Podcasts about restaurateurs

We're back for part 2 as we follow Chef Russell Jackson from California to New York and the opening of his first restaurant Reverence NYC, which he closed in February 2025. However, as a chef who knows how to innovate, he is on to his next projects, Unity Market and Reverence Phoenix, which are set to open in New York's iconic Central Park on June 20.  Check out the second part of our conversation and if you haven't listen to part 1, you'll want to do so because it is just as good. You can also follow his work on social media and support his projects with a donation. LISTEN AND CONNECT Website Instagram 

Mike Switzer interviews Kipp Shives, owner of Granby Burger, currently operating out of Lucky's Bar in Columbia's Five Points.

"My rice paper rolls are like cocaine" - Nahji ChuOn the menu: camp eggs and rice, rice paper rolls, and pizza in a cave. Sides include: what it was like fleeing Laos as a child, arriving in Cessnock as a refugee, going to school with Karen Martini, the rise and fall of Miss Chu, and a lot of swearing **warning  - if coarse words offend you, be prepared**Nahji's social cause is First Nations Fashion and Design - a not-for-profit Indigenous Corporation whose core business is to support the development and sustainable growth of First Nations representation, access and growth in the fashion and design sectors. More here - firstnationsfashiondesign.com Send us Fan MailTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!  TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance. 

Dave & Mike dine on fresh Columbia River salmon with Fresno State corn and wash it down with a Stargazing 2022 pino noir. Dave recaps his trip to Newport Beach and has some restaurant recommendations. Mike previews "Glass Class" at the Elbow Room. Cheers! #TrulyPizza #Napa #LagunaBeach #EarthCafe #LaLaLand #ElbowRoom #Fresno #Pismos #KMJ #shits&giggles #HamAndButterSandwich See omnystudio.com/listener for privacy information.

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia. Today is Thursday, June 4, 2026. #1 – From TASTE! WV - Meet the chefs and restaurateurs who are shaping West Virginia's landscape Taste WV presents "Chefs and Restaurateurs," a spotlight on the innovative restaurateurs and talented chefs who are redefining Appalachian cuisine. Through a collection of deeply personal profiles and interviews, the piece showcases a rich diversity of flavors and backgrounds—from James Beard Award-winning chefs to local dining spots and international cuisine. Whether tracking self-taught visionaries, celebrating a decade of local success, or detailing the homecoming stories of chefs returning to light up downtown bistros, these features capture a shared dedication to fresh ingredients, community mentorship, and cultural heritage that is collectively elevating West Virginia's food scene to extraordinary new heights. Read more: https://www.tastewv.com/category/meet-west-virginia-chefs/ #2 – From WV ECONOMIC DEVELOPMENT - Press room showcases economic development in the Mountain State The West Virginia Division of Economic Development reports a period of robust industrial expansion, corporate investment, and small business support across the Mountain State. Check out the latest news spotlighting major milestones in advanced manufacturing and technology, updates on initiatives aimed at empowering local entrepreneurs, and efforts to leverage the state's massive natural gas resources to drive international investment and secure long-term energy dominance. Read more: https://westvirginia.gov/news/ #3 – From THE REAL WV - Lewisburg gallery owner creates art meant to last for generations Jeff Davis, a retired West Virginia art educator and the owner of Hollyrock Gallery in downtown Lewisburg, has been named the "Real West Virginian of the Week." Raised with a deep reverence for the state's natural beauty, Davis funnels that lifelong Appalachian inspiration into creating slow, highly intentional, one-of-a-kind wood carvings and hand-painted art. Davis' story highlights a profound commitment to his craft, his former students, and the vibrant local arts community, showcasing the exceptional, enduring talent thriving within the Mountain State. Read more: https://therealwv.com/2026/05/15/real-west-virginian-of-the-week-at-holly-rock-art-works-jeff-davis-creates-art-meant-to-last-for-generations/ Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty, and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter, and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo. That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.  

