Say Grace

Chef Alex Harrell brings a blend of classical technique and deep respect for Southern technique and seasonal ingredients to his cooking. Raised in southeastern Alabama, he spent childhood weekends on his grandparents’ Gulf Coast farm harvesting produce and cooking with his father. After earning a biology degree from Hampden-Sydney College, Harrell discovered his passion for the kitchen while working at a beachside seafood restaurant. He then moved to New Orleans, cooking under acclaimed chefs Susan Spicer and Gerard Maras. Harrell later led celebrated restaurants including Sylvain and Angeline and opened The Elysian Bar. Today, he serves as Executive Chef at The Gloriette in Covington, Louisiana.In this episode, Alex sits down with Steve to talk about his journey to sobriety, his leadership role with Ben’s Friends, a support group for hospitality workers navigating addiction, and what first drew him to the hospitality industry, as well as what continues to keep him there today.If you or someone you know that works in the hospitality industry is struggling with addiction, visit bensfriendshope.com to find resources.

Chef Justin Devillier and Mia Devillier are the husband-and-wife team behind New Orleans’ beloved La Petite Grocery, where Justin serves as Chef/Owner and Mia as Director of Operations and co-owner. Raised in Dana Point, California, Justin’s early experiences fishing and diving along the Pacific coast sparked a lifelong passion for cooking. After moving to New Orleans in 2003, he worked in acclaimed kitchens before joining La Petite Grocery in 2004. He became Executive Chef in 2007 and, alongside Mia, purchased the restaurant in 2010. In 2016, Justin received the James Beard Award for Best Chef: South. Originally from Charleston, South Carolina, Mia brings a strong background in business and hospitality. Together, they have guided La Petite Grocery to national acclaim while fostering a culture of service-driven hospitality.In this episode, Justin and Mia sit down with Steve to discuss the evolution of the hospitality industry, their personal journey to becoming the owners of La Petite Grocery, and the challenges and joys of owning a restaurant.

James London is a Charleston native whose culinary career began at age 14. After graduating from the College of Charleston and training at The French Culinary Institute in New York, he went on to lead kitchens in New York City and San Francisco, including serving as Executive Chef at the Japanese restaurant Niko in SoHo. Returning home to the Lowcountry, he opened Chubby Fish, a dock-to-table seafood restaurant that quickly earned national acclaim. Under his leadership, Chubby Fish has been recognized by Bon Appétit, Food & Wine, Eater, and The New York Times, and received James Beard Award nominations for Best Chef: Southeast (2024) and Outstanding Restaurant (2025).In this episode, James sits down with Steve to discuss his path to becoming a chef, how he discovered his cooking style and the science of food, and what it’s like running “Charleston's most famous restaurant” right now.

Kat Kinsman is the Executive Features Editor at Food & Wine. She is the author of Hi, Anxiety: Life with a Bad Case of Nerves, host of the award-winning podcast Tinfoil Swans, and founder of Chefs with Issues. Previously, she served as senior food and drinks editor at Extra Crispy, editor in chief of Tasting Table, and founding editor of CNN’s Eatocracy. A two-time IACP Award winner, with honors in 2024 and 2020, her work has also been included in The Best American Food Writing. She is an internationally sought-after keynote speaker and moderator on food culture and mental health in the hospitality industry, and a former vice chair of the James Beard Journalism Committee.In this episode, Kat joins Steve for a conversation about what inspired Kat to speak up about the prevailing mental health issues in the restaurant community, how the food media landscape has changed since the rise of social media, the power of connection in a digital age, and more.Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Wolfgang Puck is a chef, restaurateur, and culinary pioneer whose name is synonymous with innovation in modern cuisine. Born in Austria, he worked in some of Europe’s most renowned kitchens before moving to the United States, where his fusion of French technique, California sensibility, and global influences reshaped fine dining. In 1982, he opened Spago, a flagship restaurant that became an international phenomenon and earned multiple James Beard Awards. Over his career, he has built a global restaurant empire, authored bestselling cookbooks, starred in television series, and received many honors including the James Beard Lifetime Achievement Award, induction into the Culinary Hall of Fame, and a star on the Hollywood Walk of Fame.In this episode, Wolfgang joins Steve to share stories of his early years of training under his mentor in France, what it was like when Spago became a worldwide sensation, his transition into becoming the first celebrity chef, and his influence on modern American dining.Thank you to Wolfgang Puck and his team for allowing us to use their space to film this episode.

