Born out of a tent at a locals farmers' market, Chaia Tacos has grown into two brick-and-mortar locations in Washington DC (Georgetown & Chinatown)  focused on selling tasty tacos made with local and seasonal, farm-fresh vegetables. 

In this episode she talks about the "silver lining" of the pandemic, and what she and the Chaia team were able to do to keep the business relevant and afloat.

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Matthew Guelke is the CEO and Co-Founder of The Plant Cafe in San Francisco California. Matthew knows firsthand how the power of eating clean, fresh foods can radically improve your health. While studying martial arts in Japan he saw the powerful connection between what he was eating and what was happening in his body. Since day one - The Plant’s mission since day one has been all about a commitment to raising the bar on food sustainability while at the same time making delicious and healthy organic food.

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Otto is the Co-founder of the award-winning Latin street food fast-casual chain PINCHO. Leveraging its culture, social media, and technology, PINCHO has won the hearts of many guests in South Florida with a cult like following in Miami.

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In the restaurant industry, Stratis Morfogen is an icon, known for his successful concepts that have always been a hit among the New York City and Hamptons crowd.  With decades of restaurant experience under his belt, Stratis has seen it all, yet continues to create and evolve, making him one of the most forward-thinking restaurateurs of our time.   He is the Founder of Phillipe Chow Restaurants, Brooklyn Chophouse, Brooklyn Dumpling House and is in the process of relaunching his Grandfathers restaurant, the first Greek restaurant in New York City, Pappas - and to top it all off, the author of the best selling book, "Damn Good Dumplings".

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It was August 2010 when Mike Lenard took his love and appreciation for food and to the level by converting the 1985 Ford step van into a food truck - and TaKorean was born. His goal was simple, provide healthy, well-balanced meals to his fellow Washingtonians. The brand took off - and Mike was eager to grow TaKorean, and he did just that. In this episode we discuss growth, and maybe more importantly - understanding when to pull back.

Daniella Senior is the CEO of Colada Shop, a casual Cuban cafe where guests you come for coladas (not what you think) stay for the company. The intense coffee, creative cocktails, rich and vibrant flavors, with a colorful ambiance and lively culture evoke the passion of the Cuban culture.

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Thomas Kelly has a unique background working in food and marketing. His experience in the food world ranges from working at fast-casuals in Boulder, CO to Internet start-ups to working in top New York City restaurants, including Craft and Hearth. In addition, he served as Marketing Manager for several New York City newspapers and magazines and earned his MBA at NYU’s Stern School of Business with a specialization in Entrepreneurship. During the summer of 2010 he and a friend launched an innovative food concept called Mexicue, a fusion of Southern American BBQ and Mexican. Mexicue now operates several full-service restaurants with a bourbon & tequila bar.

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Rev is a Senior Marketing, Branding and Digital Strategist with 20 years of experience in digital marketing and business development, specializing in hospitality marketing, content and local SEO.

He has led many clients to new levels of local, national and international success in the hospitality, financial service, and entertainment sectors. He is also former agency owner as well as a former New York City bar owner.

Rev is an “expert burger taster” and pens hospitality and marketing tips on his Instagram @revciancio as well as his LinkedIn Profile.

He is an author of 6 Recipes for Restaurant Marketing Success, an ebook detailing best practices for restaurant marketing online.

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David Leonardo is a senior executive with a background in developing regional and multi-national brands through franchising. His extensive experience working with private equity groups, developers, and multi-concept operators to help expand the growth of such well-known concepts as Burger King, Arby's, and Wing Wing Cafe. 

With David at the helm, Chill N Nitrogen Ice Cream was recent named to QSR Magazine's 40/40 List for 2021 as one of America's Hottest Startup Fast Casual brands.

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