Menu Talk

Restaurant Business Online

"Menu Talk" is a podcast hosted by Pat Cobe, Senior Menu Editor at Restaurant Business, and Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News. The podcast delves into the world of restaurant menus, offering insights into menu development, limited-time offers (LTOs), culinary trends, and more. It features weekly interviews with chefs, operators, and food professionals, providing a comprehensive look at what’s happening in restaurant kitchens. The discussions aim to inspire and inform listeners about the latest innovations and stories in the culinary world.

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Yesterday · 24 min
Paul Ramirez takes an unusual approach to cocktails at We Got Company
We Got Company is a subtly music-themed bar in the trend-forward neighborhood of Williamsburg in Brooklyn, New York. The founders, Jify Shah, Ian Everall, and Paul Ramirez met when working at the Cameo Gallery, a beloved music venue in Williamsburg owned by Shah that closed in 2015. They opened We Got Company four years later, and Ramirez, who had tended bar at Cameo and elsewhere, ended up as the head bartender. The cocktails are almost all named after a song, but not necessarily a well-known or popular one. Instead, they’re often inspired by the songs of bands that the owners or friends of theirs played in. There are other unusual aspects to the bar. It’s a seated-only venue — no standing around and jostling for the bartender’s attention — and the cocktails are generally made without heating any of the elements. Instead, Ramirez stirs them a lot, sometimes for hours during shifts. The result, however, is distinctive-tasting drinks that can’t be had elsewhere. Listen as Ramirez discusses We Got Company and his approach to cocktail making.
September 29 · 23 min
How Josh Hunt is reshaping seafood at Cordelia Fishbar
Menu Talk: The executive chef followed his passion, pivoting from a teaching career to the restaurant world, and is making waves with his inspiring seafood menu. Josh Hunt, executive chef at Cordelia Fishbar in Washington, D.C., started out as a high school Spanish teacher. After several years on the job, he realized his true passion was cooking — a passion he developed from a foundational memory of mom and grandma in the kitchen. Although he had no formal culinary training, he landed a job at Hog & Hominy in Memphis, Tennessee, a lucky break since the restaurant’s head chefs had just been named to Food & Wine’s Best New Chefs list. Hunt was fortunate enough to work at Hog & Hominy for nine years and his career took off from there. When the pandemic threw a wrench into the industry, he moved to D.C., bounced around at different restaurants and hotels, and landed at Cordelia Fishbar, one of the concepts in the well-known Clyde’s Restaurant Group. Cordelia specializes in open-fire grilling and cooking in charcoal ovens, both of which infuse seafood with unique flavor. Hunt tries to source local species as much as possible, including rockfish, striped bass, crab, and oysters, gravitating toward simpler, more approachable preparations. He also dry ages salmon, turbot, and other seafood to deepen the flavor and enhance the texture. Listen as he explains what differentiates the menu at Cordelia Fishbar, how he’s balancing the menu to offer value, and the innovative dishes he’s cooking up for fall and the holiday season.
September 22 · 33 min
Ryan Poli of Iggy’s in Nashville gets ready to open a steakhouse called Claymore
Ryan Poli opened the first restaurant where he was the boss just three years ago. Before that, he’d spent decades running other people’s restaurants in Chicago — Butter, Perennial, Tavernita — as well as Catbird Seat in Nashville, but Iggy’s, an Italian restaurant in the Nashville neighborhood of Wedgewood-Houston, is the first one that he fully owns, with his brother Matthew Poli. Ryan’s the chef, and Matthew, a certified sommelier and cicerone, runs the front of the house. Ryan Poli is highly credentialed, having trained at The French Laundry in the Napa Valley under Thomas Keller as well as at Le Français in the Chicago suburbs under Jean Banchet. He also worked overseas in Europe, Asia, and Australia, and gained further acclaim at Catbird Seat in Nashville. Next came a somewhat tumultuous period in his life when he traveled the world to recenter himself. He staged with other chefs, including Dan Barber and Marc Vetri, worked overseas, and spent several months working with Will Goldfarb on the Indonesian island of Bali before returning home at the onset of the pandemic. He and his brother opened in Iggy’s in 2023 under a business model that allowed everyone to get paid well while also turning a profit, and he has similar plans for Claymore, which the Polis plan to open a few blocks away in the first half of next year. Listen as Poli discusses his journey, his management philosophy, and his plans for Claymore.
