In this episode of The Perfect Bite, host Sarah Perkins sits down with Franco Fubini, founder and CEO of Natoora, the global produce company redefining how we grow, source, and eat food.

For over 20 years, Franco has been leading a quiet food revolution — rebuilding supply chains to prioritize flavor, transparency, and seasonality. His new book, In Search of the Perfect Peach, is both a memoir and manifesto for how we can reconnect with nature through food.

Franco shares his journey from growing up between Argentina and Europe to working in finance in New York, and the pivotal moment that inspired him to leave banking to build Natoora, a mission-driven company that now spans London, New York, and Melbourne.

In this episode, you’ll learn:

• How flavor can guide more sustainable food choices
• Why our food system lost its connection to nature and how to fix it
• How Franco built Natoora from a scrappy startup to a global force for good
• The story behind In Search of the Perfect Peach and why peaches symbolize more than just fruit
• Why eating seasonally and locally matters for your health and the planet
• What Franco believes we can all do, as consumers, to create change through food

To learn more about Natoora and sign up for its services, visit www.natoora.com/en-US.

You can follow Natoora on Instagram @natoora and Franco Fubini @franconatoora. 

You can buy “In Search of The Perfect Peach” online and at major bookstores. 

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

 In this episode of The Perfect Bite, host Sarah Perkins sits down with Lauren Culley, cofounder and owner of Fox in the Snow Café, one of Columbus, Ohio’s most beloved third-space gathering spots. Known for its overflowing pastry cases, warm hospitality, and that legendary egg sandwich, Fox in the Snow has grown from a converted garage into a citywide institution with four (and counting) locations.

Lauren shares her unexpected journey from book publishing in New York to the kitchen at Blue Bottle Coffee, where she met her husband and co-founder Jeff. Together, they moved back to Ohio to build something authentic, handmade, and community-driven. She opens up about the leap of faith it took to start a business, the power of instincts, and why she still doesn’t offer Wi-Fi at her cafés a decade later.

In this episode, you’ll learn:

• How Lauren transitioned from publishing to pastry without formal culinary training
• The founding story behind Fox in the Snow and its iconic logo
• How Columbus helped shape the brand and its growth
• Why she believes community and connection are the secret ingredients to success
• How she balances quality and scale as Fox in the Snow expands across Ohio
• Her advice for entrepreneurs on trusting your gut and evolving with your business

You can visit Fox in the Snow at its locations throughout Columbus, including: Dublin, German Village, Italian Village, and New Albany. Visit www.foxinthesnow.com to learn more and pre-order a large order. 

You can follow Fox in the Snow on Instagram at @foxinthesnowcafe. 

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

In this episode of The Perfect Bite, host Sarah Perkins sits down with Christine Cikowski, co-founder and co-owner of Honey Butter Fried Chicken and Sunday Dinner Club, two Chicago dining institutions rooted in comfort, community, and care.

Christine shares her unexpected journey from music business graduate to culinary entrepreneur, and how she built one of Chicago’s most iconic neighborhood restaurants. She opens up about the early days of Sunday Dinner Club, the magical accident that led to Honey Butter Fried Chicken’s signature dish, and how she and her partner Josh Kulp turned a humble idea into a phenomenon.

From navigating expansion and closing a suburban location, to cultivating a workplace where mistakes are part of growth, Christine’s story is a masterclass in leadership, humility, and hospitality.

In this episode, you’ll learn:

• How Honey Butter Fried Chicken was born from an accidental recipe twist
• What it takes to build a restaurant brand with purpose and personality
• How to lead with empathy — and learn to be “really good at being wrong”
• The lessons of failure, resilience, and community through COVID and beyond
• How mentorship, creativity, and Zingerman’s philosophy shaped her approach to business

Make sure to visit Honey Butter Fried Chicken and TriBecca’s Sandwich Shop in the Avondale neighborhood of Chicago. You can sign up for the Sunday Dinner Club tasting series at www.sundaydinnerclub.com. 

You can follow Honey Butter Fried chicken on Instagram at @honeybutterchi; Sunday Dinner Club @sundaydinnerchi; TriBecca’s Sandwich Shop @tribeccassandwichshop; and Christine @christinecikowski.

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

In this episode of The Perfect Bite, host Sarah Perkins chats with Brett Brohl, Managing Partner of Bread & Butter Ventures, a seed-stage venture fund based in Minnesota investing in the future of food, agriculture, and health tech.

Brett’s story is one of transformation—from serial entrepreneur and startup founder to one of the most active early-stage investors in the Midwest. He shares how he built his first e-commerce company from scratch, learned from failure, and eventually turned those lessons into a fund that supports founders reimagining the global food system.

