The Ultimate Dish

In today’s episode, we speak with Brian Malarkey, Top Chef finalist, San Diego-based celebrity chef, and restaurateur.

Brian shares the “key” behind launching award-winning restaurant concepts, including Herb & Wood, named one of America’s 10 best restaurants by USA Today, and his latest work with Animae. He also reveals how he took his talent to television, with appearances on Bravo’s Top Chef All-Stars, ABC’s The Taste, Food Network’s Guy’s Grocery Games, Good Morning America, and more. 

Listen as Brian chats about finding opportunities that highlight your culinary talents, cooking for the people, and mastering “the art of food parties.”

In today’s episode, we speak with our guest Dr. Terrell Strayhorn, a socially conscious American scholar, professor, and CEO, who advocates building “a sense of belonging” to strengthen student success.

Since 2017, Terrell has been President/CEO of Do Good Work Educational Consulting Group—partnering with hundreds of colleges, universities, and agencies on the implementation of diversity, equity, inclusion, and belonging outcomes for staff and students. Terrell has also published over 200 book chapters, journal articles, scholarly publications, and 11 books, including “College Students' Sense of Belonging: A Key to Educational Success for All Students.”  

Listen as Terrell talks about how students and faculty can create a sense of belonging, what it means to “accelerate learning” in education and life, and how to be a mindful leader. 

In today’s episode, we speak with Rick Malnati and Jean Malnati Miller, Co-Owners and operators of Lou Malnati's Pizzeria—a Chicago-style pizza restaurant chain headquartered in Northbrook, IL.

Since its grand opening in 1971, Lou Malnati’s has continued to be the most recognized pizza chain in Chicago. Lou’s son, Rick Malnati, and wife, Jean Malnati Miller, share how they’ve kept Lou’s vibrant legacy and vision alive, even through hardship. Today, they still use Lou’s signature pizza recipe and strive to maintain its warm, family culture.

Listen as Rick and Jean talk about how integrity and consistency play a large role in the brand’s longevity, how they expanded to 59 locations, and why Lou Malnati’s is the best deep dish pizza in America. 

In today’s episode, we speak with our guest Gaby Dalkin, Los Angeles-based celebrity food influencer, chef, and cookbook author.

In this interview, Gaby shares how she left her fashion PR job to attend culinary school, before entering the world of full-time blogging in 2009. Since then, she’s quickly become the “go-to girl for all things California” and superwoman behind the digital cooking empire and blog, What’s Gaby Cooking—attracting millions of people monthly to her social media platforms and profiled in People, Glamour, The New Yorker, Los Angeles Times, and more. Her thriving brand has helped her monetize content and book major collaborations, such as her popular line of cooking products for Williams-Sonoma.

Listen as Gaby chats about how she landed her first cookbook deal, developed her personal brand messaging, and grew a multi-channel digital cooking empire from the ground up. 

In today’s episode, we speak with our guest Peter McQuaid, 25-year-old Executive Chef of Cala, a Clive Collective restaurant in Scottsdale, as well as the James Beard Foundation’s Taste America Award recipient at the JBF Taste America Tour in Phoenix.

Referenced as a culinary “prodigy,” Peter shares how early career mentors such as Silvana Salcido Esparza at Barrio Café and Beau MacMillan at the Sanctuary have opened several doors for him. Through his relentless thirst to learn new skills and build connections, Peter chats about the steps he took after graduating from culinary school to claim an Executive Chef title. He also discusses his experience being a private chef for former UFC commentator Mike Goldberg, Alicia Keys, and the Arizona Cardinals’ A.Q. Shipley.

Listen as Peter McQuaid talks about how he started an Emulsion Popup restaurant series and why networking is important for up-and-coming chefs. 

In today’s episode, we speak with our guest Bryan Dayton, founder of Half Eaten Cookie Hospitality. Bryan is also an award-winning mixologist, beverage director, decorated ultramarathoner, and trail runner.   

From starting as a dishwasher at a mom-and-pop shop, then transitioning up the ranks through various bartending roles, Bryan shares his entrepreneurial journey and how he built an elite restaurant group in Colorado. 

Listen as Bryan talks about his commitment to hospitality, how sports and restaurant life intersect, and the major cocktail trends you need to know.  

In today’s episode, we speak with Francois de Melogue, a chef, recipe developer, cookbook author, photographer, and mentor for revered chefs like Beau MacMillan. 

With over 30 years of cross-cultural culinary experience, working in acclaimed kitchens such as The Bakery in Chicago, Old Drovers Inn, as well as opening an award-winning restaurant Pili Pili in his hometown of Chicago, Francois shares exclusive details about his climb to success. This includes how he bounced back from major setbacks—like a motorcycle accident that nearly ended his culinary career.

Listen as Francois de Melogue talks about restaurant entrepreneurship, the meaning behind “people eat results,” and why resiliency and mentorship are critical to success. 

In today’s episode, we speak with our guest James Porter, Arizona-born chef and business owner of TERRA farm + manor—a combined restaurant and rustic farm cooking school located in the Prescott National Forest. 

With a career spanning 33+ years in the hospitality industry, including private clubs and boutique hotels, Chef Porter is nothing short of a creative visionary. Now at TERRA, he’s dedicated to employing sound culinary principles that directly support local businesses, farmers, and ranchers. Chef Porter always presents fresh, innovative menu ideas that still remain nostalgic.

Listen as Chef Porter talks about how he built his own food mecca from the ground up, his transition from apprentice to culinary risk-taker, and ways to bring innovative menu ideas to the table.

In today’s episode, we speak with our guest Jayson Simons-Jones, CEO of Lotus Alpine Adventures, an alpine rock, ice, and ski mountain guiding company, and the 95th American to earn his IMFGA/ UIAGM Mountain Guide License.

Jayson has spent the last two decades of his life and career as an outdoor educator and mountain guide, which is his most authentic passion. Now he dedicates his career to mentoring others in the outdoor world and finds the most joy in witnessing his clients’ deep personal development. 

Listen as Jayson Simons-Jones talks about guiding clients through challenging terrains like rock, ice, and snow, building a brand based on your ‘why,’ and the power of learning something new and applying it immediately. 

In today’s episode, we speak with our guests Chefs Antonio Pérez and Luis Rodriguez, two friends who started Epicuro Culinary Center in San Juan, Puerto Rico. The chef-driven event hall offers guests a culinary journey through South America, Europe, Asia, and the Caribbean. 

As an international chef and Escoffier Disciple, Antonio Pérez met his mentee and recent Escoffier graduate Luis Rodriguez—a US Navy Veteran who turned his passion for cooking into a culinary career. As the two developed a friendship, they recognized their shared eagerness for creating a lifestyle around food and teaching others how to cook.  

Listen as Antonio and Luis talk about adopting cultural influences in their cuisine from world travel, viewing culinary arts as a lifestyle, and how they started a unique chef hall in Puerto Rico.