Podcast appearances and mentions of Wolfgang Puck

300 hundred restaurants in 22 countries might not sound like a billion dollar empire, but you would be wrong. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not-so-secret techniques that took famous businesses from mom-and-pop to major brands. Stephen Semple is a marketing consultant, story collector, and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is… Well, it’s us, but we’re highlighting ads we’ve written and produced for our clients, so here’s one of those. [OG Law Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young. Stephen Semple is here, and we’re going to talk about the building of another empire. And I’ve got to admit, I don’t know a whole lot about this one. I’ve maybe… Stephen Semple: Oh, wow. That’s exciting. Dave Young: We’re going to talk about P.F. Chang’s. I’ve maybe eaten at one of them, I would say less than half a dozen times in my life. Stephen Semple: Okay. Dave Young: And I think it’s just more of a convenience and proximity issue. I’m never really near any of them. Stephen Semple: So while they’re big, they’re not massive. They’re 300 restaurants in 22 countries, so they’re not like many of the other things we’ve talked about where there’s thousands of them. Dave Young: Right. Stephen Semple: So no, they’re not as prevalent. But look, 300 restaurants is still pretty successful. Dave Young: Yeah, that’s a lot. How did they get started? I’m not going to guess. I’m going to let you tell me. Stephen Semple: Okay. The business was founded by Philip Chiang and Paul Fleming. And Paul Fleming, you might recognize because he’s of Ruth’s Chris Steakhouse fame. Dave Young: Oh, okay. Stephen Semple: They got together, and they founded P.F. Chang in Scottsdale, Arizona- Dave Young: That makes a lot of sense. Stephen Semple: … in 1993. Now, Philip spells his last name C-H-I-A-N-G. So at a certain point, he changed his spelling just to make it easier. Drop the I and make it easier. Dave Young: Drop the I and made it just… Spell it the way it sounds. Stephen Semple: … Spell it the way it sounds, make it easier for the U.S. market. And the company has been bought and sold a few times over the years, but the first acquisition from the founders, from Philip and Paul, happened in 2012 by Centerbridge Partners in a deal worth a little bit over a billion dollars. Dave Young: Wow. Stephen Semple: They did okay. They walk away with some cash. Dave Young: Now, was it before or after they started putting it in supermarkets? Stephen Semple: I do not know the answer to that question. Dave Young: Probably predates. Stephen Semple: I’m going to suspect after. Dave Young: Okay. Stephen Semple: But the story starts with Philip’s mother, Cecilia Chiang. Cecilia was born in Beijing in 1920 to a really wealthy family. She grew up in a palace in China, ate high-end food, full staff, chefs, the whole nine yards, part of the aristocracy. And during the Chinese Civil War and the Japanese occupation, her family fled China and relocated in Japan, and there, the family opened a restaurant. Now in the 1960s, she travels to the U.S. Cecilia travels to U.S. to help her sister who came to America because of the economic challenges in Japan, and her sister had opened a restaurant in San Francisco and needed help- Dave Young: Okay. Stephen Semple: … and Cecilia came over to help her. But that venture failed, but Cecilia still remained in the U.S. And look, Chinese food in America at that time was not good. If you look at just about every food that has come to United States, the first people who brought it, whether it was Italian, whether it was Mexican, whether it was Chinese, the first immigrants were the people who were poor. Dave Young: Yeah. What years are we talking about here? Stephen Semple: 1960. Dave Young: Okay. Stephen Semple: So the first immigrants who came were the people who were poor, so therefore, typically the food is not the great food, it’s not made with the great ingredients. And so here she is, she’s looking around and she’s saying, “Look, there’s this poor Chinese food, all basically from the Canton region.” And most of it has been also turned into an American version, because basically, again, people were making it with whatever was available, so it really became very Americanized. Dave Young: Right. Stephen Semple: And Cecilia saw that, and what she wanted to do was introduce America to a more refined Chinese food, what she had experienced growing up as a wealthy person in China. So in 1961, she opens a sit-down restaurant with food from Northern China called The Mandarin. Dave Young: Okay. Stephen Semple: And it opens not in Chinatown, because here’s the thing that she recognized, context is everything. If she opened it in Chinatown, people’s expectation would be it would be the same as all the Chinese restaurants in Chinatown. Dave Young: All of them. Right, right. Stephen Semple: So what she did, she opened it on Polk Street, not far from Pacific Heights in San Francisco. Dave Young: Okay. Stephen Semple: Bit of a bold move, but she wanted to be seen as different, and that was how you did it. Dave Young: Makes sense. Stephen Semple: Now, the menu had some things that were unfamiliar, like pigeon, and it did not have some things that were expected like chow mein. And she struggled initially, because America was not really ready to try new things. Now, after two years of struggle came her breakout moment. The restaurant was visited by a guy by the name of Herb Kane, who was the most influential columnist in San Francisco history. He was a writer for the San Francisco Chronicle. But here’s the interesting thing, not a food critic. And he comes in the restaurant, falls in love with it, and gives it a great review. And overnight, the place becomes famous. You couldn’t get into it. It was visited by the likes of Julia Child, James Beard. It was totally on the radar. And I actually think the review may have even been more powerful because he was not a food critic. Dave Young: Sure. Yeah. Stephen Semple: But it also goes to show you… We talk about influencers, influence and all these other things, most restaurants be like, “We’ve got to get the food critics in here.” This guy was just a columnist who came in to try out their food- Dave Young: Right. Stephen Semple: … and it made them famous. And one of the things he loved was Peking duck, and so today Peking duck is pretty normal, it was really new back then. And suddenly, authentic Chinese food started to pop up. This really started it. In the late 1960s, Chinese restaurants in the United States doubled to about 10,000 of them. 1966, the first sushi restaurant opens. She opens the second restaurant, and Philip… And we’re talking about Philip Chiang? Dave Young: Right, right. Stephen Semple: Philip, her son, joins the business, and opens The Mandarin Cafe in LA, where he starts modernizing Chinese dishes for American diners, so starts doing a bit more of a fusion, right? Dave Young: Mm-hmm. Stephen Semple: Now, it’s here that Philip meets Paul Fleming, from Ruth’s Chris Steakhouse. Dave Young: Right. Stephen Semple: And Philip starts to build a bit of a friendship with Paul, and wants to work with Paul, wants to leverage his knowledge. Because after all, Ruth Chris is an upscale restaurant, and there’s this rise of casual chains, but Paul is not super excited, because none of them are Chinese, nor is Cecilia. She’s like, “I don’t really want to do this.” Philip is determined, he stays in touch with Paul. So 1979, things really start to change, because the restaurant called China Coach is opened by Wolfgang Puck, and it grows very quickly to 50 restaurants. And it’s the early ’90s, and Cecilia is ready to sell the restaurants. Dave Young: Stay tuned, we’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Let’s pick up our story where we left off, and trust me, you haven’t missed a thing. Stephen Semple: And it’s the early ’90s, and Cecilia is ready to sell the restaurants, which basically frees Philip to make the changes he wants to do. He cycles back to Paul. Paul’s now looking at it going, “Well, there is this place for this growth and all of this.” So they decide to start something new. And Philip wants to bring other Asian cuisines, he wants to take it beyond Chinese. Dave Young: Okay. Stephen Semple: So he wants to add other Asian foods to it. So he spends three years developing the menu, and they changed the spelling of his last name to make it easier. And in 1993, here’s the other thing I found really, really interesting, they chose to open in Scottsdale in 1993. And here’s where Philip learned something from Cecelia, she did not open in Chinatown, she opened somewhere where there was not Chinese restaurants. At the time in Scottsdale, it’s described as a Chinese food desert at the time. Virtually no Chinese restaurants in 1993. Now, many people would go, “Well, you want to open up somewhere…” Nope, open it in Scottsdale. Opening weekend, they had 1,000 people, some waited for hours. Dave Young: Wow. Stephen Semple: Lined up around the block. Now, what really made them successful is Paul brought his ability to be able to scale a business, upscale dining, and really grow the business. And this is what allowed them to quickly… They quickly drove to 200 locations in a few years. And in 2012, 19 years later, they sold it for $1.1 billion. Dave Young: A billion bucks. Stephen Semple: Yeah. And there was also a point in there where they went public, gave them a bump, and then they were sold, and business was taken private, and it’s changed hands a few times. Dave Young: Well, one thing I’ve always known is that they’re not like every Chinese restaurant you’ve ever been in. Even every small town in America has a Chinese restaurant that they always seem to almost even share the same menus. Stephen Semple: Same thing here. Dave Young: Right. And- Stephen Semple: No matter how tiny the community is, there’s a Chinese restaurant. Dave Young: And- Stephen Semple: But it would have those things like chow mein, and- Dave Young: [inaudible 00:11:43], and Kung Pao chicken, and… Stephen Semple: Yeah. Dave Young: Sure. Stephen Semple: She took those things that were very common and very familiar and left them off of her menu, which was a bold move as well. Dave Young: Yeah, because otherwise we’d all be going in there ordering the Kung Pao chicken. Stephen Semple: We wouldn’t be having the Peking duck. Right. We wouldn’t be having the Peking duck. Dave Young: Yeah. Stephen Semple: So it was really interesting what she did, she leaned in to the difference in terms of opening it, because her mission was to bring this food, didn’t open in Chinatown, and left some popular things out, added some interesting things. But let’s face it, she struggled, and then there was the breakout moment. But here’s the part about all of this, now sometimes the trick is you have to be able to survive. If you’re able to survive, and you’re doing something truly remarkable, that breakout moment often happens. Now, advertising and promotion can accelerate that breakout moment, because it exposes people to this new idea, and entices them to come in. But if you do something… But it really and truly has to be remarkable. If you do something remarkable, and you do it really well, and if you can survive through the slow times, you get those breakout moments. Dave Young: Yeah. Yeah. It’s a really cool story. And the place has always felt… Yes, it’s Chinese, but no, it’s different. Stephen Semple: Yeah. Well- Dave Young: You can see the Ruth’s Chris DNA in the place, right? The- Stephen Semple: It’s funny, I had no… And I’ve been in a couple of P.F. Chang’s, and I had no idea the relationship with it. And as soon as I read that, I was like, “Oh, that makes…” It was sort of one of those. As soon as it’s presented that he was involved, it was like, “Oh, that makes so much sense, and I can see it.” It’s sort of funny how you didn’t see it, a lot of these things, hidden, and then it’s revealed, and suddenly it’s obvious, right? Dave Young: Yeah. In the last episode we talked about… I think it was one of the last episodes, we talked quite extensively about brand extension. Stephen Semple: Yes. Dave Young: And this is another good example of what we know would not have worked, and that would’ve been a Chinese restaurant by Ruth Chris. Stephen Semple: Correct. Correct. That’s a great observation. Yes. It would not have worked. Dave Young: Ruth’s Chris Chinese would not have worked. Stephen Semple: Right. Dave Young: You couldn’t leverage the good name of a steakhouse into a Chinese restaurant. Stephen Semple: No. Dave Young: Because that would not work. But you can take the DNA from the steakhouse, the high-end ritzy steakhouse, and apply it in measured ways to a high-end Chinese restaurant. And that’s exactly what they did, they took the luxury part of it, and made a luxury Chinese restaurant. Stephen Semple: Yeah. How the food is presented, how the place is decorated, although it would be decorated regionally different, and how the staff are trained, and all of those… And how the kitchen is run. I bet you if you walk into the two kitchens, you’d go, “Oh, I totally see…” I bet you the methodology in terms of how the kitchen is managed and all those other things is probably exactly the same. Yeah, so you’re right. You’re taking the DNA, and then basically modifying the presentation of that DNA to fit that thing, and giving it its own identity. And the problem that people make is they’ll look at it, go, “Well, the DNA is the same, so why can’t you just name it same?” And it’s, again, it’s like you talked about before, those hidden barriers. We think about the places of steakhouse, what’s the expectation? The expectation is steak, fine wines, potatoes, shrimp, lobster. Yes, there’ll be also vegetables, and grilled things, and all this other stuff, right? Dave Young: Yeah. Stephen Semple: You could even put in an appetizer of Peking duck and it would be fine, but you can’t make it a Chinese restaurant. Dave Young: Yeah, I think- Stephen Semple: Just like you couldn’t go the other way. Dave Young: You and I should buy Ruth’s Chris Steakhouse. Stephen Semple: Why should we do that? Dave Young: Just so we could change the name to Dave’s Steve’s Ruth’s Chris Steakhouse. Stephen Semple: Yeah, I’m going to pass. As awesome in ideas that sounds, as amazing as we would be at running- Dave Young: Another brand violation. I can see it now. Stephen Semple: Is this like a restaurant? Dave Young: All right. Well, thank you for sharing the P.F. Chang story. Now I’ve got to find one near me, and… I don’t want the bag of frozen stuff from the restaurant, I want to go in. Stephen Semple: God, no. You want to go and do the restaurant. Dave Young: Yeah, I want the experience. Stephen Semple: And they are good. They are fine. Dave Young: Yeah, yeah, every time I’ve been, but I just haven’t been very many times. Stephen Semple: Right. Dave Young: All right. Thank you. Stephen Semple: All right. Awesome. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us. Subscribe on your favorite podcast app, and leave us a big, fat, juicy five-star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute empire-building session, you can do it at empirebuildingprogram.com.