Restaurateur and cookbook author Allison Arevalo, founder of Brooklyn's beloved Pasta Louise and Bar Louise, shares her journey from Homeroom in Oakland, CA to building a community-first restaurant group and the Pasta Rose Scholarship program. Listen now for practical, inspiring restaurant success strategies you can apply to your business today.Pastalouise.comBarlouisenyc.comPastafriday.comInstagram.com/pastalouiseInstagram.com/barlouisenycallison@pastalouise.com Hosted on Acast. See acast.com/privacy for more information.

Today's guests will join the Restaurant Unstoppable Network for a live Q+A on June 29th, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Eric Eden is a co-owner and restaurateur behind some of Washington, D.C.'s most talked-about dining concepts, including L'Ardente, Love, Makoto, and Unconventional Diner. With a focus on creating memorable guest experiences and distinctive restaurant brands, Eric has helped shape a portfolio that ranges from glam Italian to contemporary Japanese and modern American dining. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Workstream is the #1 payroll, hiring, & HR platform built for restaurants. 46 of the top 50 restaurant brands trust Workstream to hire faster, stay compliant, and run payroll accurately across every location. Visit http://workstream.us/unstoppable for 3 months of FREE payroll. - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Guest contact info:  Website: https://www.gardenhospitality.com Thanks for listening! Rate the podcast, subscribe, and share! 

durée : 00:02:54 - Après une soirée de violences à Clermont-Ferrand, en marge de la victoire du PSG en Ligue des Champions, l'heure est au nettoyage pour les commerces et restaurants du centre-ville. Si les dégâts sont modérés, l'inquiétude s'est installée en terrasse, dimanche 31 mai. Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Mike Shirinian is joined by fellow restaurateurs Marco Santa Fe Mia (DiCicco's in Madera) and Pat LaRocca (Five in Fresno). Did you know these guys are first cousins? The boys dine on Alaskan halibut and sip on Kosta Brown pinot while discussing the family business. Saluti! #ItalianFood #Fresno #Madera #Napa #ItalianPeppers #Cuisine #LasVegas See omnystudio.com/listener for privacy information.

NYC-based chef Russell Jackson doesn't do things like others when it comes to his work and how he looks at food.  The industry veteran of 49 years has worked in some of the best restaurants from West to East and also developed his own concepts in between to present food the way he feels it should be; in its simplest form, yet delicious. We're talking with him in this 2-part series that starts in California and ends with the soon to be opening of Unity Market and Reverence Phoenix in New York's iconic Central Park on June 20. Along with sharing his story, he is sharing his vision for the next chapter of his impressive culinary career.  Enjoy part 1 and then come (June 10) as we release part 2.  You can also follow his work on social media and support his upcoming projects with a donation. LISTEN AND CONNECT Website Instagram   

In addition to his thriving city restaurants such as DeNucci's, Gemini and Sophia Steak, Ryan O'Donnell has significantly impacted high-end suburban dining around Chicago. In this episode, host David Manilow talks about this and more with the founder and CEO of Ballyhoo Hospitality. Hear how O'Donnell continues to learn and evolve as he opens Zenzi Den in Glenview. Plus, he'll share his decision-making process for future projects and how he engages in the community with taste tests before officially opening. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Since 1994, Jasmine Seafood Restaurant has served as a hub for authentic dim sum and for bringing people together in the Convoy District.Owner Allen Chan is not only a restaurateur; he's also a chiropractor and prominent community leader. He's known around San Diego for his commitment to service work and philanthropy.As part of our AANHPI Heritage Month series highlighting local leaders in the community, we sit down with Allen Chan to hear about his dedication to good food and community.Guest:Allen Chan, owner of Jasmine Seafood Restaurant

