Hospo Dojo Podcast

What does it really take to build a hospitality business that cuts through noise without losing its soul? In this episode, Paul Ayyash sits down with Ameer El-Issa, co-founder and creative director of Knafeh Bakery, of the most culturally resonant dessert and experience-driven concepts to come out of Australia and beyond. From growing up around hospitality, to studying architecture, to launching K...

How do you rethink pastry at the highest level without compromising flavour, texture, or the craft behind it? In this episode, Paul sits down with Philip Khoury, award-winning pastry chef, author, and former Head Pastry Chef at Harrods London, acclaimed author and leading innovator in plant-based pâtisserie. From starting his career at Quay in Sydney to rising alongside Adriano Zumbo and later ove...

How do two Italian chefs turn friendship, discipline, and a love for pizza into a restaurant that’s redefining modern Italian pizza? In this episode, Paul sits down with Matteo Ernandes and Emanuele “Manu” Riemma, the duo behind Regina Pizzeria: a venue redefining what Neapolitan pizza means in Australia. From humble beginnings as visa-holding chefs carving their way through Australia’s kitchens t...

What does it take to represent Australian meat on the world stage? In this episode, Paul sits down with Sam Burke, Corporate Chef at Meat & Livestock Australia (MLA) - a man who’s spent more than three decades shaping how Australian beef and lamb are experienced around the world. From humble beginnings flipping burgers at McDonald’s to managing 190+ kitchens with Spotless, Sam’s journey is one...

Building a career in hospitality often means weathering intense kitchens, chasing recognition, and finding your identity along the way. Few stories capture that journey better than Brendan Fong’s. In this episode, Paul Ayyash sits down with Chef Brendan Fong to explore his evolution from uncertain beginnings to industry leader, mentor, and innovator. Brendan shares: ▪️ His path through some of Aus...

What does it take to carry the weight of Italian cuisine onto the global stage—without losing its soul? In this episode, Paul sits down with Andrea Tranchero, Executive Chef of Barilla for the Asia-Pacific region. With a career spanning Michelin-starred kitchens, luxury brands like Giorgio Armani, and even cooking for Roger Federer, Andrea has lived a culinary life few can imagine. From a 15-year-...

What does it take to build a hospitality brand that doesn’t just serve food and drinks — but creates culture, community, and lasting connection? In this episode, Paul sits down with Andy El-Bayeh and Rebecca Jarvie-Gibbs, co-founders of We Are Example, a creative agency behind some of the most exciting food, beverage, and hospitality brands in Australia and beyond. With a background spanning Meriv...

What goes into crafting handmade plates for Australia’s top restaurants? In this episode, Paul sits down with Sam Gordon, a third-generation potter and founder of Sam Gordon Pottery. After more than twenty years at his family’s globally recognised brand, Robert Gordon Pottery, Sam decided to step away and return to the wheel. Today, he makes handmade plates for some of Australia’s most celebrated...

How can fermentation help kitchens cut waste and cook more sustainably? In this episode, Paul sits down with Caitlyn Koether, Head of Fermentation at the Mulberry Group, to talk about her journey from Connecticut to San Francisco, Copenhagen, and finally Australia — and how fermentation became her passion and profession. From nearly joining the team at Noma to building her own role as Head of Ferm...

How do you take a single gelato shop and turn it into one of Australia’s most iconic dessert brands? In this episode, Paul sits down with Donato Toce, co-owner and head chef of Gelato Messina, to unpack the story of a brand that has redefined gelato, reshaped dessert culture, and become a household name across Australia and beyond. From starting as a teenage dishwasher to building a company with 3...

What happens when you walk away from a safe career to chase a love for burgers and shape a city’s food culture? In this episode, Paul sits down with Jimmy Hurlston — burger expert, author, and founder of Easy’s (the rooftop train-carriage venue in Melbourne) and Palomino Sandwiches on the Gold Coast. Jimmy’s journey is anything but conventional. From writing one of the first Australian books dedic...

What does it take to build a strong team in hospitality without losing your soul in the process? Ever wondered how to get your venue featured in one of the most influential food and culture magazines? In this episode, Paul sits down with Leah Glynn, Editor of Time Out Melbourne, to unpack what it takes to stand out in the city’s thriving hospitality scene. Leah has spent years spotlighting everyth...

