All In Good Taste

About All In Good Taste

All In Good Taste is a podcast about the craft, culture, and people who make hospitality unforgettable. Hosted by Aidan Descourouez, it’s real conversation, the late nights, the early mornings, and the stories that remind us why this industry matters.

Publisher

Aidan Descourouez

Category

arts · society & culture

Language

en

Explicit

No

First episode

17 Dec 2025

Latest episode

7 Oct 2026

Latest episodes

18 episodes in the feed.

1. 

   7 Oct 2026

   The Woman Behind Café Crèmerie | Lisa Gasparian | All In good Taste

   What does it take to rebuild when it feels like everything is working against you? In this episode of All In Good Taste, Aidan sits down with Lisa Gasparian, founder and owner of Chicago’s Café Crèmerie, for a deeply personal conversation about entrepreneurship, hospitality, motherhood, resilience, and what it really takes to build a business from the ground up. Before creating Café Crèmerie, Lisa spent nearly 12 years in consulting before entering hospitality through Amorino Gelato. What followed was an education in franchising, restaurant operations, leadership, real estate, and eventually the desire to build something entirely her own. Then COVID changed everything. Lisa opens up about losing her business, navigating the devastating 2020 looting that caused approximately $87,000 in damage, facing nearly $1.5 million in legal battles, separating from her franchise, raising her son as a single mother, and making the decision to bet on herself and start over. She shares how she personally helped build Café Crèmerie, even acting as general contractor on the project, and how the European-inspired café became one of Chicago’s most recognizable coffee, gelato, wine, and hospitality destinations. This conversation goes far beyond coffee. Lisa and Aidan talk about the unseen realities of entrepreneurship, burnout, dating as a public-facing business owner, post-COVID restaurant economics, landlords, social media, creating memorable guest experiences, European café culture, and why the smallest details in hospitality matter. And through everything, Lisa shares one powerful lesson: Bet on yourself. Because sometimes starting over isn't the end of the story — it's the beginning of the one you were supposed to build. ☕ Featuring: Lisa Gasparian, Founder of Café Crèmerie 🎙️ Hosted by: Aidan Descourouez 🍽️ Podcast: All In Good Taste 📍 Filmed at Café Crèmerie in Chicago TIMESTAMPS 00:00 – Coming Up: Lisa Gasparian’s Story 01:14 – Welcome to Café Crèmerie 02:03 – Inside the State Street Café 03:31 – Growing Up, Family & Becoming an Entrepreneur 04:54 – How Lisa Got Into Gelato & Hospitality 06:29 – Landing the Amorino Franchise in Chicago 07:39 – What It Really Takes to Open a Restaurant 09:36 – Realizing She Wanted a Business of Her Own 11:18 – Creating the Café Crèmerie Experience 12:44 – Dating as a Public-Facing Business Owner 15:26 – Entrepreneurship, Motherhood & Finding Balance 17:48 – Landlords, Pressure & Life Behind the Business 19:17 – The Reality of Running a Café Post-COVID 22:12 – Breaking Away From the Franchise 24:05 – Bilt Hospitality 25:12 – COVID, Looting & $87,000 in Damage 27:18 – Facing Nearly $1.5 Million in Legal Battles 28:46 – The Opportunity to Start Over 29:30 – “Let Those Tears Water Me” 30:42 – Did Lisa Ever Think About Giving Up? 31:42 – Building a New Brand From Ground Zero 32:54 – Who Takes Care of the Person Taking Care of Everyone? 33:36 – What Lisa Wanted Her Son to Learn 34:29 – Why Rebuilding Was Harder Than Starting 35:19 – Burnout & Personally GC’ing Café Crèmerie 36:32 – What Hospitality Means to Lisa Today 37:32 – What Turns a Guest Into a Regular 38:06 – American Coffee vs. European Café Culture 38:43 – Brand Partnerships, Pop-Ups & Café Activations 40:36 – The All In Good Taste Tasting Menu 41:57 – What Guests Never See Behind the Scenes 42:44 – Spontaneity, Travel & Avoiding Burnout 43:30 – What Does “Good Taste” Mean? 45:00 – Lisa’s Biggest Lesson: Bet on Yourself 45:44 – Where to Find Lisa & Café Crèmerie Lisa Gasparian, Cafe Cremerie, Café Crèmerie, Cafe Cremerie Chicago, All In Good Taste, Chicago hospitality, Chicago entrepreneur, restaurant podcast, hospitality podcast, female entrepreneur, women in hospitality, cafe owner, coffee shop owner, restaurant entrepreneur, Chicago restaurants, European cafe, entrepreneurship, business resilience, restaurant business, single mom entrepreneur, hospitality industry, Amorino Gelato #AllInGoodTaste #CafeCremerie #LisaGasparian #ChicagoHospitality #Entrepreneurship #WomenInHospitality #ChicagoRestaurants #HospitalityPodcast

2. 

