Restaurant Owners Uncorked

Chrissy Pasquale-Urso owns five bars and restaurants (all within one block of each other) in Binghamton, New York. She shares her origin story of buying a university bar at age 21 through seller financing after bartending there for two years, then growing into a portfolio that includes a sushi restaurant, a pizzeria, and more, eventually buying the building itself. Now splitting her time between S...

This episode features Christian Williams, owner of Sugo Italian Restaurant in Tuscaloosa, Alabama, and a Ben E. Keith team member with a background spanning serving, food distribution sales at Sysco, and over a decade leading digital marketing for a global manufacturer. Christian traces his path from a $4.25/hour Subway job through eight years of serving to opening Sugo three years ago, and he's r...

Wil sits down with 30-year restaurant veteran and author Lance Reynolds for a candid conversation about the realities of independent restaurant ownership. Lance shares his unlikely origin story, going from janitor to owner of the very same restaurant, and opens up about nearly losing everything when he overextended on a fourth location, plus the vulnerability it took to ask for help and turn thing...

Dave Chicane, chef and owner of Artusi in Eggertsville, New York, to discuss the deeply personal motivations behind his 30-year career in hospitality. Chicane shares his journey from an investment broker to a seasoned restaurateur, detailing how a chance reunion with a past love brought him back to Buffalo to open a unique, neighborhood-focused "piega" shop during the post-COVID era. The conversat...

Tammy Henderson and her son Garrett, co-owners of Sweet Southern Comfort Restaurant in DeFuniak Springs, Florida. Tammy shares her winding journey into the restaurant industry — from a career in real estate, to brief stints with a boutique restaurant, a gas station deli, and a music venue, before finally landing in their current sit-down restaurant in a historic district. After a chaotic opening a...

Brandon McCraney, the owner and master blender of Old Raleigh Distillery in Zebulon, North Carolina. Brandon details his diverse career journey. from working in hospitality during college to serving as an Air Force officer and a corporate executive—before a pivotal "failure" to secure a VP role led him to pursue his passion for bourbon. He describes the grueling four-year process of opening his di...

Jeremy Rhodes and Ali Chetkof Rhodes discuss the rapid growth of their business, Moonrise Bagels. The couple shares the story of how a pandemic-era experiment with "stuffing" a bagel with pizza ingredients evolved from a home-kitchen project into a multi-unit operation with a flagship location in New York City’s Greenwich Village. Jeremy and Ali detail their transition from established corporate c...

David Bessinger shares the multi-generational history of Melvin’s BBQ, a business built on a secret mustard-based sauce invented by his grandfather in 1933. Bessinger details the evolution of the brand from its origins during the Great Depression to its current status as a Charleston staple, emphasizing the transition from gas-assisted pits to traditional all-wood smoking methods. Throughout the c...

Koji Kanematsu, the founder of Onigilly Japanese Kitchen , who shares his nearly 20-year journey of introducing Japanese rice balls to the American market. Transitioning from a background in tech startups, Koji applied a systems-oriented approach to transform a 2008 street cart into a growing franchise brand. The conversation covers his early challenges securing funding as an immigrant, the strate...

John Ahrendt, the head of franchise relations for Keke’s Breakfast Cafe, talks about the unique operational DNA that drives the brand's success. Arendt, a 40-year industry veteran with roots in the Outback Steakhouse system, discusses how Keke’s maintains its "founder-inspired" magic—characterized by massive portions and "elevated American classics"—while scaling under the corporate umbrella of De...

Chef Jeremy Conner is a hospitality veteran who shares his nearly 32-year journey in the industry. Jeremy details his diverse experiences, ranging from his early "hustle" starting at age 15 to navigating the complexities of SBA loans, shipping container setups, and transitioning from outdoor pop-up pizza ventures to brick-and-mortar ramen shops. The conversation delves into the cultural influences...

Dominick D'Aleo, the Chief Operating Officer of IGC Hospitality, discuses the nuances of managing a large-scale hospitality group in New York City. Dominick shares his transition from a financial analyst to a seasoned hospitality leader, emphasizing IGC’s core "Four H's" philosophy: Human being, Hospitality, Humble, and Hungry. The conversation explores how IGC leverages data through platforms lik...

