Podcasts about outstanding restaurateur

Jason Chin, owner of the Good Salt Restaurant Group, shares what is was like to be named the city's first James Beard Award finalists for Outstanding Restaurateur. Jason also shares he and his staff's excitement in hosting The Jim Colbert Show's 'Boozy Brunch' on Sunday, May 4th, 2025. Get your tickets at RealRadio.fm/brunch.

Jason Chin, owner of the Good Salt Restaurant Group, shares what is was like to be named the city's first James Beard Award finalists for Outstanding Restaurateur. Jason also shares he and his staff's excitement in hosting The Jim Colbert Show's 'Boozy Brunch' on Sunday, May 4th, 2025. Get your tickets at RealRadio.fm/brunch.

ETHAN STOWELL We're diving into the story of Ethan Stowell—a name that's become synonymous with the culinary world in Seattle. He comes from a family of artists, specifically ballet dancers. He's not just a chef; he's an innovator who's left an indelible mark on his community. Ethan started with a vision back in 2003 when he opened Union, his first restaurant in downtown Seattle, praised for its simplicity and its elegance right out of the gate. From there, Ethan Stowell Restaurants, or ESR, grew into something truly remarkable. We're talking about Tavolàta, with its pasta-inspired focus, and How to Cook a Wolf, which brings this delicate, almost artful approach to dining, among others. Oh, and there's Ballard Pizza Company—it's like, the perfect neighborhood pizza spot. He makes high-quality food feel accessible and welcoming. What's even more impressive is how ESR has expanded, now covering over a dozen concepts and over twenty locations, including in Idaho and New York City—and it doesn't stop there. Ethan's team has partnered with iconic brands like the Seattle Mariners. And even with all that growth, there's this real effort to stay anchored in the community. Back in 2008, he was named one of *Food Wine*'s Best New Chefs, and in 2020, he was a semifinalist for a James Beard Award in the Outstanding Restaurateur category. Those aren't just titles—they're windows into the kind of impact he's had, both regionally and nationally. It's stories like Ethan's that remind us how passion, vision, and a commitment to community can truly shape industries and, honestly, create experiences people cherish. ETHAN RELATED LINKS Ethan Stowell Restaurants Wikipedia  Holland America Partnership Seattle City Makers (Video via Downtown Seattle Association) GENERAL INFO| TOP OF THE GAME: Official website: https://topofthegame-thepod.com/ RSS Feed: https://feed.podbean.com/topofthegame-thepod/feed.xml Hosting service show website: https://topofthegame-thepod.podbean.com/ Javier's LinkTree: https://linktr.ee/javiersaade  SUPPORT & CONNECT: LinkedIn: https://www.linkedin.com/showcase/96934564 Facebook: https://www.facebook.com/profile.php?id=61551086203755 Twitter: https://twitter.com/TOPOFGAMEpod Subscribe on Podbean: https://www.podbean.com/site/podcatcher/index/blog/vLKLE1SKjf6G Email us: info@topofthegame-thepod.com   THANK YOU FOR LISTENING – AVAILABLE ON ALL MAJOR PLATFORMS  

MUSICTrace Cyrus Says He andHis Sisters Are ‘Genuinely Worried' About Billy Ray Cyrus.  Post Malone teamed up with Oreo and created his own cookieand it features the FIRST-EVER twisted creme center.          Railbird Music Festival in Lexington, Kentucky has been announced.Lainey Wilson will headline and be supported by Bailey Zimmerman,Shaboozey, Cody Jinks, Sierra Ferrell, and more.  The Songwriters Hall of Fame has announced its class of 2025.In the PerformingSongwriters category those elected are:Sean "Diddy"Combs is firing back at sexual assault allegations. He's filed a $50million lawsuit against an accuser... Linkin Park will release an a cappella version of FromZero on Friday.If you watch the Oscarsto see the live performances of the five Best Original Song nominees, beprepared for something different.  TVOprah Winfrey is one of the biggest stars on the planet that's taking one of those GLP-1 drugs, like Ozempic and Wegovy, to lose weight. And it made her realize what she's gotten wrong all these years about thinpeople. "Duck Dynasty"will return to A&Ethis summer.   Will Smith slappingChris Rock at the 2022 Oscars still lives rent free in a lot of people's minds.If you're into UFOs anddon't think the government is telling us everything, you'll be very interestedin the new documentary "Age of Disclosure".   MOVING ON INTO MOVIENEWS:Billy Crystal and Meg Ryan are reuniting for"something iconic," but there's no word yet what it is.  Actor Peter Dinklage isabout to become a lonely janitor who gets thrown into a vat of toxic waste!  Recently, RobertPattinson shared how much he loves his daughter's smell and never trulyunderstood people's fascination with the scent of a newborn baby until he hadhis daughter AND FINALLYSeven St. Louis culinarians nominated for 2025 James Beard AwardsOutstanding Restaurateur: Gerard Craft received his first nomination for thisyear's Outstanding Restaurateur with his NicheAND THAT IS YOUR CRAP ONCELEBRITIES!Follow us @RizzShow @MoonValjeanHere @KingScottRules @LernVsRadio @IamRafeWilliams – Check out King Scott's Linktr.ee/kingscottrules + band @FreeThe2SG and Check out Moon's bands GREEK FIRE @GreekFire GOLDFINGER @GoldfingerMusic THE TEENAGE DIRTBAGS @TheTeenageDbags and Lern's band @LaneNarrows http://www.1057thepoint.com/Rizz Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

MUSIC Trace Cyrus Says He and His Sisters Are ‘Genuinely Worried' About Billy Ray Cyrus.   Post Malone teamed up with Oreo and created his own cookie and it features the FIRST-EVER twisted creme center.            Railbird Music Festival in Lexington, Kentucky has been announced. Lainey Wilson will headline and be supported by Bailey Zimmerman, Shaboozey, Cody Jinks, Sierra Ferrell, and more.   The Songwriters Hall of Fame has announced its class of 2025. In the Performing Songwriters category those elected are: Sean "Diddy" Combs is firing back at sexual assault allegations. He's filed a $50 million lawsuit against an accuser...   Linkin Park will release an a cappella version of From Zero on Friday. If you watch the Oscars to see the live performances of the five Best Original Song nominees, be prepared for something different.   TV Oprah Winfrey is one of the biggest stars on the planet that's taking one of those GLP-1 drugs, like Ozempic and Wegovy, to lose weight.  And it made her realize what she's gotten wrong all these years about thin people.   "Duck Dynasty" will return to A&E this summer.    Will Smith slapping Chris Rock at the 2022 Oscars still lives rent free in a lot of people's minds. If you're into UFOs and don't think the government is telling us everything, you'll be very interested in the new documentary "Age of Disclosure".    MOVING ON INTO MOVIE NEWS: Billy Crystal and Meg Ryan are reuniting for "something iconic," but there's no word yet what it is.    Actor Peter Dinklage is about to become a lonely janitor who gets thrown into a vat of toxic waste!   Recently, Robert Pattinson shared how much he loves his daughter's smell and never truly understood people's fascination with the scent of a newborn baby until he had his daughter   AND FINALLY Seven St. Louis culinarians nominated for 2025 James Beard Awards Outstanding Restaurateur: Gerard Craft received his first nomination for this year's Outstanding Restaurateur with his Niche AND THAT IS YOUR CRAP ON CELEBRITIES! Follow us @RizzShow @MoonValjeanHere @KingScottRules @LernVsRadio @IamRafeWilliams – Check out King Scott's Linktr.ee/kingscottrules + band @FreeThe2SG and Check out Moon's bands GREEK FIRE @GreekFire GOLDFINGER @GoldfingerMusic THE TEENAGE DIRTBAGS @TheTeenageDbags and Lern's band @LaneNarrows http://www.1057thepoint.com/Rizz Learn more about your ad choices. Visit podcastchoices.com/adchoices

