Episode #129 - James Martin Of Bocadillo Market Joiners podcast

1:19:41

When this week’s guest moved to Chicago from Ethiopia in 1997, she brought with her the deep culinary traditions of her homeland and a vision for sharing them with her new community. Now, Chef Tigist Reda is the acclaimed chef and owner of Demera Ethiopian Restaurant —featured in the Michelin Guide and soon expanding from its Uptown flagship to a new location in Bronzeville. In this episode, we're given a guided tour of one of the world’s most vibrant culinary traditions, with a colorful history and deep community roots here in Chicago. Our conversation spans Demera's opening, Ethiopia’s unique calendar and drinking culture, the communal identity shaped by shared meals and rituals, and so much more.…

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Episode #155 - Carlos Gaytán of Tzuco 1:08:10

8 days ago1:08:10

1:08:10

This week, we sidle up to the only chef on the planet to earn Michelin stars in more than one country: Carlos Gaytán . A trailblazer and culinary virtuoso, Gaytán is known for his bold, genre-defying approach that fuses French technique with the bright flavors of his native Mexico. His cooking is elevated yet playful, rooted in tradition but always evolving. From Tzuco in Chicago to HA’ in Playa del Carmen —and his latest ventures in Disneyland and beyond—Gaytán’s restaurants tell personal stories through vibrant, boundary-pushing cuisine. He joins us to share what’s next, in a conversation that includes perfectly cooked iguana, the art of juxtaposing French and Mexican cuisines, emerging culinary destinations in Mexico, and so much more.…

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Episode #154 - Marcos Ascencio of Taqueria Chingón and Mariscos San Pedro 1:28:28

15 days ago1:28:28

1:28:28

This week, we welcome Chef Marcos Ascencio, the man behind Taqueria Chingón and Mariscos San Pedro . Taqueria Chingón is a Mexico City-style taqueria known for its bold Al Pastor and playful takes on classic tacos. From his early days at NoMi under Chef Sandro Gamba to mentoring young chefs in Chicago Public Schools, Ascencio has carved out a path that blends fine dining precision with street food soul. His collaboration with Oliver Poilevey at Taqueria Chingón honors tradition while embracing reinvention—offering tacos that celebrate the past and explore bold, new conceptions. His latest venture, Mariscos San Pedro, brings that same spirit to seafood. We’ve got an action-packed episode—sinkholes, days working for Jerry Springer, tales of jailbirds on the lam—full of practical advice and culinary insight from one of the city’s most grounded and generous chefs.…

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Episode #153 - Dylan Trotter of Charlie Trotter's 1:47:44

22 days ago1:47:44

1:47:44

This week we’re excited to have Dylan Trotter in the studio. He’s the son of the legendary Charlie Trotter, and he’s now honoring that lineage with a series of pop-up dinners leading up to the much-anticipated reopening of Trotter’s. But Dylan is also a hospitality force in his own right. Having interned at the famed El Bulli and worked at BOA Steakhouse in West Hollywood — and a smattering of other notable gigs he touches on throughout this episode — he brings a wealth of experience to the table. He joins us to talk about what it means to iterate on legacy without diluting it, share stories about his visionary father, reflect on his choice to revive the family name in a new era — and so much more!…

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Episode #152 - Gregg Horan of The Greggory 1:07:30

29 days ago1:07:30

1:07:30

Gregg Horan is the founder — and namesake — behind The Greggory , and owner and managing partner of Hearth Hospitality. A sharp, good-humored force in Chicago’s dining scene, Horan’s journey took him from wild shifts at Cubby Bear in Wrigleyville to the polished halls of Gibson’s, where he helped the restaurant evolve into one of the world’s premier restaurant groups. Now, he brings his expertise to his own venture in South Barrington’s Arboretum, where rustic tavern fare meets steakhouse precision. He joins us in the studio to talk about scaling service without sacrificing soul, navigating celebrity tables, building a restaurant that reflects both his name (whether or not it’s spelled the same way) and his ethos — and so much more!…

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Episode #151 - Ivan Valdez of Taquizas Valdez 1:19:08

5 weeks ago1:19:08

1:19:08

Ivan Valdez is the veteran chef and creative driver behind Taquizas Valdez , a vibrant taqueria and panadería tucked away in Irving Park. The establishment is renowned for its inventive tacos, house-baked shareable tortas, and weekend pastries, all of which pay homage to Valdez’s rich culinary heritage and personal journey. But his path to restaurateur was far from conventional. In addition to his culinary work, Valdez is a U.S. Marine Corps Reserve veteran and a trained electrical engineer -- his diverse background reflects a multifaceted creativity and a relentless drive to reinvent himself. This episode, we delve into the often-overlooked merits of culinary school, explore the nuances of different types of chorizo, discuss the past, present, and future of Taquizas Valdez, and so much more.…

