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517: Getting FOH and BOH working Together with Baine Brooks
Baine Brooks was born in Dallas. He graduated from OU with a BA in Communications before moving back to North Texas in the mid-1990’s. He arrived with several years of restaurant experience, and...
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518: 4 Key Elements to the Formula of Success with Matthew Mabel
From concert promoter to connoisseur and advisor.Matthew Mabel founded Surrender in 1991. As president and organizational development team leader, Matthew combines his experience as a former business...
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519: How to Give Constructive Criticism with Ed Buenaventura and John Nestor
Cork & Pig Tavern is here today because of the friendships and mutual love for great wines and delicious food that developed when Chefs Felipe Armenta, John Nestor, Virginia Dalbeck, and Ed...
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520: Keeping it Fun with Erica Van Leirop
Hailing from Olympia, WA, Erica Van Leirop has owned and operated Vans Burger since it’s inception 18 years ago. After a long career in restaurants and hotels, Van Leirop decided to settle down and...
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521:What to do When the Customer is NOT Always Right with Phoebe Martinson
Hailing form Olympia, WA, Phoebe Martinson fell in love with industry in sixth grade while on a elementary school field trip to a local bakery. Upon graduating high school Martinson enrolled at South...
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522: How to Raise $450,000 With Name & E-mail List with Chef Thierry Rautureau
Chef Thierry Rautureau hails from France. His parents were farmers in a small agricultural community, which lead to Rautureau quickly becoming acquainted with fresh homegrown ingredients and cooking...
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523: Treating Your Employees Like Partners with Ryan and Leena Rommann
Ryan and Leena had careers in finance and consulting. Leena previously held management positions at Goldman Sachs, IBM, Standard Chartered and GE Capital. Ryan was a Peace Corps voluteer in Mongolia...
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524: Creating Values Worth Standing By with Oliver Stormshak
With 23 years experience Oliver Stormshak has worked in all aspects of the industry including barista, manager, roaster, production, and green coffee buyer. He is passionate about improving lives...
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525: The Compassionate Capitalist’s Approach with Tom Douglas
Tom Douglas has been cooking Northwest cuisine since 1984, opening his first restaurant, Dahlia Lounge, in 1989. For the last 30 years, he’s made a name for himself opening 13 full-service...
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526: What Disciplined Looks Like with Ethan Stowell
Born in Germany and raised on Capitol Hill in Seattle, Ethan Stowell is a self taught chef. He opened Union in 2003 and hasn’t looked back. By 2008 He was named one of Food & Wine’s Best New Chefs...
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527: High School Dropout to World Renowned Salumist with Elias Cairo
Hailing from Salt Lake City, Salumist, Eli Cairo grew up first generation Greek-American with a father who made charcuterie at home. Doing things the old-fashioned way was commonplace. Eli later...
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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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529:The Power of “Wouldn’t it Be Cool If?” with Nate Tilden
Nate Tilden has been in the restaurant business for over 23 years. Tilden started out as a dishwasher then worked his way up to a chef. He managed Castagna for two years before opening Clyde Common in...
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530: Getting Profitable by Planing, Executing, Measuring, & Correcting with...
After working over a decade in corporate finance, business planning, accounting, and performance management, Michelle Cairo brings a wealth of knowledge surrounding business. Prior to leaving the...
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531: Why You Are Your Best Publicist with Greg Denton
Greg Denton and Gabriella Quinonez Denton met in the late 90’s while working at Terra under the highly respected Hiro Sone, where Greg rose to the title of Chef De Cuisine and Gabi to Sous Chef. After...
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532: The One Thing You MUST Do Before Opening a Restaurant with Vitaly Paley
Chef Vitaly Paley hails from Belarus the former Soviet Union. In the 1970’s Paley immigrated to the United States to pursue a career as a concert pianist. After a life training and many years at...
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433: How To Get Press For Your Restaurant with Andrew O’Brien
Andrew O’Brien is an individual who grew up in less than ideal living conditions, and was past Gunner for the United Army. The trauma he experienced, both in the field and at home, would result in...
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534: How to Develop with Luke Dirks
Hailing from British Columbia, but growing up in Oregon and Seattle, Luke Dirks is a graduate of Seattle Pacific University. Shortly after completing his degree in English and literature, Dirks began...
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535: How Restaurants Could Be the Solution to Climate Change with Anthony Myint
Chef Anthony Myint hails from Annandale Virginia and is a graduate of Carleton College, where he majored in Economics and Asian Studies. After a year of eating around the world, Myint found himself...
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536: 5 Ways to Better Serve Those With Food Allergies with Shandee Chernow
Raised in the Washington D.C. area, Shandee Chernow attended Vanderbilt University and graduated Magna Cum Laude. Later in life, as a sales woman, Shandee developed food allergies, which made taking...
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