Dine & Grind Podcast

About Dine & Grind Podcast

Dine and Grind Ready to turn your culinary passion into a sizzling success story? Dine and Grind is the bold, no-holds-barred podcast that takes you behind the scenes of the food industry. Hosted by acclaimed food entrepreneur and chef Daniel Shemtob, each episode delivers an unfiltered look at the passion, craft, and commerce fueling the world of food. From Michelin-starred chefs and inventive restaurateurs to food truck pioneers and food tech innovators, Dine and Grind shines a spotlight on the creators and trailblazers changing the food game. These candid conversations reveal what it really means to work in food, build a brand, and grow a career in the culinary industry. Hear how top talent turns humble ideas into thriving businesses, overcoming challenges and serving up success along the way. What to Expect • Inspiring Success Stories: First-hand accounts of building food brands from the ground up, with all the bold risks, big wins, and hard lessons that come with the journey. • Insider Business Insights: Practical lessons on entrepreneurship, marketing, and leadership in the food world—discover how to turn a love of food into a thriving enterprise. • Expert Advice: Learn tips and strategies from industry pros on honing your craft, staying creative, and grinding through obstacles in the quest for flavor and fortune. Whether you’re an ambitious food entrepreneur, an industry pro, or a curious foodie, Dine and Grind will fuel your fire and feed your mind. Confident, inspiring, and full of flavor, this show serves up the tools and motivation you need to make your mark in the business of food. Tune in, stay hungry, and get ready to Dine and Grind!

Publisher

dineandgrindpodcast

Category

business

Language

en

Explicit

No

First episode

13 Oct 2025

Latest episode

9 Oct 2026

Latest episodes

19 episodes in the feed.

1. 

   9 Oct 2026

   How the Founder of Mendocino Farms Built a Restaurant Empire | Mario Del Pero

   On this episode of Dine & Grind, host Daniel Shemtob sits down with Mario Del Pero, founder of Mendocino Farms, whose journey took him from working in his family's Northern California meat business to opening a small subterranean sandwich shop beneath a Los Angeles museum—and ultimately scaling to over 100 restaurants nationwide. Mario Del Pero opens up about his entrepreneurial triumphs and failures, the bold moves he made on the brink of bankruptcy, and the pivotal lessons he learned while absorbing his family's legacy and learning from innovative mentors. Together, they unpack what sets enduring brands apart in the restaurant industry, the power of culture, and how being a lifelong student of competition and customer needs fuels real success. Whether you’re a seasoned restaurateur or just hungry for entrepreneurial inspiration, get ready for stories of grit, reinvention, and delicious insights. Aprons on—service starts now. 00:00 Mario Del Pero's entrepreneurial journey 07:45 Grandfather's lesson on money 15:15 Finding a Mentor in Ron Newman 16:35 Focusing on customer needs 24:07 Reflecting on past business experiences 31:52 Idea for gourmet sandwich shop 33:10 Cooking at a failed Starbucks location 39:37 Being hands-on with the team 43:49 Building the dream team 53:17 Advice for aspiring restaurateurs 54:09 Finding a business opportunity 🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

2. 

   5 Oct 2026

   Burt Bakman: The Secrets to a Perfect Brisket

   On this episode of Dine & Grind, host Daniel Shemtob sits down with the legendary Burt Bakman, a man who's lived multiple lives—from concert promoter in LA's music scene, to two decades of real estate, to the unlikely rise as one of Los Angeles' most respected barbecue masters. Burt Bakman shares the surprising story behind his pivot from a 9-to-5 in real estate to bootstrapping Trudy's Underground Barbecue, transforming backyard drops of brisket into a phenomenon that drew everyone from Hollywood stars to hungry neighbors. They dive deep into what it takes to perfect a brisket, why patience and authenticity are non-negotiable, and how chasing fulfillment—not just money—can rewrite your life's recipe. From learning hospitality in LA's hottest venues to finding his "why" in smoky kitchens, Burt Bakman offers inspiration and real talk for anyone seeking to break the mold and build a life fueled by passion—and a perfectly cooked slice of brisket. Aprons on, service starts now. 00:00 Burt Backman's career journey 03:48 Working at Nederlander Concerts 09:23 Early barbecue beginnings 12:15 Recruitment trip to Austin, Texas 14:19 Selling briskets around Los Angeles 19:36 Unplanned guest encounter 22:07 Food as a universal connector 24:45 Discussing brisket perfection criteria 26:56 Choosing the best brisket slices 31:05 Reflecting on personal fulfillment 33:15 Diverse personal interests and growth 38:54 Transition from backyard to restaurant 42:31 Starting a rooftop restaurant 45:59 Making falafels with union workers 49:37 Discussing deep dive into new interests 51:27 LA menu inspiration 54:01 Discussing smash burgers in Lithuania 🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

3. 

