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John Marino (RAK Porcelain USA) & Chef Thomas Mandzik — Leadership, Trust, and the Long Game in Hospitality
Most people see the finished plate. Very few understand everything that had to go right before it got there. Episode 192 pulls that curtain back. John Marino, President of RAK Porcelain USA, joins the show for a conversation rooted in exper
Cameras, Kitchens, and What Drives Attention in Restaurants: Chef Nelly Buleje & Leigh Wilson
There's a shift happening in the restaurant industry. It's not just about what's on the plate anymore. That part is expected. The real question now is what actually gets seen, what connects, and what ultimately brings people through the doo
Precision in the Kitchen: Chef Thomas Mandzik & Aaron Sharpe with Testo, and the Systems Behind Food Safety and Consistency
Episode 190 — Description Precision isn't a luxury in the kitchen. It's the standard. Episode 190 brings that into focus with Chef Thomas Mandzik of The Tampa Club and Aaron Sharpe of Testo North America (https://www.testo.com/en-US). This
Food, Media, and the Modern Chef, Alexandria Ebron, Chef Jason F. Lynn
Food doesn't just live on the plate anymore. It lives in media. Episode 189 brings together two sides of that reality, how food is created, and how it's seen. Featured guest Alexandria Ebron, Brand Manager for The Zest and Classical WSMR, p
Food Media vs. The Kitchen: NPR's Dalia Colon & Michelin Chef Michael Collantes
Who decides which food stories get told? In Episode 188 of the Walk-In Talk Podcast, Host, Carl welcomes Dalia Colon, Executive Producer and Host of The Zest, the NPR-affiliated food podcast produced by WUSF on the University of South Flori
From Bayou Roots to Michelin Standards: Food Media, Creative Loafing & Chef Michael Collantes
Food is not content. It's memory. It's identity. It's standards. Leigh Wilson, Marketing Director of Creative Loafing in Tampa Bay, grew up in a small Cajun bayou town in South Louisiana where everything happened in the kitchen. The family
How Restaurants Really Get Their Food: Distribution, Sourcing, and Trust with Tony Cuba & Chef Cody Tiner
Most people think the restaurant industry starts in the kitchen. It doesn't. It starts with sourcing. With buying decisions. With what shows up at the back door. This week, Carl sits down with Tony Cuba, Buyer for Halpern's Steak and Seafoo
From Fine Dining to Disaster Relief, Chef Ryan Yost on Feeding People When It Matters Most
This week on the Walk-In Talk Podcast, Chef Ryan Yost joins us in studio after traveling from Western North Carolina to Lakeland for a full production day. Ryan is a chef-manager with Operation Blessing, an international humanitarian organi
Chef Thomas Parker on Running a Floating Fine-Dining Restaurant in Tampa Bay
This week on the Walk-In Talk Podcast, we step off solid ground and into one of the most demanding kitchens you can run. Chef Thomas Parker, Executive Chef with Manthey Hospitality, joins us on location aboard Craft, a fine-dining cocktail
Showing Up When It's Hard, Leadership, Consistency, and the Chef Who Gets the Call: Kevin Rasberry
This week on the Walk-In Talk Podcast, we sit down with Kevin Rasberry, a chef whose work often begins when things are already broken. Kevin is the Director of Culinary and Executive Chef at The Grove at Trelago, and in recent months he's b
Holding the Star: Chef Michael Collantes on Michelin Pressure, Perspective, and What Comes Next
This week on the Walk-In Talk Podcast, we're on location with Chef Michael Collantes, chef-owner of Soseki, a one-Michelin-star restaurant that has not only earned its star, but held it through consistency, leadership, and discipline. Anoth
James Beard, Michelin, and the Soul of King Cake
🎭 EPISODE SUMMARY Mardi Gras at the Table: King Cake, Culture, and Culinary Legacy This special Mardi Gras edition of Walk-In Talk steps away from the stove and into tradition. Rather than a typical cooking session, this episode centers on
Chef Michael Collantes on Earning and Keeping a Michelin Star in Orlando, FL
Walk-In Talk Media kicks off 2026 in-studio with Chef Michael Collantes, chef-owner of Soseki Orlando, a one-Michelin-star restaurant that has earned and retained its star. This conversation goes past accolades and into what it takes to sus
The Quiet Work of Belonging in Hospitality with Marina Baronas and Chef Carl Riding
Belonging is not something you arrive at. It is something you build. In this episode of Walk-In Talk Media, Carl Fiadini sits down in studio with Marina Baronas, hospitality leader and author of A New Life, A New Menu: An Almanac of Belongi
Chef Massimo Orlando and Jack Ross on Italian Roots, Food Culture, and Resilience
In this episode of the Walk-In Talk Podcast, Carl sits down with Chef Massimo Orlando and Jack Ross for a powerful conversation about Italian heritage, food culture, and the stories that shape who we are. Chef Massimo Orlando shares his jou