Wil chats with Tessa Yost and Samantha Bratten of Coffee Rush, a family-owned drive-through coffee chain started in 1992 in Oregon by Tessa's parents amid the early coffee boom, pioneering convenience over sit-down spots like Starbucks. They discuss expanding to South Florida in 2023, driven by Tessa's post-abroad entrepreneurial shift and Samantha's ops skills, focusing on quality brews, genuine...

Jason Berkowitz, a veteran restaurant operator and the founder of Arrow Up Training. Berkowitz shares his "origin story" rooted in a four-generation family of funeral directors, which taught him that true hospitality is about shifting one’s ego to support others during their most vulnerable moments. The conversation explores the critical balance between technology and humanity, with Berkowitz argu...

Jeremy and Angie Walton talk about their journey of launching a hospitality company in Alys Beach, Florida. Jeremy, a veteran of luxury hospitality brands like Montage and Sea Island, and Angie, who transitioned from a career in social work, share how they navigated the immense challenges of opening their first restaurant, Citizen, amidst the global pandemic . The conversation explores their "yin...

Jay Rushin , who left a 20-year finance career to become the CEO of the iconic H&H Bagels in 2014. details the brand's tumultuous history—including multiple bankruptcies and a famous split in ownership—before explaining how he modernized the legacy business by rebuilding its infrastructure and implementing formal systems. A major focus of the conversation is Jay’s innovative approach to scalin...

Isaac Lee Collins, the founder and CEO of Fifth & Emery Frozen Yogurt and Chocolate, shares his journey from managing a chocolate shop at age 22 to owning five locations in Kansas City that combine frozen yogurt with gourmet chocolates and caramel apples. The conversation explores the "philosophy of hospitality," the evolving work ethic of Gen Z employees, and the practical financial strategie...

Peter Waters, owner of T/aco in Boulder, Colorado, discusses the state of the industry as we enter 2026. Peter candidly reflects on a difficult 2025, noting that rising operational costs and shifting socialization patterns among college students and remote workers have made for a less profitable year. However, the conversation pivots to a deeply inspiring story of community support: T/aco donated...

Keith Paul of Good Egg Dining discusses the challenges and strategies of navigating the modern hospitality landscape, particularly in the Tulsa and Oklahoma City markets. Keith shares insights on the resilience of the restaurant industry, his philosophy of hands-on coaching and management, and the necessity of prioritizing human connection over "clunky" AI and automation in service. They also exam...

Deric Rosenbaum , President and CTO of Groucho's Deli , a legendary brand celebrating 85 years in business, shares his journey from a commercial construction background to leading the brand's growth and technological evolution, emphasizing a philosophy of "adapt, not change" to modernize systems while preserving the core essence of community and hospitality. He discusses the strategic decision to...

This episode features Jason Ingermanson , President and CEO of JRI Hospitality. Based in Salina, Kansas, Ingermanson oversees a diverse multi-concept portfolio that includes Mokas Coffee & Eatery , Chompie’s , and a massive franchise footprint as one of the nation’s largest Freddy’s Frozen Custard & Steakburgers operators. The conversation explores Ingermanson's journey from his early days...

In this episode of the Restaurant Owners Uncorked podcast, Wil  interviews Trace Miller , the founder and CEO of Konala , a health-focused fast-casual brand. Miller shares the incredible personal story that anchors his business: his own childhood battle with Lennox-Gastaut syndrome, a severe form of epilepsy that began at age three. While doctors predicted he would be brain dead by age 13, Miller...

Trey Morgan  and Derek Copeland  of Sentinel Grove Partners pull back the curtain on the high-stakes world of restaurant real estate and private equity. The trio explores the critical importance of the landlord-tenant relationship, viewing it as a long-term partnership rather than a mere transaction, and discusses the shift toward a "landlord’s market" in high-growth regions like the Sunbelt. Beyo...

Wil peaks with Enga Stanfield, co-owner of Pizza Today's 2025 Pizzeria of the year, multi-location Mattenga's Pizzeria in San Antonio, and Head of Community at Owner.com. Enga, an Iranian-born former engineer with no prior restaurant experience, shares how she and her husband Matt transitioned from engineering to restaurant ownership in 2014 by purchasing a struggling pizzeria, initially losing si...

Israel Jiles reflects on his evolution from managing elite, high-volume establishments like Catch NYC and partnering with Montclair Hospitality Group (Ani Ramen) to founding his passion project, Po Boy Riche . The episode captures the pivotal moment around the one-hour mark where Jiles discusses the decision to leave the security of established hospitality groups to build something deeply personal...