I'm not a financial advisor; Superpowers for Good should not be considered investment advice. Seek counsel before making investment decisions.Watch the show on television by downloading the e360tv channel app to your Roku, AppleTV or AmazonFireTV. You can also see it on YouTube.When you purchase an item, launch a campaign or create an investment account after clicking a link here, we may earn a fee. Engage to support our work.Devin: What is your superpower?Ravi: I don't know if you call it a superpower, but I think one of the things that has led me and my company to become so successful is creativity.Ravi DeRossi, founder and CEO of Overthrow Hospitality, has mastered the art of transforming culinary experiences while championing sustainability and ethics. Despite a background steeped in art and design rather than hospitality, Ravi's journey into plant-based dining began with a singular goal: crafting extraordinary food that satisfies every palate—vegan or otherwise.When he opened Avant Garden a decade ago, Ravi partnered with an emerging chef to develop a menu that delivered the same rich, satisfying experience as meat-based dishes. “You want the same satiation… and the heat and salt,” Ravi explained. The gamble paid off, drawing critical acclaim from mainstream reviewers and diners alike. For Ravi, the triumph of Avant Garden marked the beginning of a larger mission to bring exceptional vegan dining to the forefront.Today, Overthrow Hospitality operates 10 unique restaurants—nine in New York's East Village and one in Los Angeles. The business is poised for expansion, fueled by Ravi's vision and community-driven support. Through a regulated crowdfunding campaign on StartEngine, Ravi is inviting customers to invest in a movement that aligns dining with climate action and animal welfare. “You can invest a minimal amount and join a community serving millions of vegan meals,” Ravi said, emphasizing the collective power of small actions.Ravi's approach underscores a fundamental belief: the choices we make, from the fork to the wallet, can redefine industries and address global challenges. As Overthrow Hospitality prepares to extend its impact beyond Manhattan, Ravi's blend of creativity, ethics, and entrepreneurial drive continues to inspire.tl;dr:* Ravi DeRossi built Overthrow Hospitality to redefine vegan dining with creative, satisfying cuisine.* Avant Garden's success proved exceptional plant-based food appeals to both vegans and non-vegans.* Ravi's StartEngine crowdfunding campaign empowers communities to support sustainable dining solutions.* Creativity drives Ravi's journey, from artist to restaurateur, transforming ethics into impactful action.* Turning Overthrow Hospitality fully vegan was a bold move rooted in Ravi's personal awakening.How to Develop Creativity As a SuperpowerRavi DeRossi's superpower is creativity—an innate ability to envision and execute unique ideas. This trait has guided his transition from artist to restaurateur, driving the success of Overthrow Hospitality's innovative concepts and plant-based mission.One powerful illustration of Ravi's creativity is the transformation of his hospitality empire to align fully with his ethics. After a personal awakening sparked by his rescue animals and a desire for alignment with his values, Ravi turned all his restaurants vegan. This ambitious overhaul took two years and reflected a profound commitment to both sustainability and animal welfare.For those aspiring to cultivate creativity, Ravi's story offers actionable insights:* Explore Diverse Interests: Ravi's background in theater, fine arts, and writing enriched his ability to think outside the box.* Follow Your Passions: Pursuing what excites you can ignite innovative ideas.* Take Bold Risks: Ravi's decision to revamp his business was courageous and rooted in strong beliefs.* Solve Problems Creatively: Apply unique perspectives to challenges, as Ravi did when designing his restaurants.* Align Actions with Values: Integrating personal principles into your work fosters authenticity and inspiration.By following Ravi's example and advice, you can make creativity a skill. With practice and effort, you could make it a superpower that enables you to do more good in the world.Remember, however, that research into success suggests that building on your own superpowers is more important than creating new ones or overcoming weaknesses. You do you!Guest ProfileRavi Derossi (he/him):CEO & Founder, Overthrow HospitalityAbout Overthrow Hospitality: Overthrow Hospitality is an award-winning plant-based food and beverage hospitality group with ten unique venues offering elevated dining and drinking experiences to the socially-conscious consumer.Website: www.overthrowhospitality.comCompany Facebook Page: fb.com/overthrowhospitalityOther URL: startengine.com/offering/overthrowhospitalityBiographical Information: Ravi is the CEO & Founder of Overthrow Hospitality. He was twice nominated as Outstanding Restaurateur by the James Beard Foundation and featured in thousands of media publications. He is an outspoken voice on climate change issues and animal welfare. He is also the founder and co-owner of Death&Co, one of the world's most influential cocktail bars.Linkedin: linkedin.com/in/ravi-derossi-a5a16a282/Instagram Handle: @raviderossiSupport Our SponsorsOur generous sponsors make our work possible, serving impact investors, social entrepreneurs, community builders and diverse founders. Today's advertisers include FundingHope, How to Make Money with Impact Crowdfunding, Honeycomb Credit and Motivated Money with Dakin Capital. Learn more about advertising with us here.Max-Impact MembersThe following Max-Impact Members provide valuable financial support:Carol Fineagan, Independent Consultant | Lory Moore, Lory Moore Law | Marcia Brinton, High Desert Gear | Paul Lovejoy, Stakeholder Enterprise | Pearl Wright, Global Changemaker | Ralf Mandt, Next Pitch | Add Your Name HereUpcoming SuperCrowd Event CalendarIf a location is not noted, the events below are virtual.* SuperCrowdHour, January 15, 2025, at 1:00 PM Eastern. Devin Thorpe will be doing investor-focused training on building an investment strategy focused on investing in debt instruments to match or even exceed stock market returns. This is great for people serious about investing, whether you are starting with $100 or $100,000. Don't miss it!* Impact Cherub Club Meeting hosted by The Super Crowd, Inc., a public benefit corporation, on January 21, 2024, at 1:00 PM Eastern. Each month, the Club meets to review new offerings for investment consideration and to conduct due diligence on previously screened deals. To join the Impact Cherub Club, become an Impact Member of the SuperCrowd.* SuperCrowdLA, we're going to be live in Los Angeles late the spring. Plan to join us there for a major, in-person event focused on scaling impact. Details to come soon!Community Event Calendar* Successful Funding with Karl Dakin, Tuesdays at 10:00 AM ET - Click on Events* Community Capital Live, Havell Rodrigues, New Majority Capital, January 15, 2:00 PM Eastern.* Motivated Money Method for Raising Funding Workshop, January 16, 11:00 AM - 3:00 PM Eastern.* Community Capital Live, Bernel Hall, New Jersey Community Capital, January 29, 2:00 PM Eastern.* NC3 Changing the Paradigm: Mobilizing Community Investment Funds, March 7, 2025* Asheville Neighborhood Economics, April 1-2, 2-25.If you would like to submit an event for us to share with the 8,000+ members of the SuperCrowd, click here.We use AI to help us write compelling recaps of each episode. Get full access to Superpowers for Good at www.superpowers4good.com/subscribe