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Episode #150 - Sarah Grueneberg of Monteverde 1:26:46

6 weeks ago1:26:46

1:26:46

Chef Sarah Grueneberg — the James Beard Award-winning chef and founder of Monteverde , now celebrating its 10th anniversary — joins us in the studio for a warm and lively conversation. You might recognize her from her unforgettable run on Top Chef, but Sarah’s career spans far beyond television: she’s known for her soulful approach to Italian cuisine, the vibrant Creole influences woven into her cooking, and her time leading the kitchen at Chicago’s iconic Spiaggia. In this episode, Sarah shares behind-the-scenes stories from Top Chef — including how she now mentors friends and colleagues preparing for the competition — reveals the secrets to perfect pasta boil times, recounts the serendipitous story of how Monteverde found its home in the West Loop, and so much more.…

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Episode #149 - Kevin Brown of Lettuce Entertain You 1:20:51

7 weeks ago1:20:51

1:20:51

This week, we sit down with Kevin Brown, former CEO and one of the earliest employees of the renowned restaurant group Lettuce Entertain You , whose depth, variety, and consistent success have made it a cornerstone of the hospitality world. Kevin’s creative instincts, quiet wisdom, and sharp business acumen have been central to the company’s remarkable growth over the decades. He joins us in the studio to share insights into the evolution of Lettuce, the secrets behind its enduring appeal, and stories from his own journey — from accepting the job in the ’70s while sitting in a car, to behind-the-scenes tales of Shaw’s, to a look ahead at what’s next for the company. This episode dives deep into what makes Lettuce a perennial powerhouse — and the people who keep it thriving.…

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Episode #148 - Peter Vestinos of Bisous & Sparrow 1:26:54

8 weeks ago1:26:54

1:26:54

Peter Vestinos is the driving force behind Bisous and Sparrow , two of Chicago’s most celebrated cocktail destinations, where his signature mix of elegance and intention defines the drinking experience. In addition to helming these standout bars, Peter is also the hospitality coach and cocktail program curator behind BarMedic , the consulting company through which he’s shaped dozens of restaurant openings across the country. He joins us with a bottle of Freezer Door Martini in hand to share his journey—from moonlighting as a bartender to designing his first cocktail menu and building bars that feel like home. This week, we’re talking ice theory, essential glassware, hospitality coaching — and so much more!…

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Episode #147 - Erick Williams of Virtue Hospitality Group 1:54:36

9 weeks ago1:54:36

1:54:36

Chef Erick Williams is the award-winning restaurateur, community-builder, and mentor whose dedication to equity, leadership, and culinary excellence makes him one of Chicago’s most influential voices in food. He understands the importance of hospitality in making people’s days better—especially in a city like Chicago, which he sees as the perfect blend of southern grace and northern polish, the quiet strength that keeps the city’s cultural fabric alive and well. He comes to the studio to talk about his journey from his formative years at mk to founding Virtue , the South Side restaurant that has become a national beacon of inclusive fine dining. We hear the story behind his distinctive hospitality philosophy (rooted in memories of his grandmother’s kitchen, where every meal was a gesture of love) the moving experience of being cared for by nurses after a kitchen accident, the legacy of Black culinary labor in Chicago, and so much more.…

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Episode #146 - Ina Pinkney, Hospitality Legend 1:41:54

10 weeks ago1:41:54

1:41:54

This week’s guest needs no introduction — but we’ll give it a shot anyway. Ina Pinkney is the sage-like force and entrepreneurial spirit behind the late great Ina’s Kitchen, a beloved Chicago culinary landmark known for its warmth, character, and unforgettable food. But, as she wryly reminds us, she didn’t arrive fully formed. A childhood illness and a string of firings from corporate gigs — during a decidedly less-than-equitable era — shaped her path long before she became a hospitality visionary. It wasn’t a flash in the pan, but a hard-won opportunity that led her to redefine what a restaurant could be: not just a place to eat, but a place to belong. Ina joins us in the studio with a letter to her younger self, a list of ways restaurants can better serve their customers, a few pointed snipes at her friend (and former guest) Doug Sohn — and, of course, more stories, wit, and wisdom that only she could bring.…

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Episode #145 - Jason Chan of Gavroche 1:23:50