Andrew Zimmern is an Emmy- and four-time James Beard Award–winning chef, creator, producer, and storyteller who has built a career on the belief that food tells the world’s most important stories. Through his acclaimed shows including Bizarre Foods, The Zimmern List, and Family Dinner, he’s explored how food can bridge divides and inspire change. Beyond television, he founded Intuitive Content and Passport Hospitality, authored five books, and co-created the Emmy-nominated series Hope in the Water. As a Global Goodwill Ambassador for the UN World Food Programme and The Nature Conservancy, he continues to champion sustainability, fight hunger, and advocate for cultural understanding. In this episode, Andrew joins Steve to discuss his journey to sobriety and what sparked his decision to support the recovery community, how he landed in food media and how it has changed throughout the years, and how people can display hospitality in their everyday lives. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Brooks Reitz is a Charleston-based entrepreneur, investor, and writer. He is the owner of Leon's Oyster Shop, Little Jack's Tavern, and Melfi's, in Charleston, and The Bell, in New Orleans. He is also the founder of Jack Rudy Cocktail Co., a manufacturer of mixers and bar tools distributed internationally, and along with his wife, Erin, he is the co-founder of E.M. Reitz, making high-end shirts for women and men in NYC's Garment District. Via investments in brands like Blackbird and MUBI, he is focused on championing food, art, media, and culture; he writes his weekly newsletter, A Small & Simple Thing, available on Substack, through the lens of these experiences.In this episode, Brooks joins Steve to discuss how he discovered his love of hospitality, the ever-evolving Charleston culinary scene, and where he finds inspiration—both personally and professionally.Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

In this special kick-off to 2026, host Steve Palmer and his previous and upcoming guests, including Frank Stitt, Kat Kinsman, Andrew Zimmern, and more, share thoughts on what trends we will see more (and less of) in the new year. Thank you to our studio partners for allowing us to use their space to film this episode.

In this special holiday episode, host Steve Palmer takes a moment to reflect on the past year and highlight the important work his partners, community, and friends are doing within the hospitality community and beyond. Thank you to Sloss Real Estate for allowing us to use their space to film this episode.

Hunter Lewis is the Editor-in-Chief of Food & Wine, a role he has held since 2017, overseeing the brand’s print, digital, and experiential platforms. He began his career in food journalism after leaving a newspaper job in Durham, North Carolina, for a spot in Jonathan Waxman’s kitchen at Barbuto. This experience shaped his editorial approach and deepened his connection to restaurant culture. His path through the food media industry includes leadership roles at Saveur, Bon Appétit, Southern Living, and Cooking Light, ultimately leading to his current position at Food & Wine. In this episode, Hunter joins Steve Palmer to talk through the early days of their careers, the evolution of traditional media, and how competition can benefit everyone.Thank you to Smithey Ironware and to Sloss Real Estate for allowing us to use their space to film this episode. 

John T. Edge is the writer and host of the Emmy Award-winning television show TrueSouth on the SEC Network, ESPN, Disney, and Hulu. He also pens a beloved restaurant column for Garden & Gun and is the author of The Potlikker Papers: A Food History of the Modern South, which was named one of the best books of the year by NPR and Publishers Weekly.  His most recent work is a memoir, House of Smoke: A Southerner Goes Searching for Home, which was published in September 2025 and has been met with great acclaim. In addition to his writing and storytelling, John serves the University of Mississippi as a teacher, writer-in-residence, and director of the Mississippi Lab, and mentors students in the University of Georgia’s MFA program in narrative nonfiction. In this episode, John T. sits down with Steve Palmer to explore Southern food culture and storytelling, reflect on his journey through roles in academia and food media, and unpack the important, layered themes that connect them.Thank you to Smithey Ironware and Sloss Real Estate for allowing us to use their space to film this episode.

