Thomas Keller, joins to help us better understand and enjoy caviar this holiday season. From what caviar actually is to why quality, curing, and handling matter far more than prestige or price, she fills us in what it takes to produce one of the finest caviars in the world. Plus, Shaoching shares tips on how to store caviar properly at home and why you might want to consider cucumbers and ice cream (really) when serving. Whether you're caviar-curious, already obsessed, or just looking to elevate your holiday or weeknight table, this episode will change the way you think about this iconic food. Wine Featured on This Episode 2023 Matthiasson Chardonnay Linda Vista Vineyard Napa Valley

Sucio Talks to Chef Kevin Finch!!A Salt Lake City native with a Michelin-starred resume that spans New York @betony, Bangkok, Shenzhen @ensue, San Francisco @ateliercrenn , and beyond, Kevin brings a global culinary perspective rooted in discipline, curiosity, and intention. With each chapter of his career, he's depended on his reverence for seasonality and place — from the burst of a summer tomato in his aunt's garden to sourcing unfamiliar ingredients halfway across the world. These experiences have shaped a thoughtful, produce-forward style of cooking that honors technique while welcoming constant evolution.Arthur is Kevin's first restaurant — a space where precise technique, thoughtful sourcing, and a deep sense of place quietly lead the way. Relaxed yet refined, it's built to feel both timeless and playful — a place to return to, again and again. #chef #cheflife #chefpodcast #chefs #cooks #michelin #NYC #greenpointbrooklyn #greenpoint #brooklyn

In this transformative episode, I speak with guest Frank Wright, a naturopathic practitioner and former pastry chef who radically healed his decades-long struggles with depression, anxiety, ADHD and addiction (including severe sugar addiction) using the carnivore diet.Frank, who spent 13 years battling mental health challenges while surrounded by sugar in London's finest kitchens, shares his vulnerable journey from heavy drug and alcohol use to profound sobriety and mental clarity. He details how replacing a whole-food, high-carbohydrate diet with a nutrient-dense, zero-carb, animal-based approach provided the therapeutic ketosis and bioavailable nutrients necessary for deep healing.Key Information01:26 Frank's Personal Struggle with Sugar Addiction 04:46 Carnivore as a Tool for Sobriety and Addiction Management (Feeling full at a cellular level; getting sober before carnivore) 07:08 Attempts at Healing Before Carnivore (Returning to pastry, 10 more years of long hours, reading nutrition, going vegan for 6 months, prioritizing plant antioxidants/30 plants a day, sourdough, lectins/Dr. Gundry)13:13 Father's Health/Type 2 Diabetes & Dementia (Witnessing high-carb diet consequences; motivation for change)18:35 Decision to Try Carnivore (Brain Energy, realizing never in therapeutic ketosis, hearing anecdotal carnivore stories, jumping in) and miraculous 48-Hour Transformation on Carnivore 26:01 All Plants Are Carbohydrates (Broccoli example; anti-nutrients taking away absorption)28:44 Neurodivergence and Ketosis (Managing overthinking/organization; stabilizing brain chemistry; ADHD/Autism test)35:04 Tip for Sugar Addiction (Commit to a week of single-ingredient whole foods, complex carbs, fat, and protein; minimize fruit/sweet palette)Frank´s Bio Frank Wright is a naturopathic practitioner and former pastry chef who transformed his life through the carnivore diet after decades of struggling with depression, anxiety, ADHD, and addiction. Having worked in some of London's finest restaurants, including the Ritz, Berkeley, and Michelin-starred establishments, Frank spent 13 years surrounded by sugar while battling mental health challenges that began in childhood. After trying everything from veganism to extensive biohacking protocols, Frank discovered carnivore nutrition and experienced a complete mental health transformation within 48 hours. Now he helps others break free from sugar addiction and reclaim their mental clarity through his Sugar Reset Community and coaching practice. Frank's story demonstrates the powerful connection between nutrition and mental health, particularly for those with neurodivergent conditions.Connect with Frank https://www.instagram.com/thefrankwright_/https://www.youtube.com/@thefrankwrighthttps://www.linkedin.com/in/frank-wright-684b94302/https://www.threads.com/@thefrankwright_https://x.com/thefrankwright_https://www.skool.com/ketogenicWho am I?Sarah Dawkins is a passionate Holistic Health and Healing Coach, international speaker and author of Heal Yourself. She's also a multi-award-winning entrepreneur and the award-winning host of the uplifting podcast Heal Yourself with Sarah Dawkins.With over 20 years' experience as a Registered Nurse, Sarah combines her deep understanding of conventional medicine with her own powerful self-healing journey to create a truly integrative approach. Having overcome multiple chronic health challenges herself, she now supports others in uncovering and addressing the root causes of their symptoms, helping them restore balance, reclaim their energy and create lasting, vibrant wellness.www.sarahdawkins.com#CarnivoreDiet#KetoDiet#LowCarb#MeatHeals#ZeroCarb#AnimalBased#MentalHealth#MetabolicPsychiatr#AnxietyRelief#DepressionRecovery#ADHD#AddictionRecovery#SugarAddiction#HealYourself#NaturalHealing#GutHealth #WellnessJourney#HealthTransformation#Naturopath

