In this episode, Claudia and Spencer talk with Chef Carlos Lopez Muñoz, the creative force behind Istmo, one of Chicago’s most talked-about new Oaxacan restaurants 🌆. Carlos shares his inspiring journey from childhood kitchens in Oaxaca, Mexico 🇲🇽 to playing professional soccer in Finland, to coming back to his roots to lead the charge in modern Mexican fine dining.

He opens up about how his grandmother’s cooking sparked his lifelong love for food, the lessons he’s carried from sports to the kitchen, and how he balances authenticity with accessibility for new diners. From the soulful layers of mole 🌶️ to the global influences that shaped his craft, Carlos reveals the storytelling power behind every plate.

You’ll hear about:

🍽️ Going from pro-soccer star to Chef 

🍽️ Honoring heritage while redefining Mexican cuisine

🍽️ The art of building trust and partnerships in hospitality

🍽️ His upcoming book exploring Lebanese influences in Oaxacan cooking

🍽️ Why authenticity and creativity must go hand-in-hand in fine dining

Whether you’re a chef, foodie, or cultural storyteller, this conversation will leave you hungry for more, and inspired by the flavors of identity, memory, and innovation.

So You Want to Know More About Chef Carlos?

Website: https://www.istmochicago.com/

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Learn more about Back of House: www.backofhouse.io

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🔗 Follow @wearebackofhouse for more insights and stories from restaurant founders, owners, and operators.

Sponsors: Localyser https://soyouwanttorunarestaurant.short.gy/localyser

Mallory Squibb: So You Want to Open a Coffee, Wine & Cheese Café ☕🍷🧀

Ever dreamed of opening your own coffee shop, wine bar, or café? In this episode of So You Want to Run a Restaurant, hosts Claudia Saric and Spencer Michiel sit down with Mallory Squibb, co-owner of Squibb Coffee & Wine Bar in Grand Rapids Michigan, to share the real story behind launching a successful neighborhood café with multiple locations. 

Mallory walks us through how she turned her passion for coffee, wine, and community into a thriving small business she launched with her dad, and what she’s learned about leadership, hospitality, and brand building along the way.

We cover:

🍽️ How to open and grow a coffee and wine café

🍽️ Lessons in entrepreneurship and small business ownership

🍽️ Balancing creativity, operations, and customer experience in foodservice

🍽️ Tips for anyone dreaming of starting their own café or restaurant

If you’re passionate about the restaurant industry, entrepreneurship, or building community through food and drink, this conversation is packed with inspiration and practical advice.

Sponsor: Localyser https://www.localyser.com/podcast 

Watch the full podcast episode on our YouTube! 

So You Want to Know Squibb: https://www.squibbgr.com/ 

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🎙️ So You Want to Reinvent an Iconic NYC Restaurant - The Lambs Club NYC

In this episode, we sit down with Executive Chef & Partner, Jack Logue and Partner, Chris Miller,  from New York City’s legendary Lambs Club 🗽 to talk about their incredible journeys in hospitality and what it takes to breathe new life into a classic. 

From their early days in the restaurant world 👨‍🍳 to leading one of Manhattan’s most storied dining destinations, they share how they’re honoring tradition while embracing innovation, including the creative “wine window” 🍷 that brings a touch of Tuscany to Times Square.

Chris and Jack open up about:

✨ Finding purpose in hospitality

🍽️ Crafting memorable dining experiences

💬 How to build a wine menu

📖 Building a loyal customer base

❤️ Keeping joy and care at the center of every meal

Whether you’re a foodie, hospitality pro, or just love NYC dining, this episode will inspire you.

This season of "So You Want to Run a Restaurant" is brought to you by Localyser. Head to localyser.com/podcast to learn more and get a 25% off discount!

🍕🍺 From Firehouse to Fan Favorite! We sit down with Chris Andrus, co-founder of The Mitten Brewing Company in Grand Rapids, Michigan at the Gordon Food Service Food Show - a baseball-themed brewery and pizzeria known for its motto: Eat Pizza, Drink Beer, Do Good.

Chris shares how he turned a 1900s firehouse into a thriving craft brewery, the challenges of scaling to multiple locations, and why community and philanthropy are baked into everything they do.

Plus… 👻 there might just be a ghost story or two from Engine House No. 9! From ghostly footprints to eerie late-night noises, Chris spills the spooky stories behind Engine House No. 9!

