Hospitality On The Rise

Episodes

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  EP 86: Jill Tyler 03.11.2026 32m

  Jill Tyler, Owner of Rye Bunny in Washington, DC, went from bartending in high school to opening Michelin-starred Tail Up Goat, but the biggest lessons came when she realized the restaurant model she'd built was no longer sustainable. On this episode of Hospitality On The Rise, Jill shares the hard lessons of opening a restaurant, the turning point that pushed her to rethink everything, and how a game-changing stage at Birdie’s in Austin challenged her perception of counter service. She reveals how she built Rye Bunny around a new vision of hospitality: competitive wages, healthcare, PTO, community connections, and a business designed to last.Links- Instagram - Jill Tyler: https://www.instagram.com/jillmarietyler/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-86-jill-tyler************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 85: Michael Mina 27.10.2026 31m

  Chef Michael Mina, Founder of MINA Group, went from washing dishes at fourteen to building a hospitality empire with 38 locations and 18 concepts. On this episode of Hospitality On The Rise, he shares how teamwork, mentorship, and creating opportunities for others fueled his growth, and why smart partnerships helped him scale. From learning that great leaders don’t need all the answers to building teams that thrive, Michael reveals what it takes to stay relevant, keep growing, and build a lasting career in hospitality.Links- Instagram - Michael Mina: https://www.instagram.com/chefmichaelmina/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-85-michael-mina************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 84: Annie Shi 20.10.2026 30m

  Annie Shi, Beverage Director and Co-Owner of King, Jupiter, and Dean's, and Owner of the James Beard Award-winning wine bar Lei, joins host Alice Cheng on this episode of Hospitality On The Rise. She shares how she left a corporate career in London to open a restaurant in NYC, learned to pivot when the original business plan didn't work, and navigated the growing pains of expansion. Along the way, she earned the 2025 MICHELIN Guide Northeast Cities Sommelier Award and was named a 2026 TIME100 Next honoree. Tune in to hear how Annie and her partners are navigating rapid growth, motherhood, and figuring out what "steady state" looks like after opening four restaurants in under a decade.Links- Instagram - Annie Shi: https://www.instagram.com/annie.h.shi/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-84-annie-shi************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 83: Brian Lockwood 13.10.2026 35m

  Brian Lockwood, Chef-Partner at Midōsuji and Gingie (BOKA Restaurant Group), got his start in restaurants at fourteen, washing dishes to pay off a lawyer after getting into trouble as a kid, and forty-seven years later, he’s still in the kitchen.On this episode of Hospitality On The Rise, Brian tells host Alice Cheng how curiosity took him from Gary Danko and The French Laundry to Maui, kitchens across Europe, Eleven Madison Park, and even consulting on FX’s The Bear. He opens up about learning to lead by cooking alongside his team, starting over after a fire closed Gingie just three days after opening, and why staying curious has kept him learning and moving forward through nearly five decades in the industry.Links- Instagram - Brian Lockwood: https://www.instagram.com/chefbrianlockwood/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-83-brian-lockwood************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 82: Melissa Perello 06.10.2026 31m

  Chef Melissa Perello of Octavia and Frances has built a career on knowing exactly when to push forward and when to pull back. Seventeen years, two San Francisco restaurants, and an upcoming bakery later, she joins Alice Cheng on this episode of Hospitality On The Rise to share her journey: from stepping into an intimidating executive chef role at just twenty-four, through a two-year break that reshaped her entire cooking philosophy, to opening her own restaurant and eventually a second. Melissa opens up about burnout, the pressure of taking over another chef’s kitchen, and why she’s now backing her own pastry chef in launching a brand-new bakery.Links- Instagram - Melissa Perello: https://www.instagram.com/m_perello/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-82-melissa-perello************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 81: Danny Garcia 29.09.2026 38m

  Danny Garcia, Chef and Owner of Only Goods, walked into Top Chef without knowing a single competitor and with one mindset: he was there to win. And he did, taking home Season 21 and the biggest prize in the show’s history.On this episode of Hospitality On The Rise, Danny joins host Alice Cheng to talk about the journey behind the win, from busing tables as a kid and training with the Bocuse d’Or team to helping open Crown Shy. He also gets real about what came next: closing his first restaurant, Time and Tide, and putting his energy into Only Goods, a Latin American concept he’s building through salsa macha, neighborhood pop ups, and community.Links- Instagram - Danny Garcia: https://www.instagram.com/chef.dannygarcia/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-81-danny-garcia************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 80: Molly Irani 22.09.2026 37m

  Molly Irani, Co-Founder and Chief Culture Officer of Chai Pani Restaurant Group, spent years running from the restaurant industry that raised her. Then, at 39, she jumped back in headfirst with zero professional training and a wild idea. On this episode of Hospitality On The Rise, Molly tells host Alice Cheng how she and her husband bootstrapped one Asheville restaurant into a multi-city hospitality group. Along the way, they pulled lessons from careers outside of food to build what they call “mind-blasting hospitality.” Molly opens up about the growing pains of scaling and the pandemic pivot that forced her to rethink everything. She also shares how her community rallied during Hurricane Helene, an experience so powerful it changed the ending of her book, Service Ready.Links- Instagram - Molly Irani: https://www.instagram.com/chaipanimom/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-80-molly-irani************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 79: Ryan Pera 15.09.2026 30m

