Podcasts about restaurateurs

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

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.

Dans cet épisode, Gilles Parent reçoit Marcel Veilleux, figure emblématique du Vieux-Québec. Restaurateur, chansonnier, mécène et président du Carnaval de Québec, Marcel a marqué 50 ans de vie urbaine, de rires et de rencontres autour d'une table. Ensemble, ils reviennent sur un parcours exceptionnel — celui d'un homme qui a fait du plaisir une vocation et du service un art de vivre. Une conversation riche, remplie de musique, de mémoire et d'émotion.

Mike & Dave debate who has kitchen jurisdiction while cooking Thanksgiving dinner. The guys dine on herb crusted rock fish served with a 2022 Anderson Valley 'Breggo' chardonnay. Also on the menu: the marketing geniuses at Omaha Steaks, Dave's fave in Scottsdale and who is Budapest Joey? See omnystudio.com/listener for privacy information.

C’tu juste Benoit qui préfère donner ses commentaires en direct que sur Google? C’tu juste moi ? Tribune téléphonique. 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

Avis à ceux qui ont des projets à annoncer. La paralysie budgétaire tire à sa fin. Financement des écoles : Sonia LeBel interpellée. Recomptage: la requête d’Andrée Laforest entendue ce matin. Grève tournante de Postes Canada. Tour de table entre Isabelle Perron, Alexandre Dubé et Mario Dumont. 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

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.

Kelly Higginson, President and CEO of Restaurants Canada

West Coast rep for Napa Valley's historic Staglin Winery, Hollis Nelson joins Mike & Dave for a drink. The Elbow Room serves up squid ink pasta with scallop and lobster. Check out the Staglin Family Vineyard here: See omnystudio.com/listener for privacy information.

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.

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.

durée : 00:03:26 - Excédé par la filouterie d'une client, le patron de La Madeleine l'affiche sur Internet - Vendredi soir, un client a quitté le restaurant La Madeleine à Lescar sans régler son addition. Un geste que le gérant de l'établissement ne digère pas. Excédé, il a décidé de publier la vidéo de sa caméra de surveillance sur la page Facebook du restaurant, pour dénoncer ces pratiques. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

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.

Richard Corrigan is a chef who has lived many lives, each one bound by resilience, tradition, and an uncompromising love of food. In this conversation, he shares the stories that have shaped him, offering a rare glimpse into the philosophy behind one of the most distinctive voices in British and Irish hospitality.From oysters and stout to the centuries-old legacy of Bentley's, Corrigan speaks with passion and precision. He rails against culinary shortcuts, celebrating instead the perfection of a native oyster with lemon, pepper, and brown bread. As custodian of one of London's great institutions, he reflects on Bentley's survival through war and hardship, and his mission to keep its traditions alive. His plan to take the London oyster championships on the road captures both his entrepreneurial spirit and his conviction that food culture should be open, mobile, and inclusive.The conversation also explores Ireland in vivid detail: his childhood on a small farm, learning the hard realities of food through animal slaughter and the making of black pudding, and his candid reflections on Ireland's politics, diaspora, and culinary renaissance. Corrigan recalls his formative years in kitchens—from peeling potatoes in a local hotel at 14, to stepping into the Hilton Amsterdam at 17, and later forging a reputation in London that drew the attention of Albert Roux.As the stories unfold—late nights at Lindsay House, his thoughts on the madness and magic of Irish hospitality, and the fine line between toughness and kindness in professional kitchens—what emerges is a portrait of a chef who has never lost sight of his roots. This is Richard Corrigan at his most unfiltered and insightful: a man who believes in the value of tradition, the dignity of work, and the enduring power of food to connect us to place, to people, and to life itself.--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more 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."