Pour ce nouvel épisode hors-série Le Noël des Chefs, je reçois la cheffe pâtissière Claire Heitzler.Dans cet échange, Noël n'est pas un simple décor.C'est un point d'ancrage.Une période fondatrice qui raconte une origine, une sensibilité, une manière d'aborder la pâtisserie.Claire Heitzler évoque son Alsace natale, les marchés de Noël, les odeurs d'épices, les tables familiales, le chocolat chaud, les gestes transmis, le plaisir du fait maison.Elle raconte aussi ces moments d'enfance passés à observer une certaine pâtissière travailler, derrière une vitre, fascinée par la transformation de la matière, par le temps et la précision du geste.Au fil de la conversation, on comprend comment ces souvenirs ont façonné sa vision du métier :une pâtisserie attentive aux saisons, au produit, à l'équilibre, à la justesse.Une pâtisserie sans surcharge, pensée dans le respect du vivant, du rythme naturel et du travail bien fait, un epatisserie marquée par l'impression d'une culture lointaine également...On parle bien sûr de son parcours, de ses choix professionnels, de son rapport au doute, à l'exigence, et de la manière dont elle construit aujourd'hui ses projets avec cohérence et sens.Un épisode doux, précis, incarné, qui explore la pâtisserie par le prisme de la mémoire et de la transmission, et qui rappelle combien les fêtes de fin d'année peuvent être un socle puissant dans la construction d'une vocation.Pour découvrir l'univers de Claire Heitzler & producteurs, c'est par ici !Pour retrouver les produits HORL qui soutient cet épisode hors série c'est par là !

“What's the most country middle name you can think of?” That's how this wild ride kicks off on The Ben and Skin Show, and trust us—it only gets crazier from there. Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray (well… sort of) dive headfirst into a hilarious mix of birthday drama, HR rumors, and the shocking truth about who really has the potty mouth on the team.But it's not all laughs—this episode takes a nostalgic turn as the crew reacts to Dallas Morning News' heartbreaking list of restaurant closures. From legendary spots like Elaine's Kitchen and The Porch to surprise Michelin-star pop-ups, the guys share personal stories, insider tidbits, and a few rants about skyrocketing rents and changing neighborhoods. Ever wondered why Uptown's Morton's Steakhouse shut its doors? Or what happened to the Whippersnapper's epic TV-themed bar transformations? You'll find out here.