Local officials in California may be co-opting Wolfgang Puck's and Frank Gehry's forthcoming upscale retail center along the Pacific Palisades coastline to install unpopular, high-density housing in the coming future using a little-known, Gavin Newsom-backed bill: SB 79. “About a year ago,” California passed its Senate Bill No. 79 under the premise of encouraging housing […]

Steve Schwartz didn't start Art of Tea because tea was trendy. He started it after watching Western medicine fail his mother. That moment sent him down a path few founders take — studying Ayurveda, working in herbal pharmacies, traveling the world to source botanicals, and learning how plants affect the body at a deep, functional level. Art of Tea began in a living room, blending by hand, making just enough money to survive week to week. Today, it's an award-winning tea company trusted by the White House, Caesars Palace, Wolfgang Puck, Slack, and The Peninsula Hotel.  Make sure to check out Art of Tea at: https://bit.ly/442ubxt   Check out my new book on Amazon: https://amzn.to/4kRKGTX Register for Starting Small Summit 2026: https://startingsmallmedia.org/startingsmallsummit Watch our mini-doc - Starting Small: The Raw Truth Behind Entrepreneurship and the American Dream: https://youtu.be/eHuq93wIxs0?si=eDB-ycngvWNapRLO Visit Starting Small Media: https://startingsmallmedia.org/ Subscribe to exclusive Starting Small emails: https://startingsmallmedia.org/newsletter-signup   Follow Starting Small: Instagram: https://www.instagram.com/startingsmallpod/ Facebook: https://www.facebook.com/Startingsmallpod/?modal=admin_todo_tour LinkedIn: http://linkedin.com/in/cameronnagle