Brooklyn-born Eric LeVine started cooking in restaurant kitchens at the age of 12, working the fry station at a neighborhood diner. Although that would be considered illegal child labor today, he loved the work and never looked back.LeVine fueled his passion as a student at the Culinary Institute of America and as a member of the kitchen team at Brooklyn's renowned River Café, where celeb chef David Burke was his mentor and inspiration. Many kitchens and awards later, he is now chef-partner in two Long Island, New York, restaurants, 317 Main and Vico. Throughout his 45-year culinary career, LeVine has experienced many ups and downs. He cycled through a number of restaurants, fought and survived several bouts of cancer, and gained and lost 180 pounds. Now he is on a health and wellness journey, both personally and professionally. LeVine ran his first marathon last year and is focused on staying healthy and improving and evolving his restaurants. Listen as he shares his journey, past and present. 

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). 

Elliot Nelson is the founder and CEO of McNellie's Group, a hospitality company that has reshaped the dining scene in Tulsa and beyond. A visionary entrepreneur, Elliot has grown from opening one Irish pub in 2004 to overseeing dozens of restaurants and development projects.McNellie's Group operates a diverse portfolio of pubs, restaurants, and concepts across Tulsa, Oklahoma City, and beyond. With a focus on revitalizing neighborhoods, historic renovations, and community-driven development, the company now includes more than 25 units and multiple large-scale real estate projects.Elliot's journey started with a college business plan for a fictional pub, which eventually became the foundation for McNellie's. From restoring century-old buildings to developing multi-million-dollar mixed-use projects, he has played a central role in the transformation of downtown Tulsa. Beyond restaurants, his work emphasizes placemaking, employee care, and creating spaces that serve as the backdrop for community life.Elliot abandoned plans for law school after realizing he wanted to build something tangible and people-focused.His first pub in 2004 became Tulsa's destination for craft beer and helped spark downtown's restaurant renaissance.He emphasizes that a great pub should feel like “Tulsa's living room,” welcoming all generations.Development projects like Santa Fe Square and 36 Degrees North have redefined downtown, blending restaurants, apartments, and office space.COVID-19 reshaped habits—lunch sales are still down, but outdoor dining saved his flagship pub.Elliot believes in putting employees first, offering benefits and even personal support during tough times.Success stories include staff rising from entry-level roles to ownership and executive leadership.He sees his larger purpose as making Tulsa a better place to live—and may even consider running for mayor one day.  QUOTES “After spending a summer in a law office, I was like, man, there's no @#$%ing way I can do this for my life.” (Elliot)“When we opened in 2004, I had no idea what I was doing. I'd waited tables for nine months to try to figure out how a restaurant worked.” (Elliot)“We instantly became the destination in town for beer. At one point, we were named one of the 100 best places in the world to drink beer.” (Elliot)“More than anything, we've just tried to make our hometown a better place to live. Restaurants were the vehicle in the beginning.” (Elliot)“All those other people make a bunch of money. I just like to do cool shit.” (Elliot)“A really good pub should be everybody's place—where you can bring your kid, or your 80-year-old parent, and all generations feel welcome.” (Elliot)“I think my purpose is to make my hometown a better place to live. That clarity really helps give direction and meaning to what I do.” (Elliot)“We used to be the 11th or 12th place to get a drink downtown. Now there are about 150, and we helped create that momentum.” (Elliot)“We realized in this industry you might be the most stable force in someone's life. It's a responsibility I take to heart.” (Elliot)“We're not chasing awards—we're trying to be the place where people make their memories.” (Elliot) 

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.    

Aujourd'hui, Yves Camdeborde, chef restaurateur, Joëlle Dago-Serry, coach de vie, et Mourad Boudjellal, éditeur de BD, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Aujourd'hui, Yves Camdeborde, chef restaurateur, Joëlle Dago-Serry, coach de vie, et Mourad Boudjellal, éditeur de BD, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

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,

Send us a textDavid Lynch, co-author of Vino Italiano, redefined how Americans understand Italian wine—blending deep regional insight with sharp storytelling to create the definitive guide that became a bible for sommeliers, importers, and curious drinkers alike.To order the wine and get more info. click below.https://www.northberkeleyimports.com/wordpress/Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

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.