September 15 · 26 min
JoJo Hernandez is putting Jacksonville, Florida, on the map as a Filipino food destination
JoJo Hernandez worked as a chef at country clubs and fine-dining kitchens, but his culinary heart was always with his family’s Filipino cooking. He began introducing those cherished dishes to the Jacksonville, Florida, community through pop-ups at events, eventually operating a food truck while still helming the stove at his day job. But his lifelong dream was to have a brick-and-mortar restaurant with a menu highlighting Filipino recipes. That dream became a reality in 2023, when, with his wife’s support, he took the plunge and opened Abstrakt Filipino Essence. It’s one of several Filipino restaurants in Jacksonville, which has the largest Filipino population in the state. In fact, Hernandez is co-founder of Jax Filipino Chefs, and every April, the city hosts a Filipino Food Month Trail, guiding residents and visitors to these culinary destinations. He and his wife developed Abstrakt Filipino Essence with the goal of familiarizing diners with the cooking from his family’s culture, but he says it’s 80% authentic Filipino and 20% his own twist, garnered from years of experience working as a chef. Menu items like lumpia, chicken pancit, adobo chicken wings, and pork belly sisig embody his signature style. Listen as chef-owner Hernandez describes how he blends Filipino cuisine with contemporary touches, how his dream restaurant continues to evolve, and why he relishes his role as an ambassador of Filipino culture.
September 8 · 25 min
Eric Leveillee highlights the bounty of the Catskills at the DeBruce
Eric Leveillee is the culinary director of The DeBruce, a 12-roomboutique hotel in the Catskills community of Livingston Manor, N.Y., where he has worked since 2020, offering a seasonal tasting menu as well as regular à la carte service. He spent his formative culinary years in Philadelphia aftergraduating from Temple University with a degree in economics. He started at a Mexican restaurant called El Camino Real, where he fell in love with his waitress and got a job in the kitchen to try to get to know her better. It worked — they’re still married — and Leveillee went on to pursue a cooking career, working at Vernick Food & Drink under Greg Vernick and then heading up the kitchen at Marigold. His next stop was Lacroix at The Rittenhouse Hotel, wherehe worked during the runup to the pandemic and then ended up at The DeBruce. He recently shared his perspective on highlighting theingredients that he sources from the area, buying most of his produce from a farmer within walking distance of the property, as well as the occasional import, such as the Mexican herb epazote that he said goes well with trout.
September 1 · 26 min
Christian Nuñez takes Buena Vista Restaurant & Bar from one to three locations, each stamped with his unique vision
Christian Nuñez, owner of Buena Vista Restaurant & Barin New York City, was raised in a restaurant family, but he swore he wouldnever get into the business himself. All that changed when he was recruited ata Penn State college career fair by Chipotle Mexican Grill to become a managerin training. He took his Chipotle experience home to his father’srestaurant, helping to turn it around into a profitable enterprise. He changedthe name, introduced a Latino happy hour, and upgraded the venue. But in 2018, Nuñez wanted a place of his own with a moreupscale Euro-Latin menu and sophisticated cocktails. That was the debut of thefirst Buena Vista Restaurant & Bar in the Hell’s Kitchen neighborhood ofManhattan. This year, he opened two more locations within a few months of eachother — one in the East Village and the other in Murray Hill. A gutsy move tobe sure, but Nuñez has the ambition to grow Buena Vista into a larger restaurantbrand. Each location shares his vision but is slightly different, geared to itsparticular neighborhood through its design, ambiance, and menu mix. Listen as Nuñez shares how he differentiates the menu withinnovative takes on Spanish and Latin cuisine, how he elevates his restaurantswith artistic touches, and hints at his future plans for Buena Vista. Subscribe on Apple Podcasts. Subscribe on Spotify.
