Podcasts about restaurateurs

Aujourd'hui, Flora Ghebali, entrepreneure dans la transition écologique, Charles Consigny, avocat, et Jérôme Marty, médecin généraliste, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Le ministre du Commerce Serge Papin a présenté, ce jeudi 11 décembre, ses mesures pour soutenir le secteur de la restauration. Parmi elles, la volonté d'assouplir les règles du "fait maison", sans en altérer la qualité. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Mike & Dave discuss the future of restaurant servers, Chipotle's success and inspirational specials. The boys dine on peppercorn filet mignon, served with a Vineyard 29 Cabernet. Gabe wants to know if they would add a Pho French Dip to the menu. Questions for The Restaurateurs? Email: EAT@KMJNOW.COM See omnystudio.com/listener for privacy information.

Une restauratrice qui a subi une tentative d’extorsion à son restaurant a vu sa compagnie d’assurances l’a larguée sous prétexte que la compagnie prendrait maintenant un risque plus accru si elle voulait la protéger. Entrevue avec Martin Vézina, vice-président aux affaires publiques et gouvernementales à l’Association Restauration Québec (ARQ). 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

Mike and Dave are joined by fellow Restaurateurs Pat LoRocca (Five) and Nick Marizliano (Sam's Deli). Plus Marc Kapetan jumps in on the fun. Cheers!See omnystudio.com/listener for privacy information.

Hier à JE nous avons appris le cas d’un homme qui s’était fait frauder de plusieurs milliers de dollars en croyant qu’il entretenait une relation avec la chanteuse Lara Fabian. Aujourd’hui, on parle à Alain Creton qui lui aussi s’est fait cibler et frauder par des arnaqueurs bien rusés. Entrevue avec 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

Legendary restaurateur Drew Nieporent (Nobu, Montrachet, Tribeca Grill, et. al) discusses his memoir I'm Not Trying to Be Difficult and opines on the state of the industry in a no-holds-barred and free-ranging conversation recorded over lunch at Nobu in Lower Manhattan.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.Please check out the Cookbook Collection program benefitting Citymeals on Wheels that is described on this episode.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Cris Liang, a UC San Diego alumnus trained in engineering, explains how a cross-border upbringing and family entrepreneurship guided his move from engineering to hospitality. He grew up between Mexico and the United States, spoke Cantonese and Spanish at home and in the community, and came to see food as a bridge that connects cultures and neighborhoods. His restaurants focus on community, offering welcoming places to share meals and friendships. Liang emphasizes relationships, resilience, and long-term purpose over quick wins. In this interview with Frank Silva, his practical creativity comes through as he reflects on identity, perseverance, and the power of hospitality to bring people together. Series: "Education Channel" [Business] [Education] [Show ID: 40974]

Cris Liang, a UC San Diego alumnus trained in engineering, explains how a cross-border upbringing and family entrepreneurship guided his move from engineering to hospitality. He grew up between Mexico and the United States, spoke Cantonese and Spanish at home and in the community, and came to see food as a bridge that connects cultures and neighborhoods. His restaurants focus on community, offering welcoming places to share meals and friendships. Liang emphasizes relationships, resilience, and long-term purpose over quick wins. In this interview with Frank Silva, his practical creativity comes through as he reflects on identity, perseverance, and the power of hospitality to bring people together. Series: "Education Channel" [Business] [Education] [Show ID: 40974]

Cris Liang, a UC San Diego alumnus trained in engineering, explains how a cross-border upbringing and family entrepreneurship guided his move from engineering to hospitality. He grew up between Mexico and the United States, spoke Cantonese and Spanish at home and in the community, and came to see food as a bridge that connects cultures and neighborhoods. His restaurants focus on community, offering welcoming places to share meals and friendships. Liang emphasizes relationships, resilience, and long-term purpose over quick wins. In this interview with Frank Silva, his practical creativity comes through as he reflects on identity, perseverance, and the power of hospitality to bring people together. Series: "Education Channel" [Business] [Education] [Show ID: 40974]

