Clik here to view.
496: Staying in Love with the Industry with Kevin Malone
1972, after graduatig High School Kevin Malone attend Bar tending school and has been working in the inudstry ever since. He went to get experience working with High calaber chef in the french fine...
View ArticleClik here to view.
499: Allowing Mistakes to Work for You with Shaun Edmonstone
Hailing from Thornbury, Ontario Chef Shaun Edmonstone earned his red seal graduate from George Brown School of Hospitality & Culinary Arts in 2005. Edmonstone spent the majority of his come up at...
View ArticleClik here to view.
502: The Importance of Respecting the Sacrifices of Others with Tomas Rahal
Graduate of University of Virginia, and rumored dance student at School of American Bala, Chef Tomas Rahal served as executive chef for a number of restaurants before opening his name sake Mos Tapas...
View ArticleClik here to view.
504: How To Raise a Million Dollars with Mike Ledesma
Mike Ledesma, born to Filipino parents, grew up in New York and Annapolis, Maryland, and he intends to bring flavors from every place that has inspired his cooking, including Hawaii, West Virginia...
View ArticleClik here to view.
505: Rebranding On a Budget with Joe Sparatta
A native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. Before moving to Virginia Sparatta spent approximately 10 years working in...
View ArticleClik here to view.
506: How to Choose Your Business Partners with Loren Mendosa
Hailing from Nelson County, VA Loren Mendosa got his start at the Mark Addy inn, working under the mentorship of Gail Page-Hopps (Episode 405). His next transformative role was Mas Tapas. In 2013 at...
View ArticleClik here to view.
514: Not Letting the Business Ruin the Honesty with John Tesar
Chef John Tesar, who received classical French training in Paris, originally started his culinary career in his home state of New York. He would eventually trade the Big Apple for Sin City to work...
View ArticleClik here to view.
515: Creating a Brand Around Your Interests, Stories, and Values with Johnny...
Chef Johnny Hernandez is a celebrated chef, entrepreneur, and founder and President of Grupo La Gloria and True Flavors Inc.. He is one of the premier Mexican cuisine chefs in the United States and a...
View ArticleClik here to view.
516: Tricks to Living with Your Business Partner with Elke Marsh
Elke Marsh has known the restaurant industry since the very beginning of her existence. It all started as an infant when she would be carried in a basket to the family’s Dallas, TX restaurant. Today,...
View ArticleClik here to view.
522: How to Raise $450,000 With Name & E-mail List with Chef Thierry Rautureau
Chef Thierry Rautureau hails from France. His parents were farmers in a small agricultural community, which lead to Rautureau quickly becoming acquainted with fresh homegrown ingredients and cooking...
View ArticleClik here to view.
526: What Disciplined Looks Like with Ethan Stowell
Born in Germany and raised on Capitol Hill in Seattle, Ethan Stowell is a self taught chef. He opened Union in 2003 and hasn’t looked back. By 2008 He was named one of Food & Wine’s Best New Chefs...
View ArticleClik here to view.
529:The Power of “Wouldn’t it Be Cool If?” with Nate Tilden
Nate Tilden has been in the restaurant business for over 23 years. Tilden started out as a dishwasher then worked his way up to a chef. He managed Castagna for two years before opening Clyde Common in...
View ArticleClik here to view.
540: Chef Suzi Maitland on How to Show People You Care
Suzi Maitland was born in Tacoma, WA and raised in Tallahasee, FL. She eventually found herself in New England where attend Cambridge Culinary Institute and crossed paths with future business partner...
View ArticleClik here to view.
548: Jeffrey Fournier on Getting The Best Out of The Restaurant Industry
Hailing from Amesbury, MA, Jeffrey Fournier got his start in the restaurant industry working in Los Angeles, CA. Fournier would return to Massachusetts where he would spend 8 years working under Lydia...
View ArticleClik here to view.
550: Karen Akunowicz on The Hardest & Most Important Thing to Learn
Hailing from NJ, Karen Akunowicz started her career as a cook at the beloved Ten Tables restaurant in Jamaica Plain. She would go on to cook at Via Matta in Boston’s Back Bay where she met...
View ArticleClik here to view.
552: Rob Evans on Growing by Taking Risks
Before being one of the most influential Chefs in Portland, ME, Chef Rob Evans was following the family trade of being a electrician. The calling of the kitchen was just too loud. He would go on to...
View ArticleClik here to view.
561: Philip Speer on Bouncing Back After Losing It All
Hailing form Austin, TX, Chef Philip Speer fell in love with cooking sweets at a young age. His professional career built momentum at Jean-Luc's Bistro, and Jean George Vongerichten's Bank. In 2005,...
View ArticleClik here to view.
564: Sarah Heard on a Building a Company of Managers
Sarah Heard split her time growing up between Conroe and Lockhart, TX. In high schools a way to pay for her first car, she started working at a local restaurant and immediately fell in love with the...
View ArticleClik here to view.
568: Nic Yanes on Managing Your Managers
Originating from Cypress, TX, Chef Nic Yanes kicked off his hospitality career working FOH while in high school. It wasn't until college when the transition to BOH was made. Yanes went out to study...
View ArticleClik here to view.
573: Callie Speer on Extending Creative Freedom to Your Team
Early in her career, Austin native, Callie Speer, influenced the pastry and bread program for Parkside under Shawn Cirkiel. Her experience also includes working as the pastry chef for Chameleon Group,...
View Article