All Episodes
Episodes
From Naples to Sydney: The Regina Pizzeria Story w/ Matteo Ernandes & Emanuele Riemma
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...
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From the Kitchen to the World Stage: Feeding Nations with Meat & Livestock Australia with Sam Burke
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...
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Chasing Hats & Finding Purpose: Chef Brendan Fong on Hospitality Leadership
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,...
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From Michelin-Starred Kitchens to Leading Barilla’s Culinary Vision with Chef Andrea Tranchero
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....
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From Concept to Culture: Building Hospitality Brands w/ Example
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...
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Shaping the Dining Experience: Custom Plates for Australia’s Top Restaurants w/ Sam Gordon
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...
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Cooking With Sustainability in Mind w/ Caitlyn Koether
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...
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The Mastermind Behind Gelato Messina: How Donato Toce Changed Dessert Culture
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...
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What It Takes to Build a Venue People Remember w/ Jimmy Hurlston
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...
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What Makes a Venue Stand Out to Time Out w/ Leah Glynn
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,...
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People Over Positions: How Great Hospitality Leaders Create Culture w/ Claire Stenhouse
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...
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People Taste the Brand Before the Food: The Creative Method w/ Tony Ibbotson
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...
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