Her Seat At The Table

About Her Seat At The Table

A podcast that spotlights the women reshaping the hospitality industry, breaking barriers, and carving their paths in the ever-evolving world of restaurants, food, and community.

Publisher

Sara Abernethy

Category

arts · business

Language

en

Explicit

Yes

First episode

13 May 2025

Latest episode

5 Oct 2026

Latest episodes

18 episodes in the feed.

1. 

   5 Oct 2026

   Liz Grandchamp on Building a Consulting Business in Hospitality

   Liz Grandchamp shares how she built Grandchamp Hospitality from pop-ups and catering into a consulting practice shaped by years in restaurants, construction-heavy projects, and a deep network in Raleigh’s food scene. Sara Abernethy and Liz talk through the realities of restaurant openings, the emotional weight of ownership, and why flexibility, boundaries, and community matter as much as culinary talent.In this episode: ‼️JOIN OUR PATREON COMMUNITY (https://www.patreon.com/16069456/join) 🥰 to support this work and keep these conversations going for the women who need them.  ‼️ Liz explains how her career moved from restaurant work to catering, then into consulting, with a focus on openings, operations, and construction management. She breaks down why she sees herself as part coach, part realist, part dream architect when helping clients bring ideas to life. She talks about how Glass House Kitchen helped define her niche in construction management, especially translating plans into real-world restaurant function. She shares why she looks for an owner-operator or a clear operational lead before taking on a project. Sara and Liz discuss how restaurant concepts often evolve after opening and why listening to guests can lead to stronger businesses. Liz describes how the pandemic pushed her into porch pickups, meal prep, and eventually a broader hospitality model. She reflects on how relationships, trust, and community became essential to both her business and her growth. She gets honest about money, forecasting, savings, and the realities of leaving a steady paycheck for self-employment. The conversation closes on the idea that people in culinary and hospitality can build their own path rather than follow a fixed career track. Timestamps: (00:00) Burnout, no calendar flexibility, and needing recovery time (02:50) Introvert or “ambervert” - how seasons and life stage change social energy (03:37) The long-term dream of taking January and July off (04:47) Rainy days, guilt-free reading, and the comfort of slowing down (05:34) Book club picks, escapism, and reading when life gets hectic (06:16) Audiobooks, Throne of Glass, and missing the feel of a physical book (07:12) Kitchen consulting, openings, and what Liz actually did on projects (08:00) A pregnant client, construction pressure, and the moment everyone finally cracked (09:25) Why concepts need to evolve after opening based on guest behavior (10:57) A project becoming more restaurant than café and what that means (11:37) Humility, pivoting, and owners who are too emotionally attached to the original idea (12:38) The realities of restaurant labor, staffing, and what really surprises her now (14:24) Sara’s read on Liz as a border collie, therapist, realist, and dream architect (15:27) What Grand Champ Hospitality really does for first-time owners (16:21) Why the business does not touch HR or accounting (17:14) Fighting hard for decisions that protect the business (18:24) Why location changes everything and why marketing has to follow the neighborhood (20:24) Growing up around Rhode Island, Maryland, and family in New England (21:14) Why Liz ended up at NC State and then worked across Raleigh, Chapel Hill, and Durham (22:24) Choosing Parks, Recreation and Tourism after business school was not an option (23:41) Culinary school in Napa and why hands-on work fit better than school (24:39) Returning to Raleigh and learning hospitality from Mark Day (25:47) What she learned from catering, weddings, and a tough mentor (26:47) Why restaurants always felt like the real path (28:29) The cost and practicality of graduate school versus working experience (29:27) The Shop - her sandwich concept and original business plan (30:03) Building name recognition before launching her own business (31:22) Opening team culture at Crawford and Son and finding community at Pizza Box (32:05) Why Raleigh became her adopted hometown (33:54) Starting the Shop in March 2020 and moving into freelance work (35:15) Porch pickups, pandemic cooking, and feeding the community (36:40) Selling meals, donating food, and building momentum through word of mouth (38:15) How catering and pop-ups snowballed into Grand Champ Hospitality (39:20) Why she chose not to open a brick-and-mortar version of the Shop (40:29) Building a team of people who already share her standards (40:53) Coaching versus managing, and the challenge of high standards (42:08) How construction management became her specialty (43:47) Translating kitchen plans into workable space on site (45:37) Learning HVAC, plumbing, and electrical basics on the job (46:32) Scope creep, project boundaries, and how consulting packages are structured (48:01) Charging enough, learning what work she wants, and what she does not (49:14) Why owner-operator presence matters in restaurant projects (50:13) Grand Champ’s network of branding, signage, marketing, accounting, and wine support (51:25) Matching clients with the right operating partners (52:18) Reducing day-to-day chaos by using an operating company (53:08) Decision fatigue and why clients hit a wall during openings (53:38) Business coaching, therapy, and helping clients see their own bottlenecks (54:55) Meetings, soft skills, and what Sara brings to the process (55:40) Why the episode’s bigger lesson is about creating your own destiny (56:19) Advice for people who want to consult or work for themselves (57:19) Her dad as a brutally honest business coach (57:41) Forecasting, inconsistent income, and staying proactive (59:37) Leaving salary and health insurance behind to go full-time (60:53) Why a business coach helped her turn ideas into an actual plan (62:12) Relationships, community, and why her network is part of the business (63:38) Why she does not hoard connections and prefers to set people up for success (64:06) Where to find Grand Champ Hospitality and Liz online

2. 