Cris Liang, a UC San Diego alumnus trained in engineering, explains how a cross-border upbringing and family entrepreneurship guided his move from engineering to hospitality. He grew up between Mexico and the United States, spoke Cantonese and Spanish at home and in the community, and came to see food as a bridge that connects cultures and neighborhoods. His restaurants focus on community, offering welcoming places to share meals and friendships. Liang emphasizes relationships, resilience, and long-term purpose over quick wins. In this interview with Frank Silva, his practical creativity comes through as he reflects on identity, perseverance, and the power of hospitality to bring people together. Series: "Education Channel" [Business] [Education] [Show ID: 40974]

Restaurateur, author, chef and seasoned television presenter Shane Delia returns to Food Bytes to tell us about his latest adventure, a six part series for SBS Food, tapping into his Maltese heritage. Shane's passion for the cuisine, produce, people and places of his ancestral homeland shines through with his insights into everything from sweet treats to Christmas fare. And rather than a kitchen or cooking tip, Shane shares an AFL footy tip for 2026. The reaction to our Food Poll this week was off the charts and the battle for supremacy was akin to a heavyweight title fight as we crown the top flyer from the deep fryer ... it's potato cakes/scallops up against chips. Presented by Sarah Patterson & Kevin Hillier Broadcast each Sunday on the ACE Radio Network - https://aceradio.com.au/ Catch us also on: Radio 2DD - Easy Listening - On Line - https://www.2dd.online/ Follow us on Facebook...https://www.facebook.com/foodbyteswithsarahpatterson/ Twitter & Instagram - @sarahfoodbytes Post-production by Chris Gates for Howdy Partners Media | www.howdypartnersmedia.com.au/podcasts © 2025See omnystudio.com/listener for privacy information.

Yotam Ottolenghi is one of the biggest names in food around the world, and he's set to bring his insights to our shores next year. After 11 cookbooks, Ottolenghi's built a name for himself in the world of food, and his distinctive way of cooking has earned him praise and critical acclaim. He says these tours are often 'hectic' and 'intense' - and it's hard for him to juggle the experience of taking in a city on these schedules. "I'm quite flexible with the way I eat, so I'm just happy to eat whatever's around...cooking on stage is really just about sharing some basic techniques that I've developed over time." LISTEN ABOVESee omnystudio.com/listener for privacy information.

World-famous restaurateur Will Guidara is back with his latest project — and it's not a restaurant, it's a book. Will was made famous by the over the top service he provided at Eleven Madison Park and, as it turns out, there was a method to the madness.In this episode, Will and I sit down to discuss the formulaic way that he set expectations for his guests' experience and the process he created to exceed those expectations.Be sure to pick up a copy of Will's book, “Unreasonable Hospitality”, when it releases on October 25th._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

In this episode we're joined by Ireland's most beloved culinary voices, renowned chef, and restaurateur Neven Maguire. From his home base at the award-winning MacNean House in Blacklion, Co. Cavan, Neven has not only championed fresh Irish produce and simple, joyful cooking, he has also built a hugely successful business that has become a destination for food lovers across the country. He's the author of bestselling cookbooks, the host of hugely popular TV series, and a familiar presence to anyone who's ever tried to recreate one of his dishes at home. Warm, down-to-earth, and endlessly passionate about good food, Neven has become a trusted guide for cooks of all ages.

Mike and Dave are joined by good pal and fellow KMJ host Marc Kapetan. The guys dine on dry aged duck from the Elbow Room, paired with a 2019 Caldwell Syrah. They discuss wine, Thanksgiving prep and memories of restaurants in the Tower District.See omnystudio.com/listener for privacy information.

Rencontre avec Sabine Cotte, restauratrice d'œuvres d'art, qui revient sur les enjeux techniques, historiques et éthiques de son métier. À travers son expérience et son enseignement, elle offre un regard sur la conservation du patrimoine et sur la dimension humaine qui accompagne chaque intervention.

