Explorez tous les épisodes du podcast How Did I Get Here? With Ryan Poli

In this episode, Ryan chats with chef/owner of St. Vito Foccaciaria Michael Hanna about guerrilla tactics in finding investors, opening a restaurant, and how the journey from fast-casual fry-cook to owner and head chef of a celebrated Italian restaurant has shaped his relationships both in and out of the kitchen.

Check out St. Vito here:
stvitonashville.com

Today's episode tackles some big, albeit heady, ideas. Is AI going to change the restaurant industry? How about the way we interact with each other as a whole? Will Ryan's prophetical musings on Gen-Z come true? Listen in to find out what this week's guest, chef Greg Kuzia-Carmel, thinks. 

Kuzia-Carmel runs both Canteen and Camper out of Menlo Park, CA. Rooted in relaxing, "normal" experiences with top-notch cuisine, the celebrated chef and restauranteur wanted to bring a sense of community and lucidity to a tech-driven region of the Golden State. His emphasis on hospitality and carefully sourced seasonal ingredients, alongside his impressive resume (Per Se, Mugaritz, Toro, Quince, to name a few) have landed him in an excellent position to accomplish this lofty goal.

It's been a hot minute since we've had an episode pop up on the podcasting airwaves, but we're back at it with esteemed guest Joe Frillman from Daisies (Chicago, IL). Frillman utilizes seasonal, hyper-local ingredients for his restaurant concept in Logan Square, drawing on his brother (Tim Frillman of Frillman Farms) to provide the freshest produce for his delightful array of vegetable-forward dishes and his time spent abroad for his inventive pasta dishes.

In this episode, Ryan and Joe talk about getting started as a chef, travel (notably the difficulty of transporting knives on a plane), cheesemaking, and much more.

Check out Daisies:
daisieschicago.com

Ryan goes deep with pastry chef extraordinaire Andres Lara. The two share a conversation about cooking, working with people above their paygrade while they were getting started, and the memorable, tangible moments that made lasting impressions on them both in and out of the kitchen.

Check out chef Andres Lara here:
instagram.com/andresflara

Longtime food columnist of the Tennessean Jim Myers left the food critic world to become a restaurant proprietor. His latest venture seats him comfortably in a General Management role at Nashville's historic Elliston Place Soda Shop. Originally opened in 1939, the midtown staple was acquired in 2019 by Tony and Lisa Giarratana. While the classic shop has gotten a much needed facelift, most of the elements remain true to the history and culture of the place. Myers and Ryan talk through the history of Nashville as a chili-parlor town (long before becoming synonymous with our friends to the north in Cincinnati), re-opening a historic restaurant, and the difficulties of food journalism in a modern day world which is inundated by click bait and fleeting social media posts.

Check Out Elliston Place Soda Shop:
ellistonplacesodashop.com

Chef Colby Rasavong sits down with Ryan to chat about his new restaurant concept, Bad Idea. A native of Alabama, Rasavong calls upon his Laotian heritage to infuse his food with Southeast-Asian flavors. Working under esteemed chef Sean Brock at Husk and Audrey, Rasavong honed his culinary skillset, which comes across in the beautifully-plated dishes coming out of the kitchen at Bad Idea.

Check out Bad Idea here:
badideanashville.com

Nashville-via-Miami food journalist Jackie Gutierrez-Jones is editor of, and longstanding contributor to, the Nashville branch of Eater magazine. Contrary to what one may think, her culinary musings and professional journalistic approach to food certainly haven't soured her taste (play on words intended) to Nashville's burgeoning food scene. 

She has become a vocal champion for some of our cities finest eateries both old and new, using her platform as more of an educational and awareness tool than your run-of-the-mill food critic.

Jackie and Ryan discuss her transition from graphic design into journalism, current goings-on in the Nashville food space, and egregious Yelp reviews.

Check out Eater Nashville here:
nashville.eater.com

Ryan sits down with award-winning chef and restaurateur Tim Hollingsworth. The guys reminisce about their days at the French Laundry, finding balance between the industry and personal life, and Hollingsworth's "elevated fast food" pop up, Chain.