The BanterThe Guys recount some troubling restaurant stories involving drought, flood, snow and nine foot flames!The ConversationThe Restaurant Guys meet Ellen Yin, a successful restaurateur out of Philadelphia. They all have been running restaurants for decades and discuss the joys of retaining key employees and the benefits of a pool house as well as the challenge of not being a chef. Ellen shares about her newest venture a.kitchen+bar in Washington, DC and the excitement of learning the culture of a new city. The Inside TrackThe Guys have been taken by Philadephia's post-pandemic food scene. This is what Ellen has to say.“Well, having been in it for twenty some years, I'd like to think that it's been a great food city, but only recently has it been publicly confirmed to be a great food city,” Ellen Yin on The Restaurant Guys Podcast 2024BioEllen Yin, a graduate of the Wharton School for Business at the University of Pennsylvania, opened her first restaurant, Fork, in Philadelphia in 1997. She is founder and co-owner of High Street Hospitality Group which operates some of the most celebrated restaurants in Philadelphia. In addition to Fork, they operate a.kitchen+bar, High Street, High Street Bakery, The Wonton Project and recently opened a.kitchen+bar in Washington, DC. In 2023, she was awarded Outstanding Restaurateur by the James Beard Foundation. Yin was honored with Philadelphia Business Journal's: Women of Distinction award in 2020. Her restaurant Fork was named one of the most influential restaurants of the 1990s. InfoEllen Yin's Restaurant Group High Street Hospitalityhttps://highsthospitality.com/Eli Kulp's Podcasthttps://www.chefradiopodcast.com/Reach out to The Restaurant GuysOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**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

In today's episode, we sit down with Chef Kelly Whitaker, the owner of Id Est and a James Beard Award-Winner for Outstanding Restaurateur.Chef Kelly shares how his travels abroad inspired him to launch Id Est and its acclaimed restaurants, including Basta and Denver's Wolf's Tailor, named one of Bon Appétit's top ten best new restaurants in the U.S. He also expanded his ventures with Dry Storage in Boulder, BRUTØ, and Hey Kiddo in Denver. Additionally, Chef Kelly founded the Noble Grain Alliance to promote domestically milled grains. He emphasizes that his driving force is using his “voice as a chef” to champion zero-waste cooking and sustainability practices.Join us as we explore Chef Kelly's secrets to balancing a thriving career, his efforts to redefine the traditional kitchen environment, and the importance of keeping the "line cook mentality" alive

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys' favorite restaurants.  Check out the secret to his success across multiple venues. The Inside TrackThe Guys have the inside scoop of what it's like to work for Danny Meyer and his organization as they have more than a few friends who have done so for years. They know that the Union Square Hospitality Group practices this "radical" form of hospitality starting with their team members.  BioDanny Meyer opened his first restaurant Union Square Cafe in 1985 at the age of 27. Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, in 2015. He has written several books notably The Union Square Cookbook co-authored with Chef Michael Romano and Setting the Table.Meyer has been generously recognized including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list.  USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Meyer accepting Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996). InfoDanny Meyer's bookSetting the Table: The Transforming Power of Hospitality in BusinessOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysTo hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/

In conversation with Ellen Yin A New York Times bestselling children's author and illustrator, Grace Lin earned the Newbery Honor for Where the Mountain Meets the Moon, the Theodor Geisel Honor for Ling and Ting, and the Caldecott Honor for A Big Mooncake for Little Star. Her novel When the Sea Turned to Silver was a National Book Award Finalist. Recognized by former President Obama's administration as a Champion of Change for Asian American and Pacific Islander Art and Storytelling, Lin was awarded the Children's Literature Legacy Award from the American Library Association. She also provides commentary for New England Public Radio, book reviews for The New York Times, and she hosts the podcasts kidlitwomen* and Kids Ask Authors. In Chinese Menu, she serves up insights on the history, legends, and myths behind favorite American Chinese dishes. High Street Hospitality Group founder and co-owner Ellen Yin operates some of the country's most acclaimed eateries, including a.kitchen + bar, Fork, High Street Restaurant & Bakery, The Wonton Project, and High Street Hoagies. In 2023 she was named ''Outstanding Restaurateur'' by the James Beard Foundation Awards. A graduate of the University of Pennsylvania's Wharton School, she is involved with several community-centric organizations, including the Sisterly Love Collective and the Independent Restaurant Coalition, and she sits on the Board of ''The Philadelphia Award.'' Because you love Author Events, please make a donation to keep our podcasts free for everyone. THANK YOU! The views expressed by the authors and moderators are strictly their own and do not represent the opinions of the Free Library of Philadelphia or its employees. (recorded 2/12/2024)

Shortly before she took home the JBF Award as Outstanding Restaurateur this spring, legendary Philly restaurateur Ellen Yin of High Street Hospitality Group (Fork, High Street Philly, et.al.) sat down with Andrew at the Philly Chef Conference.  Their conversation is the first of something we plan to do more of: Deskside Chats with seasoned industry pros that go wherever the dialogue takes them. In this inaugural Deskside Chat, Ellen shares her thoughts on the state of the industry post/late-COVID, the importance of a well-defined culture in retaining employees, and the challenges that make some longstanding issues (we're looking at you, tipping) especially difficult to solve.Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

We're listening back at some of our favorite interviews and this week we have Ellen Yin and Chutatip “Nok” Suntaranon! Ellen Yin's name is synonymous with the hospitality industry. She recently celebrated 25 years of Fork, one of her many restaurants under the High Street Hospitality Group ownership. Ellen is also up for Outstanding Restaurateur in this year's James Beard Restaurant and Chef Awards. Another James Beard Award nominee, Chef Chutatip "Nok" Suntaranon recently moved her Kalaya Thai restaurant to the bustling Fishtown neighborhood. And Chef Nok is no stranger to accolades. In 2020, Esquire named Kalaya the Best Restaurant in America. 

My food heroes are back! Today The Los Angeles Philharmonic Association announced new menus for the 2023 Hollywood Bowl Food + Wine season! Chef Suzanne Goin and Restaurateur Caroline Styne Introduce cool delicious new offerings to compliment the music under the warm Los Angeles nights! Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Suzanne and Caroline's culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Suzanne's vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation's 2018 Outstanding Restaurateur of the Year award recipient. www.hollywoodbowl.com https://www.thelucquesgroup.com