Ecoutez le nouvel épisode de SBS Easy French. Pour recevoir la transcription de ce podcast, abonnez-vous à notre newsletter.

durée : 00:15:04 - Le Restaurant du Parc à Garlin récompensé par le label Maitre Restaurateur Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Social media has played a huge part in putting Irish food and restaurants on the map, thanks to Instagrammable dishes, viral TikToks, and positive word of mouth.Many Irish restaurants depend on this free publicity to reach new diners, but growing numbers now report influencer behaviour that can disrupt service or other guests.As Irish restaurants, cafés, and markets ride the social media wave for publicity, some worry about disruption, loss of control, and whether it's time for new rules on filming and sharing food experiences…In the age of everyone being a ‘reviewer' - should anyone be able to record and post their experience or do venues need more control? And what is the fallout from a negative review shared online?Joining guest host Anna Daly to discuss is Eadaoin Fitzmaurice, Food Content Creator, Ciaran Kavanagh, Head Chef at Gravediggers Pub, Keelan Higgs, owner & Chef at Variety Jones and JP McMahon, Chef, Restaurateur and author.

Ecoutez RTL Matin avec Thomas Sotto du 13 novembre 2025.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Avec : Pierre Rondeau, économiste. Yael Mellul, ancienne avocate. 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.

Kevin Boehm cofounder of Boka Group, James Beard Award winner, and one of the most influential voices in modern hospitality has opened 46 restaurants. But behind the success was chaos. In his memoir The Bottomless Cup, he shares his story for the first time. Kevin has lived through highs that felt euphoric + lows that nearly cost him everything: homelessness, bankruptcy, bipolar disorder, and suicidal ideation. His story began with a shocking discovery at 18, that the man who raised him wasn’t his biological father; setting off a lifetime of reinvention, rebellion, and relentless drive. Kevin shares: The “one-take Frank” mentality: why chasing big, loud moments (openings, applause, launches) became his dopamine drug Building a six-table café at 21 and scaling to 46 restaurants The real cost of the high: alcohol, burnout, suicidal lows What an actual rock bottom looks like + why he calls it a gift Choosing happiness like a job: therapy, meds, Hoffman, sobriety, boundariesThe mantras: “The magic you’re looking for is in the work you’re avoiding” and “Everyone is responsible, but no one is to blame.” Forgiving three complicated parents Why hospitality is emotional surgery, not just food and service The purpose as playing a cameo role in other people’s biggest nights Social media & mental health hygiene: curating your feed like your pantry Content Warning:: This episode includes candid discussion of depression and suicidal ideation. Follow Kevin here Grab a copy of his memoir The Bottomless Cup here Book Recommendation: The Tender Bar by JR MoehringerSee omnystudio.com/listener for privacy information.

Call it the best of both worlds. Cheeky's is a seafood restaurant and raw bar that opened earlier this year in St. Petersburg. It has the convenience of the city's walkable Grand Central District, with the breezy vibe of a beachfront eatery.The restaurateur behind Cheeky's—a.k.a. Cheeky himself—is Nate Siegel. He also cofounded the popular Willa's restaurant and adjoining Willa's Provisions coffee shop in Tampa.We recently slid into a booth at Cheeky's to chat with Nate. In this conversation, the Tampa native shares how Cheeky's got its name, how his time working in the Northeast influences his Florida restaurants and why, despite all the stress, he still loves working in restaurants.

Call it the best of both worlds. Cheeky's is a seafood restaurant and raw bar that opened earlier this year in St. Petersburg. It has the convenience of the city's walkable Grand Central District, with the breezy vibe of a beachfront eatery.The restaurateur behind Cheeky's—a.k.a. Cheeky himself—is Nate Siegel. He also cofounded the popular Willa's restaurant and adjoining Willa's Provisions coffee shop in Tampa.We recently slid into a booth at Cheeky's to chat with Nate. In this conversation, the Tampa native shares how Cheeky's got its name, how his time working in the Northeast influences his Florida restaurants and why, despite all the stress, he still loves working in restaurants.

David Utterback wanted to be a punk rocker, and like many aspiring musicians he started working in restaurants to make money. He was quickly hired at Blue Sushi Sake grill, which was the coolest restaurant in Omaha, Nebraska, at the time, because, with a Japanese mother, he looked the part. But it turns out that he also liked working in restaurants, and was good at it, so he stayed with that company, Flagship Restaurant Group, opening sushi restaurants across the country before he decided to try his own hand at entrepreneurship. He funded his first restaurant, Yoshitomo, in 2017 with a bunch of credit cards that had promotional 0% interest rates. He couldn't afford proper kitchen equipment, like a stove and a range, let alone a hood, so he developed a menu based on what he could do with a toaster oven and a blowtorch.The gamble paid off, the restaurant was a hit, and he paid off those credit cards.And now he also operates Koji, a slightly larger and more casual restaurant, also in Omaha, with a dedicated grill program using Japanese binchotan charcoal.Utterback talks about his operations and hints at more restaurants to come.