From robotics and AI to sustainable supply chains, Brett explains how Bread & Butter Ventures helps founders tackling massive problems—and what he looks for in the next great food entrepreneur.

In this episode, you’ll learn:

• How Brett went from selling cookies as a kid to investing in the next generation of food tech founders
• What it really takes to raise and scale a venture fund
• Why Bread & Butter Ventures focuses on food, ag tech, and health innovation
• The traits investors look for when backing early-stage startups
• Why Brett says to “get really good at being wrong” and “just start doing something”
• How robotics, AI, and supply chain innovation are shaping the future of food

To learn more about Bread & Butter Ventures, an early stage investment firm in the food and ag tech space, visit www.breadandbutterventures.com. You can even sign up for office hours with Brett and his team on the site! 

You can connect with Brett and learn more about Bread & Butter Ventures on LinkedIn. 

Want some entrepreneurial tips? Check out Brett’s YouTube channel, Brett’s Brain! 

I also promised in the episode I’d include these really soothing videos of pizzas getting topped by a robot by XRobotics here. Enjoy!

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

In this episode of The Perfect Bite, host Sarah Perkins talks with Alana Bralsford and Eve Williamson, the London-based co-founders of Served App, an innovative platform helping restaurants become more transparent about food allergens and dietary information.

What started as an engineering project at Imperial College London quickly became a mission to make dining safer, easier, and more inclusive for people with food allergies. Eve, who has lived with severe peanut and tree nut allergies, and Alana, who brings empathy from the hospitality side, have built a platform that bridges communication between restaurants and guests.

Now partnered with major restaurant brands like Dishoom, and backed by Techstars’ Future of Food program, Served App is helping both diners and restaurant teams communicate better, build trust, and create a new global standard for allergen transparency.

In this episode, you’ll learn:

• How food allergies inspired the creation of Served App
• What makes Served App different from other restaurant tech tools
• How the founders went from Imperial College students to Techstars alumni
• The lessons they learned about building trust between diners and restaurants
• Why they believe transparency can be both ethical and profitable for the industry
• What’s next for Served App as they expand beyond the UK

To learn more about the Served App, visit www.served-app.com.

You can follow Served on Instagram and TikTok at @served.app and on LinkedIn. 

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

In this episode of The Perfect Bite, host Sarah Perkins reconnects with childhood friend turned Michelin-starred chef, Henry Hill, founder of Hill’s Research Kitchen.

Henry’s story spans continents and kitchens — from legendary restaurants like Eleven Madison Park and Dusek’s in Chicago, to his current work driving food innovation and product development at his consultancy, Hill’s Research Kitchen.

He shares his early culinary inspirations, his time under some of the industry’s most demanding mentors, and how those experiences shaped his leadership philosophy and passion for innovation. Henry reflects on the reality of the restaurant industry, the burnout that often accompanies perfection, and the transition from service to science — bringing chef-driven creativity into the world of packaged foods and consumer products.

In this episode, you’ll learn:

• How Henry’s first Michelin Star came from redefining leadership and kitchen culture
• What he learned working under Chef Daniel Humm and James Kent at Eleven Madison Park
• Why he left fine dining to found Hill’s Research Kitchen, merging culinary artistry with innovation
• His approach to food science, product development, and flavor creation
• Why variety and balance are the future of sustainable food innovation
• How his “perfect bite” philosophy blends taste, art, and science

To learn more about Hill’s Research Kitchen, head to www.researchkitchen.com. 

You can follow Henry on social media @chefhenryhill.

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

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In this episode of The Perfect Bite, host Sarah Perkins sits down with Jake Simon, Co-Founder and CEO of ConnectedFresh, a company using IoT sensors and predictive analytics to help restaurants protect their food, save money, and operate more sustainably.

Jake shares how a friend’s spoiled produce sparked the idea for ConnectedFresh and how his background at Deloitte’s smart sensor division inspired him to create a scalable, affordable solution for restaurant operators. From real-time temperature monitoring to predictive maintenance and food waste reduction, ConnectedFresh gives kitchens a smarter, safer way to manage their operations.

He also dives into the human side of hospitality — why tech should serve people, not replace them — and how automation helps chefs and teams focus more on great food and guest experience, not manual tasks.

In this episode, you’ll learn:

• How ConnectedFresh is redefining food safety for restaurants and QSRs
• What makes IoT sensors so valuable in kitchen operations
• How automation can save restaurants thousands of dollars in lost inventory
• Why building trust is the hardest (and most rewarding) part of food tech
• How ConnectedFresh helps reduce food waste and improve sustainability
• The balance between data, hospitality, and the human touch in restaurant innovation

To learn more about ConnectedFresh, head to www.connectedfresh.com. 

