In this episode with Ian Boden, we discuss the power of gathering and sharing knowledge, how this industry is filled with misfits- which makes it awesome, why abusing your mind and body needs to be a way of the past, correcting processes not people, taking ownership of your people falling short, why Chef Boden needed time away from the kitchen, what brought Chef Boden back to the kitchen, why you need to learn the entire business before opening your restaurant, why Chef Boden's first restaurant failed, knowing the #'s, the importance of your reputation, getting everyone in your restaurant aligned, how to get your people to "drink the Kool-Aid", leading by example, the value of intent, doing what you say you're going to do, learning from your failures, doing market research, and how to set yourself up for financial success

Originating from Northern Virginia, Chef Ian Boden got his start at the early age of 13 working in a local French restaurant. He would continue his culinary education at the New England Culinary Institute in Vermont before making his way to New York City, where he stayed until 2007. Back in his home state, Ian made a go at a number of ventures earning national acclaim and 2 James Beard Nomination for "Best Chef Mid-Atlantic" in the process. In 2013, Boden opened his community focused, casual dining restaurant The Shack, and has been crushing it ever since.

In this episode, how Jenny Peterson got her start as a baker, getting work experience before opening your own restaurant, learning what not to do from previous experiences, being a strategic/calculated risk taker, making it fun, honesty, values, trusting your gut, make the most of the slow time, scaling into your vision by taking it slow and steady, the impact colors have on your brand imaging, knowing your lane, asking "are you willing before making all decisions, checking your ego at the door, not correcting people; correcting processes, the impact of doing what you love, knowing and sharing your why.  

It all began with an Easy Bake Oven. From an early age, Jenny had her hand in whatever her mother was baking.  she graduated from the Cordon Bleu cooking school in Paris, then interned in one of the most successful bakeries in Paris, “Boulangerie-Pâtisserie Lohezic.” Upon arriving back to Charlottesville, Jenny worked at the Boar's Head Inn, then soon after she continued to pursue her pastry dreams. Today she is the Chef-Owner of Paradox Pastry Cafe located in Charlottesville, VA. 

In this episode, we discuss the path Charles Bililies took to get to where he is today, the value of working both FOH and BOH to get the "big picture", how Charles landed a job for Thomas Keller straight out of college, creating your own luck,  getting out what you put in, the power of your network, lessons learned from Thomas Keller and Michael Mina, attention to detail, open book finances, creating a company of leaders, doing one thing and doing it well, why planning a restaurant is a full-time job, how Charles raised the money for Souvla, the importance of being scrappy, clarity in identity, doing few things really well, promoting from within, how to motivate your team, when you know it is time to scale, valueing your people, and promoting from within. 

Charles Bililies attended Johnson and Wales University and Cornell University where he studied Culinary Arts and Hospitality Management. After finishing his formal education he continued to learn under restaurant masters such as Thomas Keller and Michael Mina. In 2014 Bililies opened Souvla- a fine-casual Greek restaurant and wine bar located in Originating in San Francisco, CA, which today has a total of 3 locations.

In this episode, we discuss how Kirk Kelewae got his start in hospitality, never-ending transitional moments, rewarding ambition, taking initiative, creating opportunities for yourself, creating a culture where people feel they can contribute and grow, why mentoring is a "two way street",  how to make special experiences, establishing trust with your guest, the transition to management, why being management means you have to work even harder, how to critique a best friend, the importance of opening yourself up to feedback, how to management managers, why you should never higher someone just to "fill a role" and transitioning from fine-dining to fast-casual.

Kirk Kelewae is a graduate of Cornell University where he studied Hospitality Administration and Management. In 2008 he joined the team at the Eleven Madison Park as a food runner, which lead to becoming Dining Room Manager, which lead to becoming service director, which eventually lead to becoming General Manager. In 2017 Eleven Madison Park earned the #1 spot on the San Pellegrino Worlds 50 Best Restaurants. Today, Kirk GM at Made Nice.

In this episode, we discuss why you need to "make it exciting", how there is job security in hospitality, how turning your life around is as simple as making the choice to, showing up to work with enthusiasm, using enthusiastic energy lifts those around you, how doing the work opens up doors and creates opportunity, scaling into a high volume restaurant, why choosing the right partner can make all the difference, and why you need to make your operation foolproof.