   14 Sept 2026

   How Wolfgang Puck Built a Global Restaurant Empire, and Prepared His Son to Lead It

   Welcome to Dine & Grind, the podcast where we plate up entrepreneurial hustle with kitchen grit. In this special episode, we sit down with culinary legend Wolfgang Puck and his son Byron for a rare, behind-the-scenes look at the making—and future—of a global restaurant empire. From humble beginnings in a tiny Austrian kitchen to Spago's revolution of American fine dining, Wolfgang opens up about lessons learned, the importance of leadership over management, and why he turned down a nine-figure offer to keep his business family-run. Byron recounts his journey from the dish pit to the dining room, sharing how working every job in the restaurant—and learning from world-class chefs—has shaped his vision as he prepares to carry the torch. Together, father and son reflect on reinventing classics like the Wiener schnitzel, the generational tasting tour that's introducing new audiences to their culinary legacy, and the recipe for success that comes down to passion, ambition, and positivity. If you're hungry for inspiration and stories from the top of the food world, this episode is a feast you won't want to miss. 00:00 Meeting Wolfgang Puck 05:48 Learning the importance of dishwashing 11:51 Early job struggles as a teenager 16:08 Early restaurant challenges 24:39 Discovering passion for hospitality 26:37 Blending experiences in hospitality 35:56 Losing the restaurant lease 42:14 The evolution of Spago's menu 43:12 Creating a diverse menu 49:00 Wolfgang's unforgettable dishes 55:12 Mixology and food pairing event 01:02:46 Fine dining vs. street tacos 01:08:26 Grooming for leadership transition 🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

4. 

   14 Sept 2026

   The Restaurant With No Recipes or Managers | Inside Crudo e Nudo by Brian Bornemann

   On this episode of Dine & Grind, we sit down with Los Angeles native and chef Brian Bornemann, the visionary behind Crudo e Nudo and the upcoming Bar Fortuna. Known for letting the ocean—and the seasons—decide what's on his menu, Brian shares how he built a celebrated seafood restaurant around hyper-local, unpredictable ingredients and an unconventional, values-driven approach. From motorcycle-delivered tuna during pandemic pop-ups to a no-recipes and no-hierarchies philosophy in his kitchen, Brian reveals how he’s challenging industry norms, prioritizing sustainability, and creating a unique, empowering work culture. Tune in to discover how one chef is redefining success by putting ingredients, ethics, and people first—plus a few wild stories about what it really takes to chase your culinary vision when the only rule is to expect the unexpected. 00:00 Ingredient-focused culinary philosophy 05:11 Grandfather's influence on food appreciation 07:30 Falling in love with Italian cuisine 11:32 Teaching English in Milan 14:33 Deciding not to be a Chef 19:18 Pandemic challenges and career pivot 21:09 Starting Crudo e Nudo pop-up 24:32 Opening a seafood pop-up restaurant 29:33 Local Ingredients and culinary philosophy 32:14 Rethinking fish butchery and menus 36:22 Building relationships with local fishermen 39:07 Coaching chefs 42:47 Building scalable restaurant systems 43:45 Types of team members we attract 46:54 Employee retention and recruitment success 50:02 Balancing authenticity with local Ingredients 55:09 Building a sustainable career system 56:56 Excitement for the grand opening 🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

5. 

