The Pizzeria and Enzo Show

Got a wild idea? Chris Jones does too! How about buying a factory in South Georgia to serve restaurants looking for specialty further cooked items? Chris and his partner have already got the jump! Let's Go!!!

Cars, chemicals, furniture, food biz, boats, movies...this cat does it all. Finally get to introduce Todd Morris to Doug and the conversation took off just as predicted. Especially when all are members of the Multi-Passionate Tribe.

Who would have thought hummus could be an answer to world hunger? Mo Osman believes that hummus has proved its worth by feeding centuries of people. Building Whoomus on the foundation of a multi-generational recipe for hummus like his ancestors ate and its potential to be an integral part of the food chain, regardless of refrigeration. Well done, Mo.

If there has ever been a person who lives the name of her company, it is Kasey Anton! A spark is a critical element of creation, and she brings an M-80 to the party. Be sure to check out her new book "Profit First for Restaurants" now on pre-order and shipping this summer.

How does jumping into a culinary career in France at 17 feel?  Ask Deagon Williams! An Executive Chef at a very young age, in charge of a brigade of cooks in a kitchen here in the United States and ultimately after a proper career in the kitchen has again jumped into the Restaurant Consulting world.  And she has a thing for underwater BB stacking and Nuclear Physics.  

Nothing like a good long walkabout in Southeast Asia to clear one's mind and to re-center.  Erica Rankin did just that and came back with a newly discovered yet untapped passion for business building.  We are glad it is in the "Food" business.  Please allow me to introduce you to Erica Rankin, Founder of BroDough.  

Starting with Pop-Ups at the Farmers Market, opening a Scoop Shop and then racing to 9 Stores quick, fast and in a hurry, Jimmy & Megan Feeman founded No Baked Cookie Dough to satisfy their business dreams and serve their community of no baked cookie dough fans!  PS.  Order the Brownie Batter...

Michele is all about the Foodservice life.  Now part of a fantastic group, Your Pie, which was founded in Athens, Ga Michele brings charm and laughter to the conversation, which is obviously built from both hard work and loving what she does. Cheers to Michele!  TH

Albert has followed a most interesting path which led to making a difference in the Plant-Based dairy and egg space.  Talk about good timing!

(3) Chef Grace's Place | Facebook  Chef Grace joins us after almost a year of jaunting around the Berlin.  She introduces us to one of her favorite dishes:  Curry Wurst.  "Its not just curry.  It's the Wurst"!

Chandler was one of the first people that jumped on the strategy that builds a marketing and restaurant business in sync.  

Robert has a lifelong DNA following fascination with food which has turned into a quest to learn more and eat better.   And snagged that as his flagship website.  www.learnmoreeatbetter.com  Please meet Robert!   

Chef Dr. Mike is a trailblazer in the field of culinary medicine.  By combining his culinary talents with cutting-edge medical expertise and evidence-based insights he forges an approach to healthy living beyond mere nutrition or fad diets.   When he’s not in the operating room, teaching Culinary Medicine, or in the kitchen, Chef Dr. Mike spends his free time wandering the beautiful Mont...

Chef Dennis began early in life, working his way up and out, creating a culinary program so he could teach, and then starting to blog.  The rest is a well-planned out dish.  Let's Go! TH

From working at 12 to bringing an international brand to America, Glenn Gardone is the leader of the RED Chocolate Team. Sweet! RED chocolate: No Sugar Added Chocolate with Fewer Calories (red-chocolate.com)

Joe is an absolute peach. His story from film to plastic wrap is quite a journey, which has obviously resulted in bringing him and has family much joy.  TH

An early start and a late finish for the crew today.  David Burns joins us from Bali, 13 hours in the future!  (Yes, I forgot to ask him for the lottery numbers.) An industry hawspiper who earned his way from the fire kitchens in London to a 6-month visa in Australia that is going on 30 years.  This episode is quite tactical and contextual to those that want to start a new brand wit...

David Page brings quite a background in F&B to the conversation, with interludes into Check-Point Charlie, Microwaves and haggis!  

Setting up your BBQ & Media Empire?  Shawn Walchef has already done it and offers up a few burnt ends to those that aspire to do so too.  As Founder of CaliBBQ, Shawn has brought original long smoked BBQ to the Southern California, in San Diego. 

Amy Fox is all-in on her Food and Mood mindset.  In addition to being a Professional Nutritionist, she is quite the Moxologist!  

We are joined by Liz Roesel, founder of SEA Level Social built on a foundation of loving marketing and K12 Child Nutrition and those that prepare and serve yummy food to Students. When you next see Liz, be sure to ask her about baseball!  

A much more casual episode with a few rabbit holes.  Matt Flinchum whom you may know as the front man for Matt Dylan and The Honky Tonk Cowboys, talks about the music business, favorite song & drink and how much value there is to friends made on a journey.  Thanks for listening.  TH 

Chef Travis T-Bone Talbot started in the dish-pit and is now serving restaurateurs as a consultant bringing his broad range of experience and specialties into play.  

Matthew has done it all!  Travelled with Rock Stars and Chef to Rock Stars.  Hawaii Food Tours

Matt Flinchum has been in supply chain for seafood industry for many years, most recently with fisheries in Alaska. His experience leads us into a conversation about where all the fish and crabs are today.  Thank you for joining us! Cheers! TH