Scott McCurdy earned his culinary chops working as an executive chef in high-end restaurants, hotels and other segments of the industry.

As director of culinary for US Foods since 2005, he’s now on the other side, tapping that experience to help operators, particularly independent restaurants, create smarter, more profitable menus.

Scott McCurdy

McCurdy is a “constant student of restaurants” to stay on top of the trends—a commitment that drives innovation and product development. Listen as he shares how he and his team of 65 US Foods chefs around the country provide culinary and operational expertise to help restaurants succeed.

 Hot honey may be the hottest condiment of the year, infusing restaurant menus across the country with sweet heat.

Mike Kurtz first tasted hot honey on a pizza in Brazil in his early 20s and started making his own chili-infused honey in his Brooklyn apartment. He brought samples to Brooklyn pizzeria Paulie Gee’s and soon turned owner Paul Giannone onto the idea of drizzling his pies with hot honey.

Fast forward 10-plus years, and Mike’s Hot Honey is now a staple on retailer’s shelves and in foodservice kitchens. Paulie Gee’s Hellboy, a pizza topped with soppressata, mozzarella, Parmigiano Reggiano and hot honey, has long been on the permanent menu, and operators including First Watch, Anthony’s Coal Fired Pizza and Madison Square Garden feature the condiment in everything from margaritas to fried chicken, wings, breakfast sandwiches and ice cream sundaes.

Listen as Kurtz and Giannone share share how they put hot honey on the culinary map, why the sweet-heat trend is currently booming and where the next stops on this flavor journey might lead.

Eric Gabrynowicz, vice president of culinary for Tupelo Honey Southern Kitchen & Bar, fell in love with knives and fire when he worked in a restaurant kitchen as a teenager.

From there, he graduated from the CIA, worked for Danny Meyer at Union Square Cafe and Blue Smoke, and eventually helmed his own kitchen at North Restaurant in Westchester County, N.Y.

But Gabrynowicz has always been obsessed with the flavors and passion that go into Southern food. When he landed at Tupelo Honey, he wanted to preserve the Southern signatures that built the restaurant’s reputation, but reinvigorate both the food and bar menu with elevated ingredients, techniques and presentation, and add his own culinary stamp.

The polished-casual concept now has 23 locations across the U.S., but the menu plays as well in Idaho and Indianapolis as it does in Georgia and North Carolina—the state where it all started. Listen as Chef Gabrynowicz describes how he has brought Tupelo’s Southern menu to new heights but learned not to mess with favorites like the mac and cheese, how the refreshed food and drink lineup has boosted sales and profits, and why he is so committed to bringing an end to childhood hunger.

Spike Mendelsohn is a celebrity chef, entrepreneur, TV personality and food policy activist, all of which come together in his newest ventures—PLNT Burger and Eat the Change.

PLNT Burger, which serves up chef-curated, plant-based versions of burgers, soft-serve, chicken fingers and other fast-food favorites, currently has 10 locations and is on a growth trajectory. Meanwhile, Eat the Change, a healthy snack company Mendelsohn started with partner Seth Goldman, has launched packaged snacks such as mushroom jerky and carrot chews to sell at retail.

Although Mendelsohn started out in Michelin-starred restaurants, he’s now applying his culinary talents to improve America’s healthy eating choices. Listen as he talks about his diverse culinary journey, how he’s infusing the fast- casual segment with his entrepreneurial spirit and innovative ideas, and why advocating for healthy and equitable food systems is so close to his heart.

Matthew Padilla, culinary director for True Food Kitchen, joined the full-service restaurant group last year and quickly started innovating the menu. This spring, he introduced over 30 new dishes, incorporating hyper-seasonal ingredients and inventive global flavors, with an updated summer menu close behind.

To appeal to a broader audience, he transformed comfort-food favorites like burgers, pizza and pasta with healthier twists. Padilla also refreshed menu staples, including bowls, salads and desserts, to be in sync with the seasons—all the while staying true to True Food’s original wellness, sustainability and ethical sourcing mission.

