Podcasts about Michelin

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.In this episode, I explain why your website is either helping your restaurant grow or quietly costing you business. Most restaurant sites look fine but fail to answer the questions guests actually care about. I break down what your website is supposed to do, how emotion drives decisions, and why clarity matters more than clever design. If your site is not converting visitors into guests, this conversation will change how you think about it.  TakeawaysEvaluate your restaurant's goals for the new year.Focus on real growth strategies, not just cost-cutting.Your website should evoke emotions, not just list offerings.Answer critical questions on your website to aid decision-making.Identify what makes your restaurant unique in the market.Clarify who your restaurant is for on your website.Define how your restaurant fits into customers' lives.Limit calls to action on your website to reduce decision fatigue.Show the effort behind your offerings to engage customers emotionally.Ensure your website invites customers into your restaurant's world.Chapters00:00 Introduction to Restaurant Growth Strategies01:46 The Importance of Your Restaurant's Website05:38 Critical Questions for Website Effectiveness09:01 Emotional Engagement and Website DesignIf 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.

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

Morse code transcription: vvv vvv Iran protests Authorities demanding large sums for return of protesters bodies, BBC told Letby trust pays 1.4m damages to ex CEO Serial rail fare evader faces jail over 112 unpaid tickets Ynyshir Giles Coren says hygiene ratings should not apply to Michelin restaurants Swiss bar employee who reportedly held sparkler unaware of dangers, family says Harry Styles announces fourth album Kiss All The Time. Disco, Occasionally. Machado presented Trump with her Nobel award at White House meeting Princess of Wales hosts World Cup winners England Matthew McConaughey trademarks iconic phrase to stop AI misuse Robert Jenrick joins Reform UK after being sacked by Tories

The United States has not changed its ambition of taking over Greenland after hosting high level talks at the White House. Denmark's foreign minister described the discussions as constructive, but warned there was still a fundamental disagreement over the Arctic island's future. Also: President Trump says the killing of protesters in Iran has stopped amid threat of US strikes; the Gaza peace plan moves to phase two; a leaked recording of the Taliban in Afghanistan hints at political division; the International Space Station carries out its first medical evacuation; and a renowned Michelin star restaurant gets a one star hygiene rating. The Global News Podcast brings you the breaking news you need to hear, as it happens. Listen for the latest headlines and current affairs from around the world. Politics, economics, climate, business, technology, health – we cover it all with expert analysis and insight. Get the news that matters, delivered twice a day on weekdays and daily at weekends, plus special bonus episodes reacting to urgent breaking stories. Follow or subscribe now and never miss a moment. Get in touch: globalpodcast@bbc.co.uk

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.In this episode, I talk about why the start of a new year feels so hard for so many restaurant owners. The problem is rarely effort. It is usually a lack of focus. I break down how unclear marketing, too many offers, and weak pricing strategies quietly kill profitability. We dig into how to simplify your model, narrow your services, and create calls to action that actually convert. If you want this year to feel more controlled and more profitable, this is where to start.  TakeawaysEvaluate what really happened with your goals in 2025.Focus on proven strategies for real growth.More work does not equate to more money.Each service in a restaurant is a separate business.Narrow down to your hero service for marketing.Make one clear ask to your customers.Pricing should reflect the value provided.Perceived value can enhance customer experience.Avoid spreading yourself too thin with multiple offers.Reflect on where you can streamline operations for profit.Chapters00:00 New Year, New Strategies for Restaurant Growth01:46 Understanding the Restaurant Business Model05:05 The Importance of Focused Marketing08:24 Pricing for Profit and Perceived ValueIf 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.

Quebec's premier resigned abruptly today; we'll find out what that means for the upcoming provincial election -- and the prospect of yet another Parti Quebecois-initiated referendum on independence. Several top prosecutors resign over the US Justice Department's refusal to investigate the ICE agent who killed Renee Good. We'll hear from a veteran of the department who quit last year to apply pressure from the outside. Months before Rosa Parks, and at just 15 years old, the late Claudette Colvin refused to give up her seat on a segregated bus; a close friend honours a quiet hero of the civil rights movement. Today's big White House meeting does not seem to have diminished Donald Trump's troubling yearning for Greenland -- but the government of Denmark is still very keen on dissuading the president. Health inspectors give a Michelin-starred restaurant in Wales a one-star rating for hygiene -- but the chef says the grossness is grossly exaggerated. A biologist introduces us to the sea lions in the Galapagos Islands known as "supersucklers" -- which, as you may have already figured out, are called that because they milk their mothers for all they're worth. As It Happens, the Wednesday edition. Radio that takes you on an uncomfortable stroll down mammary lane.

