Hospo Dojo Podcast

What does it really take to build a hospitality business that cuts through noise without losing its soul?

In this episode, Paul Ayyash sits down with Ameer El-Issa, co-founder and creative director of Knafeh Bakery, of the most culturally resonant dessert and experience-driven concepts to come out of Australia and beyond. From growing up around hospitality, to studying architecture, to launching Knafeh Bakery as a tightly focused, one-product concept, Ameer’s journey is anything but conventional.
Knafeh Bakery has since scaled across borders from Beirut to Abu Dhabi, Sydney, Melbourne, New York and Dubai, with brand collaborations ranging from Qantas and Formula One to Lamborghini, Microsoft, and Etihad Airways.

In this episode, Ameer shares:
▪️ His journey from family hospitality roots to founding Knafeh Bakery
▪️ Why obsessing over one product can outperform complex menus
▪️ How culture and heritage shape stronger hospitality concepts
▪️ Lessons learned from pop-ups, and experiential formats
▪️ How restraint, patience, and standards create long-term sustainability
▪️ What operators often misunderstand when trying to scale too fast

The result is a business that became a destination not because it tried to be everything, but because it was clear about what it was. For operators and founders who want to play the long game, this episode is filled with valuable insights.

📱 Follow us on Instagram: @paulayyash @hospodojo @papa_baker @knafehbakery

How do you rethink pastry at the highest level without compromising flavour, texture, or the craft behind it?

In this episode, Paul sits down with Philip Khoury, award-winning pastry chef, author, and former Head Pastry Chef at Harrods London, acclaimed author and leading innovator in plant-based pâtisserie.

From starting his career at Quay in Sydney to rising alongside Adriano Zumbo and later overseeing the pastry operations of one of the world’s most iconic luxury food destinations, Philip has carved out a career defined by bold ideas and relentless curiosity.

Now a global voice in modern pastry and the founder of his luxury plant-based chocolate brand Khoury’s, Philip is elevating the future of dessert toward cleaner, more thoughtful and exceptionally delicious craftsmanship.

In this episode, Philip shares:

▪️ His journey from Sydney restaurants to leading pastry at Harrods
▪️ How working with legends like Anna Polyviou and Adriano Zumbo shaped his discipline and creativity
▪️ Why plant-based innovation is the next frontier of pastry
▪️ The making of his award-winning book A New Way to Bake
▪️ How simpler ingredient lists can unlock better flavour
▪️ What it takes to lead pastry across 27+ restaurants under one roof
▪️ The philosophy behind Khoury’s, his new luxury chocolate brand
▪️ Why the future of pastry belongs to chefs who embrace sustainability, technique, and reinvention

For anyone building a food business, pushing creative boundaries, or navigating a modern hospitality career, this episode is for you.

📱 Follow us on Instagram: @paulayyash @hospodojo @philipkhoury

How do two Italian chefs turn friendship, discipline, and a love for pizza into a restaurant that’s redefining modern Italian pizza?

In this episode, Paul sits down with Matteo Ernandes and Emanuele “Manu” Riemma, the duo behind Regina Pizzeria: a venue redefining what Neapolitan pizza means in Australia.

From humble beginnings as visa-holding chefs carving their way through Australia’s kitchens to creating a concept that bridges Neapolitan tradition and contemporary innovation, Matteo and Manu’s story is one of resilience, respect, and relentless curiosity.

They talk openly about the challenges of running a restaurant built on culture, friendship, and balance — and what it takes to stay creative while staying grounded.

Matteo and Manu remind us that pizza is more than food. It’s an expression of culture, discipline, and heart. 

This episode is about the grind behind the glory: the long hours, the lessons, and the love that fuels great hospitality.

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

What does it take to represent Australian meat on the world stage? In this episode, Paul sits down with Sam Burke, Corporate Chef at Meat & Livestock Australia (MLA) - a man who’s spent more than three decades shaping how Australian beef and lamb are experienced around the world. From humble beginnings flipping burgers at McDonald’s to managing 190+ kitchens with Spotless, Sam’s journey is one of hard work, humility, and deep respect for the people who feed us. Today, he bridges the gap between farmers, chefs, and global markets, championing the quality and integrity of Australian red meat across more than 100 countries. Sam shares the lessons he’s learned from a lifetime in food service from leadership and resilience to mental health, mentorship, and the power of staying connected to your roots.

Sam reveals:

1. How he worked his way from apprentice to Corporate Chef at Meat & Livestock Australia

2. The lessons from 20 years at Spotless, managing operations across 195 sites

3. What it’s really like promoting Australian meat to chefs and governments worldwide

4. How to communicate through food, from the Prime Minister’s table to global trade events

5. His advice to introverted chefs and young cooks entering the industry

6. The importance of fitness, family, and mental health in a demanding career

7. Why success starts with discipline, curiosity, and never forgetting where you came from

This episode is about crafting a career that feeds others — and fuels the industry that feeds the nation.

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

Building a career in hospitality often means weathering intense kitchens, chasing recognition, and finding your identity along the way. Few stories capture that journey better than Brendan Fong’s. In this episode, Paul Ayyash sits down with Chef Brendan Fong to explore his evolution from uncertain beginnings to industry leader, mentor, and innovator.

Brendan shares:
▪️ His path through some of Australia’s most iconic kitchens, including Jordan’s Seafood, Merivale’s Wong’s, and high-volume venues serving hundreds nightly
▪️ The challenges of transitioning between cuisines at an executive level
▪️ The resilience it took to pursue a Good Food hat in Parramatta during COVID, breaking ground in a region with no fine dining recognition
▪️ How a leap of faith on a failed overseas business model turned into perseverance and reinvention back home in Sydney
▪️ Why mentorship, self-development, and even cutting back workdays to focus on growth became pivotal to his success
▪️ His reflections on purpose, values, and the importance of knowing why you show up every day If you’re navigating the highs and lows of a hospitality career, this episode is packed with real talk, lessons on resilience, and the mindset shifts that transform “just a chef” into an inspiring leader.

Follow us on Instagram: @paulayyash @hospodojo

What does it take to carry the weight of Italian cuisine onto the global stage—without losing its soul? In this episode, Paul sits down with Andrea Tranchero, Executive Chef of Barilla for the Asia-Pacific region. With a career spanning Michelin-starred kitchens, luxury brands like Giorgio Armani, and even cooking for Roger Federer, Andrea has lived a culinary life few can imagine. From a 15-year-old apprentice in northern Italy to becoming the face of Barilla across Asia, Andrea shares the discipline, adaptability, and respect for tradition that shaped his career. He explains how Italian cooking’s simplicity can be both its biggest strength and its greatest challenge when introduced to diverse markets across the world. Andrea reveals: The lessons he learned in Michelin-starred kitchens and why they felt like “the army” How he adapts classic Italian dishes for different cultures while staying true to tradition Why ingredients and simplicity will always be the foundation of Italian cuisine Stories from cooking for Giorgio Armani and Roger Federer The challenge of balancing authenticity with market expectations (like carbonara without eggs in Asia!) His two golden rules for young chefs This episode is about more than food—it’s about culture, respect, and carrying tradition into a modern, globalized world. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo

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