Barbecue With Purpose: Stan Hays and Champion Pitmaster Tillman Lee Nelson III
In this episode, Carl sits down with Stan Hays, co founder and CEO of Operation BBQ Relief, to talk about what it really looks like to feed people on the worst day of their lives. From the recent deployment to Jamaica after a massive hurric
Chef Freddy Money - Michelin Excellence at Atlas and the U.S. Culinary Open
Takeaways: • The Walk and Talk podcast serves as a vital platform for food lovers and culinary professionals alike, highlighting the intricate narratives behind the culinary arts. • Chef Freddie Money, the 2025 US Culinary Open champion, re
Cooking Through the Cuts: How Chef Ciji Castro Fights Food Insecurity Through Tradition
Chef Ciji Castro imparts invaluable insights into the art of transforming humble ingredients into delectable comfort food, emphasizing the critical need for resourcefulness in the face of escalating food insecurity. Throughout our dialogue,
Chef Janine Pezarro: From Michelin Kitchens to the Warrior's Path with Chef Brett Wright from Palm Beach Meats
In this very powerful episode of the Walk-In Talk Podcast, host Carl Fiadini sits down with Chef Janine Pezarro and Chef Brett Wright to explore what resilience truly looks like behind the kitchen doors. Janine opens up for the first time a
The Business of Better Shrimp with Vnay Bedi and Chef Mohamad ElBanna
This podcast episode features two distinguished guests, Vnay Bedi of Cox's Seafood and Chef Mohamad ElBanna from The Birria Bros, who share their culinary insights and experiences. The central theme revolves around the resilience and dedica
No Pretension, Just Passion: Chef Andy Nassar of Keel Farms
The conversation today centers around the culinary journey of Chef Andy Nassar from Keel Farm, as he shares his insights on the art of cooking, mentorship, and the evolution of the restaurant industry. A particular highlight of our discussi
Lajawab Indian Cuisine: A Taste of Kolkata in St. Petersburg
Chef Abhi Sukul, the esteemed owner of Lajawab Indian Cuisine, embodies the essence of culinary dedication, having transformed his passion for cooking into a thriving endeavor in St. Petersburg, Florida. Born in Kolkata, a city renowned for
Taquerías, Storytelling Menus & Sustainable Food: Chef David Reyes with Jennifer Weinberg
This podcast episode delves into the profound concept of purpose-driven food, as exemplified by our esteemed guests, Chef David Reyes and Jennifer Weinberg. We explore the intricate relationship between culinary artistry and sustainability,
The Burnt Chef Project: Transforming Hospitality Through Mental Wellness with Chef Ben Goldman & Tom MItchell
Mental health and work-life balance in the kitchen are of paramount importance within the hospitality industry, and this discussion is poignantly highlighted by our distinguished guests, Chef Ben Goldman and Tom Mitchell from The Burnt Chef
Chef Ciji Castro: Reviving Latin Culinary Heritage
Ciji Castro, the founder of Domestic Gourmet, joins us on the Walk-In Talk Podcast to explore the profound significance of culinary heritage and its impact on contemporary cuisine. This episode centers around her exquisite dish, Bistec Empa
Understanding Value in Dining with Chef Paul Gaskins from The Inn at Celebration
Chef Paul Gaskins joins us today to delve into the pressing issue of rising food costs and their implications for both the culinary industry and consumers. As we explore the intricacies of ingredient pricing, it becomes evident that these f
The Heart of Australian Beef: Sustainability and Flavor Revealed with Sabina Kindler & Chef Thomas Mandzik
The central theme of today's podcast revolves around the intricate journey of Aussie Beef and Lamb, as we delve into the multifaceted perspectives of our distinguished guests, Sabina Kindler and Chef Thomas Mandzik. Sabina, whose extensive
From Hobby to Business: Rona Bachour's Baking Revolution
Rona Bachour, the talented artist and baker behind Rona's Cookies, joins us to share her remarkable journey from a traditional upbringing in Lebanon and Puerto Rico to becoming a celebrated entrepreneur in the culinary world. With the onset
From Omelets to Prestige: Chef Lee Aquino's Culinary Evolution
Chef Lee Aquino embodies a remarkable fusion of culinary expertise and dynamic leadership, overseeing seven distinct dining concepts in the vibrant St. Petersburg area. In this conversation, we delve into his journey from humble beginnings
From Struggles to Success: Chef Ricardo Castro's Inspiring Story
The salient point of this podcast episode centers on Chef Ricardo Castro's unwavering dedication to his craft as he navigates the culinary landscape. Ricardo, a classically trained chef with Puerto Rican roots, exemplifies the spirit of res
