The Fell Into Food Podcast, where culinary craft meets the evolving world of kitchen innovation. Hosted by Chef Jeff Fell, each episode pulls back the curtain on the tools, technology, business strategies, and human stories shaping how modern kitchens actually work. If you’re a chef, operator, manufacturer, educator, or anyone obsessed with where food and technology intersect, this podcast gives you the conversations you won’t hear anywhere else. Real talk. Real expertise. Real innovation—served with the curiosity and candor. It’s the future of the kitchen, one conversation at a time.
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This week on the Fell Into Food podcast, I’m doing something I’ve never done before—a solo episode. I realized that while I’ve shared bits and pieces of my background with guests, I’ve never actually told you the full story of how I got here. This episode is just as much for me as it is for my listeners. I was scared, nervous, anxious, and everything in between deciding to hit record. My goal was to step out of my comfort zone and tell the truth of my story.
I’m taking you back to the beginning, growing up in a tiny farm town in the middle of an Illinois cornfield where I learned the value of a hard day's work before I was old enough to drive. From my first "food" gig making pizzas at a local gas station to a "failed" stint as a geology major dreaming of digging up dinosaurs, my path has been anything but linear.
This is a raw look at the grit, the burnout, and the systems it takes to make it in this industry. Whether you're just starting out or looking for your next pivot, I hope my "truth" gives you the push you need.
Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.
Producing Fell Into Food takes a lot of resources. Your support helps keep this show independent and keeps the deep-dives coming. If you find value in what we’re building, consider "buying the next round" of production. Support Here
CHARLES WONG: UMAMICUE / EAST MEATS WEST / $20K DUCK BITE
Episode 55
Monday, January 26, 2026 • Duration 01:00:56
In a world where culinary creativity often collides with traditional methods, Chef Charles Wong has carved a niche for himself in the bustling food scene of Chicago. Transitioning from a successful finance career to becoming the pit master of Umamicue, he is redefining barbecue by fusing Central Texas techniques with the rich flavors of his Vietnamese and Chinese heritage. Join us as we delve into his journey, innovative concepts, and the passion that drives his culinary creations.
Chef Charles journey to becoming a celebrated pit master is anything but conventional. After spending 12 years in finance, he traded in his spreadsheets for smokers, showcasing that the path to culinary excellence can take many unexpected turns. His analytical mindset, honed during his finance career, has been instrumental in building Umamicue, a food concept that stands out in Chicago’s vibrant food landscape.
At Umamicue, Chef Wong is not just smoking meat; he is creating a new language of barbecue. By blending strict Central Texas techniques with his upbringing’s Vietnamese and Chinese flavors, he has developed an innovative menu that features dishes like his legendary brisket egg rolls. These unexpected combinations are a testament to his creativity and commitment to offering something unique to his customers
Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.
MICHAEL SMITH: RAMEKING / HELICOPTER MECHANIC TO HOSPITALITY HUSTLER
Season 1 · Episode 46
Monday, October 13, 2025 • Duration 51:58
What happens when a bartender-turned-line-cook sees a better way to organize a walk-in cooler? You get Michael Smith — an operator, inventor, and all-around hospitality grinder. In this episode, Mike shares his path from small-town Ohio to the kitchens of Columbus to running concessions for The Ohio State University, and how a simple idea turned into a full-blown product: Rameking.
We talk about finding your purpose, managing stadium events, and the power of creating something useful (and simple) in an industry full of over complication. We also get into his LinkedIn innovation group, the emotional rollercoaster of product launches, and why collaboration beats competition.
Guest: Mike Smith, Founder of Rameking
Topics Discussed:
• Mike’s early days in hospitality and how a banquet setup job led to a career
• His time in the military and the shift from stress-heavy careers to foodservice
• Bartending burnout and finding purpose in the kitchen
• Why he took a 50% pay cut to follow his gut
• The epiphany moment that started Rameking (hint: it involves a fridge door)
• Lessons from managing concessions at The Ohio State University
• How he learned public speaking under pressure
• The importance of having people around you who believe in your idea
• Prototyping over two decades with trial, error, and persistence
• Creating a LinkedIn group for food & hospitality innovators
• His next product idea: portion cup automation
• Collaboration over competition and building something bigger than yourself
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JEANNE JONES: FIRST OVERS / LEFTOVERS / LIFE LESSONS
Season 1 · Episode 45
Monday, October 6, 2025 • Duration 41:55
This week, I sit down with Jeanne Jones — a lifelong culinary pro turned food blogger behind A Jeannie in the Kitchen. We talk about everything from cutting onions in goggles to working 18-hour days in catering, why she left the restaurant industry, and how she found new purpose in writing.
Jeanne’s journey is filled with honesty, grit, and a deep love for food — whether she’s whipping up “first overs” or crafting a whole new recipe from leftovers. We also chat about staying real in a world full of filters, learning to pivot, and why creativity (not perfection) wins every time.
08:30 – Culinary school hustle & hands-on learning
12:00 – Working with Chevron’s multicultural catering
17:30 – The chaos (and beauty) of catering
22:00 – Stepping away from the industry
24:00 – How blog topics are born
27:00 – Ditching video for what feels authentic
30:00 – Writing as therapy & artistic expression
33:00 – Authenticity in a filtered world
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FRANCK DESPLECHIN: RELENTLESS GROWTH / REFLECTION / PURSUIT OF GROWTH
Season 1 · Episode 44
Monday, September 29, 2025 • Duration 49:38
This week, I sit down with Chef Franck Desplechin — someone who’s spent decades in Michelin-starred kitchens and luxury hotels but has taken a step back to focus on what really matters. We talk about his new book Relentless Growth, but more importantly, we talk about what growth actually costs. Franck gets into burnout, ego, family, leadership, and what it means to build a life—not just a resume. This one’s for anyone who’s ever hit a wall, looked around, and realized success doesn’t always feel the way you thought it would.
