Kevin Boehm is the Co-CEO and Co-Founder of Boka Restaurant Group, which has opened more than 46 restaurants over the past 30 years. In this episode, Kevin opens up about the journey behind his deeply personal new memoir, The Bottomless Cup - a story rooted in resilience, identity, and the pursuit of authenticity. We discuss his path from growing up in Springfield, IL, to living in his car in Florida, to co-building one of the most respected restaurant groups in the country - all while exploring how his definition of success has evolved. Kevin shares lessons from decades in hospitality and how purpose, people, and self-compassion guide his life and leadership. He also reflects on the importance of giving back, including his work with organizations like the Hope Institute, 826CHI, and the Independent Restaurant Coalition (IRC). Enjoy this episode as we go Beyond the Plate… with Kevin Boehm.

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Ryan Chetiyawardana, known globally as Mr. Lyan, is not your average bartender - he’s a boundary-pushing innovator whose work continues to reshape how we think about food, drink, and connection. From his early days in kitchens to launching award-winning bars around the world, Ryan shares how curiosity, collaboration, and care are at the heart of everything he does. We talk about what it means to build spaces that are welcoming, sustainable, and deeply intentional - and how hospitality becomes a way to connect, care for, and uplift others. He also opens up about his advocacy for reducing food waste and his long-standing support of Action Against Hunger, using his platform to help fight global hunger. Enjoy this episode as we go Beyond the Drink… with Ryan Chetiyawardana.

This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.

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Asma Khan is the chef and changemaker behind Darjeeling Express, the London restaurant powered by an all-female kitchen of home cooks. Born into Indian royalty but made to feel invisible, she rose from an uncelebrated daughter to become one of the most powerful voices in food - earning a spot on TIME’s 100 Most Influential People and captivating millions through her Chef’s Table episode.

In this episode, Asma shares how she built a restaurant without formal training and uses her platform to honor the women who came before her. She opens up about her work with the World Food Programme and how she channels empathy, culture, and care into every dish. This conversation is a reminder that food can be power - and that one woman can change the world, one dish at a time. Enjoy this episode as we go Beyond the Plate… with Chef Asma Khan.

This episode is brought to you by Fords Gin - the cocktail gin.

(You’ll find the drink recipe heard in this episode below.)

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***

Falooda Fizz

Recipe courtesy of Joe Brooke

Makes 1 cocktail

1.5 parts Fords Gin

.5 part fresh lemon juice

.5 part gum syrup

1 part whole milk

3 dashes rose water

1 part soda water

Shake the gin, lemon juice, gum syrup, milk and rose water over ice and pour into a smaller fizz glass. Let it settle and top it off with the soda water.

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Abrah Bakery & Daily Bistro IG | Soloway Coffee IG

Martie IG

Rachael Ray IG | NYC Wine & Food Festival IG | Burger Bash

One Love Community Fridge IG

Siti | Franklin Barbecue | Rockman | Desnudo | KG BBQ

Fritos

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Abe Vucekovich is one of Chicago’s most imaginative bartenders, known for bringing storytelling and creativity to his cocktails. After nearly a decade at The Violet Hour, Abe now leads the bar programs at The Meadowlark and Friends of Friends - where each menu tells a story. In this episode, he shares how his background in writing influences his approach to drink design, why collaboration fuels his creativity, and how he’s using his platform to make sustainability more accessible behind the bar. Abe also opens up about his support for No Kid Hungry and the importance of addressing food insecurity in his hometown and beyond. Enjoy this episode as we go Beyond the Drink… with Abe Vucekovich.

This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.

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Gavin Kaysen is a two-time James Beard Award winner, a former Bocuse d'Or competitor, and a true force behind Minneapolis’ rising culinary scene - but his story is about far more than accolades. In this episode, Gavin opens up about his early childhood influences and how a sandwich shop taught him the power of hospitality. He shares the story of a bold cold-call to Gordon Ramsay, and lessons he learned under Chef Daniel Boulud’s mentorship. He also shares how he’s passing on those lessons - mentoring the next generation of young cooks through Ment’or BKB, while supporting his team and community through his nonprofit, Heart of the House Foundation. If you’ve ever questioned how to build a meaningful life in food - or in anything - this conversation is one you’ll want to hear. Enjoy this episode as we go Beyond the Plate… with Chef Gavin Kaysen.

This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire.

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Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

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In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Rival Bros Coffee | Rival Bros ig | Jonathan Adams

Maine Garum Co | Dave Arnold Beyond the Drink episode

Filipino Meatball Recipe | Sarima Cafe

St. Benevolence Rum IG | Innovating Health International

Jake Cohen | Dinner Party Animal book

Christian Petroni | Parm to Table book

Beyond the Drink premiere episode

This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Just drop in your food scraps, and Mill transforms them into “food grounds,” a resource for gardens and farms. Learn more and get $75 off at mill.com/btp. Offer may expire.

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www.beyondtheplatepodcast.com

www.onkappysplate.com