Forking Around with Flavor South Florida

Kerri Paizzi has heard show guests, Paula DaSilva, Jeremy Ford and Pushkar Marathe talk about their time at 3030 Ocean, and she wants to know what was really going on in that kitchen to produce awarded and acclaimed chefs.

An ultimate leader, Chef Dean Max joins her on Forking Around with Flavor South Florida to share the stories behind the Fort Lauderdale restaurant and what it was like working with chefs whose restaurants Kerri now knows so well.

Dean looks back at Paula’s rise through the kitchen and bringing Jeremy onto the team while her Hell’s Kitchen run had him wondering how long he could keep her.

He also shares how his working relationship with Pushkar continued in the Cayman Islands after they first met at 3030 Ocean. Kerri gets into the way Dean led his team, including his insistence that cooks face the customer when something went wrong with a dish.

The conversation turns to opening a restaurant, understanding the numbers and why having a marketing budget gets Kerri fired up.

Dean shares the tropical restaurant concept he still wants to build, and before they wrap, he gets to ask the questions in a game that tests how well Kerri knows her guest. She’s done her homework.

Connect:

Dean Max: https://www.instagram.com/deanjamesmax/?hl=en

Dean Youtube: https://www.youtube.com/@chefdeanjamesmax

Forking Around with Flavor South Florida Podcast Instagram: https://www.instagram.com/forkingaroundpodcast

Flavor South Florida Website: https://www.flavorsouthflorida.com/

Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida

Kerri Paizzi Website: https://www.kerripaizzi.com/

Kerri Paizzi Instagram: https://www.instagram.com/KerriP316

This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com

Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

Kerri Paizzi sits down with Chef Pushkar Marathe, chef and co-owner of Stage Kitchen & Bar, Ela Curry & Cocktails, Mango Mercado and Boca Brasserie, to get the stories behind his Palm Beach County restaurants.

Kerri and Pushkar discuss Stage’s famous butter chicken, a dish with enough of a following that guests started calling when it disappeared from the menu. Pushkar brought it back, and these days, he says, it helps pay the rent.

Pushkar also shares how growing up on Air Force bases across India introduced him to different regional cuisines and sparked his curiosity about food around the world. He reflects on his training in Switzerland, where he honed his French cooking skills alongside chefs from across Europe.

The conversation heads back to the 3030 Ocean kitchen in Fort Lauderdale, where Pushkar worked alongside Jeremy Ford and Niven Patel under Paula DaSilva. Kerri has questions about how so much talent came out of one restaurant, and Pushkar has stories, including his recollection of dodging steaks during dinner service.

They also discuss Michelin Guide recognition for Stage and Ela, along with why listening to guests led Pushkar to reimagine his Boca Raton restaurant as Boca Brasserie.

Kerri gets the details on Mango Mercado’s breakfast and lunch offerings, including the take-home meals, before asking what anyone considering opening a restaurant should know. Pushkar has plenty of advice. Kerri is happy to keep supporting them from the dining room.

Connect:

Stage: https://www.stagekitchenandbar.com/

Ela Curry and Cocktails: https://www.elacurryandcocktails.com/

Mango Mercado: https://www.mangomercado.com/

Boca Brasserie: ​​https://www.bocabrasserie.com/

Pushkar IG: https://www.instagram.com/pushkarry

Forking Around with Flavor South Florida Podcast Instagram: https://www.instagram.com/forkingaroundpodcast

Flavor South Florida Website: https://www.flavorsouthflorida.com/

Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida

Kerri Paizzi Website: https://www.kerripaizzi.com/

Kerri Paizzi Instagram: https://www.instagram.com/KerriP316

This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com

Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

What makes a Michelin-starred chef put his life savings into a farm? Host Kerri is asking Jeremy Ford, the Top Chef winner behind Stubborn Seed and The Butcher’s Club, and getting a look at the work going into Ford’s Farm. She’s even volunteering to get her hands dirty.

They get into the practices behind Stubborn Seed’s Michelin Green Star, including turning kitchen scraps into compost, and how growing his own ingredients shapes what ends up on the menu. Jeremy also shares plans for a test kitchen where guests can watch the chefs cook. Kerri’s already picturing her next birthday on the farm.

Jeremy’s story about using a fake ID to get his first restaurant job has Kerri sharing a few confessions of her own. They also talk about the family time that restaurant life can cost, with Jeremy reflecting on raising his daughter while building his career.

And their shared love of ’80s rock comes with some disagreement about Bon Jovi. Kerri has a few things to say about that.