Longtime friend of TigerBelly Comedian Adam Ray is back, and Bobby becomes Dr. Phil. We chat chaotic impressions, Michelin-level kitchen, aging parents, best disaster movies, a Tarantino ecounter, Beatles vs. Linkin Park. Join the loyalty program for renters at joinbilt.com/BELLY Stop putting off those doctors appointments and go to www.zocdoc.com/belly to find and instantly book a doctor you love today. That’s helixsleep.com/TIGERBELLY for 20% off. Make sure you enter our show name after checkout so they know we sent you!

Episode #426 Friends Glen, and Rebecca can cross this off their bucket list Victoria & Albert's, it is a AAA Five Diamond, MICHELIN-starred fine dinning restaurant at Disney's Grand Floridian Resort & Spa, offering an opulent, multi-course tasting menu with world-class service in a Victorian-inspired setting. It features contemporary American cuisine with global ingredients, an extensive wine list, and personalized touches like butler service, with options to dine in the main room, or the kitchen's Chef's Table. Listen in to find out what they thought about this experience, and if they would go back.. www.thedisneycrush.com thedisneycrush@gmail.com www.patreon.com/thedisneycrush  

Pour prendre vos billets pour le LEGEND TOUR c'est par ici ➡️ https://www.legend-tour.fr/Retrouvez la boutique LEGEND et nos offres pendant les soldes ➡️ https://shop.legend-group.fr/Merci à Guillaume d'être venu témoigner dans Legend Story.À 24 ans, Guillaume part travailler au Nigeria pour le groupe Michelin. Là-bas, il est victime d'une prise d'otage : des hommes le retiennent pour une rançon. Il croit vivre ses dernières heures.Détenu en pleine jungle, privé de liberté, il raconte comment il a réussi à s'en sortir.Retrouvez l'interview complète sur YouTube ➡️ https://youtu.be/yTkiVAWGItsRetrouvez-nous sur tous les réseaux LEGEND !Facebook : https://www.facebook.com/legendmediafrInstagram : https://www.instagram.com/legendmedia/TikTok : https://www.tiktok.com/@legendTwitter : https://twitter.com/legendmediafrSnapchat : https://t.snapchat.com/CgEvsbWV Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Dave makes one of his favorite dishes, one he is still trying to truly taste: a plain bowl of white rice. He talks about trying to train his palate to tune out all of the noise, with plain white rice serving as his guide. Dave also asks whether the Michelin Guide, the world, or even he himself is learning and listening enough to decree what is good and worth rewarding.Who would have thought we could get so deep from plain white rice? And that's exactly the point.Learn more about Elkano: https://www.restauranteelkano.com/Learn more about Sugita: https://www.theworlds50best.com/discovery/Establishments/Japan/Tokyo/Sugita.htmlRead 'Pachinko' by Min Jin Lee: https://bookshop.org/p/books/pachinko-national-book-award-finalist-min-jin-lee/d6ef3fcf56d5a91eLearn more about Zojirushi rice cookers: https://store.zojirushi.com/collections/rice-cookers?srsltid=AfmBOorxDmevQ4M8n5qP8GXobWRAC3ACAM1yAStY-uwY_T9Yovec3cPGLearn more about Cuckoo rice cookers: https://cuckooamerica.com/collections/rice-cookers?srsltid=AfmBOoqGfIxRhKwQYiq9Z5rf2Q1iRdcpLCPwL0a22pYKn4kjEAau92_ILearn more about Providence: https://providencela.com/Listen to Dave's Moth talk where he talks about Michelin stars: https://themoth.org/radio-hour/eaten-adventures-in-foodLearn more about Alinea: https://www.alinearestaurant.com/Learn more about Masa: https://www.masanyc.com/Learn more about the Inn at Little Washington: https://www.theinnatlittlewashington.com/Read 'The Perfectionist: Life and Death in Haute Cuisine': https://amzn.to/4jullPH Host: Dave Chang Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Additional Crew: Jake Loskutoff, Nikola Stanjevich, Michael Delgado Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Michelin's expansion of its restaurant coverage areas could be testing trust in its stars. Crain's restaurants reporter Ally Marotti discusses with host Amy Guth.Plus: Illinois hospitals now on the clock to report policies on dealing with law enforcement, former ComEd CEO Anne Pramaggiore to report to prison, Amazon plans Walmart-style big box store in Orland Park, Chicago Tribune sues Perplexity AI as copyright war rages on and a trial date set for Maple & Ash case as more investors try to join lawsuit.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Disruptive conversations are the bread and butter of Future Fork. Watch on as we revisit some of the best sit-downs from the past year. In this episode, Michelin-recognised Chef Sammy Monsour discusses how food activism provides a new path outside of the kitchen and the most rewarding aspects of his journey. Founder and CEO of AGREA, Cherrie Atilano, explains their organisation's "ecology of dignity" approach to uplift marginalised farmers and fishers, addressing challenges like climate change. The role of women in transforming food systems and the need for two breadwinners in farming families are also discussed. Finally, President of the Eastern Africa Farmers Federation, Elizabeth Nsimadala stresses the importance of investing in farmers, increasing financing for the agriculture sector, and leveraging science and technology, including the need for scaling technologies and farmer-generated data and models. Resources and links: Eastern Africa Farmers Federation (EAFF) website Eastern Africa Farmers Federation (EAFF) on Facebook Eastern Africa Farmers Federation (EAFF) on LinkedIn Elizabeth Nsimadala on X Elizabeth Nsimadala on LinkedIn AGREA Business website AGREA Foundation website AGREA on Facebook AGREA on Instagram AGREA on LinkedIn Cherrie Atilano on Facebook Cherrie Atilano on LinkedIn Joyce Soul & Sea website Coalition for Sustainable Aquaculture website Sammy Monsour’s website Sammy Monsour on Instagram Sammy Monsour on Facebook Sammy Monsour on LinkedIn Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