Local officials in California may be co-opting Wolfgang Puck's and Frank Gehry's forthcoming upscale retail center along the Pacific Palisades coastline to install unpopular, high-density housing in the coming future using a little-known, Gavin Newsom-backed bill: SB 79.   “About a year ago,” California passed its Senate Bill No. 79 under the premise of encouraging housing near existing transit hubs, which, in principle, sounded like a good idea with best of intentions.   SB-79 can't be “implemented unless it's at a train station, bus station, [or] airport transit district,” so most people “didn't say no to it” because transit districts should only have limited, localized impacts, California Correspondent Elaine Culotti explains.   “This happens in California a lot where things are kind of slipped under the radar because they feel like they're not going to affect you. Well, guess what? They figured out a way to put transit districts in areas that don't have transit districts, after the fact.” For more video commentaries like this one, subscribe to The Daily Signal's YouTube channel

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

Yara Herrera is the chef-partner at Hellbender, a Mexican-American restaurant in Ridgewood, Queens. Born and raised in Los Angeles, she honed her skills in the city's fine dining restaurants like Wolfgang Puck's Spago and Providence before moving to New York in 2018 to work at Momofuku Ko, Xilonen, and Sobre Masa. Today on the show, we talk about Yara's culinary journey, running Hellbender, and creating her distinctive approach to Mexican-American cuisine. And before that, Rob Rubba, chef-owner of Oyster Oyster in Washington D.C. takes the Resy Questionnaire. In 2023, Rob won the James Beard Award® for Outstanding Chef and continues as a leader in plant-focused, sustainable cooking.  The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Mind-Gut Conversation, Dr. Emeran Mayer sits down with Wolfgang Puck, one of the most iconic chefs of our time, for an intimate conversation about the life experiences, creative influences, and personal philosophy that shaped his extraordinary career.Puck reflects on his difficult childhood in Austria and how the kitchen became both refuge and calling. He shares the pivotal moments — working under a visionary French chef, discovering the power of simple dishes made from exceptional ingredients, and redefining California cuisine — that built the foundation of his global culinary empire.Together, they explore:• How early adversity shaped Puck's resilience and drive• The pivotal mentor who transformed his relationship to flavor and hospitality• Why simplicity, curiosity, and world-class ingredients remain his guiding principles• The evolution of American dining and why taste is central to healthier eating• How passion, purpose, and creativity fuel energy and longevity well into his 70sThis conversation reveals the mindset behind a cultural icon — one who continues to innovate, inspire, and live fully through his craft.----------------------------Connect with Dr. Mayer:Website: https://www.emeranmayer.comInstagram: https://www.instagram.com/emeranmayer/X (Twitter): https://www.twitter.com/emeranmayermdFacebook: https://www.facebook.com/EmeranMayerMD/LinkedIn: https://www.linkedin.com/in/emeranmayer/Chapters:00:00 – Early Hardship & Discovering the Kitchen08:40 – Mentorship in France & Shaping a Culinary Philosophy14:00 – Coming to America: Reinvention in New York & LA23:20 – Creating California Cuisine & Building Spago31:30 – Flavor, Health, and the Future of Eating49:50 – Passion, Curiosity & Longevity

In this episode of The Mind-Gut Conversation, Dr. Emeran Mayer sits down with Wolfgang Puck, one of the most iconic chefs of our time, for an intimate conversation about the life experiences, creative influences, and personal philosophy that shaped his extraordinary career.Puck reflects on his difficult childhood in Austria and how the kitchen became both refuge and calling. He shares the pivotal moments — working under a visionary French chef, discovering the power of simple dishes made from exceptional ingredients, and redefining California cuisine — that built the foundation of his global culinary empire.Together, they explore:• How early adversity shaped Puck's resilience and drive• The pivotal mentor who transformed his relationship to flavor and hospitality• Why simplicity, curiosity, and world-class ingredients remain his guiding principles• The evolution of American dining and why taste is central to healthier eating• How passion, purpose, and creativity fuel energy and longevity well into his 70sThis conversation reveals the mindset behind a cultural icon — one who continues to innovate, inspire, and live fully through his craft.----------------------------Connect with Dr. Mayer:Website: https://www.emeranmayer.comInstagram: https://www.instagram.com/emeranmayer/X (Twitter): https://www.twitter.com/emeranmayermdFacebook: https://www.facebook.com/EmeranMayerMD/LinkedIn: https://www.linkedin.com/in/emeranmayer/Chapters:00:00 – Early Hardship & Discovering the Kitchen08:40 – Mentorship in France & Shaping a Culinary Philosophy14:00 – Coming to America: Reinvention in New York & LA23:20 – Creating California Cuisine & Building Spago31:30 – Flavor, Health, and the Future of Eating49:50 – Passion, Curiosity & Longevity

I'm back from the Las Vegas Formula 1 Grand Prix, and this Dinner for Shoes episode is all about the style and food that shaped the entire weekend. I'm walking through each day — the outfits I packed, events with LEGO and T-Mobile, a Strip Circuit track tour, the Disney x F1 hub, Peloton morning at The Wynn, “The Wizard of Oz” at the Sphere, and even stepping inside the Williams garage. I'm also sharing every memorable meal, from Gordon Ramsay's Hell's Kitchen and Carbone Riviera to the roasted potatoes from Wolfgang Puck that I can't stop thinking about (and had to recreate for today's “dinner”). If you're curious what an F1 weekend really looks like through a fashion-and-food lens, here's my full Vegas recap.THIS DINNERRoasted potatoes from Daily Provisions in Jersey City, NJTHESE SHOESZara Heeled Leather Ankle BootsTHIS OUTFITShop my look Zara blazerFormula 1 hoodieZara jeansPrada bagTHESE CHAPTERS00:00 INTRO01:15 THE OUTFIT BEHIND THE SHOES05:06 MY VEGAS GRAND PRIX ITINERARY16:42 WOLFGANG PUCK ROASTED POTATOESTHIS PRODUCTIONis created, written, hosted, and produced by Sarah Wasilak.is creative directed and executive produced by Megan Kai.is tech supervised by Nick.includes photos and videos in chronological order by Sarah Wasilak. is made with love.Dinner for Shoes is a podcast about style and identity, bridging the gap for anyone who has ever felt like fashion is an exclusive world. Host and shopping director Sarah Wasilak serves thoughtful conversations about industry trends, personal expression, inclusivity, and real life topics. Her Shoe Therapy series brings in honest discussions about mental health with her signature humor and warmth. Each episode begins with a shoe on her plate and shifts into a relaxed dinner style conversation, with appearances from her cats and a bit of humor peppered on top.Dinner for Shoes podcast episodes are released weekly on YouTube, Spotify, and Apple. You can follow along for updates, teasers, and more on TikTok, Instagram, and Facebook. If there are any fashion topics you've been pondering or good eats you think Sarah should try, don't hesitate to send a DM or an email.Dinner for Shoes is an original by The Kai Productions.Follow Dinner for Shoes: @dinnerforshoes on Instagram, TikTok, Facebook, and YouTube Follow host Sarah Wasilak: @slwasz on Instagram Follow producer Megan Kai: @megankaii on Instagram Get in touch: dinnerforshoes@gmail.comTo make this video more accessible, check out YouDescribe, a web-based platform that offers a free audio description tool for viewers who are blind or visually impaired.

