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675: Shawn Walchef on The Power Getting Involved in Your Community Has
The University of San Diego graduate, Shawn Walchef, opened Cali Comfort BBQ in 2008. Since then, the Walchef family has incorporated the Bulgarian tradition of hospitality into every facet of...
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676: Dan Sobek on Exceeding Expectations
Kansas City native Chef Dan Sobek is a graduate of both Kansas State University and Johnson and Wales where he studied Hotel/Restaurant Management and Culinary Arts, respectively. Sobek went on to...
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677: Anisha Blodgett on Reinventing Pizza
After years of working in the world acquisitions, development, asset management, and commercial real estate investments, Anisha Blodgett decided it was time to trade in her portfolio for pizza. As...
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678: Stacey Poon-Kinney on Volume Hides Everything
As a descendant of restaurant operators Stacey Poon-Kinney caught the restaurant bug early. After 8 years of managing a restaurant chain, Stacey and her father took over Megan's Cafe in 2007....
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679: Davin Waite on Zero-Waste and Plant-Based Dining
In the mid-'90s after being hired at Ichiban in Santa Barbara, CA, Davin Waite made the decision to drop out of college and chase his new-found passion; food. After a few years of being mentored...
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680: Aaron Chamberlin on Building Community Through Food
Aaron Chamberlin's family has been working in the restaurant industry since the 1930’s, led first by his grandfather, who was a chef himself. Aaron credits his grandfather with having inspired him...
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682: Chef Andrew Savoie on Setting Your Team Up
Chef Andrew Savoie, a native New Yorker, began his culinary journey after graduating from Baltimore International College in 1997. Eager to begin his professional training under the direction of...
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683: Nir Eyal on 4 Ways to Be More “Indistractable”
Since 2003, Nir Eyal has founded two tech companies and has taught at the Stanford Graduate School of Business and the Hasso Plattner Institute of Design at Stanford. He is the author of the...
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341: Chris Schultz on Culture-Driven Leadership
Chris Schultz spent 15 years with the Starbucks Management and Leadership team before joining MOD Pizza, aka the MOD Squad in 2009. Since then MOD Pizza has gone from 1 location to 100 locations in...
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684: Michael Peticolas on Be Better not Bigger
After over a decade of practicing law, Michael Peticolas left bailiffs and briefcases behind for barely and brews (at least that's what he thought) when he opened Peticolas Brewing Company in...
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687: Steve Raggiani and Joe Scalo on Fixing the Broken Review Culture
What if there was a way to help us find the food we’re craving, in a no-bullshit, dead-simple, dependable manner recommended by people we actually trust? According to Steve Raggiani and Joe...
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688: Justin Turner on Scaling a Scratch Kitchen
A Chicago native, Justin Turner got his start in fine dining serving for years as a private chef to NBA star Shane Battier. When Shane was traded to the Rockets, Justin followed to Houston, but...
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690: Chris Schultz on Bringing Solutions Instead of Problems
This is Chris Schultz's 2nd time on Restaurant Unstoppable. We met over 4 years ago at the NRA show and he was on a panel I was hosting. A few months later I hosted Chris on Restaurant...
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691: Patrick Terry on Taking the Leap into Business Ownership
In 2005, after a career in advertisement and owning two pizza places, Patrick and Kathy Terry decided it was time to go all-in on burgers. With that, P.Terry's was born. The vision was to...
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692: Todd Coerver on 3 Steps to Recovering a Lost Brand
Todd Coerver is the recently-announced CEO of the Austin, Texas, hamburger chain, P.Terry's. Prior to his current role, Todd served Larkburger as CEO and Taco Cabana as chief brand officer and...
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693: Terry Pham on Failure is Not Trying
Terry and Jennifer Pham opened the first Fat Straws in 2002 and, despite a challenging economic climate, grew 15-20% each year. In 2007, Fat Straws launched its second store in north Dallas....
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694: Kulsoom Klavon on The Future of Food Halls
Kulsoom Klavon is the Vice President of Curation at The Food Hall Company (owned and operated by Front Burner Group) and today we're here to tap into her unique perspective on F&B in the...
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696: Jon Alexis on 4 Ways to Improve Hospitality with Technology
Jon Alexis is the owner of TJ’s Seafood Market (2 locations) and Malibu Poke (2 Dallas locations and 1 Austin location). TJ’s Seafood Market is celebrating 30 years as a family-owned...
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697: Eric Wilkerson on Being the Best at What You Do
Co-owners Roberto Espinosa and Eric Wilkerson both went to the University of Texas and met after Espinosa opened the original Tacodeli location in Austin, TX in 1999. Over the past twenty...
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698: Chef Iliana de la Vega on Political Unrest and the Restaurant Industry
Iliana and Ernesto married in Mexico City and shortly after moved to Oaxaca, where Iliana had deep family roots and where she wanted to open a restaurant specializing in Oaxacan cuisine. The...
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