You can follow ConnectedFresh and Jake Simon on LinkedIn. 

Heading to the National Restaurant Association show in Chicago May 17-20, 2025? Make sure to find ConnectedFresh’s booth! 

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

In this episode of The Perfect Bite, host Sarah Perkins sits down with Disha Gulati, the visionary founder and CEO of Here Here Market, a Chicago-based online marketplace that helps chefs, artisans, and emerging CPG brands launch products and build profitable businesses.

After a decade in corporate roles at Deloitte and Mondelez International, Disha took the leap into entrepreneurship and built a platform that bridges hospitality and consumer goods—giving restaurant creators and food innovators a direct path to market.

She shares how a pandemic-era pivot transformed Here Here Market from a group-dining app into a thriving two-sided marketplace supporting over 300 brands and more than 900 SKUs. From James Beard Award-winning chef partnerships to data-driven insights for emerging brands, Disha and her team are building the next generation of food entrepreneurship.

In this episode, you’ll learn:

• How Here Here Market empowers chefs and CPG brands to sell directly to fans and shoppers
• What Disha learned from her years at Deloitte and Mondelez about data and brand building
• Why food tech and hospitality need each other to thrive
• How the James Beard Foundation partnership became a pivotal moment for Here Here Market
• Her advice for founders navigating pivots, fundraising, and entrepreneurial resilience

To shop Here Here Market, head to hereheremarket.com. 

You can follow Here Here Market on social media @hereheremkt and Disha Gulati on LinkedIn, as well as her Instagram @chitown_disha. 

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

In this episode of The Perfect Bite, host Sarah Perkins sits down with Xavier Rocabado, CEO and co-founder of Bairu, a fast-growing food tech startup from Bolivia helping restaurants across Latin America manage sales, communication, and payments through WhatsApp commerce.

What started as a simple digital kiosk idea for a friend’s restaurant has evolved into a full-scale platform streamlining restaurant operations in Mexico, Ecuador, and Bolivia — and it’s only getting started.

Xavier shares how his team pivoted from hardware to software, integrating AI chatbots, payments (Stripe, Linxer, MercadoPago), and automation into an intuitive tool that helps restaurants connect with customers, reduce errors, and scale sales directly through WhatsApp.

He also discusses his experience going through Techstars’ Future of Food accelerator, being the first Bolivian founder to enter the program, and how he’s combining technology and humanity to improve the restaurant experience in emerging markets.

In this episode, you’ll learn:

• How Bairu is transforming food tech in Latin America
• Why WhatsApp is the most powerful restaurant commerce tool in emerging markets
• What Xavier learned from the Techstars accelerator in the U.S.
• How food tech can preserve hospitality’s human touch
• The power of perseverance, pivots, and passion in entrepreneurship

To learn more about Bairu and download the app, please visit www.bairu.io.

You can connect with Xavier and the Bairu team on LinkedIn, Instagram at @bairu.io, and TikTok @bairu.io.

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

Today's guest has paved the way for new world cuisine and modern cooking as we know it. In fact, you wouldn't have the word 'fusion' in the lexicon of cooking without him.

In this episode of The Perfect Bite Podcast, I sit down with legendary chef, restaurateur, and James Beard Award winner Norman Van Aken. Known as the “Godfather of Fusion Cuisine,” Norman shares the extraordinary journey that took him from humble Midwest beginnings to Key West kitchens, Miami fine dining, and ultimately creating what we now know as New World Cuisine.

Norman opens up about:

• His unexpected path to the kitchen (including a near-death experience at a carnival)
• The moment he fell in love with Key West and Caribbean flavors
• Why James Beard’s Theory and Practice of Good Cooking changed his life
• How he coined the word “fusion” and redefined modern American dining
• Building Norman’s into one of Florida’s most iconic restaurants
• The importance of resilience, storytelling, and living a creative, full life
• His advice for young chefs and entrepreneurs finding their voice

Norman discusses his culinary journey with us, the beautiful friendships he has made along the way (such as his late ‘brother’ Charlie Trotter and honoring the great Jacques Pépin for his 90th birthday), along with the prolific books that made an impact on his life philosophies and menus. This episode is packed with stories of food, history, and wisdom from one of America’s most influential culinary figures.

You can visit Norman’s in Orlando, Florida. 

Make sure to follow Chef Norman on Instagram (@normanvanaken), Facebook, and his Substack—he’s a captivating writer!

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.