  Ryan Pera, Co-Owner of Agricole Hospitality and Executive Chef of Coltivare, started washing dishes at a summer job in high school and never left the kitchen. On this episode of Hospitality On The Rise, Ryan shares how he traded an anthropology degree and archaeological dig for a culinary career that took him to Le Cirque during its four-star era, then to Houston, where he eventually built a restaurant group from the ground up. He opens up about bringing a farm-to-plate vision to life, the growing pains of expanding too quickly, the failures that changed how he approaches business, and why a dive bar with clean bathrooms became one of his proudest wins.Links- Instagram - Ryan Pera: https://www.instagram.com/ryanpera/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-79-ryan-pera************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 78: Lina Goujjane 08.09.2026 25m

  Lina Goujjane, Co-Owner and Sommelier of Kiko and Noury, grew up running around her parents’ restaurant and always assumed she’d take over the family business one day. On this episode of Hospitality On The Rise, Lina shares how one college course changed that plan and set her on a path through openings at The NoMad, Majordomo, and Sushi Noz before launching concepts of her own. She opens up about the realities of leading a team while working the floor alongside them, what it took to earn a two-star review from The New York Times, and how she and her husband, Chef Alex Chang, navigate building a life and a business together.Note: This episode was recorded in April 2026, prior to the opening of Noury.Links- Instagram - Lina Goujjane: https://www.instagram.com/lina_goujjane/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-78-lina-goujjane************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 77: Thomas Pastuszak 01.09.2026 39m

  Thomas Pastuszak, VP of Sales and Hospitality at Grand Cru Selections and Founder of Empire Estate Wine, got his start with a summer job at his godfather’s Shelter Island bed and breakfast. That early experience sparked a passion for hospitality that eventually pulled him away from a medical school track. On this episode of Hospitality On The Rise, Thomas joins host Alice Cheng to share how he discovered the world of wine, built The NoMad’s wine program from the ground up, and eventually launched his own winery without owning a single acre of land. He also shares why wine should feel approachable for every guest, the value of taking chances, and why asking for help can move your career forward.Links- Instagram - Thomas Pastuszak: https://www.instagram.com/thomaspastuszak/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-77-thomas-pastuszak************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 76: Daniel Boulud 25.08.2026 45m

  Daniel Boulud, Founder & Chef of The Dinex Group, left home at 14 to apprentice in Lyon’s top kitchens. On this episode of Hospitality On The Rise, he joins Alice Cheng to share the mentors, risks, and defining moments that shaped his global career as a chef-turned-restaurateur. He reflects on learning from legends like Paul Bocuse, proving himself at Le Cirque, and taking a major risk to open Restaurant DANIEL. He also shares what he looks for in the next generation, why mentorship matters, and what it means to see alumni like Gavin Kaysen and Hooni Kim build careers of their own. Plus, hear what’s next for Dinex, including a new Brasserie Boulud in New York and Blue Box Café in California.Note: This episode was recorded on July 14, 2026.Links- Instagram - Daniel Boulud: https://www.instagram.com/danielboulud/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-76-daniel-boulud************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 75: Suzanne Cupps 18.08.2026 35m

  Chef Suzanne Cupps, owner of Lola's, never planned on a career in kitchens. Yet she spent more than 20 years working her way from peeling potatoes during an externship in the basement of Gramercy Tavern to becoming the chef-owner of her own New York City restaurant. On this episode of Hospitality On The Rise, Suzanne joins host Alice Cheng to share how six years at Anita Lo's Annisa taught her patience, how one conversation with Mike Anthony led to three years as a sous chef at Gramercy Tavern, and how a tasting for Danny Meyer made her the first female executive chef in Union Square Hospitality Group's history. She also reflects on opening Lola's just three months before COVID and the two-year lease battle that nearly kept the restaurant from ever opening.Links- Instagram - Suzanne Cupps: https://www.instagram.com/suzycupps/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-75-suzanne-cupps************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 74: Roni Mazumdar 11.08.2026 36m

  Roni Mazumdar, Founder and CEO of Unapologetic Foods—the group behind Semma, Dhamaka, Adda, and Rowdy Rooster—didn't open his first restaurant to build an empire, he opened it so his retiring father a renewed sense of purpose. On this episode of Hospitality On The Rise, Roni shares with host Alice Cheng how that deeply personal decision became the foundation for a restaurant group redefining how heritage cuisines are experienced and celebrated. He reflects on the uncertainty of the early days, the transformative partnership with Chef Chintan Pandya, and the leadership philosophy that guides him today.Links- Instagram - Roni Mazumdar: https://www.instagram.com/roni.mazumdar/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-74-roni-mazumdar************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 73: Jen Hidinger-Kendrick 04.08.2026 34m