This weeks guest is Chef Franck Desplechin, author of the new book Relentless Growth: Cultivating a Chef's Mindset for Professional Fulfillment. Chef Franck is not just another chef with battle scars from the kitchen. He has a remarkable journey: entering kitchens at 15, dedicating over 25 years to leading Michelin-starred restaurants and luxury hotels, and now helping professionals unlock deeper fulfillment through his consulting firm, Incrementum. Relentless Growth skips the usual surface-level advice and goes straight into the real world pressures, resilience, and mindset that drive authentic leadership. Franck's perspective is as direct as it is motivating—he understands that technical skills get you started, but it is the relentless pursuit of growth that carries a career to the next level. He's passionate about showing how grit and adaptability aren't just survival tactics, but the keys to evolving in any industry. cheffranck.com @chef_franck_84 Franck Desplechin Relentless Growth: Cultivating a Chef's Mindset for Professional Fulfillment A big thank you to Jean-Marc Dykes of Imbiblia. Imbiblia is a cocktail app for bartenders, restaurants and cocktail lovers alike and built by a bartender with more than a decade of experience behind the bar. Several of the features includes the ability to create your own Imbiblia Recipe Cards with the Imbiblia Cocktail Builder, rapidly select ingredients, garnishes, methods and workshop recipes with a unique visual format, search by taste using flavor profiles unique to Imbiblia, share recipes publicly plus many more……Imbiblia - check it out! Contact the host Kypp Saunders by email at kyppsaunders@gmail.com for products from Elora Distilling, Malivoire Winery and Terroir Wine Imports. Links kyppsaunders@gmail.com @sugarrunbar @the_industry_podcast email us: info@theindustrypodcast.club

This episode explores the Michelin Star rating system and the powerful leadership lessons behind elite standards, consistency, and trust. Leaders will learn how to apply Michelin level discipline to everyday leadership decisions and culture.Host: Paul FalavolitoConnect with me on your favorite platform: Facebook, Twitter, Instagram, TikTok, LinkedIn, Substack, BlueSky, Threads, LinkTree, YouTubeView my website for free leadership resources and exclusive merchandise: www.paulfalavolito.comBooks by Paul FalavolitoThe 7 Minute Leadership Handbook: bit.ly/48J8zFGThe Leadership Academy: https://bit.ly/4lnT1PfThe 7 Minute Leadership Survival Guide: https://bit.ly/4ij0g8yThe Leader's Book of Secrets: http://bit.ly/4oeGzCI

