The Repertoire Podcast

Links:  Nissin: https://www.fooddive.com/news/ramen-maker-nissin-launches-brand-to-attract-glp-1-users-health-conscious/751390/  Alinea: https://chicago.eater.com/closings/159756/fire-restaurant-closing-fulton-market-chicago-grant-achatz-alinea-group  Food Navigator: https://www.foodnavigator.com/Article/2025/07/01/glp-1s-food-industry-response/  Bloomberg: https://www.bloomberg.com/news/articles/...

inks: JBS: https://www.fooddive.com/news/jbs-sec-approves-listing-nyse-meat-beef/746270/ World's 50 Best: https://www.theworlds50best.com/ Daniel Patterson: https://www.instagram.com/chefdanielpatterson/?hl=en Reservation Charges: https://people.com/restaurant-charges-diners-with-more-or-fewer-people-than-their-reservation-11754617 Justin's Instagram:  @justinkhanna Follow The Repertoire Podc...

National Restaurant Association: https://restaurant.org/research-and-media/research/restaurant-economic-insights/restaurant-performance-index/   Axios: https://www.axios.com/local/washington-dc/2025/04/14/michelin-guide-dc-star-restaurants-virginia-declines   Bloomberg: https://www.bloomberg.com/news/articles/2025-06-10/whole-foods-supplier-hack-leaves-empty-shelves-stalls-forklifts?srnd=phx-indus...

In this episode, Justin breaks down his time at the MAD7 Symposium. What is MAD7? It is the seventh edition of the MAD Symposium, a gathering that brings together hundreds of chefs, sommeliers, servers, bartenders, baristas, bakers, producers, and writers together beneath a big red circus tent in Copenhagen for two days of ideas, inspiration, and connection. Link to MAD's newsletter: https://www.d...

National Restaurant Association Reporting: https://restaurant.org/research-and-media/research/restaurant-economic-insights/analysis-commentary/restaurants-projected-to-add-490k-seasonal-jobs-this-summer/   Klarna: https://restaurant.org/research-and-media/research/restaurant-economic-insights/analysis-commentary/restaurants-projected-to-add-490k-seasonal-jobs-this-summer/   Bloomberg: https://www....

Links:   Airbnb: https://www.bbc.com/news/articles/c1mglv2d455o   NRA Reporting: https://restaurant.org/research-and-media/research/restaurant-economic-insights/analysis-commentary/elevated-costs-continue-to-pressure-restaurant-profitability/   NRA Career Website: https://restaurant.org/research-and-media/research/restaurant-economic-insights/analysis-commentary/new-association-website-spotlights-...

Wegman's Next Door: https://www.wegmansnextdoor.com/rochester-new-york/events/   McDonald's Hiring: https://www.cnn.com/2025/05/12/business/mcdonalds-hiring-announcement   Menu Prices Rising: https://www.nrn.com/restaurant-finance/menu-prices-increased-in-april-for-the-third-month-in-a-row   Third Spaces: https://www.nrn.com/quick-service/restaurants-embrace-the-return-of-the-third-place   Fast Ca...

This episode focuses on the very real impact tariffs are expected to have on both independent restaurants and chains across the country. Justin and Ray discuss the pros of the Michelin Guide expansion into the South, and also discuss their worries about the accessibility of this style of dining to a broader audience. Finally, the two take on the idea of platforms that sell exclusive reservation op...

Show Notes:  Alessandra's Site: https://alessandraciuffo.com/about/  Flavors by Ale on IG: https://www.instagram.com/flavorsbyale/?hl=en  Trattoria l'Incontro: https://trattorialincontro.com/  ICE Culinary Program: https://www.ice.edu/campus-programs/culinary-arts-associate-degree Rachael Ray: https://rachaelray.com/ If you come across something you ended up having to search for, send me a message...

Eddie's Bio from his website: Eddie Shepherd is an award winning modern plant-based chef. At the forefront of contemporary plant-based cuisine Eddie takes inspiration from nature to create delicious, exciting food with a modern aesthetic. Eddie runs the unique ‘Walled Gardens’ underground restaurant in Manchester, serving a modern 12 course tasting menu in an informal atmosphere. All the food is p...

My Problem with "Heard" in Kitchens, and Why I Prefer Mirrored Callbacks instead - what do you folks think?   Get my specialized culinary program, Total Station Domination: https://geni.us/gettsd Video of this episode on YouTube: https://youtu.be/vZGXDqrfsdA This episode as a blog post: https://www.joinrepertoire.com/blog/heard-versus-mirrored-callbacks Justin's Instagram:  @justinkhanna Foll...