Frank Stitt is the chef and owner of Highlands Bar & Grill, Bottega, and Chez Fonfon in Birmingham, AL, and one of the most influential voices in modern Southern cuisine. A multi–James Beard Award winner and accomplished author, he has played a pivotal role in redefining Southern dining on a national stage while helping put Birmingham’s culinary scene on the map. As a founding member of the Southern Foodways Alliance, he has also been instrumental in documenting and preserving the region’s rich food culture, championing local farmers, artisans, and traditions.In this episode, Frank joins Steve for a conversation that ranges from his early career as a young American chef working in Europe’s top kitchens, to exploring different cuisines in his restaurants, and the power of truly knowing an ingredient.Thank you to Smithey Ironware and Sloss Real Estate for allowing us to use their space to film this episode.

In this special solo episode, host Steve Palmer shares his perspective on navigating the holiday season—a time that can be especially challenging for many—as a recovering addict working in the hospitality industry. If you or someone you know in hospitality needs support this season (or any time of year), Ben’s Friends offers professional resources and a strong, compassionate community.Thank you to Pepper Place for allowing us to use their space to film this episode.

Jon Murray is the founder of Noko and Kase, two acclaimed East Nashville restaurants that blend Southern roots with a global point of view. With nearly two decades of hospitality experience, Jon is reshaping modern dining through purpose-driven concepts, people-first workplaces, and a commitment to thoughtful, intentional guest experiences. His work challenges industry norms while setting a new standard for creativity and care in contemporary hospitality.In this episode, Jon sits down with his long-time friend, Steve Palmer, to discuss the challenges of leadership, learning to balance multiple restaurant concepts, and their journey to sobriety through the “gift of desperation.”Thank you to Lagos Creative for allowing us to use their space to film this episode.

Max Goldberg is the co-owner of Strategic Hospitality, the group behind some of Nashville’s most celebrated restaurants and bars, including The Patterson House, The Catbird Seat, Bastion, Henrietta Red, Locust, and Kisser. Since founding the company with his brother Benjamin in 2006, he has helped shape Nashville’s dining culture and grown the group to more than 500 employees. He serves on several local boards, is a member of the Tennessee State Workforce Development Board, and has been recognized by Forbes’ 30 Under 30, Robb Report’s Rising Power Players in American Fine Dining, and as a multi-year James Beard Award nominee for Outstanding Restaurateur.In this episode, Max joins Steve for a conversation about the changing landscape of Nashville, how COVID shifted his perspective, what it’s like to work closely with his brother, and more.Thank you to Lagos Creative for allowing us to use their space to film this episode.

Will Guidara is the author of the New York Times Bestseller Unreasonable Hospitality. He is the former co-owner of Eleven Madison Park, which under his leadership was named the Best Restaurant in the World. He is the host of The Welcome Conference, a Co-Producer on the Emmy Award-winning series The Bear, and is a recipient of the Wall Street Journal Innovator Award.In this episode, Will sits down with Steve for an inspiring conversation that ranges from discussing the people who had the most influence on his career, to the evolution of the hospitality industry, to the importance of creativity and how to create something that will outlive us all.Thank you to Lagos Creative for allowing us to use their space to film this episode.

A native of Winston-Salem, NC, Asheville-based Chef John Fleer has earned critical acclaim for the way he transforms local ingredients into world-class dishes. The unique "foothills cuisine" he helped establish at Tennessee's Blackberry Farm walked the line between refined and rugged; fancy and familiar. The "freestyle American" cuisine he later brought to downtown Asheville at Rhubarb and The Rhu offered a unique perspective on seasonal ingredients and celebrated his local partners. John has been recognized as one of "Rising Stars of the 21st Century" by the James Beard Foundation and is a five-time finalist for the organization's "Best Chef: Southeast." In this episode, John joins Steve for a conversation on discovering his culinary influence, the importance of place in dining experiences, and his difficult decision to close Rhubarb after eleven years and the journey that followed.Thank you to The Flat Iron Hotel for allowing us to use their space to film this episode.

