On the Double the Hustle Podcast, hosts Tori and Anna interview Hudson Valley chef and content creator Bob Morano, a Culinary Institute of America graduate (2005) who helped open a Michelin-star restaurant in San Francisco. Bob shares how he moved from architecture and construction into cooking through a family friend’s deli, the influence of his Irish-Italian family’s food traditions, and favorite nostalgic foods like soda bread and his mother’s onion sauce.

He explains what culinary school is like, why it’s not required but can open doors, and gives advice on breaking into restaurant work through persistence and strong work ethic. Bob describes how a “Chef in the Classroom” program inspired his social media mission to make home cooking approachable, notes a salsa verde video as early traction, discusses why he rarely sends food back, recommends several Hudson Valley restaurants, and outlines future goals including long-form YouTube, travel, and a cookbook under “Every Day Is Feast Day.”

00:00 Podcast Welcome

00:35 Chef Bob Origins

00:58 Architecture to Deli

04:22 Culinary School Life

07:45 Do You Need School

09:59 Family Food Roots

13:16 Social Media Journey

20:18 Restaurant Career Start

23:38 San Francisco Break

26:39 Opening Michelin Star

30:45 Michelin Resume Value

32:45 Career Paths Beyond Michelin

33:46 Michelin Life Reality Check

34:42 Teaching Kids Love Food

35:38 Why Cooking Matters Now

37:49 Caveman Traits of Cooking

38:29 Mission Behind the Content

40:01 Building a Living Cookbook

41:32 Farmers Market Creativity

43:12 Never Sending Food Back

45:54 Grace for Small Restaurants

47:16 Hudson Valley Favorites

53:52 Industry Myth to Debunk

57:32 Future Plans and Growth

01:00:43 Dream Cooking Show Idea

01:03:03 Where to Follow Along

01:03:53 Final Thanks and Wrap

Whether you’re here because you’re a twin yourself, being an entrepreneur, or you’re just curious about what it’s like to go through life with a mirror image, we appreciate you. Thank you for listening, for supporting us, and for being part of this journey.

With double the love,
Anna and Tori