Dine & Grind Podcast

On this episode of Dine & Grind, host Daniel Shemtob sits down with Mario Del Pero, founder of Mendocino Farms, whose journey took him from working in his family's Northern California meat business to opening a small subterranean sandwich shop beneath a Los Angeles museum—and ultimately scaling to over 100 restaurants nationwide. Mario Del Pero opens up about his entrepreneurial triumphs and failures, the bold moves he made on the brink of bankruptcy, and the pivotal lessons he learned while absorbing his family's legacy and learning from innovative mentors. Together, they unpack what sets enduring brands apart in the restaurant industry, the power of culture, and how being a lifelong student of competition and customer needs fuels real success. Whether you’re a seasoned restaurateur or just hungry for entrepreneurial inspiration, get ready for stories of grit, reinvention, and delicious insights. Aprons on—service starts now.

00:00 Mario Del Pero's entrepreneurial journey

07:45 Grandfather's lesson on money

15:15 Finding a Mentor in Ron Newman

16:35 Focusing on customer needs

24:07 Reflecting on past business experiences

31:52 Idea for gourmet sandwich shop

33:10 Cooking at a failed Starbucks location

39:37 Being hands-on with the team

43:49 Building the dream team

53:17 Advice for aspiring restaurateurs

54:09 Finding a business opportunity

On this episode of Dine & Grind, host Daniel Shemtob sits down with the legendary Burt Bakman, a man who's lived multiple lives—from concert promoter in LA's music scene, to two decades of real estate, to the unlikely rise as one of Los Angeles' most respected barbecue masters. Burt Bakman shares the surprising story behind his pivot from a 9-to-5 in real estate to bootstrapping Trudy's Underground Barbecue, transforming backyard drops of brisket into a phenomenon that drew everyone from Hollywood stars to hungry neighbors.

They dive deep into what it takes to perfect a brisket, why patience and authenticity are non-negotiable, and how chasing fulfillment—not just money—can rewrite your life's recipe. From learning hospitality in LA's hottest venues to finding his "why" in smoky kitchens, Burt Bakman offers inspiration and real talk for anyone seeking to break the mold and build a life fueled by passion—and a perfectly cooked slice of brisket. Aprons on, service starts now.

00:00 Burt Backman's career journey

03:48 Working at Nederlander Concerts

09:23 Early barbecue beginnings

12:15 Recruitment trip to Austin, Texas

14:19 Selling briskets around Los Angeles

19:36 Unplanned guest encounter

22:07 Food as a universal connector

24:45 Discussing brisket perfection criteria

26:56 Choosing the best brisket slices

31:05 Reflecting on personal fulfillment

33:15 Diverse personal interests and growth

38:54 Transition from backyard to restaurant

42:31 Starting a rooftop restaurant

45:59 Making falafels with union workers

49:37 Discussing deep dive into new interests

51:27 LA menu inspiration

54:01 Discussing smash burgers in Lithuania

🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

Welcome to Dine & Grind, the podcast where we plate up entrepreneurial hustle with kitchen grit. In this special episode, we sit down with culinary legend Wolfgang Puck and his son Byron for a rare, behind-the-scenes look at the making—and future—of a global restaurant empire.

From humble beginnings in a tiny Austrian kitchen to Spago's revolution of American fine dining, Wolfgang opens up about lessons learned, the importance of leadership over management, and why he turned down a nine-figure offer to keep his business family-run. Byron recounts his journey from the dish pit to the dining room, sharing how working every job in the restaurant—and learning from world-class chefs—has shaped his vision as he prepares to carry the torch.

Together, father and son reflect on reinventing classics like the Wiener schnitzel, the generational tasting tour that's introducing new audiences to their culinary legacy, and the recipe for success that comes down to passion, ambition, and positivity. If you're hungry for inspiration and stories from the top of the food world, this episode is a feast you won't want to miss.

00:00 Meeting Wolfgang Puck

05:48 Learning the importance of dishwashing

11:51 Early job struggles as a teenager

16:08 Early restaurant challenges

24:39 Discovering passion for hospitality

26:37 Blending experiences in hospitality

35:56 Losing the restaurant lease

42:14 The evolution of Spago's menu

43:12 Creating a diverse menu

49:00 Wolfgang's unforgettable dishes

55:12 Mixology and food pairing event

01:02:46 Fine dining vs. street tacos

01:08:26 Grooming for leadership transition

🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

On this episode of Dine & Grind, we sit down with Los Angeles native and chef Brian Bornemann, the visionary behind Crudo e Nudo and the upcoming Bar Fortuna. Known for letting the ocean—and the seasons—decide what's on his menu, Brian shares how he built a celebrated seafood restaurant around hyper-local, unpredictable ingredients and an unconventional, values-driven approach. From motorcycle-delivered tuna during pandemic pop-ups to a no-recipes and no-hierarchies philosophy in his kitchen, Brian reveals how he’s challenging industry norms, prioritizing sustainability, and creating a unique, empowering work culture. Tune in to discover how one chef is redefining success by putting ingredients, ethics, and people first—plus a few wild stories about what it really takes to chase your culinary vision when the only rule is to expect the unexpected.