   16 Sept 2026

   Best Friends to Private Chefs: The Nude Dude Food Story - All In Good Taste

   On this episode of All In Good Taste, Aidan Descourouez sits down with Seth Bradley and Ryan Van Voorhis, founders of Nude Dude Food, to unpack how two high-school friends turned casual cooking and dinner parties into a private dining and catering business that has taken them across roughly 30 states. Long before Nude Dude Food, Seth was pursuing music and performing around Chicago while Ryan spent more than a decade working in social work, child welfare, and juvenile services. Those careers may seem worlds apart from hospitality, but both became foundational to the company they would eventually build: Seth learned how to read a room and entertain, while Ryan built his career around service, empathy, organization, and taking care of people. Their culinary journey began simply, cooking together as roommates, exploring Chicago’s farmers markets, experimenting with sourdough, and feeding their friends. Eventually the dinner parties got bigger, friends began hiring them, Instagram DMs started coming in, and by 2017 they were ready to leave their previous careers and go all in. Seth and Ryan share the real story behind the Nude Dude Food name, why the provocative branding worked, how they made sure the food could back it up, and how their relationship with the brand has evolved as the company has grown. They also talk candidly about the reality of building a business with your best friend: communication, disagreements, complementary working styles, hiring people into a tight-knit culture, learning to delegate, and recognizing that what once revolved entirely around the two founders now has to become something bigger than them. Ryan opens up about his experience living with Crohn’s disease and how his health journey shaped his relationship with food, local sourcing, simple ingredients, and hospitality. The conversation also dives into the unpredictable realities of private dining,  including one memorable Chicago event where a broken oven forced the team to transport hot food roughly 35 floors between a client’s apartment and the party. Then there’s COVID. With private events disappearing, Seth and Ryan returned to one of the things that started it all: sourdough. They invested in a French steam oven, found a temporary kitchen in Fulton Market, kept cooking, kept learning, and eventually emerged into the next phase of Nude Dude Food. Today, the company spans private dinners, catering, corporate dining, and sourdough pizza, with corporate business becoming a major engine for growth. Now Seth and Ryan are thinking about what comes next: scaling the team, evolving the brand, remaining self-funded or potentially bringing in outside capital, and deciding whether a traditional restaurant ever fits into the vision. At its core, this episode is about much more than food. It’s about friendship, service, creativity, resilience, entrepreneurship, and turning something you genuinely love into something that can grow without losing the reason you started. Find Nude Dude Food at nudedudefood.com and @nudedudefood on Instagram. Hosted by Aidan Descourouez, All In Good Taste tells the stories behind the people shaping restaurants, food, beverage, and hospitality. The health and nutrition discussion in this episode reflects the guests’ personal experiences and perspectives and is not intended as medical advice. CHAPTERS 00:00 Cold Open 01:11 Meet Nude Dude Food 01:57 Inside The Hatchery Chicago 02:49 How Seth & Ryan Became Friends 03:43 Roommates, Wrigleyville & the Chicago Food Scene 04:19 Learning to Cook Together 05:14 The Sourdough Starter That Changed Everything 06:09 Dinner Parties Become a Business 07:28 Seth’s Music Career & Learning to Read a Room 10:00 Ryan’s Social Work Career & a Life of Service 15:01 Their First Paid Private Dinner 15:44 Instagram DMs & Going Full-Time 17:40 The Story Behind the Name “Nude Dude Food” 21:35 Did the Name Open Doors — or Close Them? 25:31 Creative vs. Organized: How Their Partnership Works 26:47 Building a Business With Your Best Friend 29:40 Ryan’s Crohn’s Journey & Relationship With Food 34:41 What Private-Chef Guests Never See 36:19 The 50-Story High-Rise Disaster 37:57 Surviving COVID With Sourdough 39:08 Corporate Catering, Private Dining & Scaling 41:01 Building a Self-Funded Business 42:29 Expansion, Restaurants & What Comes Next 44:29 The All In Good Taste “Tasting Menu” 48:01 One Final Lesson: Just Do It

3. 