Executive Chef Graham House, Chef de Cuisine Sean McMullen, and Director of Food & Beverage Sarah Charles Hereford are the talented trio behind beloved restaurant Luminosa at The Flat Iron Hotel in Asheville. Known for its elegant yet approachable take on Italian cuisine, Luminosa celebrates the spirit of the mountains through local ingredients, seasonal flavors, and warm, polished hospitality. A Western North Carolina native, Graham marries Italian traditions with Appalachian sensibilities, creating dishes that honor both heritage and innovation. Sean brings nearly twenty years of experience and a deep knowledge of preservation techniques to the kitchen, grounding each dish in authenticity and care. Overseeing both Luminosa and the hotel's intimate speakeasy, Red Ribbon Society, Sarah infuses every guest experience with creativity and refinement. Together, they're redefining modern mountain dining with a unique perspective. In this episode, the Luminosa team joins Steve for a conversation about empathy in the kitchen, uniting their team with a common goal, and finding joy in cooking and service. Thank you to The Flat Iron Hotel for allowing us to use their space to film this episode.

Meherwan and Molly Irani are the husband-and-wife duo behind Chai Pani Restaurant Group and Spicewalla. Since opening the flagship Chai Pani location in Asheville, NC in 2009, Molly, Chief Hospitality Officer, and Meherwan, Chef and CEO, have grown Chai Pani into a nationally celebrated brand with a team of over 300 people, seven restaurants across the Southeast and Washington, D.C., and a growing spice empire. Together, Molly, Meherwan, and their team earned the James Beard Foundation's award for Outstanding Restaurant in 2022, all while changing the perception of Indian food in America and building a groundbreaking internal hospitality culture, leading with a foundational belief that to be in the service industry is to be "of service" to humanity. In the first episode of season two, Meherwan and Molly join Steve for a conversation about the power of their restaurants' impact on Southern cuisine, the value of business growth while not losing the soul of your company, the importance of taking care of your people, and the true meaning of hospitality. Thank you to The Flat Iron Hotel for allowing us to use their space to film this episode.

Simone Reggie is the Director of Sales & Marketing at French Truck Coffee, where she leads marketing, community relations, and partnerships across the company's 12 locations. Based in New Orleans, Simone brings over a decade of experience in the food and beverage industry, with a career defined by meaningful relationships and a strong connection to both brands and the communities they serve. Her work blends strategic vision with a genuine passion for hospitality, making her a trusted voice in the world of coffee and beyond. In this episode, Simone and Steve chat about the impact her Lebanese heritage had on her relationship with hospitality, the doors that honesty opens, and lessons motherhood has taught her in the workplace. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Dr. Lilly Jan is a faculty member at Cornell University's Nolan School of Hotel Administration, where she teaches courses on restaurant design, food and beverage management, and global cuisines. A seasoned educator, consultant, and industry pro, she brings nearly 15 years of hands-on experience in catering, events, retail, and television to her work. Outside the classroom, she specializes in food and beverage entrepreneurship, guiding small business owners through everything from concept development to market launch. Her consulting work has supported a wide range of ventures—from food trucks and on-demand delivery services to CPG startups and community markets—making her a go-to expert for those looking to turn a culinary idea into a thriving business. In this episode, Lilly joins Steve for a conversation about teaching a culinary program without attending culinary school herself, the historical context of different cuisines, and her love for soup dumplings. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Andrew Carmellini is the chef and co-founder of NoHo Hospitality Group, which operates celebrated restaurants including Locanda Verde, The Dutch, Lafayette, Carne Mare, and Bar Primi in New York City, as well as multiple establishments in Miami, Detroit, and Nashville. He has become a defining figure in American hospitality and modern Italian and American cuisine, known for creating restaurants that not only deliver high-level food but also deeply consider atmosphere, culture, and neighborhood, ensuring that every space feels both aspirational and grounded. His culinary identity reflects a mix of his rustic Italian roots, New York innovation, and a deep respect for regional traditions. In this episode, Andrew sits down with Steve to talk about his culinary evolution in Manhattan and beyond, his path from working in restaurants to opening and owning them, and his commitment to mentoring the next generation of chefs. Thank you to Melrose Podcasts in New York City for allowing us to use the space to film this episode.

