Say Grace

June Rodil, Felipe Riccio, and Austin Waiter are the team behind one of Houston's most acclaimed hospitality groups, Goodnight Hospitality. June, CEO and Partner, is one of fewer than 30 women in the Americas to earn the Master Sommelier credential and has been recognized by Food & Wine as Sommelier of the Year. Felipe, Chef and Partner, oversees culinary operations across the group and serves as Executive Chef of MARCH, the MICHELIN-starred flagship known for its research-driven exploration of Mediterranean cuisines and cultures. Austin, Executive Chef and Partner of The Marigold Club, brings international experience from acclaimed restaurants across England and helped create the restaurant’s distinctive London-inspired dining experience. Together, the trio has built a portfolio that includes MARCH, The Marigold Club, Rosie Cannonball, and Montrose Cheese & Wine, earning a MICHELIN Star, Bib Gourmand recognition, Esquire Best New Restaurant honors, and multiple James Beard Award semifinalist nods.

In this episode, Steve discusses with June, Felipe, and Austin the importance of their first mentors, how they developed their cooking and hospitality style, and the sense of place their restaurants have created within the bustling Houston food scene.

If you enjoyed this episode, be sure to follow us on social media @saygracepodcast and leave us a rating wherever you listen. Thanks for pulling up a seat at our table!

Simon Kim is the Founder and CEO of Gracious Hospitality Management, the group behind acclaimed concepts including COTE Korean Steakhouse, COQODAQ, and Undercote. Born in South Korea and raised in New York, Kim is best known for COTE, the first Korean steakhouse in the United States to receive a Michelin Guide star, which it has retained since 2018. Since launching COTE, he has expanded the concept to Miami, Singapore, and Las Vegas, followed by COQODAQ, a New York restaurant dedicated to Korean fried chicken. Most recently, Kim opened a new multi-concept dining destination at 550 Madison Avenue in New York, marking his most ambitious project yet.

In this episode, Simon joins Steve from the Food & Wine Classic in Aspen for a conversation about his early start in hospitality working at a hotel in Las Vegas, discovering his passion for steakhouses, the creative energy and excitement that comes with bringing new concepts to life, and what continues to drive him as he builds the future of hospitality.

If you enjoyed this episode, be sure to follow us on social media @saygracepodcast and leave us a rating wherever you listen. Thanks for pulling up a seat at our table!

Sam Fore is a Sri Lankan-American chef and recipe developer based in Lexington, Kentucky, whose cooking blends her Sri Lankan heritage with her upbringing in the American South. She founded Tuk Tuk Sri Lankan Bites in 2016 after hosting Sri Lankan brunches in her home and went on to bring her cooking to pop-ups across the country. In 2023, she opened Tuk Tuk Snack Shop, which was named one of Garden & Gun’s Best New Restaurants of the South in 2025. Today, Sam continues to share her cooking through her online platform and in-person SnackEasy experiences.

In this episode, Sam sits down with Steve to discuss what it’s like showcasing Sri Lankan cuisine to the world, her experience opening up her home for pop-ups and transitioning to bigger and bigger events, and the struggles she faced as a self-taught chef while learning through working in other kitchens.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Jeremiah Langhorne is the chef and co-owner of The Dabney in Washington, D.C., a restaurant that has helped redefine modern American cooking through a deep reverence for Mid-Atlantic ingredients, history, and hearth-driven technique. The Dabney has earned a MICHELIN star every year since the Guide’s D.C. debut, was named a 2025 James Beard Award semifinalist for Outstanding Restaurant, and was ranked the #1 restaurant in the District by Washingtonian. Jeremiah himself received the 2018 James Beard Award for Best Chef: Mid-Atlantic, cementing his place as one of the region’s defining culinary voices

In this episode, Jeremiah joins Steve for a conversation on his journey to Washington, D.C., the mentors and friends who supported him through the various cities where he honed his craft, and the process of opening, adapting, and sustaining The Dabney throughout its 10+ years of business.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Kyle Knall is the Culinary Director at Stone Bank Farms and chef/co-owner of Birch in Milwaukee, which he operates with his wife, Meghan. At Birch, he champions regionally sourced ingredients cooked over an open hearth, emphasizing sustainability and honest, flavorful food. His impact on Milwaukee’s dining scene has earned him multiple James Beard Foundation semifinalist nominations, including Best Chef: Midwest (2024, 2025) and Outstanding Chef (2022). Birch was also named to The New York Times’ 2023 “Restaurant List,” praised for its “worldly Midwestern cuisine free of clichés.” After serving as executive chef of Electric Lemon, Kyle and Meghan settled in Milwaukee, opening Birch and recently-opened CASSIS, a French bistro, in 2025.