Brought to you by Eight Sleep's Pod Cover sleeping solution for dynamic cooling and heating, Athletic Greens's AG1 all-in-one nutritional supplement, and LinkedIn Marketing Solutions marketing platform with 900M+ users.Danny Meyer (@dhmeyer) is the founder and chairman of Union Square Hospitality Group (USHG), which comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG also founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. Danny is the author of the New York Times bestseller Setting the Table, which articulates a set of signature business and life principles that translate to a wide range of industries. He is the recipient of the 2017 Julia Child Award and was named by Time magazine as one of 2015's 100 most influential people. Danny and USHG's restaurants and individuals together have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur in 2005.Please enjoy!This episode is brought to you by LinkedIn Marketing Solutions, the go-to tool for B2B marketers and advertisers who want to drive brand awareness, generate leads, or build long-term relationships that result in real business impact.With a community of more than 900 million professionals, LinkedIn is gigantic, but it can be hyper-specific. You have access to a diverse group of people all searching for things they need to grow professionally. LinkedIn has the marketing tools to help you target your customers with precision, right down to job title, company name, industry, etc. To redeem your free $100 LinkedIn ad credit and launch your first campaign, go to LinkedIn.com/TFS!*This episode is also brought to you by Athletic Greens. I get asked all the time, “If you could use only one supplement, what would it be?” My answer is usually AG1 by Athletic Greens, my all-in-one nutritional insurance. I recommended it in The 4-Hour Body in 2010 and did not get paid to do so. I do my best with nutrient-dense meals, of course, but AG further covers my bases with vitamins, minerals, and whole-food-sourced micronutrients that support gut health and the immune system. Right now, Athletic Greens is offering you their Vitamin D Liquid Formula free with your first subscription purchase—a vital nutrient for a strong immune system and strong bones. Visit AthleticGreens.com/Tim to claim this special offer today and receive the free Vitamin D Liquid Formula (and 5 free travel packs) with your first subscription purchase! That's up to a one-year supply of Vitamin D as added value when you try their delicious and comprehensive all-in-one daily greens product.*This episode is also brought to you by Eight Sleep! Eight Sleep's Pod Cover is the easiest and fastest way to sleep at the perfect temperature. It pairs dynamic cooling and heating with biometric tracking to offer the most advanced (and user-friendly) solution on the market. Simply add the Pod Cover to your current mattress and start sleeping as cool as 55°F or as hot as 110°F. It also splits your bed in half, so your partner can choose a totally different temperature.Go to EightSleep.com/Tim and save $250 on the Eight Sleep Pod Cover. Eight Sleep currently ships within the USA, Canada, the UK, select countries in the EU, and Australia.*For show notes and past guests on The Tim Ferriss Show, please visit tim.blog/podcast.For deals from sponsors of The Tim Ferriss Show, please visit tim.blog/podcast-sponsorsSign up for Tim's email newsletter (5-Bullet Friday) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissYouTube: youtube.com/timferrissFacebook: facebook.com/timferriss LinkedIn: linkedin.com/in/timferrissPast guests on The Tim Ferriss Show include Jerry Seinfeld, Hugh Jackman, Dr. Jane Goodall, LeBron James, Kevin Hart, Doris Kearns Goodwin, Jamie Foxx, Matthew McConaughey, Esther Perel, Elizabeth Gilbert, Terry Crews, Sia, Yuval Noah Harari, Malcolm Gladwell, Madeleine Albright, Cheryl Strayed, Jim Collins, Mary Karr, Maria Popova, Sam Harris, Michael Phelps, Bob Iger, Edward Norton, Arnold Schwarzenegger, Neil Strauss, Ken Burns, Maria Sharapova, Marc Andreessen, Neil Gaiman, Neil de Grasse Tyson, Jocko Willink, Daniel Ek, Kelly Slater, Dr. Peter Attia, Seth Godin, Howard Marks, Dr. Brené Brown, Eric Schmidt, Michael Lewis, Joe Gebbia, Michael Pollan, Dr. Jordan Peterson, Vince Vaughn, Brian Koppelman, Ramit Sethi, Dax Shepard, Tony Robbins, Jim Dethmer, Dan Harris, Ray Dalio, Naval Ravikant, Vitalik Buterin, Elizabeth Lesser, Amanda Palmer, Katie Haun, Sir Richard Branson, Chuck Palahniuk, Arianna Huffington, Reid Hoffman, Bill Burr, Whitney Cummings, Rick Rubin, Dr. Vivek Murthy, Darren Aronofsky, Margaret Atwood, Mark Zuckerberg, Peter Thiel, Dr. Gabor Maté, Anne Lamott, Sarah Silverman, Dr. Andrew Huberman, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming.Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization.Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.Danny's groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country.Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996).Danny and his wife, Audrey, live in New York City and have four children.In this episode, Michael and Danny discuss how to build a company culture, tips for working in the service industry, and why you should never ask someone “How are you?”

We revisit some of our favorite Sundial conversations, starting with Miami-based author Patricia Engel, who has a new story collection called "The Faraway World." Then, we hear from Cuban-American playwright Nilo Cruz and his play "Anna in the Tropics." (15:22) Finally, chef Niven Patel was named a finalist for a national James Beard Award last month as an Outstanding Restaurateur (34:48).

Niven Patel was named a finalist for a national James Beard Award last month as an Outstanding Restaurateur. The chef and owner of Ghee Indian Kitchen, Mamey and Orno joins Sundial host Carlos Frías to talk about how he became an authority on South Indian cuisine in Miami.

Read the entire Distillation of Danny Meyer HERE Also checkout past Dillations of people like Michael Jordan, Bob Iger, Josh Waitzkin & many more by CLICKING HERE Danny Meyer is the Founder & Executive Chairman of Union Square Hospitality Group and a lifelong restaurateur. Danny grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.  Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization. Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.  Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996)  This Distillation will unpack the signature business and life principles that translate to a wide range of industries that I've learned from Danny over the years. The main themes being unpacked are:  Understanding the importance of Hospitality for every business.  The never ending pursuit of excellence.  The keys to leadership and the ways to develop other leaders.  The essential frameworks and practices for hiring & building culture.  How to use mistakes to your advantage.  You Unleashed Course  50% off You Unleashed is an online personal development course created by Sean DeLaney after spending years working with an interviewing high achievers.The online course that helps you ‘Unleash your potential'! You Unleashed teaches you the MINDSETS, ROUTINES and BEHAVIORS you need to unleash your potential and discover what you're capable of. You know you're capable of more and want to bring out that untapped potential inside of you. We teach you how. Enroll Today for only $99!- Click Here Subscribe to my Momentum Monday Newsletter Connect with us! Whatgotyouthere TikTok YouTube Twitter Instagram 

Three words. Ouita is delightful. For those who may not know Ouita, this newest episode in the Kentucky Bourbon Trail Series is an excellent introduction! Anyone you ask about Ouita says the same thing. "She is amazing! Lovely and delightful!" However, just because she is super lovely doesn't mean she isn't uber-talented - Oh, she is VERY TALENTED. I was fortunate enough to talk with Ouita Michel, listen to her insightful thoughts and stories, and discover that we have a lot in common! Not the James Beard part or anything in the paragraph below. Ouita Michel is an eight-time James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast. Michel and her restaurants are regularly featured in local and national media, such as the New York Times, Southern Living, Garden & Gun, Food Network, and the Cooking Channel. She was a guest judge on Bravo TV's, Top Chef series.  Ouita lives in Midway, Kentucky, where she oversees her newest venture, Holly Hill and Co. This lifestyle brand celebrates farmers and agriculture, culinary traditions, old and new, chefs and local talent, and community bonds. Check out her new video series, Up Home with Ouita Michel. Her new cookbook -Just a Few Miles South: Timeless Recipes from our Favorite Places - Buy it HERE! Episode Highlights Go behind the scenes of Bravo TV's Top Chef when she was a Guest Judge on Top Chef Kentucky. Memories of Gourmet Magazine and the Culinary Institute of America Holly Hill and Co - A must-see website Her praise for Woodford Reserve, Master Distiller Chris Morris & Assistant Master Distiller Elizabeth McCall Food and bourbon pairings - Yes! The Kentucky Bourbon Trail and her personal highlights! What is benedictine? Restaurant life and more! Ouita Michel's Holly Hill and Co Link to Woodford Reserve => HERE Kentucky Bourbon Trail Trip Details How to Find Adventure & Thrive  in the Empty Nest – Suzanne's E-Book My Amazon Travel Store – Suzanne's Favorite Must-Haves Hear No Evil Media Podcast Audio Production by Erik Hulslander 

In May 2018, I had the privilege of doing a podcast onsite at the Rhiba Farms Spring Fling Farmraiser Dinner. My first guest was the legendary Chris Bianco and he did not disappoint.  This past Monday, June 13th Bianco was named the 2022 Outstanding Restaurateur by the James Beard Foundation. That's a big deal! And just like he says in this episode Chris gives a lot of the credit to his team. Enjoy this excerpt from that episode featuring my conversation with Chris. You can listen to the full episode here.

