What does it take to build a hospitality brand that doesn’t just serve food and drinks — but creates culture, community, and lasting connection? In this episode, Paul sits down with Andy El-Bayeh and Rebecca Jarvie-Gibbs, co-founders of We Are Example, a creative agency behind some of the most exciting food, beverage, and hospitality brands in Australia and beyond. With a background spanning Merivale’s expansion from 20 to 75 venues, global PR, and decades of brand-building experience, they share what it really takes to build a hospitality brand that connects with communities and stays relevant. From the importance of personal storytelling to the power of authentic customer connection, they reveal why branding is not an add-on, but the foundation of a successful hospitality business. We covered: How they turned years of partnership at Merivale into one of Australia’s leading creative agencies Why the best hospitality businesses start with a clear story and vision The role of trust, vulnerability, and personal growth in sustaining a business partnership How to measure real marketing impact beyond “likes” and vanity metrics Why listening to customers is the most valuable data The difference between chasing trends and building a brand with long-term cultural value Why investing in brand strategy upfront saves money (and heartache) down the track This episode goes beyond marketing. It’s about creating experiences that inspire loyalty, stand the test of time, and build real value for both communities and operators. If you want your venue to stand out, this one’s for you. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo @weareexample

What goes into crafting handmade plates for Australia’s top restaurants?

In this episode, Paul sits down with Sam Gordon, a third-generation potter and founder of Sam Gordon Pottery. After more than twenty years at his family’s globally recognised brand, Robert Gordon Pottery, Sam decided to step away and return to the wheel. Today, he makes handmade plates for some of Australia’s most celebrated restaurants — including Nomad, Stokehouse, and Josh Niland’s venues — as well as international projects like Louis Vuitton in Mexico. Sam shares the lessons he’s learned from navigating the pressures of a global retail business, the creative freedom of focusing on hospitality, and the challenges of building something new from the ground up.

 The advice he’d give to his younger self, and to anyone starting their own business in hospitality.

This episode is about passion, resilience, and staying true to your craft while finding new ways to grow in hospitality.

🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱

Follow us on Instagram: @paulayyash @hospodojo

How can fermentation help kitchens cut waste and cook more sustainably?

In this episode, Paul sits down with Caitlyn Koether, Head of Fermentation at the Mulberry Group, to talk about her journey from Connecticut to San Francisco, Copenhagen, and finally Australia — and how fermentation became her passion and profession.

From nearly joining the team at Noma to building her own role as Head of Fermentation, Caitlyn shares how ancient preservation techniques can transform the way we think about food, waste, and sustainability in hospitality.

We cover:

If you're anyone passionate about food, process, and purpose — this one’s for you.

Follow us on Instagram:

@paulayyash @hospodojo

How do you take a single gelato shop and turn it into one of Australia’s most iconic dessert brands? In this episode, Paul sits down with Donato Toce, co-owner and head chef of Gelato Messina, to unpack the story of a brand that has redefined gelato, reshaped dessert culture, and become a household name across Australia and beyond. From starting as a teenage dishwasher to building a company with 30+ stores, a dairy farm, and a cult-like following, Donato shares the highs, lows, and hard lessons from the Messina journey. You’ll hear: How Messina went from a single Sydney store to a national (and now global) name Why creativity — from failed flavors to crowd favorites — became central to the brand’s DNA The systems behind keeping consistency and quality across every store How Messina’s own dairy farm and global sourcing keep quality at the highest level The role of visionary partners, relentless drive, and the philosophy of “no plan B” Why Messina is more than gelato — it’s a culture, a brand, and a standard in hospitality This episode gives you a rare look inside the mindset and methods that made Messina what it is today. If you dream of building a brand that lasts, this one is for you. Follow us on Instagram: @paulayyash @hospodojo @gelatomessina

What happens when you walk away from a safe career to chase a love for burgers and shape a city’s food culture?

In this episode, Paul sits down with Jimmy Hurlston — burger expert, author, and founder of Easy’s (the rooftop train-carriage venue in Melbourne) and Palomino Sandwiches on the Gold Coast.