Dave interviews and catches up with chef and restaurateur Michael Mina (8:45). They discuss the significance of Michael Mina's Aqua restaurant, how he changed kitchen systems for the better, and the expectations put on a chef vs. a restaurateur. Dave then answers a protein-focused Ask Dave before making a lobster pot pie à la Mina himself (51:27) and testing a new segment with show favorites Chris Ying and Noelle Cornelio (1:17:48). Learn more about the Mina Group: https://theminagroup.com/ Learn more about Michael Mina's Bourbon Steak in San Francisco at the St. Francis: https://www.bourbonsteak.com/location/san-francisco/ Learn more about Bourbon Steak DC: https://www.bourbonsteakdc.com/ Learn more about Masters of Scale: https://mastersofscale.com/ Listen to Dave's interview with Guy Kawasaki at Masters of Scale: https://guykawasaki.com/from-chef-to-dad-david-changs-new-definition-of-success/ Learn more about Michael Mina's restaurant with Ayesha Curry: https://internationalsmoke.com/ Learn more about Michael Mina's new bourbon speakeasy with Stephen Curry: https://the8thrule.com/ Listen to our Protein episode with Michael Ormsbee: https://open.spotify.com/episode/24ogvRPFU70iUr4JLGafJZ?si=qNw73UNQQtauCyXbgoP3eg Learn more about Noma: https://noma.dk/ Host: Dave Chang Guest: Michael Mina Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave Fansler and Nick Marizliano have returned from an amazing trip to Tuscany. Inspired by the adventure, Nick serves tortellini al brodo and fusilloni bolognese along side a 2016 Brunello Di Montalcino. See omnystudio.com/listener for privacy information.

Dave Fansler and Nick Marizliano have returned from an amazing trip to Tuscany. Inspired by the adventure, Nick serves tortellini al brodo and fusilloni bolognese along side a 2016 Brunello Di Montalcino. See omnystudio.com/listener for privacy information.

A leading restaurateur is warning rising operational costs and inflation will leave Victorian businesses with no choice but to increase their prices.See omnystudio.com/listener for privacy information.

CEO of Lucas Restaurants Chris Lucas says he's surprised a lot of small businesses haven't closed down due to the protests.See omnystudio.com/listener for privacy information.

A leading restaurateur has proposed a temporary ban on protests in Melbourne's CBD after two years of constant protest activity.See omnystudio.com/listener for privacy information.

Joana Marques traz de volta Olivier, o homem que criou todos os conceitos que há no mundo, inclusive o conceito de conceito.

A third-generation New Orleans restaurateur of the famed Brennan family, Dickie Brennan is Owner/Managing Partner of Dickie Brennan & Co. whose restaurants include Dickie Brennan's Steakhouse, Bourbon House and Tableau (French Quarter), Pascal's Manale and The Commissary Kitchen + Market (Garden District), Acorn Café (Louisiana Children's Museum) and Audubon Clubhouse by Dickie Brennan & Co. (Uptown). Brennan is a cofounder of the nonprofit New Orleans Culinary & Hospitality Institute (NOCHI).The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).  The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.

How confident would you feel about complaining if a restaurant meal was not up to scratch? Restaurateurs in the UK, South Africa and the United States compare stories of the most outrageous complaints they've received, and how they were dealt with. They tell Ruth Alexander how increasing numbers of customers are "weaponising" the threat of negative online reviews. And if you're someone who struggles to complain when things go wrong, there's advice on how to make your voice heard calmly and assertively. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Produced by Lexy O'ConnorImage: A young woman is arguing with a waiter in a cafe. She has a pastry on her plate and is holding a cup of coffee. Credit: Getty/Wavebreak Media

Wilkinson Elementary parents can breathe a sigh of relief. It looks like the neighborhood school will not end up being the first public school in Sarasota's history to close, after all. Dania Hefley has this report. Then: The race for Bridget Ziegler's school board seat is heating up. Brice Claypoole reports.Next: The non-profit in charge of developing The Bay park near downtown Sarasota picked a politically connected family business to run a yet-to-be-built waterview restaurant. Gretchen Cochran has the scoop.Next: At a packed community meeting this weekend about flooding and stormwater management, one county commissioner admitted to “sins of the past”. Ramon Lopez has that story.Finally: The architect of U.S. holocaust indemnification agreements is in Sarasota for a talk tomorrow. We talked to Stuart Eizenstat, to get his views on how to avoid a repeat of fascism and the Holocaust, on Trump and diplomacy, and on the Carter administration's achievements.