Making plant-based dishes fun and indulgent while honoring Southern foodways through the lens of her beloved Virginia childhood memories, Chef Shenarri Freeman, aka “Shenarri Greens,” is Executive Chef of Cadence, a plant-based restaurant with Southern soul in New York’s East Village. Chef Shenarri, a 2022 James Beard Award nominee - Emerging Chef, fully embraced veganism in 2017 as a means of putting her health first and taking control of her well-being. The result was a dramatic physical and mental transformation. At Cadence, her Southern Fried Lasagna salutes the fact that this Italian dish is a staple in many Black households, including her family’s while growing up, as it is a shortcut to cooking during long work weeks. Chef Shenarri’s Palm Cakes are a love letter to the salmon cakes her mother served for breakfast, and her Smoked Grits are an affectionate nod to her grandmother, nicknamed the “Queen of Grits.” In fact, Chef Shenarri’s earliest memories are of sitting in her grandma’s lap and snapping pea pods while her grandma did her hair. Cadence is part of Overthrow Hospitality, a mission-driven, plant-based restaurant and bar group founded by Ravi DeRossi, who is also Co-Founder of Death & Company, and a 2022 James Beard Award semifinalist for Outstanding Restaurateur. With its motto “Eat. Drink. Start a Revolution.,” it is reimagining drinking and dining in New York through inclusivity, sustainability and compassion. Join host, Brad Johnson and Chef Shenarri as they discuss why this rising star adopted veganism and the health benefits. her views on plant-based meat substitutes like Beyond Meat and Impossible Burger, her determination when faced with new challenges, and Shenarri's career journey balancing her ethos with the compromises needed to helm a successful restaurant. Photo Credit: Sen Floyd Productions * * * Instagram Corner Table Talk and Post and Beam Hospitality LinkedIn Brad Johnson Medium Corner Table Media E.Mail brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Corner Table™ is a trademark of Post & Beam Hospitality LLC © Post & Beam Hospitality LLCSee omnystudio.com/listener for privacy information.

Jay McSharry, a local restaurateur, graduated from the University of New Hampshire in 1990. Nearly a decade after graduating, he returned to NH's Seacoast to fulfill his vision and opened Jumpin' Jay's Fish Café. Building on the restaurant's success, Jay went on to open numerous establishments in the region, including Jumpin' Jay's Fish Café, Moxy, Vida Cantina, The Franklin, Street, Luigi's West End Pizzeria, Ore Nell's Barbecue, The Railpenny Tavern, Dos Amigos, as well as other projects on the Seacoast. In 2020, Jay was named James Beard Award semi-finalist in the Outstanding Restaurateur category.  Today, Jay's JGroup Hospitality is the umbrella under which the majority of his restaurants exist. Check out episode 820 with Stephani Robson on Business Planning as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “You've already succeeded if you just try.” In this episode with Jay McSharry we will discuss: Difficulties with owning/operating a restaurant in the 1980s Similarities between theater and restaurants Seeking mentors What NOT to do The importance of including your staff in important decisions Creating a business plan Gathering investors/raising capital Starting small The benefits of a working owner Knowing when to scale How to name your restaurant wrong How to remove yourself from the business as the owner The importance of partnerships Knowing when to close a restaurant How to be both a restaurant and real estate owner What to look for in a chef-partner? Constant communication is key with partners You're only as good as last night's service Advice for landlords and tenants Unique difficulties with a pizza concept Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? ADD What is your biggest weakness? Not knowing people's names What's one question you ask or thing you look for during an interview? Do you want to be here? What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Treat everybody fairly What is one uncommon standard of service you teach your staff? Work as a team What's one book we must read to become a better person or restaurant owner? Zingerman's Leadership books GET THIS BOOK FOR FREE AT AUDIBLE.COM  What is something restaurateurs don't do well enough or often enough? Compliment the staff What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Resy Name one service you've hired. Gaskets - Summit Supply If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Treat everybody fairly Appreciate every day If you see it, you own it Contact info: JGroup Hospitality website: jgrouphospitality.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jay McSharry for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.  Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming.  Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization. Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods. Danny's groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country. Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996). Danny and his wife, Audrey, live in New York City and have four children. On this episode of What's Burning, Danny Meyer's chat with Host Mitchell Davis includes conversation around hospitality as the most potent business input, relying on one's "north star", and managing through uncertain times.

Danny Meyer shares how to deliver outstanding hospitality, how he thinks restaurants will be different post pandemic and what continues to get him excited each day.Danny is the founder and CEO of Union Square Hospitality Group, which comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, Shake Shack, The Modern, Maialino, and many more. Danny and USHG's restaurants have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur, several three Michelin stars, and a Julia Child Award. He has also been recognized by Who's Who of Food and Beverage in America and TIME 100 “Most Influential People”. ”You may think, as I once did, that I'm primarily in the business of serving good food. Actually, though, food is secondary to something that matters even more. In the end, what's most meaningful is creating positive, uplifting outcomes for human experiences and human relationships. Business, like life, is all about how you make people feel. It's that simple, and it's that hard.”This podcast is available on all major podcast streaming platforms. Did you enjoy this episode? Consider leaving a review on Apple Podcasts. Receive updates on upcoming guests and more in our weekly e-mail newsletter. Subscribe today at www.3takeaways.com. 

Richard Gonzmart join #Clockedin with Jordan Edwards and discusses about the impact of being in a family business and principals of success for anyone to live a fulfilling life. The fourth-generation “caretaker” of the Columbia Restaurant Group, Richard Gonzmart has been named – as part of more than 100 awards – Community Hero by the Tampa Bay Lightning, the Boys and Girls Clubs, and Big Brothers and Big Sisters. He also has been officially named a Luminary, a Visionary and a Philanthropist of the Year as well as Father of the Year, Hispanic Man of the Year, Businessman of the Year, Alumni of the Year at Jesuit and Academy of the Holy Names, Outstanding Citizen of the Year and Tampa Police Citizen of the Year.He has been inducted into five Hall of Fames, among them, the Distinguished Restaurants of North America (DiRoNA) Hall of Fame. He is a three-time James Beard semi-finalist for Outstanding Restaurateur.Gonzmart serves or has served on dozens of non-profit boards and organizations, including Tampa General Hospital's governing board. He is passionate about the education of our youth and young adults, and about finding a cure for cancer.Richard's great-grandfather started the world-famous Columbia Restaurant in Tampa's historic Ybor City in 1905. Still 100 percent family-owned, it's now the oldest restaurant in Florida. There are seven Columbia restaurants in the state. Other restaurant concepts include Casa Santo Stefano, Cha Cha Coconuts, Ulele, Goody Goody and Café Con Leche Ybor City, increasing the number of restaurants to 14 and brands to six.Richard has been married to his high school sweetheart and first love Melanie Gonzmart since 1973. They have two daughters, Lauren and Andrea. Andrea works with her father in the family business. He has five grandchildren: Twins Isabella and Michael, Maximilian, Alexander and Amelia, who represent the 6th generation.Fun fact is a marathon runner and avid guitar collector over 200 guitars. To learn more about Richard:For more information about the Columbia: https://www.columbiarestaurant.com/The-Columbia-Experience/HistoryHope you find value in this. If so please provide a 5-star and drop a review. Complimentary Edwards Consulting Session: https://calendly.com/jordan-555/intro-call