Tim Hollingsworth grit his way through the industry, from working as a line cook in his teenage years to cooking at some of the world's finest restaurants. Hollingsworth has received multiple awards, including the Bocuse d'Or and recognition from the James Beard Foundation as "Rising Chef Star of the Year." He has also appeared on several culinary television programs, such as Top Chef, The Final Table, and Guilty Pleasures. In 2015, he opened his modern American concept Otium in downtown LA.

Check out Tim here:
timothyhollingsworth.com

Chef Nicholas Romero stopped through town to help out in the kitchen at Ryan's new Nashville restaurant venture, Iggy's. During the episode, Ryan and Nick discuss the chef's many successful fine-dining ventures, reminisce on old times, and that one time Ryan accidentally worked at Disneyland. 

Nicholas Romero has been the Chef de Cuisine at a number of well-praised restaurants over the years, including Los Gatos, CA's Manresa (three Michelin stars), Chicago's Smyth, and Grace (also in Chicago, where he won best chef de cuisine at the seventeenth annual Jean Banchet Awards in 2014 ). His culinary expertise and lifelong kitchen experience make for an interesting conversation.

James Beard award winner and Michelin-starred chef Tony Mantuano has a deep history of fine-dining, from opening Chicago's Spiaggia to his current home at the Joseph Hotel in Nashville, he has never compromised on quality food and an elevated sense of service-focussed accoutrements. Chef Ryan Poli talks with Tony about bringing the first fine Italian dining restaurant to America and how that journey has shaped Mantuano's vision for his subsequent ventures in the culinary world.

Unfortunately, we ran into some brief technical issues regarding audio during the taping of this episode, but we feel that Tony's story is an important one to tell and are happy to bring you this unabridged interview.

Check out Tony here:
cheftonymantuano.com

In the 22nd episode, chef Ryan Poli talks with Philip Krajeck, chef of both Rolf & Daughters and Folk restaurants in Nashville, TN. Serving up some of the best pastas and pizzas in town, respectively, Rolf and Folk have become hotspots of the local food scene. Ryan and Philip talk about how the acclaimed chef got into pasta making, how he landed in Nashville, and the importance of the dining experience. 

Check out Rolf & Daughters and Folk here:
rolfanddaughters.com
goodasfolk.com

In the mid-80s, Ernie Vales began spray painting trains with his friends. Eventually, a thrilling hobby turned into a lifelong career, as he pioneered the popular 3D-style known today, collaborated with massive brands (Pepsi, Google), and made a name for himself in the upper-echelons of the street art world. 

Ryan and Ernie talk about the talented artist's start in New York, the influence of music and food in inspiring him to create, and how he came to be known as a true force in both the underground graffiti community and corporate art space.

Check out Ernie Vales here:
ernivales.com/

LeeAnn Cherry, co-founder of Bear Creek Farm in Leipers Fork, Tennessee, raises some of the best beef in America. With a strong emphasis on home-grown feed, sustainability, and pasture-raised cattle and hogs, their product has become a kitchen staple for both professional chefs and at-home cooks in the region.

Ryan and LeeAnn discuss the humble origins of her family-owned operation, the difficulties and tribulations of running a sustainable farm, and whether or not you should feed your cattle Skittles.

Check out Bear Creek Farm here:
bearcreekbeef.com

On the 19th episode, chef Ryan Poli goes deep into all things coffee with Rachel Lehman, owner and proprietor of one of Nashville's best coffee spots, Crema. With a massive focus on quality and ethical sourcing, Crema Coffee Roasters go above and beyond to ensure they are bringing the best product to the consumer. We also learned the innermost complexities about how coffee goes from the ground to your cup, and it's much more involved than we could have ever imagined.

Check out Crema here:
crema-coffee.com

In this week's episode, Ryan does something rather unorthodox by sitting down with two of his friends to talk horror stories starting out in the restaurant industry and to share their knowledge and experience traveling the globe. Kris Esqueda, formerly of 3 Michelin-Starred Saison Hospitality Group in San Francisco, now resides in Nashville and has left the restaurant world for a real estate venture. Ryan Costanza, whose combination restaurant/sake bar/bodega concept Present Tense just opened its doors, is a world-traveler and appreciator of culinary cultures from around the globe.