   22 Sept 2026

   Don't Have A Conniption: Melissa Katrincic of Durham Distillery

   This conversation follows Melissa Katrincic, co-founder and CEO of Durham Distillery, through a year of major transition, from trademark chaos and misleading headlines to a sharper focus on community, authenticity, and profitability. It’s part business strategy, part founder therapy, and part candid look at what it takes to keep leading when the industry, the economy, and the rules keep shifting.We discuss how Durham Distillery is rebuilding around the Triangle, why the Juniper Room is becoming a true third space, and what Melissa has learned about PR, ownership, and staying visible without becoming reactive.  According to Melissa, the theme of her next era is "RECLAMATION", and I can't wait to see how that unfolds for her. ‼️JOIN OUR PATREON COMMUNITY (https://www.patreon.com/16069456/join) 🥰 to support this work and keep these conversations going for the women who need them.  ‼️ Key topics Melissa explains how Durham Distillery moved from a high-growth, investor-backed strategy to a more grounded, local-first approach focused on sustainability and profit. We discuss the trademark and brand confusion around Durham Distillery in the US, UK, and Canada, including how a misleading news headline created a public relations scramble. Melissa shares how she handled the Google Alerts crisis, Reddit conversations, and the importance of responding quickly when your business identity is at stake. The conversation explores what it means to be a founder who is visible online, and why Melissa insists that any public response truly sound like her voice. We discuss the shift from chasing broad expansion to rebuilding around the Triangle community and making Durham Distillery feel known again locally. Melissa shares the thinking behind the Juniper Room, a small upstairs event space designed as a community-focused third space for intimate events. Product innovation still matters, from the relaunch of the Damn Fine liqueurs to the Mocha Bourbon Cream, which became the company’s lead SKU. We discuss the reality of running a business through layoffs, investment changes, and legal unwinding, and why profitability is now the goal. Melissa reflects on entrepreneurship, motherhood, and how her definition of success changed across different chapters of life. The conversation closes with a reminder that the best founders are not always the loudest, but the ones who stay clear about what they stand for. Timestamps 00:00 – Opening the mics and setting up the conversation 00:57 – Why niche community events matter more than “just another event” 02:01 – The female founder Oktoberfest idea and flipping tradition on its head 03:29 – Discovering an espresso martini made with gin 04:28 – Why product builds have to change for vodka vs. gin 05:20 – Small businesses as canaries in the economic coal mine 06:16 – Recession signals from casual dining and value deals 08:08 – Trademark timing, coexistence, and Durham Distillery UK 11:58 – The headline that said Durham Distillery had shut down 13:11 – How the team responded through media outreach and Reddit 14:34 – Reframing the brand for a more local, realistic future 16:12 – A painful lesson from a past event cancellation and online fallout 17:16 – Why authenticity matters in public messaging 18:48 – Why Melissa has less empathy for competitors who created the mess 20:10 – Meeting years ago and the founder-to-founder advice exchange 22:05 – Building a business while planning for family life 24:34 – Why the business has to fit life, not consume it 25:30 – How Durham Distillery started as a passion project, not an exit plan 27:37 – The path from W-2 work to entrepreneurship 28:38 – A corporate layoff window that made the leap possible 30:54 – Support from a strong woman leader and early investors 31:48 – Being present for kids in the early years of the business 33:06 – The 2019 investor raise and the later strategy reset 33:26 – Reclamation as the word for 2025, rebirth for 2026 34:49 – Legal unwinding and the end of a relationship outside their control 37:10 – Why hospitality is harder now than during COVID 38:20 – Returning to community, not just sales 40:15 – Relaunching Damn Fine liqueurs and why real ingredients matter 41:04 – The accidental birth of Mocha Bourbon Cream 44:14 – Turning the upstairs tasting room into the Juniper Room 45:11 – Vision boarding, Galentine’s, and small-scale community events 47:10 – Letting the team own decisions instead of having Melissa be the hub 47:47 – The goal of returning to profitability this year 49:37 – Feeling more grounded and hopeful than before 50:06 – What to check out in the Triangle and at RDU 51:08 – Where to order Conniption outside North Carolina

3. 

   7 Sept 2026

   Simone Saleh Lawson and Noelle Saleh on Family Business, Motherhood, and Building FigMINT Farms

