Explore every episode of the podcast Hospitality On The Rise

Annie Shi, Beverage Director and Co-Owner of King, Jupiter, and Dean's, and Owner of the James Beard Award-winning wine bar Lei, joins host Alice Cheng on this episode of Hospitality On The Rise. She shares how she left a corporate career in London to open a restaurant in NYC, learned to pivot when the original business plan didn't work, and navigated the growing pains of expansion. Along the way, she earned the 2025 MICHELIN Guide Northeast Cities Sommelier Award and was named a 2026 TIME100 Next honoree. Tune in to hear how Annie and her partners are navigating rapid growth, motherhood, and figuring out what "steady state" looks like after opening four restaurants in under a decade.

Links

- Instagram - Annie Shi: https://www.instagram.com/annie.h.shi/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-84-annie-shi

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Brian Lockwood, Chef-Partner at Midōsuji and Gingie (BOKA Restaurant Group), got his start in restaurants at fourteen, washing dishes to pay off a lawyer after getting into trouble as a kid, and forty-seven years later, he’s still in the kitchen.

On this episode of Hospitality On The Rise, Brian tells host Alice Cheng how curiosity took him from Gary Danko and The French Laundry to Maui, kitchens across Europe, Eleven Madison Park, and even consulting on FX’s The Bear. He opens up about learning to lead by cooking alongside his team, starting over after a fire closed Gingie just three days after opening, and why staying curious has kept him learning and moving forward through nearly five decades in the industry.

Links

- Instagram - Brian Lockwood: https://www.instagram.com/chefbrianlockwood/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-83-brian-lockwood

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Chef Melissa Perello of Octavia and Frances has built a career on knowing exactly when to push forward and when to pull back. Seventeen years, two San Francisco restaurants, and an upcoming bakery later, she joins Alice Cheng on this episode of Hospitality On The Rise to share her journey: from stepping into an intimidating executive chef role at just twenty-four, through a two-year break that reshaped her entire cooking philosophy, to opening her own restaurant and eventually a second. Melissa opens up about burnout, the pressure of taking over another chef’s kitchen, and why she’s now backing her own pastry chef in launching a brand-new bakery.

Links

- Instagram - Melissa Perello: https://www.instagram.com/m_perello/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-82-melissa-perello

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Danny Garcia, Chef and Owner of Only Goods, walked into Top Chef without knowing a single competitor and with one mindset: he was there to win. And he did, taking home Season 21 and the biggest prize in the show’s history.

On this episode of Hospitality On The Rise, Danny joins host Alice Cheng to talk about the journey behind the win, from busing tables as a kid and training with the Bocuse d’Or team to helping open Crown Shy. He also gets real about what came next: closing his first restaurant, Time and Tide, and putting his energy into Only Goods, a Latin American concept he’s building through salsa macha, neighborhood pop ups, and community.

Links

- Instagram - Danny Garcia: https://www.instagram.com/chef.dannygarcia/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-81-danny-garcia

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Molly Irani, Co-Founder and Chief Culture Officer of Chai Pani Restaurant Group, spent years running from the restaurant industry that raised her. Then, at 39, she jumped back in headfirst with zero professional training and a wild idea. On this episode of Hospitality On The Rise, Molly tells host Alice Cheng how she and her husband bootstrapped one Asheville restaurant into a multi-city hospitality group. Along the way, they pulled lessons from careers outside of food to build what they call “mind-blasting hospitality.” Molly opens up about the growing pains of scaling and the pandemic pivot that forced her to rethink everything. She also shares how her community rallied during Hurricane Helene, an experience so powerful it changed the ending of her book, Service Ready.

Links

- Instagram - Molly Irani: https://www.instagram.com/chaipanimom/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-80-molly-irani

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Ryan Pera, Co-Owner of Agricole Hospitality and Executive Chef of Coltivare, started washing dishes at a summer job in high school and never left the kitchen. On this episode of Hospitality On The Rise, Ryan shares how he traded an anthropology degree and archaeological dig for a culinary career that took him to Le Cirque during its four-star era, then to Houston, where he eventually built a restaurant group from the ground up. He opens up about bringing a farm-to-plate vision to life, the growing pains of expanding too quickly, the failures that changed how he approaches business, and why a dive bar with clean bathrooms became one of his proudest wins.