On our 300th episode of All in the Industry®, Shari Bayer's guest is Daniel Boulud, renowned Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. Daniel's New York City restaurants include his flagship two-Michelin star DANIEL, a Relais & Châteaux member; and his latest, Le Pavillon, a seafood and vegetable focused restaurant, where nature meets architecture. Beyond Manhattan, Daniel has extended his culinary reach across the US and around the world, from Miami to Washington DC, to Singapore, Montreal, Dubai and beyond. Daniel's numerous culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” Today's show also features Shari's PR tip to pay homage; Speed Round; Industry News Discussion on The New York Times' article - How Eating Out Has Changed, From the Menu to the Tip; and Solo Dining experience at Chefs Walter & Margarita Manzke's new Parisian-inspired bistro, Bicyclette in Los Angeles, CA. Happy 300 episodes! Wonderful to share this milestone with the legendary Daniel Boulud! Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Chef Ouita Michel joins us at the 1-minute mark as Whiskey Weeks 2021 continues. What's harder? Running a kitchen, owning a restaurant or writing a book? You were a political science major, debate team member (second woman to win a national debate championship in 1986), how did you become a chef? Why did you decide to do a book and a cookbook now?  How did “Just a Few Miles South” come together? Why did you decide to use recipes from your restaurants?  What's it like sharing your love of food with others? Did you ever believe you'd own multiple restaurants? How do you balance having restaurants that are different from each other (seafood, comfort food, bourbon bar, etc.)? Balancing everything and being able to run a restaurant during the pandemic  What role does food play in everyday life? I feel like your restaurants have that neighborhood feel and also you want to be a good neighbor  Beer, bourbon and wine play a role at your restaurants (Smithtown is located at West Sixth Brewery and The Thirsty Fox features fine bourbons), what role is that? Integrating those local beverages into recipes  Creating a Bourbon Club and Wine Guild  Going on your first bourbon barrel selection  James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast, what's that like? What's next for you? What can folks expect with the book and where can they find it? SHOW PARTNER: Check out Nose Your Bourbon social media and etsy so you can train your nose to find the nuances in bourbon. Visit https://www.etsy.com/shop/NoseYourBourbon or noseyourbourbon.com.Don't forget to check out the video on YouTube and our Facebook pages. Plus, our Give It A Try Highlights pour every Monday and our Cocktail Quickie videos shake up Fridays.

We have a very special episode to share with you all, featuring the one and only Danny Meyer. We had the pleasure of hosting Danny (virtually) in our offices for a fireside chat with our CEO, Jordan Boesch. Danny went over his career, philosophy on hiring for his teams, the state of the restaurant industry, the early days of restaurant technology, and answered some questions from our team. It's an episode that you don't want to miss. We hope you enjoy it as much as we did. About Danny Meyer Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality. Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming. Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization. Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods. Danny's groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country. Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996). Danny and his wife, Audrey, live in New York City and have four children. About 7shifts 7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.

We have a very special episode to share with you all, featuring the one and only Danny Meyer. We had the pleasure of hosting Danny (virtually) in our offices for a fireside chat with our CEO, Jordan Boesch. Danny went over his career, philosophy on hiring for his teams, the state of the restaurant industry, the early days of restaurant technology, and answered some questions from our team. It's an episode that you don't want to miss. We hope you enjoy it as much as we did.About Danny MeyerBorn and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality. Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming. Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization.Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.Danny's groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country.Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996).Danny and his wife, Audrey, live in New York City and have four children.About 7shifts7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.

On today's episode of All in the Industry®, Shari Bayer's guest is Ellen Yin, Co-Founder and Owner of High Street Hospitality Group (HSHG). Ellen operates some of the country's most celebrated dining establishments, including a.kitchen+bar, Fork, High Street Philly, and High Street Provisions in Philadelphia and High Street on Hudson, in Manhattan.  A graduate of the Wharton School of the University of Pennsylvania, Ellen has over 21 years of experience as an owner/operator. She's been honored with Philadelphia Business Journal's “Women of Distinction” award in 2020 and is a multi-year nominee for “Outstanding Restaurateur” by the James Beard Foundation Awards, among many other accolades.  Today's show also features Shari's PR tip to be supportive of women; Speed Round; Industry News Discussion; and Solo Dining experience at La Natural in Miami, FL.Image courtesy of High Street Hospitality Group.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

After opening 30 restaurants over the last 27 years, JamesBeard winning restaurateur Kevin Boehm has become one of the nation's foremost visionaries in the field of hospitality. Kevin, along with his partner Rob Katz have built a restaurant group based on great chefs, inspired design, and enlightened hospitality. Born in 1970, Kevin grew up in Springfield, Illinois and knew at a young age that he wanted to be in the restaurant business. After working in the industry for just a few years, he saved enough money to open a 6 table restaurant in 1993 called the Lazy Daze Café in Seaside, Florida. Restaurants in Blue Mountain Beach, Florida, Springfield, Illinois, and Nashville, Tennessee would follow, and Boehm got his education opening and selling 4 restaurants all before the age of 30. In 2002, Kevin would partner with Rob Katz, and the two would open 26 places together in less than 16 years. The group's many accolades & accomplishments include 16 James Beard Finalist nominations, two Food & Wines Best New Chefs, 9 consecutive Michelin Stars for Boka, 6 Boka Group restaurants in Chicago TribunesTop 50 list, and a James Beard Win and Iron Chef designation for Stephanie Izard. Kevin, along with Rob, won Restaurateurs of the year in Time Out Chicago in 2010, the Chicago Tribune in 2011, and were Eater National's Empire Builders of the years in 2012. They have been James Beard Finalists for Best Restaurateur in America in 2016, 2017, & 2018 and New City Chicago ranked them #1 in 2017 in its annual list of the 50 most powerful influencers on the Chicago dining scene. In 2019 they won Outstanding Restaurateur in America at the James Beard Awards. Watch on YouTube: https://youtu.be/-patM0Y2EVM Introduction music by:  LAKEY INSPIRED - Chill Day LAKEY INSPIRED - Chill Day  Download→ https://soundcloud.com/lakeyinspired/chill-day

Wine Director Caroline Styne has shared prestigious nominations with partner Chef Suzanne Goin when Lucques was honored for Best Service and a.o.c. was acknowledged for Outstanding Wine Program by the James Beard Foundation. After five years of nominations for the James Beard Awards, Caroline received the coveted award for Restaurateur of the Year in 2018 in recognition for her achievements with The Lucques Group. After opening critically acclaimed Lucques in 1998, the duo of 3 time James Beard Award winning chef Suzanne Goin (Who's Who of Food & Beverage in America 2017, Outstanding Chef 2016, Best Chefs in America - California 2006, Best Cookbook - Cooking from a Professional Point of View 2006) and James Beard Foundation's Outstanding Restaurateur of the Year 2018 Caroline Styne embarked on A.O.C., the area's pioneering wine bar that first paired an indulgent list of wine by the glass with a menu of market-driven small plates. a.o.c restaurant & wine bar Open for #OutdoorDining #TakeOut + #Delivery Daily from 5p & Saturday/Sunday #Brunch 10a-2:30p

