Kitchen Day Podcast – Détails, épisodes et analyse

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Kitchen Day Podcast

Kitchen Day

Société & Culture

Fréquence : 1 épisode/11j. Total Éps: 21

Hosted by Dominique Fourie McMillan, the Kitchen Day Podcast celebrates the people who bring hospitality to life through service. Each episode features chats with some incredible folk who work in service - from hosts and bartenders to sommeliers and owners - sharing their philosophies, challenges, triumphs, and why they believe service is the best job in the world. Whether you work in hospo (or did once!) or simply love dining out, these stories will reveal why service is an honourable craft, and those who do it well are worth celebrating.

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https://www.droppah.com/nz?utm_source=Podcast&utm_medium=KitchenDay&utm_campaign=Season1
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https://boringmilk.com/
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https://coffeesupreme.com/
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Eric Kong of Dragons on living up to a family legacy in service.

Saison 2 · Épisode 10

samedi 6 juin 2026 • Durée 01:03:58

Eric Kong is 24 years old and runs Dragons, Wellington's most beloved yum cha institution on Tory Street in Wellington. But the story starts in 1908, when his great-great-grandfather arrived in New Zealand alone at 14, paid the Chinese poll tax, and started a fruiterers' guild that gave the Chinese community a foothold in Wellington. Five generations of hospitality has followed, and Eric has been part of it since before he could really choose otherwise.

In this episode Dom sits down with Eric to trace the whole arc. The fruit shops, the fish and chip shops, the fine dining restaurant his aunt founded, and the massive yum cha room Eric now runs with a team of twenty through weekend services of 600+ covers. This is a story about legacy, about family, and about a deeply held belief that service is the most honourable career you can have.

A huge thanks to the rostering gods at Droppah for backing Season 2 of The Kitchen Day Podcast.

We also couldn’t do this without the support of the team at Coffee Supreme and Craggy Range . These guys love hospo as much as we do.

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Melissa Lind of Charley Noble on walking the line between control and chaos in a busy service

Saison 2 · Épisode 9

samedi 30 mai 2026 • Durée 01:06:22

Melissa Lind didn’t plan to become the General Manager of one of Wellington’s busiest restaurants. She walked into Charley Noble with a single CV, no appointment, and asked for a job. Three months later, she was running the floor. Eight years on, Mel oversees Charley Noble and The Food Lab as GM of Knife Block Hospitality, leading huge services, managing teams of up to 75 staff, and navigating the beautiful chaos of modern hospitality. This episode is packed with the kinds of stories you genuinely couldn’t make up: clarified butter taking out the power during a packed dinner service, celebrity walk-ins, brutal restaurant reviews, impossible customers, and the line that won an entire dining room after one guest pushed too far.

In this candid and often hilarious conversation, Mel talks with Dom about what really goes into running a high-volume restaurant in Wellington, New Zealand. They get into restaurant culture, hospitality leadership, hiring for values over experience, post-COVID staffing shortages, and why the old-school “screaming chef” era had to die. Mel also reflects on the five-day stage she did at legendary Vancouver restaurant Chambar, an experience that completely reshaped the way she thinks about systems, service, and team culture in hospitality.

The episode also dives into the emotional side of the restaurant industry: how reviews affect operators, the pressure of maintaining standards at scale, and why great hospitality is ultimately about reading people.

If you’re interested in restaurants, hospitality, food culture, leadership, Wellington dining, or what actually happens behind the scenes of a busy service, this is one of the most honest conversations we’ve had on Kitchen Day so far.

The Kitchen Day Podcast is proudly supported by Droppah. These guys make rostering for hospo feel like a walk in the park.

A big thank you also to the team at Coffee Supreme and the folks Craggy Range for bringing these episodes to life.

