Ryan has a borderline-unhinged chat with chef Brian Daniel, owner and head chef of Tresini, a celebrated Italian "bar and cucina" in the Philadelphian suburbs (Ambler, PA). They touch on many topics, from old school kitchen rhetoric to the strategies of opening a new restaurant amidst a heavily saturated market. Don't worry if that sounds daunting, though, there are plenty of hilarious tangents and rants along the way.

Check out Tresini here:

tresiniambler.com

In this episode, chef Ryan takes the podcast all the way to Austin, TX to chat with legendary pit-master, author, recipient of James Beard's "Best Chef" award, and recognized member of the American Royal Barbecue Hall of Fame, Aaron Franklin.

The chefs talk about going from a small BBQ operation on the side of the interstate to being an internationally acclaimed restaurant, nerd out about grills and fire-building, and talk about what's next for the Franklin family.

Check out Franklin's Barbecue here:
franklinbbq.com

In this episode, Ryan chats with chef/owner of St. Vito Foccaciaria Michael Hanna about guerrilla tactics in finding investors, opening a restaurant, and how the journey from fast-casual fry-cook to owner and head chef of a celebrated Italian restaurant has shaped his relationships both in and out of the kitchen.

Check out St. Vito here:
stvitonashville.com