   Sara Abernethy sits down with Noelle and Simone, the sisters behind Sassool, for a conversation about growing up in their family restaurant, navigating leadership with their father, and building new experiences through FigMINT Farms. They also get candid about motherhood, maternity leave, and how family, work, and ambition all collide in real life.We discuss how the sisters divide responsibilities, how they expanded from one location to two, and why their newest creative outlet is a series of immersive dinners in the pines. 🥰 JOIN OUR PATREON COMMUNITY🥰: https://bit.ly/4fL5Ra9 (https://www.youtube.com/redirect?event=video_description&redir_token=QUM4Zm9rUzRDUkFkZWI4Tmk4RnAwS0NTUExaY3xBTl9pYzRjVFZUSXZsVzJkR29KQjdKZEszVkpSbXJyVjU3TW1UbzJyRW5XU2swVk5aYjl3WktBMWRkVEI4dGhjWFptY1h2MlExVThkbXc0SUV0eU56UmItQXlYQl9VYUdLQ3NJ&q=https%3A%2F%2Fbit.ly%2F4fL5Ra9&v=AZx2_VTW1fs) Key topics In this episode, Sara Abernethy talks with Noelle and Simone about what it means to run a family business together while maintaining sibling roles, respect, and clear boundaries. They share how they grew up in Raleigh, went through Catholic school, and spent childhood weekends working in the family store packing spices, bread, and pita by hand. The sisters explain why Sassool became a natural fit after college, combining entrepreneurship, hospitality, Lebanese culture, and their father’s influence as a businessman. They break down the hard part of family ownership: communication, feedback, and learning how to separate “dad” from “boss” while still honoring his vision. Noelle and Simone describe how they divided the business by strengths, with one focused on operations and managers, and the other handling social media, public-facing work, and events. They talk about opening the Cary location in 2015, the long search for the right second site, and the non-negotiables they used when choosing a location, including being near neighborhoods and anchor retailers like Whole Foods or Trader Joe’s. The conversation turns to motherhood, including maternity leave, returning to work gradually, daycare decisions, and the emotional whiplash of wanting to be fully present at home while still feeling the need to contribute at work. They explain how FigMINT Farms began as a personal project and later evolved into an event venue, garden space, and creative extension of the Sassool brand. The sisters walk through Dinner in the Pines, a curated three-hour experience with cocktail hour, family-style dining, shared tables, sunset timing, and a focus on connection and memory-making. They share how the event series is evolving with new elements like live music and a fire dancer, and how it has become a launchpad for catering, private rentals, and future ideas like glamping-style A-frames in the pines. CONNECT WITH SIMONE & NOELLE: Sassool (https://sassool.com/) Dinner In The Pines Series (https://sassool.com/dinner-events-at-figmint) Instagram: @sassoolcafe (https://www.instagram.com/sassoolcafe/) & @raleighfoodienews (https://www.instagram.com/raleighfoodienews)

4. 

   24 Aug 2026

   Adé Carrena on the Beauty of Delusion, Lineage, and Storytelling in Cooking and Business

   Award-winning chef, culinary story teller, and documentary film maker Adé Carrena shares the personal and political layers behind her food, her documentary work, and the mission driving iLeWA Foods and Dounou Supper Club.  In this episode, Adé opens up about her experience as an older adopted child and her experience both from her native country of Benin and assimilating to western culture at age 10 - and how it shaped  her approach to cooking, storytelling, and entrepreneurship. The conversation centers on one big idea: success is not just about scale, it is about staying rooted in your values.  We also talk about motherhood, adoption, identity, and what scaling ethically looks like to her. ‼️JOIN OUR PATREON COMMUNITY (https://www.patreon.com/16069456/join) 🥰 to support this work and keep these conversations going for the women who need them.  ‼️ Key topics In this episode: Adé describes herself as “delusional” in the best way, meaning she believes ideas can become reality if she keeps figuring out the path from thought to action. In this episode: both Sara and Adé talk about the tension of being a maker and a promoter at the same time, especially when you are the whole company. In this episode: motherhood changed Adé’s relationship to perfection. She says having her daughter taught her to be imperfect, and that shows up in her food, her plating, and how she leads her team. In this episode: the two reflect on how convenience culture has made cooking more solitary, while food at its core has always been communal and relational. In this episode: Adé explains how restaurants teach crisis management, composure under pressure, adaptability, and other skills that transfer far beyond hospitality. In this episode: she shares the story of her first pop-up, a $35 ticketed dinner that made no money but proved to her that she had found her path. In this episode: Adé talks about leaving banking to pursue food, and how COVID pushed her to rethink what success and stability really meant. In this episode: she explains why she calls herself a cook and storyteller first, honoring the women in her lineage who passed down food knowledge long before formal culinary language existed. In this episode: Adé goes deep on the ritual she performs in the kitchen, inviting her ancestors into the work and treating cooking as a spiritual practice. In this episode: the conversation turns to adoption, including Adé’s view that adopted children need emotional support, cultural care, and recognition of their agency. In this episode: Adé shares how meeting filmmaker Brad led to Bite of Benin, a 36-minute documentary that intentionally avoids exploiting trauma and instead centers beauty, history, and complexity. In this episode: she breaks down the mission of Ilewa Foods, which sources from women in Benin and is built to create jobs without compromising the people at the heart of the work. In this episode: Adé explains why she is not opening a traditional restaurant right now, even after major recognition, because the lifestyle, burden, and values do not currently align. In this episode: she highlights the importance of women mentors in hospitality, including Chef Ashley Christensen and Chef Georgiana Vieux, and how they shaped her thinking about leadership and abundance. In this episode: the conversation closes on grace, identity, and the idea that people can be wrong about you, and that sometimes your job is simply to keep moving forward. Timestamps 00:00 - The challenge of being the maker and the messenger 00:56 - “Delusional” in the best way 02:52 - Motherhood teaching imperfection 07:00 - Convenience culture and isolation 08:16 - Community, conflict, and discomfort 10:30 - Open-door hospitality in Benin 11:28 - Adé’s background: Benin, French, Connecticut 13:22 - Why restaurant work felt like art 15:14 - Restaurant skills that transfer everywhere 16:54 - COVID, calm under pressure, and survival mode 20:38 - You cannot be the best at everything at once 21:54 - The first pop-up that changed everything 24:29 - Leaving banking and choosing the path 28:06 - Why Adé calls herself a cook, not a chef 30:27 - Ritual in the kitchen and ancestral guidance 32:54 - How Bite of Benin began 36:05 - Protecting stories from exploitation 39:48 - Adoption, agency, and the child’s perspective 43:19 - Making the film with intention and beauty 45:33 - Why the documentary humanized her mother 47:15 - The film’s impact on schools and young people 51:39 - Reconnecting with her mom and finding Ilewa Foods 54:20 - Economic power for women in Benin 56:01 - Scaling without abandoning the source 59:29 - The audacious dream for Ilewa Foods 62:07 - What Beninese food tastes like 66:38 - Letting go, delegation, and growth 70:12 - Why she is not opening a restaurant right now 73:10 - Building work opportunities, not just a dining room 74:12 - Why the supper club works 77:24 - Different business models, different tradeoffs 81:09 - Grace, humanity, and the reset after success 84:32 - How Adé met Chef Ashley Christensen 89:57 - Meeting Chef Georgiana Vieux through MAP 91:17 - France, shared timelines, and future documentaries 94:22 - The historical weight of the Bight of Benin 96:10 - Healing, bridge-building, and shared humanity 97:07 - Where to find Adé and her work Notable moments: “I think I can do anything. And my motto is if I can imagine it, then it’s possible.” “The most powerful thing you can do is let other people be wrong about you CONNECT WITH ADÉ: iLeWA Foods (https://ilewafoods.com/) - Adé's spice company Upcoming Dounou Supper Club Events (https://ilewafoods.com/pages/supper-club) Connect on Instagram: @adecarrena (https://www.instagram.com/adecarrena/?hl=en) Action items If you are building a food business, think carefully about whether scale is aligned with your values. If you work in hospitality, pay attention to the transferable skills you are already developing under pressure. If you are telling personal or cultural stories, consider what should be shown, what should be left out, and who deserves the right to hear the full version. If you are navigating identity, family history, or adoption, remember that agency and context matter just as much as intention. If you are an entrepreneur, ask whether your current model gives you autonomy, sustainability, and room to stay human.

