How do you grow a business without losing your soul or your standards? Chef Sarah Grueneberg has answers. From Top Chef finalist to James Beard Award-winning chef and owner of Monteverde in Chicago, Grueneberg opens up about mentorship, retention, ownership, and accountability. In this episode, she shares her approach to training, internal leadership development, and the hard-earned wisdom that comes from nearly a decade of running a successful restaurant. With a second concept on the way, Sarah...
Aug 19, 2025•42 min•Ep. 28
From fine dining to Lollapalooza and MasterChef, Graham Elliot’s journey is anything but ordinary. In this vibrant episode, Chef Graham Elliot shares how a punk rock spirit, deep empathy, and a love for teaching have shaped his path across restaurants, television, and fatherhood. He reflects on the value of authenticity, building restaurant teams like bands, using media to connect more personally, and how a life-saving health decision transformed not only his body, but also his career. This epis...
Aug 12, 2025•40 min•Ep. 27
From addiction to advocacy: Chef Andrew Zimmern’s story is a masterclass in purpose-led leadership. The James Beard and Emmy Award-winning chef, TV personality, and entrepreneur reflects on the power of service, storytelling, and saying “yes.” In this deeply personal episode, Chef Andrew opens up about recovery, responsibility, and what it means to use your platform for lasting impact. From Bizarre Foods to shaping global food policy, he shows that hospitality is bigger than business. It’s a too...
Aug 05, 2025•47 min•Ep. 26
Chef Kenny Gilbert has built a career that spans fine dining, franchising, product development, and operations—always with a focus on systems that scale. From Ritz-Carlton kitchens to his own spice line, franchises, and a VP role at Grove Bay Hospitality Group, Chef Kenny shares how decades of experience, mentorship, and relentless process design have shaped both his culinary and business approach. He opens up about franchise development, working across multiple concepts, leading airport operati...
Jul 29, 2025•49 min•Ep. 25
Chef Joe Sasto is rewriting the chef playbook by blending pasta, business, content, and creativity into a fully modern culinary career. From Michelin-starred kitchens to Top Chef, from viral pasta content to launching his own snack brand, Tantos, Sasto shares how he’s built a career that bridges both old-school technique and new-school entrepreneurship. In this episode, he opens up about content creation, brand building, his upcoming cookbook, and the critical mindset shifts required to thrive o...
Jul 22, 2025•31 min•Ep. 24
Top Chef winner and Chicago chef Joe Flamm opens up about building restaurant culture, balancing family, and leading his team through thoughtful, intentional growth. From his Croatian-Italian roots at Rose Mary to his new projects across Chicago, Flamm shares the leadership systems, daily rituals, and hiring philosophy that keep his kitchens running smoothly while maintaining high standards. He discusses how Top Chef impacted his career, why social media has its limits, and how culture and accou...
Jul 15, 2025•46 min•Ep. 23
James Beard Award-winning chef Gerard Craft breaks down how he built and runs a multi-concept hospitality group while putting people at the center. From opening his first restaurant at 25 to leading 12+ distinct concepts under Niche Food Group, Craft offers hard-earned lessons on scaling sustainably. He talks candidly about managing growth, strengthening upper management, cross-training staff, and why empathy is still one of hospitality’s most undervalued leadership tools. This episode is a grou...
Jul 08, 2025•27 min•Ep. 22
Celebrity chef Damaris Phillips shares how she’s built a thriving food media career that lasts while staying deeply connected to her culinary roots. From winning Food Network Star to launching a cookbook, a picnic club, and a production company, Phillips opens up about evolving her career on her own terms. She gets candid about building confidence on social media, creating authentic content, and the reality of entrepreneurship in hospitality today. With humor, honesty, and practical wisdom, Phil...
Jul 01, 2025•42 min•Ep. 21
Chef Chris Shepherd isn’t just feeding people—he’s feeding an entire industry’s future. The James Beard Award-winning chef behind Underbelly and founder of Southern Smoke shares his powerful journey: from building restaurants to building one of hospitality’s most impactful foundations. Chef Chris reflects on closing restaurants, leadership evolution, financial lessons, and why advocacy for hospitality workers is more urgent than ever. This conversation is both deeply personal and broadly relevan...
