Andrew Carmellini, Urban Italian

The Restaurant Guys

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TechSurge: Deep Tech VC Podcast

1
Understanding the Elegant Math Behind Modern Machine Learning 1:14:43

2 dni temu1:14:43

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Polubione

1:14:43

Artificial intelligence is evolving at an unprecedented pace—what does that mean for the future of technology, venture capital, business, and even our understanding of ourselves? Award-winning journalist and writer Anil Ananthaswamy joins us for our latest episode to discuss his latest book Why Machines Learn: The Elegant Math Behind Modern AI . Anil helps us explore the journey and many breakthroughs that have propelled machine learning from simple perceptrons to the sophisticated algorithms shaping today’s AI revolution, powering GPT and other models. The discussion aims to demystify some of the underlying math that powers modern machine learning to help everyone grasp this technology impacting our lives, even if your last math class was in high school. Anil walks us through the power of scaling laws, the shift from training to inference optimization, and the debate among AI’s pioneers about the road to AGI—should we be concerned, or are we still missing key pieces of the puzzle? The conversation also delves into AI’s philosophical implications—could understanding how machines learn help us better understand ourselves? And what challenges remain before AI systems can truly operate with agency? If you enjoy this episode, please subscribe and leave us a review on your favorite podcast platform. Sign up for our newsletter at techsurgepodcast.com for exclusive insights and updates on upcoming TechSurge Live Summits. Links: Read Why Machines Learn, Anil’s latest book on the math behind AI https://www.amazon.com/Why-Machines-Learn-Elegant-Behind/dp/0593185749 Learn more about Anil Ananthaswamy’s work and writing https://anilananthaswamy.com/ Watch Anil Ananthaswamy’s TED Talk on AI and intelligence https://www.ted.com/speakers/anil_ananthaswamy Discover the MIT Knight Science Journalism Fellowship that shaped Anil’s AI research https://ksj.mit.edu/ Understand the Perceptron, the foundation of neural networks https://en.wikipedia.org/wiki/Perceptron Read about the Perceptron Convergence Theorem and its significance https://www.nature.com/articles/323533a0…

rok temu 45:14

MP3•Źródło odcinka

The Banter

The Guys discuss what a world-renowned owner did when crowds infiltrated his speakeasy.

The Conversation

The Restaurant Guys speak with Andrew Carmellini, acclaimed chef and author of Urban Italian, a cookbook he created with his wife in his home kitchen in Manhattan. Andrew shares some stories and favorite dishes including an ingredient some Americans might find unusual with pasta.

The Inside Track

The Guys talk with Andrew about what’s next for him. This was just before he was approached by Robert DeNiro to open Locanda Verde in the Greenwich Hotel in NYC. Here’s what he had to say about cooking Italian.

“A lot of my best customers would come up to me and the things they were loving the most and coming back and requesting were a lot of the Italian stuff. So when I went out on my own as a chef, I really wanted to do Italian cooking because it really made people happy, my Italian food,” Andrew Carmellini on The Restaurant Guys Podcast 2008

Bio

Andrew Carmellini began his cooking career at age 14 in his hometown of Seven Hills, Ohio. Carmellini worked at restaurants in Europe, including Valentino Marcatili's two-star Michelin restaurant San Domenico. In New York, he spent four years on Gray Kunz's New York Times four-star team at Lespinasse and served as sous chef at Le Cirque.

Andrew worked as chef de cuisine at Café Boulud, where he earned three stars from The New York Times, won The James Beard Foundation's Best New Chef and Best Chef: New York awards and was named to Food & Wine’s Best New Chefs roster. As chef at A Voce, he earned a three-star New York Times review and a Michelin star.

In 2009, he opened Locanda Verde, a Tribeca Italian taverna, in Robert de Niro’s Greenwich Hotel with partners Luke Ostrom and Josh Pickard.

With his wife, Gwen Hyman, Andrew is the author of two books of recipes and stories: Urban Italian, and American Flavor.

Info

Andrew Carmellini
https://www.andr

Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)

Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today!

https://www.buzzsprout.com/2401692/subscribe

Get tickets here.

https://secure.nbpac.org/rocco-dispirito/22947

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
Click Below!
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78 odcinków

#Food #Arts #Restaurant Guys #Restaurant Industry #Hospitality #Interviews #Cocktails #Wine #Bartender #Legends

Andrew Carmellini, Urban Italian

The Restaurant Guys

published rok temu

Udostępnij

MP3•Źródło odcinka

The Banter

The Guys discuss what a world-renowned owner did when crowds infiltrated his speakeasy.