On our 252nd episode of All in the Industry®, Shari Bayer is joined by Kevin Boehm, Co-Founder of Boka Restaurant Group based in Chicago. After opening 30 restaurants over the last 27 years, Kevin has become one of the nation’s foremost visionaries in the field of hospitality. Along with his partner Rob Katz, he has built a restaurant group based on great chefs, inspired design, and enlightened hospitality. The group's many accolades and accomplishments include 16 James Beard Finalist nominations and a win for Outstanding Restaurateur in 2019, two Food & Wine Best New Chefs, 9 consecutive Michelin Stars for Boka, 6 Boka Group restaurants in Chicago Tribune’s Top 50 list, and an Iron Chef designation for Stephanie Izard. Kevin is also a founding member of the Independent Restaurant Coalition (IRC), an advocacy group fighting to save independent restaurants affected by COVID-19. In addition, today's show features Shari's PR tip to have strong work ethic; Industry News discussion on #COVID-19 and its impact on our industry; and Shari's Solo Dining/Takeout experience from Joey Campanaro's Little Owl in Greenwich Village, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. Image courtesy of Anthony Tahlier.All in the Industry is powered by Simplecast.  

On today's episode we welcome Benjamin and Max Goldberg the co-owners of Strategic Hospitality in Nashville. The brothers operate and run properties all over Nashville including Merchants, The Patterson House, The Catbird Seat, PinewoodSocial, The Band Box located in First Tennessee Park, Bastion, Henrietta Red, Downtown Sporting Club, and The Party Line. In a very short time Strategic Hospitality has grown into a nationally recognized organization and pre-COVID employed nearly 500 people. In addition to their extensive civic involvement and business accolades, the Goldberg brothers have been nominated for the James Beard Foundation Awards for Outstanding Restaurateur 5 times over the last 6 years.Photo Courtesy of Danielle Atkinsthe Line is powered by Simplecast. 

Over the past 30 years few people if any have as impressive of a resume in the culinary world as world renowned Chef Daniel Boulud. A native of Lyon, France Chef Boulud is considered one of America’s leading culinary authorities and one of the most revered French chefs. Chef Boulud has also embraced the entrepreneurial spirit owning more than 15 restaurants all over the world and knows the inns and outs of every aspect of his business. Boulud is the author of nine cookbooks, the recipient of multiple James Beard Foundation awards including “Outstanding Chef”, and “Outstanding Restaurateur”, he’s been awarded four Michelin Stars and in 2013 was inducted into the Culinary Hall of Fame. If you want a behind the scenes look into of one of the best chefs of our generation then you’ll love this episode! Checkout my Newsletter Connect with us! Whatgotyouthere MCTco Collagen Protein Bars www.mctco.com 20% off with code “WGYT” https://www.danielboulud.com/ https://twitter.com/DanielBoulud

Podcast Notes Key Takeaways It took Daniel roughly 10 years to open up his first restaurantWorking with young chefs gave Daniel the confidence that by working together, they could make it in America“Still today, I am always driven by my team, by the people working with me” – Daniel BouludTo be successful, study your mentors “Since I started to be a chef, I always observed my mentor very carefully and also the leading people carefully in their organization” – Daniel Boulud“When you start to understand the thought process of someone, I think you learn a lot from it”If you’re a young chef, it’s important to understand the expectations of the restaurant, your boss, and the customersThe food is the most important thing in a restaurant, but also keep in mind the ambiance, service, and price of the foodAt the end of the day, restaurants are in the entertainment business“We are cooking and entertaining you for a couple of hours” – Daniel BouludThe hard truth about being a great chef:“When you think of great chefs in the world, you don’t really remember them for the thousands and thousands dishes they’ve cooked. You only remember them for one or two dishes.” – Daniel BouludRead the full notes @ podcastnotes.orgOver the past 30 years few people if any have as impressive of a resume in the culinary world as world renowned Chef Daniel Boulud. A native of Lyon, France Chef Boulud is considered one of America’s leading culinary authorities and one of the most revered French chefs. Chef Boulud has also embraced the entrepreneurial spirit owning more than 15 restaurants all over the world and knows the inns and outs of every aspect of his business. Boulud is the author of nine cookbooks, the recipient of multiple James Beard Foundation awards including “Outstanding Chef”, and “Outstanding Restaurateur”, he’s been awarded four Michelin Stars and in 2013 was inducted into the Culinary Hall of Fame. If you want a behind the scenes look into of one of the best chefs of our generation then you’ll love this episode! Checkout my Newsletter Connect with us! Whatgotyouthere MCTco Collagen Protein Bars www.mctco.com 20% off with code “WGYT” https://www.danielboulud.com/ https://twitter.com/DanielBoulud

Managing Editor of Restaurant Inc Magazine, Audarshia Townsend (@IAmAudarshia), sits down with Restauranteur Ellen Yin. Ellen Yin is the founder and co-owner of High Street Hospitality Group (HSHG). She is also the author of Forklore: Recipes and Tales from an American Bistro (Temple University Press, 2007), a chronicle of her ongoing success at creating and maintaining a definitive American bistro in Philadelphia’s historic Old City. Ellen, along with business partner Roberto Sella, debuted Fork in 1997, and she has partnered with a number of dynamic chefs to keep all her restaurants menus and concepts fresh.  She continues to expand the family of restaurants to include more top locations and exciting talent. Ellen earned an MBA from Wharton School of the University of Pennsylvania, and currently serves on the board of the Delaware River WaterfrontCorporation, the Arden Theater Company, Old City Community Fund and the Sidney Kimmel Cancer Center Advisory Board at Thomas Jefferson University. In 2017, she was a finalist for Outstanding Restaurateur, James Beard Foundation, an honor that goes to only the top five restaurateurs in the country. For more, check out rfsdelivers.com.

RADIO VERSION - For the FULL INTERVIEW with LEGENDARY CHEF SUZANNE GOIN play the EXTENDED PODCAST VERSION Luques turns 21! GQ food writer BRETT MARTIN adds Suzanne Goin's restaurants - - - A.O.C. and Luques to his list of "The New Classics"(these are)" Places that have been our go-tos for a couple of decades now. They are too old to be new, too new to be institutions. In other words, eat here now and forever." Visit ..."A.O.C.— with its ahead-of-the-curve emphasis on small plates...and Lucques, which has a particular glow: from the fireplace that greets you as you enter what looks like a farmhouse improbably beamed onto Melrose Avenue, to Suzanne's bright, soulful version of California cuisine..." And be sure to treat yourself to Luques signature Sunday Supper and stellar cocktail menu and wine list! Suzanne Goin was named James Beard Foundation's Outstanding Restaurateur 2018, Who's Who of Food & Beverage in America 2017, Outstanding Chef 2016 and...Best Chefs in America - California 2006 Visit all of Chef Suzanne Goin's restaurants at www.thelucquesgroup.com Find her on Instagram @suzannegoin LA LOVES ALEX'S LEMONADE! ALSF started with one lemonade stand, hosted by founder Alexandra “Alex” Scott in her front yard which raised $2,000. Alex was just 4 years old and battling neuroblastoma when she asked to give the money so doctors can find cures for all children battling cancer...VISIT www.alexslemonade.org