Listen as the chef relates his fine-dining culinary journey, shares his menu innovation strategy and talks about what’s next for 43-location True Food Kitchen.

Fabio Viviani is a native of Florence, Italy, where he started working in restaurant kitchens at the age of 11.

He learned the ropes of the hospitality industry by cooking in and managing Italian trattorias and restaurants, eventually moving to the U.S. when he was 27, where he opened and operated several restaurants in L.A. Over the next 15 or so years, Chef Viviani built a hospitality empire, developing more restaurants and related culinary businesses around the country in hotels, casinos, airports and freestanding locations.

His latest venture is JARS by Fabio Viviani, a fast-casual dessert concept serving more than 100 favorite desserts in single-serve grab-and-go jars.

Listen as Viviani talks about his colorful culinary journey and hospitality empire, his appearances on Top Chef that earned him the title of “fan favorite” and how he’s gearing up to franchise JARS now that the first location in Chicago is going strong.

“Chefwise: Life Lessons from Leading Chefs Around the World” is not a cookbook.

In place of recipes, its pages are filled with insider insights from 117 chefs around the world, collected by author Shari Bayer.

Bayer interviewed both well-known chefs like Tom Colicchio, Sean Brock, Alice Waters and Massimo Bottura, as well as rising stars, owners of Michelin-starred restaurants and operators of casual eateries. They share tips on everything from leadership strategies to team building, purchasing, tech and business tools and work-life balance. The book covers the best practices that are essential to the everyday job, as well as more abstract things, such as inspiration, philosophy and activism.

Listen as Bayer talks about Chefwise and shares anecdotes, insights and expert advice from the pros.

Robert St. John is a restaurateur, chef, writer, philanthropist, international travel guide and TV personality—in short, a modern-day renaissance man.

He opened his first restaurant, Purple Parrot Cafe, more than 30 years ago in Hattiesburg, Miss., turning the small Southern city into a dining destination. While that one closed during Covid, seven other restaurants remain in town and two more in the state capital of Jackson. The Midtowner is the newest, an all-day breakfast place serving St. John’s favorite meal of the day.

The restaurateur has had a strong impact on his community and state through his businesses, books, PBS shows, volunteerism and nonprofit organization, Extra Table, which ships over 200,000 pounds of healthy food to 60 soup kitchens and food pantries across Mississippi every month. He was also an active member of the Independent Restaurant Coalition, helping to secure much-needed funds for indies during the pandemic.

Listen as St. John shares his colorful journey as a chef and restaurateur, his prolific work as a writer, how he’s fueled by a mission to give back to his community and where life is taking him next.

Yogurtland has developed more than 200 frozen yogurt flavors that rotate throughout the chain’s 220 locations at different times of the year.

The company employs a team of flavorologists, who combine scientific knowledge, market research and their refined palates to create unique flavor profiles like Thai Tea, Blueberry Pancake, Decadent Dark Chocolate Orange and Irish Mint. Limited-time flavors launch frequently, but the chain’s tart flavor is still one of the best sellers.

President Sam Yoon believes that the time is right for frozen yogurt to experience a second growth spurt and Yogurtland is primed to lead the way. The brand’s product meets consumers’ current demands for health, indulgence and snacking. Listen as he talks about how flavor innovation is driving that growth and how Yogurtland is expanding to new markets both across the country and around the world.

Ford’s Garage is a 1920s gas station-themed burger and craft beer restaurant with a unique vibe.

Chef Jessica Tomlinson landed at the 24-location, full-service concept after working in fine dining, baking and pastry, a farm-to-table restaurant and at Bloomin’ Brands.

In a nostalgic setting filled with vintage vehicles, gas pumps and even a Model T car suspended above the bar, she offers a wide range of classic and creative comfort foods. House-made sauces and condiments, a Burger Hall of Fame and an inventive mac-and-cheese bar differentiate the restaurant.

Tomlinson describes how she focuses on menu optimization and efficiency along with innovation, how she bridges the gap between culinary and the bar, how Ford's Garage's interactive experience and menu draws guests of all ages, and what's next for the brand.