The Line

Today's guest is Max Sussman, chef and co-owner of Samesa Restaurant in Williamsburg. Max was previously the chef de cuisine at Eve the restaurant a beloved neighborhood favorite in Ann Arbor, Michigan, he worked at the Breslin, was the chef de cuisine at Roberta's when it received 2 stars from the New York Times and then led the kitchen at The Cleveland in Manhattan before deciding to pursue his own restaurant concept based around shawarma. He has been nominated for a James Beard rising star chef award, and was both a Zagat and Forbes Magazine 30 under 30.

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Brian Goldberg a NY native who has at various times in his life been an Olympic qualifying luger, an investment banker and a CNBC TV reporter, moved to China with a masters in East Asian studies and became infatuated with the jianbing, a northern Chinese street crepe. His obsession led him to open his first jianbing shop in Hong Kong called Mr. Bing in 2012 and a second in 2013. After moving back to NYC, he now has 3 locations of Mr. Bing with a fourth on the way. Today, we’ll be diving deep into Brian’s entrepreneurial drive, the pitfalls and obstacles to launching a QSR in the competitive NYC climate, the history of the jianbing and I’ll also be picking his brain on how to build and grow a successful restaurant group team at the cook and executive level.

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Chef Greg Proechel has worked at Eleven Madison Park, Graffit and Blanca where he was sous under Carlo Mirachi when the restaurant earned its second Michelin star. Prior to opening Ferris he was the executive chef at Le Turtle in Manhattan. That restaurant was named one of Eater’s best new restaurants of 2016. The NY Times recently awarded Ferris two stars.

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Today's guest is Bryan Dayton, the co-owner of Oak at Fourteenth in Boulder and Acorn and Brider in Denver. Bryan oversees day to day operations of all three properties and runs the front of house and beverage programs. He is a master Sommelier and graduate of the Beverage Alcohol Resource Program. In early 2018 along with his partners, they will open Corrida, a Basque/Spanish inspired steakhouse. He previous worked at Frasca Food and Wine in Colorado. Bryan’s restaurants and cocktails have been covered by Bon Appetit, Details, Vanity Fair, Imbibe, GQ, and the Wall Street Journal.

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Ariel Arce grew up in Hell’s Kitchen and as a young child was a professional actor and also trained at the highest level in the USA Gymnastics Junior Olympics Program. After college she went to Chicago and worked at The Office (part of Next restaurant) and Pop’s the oldest family operated Champagne bar in America honing her Champagne knowledge. After opening Birds and Bubbles a fried chicken and Champagne establishment, she has branched out on her own to open Air’s Champagne Parlor, a living room style establishment dedicated to Champagne and sparkling wine and Tokyo Record Bar, a tribute to vinyl, sake and Japan. Both are located in Manhattan. On today's episode we talk about growing up in NYC, learning about hospitality and drinks in Chicago and of course - we’ll be discussing champagne.

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On today's show we welcome the chef Alex Stupak, owner of Empellon in Midtown, Al Pastor in the E.V. and Taqueria in the W.V. He began his career by washing dishes at age 12 and then attended the Culinary Institute of America on a full scholarship and has worked at Tru in Chicago, the Federalist in Boston, Alinea and wd-50. His restaurants have made top ten lists at New York Magazine, NY Times and Empellon Cocina was named a JBF best new restaurant semifinalist in 2013. Alex was named a Best new Chef by Food and Wine Magazine in 2013 and recently wrote his first cookbook called Tacos and Provocations.

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On today's show, we welcome the owner and operator of Nom Wah Tea Parlor and several other NYC restaurants. Wilson Tang took over the flagship Nom Wah in 2011 from his uncle Wally and infused with new life and excitement and a few hints of modernity while maintaining the classic elements of the menu dining room and vibe. In addition to Nom Wah which opened nearly 100 years ago, Wilson operates Nom Wah Nolita and Nom Wah Kuai, both fast-casual concepts; and Nom Wah Tu. In this episode We discuss defying parents wishes and getting into the restaurant business, how a business degree can be helpful in the epic competition of NYC and and navigating the world of expansion.

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Today's guest is the co-owner and chef of Speedy Romeo a wood-fired restaurant serving pizza, grilled meats and fish in Brooklyn. He attended the French Culinary Institute and then began working for Jean-Georges. He rose to the level of CDC within the Jean-George restaurant group and then became a chef trainer helping to launch multiple restaurants all around the world taking him to far off locations like Istanbul and Qatar.

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On today's episode we are joined by a true chef's chef Akhtar Nawab owner of Alta Calidad, founder of two fast casual concepts Indie Fresh and Choza Taqueria and a Fero in Birmingham Alabama. The busy chef worked extensively for Tom Collichio and was previously the chef of La Esquina.

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This week on The Line, host Eli Sussman is joined by Michael McCarty, proprietor of restaurants Michael’s Santa Monica and Michael’s New York. McCarty was an early pioneer of California Cuisine, jump-starting the farm-to-table movement and regional American food. He was a founder of the American Institute of Wine and Food (AIWF) and an early supporter of the James Beard Foundation (JBF).

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