  Jen Hidinger-Kendrick, Founder and Senior Director of Individual Giving at Giving Kitchen, shares how she built a career rooted in entrepreneurship, resilience, and an unwavering belief in the power of hospitality. From selling lemonade outside the Indy 500 as a kid to building Atlanta's underground dining scene, co-founding the award-winning Staplehouse, and helping grow Giving Kitchen into a national nonprofit serving food service workers across all 50 states, her journey is a powerful reminder that purpose can evolve through every chapter of a career. Jen reflects on navigating unimaginable personal loss, making bold career decisions, embracing change, and why staying true to your north star can transform life's greatest challenges into lasting impact.Links- Instagram - Jen Hidinger-Kendrick: https://www.instagram.com/jenhidingerkendrick/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-73-jen-hidinger-kendrick************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 72: Miro Uskokovic 28.07.2026 39m

  Miro Uskokovic, Executive Chef-Owner of Hani's Bakery + Café, reflects on his culinary journey, from grilling burgers at a McDonald's in Serbia to becoming one of New York City’s most celebrated pastry chefs. Miro recounts his formative years at The Culinary Institute of America and his rapid ascent through legendary kitchens like Jean-Georges and Gramercy Tavern, where he spent a decade honing both his craft and his business acumen. From the viral success of his artisanal cookies to the strategic "gut feelings" that defined his brand’s identity, Miro emphasizes why persistence and a commitment to continuous learning are the ultimate ingredients for success in the industry.Links- Instagram - Miro Uskokovic: https://www.instagram.com/mirouskokovic/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-72-miro-uskokovic************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 71: Ivy Mix 21.07.2026 29m

  Ivy Mix — Co-Owner of Whoopsie Daisy and Fiasco!, Beverage Director-Partner of Titán, and Co-Founder of Speed Rack — shares how her hospitality career began. What started as bartending in Guatemala to pay off a bar tab eventually led her to New York, where she was repeatedly told she didn't "fit the image." Instead of giving up, Ivy opened her own bars and co-founded Speed Rack, the all-femme bartending competition that has raised nearly $2 million for breast cancer research. She also shares why true success isn't working every shift—it's building a team that thrives without you.Links- Instagram - Ivy Mix: https://www.instagram.com/ivymix/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-71-ivy-mix************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 70: Marcus Samuelsson 14.07.2026 33m

  Chef Marcus Samuelsson—celebrated restaurateur, author, and eight-time James Beard Award winner behind Red Rooster, Hav & Mar, and a global portfolio of restaurants—traces the remarkable path that shaped his career. From selling fish with his uncles in Sweden to earning a place in a three-star Michelin kitchen in Switzerland and becoming executive chef at Aquavit at just 23, he reflects on the defining moments that changed everything. Marcus also opens up about the lack of women and people of color in the kitchens where he trained, how that experience became the driving force behind his restaurants, and why creating more opportunities for the next generation matters more than any accolade.Links- Instagram - Marcus Samuelsson: https://www.instagram.com/marcuscooks/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-70-marcus-samuelsson************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 69: Greg Root 07.07.2026 27m

  Greg Root, Partner at Defined Hospitality, shares his journey from a 13-year-old golf caddy to helping lead one of Philadelphia's most celebrated restaurant groups. He reflects on cultivating an early career at Burger King, the invaluable lessons from his 13-year tenure at STARR Restaurants, and how those experiences prepared him for restaurant ownership. Greg also discusses Defined Hospitality's role in transforming Philadelphia's Fishtown neighborhood through passion projects including Suraya, Pizzeria Beddia, and the 2026 James Beard Award-winning Kalaya, revealing how shared values, intentional growth, and a people-first philosophy have fueled the group's lasting success.Links- Instagram - Greg Root: https://www.instagram.com/greg__root/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-69-greg-root************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 68: Ochi Latjuba Vongerichten 30.06.2026 26m

  Ochi Latjuba Vongerichten, Co-Owner of Wayan and Ma•dé, shares her journey from growing up in her mother's large-scale catering business in Indonesia to building a restaurant group spanning New York City, the Hamptons, Aspen, and Miami. After leaving an accounting path to study at The Culinary Institute of America, she built expertise in both the kitchen and front of house, shaping her people-first leadership style. Ochi shares lessons on navigating the chaos of opening a restaurant, leading with your team first, and trusting your timing.Links- Instagram - Ochi Latjuba Vongerichten: https://www.instagram.com/ochilatjuba/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-68-ochi-latjuba-vongerichten************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.
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  EP 67: Erik Battes 23.06.2026 33m

  Chef Erik Battes, Executive Vice President of Food and Beverage at STARR Restaurants, shares a candid look at a career built without a blueprint. From his years with the Jean-Georges group to leadership roles in venture-backed food startups, he reflects on the lessons learned from scaling businesses, raising millions in capital, and navigating a sudden company shutdown. Now leading food and beverage growth at STARR Restaurants, Erik offers practical advice on career transitions, strategic job searches, and why your identity should never be defined by your title.Links- Instagram - Erik Battes: https://www.instagram.com/ebattes/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-67-erik-battes************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.