Restaurant Unstoppable with Eric Cacciatore

Today's guest has been a part of the restaurant scene since he was a child working in his parents café located in Johannesburg, South African. After graduating high school he did a 2-year apprenticeship with his father before attending culinary school back in his native Belgium.  Upon completing his culinary education he went to work as a pastry chef at the Montreal Hyatt Regency, then transitioned to the Four Seasons and took on the role of Executive Pastry Chef. He continued to work in North America until economic sanctions imposed on South Africa proved detrimental to the family business, so he returned home to help.  5 years later he found himself back in North American working again at the four seasons first in Houston, then in Chicago.  He then received an invitation to teach at the New England Culinary Institute Burlington, VT. After 4 years of teaching he opened The Chefs Corner Williston, VT. He has had over 18 years of success with The Chefs Corner and has opened an addition Chefs Corner back where he taught in Burlington VT. The Chefs Corner is an international style café serving breakfast, lunch and brunch seven days a week.


Direct download: 016_Jozef_Harrewyn_of_The_Chefs_Corner.mp3
Category:general -- posted at: 12:31pm EDT

Todays guest is the founder of’s aim is to become the primary destination for tools, tactics, and trends in restaurant marketing. They focus on highlighting new ideas and resources, as well as success stories of restaurant chains using digital tools to engage consumers and cause greater loyalty.


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Category:general -- posted at: 12:22am EDT

For the past few years, Today's guest has been kicking butt and taking names. She is the Proprietor of Caswell’s Restaurant Group which consists of Ceia Kitchen and Bar and Brine. Ceia has received numerous ‘best’ awards for its culinary, wine and overall experience. Some of Ceia's more recent recognitions include an invitation to cook at the beard house and most recently has named Today's guest Rising Star Restaurateur, the only honoree in the category.


Direct download: 014_Nancy_B-Caswell_of_Caswell_Restaurant_Group.mp3
Category:general -- posted at: 3:30am EDT

Today’s guest has worked in some of the finest restaurants in the world, during which time he formed an outstanding reputation. This reputation earned him a position at the New England Culinary Institute as the Executive Chef and Instructor. In 2004 he left the Culinary Institute and opened Café Provence in Brandon, VT. He has since created, what has been described “a food mecca” in this small town. What started as a café is now two cafes, a cooking school, bakery, pastry shop, catering company, retail store and culinary theater.  


Direct download: 013_Robert_Barral_of_Cafe_Provence_.mp3
Category:general -- posted at: 11:50am EDT

Todays guest attended the Atlantic Culinary Academy, he earned a High Achievement in Culinary Arts. His professional career started at the French Laundry and includes stints at Arrows Restaurant ,Dunaway Restaurant, Hugo's, Epoch and Brasserie Jo. He is most recently know for his role as Head Chef at When Pigs Fly in Kittery, ME. He also has a new restaurant opening in the near future. He has earned numerous recognitions, but is most proud of being nominated for the seacoast's peoples choice two years in a row.

Direct download: 012_Ben_Hasty_of_When_Pigs_Fly.mp3
Category:general -- posted at: 2:02am EDT

For the last 10 years, Eric has studied and worked in almost every facet of the constantly evolving online marketing landscape. From his humble beginnings in Search Engine Marketing to being at the forefront of social media and viral marketing, Eric made a name for himself in both the b2b sector as well as a stint taking his knowledge of online business models to the fledgling music business.

While building his digital media empire, Eric did what a lot of entrepreneurs do – worked at restaurants to pay the bills and network. For over 15 years Eric has stacked his resume working in every FOH position, with a strength in operations and team building. In late 2012 Eric decided to marry his two passions and get back into the restaurant business with a friend. Today he continues to help launch new restaurants as well as act as DineAbility’s head of digital media

Direct download: 011_Eric_Hebert_of_Dineability.mp3
Category:general -- posted at: 11:21pm EDT

Todays guest got his start in the world of hospitality as a child when he would accompany his father, a hotel GM, to work. During these trips he would spend most of his time in the kitchen. It wasn’t long before he found himself at The Culinary Institute of America. He has had stints at French Laundry, Per Se, and Clio. Just to name a few. He has taught culinary arts at Southern New Hampshire University. In more recent years he has worked at Wentworth by The Sea in New Castle, NH where he was in charge of all Culinary Operations. Today he is Chef/Co-Proprietor of Moxy, an American Tapas with a focus on sourcing from local farms and purveyors. During his time at Moxy he has been nominated Food & Wine Magazine’s People’s Choice for Best New Chef 2013 and has most recently been invited to prepare a meal at the James Beard House in NY.

Direct download: 010_Matt_Louis_of_Moxy.mp3
Category:general -- posted at: 12:14am EDT

Today's guest is a graduate of Le Cordone Bleu at the Atlantic Culinary Acadaemy. He has worked with some of the industries best chefs which include Charlie Palmer at New York City’s Aureole , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at Cafe Boulud, Thomas Rice and Ken Oringer at Clio, and Eli Kaimeh and Thomas Keller at Per Se.He has been the Executive chef of 43 Degrees North and the Dunaway Restaurant and today is Chef/Proprietor of Stages in Dover, NH. he is a proud member of Chef's Collaborative an dhas most recently been named James Beard award Semifinalist Best Chef: Northeast. 

Direct download: 009_Even_Hennessy_of_Stages.mp3
Category:general -- posted at: 3:30am EDT

Today’s guest studied at Johnson and Wales and has held two chef de cuisine titles prior to embodying his now role as Executive Chef at The Black Birch in Kittery, ME. The Black Birch is a Gastropub style eatery, which specializes in providing classic comfort foods that are also farm-to-fork friendly. The Black Birch has been describes as  "perfection on all levels.”

Direct download: 008_Jake_J_Smith_of_Black_Birch.mp3
Category:general -- posted at: 3:30am EDT

Today's guest has come a long way since his first job in hospitality, where he wasn't allowed in the kitchen. His passion for food drove him to enroll at Paul Smiths Culinary School in Brighton, NY. His professional career started taking off with his 5 year stint in the San Francisco's Bay and in Northern California's Wine Country. 3 of those 5 years were spent as Executive Chef and wine buyer at The Caprice, where he reinvented the restaurant into one of the Bay Areas premier dining destinations. While working as Executive Chef at Caprice, he also pursued his certification as a sommelier through the Court of Master Sommeliers. His newest role is as Chef/Co-Proprietor of Cava, a Mediterranean restaurant with tapas and wine bar, located in Portsmouth, NH. Cava is most well known for its diverse international wine selection, out door vertical garden and for its Chef's Tables, which allows for a uniquely personal and exciting dinning experience.

Direct download: 007_Gregg_Sessler_of_Cava.mp3
Category:general -- posted at: 3:30am EDT