Links

- Instagram - Ryan Pera: https://www.instagram.com/ryanpera/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-79-ryan-pera

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Lina Goujjane, Co-Owner and Sommelier of Kiko and Noury, grew up running around her parents’ restaurant and always assumed she’d take over the family business one day. On this episode of Hospitality On The Rise, Lina shares how one college course changed that plan and set her on a path through openings at The NoMad, Majordomo, and Sushi Noz before launching concepts of her own. She opens up about the realities of leading a team while working the floor alongside them, what it took to earn a two-star review from The New York Times, and how she and her husband, Chef Alex Chang, navigate building a life and a business together.Note: This episode was recorded in April 2026, prior to the opening of Noury.Links- Instagram - Lina Goujjane: https://www.instagram.com/lina_goujjane/- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-78-lina-goujjane************Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Thomas Pastuszak, VP of Sales and Hospitality at Grand Cru Selections and Founder of Empire Estate Wine, got his start with a summer job at his godfather’s Shelter Island bed and breakfast. That early experience sparked a passion for hospitality that eventually pulled him away from a medical school track. On this episode of Hospitality On The Rise, Thomas joins host Alice Cheng to share how he discovered the world of wine, built The NoMad’s wine program from the ground up, and eventually launched his own winery without owning a single acre of land. He also shares why wine should feel approachable for every guest, the value of taking chances, and why asking for help can move your career forward.

Links

- Instagram - Thomas Pastuszak: https://www.instagram.com/thomaspastuszak/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-77-thomas-pastuszak

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Daniel Boulud, Founder & Chef of The Dinex Group, left home at 14 to apprentice in Lyon’s top kitchens. On this episode of Hospitality On The Rise, he joins Alice Cheng to share the mentors, risks, and defining moments that shaped his global career as a chef-turned-restaurateur. He reflects on learning from legends like Paul Bocuse, proving himself at Le Cirque, and taking a major risk to open Restaurant DANIEL. He also shares what he looks for in the next generation, why mentorship matters, and what it means to see alumni like Gavin Kaysen and Hooni Kim build careers of their own. Plus, hear what’s next for Dinex, including a new Brasserie Boulud in New York and Blue Box Café in California.

Note: This episode was recorded on July 14, 2026.

Links

- Instagram - Daniel Boulud: https://www.instagram.com/danielboulud/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-76-daniel-boulud

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Chef Suzanne Cupps, owner of Lola's, never planned on a career in kitchens. Yet she spent more than 20 years working her way from peeling potatoes during an externship in the basement of Gramercy Tavern to becoming the chef-owner of her own New York City restaurant. On this episode of Hospitality On The Rise, Suzanne joins host Alice Cheng to share how six years at Anita Lo's Annisa taught her patience, how one conversation with Mike Anthony led to three years as a sous chef at Gramercy Tavern, and how a tasting for Danny Meyer made her the first female executive chef in Union Square Hospitality Group's history. She also reflects on opening Lola's just three months before COVID and the two-year lease battle that nearly kept the restaurant from ever opening.

Links

- Instagram - Suzanne Cupps: https://www.instagram.com/suzycupps/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-75-suzanne-cupps

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Roni Mazumdar, Founder and CEO of Unapologetic Foods—the group behind Semma, Dhamaka, Adda, and Rowdy Rooster—didn't open his first restaurant to build an empire, he opened it so his retiring father a renewed sense of purpose. On this episode of Hospitality On The Rise, Roni shares with host Alice Cheng how that deeply personal decision became the foundation for a restaurant group redefining how heritage cuisines are experienced and celebrated. He reflects on the uncertainty of the early days, the transformative partnership with Chef Chintan Pandya, and the leadership philosophy that guides him today.

Links

- Instagram - Roni Mazumdar: https://www.instagram.com/roni.mazumdar/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-74-roni-mazumdar

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Jen Hidinger-Kendrick, Founder and Senior Director of Individual Giving at Giving Kitchen, shares how she built a career rooted in entrepreneurship, resilience, and an unwavering belief in the power of hospitality. From selling lemonade outside the Indy 500 as a kid to building Atlanta's underground dining scene, co-founding the award-winning Staplehouse, and helping grow Giving Kitchen into a national nonprofit serving food service workers across all 50 states, her journey is a powerful reminder that purpose can evolve through every chapter of a career. Jen reflects on navigating unimaginable personal loss, making bold career decisions, embracing change, and why staying true to your north star can transform life's greatest challenges into lasting impact.

