Jeremy Walton, owner and managing partner of Quest Hospitality Concepts, unpacks how he built three distinct yet community-driven restaurants along Florida’s scenic 30A. From launching The Citizen during the height of the pandemic to reviving a beloved local gathering place with Fonville Press, and now redefining the sports bar with Scout, Jeremy shares how thoughtful design, operational functionality, and a culture-first mindset shape every project.

Chad Offerdahl, Co-CEO of The Big Biscuit, sits down with FSR editors to share how he and his father transformed a beloved two-unit diner based outside of Kansas City, Missouri, into a 30-unit breakfast powerhouse that’s actively franchising. He unpacks how his QSR background and mindset inspired efficiency like six-minute ticket times, and how they’re scaling both company-owned and franchise units with purpose. From menu refreshes to launching third-party delivery and the value of oversized ...

After trading law books for chef whites, Manny Barella’s journey from Monterrey, Mexico, to the “Top Chef” Season 21 stage has been a whirlwind. Now, the James Beard Award semifinalist and fan‑favorite contestant is channeling his heritage and hustle into his new Denver restaurant, Riot BBQ—a Texas-style barbecue concept with Mexican flavor. In this conversation, Barella opens up about the “roses and thorns” of how being on reality TV changed his life; the challenges of building a Mexican‑ins...

While many food and beverage programs still rely on labor-intensive prep and volatile citrus prices, bartaco is taking a different approach. CEO Anthony Valletta found an unexpected innovation partner in Jiayou (Leon) Lin, a former bartender turned beverage entrepreneur. Lin is the founder of Foundry Libations and the creator of Behold Juice, a 100% natural citrus alternative that's redefining what’s possible behind the bar and the kitchen. In this episode, the two share how Behold Juice went...

Before opening Casa Gabriela in 2023, chef Gabriela Lopez raised four children, cleaned houses, and never let go of her dream to cook professionally. In this heartfelt episode, she takes FSR editors through the journey of how she turned her childhood memories in Tijuana into a full-fledged culinary career rooted in elevated Mexican cuisine at her San Diego restaurants, La Doña and Casa Gabriela.

While many restaurant brands are cutting payroll and installing kiosks, Barcelona Wine Bar is taking a radically different path. CEO Adam Halberg is betting big on human connection—creating new roles like VP of Hospitality, maître d’s, and daytime guest services teams across all 24 locations. In this episode, Halberg shares his unfiltered hospitality hot take with the editors at FSR. At Barcelona and its newer sister concept, Corsica, there are no QR codes, no tablet ordering, no flashy tech ...

Chef Kevin Templeton has come a long way since being named an FSR 40 Under 40 Rising Star in 2018. Since then, the San Diego-based chef has launched the Baja-inspired Hasta Mañana Cantina, expanded his coffee-and-bagel chain to five locations, and doubled down on sustainable sourcing across his restaurants—including Barleymash, now 13 years strong. Templeton also talks about competing on Chopped and Beat Bobby Flay, mentoring the next generation of culinary talent, and finding balance by play...

What does it take to reinvent Indian cuisine in New York City? In this episode, Passerine co-owners Maneesh Goyal and Alvina Patel Buxani share how they built a seasonally driven restaurant that blends heritage, hospitality, and innovation. From finding the right executive chef to carving out space in NYC’s competitive dining scene, they explore the creative and entrepreneurial vision behind their fresh concept.

What happens when a cult-favorite restaurant brand and a powerhouse private equity firm join forces? In this episode, Hawkers Asian Street Food CEO and co-founder Kaleb Harrell and Savory Fund managing partner and co-founder Andrew Smith unpack the story behind Hawkers’ meteoric rise—and the strategic investment fueling its next chapter. From standout AUVs and fanatical guest loyalty to the lessons learned during Chapter 11, Kaleb shares what makes Hawkers a category-defier, while Andrew reve...

Laura Padrino of Padrino’s Cuban Restaurants and Sebastian Stahl of Breadth Marketing share how a bold catering initiative sparked new life into her family’s 50-year-old restaurant brand. As part of the third generation leading the South Florida-based group, Laura set out to carve her own path by transforming catering into a revenue-driving arm with its own identity. They walk us through how they built the program from the ground up—developing travel-optimized menus, systems, and execution an...

What does it really take to build restaurant concepts with staying power? In this episode, Jamey Shirah, CEO of Revival Restaurant Group, pulls back the curtain on how he’s evolved from launching high-volume nightlife venues to leading a portfolio of elevated, story-driven restaurants across the Southeast. Jamey shares the early lessons that shaped his leadership style, the thinking behind long-running staples, and how Revival approaches new concept development.

From the theater stage to San Francisco’s restaurant scene, Tai Ricci brings a unique perspective to hospitality. In this episode, the Hi Neighbor Hospitality Group co-founder shares how her theater background shaped her leadership style and taught her the value of presence, empathy, and improvisation in the dining room and beyond. Tai reflects on the pivotal decisions that defined Hi Neighbor’s culture, sharing candid lessons on how to lead with heart, build resilience in a high-pressure ind...

From transforming an old chicken joint to a fine-dining French restaurant and breaking the mold on treating employees with the respect they deserve, chef Jacob Stull shares his candid lessons on creating Rêve—one of the first fine-dining (yet approachable) tasting-menu concept in the state of Alabama.

Chef Chris Piro opens up about how his unconventional journey—from growing up in the foster care system to cooking in Michelin-starred kitchens—led him to launch Again., a fine dining pop-up with a mission. In this episode, Piro shares how 100% of ticket proceeds from his intimate tasting menus go directly toward The Again. Foundation, which provides scholarships and mentorship opportunities to kids in foster care systems. He discusses the inspiration behind his story-driven menus, the power ...

What happens when a Goldman Sachs alum and a New Orleans-trained chef team up to launch a fine dining restaurant in Lexington, Kentucky? Meet Dallas Rose and Chef Alex Green of Mileta. In this episode, they share how they built a globally inspired, Italian-leaning concept rooted in Kentucky’s farming community, why they opened a no-menu tasting room inside the restaurant, and what it really takes to turn vision into reality.

Chef Chaz Brown opens up about his journey from fine dining and reality TV to launching The Oxtail Exchange in D.C.—his most personal project yet. Blending two decades of experience with Caribbean roots and a clear mission, he shares why he’s done asking for permission to cook the food that defines him.

Joel Reynders, the new VP of culinary and corporate executive chef at Another Broken Egg Cafe, shares his strategy for crafting daytime menus that balance creativity and consistency—and why operations and data play a key role in successful LTO development.

Rasika Venkatesa, a recent cheftestant on Season 21 of “Top Chef” and owner of progressive South Indian concept Mythily, chats with FSR editors about blending heritage with innovation, redefining Tamil cuisine through a modern lens, the emotional roots behind her pop-up’s storytelling, and what it means to lead with identity, intention, and bold creativity in today’s culinary world.

The Indigo Road Hospitality Group Founder Steve Palmer joins FSR editors to talk about the current state of economics, labor, and mental health in the restaurant industry; the evolving definition of wellness in dining and hotels; and how positive leadership and gratefulness can shape a better culture and more sustainable future for hospitality.

Restaurateur and The Plaid Penguin owner Joe Haubenhofer chats about the hidden branding touchpoints that dramatically shape guest perceptions, the importance of prioritizing both your physical and digital branding, and tips for paying attention to the overlooked elements—from staff uniforms and napkins to bathroom designs.