Veteran restaurateur/chef Mark Abernathy tells listeners what it takes to have staying power in a fickle industry and how his training in Texas and Mexico brought the first authentic Tex-Mex cuisine to Central Arkansas.

Scott McGehee, executive chef and partner in the five restaurant brands under the Yellow Rocket Concepts umbrella, tells how personal persistence and a commitment to continuous improvement have helped him thrive in this very competitive industry. 

Don Dugan, the owner/operator of Dugan's Pub and Dizzy's Gypsy Bistro, talks about the long, strange trip that led him in and out of the restaurant business before he emerged as the owner of two of Little Rock's top downtown eateries.

Rob Nelson, owner/chef at Tusk and Trotter in Bentonville -- among other establishments -- talks about his journey from Northwest Arkansas to Colorado to France and back to Northwest Arkansas as well as his plans to open a Tusk and Trotter in the Argenta district of North Little Rock.

The owner and chef of this renowned Hot Springs spot discusses his varied background and how his first restaurant became an overnight success. 

Mary Beth Ringgold, a Little Rock restaurant leader for decades, explains her journey from West Virginia to Knoxville to Little Rock and the circumstances that led her to decide to close Cajun's Wharf and to found and continue to operate Capers and Copper Grill -- as well as her time peddling food in Russia.

Famed Arkansas restaurateur George Eldridge — of The Band Box, The Sports Page and Doe's fame — talks about how he got into the business, his beloved grill top and his long friendship with President Clinton.