Hey, it’s Industry Night, and I’m kicking off a brand-new residency with the YUME Group, coming to you from their stunning spot tucked into Cady’s Alley in Georgetown — and trust me, if you know, you know. I’ve known Chef Peter Kannasute and his partner-in-life-and-operations Cici Kannasute for years, and I couldn’t be more excited to spend the next few months exploring their evolving culinary world and the creative force that fuels it.

First up, I sit down with the trio behind YUME: Jeff King — Co-Founder and Managing Partner, the visionary builder who turns dreams into tangible spaces; Chef Peter Kannasute — Co-Founder, Culinary Director, and Executive Chef, the meticulous craftsman behind every flavor; and Cici Kannasute — Co-Founder, Managing Partner, and COO, the heartbeat that keeps the whole operation in rhythm. Together, they share how one unforgettable omakase experience led to a partnership — and how that partnership grew into three distinctive restaurants: YUME (the dream), KYOJIN (the bold evolution), and RIMTANG (a vibrant homage to Thai street flavors).

Then I’m joined by Tom Sietsema, who, after 25 years, 1,200 reviews, 50 dining guides, and countless reader letters, has officially laid down his critic’s pen at The Washington Post. Tom and I dive deep into his incredible career — the highs, the challenges, and the changing landscape of dining and criticism in DC and beyond. From the early days of anonymity to the rise of social media food culture, we talk about what’s next for restaurants, for critics, and for all of us who love to eat, explore, and tell the story of food.

Chapters:
00:00 – Welcome to Industry Night at YUME Georgetown
01:15 – Introducing Chef Peter, Cici, and Jeff King
03:00 – How the YUME partnership began
05:45 – Building a dream: from YUME to KYOJIN and RIMTANG
09:30 – The art behind Kyogen’s concept and design
11:50 – Balancing family, business, and creativity
13:40 – What to order and where to sit at KYOJIN
15:00 – Transition: welcoming Tom Sietsema
16:00 – Tom’s path from journalism to food criticism
18:20 – Early days at The Washington Post
21:00 – How DC’s dining scene evolved over 25 years
24:00 – The rise of neighborhood restaurants
27:15 – Michelin, media, and the changing face of reviews
30:40 – Soundchecks, service, and the dining experience
34:10 – Social media, influencers, and food culture today
38:20 – How to dine well: Tom’s advice to restaurant-goers
43:00 – What’s next for Tom after The Post
47:30 – Hosting joy: Tom’s “Lamb Burger Nights” project
50:00 – Nycci’s wrap-up and final thoughts

Quotes:
“It takes so much more than people realize — you’re not just a laundry list of good, bad, go, don’t go. Every review is a story. And at the heart of it, it’s about shining a light on people doing really good work.” - Tom Sietsema

“It’s all about the ingredient — the texture, the freshness, the technique. Every dish is a way to tell the story of where that ingredient comes from.” - Chef Peter Kannasute

“The restaurant world is constantly reinventing itself — and that’s what makes conversations like this so exciting. It’s not just about food, it’s about people, creativity, and connection.” - Nycci Nellis

“I’m the bridge between the creative and the operational — helping turn Chef Peter’s vision into something guests can feel and experience every day.” - Cici Kannasute

“I came from construction, not restaurants, but when I saw Chef Peter’s passion, I knew I wanted to help build something special. Every space we create starts with that feeling.” - Jeff King

Key Takeaways:
A New Residency Begins – Nycci kicks off Industry Night at YUME Georgetown.
Meet the Dream Team – Jeff, Peter, and Cici share their creative chemistry.
From Sushi Bar to Brand – The...