Episode List

• 
  Chef Paul Smith: So You Want to Be Appalachia’s First James Beard Award Winner?

  From his Appalachian roots to becoming West Virginia’s first James Beard Award-winning chef, Chef Paul Smith is redefining what it means to cook with heart, heritage, and hospitality.
• 
  Cultivating Culture and Growing Thoughtfully with Molly Irani of Chai Pani

  We spoke with Molly Irani, co-founder of Chai Pani Restaurant Group, about building a different kind of restaurant culture while also creating a thriving, decorated restaurant group with five concepts across three cities and a popular CPG line.
• 
  Leaning into Sustainability with Edwin Gallardo and Robin Janse of Seven Stars Resort & Spa

  Discover innovative sustainability initiatives from Seven Stars Resort & Spa and practical tips for implementing eco-friendly practices in your restaurant.
• 
  Growing a Restaurant Group With Rachel Cope of 84 Hospitality

  From one pizza place to five concepts - Rachel Cope shares her Oklahoma City restaurant empire growth strategy and future expansion plans.
• 
  Managing Multiple Concepts With Zach Mack of Alphabet City Beer Co. and Taco Vista

  Zach Mack reveals lessons from hospitality industry and strategies for successfully managing multiple restaurant concepts including Alphabet City Beer Co. and Taco Vista.
• 
  Executing Hybrid Restaurant Concepts With Ping Ho

  Detroit restaurateur Ping Ho discusses her transition from music to restaurants and insights from running hybrid retail/restaurant concepts.
• 
  Creating Concepts That Stand Out With June Rodil

  June Rodil of Goodnight Hospitality shares lessons from launching a restaurant group pre-pandemic and starting her own private CPG label.
• 
  Experiential Hospitality with Anthony Collamati of Block House

  Anthony Collamati explains how Block House creates unique guest experiences through esports-focused restaurant concepts and experiential hospitality.
• 
  Meatless Menus, Michelin Stars and More With Amanda Cohen of Dirt Candy

  Amanda Cohen of Dirt Candy discusses her groundbreaking vegetarian restaurant, meatless menus, and earning Michelin recognition in New York City.
• 
  Holiday Giving Episode With Elyssa Kaplan of World Central Kitchen

  Chef Elyssa Kaplan shares her journey joining World Central Kitchen and feeding people in need during disasters and crises worldwide.