Sometimes the biggest creative breakthroughs start with a mistake, and no one proves that better than Massimo Bottura.The three-Michelin-star chef behind some of the world's most iconic dishes built his reputation on turning accidents, constraints, and tradition itself into something entirely new. In this episode, we break down his marketing lessons with the help of our special guest Abel Grünfeld, VP of Marketing at Riverside.Together, we explore what B2B marketers can learn from transforming mistakes into memorable stories, using constraints to spark better ideas, and leading with calm adaptability when things inevitably go off script.About our guest, Abel GrünfeldAbel Grunfeld is Riverside's VP of marketing and first employee. He is a growth strategy expert, specializing in scaling our digital presence and building an efficient marketing pipeline. What B2B Companies Can Learn From Massimo Bottura:Turn mistakes into magnetic storytelling. Massimo Bottura's most iconic dish was born from a dropped lemon tart, which is proof that imperfections can become brand-defining moments. Abel explains, “ [It's] very inspiring to take this high stress environment… and transform it into something that actually is unique, much more creative, much more powerful in terms of storytelling.” In B2B, the same principle applies. When a campaign breaks, a launch misfires, or a plan goes sideways, don't hide it. Shape it into a story. Audiences connect most with brands that reveal the creative, human process behind the work. Your “oops” moment might become your most memorable asset.Use constraints to fuel creativity. In high-pressure kitchens, limitations create innovation, not less of it. Abel notes, “Your constraints are your advantage… By being very intentional and aware of what your constraints and disadvantages are, you can be really focused on how to use these to actually create some sort of playing field where you can be more successful.” B2B teams often don't have unlimited budgets, bandwidth, or time. That's not a disadvantage, that's focus. Constraints sharpen your narrative, strengthen your positioning, and force bold creative choices. The boundaries become the catalyst.Plan for surprises and lead through them. Massimo Bottura thrives by embracing unpredictability, treating chaos as a space for invention. Abel shares, “You always plan, but you cannot always control the outcomes… you need to plan to be surprised… and  to figure out how you make the most out of any situation.” For B2B marketers, this is the mindset shift. Markets shift. Teams change. Campaigns don't go as expected. The brands that win are the ones that stay calm, adapt quickly, and turn the unexpected into momentum. Build flexibility into your strategy so you can transform disruption into differentiation.Quote“Real creativity, very often, it's a coincidence of different factors.  There's an unintentionality behind creation that when you plan everything out, you'll never come to that result. When you allow space for exploration, for playfulness, for doing things that you never planned… sometimes they're better than what you actually can envision and visualize yourself.” Time Stamps[00:55] Meet Abel Grünfeld, VP of Marketing at Riverside [00:52] Why Massimo Bottura?[01:59 The Role of VP of Marketing at Riverside[03:02] Behind the Scenes of Massimo Bottura: The Italian Culinary Genius[14:58] Marketing Lessons from Massimo Bottura[26:19] Where are B2B Companies at with Video?[32:07] The Importance of Video Content[41:34] Content Strategy at Riverside[44:47] Simplifying Video Production[47:07] Consolidating Video Creation Tools[49:07] Final Thoughts and TakeawaysLinksConnect with Abel on LinkedInLearn more about RiversideAbout Remarkable!Remarkable! is created by the team at Caspian Studios, the premier B2B Podcast-as-a-Service company. Caspian creates both nonfiction and fiction series for B2B companies. If you want a fiction series check out our new offering - The Business Thriller - Hollywood style storytelling for B2B. Learn more at CaspianStudios.com. In today's episode, you heard from Ian Faison (CEO of Caspian Studios) and Meredith Gooderham (Head of Production). Remarkable was produced this week by Jess Avellino, mixed by Scott Goodrich, and our theme song is “Solomon” by FALAK. Create something remarkable. Rise above the noise. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Edomae sushi is an Edo style of sushi making that underscores marinating, curing, and aging techniques. Within that, there is one chef, Cheng Lin, standing out for his attention not only to these techniques, but bringing an emphasis on seasonality and sourcing of ingredients.   Born and raised in Fujian, China, chef Cheng Lin began his culinary career in 1997 when he moved to New York City and worked in restaurants such as Hatsuhana, Sushi Seki, and Blue Ribbon. Continuously looking to refine his skills at trailblazing culinary concepts, he eventually joined Chef Masa Ito and Kevin Kim at ITO Tribeca. Chef Cheng Lin was captivated by the comic "Shota No Sushi," a tale of a boy whose passion for sushi mirrored his own, and dreamt of creating a haven for sushi enthusiasts that he would call Shōta. Now, over two decades later, Chef Cheng Lin helms Shōta Omakase in Williamsburg, Brooklyn, and it is the culmination of his near 30-year commitment to perfecting the art of sushi making. Combining traditional Edomae-style sushi with modern flair, and a painstaking dedication to sourcing the highest quality ingredients, Chef Cheng Lin shares his love through attention to detail, refined technique, and unmatched flavor. In today's conversation, we explore his commitment to sourcing ingredients that honour the traditional techniques used in Edomae-style sushi, considerations of seasonality when selecting which fish to incorporate on the menu, and how Cheng and his staff have adjusted to their dining services in the wake of receiving a Michelin star within one year of opening.  Resources: Shōta Omakase Restaurant Website Instagram: @shotaomakase Chef Cheng's Instagram: @sushi.chef.cheng.lin

