On this weeks episode, an absolutely massive announcement from the Chefs' Table about the brand new Commons by CTS space. Also we have a long time friend of mine and of the CTS, Chef Brodie Swanson of the Haida Nation. We chat about his history, wild foods, fishing, foraging and indigenous agriculture. I hope you enjoy the show. 

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On this weeks podcast I am very happy to chat with an amazing Chef and incredibly knowledgeable wild foods expert, Robin Kort of Swallow Tail Culinary Adventures. We chat sustainability of our foods and our people of the industry. After this podcast please take the opportunity to join Robin and her team on a mushroom picking or wild foraging adventure, It will open your mind to flavours you did even know could exist. 

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On this weeks podcast we have long time restaurateur and business owner Calen McNeil from Victoria. His first venture into the hospitality business was over 25 years ago and the restaurant is still running very strong in Victoria. Zambri's is my favourite Italian restaurant around and if you are in Victoria make sure to go and check it out. Calen also runs 5 outlets of his fast food concept called Big Wheel Burger. We share a lot of the same ethos of good affordable food, done fast and right. I hope you enjoy his history and insights into the business. 

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On this weeks podcast we have Executive Chef of Boulevard Restaurant, Roger Ma. A Vancouver native who made cooking his life. From culinary school, to the stoves at Daniel Restaurant in NYC and now running one of the best restaurants in Canada, Roger's vision for getting the best from people is a true evolution from the old school kitchen. I hope you enjoy the podcast.

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On this weeks podcast we have the owner/ operator of Como Taperia Shaun Layton. A long time industry vet who has been part of many iconic Vancouver restaurants over the last 15- 20 years. Como, at Main and 7th and open 7 years now, has become a Vancouver go to for industry and anyone looking for a lively, and fun place to go. Shaun's insights into opening and operating restaurants and bars is hard earned and very insightful. I really hope you enjoy the conversation as much as I did. 

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On this weeks podcast we are happy to have Chef TJ Conwi of Ono Vancouver. I have never known anyone in our industry or others that have given of themselves so incredibly selflessly to help his community. I am happy that he is on the CTS board and I am proud to call him a friend. Last summer TJ and a large group of amazing Filipino Chefs, cooked the cultural dinner at COOKSCAMP. It will forever go down as the one to strive for. I hope you enjoy our chat. 

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On this weeks podcast we have Mo Jessa, President emeritus of Earls Restaurants. From very humble beginnings starting as a dishwasher at Earls, through hard work and ambition he was able to work his way up the company ladder to being the first non family member as President. Mo help spearhead the a change in the company to evolve with the times and expand into new markets as they continued to support their people from within. I really hope you enjoy our conversation, it was inspiring and extremely informative. 

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On this weeks Podcast we have one of my favourite Chef's, James Walt of the Top Table Group. If you have been to Araxi, you know his food and if you have eaten at a Top Table restaurant you can feel his influence. I hope you enjoy his insights into our business and the impact one man can have.

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Very happy to have Hospitality Giants, Meeru Dhalwala and Shira Blustein on this weeks podcast. They talk about their restaurant Lila up on Main st. How they partnered on the project, how it all came together and how it is going. They give very scholarly advice on the restaurant business and how being precise, but agile helps with success. I hope you enjoy the conversation as much as I did. As always please DM me comments on Instagram.

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In the summer of 2006 I met a young Chef opening his first new restaurant Gastropod, right beside my new restaurant, Fuel. We became fast friends and have been working together in one way or another ever since, Chef Angus An is a Chef and Restaurateur in the truest definition. He and his team have opened eight very successful restaurants, all garnering much critical acclaim and solid business. I hope you enjoy his story and his advice to young restaurateurs and Chefs out there.

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