Links

- Instagram - Jen Hidinger-Kendrick: https://www.instagram.com/jenhidingerkendrick/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-73-jen-hidinger-kendrick

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Miro Uskokovic, Executive Chef-Owner of Hani's Bakery + Café, reflects on his culinary journey, from grilling burgers at a McDonald's in Serbia to becoming one of New York City’s most celebrated pastry chefs. Miro recounts his formative years at The Culinary Institute of America and his rapid ascent through legendary kitchens like Jean-Georges and Gramercy Tavern, where he spent a decade honing both his craft and his business acumen. From the viral success of his artisanal cookies to the strategic "gut feelings" that defined his brand’s identity, Miro emphasizes why persistence and a commitment to continuous learning are the ultimate ingredients for success in the industry.

Links

- Instagram - Miro Uskokovic: https://www.instagram.com/mirouskokovic/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-72-miro-uskokovic

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Ivy Mix — Co-Owner of Whoopsie Daisy and Fiasco!, Beverage Director-Partner of Titán, and Co-Founder of Speed Rack — shares how her hospitality career began. What started as bartending in Guatemala to pay off a bar tab eventually led her to New York, where she was repeatedly told she didn't "fit the image." Instead of giving up, Ivy opened her own bars and co-founded Speed Rack, the all-femme bartending competition that has raised nearly $2 million for breast cancer research. She also shares why true success isn't working every shift—it's building a team that thrives without you.

Links

- Instagram - Ivy Mix: https://www.instagram.com/ivymix/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-71-ivy-mix

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Chef Marcus Samuelsson—celebrated restaurateur, author, and eight-time James Beard Award winner behind Red Rooster, Hav & Mar, and a global portfolio of restaurants—traces the remarkable path that shaped his career. From selling fish with his uncles in Sweden to earning a place in a three-star Michelin kitchen in Switzerland and becoming executive chef at Aquavit at just 23, he reflects on the defining moments that changed everything. Marcus also opens up about the lack of women and people of color in the kitchens where he trained, how that experience became the driving force behind his restaurants, and why creating more opportunities for the next generation matters more than any accolade.

Links

- Instagram - Marcus Samuelsson: https://www.instagram.com/marcuscooks/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-70-marcus-samuelsson

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Greg Root, Partner at Defined Hospitality, shares his journey from a 13-year-old golf caddy to helping lead one of Philadelphia's most celebrated restaurant groups. He reflects on cultivating an early career at Burger King, the invaluable lessons from his 13-year tenure at STARR Restaurants, and how those experiences prepared him for restaurant ownership. Greg also discusses Defined Hospitality's role in transforming Philadelphia's Fishtown neighborhood through passion projects including Suraya, Pizzeria Beddia, and the 2026 James Beard Award-winning Kalaya, revealing how shared values, intentional growth, and a people-first philosophy have fueled the group's lasting success.

Links

- Instagram - Greg Root: https://www.instagram.com/greg__root/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-69-greg-root

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Ochi Latjuba Vongerichten, Co-Owner of Wayan and Ma•dé, shares her journey from growing up in her mother's large-scale catering business in Indonesia to building a restaurant group spanning New York City, the Hamptons, Aspen, and Miami. After leaving an accounting path to study at The Culinary Institute of America, she built expertise in both the kitchen and front of house, shaping her people-first leadership style. Ochi shares lessons on navigating the chaos of opening a restaurant, leading with your team first, and trusting your timing.

Links

- Instagram - Ochi Latjuba Vongerichten: https://www.instagram.com/ochilatjuba/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-68-ochi-latjuba-vongerichten

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Chef Erik Battes, Executive Vice President of Food and Beverage at STARR Restaurants, shares a candid look at a career built without a blueprint. From his years with the Jean-Georges group to leadership roles in venture-backed food startups, he reflects on the lessons learned from scaling businesses, raising millions in capital, and navigating a sudden company shutdown. Now leading food and beverage growth at STARR Restaurants, Erik offers practical advice on career transitions, strategic job searches, and why your identity should never be defined by your title.

