John Manion introduced Chicago diners to Brazilian ingredients and flavors when he opened La Sirena Clandestina back in 2012. It’s a cuisine that’s near and dear to his heart and palate, as the chef spent part of his childhood living in Sao Paolo.

Manion went on to open El Che Steakhouse & Bar, where the menu covers more of South America with a focus on meats cooked over live fire. But when La Sirena Clandestina closed in 2019, he always had the vision to open a more expansive Brazilian restaurant in Chicago.

That vision became a reality in February with the launch of Brasero, a tribute to Brazilian flavors and cooking. The menu features woodfire-grilled seafood and meats and a slow-cooked over charcoal marinated chicken. Manion also offers his take on feijoada, personalizing Brazil’s national dish with elements like a smoked and braised beef shank, fermented collard green kimchi and orange mostarda.

Listen as the chef-owner talks about how he revolutionized live-fire cooking at El Che, gives the lowdown on Brasero’s unique wine program and menu, and shares how he blends a bit of the Midwest into all his restaurants.

Raeanne Sarazen, author of "The Complete Recipe Writing Guide," created a comprehensive guidebook to help chefs, menu developers and dietitians master the art of recipe writing. In our conversation, she explains why and how well-written recipes can boost efficiency, ease staff training and improve the menu.

Traditionally, cooks learned at the side of more experienced chefs, but that model isn’t always practical in today’s fast-paced, labor-challenged kitchens. The detailed chapters of Sarazen’s book can stand in for that one-on-one mentorship, as she covers recipe development, formatting, nutrition guidance and visual presentation—the visual part more important than ever in this age of Instagram and TikTok.

As a registered dietitian, professional recipe developer and former restaurant chef, Sarazen shares all the skills that go into writing a recipe and why those skills are key to a successful operation.

Larissa Dubose is a certified sommelier and national director of beverages for Paradies Lagardère, overseeing the wine program at Vino Volo, the wine bars at airport locations all over North America. She’s tasked with creating an oasis for busy travelers who want to relax with a glass or flight of wine and perhaps a bite to eat before boarding their plane.

Chef Duane Nutter and Dubose coordinate wine and food pairings.   

At each location, Dubose has curated a diverse wine selection that appeals to every type of palate, often incorporating local bottles and working with the chef to pair complementary small plates and snacks. Her favorite current flight is called “Behind the Vines,” which highlights wines from BIPOC and/or women-owned producers. She has also introduced an alcohol-free wine list and a new loyalty program for frequent guests.

Training and server education are key to Vino Volo’s mission and Dubose is especially proud of the annual Vino Volo GM Summit she organizes. “It gives our general managers the opportunity to go to different wine regions every year for an immersive experience and does wonders for their wine knowledge,” she says.

Listen as Dubose shares the details behind the success of Vino Volo’s unique wine program.

Arthur Carl II joined IHOP at the end of 2022, and in just over a year, he has accelerated menu innovation and taken the 1,794-unit pancake house in new culinary directions.

Carl began by identifying gaps in the menu, quickly developing a line of indulgent Eggs Benedict and sweet and savory crepes to elevate the morning daypart. Then he leaned into lunch and dinner, introducing a collection of Ultimate Steakburgers with culinary touches, like bacon jam and Parmesan crisps. Pancake Tacos followed—an instant hit with both new and core customers.

Pancakes will always be a platform for innovation at IHOP—new this year is the chain’s Pancake of the Month promotion—but Carl is going beyond pancakes to bring on-trend ingredients and chef-driven dishes to the menu.

Listen as the chef describes how he balances value, quality and innovation, talks about IHOP’s attention-getting menu and marketing tie-ins, and shares what’s next at the iconic chain.  

Ryan Ratino has helmed the kitchens at D.C. restaurants JONT and Bresca for several years, earning Michelin stars for both. Now he’s taking on Florida, opening MAASS in the Four Seasons Hotel in Fort Lauderdale and putting the finishing touches on OMO in Orlando.