Andrew Morgan sits in for Gemini Stevens, and producer Rich Johnson connects from Seattle. At the center of the show this week: a nice long interview with Hell's Kitchen contestant Ellie Parker, as well as interviews with Chefs Jose Andres, Wolfgang Puck, Masaharu Morimoto, Jean-Georges Vongerichten, Michael Mina, Michael Voltaggio, Bryan Voltaggio and Dave Beran at F1's Fountain Club. Also: former French Laundry chef Tyler Vorce talks about his new off-Strip popup. We're dropping the episode early this week, so you can enjoy it as you prepare your holiday dinner, or drive to Grandma's house. Please enjoy.

We have been soooo excited to share this one with you and honestly a little beside ourselves that we had the privilege of interviewing the remarkable Monica Richard, owner of Mon Amie Events.With years of experience in the event space, from Disney to Wolfgang Puck to luxury weddings across the country, Monica brings an elevated eye and passion for story in every event she plans.There is so much gold in this hour and I still feel like we are barely scratching the surface of her brilliance.We hope you enjoy the conversation and take notes from her incredible wisdom.

In this episode, Ste sits down with Justin Pettit, third-generation rancher and co-founder of Santa Carota Beef, the only ranch in America finishing their cattle on a diet of fresh, upcycled carrots. Justin shares how his family turned a drought and food waste problem into a revolutionary approach to ranching, producing some of the most nutrient-rich, flavorful, and sustainable beef in the country. From feeding up to a million pounds of carrots a day to serving the Wynn Las Vegas and Wolfgang Puck's restaurants, his story is one of grit, faith, and doing things differently. They unpack: The origin story of carrot-fed beef and how it all began on a California ranch What makes carrot-finished beef taste and feel different from grain-fed The real economics and politics of the American beef industry Why small ranchers are vital to the future of regenerative farming Lessons on family, purpose, and finding meaning in hard work This is a conversation for anyone who cares about real food, ethical ranching, and knowing the story behind what's on your plate. Timestamps 00:00 – Intro 01:20 – The Wild Idea Behind Carrot-Fed Beef 03:00 – From Drought to Innovation 06:30 – Breaking into the Beef Industry 10:30 – The Nutritional Science of Carrot-Finished Beef 14:30 – Flavor, Texture, and Nutrient Differences 18:00 – The State of Ranching in America 24:00 – Regenerative Agriculture & Food Sovereignty 30:00 – Homesteading, Family, and Legacy 42:00 – Health, Faith, and Finding Purpose 51:00 – Lessons from the Land Radical Health Radio is produced by Heart & Soil, founded by Dr. Paul Saladino, MD. Our mission is to help you reclaim your birthright to radical health through the most nutrient-dense foods on the planet.

In episode four of our five-part series spotlighting the chefs behind Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Matt Andrews—owner and operator of Frosty's, and a culinary talent whose heart is as big as his flavors.Hailing from the small Northern California town of Dixon, Matt's love for food was sparked in his grandmother's kitchen, where simple, honest flavors first captured his imagination. A graduate of the California Culinary Academy, he honed his craft under renowned chefs including Wolfgang Puck and Kerry Simon, blending comfort food with the fresh creativity of California cuisine.Family. Flavor. Passion.

Did the New York Times just cross the line with its brutal review of an LA dining icon?

In this episode of Masters of Moments, Jake Wurzak sits down with hospitality leader Adam Crocini for a deep dive into the intersection of food, beverage, and hotel design. Adam shares his journey from working as a teenage barback in Connecticut to shaping global hospitality experiences with iconic brands like Wolfgang Puck, Capella Hotels, and Hilton. Together, they explore how restaurant culture defines hotel success, the role of thoughtful design in guest experience, and why details, from lighting to linen color, can transform an entire property. They discuss: • The early influences that sparked Adam's passion for hospitality • Lessons learned from building and leading world-class restaurants and hotel programs • How food and beverage can be the defining feature of a hotel brand • The importance of design diversity and collaboration between hotel and restaurant designers • Global labor and service culture differences shaping the future of hospitality Topics: (00:00:00) - Intro (00:01:03) - Adam's career and background (00:05:57) - Challenges and failures in the restaurant business (00:09:26) - The role of landlords and location in restaurant success (00:12:19) - The impact of food and beverage on hotel differentiation (00:14:53) - The evolution of hotel food and beverage (00:20:02) - Designing successful hotel restaurants (00:36:00) - Balancing independent and hotel restaurant operations (00:42:39) - Reflecting on past experiences (00:43:30) - Challenges and strategies in hospitality (00:48:03) - Global perspectives on service culture (00:50:09) - The evolution of Singapore's hospitality industry (00:53:49) - Labor challenges in the U.S. hospitality sector (01:02:00) - Transitioning to hotel management (01:10:23) - The importance of details in luxury hotels (01:15:55) - Future opportunities in hospitality (01:25:39) - Favorite hotels and closing thoughts Links: Adam on LinkedIn - https://www.linkedin.com/in/adam-crocini/ Connect & Invest with Jake: Follow Jake on X: https://x.com/JWurzak 1 on 1 coaching with Jake: https://www.jakewurzak.com/coaching Learn How to Invest with DoveHill: https://bit.ly/3yg8Pwo

In today's episode, I sit down with the legendary chef and restaurateur Wolfgang Puck to talk about the joy and purpose behind a life's work. He shares how finding passion, not chasing money, has been the foundation of his success, and why quality, hospitality, and making people feel good are non-negotiables in creating lasting experiences. Wolfgang reflects on the defining moments that shaped his career, from France to founding Spago in Los Angeles, and the lessons his mother instilled that still guide him today. At 75, he remains energized by his craft, showing why joy is the ultimate ingredient for longevity.