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST here”  Jeremy King doesn't just talk about restaurants — he talks about change, class, creativity, ego, instinct, death, literature, leadership, and why the best dining rooms become tiny theatres of human behaviour.In this conversation, the legendary restaurateur behind The Ivy, Le Caprice, The Wolseley, Arlington and now Simpson's in the Strand explains why “maintaining standards” is actually the road to bankruptcy, why great restaurants must constantly evolve, and why hospitality is really about love, generosity, observation and care.Jeremy and Dan explore everything from Mick Jagger and Bianca Jagger at Le Caprice, to Lucian Freud, A.A. Gill, Harold Pinter, Graham Norton, Apple, Kodak, IBM, The Beatles, New York brasseries, Parisian cafés, class in Britain, and why every great creative or political movement may have started in a restaurant.  This one is unforgettable.A conversation about restaurants, yes — but really about how to live, lead, notice, change, and leave the world slightly better than you found it.ON THE MENU:00:00:00 Intro00:03:03 Why Restaurants Must Always Change00:05:46 Why Leadership Is A Benign Dictatorship00:07:24 Maintaining Standards Leads To Bankruptcy00:13:47 Why Restaurants Get Defensive00:17:35 Why Enough Is Never Enough00:20:06 Why Altruism Still Matters00:22:13 When Jeremy Refuses A Booking00:26:06 The Silent Couple At Mirabelle00:32:08 Arlington, Soho And Restaurant Design00:35:55 Why Great Restaurants Are Egalitarian00:41:18 Why Money Ruins Taste00:43:49 What Makes The Best Restaurant?00:47:43 Why Restaurants Need Creative People00:49:43 How Le Caprice Changed Service00:55:19 Why Culture Hates Real Change00:59:49 Why Strong Opinions Win01:03:00 How To Prepare For Death01:05:14 Why Jeremy Has Regrets Every Day01:06:16 The Power Of Happy Problems01:08:30 Why Jeremy Finally Wrote A Book01:15:12 Why Restaurant Work Changes Young People01:18:31 How Shyness Became Jeremy's Advantage01:20:17 Can Dogs Sense Us Coming Home?01:24:11 Why We've Lost Our Instinct01:27:14 The Brain's Restaurant Memory Card01:33:09 Why Moneyball Thinking Kills Instinct01:35:12 How Jeremy Feels A Restaurant's Hum01:38:07 Why First Impressions Mislead Us01:41:18 Do All Movements Start In Restaurants?01:44:10 Why Creativity Needs Long Lunches01:48:48 Jeremy's Favourite Books And Writers01:55:31 How Meditation Helped With Lucian Freud01:58:21 How Literature Taught Jeremy Restaurants02:00:01 Jeremy King's Best Life Advice02:03:29 Ruthie Rogers' Eye Contact Lesson02:05:33 Why Questions Beat Statements02:07:33 How Mick Jagger Helped Le Caprice02:11:43 Why Jeremy Prefers Narrowcasting02:13:01 Jeremy King's Rules For Success ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Dave Fansler and Nick Mariziliano have just returned from the huge Chicago restaurant show and boy do they have some stories! The guys dine on lasagna from Sam's served with a LaFiorita Brunello. 16Slicers #AI #FrogLegs #HugosFrogBar #MapleAndAsh #Chicago #Fresno #SamsDeli #Lasagna #Italy Photo credit: Title: Chicago skyline.Caption: rudi1976 / Depositphotos.comSee omnystudio.com/listener for privacy information.

Deux restaurateurs bien connus de la rue Peel se préparent à recevoir une foule dans leurs restaurants. En même que le Grand Prix de Montréal, le Canadien affrontera les Hurricanes de la Caroline pour leur deuxième partie de la série. C’est beaucoup d’excitation et beaucoup de demandes en même temps. Sont-ils prêts ? Entrevue avec Carlos Ferreira, propriétaire du Ferreira Café et Alain Creton, propriétaire de Chez Alexandre. Regardez aussi cette discussion en vidéo via https://www.qub.ca/videos ou en vous abonnant à QUB télé : https://www.tvaplus.ca/qub ou sur la chaîne YouTube QUB https://www.youtube.com/@qub_radioPour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Yvette talks with Priya Guru who is above all, a woman of faith and compassion. She is a restaurateur, animal rescue advocate, and founder of Guru's Guardian Angels, a nonprofit with a mission to save and improve the lives of stray animals around the world.   She has built a life around food, community, and compassion—running Indian restaurants while using every meal served as a way to help rescue, rehabilitate, and protect stray animals, especially cows and dogs in India. Her journey has been shaped by both purpose and struggle.  She believes true legacy is not measured by wealth, but by how many lives she can touch, protect, and uplift.  Through her work, her voice, and her story, she hopes to inspire others to lead with courage, kindness, and purpose. 

