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485: Strategies to live with INTENTIONAL ATTENTION with Neen James
In this episode with Neen James, we discuss: What makes Neen an expert on attention giving and leadership. The impact intentional attention has on your life and career. Why Neen doesn’t believe in...
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502: The Importance of Respecting the Sacrifices of Others with Tomas Rahal
Graduate of University of Virginia, and rumored dance student at School of American Bala, Chef Tomas Rahal served as executive chef for a number of restaurants before opening his name sake Mos Tapas...
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505: Rebranding On a Budget with Joe Sparatta
A native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. Before moving to Virginia Sparatta spent approximately 10 years working in...
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506: How to Choose Your Business Partners with Loren Mendosa
Hailing from Nelson County, VA Loren Mendosa got his start at the Mark Addy inn, working under the mentorship of Gail Page-Hopps (Episode 405). His next transformative role was Mas Tapas. In 2013 at...
View Article513: The 3 Rules to Life with Paul Tuennerman
Paul Tuennerman began his restaurant career at the age of fifteen when he took a job at Arthur Treacher’s Fish & Chips just off the campus of Virginia Polytechnic Institute and State University....
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514: Not Letting the Business Ruin the Honesty with John Tesar
Chef John Tesar, who received classical French training in Paris, originally started his culinary career in his home state of New York. He would eventually trade the Big Apple for Sin City to work...
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515: Creating a Brand Around Your Interests, Stories, and Values with Johnny...
Chef Johnny Hernandez is a celebrated chef, entrepreneur, and founder and President of Grupo La Gloria and True Flavors Inc.. He is one of the premier Mexican cuisine chefs in the United States and a...
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528: Discovering Authenticity with Tony Tellin
20 years ago Tony Tellin stumbled upon the Tazo Tea Offices. He would go on to serve as the right hand man for tea legend, Steven Smith. In 2015 with Steven Smith’s passing, Tony Tellin, promise to...
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550: Karen Akunowicz on The Hardest & Most Important Thing to Learn
Hailing from NJ, Karen Akunowicz started her career as a cook at the beloved Ten Tables restaurant in Jamaica Plain. She would go on to cook at Via Matta in Boston’s Back Bay where she met...
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623: Zeb Stewart on The Importance of Chaos
Zeb Stewart has a history of success in Brooklyn, New York. As designer and owner/ operator of cherished Williamsburg hotspots Union Pool, Hotel Delmano, and Café Colette, Zeb has played a significant...
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624: Michael Kloeti on Keeping an Open Mind
Born, raised, and trained in Switzerland, Chef Kloeti moved to the United States to enrich his classical French cooking background with other cultures. Before making the move to VT, Kloeti absorbed...
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625: Eric Warnstedt on Food with Soul and Roots
Originally from Fort Lauderdale, FL, Eric Warnstedt is a graduate of Johnson and Wales University North Miami. Six years after making the move north to Vermont, in October of 2005 alongside business...
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627: Jed Davis on Working Harder Than Everyone Else
7th generation Vermonter, Jed Davis, Graduated from Cornell University with a focus on Hotel Administration. His formative years were spent in New York City learning from master restaurateurs, Daniel...
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628: Kim Alter on Pushing Harder to Be Better
Growing up in Laguna Beach, CA, Chef Kim Alter is a graduate of the California Culinary Academy. She went on to work in some of the Bay Area’s most notable restaurant kitchens before joining the...
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629: John Stage on Always Under Construction
In 1988, tired of the gypsy lifestyle, John Stage decided to settle in Syracuse, NY, where he opened his first Dinosaur Bar-B-Que restaurant. In the following years, Stage has expanded with locations...
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630: Drew Nieporent on Tearing Down Walls
In 1977 Drew Niepornt graduated from Cornell University with a degree from the School of Hotel Management and set out on a career in hospitality that has only been matched by few. Nieporent's first...
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631: Julian Medina on Living the American Dream
Raised in Mexico City, Julian Medina's inspiration was his father’s and grandfather’s authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City to be Chef de...
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633: Emil Jättne and Joe Santos on Goosebump Moments
In 2010 and in kinship with the craftspeople who embody the Brooklyn Spirit, Emil Jättne and Joe Santos set out to make a high-quality small-batch American gin by hand, on their own terms. Brooklyn...
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635: Tracy Vaught on Good Service Starts With Education
Tracy Vaught may be an “accidental restaurateur, but 35 years later she is now one of the most respected in the field. The geologist-turned-restaurateur owns/operates H Town Restaurant Group which...
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636: Kaiser Lashkari on The Best Ingredients
Originating from Pakistan, Chef Kaiser Lashkari had early aspirations of becoming a doctor until he had a run-in with some goat meat and a spice rack. This experience sparked a new dream of moving to...
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