While in high school, Chef Tristan Wraight got his start as a dishwasher at a bakery. He continued to work hard and climbed the ladder to become sous chef at Parson's Chicken & Fish in Chicago. Along the way, he had a few stints as touring Guitarist but eventually found his way back to the kitchen. At some point he found himself in Charlottesville, VA and in 2014 he opened Oakhart Social, which has since been one of the hottest spots in Charlottesville restaurant scene.

In this episode, we discuss the Canlis family history, what mark has learned from his family history, highering people who inspire, the difference between being a "what" and a "who", The biggest lessons Mark learned working under Danny Meyer, how Mark almost got fired from Union Square Hospitality Group, how being honest and earnest saved his job,  the role humility plays, the importance of having a company mission, why it's worth putting other people first, a lesson on humility, giving others the benefit of the doubt, being empathetic, the true meaning of hospitality

hailing from Seattle, WA Mark Canlis is a graduate of Cornell University and served as a Captain in Air Force Special Operations. After his service, Marked helped open famed restaurateur Danny Meyer’s fifth restaurant, Blue Smoke, in Manhattan.He returned back to Seattle in 2003, as a 4th generation co-owner of the family restaurant, Canlis. Canlis is nationally acclaim as one of the finest restaurants in America.

In this episode, we're creating awareness about the Hospitality Sector Registered Apprenticeship Program Developed by the National Restaurant Association Educational Foundation and the American Hotel & Lodging Association. Whether you're looking to become an apprentice or you're a practitioner looking for an apprentice, after listening you'll know where to start. 

Enlightening us about this new program, we're joined by John Shortt. Shortt is the Director Of Program Development at the National Restaurant Association Educational Foundation and is heading the restaurant industry’s first Hospitality Sector Registered Apprenticeship Program.

In this episode, I'm going to solo and sharing the books I most often recommend to learn about systems, culture, finances and more.

People often ask me what books I have to suggest. So, in this episode, I'm sharing the biggest "aha moments" I've had since recording episode #1 along with the books I recommend to support said aha moments. Pretty straight forward, right?

In this episode, we discuss the value of getting work experience before attending hospitality or culinary school, getting experience working for others before opening your own restaurant, the definition of service, how to motivate your staff, overcoming the fear of failure, showing your staff you care with family meal, training your staff to the change you want to see in the industry, developing your brand and concept, and how dedication to success can be both a strength and weakness. 

Originating from upstate New York, since the age of six, Chef Christopher Bates knew he wanted a career the Hospitality Industry. He would go onto attend Cornell University School of Hotel Administration in NY. Today Chef Bates is the Co- of FLX Hospitality Family which includes of FLX Table and FLX Wienery, and Element Winery, all three located in upstate NY.

In this episode, we discuss how a "chip on the shoulder" can serve you, working in the industry before opening your own restaurant, how a partnership can work, starting lean and bootstrapping, leveraging your network and community for help, having a presence in your community before opening a restaurant, how to get your team to "buy in", continually improving operations, how to implement a "hybrid system", The pros and cons of said hybrid system, knowing your destination and finding your own path to get there. 

In 2006 University of New Hampshire Graduates,--SaraTebbetts and Jack O'Sullivan--took over ownership of the Big Bean Cafe, located in Downtown Newmarket, NH. 11 years later The Big Bean is still going strong and racking in accolades like New Hampshire "best of" Awards. As of the past year O'sullivan has opened his second restaurant, the Oak House, and from what I can tell it seems to be going pretty well!

In this episode, we discuss working with the best to become the best, profit sharing, how being small allows you to be unique, motivating and encouraging your people, being selective with who you allow on your team, having personal high-touch relationships with each of your guest, how your team is a reflection of who you are, and tieing good old fashioned manners and courtesy into your culture.

It was over a half century ago when founders Jack and Linda Williams got hitched and began their lifetime dedication to the food industry. Along the way, they helped develop the concept for a well-known steakhouse chain and built 34 restaurants in two decades, becoming their largest and most successful franchisee. In 1989 Jack and Linda Williams would open the first Richie's Diner established in Temecula, California. Today there are a total of 3 Richies Diners and it continues to be a family owned and operated concept.