• Talk about the Dynamic Argentinian Duo! - Renato “Tato” Giovannoni is one of the world's most celebrated bartenders. In fact, not long ago, when all lead bartenders from the prestigious, World's 50 Best Bars were asked to name the one person who has done more to further the art of bartending than any Tato's name topped the list. • And his partner is Alex Resnik, former senior partner at Wolfgang Puck's globally acclaimed Fine Dining Group by any measure one of the world's leading creators of exciting dining experiences – They have joined to bring two spectacular, Argentine hospitality concepts -- Florería & Brasero Atlántico – to DC by way of Buenos Aires, Barcelona, and Bahrain. Joining them is their chef, Manuela Carbone; • Werten Bellamy of Great Oak Manor, a delightful, 12-room boutique hotel located in Chestertown, Maryland, overlooking the Bay • Christian Irabién, chef/owner of DC's Amparo Fondita. Hispanic Heritage Month kicks off on September 15th, and Mexico's Independence Day celebrations start September 16th. So, Amparo Fondita is marking the month with a series of special dishes, cocktails, chef collaborations, and a fundraiser. • Hospitality and spirits consultant Ashley McPherson is in to mix up some tasty cocktails and fill us in on the upcoming 9th Annual BOWSFest – the Black Owned Wine and Spirits Festival back on October 4th. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Renowned radio and TV personality, comedic performer, and Grammy Governor's Award winner Rick Dees has made an indelible mark in entertainment. He entertains the world with music and comedy. His #1 internationally syndicated radio show, “The Rick Dees Weekly Top 40,” is heard each weekend by more than 70 million people across the U.S., in 125 countries, and on the Armed Forces Radio Network.When he's not keeping the beat for millions of fans, he relaxes with the eggbeaters. Rick has a longtime passion for and expertise in baking.Now, Rick has brought together his favorite scrumptious “deeserts” in RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS (Dees Creations, Inc.; October 24, 2016; $54.95 Hardcover). With a foreword by Wolfgang Puck, it includes pies, cobblers, cakes, soufflés, flans, cookies, tartes, toffee, and more. There are delicious delectables and crowd pleasers like Rick's Old-Fashioned Apple Pie, Shaker Lemon Pie, Peach Cobbler, Rick's Red Velvet Cake, Don't Tell Mama Cake, Molten Chocolate Cake, Cola Cake, Date Shakes, Butterscotch Pecan Soufflé, Bananas Foster, Super Creamy Chocolate Frosting, Crème Fraîche, and Caramel Sauce.Rick includes personal stories and anecdotes, like his memory of gathering fresh pecans from his grandmother's backyard in Goldsboro, North Carolina, for his first pie, and discovering the social benefits of being a great baker in high school. His go-to dessert cookbook provides more than 50 simple recipes that even first-time bakers will whip up with ease.Beautifully illustrated with full-color photography throughout and with helpful tips on metric equivalents, baking the perfect pie crust, serving recommendations, and informative Chef's Notes for each recipe, RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS will add mouth-watering desserts to your table every time.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Brandon Dearden is a passionate and driven executive chef with over 20 years of experience in fine dining and luxury hospitality. Known for his relentless work ethic and dedication to his craft, Brandon has built a career defined by discipline, creativity, and a true love for hospitality.Throughout his career, Brandon has held leadership positions in award-winning restaurants and luxury hotels, including Saison Hospitality Group, Wolfgang Puck at Hotel Bel-Air, and L'Escalier at The Breakers Resort. His expertise extends beyond the kitchen he is deeply passionate about research and development, menu innovation, and the business side of hospitality.Today, Brandon is the proud owner of his two restaurants in Hamilton, Montana Ember and Grano where he blends his fine dining background with a passion for creating memorable, approachable experiences. Beyond the restaurant, he has become a respected voice in the culinary community through his YouTube channel, where he shares advice, tutorials, and mentorship for other culinary professionals. With a growing audience on Instagram and TikTok, Brandon continues to inspire both up and coming chefs and passionate food lovers by offering a behind the scenes look at the hard work, creativity, and dedication that define the life of a chef.Through his restaurant, digital platforms, and unwavering drive, Brandon Dearden has established himself as not only a chef and entrepreneur but also a mentor and leader shaping the next generation of culinary talent.https://embermontana.comSend us a textFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Send us a textWhat does it mean to lose everything and find your way back? Rob Banghart's journey from addiction to redemption takes us through the darkest corners of Las Vegas—literally beneath the glittering city where few tourists ever venture.Rob shares his raw, unflinching story of how alcoholism and addiction led him from working in prestigious restaurants under Wolfgang Puck to living in the vast tunnel system beneath Las Vegas. For five years, homelessness was his reality, with two and a half of those years spent in what he calls "a physical representation of a mental state"—the darkness of the tunnels mirroring his internal struggles. The details are haunting: tunnel hierarchies, survival tactics, and the moment-to-moment existence of addiction.The turning point came through violence and near-death. After being attacked, left for dead on train tracks, and experiencing multiple clinical deaths, Rob found an unexpected spiritual awakening that catalyzed his recovery. What followed was not just personal healing but a calling to return to those same tunnels—this time as an outreach worker with Shine a Light Foundation.Now as VP of Communication Integration, Rob leads teams into the tunnels every Saturday, offering not just supplies but genuine human connection. He explains the foundation's innovative iPath program that provides an 18-month continuous support system for those ready to leave homelessness behind. His perspective challenges our assumptions: "70% of Americans live one critical incident away from homelessness," he notes, reminding us this crisis touches every demographic.Rob's most powerful message comes wrapped in humility: "The bravest thing I ever did was ask for help." His story isn't just about personal redemption but about building community through servant leadership and creating pathways for others to find their way home. Listen and discover how connection, compassion, and continuous support are transforming lives beneath Vegas.

Vidcast:  https://www.instagram.com/p/DNq3i2BN-WU/This kettle's infuser basket lid loosens and falls off during use creating a burn hazard. The affected kettles have lot codes 022020, 022021, 022022, 042022, 022023, or 032023.About 40,000 kettles were sold in the US online at HSN.com and through the HSN television network from August 2020 through January 2025.Stop using the recalled tea kettles and contact Synergy Housewares at 1-855-837-4111 or by visiting claims.synergyhousewares.com/recall to receive a free replacement lid.https://www.cpsc.gov/Recalls/2025/Synergy-Housewares-Recalls-Wolfgang-Puck-Petite-Tea-Kettles-Due-to-Burn-Hazard-Sold-on-HSN#wolfgangpuck #teakettle #lid #burns #recall

In today's episode, we chat with Hosea Rosenberg, acclaimed chef, restaurateur, and founder of Blackbelly and Santo.Hosea shares how a college job to pay for school led him from studying astrophysics to training with culinary legends like Wolfgang Puck and Kevin Taylor, ultimately winning Top Chef Season 5. He discusses his commitment to sustainable sourcing, the evolution of Blackbelly from food truck to Michelin Green Star restaurant, and how his childhood in Taos inspired Santo's authentic Northern New Mexican cuisine.Join us as Hosea reflects on building a purpose-driven restaurant empire and how staying true to his heritage helped him become the Boulder chef who turned New Mexican roots into restaurant gold.