Guest: Chef Frank Desplechin
Official Website: https://www.cheffranck.com
Preorder the Book Relentless Growth (Signed Hardcover): https://www.cheffranck.com
00:00 Introduction and Background of Chef Franck Desplechin
02:56 The Concept of Relentless Growth
05:36 Family Meals and Their Impact on Leadership
08:33 Learning from Failures and Setbacks
11:10 The Journey into Coaching and Incrementum
22:47 Embracing Entrepreneurship
23:08 The Importance of Mentorship
25:08 Chasing Growth, Not Money
26:23 The Journey of Writing a Book
29:51 Recognizing Growth vs. Burnout
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EVAN DUIGNAN: ALPHAMATED / SILVERWARE / STARTUPS
Season 1 · Episode 43
Monday, September 22, 2025 • Duration 41:27
Evan Duignan went from rolling silverware in a dish pit to rolling out an industry-shifting machine. In this episode, Evan shares the startup journey behind Roller Express, how automation is reshaping hospitality, and the surprising lessons he learned building AlphaMated from scratch. It’s a real conversation about innovation, grit, and solving problems that actually matter.
Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.
EMRA NATION: SIP HAPPENS / THE DRINK TRENDS CHANGING EVERYTHING
Season 1 · Episode 42
Monday, September 1, 2025 • Duration 34:22
This week I sit down with Emra Nation from Oregon Fruit to talk all things beverage. We dive into the massive shift away from alcohol, the rise of mocktails, dirty sodas, boba, and why Gen Z is driving this movement. Emra’s insights into menu trends, functional ingredients, and her favorite new drinks make this one of the most fun and eye-opening convos I’ve had. If you’re in foodservice and not thinking about your drink menu—this episode’s your wake-up call.
Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.
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DUSTIN SELVAGGIO PART 2: CHEFS THE MODERN DAY PIRATES
Episode 41
Monday, August 4, 2025 • Duration 42:01
In Part 2 of our conversation, Dustin dives deep into the hard truths of the restaurant industry — from outdated mentalities and toxic kitchen culture to how chefs can reclaim time, sanity, and sustainability through systems and tech. We unpack the power of efficiency, why automation isn’t the enemy, and how younger generations are reshaping the culinary world with curiosity, transparency, and a demand for purpose.
Dustin also shares his personal evolution — from pushing himself into burnout in his restaurant days to launching Meez Konceptz, a chef-driven agency that’s shaking up how food businesses build brands, integrate tech, and lead with impact. We close on a powerful, personal note around mental health, legacy, and why chefs need to take care of themselves as much as they take care of their food.
Guest
Dustin Selvaggio - Dustin is a chef, fermentation specialist, consultant, and unapologetically curious human. With a background rooted in high-end kitchens and a present-day focus on building systems that blend science with soul, he’s redefining what it means to be a chef in today’s food world.
If you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.
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DUSTIN SELVAGGIO PART 1: OG OF KOJI
Season 1 · Episode 40
Monday, July 28, 2025 • Duration 51:23
In Part 1 of my conversation with Dustin Selvaggio, we dive into the evolution of chef culture, the science behind koji, and how food tech like dry-aging cabinets and fermentation is reshaping kitchens. From navigating ego to pushing flavor boundaries, Dustin breaks down how chefs can stay creative without getting stuck in outdated mindsets.
Guest
Dustin Selvaggio - Dustin is a chef, fermentation specialist, consultant, and unapologetically curious human. With a background rooted in high-end kitchens and a present-day focus on building systems that blend science with soul, he’s redefining what it means to be a chef in today’s food world.
If you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.
Shane Lee – Founder of Dharma Food Group | Food Systems Innovator | MAP Packaging Expert
From sweeping peanut shells at LongHorn Steakhouse to managing multimillion-dollar senior meal operations, Shane Lee’s journey into food was anything but planned. In this episode, we dive deep into the industrial side of food—how modified atmosphere packaging (MAP) changes shelf life, how Shane builds medically tailored meals at scale, and why the future of food might look a lot more like the past. We talk regenerative agriculture, packaging tech, food equity, and how to feed people better—with less junk and more intention.
00:00 – Kicking off with grit, grind, and trade show chaos
01:10 – Mike’s start in hospitality & why the bar lifestyle lost its shine
03:30 – The leap to cooking: 50% pay cut, 100% inspiration
05:45 – The walk-in cooler epiphany that led to Rameking
08:00 – Learning by asking: Mentorship in the kitchen
10:30 – Becoming a banquet chef and rising to exec
12:00 – Managing 800 employees at OSU football games
17:00 – Leadership styles in stadiums vs. restaurants
22:00 – Learning public speaking by fire (literally)
27:00 – Burnout, meditation, and why boredom is worse than pressure
30:00 – What a 23-year product journey really looks like
37:30 – The moment Mike knew it worked: NRA Show 2023
41:00 – Advice for inventors solving problems in foodservice
47:30 – What’s next? Mike’s new idea for automating portion filling
50:00 – Building the Global Nova Group to help others succeed
54:00 – Where to find Mike and how to connect
Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.
36:00 – Cooking from the fridge: Jeanne’s approach
38:00 – First overs & leftovers explained
40:00 – Cookbook dreams and marketing roadblocks
43:00 – Jeanne’s dream meal with her dad
45:00 – Wrap-up & how to follow Jeanne
Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.
Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.
If you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.
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