This month on Unpacked, we're diving into Afar's just-released ⁠Where to Go list⁠—but this year's picks are different. In 2026, we want to lessen the burden on overtouristed destinations and expand visitation to other parts of the world. Our editors carefully selected 24 emerging regions and overlooked locales that will inspire your next great adventure. For Menton, that means looking beyond Cannes and Nice to discover a quieter corner of the French Riviera—one with candy-colored buildings, a three-Michelin-starred restaurant, and lemons so sweet you can eat them like apples. In this episode, host Aislyn Greene talks with Jenn Rice, a food and travel writer who fell hard for Menton after a birthday dinner at Mirazur. Jenn shares why this town of 30,000—perched where France meets Italy—deserves a spot on your list. From a subtropical microclimate that produces IGP-protected citrus to affordable hotels with sea views and a culinary scene shaped by one very busy chef, Menton offers all the glamour of the Riviera without the flash. Plan Your Menton Getaway (First, explore our France travel guide.) Stay —Book a room at Hotel Napoléon, right across from the sea and walking distance to old town—rooms with terrace patios and views of the candy-colored buildings start around $200/night even in summer —Check out the newly renovated Villa Genesis, an older villa refurbished by Hotel Napoléon —Try Hotel Gabriel, a newly renovated boutique option with a more modern, hip vibe Eat and Drink —Splurge on dinner at Le Mirazur, the three-Michelin-starred restaurant from chef Mauro Colagreco—it starts with a tour of his garden overlooking the sea and mountains, and yes, you'll eat a lemon like an apple —Pick up sandwiches, lemon cake, and the famous lemon panettone (in season) at Mitron Bakery in old town, which uses the same artisanal ancient grains as Mirazur —Try the lemon pizza at La Pecoranegra, Colagreco's pizzeria focused on quality ingredients —For something unexpected, visit Colagreco's Argentinian steakhouse, Casa Fuego, down the street See and Do —Wander the old town, where candy-colored buildings tumble toward the sea in a scene reminiscent of the Italian Cinque Terre —Stroll the brand-new promenade along the waterfront —Hop on the train to Nice, Cannes, or other Riviera destinations—Menton makes a great, affordable home base Resources • Follow Jenn's work on Instagram • Visit Jenn's website • Explore all 24 destinations on Afar's Where to Go in 2026 list • Follow us on Instagram: @afarmedia Listen to All the Episodes in our Where to Go 2026 Series E1: T⁠⁠⁠⁠his Island in the Bahamas Promises Pink Sand, Historic Hideaways, and Perfect Solitude ⁠⁠⁠⁠ E2: ⁠⁠⁠⁠Why Peru's Second City Might Be Its Best-Kept Secret⁠⁠⁠ E3: ⁠⁠⁠The New 170-Mile Hiking Network Connecting Stockholm's Dreamy Archipelago⁠⁠⁠ E4: ⁠Route 66 Turns 100—and Albuquerque Is Ready to Celebrate ⁠ E5: Why Morocco's Chill Capital Deserves Your Attention E6: Three Hours From Nashville, the South's Next Great Food Capital Is Waiting E7: The French Riviera's Last Stop Before Italy—and Its Best-Kept Secret (this one!) Stay Connected Sign up for our podcast newsletter, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Behind the Mic⁠⁠⁠⁠⁠, where we share upcoming news and behind-the-scenes details of each episode.  Explore our other podcasts, ⁠⁠View From Afar⁠⁠, about the people and companies shaping the future of travel, and⁠⁠ ⁠Travel Tales⁠⁠⁠⁠⁠, which celebrates first-person narratives about the way travel changes us. Unpacked by Afar is part of⁠⁠ ⁠⁠⁠Airwave Media⁠⁠⁠⁠⁠'s podcast network. Please contact ⁠⁠⁠advertising@airwavemedia.com⁠⁠⁠ if you would like to advertise on our podcast. Learn more about your ad choices. Visit megaphone.fm/adchoices

En esta edición de Chequia en 30': Diez estrellas Michelin repartidas en Chequia | La Luz de Belén de la Paz en Praga | Un castillo emblemático checo, a la venta.

This week we're diving into the health stories you'll actually want to know about as we head into mid-December. We're unpacking why sugar cravings are so common and what's really happening in your brain and body when they strike, plus the small, practical shifts that genuinely help. We look at the wild rise of protein shakes, from beef-sludge origins to celebrity smoothies and Michelin-styled blends, and what you actually need to know about protein for real-world health. We also explore the science of better sleep. A new wave of research is showing just how much gentle, consistent mind–body movement regulates cortisol, supports the nervous system and improves sleep quality over time. We break down what really makes the difference and how to build habits that help you sleep more deeply and wake up feeling human again. Ella's book signing on the 16th: https://www.bookbaruk.com/event-details/meet-ella-mills-exclusive-pre-publication-signing-and-meet-greet 50% off code for Quick Wins with ⁠Waterstones⁠ - ‘QUICKWINS50' (enter the code at checkout) Learn more about your ad choices. Visit podcastchoices.com/adchoices

After adventuring through his Viking homeland of Denmark, Ejler Hjorth-Westh returned to Northern California with a backpack full of interesting stories.One of those stories chimed with Robin like a cowbell in a cement mixer. During his travels, Ejler tasted the finest artisanal salt of a maker in Denmark... and was left underwhelmed. Which begs the question: If Pacific sea salt really is better, then why? In this episode, Ejler takes Robin on a mission to hunt down (and taste) what he considers the best, punchiest salt in the whole wide world. This is of course accompanied by multiple wilderness observations and scat commentary. A big thank you to Ejler for the usual witty banter and world-beating salt.You can now follow Ejler's fledgling account on Instagram-----------------Subscribe to this podcast so you're always up to date. Even better - share us with a friend who loves the outdoors.Follow Robin & The Wild Dispatch on Instagram, TikTok, YouTube and Facebook...