00:00 Ingredient-focused culinary philosophy

05:11 Grandfather's influence on food appreciation

07:30 Falling in love with Italian cuisine

11:32 Teaching English in Milan

14:33 Deciding not to be a Chef

19:18 Pandemic challenges and career pivot

21:09 Starting Crudo e Nudo pop-up

24:32 Opening a seafood pop-up restaurant

29:33 Local Ingredients and culinary philosophy

32:14 Rethinking fish butchery and menus

36:22 Building relationships with local fishermen

39:07 Coaching chefs

42:47 Building scalable restaurant systems

43:45 Types of team members we attract

46:54 Employee retention and recruitment success

50:02 Balancing authenticity with local Ingredients

55:09 Building a sustainable career system

56:56 Excitement for the grand opening

🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

Welcome back to Dine & Grind, the podcast where grit from the kitchen meets entrepreneurial hustle. In today’s episode, we’re joined by Ed Tinoco: a chef whose journey stretches from cooking out of necessity as a child in New York’s Queens, to stepping into the pressure-cooker world of Chicago’s finest kitchens, to now running one of New York’s hottest new restaurants, Danny’s.

From supporting his immigrant mother and siblings as a young cook, to braving the intimidating line at Alinea and Next, Ed’s story is one of relentless hard work, adaptability, and resilience. He opens up about career-defining risks—like buying a train ticket to Chicago with no job yet in sight—the lessons learned from culinary giants, and the balance it takes to grow with both your craft and your loved ones.

Today, we dig into how Ed’s roots shape his evolving sense of authenticity, how he approaches approachable American comfort food at Danny’s with elite technique, and what it means to lead with both humility and ambition in a cutthroat industry. Whether you’re a chef, restaurateur, or just someone looking for inspiration, Ed’s journey is proof that hustle, heart, and a willingness to start from scratch can take you all the way to the top. Aprons on—service begins now!

00:00 Cooking as a Childhood Necessity

05:58 Cooking to Help My Mom

08:44 Balancing authenticity in cuisine

12:37 Challenges of Cooking Simple Dishes

15:03 Dining experiences in New York

18:37 Working in NYC's big leagues

21:55 Getting a job in Chicago

25:43 Working at Next restaurant

30:10 Pushing Yourself for Growth

31:37 Competing as a sous chef

35:42 Working with a culinary idol

39:05 Creating a sensory dining experience

43:14 Gratitude for mentors and teamwork

47:07 Joining Danny's Restaurant Team

51:06 Unexpected influencer boost

51:46 Growing the restaurant's reputation

🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

Welcome back to Dine & Grind, the show where we explore the grit, creativity, and drive that fuel the world’s top culinary and entrepreneurial minds. Today, we’re diving into the art of cinematic storytelling and the alchemy that turns food and film into unforgettable experiences. Our guest is David Gelb—the visionary behind Jiro Dreams of Sushi and the creator of Netflix’s groundbreaking Chef’s Table. From falling into documentary filmmaking by accident to revolutionizing food television, David shares the behind-the-scenes journey of capturing human passion, the risks and doubts that almost derailed his first film, and how vulnerability and persistence can elevate both food and storytelling. We’ll discuss the origins of Chef’s Table, what it takes to crack open the stories of the world’s most enigmatic chefs, and how David is reinventing the series for a new generation. Get ready to be inspired by personal stories, creative breakthroughs, and hard-won wisdom from one of the culinary world’s leading storytellers.

00:00 Unexpected journey into documentary filmmaking

03:06 Creating Jiro Dreams of Sushi

08:45 Living Up to Family Expectations

10:19 Creating impactful film scenes

13:18 Striving for unforgettable dishes

17:48 Deciding on personal film projects

21:40 Respect for Guy and thoughtful storytelling

24:36 Filming and chef preparation process

28:17 10 years and new technology

29:19 Filming style for intimate chef shots

32:24 Evolving the Chef's Table format

36:03 The process of reflection

40:14 Expanding the Chef's Table brand

44:00 Dining preferences at sushi restaurants

45:37 Discussing patience and persistence

🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

Welcome back to Dine & Grind, where entrepreneurial grit meets kitchen hustle. In this episode, we sit down with Seth Cohen, co-founder and president of Sweetfin, the pioneering fast-casual poke concept that helped revolutionize the QSR industry in Los Angeles and beyond. Seth shares his journey from a passionate home cook with no formal culinary background to spearheading a multi-unit restaurant brand known for innovation and chef-driven flavors. We explore Sweetfin’s evolution, the challenges and triumphs of scaling a restaurant, navigating fierce competition, and the critical role of innovation in staying relevant.