914INC 2026 Wunderkinds, featuring On May 19, 2026, 914INC. proudly celebrated its 16th annual Wunderkinds Awards with a special cocktail reception at the Mamaroneck Beach & Yacht Club. This year's event honored 26 exceptional professionals under the age of 35 who were handpicked by the magazine's editors for their standout talent, innovative thinking, and meaningful contributions to the Westchester community. Featured in the May/June 2026 issue, these rising stars represent the future of the region's business landscape. A warm congratulations goes out to all of this year's honorees, along with a sincere thank you to the event sponsors who helped make this memorable celebration possible.Westchester Talk Radio host Joan Franzino Kevin Olivero, a passionate restaurateur who operates Rizzotto Restaurant in Thornwood, Brothers Fish & Chips in Ossining, and Maya Riviera. A graduate of the Westchester BOCES culinary arts program, Kevin originally bought a 10% stake in Rizzotto back in 2014 before buying out the previous owner after five years of mentorship. He is heavily involved in his kitchens, frequently hosting wine dinners and preparing their famous "table-side pasta", a traditional Cacho Pepe tossed inside an 80-pound wheel of Pecorino Romano cheese right in front of guests.

Avec : Baptiste des Monstiers, journaliste. Juliette Briens, journaliste à L'Incorrect. Et Frédéric Hermel, journaliste RMC. - Accompagnée de Charles Magnien et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

Mike Bausch, founder of Andolini's Pizza and Andolini's Worldwide, uses storytelling and social media to help restaurants build stronger brands and customer loyalty. As a restaurateur, speaker, and content creator, he blends hospitality with media and restaurant education. Watch now to learn how Mike Bausch built his personal brand, why he believes storytelling beats discounts, and the operator mindset behind the growth of Andolini's Worldwide. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

Tous les dimanches à minuit, Daniel Riolo propose une heure de show en direct avec Moundir Zoughari pour les passionnés de poker. Conseils d'un joueur professionnel, actualité, tournois... Votre rendez-vous poker, sur RMC !

Tous les dimanches à minuit, Daniel Riolo propose une heure de show en direct avec Moundir Zoughari pour les passionnés de poker. Conseils d'un joueur professionnel, actualité, tournois... Votre rendez-vous poker, sur RMC !

Mike & Dave dine on Hunter's chicken served with a 2024 Frank Family Chardonnay. The guys recap Mother's Day service and why they had so many customers skip out on reservations. Get ready for the reservation rules to change! Dave previews his big road trip to Chicago for the restaurant show. #SamsDeli #Fresno #Chicago #Abba #GoatandtheGirl #Maple&Ash #SierraNutHouse #Iran #Trump #CrotchCenter #ViennaSausage #Beef #Chicken #ElbowRoom #YosemiteRanch See omnystudio.com/listener for privacy information.

Understanding and reacting to guest expectations. Reacting to and engaging with shifting staff expectations. Crafting experiences different from those found at chain restaurants. These are but a few of the obstacles restaurateurs juggle, and few are better to talk to them about than Paul Kulik, the James Beard-nominated chef at Le Bouillon and one of the most interesting men I've met. Paul and I have a fascinating smorgasbord of a conversation about how COVID changed food, the ideal restaurant review system, and so, so much more!

In the May episode of Together We Win, MRA PresidentSteve Clark and VP Kerry Miller sit down with Jack Bardy of Wildlife Hospitality Group to talk about what it takes to keep a nearly 20-year institution like The Beehive relevant in Boston's ever-evolving dining and nightlife scene. From the staying power of The Beehive to the energy behind the group's newer concepts like Cósmica and Spy Bar, the conversation explores how restaurateurs are navigating today's landscape while appealing to guests across generations.