Walk-In Talk Media kicks off 2026 in-studio with Chef Michael Collantes, chef-owner of Soseki Orlando, a one-Michelin-star restaurant that has earned and retained its star. This conversation goes past accolades and into what it takes to sustain excellence, build teams across multiple concepts, and keep your life intact while doing it. We also introduce a new recurring chapter, Chef Mike officially joins the Walk-In Talk Media family as a recurring collaborator. Later in the episode, you will hear from Frederic Casagrande with The Live Fire Report, expanding WITM coverage of international barbecue and live fire culture. In-studio cook Japanese fluke (hirame) breakdown and two mirrored dishes Kombu-jime cure, crispy potato technique, and a truffle-forward direction "Mottainai" mindset, using bones and trim instead of wasting Key topics What consistency really means when you are being judged in silence Leadership when you scale from one room to multiple restaurants Burnout, rebuilding, and the role of faith, family, and identity Art vs business in hospitality, and why community and storytelling matter Why pressure can build greatness, but cannot destroy the person Notable moments Chef Mike's path from early jobs to Wolfgang Puck to Michelin-level kitchens Soseki as "foundation", and how standards get set and protected Why storytelling and community building are now essential for restaurants Featured segment Frederic Casagrande introduces The Live Fire Report, a WITM segment focused on global live fire, competition culture, and the people shaping it. Connect with Chef Mike Website: MikeCollantes.com Instagram: @ChefMikeCollantes TikTok: @ChefFlipMike Episode takeaways Consistency is a system, not a mood. Great once is easy, great every night is leadership and process. Scaling demands trust. The bigger the operation, the less "hands-on control" matters, and the more people and standards matter. Burnout is real, and rebuilding is possible. The conversation highlights how identity, faith, and family can reframe success. Storytelling is a competitive advantage. Food can be incredible, but community and meaning are what keep people coming back. Pressure can build diamonds, but health is non-negotiable. Excellence is the goal, self-destruction is not. Walk-In Talk Media Brand Partners Metro Foodservice Solutions https://www.metro.com RAK Porcelain USA https://www.rakporcelain.com Aussie Select https://aussieselect.com Crab Island Seafood Company https://crabislandseafooddip.com Pass the Honey https://freshhoneycomb.com Citrus America https://citrusamerica.com Walk-In Talk Media Cause & Nonprofit Partners The Burnt Chef Project https://www.theburntchefproject.com Operation BBQ Relief https://operationbbqrelief.org Hogs for the Cause https://hogsforthecause.org Sustainable Supperclub https://www.sustainablesupperclub.org Walk-In Talk Media Industry & Event Partners Restaurant Events LLC https://www.restaurantevents.com U.S. Culinary Open https://www.usculinaryopen.com

Chicago closed out 2025 with a 10-year low in violent crime. But the reason why isn't simple or straightforward. Crain's contributor Steve Hendershot discusses with host Amy Guth.Plus: Judge narrows scope of lawsuit over Walgreens' rosy VillageMD claims, Texas ends ABA role in law school approvals as other states may follow suit, Barnes & Noble's expansion rolls on including on State Street and Michelin's expansion of its restaurant guides is testing trust in its stars. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this final episode of our Orlando series for States of Discovery, we explore an entirely different side of Orlando—one that goes far beyond theme parks and into the heart of Central Florida's adventure, charm, and creativity. This itinerary-packed episode blends outdoor thrills, scenic waterways, small-town flavor, and immersive fun into one unforgettable journey.The day kicks off in Clermont at Revolution Adventures, a 230-acre off-road park where guests climb into amphibious Mucky Duck vehicles to tackle muddy trails, splash through water crossings, and experience Florida's wild side firsthand. It's high-energy, hands-on, and a surprisingly rugged way to start the day.From there, the pace shifts to the water with Catboat Escapes on the Clermont Chain of Lakes. Piloting your own catamaran-style boat, you glide through open lakes, winding cypress tunnels, and moss-draped wetlands. When a storm blew in, we experienced a different side of the lake, one that got us soaking wet.Lunch brings us to Twenty Pho Hour, a MICHELIN-recommended, 2D-style noodle bar that perfectly represents Orlando's creative food scene.The episode wraps up with a festive stay at Villatel Orlando Resort during Hallowee-kends, featuring haunted villas, spooky movie nights, themed cocktails, and family-friendly frights. This episode highlights the many layers of Orlando—adventurous, scenic, historic, and playful—proving the city's magic lives well beyond its most famous attractions.Huge shout out to Visit Orlando for having us!Don't forget to subscribe, rate, and review States of Discovery on your favorite podcast platform. We love hearing from our listeners, so share your own stories and suggestions for future episodes with us!Connect With Us:Phone Number: 805-298-1420 - Leave us a message! We'd love to hear from you.Email: podcast@onlyinyourstate.com

