On this episode of the OysterLink Podcast, we sit down with Chef Joseph VanWagner, Managing Partner and Executive Chef at Echelon Kitchen and Bar in Ann Arbor, Michigan.

In just one year, Echelon has made a huge impact on the culinary scene — earning national recognition and helping Chef Joseph land a 2026 James Beard Award Semifinalist nomination in the Emerging Chef category.

Chef Joseph shares how his journey began in rural Michigan, the experiences that shaped his approach to cooking, and what it takes to build a standout restaurant in today’s competitive hospitality industry.

If you're a chef, restaurant professional, or aspiring culinary leader, this episode is packed with insights on creativity, perseverance, and building something meaningful in hospitality.

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In this episode of the OysterLink Podcast, Chef Anthony Jones shares his journey in the culinary world, discussing his recent James Beard Award nomination, the importance of culinary education, and his hiring philosophy. He emphasizes the significance of hard work, dedication, and a positive kitchen culture while addressing the challenges posed by ego in the industry.

The conversation concludes with quickfire questions that reveal Anthony's personal preferences and insights into the culinary scene.

Exclusively on the OysterLink Podcast, Salvatore Procopio, a certified sommelier with over a decade in luxury hotel management, shares his journey. He's worked at Michelin-starred icons and held key roles at the Four Seasons, even serving the royal family! 👑 This episode offers insights into a distinguished career in hospitality.

Did you know that the hospitality industry is all about priorities?

Salvatore Procopio emphasizes that understanding your role within a team can make all the difference.

Salvatore Procopio's story begins in Naples, Italy, where hospitality is more than just a profession; it’s a family legacy.

He’s worked at Michelin-starred icons like The Waterside Inn in the UK and Romeo Restaurant under Alain Ducasse, and held key roles at the Four Seasons in Florence. 

Now, Salvatore is shaping the next generation of hospitality talent,  teaching across campuses in Italy, South Korea, the U.S., and Armenia. 

One of the key takeaways from Salvatore's experiences is the distinction between a guest and a client.

Christopher Robert went from France to Running Miami's Hottest Restaurant. Here's How!

In this episode of the OysterLink Podcast, Christopher shares his fascinating journey from France to becoming a prominent chef in the U.S.

Starting at the age of 16, under the influence of his parents, who ran a catering business, he discusses the challenges he faced when moving to the U.S., including language barriers and adapting to a new culinary culture.

Christopher highlights his growth through various roles, including his time at Zuma and Azabu, the unique experiences he gained while working as a private chef during the pandemic; and opening Gordon Ramsay's Lucky Cat in Miami.

From £20k in debt to £250k in just 3 years.

Nathan Snoddon spent a decade in Michelin-starred kitchens before launching Food Story Media, the agency behind some of the best chef and restaurant branding online today.

In this episode of the OysterLink Podcast, Nathan shares the mindset and strategies that transformed his career, and how you can do the same.

We break down:
✅ How personal branding can launch your hospitality career
✅ Why chefs need visibility off the pass
✅ The 4 pillars of success every F&B brand needs

In this episode of the OysterLink Podcast, Mattia Cicognani shares his journey from academia to the practical world of hospitality, emphasizing the importance of emotional connections in the restaurant business.

He discusses the unique concept of 84 Magic Hospitality, which focuses on simplicity and a no-menu approach, and how curiosity drives customer engagement.

Mattia also highlights the significance of hiring passionate staff, retaining talent, and the irreplaceable human touch in hospitality, while sharing insights on future plans and responsibilities in the industry.

Meet Diego Ng, co‑founder of Temple Street Eatery, one of Fort Lauderdale’s top Asian American food spots. 

he shares valuable insights from his two decades of experience in the restaurant industry, lessons from his journey, and what it takes to stay relevant in today’s fast-moving hospitality world. 

Chef Ismael Torres never planned on becoming a chef.

Today, he’s an award-winning private chef, host of Chef Ismael’s Kitchen Quest podcast, and the owner of Rough Chop -  a leading catering company serving Southern California. 

In this episode, Ismael shares how adversity shaped his culinary career, what it takes to operate at a high level as a private chef, and why resilience matters more than résumés in hospitality. 

On this episode of the OysterLink Podcast, we sit down with Michael Tronn - a legendary nightlife architect who helped shape New York City’s club scene and later redefined Miami’s hospitality landscape.Tronn has produced 1,000+ events, hosted over a million guests, and generated nearly $200M in revenue while raising $1M for charity. He worked with the Mayor of Miami Beach and the Greater Miami Convention & Visitors Bureau to rebrand Miami and The Beaches, earning recognition as one of the 50 Most Powerful People in Miami and one of the 10 Most Important People in Miami.Today, he’s transforming luxury dining with his new Fort Lauderdale concept, TIMBR, where FOH staff make SIX-FIGURE salaries!