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PODCAST

Hospo Dojo Podcast

Welcome to the Hospo Dojo Podcast, your ultimate resource for mastering the art of hospitality and optimising kitchen efficiency. Join your host, Paul, as he delves into the latest trends, tips, and insights from the world of hospitality. Whether you"re a seasoned professional or just starting out, our episodes are packed with valuable information to help you elevate your business and enhance your culinary skills. Tune in every week for interviews with industry experts, practical advice, and

arts food

All Episodes

61:21

From Naples to Sydney: The Regina Pizzeria Story w/...

Hospo Dojo Podcast ·

2025/11/12

How do two Italian chefs turn friendship, discipline, and a love for pizza into a restaurant that’s redefining modern Italian pizza?In this episode, Paul sits down with Matteo Ernandes and Emanuele “Manu” Riemma, the duo behind Regina Pizzeria: a venue redefining what Neapolitan pizza means in Australia. From humble beginnings as visa-holding chefs carving their way through Australia’s kitchens to creating a concept that bridges Neapolitan tradition and contemporary innovation, Matteo and

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70:02

From the Kitchen to the World Stage: Feeding Nations...

Hospo Dojo Podcast ·

2025/11/05

What does it take to represent Australian meat on the world stage? In this episode, Paul sits down with Sam Burke, Corporate Chef at Meat & Livestock Australia (MLA) - a man who’s spent more than three decades shaping how Australian beef and lamb are experienced around the world. From humble beginnings flipping burgers at McDonald’s to managing 190+ kitchens with Spotless, Sam’s journey is one of hard work, humility, and deep respect for the people who feed us. Today, he bridges the gap

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97:34

Brendan Fong

Hospo Dojo Podcast ·

2025/10/09

Building a career in hospitality often means weathering intense kitchens, chasing recognition, and finding your identity along the way. Few stories capture that journey better than Brendan Fong’s. In this episode, Paul Ayyash sits down with Chef Brendan Fong to explore his evolution from uncertain beginnings to industry leader, mentor, and innovator.Brendan shares: ▪️ His path through some of Australia’s most iconic kitchens, including Jordan’s Seafood, Merivale’s Wong’s, and high-volume

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18:19

From Michelin-Starred Kitchens to Leading Barilla’s...

Hospo Dojo Podcast ·

2025/09/24

What does it take to carry the weight of Italian cuisine onto the global stage—without losing its soul? In this episode, Paul sits down with Andrea Tranchero, Executive Chef of Barilla for the Asia-Pacific region. With a career spanning Michelin-starred kitchens, luxury brands like Giorgio Armani, and even cooking for Roger Federer, Andrea has lived a culinary life few can imagine. From a 15-year-old apprentice in northern Italy to becoming the face of Barilla across Asia, Andrea shares the

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50:39

From Concept to Culture: Building Hospitality Brands...

Hospo Dojo Podcast ·

2025/09/17

What does it take to build a hospitality brand that doesn’t just serve food and drinks — but creates culture, community, and lasting connection? In this episode, Paul sits down with Andy El-Bayeh and Rebecca Jarvie-Gibbs, co-founders of We Are Example, a creative agency behind some of the most exciting food, beverage, and hospitality brands in Australia and beyond. With a background spanning Merivale’s expansion from 20 to 75 venues, global PR, and decades of brand-building experience, they

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33:03

Shaping the Dining Experience: Custom Plates for...

Hospo Dojo Podcast ·

2025/09/10

What goes into crafting handmade plates for Australia’s top restaurants? In this episode, Paul sits down with Sam Gordon, a third-generation potter and founder of Sam Gordon Pottery. After more than twenty years at his family’s globally recognised brand, Robert Gordon Pottery, Sam decided to step away and return to the wheel. Today, he makes handmade plates for some of Australia’s most celebrated restaurants — including Nomad, Stokehouse, and Josh Niland’s venues — as well as international

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16:53

Cooking With Sustainability in Mind w/ Caitlyn Koether

Hospo Dojo Podcast ·

2025/09/03

How can fermentation help kitchens cut waste and cook more sustainably?In this episode, Paul sits down with Caitlyn Koether, Head of Fermentation at the Mulberry Group, to talk about her journey from Connecticut to San Francisco, Copenhagen, and finally Australia — and how fermentation became her passion and profession. From nearly joining the team at Noma to building her own role as Head of Fermentation, Caitlyn shares how ancient preservation techniques can transform the way we think

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18:35

The Mastermind Behind Gelato Messina: How Donato Toce...

Hospo Dojo Podcast ·

2025/08/27

How do you take a single gelato shop and turn it into one of Australia’s most iconic dessert brands? In this episode, Paul sits down with Donato Toce, co-owner and head chef of Gelato Messina, to unpack the story of a brand that has redefined gelato, reshaped dessert culture, and become a household name across Australia and beyond. From starting as a teenage dishwasher to building a company with 30+ stores, a dairy farm, and a cult-like following, Donato shares the highs, lows, and hard

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29:27

What It Takes to Build a Venue People Remember w/...

Hospo Dojo Podcast ·

2025/08/21

What happens when you walk away from a safe career to chase a love for burgers and shape a city’s food culture?In this episode, Paul sits down with Jimmy Hurlston — burger expert, author, and founder of Easy’s (the rooftop train-carriage venue in Melbourne) and Palomino Sandwiches on the Gold Coast. Jimmy’s journey is anything but conventional. From writing one of the first Australian books dedicated to burgers, to pioneering Melbourne’s burger boom and building venues that became cult

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12:35

What Makes a Venue Stand Out to Time Out w/ Leah Glynn

Hospo Dojo Podcast ·

2025/08/13

What does it take to build a strong team in hospitality without losing your soul in the process? Ever wondered how to get your venue featured in one of the most influential food and culture magazines?In this episode, Paul sits down with Leah Glynn, Editor of Time Out Melbourne, to unpack what it takes to stand out in the city’s thriving hospitality scene. Leah has spent years spotlighting everything from hidden neighbourhood gems to award-winning restaurants. She shares the exact elements

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21:24

People Over Positions: How Great Hospitality Leaders...

