On this episode of All In Good Taste, Aidan Descourouez sits down with Seth Bradley and Ryan Van Voorhis, founders of Nude Dude Food, to unpack how two high-school friends turned casual cooking and dinner parties into a private dining and catering business that has taken them across roughly 30 states.

Long before Nude Dude Food, Seth was pursuing music and performing around Chicago while Ryan spent more than a decade working in social work, child welfare, and juvenile services. Those careers may seem worlds apart from hospitality, but both became foundational to the company they would eventually build: Seth learned how to read a room and entertain, while Ryan built his career around service, empathy, organization, and taking care of people.

Their culinary journey began simply, cooking together as roommates, exploring Chicago’s farmers markets, experimenting with sourdough, and feeding their friends. Eventually the dinner parties got bigger, friends began hiring them, Instagram DMs started coming in, and by 2017 they were ready to leave their previous careers and go all in.

Seth and Ryan share the real story behind the Nude Dude Food name, why the provocative branding worked, how they made sure the food could back it up, and how their relationship with the brand has evolved as the company has grown.

They also talk candidly about the reality of building a business with your best friend: communication, disagreements, complementary working styles, hiring people into a tight-knit culture, learning to delegate, and recognizing that what once revolved entirely around the two founders now has to become something bigger than them.

Ryan opens up about his experience living with Crohn’s disease and how his health journey shaped his relationship with food, local sourcing, simple ingredients, and hospitality. The conversation also dives into the unpredictable realities of private dining,  including one memorable Chicago event where a broken oven forced the team to transport hot food roughly 35 floors between a client’s apartment and the party.

Then there’s COVID.

With private events disappearing, Seth and Ryan returned to one of the things that started it all: sourdough. They invested in a French steam oven, found a temporary kitchen in Fulton Market, kept cooking, kept learning, and eventually emerged into the next phase of Nude Dude Food.

Today, the company spans private dinners, catering, corporate dining, and sourdough pizza, with corporate business becoming a major engine for growth. Now Seth and Ryan are thinking about what comes next: scaling the team, evolving the brand, remaining self-funded or potentially bringing in outside capital, and deciding whether a traditional restaurant ever fits into the vision.

At its core, this episode is about much more than food.

It’s about friendship, service, creativity, resilience, entrepreneurship, and turning something you genuinely love into something that can grow without losing the reason you started.

Find Nude Dude Food at nudedudefood.com and @nudedudefood on Instagram.

Hosted by Aidan Descourouez, All In Good Taste tells the stories behind the people shaping restaurants, food, beverage, and hospitality.

The health and nutrition discussion in this episode reflects the guests’ personal experiences and perspectives and is not intended as medical advice.

CHAPTERS

00:00 Cold Open
01:11 Meet Nude Dude Food
01:57 Inside The Hatchery Chicago
02:49 How Seth & Ryan Became Friends
03:43 Roommates, Wrigleyville & the Chicago Food Scene
04:19 Learning to Cook Together
05:14 The Sourdough Starter That Changed Everything
06:09 Dinner Parties Become a Business
07:28 Seth’s Music Career & Learning to Read a Room
10:00 Ryan’s Social Work Career & a Life of Service
15:01 Their First Paid Private Dinner
15:44 Instagram DMs & Going Full-Time
17:40 The Story Behind the Name “Nude Dude Food”
21:35 Did the Name Open Doors — or Close Them?
25:31 Creative vs. Organized: How Their Partnership Works
26:47 Building a Business With Your Best Friend
29:40 Ryan’s Crohn’s Journey & Relationship With Food
34:41 What Private-Chef Guests Never See
36:19 The 50-Story High-Rise Disaster
37:57 Surviving COVID With Sourdough
39:08 Corporate Catering, Private Dining & Scaling
41:01 Building a Self-Funded Business
42:29 Expansion, Restaurants & What Comes Next
44:29 The All In Good Taste “Tasting Menu”
48:01 One Final Lesson: Just Do It

Welcome to The Wiener’s Circle, one of Chicago’s most legendary,  and unapologetically unfiltered,  restaurants.

For decades, this Lincoln Park hot dog stand has been known for its char-grilled Chicago dogs, late-night crowds, legendary verbal abuse, outrageous marquee signs and one-of-a-kind staff. But behind the insults and chaos is something much harder to manufacture: a restaurant built around personality, loyalty, community and genuine hospitality.
On this episode of All in Good Taste, Aidan goes behind the counter with longtime Wiener’s Circle icon Poke and owner Ari to uncover how a neighborhood hot dog stand became a piece of Chicago culture.

Poke shares what it’s been like spending nearly four decades at The Wiener’s Circle, from her first shifts behind the register to managing generations of employees, customers and unforgettable late-night moments. Ari explains how growing up just blocks from the restaurant eventually led him to become one of its owners,  and why one of his biggest lessons was realizing that some things at The Wiener’s Circle simply shouldn’t be changed.
T
hey get into the unwritten rules of roasting customers, why ketchup on a Chicago hot dog can get you in trouble, how the team knows when a joke has gone too far, and why the restaurant’s trademark trash talk is rooted in affection rather than hostility.

The conversation also explores what traditional restaurants can learn from The Wiener’s Circle: talk to people like people, let your staff have personality and stop trying to manufacture hospitality through scripts.

Ari breaks down why he measures the restaurant’s success in more than dollars, describing a business that “pays with laughter,” gives back to its staff and community, and has evolved into something closer to a performance venue and cultural institution than a traditional hot dog stand.

And then there are the stories.
From Oprah and Ed Sheeran to Jeff Tweedy, Rick Bayless, Marshmello and plenty of other unexpected guests, The Wiener’s Circle has attracted celebrities, chefs, musicians and generations of Chicagoans,  and Poke isn’t particularly impressed by any of them.
We also get the story behind the restaurant’s viral marquee, including the infamous political signs, how the team comes up with them and why the best jokes have to fit within just a few lines.

This is The Wiener’s Circle on All in Good Taste — hot dogs, hospitality, chaos and Chicago exactly the way they’re supposed to be.

00:00 — Welcome to The Wiener’s Circle
01:56 — Inside the Famous Late-Night Experience
03:08 — Hot Dog Stand or Comedy Show?
05:34 — Nearly 40 Years at The Wiener’s Circle
07:55 — Why Poochie Never Left
10:52 — The Love Behind the Trash Talk
11:38 — From Neighborhood Kid to Owner
13:11 — A Business That “Pays With Laughter”
14:36 — Why You Can’t Corporate-ize The Wiener’s Circle
16:30 — Measuring Success Beyond Money
20:06 — What Restaurants Can Learn From This Place
22:04 — The Art of Roasting a Customer
29:22 — Becoming a Chicago Institution
30:26 — Oprah, Ed Sheeran & Celebrity Stories
32:07 — Behind the Famous Wiener’s Circle Sign
34:31 — Could This Restaurant Exist Anywhere Else?
36:04 — The All in Good Taste Tasting Menu
39:40 — The Ultimate Wiener’s Circle Lesson
40:19 — Raw Dog & What’s Next

#TheWienersCircle #AllInGoodTaste #ChicagoFood #ChicagoRestaurants #ChicagoHotDog #ChicagoEats #ChicagoFoodScene #ChicagoCulture #LincolnPark #Hospitality #RestaurantIndustry #RestaurantPodcast #FoodPodcast #ChicagoDog #WienersCircle

How do you lead a culinary operation capable of serving events ranging from 15 guests to 15,000 at one of Chicago’s most iconic destinations?

In this episode of All in Good Taste, Aidan sits down with Chef Nikolaos Kapernaros, Executive Chef at Navy Pier, for a conversation recorded high above Chicago on the Centennial Wheel.

Chef Nikolaos shares his journey from growing up in the port city of Piraeus, Greece, to attending a highly disciplined culinary school in Rhodes, training in kitchens across Europe, moving to Chicago for the love of his life, and eventually taking on one of the city’s largest and most complex culinary operations.

He also takes us behind the scenes of his Food Network experiences, including competing on Chopped and defeating Bobby Flay with his signature moussaka. Nikolaos explains the adrenaline of competition cooking, the disappointment of losing, and why even the most accomplished chef can be eliminated by one small mistake.

The conversation goes far beyond television. Chef Nikolaos breaks down what it takes to execute food for thousands of guests, build trust across a large culinary team, maintain consistency under pressure, and lead without repeating the harmful kitchen culture experienced by earlier generations of chefs.

He also opens up about his work with Chicago Chefs Cook, World Central Kitchen, the American Cancer Society, children’s organizations, and humanitarian relief efforts around the world.

This is a story about Greek hospitality, family, resilience, leadership, competitive cooking, and using food to give people hope.

In this episode:

• Growing up in Piraeus, Greece
• The discipline of Greek culinary school
• Moving to Chicago for love and family
• Training with renowned chefs throughout Europe
• Winning Beat Bobby Flay with moussaka
• Competing on Chopped
• Serving events for as many as 15,000 guests
• The logistics behind Navy Pier’s culinary operation
• How kitchen leadership has evolved
• Building trust and consistency across a large team
• Philanthropy and humanitarian relief through food
• Chef Nikolaos’ dream of opening a Greek fine-dining restaurant

Follow Chef Nikolaos on Instagram at @chefkapernaros.

Subscribe to All in Good Taste for more conversations with the people shaping food, hospitality, leadership, and culture.

In this episode of All in Good Taste, Aidan visits the Academy for Global Citizenship on Chicago’s southwest side, a public school reimagining what education can look like when food, sustainability, wellness, and community are placed at the center of the student experience.

Founder Sarah Elizabeth shares the story behind AGC’s mission to reimagine education and build a campus rooted in global citizenship, environmental sustainability, and whole-child wellness. From learning villages and classroom kitchens to a fresh food marketplace, community love fridge, apiary, gardens, and a working farm, AGC is more than a school — it is a living wellness ecosystem.

The episode also features conversations with Health & Wellness Teacher Bryan Soto, Culinary Director Stacey Whitney, and Cultivate Collective Managing Director Kris De la Torre, each offering a deeper look at how students connect with food, nature, gratitude, and community every day.

Featured Guests

Sarah Elizabeth
Founder, Academy for Global Citizenship
Sarah shares the origin story of AGC, the years-long journey to get the school approved, and the vision behind building a 6.5-acre sustainable campus designed to serve students, families, and the broader community.

Bryan Soto
Health & Wellness Teacher
Bryan talks about teaching wellness, kitchen skills, gratitude, and food curiosity to students as young as three. He also shares the story of AGC’s now-famous Mushroom Club, which grew from a classroom lesson into a school-wide movement.

Stacey Whitney
Culinary Director
Stacey explains why food is fundamental to learning and how her team feeds hundreds of students each day with a scratch-made, mostly plant-based menu rooted in care, nutrition, and joy.

Kris De la Torre
Managing Director, Cultivate Collective
Kris walks through the farm program, food access work, community gardens, and the importance of helping students build a lasting relationship with the natural world.

Key Themes
Reimagining Education
AGC is built on the belief that education should prepare students not only academically, but socially, emotionally, physically, and environmentally.

Food as a Foundation for Learning
The school’s culinary program shows that well-fed students are better prepared to learn, connect, and thrive.
Farm-to-School in Real Time
Students see where their food comes from, help grow it, learn from it, and then eat it in their daily meals.

Wellness as Culture
From gratitude rituals before lunch to wellness lessons and classroom kitchens, AGC makes health and well-being part of the daily rhythm of school life.

Community Beyond the Classroom
With Little Leaf Market, a solar-powered community love fridge, community gardens, wellness spaces, and food access programs, AGC serves as a hub for families and neighbors.

Sustainability Students Can Feel
AGC is home to Illinois’ first net-positive energy and net-positive water campus, making sustainability something students experience firsthand.

Episode Takeaway
At its heart, this episode is about what happens when a school chooses to care for the whole child. AGC shows that food, wellness, sustainability, and community are not extras — they are essential parts of education. When students understand where their food comes from, feel connected to nature, and experience care in their daily meals, those lessons ripple far beyond the classroom.

#education 
#publicschoolsystem 
#schoollunch 
#urbanfarming 
#foodeducation 
#sustainability y
#chicago 
#teaching  
#healthykids 

Future of Education
Innovative Schools
Public School Innovation
Healthy School Lunch
School Garden
Farm to School
Sustainable Schools
School Food Program
Urban Farming
Alternative Education
Teaching Kids About Food
Whole Child Education
Education Documentary
Chicago Public Schools
Healthy Eating for Kids

Hospitality is evolving as consumer drinking habits, wellness trends, and guest expectations continue to change. In this panel discussion, hospitality and beverage industry leaders explore how restaurants, alcohol brands, distributors, and marketers are adapting to a new generation of consumers.

From premium non-alcoholic beverages to changing bourbon marketing strategies, this conversation looks at what today's guests actually want—and why authentic experiences matter more than ever.

Whether you're a restaurant owner, bartender, beverage professional, hospitality student, marketer, or simply interested in where the food and beverage industry is headed, this episode offers valuable insight into one of hospitality's biggest cultural shifts.

Host: Aidan Descourouez

Guests: 

Abby Kritzler (CCO & Executive Director at Boka Restaurant Group) 

Website: https://www.bokagrp.com/

Jake Ireland (CEO & Founder of Off Hours Bourbon) 

Website: https://drinkoffhours.com/

Samantha Catalina ( Fractional CMO - specializing in beverage)

Linkedin: https://www.linkedin.com/in/samcatalina/

James Feeley ||| (Director of Sales, Wine & Spirits at Lakeshore Beverage)

Website:https://www.handfamilycompanies.com/lakeshore-beverage

Time Stamps / Chapters:

00:00 Introduction & The Changing Face of Hospitality

00:01:18 Meet the Panel

00:04:49 How Restaurants Are Adapting to Changing Drinking Habits

00:06:32 Are Restaurants Losing Beverage Revenue?

00:07:34 Younger Generations Are Reshaping Hospitality

00:10:28 Building a Bourbon Brand in a Changing Market

00:11:33 Why Younger Consumers Want Different Alcohol Brands

00:13:55 Should Bourbon Companies Make Non-Alcoholic Products?

00:17:16 Marketing Alcohol in a Wellness-Focused World

00:18:53 Are Non-Alcoholic Drinks Here to Stay?

00:20:53 Are People Drinking Less or Just Drinking Differently?

00:23:37 Beverage Trends Shaping the Future of Hospitality

00:26:05 The Metrics Every Hospitality Leader Should Watch

00:27:09 Final Thoughts

What does it take to build one of North America's 50 Best Bars? In this conversation, General Manager, Jake Kelly shares his journey through hospitality, leadership, mentorship, and the realities of running an award-winning cocktail bar.

From washing dishes at 14 years old to serving in the Peace Corps, teaching on Chicago's South Side, and eventually leading one of the continent's most celebrated bars, Jake's path wasn't traditional, but it shaped the way he thinks about service, leadership, and hospitality.

Whether you're a bartender, restaurant owner, hospitality professional, or someone passionate about great service, this episode offers an inside look at what happens behind the scenes of a world-class bar.

Time Stamps / Chapters:

00:00 Introduction & North America's 50 Best Bars

01:05 Meet Jake Kelly of Bisous

01:50 Inside Bisous & Top 50 Recognition

02:33 First Hospitality Job at 14

04:54 Peace Corps & Lessons in Hospitality

07:08 Teaching, Burnout & Career Change

10:17 Re-Entering Hospitality Later in Life

12:58 Becoming a Bartender by Accident

16:28 Mentors Who Shaped Jake's Career

18:40 From Bartender to General Manager

20:09 Building Bisous from the Ground Up

24:44 Rebranding Two Weeks Before Opening

27:27 Opening Without PR & Organic Growth

30:22 North America's 50 Best Bars Experience

34:04 The Emotional Reality of Being a GM

35:51 Perfect Service, Recognition & Leadership

39:05 Hospitality Lessons & Rapid-Fire Questions

43:21 Final Thoughts on Resilience

Hashtags: 

#HospitalityLeadership

#CocktailCulture

#RestaurantManagement

Keywords:

hospitality leadership

bar general manager

North Americas 50 Best Bars

cocktail bar management

hospitality career journey

restaurant leadership

bartender to general manager

hospitality mentorship

Chicago cocktail bars

hospitality podcast

guest experience leadership

restaurant operations management

hospitality industry insights

building a bar brand

service excellence

Healthy fast casual restaurants are everywhere — but very few combine operational excellence, hospitality, and genuinely satisfying food the way Fare does.

In this episode, we sit down with the founder of Fare to talk about building a fast-growing restaurant brand rooted in hospitality, intentional food, and strong company culture. From working at a roller rink and Gibson’s Restaurant Group to scaling multiple locations, this conversation dives deep into what it actually takes to grow a restaurant business without losing the guest experience.

Whether you're a restaurant operator, entrepreneur, hospitality professional, or someone passionate about healthy food concepts, this episode is packed with lessons on leadership, scaling, culture, and creating memorable guest experiences.

Time Stamps / Chapters: 

00:00 – Hospitality chose her

01:31 – Life before starting Fair

03:32 – Missing healthy food in college and restaurant life

04:49 – How meal prep became a business idea

07:08 – Gibson’s Restaurant Group lessons and hospitality standards

09:29 – The importance of details and restaurant culture

11:50 – The failed protein bar business

13:31 – Early pivots and building Fair in a food hall

16:14 – Letting go of control as a founder

20:29 – Scaling Fair and managing growth

24:08 – Hospitality in a fast casual restaurant

27:01 – The customer note that created loyalty

30:14 – Why Fair focuses on nourishment and satisfaction

35:02 – Rapid-fire hospitality questions

40:37 – Where to find Fair

What makes a brand feel real? In this episode of All in Good Taste, Alicia of Owen’s Famous shares her philosophy on branding, hospitality, creativity, and building spaces people emotionally connect with.

From rearranging her childhood bedroom like a storefront to opening a coffee shop during COVID, Alicia explains how authenticity—not aesthetics alone—is what creates lasting brands and memorable hospitality experiences.

This episode is for hospitality professionals, creatives, founders, designers, and anyone trying to build something that genuinely resonates with people.

Time Stamps / Chapters:

00:00 Intro Montage

00:00:56 Welcome to All in Good Taste

00:01:45 When Alicia First Realized She Had Taste

00:05:23 Becoming a Creative Professional

00:08:35 The Psychology Behind Branding

00:10:19 Building the Spilled Milk Bakery Brand

00:11:15 The First Questions Alicia Asks Every Brand

00:15:01 Pretty Brands vs Successful Brands

00:17:01 Misconceptions About Rebranding

00:20:15 Why Creative Work Needs Boundaries

00:24:53 Opening Bay Coffee Company During COVID

00:32:13 Lessons From Running Owen’s Famous

00:36:05 The Story Behind the Name Owen’s Famous

00:39:21 Building a Real Community Through Hospitality

00:46:01 What “Good Taste” Actually Means

What does “good taste” really mean—and how can food change communities?

In this episode, we go inside Chicago Chefs Cook, a powerful charity event where 30 of the city’s top chefs come together to support causes like pediatric cancer, immigration rights, and regenerative agriculture.

Through conversations with chefs, organizers, and guests, this episode explores the deeper meaning of hospitality, the stories behind unforgettable meals, and why food is about far more than what’s on the plate.

If you care about food, community, or the human side of hospitality—this one’s for you.

Time Stamps / Chapters: 

00:00 Introduction & Chicago chefs spotlight

00:01 Inside the Chicago Chefs Cook gala

00:02 Meet the organizers & mission

00:02 Featured dishes & causes supported

00:03 Why chefs support philanthropy

00:04 Food, family, and first inspirations

00:05 Childhood food memories & influence

00:06 Stories that shaped culinary careers

00:08 Hospitality and human connection

00:10 Small moments that define great service

00:12 The meaning of true hospitality

00:16 The hardest part of restaurant life

00:18 What “good taste” really means

00:20 THC beverages & innovation in dining

00:22 Life lessons from chefs

00:24 Closing reflections on community

Luxury hospitality isn’t about marble, crystal, or expensive details—it’s about connection, discipline, and consistency.

In this episode, we explore what truly defines world-class hospitality through the journey of a leader shaped by French service standards and global experience. From growing up in a strict hospitality household to leading teams in luxury hotels, this conversation breaks down what separates service from true hospitality.

If you work in hospitality—or want to understand how great experiences are created—this episode offers a behind-the-scenes look at what it really takes.

Time Stamps / Chapters:

00:00:00 Champagne mistake & first big lesson

00:00:23 Hospitality is a team sport

00:00:56 What luxury really means

00:01:42 Growing up in French hospitality culture

00:04:24 From “shame of the family” to loving wine

00:06:39 The brigade system explained

00:08:47 Leadership: being part of the team

00:11:20 Arriving in the U.S. & chasing opportunity

00:15:38 Hilton training & career foundation

00:18:33 French vs American hospitality

00:28:35 What makes Waldorf Astoria different

00:31:22 Why recognition defines true luxury

00:35:03 What guests never see behind the scenes

00:44:34 Final advice: follow your dream