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PODCAST

Jeff and Jamie Feed

Jeff Tonidandel and Jamie Brown

Jeff Tonidandel and Jamie Brown are a husband-and-wife team and founders of the Tonidandel-Brown Restaurant Group. With MBAs and over 15 years in hospitality, they’ve grown from 11 tables to six award-winning concepts, including Supperland—named one of Bon Appétit’s Ten Best New Restaurants in America. Their podcast, Jeff & Jamie Feed, goes beyond food to explore the restaurant business from every angle, uncovering lessons in growth, creativity, and community that resonate with entrepreneurs

arts food

All Episodes

37:28

When Dinner Becomes Theatre

Jeff and Jamie Feed ·

2026/03/03

In this episode of Jeff & Jamie Feed, we sit down with Kristen Miranda of Blume Studiosto talk about the powerful intersections of dining, theatre and immersive entertainment.As restaurants evolve beyond simply serving food, we discuss how dining out is increasingly becoming a form of theater — an experience that blends atmosphere, storytelling, performance, and connection. Kristen shares how Blume Studios weaves food and beverage into their immersive arts programming, intentionally curating

en

38:54

Feeding the City: Farming, Restaurants and the Future...

Jeff and Jamie Feed ·

2026/02/17

On this episode of Jeff & Jamie Feed, we sit down with visionary Charlotte leader Tim Belk to talk about building a stronger local food system.Tim shares the story behind his family’sWild Hope Farmlocated in Chester, SC—and why having farms near fast-growing cities like Charlotte is essential to the future of food. We dig into how restaurants and farms can work together more effectively, the realities of scaling sustainable agriculture, and his work with the Carolina Farm Fund to invest in the

en

32:50

Closing a Business: Making the Tough Call

Jeff and Jamie Feed ·

2026/02/03

What’s it mean to close a business—and how do you know it’s the right call? In this episode, get the honest scoop about what it’s like to consider closing something you’ve poured yourself into. We share our story of closing Crepe Cellar to make space for something new, and why we’re now in the process of closing our doughnut shop, Reigning Doughnuts. Are there ways to see these moves not as failure but as figuring out another way? We walk through the questions we ask ourselves, the emotions that

en

44:27

Designed to Succeed: Building Restaurant Spaces that...

Jeff and Jamie Feed ·

2026/01/20

Jeff and Jamie sit down with architect Don Peadon to talk about what really makes a restaurant work—long before the doors open. From the importance of a strong architect–restaurateur relationship to designing spaces that support both front and back of house, this conversation explores how thoughtful planning sets restaurants up for long-term success. Don, Jeff, and Jamie dig into the challenges they’ve worked through together, the lessons learned along the way, and several of the projects they’ve

en

27:54

Goal Setting: The Power of Seeing What’s Next

Jeff and Jamie Feed ·

2026/01/06

In this episode of Jeff & Jamie Feed, we talk about why goal setting matters so much to us and how powerful it can be to see what’s next for your life. We share our different approaches to setting goals, why writing them down and creating a vision board makes a difference, and a few real stories of goals and visions that have come to life for us. We also touch on trusting the process and the understanding that the obstacles in the way of your goals are actually there to help you become the

en

31:26

Feeding Inspiration: Jeff & Jamie’s Nashville Food Tour

Jeff and Jamie Feed ·

2025/12/23

Nashville served up inspiration at every stop—from casual counters to Michelin Guide–recognized kitchens. Jeff and Jamie reflect on a fast-paced food tour packed with thoughtful service, smart concepts, and moments of hospitality that reinforced why the guest experience matters just as much as what’s on the plate. Come along for tiny insights and more momentous inspiration as the two entrepreneurs take time tostep back, get inspired, take in new considerations and latch on to ideas that will shape