11 weeks ago1:23:50

1:23:50

This week’s guest seamlessly blends the art of hospitality with the disciplined focus of martial arts, leading a life story that reads like a compelling redemption narrative. Raised above an Irish pub by first-generation Korean immigrant parents, Jason Chan was immersed in the world of hospitality from an early age. His journey led him from working as a nightclub security guard—a role marked by numerous arrests—to becoming a celebrated restaurateur, the force behind acclaimed establishments like Butter and Juno. A harrowing battle with cancer inspired Chan to embark on what may be his culinary swan song: Gavroche , a modern French restaurant in Chicago’s Old Town. Jason comes to the studio to tell us about a time he went above and beyond for a guest, share insights into maintaining a competitive edge, muses on an alternative path, and so much more!…

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Episode #144 - Heidi Hageman of H2 Public Relations 1:16:02

12 weeks ago1:16:02

1:16:02

This week's guest is a natural-born storyteller with a gift for amplifying voices in the hospitality world. As the president and founder of H2 Public Relations , Heidi Hageman has spent nearly two decades shaping the public image of top restaurants and industry professionals in Chicago and on the West Coast, with a client list that includes a number of Joiners alums including Daisies, One Off Hospitality, and even Scofflaw. She joins us in the studio to share how a serendipitous move to San Diego—and an unexpected post-college pivot—launched her into the world of PR. We get into the do’s and don’ts of restaurant publicity, navigating crisis communications, her cross-industry collaborations with the likes of Wilco and the Blackhawks, and so much more.…

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Episode #143 - Marcos Carbajal of Carnitas Uruapan 1:12:52

13 weeks ago1:12:52

1:12:52

When Marcos Carbajal’s father, Inocencio “El Güero” Carbajal, opened Carnitas Uruapan in 1975 in Pilsen, he lived on a couch in the restaurant and ate carnitas for three meals a day, all to realize his vision of sharing and celebrating his home region of Michoacán’s specialty: delicious, mouth-watering carnitas. Marcos has since taken over the business, applying the skills and knowledge he acquired during his MBA program to expand the restaurant’s reach. This expansion includes a second location in Gage Park and a third, flagship location in Little Village, opened in January 2025 — and these days, they are slinging upwards of 24,000 pounds of pork every week. Marcos joins us in the studio to educate us on the diverse varieties of carnitas, demo an authentic carnitas taste test, discuss unconventional pork preparations, and much more!…

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Episode #142 - Carrie Nahabedian of Brindille 1:43:24

14 weeks ago1:43:24

1:43:24

This week’s guest is a powerhouse in the culinary world. Carrie Nahabedian , the James Beard Award-winning chef behind the acclaimed Brindille and the late, great NAHA, has left an indelible mark on Chicago’s fine dining scene. From an early love of cooking inspired by her Armenian heritage to helming the kitchens of high-end hotels like the Ritz-Carlton Chicago and the Four Seasons Biltmore, her career has been defined by bold creativity and an uncompromising commitment to quality. Carrie joins us in the studio to talk about the art of crafting a memorable dining experience, the highs and lows of working with family, and why she refuses to phone it in for events like Restaurant Week. We dive into her love-hate relationship with tasting menus, her thoughts on the ever-changing food scene, what it takes to keep things fresh when you’ve been at the top for decades—and so much more!…

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Episode #141 - Eli Sussman of Gertrude’s 1:32:08

15 weeks ago1:32:08

1:32:08

When this week’s guest isn’t satirizing the hospitality industry with incisive memes via his Instagram account @thesussmans , he’s the Chef and partner at Gertrude’s in Brooklyn. Eli Sussman joins us in the studio to discuss creative new lanes for chefs amidst an increasingly competitive landscape, explain what happens when the comedic and culinary collide, and give us his two cents on the LA vs. NYC rivalry. Keep an eye out for his book Me Chef, You Chef, Oui Chef (2027) and the return of his interview series Talkin In The Walkin , and myriad other creative pursuits.…

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Episode #140 - Sarah Stegner of Prairie Grass Café 1:16:35

16 weeks ago1:16:35

1:16:35

This week’s guest is a passionate workhorse: when Sarah Stegner isn’t serving imaginative, seasonally inspired dishes as the founder and creative force behind Prairie Grass Cafe, she’s showcasing the potential for chefs to advocate for change in food sourcing or rallying her chef friends to cook for a good cause. As a founding member of the innovative and purpose-driven Green City Market, she has helped shape Chicago’s sustainable food movement, championing local farmers and fostering a direct connection between growers and chefs. She comes on the pod to tell us about the connections between classical guitar and dish composition, provide tips for success at the farmer’s market, and go deep on the systemic problems facing food — and what we can do to fix them.…