Jimmy’s journey is anything but conventional. From writing one of the first Australian books dedicated to burgers, to pioneering Melbourne’s burger boom and building venues that became cult favourites, Jimmy shares what it really takes to back yourself in hospitality.

We covered:

If you’re dreaming of building your own venue, Jimmy’s lessons will push you to think differently, stay consistent, and embrace the struggles that lead to growth.

🎧 Listen to the full episode on Spotify, Apple Podcasts & YouTube

📱 Follow us on Instagram: @paulayyash @hospodojo

What does it take to build a strong team in hospitality without losing your soul in the process? Ever wondered how to get your venue featured in one of the most influential food and culture magazines?

In this episode, Paul sits down with Leah Glynn, Editor of Time Out Melbourne, to unpack what it takes to stand out in the city’s thriving hospitality scene. Leah has spent years spotlighting everything from hidden neighbourhood gems to award-winning restaurants. She shares the exact elements Time Out looks for when deciding which venues to feature and why storytelling, not just good food, is your ticket to being noticed.

Leah reveals:

1. The key factors Time Out considers before featuring a venue

2. Why strong imagery and a clear pitch are essential

3. How social media is now hospitality’s biggest search engine

4. The human element that makes a venue unforgettable

5. Why passion and authenticity outshine big marketing budgets

6. How to craft your story so media can’t ignore it If you want people to notice your venue, this episode is for you.

🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo

What does it take to build a strong team in hospitality without losing your soul in the process?

In this episode, Paul sits down with Claire Stenhouse, Restaurant Manager at the iconic Attica in Melbourne. Claire brings 20 years of global hospitality experience, having worked across multiple countries. With experience alongside Gordon Ramsay and Jason Atherton, plus a background in psychology, she’s all about people and strategy.

Claire shares how she’s learned to lead not with ego, but with humility, listening, and real human connection. She dives deep into building team culture, why micro-training works, and how retaining talent starts by understanding the whole person — not just their role on the roster.

Claire opens up about:

If you're trying to build a workplace where people want to stay, this is a must-listen.

🎧 Listen now on Spotify, Apple Podcasts & YouTube

📱 Follow us on Instagram: @paulayyash @hospodojo

What makes a hospitality brand truly stand out?

In this episode, Paul sits down with Tony Ibbotson, founder and creative director of The Creative Method. Tony has worked with some of the most recognisable names in food and beverage, including Guzman y Gomez, El Jannah, Henrietta, Coca-Cola, Unilever, Diageo, and Mars.

He unpacks what it really takes to build a hospitality brand that connects — from early-stage fit-outs and packaging to emotional storytelling and consistent brand presence.

Tony shares:

If you’re building a food brand, this one’s for you.

🎧 Listen now on Spotify, Apple Podcasts & YouTube

📱 Follow us on Instagram: @paulayyash @hospodojo

What happens when your business grows faster than your resources, and you’re the one left to carry it?

In this episode, Paul sits down with Adriano Zumbo, Australia’s renowned pastry chef and MasterChef personality, to unpack the raw truth behind the glossy cakes, TV fame, and what really happens when your passion turns into an empire overnight.

Adriano shares:
- His early days in the kitchen, and how hard work and lucky breaks shaped his craft
- The highs and harsh lows of expanding too fast, too soon Why you need people around you who’ll tell you the truth, not just what you want to hear - - How understanding customer habits and data can save (or sink) a venue What it really takes to balance creativity with business without losing yourself along the way
- Hard-won advice for young chefs and entrepreneurs chasing big dreams If you’re looking to grow in hospitality, this episode is packed with real lessons and inspiration to help you do it right.

Follow us on Instagram: @paulayyash @hospodojo @adrianozumbo

Can passion, personality, and pastry open doors? How do you craft an identity in the crowded world of baking?

In this episode, we sit down with Daniel Pasquali, baker, content creator, and finalist on The Great Australian Bake Off, who’s known for his outrageously creative cakes and appearances on Dessert Masters Australia.

Daniel shares:

If you're building a career in food or want to create a standout brand, Daniel’s story will inspire you to embrace creativity, lean into your voice, and sparkle—literally.

Follow us on Instagram: @paulayyash @hospodojo @dansbakelab