August 25 · 29 min
New Orleans chef Justin Devillier gets ready for his next restaurant
Justin Devillier has been running the award-winning New Orleans restaurant La Petite Grocery for around two decades, and he’s about to branch out for the first time. Although born into a Navy family in California, his family has been in Louisiana for generations and he moved to New Orleans in the early 2000s, before every city in the country had an interesting culinary scene, to pursue his career as a chef. He eventually landed at La Petite, as he calls it, and worked his way up through the kitchen and, eventually, bought a majority stake in the restaurant and has been running it with his wife, Mia Devillier, ever since. He won the 2016 James Beard Restaurant and Chefs Award for best chef in the South, but the restaurant was an institution long before that, and it remains one. Now the Devilliers are getting ready to open Daughters Neighborhood Italian about eight blocks away from La Petite Grocery in the space formerly occupied by Upperline Restaurant. It will be an Italian-American place, obviously with a bit of a Creole accent. Devillier recently discussed his approach to running restaurants and his plans for the new restaurant, possibly including a limited daily run of New Orleans’ signature Italian-American food, the Muffuletta sandwich. Subscribe on Apple Podcasts. Subscribe on Spotify. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.
August 18 · 12 min
Elevated barbecue with a California accent is a differentiator for Whiskey ‘N Rye
Don Conner is CEO of Whiskey ‘N Rye with several locationsin California’s Central Coast. The full-service “modern smokehouse” is differentiated by its California-style barbecue, which is a melding of different regional American styles. The restaurant concept is also known for its wide selection of brown spirits, many of which are sourced from local distilleries and are crafted into both classic and inventive cocktails. In 2025, Conner opened ‘Que by Whiskey ‘N Rye, an outpost in the Santa Barbara Public Market that’s a fast-casual version of its older sibling. For both menus, he and his team traveled across the U.S., studying barbecue traditions from Texas and Kansas City to North Carolina, then returned to California to create their own West Coast style. This style relies more on smoking and grilling, with a selection of brisket, pulled pork, ribs, seafood, and scratch-made sides and sauces all infused with smoke. With deep roots in California and the industry, Conner has recently joined the California Restaurant Association as a board member. Listen as he describes how he sets Whisky ‘N Rye apart in the crowded barbecue segment, why whiskey is such a great beverage partner for smoked foods, and his plans for growth inboth fast casual and full-service. We recorded this episode of the podcast at Informa’s CREATE, the conference for emerging restaurateurs, held at the Terranea resort in Rancho Palos Verdes, California, in July. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News.
August 11 · 33 min
Michael Zentner has it figured out at Merci in Charleston, South Carolina
Michael Zentner has followed a fairly normal career path in the restaurant industry, but in many ways has had an unusual level of success. He started by washing dishes in restaurants in his native Rhode Island and then attended The Culinary Institute of America before working in restaurants in Idaho, Boston, and Washington, D.C., including a stint with chef and restaurateur Michael Schlow. He moved to Charleston, South Carolina, to be closer to his wife Courtney’s family, cooking at Charleston Grill under chef Michael Weaver. That came to an end with the pandemic, and the Zentners started a catering and event business called The Drifter. In 2025, they decided to open a restaurant and found an 1820s townhouse that he turned into a 24-seat restaurant called Merci. The signature dish is Beef Wellington, but Zentner also celebrates the bounty of the region by cooking with the local produce. It’s open just four days a week and is always busy. Zentner discussed his approach to cooking, his approach to the business, and plans for a private dining room and, possibly, opening for a fifth day. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.