Links

- Instagram - Erik Battes: https://www.instagram.com/ebattes/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-67-erik-battes

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Megan Sullivan, Vice President of Operations at Union Square Hospitality Group (USHG), reflects on a career defined by intuition and deepening roots within top restaurant groups. She details her bold move from Australia to New York City just months before the pandemic and her rapid ascent from Assistant General Manager at The Modern to overseeing a portfolio of eight iconic USHG brands. Megan shares her secret to finding a unique leadership voice and why true professional sustainability requires acknowledging when your "gas tank" is running low.

Links

- Instagram - Megan Sullivan: https://www.instagram.com/megan.l.sullivan/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-66-megan-sullivan

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Bob Bennett, Executive Chef of Zingerman's Roadhouse, reflects on his decades-long journey within the Midwest food empire, from working the sandwich line to leading one of its most celebrated kitchens. He shares the challenges of balancing culinary school with the Roadhouse’s opening, the lessons that helped him move beyond the “line cook mentality,” and his evolution into a leader, educator, and advocate for mental health in the hospitality industry.

Links

- Instagram - Bob Bennett: https://www.instagram.com/chef.bob.bennett/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-65-bob-bennett

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Chef Brittney “Stikxz” Williams, Culinary Director at Miss Lily's 7A and private chef, shares the unexpected turns that shaped her path from sports management student to one of the boldest voices in Jamaican cuisine. Brittney recounts the "plot twist" of leaving culinary school early to immerse herself in the industry, intentionally rotating through front-of-house roles at Red Lobster and Jungsik before moving to the back-of-house at Spice Market. She shares the importance of understanding a restaurant in its totality, her impactful contribution to Eleven Madison Park’s Rethink program, and her current mission as a torchbearer for the Jamaican diaspora.

Links

- Instagram - Brittney "Stikxz" Williams: https://www.instagram.com/stikxz/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-64-brittney-stikxz-williams

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

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Greg Baxtrom, Chef and Owner of Baxtrom Hospitality Group, shares a deeply personal look at a career shaped by discipline, ambition, and self-awareness. From becoming an Eagle Scout to training under Chef Grant Achatz at Alinea and working at El Bulli, Per Se, and Blue Hill at Stone Barns, his journey includes some of the world’s most influential kitchens. Now five years sober, Greg reflects on his evolving leadership style, the realities of running Olmsted and Maison Yaki, and his upcoming cookbook, Nothing Matters but Delicious, which chronicles his return to the kitchen after rehab.

Links

- Instagram - Greg Baxtrom: https://www.instagram.com/gregbaxtrom/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-63-greg-baxtrom

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Hunter Lewis, Editor-in-Chief of Food & Wine, shares how his journey from the kitchen line to food media shaped his perspective on leadership, storytelling, and hospitality. From his early days at Jersey Mike's Subs to cooking under Chef Jonathan Waxman at Barbuto, Hunter reflects on mentorship, teamwork, and why he chose to champion the hospitality ecosystem through media instead of becoming a restaurant critic.

He also opens up about the parallels between sports and restaurant culture, mentoring emerging talent through Food & Wine Best New Chefs, judging on Top Chef, and why empathy and outside inspiration are essential to moving hospitality forward.

Links

- Instagram - Hunter Lewis: https://www.instagram.com/notesfromacook/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-62-hunter-lewis

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

Jenny Goodman, Co-Founder and CEO of TILIT, reflects on her unique hospitality journey, from being a "not great" server in high school to falling in love with restaurants at the legendary Commander's Palace in New Orleans to eventually becoming the helm of a premium hospitality workwear brand. From bootstrapping a premium brand in a commodity market to expanding into the UTILITY trade show, Jenny discusses the power of radical honesty with your network and the importance of staying focused on your core community while you scale.