   26 Aug 2026

   Hot Dogs, Trash Talk & Chicago History | The Wiener’s Circle X All In Good Taste

   Welcome to The Wiener’s Circle, one of Chicago’s most legendary,  and unapologetically unfiltered,  restaurants. For decades, this Lincoln Park hot dog stand has been known for its char-grilled Chicago dogs, late-night crowds, legendary verbal abuse, outrageous marquee signs and one-of-a-kind staff. But behind the insults and chaos is something much harder to manufacture: a restaurant built around personality, loyalty, community and genuine hospitality. On this episode of All in Good Taste, Aidan goes behind the counter with longtime Wiener’s Circle icon Poke and owner Ari to uncover how a neighborhood hot dog stand became a piece of Chicago culture. Poke shares what it’s been like spending nearly four decades at The Wiener’s Circle, from her first shifts behind the register to managing generations of employees, customers and unforgettable late-night moments. Ari explains how growing up just blocks from the restaurant eventually led him to become one of its owners,  and why one of his biggest lessons was realizing that some things at The Wiener’s Circle simply shouldn’t be changed. T hey get into the unwritten rules of roasting customers, why ketchup on a Chicago hot dog can get you in trouble, how the team knows when a joke has gone too far, and why the restaurant’s trademark trash talk is rooted in affection rather than hostility. The conversation also explores what traditional restaurants can learn from The Wiener’s Circle: talk to people like people, let your staff have personality and stop trying to manufacture hospitality through scripts. Ari breaks down why he measures the restaurant’s success in more than dollars, describing a business that “pays with laughter,” gives back to its staff and community, and has evolved into something closer to a performance venue and cultural institution than a traditional hot dog stand. And then there are the stories. From Oprah and Ed Sheeran to Jeff Tweedy, Rick Bayless, Marshmello and plenty of other unexpected guests, The Wiener’s Circle has attracted celebrities, chefs, musicians and generations of Chicagoans,  and Poke isn’t particularly impressed by any of them. We also get the story behind the restaurant’s viral marquee, including the infamous political signs, how the team comes up with them and why the best jokes have to fit within just a few lines. This is The Wiener’s Circle on All in Good Taste — hot dogs, hospitality, chaos and Chicago exactly the way they’re supposed to be. 00:00 — Welcome to The Wiener’s Circle 01:56 — Inside the Famous Late-Night Experience 03:08 — Hot Dog Stand or Comedy Show? 05:34 — Nearly 40 Years at The Wiener’s Circle 07:55 — Why Poochie Never Left 10:52 — The Love Behind the Trash Talk 11:38 — From Neighborhood Kid to Owner 13:11 — A Business That “Pays With Laughter” 14:36 — Why You Can’t Corporate-ize The Wiener’s Circle 16:30 — Measuring Success Beyond Money 20:06 — What Restaurants Can Learn From This Place 22:04 — The Art of Roasting a Customer 29:22 — Becoming a Chicago Institution 30:26 — Oprah, Ed Sheeran & Celebrity Stories 32:07 — Behind the Famous Wiener’s Circle Sign 34:31 — Could This Restaurant Exist Anywhere Else? 36:04 — The All in Good Taste Tasting Menu 39:40 — The Ultimate Wiener’s Circle Lesson 40:19 — Raw Dog & What’s Next #TheWienersCircle #AllInGoodTaste #ChicagoFood #ChicagoRestaurants #ChicagoHotDog #ChicagoEats #ChicagoFoodScene #ChicagoCulture #LincolnPark #Hospitality #RestaurantIndustry #RestaurantPodcast #FoodPodcast #ChicagoDog #WienersCircle

4. 

   5 Aug 2026

   Nikolaos Kapernaros has GOOD TASTE

   How do you lead a culinary operation capable of serving events ranging from 15 guests to 15,000 at one of Chicago’s most iconic destinations? In this episode of All in Good Taste, Aidan sits down with Chef Nikolaos Kapernaros, Executive Chef at Navy Pier, for a conversation recorded high above Chicago on the Centennial Wheel. Chef Nikolaos shares his journey from growing up in the port city of Piraeus, Greece, to attending a highly disciplined culinary school in Rhodes, training in kitchens across Europe, moving to Chicago for the love of his life, and eventually taking on one of the city’s largest and most complex culinary operations. He also takes us behind the scenes of his Food Network experiences, including competing on Chopped and defeating Bobby Flay with his signature moussaka. Nikolaos explains the adrenaline of competition cooking, the disappointment of losing, and why even the most accomplished chef can be eliminated by one small mistake. The conversation goes far beyond television. Chef Nikolaos breaks down what it takes to execute food for thousands of guests, build trust across a large culinary team, maintain consistency under pressure, and lead without repeating the harmful kitchen culture experienced by earlier generations of chefs. He also opens up about his work with Chicago Chefs Cook, World Central Kitchen, the American Cancer Society, children’s organizations, and humanitarian relief efforts around the world. This is a story about Greek hospitality, family, resilience, leadership, competitive cooking, and using food to give people hope. In this episode: • Growing up in Piraeus, Greece • The discipline of Greek culinary school • Moving to Chicago for love and family • Training with renowned chefs throughout Europe • Winning Beat Bobby Flay with moussaka • Competing on Chopped • Serving events for as many as 15,000 guests • The logistics behind Navy Pier’s culinary operation • How kitchen leadership has evolved • Building trust and consistency across a large team • Philanthropy and humanitarian relief through food • Chef Nikolaos’ dream of opening a Greek fine-dining restaurant Follow Chef Nikolaos on Instagram at @chefkapernaros. Subscribe to All in Good Taste for more conversations with the people shaping food, hospitality, leadership, and culture.