🔥 Topics:

– Building a brewery from scratch

– Balancing mission + business

– Keeping consistency across locations

– Craft beer trends

– The ghosts that continue to haunt the taproom?!

🔥 Mo Jessa, Earl’s Restaurants: So You Want to Go From Dishwasher to Executive 🍽️

In this episode, Mo Jessa shares his incredible 30-year journey at Earls Restaurants, where he started as a dishwasher and rose to become the first non-family President of the company. 💪

Mo dives into how he helped reimagine the Earls brand, expanding it to 70+ locations across North America 🌎 and leading a team of over 7,000 people. He reflects on what it takes to build a culture of ownership, accountability, and heart - and why investing in your people is always the best strategy for success. 🙌

🎯 Key takeaways:

✨ Build a culture where people treat it like their business

🍳 Culinary education and training matter

🌍 Authenticity is key when growing into new markets

🤝 Listen to your guests and adapt

💡 Equip young leaders - they’re your greatest asset

💬 “We have impeccable standards.”

💬 “Invest in your people.”

🔥 How Cali BBQ Turned Digital - and Why Every Restaurant Needs to Think Like a Media Company 🎥

In this episode, Shawn Walchef, founder of Cali BBQ 🍖 and Cali BBQ Media 💻, shares how he built a San Diego barbecue restaurant into a national digital hospitality brand. From opening in 2008 to launching a full media arm, Shawn breaks down how storytelling, community, and technology fueled his success.

He opens up about pivoting during the pandemic, embracing social media and video 📱, and how authenticity and vulnerability became the secret sauce of his brand. Plus, we talk about the future of restaurants → from AI 🤖 and digital marketing  to why every business today should think like a media company. 

If you’re in the restaurant world 🍴 (or just building a brand 🚀), this episode is packed with lessons on growth, content, and connection in the digital age.

We sit down with Chicago hospitality powerhouse, Carmen Rossi, Owner of 8 Hospitality, who’s behind some of the city’s most notable restaurants and nightlife experiences. Carmen opens up about the highs and lows of building restaurants, and why community, culture, and resilience matter more than ever in hospitality.

We talk about:

✨ The realities of running restaurants (beyond the glam)

✨ Lessons from failure and bouncing back

✨ How the restaurant experience means more than ever today 

✨ Why innovation and customer connection are the keys to staying relevant

If you’ve ever wondered what it takes to succeed in hospitality, this is a conversation you don’t want to miss.

🔥 From finance to fire pits, Owner & Pitmaster of Umamicue, Charles Wong, shares how he left Wall Street behind for Chicago’s BBQ scene.

In this episode, Chef Charles opens up about growing up in Chicago, BBQ as a language, the life-changing moment he experienced at Austin Texas’ famous Franklin Barbecue, and the highs and lows of building a brand through pop-ups.

He dives into the art of flavor innovation - blending Central Texas–style smoke with Chinese and Vietnamese influences - and reflects on the role of failure in shaping great chefs. Whether you’re an aspiring pitmaster, a food entrepreneur, or simply love a good food story, Charles’ journey is packed with insight, resilience, and inspiration.

In this episode of So You Want to Run a Restaurant, Claudia and Spencer sit down with Bridget Foy, third-generation owner of one of Philadelphia’s most iconic restaurants, Bridget Foy’s, to talk about resilience, reinvention, and community. 

Bridget shares what it was like growing up in the family business, surviving a devastating 2017 fire, launching her second concept Cry Baby Pasta, and navigating the pandemic’s challenges. She opens up about how she balances preserving her family’s legacy with evolving for modern diners - think earlier nights, mocktail menus, and deep personalization for guests. Plus, she dishes on Philly’s collaborative restaurant scene, lessons in leadership, and why the classic cheeseburger will never leave her menu.

From his Appalachian roots to becoming West Virginia’s first James Beard Award-winning chef, Chef Paul Smith is redefining what it means to cook with heart, heritage, and hospitality.

Chef Paul shares how family traditions shaped his culinary philosophy, the flavors and stories behind Appalachian cuisine, and how he balances refined dining with comfort food at his Charleston, West Virginia restaurant, 1010 Bridge. He also reflects on the power of mentorship, community, and local ingredients in shaping chefs and food culture.

In this episode:

• The soul of Appalachian food and ingredients
• What it means to represent West Virginia on a national stage
• How Paul blends fine dining with comfort classics
• The role of family and tradition in his cooking
• Lessons on mentorship, resilience, and hospitality

So You Want More? https://linktr.ee/soyouwanttorunarestaurant