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Episode #139 - Jenner Tomaska of Esmé & The Alston 1:47:07

17 weeks ago1:47:07

1:47:07

This week’s guest worked in nearly every culinary setting imaginable—from Dairy Queen to sports bars—before making his mark in fine dining. Chef Jenner Tomaska earned his stripes at top spots like Mk and Next before founding the renowned Esmé alongside his wife, Katrina Bravo. He joins the pod to share how creativity serves as his North Star in navigating the fine dining world and gives us the inside scoop on The Alston , a new steakhouse concept that explores the surprising origins of ingredients. This week: tips for working with your life partner, reimagining farm-to-table, the origins of Esmé’s art gallery concept, and much more.…

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Episode #138 - Felipe Ospina, Hospitality Veteran 1:28:20

18 weeks ago1:28:20

1:28:20

From Colombia to South Beach, Williamsburg to Chicago, Felipe Ospina’s hospitality journey has taken him through some of the most dynamic culinary landscapes in the world. With a track record of opening 25 restaurants in Chicago and a passion for concept creation, agility, and innovation, Felipe has helped shape the city’s dining scene. Now a business developer and consultant, he collaborates with top chefs and operators to refine restaurants and drive profitability. He joins us in the studio to talk about what it takes to launch successful restaurants, transitioning from on-the-floor hospitality to business development, the best Colombian food in Chicago—and so much more.…

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Episode #137 - Dennis Lee of Food is Stupid and The Party Cut 1:49:35

19 weeks ago1:49:35

1:49:35

You might know this week’s guest from the antics of his Substack, Food is Stupid , where he lovingly skewers food culture with irreverent humor and subversive stunts. But don’t get it twisted: despite his approach, the man behind it, Dennis Lee, is a serious voice in Chicago’s culinary community—a true purveyor and champion of hidden gems, and someone who knows food inside and out. By day, he’s a writer for The Takeout , covering everything from fast food to local Chicago eats. His new Substack, The Party Cut , has him doubling down on his signature style, blending deep dives into Chicago’s food scene and a respectful approach to the city’s less-known establishments with sharp-witted observations. He joins us in the studio (with treats!) to talk about how Food is Stupid served as a refreshing antidote to the over-seriousness of food writing, why we’ll never run out of hidden gems, the rise of Korean culture in the U.S. (and a celebration of Korean markets), and so much more.…

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Episode #136 - Greg Hall of Goose Island and Virtue Cider 1:37:44

20 weeks ago1:37:44

1:37:44

Greg Hall, the brewmaster and beverage visionary behind Goose Island ’s meteoric rise, has long been a pioneer in the craft beer world. As the son of founder John Hall, Greg’s boundless creativity and willingness to experiment with unconventional styles helped establish Goose Island as a trailblazer in the golden age of craft brewing. After the brewery’s acquisition by Anheuser-Busch, Greg found a new passion—hard cider. A formative trip to England opened his eyes to what the U.S. was missing, inspiring him to launch Virtue Cider . In this episode, he shares how he got into brewing, the rollercoaster trajectory of Virtue, his predictions for the future of the beverage industry, and much more.…

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Episode #135 - Doug Sohn of Hot Doug's 1:24:48

21 weeks ago1:24:48

1:24:48

This week’s guest is a man whose reputation precedes him—we sit down with the inimitable Doug Sohn, the visionary behind Hot Doug’s . A lighthearted stalwart of Chicago’s culinary old guard, his namesake restaurant became a storied institution, and his sausages have been enjoyed at Wrigley Field since 2015. Doug joins us in the studio to share insights into his journey toward the culinary arts, the fire that razed the first iteration of his restaurant, the ascent of Hot Doug’s to cultural and culinary prominence, and much more.…

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Episode #134 - Omar Cadena of Omarcito's 1:53:21

22 weeks ago1:53:21

1:53:21

This week’s guest is a beacon of warmth and inspiration in Chicago’s hospitality scene — a spiritual guide and charismatic leader with an infectious passion for taking care of others. Omar Cadena, a proud Chicago native and veteran of the restaurant industry, is the visionary behind Omarcito's , a vibrant celebration of his family’s Cuban and Ecuadorian culinary heritage. In this episode, we delve into Omar’s journey as a first-generation immigrant growing up in Chicago, the versatility of seafood stew, reimagined health inspections, and much more.…