August 4 · 43 min
Bobbie Lloyd brings a lifelong love of baking to Magnolia Bakery's C-suite
Magnolia Bakery started as a small neighborhood bake shop in New York City’s Greenwich Village and quickly rose to fame as a cupcake destination, thanks to “Sex and the City.” Today it numbers 53 locations and franchises are popping up around the U.S. and the world. Bobbie Lloyd has been with the company 20 years, joining when there was just that one original shop. She has served in a number of capacities, including president and COO, CEO, and now chief baking officer, sharing that title with her other role as chief brand officer. She admits that you wouldn’t think those job responsibilities could fall into one person’s lap, but the baking hat is the one she loves best, and she regularly goes into the kitchen right across from her office to create dessert recipes and bake. Bobbie Lloyd, chief baking officer, Magnolia Bakery Lloyd developed her passion for baking at the side of her great grandmother, grandma, and mom, and took her first cooking class at age 8. She eventually went to culinary school, worked in a number of restaurants, and opened a place called American Accent with a partner in Boston. When that restaurant closed, she moved to New York, became a personal chef for Calvin Klein, worked her way up from server to manager at Union Square Café, and opened a wrap concept before wraps were a thing. At Magnolia, Lloyd takes special pride in the company culture she has nurtured and the care and time she puts into training and mentoring. Another proud moment: Magnolia Bakery’s banana pudding was recently named No. 1 on Food Network’s Top Ten Desserts. Listen as she shares insights into her role as chief baking officer and Magnolia’s global growth plans — one cupcake and container of banana pudding at a time. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.
July 28 · 38 min
Joey Campanaro celebrates 20 years of Little Owl in New York City
Veteran restaurateur Joey Campanaro opened Little Owl 20 years ago in New York City’s West Village to nearly instant acclaim with his legendary pork chops and meatballs. He has since expanded his business to include three other restaurants and an event space. The Philadelphia native with family roots in the Italian regions of Calabria and Molise got his start washing dishes on the Jersey Shore and went on to work for restaurateurs Jonathan Waxman and Jimmy Bradley as well as the Patina Restaurant Group. He now draws inspiration from cuisines across the Mediterranean as well as incorporating Mexican and Japanese influences at Little Owl as well as Market Table, The Clam, and The Mary Lane, all also in the West Village. Campanaro recently discussed his journey, including a blunder that got him exiled from New York for a while, as well as his perspective on the current dining scene. That scene has changed, but Campanaro doesn’t see that as an obstacle; he simply adjusts to new technology and dining habits while maintaining his focus on genuine hospitality, including making sure that a human answers the phone. Tune in to learn about his approach to maintaining connections with his guests, understanding their tastes, managing costs, and why his first restaurant is called Little Owl. Subscribe on Apple Podcasts. Subscribe on Spotify. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.
July 21 · 27 min
How Shah's Halal grew its food cart menu into a global chain
Shah’s Halal started out as a food cart on the streets of Queens in New York City in 2005, selling gyros and rice bowls with Afghan flavors. The simple menu used 100% halal ingredients, a rarity at the time, but the demand for halal food kept growing. Although the quick-service menu now is more extensive, it’s still very simple, said CEO Khalid Mashriqi during the podcast. Burgers, chicken sandwiches, wings, and falafel are options along with the rice bowls and gyros, and Shah’s differentiates from other Middle Eastern concepts by its focus on halal ingredients and signature sauces — some now available at retail. The company is vertically integrated, complete with a USDA-certified facility for processing meat and a commissary, which makes halal sourcing and preparation less challenging. Franchising is powering growth, although a number of locations are company-owned. Listen to learn how Mashriqi and his team intend to focus on expanding to smaller, more diverse communities, how Shah’s is partnering with a shawarma influencer to tell its story, and what’s next for the menu and the concept. Subscribe on Apple Podcasts. Subscribe on Spotify. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.
July 14 · 30 min
Joe Giacomino and John Vermiglio discuss Detroit's culinary evolution
Join chefs and restaurateurs Joe Giacomino and John Vermiglio as they share their remarkable journey transforming Detroit's dining scene. Since opening Grey Ghost in 2016 as just the second destination chef-driven restaurant in the city, these Chicago-trained culinary partners have witnessed—and helped drive—an extraordinary urban revival. From navigating a dangerous street where early guests faced armed robberies to thriving in today's vibrant, walkable Brush Park neighborhood, Joe and John offer a front-row perspective on Detroit's ongoing transformation. Discover how they've expanded their restaurant empire to include a beer-and-shots bar, the Izakaya-style Basan, and Little Ghost burger joint in Ferndale, all while staying true to their culinary vision. In this episode of Menu Talk, hear candid insights about their career paths, the challenges of pioneering in an emerging food city, and what it takes to build multiple successful concepts in one of America's most dynamic comeback stories. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, Senior Food & Beverage Editor of Nation's Restaurant News.