Rob Rubba is the chef and founding partner of MICHELIN-starred Oyster Oyster in Washington, D.C. A James Beard Outstanding Chef (2023) and one of Food & Wine's Best New Chefs (2022), Rob brings over 20 years of experience to his work. A passionate vegetarian and sustainability advocate, he's created a plant-forward, zero-waste dining experience that highlights Mid-Atlantic ingredients, earning national and international acclaim for his innovative approach and deep commitment to responsible sourcing. In this episode, Rob joins Steve to discuss how working in diverse environments helped him build a wide range of skills, the inspiration behind opening a vegetarian restaurant and the challenges and triumphs along the way, and how he's redefining sustainability—both in terms of environmental impact and employee well-being. Thank you to The Study at University City for allowing us to use the space to film this episode.

Debby Soo is a forward-thinking leader reshaping how the restaurant industry engages with technology and advocacy. As CEO of OpenTable since 2020, she has brought a people-first approach to innovation, introducing AI-powered tools, securing major global partnerships, and advocating for legislation to support restaurants against issues such as reservation piracy. Known for her transparency and direct communication style, Debby has built an executive team that embodies her ethos of challenging the status quo and being authentic. Whether working with MICHELIN-starred chefs or neighborhood gems, she's focused on building trust, driving change, and keeping the hospitality industry at the heart of everything she does. In this episode, Debby sits down with Steve to discuss the challenge of joining OpenTable with no prior hospitality experience, the power of transparency, and how to continue to evolve when you feel fulfilled in your role. Thank you HOST on Howard for allowing us to use the space to film this episode.

Michael Anthony is the Executive Chef and Partner at Gramercy Tavern, one of NYC's most iconic restaurants. Under his leadership, the restaurant earned a MICHELIN Star and several James Beard Awards, including Outstanding Restaurant and Outstanding Chef. He's known for championing seasonal, sustainable cooking and shaping modern American cuisine with simplicity and care. Before Gramercy, he led the kitchen at Blue Hill at Stone Barns and trained in Japan and France. Michael's also written two cookbooks and is a voice for food education, local sourcing, and a healthier food system. In this episode, Michael joins Steve for a conversation that explores how beginning his culinary journey in Japan shaped his career, the ways global travel and cultural influences inform his approach to hospitality, and why he believes restaurants play a vital role in building community. Thank you to HOST on Howard for allowing us to use the space to film this episode.

Jim Irwin is the President of New City, a commercial real estate development firm based in Atlanta. With a career that spans over $1 billion in new investments across the U.S., Jim is known for reshaping urban spaces with purpose and style. Before founding New City, he led the acclaimed redevelopment of Atlanta's Ponce City Market, one of the largest historic renovations in the country. His latest venture, FORTH, a hotel and social club in the Old Fourth Ward, opened in Summer 2024 and has already earned national buzz, landing a spot on Esquire's Best Hotels in the World list. In this episode, Jim sits down with Steve to chat through the art of building development, the challenges and surprises in renovating historic adaptive reuse spaces, where he found inspiration for the iconic Ponce City Market, and what it feels like to create spaces in his hometown of Atlanta. Thank you to the FORTH Hotel for allowing us to use the space to film this episode.

Ellen Yin is the founder and co-owner of High Street Hospitality Group, a powerhouse in the dining scene with restaurants in Philadelphia, New York, and Washington, D.C. Her portfolio includes acclaimed establishments like Fork, High Street Restaurant & Bakery, a.kitchen+bar, and The Wonton Project. Beyond her restaurants, Yin is committed to community service, supporting organizations like Bakers Against Racism, Everybody Eats Philadelphia, and Let's Talk. She also co-chairs the Sisterly Love Collective, an organization that empowers women in hospitality. In this episode, Ellen sits down with Steve to chat through what it was like opening a restaurant right after earning her graduate degree from Wharton School of the University of Pennsylvania, how she grew from one restaurant to multiple concepts, and what it's like being a non-chef restaurant owner. Thank you to The Study at University City for allowing us to use the space to film this episode.

