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:

After a challenging 2024, Lemon Perfect knew it was time for a bold reset. Founder Yanni Hufnagel led the charge with a reengineered bottle and improved formula, but the brand’s comeback wouldn’t be complete without a new look. Enter Paula Grant and creative studio Suite9C, tasked with developing a daring visual identity refresh. This is the story of how a brand turned setback into spotlight.

Also in this episode: the hosts unpack Guayaki’s unprecedented rebrand to Yerba Madre and what it means for the category-defining brand. They also dive into Gopuff’s new GoXL product and whether “value” is shaping up to be a defining theme of 2025.

Show notes:

0:45: All Rain, All Rain, All Rain. A Dead Rabbit, A Great Thing. Madre Musing. XLerated Delivery. – Where’s that Texas heat? The hosts encounter a rainy, gloomy Austin, but at least The Dead Rabbit delivers on every front. Prior to Taste Radio’s meetup later in the day, they discuss Guayaki’s rebrand to Yerba Madre and why they’re excited to hear from Ghost co-founder Dan Lourenco at BevNET Live. John professes his love for Gopuff, but is he excited about the prospect of buying 12 rolls of toilet paper from the delivery platform? Ray feels left out of a meeting with an Austin-based founder of chai drinks.

12:55: Paula Grant, Founder, Suite9C & Yanni Hufnagel, Founder, Lemon Perfect – Paula chats about Taste Radio’s NYC meetup and stealthy afterparty, before Yanni talks about how Lemon’s Perfect’s product quality issues spurred the company’s refreshed formulation and decision to pursue a brand refresh. Paula Paula explains why she rejects the traditional “agency vs. founder” model, instead favoring deeply collaborative, in-the-room design processes. Yanni, a self-described detail obsessive, talks about their intensely collaborative design process, from aligning on visual simplicity to debating tiny but crucial details, like color balance, label hierarchy, and shelf visibility. Paula emphasizes the importance of powerful design that is about aesthetics, storytelling, brand trust, and commercial performance. They both discuss how the refreshed identity positions Lemon Perfect for future innovation and category expansion.

Brands in this episode: Yerba Madre, Ghost, Uncrustables, Chobani, Kimbala, Lemon Perfect, Vitaminwater, BodyArmor

The latest episode of Elevator Talk features leaders from Joon, Scobucha, Hey!Hunger, Jozo and Fable Fish Co.

Watch founders and CEOs introduce their brands and provide a recap of recent news and updates. This week’s special co-host is Eleanor Hayden, the founder & CEO of Hayden Consultancy, who shared her thoughts, questions and feedback with the participants. She is joined by Ray Latif, the editor and producer of the Taste Radio podcast.

Founders and CEOs of early stage food or beverage brands are invited to join future shows to pitch their products, discuss recent news and get feedback from industry experts. It is free to participate and interviews will be conducted remotely. Apply for a future episode of Elevator Talk.

What happens when a celebrated food personality brings her passion for clean eating to the wine aisle – and helps launch a brand that's redefining what’s in your glass?

Katie Lee Biegel, the bestselling author, Food Network celebrity and co-founder of Kind of Wild wines, discusses her journey into the organic wine business and how she’s building a purpose-driven brand rooted in sustainability, transparency, and clean ingredients.

Launched in 2021 by brothers Jordan & Adam Sager, Kind of Wild markets certified organic, zero-sugar, vegan-friendly wines with no harmful additives, and a growing portfolio of varietals from around the world. Katie joined the company as a co-founder in 2023.

Within our conversation, Katie opens up about the challenges and evolution of the food and beverage industry over the last two decades, including the rise of social media and the changing role of food influencers. From grassroots wine tastings to strategic distribution through Southern Glazer’s, she outlines how Kind of Wild is balancing digital engagement with real-world connection to scale its reach and stay close to its consumers.

Show notes:

0:25: Katie Lee Biegel, Co-Founder, Kind Of Wild – On location at the Nassau Paradise Island Wine & Food Festival in The Bahamas, Katie Lee Biegel shares her journey from West Virginia comfort food to co-owning Kind of Wild. She discusses her approach to menu curation, emphasizing intentional wine pairings, and how she blended her love for Southern cooking blends with island-inspired ingredients for a dinner at the festival. Katie reflects on her move into the wine space in 2023, driven by a desire for organic, additive-free wines after personal struggles with wine hangovers. Katie also talks about the evolving food media landscape, why in-person connections are key to building a loyal community and why retail is the key to accessibility.