The Conversation

The Inside Track

Bio

In 2009, he opened Locanda Verde, a Tribeca Italian taverna, in Robert de Niro’s Greenwich Hotel with partners Luke Ostrom and Josh Pickard.

With his wife, Gwen Hyman, Andrew is the author of two books of recipes and stories: Urban Italian, and American Flavor.

Info

Andrew Carmellini
https://www.andr

Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)

Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today!

https://www.buzzsprout.com/2401692/subscribe

Get tickets here.

https://secure.nbpac.org/rocco-dispirito/22947

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

78 odcinków

#Food #Arts #Restaurant Guys #Restaurant Industry #Hospitality #Interviews #Cocktails #Wine #Bartender #Legends

Wszystkie odcinki

1
Jon Taffer: Birth of Bar Rescue 52:52

3 dni temu52:52

52:52

The Banter The Guys talk about the serious issue of migrant farm workers (yes, back in 2011) and who will pick the food if we don’t let them do it. The Conversation The Restaurant Guys meet with Jon Taffer after his first season of the hit show Bar Rescue. He shares how he came to this line of work and they all swap crazy restaurant consulting stories. The Inside Track The Restaurant Guys and Jon dig deep into how to attract and maintain a client base and what keeps folks coming back. “I don't believe guys that we're in a restaurant business. I don't believe we're in a bar business. I don't believe we're in a product business…I bet you guys will agree with me on this cause you obviously get it. That cook in the kitchen isn't making an entree. He's making a reaction. He's achieving it through the entree. I suggest that the plate of food isn't a product at all, it's just a vehicle. The product is the reaction,” Jon Taffer on The Restaurant Guys Podcast 2011 Bio After decades of experience bartending and running nightclubs, Jon Taffer starred on the television show Bar Rescue for over 200 episodes. He owns Taffer’s Tavern in Georgia. He is a New York Times best-selling author of Don’t Bullsh*t Yourself and authored several books and ebooks. His latest creation is Taffer’s Browned Butter Bourbon. Info Jon Taffer https://jontaffer.com/ Bar Rescue https://www.youtube.com/c/BarRescue Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!) Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today! https://www.buzzsprout.com/2401692/subscribe Get tickets here. https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

1
Philip Duff: Liquid Solutions 48:58

5 dni temu48:58

48:58

The Banter The Guys revisit an incident involving an older Burgundy, a decanter and a difference of opinion. The Conversation The Restaurant Guys have Philip Duff on the show to hear about his genever. The conversation winds into Irish whiskey, Batavia Arrack, and a special vodka endorsed by an action film star whom Philip is teaching to bartend. The Inside Track The Guys have crossed paths with globe-traveling Philip Duff for decades. Philip has had his hand in many aspects of the bar world and here is what he thinks is the key to making it in this wild and wonderful industry. “You build something, be it a brand, be it a bar and people are right to tell you it's crazy because if it was a good idea, well, why didn't anybody else do it? But without lunatics, we don't get Teslas and Stage Left Steak and Old Duff Geneva and Door 74, right? A certain degree of lunacy has to be baked in,” Philip Duff on The Restaurant Guys Podcast 2025 Bio Philip Duff began bartending at 15 in his native Ireland. In addition to working behind bars, he became an educator of spirits, bartending and cocktails and teaches at many spirits and cocktail conventions. He began Liquid Solutions, the on-trade consultancy. He founded Holland’s first speakeasy bar, Door 74 in Amsterdam, and owns the award-winning Old Duff Genever brand. Philip has published articles in Drinks International, CLASS magazine, Imbibe UK, Mixology (Germany), Australian Bartender, and Reuters. He also served as the educational director for Tales of the Cocktail and judged for the IWSR, the World’s 50 Best Bars, and the Spirited Awards. Info Old Duff Genever http://www.oldduffgenever.com/ Philip’s podcast https://podcasts.apple.com/us/podcast/the-philip-duff-show/id1614308846 Francis demonstrates decanting Burgundy Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!) Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today! https://www.buzzsprout.com/2401692/subscribe Get tickets here. https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

