Grammy-winning producer benny blanco drops by the Cheese Store to talk shop with Dom. They get into his early days bouncing between instruments (and cuisines), the thrill of landing hits for Britney and Katy while getting evicted, and how his real passion might actually be grocery shopping. There’s studio gossip, steak techniques, and a lot of opinions about soft cheese. Plus, benny shares his death row meal and defends garlic as a foundational life force.Keep up with benny: www.instagram.com/itsbennyblanco
Open Wide: A Cookbook for Friends: https://www.harpercollins.com/pages/openwide
The guys are joined by two-time winner of Food Network's "Great Food Truck Race" Daniel Shemtob– chef, entrepreneur, founder of The Lime Truck and Snibbs footwear—for a sprawling conversation about resilience, hospitality, and making cool shit that actually helps people.
We talk about losing everything in a wildfire, rebuilding with purpose, and the weird overlap between pasta shapes and slip-resistant shoes. Also: tangerine-colored boots, jazzberry jam, and maybe, just maybe, a Cheese Store x Snibbs collab in the works.
Find Daniel on IG: https://www.instagram.com/daniel.shemtob/?hl=en
Snibbs Footwear:
https://snibbs.co/
The Lime Truck:
https://www.thelimetruck.com
The Starchild hangs up his platform boots to talk meatballs. Paul Stanley drops by the Cheese Store for an unexpectedly moving conversation about the parallel crafts of rock and roll and cooking—both requiring that indefinable quality that can't be taught: genuine passion.
Fresh off Kiss's final bow after 50 years, Stanley reflects on his second act as a home cook, and how that which started as necessity evolved into a deep love affair with Italian food, authentic hospitality, and the simple joy of feeding people.
The conversation spans from his European parents' influence and childhood memories of Stearns Bakery in the Bronx, to his current relationships with LA's chef elite and his role with Rock & Brews restaurant group. Stanley breaks down why emotional connection trumps technical skill every time—whether you're playing guitar or throwing pizza dough—and why he'd rather eat at a neighborhood joint than a pretentious temple to molecular gastronomy.
Plus: the meatball recipe that came from Rocco DiSpirito's mom, why Jimmy Page deserves the perfect puttanesca, and Stanley's theory that great restaurants (like great bands) start with surrounding yourself with people who share your passion for the craft.
Keep up with Paul Stanley:
Official Website: https://www.paulstanley.com/
Instagram: @paulstanleylive
Twitter/X: @PaulStanleyLive
KISS:
Official Website: https://www.kissonline.com/
Rock & Brews:
Official Website: https://www.rockandbrews.com/
Rock & Brews info on Paul's site: https://www.paulstanley.com/category/rock-brews/
Follow Dom, Andy, Industry Only, and The Cheese Store of Beverly Hills:
www.instagram.com/domsfoods
www.instagram.com/andywangnyla
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www.instagram.com/thecheesestoreofbeverlyhills
Dom and Andy dive into May madness—the whirlwind of food festivals, celebrity golf tournaments, and A-list events that somehow keep happening without them. They cover Antonia's Tournament of Champions win, the best lobster pasta on a Sardinian beach that requires police escort to access, and Dom's master plan to curate the next generation of rising chefs. Plus: summer travel intel from Positano to Singapore, why Michelin-starred restaurants in Italy hit different, and the homework assignment that might actually change everything.
Chef Mei Lin drops by the Cheese Store for a conversation that spans from cutthroat cooking competitions to the delicate art of letting wontons speak for themselves..
The Top Chef winner and Daybird founder reflects on her evolution as a chef—from building intuitive muscle memory on shows like Tournament of Champions to finding a new groove with 88 Club, her elegant, straightforward Chinese restaurant in Beverly Hills. The crew dives into issues of pricing and perception in ethnic cuisine, the myth of the $55 tasting menu, and why simplicity might be the boldest move of all.
Plus: a sentimental chicken dish, Taiwanese breakfast evangelism, and a surprise call to Nicholas Kraft—co-founder of the fast-food fashion collective Chain—about getting Dom his own limited-edition Arby’s x Chain BBQ bib.
Follow Mei, 88 Club, and Daybird:
www.instagram.com/meilin21
www.instagram.com/88club
www.instagram.com/daybirdla
Follow Dom, Andy, Industry Only, and The Cheese Store of Beverly Hills:
www.instagram.com/domsfoods
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And make sure to check out the 🔥 Arby's x Chain drip at www.instagram.com/eatatchain !
New landlords can hike the rent, but they can’t kill an L.A. institution—at least not while Marc and Med are around. The duo behind Genghis Cohen (and Dom’s favorite restaurant La Dolce Vita) drop by to explain why they’re uprooting 42-year-old Chinese-American icon Genghis Cohen and hauling its fish-tank, neon, and NYC aura exactly 2 blocks south on Fairfax.