   31 Jul 2026

   From Grant Achatz’s Kitchen to Danny’s NYC: Ed Tinoco on Why Simple Food Is Hard to Get Right

   Welcome back to Dine & Grind, the podcast where grit from the kitchen meets entrepreneurial hustle. In today’s episode, we’re joined by Ed Tinoco: a chef whose journey stretches from cooking out of necessity as a child in New York’s Queens, to stepping into the pressure-cooker world of Chicago’s finest kitchens, to now running one of New York’s hottest new restaurants, Danny’s. From supporting his immigrant mother and siblings as a young cook, to braving the intimidating line at Alinea and Next, Ed’s story is one of relentless hard work, adaptability, and resilience. He opens up about career-defining risks—like buying a train ticket to Chicago with no job yet in sight—the lessons learned from culinary giants, and the balance it takes to grow with both your craft and your loved ones. Today, we dig into how Ed’s roots shape his evolving sense of authenticity, how he approaches approachable American comfort food at Danny’s with elite technique, and what it means to lead with both humility and ambition in a cutthroat industry. Whether you’re a chef, restaurateur, or just someone looking for inspiration, Ed’s journey is proof that hustle, heart, and a willingness to start from scratch can take you all the way to the top. Aprons on—service begins now! 00:00 Cooking as a Childhood Necessity 05:58 Cooking to Help My Mom 08:44 Balancing authenticity in cuisine 12:37 Challenges of Cooking Simple Dishes 15:03 Dining experiences in New York 18:37 Working in NYC's big leagues 21:55 Getting a job in Chicago 25:43 Working at Next restaurant 30:10 Pushing Yourself for Growth 31:37 Competing as a sous chef 35:42 Working with a culinary idol 39:05 Creating a sensory dining experience 43:14 Gratitude for mentors and teamwork 47:07 Joining Danny's Restaurant Team 51:06 Unexpected influencer boost 51:46 Growing the restaurant's reputation 🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

6. 

   16 Jul 2026

   The Story Behind Chef’s Table: David Gelb on Jiro, Storytelling & Reinventing the Series

   Welcome back to Dine & Grind, the show where we explore the grit, creativity, and drive that fuel the world’s top culinary and entrepreneurial minds. Today, we’re diving into the art of cinematic storytelling and the alchemy that turns food and film into unforgettable experiences. Our guest is David Gelb—the visionary behind Jiro Dreams of Sushi and the creator of Netflix’s groundbreaking Chef’s Table. From falling into documentary filmmaking by accident to revolutionizing food television, David shares the behind-the-scenes journey of capturing human passion, the risks and doubts that almost derailed his first film, and how vulnerability and persistence can elevate both food and storytelling. We’ll discuss the origins of Chef’s Table, what it takes to crack open the stories of the world’s most enigmatic chefs, and how David is reinventing the series for a new generation. Get ready to be inspired by personal stories, creative breakthroughs, and hard-won wisdom from one of the culinary world’s leading storytellers. 00:00 Unexpected journey into documentary filmmaking 03:06 Creating Jiro Dreams of Sushi 08:45 Living Up to Family Expectations 10:19 Creating impactful film scenes 13:18 Striving for unforgettable dishes 17:48 Deciding on personal film projects 21:40 Respect for Guy and thoughtful storytelling 24:36 Filming and chef preparation process 28:17 10 years and new technology 29:19 Filming style for intimate chef shots 32:24 Evolving the Chef's Table format 36:03 The process of reflection 40:14 Expanding the Chef's Table brand 44:00 Dining preferences at sushi restaurants 45:37 Discussing patience and persistence 🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

7. 

   16 Jul 2026

   How Sweetfin Turned Poke Into a Fast-Casual Empire | Seth Cohen

   Welcome back to Dine & Grind, where entrepreneurial grit meets kitchen hustle. In this episode, we sit down with Seth Cohen, co-founder and president of Sweetfin, the pioneering fast-casual poke concept that helped revolutionize the QSR industry in Los Angeles and beyond. Seth shares his journey from a passionate home cook with no formal culinary background to spearheading a multi-unit restaurant brand known for innovation and chef-driven flavors. We explore Sweetfin’s evolution, the challenges and triumphs of scaling a restaurant, navigating fierce competition, and the critical role of innovation in staying relevant. From humble beginnings and unexpected hurdles—like not landing their first-choice locations and battling copycats—to collaborating with Michelin-starred chef Daniel Patterson for a bold menu reimagining, Seth reveals the key ingredients that have kept Sweetfin thriving for nearly a decade. Tune in for a candid conversation about risk-taking, leadership, and the relentless pursuit of quality and creativity in the restaurant business. Service begins now! 00:00 Introducing Seth Cohen from Sweetfin 05:16 Balancing sustainability, cost, and quality 07:39 Challenges of Food Manufacturing Business 12:03 Introducing unique ingredients 15:44 Being early to unique flavors 18:53 High end taco market competition 21:19 Rebranding and differentiating Sweetfin 23:52 Reflecting on future strategy 26:29 New menu development strategy 30:58 Hands-on involvement in restaurant operations 32:16 Reflecting on industry longevity 37:00 Affordable gourmet dining experiences 39:02 Maintaining a supportive team culture 44:42 Importance of staying innovative 🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