Hospo Dojo Podcast ·

2025/08/06

What does it take to build a strong team in hospitality without losing your soul in the process?In this episode, Paul sits down with Claire Stenhouse, Restaurant Manager at the iconic Attica in Melbourne. Claire brings 20 years of global hospitality experience, having worked across multiple countries. With experience alongside Gordon Ramsay and Jason Atherton, plus a background in psychology, she’s all about people and strategy. Claire shares how she’s learned to lead not with ego, but

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25:50

People Taste the Brand Before the Food: The Creative...

Hospo Dojo Podcast ·

2025/07/30

What makes a hospitality brand truly stand out?In this episode, Paul sits down with Tony Ibbotson, founder and creative director of The Creative Method. Tony has worked with some of the most recognisable names in food and beverage, including Guzman y Gomez, El Jannah, Henrietta, Coca-Cola, Unilever, Diageo, and Mars. He unpacks what it really takes to build a hospitality brand that connects — from early-stage fit-outs and packaging to emotional storytelling and consistent brand

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34:01

What Happens When You Grow Too Fast? Adriano Zumbo’s...

Hospo Dojo Podcast ·

2025/07/16

What happens when your business grows faster than your resources, and you’re the one left to carry it? In this episode, Paul sits down with Adriano Zumbo, Australia’s renowned pastry chef and MasterChef personality, to unpack the raw truth behind the glossy cakes, TV fame, and what really happens when your passion turns into an empire overnight. Adriano shares: - His early days in the kitchen, and how hard work and lucky breaks shaped his craft - The highs and harsh lows of expanding too

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9:17

The Making of a Modern Baker: Daniel Pasquali’s...

Hospo Dojo Podcast ·

2025/06/30

Can passion, personality, and pastry open doors? How do you craft an identity in the crowded world of baking?In this episode, we sit down with Daniel Pasquali, baker, content creator, and finalist on The Great Australian Bake Off, who’s known for his outrageously creative cakes and appearances on Dessert Masters Australia. Daniel shares: How family traditions and Italian roots shape his pastry style What it was like going from home baking to competing on The Great Australian Bake Off and

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16:10

How Vannella Cheese Helped Introduce Cheese to the...

Hospo Dojo Podcast ·

2025/06/17

What does it take to scale a handcrafted product without compromising tradition?Giuseppe Minoia — General Manager and second-generation cheesemaker at Vannella Cheese, one of Australia’s most beloved artisan brands — shares how the company scaled up while staying true to its craftsmanship despite modern pressures. We dive into: The family story behind Vannella Cheese The challenges of scaling a handmade product Balancing heritage with hospitality demands Follow us on Instagram:

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15:15

130 Years of Wine, Family & Innovation: Brown...

Hospo Dojo Podcast ·

2025/06/14

How does a family winery stay innovative after 130 years of tradition?Emma Brown, Head of Innovation at Brown Brothers, represents the fourth generation leading one of Australia’s most respected family-run wineries. In this episode, we explore how Brown Brothers blends heritage with forward-thinking strategies to stay relevant in a rapidly evolving market. Emma shares: ▪️ Balancing tradition with innovation in a legacy wine brand▪️ Navigating evolving consumer tastes and industry trends▪️

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23:26

How Bubba Pizza Scaled to 20+ Stores w/ Damian Hopper

Hospo Dojo Podcast ·

2025/06/12

Growing a family business into a successful franchise is no easy feat, especially in the fiercely competitive pizza industry. In this episode, we sit down with Damian Hopper, Managing Director of Bubba Pizza, a Melbourne-based family franchise that has expanded to over 20 stores across Australia. Damian shares: ▪️ The journey from a single local store to a major regional brand▪️ The challenges of scaling a family business while preserving its core identity▪️ The systems and strategies that

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16:01

Grant Collins: The Mind Behind Sydney's Gin Lane

Hospo Dojo Podcast ·

2025/06/09

What makes a bar truly unforgettable? In this episode of the Hospo Dojo Podcast, I chat with Grant Collins — multi award-winning mixologist, bar consultant, and founder of Gin Lane and Dry Martini in Sydney. With more than 50 international awards and over 20 years in the industry, Grant is a creative force in cocktail culture. From Sydney to overseas, he’s helped hotels and bars refine their drinks and guest experience. We dive into: - His journey from UK bartender to award-winning bar

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19:08

How AI Is Quietly Revolutionising Service Businesses...

Hospo Dojo Podcast ·

2025/06/05

In this episode, we chat with Bianca Brady, CEO & Founder of Axify, a smart conversational AI assistant that is transforming the way service businesses handle bookings, guest messages, and customer engagement.Bianca is an MIT Data Science graduate and former hospitality professional who understands the industry’s frontline pressures.We talk about: How AI is transforming customer experiences in service industries Why embracing AI is a game-changer for hospitality entrepreneurs Bianca’s

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18:57

The Brutal Hours Nobody Talks About: Kirsten...

Hospo Dojo Podcast ·

2025/06/03

What makes a world-class pastry chef? Kirsten Tibballs opens up about her journey and how she turned her love of chocolate into a global platform. Kirsten Tibballs is one of Australia’s most celebrated pastry chefs and chocolatiers. She’s the founder of Savour School and host of The Chocolate Queen, broadcast in 89 countries. Kirsten has judged top international competitions and represented Australia at the World Pastry Championship. Kirsten shares about: - Her journey from teenage

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34 results

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