The guys talk everything from getting started in menial front-of-house positions to the magic of the coveted Bloomin Onion, all while shuffling in little nuggets of travel wisdom and sharing some hilariously entertaining stories along the way.

Husband and wife duo Leina Horii and Brian Lea are both no strangers to the culinary arts. Having both worked extensively at a number of high-profile restaurants, including Husk, Bastion, Le Sel, and Catbird Seat, the pair launched their own homage to Japan's "kissaten," which roughly equates to the Western concept of a cafe, in 2023. Ryan talks to the owners and chefs about opening their first restaurant, the influence of travel and tradition on their cuisine, and how they both came up in the restaurant industry.

Check out Kisser here:
kisserrestaurant.com

Chad Koeplinger is a tattoo artist and lover-of-all-things-food based in Nashville, TN. In this episode, Ryan and Chad discuss the golden moment that first interested Koeplinger in food, how his culinary experiences have affected his perspective on art, and, of course, how he came to be one of the Southeast's most revered tattooists.

Check out Adventure Tattoo here:
adventuretattoo.com

Nashville-via-Chicago chef Mark Bolton joins Chef Poli in episode 15 of the podcast. Originally hailing from Kentucky, Bolton cut his teeth in the Chicago culinary world in such esteemed establishments as Boka, Tru, and The Loyalist. Since moving to Nashville, the talented chef has found a home with the team behind two of Nashville's best restaurants, Rolf & Daughters and Folk.

Check out Rolf & Daughters here:
rolfanddaughters.com

In episode 14, Ryan chats with Steve Newman, Sales Director of Chicago's premiere rare food importer, Regalis Foods. They discuss Newman's roles in various restaurants before settling into his Sales/Importer role at Regalis, how the business model was forced to change during the pandemic, and a myriad of other philosophical nuggets of wisdom. 

Check out Regalis Foods here:
regalisfoods.com

Ryan sits down with up-and-coming Philly chef Amanda Shulman. Shulman has honed her culinary expertise over a long period of time, working at famed restaurants like Vetri Cucina, Momofuku Ko, and Joe Beef in Montreal. Now, she brings a relaxed dinner-party vibe to her charming space in Philadelphia that feels more like a dinner at an old friend's house than a restaurant. Ryan and Amanda discuss the kitchen grind, the trials and tribulations of opening a restaurant, and what's next for the blossoming chef.

Check out Her Place here:
herplacephilly.com

Ryan chats with Chef/Owner of the beloved Nashville-based, punk-rock ramen hotspot, Black Dynasty Ramen. Chef Rooney walks us through his tumultuous journey to becoming a chef and how he started a secret ramen house in an unlikely market and how he continues to grow his dream into a reality.

Check out Black Dynasty Ramen here:
blackdynastyramen.com

In this week's episode, chef Poli talks with longtime friend Jenner Tomaska, chef and owner of the Michelin-starred Esmé in Chicago. The chefs discuss the culinary landscape of Chicago, the trials and tribulations of opening a new restaurant, and Esmé's unique capacity to link visual art to its food.

Check out Esmé here:
esmechicago.com

In the tenth episode of HDIGH, Chef Ryan Poli sits down with Alex Talbot, proprietor of decorated blog Ideas in Food, author of a handful of well-received cookbooks, and chef/owner of Curiosity Doughnuts. Over the years, Ideas in Food  has garnered a massive cult following of dedicated chefs, eager to see what new tricks can be pulled from Talbot's often-wild culinary experiments. Ryan and Alex talk about getting started in the culinary world, working hard shifts, how to make the dream work (even when it seems impossible), and why the eccentric chef chose to get into the donut business. 

Check out Ideas in Food here:
blog.ideasinfood.com/

In the ninth episode of Season 1, Ryan chats with legendary Philadelphia chef and restaurateur Marc Vetri. Vetri Cucina has become a longstanding staple of the Philly culinary community and has been serving classic italian dishes since 1998. Chef Vetri has been recognized by the James Beard Foundation a countless number of times for his culinary expertise, outstanding service, and for his contribution to the culinary literature sphere (his book Mastering Pizza was nominated in 2016). Ryan and Marc get to the bottom of the highly-praised chef's deep love and appreciation for cooking and running successful restaurants.