8. 

   16 Jul 2026

   Why Food Network Fame Isn’t Enough to Build a Restaurant Empire | Tyler Florence

   Welcome back to Dine & Grind, the show where kitchen grit meets entrepreneurial hustle. In this episode, the conversation focused on the realities behind Food Network fame and why celebrity status alone isn’t enough to build a lasting restaurant empire. The discussion explored Tyler Florence’s journey from his first days as a teenage dishwasher to becoming a celebrated restaurateur and television personality. A key theme that emerged was the unwavering commitment to authenticity, attention to detail, and relentless pursuit of excellence—qualities that go far beyond what’s seen on screen. Several points were raised, including the importance of intentionality when building restaurant concepts, the role of leadership and self-awareness, and how a crystal-clear vision can turn a single idea—like “steak”—into an award-winning legacy business. The episode delves into the intersection of media exposure and real-world operations, providing hard-won insights for anyone aspiring to turn culinary dreams into lasting success. 00:00 Starting in the restaurant industry 08:53 Designing the restaurant layout 14:53 Meeting Lori Green at the restaurant 18:22 Balancing TV work and restaurant career 26:16 Creating a luxury steakhouse experience 29:50 The Cattle Kings Legacy 36:57 Explaining beef terroir 38:33 Grass-fed cattle flavor profile 46:25 The joy of being a restaurateur 48:55 Importance of self-awareness and growth 54:52 Discussing restaurant business strategies 01:00:25 Returning to golf after a break

9. 

   23 Dec 2025

   From Italy to LA: How Francesco Bacco Built Pizza Fling

   In this episode of Dine & Grind, Daniel Shemtob sits down with Francesco Bacco, founder of Pizza Fling. Francesco shares how setbacks became fuel, from losing his dream of becoming a professional basketball player due to injury, to moving to Los Angeles without speaking English, to losing work during the pandemic and the Palisades fire. Each challenge ultimately pushed him to take a leap and start Pizza Fling in Santa Monica. Francesco also breaks down his approach to making great pizza, from crust and sauce to toppings. 04:57 Finding Passion in Hospitality 07:11 Adversity, Grit, and Moving Forward 10:35 First Hospitality Job Experience 13:40 Pizza Entrepreneurship and New Opportunities 18:45 Unexpected Call from Police 19:58 Observing People at Work 22:37 Pizza Chef's Green Card Journey 28:33 Grateful Amidst the Fire 31:26 Starting Our Own Business 33:46 Resilience, Reinvention, and Pizza 37:55 Exceptional Ingredients, Unmatched Details 41:20 Celebrating Passion and Hustle 44:18 Gratitude, Pizza, and Snibbs 45:31 Warm Welcome, Great Pizza 🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

10. 

    16 Dec 2025

    Canter's Deli: How Alex Canter Is Reinventing a 90-Year-Old LA Restaurant

    Alex Canter, fourth-generation member of the family behind the legendary Canter's Deli, joins Daniel on Dine & Grind for a candid conversation about legacy, reinvention, and what it takes to keep an iconic institution alive. Alex opens up about growing up inside the business, the realities of running Canter's and how to honor tradition while also building something sustainable for the future. 00:00 Canter's: LA Icon Since 1953 06:01 Playground of Experimentation 13:06 Family Legacy and Restaurant Changes 18:52 Cooking by Feel and Respect 24:08 Night Market's Rise and Shift 31:11 Restaurant Tech's Tablet Hell 34:11 Streamlining Restaurant Ordering Systems 40:00 Think Bigger, Build Globally 46:01 Leadership Challenges and Layoffs 51:03 Entrepreneurship: Resilience and Lessons 57:11 Reimagining Everyday Essentials 01:01:18 Transforming Pain into Comfort 🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

11. 

