Wellness On The Rocks

Chef Claudia Sandoval is an award-winning chef, best-selling author, TV host, and the executive producer and host of the docuseries Taste of the Border and La Mesa Mexa. Her career took off after winning Season 6 of MasterChef, and over the past decade she has continued to evolve and push herself creatively within our industry.

On Episode #24 of Wellness On The Rocks, Claudia and I sit down to explore authenticity and vulnerability as creators and storytellers within the hospitality industry. We unpack what happens when your public persona begins to replace who you really are. The conversation moves through identity, storytelling, mental health, and the pressure of always being “on.”

We also examine why impact matters more than attention, and why choosing meaning over ego is essential in today’s creative world.

“Impact is humanity.”

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

All episodes of Wellness On The Rocks are hosted and independently produced by bartender @TaylorRedmondMcQuade.

Wellness On The Rocks Ep #23 – Q: Bartender, Star Bar (A Farewell to Time Out Sports Tavern) is now LIVE!

Q came up in the punk scene of Seattle, Washington as a musician and bartender. He moved to San Diego three years ago and has worked at Swing Social, Carnitas’ Snack Shack and Time Out Sports Tavern until its recent closure. He’s now pouring at Star Bar, one of the best dives in San Diego’s Gaslamp district.

In our conversation, we talk about what Time Out meant to the people who built it and the community who called it home. These bars are our third spaces, and when a local establishment goes down, the community feels it. It’s where we celebrate, grieve, decompress, fall in love, fight, reconnect, and feel seen. Here is one last goodbye to Time Out Sports Tavern 🙏🏻

We also talk about the realities of working in hospitality, fast money, burnout, identity, mental health, and the strange comfort of standing behind a bar when the rest of life feels uncertain.

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

Follow us on IG:

@wranqavelli

@wellness_ontherocks

@taylorredmondmcquade

📍You can visit us both behind the bar:

@starbarsandiego

@stout_sd

@carnitassnacks

@swingsocialsd

SELF-REFLECTION #5

In this self-reflection episode, I speak about creating in isolation and what it’s like to build something without a clear audience, feedback, or support system.

I talk about loneliness in your mid 30s, the mental gymnastics of putting yourself out there, and the internal conflict between wanting validation and learning to create without it. I reflect on cringe, self doubt, perfectionism, and the quiet pressure of holding yourself to a standard when no one else is checking you.

This episode explores the psychology of creative work

Francesca Proietti grew up in Rome and moved to San Diego as a teenager. She began her hospitality career as a hostess in Little Italy, steadily working her way through the ranks to server and bartender. During her time at Rustic Root, Francesca competed in and won cocktail competitions, further establishing herself within the local bar community.

She is currently behind the bar at Dora Ristorante, La Jolla’s newest coastal Italian fine dining restaurant led by Accursio Lota, and also works at Youngblood, the acclaimed cocktail bar and speakeasy by Consortium Holdings.

Beyond the bar, Francesca is the co-owner of Compagnia Creativa, alongside her partner Justin Huelbig. Together, they create murals, menus, and custom creative work for local small businesses throughout San Diego, blending art, hospitality, and storytelling into everything they build.

Wellness On The Rocks #22 - Francesca Proietti: Co-Owner of Compagnia Creativa is now live on Apple Podcasts, Spotify & YouTube

Follow:

@fran_kikis

@compagniacreativa

@huelbigjustin

@doraristorante

@accursiochef

@youngbloodcocktails

@lil_ch_world

@wellness_ontherocks

@taylorredmondmcquade

528 days ago I launched Wellness On The Rocks with a simple goal: To connect with and tell the stories of the people who make San Diego’s hospitality community what it is.

To the 21 incredibly talented, kind and genuine individuals who trusted me enough to sit down, open up, and share your stories, thank you. This platform has always been about you the people.

You are the heartbeat of this city. The ones who show up night after night to create moments for others, and keep this industry moving forward.

I will always support you and your brands moving forward.

This is just the beginning of this creative process. It starts now.

If you’ve enjoyed listening to this podcast, please go visit these people. Visit their spaces, connect with them about their experiences, share this video and follow them and their brands.

@dancing.friar

@patkoetting

@lilithssauces

@jessicamcp

@jarin

@serpentofseya

@hoops320032

@handsomesalmon

@carriewilds

@tayberresford

@thelegendofcomet

@boldcitybourbon

@guyfeirisrealboy

@ninacoladagram

@marinimartinisd

@elizawoodman

@luna_bambino_

@annamcanrinus

@rainjgarcia

@cantseemtofindmollie

@jennylynn2012

@delcoronado

@knottybarrel

@tivolibarandgrill

@bardsandcards

@stout_sd

@kikuroom.sd

@butseriously.pod

@usnavy

@moverandshakerco

@happymediumsd

@saltwaterbanditsco

@ciaocarlosd

@dinecommunion

@studiorallou

@mabelsgonefishing

@garciamediaworks

@theremysd

@deckmansnorth

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.

Follow on IG:

@jennylynn2012

@deckmansnorth

@bajafishingchef

@wellness_ontherocks

@taylorredmondmcquade

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.

Follow:
@Cantseemtofindmollie
@mabelsgonefishing
@theremysd
@Wellness_ontherocks
@TaylorRedmondMcQuade

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

Follow on Instagram:
@rainjgarcia
@garciamediaworks
@Wellness_OnTheRocks
@TaylorRedmondMcQuade

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.