1
Kim Severson: What’s Brooklyn-Style Pizza? 35:50

10 dni temu35:50

35:50

The Banter The Guys discuss the role of the bartender. With great power comes great responsibility…and some amusing stories. The Conversation The Restaurant Guys talk with Kim Severson of the New York Times about her recent assessment of The Joy of Cooking in its past and present iterations. They go on to discuss a novel product: Brooklyn-Style pizza. Find out what the heck that is! The Inside Track The Guys welcome Kim Severson on her first of many appearances on The Restaurant Guys. They enjoy her articles and “steal” her topics for the show. This is what she said about her experience with the classic cookbook The Joy of Cooking . “The thing that I think is enduring about The Joy of Cooking is it has all kinds of things in it. It can tell you how to purify water and how to make a gimlet, both of which are valuable in cases of emergency,” Kim Severson on The Restaurant Guys Podcast 2007 Bio Kim Severson is a national food correspondent for the New York Times . She was previously the New York Times Southern bureau chief. Severson won the 2018 Pulitzer Prize for Public Service for her contributions to the team that investigated sexual harassment and abuse against women. She also has won four James Beard awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity. She has written four books, The Trans Fat Solution, The New Alaska Cookbook, a memoir called Spoon Fed: How Eight Cooks Saved My Life, and, in 2012, Cook Fight! a collaborative cookbook with fellow New York Times writer Julia Moskin. Info Kim’s website https://www.kimseverson.com/ Domino’s Brooklyn-style pizza commercial 2006 https://www.youtube.com/watch?v=ua_OjuCQZSk Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!) Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today! https://www.buzzsprout.com/2401692/subscribe Get tickets here. https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

1
Daniel Holzman Brings NYC Pizza to the West Coast 44:22

12 dni temu44:22

44:22

The Banter The Guys are stoked about The Restaurant Guys LIVE with Rocco DiSpirito taking place at the theater next door on March 14, 2025! In other earth-shattering news, Francis changes his mind. The Conversation The Restaurant Guys welcome pizza pioneer Daniel Holzman who was determined to bring NYC slices to LA. They discuss some of the challenges and joys of great pizza and why Daniel wants to share that with California. The Inside Track The Guys and Daniel, co-host of On the Line , talk about the loss of food journalism and how a quality podcast can help fill that void. “You start to see the breakdown of information that is actually useful to people, which for me is the biggest sadness. I think (the podcast) definitely plays a useful and realistically a positive role in society, which is a nice place to start if you're going to think about adding something to the already overcrowded conversation,” Daniel Holzman on The Restaurant Guys Podcast 2025 Bio Daniel started his cooking career at the age of 15 at Le Bernardin in New York City until he attended the Culinary Institute of America. In 2010, Daniel co-founded The Meatball Shop in New York City followed by five more locations. He moved to LA to embark on a new passion, pizza, and opened Danny Boy's Famous Original in 2021. He opened his second location in the summer 2024, and has his plans for a third. He is the co-author of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts , and The Meatball Shop Cookbook. He is a co-host of On the Line podcast with Amanda Freitag. Info Danny Boy’s Famous Original Pizza https://www.dannyboysfamousoriginalpizza.com/ Link to On the Line podcast https://podcasts.apple.com/us/podcast/on-the-line/id1739016869 Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!) Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today! https://www.buzzsprout.com/2401692/subscribe Get tickets here. https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

1
Vinitaly: The Restaurant Guys Abroad! 45:50

17 dni temu45:50

45:50

This is a Vintage Selection from 2010 The Banter The Guys tell about the wonderful and enormous Vinitaly Wine Festival that they just attended along with a story about a Verona closer to home. The Conversations The Restaurant Guys are in Italy at Vinitaly Wine Festival! They walk the listeners through the wine supply chain from proprietor Silvia Vannucci of Piaggia to exporter Jano de Grazia of Marc de Grazia Selections to importer Harmon Skurnik of Skurnik Wines. Hear from each link in the chain that brings YOU excellent wine. The Inside Track The Guys have had a long-standing business relationship and friendship with Harmon Skurnik. Here is how Harmon describes wine. Harmon: Wine is enjoyment. It's a pleasure. It's one of life's pleasures. It's no secret. You guys are restaurant guys. You guys have a passion for wine and the reason is that wine is meant to be consumed with food. It's all about a pleasurable hedonistic experience. Francis: Yeah. We're all about hedonism here in The Restaurant. Guys. Harmon Skurnik on The Restaurant Guys Podcast 2010 Info Skurnik Wines (Harmon Skurnik) https://www.skurnik.com/ De Grazia Imports (Jano De Grazia) https://marcdegrazia.com/us/ Piaggia (Silvia Vannucci) https://www.piaggia.com/ Piaggia at Stage Left Wineshop https://www.stageleftwineshop.com/websearch_results.html?kw=piaggia Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!) Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today! https://www.buzzsprout.com/2401692/subscribe Get tickets here. https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