Randy Garutti is a legendary figure in the restaurant industry, best known for his role as the CEO who transformed Shake Shack from a single hot dog cart in Madison Square Park into a globally recognized fast-casual brand. Under his leadership, the company expanded to more than 500 locations across the world, went public in 2015, and became known not just for its burgers but for its commitment to quality, community, and a hospitality-driven culture. In this episode, Randy sits down with Steve to chat through what it was like to grow Shake Shack from a small cart to an iconic public company, the importance of establishing roots in one place for professional and personal growth, and his next chapter mentoring others in the industry. Thank you to WTFMedia Studios for allowing us to use the space to film this Episode.

Martha Hoover is a pioneering American restaurateur and social entrepreneur, best known for founding Won't Stop Hospitality, a collection of acclaimed restaurant concepts in Indianapolis focused on sustainable, community-driven dining. In 1989, after a career as a sex crimes prosecutor and with no formal culinary training, Martha opened Café Patachou, introducing a new standard of farm-to-table food and hospitality in the Midwest. Today, she continues to shape the industry by advocating for ethical business practices, addressing food insecurity through The Patachou Foundation, and providing leadership as a mentor and changemaker in the hospitality world. In this episode, Martha sits down with Steve to discuss her journey from law school to becoming a leader within the hospitality industry, how culture plays a vital role in her business model, and the importance of giving back and investing in community. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Stephanie is the editor-in-chief of Eater, a role she's held since 2022. She leads editorial strategy across more than 20 cities, overseeing writers, editors, and creators. In 2024, she added Punch and Thrillist to her portfolio. Under her leadership, the Eater network has earned 12 James Beard Awards, three National Magazine Awards, and five New York Emmys. Named Adweek's Editor of the Year in 2024, Stephanie also co-founded Mochi Magazine. Originally from Taipei, Taiwan, she now lives in New York City with her family. In this episode, Stephanie sits down with Steve for a thoughtful conversation about how her Asian American heritage has shaped her career and personal journey, her leadership in food and beverage media, and the evolving landscape of both the hospitality industry and the journalism that covers it. Thank you to The Study at University City for allowing us to use the space to film this episode.

Smith Hanes is the founder and creative director of Smith Hanes Studio, an interior design firm he founded in 2004. Based in Atlanta with a second studio in New York, the firm is best known for its work in designing restaurants, boutique hotels, and hospitality spaces with a strong sense of mood and place. Hanes has created some of the South's most iconic restaurants, building a reputation for warm, layered environments where design plays a key role in the guest experience. He has also worked extensively in designing boutique hotels, creating spaces within that feel deeply connected to their local communities. In this episode, Smith joins Steve for a conversation about the complicated nature of being a creative, what people get right (and wrong) about restaurant design, and the magic that happens when art and commerce intersect. Thank you to the FORTH Hotel for allowing us to use the space to film this episode.

Tracy Malechek-Ezekiel and Arjav Ezekiel are the husband-and-wife team behind Birdie's, the nationally acclaimed East Austin restaurant known for its fine-dining-caliber food, counter-service format, and values-driven approach. Tracy is a James Beard finalist with a résumé that includes Blue Hill and Gramercy Tavern, known for her deeply seasonal, ingredient-driven cooking. Arjav, named Esquire's "Wine Guru of the Year" and recently awarded the Outstanding Professional in Beverage Service at the 2025 James Beard Awards, brings a thoughtful, values-based approach to wine and hospitality. Together, they've built one of the country's most celebrated and intentional restaurants. In this episode, Tracy and Arjav join Steve in a conversation about how their relationship has evolved since becoming business partners, what they do differently as restaurant owners, and how they overcome self-doubt. Thank you to The Study at University City for allowing us to use the space to film this episode.