5. 

   10 Aug 2026

   Deirdre Auld: The Path from Service to CEO

   Deirdre Auld, CEO of the Coda Group and leadership coach, shares her journey of professional evolution, the importance of reflective practice, and balancing growth with authenticity. Perfect for hospitality leaders and entrepreneurs looking to level up personally and professionally. ‼️JOIN OUR PATREON COMMUNITY (https://www.patreon.com/16069456/join) 🥰 to support this work and keep these conversations going for the women who need them.  ‼️ Key Topics Deirdre's path from service to CEO and the lessons learned along the way The importance of self-reflection and organizational learning for leadership effectiveness Strategies for creating space for team development amidst industry chaos How personal education, including grad school, boosted her leadership skills The impact of industry pandemic experiences on resilience and vision setting Practical tips for implementing regular reflection and post-mortems in hospitality The significance of confidence, vulnerability, and self-awareness in leadership Balancing industry demands with play, passion, and hobbies like embroidery and color theory Recognizing and honoring privilege while emphasizing hard work and perseverance The power of setting boundaries and prioritizing personal unicorn space Timestamps 00:35 – Introduction to Deirdre Auld and her hospitality journey 1:03 – Deirdre’s background and collaborations with culinary legends 2:12 – Podcast recording style and organic conversations with Amy Poehler’s approach 3:44 – Deirdre’s insights on leadership and confidence in industry roles 4:34 – Long-term friendships and nostalgic reflections in hospitality history 6:35 – Evolution of Deirdre’s entrepreneurial ventures with Tableside and coaching 8:00 – Pivoting the business model for leadership development in restaurants 9:34 – Returning to leading Coda Group as CEO and reflecting on growth 10:28 – How leadership roles influence self-perception and confidence 13:53 – Deirdre’s early management experiences and leadership challenges 15:14 – Insights from her graduate studies on individual and organizational change 17:07 – Reflection practices improving team and personal performance 18:04 – Moving from reactive to strategic responses as a leader 20:12 – The value of post-mortem reviews and learning from big moments 22:05 – Prioritizing reflection despite industry busyness 23:36 – Coaching strategies for fostering self-reflection in teams 25:07 – Developmental meetings and leadership growth at SRV 28:18 – How to ascend through hospitality leadership levels effectively 31:37 – The importance of continuous learning and self-investment 34:52 – Resilience through industry crises and COVID-19 impacts 36:56 – The significance of higher education and access to learning opportunities 38:23 – Transitioning from service manager to GM and the associated responsibilities 42:36 – Avoiding martyr complex and leading sustainably 44:49 – Industry urgency and building long-term resilient businesses 46:01 – Overcoming people-pleasing tendencies for authentic leadership 48:23 – Moving from day-to-day ops to visionary leadership and strategic focus 50:42 – Giving team members agency and fostering curiosity 55:47 – Coaching questions to empower problem-solving in teams 58:46 – Balancing visibility and humility as a leader 62:49 – Personal hobbies for joy and self-care, from embroidery to color theory 66:40 – The importance of recognizing the context-dependent nature of colors 69:17 – Cultivating curiosity about life’s nuances and the role of perspective 71:39 – Final thoughts on authentic leadership and continuous growth Resources & Links Tableside Coaching Practice (https://tablesidecoaching.com/) Deirdre Auld on LinkedIn (https://linkedin.com/in/deirdre-auld) Coda Group (https://thecodagroup.com/) Amy Poehler's Biography (https://amazon.com/Amy-Poehler-Biography) Harvard Business Review on Reflection (https://hbr.org/2019/11/why-leaders-should-practice-reflection) Connect with Deirdre Instagram (https://instagram.com/deirdre.auld)

6. 

