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10. Rob Rubba of Oyster Oyster in Washington, D.C., supports local producers and his employees
The 2023 James Beard Foundation Award winner for Outstanding Chef discusses his approach to doing business
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9. Shawn and Holly McClain share operational strategies for their Detroit and Las Vegas restaurants
The couple operates Highlands and Olin in Michigan and Libertine Social and Balla Italian Soul in Nevada
8. Nick Livanos adapts to the new New York dining scene
Times change, but the operator of family-run urban and suburban restaurants retains loyal guests and employees
7. Aaron Taylor encourages Baltimore youth to pursue careers in foodservice
The corporate chef of Atlas Restaurant Group oversees 27 restaurants
6. Bin Lu experiments with new ways to bring out flavor at The Restaurant at Blue Rock
The former executive chef of Pineapple and Pearls in D.C. offers an evolving array of menu items at his countryside restaurant
5. Chris Morgan pushes boundaries at Pizza Serata in Washington, D.C.
The chef with a fine-dining background offers creative food while supporting his staff
4. Ria Montes, chef de cuisine of Estuary in Washington, D.C., thrives on the energy of the kitchen
Vegetables, seafood, the Zen experience of making pasta, and working with her cooks are what she loves
3. David Burke shares his perspective on restaurant trends
The legendary chef and restaurateur discusses the current state of the industry
2. José Andrés Group CEO Sam Bakhshandehpour discusses his hotel strategy
The restaurant company has expanding interests, including a media arm
1. Michael Mina emphasizes continuous education with Mina-versity
The chef and restaurateur works to create a corporate culture where everyone learns from each other