With Emily preparing for a hiatus and Justin's podcast equipment training going about as well as expected, the duo tackles the hospitality industry's latest existential crisis: customers who literally can't finish their food. Dr. Wesley Tucker from Texas Women's University explains the GLP-1 revolution that has 15-20 million Americans eating 800-1000 fewer calories daily while shifting spending from processed foods to items like Greek yogurt. The conversation covers everything from two-beer nights becoming the new normal to some restaurants already rolling out "GLP-1 friendly" menus. Between tip credit referendum updates, Michigan Central's new hotel development, and whether operators should adapt now or wait for the oral pill version hitting 2026-2027, this episode explores the difference between and industry that can super-size meeting customers who can't finish their appetizers. Wolfgang Puck is already adapting – should Michigan operators follow suit? Presented by Fahey, Schultz, Burzych, Rhodes PLDC. Find more information at https://fsbrlaw.com/(00:48) – Intro(06:19) – Pineapple Express(23:36) – Pineapple Plaudits(28:44) – For Fork's Sake(40:43) – Interview with Dr. Wesley Tucker 

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Byron Lazaroff Puck, president of the Wolfgang Puck Fine Dining Group. This legacy chef, the second son of chef and restaurateur Wolfgang Puck and designer Barbara Lazaroff, grew up in a flurry of cooking, art and hospitality.    “There's a Picasso quote that I love, which is, “Learn the rules like a pro so you can break them like an artist,' and that always spoke to me,” Puck says. “To me that means honoring and respecting tradition, the rules, the things that people have worked so hard on to create in the past, and … then also being bold and creative and trying to innovate on top of that.”   Puck loved art as a kid and wanted to be a painter, but quickly realized that was not meant to be. When his father put him to work at age 12, washing dishes at Spago Beverly Hills, he was amazed, seeing the plates come together and go out on the line.    “I quickly realized, ‘If I'm clearly terrible at painting on canvas, maybe I can paint on plates;'” he shares.    Once that love of food and hospitality was ignited, Puck never looked back.    “It's not just about serving great food [and] beverages with detail oriented service, it's about crafting a memory for a person that they can always look back on, whether it's a 25th or 30th or 50th birthday, an anniversary, a college graduation or a promotion at a job [or] just a regular Tuesday night,” he says. “Every single person that is gracious enough to adorn one of our dining rooms, we want to treat with the utmost respect and integrity.”   Byron Lazaroff Puck shares his cooking journey and food memories, creative cooking and plating tips, the value of hospitality, and thoughts on the future of food. He also talks about his grandmother's latkes and his recipe for Passover short ribs, which you can find at JewishJournal.com/podcasts.   Follow @ByronPuck's food adventures on Instagram and check out WolfgangPuck.com.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Foodies Alert: Phil and David welcome David Gelb, the gifted director, writer, producer who has cooked up "Chef's Table" and "Chef's Table: Legends," among other great shows. Over delicious sandwiches from Larchmont Village Wine, Spirits & Cheese, Gelb discusses his distinguished family background, his groundbreaking 2011 feature documentary, "Jiro Dreams of Sushi," which became the template for so much of his extraordinary work, including the acclaimed 2021 documentary "Wolfgang," about previous "Naked Lunch" guest Wolfgang Puck. For more on "Chef's Table," go here. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com.

Jason Evans of SilverShark Media speaks to Ryan Cruz, Executive Chef at Hotel Wailea.  In this podcast Ryan talks about dropping out of business school to change his career path to the culinary industry, why fried shrimp brings up special family memories growing up, how he started on his culinary path, how public speaking classes from his business course help with his current career, lessons he learned early on in his days working with Wolfgang Puck restaurants, how his career took him around the world from LA to London to Istanbul to New York and then back to Maui, the approach to menu design at Hotel Wailea, how designing a prix fixe menu at The Restaurant at Hotel Wailea differs from an a la carte menu for the Birdcage at Hotel Wailea,  the private dining options at Hotel Wailea including The Kitchen Table, how guests can attend a special culinary event on Friday May 30th at The Restaurant with Chef Ryan Cruz joined by Chef Zach Laidlaw of Hua Momona Farms, and his advice to younger chefs.  

"Naked Lunch" live at The Environmental Media Association Impact Summit has become an annual tradition over the past three years, with Wolfgang Puck, Ed Begley, Jr., Ted Danson. With David working out of town, Phil is joined here for a very funny conversation with his longtime friend Kevin Nealon. To learn more about EMA, go here: https://www.green4ema.org/. For info on Kevin and his "Loose In The Crotch" tour, go here. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com. 

In today's episode, we chat with Marc Vetri, an award-winning chef, restaurateur, and cookbook author who helped put Philadelphia on the national culinary map.Marc is the founder of Vetri Cucina and the force behind acclaimed restaurants like Osteria, Pizzeria Vetri, and Fiorella. His journey began in a South Philly kitchen alongside his Sicilian grandmother, and took him from dishwashing as a teen to working under Wolfgang Puck in Los Angeles — before buying a one-way ticket to Northern Italy that would cement his path. Beyond the kitchen, Marc is a passionate mentor, musician, and founder of the Vetri Community Partnership, a nonprofit helping kids and families discover the power of cooking and nutrition.Join us as Marc shares the origin story behind his culinary empire — and why the best chefs don't just cook, they care.

In today's episode, I sit down with Wolfgang Puck, a culinary icon whose restaurants have shaped fine dining around the world. We talk about what it takes to create not just a great meal but an unforgettable experience, from hand-selecting ingredients at the farmer's market to making every guest feel like the most important person in the room. Wolfgang shares how his mother's encouragement and his stepfather's harshness pushed him toward excellence, and why discipline, humility, and consistency matter in both life and business. He also explains the simple rule that has guided his success for decades: spend less than you make.

On Today's Menu:

How does carrot-finished beef set a new standard for flavor and sustainability? In this episode, we're joined by Justin Pettit, third-generation rancher and co-founder of Santa Carota Beef—the only grass-fed, carrot-finished beef on the market. By finishing cattle on a 95% carrot-based diet, Justin has crafted a nutrient-rich, flavorful beef that's earned praise from top chefs like Wolfgang Puck and Gordon Ramsay. Tune in to hear how Justin is redefining high-quality beef with a focus on sustainability, nutrition, and exceptional taste!   Episode Highlights: Ranching Roots: How did Santa Carota Beef get started? [1:45] Nutrient Profile: What makes carrot-finished beef different? [7:33] Life Cycle: What is the journey of Santa Carota's cattle? [9:56] Availability: How can customers get their hands on this unique beef? [15:05] Future Plans: What's next for Santa Carota Beef? [18:14] Team and Operations: How big is the Santa Carota team? [23:15] Farm Life: What's Justin's favorite part of ranching? [29:02] Don't miss this episode on how a family ranching tradition evolved into a game-changing approach to beef production!   About the Guest: Justin Pettit is a third-generation cattle rancher and the visionary co-founder of Santa Carota Beef. Raised in a ranching family, Justin has always been passionate about sustainable livestock management and producing the highest-quality beef possible. His innovative carrot-finished beef has earned national recognition in The New York Times and Food & Wine, setting a new standard for flavor, nutrition, and environmental responsibility. Justin lives in Dallas, Texas, with his wife and three children, balancing family life with his mission to bring healthier, more sustainable beef to consumers across the country.  

