In this episode (part 1) of the Principle of Hospitality podcast, host Leon Kennedy engages in a comprehensive discussion with Johnny Di Francesco, the founder of 400 Gradi, renowned for his world-class Neapolitan pizza.

Johnny shares his unique journey starting at the age of 12, driven by the need to support his family, through to becoming an influential figure in the hospitality industry. The conversation delves deep into the principles that drive Johnny, including innovation, independence, and responsibility.

Johnny discusses the technicalities of perfecting pizza dough, the importance of systematisation in business, plus future ambitions like slowing down to speed up further growth and enhancing the Gradi brand experience. Throughout, Johnny's insights highlight the critical balance of maintaining quality while scaling operations, emphasising the significance of a strong mission and continuous improvement.

Looking for Part 2? Tune in on Monday 21st April at 5:00 PM!

Please find our guest information here:

Website:

https://400gradi.com.au/

Instagram:

https://www.instagram.com/johnny.di.francesco/

https://www.instagram.com/400gradi_au

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

In this episode of the Principle of Hospitality podcast, Renee Buckingham sits down with Matteo Tine, the executive chef of Orlo in Collingwood. Matteo shares stories from his rich culinary background, including his early experiences in his grandparents' gelato shop, lessons from his family members who are also chefs, and his journey from Melbourne to Byron Bay’s Pixie restaurant.

He emphasises the importance of storytelling in dish creation, using seasonal and local produce, and fostering a positive kitchen culture. Matteo discusses the evolution of his menu at Orlo, his nostalgic approach to cooking, and the invaluable lessons he learned along the way, including the significance of being open to mistakes and continually being energetic and passionate about his work.

Please find our guest information here:

Website: https://www.orlo.com.au/

Instagram: https://www.instagram.com/orlo.collingwood/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

In this episode of the Principle of Hospitality podcast, Renee Buckingham sits down with James Audas, co-founder of Luna Wine Store, Bar Heather, Arc Wines, and Lo Fi Wines.

James shares his journey from starting in hospitality at a young age to becoming a successful wine importer and distributor. He discusses the challenges and triumphs of setting up wine-focused businesses in Byron Bay, his experiences working in high-end restaurants like Tetsuya's and NOMA, and the importance of building strong relationships within the industry.

The conversation also touches on the ethos of organic and natural wine farming and the significance of mentorship and education in hospitality. Tune in to learn about James's resilient approach and future plans for his ventures.

Please find our guest information here:

Website:

Lofi Wines: https://www.lofiwines.com/

Das juice: https://www.dasjuice.com.au/

Arc Wines: https://www.arcwines.com.au/

Luna wine shop: https://www.lunawinestore.com/

Bar Heather: https://www.barheather.com/

Instagram:

James: https://www.instagram.com/audasjames/

Lofi Wines: https://www.instagram.com/lofiwines/

Das juice: https://www.instagram.com/dasjuice/

Arc Wines: https://www.instagram.com/arcwines/

Luna wine shop: https://www.instagram.com/luna.winestore/

Bar Heather: https://www.instagram.com/heather.bar/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

In this episode of the Principle of Hospitality podcast, host Renee Buckingham sits down with Adam McAsey, co-founder of Project Black, a cutting-edge hospitality brand in Bali. Known as the 'Snacklord,' Adam opens up about his deep-rooted hospitality background, from managing his father’s establishments in Melbourne to launching eight diverse and thriving venues in Bali. He shares insights into his collaboration with business partner Tai Buddha, the creative process behind developing unique spaces like Fuhouse, and the challenges of adapting to Bali’s dynamic market. This conversation explores how Project Black blends culture, innovation, and customer-centered strategies to redefine the hospitality landscape in Bali. Tune in for a behind-the-scenes look at the passion and vision driving Adam’s success.

Please find our guest information here:

Website: https://www.projectblack.co/

Instagram:

Adam McAsey: https://www.instagram.com/p/CJdt_ohlcYD/

Project Black: https://www.instagram.com/projectblackhospitality/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

In this episode of the Principle of Hospitality podcast, Leon kennedy interviews legendary chef Michael Lambie, delving into his illustrious career from his early days in North London's Camden Town to his defining roles in Melbourne's top eateries. Lambie shares captivating stories from working in renowned kitchens like Claridge's, Waterside Inn, and under iconic chefs such as Marco Pierre White. He discusses pivotal moments that shaped his approach to hospitality, like his transformative experiences at Circa and creating the groundbreaking restaurant, Lucy Liu. Now on the cusp of opening a new venture, 'JUNI,’ Lambie explores his refined vision, blending culinary excellence with a vibrant bar-focused atmosphere. This episode is a treasure trove of insights for those passionate about the dynamic world of hospitality.

