Hospo Dojo Podcast

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

What does it take to scale a handcrafted product without compromising tradition?

Giuseppe Minoia — General Manager and second-generation cheesemaker at Vannella Cheese, one of Australia’s most beloved artisan brands — shares how the company scaled up while staying true to its craftsmanship despite modern pressures.

We dive into:

Follow us on Instagram: @paulayyash @hospodojo @vannellacheese

How does a family winery stay innovative after 130 years of tradition?

Emma Brown, Head of Innovation at Brown Brothers, represents the fourth generation leading one of Australia’s most respected family-run wineries. In this episode, we explore how Brown Brothers blends heritage with forward-thinking strategies to stay relevant in a rapidly evolving market.

Emma shares:

▪️ Balancing tradition with innovation in a legacy wine brand
▪️ Navigating evolving consumer tastes and industry trends
▪️ The bold moves behind introducing iconic varietals like Prosecco and Moscato
▪️ Leadership insights on evolving a family business

Follow us on Instagram: @paulayyash @hospodojo @brownbrothers

Growing a family business into a successful franchise is no easy feat, especially in the fiercely competitive pizza industry.

In this episode, we sit down with Damian Hopper, Managing Director of Bubba Pizza, a Melbourne-based family franchise that has expanded to over 20 stores across Australia.

Damian shares:

▪️ The journey from a single local store to a major regional brand
▪️ The challenges of scaling a family business while preserving its core identity
▪️ The systems and strategies that keep quality and culture intact

If you’re scaling a food business, this episode is full of practical advice and inspiration.

Follow us on Instagram: @paulayyash @hospodojo d___hop @bubbapizza

What makes a bar truly unforgettable?

In this episode of the Hospo Dojo Podcast, I chat with Grant Collins — multi award-winning mixologist, bar consultant, and founder of Gin Lane and Dry Martini in Sydney. With more than 50 international awards and over 20 years in the industry, Grant is a creative force in cocktail culture. From Sydney to overseas, he’s helped hotels and bars refine their drinks and guest experience.

We dive into:
- His journey from UK bartender to award-winning bar creator
- What goes into crafting iconic cocktails and bar experiences
- His work helping venues elevate their drinks and service through consulting

Follow us on Instagram:
@paulayyash @hospodojo @grantcollinsdrinks