Links

- Instagram - Jenny Goodman: https://www.instagram.com/jennymcgoody/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-61-jenny-goodman

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, Chef Jamie Bissonnette, Founding Partner of BCB3 Hospitality, shares his journey from a punk-rock-loving teenager to a James Beard Award–winning chef. He opens up about the humbling lessons that shaped his early career and his shift from high-profile global ventures to more personal, passion-driven concepts—Somaek, Temple Records, and Zurito—where he’s reconnecting with creativity through home-style Korean cooking and intimate, record-spinning bars. Jamie’s story highlights the value of slowing down, prioritizing mental health in the kitchen, and leading with intention to create a truly supportive hospitality culture.

Links

- Instagram - Jamie Bissonnette: https://www.instagram.com/jamiebiss/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-60-jamie-bissonnette

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, Anthony Mangieri—Owner & Chef of Una Pizza Napoletana and Founder & CEO of Genio Della Pizza—shares his incredible 30-year journey in the pizza world. From a childhood obsession with pizza to opening his first pizzeria in 1996, Anthony discusses his journey of staying true to his craft while learning how to evolve with changing times, both in the kitchen and in the front of house.

Links

- Instagram - Anthony Mangieri: https://www.instagram.com/anthony_w_mangieri/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-59-anthony-mangieri

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, Alice Cheng is joined by Mashama Bailey, Chef and Co-Owner of Grey Spaces, which includes The Grey in Savannah and L'Arrêt in Paris. Recently named to TIME 100 Most Influential People of 2026, Mashama reflects on being a self-described “late bloomer” and the culture-shaping lessons she learned at Prune.

From being fired from social work to finding her calling in the kitchen, she shares her unconventional path along with candid insights on culinary excellence, navigating racial dynamics in business partnerships, and why sustaining hospitality means investing in entire ecosystems, not just what’s on the plate.

Links

- Instagram - Mashama Bailey: https://www.instagram.com/mashamabailey/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-58-mashama-bailey

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng is joined by Rick Bayless, renowned chef, restaurateur, and television personality. Rick shares his journey from growing up in a family restaurant to becoming a pioneer of authentic Mexican cuisine in the U.S. He talks about opening Frontera Grill and Topolobampo, the challenges of introducing regional Mexican food to a new audience, and how his commitment to training and supporting his team has played a key role in his success.

With multiple awards and humanitarian recognition, Rick’s story is a testament to the power of passion, perseverance, and community.

Links

- Instagram - Rick Bayless: ⁠https://www.instagram.com/rick_bayless/⁠

- Instagram - Culinary Agents⁠⁠⁠⁠: ⁠https://www.instagram.com/culinaryagents/⁠

- Full Transcript⁠: ⁠https://hospitalitycareerpaths.com/resources/ep-57-rick-bayless⁠

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, Chef Sarah Grueneberg, Chef and Co-Owner of Monteverde Restaurant & Pastificio in Chicago, shares her remarkable journey in the culinary world. From discovering her passion for cooking through the Food Network to becoming one of the youngest female sous chefs at Brennan's of Houston, Sarah has faced and embraced challenges that have shaped her leadership style. Now celebrating the 10-year anniversary of Monteverde, Sarah reflects on the evolution of her restaurant, the lessons learned, and her drive to continually evolve in and give back to a dynamic industry through organizations like Southern Smoke Foundation.

Links

- Instagram - Sarah Grueneberg: https://www.instagram.com/chefsarahjayne/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-56-sarah-grueneberg

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, Alice Cheng chats with Raj Vaidya, Founder and Private Wine Consultant at Raj Wine Consulting. With 25+ years in hospitality, Raj talks about his rise from quick-service restaurants to becoming a leader in the wine world as well as his time at DANIEL. He shares insights on mentorship, career growth, and the art of wine consulting. Tune in for Raj's take on balancing passion with the evolving landscape of wine and hospitality.

Links

- Instagram - Raj Vaidya: https://www.instagram.com/rajvine/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-55-raj-vaidya

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode, Caroline Glover, Chef and Co-Owner of Annette and Traveling Mercies, takes host Alice Cheng through her inspiring journey from working at Chili’s as a teenager to becoming a James Beard Award-winning chef in Colorado. Caroline opens up about the turning points that shaped her career, including dropping out of college to attend culinary school, finding farming as a source of inspiration and renewal, and the challenges she faced while opening her first restaurant. She reveals how her supportive family, hands-on learning, and network of mentors helped her navigate the ups and downs of building a successful culinary career.