Jun 24, 2025•49 min•Ep. 20
André Natera is helping the next generation of cooks cut through the noise—and he’s not afraid to challenge the industry’s old playbook. After decades of running some of Austin’s best kitchens, André now mentors chefs through his platform Chefs PSA, offering real talk on leadership, career development, and what it actually takes to succeed in today’s culinary world. In this candid conversation, André shares his views on when cooks should find their voice, why mentorship matters, and how health, ...
Jun 17, 2025•48 min•Ep. 19
After 14 years with Mina Group and dozens of openings, Chef Adam Sobel has launched his own powerhouse: Aether Group. And he’s bringing everything he’s learned to the table. In this candid conversation, Adam reflects on scaling across continents, building systems that support people, and the mindset it takes to grow without burning out. From consulting for celebrities to designing soundtracks for dining rooms, Adam explains how Aether Group is about magic—and how magic only happens when vision m...
Jun 10, 2025•44 min•Ep. 18
Katherine Miller believes chefs have the power to shape public policy—and she’s spent her career helping them do exactly that. In this episode, the author of At the Table: The Chef’s Guide to Advocacy shares how she went from political strategist to hospitality changemaker. Miller unpacks why chefs make natural advocates, what most people get wrong about food systems, and how even small changes—like reducing waste or ditching tipping—can drive large-scale impact. Whether you’re a chef-owner, foo...
Jun 03, 2025•40 min•Ep. 17
Gabriel Rucker on Leadership, Loyalty, and Keeping It Small Gabriel Rucker didn’t plan to build an empire—he just wanted to cook great food and build a place where people belonged. In this episode of Restaurant Ready , the two-time James Beard Award–winning chef and co-owner of Le Pigeon and Canard in Portland shares what it means to lead with intention, humility, and heart. From opening a restaurant at 25 to staying hands-on 18 years later, Rucker gets real about sobriety, mentorship, the weigh...
May 27, 2025•40 min•Ep. 16
Meghan Blair-Valero wants to change how we think about hospitality operations—from the books to the brain. In this episode, Meghan Blair-Valero brings deep expertise in finance, neurodiversity, and hospitality systems to show how better decisions can drive both sustainability and inclusivity. From understanding contribution margin to designing for different ways of thinking, she explains how restaurant owners can thrive by seeing people—and their numbers—more clearly. Whether you’re a chef-owner...
May 20, 2025•40 min•Ep. 15
When a fire destroyed one of his most meaningful spaces, chef and restaurateur Will Gilson had two choices: mourn or move. He chose both. In this deeply personal episode, Will Gilson opens up about the fire that devastated his family’s Herb Lyceum just days before peak wedding season—and how his team rallied to keep going. He talks about grief, resilience, and the hard lessons of scaling a multi-concept restaurant group. From community partnerships and guest recovery to burnout, compensation, an...
May 13, 2025•42 min•Ep. 14
Chef Michael Fojtasek is building more than restaurants—he’s rewriting the playbook on what growth, leadership, and well-being can look like in hospitality. From running a beloved fine-dining spot like Olamaie to launching biscuit shops, Fojtasek reflects on the evolution of his leadership style and the systems that help his team thrive. In this episode, he opens up about shifting away from fear-based kitchens, experimenting with guest charges to fund health benefits, and how his own wellness jo...
May 06, 2025•32 min•Ep. 13
Ben Shewry, chef-owner of Melbourne’s acclaimed Attica, shares the personal journey and leadership philosophy behind one of Australia’s most thoughtful restaurants. In this heartfelt conversation, Ben opens up about the power of empathy, accountability, and sustainability—not just in sourcing, but in how we treat people. He discusses breaking the cycle of toxic kitchen culture, the importance of mental health, and how small daily actions shape high-performing teams. From lessons in ownership to ...
Apr 29, 2025•48 min•Ep. 12
Brazilian chef Manu Buffara shares how food, community, and sustainability come together to create real change—inside the kitchen and far beyond. As the force behind the award-winning restaurant Manu, and founder of Instituto Manu Buffara, she’s redefining the role of chefs as leaders, educators, and community connectors. Buffara opens up about transforming leftovers into opportunity, elevating her team through shared knowledge, and building systems that respect people and the planet. She speaks...
Apr 22, 2025•37 min•Ep. 11
Celebrity chef and restaurateur Tyler Florence dives deep into the business of hospitality, the realities of leadership, and the mindset behind building a lasting restaurant empire. With nearly 30 years on Food Network, 17 cookbooks, and restaurants spanning airports to Union Square, Tyler opens up about the lessons behind the wins and the losses. From a surprise service meltdown to scaling steakhouse excellence, he shares the systems and strategies that keep him grounded and growing. This candi...