Connect:

Jeremy IG: https://www.instagram.com/chefjeremyford/?hl=en

Ford’s Farm: https://www.fordsfarmmiami.com/

Stubborn Seed: https://www.stubbornseed.com/

The Butcher’s Club: https://www.pgaresort.com/dining/the-butchers-club/

Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast

Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316

This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com

Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

What’s behind the service charge on your restaurant bill? Kerri gets into the tipping debate with Café Chardonnay’s Frank Eucalitto and Jodi Cross of the Florida Restaurant & Lodging Association (FRLA). They discuss why some restaurants are changing the way servers are paid and how rising operating costs affect the decisions owners make.

As Café Chardonnay approaches its 40th anniversary, Frank shares the dishes regulars won’t let him take off the menu and why he’s turned down opportunities to move the restaurant. Kerri remembers her first Flavor dinner there, and the conversation turns to the relationships that keep generations of guests coming back.

Frank also explains how he’s using AI to organize sales data, and Jodi shares how FRLA helps local students pursue careers in hospitality. They make time for a few dining recommendations, too, including the places these longtime industry insiders choose on their nights off.

Listen if you’re:

• Curious about tipping, service charges and what goes into your restaurant bill.
• Working in hospitality or considering a career in the industry.
• A Café Chardonnay regular looking for the stories behind a favorite restaurant.
• A foodie who loves discovering the stories behind your favorite restaurants.

Connect:

Cafe Chardonnay: https://www.cafechardonnay.com/

FRLA: https://frla.org/

Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast

Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316

This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com

Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

What makes an espresso martini worth ordering twice? Kerri Paizzi sits down with Max Lennon and Andy O’Connell for a look at what goes on behind the bar at Avalon, Lulu’s and CAMPI in Delray Beach. Andy has made her some seriously good martinis, so she’s getting into his secrets.

They talk about why a packed brunch can be tougher than dinner service and what happens when someone calls out sick, only to show up in someone else’s Instagram story at a concert. The guys share their take on online reviews, and together they debate the food trends they’re ready to retire. Kerri has a few things to say about crispy rice showing up on every menu.

Of course, she’s also finding out exactly what to order. CAMPI’s handmade short rib pasta gets its moment, along with the Avalon whipped ricotta she keeps coming back for. They even get into what the guys eat after a brutal shift. By the end, Kerri is planning her own little restaurant crawl through Delray. You might be, too.

Listen If You're:

• A restaurant owner looking for insights on leadership, operations, and team culture
• A hospitality professional interested in what it takes to run successful concepts
• A foodie who loves discovering the stories behind your favorite restaurants
• Curious about Delray Beach's growing dining scene and restaurant community
• Interested in the business side of hospitality, guest experience, and restaurant growth

Connect:

Lulus Delray: https://www.lulusdelray.com/

CAMPI: https://www.campidelray.com/

Avalon Beach House: https://www.avalondelray.com/

Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast

Flavor South Florida Website: https://www.flavorsouthflorida.com/

Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida

Kerri Paizzi Website: https://www.kerripaizzi.com/

Kerri Paizzi Instagram: https://www.instagram.com/KerriP316

This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com

Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

Dallas Wynne, Director of Operations at The Butcher’s Club at PGA National, joins Kerri to talk about her path from pastry chef to restaurant leadership, all while being a mom of two small children.

Dallas shares how she makes time for her two young boys while working restaurant hours. They also talk about how she’s evolved as a leader and have a laugh about “gentle parenting” in the kitchen.

Of course, Kerri had questions about the food. Dallas tells the story behind her signature brown butter snickerdoodle, and Kerri makes her case for keeping the spicy rigatoni on the menu.

Listen if you’re:

• Balancing being a mom and running a restaurant
• Building a career in hospitality while raising a family
• What it takes to be a strong female leader in the restaurant world
• Want to know what it takes to run a tight ship in a high volume restaurant

Connect:

Dallas Wynne IG: https://www.instagram.com/dallaswynne/?hl=en

The Butcher’s Club Website: https://www.pgaresort.com/dining/the-butchers-club/

The Butcher’s Club IG: https://www.instagram.com/thebutchersclub.pbg/?hl=en

Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast

Flavor South Florida Website: https://www.flavorsouthflorida.com/

Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida

Kerri Paizzi Website: https://www.kerripaizzi.com/

Kerri Paizzi Instagram: https://www.instagram.com/KerriP316

This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com

Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

What does it take to build a successful restaurant from the ground up and keep it thriving in an industry where the margins are tight, the hours are long, and expectations never stop growing?

In this episode of Flavor South Florida, Kerri Paizzi sits down with Ben Foster, Director of Operations for MLM Food Group, the team behind Hudson's on the River and Townie's Tavern. From washing dishes as a teenager in Ohio to helping launch some of South Florida's most recognizable restaurant concepts, Ben shares the lessons he's learned from decades in hospitality, leadership, and operations.

The conversation explores everything from opening restaurants and building strong teams to managing hundreds of employees, navigating rising costs, and adapting to an industry that has changed dramatically over the last twenty-five years. Ben also reflects on his time in the West Palm Beach restaurant scene, the importance of consistency, and why great hospitality starts with treating both employees and guests with respect.