   28 Jul 2026

   Dana Cowin on Progressive Hedonist & Community-Driven Food Initiatives

   Dana Cowin is an award-winning editor, author and convener who propels change through food and joy. Founder of Progressive Hedonist (https://www.danacowin.com/), Cowin has launched a national event series to build resilience, support local food, reduce food waste and deepen commitments to healing the planet through joyful gatherings. Since 2024, she's hosted dozens of events in 15 states, as well as produced a podcast that was a finalist for a James Beard Foundation award. This movement builds on Cowin’s experience creating Speaking Broadly, which featured events, a zine and podcast spotlighting visionary women at the intersection of creativity, sustainability and food. Cowin was Editor in Chief of Food & Wine Magazine for more than 20 years, leading all editorial aspects of the brand including print, digital and books. She has written extensively on food and culture, including a cookbook, "Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and 100 Recipes." Cowin has been a judge on Top Chef and Beat Bobby Flay as well as a speaker at SXSW, the Welcome Conference, TEDx Manhattan, and many other events. She's on the Board of Food Education Fund and the Food Council of City Harvest. In this episode, Dana shares her journey from magazine editor to founder of Progressive Hedonist, emphasizing how small, intentional changes can foster joy, environmental stewardship, and deep human connections.  We explore the evolving relationship with food, sustainability, and the three principles of the Progressive Hedonist Movement: 1) Source sustainably 2) Reduce Copiously 3) Live Abundantly Main Topics Covered: The origin and evolution of the concept of progressive hedonism and its core principles Practical ways to reduce food waste and source sustainably while balancing local and global considerations The importance of community, shared experiences, and crafts in building a resilient and joyful life How incremental habits at home can impact climate change and promote mindful consumption Dana’s innovative ideas for community-driven food initiatives, like neighborhood pizza parties and collective cooking The role of joy as resistance in environmental activism and personal well-being Timestamps: 00:00 - Introduction to Dana Cowan and the concept of progressive hedonism 02:15 - Dana’s background in publishing and her journey to environmental activism 08:17 - The intersection of food, joy, and climate change 14:31 - Principles of progressive hedonism: source responsibly, reduce copiously, live abundantly 16:52 - The staggering impact of food waste and strategies to mitigate it 23:24 - Rethinking household shopping and family cooking practices 41:37 - The story behind Dana’s Pi Day pizza event and community cooking projects 47:19 - The innovative use of banana peels and food scraps in no-waste cooking 50:02 - The meaning of living abundantly through relationships and community 55:00 - The importance of simple joys, trash TV, and hobbies for mental health 58:11 - How joy fuels activism and personal resilience Resources & Links: Progressive Hedonist (https://danacowan.com/) - Dana Cowin’s platform and ethos Emma’s Torch (https://emmastorch.org/) - Culinary training for refugees and marginalized communities Nature’s Path - Organic Farming (https://naturespath.com/) - Example of sustainable sourcing Connect with Dana Cowan: Instagram: progressive_hedonist (https://instagram.com/progressive_hedonist) Website: danacowan.com (https://danacowan.com/) Join the conversation about transforming everyday habits into impactful, joyful actions—because how we live truly makes a difference.

7. 

   13 Jul 2026

   Andia Xouris: The Best Is Yet To Be

   Discover the inspiring journey of Andia Xouris, from her childhood in Cyprus to building an award-winning, nationally acclaimed ice cream brand in North Carolina. This episode explores themes of manifesting your dreams, resilience, self-discovery, balancing the desire for both a stable home life with a hunger for more, and how making yourself visible can be incredibly scary. 🥰JOIN OUR PATREON COMMUNITY (https://www.patreon.com/16069456/join) 🥰 to support this work and keep these conversations going for the women who need them.  ‼️ In this episode: Andia shares her immigrant story, including her move from Cyprus at age six and learnings from a childhood of constant change The evolution of her identity: from a stay-at-home mom to a confident entrepreneur building multiple locations How she deliberately cultivated her personal brand separately from her business, and the impact of vulnerability in leadership The lessons learned from expanding her ice cream business during COVID-19 and navigating challenges of multiple store openings The importance of women giving themselves permission to pursue passions, even when it feels uncomfortable Strategies for taking incremental steps towards big dreams, despite fears of judgment or failure The role of community, mentorship, and continuous learning through industry events like Fab Her vision for future growth, including writing a cookbook and expanding her influence as a speaker

8. 