Along the way we get a crash-course in red-sauce minimalism, the lost art of Queens-style egg rolls, and the business math of paying “L.A. landlord prices” without gutting a neighborhood staple. If you care about late-night duck-sauce, community institutions, or how to move a restaurant overnight and reopen for take-out the next morning, this one’s for you.
Keep up with Marc, Med, and Genghis Cohen at www.genghiscohen.com
And get yourself some baked clams at www.ladolcevitabeverlyhills.com
Avish Naran, founder of L.A.'s cult-favorite Indian sports bar Pijja Palace, joins Industry Only at The Cheese Store for one episode in two locations.
First, a live taping from Pijja Palace, the restaurant where it all began, followed by a basement hang in the tasting room of The Cheese Store, as is tradition.In part one, Avish talks about building a restaurant that seemed too weird to succeed—a place where malai rigatoni meets Lakers jerseys and tandoori wings come with curry leaf ranch.
Then, in part two, Avish dives into immigrant hustle, cultural context, and why it's essential to "never stop saying the word 'millions.'"
Also: The fake tandoor that tastes better than the real thing, plans for the new Schezwan Club opening next door, and why neighborhood councils might not always get your genius restaurant name.
Follow Avish on IG: @avishnaran
Follow Dom: @domsfoods
Follow Andy: @andywangnyla
Keep up with Industry Only: @industryonlyLA
Visit Pijja Palace: www.pijjapalace.comVisit
The Cheese Store: https://cheesestore.com
Dom and co. finally makes it to the San Gabriel Valley—for lobster, pork knuckle, and a good hang that included friend of the show Jay Seals, who joins the guys to debrief the chaotic journey to Henry’s Cuisine, break down their dream pop-ups, and trade East Coast food memories for new-school LA classics.
The one and only tattooed, Top Chef winning, Michelin-starred Chef Michael Voltaggio joins the guys in the Cheese Store basement to talk tequila, legacy, and the state of L.A. dining. They cover the creative stretch from Bazaar to the backyard taco crawl, what it means to stay curious after decades in the game, and why the next chapter of hospitality might look a lot like the first one. Also: the 2008 oral history nobody’s written yet, Roy Choi in the streets, and why every server in L.A. is secretly a grip.
Follow Michael and Mercado 28 on ig:
Back to the basement to wrap up the season with part two of our conversation with Wolfgang & Byron Puck on the past, present, and future of Wolfgang Puck. Wolfgang and Byron share their experiences "learning in the fire" of high-end kitchens (including Wolfgang's short-reign as The Omelette King), why hospitality is at the center of everything they do, and the amazing chefs that have contributed to the Wolfgang Puck legacy.
Surprise! Season Two's not done yet. Dom & Andy welcome Wolfgang & Byron Puck to the basement for the first of a two part conversation on the past, present, and future of Wolfgang Puck. We dive into the early days of Spago and its team of future Hall of Famers, how Wolfgang landed the Oscars party, and the staying power of truly good, classic dishes. Plus Byron reveals his early talent for butchering fish bigger than him and Dom & Andy get a crash course in "tradition and innovation" involving Lambrusco.
Don't miss the season finale of the Industry Only at The Cheese Store with Dom and Andy! But don't go too far, we have something special up our sleeve for next week. In this week's episode, the pair take listeners through a culinary tour of Los Angeles, naming their favorite new restaurants and where Dom recommends going for top-tier VIP service. Plus discover LA local's treasured spots through Dom & Andy's most craveable dishes and Dom reveals a delicious new project he's been working on, set to debut in mid-December.
Dom & Andy sit down with acclaimed restaurateur Marissa Hermer (Olivetta, The Draycott) to celebrate the opening of Chez Mia, Marissa's new West Hollywood restaurant.
They talk about the importance of having a neighborhood spot, the similarities between California and the South of France, Marissa's colorful design philosophy, and why describing a caviar dish as a "French Kiss" might be a bad idea.
Dom and Andy are joined by someone who actually knows how to do podcasts, Darin Bresnitz of the Snacky Tunes podcast. They discuss what they've learned in the trenches of the LA restaurant scene, including the best neighborhood spots, celebrity haunts, and the "boom and bust" of the media cycle (which, as it turns out, is not just limited to restaurants - sorry, Leo). Plus, Darin offers his perspective on how to find success in the L.A. culinary world, the guys discuss the celebrity encounters that actually impressed them, and you'll learn why restaurants need your support during the holidays.