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"No regrets": The making of Cuba Street hospo icon, Roger Young

Saison 1 · Épisode 10

dimanche 4 janvier 2026 • Durée 01:27:56

Roger Young is a true Cuba Street original - a hospitality rockstar whose venues helped shape the soul of Wellington. In this episode, Roger shares the wild, funny, and fearless stories behind building iconic spots like Little Gringo’s and Fidel’s, from scraping by in the early days to creating places that would become cultural institutions.

With no regrets and no filter, Roger talks about the chaos of hospitality, the importance of community, and why creativity and authenticity matter more than scale. He reflects on the risks he took, the lessons learned from decades in the industry, and a dramatic boating accident that mirrors the pressure and unpredictability of life in hospitality.

This is a candid, big-hearted conversation about resilience, storytelling, and what it really takes to build something that lasts - on Cuba Street and in life.

🔔

The Kitchen Day Podcast is sponsored by ⁠Boring Oat Milk⁠, a New Zealand owned company making oat milk right here in Aotearoa, from NZ grown oats.

We'd also like to thank the good folks at ⁠Upstock⁠ - if you buy or sell wholesale, this app has all your invoicing, ordering, logistics and payments in one place.

We're supported by the team at ⁠Droppah⁠. Droppah takes the chaos out of scheduling with smart, skills-based rostering that helps you get the right people on, at the right time.

As always, we film pre-service at ⁠Loretta⁠ Restaurant, and our podcast is recorded and produced by Jono Tucker at ⁠Empire Films⁠.

Hospitality, parenthood and partnership with Capitol's Kate McMillan Hutchison

Saison 1 · Épisode 9

dimanche 28 décembre 2025 • Durée 01:25:23

In this episode, we sit down with Kate McMillan Hutchison of the iconic Wellington establishment Capitol, to talk about her journey into hospitality and how that path has changed over time. Kate shares how she first found her way into the industry, the role her education played in shaping how she thinks about service, and why hospitality became a place where she felt a real sense of belonging.

From there, the conversation moves into what happens when you add parenthood and partnership into the mix, and how returning to the floor can shift your sense of identity in ways you don’t always expect. We talk honestly about the day-to-day realities of working in hospitality while raising a family, the importance of strong support systems at work and at home, and what it takes to care for guests and teams at the same time.

Kate also reflects on Wellington’s hospitality community, the impact of COVID-19, changing expectations around sustainability, and why valuing the people who work in hospitality really matters. It’s a grounded, open chat about service, care, and finding a way to make hospitality work across the different seasons of one's life.

🔔

The Kitchen Day Podcast is sponsored by Boring Oat Milk, a New Zealand owned company making oat milk right here in Aotearoa, from NZ grown oats.

We'd also like to thank the good folks at Upstock - if you buy or sell wholesale, this app has all your invoicing, ordering, logistics and payments in one place.

We're supported by the team at Droppah. Droppah takes the chaos out of scheduling with smart, skills-based rostering that helps you get the right people on, at the right time.

Hospo veteran Steve Logan on service, success and 30 years of Logan Brown

Saison 1 · Épisode 8

dimanche 21 décembre 2025 • Durée 01:37:27

In this episode of The Kitchen Day Podcast, we sit down with hospitality legend Steve Logan, co-founder of Wellington’s iconic Logan Brown restaurant. With over 40 years in the hospitality industry, Steve shares his story of building one of New Zealand’s most respected dining rooms and what it really takes to build a legacy that lasts.

We talk about opening Logan Brown with confidence, why hiring for personality matters more than experience, and how genuine care for guests is at the heart of everything they do. Steve also reflects on the challenges of running a top restaurant through changing dining trends, the impact of tourism, and navigating COVID - along with the importance of team culture and community connection.

It’s a relaxed, insightful conversation packed with real-world lessons on hospitality, leadership, and creating memorable dining experiences.

🔔

We're sponsored by the excellent folk at Boring Oat Milk. Not only does it make a mean flat white, but also Boring is a New Zealand company, making oat milk here in Aotearoa, from New Zealand grown oats.

