Raised mostly in New York City by eclectic food loving parents, Rayme Rossello’s love of street food started early. Stopping at hot dog and pretzel carts on the way home from school were some of her first culinary obsessions. Couple that with a deep affection for good tacos and endearing hospitality, one can see how Comida was born. After a life changing DUI, navigating her own challenges with drinking, and how it’s affected her personal and professional life - She's once again at the top of her game.

Rayme Rossello began working in restaurants at 16 and has been a part of the local restaurant community since 1990, both in the employment of others and for herself. In 1999 she partnered with Pam Proto and formed Proto’s Pizza. After 8 years and 5 successful store openings she took sometime and experimented with what was next.

Comida comes out of her passion for killer Mexican food and her love for travel. Both are things she and her team create on a daily basis at her Comida Cantina brick and mortar location and the taco truck that roams the front range by the same name.

Robert Thompson is founder and CEO of Punch Bowl Social, one of the fastest growing restaurant brands in the country. Building and growing a company with nearly 4,000 employees and 20 locations nationwide requires focus, commitment and drive – three things that Robert says were absent during his years spent drinking. 12 years sober, Robert will share insights about a life led with and without alcohol, the perils of addiction, and the moment when he hit rock bottom. He’ll also discuss alcohol in the restaurant industry and his opinions on how far the industry has come and how much it’s the same as it was 25 years ago when he got his start.

Robert Thompson is our guest today - 12 years sober and thriving. After an extensive career conceptualizing and operating both large-format and boutique restaurants and bars, founder and CEO Robert Thompson opened Punch Bowl Social in Denver’s historic Baker neighborhood in November 2012. Punch Bowl Social now has 19 locations across the country, with eight more slated to open by the end of 2020. Robert has earned the prestigious Ernst & Young Entrepreneur of The Year® award and was a ColoradoBiz Magazine CEO of the Year finalist for the past two years. Punch Bowl Social is an award-winning brand, earning a spot as one of the 2019 Fast Company “50 Most Innovative Companies in the World” and a Nation’s Restaurant News 2018 Hot Concept, among dozens of additional industry honors.

Athan Miller is the owner of Jack's Bar and Grill and Steamers Coffeehouse in Arvada. They employ adults with developmental disabilities and offer training and employment. Steamers Prep Kitchen opened in early 2014 with the purpose of providing employment and training in a safe environment to people of differing abilities. Jack’s was outgrowing it’s little kitchen, and she found that they had the capabilities of employing more people with developmental disabilities, but they didn’t have the space! With a lot of elbow grease and help from a fundraising campaign, they were able to build a commercial kitchen directly across the street from Jack’s and Steamers Coffeehouse — aptly named Steamers Prep Kitchen.

Arvada’s friendliest neighborhood bar and grill. Serving breakfast, lunch and dinner. Jack’s specialty is made-from-scratch cooking with an emphasis on sliders — 17 different handcrafted options—and cooked-to-order killer breakfast! The prep kitchen employs folks with developmental disabilities. They hire and train people with all types of abilities to work in their commercial kitchen. They ‘prep’ all the food and make all of the baked goods for Steamers Coffeeshop and Jack’s bar and grill, as well as produce and process all the jam for “A Different Kind of Jam by Steamers.”

Alex Windes is co-owner of Elevation Charcuterie and artisan meats, a Denver based USDA charcuterie company. Last year he was forced to withdraw his daily participation in the Operations of the company due to a drinking problem he developed over the years of starting the company. He has been through hell over the last few years, but since January 2019 he is completely sober. Alex is passionate and dedicated to bringing awareness to and helping others that have issues with drinking and drugs. He’s seen multiple friends dying of overdoses, as well as the issues he’s seen through my involvement in the food industry.

Raised in Littleton, Colorado, Alex Windes has always been a passionate native in love with exploring Colorado food culture, specifically charcuterie. Him and his partner Chad spent 6 years creating recipes and refining old world techniques required to make cured meat products in the style of old world Europe. They took their love for charcuterie to the next level by starting Elevation Charcuterie in 2013 and built a USDA certified facility over the next two years. Their award-winning products are now being sold all over the country at a rapidly growing rate.

After years of personal struggles, Alex is now extremely passionate about raising awareness on addiction, mental health, and wellness through fitness and positive motivation. His soon to air podcast "Sobering Experiences" discusses living happy and healthy through recovery.