In this episode of On the Aisle, host Tom Alvarez sits down with Yoshiko Kamikusa for an intimate conversation about the global journey that led her to the Indianapolis Ballet. Born in Tokyo and raised in Hawaii, Yoshiko traces her path through elite training in Vancouver, competing in international ballet competitions, and launching her professional career with the Royal Winnipeg Ballet before arriving in Indianapolis. Along the way, she opens up about the discipline and sacrifices behind a ballet career, the realities of company life and competition, dancing through the challenges of COVID, and the artistry required to make the impossible look effortless on stage. Yoshiko also shares a deeply personal chapter honoring her late father by opening a family Japanese restaurant. Making this conversation a heartfelt look at perseverance, passion, and building a life both on and off the stage. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Lynn Hazim is the owner and restaurateur of Middle Child in Dubai. She grew up in Beirut in Lebanon as the middle child of her food-obsessed family. Hazim made a career in the corporate world and moved to Dubai ten years ago working as a Google executive with a food blog. During covid, she gradually made the shift to becoming a cook, host and just some months ago, a restaurateur. This year, she was awarded the One To Watch Award by the 50 Best Restaurants. Her restaurant, Middle Child, is part restaurant serving an all-day menu with Hazim's favourite dishes, part cookbook shop and pantry. In this podcast Lynn Hazim will tell how she made the switch to restaurateur and also how she operates in a country at war. At the end of the podcast she will reveal her favourite restaurants in Dubai and the rest of the world. The recommendations mentioned in this podcast and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

In this episode, we sit down with chef and restaurateur Steve D'Alete, the driving force behind Café Mondello, to explore what it really takes to build and run a successful restaurant. From the realities of kitchen life to the business side of hospitality, Steve shares honest insights into the passion, pressure, and persistence behind the industry.We dive into his journey into the culinary world, the story behind Café Mondello, and what separates a good restaurant from a great one. Steve also breaks down menu creation, customer experience, and the challenges of staying relevant in a competitive food scene.Whether you're a foodie, aspiring chef, or interested in entrepreneurship, this episode gives you a real look at restaurant culture, chef mindset, and what it takes to succeed in hospitality today.Cafe Mondello - 7536 Rue St-Hubert, Montréal, QC H2R 2N6

Adam and Joanna discuss the recently opened 550 Madison and how restaurateurs like Simon Kim are making such a bold and obvious play for the ultra-wealthy, or at least those who want to pretend to be so for the night. While this kind of restaurant has always existed, in the past they've been a bit more quiet and restrained, not heavily promoted and covered. Is New York becoming Las Vegas East? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Joanna is drinking: Fines Herbes Gibson from A Pop-Up Called PancakesAdam is drinking: 1971 Ridge Vineyards Monte BelloInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Martin is the founder of The Dover, Dover Street Counter, and Martino's — three of the most beloved and successful new restaurants in London. Here, the former COO of Soho House Group talks about how the first seconds of any restaurant experience are the most important, the problem with members clubs, and the power of the playlist.

What happens when you walk away from a path to becoming a doctor, and end up becoming a Shachi Mehra - a Food Network Chopped champion, restaurant owner, and founder of a sauce brand?In this episode, we sit down with Chef Shachi Mehra to talk about her unconventional journey into the culinary world, the moment that changed everything, and how she's building a business rooted in making Indian flavors more accessible to everyone.Shachi shares the exact experience that made her realize medicine wasn't her path, and how one day working in a professional kitchen completely shifted her future. From there, she trained under renowned chefs, built her career in fine dining, and eventually opened Adya, a modern Indian fast-casual restaurant designed to introduce more people to the depth and diversity of Indian cuisine.We go deep into what actually makes Indian food so unique - from layered spices and regional diversity to the sensory experience of dishes like street food staples - and why it's often misunderstood in the United States.We also unpack her experience winning Chopped, including how she prepared, what most people don't see on TV, and why trusting your instincts matters more than playing it safe, especially in high-pressure environments.But one of the most valuable parts of this conversation is Shachi's honest take on building a consumer packaged goods (CPG) brand. If you've ever thought about turning a recipe into a product, this is a must-listen. She breaks down why running a restaurant and launching a product line are completely different businesses, the challenges of scaling, working with co-packers, navigating distribution, and the biggest mistakes chefs and founders make when entering retail.⏱️ Chapters00:00 – From Pre-Med to the Kitchen02:30 – The Moment That Changed Everything08:04 – Why She Opened a Fast-Casual Indian Restaurant10:30 – What Makes Indian Food So Addictive12:00 – Breaking Down Indian Street Food & Flavor Layers14:43 – Winning Chopped (and Trusting Your Instincts)17:38 – Why Restaurants ≠ CPG (What No One Tells You)20:30 – Scaling a Food Brand & Working with Co-Packers22:36 – Getting First-Time Customers to Try Indian Food24:18 – Building a Sauce Brand from Scratch26:00 – How Customers Actually Use Her Products27:43 – The Biggest Mistake Chefs Make in CPG29:29 – Being a Woman in a Restaurant's Kitchen32:00 – Leadership, Culture, and Running a Restaurant35:19 – Rapid Fire Q&A RoundBrought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/ Proudly Sponsored by: - RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent - Toast Get tech built for the way you actually work at https://pos.toasttab.com Connect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @RestaurantSpenny

