How do you build a globally scaled seafood company rooted in ancient Japanese techniques, humane animal treatment, and radical transparency – all before the age of 26?

Meet Saif Khawaja, the founder and CEO of Seremoni, a startup that’s reinventing the seafood industry from the ground up.

Launched in 2024, Seremoni is a vertically integrated company setting a new benchmark for quality and ethics in seafood by merging time-honored Japanese craft with cutting-edge technology. To bring his vision to life, Saif assembled a dream team: engineers from SpaceX, veterans from premium seafood brands, and small-scale fishermen from across the globe.

His mission? To build a new kind of supply chain – one powered by empathy, precision engineering, and economic equity – and to make Michelin-quality seafood accessible to everyone.

In this episode, Saif shares how a Wharton thesis and a philosophical reckoning ignited a radical idea. He walks us through the early days of grit and experimentation, the challenges of leading teams twice his age, and why he believes world-changing companies are often born from deep moral conviction, not spreadsheets.

Show notes:

0:25: Saif Khawaja, Founder & CEO, Seremoni – Saif opens up about how reading Peter Singer’s essay “If Fish Could Scream” profoundly impacted him and inspired the development of Seremoni and how his hands-on experience as a commercial fisherman exposed him to artisanal methods and the biology of how stress affects flavor and decomposition in fish. He talks about how the company’s tools and robotics scale ikejime techniques in the U.S., pursuing vertical integration to ensure quality and pay fishermen more fairly, and how he convinced investors, chefs and retailers to buy into his vision. Saif also discusses his management of a growing team of over 30 people, and how he is building a values-driven movement that is guided by a strong moral compass.

Brands in this episode: Seremoni, Ōra, Oishii

Is the plant-based meat boom going bust? Despite early excitement and big investments, some brands are in the midst of turbulent times and an uncertain future. The hosts weigh in. Plus, Babak Bina, co-founder of BCB3 Hospitality Group, shares how a deep commitment to guest experience and a love for cultural cuisine helped him develop some of the city's most acclaimed restaurants.

Show notes:

0:45: Head South. Point (Coffee) Break. Big Names, Live. A Beyond Meati Problem. Dink-Tinis & More. – The hosts recap Taste Radio’s vibrant Austin meetup and share red hot news in the business of RTD coffee. They also highlight recently announced founders and operators that will be speaking at BevNET Live Summer 2025, including Kurt Seidensticker of Vital Proteins and Melvin Landis of Olipop. The hosts riff on the stunning downfall of plant-based meat company Meati as well as another poor quarter for Beyond and analyze the broader implications for the alt-meat space. Ray gets everyone’s attention with a collaboration between The Botanist Gin and Prince, which have teamed up to serve “pickleball cocktails,” before John and Mike break out lemonade-flavored potato chips and a goat milk “lamb skewer” chocolate bar. Jacqui chats about an avocado-based tea, and Ray showcases new meat sticks from The New Primal and Archer.

29:09: Babak Bina, Co-Founder, BCB3 Hospitality Group – A towering presence in Boston’s culinary scene for nearly four decades, Babak is a renowned restaurateur whose influence stretches far beyond the dining room. Known for his unwavering focus on hospitality and a bold commitment to innovative, globally inspired cuisine, he has helped shape the city’s food culture in lasting ways. In this episode, Babak shares insights into how he educates diners without alienating them, why pushing a city’s culinary boundaries matters, and what it takes to craft experiences that go well beyond just great food. He also discusses his philosophy of leading by example – whether it’s mopping the floor or bussing a table – and how culture starts at the top.

Brands in this episode: Wundereggs, Super Coffee, Afia, Better Sour, Nebula Snacks, NUFS, Jolene, Vital Proteins, Olipop, Polar, Meati, Beyond, Impossible, The Botanist, Essentia, Utz, Alex’s Lemonade Stand, New Primal, Archer, Kesssho, Avsome, HOP WTR

Tony Abou-Ganim, a legendary figure in the world of cocktails and hospitality with nearly five decades behind the bar, is sounding an alarm for the industry he cherishes. “Where did the fun go?” he asks – a question that reverberates across the ever-evolving landscape of bars and beverage culture.

As the founder of cocktail platform Modern Mixologist, Tony’s career has been a masterclass in passion and perseverance. From his early days as a barback in small-town Michigan to becoming one of the most respected voices in hospitality, his journey is defined by innovation, excellence, and heart. A three-time champion on Iron Chef America, Tony helped launch the groundbreaking beverage program at the Bellagio Las Vegas. Today, he continues to shape the industry as a consultant for Royal Caribbean, high-profile venues, and leading beverage alcohol companies, where he lends his expertise to cutting-edge ready-to-drink cocktail development.

In this conversation, Tony reflects on his path in parallel with the evolution of cocktail culture – from the rise of craft mixology to the risk of elitism behind the bar. He explains why eliciting connection and joy is at the core of hospitality, shares his vision to revive his family’s historic bar, and offers insights into where the industry is heading – touching on everything from the sober-curious movement to the soaring price of cocktails, and what it truly means to brighten someone’s day, one drink at a time.

Show notes:

0:25: Tony Abou-Ganim, Founder, Modern Mixologist – On location at the 2025 Nassau Paradise Island Wine & Food Festival, Tony talks about formative experiences working at his cousin’s bar, The Brass Rail, and how, in a full-circle moment, he is now restoring it to its original 1937 charm. He also reflects on 45 years in the industry, and celebrates its evolution – from artificial mixers to fresh ingredients and artisanal presentation – while criticizing the rise of ego and elitism in cocktail culture. Tony discusses the classic roots of modern cocktails and why creativity lies in thoughtful reinterpretation rather than originality and how sober-curious lifestyles have yielded challenges and opportunities for bar culture. Tony also advocates for a return to the joy and spontaneity that once defined nightlife and why he advises aspiring beverage entrepreneurs to seek honest feedback and recognize that long-standing relationships are still the cornerstone of success.

Brands in this episode: