Welcome to the Brand to Table Podcast — the show where restaurant owners and hospitality leaders learn how to stop guessing and start growing real revenue through proven branding and marketing strategies.

In this episode, Henry sits down with Alexandra Donnadio (aka Zandge), the owner of Iron and Oak Catering and a fierce competitor on Fox’s Next Level Chef. Henry first met Alex when she saved him with a plate of bacon at a food festival, but he stayed for her incredible business model: Live Fire Experiences.

• The Pivot: How Alex turned cooking from a stress-relief escape into a career that took her to Ireland for Next Level Chef and competitions in Macau, China.
• Brand Differentiation: How Iron and Oak breaks the mold by offering "Live Fire" experiences—dismantling whole hogs and grilling tomahawks in front of guests.
• Marketing Psychology: The strategy of using familiar "gateway" foods (like charcuterie) to make guests comfortable before introducing them to primal open-fire cooking.
• The Follower Myth: Why restaurant owners need to look past vanity metrics and hire talent based on their resume and work ethic, not just their Instagram count.
• Social Media Authenticity: How Alex grew her brand by stopping the "perfect chef" act and showing the behind-the-scenes chaos, including digging her own patio.
• The Future of Events: Why 2026 will see a massive shift away from stuffy venues toward experiential backyard weddings and pop-up collaborations.
• Ego vs. Growth: The importance of admitting what you don't know and collaborating with others instead of viewing them as competition.

💡 Alex's Insight: "I want you to have an experience when you're eating... you're watching an entire hog and engraved tomahawks being cooked in a very primal way, but you're elevating it."

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After listening, what is the one uncomfortable element of your business (like social media or leadership) that you need to address to achieve your next level of growth?