5. 

   15 Jul 2026

   The Academy For Global Citizenship Has Good Taste!

   In this episode of All in Good Taste, Aidan visits the Academy for Global Citizenship on Chicago’s southwest side, a public school reimagining what education can look like when food, sustainability, wellness, and community are placed at the center of the student experience. Founder Sarah Elizabeth shares the story behind AGC’s mission to reimagine education and build a campus rooted in global citizenship, environmental sustainability, and whole-child wellness. From learning villages and classroom kitchens to a fresh food marketplace, community love fridge, apiary, gardens, and a working farm, AGC is more than a school — it is a living wellness ecosystem. The episode also features conversations with Health & Wellness Teacher Bryan Soto, Culinary Director Stacey Whitney, and Cultivate Collective Managing Director Kris De la Torre, each offering a deeper look at how students connect with food, nature, gratitude, and community every day. Featured Guests Sarah Elizabeth Founder, Academy for Global Citizenship Sarah shares the origin story of AGC, the years-long journey to get the school approved, and the vision behind building a 6.5-acre sustainable campus designed to serve students, families, and the broader community. Bryan Soto Health & Wellness Teacher Bryan talks about teaching wellness, kitchen skills, gratitude, and food curiosity to students as young as three. He also shares the story of AGC’s now-famous Mushroom Club, which grew from a classroom lesson into a school-wide movement. Stacey Whitney Culinary Director Stacey explains why food is fundamental to learning and how her team feeds hundreds of students each day with a scratch-made, mostly plant-based menu rooted in care, nutrition, and joy. Kris De la Torre Managing Director, Cultivate Collective Kris walks through the farm program, food access work, community gardens, and the importance of helping students build a lasting relationship with the natural world. Key Themes Reimagining Education AGC is built on the belief that education should prepare students not only academically, but socially, emotionally, physically, and environmentally. Food as a Foundation for Learning The school’s culinary program shows that well-fed students are better prepared to learn, connect, and thrive. Farm-to-School in Real Time Students see where their food comes from, help grow it, learn from it, and then eat it in their daily meals. Wellness as Culture From gratitude rituals before lunch to wellness lessons and classroom kitchens, AGC makes health and well-being part of the daily rhythm of school life. Community Beyond the Classroom With Little Leaf Market, a solar-powered community love fridge, community gardens, wellness spaces, and food access programs, AGC serves as a hub for families and neighbors. Sustainability Students Can Feel AGC is home to Illinois’ first net-positive energy and net-positive water campus, making sustainability something students experience firsthand. Episode Takeaway At its heart, this episode is about what happens when a school chooses to care for the whole child. AGC shows that food, wellness, sustainability, and community are not extras — they are essential parts of education. When students understand where their food comes from, feel connected to nature, and experience care in their daily meals, those lessons ripple far beyond the classroom. #education #publicschoolsystem #schoollunch #urbanfarming #foodeducation #sustainability y #chicago #teaching #healthykids Future of Education Innovative Schools Public School Innovation Healthy School Lunch School Garden Farm to School Sustainable Schools School Food Program Urban Farming Alternative Education Teaching Kids About Food Whole Child Education Education Documentary Chicago Public Schools Healthy Eating for Kids

6. 

   1 Jul 2026

   Taste of Serendipity (What's Happening in the Alcohol Industry) | All In Good Taste

   Hospitality is evolving as consumer drinking habits, wellness trends, and guest expectations continue to change. In this panel discussion, hospitality and beverage industry leaders explore how restaurants, alcohol brands, distributors, and marketers are adapting to a new generation of consumers. From premium non-alcoholic beverages to changing bourbon marketing strategies, this conversation looks at what today's guests actually want—and why authentic experiences matter more than ever. Whether you're a restaurant owner, bartender, beverage professional, hospitality student, marketer, or simply interested in where the food and beverage industry is headed, this episode offers valuable insight into one of hospitality's biggest cultural shifts. Host: Aidan Descourouez Guests: Abby Kritzler (CCO & Executive Director at Boka Restaurant Group) Website: https://www.bokagrp.com/ (https://www.bokagrp.com/) Jake Ireland (CEO & Founder of Off Hours Bourbon) Website: https://drinkoffhours.com/ (https://drinkoffhours.com/) Samantha Catalina ( Fractional CMO - specializing in beverage) Linkedin: https://www.linkedin.com/in/samcatalina/ (https://www.linkedin.com/in/samcatalina/) James Feeley ||| (Director of Sales, Wine & Spirits at Lakeshore Beverage) Website:https://www.handfamilycompanies.com/lakeshore-beverage (https://www.handfamilycompanies.com/lakeshore-beverage) Time Stamps / Chapters: 00:00 Introduction & The Changing Face of Hospitality 00:01:18 Meet the Panel 00:04:49 How Restaurants Are Adapting to Changing Drinking Habits 00:06:32 Are Restaurants Losing Beverage Revenue? 00:07:34 Younger Generations Are Reshaping Hospitality 00:10:28 Building a Bourbon Brand in a Changing Market 00:11:33 Why Younger Consumers Want Different Alcohol Brands 00:13:55 Should Bourbon Companies Make Non-Alcoholic Products? 00:17:16 Marketing Alcohol in a Wellness-Focused World 00:18:53 Are Non-Alcoholic Drinks Here to Stay? 00:20:53 Are People Drinking Less or Just Drinking Differently? 00:23:37 Beverage Trends Shaping the Future of Hospitality 00:26:05 The Metrics Every Hospitality Leader Should Watch 00:27:09 Final Thoughts

