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PODCAST

Restaurant Ready

RESTAURANT READY: THE BLUEPRINT FOR SUCCESS IN THE HOSPITALITY INDUSTRY Restaurant Ready is your backstage pass to the inner workings of the hospitality industry’s brightest stars. This podcast promises authentic discussions with the most influential chefs, restaurateurs, and food media experts. Award-winning chef, restaurateur, and cookbook author Matt Jennings, along with the MAJC team, helm this weekly podcast. In each episode, industry veterans sit down for candid conversations revealing the

business management

All Episodes

57:06

Nick Schorsch on Why Most Restaurant Failures Are...

Restaurant Ready ·

2026/02/03

Nick Schorsch is the co-founder and CEO of Heritage Restaurant Group, known for taking a disciplined, systems-first approach to growth, leadership, and long-term sustainability. Rather than chasing trends or rapid expansion, Schorsch has focused on building durable operating models that protect people, margins, and culture at the same time. In this episode, he breaks down why most restaurant failures are predictable, how clear roles and expectations reduce burnout, and what it really takes

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36:29

Krista Cole on Designing Restaurants That Care for...

Restaurant Ready ·

2026/01/27

Krista Cole is the sole owner of Sur Lie in Portland, Maine, which she built from the ground up in 2014, and Gather in Yarmouth, which she acquired in 2022. A two-time James Beard Award semifinalist, Cole brings a perspective on restaurant ownership shaped by her background in healthcare, where systems, empathy, and accountability are non-negotiable.In this episode, she shares how nursing informs her leadership style, why sustainable culture requires intentional workflows, and how equity,

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38:44

Heather Morrison & Austin Carson on Building Culture...

Restaurant Ready ·

2026/01/20

Heather Morrison and Austin Carson are the co-owners of Restaurant Olivia in Denver, a fine-dining restaurant known as much for how it treats people as for what’s on the plate. With decades of combined experience, they’ve built a business rooted in hospitality, sustainability, and long-term thinking, one where culture is protected as deliberately as margins.In this episode, they break down how values-driven hiring, honest leadership, and systems-based sustainability show up in real

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34:13

Henry Rich on Why Quality Always Beats Marketing

Restaurant Ready ·

2026/01/13

Henry Rich is the managing partner of the Oberon Group, a hospitality group based in Brooklyn and the Catskills that includes Rucola, June, Anaïs, and Rhodora, a carbon-neutral zero-waste natural wine bar, among other projects. In this episode, he breaks down why most “green” work happens behind the scenes, how to build team buy-in when sustainability adds friction, and what it really takes to run a mission-driven business without burning out or going broke. He also shares why their most

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29:14

Mateo Kehler on Building Systems That Protect Values

Restaurant Ready ·

2026/01/06

Mateo Kehler is the co-founder and head cheesemaker of Jasper Hill Farm in Vermont, a pioneering social enterprise dedicated to rural economic development through world-class artisan cheese. Built alongside his brother Andy, Jasper Hill has become a model for how independent food businesses can remain value-driven, profitable, and deeply rooted in place. In this episode, Kehler shares how cheese became a vehicle for community regeneration, why independence matters more than scale, and how

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34:52

Tina and David Schuttenberg on Building a Cult...

Restaurant Ready ·

2025/12/30

Tina and David Schuttenberg are the husband-and-wife owners behind Kwei Fei and Beautiful South in Charleston, part of Always Awkward Hospitality. After a series of failed restaurant jobs and relocations, they built a punk-rock Sichuan pop-up with a devoted following, which eventually became two distinct brick-and-mortar restaurants. In this episode, they talk about turning misfires into momentum, running lean without outside investment, dividing roles as partners, building culture

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41:01

Colin Lynch on Leading with Trust and Purpose

Restaurant Ready ·

2025/12/23

Colin Lynch is a New England–born chef and co-owner of Bar Mezzana, Shore Leave, No Relation, Black Lamb, and the newly opened Fido. A graduate of the Culinary Institute of America and former executive chef of the acclaimed No. 9 Park, Lynch has spent two decades shaping Boston’s restaurant landscape through mentorship, trust-based leadership, and a deep commitment to team culture. In this episode, Lynch joins Matt Jennings and Carolyn Grillo to talk about building restaurants around fit,

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53:44

Missy Robbins on the Leadership Behind Lasting...

Restaurant Ready ·

2025/12/16

Missy Robbins is the James Beard Award–winning chef behind Lilia and Misi, two of Brooklyn’s most admired restaurants, as well as the co-founder of Misi Pasta and Grovehouse Hospitality. Over her three-decade career, she has cooked in landmark kitchens, reimagined her relationship with Italian cuisine, rebuilt her life after burnout, and developed some of New York’s most intentional teams. In this episode, Robbins joins Matt Jennings and Carolyn Grillo to talk about leadership, mentorship,

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43:50

Belle English on Building Culinary Teams That Thrive...

Restaurant Ready ·

2025/11/11

Belle English is the Culinary Director at Williams-Sonoma, leading the brand’s Test Kitchen and overseeing recipe development, product innovation, and culinary content. A Boston native who grew up in her family’s restaurants, English opened her own bakery at 17 and went on to work with America’s Test Kitchen before joining Williams-Sonoma. In this episode, English shares lessons on creativity, leadership, and authenticity, plus a rare look behind the scenes of one of America’s most iconic

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42:54

Breana Killeen on Backing Small Farms Without Burning...