From humble beginnings and unexpected hurdles—like not landing their first-choice locations and battling copycats—to collaborating with Michelin-starred chef Daniel Patterson for a bold menu reimagining, Seth reveals the key ingredients that have kept Sweetfin thriving for nearly a decade. Tune in for a candid conversation about risk-taking, leadership, and the relentless pursuit of quality and creativity in the restaurant business. Service begins now!

00:00 Introducing Seth Cohen from Sweetfin

05:16 Balancing sustainability, cost, and quality

07:39 Challenges of Food Manufacturing Business

12:03 Introducing unique ingredients

15:44 Being early to unique flavors

18:53 High end taco market competition

21:19 Rebranding and differentiating Sweetfin

23:52 Reflecting on future strategy

26:29 New menu development strategy

30:58 Hands-on involvement in restaurant operations

32:16 Reflecting on industry longevity

37:00 Affordable gourmet dining experiences

39:02 Maintaining a supportive team culture

44:42 Importance of staying innovative

🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

Welcome back to Dine & Grind, the show where kitchen grit meets entrepreneurial hustle. In this episode, the conversation focused on the realities behind Food Network fame and why celebrity status alone isn’t enough to build a lasting restaurant empire. The discussion explored Tyler Florence’s journey from his first days as a teenage dishwasher to becoming a celebrated restaurateur and television personality.

A key theme that emerged was the unwavering commitment to authenticity, attention to detail, and relentless pursuit of excellence—qualities that go far beyond what’s seen on screen. Several points were raised, including the importance of intentionality when building restaurant concepts, the role of leadership and self-awareness, and how a crystal-clear vision can turn a single idea—like “steak”—into an award-winning legacy business. The episode delves into the intersection of media exposure and real-world operations, providing hard-won insights for anyone aspiring to turn culinary dreams into lasting success.

00:00 Starting in the restaurant industry

08:53 Designing the restaurant layout

14:53 Meeting Lori Green at the restaurant

18:22 Balancing TV work and restaurant career

26:16 Creating a luxury steakhouse experience

29:50 The Cattle Kings Legacy

36:57 Explaining beef terroir

38:33 Grass-fed cattle flavor profile

46:25 The joy of being a restaurateur

48:55 Importance of self-awareness and growth

54:52 Discussing restaurant business strategies

01:00:25 Returning to golf after a break

In this episode of Dine & Grind, Daniel Shemtob sits down with Francesco Bacco, founder of Pizza Fling. Francesco shares how setbacks became fuel, from losing his dream of becoming a professional basketball player due to injury, to moving to Los Angeles without speaking English, to losing work during the pandemic and the Palisades fire. Each challenge ultimately pushed him to take a leap and start Pizza Fling in Santa Monica. Francesco also breaks down his approach to making great pizza, from crust and sauce to toppings.

04:57 Finding Passion in Hospitality

07:11 Adversity, Grit, and Moving Forward

10:35 First Hospitality Job Experience

13:40 Pizza Entrepreneurship and New Opportunities

18:45 Unexpected Call from Police

19:58 Observing People at Work

22:37 Pizza Chef's Green Card Journey

28:33 Grateful Amidst the Fire

31:26 Starting Our Own Business

33:46 Resilience, Reinvention, and Pizza

37:55 Exceptional Ingredients, Unmatched Details

41:20 Celebrating Passion and Hustle

44:18 Gratitude, Pizza, and Snibbs

45:31 Warm Welcome, Great Pizza

🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

Alex Canter, fourth-generation member of the family behind the legendary Canter's Deli, joins Daniel on Dine & Grind for a candid conversation about legacy, reinvention, and what it takes to keep an iconic institution alive. Alex opens up about growing up inside the business, the realities of running Canter's and how to honor tradition while also building something sustainable for the future.

00:00 Canter's: LA Icon Since 1953

06:01 Playground of Experimentation

13:06 Family Legacy and Restaurant Changes

18:52 Cooking by Feel and Respect

24:08 Night Market's Rise and Shift

31:11 Restaurant Tech's Tablet Hell

34:11 Streamlining Restaurant Ordering Systems

40:00 Think Bigger, Build Globally

46:01 Leadership Challenges and Layoffs

51:03 Entrepreneurship: Resilience and Lessons

57:11 Reimagining Everyday Essentials

01:01:18 Transforming Pain into Comfort

🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.