March Madness fever sweeps through the Rise and Run Podcast as we launch our multi-episode tournament to crown the ultimate Walt Disney World sit-down restaurant! Using data from TouringPlans.com, our hosts have seeded 68 dining locations into four regions named after runDisney course staples: Plastic Cheese, Banana, Sports Bean, and Cliffs.Round one delivers thrilling upsets that will have Disney foodies buzzing. Watch as underdogs like Space 220 topple Wolfgang Puck, Yachtsman Steakhouse dethrones Yak & Yeti, and Roundup Rodeo BBQ outduels Liberty Tree Tavern. Meanwhile, powerhouses Sanaa, Boma, and California Grill advance as expected. The bracket sparked passionate debate about what makes a Disney dining experience truly exceptional - is it the food, atmosphere, or value? Let us know what you think.Beyond our culinary competition, we celebrate the announcement of runDisney's 10th anniversary Summer Virtual Series featuring Pirates of the Caribbean, Jungle Cruise, and Big Thunder Mountain medals. The hosts share their excitement about these attraction-themed designs while reminiscing about past virtual events.In our Race Report Spotlight, Morgan describes her experience at the Asheville Half Marathon while supporting a community still recovering from Hurricane Helene. Plus, with Springtime Surprise just two weeks away, we offer final training advice and highlight how the Hollarhype app is connecting our community during those crucial last training runs.Whether you're planning your next Disney vacation dining strategy or preparing for an upcoming race, this episode delivers the perfect blend of Disney magic and running motivation. Join our Rise and Run family as we continue our March Madness journey next week with round two of the restaurant bracket!Rise and Run LinksRise and Run Podcast Facebook PageRise and Run Podcast InstagramRise and Run Podcast Website and ShopRise and Run PatreonPassport to RunRunningwithalysha Alysha's Run Coaching (Mention Rise And Run and get $10 off)Rise and Run Podcast Cruise Interest Form with Magic Bound Travel Send us a textSupport the showRise and Run Podcast is supported by our audience. When you make a purchase through one of our affiliate links, we may earn a commission. As an Amazon Associate we earn from qualifying purchases.Sponsor LinksMagic Bound Travel Stoked Metabolic CoachingRise and Run Podcast Cruise Interest Form with Magic Bound Travel Affiliate LinksRise and Run Amazon Affiliate Web Page Kawaiian Pizza ApparelGoGuarded

LB, Niki, John, Jack and Dianne all convene at the local Tastee-Freez to suck on some chili dogs and talk shop, which this week includes John's trade to the Lakers, Niki's new state of being, Steve's last iPod, interchangeable company names, pivoting to PETA, The Wiggles™, trying to meet Wolfgang Puck in 2025, and honestly dude, so much more that I don't want to spoil it.Welcome to If You're Driving, Close Your Eyes, a podcast about navigating the cruelty, chaos, and wonder of our terrifying world. Niki, John, LB— and our producer Jordo— try to find meaning and clarity one or twelve subjects at a time: from the menu at Cheesecake Factory to a human man dressed up as Snoopy tucking you into bed.Who are we?: We are Niki Grayson (https://twitter.com/godsewa) (the Buster Keaton of basketball), John Warren (https://twitter.com/FloppyAdult) (business boy and wassail pervert, short), LB Hunktears (https://twitter.com/hunktears) (handsome genius, 5'8", America's Gamer), and producer Jordan Mallory (https://bsky.app/profile/jordo.bsky.social) (frog with computer). Music by Jordan Mallory and Art by Max Schwartz (https://maxds.itch.io/).Follow the show: https://www.twitter.com/ifyouredriving Support us: https://www.patreon.com/ifyouredriving Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

One of the most anticipated music numbers at this year's Academy Awards is a tribute to the late, legendary Quincy Jones. Making the moment even more special, Michael Bearden, one of Jones' mentees, is stepping into the spotlight as music director for the 97th Oscars. Bearden, a Howard University graduate, has worked with over 520 music artists, including Whitney Houston, Lady Gaga, and Michael Jackson. This marks his first time leading the Oscars orchestra, and he's bringing passion and reverence to this milestone moment. The tribute will feature an all-star lineup including Doja Cat, Cynthia Erivo, Ariana Grande, Lisa Blackpink, Queen Latifah, and Raye, delivering show-stopping performances that celebrate the magic of music in film. Tune in Sunday on ABC for the Oscars' unforgettable tribute to Quincy Jones. And don't miss our exclusive red carpet and backstage coverage at @aurnonline. Plus, we've been cooking with Wolfgang Puck to get ready for the big night—so keep it locked! Learn more about your ad choices. Visit megaphone.fm/adchoices

Jared began his love for the culinary experience in his grandmother's kitchen. Jared attended the California Culinary Academy and started his externship with Wolfang Puck and has been working for him for over 20 years along with his mentor Erick Klein . At 17 years old he started working at Spago in Palo Alto and from there he went on to work at several locations including Las Vegas and becoming the Executive Chef in Colorado. After returning to the Bay Area Jared took the Helm of Alexander's Steakhouse in Cupertino where he became interested in butchery. To hone his butcher skills further he went on to work with Guy Crims at Pape Meat in Millbrae and joined Guy in opening the Butcher Shop by Niku Steakhouse where the focus is on Japanese Wagyu and dry aged beef. Jared is currently doing consulting work for Wolfgang Puck and as a private chef. Excited to share this long awaited podcast about Jared's origins and we talked about his wonderful culinary journey, kitchen challenges , bringing Japanese Wagyu to the US, his new job and favorite recipes. Show Noteshttps://www.foodoriginspodcast.com/podcast-episode-55Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Evolving Through Photography and Identity with Kris Connor Have you ever wondered how your personal experiences shape who you are as a creative? In this episode of Savory Shot, we dive deep into the journey of Kris Connor, an award-winning New York-based celebrity chef and restaurant photographer. With over 30 years behind the camera, Kris shares his unique perspective on how his life experiences have influenced his photography career. Meet Kris Connor Kris Connor is a well-known name in the world of food photography. He's worked with renowned chefs like Carla Hall, Wolfgang Puck, and Bobby Flay, and brands like Food Network and Casamigos Tequila have featured his work. But Kris's journey is far from ordinary. Born with achondroplasia, he underwent multiple limb-lengthening operations that gave him a unique outlook on life. This outlook is evident in his photography, as he seeks to highlight the beauty and craftsmanship in both food and the people who prepare it. In this episode, Kris opens up about his personal and professional journey, sharing valuable insights and experiences. He discusses his transition from photojournalism to food photography, the importance of personal branding, and the challenges of staying true to oneself in a constantly evolving industry. Kris also shares his thoughts on the importance of giving back to the photography community and the need for more inclusive and diverse representation in the field.

Revolutionizing Restaurant Management with Daily Profit Insights with Geordy Murphy Fobesoft.com Cypresshospitalitygroup.com About the Guest(s): Geordy Murphy is a distinguished leader in the restaurant and hospitality industries. As the founder and president of FobeSoft and a partner at Cypress Hospitality Group, he boasts an impressive career spanning over three decades. His extensive experience includes concept development, executive leadership, and corporate chef roles, notably working with high-profile dining establishments like Wolfgang Puck's restaurants and launching the renowned Plaza Club in Honolulu. Geordy Murphy is also the author of "Opening a Restaurant From Inception to Reception," providing expert insights into building successful restaurants. Episode Summary: In this episode of The Chris Voss Show, host Chris Voss engages with Geordy Murphy, a seasoned restaurateur and leader in hospitality. The discussion delves into Geordy Murphy's entrepreneurial journey and the impactful solutions his ventures, FobeSoft and Cypress Hospitality Group, bring to the restaurant industry. With over 2200 episodes, The Chris Voss Show continues to be a repository of wisdom from leading visionaries and industry experts. Geordy Murphy shares his transformative journey from a young entrepreneur to a key player in the restaurant and hospitality sectors. His creation, FobeSoft, provides restaurateurs with cutting-edge tools for financial management, enhancing operational efficiency by delivering real-time P&L insights. Alongside, Cypress Hospitality Group aids in bridging the talent gap within the industry, offering headhunting solutions for culinary and managerial positions. The conversation unveils strategies for profitability, emphasizing the crucial importance of financial acumen in running a successful restaurant. Whether you're intrigued by the culinary arts, business strategies, or the art of hospitality management, this episode lays out essential insights that promise to elevate your understanding. Key Takeaways: Learn about Geordy Murphy's extensive career and impact on the restaurant industry. Discover how FobeSoft revolutionizes restaurant management with real-time financial analytics. Understand the significance of financial literacy in achieving restaurant profitability. Explore the operational challenges faced by restaurateurs and innovative solutions through Cypress Hospitality Group. Gain insights into improving operational efficiency and tactical decision-making in the hospitality scene. Notable Quotes: "Identify a problem and solve that problem, you have an opportunity." — Geordy Murphy "The most important thing that a restaurateur can do is learn the financials." — Geordy Murphy "Turn restaurant managers into operators." — Geordy Murphy "We teach people how to take small bites to get to the profitability that they want." — Geordy Murphy "It's no surprise that the restaurant world is run on QuickBooks." — Geordy Murphy