In this episode, Kyle joins Steve for a conversation on how growing up in the South and his Italian heritage shaped his cooking career and approach, the differences in food cultures across the various regions where he has worked, and the importance of creating a sense of place and ownership for his Milwaukee community through his restaurants.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Yia Vang is the executive chef and owner of Vinai in Minneapolis, where he honors the past, present, and future of Hmong cooking. Born in a Thai refugee camp and raised in Wisconsin, his culinary perspective is deeply rooted in family, culture, and the power of food to bring people together. He began his career as a dishwasher before launching Union Hmong Kitchen, earning James Beard recognition and becoming a defining voice in the Minneapolis dining scene. In 2024, he opened Vinai, a deeply personal tribute to his parents and a celebrated expression of Hmong cuisine.

In this episode, Yia joins Steve for a conversation about what pushed him to take cooking seriously after finding his love for the kitchen at a young age, the impact his family’s time in a Thai refugee camp has on his motivation for success, and introducing Americans to Hmong food.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Nancy Silverton is a five-time James Beard Award–winning chef and co-owner of the Mozza Restaurant Group, which includes eight locations worldwide. Her flagship California restaurants include MICHELIN-starred Osteria Mozza, Pizzeria Mozza, chi SPACCA, and Mozza2Go, with additional U.S. locations in Washington, D.C., and Hawaii, and international outposts in Singapore and Cabo. In 2025, she opened Max & Helen’s with Phil Rosenthal and will debut Spacca Tutto later this year. A celebrated author of eleven cookbooks, Silverton has been featured on Chef’s Table, MasterClass, and Food Network, and is deeply involved in philanthropic work. Nancy most recently was the recipient of the 2026 James Beard Lifetime Achievement Award for her contributions to the hospitality industry and was recognized as one of TIME Magazine’s Most Influential People of 2026.

In this episode, Nancy sits down with Steve from the Food & Wine Classic in Aspen for a conversation on her illustrious career, including being a part of defining “California cuisine,” the evolution of hospitality around the world, and breaking barriers as a pioneering woman in the culinary field.

Siblings Matt and Ted Lee grew up and learned to cook in Charleston, SC. They founded The Lee Brothers Boiled Peanuts Catalogue, a mail-order source for Southern pantry staples, in 1994 before embarking on a second career as food journalists and award-winning authors.

The Lee Brothers currently produce live events and festivals, turning narratives around contemporary food and beverage culture into thrilling and transformative experiences.

In this episode, Matt and Ted join Steve for a conversation about the growth of Charleston’s food scene, finding their footing in the hospitality industry, and what’s next for their journey.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Vinnie Cimino is a Cleveland, Ohio-based chef who has built his reputation on Midwest values, exceptional ingredients, and genuine hospitality. At his restaurant, Cordelia, he champions “Midwest Nice,” putting team and guests first while celebrating farm-fresh, seasonal bounty. Named one of Food & Wine Best New Chefs in 2025, Cimino also co-founded Cleveland Family Meal, supports local charitable initiatives through Five Star Sensation, and recently opened his second restaurant, ROSY. His leadership and dedication to the region earned him a spot as a finalist for the James Beard Award for Best Chef: Great Lakes in 2026.

In this episode, Vinnie joins Steve to discuss the importance of taking care of his employees, the business of food and opening restaurants, and the importance of investing and giving back to his community of northeast Ohio.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Jon Bassford is a best-selling author, TEDx speaker, and founder of Lateral Solutions, an operations consulting and advisory firm.

With a background spanning law, philosophy, and executive operations, Jon now helps founders and leadership teams scale by transforming curiosity into a competitive advantage.

In this episode, Jon sits down with Steve for a conversation about the power of curiosity, the importance of building a strong and positive company culture, and why lasting profitability is directly tied to the health of that culture.