   29 Jun 2026

   Anna Edwards: A Day In The Life of an Award-Winning Sommelier

   Sara hangs out with Anna Edwards, sommelier of the iconic, Michelin-starred Poole's Diner in Raleigh, NC.  In this conversation, they discuss imposter syndrome in wine, what it's like running an award-winning wine program, and looking toward the next chapter of their careers. Main topics include: The evolution of Poole’s Diner in Raleigh with its Michelin recognition and approachable fine dining Anna’s journey from corporate roots, to joining the team at Death & Taxes, to leading wine at Poole’s Diner Her unique approach to building an inclusive, playful wine program aligned with regional cuisine Strategies for expanding wine lists thoughtfully and engaging local producers The balance between global exploration and local sourcing in wine selection Insights into wine education: certifications, continuous learning, and demystifying wine for staff Overcoming imposter syndrome and embracing the joy of learning and sharing wine The importance of self-care, rest, and fostering authenticity in a demanding industry Goals for 2026: lifelong dreaming of study abroad, deepening wine knowledge, and building community 🥰JOIN OUR PATREON COMMUNITY (https://www.patreon.com/16069456/join) 🥰 to support this work and keep these conversations going for the women who need them.  ‼️ Timestamps:00:35 - Funny pet stories and family life 02:19 - Siblings, tattoos, and family traditions 04:04 - Navigating siblings' relationships across ages 07:38 - The story behind Poole’s reputation and Michelin recognition 08:49 - Approachability in fine dining and wine service 09:58 - Building a curated, playful wine list aligned with regional cuisine 11:24 - Greatest hits and local wine considerations 12:54 - Strategies for educating staff on wine basics and geography 14:20 - Collaboration and mutual admiration in the wine world 15:00 - Overcoming imposter syndrome in wine certifications 16:29 - The importance of continual learning and seeking mentorship 17:45 - Balancing technical expertise with creative expression in wine and life 19:21 - Personal background in opera and language skills 21:04 - Connecting musical passions with the hospitality industry 22:48 - Developing wine classes and community engagement 24:29 - Supporting staff through education and sneaky lessons 26:04 - Managing inventory, pricing, and profitability in wine programs 28:12 - The power of language skills in wine and opera 30:33 - Long-term dreams: studying abroad and study plans 33:15 - Breaking industry barriers around education and certification 36:38 - The road to expanding by building a strong team and curriculum 38:24 - Managing data and financial metrics in wine programs 40:49 - The art of pricing and accessibility in wine sales 43:50 - Engagement through guest interaction and wine recommendations 44:55 - Potential of wine clubs and event series for community building 48:19 - Creative ideas versus execution and the importance of timing 50:25 - Nurturing big ideas with the right team and patience 52:17 - Planning the year ahead and setting goals 54:12 - Dreaming of study opportunities in Paris and beyond 56:38 - Prioritizing ongoing learning and industry involvement 58:23 - Balancing personal growth, financial literacy, and community impact 60:03 - Advice for women entering the industry: ask questions and self-care 61:12 - Pride in the hospitality profession and creating memorable moments 62:37 - The importance of rest and personal joy amidst industry stresses 64:16 - Artistic pursuits outside of wine and hospitality 66:16 - Favorite wine questions, personal social media, and future ambitions Resources & Links: Poole's Diner (https://ac-restaurants.com/pooles/) WSET Certifications (https://www.wsetglobal.com/) Vitis House Raleigh (https://www.vitishouse.com/) French Wine Scholar Program (https://www.winescholarguild.org/) - Wine Scholar Guild Support the Podcast: Patreon - Her Seat at the Table (https://www.patreon.com/cw/HerSeatAtTheTable) Connect with Anna: Instagram (https://www.instagram.com/anna__r_e__/) This conversation exemplifies passion, curiosity, and resilience—valuable for anyone navigating the vibrant and challenging worlds of wine and hospitality. Cheers to growth and connection!

9. 

   15 Jun 2026

   Anh Luu on Chef-ing On Your Own Terms

   You know her from Queer Eye in New Orleans, you know her from Chopped, OR you know her for her social media sensation, "The Pho-rrito" - meet Anh Luu! In this episode, Anh shares her story of navigating the restaurant industry, resilience after personal loss, and embracing a flexible, self-directed culinary career. We explore her experiences with restaurant ownership, the industry’s challenges, and how she crafted a life of creative independence through catering, pop-ups, and community-driven projects. 🥰JOIN OUR PATREON COMMUNITY (https://www.patreon.com/16069456/join) 🥰 to support this work and keep these conversations going for the women who need them.  ‼️ Main topics include: Anh’s journey from a young chef in New Orleans to restaurant owner in Portland, now back to a successful free-lance chef in New Orleans The emotional and financial struggles of restaurant ownership, especially post-Katrina The impact of industry burnout and the decision to step away from day-to-day operations Building a community of support and relying on relationships in New Orleans’ tight-knit food scene Transitioning to a flexible culinary career focused on private events, consulting, and product creation Overcoming fears of financial instability and shifting from scarcity to abundance mindset Resources & Links: Queer Eye on Netflix (https://www.netflix.com/title/80160037) Wye Hill Kitchen and Brewing (https://wyehillraleigh.com/) Glass House Kitchen (https://glasshousekitchen.com/) Connect with Anh Luu Instagram (https://instagram.com/anhluu) LinkedIn (https://linkedin.com/in/anhluu) Support the Podcast: Patreon - Her Seat at the Table (https://patreon.com/herseat)

10. 

    1 Jun 2026

    Randi Weinstein on 10 Years of the FAB Conference: The Power of Community with Restaurant Owners