Today's episode is sponsored by the team at Upstock - taking the hassle out of wholesale buy/sell, with all your ordering, invoicing, payments and logistics in one handy app.

We're also supported by the team at Droppah. These guys are the rostering pros - taking all the stress out of staff scheduling, they serve up rosters that just make sense.

Building an empire, piece by piece: Dean White of Mosaic Venues on the business behind great restaurants

Saison 1 · Épisode 7

dimanche 14 décembre 2025 • Durée 01:50:17

Dean White fell in love with the business of hospitality early -and from that point on, it wasn’t just food or service that captured his imagination, but how great venues are built and sustained. Now, at 35, Dean is the owner of Mosaic Venues, the group behind some of Wellington’s most iconic restaurants: Mr Go’s, Ombra, Kisa, Parla, and LTD.

In this episode, Dean takes us through his unexpected entry into the world of business, his path into hospitality, and the almost unavoidable pull toward opening his own places. Along the way, he shares the hard-earned lessons that only come from being on the floor and on the balance sheet — including one he can’t stress enough: always, always get business interruption insurance.

We talk social media and how it’s changed hospitality, why properly costed menus matter more than ever, the role travel plays in shaping great operators, how to hire (and keep) the right people, and what’s next for Dean and Mosaic Venues. It’s an honest, grounded conversation about building restaurants piece by piece - and building a legacy that lasts.

🔔

The Kitchen Day Podcast is sponsored by Boring Oat Milk, a New Zealand owned company making oat milk right here in Aotearoa, from NZ grown oats.

We'd also like to thank the good folks at Upstock - if you buy or sell wholesale, this app has all your invoicing, ordering, logistics and payments in one place.

Leave people better than you found them: lessons from Ortega Fish Shack's Davey McDonald

Saison 1 · Épisode 6

dimanche 7 décembre 2025 • Durée 01:25:07

In this episode, we sit down with one of Wellington’s most loved (and awarded) front-of-house leaders: Davey McDonald of Ortega Fish Shack. Davey has spent more than 16 years shaping one of the country’s most consistently adored dining rooms, but if you ask him what the secret is, he’ll tell you it’s simple: make it fun.

We talk about everything from work/life balance with two busy kids, to why Ortega still runs only five days a week, to how Davey builds a team culture that feels more like family than staff. He opens up about mentoring young servers, managing with kindness, and the tiny moments of connection that turn a good service into a great one.

There’s plenty of laughter, a few honest truths about hospitality, and one deeply moving story about a long-time regular that perfectly captures why this industry matters so much.

Whether you’re a front-of-house professional, a restaurant owner, an Ortega regular, or just someone who loves the magic of great service, this conversation is an incredible reminder of the love that fuels this industry.

🔔

The Kitchen Day Podcast is proudly brought to you by Boring Oat Milk. These guys take care of the boring details, so you can focus on the important stuff, like your morning coffee (and this chat).

We're also delighted to be supported by Upstock - a one-stop shop for all your wholesale buy/sell needs - and Droppah - the team serving up perfect rosters that just make sense.

We film at Loretta Restaurant pre-service, with all production taken care of by the talented Jono Tucker at Empire Films.

More than just a cup of coffee: Megan Wyper on New Zealand's specialty coffee scene

Saison 1 · Épisode 5

dimanche 30 novembre 2025 • Durée 01:29:47

In this episode, we sit down with Megan Wyper - barista-turned-coffee cup designer, and one of the fiercest champions of New Zealand’s specialty coffee industry.

From pulling her first shots on her mother’s coffee cart to now co-owning the iconic Acme Cup Co, Megan has built a career defined by craftsmanship, and a deep commitment to elevating every part of a guests' coffee experience.

Megan shares how her palate and her industry experience shaped her path from barista comps to production roasting, and eventually to designing some of the most beloved cups in the global coffee community. We explore her vision for taking Acme Cups to the world, the lessons learned along the way, and why she believes New Zealand’s coffee culture is one of the most exciting - and under-recognised - on the planet. In Meg's own words, 'we just don't realise how good we are.'

