Welcome to the Hospo Dojo Podcast, your ultimate resource for mastering the art of hospitality and optimising kitchen efficiency. Join your host, Paul, as he delves into the latest trends, tips, and insights from the world of hospitality. Whether you're a seasoned professional or just starting out, our episodes are packed with valuable information to help you elevate your business and enhance your culinary skills. Tune in every week for interviews with industry experts, practical advice, and much more.
Building a Hospitality Brand That Lasts: The Knafeh Bakery Story
What does it really take to build a hospitality business that cuts through noise without losing its soul?
In this episode, Paul Ayyash sits down with Ameer El-Issa, co-founder and creative director of Knafeh Bakery, of the most culturally resonant dessert and experience-driven concepts to come out of Australia and beyond. From growing up around hospitality, to studying architecture, to launching Knafeh Bakery as a tightly focused, one-product concept, Ameer’s journey is anything but conventional.
Knafeh Bakery has since scaled across borders from Beirut to Abu Dhabi, Sydney, Melbourne, New York and Dubai, with brand collaborations ranging from Qantas and Formula One to Lamborghini, Microsoft, and Etihad Airways.
In this episode, Ameer shares:
▪️ His journey from family hospitality roots to founding Knafeh Bakery
▪️ Why obsessing over one product can outperform complex menus
▪️ How culture and heritage shape stronger hospitality concepts
▪️ Lessons learned from pop-ups, and experiential formats
▪️ How restraint, patience, and standards create long-term sustainability
▪️ What operators often misunderstand when trying to scale too fast
The result is a business that became a destination not because it tried to be everything, but because it was clear about what it was. For operators and founders who want to play the long game, this episode is filled with valuable insights.
📱 Follow us on Instagram: @paulayyash @hospodojo @papa_baker @knafehbakery
6 Dec 2025
Award-Winning Pastry Chef Philip Khoury on Reinventing Pastry
How do you rethink pastry at the highest level without compromising flavour, texture, or the craft behind it?
In this episode, Paul sits down with Philip Khoury, award-winning pastry chef, author, and former Head Pastry Chef at Harrods London, acclaimed author and leading innovator in plant-based pâtisserie.
From starting his career at Quay in Sydney to rising alongside Adriano Zumbo and later overseeing the pastry operations of one of the world’s most iconic luxury food destinations, Philip has carved out a career defined by bold ideas and relentless curiosity.
Now a global voice in modern pastry and the founder of his luxury plant-based chocolate brand Khoury’s, Philip is elevating the future of dessert toward cleaner, more thoughtful and exceptionally delicious craftsmanship.
In this episode, Philip shares:
▪️ His journey from Sydney restaurants to leading pastry at Harrods
▪️ How working with legends like Anna Polyviou and Adriano Zumbo shaped his discipline and creativity
▪️ Why plant-based innovation is the next frontier of pastry
▪️ The making of his award-winning book A New Way to Bake
▪️ How simpler ingredient lists can unlock better flavour
▪️ What it takes to lead pastry across 27+ restaurants under one roof
▪️ The philosophy behind Khoury’s, his new luxury chocolate brand
▪️ Why the future of pastry belongs to chefs who embrace sustainability, technique, and reinvention
For anyone building a food business, pushing creative boundaries, or navigating a modern hospitality career, this episode is for you.
📱 Follow us on Instagram: @paulayyash @hospodojo @philipkhoury
12 Nov 2025
From Naples to Sydney: The Regina Pizzeria Story w/ Matteo Ernandes & Emanuele Riemma
How do two Italian chefs turn friendship, discipline, and a love for pizza into a restaurant that’s redefining modern Italian pizza?
In this episode, Paul sits down with Matteo Ernandes and Emanuele “Manu” Riemma, the duo behind Regina Pizzeria: a venue redefining what Neapolitan pizza means in Australia.
From humble beginnings as visa-holding chefs carving their way through Australia’s kitchens to creating a concept that bridges Neapolitan tradition and contemporary innovation, Matteo and Manu’s story is one of resilience, respect, and relentless curiosity.
They talk openly about the challenges of running a restaurant built on culture, friendship, and balance — and what it takes to stay creative while staying grounded.
In this episode, Matteo & Manu share:
Lessons from early mentors and the importance of understanding ingredients
Their take on the evolution of contemporary pizza
How to lead without ego and build a strong team
The sacrifices behind opening a restaurant and finding balance in a 100-hour week
Why authenticity isn’t about replicating Naples, it’s about bringing its spirit to Australia
How their friendship fuels their creativity, from classic Margheritas to degustation pizza events
Matteo and Manu remind us that pizza is more than food. It’s an expression of culture, discipline, and heart.
This episode is about the grind behind the glory: the long hours, the lessons, and the love that fuels great hospitality.
🎧 Listen now on Spotify, Apple Podcasts & YouTube
📱 Follow us on Instagram: @hospodojo (https://instagram.com/hospodojo) • @paulayyash (https://instagram.com/paulayyash)
Who has been a guest on Hospo Dojo Podcast
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Daniel Pasquali
Giuseppe Minoia
Emma Brown
Damian Hopper
Grant Collins
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Spotify
5.0 / 5
9 ratings
Podcast Authority Score: 19 / 100
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Quality
26
Social presence
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YouTube
0
Engagement
32
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