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Seth Gross & Shawn Stokes chat with us about concerning industry trends
Clean
November 26, 2019 11:24 AM PST
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This is so good, and so relevant. We've had each of these guys on the podcast in the past. We got together to talk about concerns they share about current industry trends. This is a must-listen if you enjoy our podcast...
Oscar Diaz wants to provide careers, not just jobs
Clean
October 24, 2019 11:00 AM PDT
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Wow, this is an AMAZING conversation with James Beard Award nominee Oscar Diaz, Executive Chef for Cortez Seafood + Cocktail and Jose and Sons in Raleigh, NC. We spent nearly two hours talking to Oscar, learning his story, why he grew up bouncing back and forth between acting Mexican and acting American, coming to terms with being proud of both heritages, his career growth, and why he got past looking for personal gain and turned to desiring to help the people around him. This is fantastic! Enjoy...
Karen Hoskin of Montanya Distillers visits the show again!
Clean
October 21, 2019 11:00 AM PDT
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Karen joined us in March, 2018 and shared her story. In this episode we caught up with her and talked about the round of capital she just raised, and whole lot more. This is a pretty deep conversation about some very important issues involving women in hospitality, and it's a must-listen. Enjoy...
John Zucker shares his story
Clean
October 18, 2019 07:43 AM PDT
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For more than two decades, Cru Catering and Café Executive Chef and Owner John Zucker has been creating a recipe for success in Charleston, S.C. As the number one graduate in his class from Le Cordon Bleu in Paris, Zucker has trained and created culinary delights under celebrity chef Wolfgang Puck at Spago in Las Vegas. From there, he became sous chef for the opening of Canoe, which was nominated “Best New Restaurant of the Year,” by the James Beard Society. Having a knack for knowing a kitchen inside and out and a fiery determination to serve top notch creations, John Zucker is also one of the most sought-after restaurant consultants in the Southeast. Zucker has served as a restaurant consultant for McCrady’s Restaurant, 39 Rue de Jean and Fish, in Charleston, SC, and Nona’s Italian Kitchen in Atlanta. John has a great track record as an owner and a great reputation is a person, and you'll quickly understand why when you listen to this awesome conversation. Enjoy...
Johanna Yorke and the story of Alto Cinco & Otro Cinco
Clean
October 13, 2019 09:56 AM PDT
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Alto Cinco first opened its doors in September of 1995 as a takeout restaurant only. In 1999, the restaurant expanded to open a small dining room that consisted of seven tables and the bar area. For many years, Alto Cinco packed its cozy dining room every night...feeling more like a West Village cantina than a Mexican restaurant in Central New York. Finally in 2014, Alto Cinco was given an opportunity to expand into the space next door. After months of renovations, Alto Cinco opened its doors to a much needed newly expanded dining room. This past year marked the restaurant's 20th anniversary. Alto Cinco is so thankful to each and everyone of its patrons for their continued support over the years! In 2013, Ms. Yorke opened OTRO CINCO (serving Spanish Tapas and Mexican), located in downtown Syracuse. Johanna is very genuine, chill, humble and fun to chat with. Enjoy...
Cyrus Batchan of Nightshade / Lock & Key shares his story
Clean
October 07, 2019 04:18 PM PDT
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Cyrus Batchan is a business consultant in Sherman Oaks, California. He has significant “hands on” experience with businesses. Currently, he is involved in the hospitality businesses Lock & Key, Nightshade, Skylight Nha Trang, and East-West Brewery (as Advisor). Mr. Batchan grew up in a restaurant family and worked every job from dishwasher, cook, delivery driver to bartender. Initially, he managed an investment fund developing real estates all throughout the greater Los Angeles Area. In 2013, he opened Lock & Key, an upscale lounge, in Los Angeles. Most recently, he has been involved in Nightshade, the first restaurant for Top Chef winner Mei Lin along with partner Francis Miranda of N°8. The expansive space, which goes into the former Cerveteca, will feature a pan-Asian menu infused with modern touches and California sensibilities, with Lin herself calling the experience “fine food in a casual setting.” Think fine dining touches and plating with flavor influences from Italy, Japan, and China. In the early 2000s, Cyrus Batchan gained event management experienced and produced some of San Diego’s most innovative, high-profile events, creating a large following. Some events included the Suba Event Series held at Ventanas night club and the Vitamin Water VIP Reception during the Action Sports Retailers Convention. Instrumental in the launch of 944 Magazine’s San Diego edition, Batchan not only designed and executed special events for the magazine, but was responsible for the outstanding promotion of the magazine to the desired demographics. Cyrus Batchan was the creative force behind the success of the entertainment and beverage program of the W San Diego Innovative events supported by artful marketing set a new standard in the San Diego nightlife market. In collaboration with BBC, Cyrus developed a management team responsible for the production of very notable events and “ground-up” marketing and promotional blueprints for nightlife venues in New York, Los Angeles, Las Vegas and Miami. Throughout his industry tenure, the BBC team has managed the marketing programs for TWILO, GROOVEJET, LIFE, ROXY, CENTRO-FLY, USA, TUNNEL, REHAB, PALLADIUM, and TAO Las Vegas. Since 2015, Cyrus Batchan, has been a volunteer representative of Living Through Giving Foundation and the program #HashtagLunchbag. Cyrus facilitates the #HashtagLunchbag Vietnam chapter in providing housing and meal distribution for the Vietnamese community. For the benefit of young restaurant entrepreneurs, Cyrus shares his insights and experiences on his Blog at https://cyrusbatchan.blogspot.com/ Cyrus is the MAN! Enjoy...
