The Restaurant Innovator

In the first segment of a two-part podcast, executive chef Sam Jett shares how he and his team at the Michelin-recommended Audrey in Nashville are flipping the idea of “luxury” on its head. He explains why he rejects the standard fine-dining model by cooking entirely around what farmers are most excited about each week. Sam also argues why a humble Tennessee tomato has more "luxury" pote...

What happens when an engineering mindset meets the culinary arts? In this episode of The Restaurant Innovator , hosts Callie Evergreen and Sam Danley sit down with Nick Bracero, executive chef of Armour House in Birmingham, Alabama, to discuss his unconventional path to the top of the kitchen and his methodical approach to restaurant operations. Bracero shares the lessons he learned during 10 year...

In this episode, Disney Institute senior facilitator Zoë Bishop shares the leadership principles behind Disney's renowned service culture and how restaurant operators can apply them to their own businesses. She explains why culture must be reinforced every day, how meaningful guest moments drive long-term loyalty, and why empowering employees is the foundation of exceptional hospitality.

In this episode, “Top Chef” veteran Kenny Gilbert shares the leadership philosophy that has fueled his 35-year career—from the Ritz-Carlton and Oprah Winfrey’s kitchen to his current role as VP of Culinary for Grove Bay Hospitality Group. He argues why great restaurants and kitchens are built through “boot camp” cultures that prioritize coaching, accountability, and developing future leaders. He a...

Cotton Patch Cafe CEO Brandon Coleman joins the podcast to share how the Texas-based chain is driving double-digit traffic growth without chasing constant menu innovation. Instead, Coleman explains how simplifying operations, lowering prices on key items, investing in team members, and building a culture of feedback helped unlock the brand’s latent equity. He also discusses why occasion-based thin...

In this episode, chef Michael Campbell shares how he’s expanding a multi-concept restaurant group in Southern California at a time when many operators are pulling back. From Pacific Pearl Café to White Rooster and his newest concept, Capo Leisure House, Campbell shares the strategy behind his post-COVID growth and how each concept is designed for today’s economic realities. He breaks down his appr...

Chefs Britt Rescigno and Kinsey Leodler dive into the high-stakes first year of Fiamma, their live-fire destination restaurant in Sun Valley, Idaho. The duo shares how they successfully pivoted their concept from a pasta house to an Italian steakhouse, the operational genius behind their "five-burgers-a-day" exclusivity play, and the mindset shift required to move from micromanagement to...

Basil Dean, executive chef at Margaritaville Beach Resort Nassau, reflects on three decades in the hospitality industry. He shares what it takes to lead nine dining concepts at the island destination and how he uses his global experience to mentor the next generation of chefs. He also dives into the importance of trust and consistency in the kitchen, and why his legacy is built on giving back to t...

From line cook to leading innovation for a $3.2B brand, Chef Jeremy Lett breaks down what it really takes to create craveable food at scale. He shares how data, cross-functional teamwork, and real-world restaurant insight shape every dish at Cracker Barrel, plus how to balance nostalgia with fresh ideas without losing what guests love. 

With 25+ years in hospitality, Alan Roth—operating partner of The Restaurant People and the mind behind iconic venues like Rosa Sky and Giselle—is now launching Atlanta’s newest rooftop destination, Jagger Suite. In this episode, Alan discusses the strategy for expanding into the fast-growing Atlanta market and the Studio 54-inspired concept behind Jagger Suite. We dive into how headline-grabbing...

Nick Kennedy and Greg Root, co-owners of Defined Hospitality, break down how they scaled a seven-concept restaurant group without losing sight of what matters most: the basics. From reading guest body language to something as simple as whether the trash can is placed correctly, they explain how small details reveal bigger operational standards. It’s a candid look at building authentic concepts, de...

From biomedical engineering to the high-stakes kitchen of “America’s Culinary Cup,” chef Katie Button has spent 15 years building Cúrate into an Asheville icon. In this episode, she breaks down the systems that sustain a decade-plus legacy, the reality of Asheville’s recovery, and a critical "operator’s warning" on the gaps in business interruption insurance. We explore how her scientifi...

Jenna Law from Keke’s Breakfast Cafe joins host Sam Danley to trace the chain’s evolution from a regional favorite to a growing leader in the $15 billion brunch segment. She unpacks what it’s like “flying the plane while building it” at nearly 100 units, why loyalty is about more than earning points, and how AI should support decisions instead of making them. She also explains how the brand is ent...