We're looking back to November 2024 and our conversation with Sandra Tavares... ORIGINAL POST:   Sandra Tavares knows the people, places and things that make up a wonderful culinary and wine journey throughout Portugal.  Sandra started her career as a journalist and found herself covering a burgeoning food scene, to the point where she realized she would enjoy developing tours and experiences for people, and taking them to the best Portugal has to offer, rather than just writing about them.  Eventually she met her husband Vitor, and as things happened, eventually they landed in a beautiful vineyard and winery owned by Portugal's benchmark Kopke wines, where Vitor developed a restaurant to serve the local bounty that complemented the wine.  And his deep contacts in the industry in turn, became Sandra's as well.  Sandra is uniquely positioned to be the foremost authority on food and wine in Portugal.  To that end, she designed a wonderful itinerary that our podcast host Chris Angelus' Portland Food Adventures is offering in May of 2025, on which food and wine loving folks can travel with St. Jack chef Aaron Barnett to Porto, the beautiful Douro River Valley and Lisbon to take bites and sips of the varied histories and customs of the beautiful country.  The trip features two hotels and inns from the folks at Kopke as well as dining with solid Michelin-star chefs throughout the region, as well as some pub food curated by expat Don Bourassa, former Portland Yelp Community Director.  This podcast is a fun journey outside of our area, but with Portland connections to keep us grounded!   The Portland Food Adventures Portugal trip is here:  https://www.portlandfoodadventures.com/portugal-with-kopke Sandra is here on Instagram:  @simply_b_sandra  Podcast with Don here, where he talks about moving to Portugal:   https://rightatthefork.com/shows/2024/1/5/374-don-bourassa-international-adulting-and-inaugural-ratf-guest

If this episode helps you, leave a 5-star rating and follow Chef's PSA so it reaches more working chefs.Chef Jorge Luis Hernández joins André Natera to break down how innovation actually works inside Michelin-recognized kitchens. From mentorship and iteration to recipe systems and collaboration, this episode focuses on process, not performance.Jorge on InstagramSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA → https://chefspsa.com/Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181

It's a fresh new year and this month on Unpacked, we're diving into Afar's Where to Go in 2026 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. Places like Da Nang, Vietnam's fifth-largest city and a coastal destination long beloved by Vietnamese travelers that's now drawing international attention with new luxury hotels, airline routes, and a Michelin-starred restaurant. In this episode, host Aislyn Greene talks with Liz Provencher, a food, drink, and travel writer who spent several weeks exploring Vietnam in 2025. Liz shares why Da Nang offers the best of both worlds: a bustling city with motor taxis and night markets, plus 40 miles of coastline, one of the last coastal rainforests in Vietnam, and regional dishes you literally cannot find anywhere else. Plan Your Da Nang Getaway (First, explore our Vietnam travel guide.) Stay —Book a room at the InterContinental Danang Sun Peninsula Resort, located within the protected Son Tra Peninsula nature reserve, designed by Bill Bensley, the architect behind the White Lotus Thailand hotel —Watch for the Mandarin Oriental opening in early 2026 —The Nobu hotel is also coming in 2026—once complete, it will be the city's tallest building, located on the beachfront Eat and Drink —Start your morning with mì quảng, a turmeric noodle soup topped with shrimp (or chicken, pork, or frog), herbs, and a crispy rice cracker —Day trip to Hoi An for cao lầu, a noodle soup that can only be made there —Explore the night markets for street food and the bustling energy Vietnam is known for See and Do —Spend time on Da Nang's 40 miles of stunning coastline along the South China Sea —Hike the Son Tra Peninsula, a protected nature reserve in the northern part of the city that's home to one of the last coastal rainforests in Vietnam —Take a day trip to Hoi An, a UNESCO World Heritage Site about 30 minutes away —Travel the coast in style on the Vietage Train by Anantara, a luxury train service connecting Da Nang to other cities along the central Vietnam coast Resources • Follow Liz's work on Instagram • Visit Liz'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 ⁠ E8: ⁠Skip the Serengeti Traffic Jams for This Under-the-Radar Kenyan Safari ⁠ E9: The Pacific Northwest's 80-Mile Playground Just Got Even Better E10: The White Lotus Architect Designed a Hotel in This Vietnamese City—Now the World Is Noticing (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