Links

- Instagram - Caroline Glover: https://www.instagram.com/caroglover8/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-54-caroline-glover

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

This week on Hospitality On The Rise, Sam Yoo, Chef-Owner of Golden Group Foods (Golden Diner and Golden Hof), takes Alice Cheng through his remarkable journey in the hospitality world, from growing up in a restaurant family to being named a James Beard semifinalist. Sam shares the lessons he learned from his early experiences at Dunkin' Donuts, his time working under renowned chefs including Mario Carbone and Rich Torrisi, and his journey to becoming an entrepreneur. He reflects on the importance of patience, flexibility, and trusting the process, as well as his drive to build a brand that balances growth with authenticity.

Links

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-53-sam-yoo

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, Jordan Salcito, Founder & CEO of Drink RAMONA and author of Smart Mouth, recounts her inspiring journey from a young barista to a leading innovator in the wine industry. With a background that spans from working at Michelin-starred restaurants like Eleven Madison Park to launching her own premium organic beverage brand, Jordan shares how pivotal moments, intuition, and mentorship shaped her path. She reflects on the lessons learned from working with culinary legends like Daniel Boulud and Danny Meyer and how they influenced both her professional philosophy and the creation of Drink RAMONA.

Links

- Instagram - Jordan Salcito: https://www.instagram.com/jordansalcito/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-52-jordan-salcito

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, Eli Sussman, Executive Chef & Partner at Gertrude's and mastermind behind The Sussmans on Instagram, takes Alice Cheng through his career shift from marketing to the high-energy kitchens of New York. Leaving a stable desk job in Los Angeles, Eli dove into the restaurant world, quickly moving from line cook to leading his own operations. He shares the lessons learned in some of the busiest kitchens and his unique take on building community through content. Eli’s blend of culinary expertise and humor is as insightful as it is entertaining.

Links

- Instagram - Eli Sussman: https://www.instagram.com/thesussmans/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-51-eli-sussman

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng is joined by June Rodil, Master Sommelier, CEO and Partner of Goodnight Hospitality, and a 2026 James Beard Semifinalist. June shares how she went from serving at Olive Garden to pursuing law school, and eventually becoming one of just 29 women in the U.S. to earn the prestigious Master Sommelier credential. She opens up about her role with Goodnight Hospitality and the challenges of building and expanding her successful restaurant concepts across Houston.

Tune in to hear June's insights on what it takes to be a leader, the power of collaboration in entrepreneurship, and why staying grounded is key to success in hospitality.

Links

- Instagram - June Rodil: https://www.instagram.com/junerodil/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-50-june-rodil

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng chats with Aldo Sohm, Wine Director at Le Bernardin and Aldo Sohm Wine Bar, Winemaker at Sohm & Kracher, and author of Wine Simple and Wine Simple: Perfect Pairings. From discovering his passion for wine after an unexpected encounter to building a career that spans world-class restaurants and writing books, Aldo’s story is one of resilience and dedication. He explores how challenges can become valuable learning experiences, emphasizes the importance of humility in leadership, and highlights the joy that comes from fully embracing every moment of what you do.

Note: This episode was previously recorded in November 2025.

Links

- Instagram - Aldo Sohm: https://www.instagram.com/aldosohm/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-49-aldo-sohm

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng welcomes Cheetie Kumar. She is the Chef and Co-Owner of Ajja, Vice President of the Independent Restaurant Coalition and the Southern Foodways Alliance, and a 2026 James Beard Semifinalist. Cheetie reflects on teaching herself how to cook, opening music venues and bars, and eventually building restaurants of her own. She shares how trusting her creative instincts, building strong teams, and fostering community through food have shaped her leadership approach and deepened her commitment to food advocacy.

Links

- Instagram - Cheetie Kumar: https://www.instagram.com/cheetieku/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-48-cheetie-kumar

************

Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng welcomes Tyler Akin, Founder of Form-Function Hospitality and Chef-Partner of Bastia and Caletta. From relentlessly pursuing a position at Komi to opening multiple successful ventures of his own, Tyler shares how his experiences in fine dining shaped his approach to leadership and culinary creativity. Tyler also reflects on the challenges of opening restaurants, the lessons he's learned about resilience, and his ongoing work to create positive change in the hospitality industry.