    8 Dec 2025

    Beyond Bizarre Foods: How Andrew Zimmern Overcame Homelessness & Addiction to Become a Food Icon

    In this episode of Dine & Grind, four-time James Beard Award winner and host of Bizarre Foods, Andrew Zimmern, sits down with Daniel to share the raw, untold story behind his rise. He opens up about his struggle with severe addiction and homelessness, and how he rebuilt his life from rock bottom to become the food icon he is today. In this episode, Andrew reflects on the moment everything changed, how service and sobriety reshaped his foundation, and why empathy became the core of his life and work. 00:00 From Comfort Food to Sneakers 03:21 Summer Job at Seafood Restaurant 07:38 Chef's Passion for Cooking 12:14 Global Cooking Journey to Success 17:18 Opportunity & Giving Back Wins 21:33 Day One of Service 25:20 Grace in Business Management 27:56 Overcoming Self-Focus Challenges 29:55 Building a Storytelling Career 38:24 Empathy and Happiness Explained 45:29 Spirituality Takes Daily Work 49:41 Kaiser Roll Egg Sandwich Staple 50:52 Snibbs Collab with Andrew Zimmern 🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes, chef interviews, and more stories at the intersection of food and entrepreneurship.

12. 

    1 Dec 2025

    How Don Fox Built Firehouse Subs Into a $1 Billion Sandwich Empire

    In this episode of Dine & Grind, Daniel sits down with Don Fox, the CEO who helped transform Firehouse Subs from a small 65-store regional brand into a powerhouse with more than 1,200 locations nationwide. Don shares the unlikely story of how he entered the restaurant world, the moment he realized Firehouse had something truly special, and the leadership lessons that shaped the brand's explosive growth. He also breaks down the real economics behind franchising and reflects on mistakes learned along the way. 00:00 Don Fox: Industry Legend 04:46 Early Lessons of Hard Work 06:12 Proactive vs Reactive Workplace Mindset 10:15 From Music Dreams to Management 15:31 Musical Journey of Uncertainty 16:42 Embrace Passions, Adapt in Life 19:33 From Field Ops to R&D 24:51 Fast Food Industry Evolution 26:53 Early Franchise Leadership Experience 31:00 Optimizing Leadership and Systems 32:43 First Job: Manual Dishwashing 37:27 Learning Through Observation and Ambition 41:02 Work Ethic Learned by Example 43:43 From Music to Management 50:16 Passion, Paths, and Unexpected Joys 53:39 Operations to R&D Transition 57:38 Supporting First Responders' Impact 58:14 Rapid Fire Success Questions🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes, chef interviews, and more stories at the intersection of food and entrepreneurship.

13. 

    24 Nov 2025

    From Hollywood to Beverage Founder: Inside Aisha Tyler's Premium Margarita Brand

    In this episode, host Daniel Shemtob sits down with the multitalented Aisha Tyler —comedian, actor, director, and founder of an award-winning ready-to-drink cocktail brand Losophe. Aisha shares how she went from working as a teenage dishwasher and bartender to becoming a Hollywood powerhouse and innovator in the craft cocktail and spirits industry. She opens up about the relentless drive, creativity, and joy that fuel her success across entertainment, hospitality, and brand building. Listeners get an inside look at her journey from Dartmouth to Hollywood, including how her passion for food culture, bar programs, and hospitality inspired her to create an organic margarita that's shaking up the RTD cocktail market. She also delivers candid, behind-the-scenes stories—from setting bars on fire in college to embarking on global foodie pilgrimages to navigating the grind of growing a mission-driven beverage company. Grab a drink and get ready for an episode loaded with laughter, lessons, and serious inspiration. 00:00 Aisha Tyler's Cocktail Journey 05:11 Hospitality with Heart and Humility 06:40 Bartenders: Purveyors of Joy 11:15 Transforming Communities with Green Spaces 18:45 Building a Bar at Home 24:17 Recipe for Heartfelt Success 26:34 Learning Business Through Experience 34:23 Confidence in the Product 37:19 Better Than DIY Cocktails 40:11 Simple Calendar-Based Workflow 43:17 Inbox Zero Efficiency Method 47:04 Balancing Growth and Passion 48:48 Epic Culinary Journey in Sweden 52:14 Margaritas and Boulevardiers 57:29 Passion, Hustle, and Vision 🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes, chef interviews, and more stories at the intersection of food and entrepreneurship.

