This week, we’re thrilled to sit down with the resilient and razor-sharp Thai Dang. A chef who rose meteorically through the fine-dining world -- from cooking under Laurent Gras at L2O to opening his own ambitious restaurant at just 26 -- Thai joins us to unravel the saga of Embeya: the dazzling debut that collapsed into chaos after his business partner disappeared in an international manhunt straight out of a crime thriller. He shares how he and his wife, Danielle picked up the pieces to open the community-driven HaiSous, and how they’ve since grown that into not just a restaurant but a platform for hardcore Vietnamese cuisine, coffee ventures, and incredible wings. Now, Thai’s focusing in on Crying Tiger, a bold new collaboration with Lettuce Entertain You that expands into the flavors of greater Southeast Asia. We’re talking: Thai tea, Vietnamese drive-thru pipe dreams, the highs and lows of a turbulent culinary career, and so much more.

This week, we’re riding into the dog days of ice-cream summer in conversation with Dana Cree — award-winning pastry chef, molecular enthusiast, and the creative force behind Pretty Cool Ice Cream. Serving up about 11,000 frozen delights weekly, Dana crafts everything from ice-cream bars and sandwiches to vegan pops and tricked-out popsicles, all from her flagship shop. With stints at spots like Alinea, Noma, Blackbird, and The Publican — plus James Beard nominations and a Jean Banchet Award — her deep roots as a pastry chef inform her at every step. Inspired by Jeni Britton’s trailblazing spirit, Dana shares what propelled her into the world of ice-cream, what she learned in elite kitchens, the lessons behind the NYT recipe controversy (and the power of three key differentiators), and so much more.

This week, we’re busting through the saloon doors with the affable chap Tony Selna — founding partner, operator, and bartender extraordinaire behind local favorites Little Victories and Spilt Milk. Tony takes us through his cross-country journey, from a coin-flip that sent him to Los Angeles, to the serendipitous find of a 1920s pharmacy space in Logan Square that became home to Spilt Milk’s timeless corner-bar concept. We get into the behind-the-stick fiascos, dream bar designs, the fast-flying popularity of Little Victories, mat shots, and plenty more, in an episode brimming with good vibes and raucous chatter.

This week we’re keeping things fresh with a member of a family business devoted to just that. Supreme Lobster & Seafood is one of the largest seafood distributors in the Midwest, with operations in Las Vegas and Chicago supplying restaurants, hotels, and markets nationwide. Jonathan Stramaglia, a third-generation vice president of the company, joins us in the studio to share the inside story of running a successful high-volume seafood operation in Chicago. If you’ve ever been curious about how seafood travels from the ocean to your plate, this is the episode for you — we’re talking crab, oysters, fishing regulations, the best day of the week to order seafood, the real deal with “market price,” and so much more.

This week we have a remote conversation with Alexis Readinger, an LA-based hospitality designer and the founder of Preen, Inc., a studio known for its soulful, story-forward spaces that translate a chef’s vision into architecture. In this episode, she joins us to talk about building Preen, designing from essence over aesthetic, and what it means to create spaces that hold meaning. We get into: lighting that makes lettuce look fresh, getting deported from the UK, rescuing Katana by redrawing the entire plan by hand, and so much more!

This week we sit down with Erin Carlman Weber, the founder and owner of All Together Now -- a cozy café, cheese counter, and natural wine shop in Ukrainian Village. After honing her palate at Formaggio Kitchen in Boston and working with Stephanie Izard’s restaurant group, Erin opened ATN in 2018 with a mission to bring people together over thoughtfully curated food and drink. We talk about what inspired her to launch this one-of-a-kind neighborhood spot, how it became a lifeline for connection during COVID, and her tips for pairing cheese and wine like someone who knows what they’re doing. Plus -- an extra-special gratuity round with a renaissance curator of the finer, funkier things.

This week’s guest once crunched numbers in finance -- a world that, as he tells it, never quite added up. But after one bite of brisket at Franklin Barbecue, Chef Charles Wong found a new equation that made sense: low and slow. He swapped spreadsheets for smoke and hasn’t looked back. A longtime fixture in Chicago’s pop-up scene, Charles built Umamicue from the ground up, mixing Vietnamese flavors with Texas barbecue. He held down a years-long residency at Split Milk and nearly opened a brick-and-mortar at Sterling Food Hall. These days, he’s focused on catering, collaborations, and fine-tuning his own vision of what barbecue can be. This week, we slice deep into brisket -- how to render it, what variables matter most, and how to make it your own -- alongside insights into hospitality, sides, pop-ups, and the messy, rewarding work of turning a cult favorite into a full-time craft from a man who knows his stuff. 

When Chef Jake Potashnick opened Feld, it stirred controversy among Chicago’s culinary insiders -- some critics called the plating sparse, the seasoning “too European”, and the concept overly cerebral. But even as a first-time owner-operator, Potashnick leaned into his global experience -- from Michelin-starred kitchens in Tokyo, Berlin, and Sweden -- and a philosophy rooted in deep relationships with farmers and diners alike. Rather than retreat, he listened, adapted, and refined. Now, Feld is one of Chicago’s most distinctive tasting menus, known for its immersive 30-course format, transparent sourcing, and ever-evolving narrative. He joins us in the studio to talk about taking criticism seriously without losing creative voice, how Feld became a relationship-to-table experience, the importance of listening, and so much more.

This week, we’re joined by Chef Lamar Moore -- a celebrated chef and culinary innovator, known for winning Vegas Chef Prizefight and for memorable showdowns on Beat Bobby Flay and Chopped, as well as Bravo’s Welcome to Waverly. He’s cooked for Barack and Michelle Obama, fed the Chicago Bears, and coordinated menus for Super Bowls and NBA Finals. His latest venture is etc. (Experience, Taste, Cocktails) -- a bold new dining concept in the South Loop, where he blends elevated Southern cuisine with an intimate bar experience. In the studio, Lamar shares insider tips on making next-level grits, recounts the wild ride of Vegas during COVID as he worked at Bugsy & Meyer’s, reflects on the Waverly social experiment, and so much more.

From his early days at Chuck E. Cheese to launching a consulting firm with his son Tyler, Art Mendoza has built a career defined by innovation, hospitality, and a deep understanding of customer experience. He joins us in the studio to discuss new ventures with Barreled Aged Hospitality—including the playful, whiskey-forward “Toasted” brand and a forthcoming café bar at the Lyric Opera House—while reflecting on his storied career. We discuss his early lessons in leadership and systems-thinking at Marriott’s Great America, the strategic evolution of Chili’s and Brinker International, his approach to crafting concepts that balance simplicity with profitability, and so much more.