Jenny Meyer is a sommelier at Deckman’s North, the Baja inspired restaurant led by acclaimed chef Drew Deckman.

In episode #21 of Wellness On The Rocks, Taylor sits down with Jenny to talk about her approach to wine as an extension of hospitality rather than intimidation. Jenny shares how she’s working to make wine more approachable by meeting people where they are, creating personal experiences for each guest, and using curiosity and conversation as the foundation of service.

Rather than focusing on rules or prestige, Jenny views wine as a vessel. One that brings people together, sparks connection, and enhances moments. As a sommelier, she acts as the pilot, guiding guests through an experience that feels intentional, welcoming, and human.

This conversation highlights the human side of being a sommelier in today’s hospitality industry.

You can find all episodes of @Wellness_OnTheRocks on Apple Podcasts, Spotify and YouTube.

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Mollie Kelly grew up on the outskirts of Philadelphia and started working in restaurants at just 14 years old, bussing tables. By 16, she was attending Montgomery County Community College, studying theatre, literature, and journalism, and from an early age began shaping how she wanted to write, create, and tell stories.

With early dreams of joining SNL and exploring improv, Mollie eventually discovered Anthony Bourdain and became captivated by storytelling through food and drink. 

In this episode we dive into creativity in hospitality, Mollies reflection on her journey through San Diego, and mental health advice that has helped her grow personally and professionally. 

@wellness_ontherocks #20 - @cantseemtofindmollie: FOH at @theremysd & @mabelsgonefishing goes live Monday December 29th

You can listen to all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTube.

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Rain Garcia is a content creator and the founder of Garcia Media Works. In this conversation Taylor and Rain explore how social media is reshaping the hospitality industry and what it really takes to grow a creative business today.

Rain shares her journey from early TikTok experimentation and a background in public relations to building a values-driven social media agency that works with bars, restaurants, and service-based brands. Together, they break down why social media has become the primary way people discover bars and restaurants, how to measure real ROI, and how events, seasonal experiences, and thoughtful content strategies drive foot traffic.

The conversation also dives into the realities of networking in a tight-knit hospitality city, navigating age and gender bias, and setting boundaries in an industry that often demands constant access. From preserving old-school bar culture to adapting for new audiences, this episode offers a candid look at growth, sustainability, and community in today’s hospitality landscape.

You can contact Rain here: https://garciamediaworks.com

You can Find all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTube

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From pastry to the pass to the bar, Anna Canrinus shares her unconventional journey through nearly every role in a restaurant and how it shaped her approach to hospitality. Our conversation explores growth, teamwork, and how real collaboration creates unforgettable guest experiences.

Anna’s first job in the industry was as a hostess at Oggi’s Pizza Restaurant & Brewhouse, where she eventually moved into serving and pizza delivery. Outside of work, she began baking at home and bringing her creations in for coworkers, who encouraged her to pursue it professionally. Feeling disconnected in community college, Anna took a leap and enrolled in a local culinary school’s pastry program, where she learned not only baking and pastry, but also the fundamentals of restaurant operations, entrepreneurship, and what it takes to open and sustain a business.

During an internship at CUCINA Urbana, Anna became curious about the savory side of the kitchen. She moved between pastry and cold line before joining Trust Restaurant, where she leveled up in an open kitchen environment. There, she witnessed the precision, professionalism, and coordination required at the highest level. From chefs cooking in full view of guests, to servers executing fine dining service, down to lining up silverware with string.

In January of 2020, Anna stepped into a pastry assistant role at a new bakery opened by the Trust Group, only to see it unravel during the COVID shutdowns. Still driven by the mindset of “what’s the next thing I can learn?”, she continued pushing forward. She joined The Rose, the eventual sister restaurant to Mabel’s Gone Fishing, where the menu was hyper seasonal, produce driven, and deeply rooted in technique. It was there that Anna learned to work the hot line: grilling steaks, building sauces, breaking down fish, mastering French techniques, and expanding her culinary range.

Eventually, baker’s asthma forced Anna to step away from pastry altogether. After an honest conversation with ownership, she was given the opportunity to study, train, and transition behind the bar at Mabel’s — despite having very little front-of-house experience.

In this episode, Anna reflects on how working every corner of a restaurant shaped her perspective on growth, creativity, and hospitality, and how true collaboration between front and back of house can elevate a restaurant into something truly special.

Ralitsa Kombakis is the founding Architect of Studio Rallou, with years of experience at leading firms including Nest Architectural Design, Basile Studio, and GTC Design. Today, she runs her own business designing and operating highly detailed, story-driven hospitality spaces across San Diego. Her portfolio features projects such as Rare Society with Trust Restaurant Group and Chef Brad Wise to the newly opened Kiku Room, San Diego’s Hi-Fi listening bar and cocktail lounge in Little Italy.

Before launching her own firm, Ralitsa’s path began far from the architecture world. She grew up working in her family’s pizza restaurant in Maine, where she first learned what the hospitality world was really about and how restaurants can create moments that evoke emotion in the people who spend time there. Drawn to creativity but guided by immigrant parents who insisted she “find something adjacent” to art school, she discovered architecture through an AutoCAD class. That spark led her to Syracuse University, where she studied architecture, a field that blended both sides of her brain: the technical and the artistic.

