Belonging in hospitality isn’t a policy—it’s a daily practice.

In this episode, hospitality leader Michelle Herndon shares how culture, inclusion, and leadership show up long before the food ever hits the table.

With more than 30 years across restaurants, hotels, events, and people operations, Michelle reflects on her journey from waiting tables to working with world-class chefs, Hollywood power lunches, and Michael Jordan’s restaurants—and how those experiences shaped her belief that real hospitality starts with people.

This conversation is for hospitality leaders, operators, and anyone responsible for building teams who want to move beyond surface-level inclusion toward real belonging that lasts.

Time Stamps

00:00 – The hospitality muscle of “I’ll figure it out”

01:35 – Welcome to All in Good Taste with Michelle Herndon

02:03 – What belonging feels like when you enter a restaurant

02:41 – Inclusion vs. belonging: what’s the difference?

03:37 – Why leadership is the starting point for culture

05:00 – Hospitality as a daily practice, not a perfect formula

06:20 – Michelle’s early life, Europe, and family roots

09:11 – Red Lobster, early lessons, and instant gratification

11:33 – Jumping from casual dining to fine dining hotels

15:22 – Education, wine, and falling in love with hospitality

17:14 – Los Angeles, power lunches, and celebrity guests

23:14 – Returning to Chicago and redefining purpose

29:44 – Michael Jordan, events, and career acceleration

34:51 – Recognizing burnout and shifting toward people-first work

36:19 – COVID, coaching, and the belonging gap in hospitality

42:08 – Leading with listening and modeling hospitality internally

48:26 – Mentorship, representation, and creating space to belong

49:28 – The tasting menu: lessons, leadership, and good taste

54:24 – Final lesson: authenticity and micro-steps forward

Bartending competitions, opening a bar, and defining good taste, this episode is a deep dive into modern bartending and hospitality with Katie (Bar Bambi), recorded on a hard-hat tour of her first bar under construction in Chicago.

Host Aidan Desourouez sits down with Katie to unpack her journey from software developer to bartender, competitor, educator, and now owner. You’ll hear what Speed Rack is (and why it matters), what the World Class speed round really tests, and how the best bartenders think about guests, teams, and staying calm when you’re “in the weeds.”

If you’re a bartender, bar manager, hospitality pro, or cocktail nerd, or you’re building a career where service and leadership matter, this conversation is packed with practical insight and real stories from behind the bar.

Time Stamps / Chapters:

00:01:33 Hard-hat tour: “We are in the weeds” + sprinting toward opening
00:02:21 From software developer to bartending in Chicago’s cocktail renaissance
00:03:48 Early identity + finding community in chaotic service
00:05:12 What Speed Rack is + why it matters
00:07:10 First menu moment + creating a drink you’re proud of
00:10:19 “Great drink maker, not a great bartender” + shifting priorities to hospitality
00:11:56 Why World Class + the “Olympics of bartending” mindset
00:15:29 First-year World Class speed round disaster + the Band-Aid moment
00:18:19 Coming back to win + advice for new competitors
00:20:16 Judging competitions + spotting next-gen technique and talent
00:21:20 Reading a room + leading a team when it’s slammed
00:26:54 The “hibiscus syrup bloodbath” service story
00:28:40 Chicago cocktail community + owner-operators after Covid
00:33:11 First cocktail in the new space: blender piña colada specs
00:36:22 Bambi’s concept: whimsy, warmth, and molecular techniques in prep
00:39:49 Why it’s named “Bambi” + learning to walk again as an owner
00:41:07 Tasting Menu Qs: tiny hospitality gestures, inspiration, spontaneity

What is “good taste,” really? In this episode, Audrey flips the idea on its head—revealing why true taste has nothing to do with trends and everything to do with authenticity, intention, and the energy you bring into a room.

She also opens up about the bold question that pushed her to take the biggest leap of her career… and how it might change the way you think about risk, regret, and going after what you want.

From redefining hospitality to uncovering the mindset behind fearless decisions, this conversation is equal parts inspiring, warm, and unexpectedly funny. If you’ve ever felt the pull to do something bigger—but hesitated—this is the interview that will light a fire under you.

Time Stamps

[00:00] Audrey Sullivan introduction, how a melted Margarita sparked the birth of Quarry Ice

[7:02] Audrey Sullivan shares how she got started in the world of ice

[9:17] Japan, Ritual, and Learning Ice From the Masters

[15:12] What Makes Craft Ice Different: The Three-Day Freeze & Hand-Cut Precision

[16:35] Inside the Factory: Heavy Lifting, Precision, and the Reality of Ice Making

[22:49] Audrey discusses her relationships and programs

[25:35] — Second-Chance Employment, COVID Survival & Community Impact

In this deeply human and generously vulnerable conversation, chef and restaurateur Jason sits down with host Aidan Descourouez to explore the intersection of hospitality, martial arts, mortality, and meaning. From surviving cancer—“the worst, best thing that ever happened to me”—to building his dream restaurant alongside the love of his life, Jason shares how discipline, gratitude, and emotional mastery shape every plate, every guest interaction, and every moment he chooses to savor.

They discuss the power of reading a guest before they speak, why dining out restores the spirit, how martial arts cultivates emotional diplomacy, the beauty of handmade family recipes, and the small gestures that transform hospitality into something unforgettable.

In the debut of the show’s new “Tasting Menu” rapid-fire segment, Jason offers reflections on spontaneity, humility with confidence, and one life lesson that stands above all: be kind to everyone—but don’t take any shit from anyone.

This episode is a reminder that hospitality isn’t about perfection. It’s about presence, intention, and the tiny moments that make a life worth savoring.

Time Stamps:

[00:00] Jason describes sharing about opening his restaurant and shares about the emotional connection food can bring.

[8:35] How Jason has handled his paper bookings and organizing

[14:52] Jason shares a story of a time when things did go “wrong” and how he works on keeping his customers pleased

[22:56] Jason has said his cancer battle was the “worst best thing,” now he explains why

[29:20] How martial arts has helped Jason

[35:01] A small gesture that has gone a long way

[38:06] Jason shares the hardest part of being a restaurant owner.