What happens when two restaurateurs get fed up with their suppliers? They built their own company. This week, we're joined by Chris Jameson and Clayton Frost of Canadian Box and Paper. Learn how they are bringing "home-spun comfort" values to the industrial world through direct-to-factory transparency and a commitment to eco-friendly, carbon-neutral logistics.

Aujourd'hui, Laura Warton Martinez, sophrologue, Charles Consigny, avocat, et Didier Giraud, éleveur de bovins, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

The county is considering a 2% increase, bringing the rate to 6%.

In this episode of Talking Smack 415, Jamie the Great and I are keeping it in the family—my family.We sit down with my brother, Sam Mink, owner of Oyster House, who was just named a 2026 America's Classics Award winner for the Mid-Atlantic region by the James Beard Foundation—one of the restaurant industry's highest honors.Not only did he receive this incredible recognition, but Oyster House is also celebrating its 50th anniversary. No big deal… just a third-generation restaurateur keeping the family business alive and thriving.We go back three generations, tracing the Mink family history in the restaurant industry, the resistance, the “I'm not doing this” moments… and somehow, each generations finds his way back, with his own twist.We also talk about:⚡️Growing up Mink (yes, there are stories… and yes, they're funny)⚡️ The philosophy behind great hospitality and making every guest feel seen⚡️Why hiring nice people is non-negotiable⚡️Creating timeless restaurant interiors and unforgettable experiences⚡️The real (and slightly terrifying) realities of running a restaurant⚡️What it takes to keep a legacy business not just alive and iconicIt's about family, food, tradition, and evolving something meaningful across generations.If you love Philadelphia, iconic restaurants, or family stories, this episode is for you.Follow Oyster House on Instagram:And make a reservation via OpenTable to experience Oyster House for yourself.Share this episode with your friends and family who love to laugh.  Subscribe to Talking Smack 415 and leave us a rating and review so more peeps can find us for laughter and friendship to feed your soul!  

This week, Ira welcomes Joe Mikulich, co-founder of EDO Hospitality, the restaurant group behind some of Las Vegas' most talked-about dining destinations, including EDO Tapas, Anima by EDO, and Braseria by EDO. In this episode of “Talk About Las Vegas With Ira,” Joe shares the story of how a Las Vegas native worked his way up from food runner to sommelier to restaurant entrepreneur, building a hospitality brand that celebrates bold flavors and adventurous dining. Joe explains what “EDO” really stands for—and why the concept resonates so deeply with people in the hospitality industry. He also talks about growing up in Las Vegas, the realities of entering a tough and competitive business, and why putting your ego aside is essential for success in restaurants. Joe reflects on opening his first restaurant, EDO Tapas, and how its tiny footprint created a surprising challenge—a cap on what was possible. That experience helped shape the vision behind Braseria by EDO, a restaurant intentionally designed to capture a specific market while pushing the menu in more adventurous directions. Along the way, Joe shares insights on delegation, leadership, using technology to stay organized, and why Spanish cuisine offers a “silver lining” of creativity and versatility in the kitchen. Plus, he reveals how soccer—his childhood passion—instilled the drive, discipline, and work ethic that still fuels his career today. It's a candid conversation about building restaurants, embracing creativity, and chasing big ideas in the ever-evolving Las Vegas dining scene. (Also Watch Full Podcast Video)