In this episode, Paul Mangiamele shares the remarkable story of rescuing Bennigan’s from the brink and leading the triumphant return of the iconic Steak and Ale under his Legendary Restaurant Brands umbrella. Celebrating the 50th anniversary of Bennigan’s, Paul breaks down his "NEWstalgia" strategy—balancing five decades of brand heritage with modern guest expectations—and explains why e...

Greg Georges, Major Accounts Manager for Hospitality & Gaming at Cintas, joins host Callie Evergreen to explore the operational side of cleanliness in restaurant kitchens. With more than two decades working alongside hospitality teams, Greg shares how the right tools and systems can improve prep efficiency, enhance safety, and help teams stay consistent during high-volume service. From the rol...

Anthony Jones is having a breakout moment. The James Beard Emerging Chef semifinalist, Marcus DC executive chef, “Chopped” champion, and “Top Chef” season 23 contestant joins FSR editors for a candid conversation on competitive cooking, evolving kitchen culture, and cooking with purpose. Jones dives into his flavor-first philosophy, the evolution of Marcus DC’s Mel’s Crab Rice, and how global infl...

Tipping in restaurants is becoming more complex, more regulated, and far more consequential for operators. In this episode, Kirk Grogan, COO and co-founder of TipHaus, joins the podcast for a candid conversation about how tipping, wages, and compliance are evolving as the industry looks ahead to 2026. Rather than focusing on theory or headlines, this discussion centers on the real questions operat...

Veteran New York restaurateur Stratis Morfogen joins host Callie Evergreen to break down how Diner 24 NYC grew without big marketing budgets by mastering search behavior and SEO, social sharing, and modern attention spans. Morfogen shares how “diner near me” became a traffic engine, why six-page menus no longer work, how viral food design beats perfection, and why authenticity consistently outperf...

Jordan Boesch, founder and CEO of 7shifts, joins host Sam Danley to unpack how restaurant operators can take a more intentional, less overwhelming approach to technology. He shares insights from the company’s “Digital Prep List” report on how restaurants typically progress through stages of tech adoption. Along the way, he explains why there’s no universal finish line for building a tech stack, wh...

A Frenchman with Texas roots and a passion for personal connection, Fabien Jacob brings warmth and wisdom to everything he touches—from the wine list to the dining room floor. In this episode, the Brasserie Mon Chou Chou GM and sommelier reflects on his leadership philosophy, the evolving guest palate, and what really makes a wine program successful in today’s competitive dining scene. 

What if sustainability didn’t feel like another box to check—but instead made your kitchen safer, more efficient, and more profitable? In this episode, Diana Geseking of Restaurant Technologies breaks down how automation in the back of house is helping restaurants reduce risk, improve food quality, and lower environmental impact at the same time. From emissions tracking to insurance savings, Diana...

In an industry that idolizes the “next young gun” and often rewards stamina over longevity, chef Dan Jacobs is pushing back and redefining what it means to be a chef. Jacobs, the co-owner of DanDan and EsterEv and runner-up on “Top Chef: Wisconsin,” opens up about navigating the kitchen after being diagnosed with Kennedy’s Disease, redefining leadership beyond the line, and how chefs can evolve as...

Tony Pham, co-founder of Mecha Noodle Bar, joins host Sam Danley to share how a local ramen shop in Connecticut grew into a multi-state, mission-driven restaurant group. Pham walks through his unconventional path into hospitality and why telling your own story matters as concepts scale. He gets into his “Eat Justice” initiative that ties every bowl sold to community impact and explains why he’s sh...

Heirloom Restaurant Group founder Kevin Santiago shares his lessons on revamping and revitalizing restaurant concepts, what he looks for in acquisition opportunities, and how to systematically optimize your business. He also talks about coaching people up and building confidence, giving kitchen staff ownership stakes, and how to weather the current challenges in the economy. 

Cesar Vallin, co-founder of Michelin Guide recognized Cloak and Petal, joins host Sam Danley for a candid conversation on rebuilding a career—and a life—in hospitality. Vallin reflects on his first venture’s collapse and the hard lessons that reshaped how he approaches leadership. He opens up about addiction, recovery, and the shift from chasing status to prioritizing purpose. Plus, he gets into C...