Brands in this episode: Kind of Wild

They call it “better-for-you.” But better for who, exactly? And are trendy startups solving a problem – or just selling the illusion of one? The hosts dig in. We also revisit four interviews from Taste Radio’s NYC meetup, where leaders from innovative food and beverage organizations, including Rethink Food and The Goods Mart, shared insights on mission-driven business models and scaling with purpose.

Show notes:

0:45: Deadlines & Agendas. Chasin’ Victory. NNE Is Next. Your Grandma’s A.I. BFY Candy & Vodka. It’s Redundant, No? The hosts note a fast-approaching deadline for the BevNET Live’s New Beverage Showdown and the event’s newly released agenda. They also spotlight Chasin’ Dreams Farm, winner of the Naturally San Diego Naturally Rising Pitch Competition, and tease a similar event that a sister chapter will be hosting this month. They heap praise on Del Real Foods’ new marketing campaign, before Ray’s skepticism about new BFY candy bar brand Hormbles Chormbles sparks a conversation about whether moderation and simplicity answer real consumer needs. Melissa unveils a new line of “late night” Doritos and asks if soy milk might be having a quiet comeback, Jacqui highlights a beachy iced tea brand and Ray shows love to a pair of bottled cocktails inspired by a legendary bar in Japan.

30:44: Interviews from Taste Radio’s NYC Meetup – Cole Riley, VP of Engagement and Partnerships at Rethink Food, described how the chef-led nonprofit repurposes excess food from restaurants and CPG brands to combat food insecurity, having delivered over 30 million meals across NYC and Miami. Austin Rief, co-founder of Morning Brew and Oceans Talent, explained how Oceans helps U.S. companies hire vetted overseas talent – mainly from Sri Lanka – for up to 65% cost savings while maintaining high-quality work and cultural fit. Rachel Krupa, founder of The Goods Mart and Krupa Consulting, highlighted her mission to spotlight better-for-you brands through curated retail and hotel minibars, emphasizing taste, founder values, and ingredient integrity. David Segal, the founder of David’s Tea and now president of Highbeam, shared how his frustration with traditional banking led him to join and help grow novel financial platform Highbeam – a financial platform that automates finance tasks, optimizes cash flow, and provides tailored banking and credit solutions to scaling consumer brands.

Brands in this episode: Liquid Death, Cann, Malk, Health-Ade, Chasin’ Dreams Farm, Recoup, Mooski, Fierce & Kind, RXBAR, Body Vodka, Spiked Ade, Harken Sweets, Gigantic Candy, Mild Addictions, Del Real Foods, Farmer Foodie, Singing Pasture Farm, Conza Crumbs, Doritos, Madley Hadley, Kirra Tea, WholeMoon, Crushed Tonic, On The Rocks, Toki Whiskey, Haku Vodka, David’s Tea, GNGR Labs

Todd Davis, a seasoned Kroger executive who’s been with the retailer for over 30 years, has a sharp instinct for what makes a brand not just survive, but soar.

As the category manager for natural, local, and multicultural brands at Kroger’s King Soopers and City Market banners, Todd has spent decades championing innovative products and the passionate founders behind them. But for him, it’s not just about the numbers – it’s about purpose, authenticity and impact.

In this episode, Todd shares his strategy for identifying standout brands and why he’s especially driven to support women-owned and BIPOC-owned businesses. He also discusses his hands-on, relationship-first mindset, and his belief in brands that are shaking up traditional retail by selling with heart, disrupting with intention and truly connecting with today’s consumer.

Show notes:

0:25: Interview: Todd Davis, Category Manager – Natural Foods/Local/Multi-Cultural, King Soopers/City Market – At Expo West 2025, Todd talks about his 30-year journey at Kroger, starting as a bagger and rising through the ranks, and his deep passion for both grocery innovation and hip-hop culture – including his title as the largest collector of hip-hop music in North America. He also talks about what motivates him daily, how he approaches leadership and growth, evaluating new brands at trade shows and the value of transparency, “HOT” conversations (honest, open, transparent), and emotional detachment when making buyer decisions. Todd also explains what a brand’s shippers need to tell its product story, the power of local programs like Colorado Proud and brand incubation opportunities, his advice for emerging brands preparing for a first meeting with retail buyers and how he evaluates brands without relying solely on personal preferences. He also highlights the development of a women-owned brands endcap in 30 stores, reveals why LinkedIn is his favorite platform for staying connected and talks about his belief in the "gentle push" toward greatness every day.

Brands in this episode: Bonfire Burritos, U-LUV Cookies, Wilde, Melting Forest, Saint James Tea, Kevin's Natural Foods, Rudi's, Super Coffee, Rise Brewing Co.