7. 

   10 Jun 2026

   Jake Kelly Has Good Taste Show Notes

   What does it take to build one of North America's 50 Best Bars? In this conversation, General Manager, Jake Kelly shares his journey through hospitality, leadership, mentorship, and the realities of running an award-winning cocktail bar. From washing dishes at 14 years old to serving in the Peace Corps, teaching on Chicago's South Side, and eventually leading one of the continent's most celebrated bars, Jake's path wasn't traditional—but it shaped the way he thinks about service, leadership, and hospitality. Whether you're a bartender, restaurant owner, hospitality professional, or someone passionate about great service, this episode offers an inside look at what happens behind the scenes of a world-class bar. Time Stamps / Chapters: 00:00 Introduction & North America's 50 Best Bars 01:05 Meet Jake Kelly of Bisou 01:50 Inside Bisou & Top 50 Recognition 02:33 First Hospitality Job at 14 04:54 Peace Corps & Lessons in Hospitality 07:08 Teaching, Burnout & Career Change 10:17 Re-Entering Hospitality Later in Life 12:58 Becoming a Bartender by Accident 16:28 Mentors Who Shaped Jake's Career 18:40 From Bartender to General Manager 20:09 Building Bisou from the Ground Up 24:44 Rebranding Two Weeks Before Opening 27:27 Opening Without PR & Organic Growth 30:22 North America's 50 Best Bars Experience 34:04 The Emotional Reality of Being a GM 35:51 Perfect Service, Recognition & Leadership 39:05 Hospitality Lessons & Rapid-Fire Questions 43:21 Final Thoughts on Resilience Hashtags: #HospitalityLeadership #CocktailCulture #RestaurantManagement Keywords: hospitality leadership bar general manager North Americas 50 Best Bars cocktail bar management hospitality career journey restaurant leadership bartender to general manager hospitality mentorship Chicago cocktail bars hospitality podcast guest experience leadership restaurant operations management hospitality industry insights building a bar brand service excellence

8. 

   27 May 2026

   Kasia Bednarz Has Good Taste

   Healthy fast casual restaurants are everywhere — but very few combine operational excellence, hospitality, and genuinely satisfying food the way Fair does. In this episode, we sit down with the founder of Fair to talk about building a fast-growing restaurant brand rooted in hospitality, intentional food, and strong company culture. From working at a roller rink and Gibson’s Restaurant Group to scaling multiple locations, this conversation dives deep into what it actually takes to grow a restaurant business without losing the guest experience. Whether you're a restaurant operator, entrepreneur, hospitality professional, or someone passionate about healthy food concepts, this episode is packed with lessons on leadership, scaling, culture, and creating memorable guest experiences. Time Stamps / Chapters: 00:00 – Hospitality chose her 01:31 – Life before starting Fair 03:32 – Missing healthy food in college and restaurant life 04:49 – How meal prep became a business idea 07:08 – Gibson’s Restaurant Group lessons and hospitality standards 09:29 – The importance of details and restaurant culture 11:50 – The failed protein bar business 13:31 – Early pivots and building Fair in a food hall 16:14 – Letting go of control as a founder 20:29 – Scaling Fair and managing growth 24:08 – Hospitality in a fast casual restaurant 27:01 – The customer note that created loyalty 30:14 – Why Fair focuses on nourishment and satisfaction 35:02 – Rapid-fire hospitality questions 40:37 – Where to find Fair

9. 