Note: This episode was filmed before 2025 Southern Smoke Festival.

Links

- Instagram - Tyler Akin: https://www.instagram.com/tyler_akin/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-47-tyler-akin

************

Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng is joined by Elizabeth Murray, Chief Operating Officer of The Marlow Collective. Elizabeth reveals her unconventional path into the hospitality industry, which started with an economics background and a bold decision to leave graduate school. She recounts how a serendipitous encounter at a beach bar in Mexico led to her first restaurant job, and how her career journey took her from a backwaiter at Gramercy Tavern to becoming an industry leader. Elizabeth dives into the importance of finding value in your career, her leadership philosophy, and her diverse ventures, including her advocacy work with the MORE Coalition.

Links

- Instagram - Elizabeth Murray: https://www.instagram.com/parmerlane/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-46-elizabeth-murray

************

Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng welcomes Andrew Black, Chief Culinary Officer of Counter Service. He reflects on how his experiences with chefs like Laurent Tourondel and Kevin Binkley, as well as his time as a Sous Chef at Eleven Madison Park, shaped his approach to food and entrepreneurship. Staying true to his passion for exceptional ingredients, Andrew shares his journey from fine dining to creating a unique sandwich concept focused on quality and craftsmanship.

Links

- Instagram - Andrew Black: https://www.instagram.com/andrewsandwiches/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-45-andrew-black

************

Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng is joined by Shuai Wang, Owner and Chef of Jackrabbit Filly & King BBQ, and runner-up on the 22nd season of Bravo's Top Chef. Shuai reflects on his journey from growing up in Beijing surrounded by incredible food to discovering his passion for cooking through a high school culinary program. He talks about how his experiences led him to start a food truck, and eventually open his own restaurants that put a unique spin on Chinese-American flavors. Along the way, Shuai shares how community has shaped his work, the challenges he faced opening a restaurant during the pandemic, and why creating a supportive, thriving environment for his team is a top priority.

Links

- Instagram - Shuai Wang: https://www.instagram.com/the_shuaiwang/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-44-shuai-wang

************

Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng is joined by Steve Palmer, Founder, Managing Director, and Chief Vision Officer of The Indigo Road Hospitality Group, Co-Founder of Ben's Friends, and host of Say Grace Podcast.

Steve reflects on his remarkable journey from washing dishes at 13 to becoming the leader of one of the Southeast's most successful restaurant groups. He shares the ups and downs of his career, including overcoming personal struggles and the founding of Ben’s Friends, a nonprofit dedicated to helping industry professionals with mental health and substance abuse issues. Steve also talks about how his leadership style focuses on culture, the importance of creating opportunities for employees, and his positive vision for the future of hospitality.

Links

- Instagram - Steve Palmer: https://www.instagram.com/stevepalmer12/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-43-steve-palmer

************

Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng welcomes Amy Racine. She is the Beverage Director and Partner at JF Restaurants, a Wine Consultant for Tatiana at Lincoln Center, and Wine Enthusiast’s 2024 Beverage Director of the Year.

Amy reflects on her journey from growing up in a family that loved to entertain to becoming a prominent voice in the beverage world. She shares how her passion for wine grew out of her culinary background and how working with some of the nation’s top restaurants and beverage programs shaped her career.

Amy also opens up about the challenges and rewards of leading diverse teams across multiple locations, and her deep commitment to creating meaningful experiences for both guests and employees.

Links

- Instagram - Amy Racine: https://www.instagram.com/amyracine

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-42-amy-racine

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng is joined by Stefano Secchi, Chef-Owner of Fai Bravo Hospitality and the acclaimed restaurants Rezdôra and Massara. Stefano traces his path from growing up in a restaurant family to sharpening his craft in Italy and ultimately opening his own renowned kitchens in New York. He discusses learning from master chefs, honoring regional Italian traditions, and what it really takes to build a restaurant from the ground up. Along the way, Stefano shares lessons on navigating the New York dining scene—and his perspective on where Italian cuisine in the U.S. is headed next.

