Savor The Ozarks

In this sleek and savory episode of Savor the Ozarks, Joy Robertson sits down with Johnson Tan of Ocean Zen to talk about how a bold seafood fusion concept grew from a cozy 100-seat spot on Glenstone to one of Springfield’s most stunning 350-seat dining destinations.

Johnson dishes on his journey from growing up in his family’s local restaurants to sharpening his skills at Le Cordon Bleu and working alongside top chefs at Roy’s and Nobu. From their famous Chilean Sea Bass in puff pastry to tableside Bananas Foster, Johnson tells us what makes Ocean Zen stand out, and why quality, presentation, and family still come first after 20 years in business.

If you’re a foodie, a fan of fusion, or just love a good local success story, you’ll want to savor every bite of this one. 🍽️✨

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In this flavorful episode of Savor the Ozarks, Joy Robertson chats with James Martin, the self-taught chef and owner of Gilardi's, a cozy Italian gem in Springfield with a serious passion for pasta and people.

James went from studying Eastern religion and dreaming of being a hostage negotiator to buying Gilardi's in 2013... and when his kitchen staff quit early on, he turned to YouTube to learn how to cook (yep, really). Now, he’s serving up house-made pasta, 300 pounds of fresh basil from the front garden, and a menu full of heart.

He opens up about the behind-the-scenes grind of keeping a restaurant alive during COVID, battling rising food costs, and staying true to his mission: great food, warm vibes, and an inclusive, welcoming space for all. Add in his plans for community charity partnerships and those special regional wine dinners, and you've got one inspiring local story. 🍝🌿🍷

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!

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In this episode of Savor the Ozarks, Joy Robertson sits down with Stacey Schneider, owner of Pizza House, a Springfield staple with a 65-year history. Starting as a 15-year-old employee in the late ‘80s, Stacy worked her way up to owner, keeping the iconic thin-crust, square-cut pizzas and the original 1958 phone number alive!

From its beginnings on Bennett and Glenstone to its quick-moving relocation to Commercial Street, Pizza House has stayed true to its roots while serving three generations of loyal customers. Stacy shares stories of hand-ground cheese, house-made dough, and 300+ pizzas flying out the door on busy nights... plus a few new twists, like beer and wine service and a bacon cheeseburger pizza.

If you love Springfield history, classic pizza, and small business success stories, this episode is right up your alley! 🍕🎧

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!

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On this episode of Savor the Ozarks, Joy Robertson sits down with Katie Kring, the powerhouse behind Pickwick and Cherry in Springfield. From musical theater to mastering the art of bread, Katie’s journey is anything but ordinary. 🎭🍞Kaite shares wild stories, like getting kicked out of the farmers market (twice!), feuding with buffalo ranchers, and turning a run-down building into a thriving foodie hub. With date night dinners, kids' camps, and specialty tastings, she’s bringing flavor, fun, and a bit of drama to the Ozarks food scene. Tune in for a conversation as rich as her balsamic vinegar collection! 🍷✨

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On this episode of Savor the Ozarks, Joy Robertson chats with Diana and Susie, the dynamic duo behind MaMa Jean’s Natural Market, a Springfield favorite for all things fresh, organic, and delicious! 🌿🥑

It all started with Susie's MaMa Jean herself, who opened a tiny health food store in Ava, Missouri, in 1979 with just $200 and a passion for clean eating. Inspired by her mission, Susie and Diana launched MaMa Jean’s in 2002 on Jean’s birthday! 🎉 What began as a small shop has grown into three locations with over 160 employees, all committed to high-quality, natural products and local sourcing.

They share the market’s journey, keeping prices fair, and staying true to MaMa Jean’s original vision. Tune in for a story of family, food, and a whole lot of heart! 💚

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!

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On this episode of Savor the Ozarks, Joy Robertson chats with Nick and Carl Swanson, thebrothers behind Ozark Mountain Popcorn in Springfield! 🍿 What started as a small popcorn stand in the 1970s has grown into a local favorite, offering over 100 flavors made from Missouri-grown, non-GMO popcorn. The Swansons share how their family took over the business, their process for popping and flavoring thousands of pounds of popcorn, and how they create custom mixes for everything from concerts to corporate events. Whether you’re a fan of sweet, savory, or wild popcorn flavors, this episode is packed with delicious details you won’t want to miss!
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Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!

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Pour a glass and settle in for a great conversation! In this episode of Savor the Ozarks, Joy sits down with Sunshine Hubbard, the passionate owner of Cellar + Plate, a cozy wine bar and restaurant in Springfield. Sunshine shares her journey from teaching elementary school to running a scratch kitchen with the help of Chef Martin. They talk about the incredible wine selection, must-try dishes like the baked brie and curry pasta, and fun events, from wine pairing dinners to vinyl nights and the much-anticipated return of Drag Brunch! Whether you're a wine lover, a foodie, or just someone who enjoys a warm, welcoming atmosphere, this episode is one you won’t want to miss!

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Fire up the smoker and get ready for a mouthwatering episode! In this episode of Savor the Ozarks, Joy Robertson sits down with Dave Warren, one of the men behind Whole Hog Café in Springfield. From pouring concrete to perfecting Memphis-style barbecue, Dave shares his journey into the restaurant world, the secrets behind their six signature sauces, and how a happy accident led to the creation of their famous burnt and cheesy corn. Plus, he teases future plans, including packaging that cheesy corn for retail and, believe it or not, launching a skincare line made from beef tallow! If you love barbecue, business stories, or just a great conversation, this one’s for you. 

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!

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Ever wondered how Andy’s Frozen Custard became a household name? In this episode of Savor the Ozarks, Joy sits down with Carol Kuntz to hear the incredible story of how a little frozen custard stand at Lake of the Ozarks (launched during a snowstorm, how fitting!) grew into a beloved brand with over 160 locations. From the difference between ice cream and custard to the creation of fan-favorite treats like the Jackhammer, Carol shares the history, innovation, and family-driven culture behind Andy’s success. Whether you're a die-hard Andy’s fan or just love a good business story, this episode is packed with sweet insights you won’t want to miss! 
 
Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!

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In this episode of Savor the Ozarks, Joy Robertson chats with Mike Jalili, the man behind some of Springfield’s most well-known restaurants. From launching Bijan's in the ’90s to creating staples like Flame, Touch (now Char), and Black Sheep, Mike has left a lasting mark on the local food scene. He shares his journey from fleeing Iran during the revolution to building a restaurant empire in the Ozarks, his expertise in dry-aging steaks, and his commitment to quality ingredients. Tune in to hear how his vision and passion have shaped dining in Springfield!

A big thanks to our sponsor for Savor The Ozarks, Arctic Food Equipment!

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