Découvrez ma formation aux fondamentaux de l'accueil, un parcours d'excellence, accessible à toutes & tous ! 1️⃣ Présentation de l'invité : Dans cet épisode, nous avons l'honneur de recevoir Christophe Hay, un chef d'exception qui se définit comme un paysan cuisinier. Cuisinier de l'année en 2021, il est détenteur de deux étoiles Michelin au restaurant de son hôtel, Fleur de Loire. Originaire d'une famille avec des racines agricoles et bouchères, Christophe a bâti sa carrière en alliant passion pour la gastronomie et respect de l'environnement. Fleur de Loire, situé dans l'ancien hospice de Blois, est plus qu'un hôtel pour Christophe ; c'est une maison de famille, une grande bâtisse où tout est pensé pour le bien-être des convives. Ce projet, qui a vu le jour grâce à une opportunité inattendue, représente aujourd'hui la concrétisation d'un rêve et l'expression d'une vision de l'accueil, de l'art culinaire et de l'hospitalité. Christophe nous parle de sa cuisine, une alchimie entre les produits de la Loire, une approche végétale et des techniques culinaires raffinées. Son engagement pour la durabilité se reflète dans chaque aspect de Fleur de Loire, de la gestion des déchets à l'utilisation de produits locaux pour les soins et l'entretien. Avec une équipe jeune et dynamique, il poursuit un objectif clair : offrir une expérience inoubliable tout en respectant l'environnement et en valorisant le patrimoine local. 2️⃣ Notes et références : Le Rendez-Vous des Pêcheurs Lycée hôtelier de Blois Eric Reithler Monsieur Paul Bocuse Groupe BSignature Château de Chambord Enodis - Martin Pouret - Huiles Guénard - Malvaux - Werner & Mertz Caroline Tissier Spa Sisley Paris Le livre : Paul Bocuse, le feu sacré 3️⃣ Pour contacter l'invité : Le site internet Fleur de Loire ou via l'Instagram de @christophehaychef 4️⃣ Le partenaire de l'épisode : LoungeUp Découvrez LoungeUp : www.loungeup.com / contact@loungeup.com / +33 (0)1 84 16 82 20 Bénéficiez de -10% sur la première année d'abonnement, ainsi que -20% sur le paramétrage de la solution (réservé aux nouveaux clients, pour tout abonnement débutant avant juillet 2024) Pour découvrir la solution en live, demandez une démonstration en ligne ici Chapitrage : 00:00:00 - Introduction 00:01:00 - Christophe Hay 00:02:01 - Projet Fleur de Loire 00:04:19 - L'évolution de carrière 00:06:20 - L'esprit entrepreneurial 00:08:52 - L'influence de Paul Bocuse 00:11:31 - Le concept d'écoresponsabilité 00:16:47 - Recrutement et management 00:23:50 - Vision de l'avenir 00:32:00 - Questions signatures Si cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLe E-Carnet "Devenir un Artisan Hôtelier" pour celles et ceux qui souhaitent faire de l'accueil un véritable artLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Derek Champagne talks with Marvin Alballi, a globally recognized leader in the food and beverage industry, acclaimed for authoring the world's highest-rated restaurant and F&B book, Restaurant Excellence: The Ultimate Guide to Success in the Food and Beverage Industry, available on Amazon. His book was purchased by top hotel and restaurant companies and endorsed by global chefs and CEOs.A recipient of the prestigious Fortune 500 Brinker International “Operator of the Year” award, Alballi has established a reputation as a transformative force in hospitality, with a proven record of turning around struggling businesses and driving sustained growth.With extensive experience across luxury, lifestyle, upscale, mainstream F&B and the restaurant franchise industry segments, Aballi has worked in North America, Europe, the Middle East, Africa, and Asia. His career includes consulting for celebrity chefs, Michelin-starred restaurants, and award-winning establishments, including MENA's 50 Best #1 restaurant. In addition, Marvin Alballi has consulted for global, local brands, and franchises such as Orfali Bros, Boston Market, Café D'Arte, Famoso Pizzeria, The Great Harvest Bread Company, Peaceful Restaurants, Wing Stop, and Fusion Ceviche.A sought-after keynote speaker, Alballi has been featured at leading conferences and platforms such as Bloomberg Intelligence (NYC), The Future Hospitality Summit, HSMAI, Breaking Travel News, The Fast Food & Café Convention, Dubai Restaurant Week, and the CET World Series convention on CX and Marketing. They are also a regular guest on Dubai Eye Radio's Helen Farmer Show and have spoken for and guided several organizations including Couqley Restaurants, Paramount Hotels, Adyen, Radisson Dubai, Orfali Bros, and Crowne Plaza Muscat.His insights and thought leadership have been showcased on international podcasts including Bloomberg, The Chef JPK, GotLanded (New York), Polaris (Dubai), and TwentyOne06.In addition to creating the groundbreaking Twelve-Point Program (TPP)—the industry's most effective F&B and restaurant performance management system, Alballi has become a trusted authority on brand reputation, guest experience, profitability, marketing, and restaurant economics. His expertise lies in crafting strategic, long-term business solutions that deliver measurable results and elevate operational excellence.A Canadian citizen, Alballi continues to influence the global F&B landscape by driving innovation, quality, and sustainable growth. Alballi currently leads 26 countries and territories at Hilton Asia Pacific with more than 1,100 restaurants and bars in the Asia Pacific region.Marvin's new book, Hospitality Excellence, is available on Amazon (as of February 2026). Business Leadership Series Intro and Outro music provided by Just Off Turner: https://music.apple.com/za/album/the-long-walk-back/268386576

