Episode 7 - Linguine With Clams

There must be a reason why some of motorcycling’s most sacred shrines started out as places to eat. So, what does food mean to us? Guy Arnone is an avid rider and motovlogger who also happens to be the executive sous-chef at a Michelin-starred restaurant in New York City. If anyone had an answer, I was sure it would be him. As usual, I got more than I bargained for. Funny and forthright, this conversation is a lesson in what it means to be passionate about what you do, on two wheels or off.