July 7 · 25 min
Marc Falsetto is reshaping the restaurant scene in Fort Lauderdale
From casual tacos to caviar and champagne — discover how restaurateur Marc Falsetto transformed Fort Lauderdale's dining landscape and pivoted to luxury during a pandemic. As founder and CEO of Falsetto Hospitality, Marc Falsetto has been instrumental in shaping Fort Lauderdale's restaurant scene. Starting with casual concepts under Handcrafted Hospitality — including the popular Tacocraft Mexican restaurants, chef-driven gastropubs, and sandwich shops — Falsetto built a reputation for approachable, quality dining. He also breathed new life into Runway 84, a 40-year-old Italian-American institution, updating everything from décor to ambience. Then came the pandemic — and a bold pivot. Recognizing an influx of wealth and a growing appetite for sophisticated experiences in South Florida, Falsetto shifted his focus to luxury dining and developed an upscale supper club model. Now, he's preparing to launch the Caviar Club, an American steakhouse with a private membership component that channels pure 1980s indulgence. Hospitality runs deep in Falsetto's veins. Raised in a restaurant family in Canada, he started as a busboy in his early teens, promoted nightclubs during college, eventually bought his own restaurant, and went on to build two successful hospitality companies. Through it all, he's kept his core team intact — including his longtime chef — proving that loyalty and vision go hand in hand. In this episode, hear how Falsetto conceptualizes restaurant ideas, why he's bullish on the South Florida market, and what ambitious plans he's cooking up next.
June 30 · 20 min
Tara Wong showcases old-school cocktails with modern elements
From dishwasher to award-winning mixologist, Tara Wong's journey through Detroit's hospitality scene is a masterclass in passion and perseverance. Starting in professional kitchens as a teenager two decades ago, she made the leap to bartending and never looked back. Through mixology competitions, self-taught expertise, and an obsession with creating unforgettable guest experiences, Wong honed her craft one cocktail at a time. Now behind the bar at Saksey's, she's redefining classic cocktails with a modern twist—think Harvey Wallbanger reimagined as a milk punch, or her signature Coco Noir, an elevated Espresso Martini featuring bourbon, coconut rum, cold brew, coffee liqueur, and amaro. In this episode, Wong shares her creative approach to drink development, reflects on how Detroit's hospitality landscape has transformed over the years, and reveals what she has brewing for the summer ahead.
June 23 · 34 min
Jeremy Sasson seeks connection with community with his Heirloom Hospitality Group
From first-time restaurateur to hospitality empire builder, Jeremy Sasson's journey is a masterclass in passion-driven entrepreneurship. Despite zero restaurant experience, he opened Townhouse Birmingham in 2011, fueled by a childhood spent dining out and a deep love for the hospitality experience. Today, his Heirloom Hospitality Group operates six thriving concepts across Michigan and Nashville, including the acclaimed steakhouse Prime + Proper and Italian-California hotspot Mad Nice. In this episode, Sasson shares his unconventional path into the restaurant world, his philosophy on creating genuine connection and community through food, and why Detroit has emerged as one of America's most exciting dining destinations. Plus, get the inside scoop on Heiress, his design-forward Italian concept launching soon at Somerset Collection. Whether you're a restaurant professional, aspiring entrepreneur, or simply love great food and hospitality, this conversation offers invaluable insights into building a restaurant group that prioritizes experience above all else. Subscribe on Apple Podcasts. Subscribe on Spotify. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.