Tento díl je věnovaný prvnímu ceremoniálu průvodce Michelin v České republice, kterého jsme měli tu čest se zúčastnit. Jaká tam byla atmosféra? Kdo byl šťastný a kdo nešťastný? A co si o udělených hvězdách myslíme? Poslouchejte, všechno se dozvíte!

Spillers, Emily In Paris Season 5 drops on December 18 and if you're feeling a little rusty on where we left things... never fear. We have the ultimate hype up episode, to get you across everything you need to know - from the Spill's sister podcast Watch Party. If you love this ep, make sure you're following the Watch Party feed on Apple or Spotify so you're the first to get all our latest deep dives once Season 5 drops! In this episode, you'll learn more about: The Men of Emily In Paris — And Where We Left Them:A recap of Gabriel’s big Michelin moment, Alfie’s new love life, and Marcello’s very smooth, very wealthy Roman influencer — plus our experts predictions on who Emily actually ends up with.Why Emily In Paris Is Deeper Than You Think:From cultural clashes to gendered criticism, and the Darren Star of it all — we break down why this show is secretly sharp commentary wrapped in a candy-coloured fantasy.The Fashion Fever Dream:Patricia Field’s iconic influence, why realism isn’t the point, and the reason Emily’s outfits are intentionally chaotic in a way that keeps the show fun, heightened and addictive.Real-Life Cast Drama + Season 5 Predictions:IRL breakups, what the cast have said, plus new arrivals this season and the fan conspiracies taking over Reddit ahead of the Season 5 premiere.It’s everything you forgot, everything you missed, and everything you need to know before pressing play on Season 5. THE END BITSSupport independent women's media Follow us on TikTok, Instagram and Facebook. And subscribe to our Youtube channel. Read all the latest entertainment news on Mamamia... here.Discover more Mamamia Podcasts here. Do you have feedback or a topic you want us to discuss on The Spill? Send us a voice message, or send us an email thespill@mamamia.com.au and we'll come back to you ASAP!CREDITSHosts: Monisha Iswaran, Tina Burke & Chelsea HuiExecutive Producers: Georgie Page & Monisha IswaranAudio Producer: Scott StronachVideo Editor: Michael Kean Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

Hey, Rob is back! So is everyone else, thankfully, which means it's a packed stage of podcasters for the latest Remap Radio. Join Danika, Patrick, Janet, Chia, and Rob as they ponder the very nature of modern awards shows, plus a slew of video games, including Metroid Prime 4: Beyond, Consume Me, Promise Mascot Agency, Master of Command, and more. Also, in The Question Bucket, we try to solve video game reviews via a new idea: Michelin stars.Discussed:Kier Starmer "Concerned" by Rockstar's Union Busting - 8:11The Game Awards - 15:48Consume Me - 48:55Promise Mascot Agency - 1:14:17Metroid Prime 4 - 1:18:40Master of Command - 1:40:18Horses - 2:20:34The Question Bucket - 2:25:12Outro and Announcements - 2:59:04See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jordan and Max break it all down, from a shocker in the top spot to the 3 Michelin star Spanish hatred. Plus, the paper's neopotism picks, strange disregard for a phenom, continued Budonok disrespect, the hall of fame inductee to appease Jordo, sushi snubs, and Bill Addison finally exposed himself (but not like Max). 