Get Total Station Domination (for YOU or for YOUR TEAM): https://www.joinrepertoire.com/tsd David Chang's Episode: https://www.theringer.com/2024/3/21/24107541/quantifying-cooking-performance-and-how-to-menu-musso-franks-grill Get my Prep List Template: https://youtu.be/mHlecuGSNRg?si=mVLpIThDVwVfbW9Y Momofuku Cookbook: https://geni.us/yrar Email me: justin@justinkhanna.com Get your Station Score,...

Introducing Myles Snider, a brilliant culinary enthusiast and entrepreneur, widely known as "@myles_cooks" on Twitter. With his expertise in the art of cooking and his innovative approach to food, Myles has been captivating audiences with his unique culinary creations and sharing his passion for gastronomy through his engaging online presence. In this podcast interview, we delve into Myles' culina...

Ki Chung is the executive chef of Bar Maze in Honolulu, Hawaii. In this conversation, we talk about his journey to becoming a chef, including his time at French Laundry, Commis, and Aubergine. He also discusses the importance of creating a positive work culture in the restaurant industry, nervousness, improving team culture, and eating to learn.  [sponsor] Check out The Standard from MISE: https:/...

Chef Suzanne Vizethann talks about her successful breakfast and brunch restaurant, Buttermilk Kitchen. She shares her insights on taking advantage of an underserved market, building a team, and the importance of communication. Additionally, she discusses the operational strategies that set her restaurant apart, including the use of high-quality ingredients, transparency with guests, and implementi...

In this episode of the Repertoire podcast, host Justin Khanna shares his excitement about the return of solo episodes. Khanna highlights some of the most popular stories covered in past episodes, including a Twitter thread by startup founder Nick Huber, about the reality of running a profitable restaurant. The thread features a cautionary tale about a chef turned restaurateur who failed after open...

In this episode, we dive into the world of hospitality and discuss the crucial pre-stage advice that can help you succeed in the industry. Whether you're a recent graduate, a seasoned professional, or looking to break into the field, these tips and strategies will give you the edge you need to thrive. Following these pre-stage tips and strategies can help you stand out in the competitive hospitali...

Born in Queens, Akshay Bhardwaj studied business at Fordham University and Baruch College, and then pivoted to his passion: cooking. His ascension in the culinary world was extraordinary; between 2012 and 2017, he worked his way from working the line to executive chef at Junoon. Junoon was awarded one Michelin Star eight consecutive years from 2011, and held the title of the only Indian restaurant...

Get on my Email Newsletter This post's newsletter, so you can get a taste of what each version is like Justin's Instagram:  @justinkhanna Follow The Repertoire Podcast on Instagram:  @joinrepertoire — What's next? 👇 Share the Podcast Take the 5-Day-Kitchen-Productivity Challenge Support the show for $19 a month via the Repertoire Pro Community for Industry Professionals My latest upload on YouTub...

Join us for a special episode of our podcast as we delve into the recent news of Noma's shutdown and the online food fight that ensued. Our host breaks down his initial thoughts on the situation and interviews Ray Delucci, host of Line Cook Thoughts, for his perspective. Stay tuned as the host discusses more on the state of the fine dining industry with Ray Delucci. Don't miss this in-depth discus...

Welcome to this episode of the podcast, where we will be discussing food sustainability and the restaurant industry. Our guest today is Eneko Axpe , a gastrophysicist who has been awarded one of the world's 50 Next Awards from San Pellegrino for his work in science innovation. In this episode, we will be discussing Eneko's background in material sciences and physics, and how he has applied these p...

My guest today is Corey Chow, the executive chef of the Stanwich Golf Club, and famously before that, the chef-de-cuisine of Per Se. If you’ve picked up the latest edition of the Thomas Keller book titled The French Laundry + Per Se, you’ll notice Corey’s name because he was the co-author. This episode is also cool because of the connection we shared back when I was an extern at the three Michelin...

My guest today is Arnold Byun, a hospitality leader, brand builder and community connector. As the Founder of With Warm Welcome and Co-Founder of MAUM , his purpose and passion is in amplifying fellow Asian founders through experiential storytelling, event activations, and branded partnerships. I met Arnold on one of my first visits to Atomix in New York City, check out that This Place Called vide...

My guest today is Andrew Friedman, an acclaimed author, food writer, and host of the podcast Andrew Talks to Chefs. For more than ten years, Friedman has collaborated with many of the nation's best and most revered chefs on cookbooks and other writing projects. His writing career began in 1997, when Alfred Portale, asked him to collaborate on the Gotham Bar and Grill Cookbook. He has since worked...

My guest today is Rushir Parikh, CEO of Popchew, the brains behind restaurant brands like WingSZN, Snapback Kitchen, and Bitcoin Pizza. Depending on other creators you follow online, these restaurant brands might sound familiar because Zias, a Youtuber with nearly 5 million subscribers, Jack from Snapback Sports with one of the largest Snapchat accounts, or Anthony Pompliano, the investor with alm...