How Did I Get Here? With Ryan Poli

James Beard award winner and Michelin-starred chef Tony Mantuano has a deep history of fine-dining, from opening Chicago's Spiaggia to his current home at the Joseph Hotel in Nashville, he has never compromised on quality food and an elevated sense of service-focussed accoutrements. Chef Ryan Poli talks with Tony about bringing the first fine Italian dining restaurant to America and how that journey has shaped Mantuano's vision for his subsequent ventures in the culinary world.

Unfortunately, we ran into some brief technical issues regarding audio during the taping of this episode, but we feel that Tony's story is an important one to tell and are happy to bring you this unabridged interview.

Check out Tony here:
cheftonymantuano.com

In the 22nd episode, chef Ryan Poli talks with Philip Krajeck, chef of both Rolf & Daughters and Folk restaurants in Nashville, TN. Serving up some of the best pastas and pizzas in town, respectively, Rolf and Folk have become hotspots of the local food scene. Ryan and Philip talk about how the acclaimed chef got into pasta making, how he landed in Nashville, and the importance of the dining experience. 

Check out Rolf & Daughters and Folk here:
rolfanddaughters.com
goodasfolk.com

In the mid-80s, Ernie Vales began spray painting trains with his friends. Eventually, a thrilling hobby turned into a lifelong career, as he pioneered the popular 3D-style known today, collaborated with massive brands (Pepsi, Google), and made a name for himself in the upper-echelons of the street art world. 

Ryan and Ernie talk about the talented artist's start in New York, the influence of music and food in inspiring him to create, and how he came to be known as a true force in both the underground graffiti community and corporate art space.

Check out Ernie Vales here:
ernivales.com/

LeeAnn Cherry, co-founder of Bear Creek Farm in Leipers Fork, Tennessee, raises some of the best beef in America. With a strong emphasis on home-grown feed, sustainability, and pasture-raised cattle and hogs, their product has become a kitchen staple for both professional chefs and at-home cooks in the region.

Ryan and LeeAnn discuss the humble origins of her family-owned operation, the difficulties and tribulations of running a sustainable farm, and whether or not you should feed your cattle Skittles.

Check out Bear Creek Farm here:
bearcreekbeef.com

On the 19th episode, chef Ryan Poli goes deep into all things coffee with Rachel Lehman, owner and proprietor of one of Nashville's best coffee spots, Crema. With a massive focus on quality and ethical sourcing, Crema Coffee Roasters go above and beyond to ensure they are bringing the best product to the consumer. We also learned the innermost complexities about how coffee goes from the ground to your cup, and it's much more involved than we could have ever imagined.

Check out Crema here:
crema-coffee.com

In this week's episode, Ryan does something rather unorthodox by sitting down with two of his friends to talk horror stories starting out in the restaurant industry and to share their knowledge and experience traveling the globe. Kris Esqueda, formerly of 3 Michelin-Starred Saison Hospitality Group in San Francisco, now resides in Nashville and has left the restaurant world for a real estate venture. Ryan Costanza, whose combination restaurant/sake bar/bodega concept Present Tense just opened its doors, is a world-traveler and appreciator of culinary cultures from around the globe.

The guys talk everything from getting started in menial front-of-house positions to the magic of the coveted Bloomin Onion, all while shuffling in little nuggets of travel wisdom and sharing some hilariously entertaining stories along the way.

Husband and wife duo Leina Horii and Brian Lea are both no strangers to the culinary arts. Having both worked extensively at a number of high-profile restaurants, including Husk, Bastion, Le Sel, and Catbird Seat, the pair launched their own homage to Japan's "kissaten," which roughly equates to the Western concept of a cafe, in 2023. Ryan talks to the owners and chefs about opening their first restaurant, the influence of travel and tradition on their cuisine, and how they both came up in the restaurant industry.

Check out Kisser here:
kisserrestaurant.com

Chad Koeplinger is a tattoo artist and lover-of-all-things-food based in Nashville, TN. In this episode, Ryan and Chad discuss the golden moment that first interested Koeplinger in food, how his culinary experiences have affected his perspective on art, and, of course, how he came to be one of the Southeast's most revered tattooists.

Check out Adventure Tattoo here:
adventuretattoo.com

Nashville-via-Chicago chef Mark Bolton joins Chef Poli in episode 15 of the podcast. Originally hailing from Kentucky, Bolton cut his teeth in the Chicago culinary world in such esteemed establishments as Boka, Tru, and The Loyalist. Since moving to Nashville, the talented chef has found a home with the team behind two of Nashville's best restaurants, Rolf & Daughters and Folk.

Check out Rolf & Daughters here:
rolfanddaughters.com

In episode 14, Ryan chats with Steve Newman, Sales Director of Chicago's premiere rare food importer, Regalis Foods. They discuss Newman's roles in various restaurants before settling into his Sales/Importer role at Regalis, how the business model was forced to change during the pandemic, and a myriad of other philosophical nuggets of wisdom. 

Check out Regalis Foods here:
regalisfoods.com