Find Darin & Snacky Tunes at https://www.snackytunes.space/
Dom and Andy sit down with Bricia Lopez, one of the driving forces behind L.A.‘s iconic Oaxacan restaurant, Guelaguetza for a conversation about how Mexican culture shapes and leads L.A.‘s identity– from groundbreaking cuisine and mezcal culture to music, fashion, and sports. Learn how Bricia has transformed traditional Mexican cuisine and culture into thriving L.A. parties, what Las Vegas means to kids growing up in Los Angeles, and why sometimes it sucks to be a pioneer.
Follow Bricia: www.instagram.com/bricialopez
Follow I Love Micheladas: instagram.com/ilovemicheladas
Eat at Guelaguetza: https://www.ilovemole.com/
We'd love to hear from you. Give us a shout on IG (@industryonlyatthecheesestore) or by email: industryonlyatthecheesestore@gmail.com.
Follow Dom: www.instagram.com/domsfoods
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Visit The Cheese Store: https://www.cheesestorebh.com/
In honor of the World Series, Dom & Andy pit the NYC and LA culinary scenes against each other. The guys answer some important questions, like is Pink's better than Gray's Papaya's? Does New York have better Sichuan food than LA? And will Dom survive wearing a Yankees hoodie in Beverly Hills? Plus we recap recent trips to Chicago, Mexico, and Vegas and all the best food along the way.
Dom & Andy sit down for an illuminating conversation with one of LA's most insightful culinary figures– Rob Gentile, the acclaimed chef behind Stella in West Hollywood. Rob shares his journey from growing up in a traditional Italian immigrant household in Toronto to becoming a culinary sensation in Los Angeles. With a deep love for authentic Italian ingredients and regional dishes, Rob breaks down the philosophy behind his menu and how he's managed to preserve Italy’s culinary traditions while adapting them for a modern audience. The guys also talk about the dilution of italian cuisine and why everyone should eat in the San Gabriel Valley– as long as your Vespa can make it.
We’ve got something a little different today as Dom and Andy welcome writer, comedian, and podcaster Soren Bowie, known for his work on American Dad, Cracked, and his podcast Quick Question with Soren & Dan. The guys discuss the art of a good sandwich, Soren’s worst culinary habits, and why you should embrace turkey in everything. Plus, Soren shares insights into the world of TV writers’ rooms, the LA sandwich renaissance is in full-swing, and Soren almost gets kicked out of The Cheese Store for a pasta sauce faux pas.
Follow Soren on Blue Sky: https://bsky.app/profile/sorenbowie.bsky.social
Quick Question with Soren & Dan: https://linktr.ee/qqpodcast
Dom and Andy sit down with luxury event caterer and Bites & Bashes founder Crystal Coser to pull back the curtain on the high-stakes world of VIP catering. They dive into how Crystal’s Korean heritage shapes her menus, the art of impressing Rihanna at a Super Bowl party, and what to do when the 200-cap event you’re catering suddenly includes 2,000 hungry festival-goers. Follow Crystal on IG: www.instagram.com/crystalcoser Find Bites & Bashes: https://bitesandbashes.com/ Great to be back for Season Two. We've got some fun stuff planned. Make sure to follow us on IG to get the latest: www.instagram.com/industryonlyatthecheesestoreFind Dom, Andy, & The Cheese Store: www.instagram.com/thecheesestorebhwww.instagram.com/domsfoodswww.instagram.com/andywangNYLAwww.thecheesestorebh.com - 00:00 Starting Out in Catering 07:00 Coachella Chaos 14:00 Cultural Roots in the Kitchen 21:00 Eater LA Map Queen 28:00 Impressing Hollywood’s Elite 35:00 Scaling Up to Super Bowl Madness 42:00 Crisis Management on the Fly 49:00 Building a Signature Cocktail 56:00 Immigrant Mentality and Hard Work 63:00 Future of Bites & Bashes
The one-of-a-kind Jerry Greenberg, restaurateur & co-founder of SUGARFISH, Nozawa Bar, and KazuNori joins the guys to talk about why Matū’s new Lock, Stock, & Barrel menu is a lot like eating with Jerry himself, what a 27-restaurant tour through Argentina taught him about cooking steak, and why Jerry always waits in line at his own restaurants, even with a hurt achilles.
Check out Matu on insta at https://www.instagram.com/matusteak/
Find Sushi Nozawa Group at https://www.sushinozawa.com/
Great to be back for Season Two. We've got some fun stuff planned.
Make sure to follow us on IG to get the latest: www.instagram.com/industryonlyatthecheesestore
Find Dom, Andy, & The Cheese Store: www.instagram.com/thecheesestorebh
www.instagram.com/domsfoods
www.instagram.com/andywangNYLA
www.thecheesestorebh.com