Daniel is joined at a table for two by Providence restaurant co-owner Donato Poto for a chat about culinary school in Europe, working on cruise ships, and running one of LA's most prestigious fine-dining establishments.

In her book, Sarma tells her story of how a successful businesswoman, co-founder and owner of the acclaimed NYC restaurant Pure Food and Wine and the brand One Lucky Duck, could fall for a con artist using a fictitious name, a covert backstory, and fantastical promises. Humans are social beings, and it's that social aspect that manipulative and abusive characters can learn to exploit for their self-interest. With an increase in online dating and social media, individuals can be exploited relatively easily without knowing who they are really speaking to. Predators can create false identities. They can also buy profile data on a potential victim they wish to exploit. In addition, some unethical people earn money by teaching men how to manipulate women online using neurolinguistic programming (NLP) / hypnosis. With behind-the-times laws on recognizing and prosecuting coercive control in relationships, often victims like Sarma are blamed for criminal actions occurring as a result of abuse. Sarma Melngailis recounts her side of this traumatic story, ultimately culminating in her imprisonment on Rikers Island. She hopes that people who read her book will gain a better understanding of what happened to her and use it to warn others of their own vulnerability to online predators. She wanted to correct the story told in the Netflix documentary “Bad Vegan: Fame. Fraud. Fugitives.” Exploitative documentaries are often inaccurate, leading to media distortion and public shaming of the survivor.Yes, folks- There ARE one on one cults! Fascinating story.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Invité : - Micael Manuel Joao, cofondateur de Komia Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

According to a report from the Centers for Disease Control and Prevention, in 2021 and 2022, people ages 75 and older had the highest suicide rate among all age groups. The data also reveals the rate was largely driven by males. First, for “Closer Look’s” National Suicide Prevention and Awareness series, host Rose Scott talked with Amanda Krisher, the associate director of behavioral health at the National Council on Aging. Krisher dispelled myths about aging and suicide. She also talked about the importance of listening and asking questions to address the mental health needs of older adults. Plus, data from Moodle and Censuswide shows 66% of employees are experiencing burnout. Scott talks with Georgia Wolfe-Samuel, a longtime CPA, now restaurateur and career burnout prevention specialist. Also part of the conversation, Mayra Richards, the CEO and founder of Remain Connected Counseling. They addressed career burnout and ways to address it. Wolfe-Samuel added her own story about overcoming career burnout, suicidal ideation and using her experiences to help others.See omnystudio.com/listener for privacy information.

Aujourd'hui, Didier Giraud, Joëlle Dago-Serry et Yves Camdeborde débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

John welcomes Drew Nieporent, the celebrated owner-operator behind Nobu, Tribeca Grill, and Montrachet, to discuss his new memoir, “I'm Not Trying To Be Difficult: Stories From the Restaurant Trenches.” Nieporent describes his role in transforming the stuffy, fussy, French-focused fine dining culture of New York in the 1970s into the dynamic, freewheeling, scene-driven atmosphere that took hold in the late 1980s; how his fabled partnership with Robert De Niro and Nobuyuki Matsuhisa spawned a globe-spanning culinary empire, but not before his partners cut him out of the business; and how, although the restaurant industry managed to survive Covid, it was changed forever (and not for the better) by the pandemic. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This week we're replaying some of our favorite pizza-themed episodes. In this episode from May 2021, the inside story of Charles Entertainment Cheese (yes, that's his real name), the only mouse anyone ever wanted to see in a pizza place. Plus: the past meets the future in 1905, when a film crew documents the funeral of the last known veteran of the War of 1812. An Oral History Of Those Creepy-Ass Chuck E. Cheese Robots (Mel Magazine)The surprising and horrifying backstory behind Charles Entertainment Cheese (Insider)Funeral of Hiram Cronk (Library of Congress)

Meet two of the master minds behind running creatively crafted restaurants in repurposed historic buildings right here in Charlotte. We'll sit down with Jamie Brown and Jeff Tonidandel, who are about to be spotlighted in a 10-part PBS TV series, "Fork & Hammer."

