Hospo Dojo Podcast

In this episode, we chat with Bianca Brady, CEO & Founder of Axify, a smart conversational AI assistant that is transforming the way service businesses handle bookings, guest messages, and customer engagement.

Bianca is an MIT Data Science graduate and former hospitality professional who understands the industry’s frontline pressures.

We talk about:

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@paulayyash @hospodojo @kirstentibballs

What makes a world-class pastry chef? Kirsten Tibballs opens up about her journey and how she turned her love of chocolate into a global platform. Kirsten Tibballs is one of Australia’s most celebrated pastry chefs and chocolatiers. She’s the founder of Savour School and host of The Chocolate Queen, broadcast in 89 countries. Kirsten has judged top international competitions and represented Australia at the World Pastry Championship.

Kirsten shares about:
- Her journey from teenage apprentice to global pastry figure
- How competition wins reshaped her career
- Building a specialist cooking school
- The creative process: where inspiration strikes
- The common qualities of great pastry chefs Her advice to hospitality entrepreneurs

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In this episode of the Hospo Dojo Podcast, Paul sits down with Al Hannmann, aka @althepizzabuddha, an international pizza consultant who walked away from fine dining after hitting burnout. What followed wasn’t a career pivot, it was a full reset. We talk about the years he spent off the grid, how Buddhist practice gave him structure, and why slowing down became the foundation for everything he built next.

Here’s what we cover:
– Burning out in high-pressure kitchens
– Finding clarity through discipline and stillness
– Using pizza as a practice, not just a product
– Rebuilding a career around purpose, not pressure.

For anyone in hospitality questioning the grind—this one’s real. 🎧 Listen now on Spotify and Apple Podcasts @hospodojo @paulayyash @althepizzabuddha

In this episode, we sit down with Johnny Di Francesco, the powerhouse behind Melbourne’s 400 Gradi and a global authority in pizza craftsmanship and hospitality business strategy. From washing dishes at 12 to running a 7,000sqm manufacturing facility, Johnny breaks down the mindset, systems, and decisions that have shaped his success. You’ll get no fluff, just clear, tactical insights on:

• Building multi-site operations without losing control

• Why he licenses instead of franchising

• How he pivoted during COVID and scaled manufacturing fast

• The real reason systems matter more than hype

“If you don’t support yourself, no support network will help. Dream big, plan backwards, and move fast.” – Johnny Di Francesco

On this episode of the Hospo Dojo Podcast, I sit down with Nat Thaipun, winner of MasterChef Australia 2024, to chat about food, the hospitality grind, and what life really looks like after reality TV. It’s a raw, honest conversation about passion, resilience, and making your mark in the hospitality industry.

For Nat, cooking was never just about feeding people, it was an emotional outlet. Growing up in a Thai-Australian household, she watched her grandmother cook traditional meals over an open flame, creating flavours that carried stories of their heritage. Later in life, as she faced personal struggles and moments of deep anxiety, cooking became her way of processing emotions. She describes how she would spend hours in the kitchen, cooking for friends and even strangers, simply because she found peace in the process.

But Nat’s journey to the MasterChef stage was anything but conventional. Before stepping into the world of competitive cooking, she was a barista trainer, running espresso bars, and hustling in the coffee industry. She opens up about how her work ethic, honed through years of perfecting coffee and customer service, translated seamlessly into the high-pressure environment of the MasterChef kitchen. She may not have had formal culinary training, but her relentless passion for learning, experimenting, and perfecting her craft transformed her into an undeniable powerhouse in the kitchen.

In this episode, we sit down with Chase Kojima, the chef behind iconic restaurants like Sokyo, Kiyomi, Chuuka, Simulation Senpai, Senpai Ramen, and Senpai Dojo —venues that once set the benchmark for modern Japanese dining in Australia before closing their doors. Chase shares his journey from mastering Japanese cookery under his father to taking a leap of faith in Australia, where he built a career blending Japanese tradition with modern cuisine. We talk about his early lessons at Nobu and the challenges of running high-pressure kitchens. This is one of the rawest, most authentic episodes we’ve ever recorded about resilience, reinvention, and what it takes to thrive in hospitality. 

In this episode, we sit down with Gareth Whitton, the chef-turned-pastry guru behind Melbourne’s Tarts Anon. From Michelin-star kitchens to the chaos of lockdown, Gareth turned a small idea into a big deal—crafting tarts that have taken the dessert world by storm. We’ll dive into his journey, the challenges of building a business during a pandemic, and his thoughts on balancing creativity, resilience, and good old-fashioned hard work. Whether you’re in hospitality or just love a good pastry story, this episode is for you.

In this episode of the Hospo Dojo Podcast, we sit down with Peter Gunn, the culinary mastermind behind Melbourne’s acclaimed restaurant, Ides. Known for his innovative approach to modern Australian cuisine, Peter shares his journey from working with some of the world’s top chefs to establishing a venue that reflects his unique vision. We discuss the challenges of running a fine-dining establishment, the creative process behind crafting unforgettable dishes, and the importance of authenticity in today’s fast-paced industry. Whether you’re in hospitality or simply a lover of great food, Peter’s story is one of passion, creativity, and resilience. Don’t miss this insightful conversation!

In this episode, we sit down with Morgan McGlone, the founder of Belles Hot Chicken, a venue that has been redefining fried chicken in Australia since 2014. But Morgan’s story isn’t just about food—he’s staged internationally with top chefs, managed models in New York, and hosted over 87 pop-ups and collaborations across the globe. Now at Bar Copains, Morgan continues to blend creativity, business, and a passion for hospitality.

Join us as we explore Morgan’s journey, from shaping Australia’s casual dining scene to rediscovering his roots, and learn what it takes to stay ahead in an ever-evolving industry.

The restaurant world thrives on many trades that work behind the scenes, and in today’s episode, we’ve got Samuel Fraraccio, also known as The Brick Chef, joining us. Samuel collaborates with chefs and restaurant owners across Australia, designing and building incredible wood-fired ovens that bring unique craftsmanship to the restaurants world wide. We chat about the process behind creating these ovens, how they enhance the dining experience, and some of the challenges and innovations that Sam encounters in this super niche space. If you’re curious about how ovens are built to his standard, this episode is for you!