This is a conversation about passion - about building a career from the ground up; and about advocating fiercely for the baristas, roasters, and coffee innovators who define the future of specialty coffee.

🔔

The Kitchen Day Podcast is proudly supported by ⁠Boring Oat Milk - focussing on the boring details, so you can spend time on what really matters, like your morning coffee.

This episode is brought to you with the support of ⁠two excellent organisations -

- Upstock⁠ Save hours in your day with all your wholesale buy/sell ordering and logistics on one easy-to-use app

Hospitality for life: Katie Woodhead on finding joy, one table at a time

Saison 1 · Épisode 4

dimanche 23 novembre 2025 • Durée 01:26:41

Katie Woodhead is a sommelier, hospitality lifer, and the ultimate “waiter’s waiter” whose gift for service has shaped dining rooms across the UK and New Zealand. She’s joy, wisdom, craft, and charm wrapped into one unmistakable hospitality force.

Katie first cut her teeth at Darcy’s, a UK restaurant run by two formidable Australian women who shaped her early understanding of discipline, humour, and genuine service. After moving to New Zealand, she honed her skills with the Bresolin brothers at Dough Holdings, deepening her love for the buzz and connection of hospitality.

Her path took her back to the UK to join the famed Noble Rot, where her wine intuition made her a favourite among London’s sharpest diners - including A-listers like Phoebe Waller-Bridge.

Returning home, Katie helped open Hello Beasty, one of Auckland’s most acclaimed restaurants, before becoming sommelier at Cellar 495, where she recently won Sommelier of the Year at the Cuisine Awards.

Beyond service, Katie’s true strength lies in training - teaching teams to understand wine, connect through storytelling, and elevate every guest interaction. With her new wine education company, WineHeads, she’s investing in the next generation of hospitality professionals.

Katie is a laugh, a light, and an immense source of wisdom. We should all be so lucky to experience her service, even once. If you care about wine, connection, and the craft of hospitality, this episode is a must-listen.

🔔

The Kitchen Day Podcast is proudly supported by Boring Oat Milk. These folks love hospo as much as we do.

Paul Schrader on pastoral care and the power of connection in service

Saison 1 · Épisode 3

dimanche 16 novembre 2025 • Durée 01:15:43

In this heartfelt conversation, we sit down with Paul Schrader, co-owner and front-of-house lead at Rita, to explore what truly sits at the centre of beautiful hospitality. From his early days as a teacher to becoming a guiding presence in Wellington’s dining scene, Paul shares how pastoral care, empathy, and genuine connection shape the way he serves and leads.

We discuss the evolving perception of hospitality (yes, it is a real profession) and the lessons Paul has learned from working across generations. He speaks candidly about the mental and emotional demands of the industry, the importance of a supportive team culture, and why hiring for attitude matters most.

Paul also reflects on the art of storytelling in service, the origins of Rita, and what it takes to create dining experiences that feel like coming home. From navigating tough moments to celebrating the joyful ones, this episode is a warm reminder that hospitality is, at its heart, deeply human work.

🔔

The Kitchen Day Podcast is proudly supported by Boring Oat Milk - focussing on the boring details, so you can spend time on what really matters, like your morning coffee.

This episode is brought to you with the support of Upstock. Save hours in your day with all your wholesale buy/sell ordering and logistics on one easy-to-use app.

The Kitchen Day Podcast is sponsored by Droppah - look after your team with rosters that just make sense.

Filmed pre-service at Loretta Restaurant, and recorded and produced by the very clever Jono Tucker at Empire Films.

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Kitchen Day Podcast – Détails, épisodes et analyse

Détails du podcast

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Qualité et score du flux RSS

Historique des publications

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Podcasts et contenus similaires

Podcasts Similaires Basées sur le Contenu

Apple Podcasts

Spotify

Podcasts Similaires Basées sur le Contenu

Other37

Google Drive1

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