Aujourd'hui, Charles Consigny, avocat, Didier Giraud, agriculteur, et Joëlle Dago-Serry, coach de vie, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Join us for Episode 178 of On the Delo as David DeLorenzo welcomes Cecily—“the awesome Toasted Owl lady.” From a 396-sq-ft first cafe to multi-location growth, Cecily lays out the real grind behind building a beloved breakfast brand anchored in vintage finds, community, and relentless owner-operator standards.This conversation moves fast and stays honest—Flagstaff origins, Phoenix expansion (including the former Oink Café space in PV), why owls became the brand, labor and tipping realities, and a 60-year “try 60 new things” mindset. If you care about hospitality, culture, and staying scrappy without sacrificing soul, this one's for you.Chapter Guide (Timestamps): (00:13) Episode 178 Intro + Guest: Cecily, “the awesome Toasted Owl lady.” (01:29) From teacher to restaurateur: Grand Canyon roots & “a high school with ashtrays.” (02:05) First 396-sq-ft shop → S. Mike's Pike across from Mother Road (Route 66). (02:33) Expansion: East Flagstaff; Phoenix at 3rd Ave & Camelback; PV takeover of former Oink Café (rehab timeline: 102 days). (04:07) Starting over after divorce; the 106-year-old owl-filled home. (06:41) Why owls: classroom gifts during the Harry Potter years → the brand. (09:57) Treasure hunts: the 700-owl Bakersfield haul at $1 each. (11:45) “This is 60 month”: hiking, dogs, and DIY owl garden sticks that sell. (15:56) Workforce & tipping: costs, culture shifts, and operator realities in Flagstaff. (17:52) Community & giving back: Mother Road/Pizza Coletta/Fratellis; Flagstaff Shelter Services, Joni Foundation, Habitat builds. (26:31) Notables: Robert Plant, Serena, and altitude athletes finding the Owl. (27:59) Owner-operator ethos: “won't embrace mediocrity” and the dream of “six Owls.” (33:49) Phoenix shout-outs: Camelback next to Changing Hands; PV (REI/Target). 

Jason Evans of SilverShark Media speaks to Peter Merriman, Executive Chef & Restaurateur with Merriman's Kapalua, Monkeypod Kitchen, & Ulu Kitchen. In this podcast Peter talks about when to make changes on restaurants that have continued success such as Merriman's and Monkeypod, what defines a great guest experience, whether he can dine at his own restaurants as a customer or does work always creep into his mind, what went into opening Ulu Kitchen at the Westin Maui Resort & Spa in 2024, how a resort property can differ from an independent location, determining where a new menu item fits amongst the different restaurants, business lessons from the recovery in the pandemic that came to mind after the 2023 fires, his take on the restaurant industry in Maui currently and whether that differs statewide, industry challenges such as staffing and fish supply, supporting ag partners through ups and downs, the importance of affordable housing to the Maui workforce, what encourages him currently about the industry in Maui, sustainability initiatives such as using high quality boxed wine to reduce the amount of glass bottles that are discarded, goals for the future including the opening of a new restaurant in south Maui in 2026, and his advice to anyone looking to open a restaurant in Maui in the next year.    

Restaurateur and philanthropist Lisa Dahl shares her journey from Indianapolis to Sedona, opening acclaimed restaurants and finding healing after the tragic loss of her son. In this episode of Worth Your Time with Dr. Rob Shumaker and Kristi Lee, Dahl discusses her documentary Blessed by Grace, her culinary inspiration, and the creative vision behind Sedona's dining scene. Blessed By Grace Trailer: https://www.cheflisadahl.com/blessed-by-grace