This week on bigcitysmalltown, we sit down with Chef Nicola Blaque, the force behind San Antonio's only Michelin-recognized Jamaican restaurant, The Jerk Shack. Chef Nicola shares her journey from immigrating to the U.S. as a child, navigating life in New England, and serving in the Army through three tours, to eventually reclaiming and expressing her Jamaican heritage through food in San Antonio.Host Cory Ames joins Nicola in the restaurant to discuss how her identity, family, and military experiences have shaped her work—along with the challenges of introducing authentic Caribbean cuisine to the city. They examine the evolution of San Antonio's food culture, its openness to new flavors, and the collaborative spirit found among local chefs.Topics include:• Bridging cultures and reclaiming identity through food• The transition from military service to entrepreneurship• The realities of building a restaurant in San Antonio—including obstacles, opportunity, and community support• The role of local chef collaboration in fostering a diverse food ecosystem• Reflections on parenthood, legacy, and the future for Black and Caribbean cuisine in TexasThe episode offers a candid look at Chef Nicola's path, the resilience needed to thrive in an ever-changing city, and what the next chapter might hold for San Antonio's culinary landscape.RECOMMENDED NEXT LISTEN:▶️ #83. Chris Cullum and San Antonio's Culinary Legacy – Discover how Chris Cullum, chef-owner of Cullum's Attaboy and James Beard finalist, draws on family heritage and jazz roots to shape San Antonio's vibrant dining scene. Host Bob Rivard explores the challenges of sustaining culinary innovation while honoring tradition—perfect for listeners inspired by Chef Nicola Blaque's journey of identity and authenticity.-- -- CONNECT

On today's episode of Eat. Talk. Repeat.

So, what does Marketing ops actually look like? Atlassian's Head of Lifecycle Marketing Ops Kelly Jo Horton joins Daniel to break down what ops actually is, why it's so complex, and how high-performing teams are evolving the function for 2026 and beyond. She explains why MOPS isn't “just sending an email,” why process is everything, and why marketers need to stop treating ops like a drive-thru and start treating it like a Michelin-star kitchen. She also reveals how Atlassian structures its ops organization and why she believes the MQL is officially dead. You'll also learn: >  What modern Marketing Ops actually does and why it varies by company > How AI can automate repetitive ops tasks (like list cleaning and lead investigations) > How Atlassian uses Jira, Confluence, Slack bots, and Loom to run ops like engineering This is for anyone in Marketing, rev ops, or GTM who wants to build a scalable system…and for every Marketer who's ever said “it's just an email.” Easily record and share AI-powered video messages with your teammates and customers to supercharge productivity at https://www.loom.com/ Follow Kelly Jo: LinkedIn: https://www.linkedin.com/in/kellyjohorton/ Follow Daniel: LinkedIn: https://www.linkedin.com/in/daniel-murray-marketing/ Sign up for The Marketing Millennials newsletter: https://themarketingmillennials.com/ Daniel is a Workweek friend, working to produce amazing podcasts. To find out more, visit: https://workweek.com/

On this special partner episode of Scran Rosalind is joined by Fraser Cameron, head chef at the Michelin-listed 1610 at The Globe Inn in Dumfries. Fraser was recently named the first-ever winner of the Legacy Scholarship, a new award from Scotland Food & Drink and HIT Scotland supporting the country's rising culinary stars. As part of the prize, Fraser undertook a  five-day stage at London's Ritz Hotel under Executive Chef John Williams MBE.Fraser tells Rosalind  all about the experience of going through the competition process as well as his time in the Ritz which has had a significant impact on him. They also discuss his ambitions for 1610, taking what he has learnt in London and applying it there but also how he can further develop his knowledge whilst aiming for further recognition by the Michelin Guide.He tells Rosalind about how the team at The Globe Inn strive to be the best they can be and deliver for each and every guest and the developments in the kitchen to help them do this like growing their own produce and ensuring staff welfare is of utmost priority. Fraser is truly passionate about his work and his untiring commitment to be the best is very clear from this interview. We hope you enjoy their chat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.Today I dig into what customer loyalty really means and why so many programs miss the mark. Loyalty is not about discounts. It is about access, recognition, and the feeling of being valued. I break down how small moments of surprise and genuine connection can drive more repeat visits than any points system. If you want your guests to come back more often and spend more when they do, these strategies will help you build relationships that last. TakeawaysLoyalty should be about access, not just perks.Recognition is key to building emotional equity.Surprise elements in loyalty programs enhance customer engagement.Creating thresholds in loyalty fosters a sense of belonging.Handwritten notes can significantly improve customer relationships.Loyalty programs should focus on privilege rather than discounts.Emotional economics can drive customer loyalty effectively.Regulars should feel special through personalized experiences.Surprise and delight can differentiate your restaurant from competitors.Tracking changes in loyalty strategies can reveal valuable insights.Chapters00:00 Introduction to Hospitality Insights01:26 Rethinking Customer Loyalty05:48 Creating Emotional Connections with GuestsIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