Jeff Seizer and the story of Royale
Explicit
October 02, 2019 02:24 PM PDT
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Let's start with saying Jeff makes one of the best burgers on the planet. Period. Now that we've got that established, he's also a really cool guy who loves to talk hospitality and share his story and lessons he's learned over his year in the business. He worked at several New York restaurants and institutions before landing as Owner/Executive Chef of Royale in Raleigh. Chef Seizer was a sous chef at Union Square Cafe, on the opening team at Maialino, and a chef de cuisine at Gramercy Park Hotel. He then served as executive chef at the Langham Place, and two years as executive chef at Biricchino. And, once again, his burgers are AWESOME! Enjoy...
Restaurant Owner Quote: Matt Frey, Bub's Burgers & Ice Cream
Clean
September 28, 2019 07:29 AM PDT
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Scott Crawford opens up about manic energy, sobriety, balance, and more.
Clean
September 25, 2019 08:01 AM PDT
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Chef Scott Crawford opened Crawford and Son in Raleigh, NC November 2016 – a neighborhood restaurant referencing his commitment to family and community – and in 2018, it was named the “Triangle’s Restaurant of the Year.” Through his restaurant group, Crawford Hospitality, Crawford plans additional restaurants, including a French bistro, Jolie (opened August 2019) and modern American Steakhouse, Crawford Brothers. A five-time James Beard Foundation semifinalist for “Best Chef: Southeast,” Crawford also earned the coveted Forbes Five-Star award at Herons in The Umstead Hotel and Spa, at The Georgian Room at The Cloister Hotel and at The Woodlands Resort & Inn. Prior to opening Crawford and Son, he showcased his progressive take on Southern comfort food as executive chef of Standard Foods, where he also spearheaded the restaurant’s whole-animal butcher program and backyard feeder farm. Crawford’s leadership extends beyond the kitchen; he joined the Board of Ben’s Friends, and founded its Raleigh chapter – a support group for food and beverage professionals who struggle with substance abuse and addiction. Crawford is committed to introducing inspired restaurants, cultivating a healthy work-life balance in the culinary industry, and mentoring food and beverage professionals. Crawford also serves on the board for The Sunday Supper, and in 2018, led the team to raise $400K for Hurricane Florence victims. He also serves on the Honorary Committee of Healing Transitions – a place for recovery in downtown Raleigh. In 2019, The Triangle Business Journal recognized Crawford’s work, naming him “CEO of the Year.” When not in the kitchen, Crawford spends quality family time with his wife and two children, and is a mentor through Ben’s Friends.
Shawn Stokes and the story of Luna Rotisserie
Clean
September 23, 2019 09:31 AM PDT
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Luna’s chef and owner, Shawn Stokes, has over 15 years experience in the restaurant industry. A 1998 graduate of Johnson & Wales University’s culinary arts program, he has worked in numerous successful establishments up and down the East Coast, including the Ritz Carlton in Naples, FL, Chillingsworth in Cape Cod, MA, Hank’s and Peninsula Grille in Charleston, SC, and Komi in Washington, DC. During his time in the industry, he served in front-of-house and back-of-house roles, gaining a well-rounded understanding of restaurant operations and management. In 2005, Shawn left the restaurant world to pursue a career in international development. He spent the next 10 years working in different parts of the world, gaining experience with organizations such as the US Peace Corps, USAID, UNICEF, CARE International, and Catholic Relief Services. Unable to stray too far from his culinary background, much of his work centered on improving global food systems. Most often, he lived and worked in Latin America, where he collaborated with coffee growers in Ecuador, subsistence farmers in El Salvador, shrimp fishermen in Mexico, and cattle ranchers in Brazil. Shawn and his wife, Maria, moved to Durham in 2009 and were struck by the exciting changes taking place in the city. Wanting to start a family, they soon decided to make Durham their home. It wasn’t long before Shawn could no longer resist contributing to Durham’s rapidly evolving culinary scene. Luna is the result of his love for Durham, Latin America, and delicious food. Luna opened four years ago this month, and is a very well-regarded restaurant in Durham. Shawn was welcoming, warm, kind, and honest with his story and his philosophies on what it takes not only to run a successful restaurant, but to run any successful business. Enjoy...

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