Each of the restaurants has a distinct personality and offers a distinct dining experience, from the bistro-style Bresca to the Japanese-inspired tasting menu at JONT and the contemporary seasonal spirit of MAASS. At OMO, Ratino is curating a “choose your own adventure” dinner experience. He is also laser-focused on service, even creating the position of director of hospitality at MAASS to pamper guests with something extra.

Listen as the 33-year-old chef and restaurateur describes how his passionate pursuit of excellence pushes him and his team to constantly evolve and how as he matures, his restaurants mature with him.

Steven Chandler, general manager of Husk in Charleston, S.C. earned his culinary chops in the back-of-the-house, working in hotel kitchens overseeing purchasing, event planning, catering and more. But he felt his true calling was in the front-of-the-house, and he made that transition several years ago, landing at Husk in 2022.

Since he joined the team, he’s elevated the training program, added a bar and patio with a more casual vibe and menu and preserved the cherished restaurant’s legacy while positioning it for the future.

Listen as Chandler describes how his empathetic approach and holistic hospitality experience serve him well as GM, shares the keys to creating a positive culture and talks about what’s next for Husk.

Alexis Schultze Parra became a fan of juicing as a California mom and yoga enthusiast before she co-founded Nekter Juice Bar 13 years ago. The healthy fast casual has since grown to over 300 locations, and in her role as chief visionary officer, Parra oversees culinary, supply chain, marketing and more.

Although Nekter has a large core customer base for its convenient, nutritious and functional juices, smoothies and bowls, she is exploring new ways to grow this audience beyond the health-conscious consumer. Recent collaborations with beauty and gaming brands have created innovative menu items and attracted new users, she said.

Listen as Parra describes how she is evolving the menu to be both fun and functional, how she maximizes her role as a female leader through mentorship and her plans for Nekter in the year ahead.

When Cindy Syracuse joined BurgerFi International last January as CMO, she hit the ground running. Her first order of business: Earn more recognition for BurgerFi in the “better burger” category. So she tasked the culinary team with creating a new burger to enter into the South Beach Wine & Food (SOBE) festival’s Burger Bash taking place in February.

In less than a month, they developed the BBQ Rodeo Burger, entered it into the competition and won first place. Sister concept Anthony’s Coal Fired Pizza also competed at SOBE, entering meatball sliders and garlic Romano wings in Guy Fieri’s Diner’s, Drive-Ins and Dives showdown, earning the popular vote as the “people’s choice.”

Listen as Syracuse relates her journey through the restaurant industry, including stints at Burger King, TGI Fridays and as a Firehouse Subs franchisee, and shares her passion for the BurgerFi and Anthony’s brands and her plans for differentiating both in the crowded burger and pizza segments.

Neil Doherty’s official job title at Sysco is senior director of global culinary development, but it wouldn't be wrong to call him “chief problem solver” for the broadline distributor.

He works along with the 87 chefs Sysco employs at 32 test kitchen sites around the country to help operators in every segment source products to meet back-of-house challenges. Right now, the biggest challenge is labor. Kitchens in restaurants, colleges, health care and other segments are still understaffed or short of skilled workers.

Listen as Doherty talks about his journey through the hospitality industry that landed him at Sysco, how he and his team are curating top quality, labor-saving culinary solutions and the trends he’s predicting will most impact menus in the year ahead.

Jenner Tomaska and Katrina Bravo, husband and wife co-owners of Esmé, met when they were both starting out in the industry at MK, a groundbreaking Chicago restaurant that has since closed. The pair eventually married and ventured out on their own, opening Esmé in 2021.

The Chicago fine-dining restaurant embodies their vision to marry Bravo’s passion for art and Tomaska’s passion for culinary artistry with the shared goal of providing first-rate hospitality.

Esmé offers an evolving tasting menu inspired by Chicago’s rich cultural scene. The couple collaborate with local artists and creatives, and each quarter, Esme’s menu, servingware, décor and music reflect the current artistic collaboration.

Listen as Bravo and Tomaska describe their one-of-a-kind Michelin-starred dining destination and share how they tell their story through a culinary and artistic lens.