Please find our guest information here:

Website:

https://www.junimelbourne.com.au/

Instagram:

https://www.instagram.com/michael.lambie/

https://www.instagram.com/junimelbourne/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

In this episode of Principle of Hospitality, Renee Buckingham chats with Guillaume Zika, Executive Chef at Burleigh Pavilion, about his remarkable 20-year culinary journey. Trained in France, Guillaume honed his craft in some of the world’s most renowned Michelin-starred kitchens across Paris, London, and New York, including Le Bernardin and Per Se.

He shares candid insights into the high-pressure world of Michelin dining, the challenges of building a career in Paris, and the rewarding experiences that brought him to Australia’s Cottage Point Inn and eventually Burleigh Pavilion.

Guillaume also introduces Chef Notepad, a practical tool he developed to help chefs streamline recipe and cost management. Through his story, Guillaume highlights the values of passion, consistency, and staying true to one’s purpose in the ever-demanding hospitality industry.

Please find our guest information here:

Website:

https://chefnotepad.com.au/

https://burleighpavilion.com/

Instagram:

https://www.instagram.com/guillaume_zika/

https://www.instagram.com/chef_notepad/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Leon Kennedy sits down with Mark Hannell, the chef and owner of Melbourne's latest hit, Reed House. In this episode, Mark reflects on his transformative journey in the hospitality industry, from his start in London to his defining roles at Three Blue Ducks and the challenging yet rewarding experience of opening and closing OMA. With candid discussions about mentorship, balancing personal life, and the highs and lows of being a business owner, this episode offers deep insights into the life and philosophy of a chef dedicated to his craft and community.

Please find our guest information here:

Website: https://www.reedhousemelbourne.com/

Instagram: https://www.instagram.com/mark_hannell/

https://www.instagram.com/reedhouse.melbourne/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Renee Buckingham interviews Dan Sims, a seasoned veteran in the hospitality industry. Sims, CEO and founder of Revel Global and chair of Wine Victoria, shares his journey from starting in suburban cafes to becoming a renowned sommelier. They discuss the essence of hospitality, the integral role of wine in dining experiences, and the evolving nature of the industry. Sims emphasises the importance of storytelling, care, and community in hospitality. The conversation also explores the significance of supporting local producers and the challenges currently faced by the hospitality sector.

Please find our guest information here:

Website: https://revel.global/

Instagram: https://www.instagram.com/dan_sims/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Shannon Martinez may be an unlikely face of plant-based dining, but she’s unstoppable. With over 22 years in Melbourne kitchens, she's transforming the way the world sees plant-based food. As the owner of Smith + Daughters and Smith + Deli, two of Australia’s most influential plant-based businesses, Shannon’s impact is undeniable. Not to mention, she’s also the author of three best-selling cookbooks, with her fourth, Vegan Italian Food, now available for pre-order!

Join host Renee as she delves into Shannon's fascinating career, her creative process as an author and chef and the highs and lows of being at the forefront of the vegan industry. Experience the passion and determination that fuels her mission to make amazing plant-based food accessible to all.

Please find our guest information here:

Website: https://www.smithanddaughters.com/

Instagram: https://www.instagram.com/shannon_martinez/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

In this episode, host Renee interviews Aaron Trotman, founder of NON, a non-alcoholic beverage brand from Sydney.

They discuss Aaron's journey in creating high-quality non-alcoholic drinks inspired by food pairing experiences in London. Trotman shares insights on building a brand, the importance of collaboration for growth and the challenges faced in scaling internationally.

He highlights NON's commitment to producing premium drinks and its increasing presence in global high-end restaurants, emphasising the importance of offering appealing non-alcoholic options in hospitality venues.

Please find our guest information here:

Website: https://www.non.world/

Instagram: https://www.instagram.com/non.world/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/