Links

- Instagram - Stefano Secchi: https://www.instagram.com/stefano_secchi

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-41-stefano-secchi

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng speaks with Jack McGarry, Co-Founder and Managing Director of The Dead Rabbit Group. Recently named one of The Spirits Business's Global Bar Luminaries, Jack reflects on his career. He discusses his early days in the Belfast bar scene, becoming the youngest recipient of the International Bartender of the Year Award, and building one of the world’s most iconic cocktail bars. Jack shares how his passion for cocktails led to his move from Northern Ireland to New York City and the challenges of creating spaces that blend history, culture, and hospitality.

Links

- Instagram - Jack McGarry: https://www.instagram.com/jackmcgarry1

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-40-jack-mcgarry

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng speaks with Ti Martin, Co-Proprietor of the iconic Commander's Palace, Le Petit Bleu, and Picnic Provisions & Whiskey. Ti reflects on growing up in the restaurant industry and eventually taking the helm of her family’s business. She discusses the lessons learned from her experiences in real estate, commercial work, and time spent under the mentorship of hospitality legends like Emeril Lagasse. Ti also talks about how she continues to navigate change in the industry and her commitment to shaping the future of hospitality through education and community engagement at the New Orleans Culinary & Hospitality Institute (NOCHI).

Links

- Instagram - Commander's Palace: https://www.instagram.com/commanderspalace/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-39-ti-martin

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng is joined by David Nayfeld, acclaimed Chef and Co-Owner of Back Home Hospitality (Che Fico, Che Fico Parco Menlo, and Via Aurelia). He details his remarkable career trajectory, from being a 13-year-old dishwasher to mastering fine dining kitchens like Eleven Madison Park and training across Europe. David also recounts the challenging, self-taught process of becoming an operator and shares crucial advice on maintaining health for a successful career in hospitality.

Links

- Instagram - David Nayfeld: https://www.instagram.com/davidnayfeld/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-38-david-nayfeld

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, host Alice Cheng welcomes Amanda Signorelli, CEO and Co-Owner of Golden Steer, a staple in Las Vegas dining. Amanda recounts her unexpected journey into hospitality after transitioning from tech and consulting, reflecting on her entrepreneurial experiences in both industries. She shares valuable insights on leadership and the innovative strategies that helped Golden Steer thrive — especially during the challenges of COVID. This episode is packed with lessons on resilience, risk-taking, and the power of human connection.

Links

- Instagram - Amanda Signorelli: https://www.instagram.com/signorelliamanda/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-37-amanda-signorelli

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, Chef Kyle Knall, Chef and Co-Owner of Birch and Cassis—recognized by Forbes, Conde Nast, and the New York Times—reflects on his journey from early mentorship under culinary legends like Frank Stitt, Mike Anthony, and Stephen Starr to building a hospitality-driven community of his own in Milwaukee. From fine dining in New York to farm-to-table leadership in the Midwest, Kyle shares the lessons that shaped his approach to patience and people-first hospitality. His story is one of purpose, passion, and creating spaces where both guests and teams truly feel seen.

Links

- Instagram - Kyle Knall: https://www.instagram.com/kyleknallyall/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-36-kyle-knall

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Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.

On this episode of Hospitality On The Rise, Chef Diane Moua, Chef-Owner of Diane’s Place, opens up about her remarkable journey from first-generation Hmong roots to earning national recognition as one of America’s best chefs. Recently named on The New York Times list of the Best Restaurants in America, Food & Wine’s Restaurant of the Year, and The Minnesota Star Tribune's inaugural Culinary North Stars, Diane reflects on the invaluable lessons learned from mentors like Gavin Kaysen and Tim McKee, the challenges of opening her own restaurant, and how trust, perseverance, and humility have shaped her leadership. Her story is one of pride and power, and how to honor your heritage while forging your own path.

Links

- Instagram - Diane Moua: https://www.instagram.com/pastrydiane/

- Instagram - Culinary Agents⁠⁠⁠⁠: https://www.instagram.com/culinaryagents/

- Full Transcript⁠: https://hospitalitycareerpaths.com/resources/ep-35-diane-moua

************

Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email media@culinaryagents.com.

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com.

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.