What does it take to build a strong team in hospitality without losing your soul in the process? In this episode, Paul sits down with Claire Stenhouse, Restaurant Manager at the iconic Attica in Melbourne. Claire brings 20 years of global hospitality experience, having worked across multiple countries. With experience alongside Gordon Ramsay and Jason Atherton, plus a background in psychology, she...

What makes a hospitality brand truly stand out? In this episode, Paul sits down with Tony Ibbotson, founder and creative director of The Creative Method. Tony has worked with some of the most recognisable names in food and beverage, including Guzman y Gomez, El Jannah, Henrietta, Coca-Cola, Unilever, Diageo, and Mars. He unpacks what it really takes to build a hospitality brand that connects — fro...

What happens when your business grows faster than your resources, and you’re the one left to carry it? In this episode, Paul sits down with Adriano Zumbo, Australia’s renowned pastry chef and MasterChef personality, to unpack the raw truth behind the glossy cakes, TV fame, and what really happens when your passion turns into an empire overnight. Adriano shares: - His early days in the kitchen, and...

Can passion, personality, and pastry open doors? How do you craft an identity in the crowded world of baking? In this episode, we sit down with Daniel Pasquali, baker, content creator, and finalist on The Great Australian Bake Off, who’s known for his outrageously creative cakes and appearances on Dessert Masters Australia. Daniel shares: How family traditions and Italian roots shape his pastry st...

What does it take to scale a handcrafted product without compromising tradition? Giuseppe Minoia — General Manager and second-generation cheesemaker at Vannella Cheese, one of Australia’s most beloved artisan brands — shares how the company scaled up while staying true to its craftsmanship despite modern pressures. We dive into: The family story behind Vannella Cheese The challenges of scaling a h...

How does a family winery stay innovative after 130 years of tradition? Emma Brown, Head of Innovation at Brown Brothers, represents the fourth generation leading one of Australia’s most respected family-run wineries. In this episode, we explore how Brown Brothers blends heritage with forward-thinking strategies to stay relevant in a rapidly evolving market. Emma shares: ▪️ Balancing tradition with...

Growing a family business into a successful franchise is no easy feat, especially in the fiercely competitive pizza industry. In this episode, we sit down with Damian Hopper, Managing Director of Bubba Pizza, a Melbourne-based family franchise that has expanded to over 20 stores across Australia. Damian shares: ▪️ The journey from a single local store to a major regional brand ▪️ The challenges of...

What makes a bar truly unforgettable? In this episode of the Hospo Dojo Podcast, I chat with Grant Collins — multi award-winning mixologist, bar consultant, and founder of Gin Lane and Dry Martini in Sydney. With more than 50 international awards and over 20 years in the industry, Grant is a creative force in cocktail culture. From Sydney to overseas, he’s helped hotels and bars refine their drink...

In this episode, we chat with Bianca Brady, CEO & Founder of Axify, a smart conversational AI assistant that is transforming the way service businesses handle bookings, guest messages, and customer engagement. Bianca is an MIT Data Science graduate and former hospitality professional who understands the industry’s frontline pressures. We talk about: How AI is transforming customer experiences...

What makes a world-class pastry chef? Kirsten Tibballs opens up about her journey and how she turned her love of chocolate into a global platform. Kirsten Tibballs is one of Australia’s most celebrated pastry chefs and chocolatiers. She’s the founder of Savour School and host of The Chocolate Queen, broadcast in 89 countries. Kirsten has judged top international competitions and represented Austra...

In this episode of the Hospo Dojo Podcast, Paul sits down with Al Hannmann, aka @althepizzabuddha, an international pizza consultant who walked away from fine dining after hitting burnout. What followed wasn’t a career pivot, it was a full reset. We talk about the years he spent off the grid, how Buddhist practice gave him structure, and why slowing down became the foundation for everything he bui...

In this episode, we sit down with Johnny Di Francesco, the powerhouse behind Melbourne’s 400 Gradi and a global authority in pizza craftsmanship and hospitality business strategy. From washing dishes at 12 to running a 7,000sqm manufacturing facility, Johnny breaks down the mindset, systems, and decisions that have shaped his success. You’ll get no fluff, just clear, tactical insights on: • Buildi...

On this episode of the Hospo Dojo Podcast, I sit down with Nat Thaipun, winner of MasterChef Australia 2024, to chat about food, the hospitality grind, and what life really looks like after reality TV. It’s a raw, honest conversation about passion, resilience, and making your mark in the hospitality industry. For Nat, cooking was never just about feeding people, it was an emotional outlet. Growing...