Sam Lawrence is the chef-owner of Bridges, an ambitious and stylish restaurant on the edge of Manhattan's Chinatown. Formerly the culinary director of Ignacio Mattos's restaurant group, he opened Bridges in 2025. It won a Michelin star in its first year. Today on the show, Sam shares about bringing Bridges to life, Michelin recognition, and his plans for year two of the restaurant.  Before that, Matt has a great conversation with Fatima Popal. Fatima is the chief operating and financial officer of the Popal Group, a family-owned hospitality business based in Washington, DC, that is behind beloved restaurants like Lapis, Pascual, Lutèce, and Maison Bar à Vins. For this Resy Generations interview, we talk about what it's like running a family restaurant business, and what it's like to sit down for dinner with your family (and coworkers).   The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Michelin Guide is returning to Las Vegas in 2026, and not everyone is popping Champagne. Food writers John Curtas and Lorraine Blanco Moss join host Sonja Cho Swanson to debate whether the once-gold standard still means something — or if it's just expensive hype — and what it could actually change about the city's dining scene. Plus, their picks for the Vegas restaurants most likely to earn stars if Michelin gets it right. Learn more about the sponsors of this January 7th episode: Nevada Health Link Want to get in touch? Follow us @CityCastVegas on Instagram, or email us at lasvegas@citycast.fm. You can also call or text us at 702-514-0719. For more Las Vegas news, make sure to sign up for our morning newsletter, Hey Las Vegas. Learn more about becoming a City Cast Las Vegas Neighbor at membership.citycast.fm. Looking to advertise on City Cast Las Vegas? Check out our options for podcast and newsletter ads at citycast.fm/advertise.

Listen in to our first Omnibus in 2026 for all the latest wine news and views with John Stimpfig, Elin McCoy and Sarah Kemp. This month, we look at Michelin's new wine guides where they are reviewing producers, not wines, and ask how are they actually going to work? Artificial intelligence has entered the wine world with ChatGPT recommending wineries to visit, with predictable results. Burgundy has had a bumper few months in the auction world, we review the main events of 2025, say goodbye to some great wine names, check out the fraud scene and welcome terroir-driven Chinese wine in the US. A bumper edition to start the New Year!Find out more at wine-conversation.com

#113.In this episode, Josh sits down with Michael Jacober, founder of Blanket, and Matthew Conway, owner of The Tippling House, for a wide-ranging conversation about the state of modern hospitality. The trio examines how social media and constant connectivity have fundamentally reshaped what diners expect when they walk through a restaurant's door, and whether these shifts have made it harder for chefs to craft truly memorable experiences. They discuss the pursuit of Michelin stars, the erosion and evolution of dining standards, and what it takes to stay motivated in an industry that demands perfection during brutally early mornings and late nights. Matt wraps things up with his latest wine recommendations and shares his thoughts on how restaurants might reignite the genuine excitement that brings people back to the table.Links and resources

Among the most anticipated restaurant openings this winter is a cozy, fire-driven spot tucked away on an Evanston side street. In this episode, host David Manilow talks with chef Tom Carlin and Rachel Canfora-Carlin — the husband and wife proprietors of Burl. Hear how their family move to Evanston inspired their new neighborhood restaurant. Plus, the couple shares the influence of their collective hospitality experience at the Boka Restaurant Group, Hogsalt Hospitality, Publican Quality Meats, Michelin-starred Galit and more. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In the second episode of a special series of two, host Alexander Damiano Ricci talks to Stefano Valentino, an investigative freelance journalist who covered a case of greenwashing involving the French tire producer, Michelin, for the pan-European online media, Voxeurop.In particular, this podcast conversations uncovers the loopholes of green certification processes on financial markets.The original investigation was published in the form of a 4 article-long series under title "Investigating Green Finance made in Europe" and is co-authored by Emanuela Barbiroglio. Hosted on Acast. See acast.com/privacy for more information.

In The Plant-Forward Kitchen: Southeast Asia, we explore the bold, aromatic cuisines of Vietnam and Thailand — where plant-forward traditions are deeply rooted in everyday meals. Southeast Asian cuisine has long embraced plant-forward principles, drawing from its Buddhist roots that promote compassion for all living beings and encourage followers to adopt an occasional or ongoing vegetarian diet. In this series, we cook vegetarian pho with Buddhist monk, Nguyen Dzoan Cam Van, and we sample a family-style spread of vegetarian offerings at Buddhist Vĩnh Nghiêm Pagoda Temple Restaurant. We make some Vietnamese classics, such as Vietnamese Lemongrass Tofu, with Chef Mai Pham of Lemon Grass Restaurant. At the Michelin-starred Vietnam House Chef/Owner Luke Nguyen shows us his take on a vegetarian pork belly salad. In Thailand, renowned chef and television presenter, Ian Kittichai gives us a whirlwind tour of Thai curries. Finally, we head to Michelin-starred Bo.Lan Restaurant in Bangkok, where Chefs Bo Songvisava and Dylan Jones make an eggplant relish, and discuss the importance of championing local farmers. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia  