   13 May 2026

   Alicia Zyburt Has Good Taste

   What makes a brand feel real? In this episode of All in Good Taste, Alicia of Owen’s Famous shares her philosophy on branding, hospitality, creativity, and building spaces people emotionally connect with. From rearranging her childhood bedroom like a storefront to opening a coffee shop during COVID, Alicia explains how authenticity—not aesthetics alone—is what creates lasting brands and memorable hospitality experiences. This episode is for hospitality professionals, creatives, founders, designers, and anyone trying to build something that genuinely resonates with people. Time Stamps / Chapters: 00:00 Intro Montage 00:00:56 Welcome to All in Good Taste 00:01:45 When Alicia First Realized She Had Taste 00:05:23 Becoming a Creative Professional 00:08:35 The Psychology Behind Branding 00:10:19 Building the Spilled Milk Bakery Brand 00:11:15 The First Questions Alicia Asks Every Brand 00:15:01 Pretty Brands vs Successful Brands 00:17:01 Misconceptions About Rebranding 00:20:15 Why Creative Work Needs Boundaries 00:24:53 Opening Bay Coffee Company During COVID 00:32:13 Lessons From Running Owen’s Famous 00:36:05 The Story Behind the Name Owen’s Famous 00:39:21 Building a Real Community Through Hospitality 00:46:01 What “Good Taste” Actually Means

10. 

    29 Apr 2026

    Chicago Chefs Cook Has Good Taste

    What does “good taste” really mean—and how can food change communities? In this episode, we go inside Chicago Chefs Cook, a powerful charity event where 30 of the city’s top chefs come together to support causes like pediatric cancer, immigration rights, and regenerative agriculture. Through conversations with chefs, organizers, and guests, this episode explores the deeper meaning of hospitality, the stories behind unforgettable meals, and why food is about far more than what’s on the plate. If you care about food, community, or the human side of hospitality—this one’s for you. Time Stamps / Chapters: 00:00 Introduction & Chicago chefs spotlight 00:01 Inside the Chicago Chefs Cook gala 00:02 Meet the organizers & mission 00:02 Featured dishes & causes supported 00:03 Why chefs support philanthropy 00:04 Food, family, and first inspirations 00:05 Childhood food memories & influence 00:06 Stories that shaped culinary careers 00:08 Hospitality and human connection 00:10 Small moments that define great service 00:12 The meaning of true hospitality 00:16 The hardest part of restaurant life 00:18 What “good taste” really means 00:20 THC beverages & innovation in dining 00:22 Life lessons from chefs 00:24 Closing reflections on community

11. 

    8 Apr 2026

    Cyrille Pawelko has Good Taste

    Luxury hospitality isn’t about marble, crystal, or expensive details—it’s about connection, discipline, and consistency. In this episode, we explore what truly defines world-class hospitality through the journey of a leader shaped by French service standards and global experience. From growing up in a strict hospitality household to leading teams in luxury hotels, this conversation breaks down what separates service from true hospitality. If you work in hospitality—or want to understand how great experiences are created—this episode offers a behind-the-scenes look at what it really takes. Time Stamps / Chapters: 00:00:00 Champagne mistake & first big lesson 00:00:23 Hospitality is a team sport 00:00:56 What luxury really means 00:01:42 Growing up in French hospitality culture 00:04:24 From “shame of the family” to loving wine 00:06:39 The brigade system explained 00:08:47 Leadership: being part of the team 00:11:20 Arriving in the U.S. & chasing opportunity 00:15:38 Hilton training & career foundation 00:18:33 French vs American hospitality 00:28:35 What makes Waldorf Astoria different 00:31:22 Why recognition defines true luxury 00:35:03 What guests never see behind the scenes 00:44:34 Final advice: follow your dream

12. 

    25 Mar 2026

    Joe Nicol Has Good Taste Show Notes

    Irish whiskey has one of the most fascinating stories in spirits history. In this episode, we explore Irish whiskey history, Redbreast, Jameson, and the role Irish pub culture plays in hospitality, community, and connection. Host Aidan Descoouroez sits down with Joe Nicol, national brand ambassador for Jameson and Redbreast, to talk about Joe’s path from washing dishes to leading whiskey education across the country. Along the way, they unpack what makes Irish whiskey different, why it nearly disappeared, and how it found its way back into bars, restaurants, and modern drinking culture. This episode is for whiskey lovers, hospitality professionals, bartenders, and anyone interested in Irish culture, storytelling, and the power of great hospitality. It’s part spirit education, part industry conversation, and part reflection on what brings people together. Time Stamps / Chapters: 00:00 Intro teaser: whiskey, flavor, and discovery 01:01 Irish whiskey’s rise, fall, and cultural legacy 01:52 Joe Nicol’s childhood and early hospitality roots 05:40 The first spirit that changed his palate: Chartreuse 12:08 The history of Irish whiskey and how it nearly vanished 18:11 What makes Irish whiskey different 22:00 Redbreast explained: grain, barrels, and flavor 27:26 Tasting Redbreast 27 33:38 Irish immigrants, Chicago, and pub culture 39:00 Modern drinking culture and changing hospitality habits 42:41 Sobriety, tasting, and working in spirits 46:14 What people are really looking for in hospitality 48:04 The guest menu: rapid-fire hospitality questions 52:14 Where to find Joe online

13. 

