The Experience Matters Podcast

In this episode, we take you to Italy to learn all about Enrico Gori's journey and how crucial a team is for the success of a restaurant.

At only 21 years old, Enrico opened his first restaurant in Rimini, Italy. Now, only 5 years later, he has two restaurants - Nécessaire Bistrot & Trattoria de Lucio - and a winery - Ferménta Enoteca. How does he do it?

In this episode, we talk to Giuseppe Oliva, owner of SURT in Copenhagen. From growing up in a traditional bakery in Sicily to navigating the seas of the world and ultimately becoming a restaurant owner, what is the secret for Peppe's success?

To know more, we visited SURT where we had a delicious mortadella sandwich, their own sour-dough beer, and a fantastic conversation about Giuseppe’s journey.

In this episode we've sat down with Vasco, the owner of Euskalduna Studio and the recently opened Semea in Portugal, to know more about his journey.

Vasco dropped out of business school to travel the world in pursuit of his dream, and ended up working in places like El Bulli and Arzak. When he went back home, he had gathered enough knowledge and expertise to finally open his own place: a restaurant that feels like home.

In this episode, we talk to Matt Orlando, from Amass in Copenhagen, who successfully tricked the Covid-19 outbreak by pivoting his restaurant into two different ones: a fine dining restaurant and a fried chicken place. We were curious to know more about how he's handling these challenging times, so we visited Amass to learn about Matt's journey, from leaving California to becoming one of the most inspirational sustainability leaders of the industry.

In this episode, we talk to Beau Clugston, the owner of Iluka, one of the best seafood restaurants in Copenhagen.

Beau welcomed us to his restaurant to tell us a bit about his journey to becoming a restaurateur. He started as a 15-year-old surfer who found a job as a chef and ended up falling in love with the restaurant industry. For him, it was all about the adrenaline, the challenge, and the need to keep improving. Then, in 2018, he decided to go all-in and open Iluka.

Stay tuned to know more about his life and career and to learn about the essentials of managing the best new seafood restaurant in Copenhagen.

In this episode, Jonas Nicolajsen, owner of Restaurant Frederiks Have, tells our CEO and Co-founder, Zaedo Musa, about his journey to becoming a restaurant owner. He guides us through the struggles and rewards of opening a business right now while letting us know a bit more about how he manages to keeps his team happy and how much that impacts the experience for the guests.

Jonas fell in love with Frederiks Have the moment he first started working there. Buying the place was always a plan, and with the Covid-19 pandemic, he saw an opportunity to buy the restaurant and continue the legacy.

Now, at 26 years old, Jonas Nicolajsen is the proud owner of one of the cosiest restaurants in Copenhagen. Stay tuned to get some inspiration from Jonas' leap of faith while learning how to succeed with a restaurant despite the hard times.

In this episode, Riley Sanders from Canvas in Bangkok joins us to share his story about how his passion for cooking led him to travel all over the world from his roots in Texas in pursuit of learning about great food and ingredients from humble street food stalls and bustling markets to many of the world’s best restaurants. Get to know why Riley fell in love with Bangkok, how he dealt with cultural differences and succeed with the opening of his restaurant in a country far away from home.

In this episode, Linda Karlsson from Bord för En (Table for one) in Sweden joins us to share the story behind opening the world’s smallest restaurant and reveal how they managed to attract media attention for all over the world.

In this episode, Mikael Svensson from Restaurant Kontrast in Norway joins us to talk about the opening of his restaurant, his chef collaboration dinner: Mikael and friends and the importance of having the right work-life balance when working in a restaurant today.