Neal Bodenheimer is the Managing Partner of CureCo., the group behind New Orleans' acclaimed bars Cure, Cane & Table, and VALS, and is a partner in Washington D.C.'s legendary restaurant, Dauphine's. He also oversees beverage operations at Peychaud's and serves as Co-Chair of the Board of Directors for Tales of the Cocktail Foundation. A New Orleans native and pioneer of the city's craft cocktail scene, Cure has received a James Beard Award, Pinnacle Guide recognition, and was named "Best Bar in the U.S." by Food & Wine in 2025. His book, Cure: New Orleans Drinks and How to Mix 'Em, won an IACP Award and was a James Beard finalist. In 2023, he was named VinePair's "Drinks Professional of the Year." In this episode, Neal joins Steve for a conversation on navigating his career growth and career changes, balancing the economic realities of owning a hospitality concept while taking care of the employees, and how the city of New Orleans has impacted his professional and personal life. Thank you to Stolon Food Lab for allowing us to use the space to film this Episode.

Danny Meyer is one of the most influential voices in modern hospitality. As the founder of Union Square Hospitality Group, he's built some of New York's most iconic restaurants—including Union Square Cafe and Gramercy Tavern—and turned Shake Shack from a hot dog cart into a $3 billion global phenomenon. A leader who pioneered the philosophy of "Enlightened Hospitality," Meyer has reshaped the way we think about service, culture, and leadership in business. Over the course of his career, he's been recognized with countless accolades, including an impressive 28 James Beard Awards for his restaurants and team, and the prestigious Julia Child Award for his impact on American food culture. In this episode, Danny joins Steve for a conversation in which Danny reflects on four decades of innovation, his growth plans, and the personal values that have shaped his journey from restaurateur to industry icon. Thank you to HOST on Howard for allowing us to use the space to film this episode.

Based in Houston, Texas, Chris Shepherd and Lindsey Brown are the Co-Founders and husband-and-wife team behind Southern Smoke Foundation, a non-profit organization that provides emergency relief funding, mental health services, and other resources for food and beverage industry workers in need of support. Before taking on a full-time role with Southern Smoke Foundation in 2023, Lindsey looked after the public relations for Greater Houston Convention and Visitors Bureau before opening her own firm where she continued championing Houston's culinary scene. Today, she serves as both Co-Founder and Executive Director for Southern Smoke Foundation and is heavily involved in other Houston-based non-profits. A longtime Houstonian, Chris began his fine dining career at Brennan's Houston, working as a chef and looking after the wine program before opening his own concepts Catalan Food & Wine and Underbelly, where he earned national recognition for his culinary work. Today, in addition to his role at Southern Smoke Foundation, Chris is a cookbook author, a food and beverage writer, culinary consultant, television host, and public speaker. In this episode, Chris and Lindsey join Steve for a conversation on their journey creating the Southern Smoke Foundation, how the industry shows up to support those in need, and their hopes for the future of hospitality. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Chef and restaurateur Lawrence Weeks channels Southern tradition, global influence, and personal heritage into his Louisville-based restaurants, North of Bourbon and Ensō. A Louisville native, Weeks was drawn to the kitchen at an early age, inspired by his parents' international travels and his family's Creole and Cajun roots. In 2021, he opened North of Bourbon, a restaurant that explores the intersection of Kentucky bourbon culture and the bold, soulful flavors of the American South. Building on that momentum, Weeks debuted Ensō in 2023, a concept rooted in Japanese technique and philosophy while remaining grounded in Southern seasonality. In 2024, he was named a James Beard Foundation Award Semifinalist for Emerging Chef. In this episode, Lawrence joins Steve in a conversation that covers his growth from chef to owner, how his exposure to different cultures at a young age shaped his culinary career, and his passion for mentoring young chefs. Thank you to Stolon Food Lab for allowing us to use the space to film this episode. .