EXTENDED VERSION - FULL INTERVIEW Luques turns 21! GQ food writer BRETT MARTIN adds Suzanne Goin's restaurants - - - A.O.C. and Luques - - - to his list of "The New Classics"(these are) "Places that have been our go-tos for a couple of decades now. They are too old to be new, too new to be institutions. In other words, eat here now and forever." Visit ..."A.O.C.— with its ahead-of-the-curve emphasis on small plates...and Lucques, which has a particular glow: from the fireplace that greets you as you enter what looks like a farmhouse improbably beamed onto Melrose Avenue, to Suzanne's bright, soulful version of California cuisine..." And be sure to treat yourself to Luques signature Sunday Supper and stellar cocktail menu and wine list! Suzanne Goin was named James Beard Foundation's Outstanding Restaurateur 2018, Who's Who of Food & Beverage in America 2017, Outstanding Chef 2016 and...Best Chefs in America - California 2006 Visit all of Chef Suzanne Goin's restaurants at www.thelucquesgroup.com Find her on Instagram @suzannegoin LA LOVES ALEX'S LEMONADE! ALSF started with one lemonade stand, hosted by founder Alexandra “Alex” Scott in her front yard which raised $2,000. Alex was just 4 years old and battling neuroblastoma when she asked to give the money so doctors can find cures for all children battling cancer...VISIT www.alexslemonade.org

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

Since 2001, when Ouita & her husband, Chris, opened the Holly Hill Inn in Midway, KY., she has made locally grown ingredients a priority in her world-class cuisine within her family of rests. where many a bourbon aficionado will find her restaurants along the KY. Bourbon Trail-such as Holly Hill Inn or Wallace Station Deli & the Midway Bakery ALL in Midway, KY. or the Windy Corner Mkt. & Rest. or Smithtown Seafood or Smithtown at the Summit & HoneyWood all in Midway, KY. Michel’s restaurants since inception have collectively purchased over $2 million of KY-grown meats, dairy & produce-not too shabby! She has been a James Beard Fdtn. Award nominee as Outstanding Restaurateur, & Best Chef in the Southeast. Ouita & Chris are graduates of the Culinary Institute of America in NY., is a member of Slow Food USA; deacon & free community supper coordinator for Midway Christian Church; Bd. member of FoodChain, a non-profit food incubator in Lexington, Ky., & Woodford Forward, a land-use group; Hindman Settlement School, which is dedicated to enriching Central. Appalachian culture; a member of the Prichard Committee for Academic Excellence. Other honors include the Fayette Alliance Agricultural Excellence Award & Bluegrass Tomorrow’s most prestigious honor, the Josephine Abercrombie Award, given to a person who contributes tirelessly to improve quality of life in the Bluegrass, not to mention she is also the Chef-in-residence, Woodford Reserve Distillery, Versailles, Ky. & Michel & her restaurants are regularly featured in local & national media, such as CBS This Morning, USA Today, Southern Living & Garden & Gun-not too shabby! She, Chris & their lovely daughter, Willa, live in Midway in a 200-year-old cabin with an expansive garden adjacent to where else? The Holly Hill Inn.

On today's episode of All in the Industry®, host Shari Bayer is joined by one of the nation's most prolific restaurateurs, Donnie Madia, Managing Partner and Owner of One Off Hospitality Group, which he manages with his business partner Executive Chef Paul Kahan. One Off's restaurants include Blackbird (currently celebrating its 20th Anniversary), avec, The Publican, The Violet Hour, Big Star, Publican Quality Meats, Dove’s Luncheonette, Publican Quality Bread, Publican Tavern O’Hare and Anker. Among the city’s most acclaimed restaurateurs, Chicago-born Donnie has mastered the art of collaboration to execute his unerring instincts for style, atmosphere and hospitality. His unique blend of visionary inspiration, attention to detail and sense of unlimited possibilities informs all he touches. He has received numerous James Beard Awards, including Outstanding Restaurateur in 2015. Today's show also features Shari's PR tip, Speed Round, Interview from Skift Restaurant Forum with Kristen Hawley, Senior Restaurant Editor of Skift Table; and Solo Dining experience at David Bouley's Bouley at Home in NYC. Listen at Heritage Radio Network. Subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry #allintheindustry. All in the Industry is powered by Simplecast.

The James Beard Awards honor the best of the best in the American culinary world. With this year s awards gala right around the corner, join us this week for a chat with several James Beard Award nominees and winners. We begin with 2017 s Rising Chef of the Year, Zachary Engel. Zach made a name for himself at the renowned Israeli restaurant, Shaya, and since receiving his James Beard Award, he has reunited with Chef Alon Shaya at Pomegranate Hospitality. Next up, we meet last year s Best Chef of the South. As the chef de cuisine at Herbsaint, Rebecca Wilcomb learned from the best, working closely with Donald Link, and today she s a distinctive leader in the New Orleans culinary community. We also hear from two other chefs with James Beard accolades from the Donald Link Restaurant Group, Ryan Prewitt of P che and Stephen Stryjewski of Cochon. They discuss the banner year that was 2014 in their restaurant family. Then, John Currence takes us through the ups and downs of being nominated again and again with the same anticlimactic outcome after four nominations, John finally took home the award for Best Chef of the South in 2009. Finally, JoAnn Clevenger, chef and owner of Upperline Restaurant, discusses victories of all kinds, from winning awards to finding fulfillment in her work. This year, JoAnn clinched her fifth nomination for Outstanding Restaurateur by the James Beard Foundation. It s all about the Oscars of the food world on this week s show. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The Total Tutor Neil Haley will interview Celebrity Chef Barbara Lynch. Barbara Lynch has won multiple James Beard awards, including Outstanding Restaurateur (only the second woman to win), an Amelia Earhart award for success as a woman in a male-dominated field, and the Relais & Château designation of Grand Chef (one of only six in North America). She is the owner of Barbara Lynch Gruppo, which encompasses seven celebrated restaurants, including No. 9 Park, B&G Oysters, Drink, Sportello, and Menton. Three of her restaurants are anchored in and have spurred the revitalization of South Boston, her lifelong home. In 2017, she was named one of Time's 100 Most Influential People in the World. Learn more at BarbaraLynch.com and follow her on Twitter @BarbaraLynchBOS. Blood, Bones, & Butter meets A Devil in the Kitchen in this funny, fierce, and poignant memoir by world-renowned chef, restaurateur, and Top Chef judge Barbara Lynch, recounting her rise from a hard-knocks South Boston childhood to culinary stardom and community activism. Celebrated chef Barbara Lynch credits the defiant spirit of her upbringing in tough, poor “Southie,” a neighborhood ruled by the notorious Whitey Bulger gang, with helping her bluff her way into her first professional cooking jobs; develop a distinct culinary style through instinct and sheer moxie; then dare to found an empire of restaurants ranging from a casual but elegant “clam shack” to Boston's peak of modern haute cuisine.         

On today's episode, Shari is joined by Barbara Lynch, a world-renowned chef and restaurateur from South Boston who has a new fascinating memoir, Out of Line: A Life of Playing with Fire. Barbara is the founder and CEO of Barbara Lynch Gruppo, which includes restaurants No. 9 Park, Menton, B&G Oysters, Drink and Sportello. She has received numerous accolades, including James Beard Foundation’s Best Chef Northeast in 2003 and Outstanding Restaurateur in 2014 (the 2nd women ever to receive this honor), and was most recently named on Time Magazine’s list of the 100 most influential people in the world 2017.