Want to Start or Grow a Successful Business? Schedule a FREE 13-Point Assessment with Clay Clark Today At: www.ThrivetimeShow.com   Join Clay Clark's Thrivetime Show Business Workshop!!! Learn Branding, Marketing, SEO, Sales, Workflow Design, Accounting & More. **Request Tickets & See Testimonials At: www.ThrivetimeShow.com  **Request Tickets Via Text At (918) 851-0102   See the Thousands of Success Stories and Millionaires That Clay Clark Has Helped to Produce HERE: https://www.thrivetimeshow.com/testimonials/ Download A Millionaire's Guide to Become Sustainably Rich: A Step-by-Step Guide to Become a Successful Money-Generating and Time-Freedom Creating Business HERE: www.ThrivetimeShow.com/Millionaire   See Thousands of Case Studies Today HERE: www.thrivetimeshow.com/does-it-work/  

On today's MJ Morning Show: Stuntwoman/Attorney accused of staging accidents Morons in the news Woman killed an eaten by pigs? Takis used in arson fire Eye drops commercial uses 'Oh, Yeah' MJ's IG Comments... don't record video while driving! If you're asked this by a doctor, don't answer There's a new movement with bikini-wearers Florida deputy crashed car while watching porn on duty Girl Scout cookies/Wendy's collaboration Family Dollar theft used method #2 More L.A. fire coverage A visit by Wade of 2 College Brothers Urban legend? Video shows woman had a glove on the back of her car... Wolfgang Puck giving free food to firefighters Tiktok being reviewed by SCOTUS L.A. fire claimed Powerball winner Edwin Castro's house Denver ass-slapper New tech at the CES in Las Vegas

Want more MTM Vegas? Check out our Patreon for access to our exclusive weekly aftershow! patreon.com/mtmvegas Episode Description: As a reminder you can watch this show as well at: http://www.YouTube.com/milestomemories This week we finally got the gaming numbers for November, 2024 and they aren't great as expected. While the declines are less than we saw with room rates, numbers are down from 2023. We take a look at the numbers going back to 2021 to see what the impact of F1 is and whether the race should be back past year 3. In other news Durango has announced the beginning of construction on their anticipated phase 2. It has been cutback significantly, so what exactly are they building and when will it be open? We also discuss the top Sphere visuals of the year, Lenny Kravitz' possible residency, Virgin's strike woes, the old Circus Circus tram and bungee, problems at Wolfgang Puck, another casino floor robbery and how a Dutch couple is looking to set a world record for visiting the most casinos in 24 hours. 0:00 Vegas celebrating Elvis' 90th birthday 0:51 Fontainebleau's strange social media post 1:56 World record attempt - Visiting the most casinos in 24 hours 3:23 Another casino floor “robbery” video 4:33 The Virgin Culinary Union strike is getting ugly 6:49 Dropicana construction is over budget & won't be done on time 8:01 Circus Circus' abandoned tram & the old “Strataflite” 9:43 Anyma at the Sphere - Most incredible visuals yet? 10:43 Possible Lenny Kravitz residency at the Sphere? 11:36 Top 10 fan favorite Sphere exterior displays 12:38 Wolfgang Puck at MGM Grand shutdown for health violations - Reopen now 13:33 Longest running Vegas attraction is closing on January 15 14:31 Sam Boyd Stadium sold - What is its future? 15:35 Main Street Station closes off second floor displays 16:48 Durango announces much smaller phase 2 expansion 18:43 November gaming numbers are in - F1 was not a success 20:30 Is all of the inconvenience worth these numbers? 21:43 Will F1 return to Las Vegas after year 3? Each week tens of thousands of people tune into our MtM Vegas news shows at http://www.YouTube.com/milestomemories. We do two news shows weekly on YouTube with this being the audio version. Never miss out on the latest happenings in and around Las Vegas! Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Podcasts, Spotify or by searching "MtM Vegas" or "Miles to Memories" in your favorite podcast app. Don't forget to check out our travel/miles/points podcast as well!

BEST OF HMS PODCASTS - FRIDAY - December 27, 2024 Learn more about your ad choices. Visit podcastchoices.com/adchoices

BEST OF HMS PODCASTS - FRIDAY - December 27, 2024 Learn more about your ad choices. Visit podcastchoices.com/adchoices

A soul still burns for trash. We've pulled lovely assistant Amalia Larson out of a hat for an extremely specific category of cartoon: mid-90's stage magic stars using real sorcery to fight skeletons or whatever. There's also maybe a Wolfgang Puck anime?Today's Episode Sponsor: Deli-Style Candles Cut Up Like Meat™THIS WEEK'S EPISODES:Siegfried & Roy: Masters of the Impossible Episode 1, “In The Beginning”Princess Tenko and the Guardians of the Magic Episode 5, “The Stone of Destiny”Join our Discord! https://discord.gg/StaYgR7HW2Support us on Patreon: https://www.patreon.com/satamtuesdays Our Website: http://www.satamtuesdays.com/The Hosts: Andrew Eric Davison, Austin Bridges, Rory VoieAudio Production: Andrew Eric DavisonFabulous Guest: Amalia Larson

Want to Start or Grow a Successful Business? Schedule a FREE 13-Point Assessment with Clay Clark Today At: www.ThrivetimeShow.com   Join Tim Tebow, LIVE and in-person at Clay Clark's December 5th & 6th 2024 Thrivetime Show  Business Workshop!!! Learn Branding, Marketing, SEO, Sales, Workflow Design, Accounting & More. **Request Tickets & See Testimonials At: www.ThrivetimeShow.com  **Request Tickets Via Text At (918) 851-0102   See the Thousands of Success Stories and Millionaires That Clay Clark Has Helped to Produce HERE: https://www.thrivetimeshow.com/testimonials/ Download A Millionaire's Guide to Become Sustainably Rich: A Step-by-Step Guide to Become a Successful Money-Generating and Time-Freedom Creating Business HERE: www.ThrivetimeShow.com/Millionaire   See Thousands of Case Studies Today HERE: www.thrivetimeshow.com/does-it-work/