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497: Slowing Down to Speed Up with Martha Lucius
Hailing form Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years,...
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498: Taking Less to Have More with Mitchell Beerens
Hailing from Rotterdam, Holland, Chef Mitchell Beerens got his start as a dishwasher in Charlottesville, VA. After spending some time in the corporate swamp, Beerens conned his way into Oxo, which was...
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499: Allowing Mistakes to Work for You with Shaun Edmonstone
Hailing from Thornbury, Ontario Chef Shaun Edmonstone earned his red seal graduate from George Brown School of Hospitality & Culinary Arts in 2005. Edmonstone spent the majority of his come up at...
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500: Do What You Love, Love What You Do with Michael Bascetta
With a degree in hospitality management from, Swinburne Michael Bascetta spent 3.5 years working under the guidance of Ben Shewry at Attica Restaurant, named among The Worlds 50 Best Restaurants. In...
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501: Pushing Past Comfort Zones to Make Big Impact with Chef Haidar Karoum
Washington, DC native, Chef Haidar Karoum’s passion for food developed at a young age while traveling Europe with his mother and father. This passion eventually lead him to study at the Culinary...
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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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503: The Legalities of Music in Your Restaurant with Soundtrack Your Brand
Today we’re here to talk about the legalities of playing music in your restaurant. What are you responsible for as the owner? What licensing do you need? Why do I need to pay 3 invoices? What are...
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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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504: How To Raise a Million Dollars with Mike Ledesma
Mike Ledesma, born to Filipino parents, grew up in New York and Annapolis, Maryland, and he intends to bring flavors from every place that has inspired his cooking, including Hawaii, West Virginia...
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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...
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507: How to Create a “YES” Culture with Chris Staples
A Richmond Native, after graduating from The University of Virginia he bounced around the restaurant industry across the country before returning to Richmond. After a three year stint with Firebirds...
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508: Get Your Staff to BUY IN with Jay Bayer
Jay Bayer was raised in Augusta County, VA. With a passion for beer, Bayer got his brewer certification at Siebel Institute. Along side business partner and friend, Chef Adam Hall, the early...
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509: “Uber” for the Hourly Restaurant Employee with Rob Huddleston
Prior to joining Snag, Rob Huddleston spent 9+ years leading digital product design for Capital One. Today, Huddleston is the head of design and user experience for Snags innovation lab. For the past...
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510: How to Create a Board of Directors with Kendra Feather
Kendra Feather got her start in the restaurant industry as a server to supplement her income while while running an underground art gallery. Today, she owns 5 restaurants in Richmond, Virginia....
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511: Smart Growth with Keith Richards
After a life changing trip to Greece, Keith Richards and his wife Amy founded Taziki’s Cafe in 1998. Over the proceeding 30 years they have since “smartly” grow this “fresh-casual” franchise to 85...
View Article512: Valuing Your Employees with KC Andrew Hensley
KC Andrew Hensley hails from ID. He has spent his entire professional career in hospitality with the exception of 5 years in the US Navy. Hensley has worn all the hats in the restaurant industry from...
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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516: Tricks to Living with Your Business Partner with Elke Marsh
Elke Marsh has known the restaurant industry since the very beginning of her existence. It all started as an infant when she would be carried in a basket to the family’s Dallas, TX restaurant. Today,...
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