Por segundo año consecutivo, 9 de las emisoras públicas autonómicas adheridas a la FORTA emiten un programa conjunto de dos horas de duración con los elementos más destacados del nuevo curso en campos como la cultura, el deporte, la gastronomía, la industria o la ciencia. 'Y tú, ¿Qué traes, 2026?' reunirá las voces de la atleta española más destacada del año a punto de concluir, María Pérez, los conciertos estrella Michelin que marcarán el paso en los próximos 12 meses, los nuevos espacios culturales o algunos de los festivales más destacados, el 40 aniversario de uno de los emblemas turísticos más destacados del país, la conversación con músicos y nuevas generaciones de creadores culturales o el humor del Yuyu de Cádiz.Asimismo, los oyentes del 'Y tú, ¿Qué traes, 2026?' se internarán, enfundados en sus cascos y en exclusiva, en las excavaciones arqueológicas del Anfiteatro Romano de Cartagena y en pleno corazón de Egipto con las arqueólogas María José Madrid y Myriam Seco para conocer sus avances sobre el terreno. O recibirán la visita de los componentes del grupo 'Efecto Pasillo' que abordarán la riqueza de los acentos y el acervo popular en la cultura.El espacio, conducido por el periodista Juanma Lorente, es una coproducción de Aragón Radio, Onda Madrid, Canal Sur Radio, IB3 Radio, La Radio Canarias, À punt Radio, RPA la radio de Asturias, Onda Regional de Murcia y Radio Castilla-La Mancha y será emitido en el arranque de 2026 en la totalidad de las emisoras participantes.

A huge congratulations to Stefano for this well-deserved recognition, and a big thank you to the team for helping bring this important investigation to our listeners!Stefano investigated a case of greenwashing involving the French tyre producer Michelin for the pan-European online media, Voxeurop.This episode explores Stefano's groundbreaking work and emphasises the importance of tackling environmental challenges and the efforts being made to drive change. A huge congratulations to Stefano for this well-deserved recognition, and a big thank you to the team for helping bring this important investigation to our listeners!In collaboration with Sphera. Hosted on Acast. See acast.com/privacy for more information.

This week's episode perfect for ending the old year or kicking off the new one depending on when you tune in. This episode features two of the key operators behind a true Vancouver institution: Chef Raymond Mah and front of house manager Richard Mah from the Northern Café.A beloved diner since 1949 the Northern Café came under the Mah family's ownership 17 years ago. Patriarch Jimmy Mah and his wife Connie both seasoned restaurant veterans were looking for a way to stay active in retirement. Word quickly spread about the excellent food and Jimmy soon called on his son Raymond an accomplished fine dining chef to lend a hand whenever possible. That collaboration elevated the menu even further drawing bigger crowds.Then Richard the other son and a longtime marketing and advertising executive based in Japan decided it was time for a major life change. Wanting his children to grow up in Canada he moved his family back home and joined the family business as well.I've always had a soft spot for classic diners. They take me back to childhood road trips with my dad long haul trucking runs filled with simple soul satisfying food made with real care and love. The Northern Café delivers exactly that 75 years of lived in character genuine hospitality and food that feels like home.The Mah family truly understands what hospitality means: a warm smile, remembering your name, attentive service, delicious plates, and the irreplaceable history that fills the space. It's an authentic experience that many Michelin starred restaurants could only dream of capturing.Send us your feedback