Based in Austin, TX, André Natera is a best-selling author, public speaker, and host of Chef's PSA, one of the top-ranked chef podcasts globally. With 27 years of experience as a professional chef, André now dedicates his work to mentoring the next generation of culinary leaders and sharing unfiltered insights through his books, online courses, and podcast. Known for his honest and impactful style, André blends real-world kitchen wisdom with practical advice for cooks and chefs at every level. In this episode, André joins Steve in a conversation about working in kitchens and leading them, mentoring the next generation of chefs, and changing career paths within the hospitality industry. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Celebrated chef, cookbook author, television personality, and restaurateur Vivian Howard's culinary expertise stretches across multiple mediums while remaining deeply rooted in her Southern upbringing. An author of two cookbooks, her first, Deep Run Roots: Stories & Recipes from My Corner of the South, is a New York Times-bestseller and was named "Cookbook of the Year" by International Association of Culinary Professionals. Vivian is also the creator and host of public television shows Somewhere South and A Chef's Life, for which she has won Peabody, Emmy and James Beard Awards. Vivian's culinary expertise is also on full display at her restaurants Lenoir and Hot and Handy, both located in Charleston, SC, and Chef & the Farmer in Kinston, NC. In this episode, Vivian joins Steve in a conversation that covers her career working in advertising in New York City to creating a side-hustle soup business to returning to her home state of North Carolina to open her first restaurant, which kicked off a journey of building and balancing multiple projects. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Co-CEO and Co-Founder of Chicago-based Boka Restaurant Group Kevin Boehm has established himself as one of the world's foremost hospitality visionaries. Alongside partner Rob Katz, Kevin has opened 40 restaurants over the last 30 years and built a restaurant group based on great chefs, inspired design, and enlightened hospitality. Under his leadership, the group has earned 18 James Beard Foundation Award nominations, two Food & Wine Best New Chefs, 13 consecutive MICHELIN Guide stars for Boka, and 6 Boka Restaurant Group restaurants on Chicago Tribune's Top 50 list. He has also made appearances in shows like The Bear for his work in Chicago restaurants and beyond. Kevin lives in Chicago and frequently spends time in Los Angeles and New York City, where Boka Restaurant Group has opened restaurants in recent years. In this episode, Kevin joins Steve in a conversation on leading the growth of Boka Restaurant Group, his journey to sobriety, and the trials and triumphs of his career in hospitality.

Longtime teammates of the Indigo Road Hospitality Group (IRHG) Jeremiah Bacon, Kimball Brienza, Jennifer Dailey, and Vonda Freeman have played a big part IRHG's growth within their 15 years of working under IRHG. From leading the beverage program and culinary directions, to growing one concept to multiple locations, to looking after the financial health of the business, each individual has played an important role and brings a unique hospitality philosophy to the company. In this episode, these longtime teammates join Steve to reflect on their journey within IRHG, discuss key learning moments that have strengthened their career in hospitality, and share a few laughs.

Maître D, foodie, fundraiser, philanthropist, career restaurateur, mentor, and Charleston ambassador – these are just a few titles bestowed upon Mickey Bakst. After nearly 50 years of working in the hospitality industry, Mickey co-founded Ben's Friends, a support group for members of the food and beverage industry battling substance abuse and addiction, alongside Steve Palmer. The mission of Ben's Friends is to offer hope, fellowship, and a path forward to anyone who struggles with substance abuse and addiction. Mickey has since retired from working full time in the hospitality industry but has dedicated himself to Ben's Friends and supporting workers in the hospitality industry. In role as Executive Director, he is focused on spreading the word about Ben's Friends to existing and emerging chapters across the country. In this episode, Mickey joins his longtime colleague and friend, Steve Palmer, in a candid conversation on the current state of the hospitality industry, navigating stress and sobriety in his various roles through his career, and the lasting impact of their work with Ben's Friends. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Mike Lata, chef and co-owner of Charleston's FIG and The Ordinary in Charleston, SC, is a James Beard Award-winning chef celebrated for his dedication to local flavors and culinary practices that pay respect to the efforts and traditions of his family of purveyors and the Lowcountry. Mike's food, philosophy, and contributions to the Charleston community have earned him recognition on a national platform, including coverage in The Wall Street Journal, Food & Wine, Bon Appétit, Esquire, Garden & Gun, Southern Living, Travel + Leisure, USA Today, The New York Times and many more. In this episode, Mike joins Steve in a candid conversation discussing his personal and professional journey in hospitality. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.