14. 

    17 Nov 2025

    The Herbal Chef: How Chris Sayegh Rebuilt His Life & Business Through Plant Medicine

    Welcome to Dine & Grind—the podcast where culinary creativity meets real-world entrepreneurship. In this episode, host Daniel Shemtob sits down with trailblazing chef and innovator Chris Sayegh, the visionary behind The Herbal Chef and one of the earliest pioneers of plant-medicine-infused fine dining. Sayegh shares how he fused Michelin-level techniques with cannabis and other plant medicines, transforming a once "gray-area" supper club into a global culinary brand. From sleeping in his car, overcoming family resistance, and battling the stigma around cannabis cuisine to landing features in international magazines, his story is a masterclass in grit, creativity, and entrepreneurial resilience. Together, Daniel and Chris explore: Responsible plant medicine and its role in healing and creativity The culinary grind and what it really takes to innovate in food How to build consistency and discipline as an entrepreneur Why kindness, empowerment, and culture create high-performing teams The behind-the-scenes evolution of The Herbal Chef brand The realities of launching brick-and-mortar restaurants Actionable advice on turning passion into a sustainable career Episode Timestamps 00:00 — Dine & Grind with Chef Chris Sayegh03:17 — Cooking in Extreme Environments07:50 — Driven by Purpose and Fire11:25 — Building, Learning, and Destigmatizing15:50 — Ayahuasca: Healing Through Darkness17:49 — Discovering Inner Growth Tools22:15 — Jordanian Cuisine and Inspiration24:58 — From Passion to Career Success27:11 — The Power of Saying No30:31 — Best New Bar Success33:09 — Entrepreneurial Growth & Resilience38:38 — Building Teams Through Empowerment41:11 — Breaking Rules & Redefining Dining 🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes, chef interviews, and more stories at the intersection of food and entrepreneurship.

15. 

    10 Nov 2025

    The Story Behind LA's Most Loved Caribbean Restaurant | Rashida Holmes

    In this episode of Dine & Grind, host Daniel Shemtob chats with Chef Rashida Holmes—the force behind Bridgetown Roti and a three-time James Beard Award nominee—about carving her own lane in the culinary world. From her Brooklyn-and-Barbados roots to building one of LA’s most celebrated Caribbean food brands, Rashida opens up about resilience, identity, and community. She shares how family flavors inspired her hospitality philosophy, what it took to launch a pop-up turned powerhouse, and how she’s reshaping LA’s restaurant scene. Packed with culinary insights, cultural storytelling, and entrepreneurial wisdom, this episode is a must-listen for anyone passionate about food, creativity, and building something from scratch. 02:20 – Rashida's Background and Upbringing on the East Coast07:45 – Why Her Parents Disproved Her Career as a Chef22:25 – "If you are Stressing you are not Nourishing", Her Motto for Leading a Successful Restaurant Crew24:22 – Why Rashida Moved to California36:44 – How She Achieved Success with Bridgetown Roti46:47 – Rashida Revealed Her 3 Ingredient for Success 🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

16. 