    In this episode, Randi Weinstein shares her journey of founding and growing the FAB Conference—a vibrant space for women in the food, beverage, and hospitality industries. Listen to insights on event innovation, community building, balancing motherhood, and embracing bold ideas. Key topics: The origins and evolution of FAB Conference over its 10-year history Randi's transition from hospitality roles to community entrepreneurship The importance of authentic community and intact event space principles Challenges of scaling events while maintaining intimacy and mission The power of scholarships and giving back to underrepresented groups The significance of face-to-face connection in fostering community Timestamps: (00:35) - Introduction to Randi Weinstein and FAB Conference (01:00) - Randi’s background in hospitality and event roles (01:49) - Celebrating FAB’s 10th anniversary and upcoming events (02:30) - Randi’s entrepreneurial ventures: Winky Winky Food & Beverage, Bad Bitches (03:13) - Launching the THC line, Tree Time, and product inspiration (04:07) - Balancing travel and motherhood in today’s climate (05:03) - The challenges (and fears) of flying and travel anxiety (05:43) - FAB’s origin from a dinner series for women in food industry (08:40) - How industry events like FAB evolve from smaller beginnings (11:08) - Randi’s journey moving to Charleston and finding her community (12:46) - Navigating motherhood, career shifts, and identity (15:19) - The importance of self-care for women in hospitality (16:15) - The impact of full-time care and balancing creative pursuits (18:37) - Significance of community and connection at FAB (19:37) - Scholarship programs and inclusivity in industry events (20:55) - The value of authentic, genuine community (22:22) - Protecting the sanctity and mission of FAB from media influence (23:55) - FAB's unique approach: equal footing for speakers and attendees (25:44) - Creating a safe space for emotional vulnerability (26:19) - Supporting women through scholarships and community (27:22) - The humble beginnings of FAB as a women’s industry dinner (30:08) - Building industry-focused educational programs and scholarships (32:07) - Scaling FAB while maintaining intimacy and connection (35:28) - Randi’s event planning instincts and risk-taking approach (40:07) - Ideas for extending FAB to other cities and regions (44:29) - Potential for smaller community dinners and collaborations (45:51) - Envisioning future innovations: educational experiences, food activities (47:30) - Balancing practicality with creativity in event execution (50:41) - Reflection on FAB’s 10th anniversary vision and mission focus (52:20) - The impact of scholarships and community contribution (54:09) - Final thoughts and upcoming FAB details Resources & Links: FAB Conference (https://fabconference.com/) Tree Time THC Line (https://treetimetohc.com/) Connect with Randi Weinstein: LinkedIn (https://linkedin.com/in/randiweinstein) Twitter (https://twitter.com/randiweinstein) Support the Podcast: Join the Her Seat at the Table Patreon for exclusive perks and community access: Patreon (https://patreon.com/herseatatthetable)

11. 

    18 May 2026

    Anne McBride Ph.D. on Supporting Restaurants through the James Beard Foundation

    Explore how the James Beard Foundation is driving impact through innovative programs, advocacy, and educational resources in the food industry. Sara Abernethy interviews Dr. Anne McBride, Vice President of Impact, to uncover insights on leadership, mentorship, and fostering resilience in hospitality professionals. Main Topics Covered: The role of the James Beard Foundation in industry advocacy and education How cooking, publishing, and food policy intersect Programs supporting women entrepreneurs and food professionals Strategic approaches to food book publishing and self-publishing The importance of community, mentorship, and continuous learning Impact of advocacy and policy engagement for restaurant sustainability Future initiatives and resources for industry resilience Timestamps: 00:36 - Introduction to Dr. Anne McBride and her work at the James Beard Foundation 01:01 - Impact of the Women's Entrepreneurial Leadership Program (WEL) 01:20 - Resources available on jamesbeard.org for food industry professionals 02:37 - Personal experiences with winter weather and its effects on restaurants 03:05 - Navigating Valentine’s Day and restaurant reservations 04:38 - The benefits of letting partners take the lead in dinner plans 05:12 - How Anne met her husband and her move from Switzerland to Louisiana 06:06 - Transition from Swiss village life to Louisiana college experience 07:01 - Moving to New York and career shifts from publishing to food media 09:32 - Starting at Hippocrates Books and the value of book proposals 11:23 - Insights on writing and marketing cookbooks, and self-publishing nuances 12:56 - The importance of strong proposals for book success 15:47 - Planning a cookbook as a regional or community-focused project 16:17 - From publishing to advocacy and impact at James Beard Foundation 17:03 - Life in early 2000s NYC with small publishing house experience 19:11 - How food programs like the Experimental Cuisine Collective shaped her career 20:05 - The importance of work-life integration and passion projects 22:38 - Comparing roles at the Culinary Institute of America and James Beard Foundation 24:19 - Overview of programming like WEL and other leadership initiatives 25:47 - Supporting women in food through financial literacy and mentorship 29:58 - The power of confidence-building workshops and small wins 34:40 - Advocacy against restrictive policies affecting restaurants and immigrant labor 39:12 - The significance of grassroots, consistent advocacy actions 41:31 - The impact of sharing case studies and testimonies 42:07 - Reflecting on nearly five years of impact work and future goals 43:16 - Resources, upcoming reports, and how to stay connected with jamesbeard.org 45:42 - Closing remarks and how to follow Anne McBride’s work Resources & Links: James Beard Foundation (https://jamesbeard.org/) Annual Industry Report (https://jamesbeard.org/impact) Women's Entrepreneurial Leadership Program (https://jamesbeard.org/wel) Climate Solutions for Restaurant Survival (https://jamesbeard.org/climate) Follow Anne McBride on LinkedIn (https://linkedin.com/in/anne-mcbride) Follow James Beard Foundation on Instagram (https://instagram.com/beardfoundation) Connect with Anne McBride: LinkedIn (https://linkedin.com/in/anne-mcbride) Instagram (https://instagram.com/anne.mcbride) Additional Highlights: Emphasizing community and mentorship in food careers The long-term value of advocacy and policy engagement for restaurants Encouragement to access free educational resources online The importance of storytelling through cookbooks as marketing tools How collective action shapes industry resilience and sustainability Thank you for joining this inspiring conversation about advancing equity, education, and advocacy in the food industry. Don’t forget to visit jamesbeard.org for ongoing programs and resources to support your journey.

12. 