1
Michael Juergens, Going Where No Winemaker Has Gone Before! 59:18

19 dni temu59:18

59:18

The Banter The Guys discuss keys to having a great restaurant experience. Find out what happens when one is missing. The Conversation The Restaurant Guys host ground-breaking (literally) wine guy Michael Juergens who has championed wine-making in Bhutan. Hear the story of how that has come to fruition as well as the future and impact of Bhutanese wines. They also discuss his edgy book and the “right” way to experience wine. The Inside Track The Guys met Michael through a long-time college friend of theirs and co-worker of Michael’s. After spending some time together hearing about his exciting project, they knew they had to have him on the show! This how Michael describes our profound relationship with wine. “I believe that wine is an intrinsic part of the human experience. It's wired into our DNA,” Michael Juergens on The Restaurant Guys Podcast 2025 Bio Micheal Juergens is prominently known as a Senior Partner at Deloitte Consulting, running the “Wine Solutions Practice.” He is a certified sommelier, a certified wine specialist and is on the way to becoming a Master of Wine. He and his wife Ann Cross created Bhutan Wine Company in 2017, and planted the first vines ever to be planted in the Kingdom of Bhutan in 2019. He has written eight books about wine under the pen name Micheal Amon and publishes a weekly newsletter Drinking and Knowing Things. Info Michael’s Site https://www.drinkingandknowingthings.com/ Bhutan Wine Company https://www.bhutanwine.com/ His Books (Under Michael Amon) https://www.drinkingandknowingthings.com/who-am-i Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!) Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today! https://www.buzzsprout.com/2401692/subscribe Get tickets here. https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

1
TEASER! Deborah Keane, Caviar Queen 16:55

22 dni temu16:55

16:55

This is a Vintage Selection from 2005 The Banter The Guys colorfully mock the snobbery of the authors of a travel guide. The Conversation The Restaurant Guys talk with the Caviar Queen, Deborah Keane of Tsar Nicoulai Caviar about the caviar situation in the world and in the U.S. You’ll be getting out your mother-of-pearl spoon by the end of the episode! The Inside Track The Guys met Deborah at an event where she was serving Tsar Nicoulai. They liked it so much that they began serving it in their restaurants. “ I think you start with the restaurants and chefs because the chefs are always looking for something new, trying to improve and… looking for better alternatives and really paying attention to the planet and organic farming and higher quality products,” Deborah Keane on The Restaurant Guys Podcast 2005 Bio Deborah Keane, dubbed the “Caviar Queen”, built a complete, vertically integrated spawning-to-serving enterprise and is a leading pioneer in sustainable fish farming. She is the first female owned and operated caviar company in the world and the first female fish farm owner in the state of California, California Caviar Company. She is on the cutting edge again harvesting caviar using a no-kill method. Info Tsar Nicoulai Caviar https://tsarnicoulai.com/ California Caviar (Deborah’s current company) https://californiacaviar.com/ No-Kill Caviar, Deborah Keane https://news.northeastern.edu/2021/08/10/the-caviar-industry-was-in-trouble-this-former-nursing-student-is-saving-it/ Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