Apr 15, 2025•1 hr 1 min•Ep. 10
In this engaging conversation, Chef Emily Lucchetti shares her journey through the culinary world, highlighting her experiences in California cuisine, the importance of mentorship, and her passion for writing cookbooks. She discusses the evolution of her career, the significance of community in the culinary arts, and her current projects, including a culinary memoir. Emily emphasizes the value of teamwork, individualism, and the joy of bringing people together in the hospitality industry. Takeaw...
Apr 08, 2025•40 min•Ep. 9
Award-winning chef Kevin Gillespie discusses his background, accomplishments, and approach to running restaurants. He emphasizes the importance of recruiting the right team and creating a supportive and diverse work environment. Gillespie also shares his leadership style, which involves leading by example and fostering self-motivation and accountability. He acknowledges the challenges of the industry, such as rising costs and changing workplace dynamics, but remains committed to striving for exc...
Apr 01, 2025•30 min•Ep. 8
Chef Ron McKinlay discusses his culinary journey and the influence of his upbringing in Vancouver on his cooking style. He emphasizes the importance of using local and seasonal ingredients and incorporating nature into his dishes. Chef Ron also talks about his role as a mentor to young cooks and the challenges of leading a large kitchen. He shares his approach to social media and how it has helped market his restaurant and connect with other chefs and diners. In this conversation, Chef Ron discu...
Mar 25, 2025•39 min•Ep. 7
Zach Field, founding partner of Field Artist Management, discusses his journey in the entertainment and culinary worlds and the challenges and changes in the hospitality industry. He emphasizes the importance of hospitality and service in the industry and the need to balance self-promotion with genuine care for others. Field also reflects on the impact of shows like Top Chef and Food Network on the industry and the shift towards personal platforms and individualism. He highlights the need to reg...
Mar 18, 2025•36 min•Ep. 6
Maria Mazon is the executive chef and owner of Boca Tacos and Sona Bodega in Tucson, Arizona. Maria talks about her journey into the food world and the challenges she faces as a restaurant owner. She emphasizes the importance of using quality ingredients and educating customers about the true value of Mexican cuisine. Maria also discusses the costs of running a restaurant and the unique connection she has with her guests as the face of her brand. Maria Mazon discusses her journey from being a ch...
Mar 11, 2025•52 min•Ep. 5
Norman Van Aken is a celebrated chef and restaurateur known for introducing fusion into global cookery. He pioneered New World Cuisine, a fusion of Latin, Caribbean, Asian American, and African flavors. Van Aken's career has been decorated with awards and accolades, including being inducted into the James Beard Foundation list of who's who in American food and beverage. He has authored cookbooks and memoirs, and his namesake restaurant, Norman's, has been recognized as an outstanding restaurant....
Mar 04, 2025•35 min•Ep. 4
Alex Stupak is a chef and co-owner of the Empellón restaurant group in New York City. He has a unique approach to cooking that challenges traditional views of cuisine. He focuses on allowing all cuisines to explore and evolve, rather than being limited by tradition or authenticity. Alex has opened multiple restaurants under the Empellón brand, with a focus on Mexican cuisine. When this podcast was recorded Alex was in the process of opening a seafood restaurant called The Otter. Alex shares insi...
Feb 25, 2025•42 min•Ep. 3
Chef Karen Akunowicz, a renowned chef and restaurateur, shares her passion for owning her own restaurant and the challenges she faced in making that dream a reality. Karen also talks about the importance of having a clear vision and a good business sense when starting a new venture. She emphasizes the value of having a supportive team and the role they played in the success of Fox and the Knife. Karen discusses the challenges of staffing and recruiting in the restaurant industry, particularly in...
Feb 18, 2025•58 min•Ep. 2
Duff Goldman isn’t just a baker—he’s a creative force, a rule-breaker, and a storyteller, all rolled into one. From the wild success of Ace of Cakes to mentoring the next generation of bakers on Kids Baking Championship, Duff has carved out a career that’s as sweet as it is inspiring. In this conversation, he pulls back the curtain on his journey, sharing the lessons he’s learned from designing and building jaw-dropping cakes to navigating partnerships and scaling his artistry to a nationwide au...
Feb 11, 2025•45 min•Ep. 1