June 16 · 24 min
Adrienne Cole infuses House of Marigold with culinary and entrepreneurial spirit
Adrienne Cole is co-founder and owner of House of Marigold in Louisville, Kentucky, a full-service breakfast, brunch and lunch restaurant she opened with her husband, Kris, in 2023. She started her restaurant journey operating a small corporate café in a busy downtown office building, eventually expanding into an elevated, Southern-inspired catering company with Kris as chef. Now the pair is growing the restaurant arm of the business, planning additional House of Marigold locations in Louisville and moving into dinner service. Listen as she describes Marigold's innovative Southern-inspired menu, how she built House of Marigold into a welcoming community hub — the kind of place she likes to hang out in — and her dream for growing the brand into a national presence.
June 9 · 27 min
Tom Berry’s travels inspire the menus and concepts in COJE’s portfolio
Meet Tom Berry, Chief Culinary Officer of COJE Management Group! 🍽️ Tom oversees 11 unique restaurants across Boston, spanning everything from Mexican and Chinese to Peruvian, Mediterranean, Cuban, French, and classic American steakhouse cuisine. A passionate traveler and chef, Tom draws inspiration from his adventures around the globe—and from the beautiful island of Nantucket, where he honed his skills working with fresh local seafood and produce. He's also a regular at the Nantucket Wine & Food Festival! 🌊 After graduating from Johnson & Wales, Tom got his big break working alongside legendary chef Ming Tsai at the flagship restaurant Blue Ginger. From there, he's led kitchens and catering operations throughout Boston, eventually rising to his current role managing COJE's diverse restaurant portfolio. In this episode, Tom shares his culinary journey, how Ming Tsai's mentorship shaped his career, and what exciting projects are coming next for COJE Management Group. 🎧 Tune in now!
June 2 · 25 min
Dimitri Zafeiropoulos promotes the diversity of Greek wines at Estiatorio Milos
Dimitri Zafeiropoulos has been global beverage director of Greek seafood concept Estiatorio Milos since 2022, having joined the company in early 2019. He worked his way up fromthe role of sommelier at Milos’s second New York City location, at Hudson Yards, to general manager of that location, to wine director for New York, and then to his current role. Now he coordinates supply of Greek and other wines to markets as wide ranging as Dubai, Singapore, the United Kingdom, and the United States. He arrived in New York City in 2012 to study photography, paying his bills, as many aspiring artists do, by working in restaurants. Zafeiropoulos soon developed an interest and began studying it, both by reading — starting, he thinks, with Wine for Dummies — as well as tasting, and eventually being certified by the Court of Master Sommeliers. He recently discussed his approach to offering wine and other beverages to Milos’s customers, as well as cocktails, with and without alcohol, and his plans for his beverage program this summer.
May 26 · 17 min
Inside Husk Nashville: Chef Bryan O’Kelly’s Southern Menu Secrets
Bryan O'Kelly didn't start his culinary career in culinary school—he started washing dishes at a Charleston restaurant to pay for college. But once he got behind the stove, he never looked back. He dropped out of college to pursue his passion for cooking, and it led him to some of the most celebrated kitchens in the South. In This Episode: 🔪 From McCrady's to Husk: How working under legendary chef Sean Brock and mentor Ben Norton shaped O'Kelly's culinary philosophy🍤 Modern Southern Cuisine: Reimagining classics like shrimp and grits, pimiento cheese, and cornbread with ingredient-driven twists 🌱 Farm-to-Table Sourcing: How Husk Nashville's onsite garden supplies fresh produce for both the kitchen and cocktail program 🌾 Carolina Gold Rice & Benne Seeds: Why these heritage ingredients are central to O'Kelly's cooking 💰 Navigating Rising Food Costs: Strategies for keeping menus affordable without sacrificing quality 👨‍🍳 Empowering Sous Chefs: How O'Kelly encourages his team to experiment and bring their wildest ideas to life 🎯 Creating Memorable Experiences: O'Kelly's mission to make every guest want to return to Husk before they even leave Key Topics Covered: ✅ Chef career journey from dishwasher to executive chef✅ Working with Sean Brock and Ben Norton ✅ Southern cuisine and farm-to-table cooking ✅ Heritage ingredients: Carolina Gold rice and benne seeds ✅ Managing food costs in a high-inflation environment ✅ Restaurant leadership and team empowerment ✅ Creating unforgettable dining experiences in Nashville

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