Check out Marc Vetri here:
vetricucina.com

Ryan sits down with Shola Olunloyo, chef-owner of Philadelphia's StudioKitchen. At StudioKitchen, Olunloyo works with restaurants and food equipment manufacturers to employ the latest tech in crafting new, unique flavors. Originally from Nigeria, the lauded chef shares his story and, of course, answers the question: "how did I get here?"

Check out StudioKitchen here:
studiokitchen.com

Ryan sits down with restaurateur and professional chef Greg Vernick, who owns a slew of well-celebrated restaurants in Philadelphia (Vernick Food & Drink, Vernick Fish, Vernick Wine, Vernick Coffee Bar). The award-winning chef talks about his beginnings in the industry, working alongside some legendary chefs (e.g. Jean-Georges), and how he came to be the owner and operator of a highly regarded restaurant empire spanning multiple disciplines in a competitive city.

Check out Vernick here:
vernickphilly.com

Ryan sits down with the tea wizard himself, Rod Markus, who has built a strong reputation for being able to get his hands on rare and unique food and drink products from around the globe. Headquartered in Chicago, Rare Tea Cellar provides chefs and consumers alike with impressive, standout ingredients that allow for elevation to the Michelin-Star level. Of course, it all began with Markus and his love of tea.

Check out Rare Tea Cellar here:
rareteacellar.com

In the fifth episode, Ryan gets deep with Mindy Segal, legendary pastry chef and lovable, introspective guru of all things balanced. The James Beard award-winner comes from a legacy of baking and has built quite the pedigree of her own over the years. Now, she seems to have struck a perfect balance of her own with her newest bakery concept in Chicago's Bucktown neighborhood.

Mindy and Ryan talk about meditation, psychoactive herbs, finding peace within yourself, and--of course--pastries.

Check out Mindy's Bakery here:
mindysbakery.com

Ryan sits down with Meg Galus, pastry chef extraordinaire. Topics include: what it's like to go from restaurant pastry chef to owning and running your own pasty shop, all things Chicago, and what work life balance is.

Check out Cocoa + Co. here:
https://cocoaandco.com/

Ryan talks with longtime friend and fellow chef, restauranteur, and Italian culinary adventure-seeker Jeff Michaud. Jeff's much-lauded restaurant Osteria features authentic Italian cuisine with a focus on fresh and simple ingredients that taste delicious. 

Chef Michaud has earned multiple James Beard Awards over the years, as well as a slew of other accolades, thanks to his passionate take on Italian comfort food and the delightfully warming atmosphere of Osteria. 

On top of running, and often cooking in, one of Philly's best hot spots, Michaud and his wife also own and operate a one-of-a-kind, Immersive Italy tour with a focus on food and genuine Italian culture. To learn more, please visit the links below.

Check out Osteria here:
osteriaphilly.com

La Via Gaia Italy Tours:
laviagaia.com

In the second episode, Ryan sits down with fellow chef Brian Baxter, who helms the kitchen at the buzzy and coveted small-seating chef's counter The Catbird Seat in Nashville, TN. To dine at Catbird is to be pleasantly surprised again, again, and again. Employing an almost inhuman technical ability and a deep passion for the artfulness of flavor and function, the chefs there present a whirlwind of a tasting menu that leaves one awestruck at the simultaneous whimsicality and attention to detail that goes into each dish. An alumnus of Catbird himself, Ryan and Baxter talk about coming up in tough kitchens, old-school country clubs, a failed stint as a collegiate athlete, and everything in between.

Check out The Catbird Seat here:
thecatbirdseatrestaurant.com/

In the inaugural episode, Ryan sits down with Lauren Palmer, owner and cultivator of Bloomsbury Farms, a gap- and organic-certified farm which provides many local restaurants, grocery stores, and food distribution centers with some of the finest seasonal veggies in the southeast.

Find Bloomsbury Farms here:
bloomsburyfarms.com