    4 Mar 2026

    Gino Bartucci Has Good Taste

    Restaurant leadership systems, hospitality culture, and scaling with integrity Gino Bartucci shares what it really takes to build a legacy in the restaurant world (and protect it when headlines hit). In this episode of All In Good Taste, Aidan Descourouez sits down with Gino Bartucci behind the line to talk about family roots, fresh pasta, and the hard operational realities guests never see training teams, choosing partners, setting boundaries, and building checks and balances as you grow. If you’re a restaurant owner, operator, chef, or hospitality leader trying to scale without losing your standards (or yourself), this conversation is a practical look at what “earning trust over time” actually requires. Time Stamps / Chapters: 00:01:12 – Intro: Gino Bartucci’s roots + putting your name on the door 00:01:55 – Cooking: amatriciana vs carbonara (behind the line) 00:02:22 – Family story: Ellis Island, Harlem Ave, and earning pride 00:03:12 – “Pasta Fresh” and serving 150+ restaurants (B2B growth) 00:04:42 – First jobs at 10: fresh mozzarella, slicer, and confidence 00:06:11 – The bathroom-cleaning lesson: leadership by example 00:08:00 – Training, delegating, and why owners go “too hands-off” 00:09:27 – Legacy vs inheritance: consistency + fighting for return customers 00:20:40 – Timeline: Bartucci (2014) → growth → Gino & Marty’s after Covid 00:27:13 – Dubai expansion: “Mr. Chicago” + global recognition 00:30:26 – Pasta Villa concept: fast-casual, customizable, “no seed oils” claim 00:34:48 – Partnerships, ego, and how money changes culture downstream 00:38:43 – Public reporting, closure, reset, and rebuilding with systems

14. 

    18 Feb 2026

    Brandon Bruner Has Good Taste

    Chicago deep dish pizza is more than a style—it’s culture, identity, and (for this founder) representation. Chef Brandon Bruner shares how he built Lynn’s Chicago pizza from the South Side, why he names signature pies after real streets like The Dorchester, and what it takes to keep going when the story is still being written. This episode also gets real about the restaurant grind, what guests “don’t see” behind the scenes, and how community support became the ultimate validation. If you care about food entrepreneurship, Chicago pizza culture, or building a brand rooted in underserved communities—this one’s for you. 00:00 — Competing with “the big guys” 00:04 — Why pizzas are named after streets (The Dorchester) 00:20 — Building for underserved communities / food deserts 00:36 — Community vs investor value: validation 00:54 — Intro: building in real time with Chef Brandon Bruner 01:53 — Food growing up on Chicago’s South Side 04:50 — Work ethic: “figure it out” and less talk 06:06 — Why deep dish: no new faces, no new blood 07:27 — Deep dish as a celebratory pie in Chicago 08:30 — How Lynn’s started: learning dough + early sales 12:20 — The Dorchester breakdown: toppings + why it stays 18:22 — Pop-up grind + “what are you willing to do to be seen?” 19:54 — $300,000 in sales as proof of concept 21:09 — The turning point: opening with $100 (not enough for cheese) 29:05 — Final lesson: “How bad do you want it?”

15. 

    4 Feb 2026

    Michelle Herndon Has Good Taste

    Belonging in hospitality isn’t a policy—it’s a daily practice. In this episode, hospitality leader Michelle Herndon shares how culture, inclusion, and leadership show up long before the food ever hits the table. With more than 30 years across restaurants, hotels, events, and people operations, Michelle reflects on her journey from waiting tables to working with world-class chefs, Hollywood power lunches, and Michael Jordan’s restaurants—and how those experiences shaped her belief that real hospitality starts with people. This conversation is for hospitality leaders, operators, and anyone responsible for building teams who want to move beyond surface-level inclusion toward real belonging that lasts. Time Stamps 00:00 – The hospitality muscle of “I’ll figure it out” 01:35 – Welcome to All in Good Taste with Michelle Herndon 02:03 – What belonging feels like when you enter a restaurant 02:41 – Inclusion vs. belonging: what’s the difference? 03:37 – Why leadership is the starting point for culture 05:00 – Hospitality as a daily practice, not a perfect formula 06:20 – Michelle’s early life, Europe, and family roots 09:11 – Red Lobster, early lessons, and instant gratification 11:33 – Jumping from casual dining to fine dining hotels 15:22 – Education, wine, and falling in love with hospitality 17:14 – Los Angeles, power lunches, and celebrity guests 23:14 – Returning to Chicago and redefining purpose 29:44 – Michael Jordan, events, and career acceleration 34:51 – Recognizing burnout and shifting toward people-first work 36:19 – COVID, coaching, and the belonging gap in hospitality 42:08 – Leading with listening and modeling hospitality internally 48:26 – Mentorship, representation, and creating space to belong 49:28 – The tasting menu: lessons, leadership, and good taste 54:24 – Final lesson: authenticity and micro-steps forward

16. 