    3 Nov 2025

    How Ellen Bennett Turned $300 into a Million-Dollar Apron Empire

    In this high-energy episode of Dine & Grind, host Daniel Shemtob sits down with powerhouse entrepreneur Ellen Bennett — founder of the iconic apron and kitchen gear brand Hedley & Bennett, author, TV personality, and all-around culinary industry game-changer. Ellen shares her incredible journey from her early days as a line cook in Los Angeles to building one of the most recognizable culinary lifestyle brands in the world. Learn how her English-Mexican roots, latchkey childhood, and unstoppable drive shaped her "figure it out" mindset — a philosophy that fuels both her business and creativity. You'll hear behind-the-scenes stories about: The very first Hedley & Bennett aprons — and Ellen's no-discount, hustle-hard sales style How she juggled multiple kitchen jobs to fund her startup dream Game-changing moments like Martha Stewart Café spotting her designs and her first celebrity collab with Alton Brown Lessons on scaling a business with integrity and learning from early mistakes Why she went back to culinary school (and what Gen Z classmates are teaching her about innovation) Plus, enjoy authentic banter on parenting, creativity, entrepreneurship, and the tools that power great kitchens — all wrapped up with laughter, grit, and actionable inspiration. Whether you're a chef, restaurant founder, or creative entrepreneur, this episode delivers raw insight into what it really takes to succeed in the food industry. 00:00 – Opening & Biggest Mistakes 00:25 – Meet Ellen Bennett 02:18 – How They Met & Early Hustle 05:13 – Ellen's Childhood & Entrepreneurial Spirit 08:10 – Breaking Into the Culinary World 11:31 – The Apron Epiphany 13:29 – First Aprons & Hustling Multiple Jobs 16:04 – Selling Confidence, Not Just Aprons 17:27 – Lessons From Early Failures 18:47 – Making the Leap to Full-Time Entrepreneur 22:14 – Pinch Me Moments & Celebrity Collabs 27:33 – Rapid Growth & Hard Lessons 32:36 – Building Brand Love 37:58 – Pivoting & Keeping the Brand's Soul 42:35 – Juggling Family & Nonstop Hustle 45:17 – Productivity & Organization Secrets 48:03 – Lightning Round 51:08 – Closing Thoughts 👉 Listen now on Spotify, Apple Podcasts, or DineandGrindPodcast.com to catch Ellen Bennett and Daniel Shemtob's electric energy and real-talk on culinary entrepreneurship.

17. 

    27 Oct 2025

    From Sleeping in Warehouse to Winning Top Chef | The Charbel Hayek Story

    He went from sleeping in a warehouse to winning Top Chef and now he’s running some of LA’s hottest restaurants.In this episode of Dine & Grind, Daniel sits down with Chef Charbel Hayek , founder of Ladyhawk and Laya, to talk about his journey from Beirut, Paris to LA.Charbel opens up about the hustle behind his success and the mindset that helped him won Top Chef and achieve success in the restaurant world.1:51 Daniel’s First Time Meeting Charbel4:03 How Charbel Discovered His Passion for Cooking8:09 Charbel’s Early Year in LA Working at Butcher Shop and Sleeping in a Warehouse15:20 How Charbel Got on Top Chef and Won It19:14 Opening a New Restaurant and Managing Fear and Stress26:49 Charbel Reveal the Greatest Thing about Restaurant Business33:35 Daniel’s Fun Question for Charbel www.snibbs.co www.danielshemtob.com

18. 

    24 Oct 2025

    From $20 a Day to a $100 Million Sandwich Empire | The Ike Shehadeh Story

    In the second episode of Dine & Grind, we sit down with Ike Shehadeh, founder of Ike’s Love & Sandwiches, to unpack the wild journey behind one of America’s most creative sandwich empires. From turning leftovers into legendary sandwiches, Ike shares how following your passion and selling only what you love, can build a brand that lasts decades. 0:00 Daniel's first time Meeting Ike 3:00 Turning Childhood Experiement into Legendary Sandwiches 7:50 "Turkey sandwich is not your best sandwich" Ike's Rule for Make Sandwich Shop Unique 13:29 "It only matters what you want to sell" Ike's Secret Sauce for Starting a Successful Business 23:32 Ike's Lesson from his Early Failure and working for $20 27:59 Ike explains his life-changing “list” 39:09 How Ike stepped down as the CEO but still Kept the Culture Alive Listen to the Podcast on Apple Podcast https://podcasts.apple.com/us/podcast/dine-grind-episode-1-from-pantry-to-power-nancy-silvertons/id1845926969?i=1000731691313 Follow Me on Social Media! https://www.instagram.com/daniel.shemtob

19. 

    13 Oct 2025

    Dine & Grind Episode 1 - From Pantry to Power: Nancy Silverton’s Recipe for Longevity

    Chef Nancy Silverton joins Dine and Grind to talk openings, closures, creative grit, the MozzaPlex in LA, and why her closet and personal style mirrors her kitchen.

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