Chef Erick Williams is the award-winning restaurateur, community-builder, and mentor whose dedication to equity, leadership, and culinary excellence makes him one of Chicago’s most influential voices in food. He understands the importance of hospitality in making people’s days better—especially in a city like Chicago, which he sees as the perfect blend of southern grace and northern polish, the quiet strength that keeps the city’s cultural fabric alive and well. He comes to the studio to talk about his journey from his formative years at mk to founding Virtue, the South Side restaurant that has become a national beacon of inclusive fine dining. We hear the story behind his distinctive hospitality philosophy (rooted in memories of his grandmother’s kitchen, where every meal was a gesture of love) the moving experience of being cared for by nurses after a kitchen accident, the legacy of Black culinary labor in Chicago, and so much more.

This week’s guest needs no introduction — but we’ll give it a shot anyway. Ina Pinkney is the sage-like force and entrepreneurial spirit behind the late great Ina’s Kitchen, a beloved Chicago culinary landmark known for its warmth, character, and unforgettable food. But, as she wryly reminds us, she didn’t arrive fully formed. A childhood illness and a string of firings from corporate gigs — during a decidedly less-than-equitable era — shaped her path long before she became a hospitality visionary. It wasn’t a flash in the pan, but a hard-won opportunity that led her to redefine what a restaurant could be: not just a place to eat, but a place to belong. Ina joins us in the studio with a letter to her younger self, a list of ways restaurants can better serve their customers, a few pointed snipes at her friend (and former guest) Doug Sohn — and, of course, more stories, wit, and wisdom that only she could bring.

This week’s guest seamlessly blends the art of hospitality with the disciplined focus of martial arts, leading a life story that reads like a compelling redemption narrative. Raised above an Irish pub by first-generation Korean immigrant parents, Jason Chan was immersed in the world of hospitality from an early age. His journey led him from working as a nightclub security guard—a role marked by numerous arrests—to becoming a celebrated restaurateur, the force behind acclaimed establishments like Butter and Juno. A harrowing battle with cancer inspired Chan to embark on what may be his culinary swan song: Gavroche, a modern French restaurant in Chicago’s Old Town. Jason comes to the studio to tell us about a time he went above and beyond for a guest, share insights into maintaining a competitive edge, muses on an alternative path, and so much more!

This week's guest is a natural-born storyteller with a gift for amplifying voices in the hospitality world. As the president and founder of H2 Public Relations, Heidi Hageman has spent nearly two decades shaping the public image of top restaurants and industry professionals in Chicago and on the West Coast, with a client list that includes a number of Joiners alums including Daisies, One Off Hospitality, and even Scofflaw. She joins us in the studio to share how a serendipitous move to San Diego—and an unexpected post-college pivot—launched her into the world of PR. We get into the do’s and don’ts of restaurant publicity, navigating crisis communications, her cross-industry collaborations with the likes of Wilco and the Blackhawks, and so much more. 

When Marcos Carbajal’s father, Inocencio “El Güero” Carbajal, opened Carnitas Uruapan in 1975 in Pilsen, he lived on a couch in the restaurant and ate carnitas for three meals a day, all to realize his vision of sharing and celebrating his home region of Michoacán’s specialty: delicious, mouth-watering carnitas. Marcos has since taken over the business, applying the skills and knowledge he acquired during his MBA program to expand the restaurant’s reach. This expansion includes a second location in Gage Park and a third, flagship location in Little Village, opened in January 2025 — and these days, they are slinging upwards of 24,000 pounds of pork every week. Marcos joins us in the studio to educate us on the diverse varieties of carnitas, demo an authentic carnitas taste test, discuss unconventional pork preparations, and much more! 

This week’s guest is a powerhouse in the culinary world. Carrie Nahabedian, the James Beard Award-winning chef behind the acclaimed Brindille and the late, great NAHA, has left an indelible mark on Chicago’s fine dining scene. From an early love of cooking inspired by her Armenian heritage to helming the kitchens of high-end hotels like the Ritz-Carlton Chicago and the Four Seasons Biltmore, her career has been defined by bold creativity and an uncompromising commitment to quality. Carrie joins us in the studio to talk about the art of crafting a memorable dining experience, the highs and lows of working with family, and why she refuses to phone it in for events like Restaurant Week. We dive into her love-hate relationship with tasting menus, her thoughts on the ever-changing food scene, what it takes to keep things fresh when you’ve been at the top for decades—and so much more!

When this week’s guest isn’t satirizing the hospitality industry with incisive memes via his Instagram account @thesussmans, he’s the Chef and partner at Gertrude’s in Brooklyn. Eli Sussman joins us in the studio to discuss creative new lanes for chefs amidst an increasingly competitive landscape, explain what happens when the comedic and culinary collide, and give us his two cents on the LA vs. NYC rivalry. Keep an eye out for his book Me Chef, You Chef, Oui Chef (2027) and the return of his interview series Talkin In The Walkin, and myriad other creative pursuits.

This week’s guest worked in nearly every culinary setting imaginable—from Dairy Queen to sports bars—before making his mark in fine dining. Chef Jenner Tomaska earned his stripes at top spots like Mk and Next before founding the renowned Esmé alongside his wife, Katrina Bravo. He joins the pod to share how creativity serves as his North Star in navigating the fine dining world and gives us the inside scoop on The Alston, a new steakhouse concept that explores the surprising origins of ingredients. This week: tips for working with your life partner, reimagining farm-to-table, the origins of Esmé’s art gallery concept, and much more.

From Colombia to South Beach, Williamsburg to Chicago, Felipe Ospina’s hospitality journey has taken him through some of the most dynamic culinary landscapes in the world. With a track record of opening 25 restaurants in Chicago and a passion for concept creation, agility, and innovation, Felipe has helped shape the city’s dining scene. Now a business developer and consultant, he collaborates with top chefs and operators to refine restaurants and drive profitability. He joins us in the studio to talk about what it takes to launch successful restaurants, transitioning from on-the-floor hospitality to business development, the best Colombian food in Chicago—and so much more.