In this episode, Ralitsa joins Taylor to reflect on how that journey shaped the design approach she brings to homes, hospitals, restaurants, chefs’ personal kitchens, and ultimately San Diego’s newest community-driven music bar. Together they dive into the deeper side of design, from imposter syndrome and finding confidence in your creative voice to the role of empathy and what it really takes to create spaces that shape the way we feel. Ralitsa also breaks down the realities of opening a small business in 2025, the creative process behind Kiku Room, its early challenges, and the exciting restaurant projects she’s taking on next.

Contact Ralitsa at: https://www.studiorallou.com/portfolio

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Eliza Woodman grew up watching her mother wait tables, and gained an early understanding of what true hospitality meant. She started hosting at fifteen, and from there, her connection to hospitality took root. While earning her art degree in Boston, Eliza waited tables at Yard House outside Fenway Park, where her natural “bartender’s disposition” quickly caught people’s attention and led her behind the bar.

Now, as lead bartender at Communion, San Diego’s new rooftop restaurant and cocktail bar in Mission Hills, Eliza has carved out her own lane, one that blends craft and care, competition and connection. Her food-focused approach to cocktails is rooted in balance and restraint: flavor should surprise you, not scream at you.

In our conversation, Eliza shares how creativity has shaped her career, from corporate chain systems to small mom and pop bars. She opens up about what it means to lead a team, build a vibe, and create hospitality that’s “high end, with personality.” We dive into her competitive drive, the double-edged sword of ego, and how authenticity gets tested in an industry that rewards image as much as skill.

We also explore the deeper layers of mental health, burnout, and learning to slow down when the go-go-go of service life becomes all-consuming. Eliza talks about how the same drive that fuels her ambition can also push her toward exhaustion, and how she’s learning to measure success not just in accolades, but in self-worth and peace.

From Yard House to Communion, this episode is a reflection on ambition, artistry, and the ongoing work of finding yourself in an industry that always wants a piece of you.

You can find to all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTube

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What inspires you to create? For Marina, it’s the love of cocktails, the history of the industry, and the visual and tactile experiences of the bar. All of which drive her to connect with others and bring people together.

Now leading the bar at Cardellino, an elevated Italian chophouse in Mission Hills, Marina Ferreira was previously the Beverage Director and artistic architect behind Botanica Art & Cocktail Bar, a North Park favorite celebrated for its innovative, art driven mixology.

Marina has carved her path through San Diego’s cocktail scene with authenticity and humor. On today’s episode, she shares how she’s learned to balance artistry, intention, and mental health in a demanding industry that often takes more than it gives. We explore the intention behind cocktails, what it means to create with purpose, and how stepping back from the grind brought her a new sense of clarity.

We also dive into the realities of the craft cocktail world, from networking and social media to balancing professionalism with creativity. Marina reminds us that it’s not just about serving drinks; it’s about building meaning, community, and self-awareness along the way.

You can find to all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTube

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What inspires you to create? For Marina, it’s the love of cocktails, the history of the industry, and the visual and tactile experiences of the bar. All of which drive her to connect with others and bring people together.

Now leading the bar at Cardellino, an elevated Italian chophouse in Mission Hills, Marina Ferreira was previously the Beverage Director and artistic architect behind Botanica Art & Cocktail Bar, a North Park favorite celebrated for its innovative, art driven mixology.

Marina has carved her path through San Diego’s cocktail scene with authenticity and humor. On today’s episode, she shares how she’s learned to balance artistry, intention, and mental health in a demanding industry that often takes more than it gives. We explore the intention behind cocktails, what it means to create with purpose, and how stepping back from the grind brought her a new sense of clarity.

We also dive into the realities of the craft cocktail world, from networking and social media to balancing professionalism with creativity. Marina reminds us that it’s not just about serving drinks; it’s about building meaning, community, and self-awareness along the way.

You can find to all episodes of Wellness On The Rocks on Apple Podcasts, Spotify and YouTube

Follow On Instagram:

@marinimartinisd

@wellness_ontherocks

@taylorredmondmcquade

Nina’s path through hospitality is one defined by creativity, authenticity, and purpose. From her early days working behind the bar while attending Florida State University to her current role as Southern California Brand Ambassador for Proximo Spirits, she’s built a career around storytelling through brands and creating genuine connections.

In this episode, Nina shares her journey of personal and professional evolution, from finding meaning in the stories behind great spirits to learning how wellness, community, and creative expression can coexist in an industry that often demands constant motion. We explore the role of social media in hospitality, the importance of maintaining authenticity, and her philosophy to “create more than you consume.”

Nina also reflects on mentorship, confidence, and the power of mindset, especially for women in hospitality, emphasizing that growth begins when you speak your goals out loud and allow yourself to evolve. Her story is a reminder that balance and ambition aren’t opposites; they’re both essential parts of building a sustainable, inspired career.

Listen to @wellness_ontherocks now on Apple Podcasts, Spotify, or watch on YouTube!

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Voted San Diego Magazine’s 2025 Bartender of the Year, McClain Campbell grew up in the small town of Rensselaer, Indiana, before making the leap to Southern California to chase his dreams. Today, he’s behind the bar, and helping lead the team at Happy Medium, one of North Park’s most exciting new spots

In this episode, McClain shares his journey: from learning to connect with people from all walks of life, to navigating the challenges of opening a new bar and managing the chaos that comes with it. He also opens up about mental health, the mentors who shaped his career, and how he’s building a future in hospitality while staying true to himself.

Find all episodes of Wellness On The Rocks on Apple Podcasts, Spotify, and YouTube.

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