Brother Luck is a nationally known chef, restaurateur, Top Chef alumnus, and a hero to the industry. He recently penned an op-ed for the James Beard Foundation entitled, 'Why I Choose to Be Vulnerable'. The owner of Lucky Dumpling, and Four by Brother Luck talks with Eric about his realization that his voice should be heard, and he is among many in the industry that suffer. Losing sometimes turns us in to winners. Chef Brother is a winner.

Top chef alumni Brother luck is here today - Recently penned an op-ed for The James Beard Foundation, entitled, “Why I Choose to Be Vulnerable” - A truthful and heartbreaking piece about depression and mental health

For nearly two decades, First Bite Producer Jessica Benjamin has committed her time and energy to connecting her community to local food. Throughout her time in Boulder, Jessica has worked tirelessly for area nonprofits, small businesses, restaurants, the University of Colorado, and managed her husband’s campaign for city council in 2017.

Now in it’s 14th year, First Bite: Boulder County’s Restaurant Week will feature over 50 of the top local restaurants from November 8 -16th. With the flexible three-course format, chef’s are stretching their culinary creativity to wow their diners with an experience that’s unforgettable.

Joining her is Chef Eric Lee from Acreage! The Acreage menu constantly rotates, showcasing the bounty local farmers bring to him. Acreage is one of the more than 40 Boulder County restaurants participating in First Bite 2019

The Zero Proof Dinner Series provides a setting to spread awareness of mental health issues and addiction in the hospitality industry, while guests enjoy an evening of great food, creatively crafted dry beverages and engaging conversation. Proceeds from these events go to various organizations, focusing on mental health and addiction support for workers in the hospitality industry. Let's set the table with Nick Kayser, Connor Green, and John Hinman.

Organizing instruments of change is difficult to do full time - Doing something as powerful and as needed for your community when you work 14 hour days in a restaurant or running a small business is almost impossible. But those people are out there. Doing good while operating important and successful businesses. Nick Kayser, Executive Chef of Vesta, Connor Green, Bar Manager at Ace Eat Serve, and John Hinman of Hinman’s Bakery and CHOW Take us from 90 proof to zero!

For more than 40 years, Bill St John has written and taught about restaurants, wine, food, and the history of cooking; he’s also written on travel, op-ed, and language. He taught for several years each at Regis University in Denver, at The University of Chicago, and was on-air talking about food and restaurants with Denver’s KCNC-TV for a dozen years. In Rome in 1988, he interviewed the nuns who feed the Pope; in 1990, he cooked on the Venice-Simplon Orient Express. He spent a week in 1997 as a Trappist monk at the brewery of Orval, Belgium, and in 1998 Julia Child took a 20-minute nap on his right shoulder.

Bill St John is also sober. A struggle that he deals with daily. I’m honored to have him on to tell his story.

Brunch Running is a Colorado-based social running community and experiential marketing company that inspires individuals to get moving and eat real food. Founded by RRCA running coaches, Cortney Logan and Alexandra Weissner, the community hosts runs that start and finish at local restaurants. Their events offer a welcoming environment for the everyday athlete to get their sweat on while making friends that share their passion for fitness and brunch!

This is the first in a series I’m doing for Sober October. The idea is that if there is someone listening that can identify with these stories - maybe they’ll see that a number of their peers are going through something similar and see that it’s ok to ask for help. It takes a lot for someone to come forward and talk about their story - and a ton of courage to talk about it publicly on a podcast. So, please give them your attention and applaud their journey. If you’re struggling with something you’d like to get control of - there are resources out there.

National Suicide Prevention Hotline – 1-800-273-8255

Cocaine Anonymous – 1-877-978-1309

Alcoholics Anonymous – 1-800-662-HELP (4357)

James Rugile is a badass chef. Talented, thoughtful, and sober. I talk with him, Emily Schrader from BarZero, and licensed therapist Kathy Hawkins about the journey from "rock bottom" to now. Please listen to their stories. It takes a hero to admit when they need help. This is a story about heroes and heroic acts. F&B workers have the highest rate of illegal drug use and rank 3rd for heavy alcohol consumption in the country, and In 2016, the Center for Disease Control and Prevention listed chefs and food service workers as one of the top 20 professions with the highest suicide rates.