1
Daniel Humm of Eleven Madison Park 49:54

24 dni temu49:54

49:54

The Banter The Guys talk about elements of a great restaurant: excellent food, good atmosphere and discretion. The Conversation The Restaurant Guys welcome acclaimed chef from Eleven Madison Park, Daniel Humm, to the show to discuss his new cookbook and how EMP does things a bit differently than other places to create a unique dining experience. The Inside Track The Guys have had the great pleasure of eating at Eleven Madison Park and are thrilled to chat with Daniel Humm. Their restaurants have some differences, but Daniel sums up the similarities like this. “You can have great food, great wine, but in the end, we are in the people business. You need to have great people. The people need to be happy and that's it,” Daniel Humm on The Restaurant Guys Podcast 2011 Bio Daniel Humm was born in Switzerland in 1979. In 2003, he moved to the United States to become the executive chef at Campton Place in San Francisco. Three years later, he moved to New York to become the executive chef at Eleven Madison Park, and in 2011 he and his business partner Will Guidara purchased the restaurant from Danny Meyer's Union Square Hospitality Group. The following year also opened the critically acclaimed NoMad New York. In 2018 Humm and Guidara opened NoMad Los Angeles. Humm opened Davies and Brook, his first restaurant outside the US at London's historic Claridge's. In 2021, he reopened Eleven Madison Park with a completely plant-based menu. Eleven Madison Park became the first and only plant-based restaurant in Michelin Guide history to receive a three-star rating in October 2022. The restaurant again received a three-Michelin-star rating in 2023. In the fall of 2024, Daniel opened Clemente Bar, a bar and dining hotspot, on the second story of Eleven Madison Park. He is the owner of Daniel Humm Hospitality group and the author of five books. Info Daniel Humm Hospitality https://www.hummhospitality.com/ Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!) Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today! https://www.buzzsprout.com/2401692/subscribe Get tickets here. https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

1
Brian Miller: Tiki Bartender Turned Jersey Guy 55:28

26 dni temu55:28

55:28

The Banter The Guys do a taste test of a product that was released and then repealed. Find out when sugar is a preferred ingredient. The Conversation The Restaurant Guys welcome Brian Miller to New Jersey! Brian is known in NYC for being a tiki pirate captain bartender. Now he’s heading up a bar in a 300 year old inn. Hear about what’s old, what’s new and what’s next! The Inside Track The Guys have had the privilege of enjoying Brian’s personality and beverages. They’ve become friends sharing their love of hospitality and showing that over the bar through conversation and great drinks. “I think even as bartenders in general, every place that I've worked, we want to leave a legacy one day. I would hope some of my cocktails are in a book, but you want to take care of people first and foremost. It's not about me. It's about the guests and their experience and making sure that they have good cocktails,” Brian Miller 2024 on The Restaurant Guys Podcast Bio Brian Miller worked the bar scene in New York City for several years before being on Audrey Saunder’s opening staff at Pegu Club. He then worked for Phil Ward at Death & Company. After Brian took the reins as head bartender, Death & Company won Spirited Awards “Best American Cocktail Bar” and “World’s Best Cocktail Menu” at Tales of the Cocktail in 2010. That same year, Brian was nominated for Spirited Award “International Bartender of the Year.” He was a partner and ran the bar program at The Polynesian, New York City. He is currently the bar manager at the historic and newly re-opened Stockton Inn in Stockton, NJ. Info Brian Miller https://www.instagram.com/brian.effing.miller/ Stockton Inn https://www.stocktoninn.com/ Hampden Rum Pack @ Stage Left Wine Shop Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!) Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today! https://www.buzzsprout.com/2401692/subscribe Get tickets here. https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

1
Andrew Carmellini, Urban Italian 45:14

rok temu45:14

45:14

The Banter The Guys discuss what a world-renowned owner did when crowds infiltrated his speakeasy. The Conversation The Restaurant Guys speak with Andrew Carmellini, acclaimed chef and author of Urban Italian, a cookbook he created with his wife in his home kitchen in Manhattan. Andrew shares some stories and favorite dishes including an ingredient some Americans might find unusual with pasta. The Inside Track The Guys talk with Andrew about what’s next for him. This was just before he was approached by Robert DeNiro to open Locanda Verde in the Greenwich Hotel in NYC. Here’s what he had to say about cooking Italian. “A lot of my best customers would come up to me and the things they were loving the most and coming back and requesting were a lot of the Italian stuff. So when I went out on my own as a chef, I really wanted to do Italian cooking because it really made people happy, my Italian food,” Andrew Carmellini on The Restaurant Guys Podcast 2008 Bio Andrew Carmellini began his cooking career at age 14 in his hometown of Seven Hills, Ohio. Carmellini worked at restaurants in Europe, including Valentino Marcatili's two-star Michelin restaurant San Domenico. In New York, he spent four years on Gray Kunz's New York Times four-star team at Lespinasse and served as sous chef at Le Cirque. Andrew worked as chef de cuisine at Café Boulud, where he earned three stars from The New York Times, won The James Beard Foundation's Best New Chef and Best Chef: New York awards and was named to Food & Wine’s Best New Chefs roster. As chef at A Voce, he earned a three-star New York Times review and a Michelin star. In 2009, he opened Locanda Verde, a Tribeca Italian taverna, in Robert de Niro’s Greenwich Hotel with partners Luke Ostrom and Josh Pickard. With his wife, Gwen Hyman, Andrew is the author of two books of recipes and stories: Urban Italian , and American Flavor . Info Andrew Carmellini https://www.andr Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!) Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today! https://www.buzzsprout.com/2401692/subscribe Get tickets here. https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