David Millili & Steve Carran sit down with Steve Slack, General Manager of the iconic Lafayette Hotel & Club in San Diego, for a deep dive into hospitality leadership, community-driven hotels, and what it takes to run a Michelin-recognized property.In this episode, Steve Slack shares his journey from growing up in Oceanside, California, to leading one of the most talked-about boutique hotels in the country. From early days in golf operations to becoming a hotel general manager, Steve breaks down the mindset, hustle, and attention to detail required to succeed in modern hospitality.We also explore the historic renovation and relaunch of the Lafayette Hotel, the unique ownership model behind CH Projects, and how food, beverage, and community engagement drive the hotel's success. Steve opens up about earning a Michelin Key, traveling to Paris for the award ceremony, and how the Lafayette has reclaimed its place as a cultural landmark in San Diego.Plus, we take you behind the scenes of the Lafayette's legendary holiday transformation, including the viral hanging Christmas trees, in-house decorating process, and why guests and locals alike keep coming back.In this episode, you'll learn:Why community-driven hotels outperform traditional modelsHow CH Projects operates 20+ restaurants and boutique hotelsThe role of food & beverage in creating unforgettable guest experiencesHow the Lafayette Hotel became a San Diego destination againWatch the FULL EPISODE on YouTube: https://youtu.be/Sa3tbaOzSF8Links:Steve Slack on LinkedIn: https://www.linkedin.com/in/steveaslack/The Lafayette Hotel & Club: https://lafayettehotelsd.com/For full show notes head to: https://themodernhotelier.com/episode/241Follow on LinkedIn: https://www.linkedin.com/company/the-...Join the conversation on today's episode on The Modern Hotelier LinkedIn pageConnect with Steve and David:Steve: https://www.linkedin.com/in/%F0%9F%8E...David: https://www.linkedin.com/in/david-mil.

Happy Holidays and Happy Victory Monday (GO BIRDS!) Delicious City will be back in the studio in January with fresh finds and lots of food news for 2026. In this special bonus episode, legendary food critic Craig LaBan turns the tables and interviews Eli, Marisa, and Dave in front of a live audience. The conversation, recorded on stage at The Fillmore during Philadelphia Inquirer Food Fest in November, dives deep into the podcast origins and everyone's unique culinary journeys. Craig also asks for Michelin picks, since the guide hadn't hit Philly yet at the time of recording - listen to find out whose predictions were on point! 00:00 Thanks for another great year! 01:32 We're live at Inquirer Food Fest 03:33 Delicious City origin stories 18:40 How restaurant culture has evolved in Philly 26:06 How will Michelin affect the food scene 39:47 Recent Best Bites 44:27 Michelin predictions We are so excited for 2026 and look forward to continuing to bring you tasty content for your food loving ears as well as great events such as The Tasties – Philadelphia's Biggest Night in Food – Delicious City tailgates, and of course, Hoagie Throwdown 2.0! Cheers to an incredible 2025 and we look forward to an even more thrilling 2026!

Suriye'de Aleviler, Lazkiye ve Humus'taki birçok merkezde federal yönetim talebiyle eylem yaptı, Lazkiye'deki saldırıda 3 kişi öldü. Trump ve Zelenski, Ukrayna'da barış planı için Florida'da biraraya geldi.Bu bölüm Fairmont Quasar İstanbul hakkında reklam içermektedir. Fairmont Quasar İstanbul, Michelin imzalı menülerden Boğaz manzaralı DJ performanslarına kadar uzanan rafine bir kutlama programı sunuyor. Yeni yıla zarafet ve lezzetle adım atmak için burayı ziyaret edebilirsiniz. Bugünün önerisi ise KoçZer'den geliyor. KoçZer işbirliğiyle hazırladığımız Tedarik Masası podcastinde, küresel ticaretten teknolojik dönüşüme, demografik değişimlerden jeopolitik gelişmelere kadar iş dünyasını ve ekonomiyi şekillendiren dinamikleri ele alıyoruz. Tedarik Masası'nın beşinci bölümü Spotify, YouTube ve Apple Podcasts mecralarında.

In this BMWBLOG Podcast episode, Horatiu and Nate recap recent BMW drives: the BMW M2 CS on track in heavy rain at Michelin's Laurens Proving Grounds, a first drive of the Neue Klasse iX3 in southern Spain with time at Ascari, and ownership-style impressions of the 2025 BMW M5 Touring. Topics include Cup 2 vs PS4S tire strategy, how the iX3's “Heart of Joy” impacts driving dynamics, smoother regen and EV usability, and where the new M5 fits in the modern BMW M lineup. Find out more at https://bmwblog-podcast.pinecast.co

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.

If this episode helps you, subscribe and leave a 5-star rating so it reaches more chefs.Michelin-star chef Philip Frankland Lee returns to Chef's PSA for a deep conversation on restaurants, media, and cooking under pressure. From omakase and pasta fundamentals to Michelin rankings and TV exposure, this episode pulls back the curtain on what actually matters in modern kitchens.This is a working-chef conversation about systems, discipline, and long-term thinking, not hype.Phillip Frankland Lee InstagramLinks & ResourcesChef Works (20% off with code CHEFSPSA20) → https://www.chefworks.com/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

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

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