durée : 00:05:31 - Le 5/7 - par : Mathilde Munos - Gregory Micheletti, fromager et restaurateur à Montreuil. Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

durée : 00:05:31 - Les interviews d'Inter - par : Mathilde Munos - Gregory Micheletti, fromager et restaurateur à Montreuil. Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Aujourd'hui, Barbara Lefebvre, prof d'histoire-géo, Abel Boyi, éducateur, et Bruno Poncet, cheminot, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Aujourd'hui, Barbara Lefebvre, prof d'histoire-géo, Abel Boyi, éducateur, et Bruno Poncet, cheminot, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Chef and restaurateur Eduardo Garcia, better known as “Lalo,” started his cooking journey in his mother’s kitchen. His mother didn’t have any formal training, but prepared food through her own instincts and deep knowledge of flavors. As a child, Garcia picked fruits and vegetables on the migrant route from Florida to Michigan. It gave him firsthand experience of the work that it takes to harvest the produce that ends up on our plate. Today, Lalo Garcia is one of the most celebrated chefs in Latin America. Today, we talk about his journey. His immigrant story is one familiar to those who have crossed the border. Guests: Laura Tillman: Connecticut Mirror’s Human Services Reporter and author of “The Migrant Chef: The Life and Times of Lalo Garcia" Megan Baker: Lead Asian American Pacific Islander (AAPI) Policy Analyst with the Connecticut Commission on Women, Children, Seniors, Equity & Opportunity Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

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

Here’s how much Seahawks star Jaxon Smith-Njigba will owe under Washington Democrats’ new income tax scheme. ICE agents have been deployed to airports across the countries to alleviate pressure on TSA amid the partial government shutdown. A West Seattle restaurant owner is being harassed for being Israeli. // Trump says they are in talks with Iranians to bring an end to the conflict. // Restaurateurs are warning that the turn against tipping culture could lead to worse service.

KCBS Radio's Foodie Chap Liam Mayclem visits May Seto Wasem of Grand Lake Kitchen, San Francisco. Liam welcomes them to the neighborhood and goes over the meaning behind some of their menu items

From Le Caprice and The Ivy to The Wolseley and Brasserie Zédel, Jeremy King has helped define the way London eats, drinks and sees itself. His restaurants became institutions, attracting everyone from Princess Diana and Lucian Freud to generations of actors, artists, politicians and power players.In this episode of Full Disclosure, James O'Brien sits down with the legendary restaurateur to trace an extraordinary life behind some of the capital's most iconic dining rooms. Jeremy reflects on a childhood shaped by shyness, social awkwardness and a lasting sense of being an outsider, before explaining how an early fascination with risk led him to make major life decisions according to the throw of a dice, including the choice that pulled him away from Cambridge University and into hospitality.They discuss his first jobs in the restaurant world, the formative partnership with Chris Corbin, and the instincts that helped create some of London's most celebrated establishments. Jeremy reveals why great restaurants are about far more than food, how atmosphere and service can transform a room, and why making people feel they belong matters just as much as what is on the plate.From celebrity diners and royal visits to business setbacks, reinvention and the long-awaited reopening of Simpson's, the conversation moves through the highs, the risks and the resilience behind a singular career. Warm, candid and full of hard won insight, this is a conversation about ambition, instinct and the subtle art of creating places people never forget.Simpson's in The Strand EXCLUSIVE NordVPN Deal -> https://nordvpn.com/fulldisclosure Try it risk-free now with a 30-day money-back guarantee