Today we welcome Tim Metcalf, a Lafayette entrepreneur whose name is tied to some of Acadiana's most beloved establishments. Owner of Deano's Pizza, Prejean's Restaurant, and Marcello Wine Market, along with ventures in real estate, storage, and assisted living, Tim has built his life around preserving local traditions while bringing fresh ideas to our community. A Family Legacy in Restaurants Tim's entrepreneurial roots trace back to his father, who left behind a thriving restaurant career in California where his pizzeria drew in celebrities and locals alike. Fess Parker and Steve McQueen were regulars as they could hang out in the days before paparazzi. “He left very successful restaurants in California just because he didn't like the political, sociological climate. He was a country boy, an Idaho potato farmer, and the fast lifestyle of California didn't sit well with him.” A Korean War veteran, his father moved the family to Lafayette in 1970, opening Deano's in 1971. "Lafayette was booming. Oilfield, oil and gas. You know, he just didn't come to Lafayette on a whim. He read entrepreneurial magazines saying how it was one of the fastest growing cities in the country at the time," says Tim Metcalf. The original Deano's on Bertrand Drive was a simple pizzeria: counter service only, draft beer, pizza, a little green salad, and fountain drinks. “You wouldn't recognize it at all today… when Dad first started, there was no waitress. It was counter service. That didn't work in Lafayette. He soon changed it.” Deano's menu from the 1970s. Posted by Mona Bernhard on Lafayette Memories's Facebook Page. Tim, then ten years old, adapted quickly to Louisiana life after growing up in Santa Barbara. “They said, well, you can trade your surfboard for maybe a horse or a mini bike. I'm like, I'm okay. That sounds good to me.” He helped his dad around their rural property on Ridge Road and learned the value of hard work. "“We had pigs, sheep, rabbits, chickens… and a pretty big garden. Dad had a rototiller — an old Sears knuckle buster — and it was a lot of work, and it all fell on me.” As the youngest of four, Tim shouldered much of the responsibility for cutting grass, working the compost pit, and tending to the garden. “The older ones were in high school and had jobs. So from cutting the grass to road tilling, to manure, to compost, it all fell on me.” Looking back, he credits that hard work with shaping his character. “It taught me some really solid work ethic. I was never afraid of work, and still I'm not.” By the 1980s, Tim had taken over the reins of Deano's. Recognizing the need to adapt, Tim expanded both the hours and the menu. “When I got aboard, we started lunches and then we started other food and expanding the menu. 1983–84 — we had to do something else.” His biggest shift was weaving Acadiana's food culture into the pizza kitchen. “That was an awakening — to start taking the Cajun food, the great food that we have in this area, and incorporating it into our pizzas and our menu. Sausages, boudin, shrimp.” Photo by Paul Kieu for the Advertiser Expansion and Adaptation Tim later partnered with his son to open a South Lafayette Deano's, which quickly became a success. “My son and I have this great working relationship.” When COVID hit, they pivoted to selling pizzas and ranch dressing in grocery stores, personally delivering orders across Acadiana. “We kept our whole staff busy. We didn't have to lay anybody off.” That resilience fueled further growth. When the Guilbeau family approached him about Prejean's, Tim stepped in. “I wanted to keep it as pure and original as possible… I wanted to make it the spot in Carencro for the locals to hang out.” Prejean's: Preserving a Cajun Landmark The opportunity to purchase Prejean's came unexpectedly. “I had a good customer that goes, hey, you know Bob Guilbeau? He wants to talk to you about Prejean's. Next thing I know,

Curtis Duffy (Fireproof: Memoir of a Chef, Ever) is a chef, restaurateur, and author. Curtis joins the Armchair Expert to discuss being dropped off at 6 months old on his 15 year-old stepmom's doorstep, building a safe space in his closet at home and in home economics at school, and starting work in kitchens at 14. Curtis and Dax talk about the violent and tragic event that defined his life at 19, the eye opening moment he was exposed to through learning culinary practice, and how cooking gave him the structural pillars he needed as a young man. Curtis explains how a bad business deal lost him his three-Michelin Star restaurant, how the drive to continuously get better each day in some way keeps him going, and why his new goal is expanding his business so he can create opportunities for younger chefs.Follow Armchair Expert on the Wondery App or wherever you get your podcasts. Watch new content on YouTube or listen to Armchair Expert early and ad-free by joining Wondery+ in the Wondery App, Apple Podcasts, or Spotify. Start your free trial by visiting wondery.com/links/armchair-expert-with-dax-shepard/ now.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.