1
Judy Joo: International Korean Food Ambassador 51:23

rok temu51:23

51:23

The Banter The Guys talk about the 20th anniversary of the wine film Sideways and its impact on the industry. The Conversation The Restaurant Guys talk with chef and television personality Judy Joo. Judy strives to make Korean food accessible and educates the naive on the wonders of the cuisine. and marvels at its metamorphosis. The Inside Track The Guys get acquainted with Judy and find they all share a passion for their life’s work. “Just like with you guys, if you're in this industry it's absolutely crazy! You have to inherently love it cause it's tough. It's really tough, ” Judy Joo on The Restaurant Guys Podcast 2024 Bio Judy Joo grew up in New Jersey and graduated from Columbia University. After some time in banking, she switched careers and attended The French Culinary Institute for Pastry Arts. Later, she moved to London where she worked at several of Gordon Ramsey’s restaurants. In 2015, Joo opened up her own restaurant in London called Jinjuu in Soho, London, which expanded to three locations. She left the Jinjuu brand in 2019 and then opened a fast casual concept, Seoul Bird in 2020 in London. In 2021 she opened another location in Canary Wharf and then in the Aria Hotel and Casino, Las Vegas in 2022 and in Barclays Center in Brooklyn, New York in 2023. Joo was one of the four Iron Chefs on the cooking show Iron Chef UK , making her the first female Iron Chef in the United Kingdom and the second globally. She was a resident judge on season four of the Food Network show The Next Iron Chef , and Kitchen Inferno . She hosted Korean Food Made Simple . Info Judy Joo https://www.judyjoo.com/ Judy’s latest book (available for pre-order) K-Quick: Korean Food in 30 Minutes or Less Judy Joo’s home kitchen https://www.youtube.com/watch?v=A1ADfkG4yrM The New Zoo Review Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!) Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today! https://www.buzzsprout.com/2401692/subscribe Get tickets here. https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

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TEASER! Deborah Koons Garcia and The Future of Food Pt 2 9:08

rok temu9:08

9:08

This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here https://www.buzzsprout.com/2401692/subscribe This is Vintage episode from 2005 The Banter The Guys talk about restaurant reality shows and how they are not grounded in reality. The Conversation The Restaurant Guys welcome Deborah Koons Garcia, widow of Jerry Garcia and creator of the documentary The Future of Food . This is part two where they discuss more of the concerns of genetically engineered products, herbicide overuse and they wonder if some of the critters its killing is us. The Inside Track The Guys had so much to talk with Deborah in the previous show that they spontaneously invited her back to be on again. Their conversation went to food access and what we can do to help provide to those in areas of need. “ They need healthy soils, they need roads, they need infrastructure so they can get their crop out, they need stable markets. There's all kinds of things they need, but the patented seed from a corporation that is to be used with a chemical…how are they going to afford to buy Roundup?” Deborah Koons Garcia on The Restaurant Guys Podcast 2005 Bio Deborah Koons Garcia has a Master of Fine Arts from The San Francisco Art Institute. She owns her own production company in the Bay Area of California. Later in her career, she focused primarily on films about agriculture and the food system. Her film The Future of Food won awards from the Women Film Critics Circle and the Ashland Film Festival. In 2011, Symphony of the Soil , was released and was designated a Critics’ Pick by the New York Times and was shown at the United Nations on World Soil Day. Info Deborah’s film https://thefutureoffood.com/ Center for Food Safety https://www.centerforfoodsafety.org/ The Meatrix https://www.themeatrix.com/ Current info about GMO https://www.nongmoproject.org/ GMO Labeling Timeline (up to 2020) https://agrisk.umd.edu/post/gmo-labeling-timeline-what-happened-and-why-part-i Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