The ConversationThe Restaurant Guys discuss the much-anticipated arrival of the Michelin Guide in New York City, marking the first time the prestigious guide has reviewed restaurants in the United States. They delve into the significance of Michelin stars  and the impact of receiving Michelin stars on restaurants in terms of recognition and business. They highlight some of the newly starred restaurants in New York, such as Per Se, Jean-Georges, and Le Bernardin, and comment on notable inclusions and exclusions. Then, inexplicably, they move on to allergies and fruitcake. The Inside TrackThe Guys talk about fruitcake manufacturers petitioning the FDA to reduce a serving of fruit cake from 4.4 oz to 1.5 oz to keep the calories per serving low.“And so what I would like to say to these fruitcake manufacturers as a result of this petition, we're saying on the air that fruitcake is not only bad, it's bad for you,” Francis Schott on The Restaurant Guys Podcast 2006InfoThe 2025 Michelin Guide NYChttps://guide.michelin.com/us/en/new-york-state/new-york/restaurants?sort=distanceEnjoy over-decorated restaurants with Christmas cocktails through January 6, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

A full-color reference guide to beneficial plants and mushrooms“An excellent resource about the natural properties of plants.”—Kirkus Reviews• Explores the ethnobotany and practical applications of 30 plants, fruits, nuts, bulbs, roots, flowers, and mushrooms that support the immune system, digestion, endurance, vitality, and the brain• Examines ritual and mind-expanding plants such as fly agaric, blue lotus, cannabis, and peyote cactus• Offers 60 delicious vegetarian recipes (two for each plant or mushroom) by Michelin star chef Joris BijdendijkWHILE KNOWING that spending time in nature and eating healthy is important, we often dismiss the fact that plants have been used as healing medicine for thousands of years.In this guide, Wouter Bijdendijk highlights thirty mushrooms, herbs, flowers, fruits, nuts, bulbs, and roots that support the immune system, digestion, endurance, vitality, and the brain—from ginseng and turmeric to chaga and reishi to olive and chamomile. He also explores several plants that have played a significant role in rituals and ceremonies, such as fly agaric, blue lotus, cannabis, and peyote cactus, enabling our ancestors to connect with deeper layers of themselves, the spiritual realms, and the Divine. Michelin star chef Joris Bijdendijk provides two delicious vegetarian recipes for each major plant, offering culinary delights to help you easily incorporate the medicinal powers of these plants in your life.A journey through the deep and ancient roots of plant knowledge, from folk uses to mystical properties to the vital role of plants in human evolution, this book shows you how to harness the natural power of plants to revitalize your body, integrate your spirit, and empower your life.Wouter Bijdendijk is an anthropologist specializing in ethnobotany and pharmacognosy with a degree from Amsterdam University. In more than 20 years of touring the world as renowned mentalist and magician Ramana, Wouter has studied herbal medicine in different traditions from around the globe. An author, lecturer, and TEDx speaker, he lives in the Netherlands.Chef Joris Bijdendijk earned three Michelin stars within just eight years of beginning his career. As executive chef at RIJKS®, the restaurant of the Rijksmuseum, and Wils as well as Wils Bakery Café in Amsterdam, Joris is one of the leading culinary figures in the Netherlands. Beyond the kitchen, he is a columnist for Dutch newspaper Het Parool, founder of the Low Food Foundation, and author of several cookbooks.Become a supporter of this podcast: https://www.spreaker.com/podcast/earth-ancients--2790919/support.

Ep. 246: Tennis champion and Adidas shoe icon is joined by the President of Stan Smith Events, to share how leaders can Win Trust. With clients ranging from Fortune 100 companies to Olympic legends and Michelin-starred chefs, they reveal how thoughtfully crafted moments create lasting impact. Our BONUS RESOURCE for this episode includes Don's favorite quotes from today's episode and a reflection question so you can apply today's insights.  Do you want to write a book? In my new role as Publisher at Forbes Books and with the incredible resources and expertise of their team, we're making it easier than ever to help YOU to tell your story. Send us a message here to get started: https://books.forbes.com/don/  Looking for a speaker for your next event? From more than 30 years of interviewing and studying the greatest winners of all time Don offers these live and virtual presentations built to inspire your team towards personal and professional greatness.  Special thanks to Abbie Brandt and Andrew Levin for making this episode possible.