    14 Jan 2026

    Katie Renshaw Has Good Taste

    Bartending competitions, opening a bar, and defining good taste, this episode is a deep dive into modern bartending and hospitality with Katie (Bar Bambi), recorded on a hard-hat tour of her first bar under construction in Chicago. Host Aidan Desourouez sits down with Katie to unpack her journey from software developer to bartender, competitor, educator, and now owner. You’ll hear what Speed Rack is (and why it matters), what the World Class speed round really tests, and how the best bartenders think about guests, teams, and staying calm when you’re “in the weeds.” If you’re a bartender, bar manager, hospitality pro, or cocktail nerd, or you’re building a career where service and leadership matter, this conversation is packed with practical insight and real stories from behind the bar. Time Stamps / Chapters: 00:01:33 Hard-hat tour: “We are in the weeds” + sprinting toward opening 00:02:21 From software developer to bartending in Chicago’s cocktail renaissance 00:03:48 Early identity + finding community in chaotic service 00:05:12 What Speed Rack is + why it matters 00:07:10 First menu moment + creating a drink you’re proud of 00:10:19 “Great drink maker, not a great bartender” + shifting priorities to hospitality 00:11:56 Why World Class + the “Olympics of bartending” mindset 00:15:29 First-year World Class speed round disaster + the Band-Aid moment 00:18:19 Coming back to win + advice for new competitors 00:20:16 Judging competitions + spotting next-gen technique and talent 00:21:20 Reading a room + leading a team when it’s slammed 00:26:54 The “hibiscus syrup bloodbath” service story 00:28:40 Chicago cocktail community + owner-operators after Covid 00:33:11 First cocktail in the new space: blender piña colada specs 00:36:22 Bambi’s concept: whimsy, warmth, and molecular techniques in prep 00:39:49 Why it’s named “Bambi” + learning to walk again as an owner 00:41:07 Tasting Menu Qs: tiny hospitality gestures, inspiration, spontaneity

17. 

    31 Dec 2025

    Audrey Sullivan Has Good Taste

    What is “good taste,” really? In this episode, Audrey flips the idea on its head—revealing why true taste has nothing to do with trends and everything to do with authenticity, intention, and the energy you bring into a room. She also opens up about the bold question that pushed her to take the biggest leap of her career… and how it might change the way you think about risk, regret, and going after what you want. From redefining hospitality to uncovering the mindset behind fearless decisions, this conversation is equal parts inspiring, warm, and unexpectedly funny. If you’ve ever felt the pull to do something bigger—but hesitated—this is the interview that will light a fire under you. Time Stamps [00:00] Audrey Sullivan introduction, how a melted Margarita sparked the birth of Quarry Ice [7:02] Audrey Sullivan shares how she got started in the world of ice [9:17] Japan, Ritual, and Learning Ice From the Masters [15:12] What Makes Craft Ice Different: The Three-Day Freeze & Hand-Cut Precision [16:35] Inside the Factory: Heavy Lifting, Precision, and the Reality of Ice Making [22:49] Audrey discusses her relationships and programs [25:35] — Second-Chance Employment, COVID Survival & Community Impact

18. 

    17 Dec 2025

    Jason Chan Has Good Taste

    In this deeply human and generously vulnerable conversation, chef and restaurateur Jason sits down with host Aidan Descourouez to explore the intersection of hospitality, martial arts, mortality, and meaning. From surviving cancer—“the worst, best thing that ever happened to me”—to building his dream restaurant alongside the love of his life, Jason shares how discipline, gratitude, and emotional mastery shape every plate, every guest interaction, and every moment he chooses to savor. They discuss the power of reading a guest before they speak, why dining out restores the spirit, how martial arts cultivates emotional diplomacy, the beauty of handmade family recipes, and the small gestures that transform hospitality into something unforgettable. In the debut of the show’s new “Tasting Menu” rapid-fire segment, Jason offers reflections on spontaneity, humility with confidence, and one life lesson that stands above all: be kind to everyone—but don’t take any shit from anyone. This episode is a reminder that hospitality isn’t about perfection. It’s about presence, intention, and the tiny moments that make a life worth savoring. Time Stamps: [00:00] Jason describes sharing about opening his restaurant and shares about the emotional connection food can bring. [8:35] How Jason has handled his paper bookings and organizing [14:52] Jason shares a story of a time when things did go “wrong” and how he works on keeping his customers pleased [22:56] Jason has said his cancer battle was the “worst best thing,” now he explains why [29:20] How martial arts has helped Jason [35:01] A small gesture that has gone a long way [38:06] Jason shares the hardest part of being a restaurant owner.

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Apple Podcasts (US)

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