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Phoebe Damrosch, Service Included 38:45

rok temu38:45

38:45

The Banter The Guys discuss methods of popping corn and health benefits of doing it the old-fashioned way. The Conversation The Restaurant Guys sit down with Phoebe Damrosch, first female captain at Per Se and author of Service Included: Four-Star Secrets of an Eavesdropping Waiter. Phoebe shares service tips and intel gathered from the art of observing the guests. She broke barriers and fell in love. Listen! The Inside Track The Guys had the pleasure of serving Phoebe and her husband André Mack at their restaurant. This is how Phoebe justifies the expense of dining out at top tier restaurants. ”It's an expensive meal, but I think of it more as travel or entertainment. Like, you'd buy a plane ticket or you'd buy an expensive concert ticket. It's an experience. You're paying for a memory and not just for calories,” Phoebe Damrosch on The Restaurant Guys 2007 Bio Phoebe Damrosch completed her Bachelor’s degree at Barnard College and while working on her Master’s at Sarah Lawrence College, she got a job at the renowned Per Se in New York City. She rose through the ranks to become a captain. While working there, she wrote Service Included: Four-Star Secrets of an Eavesdropping Waiter Info Phoebe’s Book Service Included: Four-Star Secrets of an Eavesdropping Waiter Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!) Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today! https://www.buzzsprout.com/2401692/subscribe Get tickets here. https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

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André Mack of Maison Noir Wines 54:47

rok temu54:47

54:47

The Banter The Guys decide to taste some non-alcoholic wines. Pleasure or punishment? The Conversation The Restaurant Guys welcome old friend André Hueston Mack, sommelier, winemaker, graphic artist and more! You may know of some of his accomplishments, but he will probably reveal more ventures that will surprise you. The Inside Track The Guys have known André for years and tell of an amusing run in with him and how he helped the re-launch of the podcast. André describes coming across the podcast in the mid-aughts. “I was an early adopter of technology and I was looking at podcasts. And so I see these guys that call The Restaurant Guys. I'm like, who the f*** are these guys? Right? So I'm starting to listen through and one episode you guys are talking about Gravner. I'm like, okay, these m-fers are serious! And I started listening to the show,” André Mack on The Restaurant Guys Podcast 2024 Bio André Mack is a wine educator who has hosted seminars and led panel discussions at top industry gatherings across the United States, including Aspen Food & Wine Classic and Newport Mansions Wine and Food Festival. He was a sommelier at Thomas Keller’s renowned French Laundry before helping open Chef Keller’s three-Michelin-starred Per Se as head sommelier. André now produces wine in Oregon’s Willamette Valley under his own label, Maison Noir, sold all over the world. A self-taught graphic designer, André designs all of the labels as well as a t-shirt line for Maison Noir. Most recently, he authored and illustrated Small Thyme Cooks, the world’s first culinary coloring and activity book. Info André Mack https://www.andrehmack.com/ André Mack on YouTube https://www.youtube.com/@andremack7643 Spring in a Bottle NA Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!) Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today! https://www.buzzsprout.com/2401692/subscribe Get tickets here. https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

1
Gael Greene is Insatiable! 38:06

rok temu38:06

38:06

The Banter The Guys talk about the chef trend to put inedible items on the plate. Spoiler: it’s not a good idea. The Conversation The Restaurant Guys are thrilled to meet Gael Greene, restaurant journalist and bon vivant! She coined the term “foodie.” Gael shares some of the details from 32 years as a food writer and beyond (including a few famous lovers). The Inside Track The Guys didn’t know Gael before this show, but they got along so well they ended up dining out with her! Like them, she never wants the party to stop. “ I firmly believe that on my deathbed I will still be doing this and my last words will be, ‘Bring on dessert’,” Gael Greene on The Restaurant Guys Podcast 2006 Bio Gael Greene Greene became food reporter at New York soon after its launch, in fall 1968 as the magazine's "insatiable critic" until 2000. She began her own website, InsatiableCritic.com, but continued as a columnist until 2008. In 2006, she released Insatiable: Tales from a Life of Delicious Excess, Her other books include Delicious Sex; Bite: A New York Restaurant Strategy for Hedonists, Masochists, Selective Penny Pinchers and the Upwardly Mobile and Sex and the College Girl . In 1981 she co-founded Citymeals-on-Wheels, along with James Beard, to help fund weekend and holiday meals for homebound elderly people in New York City. Greene received many awards for her work with Citymeals and in 1992 was honored as Humanitarian of the Year by the James Beard Foundation. She was the winner of the International Association of Cooking Professionals' magazine writing award (2000) and a Silver Spoon from Food Arts magazine. Info Gael’s book: Insatiable: Tales from a Life of Delicious Excess Gael’s website http://insatiable-critic.com/Default.aspx Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!) Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today! https://www.buzzsprout.com/2401692/subscribe Get tickets here. https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe…

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