Ali Nuraly and Xeniya Tregubenko, the Kazakh founders of Central Asian restaurant Yurt, join Proudly Asian to talk about opening Hong Kong's first Central Asian restaurant and bringing ingredients such as horse meat to Hong Kong.Born and raised in Kazakhstan, Ali and Xeniya are on a mission to put Kazakhstan, Kyrgyzstan, and Tajikistan on the table and widen the region's cultural representation. They also talk about Central Asian representation in dining, and what they want you to know about Kazakhstan.Follow Yurt: ⁠https://instagram.com/yurt.hkProudly Asian Playlist: https://open.spotify.com/playlist/1hmol1gJIFlnJVn6zyeJTm?si=wk-mxhM-ToOepJgF1c3lBQ----------------------------------------Stay Connected with Proudly Asian:Website - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠proudly-asian.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠instagram.com/proudly.asian⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠youtube.com/@proudlyasianpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Support us - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ko-fi.com/proudlyasian⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Email us - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠proudlyasianpodcast@gmail.com⁠⁠

After five decades shaping London’s most iconic dining rooms, Jeremy King and his longtime collaborator, Shayne Brady, tell Monocle how they’re rethinking restaurant interiors and embracing evolving tastes. See omnystudio.com/listener for privacy information.

Detroit is having a moment — and Sunda New Asian wants to be part of it. On today's Daily Detroit, I talk with restaurateur and CEO Billy Dec about why he chose to open Sunda's newest location in the District Detroit, right across from Comerica Park.  We get into his intentional path from Chicago to Nashville to Tampa and now Detroit, and why this city's spirit reminds him of Chicago's rise some years ago.​ Our conversation touches on the generational ties between Michigan and Chicago, the data and "tea leaves" that pointed toward Detroit's growth, and the role of private investment and gritty civic pride in making it all real. Billy also shares with me how his Filipino roots, Southeast Asian travels, and a lifetime in hospitality show up in the design of Sunda's new space — from the island bar with "flower rain" overhead to the sake wall inspired by a hidden Tokyo spot and capiz shells over the sushi bar. It's a look at Detroit's current wave of development through the eyes of someone betting on the city, and bringing a deeply personal food story along for the ride. Plus, we talk about the dishes from Longevity Noodles to a Sweet Potato Caterpillar, and drinks like their Lychee Martini and Ube Espresso Martini.  Key topics: Why Sunda's expansion from Chicago to Nashville, Tampa, and now Detroit has been very intentional.​ The long-running Michigan–Chicago connection in hospitality and how loyal guests moving back home helped pull Sunda to Detroit.​ What Billy saw in Detroit's data and "on the ground" energy that convinced him the city is in a historically significant moment.​ The impact of private investment, local developers, and a unified civic spirit on Detroit's growth.​ How the new Sunda space in District Detroit was designed: island bar with a disappearing wall, floral installation blending Sampaguita, cherry blossoms, and Michigan's apple blossom, and an immersive sake wall.​ The influence of Billy's Filipino heritage and Southeast Asian travels on Sunda's design and menu philosophy.​ Why he wants Detroiters to "backpack through" Southeast Asia via the menu — and maybe book a real-life trip after. Sunda New Asian: https://www.sundanewasian.com/detroit Local media needs local support to thrive. Support our work on Patreon: ​https://www.patreon.com/DailyDetroit If you don't already, make sure to follow us on Apple Podcasts, Spotify, Overcast, or wherever you get your shows!

Melissa Strong is a boulderer and restaurateur based in Estes Park, CO, who nearly lost her life in an electrocution accident in April 2017. We talked about her accident, what she experienced on the other side of the veil, having her arms sewn together, what climbing was like before and after the accident, skin graft DNA, the healing process of writing Climbing Through, and much more. You can learn more about Melissa at melissaistrong.com Buy Her Book: Climbing Through: A Courageous Story of Grit, Healing, and Second Chances by Melissa Strong Show Notes: http://thenuggetclimbing.com/episodes/melissa-strong Nuggets: (00:00:00) – Intro (00:01:40) – Melissa's hands (00:04:54) – Life before her accident (00:09:05) – The accident (00:14:56) – The Forest & The Tunnel (00:30:55) – Arms sewn together (00:47:25) – Climbing before & after the accident (00:58:29) – Skin graft DNA (01:00:20) – The expiration date of climbing (01:08:34) – What comes after climbing (01:14:40) – Writing her book (01:21:03) – What's next (01:24:46) – Where to buy the book (01:26:13) – How Bird & Jim got its name