    11 May 2026

    Inez Ribustello on the Sweet Life of Retiring From Business Ownership

    Discover the inspiring journey of Inie Ribustello, a Tarboro-based restaurateur, author, and hospitality leader, as she navigates career transitions, personal growth, and community impact. This episode offers valuable insights for anyone contemplating change, overcoming burnout, or seeking purpose beyond entrepreneurship. Key Topics: Inie's transition from restaurant owner to W2 employee and director of hospitality Overcoming the shame and fear associated with stepping back from ownership The emotional labor of running a community-centric business like a brewery or restaurant How writing and journaling serve as emotional outlets for deep feelers and empaths The power of community events like Triangle Wine and Food Experience and Piggy Festival Balancing the demands of leadership with personal well-being and mental health The significance of legacy, purpose, and redefining success after major life shift Inie's reflections on motherhood, aging, and the imminent 'empty nest' chapter Her experience as a Beverage Director at Windows on the World pre-9/11 Upcoming writing projects inspired by her evolving family and personal journey Resources & Links: Tickets - Gettin' Piggy With It - May 17, 2026 (https://frankielemmon.ticketspice.com/gettin-piggy-with-it-2026) Life After Windows - Inie Ribustello (Memoir) (https://www.amazon.com/dp/B0XXXXXXX) (search for her book on Amazon) Frankie Lemmon Foundation (https://www.frankielemon.org/) Triangle Wine & Food Experienc (https://trianglewineandfood.org/)e Mis En Place Publishing (https://misenplacepub.com/) Connect with Inie: LinkedIn (https://www.linkedin.com/in/inie-ribustello) Instagram (https://www.instagram.com/inieribustello) Facebook (https://facebook.com/inieribustello) Special Note:This episode is a heartfelt exploration of transformation—personally and professionally. Inie’s openness about her struggles, joys, and growth offers a blueprint for embracing change, nurturing community, and loving oneself through life’s ebbs and flows. Don’t miss her upcoming memoir for a deeper understanding of her incredible story.

13. 

    4 May 2026

    LIVE from The Durham Hotel - Molly Irani on "Service Ready"

    Most entrepreneurs never reveal the messy, real behind-the-scenes stories that shape their success. Molly Irani — founder of the James Beard Award-winning Chai Pani restaurant group — exposes the grit, chaos, and heart of building a meaningful culture in hospitality in her newly released memoir, "Service Ready".  Imagine maxing out personal credit cards, navigating midlife pivots, and managing high-volume chaos—all while keeping your vision alive. Her story will inspire you to rethink what it really takes to create a thriving business you love. In this episode, Molly shares her innovative concept of "mind-blasting hospitality," a sensory experience that turns ordinary service into memorable magic, even in the busiest kitchens. We break down how she designed a culture rooted in care, authenticity, and fun, turning chaos into community. Molly also reveals how her personal story—her love for her husband, her background, and her relentless resilience—informed her leadership and vision. We delve into the real challenges of working with your partner claiming your identity as a leader finding balance when your role shifts from front-line to strategic visionary Molly's honesty about depleting herself, navigating disagreements, and building trust offers practical lessons for couples in business and anyone striving for alignment. Plus, hear her powerful perspective on community resilience—how the restaurant industry models humanity during crises, from hurricanes to pandemics—showing us that hospitality is about more than just food; it’s about touching lives. This episode is perfect for restaurant owners, entrepreneurs, and leaders seeking authentic tools to build resilient, thriving cultures. If you’re tired of glossy success stories and crave the truth behind lasting impact, Molly’s raw, inspiring insights will challenge and embolden you. Prepare to be inspired by her daring to share her vulnerabilities—and her unwavering belief in the power of hospitality to transform lives. Order your copy of "Service Ready" and check out more of Molly's work at www.mollyirani.com, and drop her a follow on Instagram at @chaipanimom

14. 

    17 Jun 2025

    Balancing Ownership and Operations in Hospitality with Maggie Kane and Ashley Malinowski

    Host Sara Abernethy interviews Maggie Kane and Ashley Malinowski about the crucial relationship between restaurant ownership and operations, highlighting the development of mutual trust and respect.

15. 

    3 Jun 2025

    Tiffany Welton on Taking The Leap and Staying True To Your Vision

    Owner Tiffany Welton shares with Sara Abernethy her journey of leaving corporate to launch RBF champagne bar, emphasizing authenticity and community, in this interview.

16. 

    27 May 2025

    Petrushka Basin Larsen on working with your Partner, Motherhood and Scaling Your Business

    Entrepreneur Petrushka Bazin Larsen discusses building a values-driven business with her husband, Sugar Hill Creamery, while balancing motherhood and avoiding burnout, in an interview with Sara Abernethy.

17. 

    20 May 2025

    Sandi Kronick on Creating More Sustainable Food Systems Through Connection

    CEO Sandi Kronick discusses building sustainable food systems through farmer support and direct-to-consumer pathways in an interview with Sara Abernethy, emphasizing curiosity and healthy leadership practices.

18. 

    13 May 2025

    Live from the "Evolving in Hospitality: A Woman’s Perspective" Panel

    Host Sara Abernethy interviews Samantha Kotey, Vivian Howard, Caroline Morrison, and Preeti Waas about the evolution of women in hospitality, exploring leadership, purpose, and personal growth in a changing industry.

Who has been a guest on Her Seat At The Table

Names identified in recent episode analyses. Showing up to five guests.

• Maggie Kane
• Ashley Malinowski
• Tiffany Welton
• Petrushka Bazin Larsen
• Sandi Kronick

Reach and audience

Public platform figures. Ratings count people who left a rating, not total listeners.

Apple Podcasts (US)

5.0 / 5

8 ratings

Podcast Authority Score: 8 / 100

A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.

Quality

3

Social presence

0

YouTube

0

Engagement

32