Equal parts business insight, restaurant war stories, and behind-the-scenes hospitality wisdom, this episode offers a candid look at what it really takes to succeed in one of the toughest industries there is. Based on the transcript provided.

Listen If You're:

• A restaurant owner or hospitality professional looking to improve operations and leadership
• An entrepreneur interested in what it takes to launch and grow a successful restaurant concept
• A manager responsible for building strong teams and workplace culture
• Someone curious about the realities of the restaurant business behind the scenes
• A food lover who wants to better understand the people and systems that create exceptional dining experiences

Connect with Ben Foster:

Instagram: https://www.instagram.com/benfosterwpb

Hudsons on the River: https://www.instagram.com/hudsonsontheriver

Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast

Flavor South Florida Website: https://www.flavorsouthflorida.com/

Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida

Kerri Paizzi Website: https://www.kerripaizzi.com/

Kerri Paizzi Instagram: https://www.instagram.com/KerriP316

This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com

Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

What does it take to go from commanding over 100 soldiers in the Israeli Army to leading one of the world's most exciting modern kosher restaurant concepts? In this episode of Forking Around with Flavor South Florida, Chef Loel Miller, Executive Chef and Culinary Director of Malka, shares his remarkable journey from military service in Israel to helping oversee the global expansion of Chef Eyal Shani's acclaimed restaurant group.

Loel opens up about the lessons in leadership, teamwork, and resilience that continue to shape his approach in the kitchen today. He discusses his mentorship under Chef Eyal Shani, the philosophy behind Malka's ingredient-driven cuisine, and why hospitality is about much more than serving great food - it's about creating experiences that leave people happier than when they arrived.

The conversation dives into the evolution of modern kosher dining, the challenges and opportunities of operating restaurants across multiple countries, and how each Malka location reflects the unique culture of its community. From Israeli olive oil and world-class hummus to seasonal ingredients and creative menu development, Loel shares the culinary principles that have helped make Malka a standout destination from Tel Aviv to West Palm Beach.

Plus, hear his thoughts on comfort food, travel, hospitality, and why following your heart may be the most important ingredient for success - both in the kitchen and in life.

Listen If You're:

• If you're interested in how military leadership skills can translate into success in the culinary world.
• If you're looking for a fresh perspective on modern kosher dining and hospitality.
• If you're passionate about Israeli cuisine, Mediterranean flavors, and ingredient-driven cooking.
• If you're a chef, restaurateur, or hospitality professional seeking inspiration for building a strong restaurant culture.
• If you're curious about the story behind Malka's global expansion and Chef Loel Miller's role in shaping its vision.

This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com

What does it take to build a thriving business community in one of the fastest-growing regions in Florida?

In this episode of Flavor South Florida, Kerri Paizzi sits down with Noel Martinez, President and CEO of the Palm Beach North Chamber of Commerce, to discuss the economic forces shaping Palm Beach County. From healthcare and education to hospitality, construction, and financial services, Noel breaks down the industries driving growth and creating opportunities across the region.

The conversation explores how the county's workforce is evolving, why attracting and retaining talent has become more important than ever, and what local businesses need to understand about the future of economic development. Noel also shares insights into the Chamber's role in supporting entrepreneurs, connecting businesses, and advocating for sustainable growth throughout Northern Palm Beach County.

Whether you're a business owner, community leader, job seeker, or simply curious about where Palm Beach County is headed, this episode offers a valuable look at the people, industries, and opportunities shaping the future of our local economy.

Listen If You're:

• A business owner looking to understand the future of Palm Beach County's economy
• An entrepreneur interested in workforce development and local growth trends
• A professional considering career opportunities in South Florida
• A community leader invested in the future of Northern Palm Beach County
• Someone curious about the industries driving growth across our region

Connect with Noel Martinez

Website: https://www.pbnchamber.com/

Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast

Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316

This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com

Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

Frank Brusco never planned on getting into the restaurant business. After years in commercial printing, one bad experience at a local pizzeria ended with him buying the place.

Today, he owns eight restaurants across New Jersey and Florida, including Gabriella’s Modern Italian in Delray Beach. Frank joins Kerri to talk about how he built his restaurant group and what brought him to South Florida. They get into the realities of running restaurants, from staffing and rising costs to reservations and customer expectations.

Frank also shares why hospitality remains at the center of how he operates and what he’s learned from nearly a decade in the business.

Connect with Frank Brusco:

Website: https://www.frankbrusco.com/

IG: https://www.instagram.com/frankie_brusco/

Gabriella’s Delray: https://www.gabriellasfl.com/

Gabriella’s IG: https://www.instagram.com/gabriellas.fl/

Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast

Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316

This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com

Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.