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Episode #133 - Malcolm Simkoff of Ritual Cannabis Hospitality 1:56:09

23 weeks ago1:56:09

1:56:09

As we close out 2024, we’re excited to sit down with Malcolm Simkoff of Ritual Cannabis Hospitality. Simkoff honed his craft in some of Chicago’s most celebrated restaurants (Acadia, Elizabeth, Leña Brava...) before venturing to Tulum, where he navigated the region’s culinary gold rush. Upon returning to the U.S., he noticed a glaring gap in the cannabis industry: the lack of sophistication and care in public consumption spaces. Determined to change that, he founded Ritual Cannabis Hospitality, a company dedicated to redefining cannabis-infused lounge experiences with the same refinement and hospitality he advocated for in the culinary world. We dive into: Vegas lounge concepts, rubbing shoulders with the Mexican cartel in Tulum, the unique intricacies of serving cannabis, and much more.…

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Episode #132 - Lacey Irby of Dear Margaret 1:07:05

24 weeks ago1:07:05

1:07:05

This week’s guest got her start in hospitality PR before trying her hand at launching a restaurant of her own. Lacey Irby’s unique perspective as storyteller and tastemaker, coupled with inventive dishes courtesy of executive chef Ryan Brosseau, has helped turn Dear Margaret into a dining experience worth writing home about. She comes by the studio to tell us how they transformed an old dilapidated seafood restaurant into a space for a fine dining concept and offers some practical advice for aspirant restaurateurs looking to strike out on their own. We talk: the influence of influencers on the restaurant media landscape, running a nimble operation, getting your kids to touch tables, and so much more.…

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Episode #131 - Josh Tilden of Maxwells Trading 1:14:19

25 weeks ago1:14:19

1:14:19

Last year, when we had Chef Erling Wu-Bower on the pod, Maxwells hadn’t opened yet — the concept was brimming with promise, but its mettle was yet untested. After a year of service, there’s no denying how much the spot is thriving, and it’s in large part to this week’s guest — Josh Tilden, Chef Erling’s front-of-house counterpart. Josh is an engineering major-turned hospitality maestro, whose methodical approach and attention to the finer points have made him an indispensable member of the Chicago dining community. He joins us to tell us about the inception of Maxwells, give us a tour of their inspiring space, talk Shaw's lore, and so much more.…

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Episode #130 - Giuseppe Tentori of GT Prime 1:17:02

26 weeks ago1:17:02

1:17:02

This week, we are delighted to welcome a culinary artist who, despite his reluctance to embrace the title of "chef", is undeniably one of the industry’s most esteemed talents. Chef Giuseppe Tentori refined his culinary skills in some of Chicago’s premier kitchens before joining BOKA Group, where he led BOKA (the restaurant) and subsequently opened GT Fish & Oyster, GT Prime , and BOKA Catering . In our conversation, we dive into Chef Tentori’s experiences working with Charlie Trotter, explore the philosophy of allowing a protein to speak for itself versus enhancing it, discuss the pursuit of artful consistency, and much more.…

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Episode #129 - James Martin of Bocadillo Market 1:31:08

27 weeks ago1:31:08

1:31:08

This week’s guest is busy. From championing numerous charitable causes alongside fellow Chicago chefs to running the award-winning Bocadillo Market, James Martin embodies the spirit of humble grit and hospitality zeal. With a passion for crafting inventive dishes that put a modern twist on Spanish classics, James shares his journey from modest beginnings to becoming a celebrated force in the culinary world. In this episode, we explore saffron yields, the remarkable resourcefulness of Chicago’s culinary community, tips for achieving the perfect paella, and much more.…

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Episode #128 - Adam McFarland of John's Food and Wine 1:09:03

28 weeks ago1:09:03

1:09:03

In his early 20s, this week’s guest was working as a builder when he accidentally dropped a pallet of bricks — and vowed to move to San Francisco to pursue a life in the kitchen. And we are lucky he did: Adam McFarland is a born natural (he started cooking when he was a toddler), and his latest venture, John’s Food and Wine, which he started alongside longtime co-conspirator Thomas Rogers, is a testament to his creativity and kindness-first approach to hospitality. After Thanksgiving, they’re launching a new reservation system and tasting menu that will give diners an intimate and playful dining experience inspired by the seasons. He joins us in the studio this week to walk us through how he designs a menu, tell some stories that influenced his vision for a kinder kitchen, give us the skinny on making a good egg, and so much more.…

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Episode #127 - Joe Flamm of Rose Mary 1:29:46

29 weeks ago1:29:46