en

33:38

‘Tis the Season for Sweets

Jeff and Jamie Feed ·

2025/12/09

On this episode of the Jeff & Jamie Feed, Executive Pastry Chef Savannah Foltz jumps in for a fast-paced, nostalgia-packed dive into all things sweet. Savannah dishes on her favorite holiday treats, the classics that shaped her love of pastry and her Mamaw’s “strawberry jelly” made uniquely from tomatoes! Savannah also breaks down how she builds her coveted holiday cookie box and what it takes to lead pastry teams across multiple restaurants.Whether you’re a dessert devotee or simply seeking a

en

13:21

Inside Fork & Hammer: Midseason Mash-Up

Jeff and Jamie Feed ·

2025/11/26

Jeff and Jamie are back with a brand-new episode of the Jeff & Jamie Feed, where they share some fun behind-the-scenes moments from filming Fork & Hammer during a handful of mid-season episodes from their 10-part original series now airing on PBS. Expect rapid-fire thoughts, personal experiences, and fresh insights as they revisit each episode, offering background stories and a peek at select clips from the series. Tune in for the inside scoop, then be sure to watch Fork & Hammer on

en

38:08

Serving Support: Jen Hidinger-Kendrick & The Story of...

Jeff and Jamie Feed ·

2025/11/12

Today on Jeff & Jamie Feed, we’re joined by Jen Hidinger-Kendrick from Giving Kitchen, a nonprofit that helps food service workers in crisis. We talk about what makes restaurant and hospitality work so different from other industries—and why these individuals benefit so much from Giving Kitchen’s support.Jen also shares the inspiring origin story of the organization, which began with an Atlanta restaurant later named Bon Appétit’s Best New Restaurant about eight years ago. It’s a powerful look

en

33:32

Brunch: The Sweet, Sour & Sunny-Side

Jeff and Jamie Feed ·

2025/10/28

In this episode, hosts Jeff and Jamie dig into the messy, magical world of brunch with special guest Chef Chris Rogienski of Leluia Hall. Together, they explore why brunch often gets a bad rap among chefs — and whether the critics have a point. Chef Chris pulls back the curtain on the real challenges of opening for brunch service at Leluia Hall, from staffing headaches to keeping the menu both profitable and creative.The conversation also gets cracking over farm-fresh vs. regular eggs — does the

en

11:05

Inside Fork & Hammer: The Opening Courses

Jeff and Jamie Feed ·

2025/10/23

Jeff and Jamie share inside scoop on their new TV series, Fork & Hammer. The journey has been a whirlwind—equal parts thrilling and downright surreal. The premiere was a night to remember: pure celebration, packed with laughter, cheers, and the incredible energy of friends, family, and fans. Get takeaways from filming and insights behind episodes 1 and 2—both now available for streaming on pbs.org!

en

36:32

The Business of Seasonality

Jeff and Jamie Feed ·

2025/10/14

This week on the podcast, Jeff and Jamie chat with Jesse Ledbetter from FreshList, a Charlotte-based company that aggregates produce from over 200 local and regional farms. Sitting right between two notoriously low-margin worlds—restaurants and farmers—Jesse shares how he’s built a business that supports both sides. They dive into the challenges of seasonality, the realities of sourcing locally, and how FreshList keeps it all working in a complex and ever-changing food system

en

35:01

Launching a New TV Show: Fork & Hammer

Jeff and Jamie Feed ·

2025/09/29

This week on the podcast, Jeff & Jamie are hanging out with Scott Galloway—the producer behind the brand-new PBS TV series Fork & Hammer—featuring the Tonidandel-Brown Restaurant Group team. They swap stories about the rollercoaster of making a national public TV show right here in Charlotte—all the challenges and wins and stories from the journey. Jeff and Jamie share what it was like filming season one with their team—and give a sneak peek at what’s next.

en

39:22

The Unchanging Essence of Hospitality

Jeff and Jamie Feed ·

2025/09/23

Jeff and Jamie go back in time and chat with their first business partner, Paul Manley—a successful Charlotte restaurateur with experience in fine dining, fast casual, consulting, and more. Discussing the massive changes that have taken place since 2009 when these three went into business to open an 11 table eatery called Crêpe Cellar, it is clear one thing stays the same: the loving element of hospitality.

en

14 results

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