Restaurant Ready ·

2025/11/04

Breana Killeen is a food writer, recipe developer, culinary nutritionist, and farmer based in Vermont. With over 16 years of experience in food media, she’s written and edited more than 2,500 recipes for brands like EatingWell, AllRecipes, and HelloFresh while also running Killeen Crossroads Farm, a small regenerative farm she co-owns with her husband. In this conversation, Killeen joins chef Matt Jennings and Carolyn Grillo to talk about building a closed-loop farm system, bridging the gap

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47:40

Michel Nischan on Using Sourcing and Storytelling to...

Restaurant Ready ·

2025/10/28

Chef Michel Nischan is a four-time James Beard Award–winning chef, author, and food equity advocate whose work has transformed how America thinks about sustainable food systems. Over a four-decade career, he’s cooked in acclaimed restaurants, co-founded the James Beard Foundation’s Chef Boot Camps for Policy and Change, and launched Wholesome Wave, a nonprofit creating access to healthy food for underserved communities. In this episode, Nischan joins chef Matt Jennings and Carolyn Grillo to

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50:00

Juan Perez on Why Chasing Viral Trends Won't Keep a...

Restaurant Ready ·

2025/10/21

Juan Perez has built a global reputation for his mastery of Neapolitan pizza.Originally from Colombia, Perez rose from a teenage line cook to executive chef of Posto in Boston, where his work has earned recognition on the prestigious 50 Top Pizza list and a place among the world’s top 100 pizza chefs. In this episode, Perez shares his journey, why mentorship and systems are central to his leadership, and how he’s using both social media and nonprofit work to shape the next generation of

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40:37

Hugh Acheson on Keeping the Fire for Food Alive...

Restaurant Ready ·

2025/10/14

Chef Hugh Acheson’s career is rooted in restaurants, but his impact is measured in people.The James Beard Award–winning chef, author, and community advocate joins us to reflect on his evolution from fine dining restaurateur to private chef, mentor, and nonprofit founder. In this episode, Acheson opens up about walking away from traditional restaurant ownership, why profitability is harder than ever, and how simplicity, mentorship, and staying true to your values can drive lasting

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53:03

Brian Baxter on What No One Told Him About Starting a...

Restaurant Ready ·

2025/10/07

Chef Brian Baxter didn’t want to run someone else’s kitchen. He wanted to build his own.Now the executive chef and partner at The Catbird Seat in Nashville, Baxter is leading one of the country’s most innovative tasting menus. In this episode, he shares how he creates layered, intentional experiences; why collaboration drives everything at his restaurant; and how he’s developing the next generation of leaders through thoughtful mentorship and systems.TakeawaysCollaboration is the foundation

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47:09

Kevin Boehm on Scaling Big: Key Lessons from Opening...

Restaurant Ready ·

2025/09/30

Kevin Boehm has spent his career building iconic restaurants. But after co-founding Boka Restaurant Group and opening over 40 establishments, the James Beard Award–winning restaurateur found himself battling burnout, loss, and collapse at the height of the pandemic. Boehm shares how therapy, systems, and human-centered leadership helped him come back stronger, with a new lens on wellness, hiring, and scaling sustainably.In this episode, Boehm opens up about the personal struggles behind his

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42:47

Eli Sussman on Juggling Parody and Professionalism

Restaurant Ready ·

2025/09/23

Chef Eli Sussman isn’t just the chef and partner of Brooklyn’s Gertrude’s, he’s also the internet’s sarcastic observer of restaurant culture through his viral account, The Sussmans. In this episode, he opens up about balancing family life with kitchen life, how satire creates community, and what happens when you bring authenticity (and humor) to the leadership table.If you’ve ever laughed at one of his memes, you’ll want to hear the mindset behind them and the very real vision Sussman has

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41:51

Yia Vang on Building a Restaurant That Tells His Story

Restaurant Ready ·

2025/09/16

Chef Yia Vang didn’t just open a restaurant, he built a cultural restoration project.The James Beard–nominated chef and founder of Union Hmong Kitchen joins us to share how food became his medium for storytelling, identity, and healing. Born in a Thai refugee camp and raised in Wisconsin, Vang now leads one of the most compelling restaurants in America, not just for its dishes but for its purpose. In this conversation, he opens up about hiring with intention, designing rituals for team

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42:05

Gavin Kaysen on Balancing Leadership and Wellness

Restaurant Ready ·

2025/09/09

Chef Gavin Kaysen has built one of the most respected restaurant groups in the country by putting trust at the center of everything. The two-time James Beard Award winner opens up about leadership, mentorship, and the systems that support his growing team across Spoon and Stable, Demi, Bellecour Bakery, and more.From daily writing rituals to open-door mentorship to teaching financial literacy, Kaysen shares the mindset behind scaling culture without losing soul. He talks about hiring

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41:17

Sean Sherman on Reclaiming Indigenous Foods and Their...

Restaurant Ready ·

2025/09/02

What would it take to rebuild our food system from the ground up, one rooted in community, sustainability, and ancestral knowledge?That is the work chef Sean Sherman has dedicated his career to.A member of the Oglala Lakota tribe and founder of the nonprofit NATIFS (North American Traditional Indigenous Food Systems), Sherman is on a mission to make Indigenous cuisine visible, viable, and vital to America’s culinary future. In this conversation, Sherman explains what “decolonizing your

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38:59

James Galbraith on Engineering a Restaurant That Can...

Restaurant Ready ·

2025/08/26

Chef James Galbraith is building restaurants that scale and a culture that lasts.The Michigan-based chef and restaurateur behind Houndstooth, Animal, and Post Boy walks us through his journey from dish pit to design-led hospitality. In this episode, Galbraith shares what it takes to open three distinct concepts in a small town, the systems that support rapid growth, and how he recruits and retains top-tier talent. From navigating city regulations to embracing kitchen screens, he’s rewriting

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48 results

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