A native of Winston-Salem, NC, Asheville-based Chef John Fleer has earned critical acclaim for the way he transforms local ingredients into world-class dishes. The unique "foothills cuisine" he helped establish at Tennessee's Blackberry Farm walked the line between refined and rugged; fancy and familiar. The "freestyle American" cuisine he later brought to downtown Asheville at Rhubarb and The Rhu offered a unique perspective on seasonal ingredients and celebrated his local partners. John has been recognized as one of "Rising Stars of the 21st Century" by the James Beard Foundation and is a five-time finalist for the organization's "Best Chef: Southeast."

In this episode, John joins Steve for a conversation on discovering his culinary influence, the importance of place in dining experiences, and his difficult decision to close Rhubarb after eleven years and the journey that followed.

Thank you to The Flat Iron Hotel for allowing us to use their space to film this episode.

Executive Chef Graham House, Chef de Cuisine Sean McMullen, and Director of Food & Beverage Sarah Charles Hereford are the talented trio behind beloved restaurant Luminosa at The Flat Iron Hotel in Asheville. Known for its elegant yet approachable take on Italian cuisine, Luminosa celebrates the spirit of the mountains through local ingredients, seasonal flavors, and warm, polished hospitality. A Western North Carolina native, Graham marries Italian traditions with Appalachian sensibilities, creating dishes that honor both heritage and innovation. Sean brings nearly twenty years of experience and a deep knowledge of preservation techniques to the kitchen, grounding each dish in authenticity and care. Overseeing both Luminosa and the hotel's intimate speakeasy, Red Ribbon Society, Sarah infuses every guest experience with creativity and refinement. Together, they're redefining modern mountain dining with a unique perspective.

In this episode, the Luminosa team joins Steve for a conversation about empathy in the kitchen, uniting their team with a common goal, and finding joy in cooking and service.

Thank you to The Flat Iron Hotel for allowing us to use their space to film this episode.

Meherwan and Molly Irani are the husband-and-wife duo behind Chai Pani Restaurant Group and Spicewalla. Since opening the flagship Chai Pani location in Asheville, NC in 2009, Molly, Chief Hospitality Officer, and Meherwan, Chef and CEO, have grown Chai Pani into a nationally celebrated brand with a team of over 300 people, seven restaurants across the Southeast and Washington, D.C., and a growing spice empire. Together, Molly, Meherwan, and their team earned the James Beard Foundation's award for Outstanding Restaurant in 2022, all while changing the perception of Indian food in America and building a groundbreaking internal hospitality culture, leading with a foundational belief that to be in the service industry is to be "of service" to humanity.

In the first episode of season two, Meherwan and Molly join Steve for a conversation about the power of their restaurants' impact on Southern cuisine, the value of business growth while not losing the soul of your company, the importance of taking care of your people, and the true meaning of hospitality.

Thank you to The Flat Iron Hotel for allowing us to use their space to film this episode.

Simone Reggie is the Director of Sales & Marketing at French Truck Coffee, where she leads marketing, community relations, and partnerships across the company's 12 locations. Based in New Orleans, Simone brings over a decade of experience in the food and beverage industry, with a career defined by meaningful relationships and a strong connection to both brands and the communities they serve. Her work blends strategic vision with a genuine passion for hospitality, making her a trusted voice in the world of coffee and beyond.

In this episode, Simone and Steve chat about the impact her Lebanese heritage had on her relationship with hospitality, the doors that honesty opens, and lessons motherhood has taught her in the workplace.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Dr. Lilly Jan is a faculty member at Cornell University's Nolan School of Hotel Administration, where she teaches courses on restaurant design, food and beverage management, and global cuisines. A seasoned educator, consultant, and industry pro, she brings nearly 15 years of hands-on experience in catering, events, retail, and television to her work. Outside the classroom, she specializes in food and beverage entrepreneurship, guiding small business owners through everything from concept development to market launch. Her consulting work has supported a wide range of ventures—from food trucks and on-demand delivery services to CPG startups and community markets—making her a go-to expert for those looking to turn a culinary idea into a thriving business.

In this episode, Lilly joins Steve for a conversation about teaching a culinary program without attending culinary school herself, the historical context of different cuisines, and her love for soup dumplings.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Andrew Carmellini is the chef and co-founder of NoHo Hospitality Group, which operates celebrated restaurants including Locanda Verde, The Dutch, Lafayette, Carne Mare, and Bar Primi in New York City, as well as multiple establishments in Miami, Detroit, and Nashville. He has become a defining figure in American hospitality and modern Italian and American cuisine, known for creating restaurants that not only deliver high-level food but also deeply consider atmosphere, culture, and neighborhood, ensuring that every space feels both aspirational and grounded. His culinary identity reflects a mix of his rustic Italian roots, New York innovation, and a deep respect for regional traditions.

In this episode, Andrew sits down with Steve to talk about his culinary evolution in Manhattan and beyond, his path from working in restaurants to opening and owning them, and his commitment to mentoring the next generation of chefs.

Thank you to Melrose Podcasts in New York City for allowing us to use the space to film this episode.

Rob Rubba is the chef and founding partner of MICHELIN-starred Oyster Oyster in Washington, D.C. A James Beard Outstanding Chef (2023) and one of Food & Wine's Best New Chefs (2022), Rob brings over 20 years of experience to his work. A passionate vegetarian and sustainability advocate, he's created a plant-forward, zero-waste dining experience that highlights Mid-Atlantic ingredients, earning national and international acclaim for his innovative approach and deep commitment to responsible sourcing.

In this episode, Rob joins Steve to discuss how working in diverse environments helped him build a wide range of skills, the inspiration behind opening a vegetarian restaurant and the challenges and triumphs along the way, and how he's redefining sustainability—both in terms of environmental impact and employee well-being.

Thank you to The Study at University City for allowing us to use the space to film this episode.

Debby Soo is a forward-thinking leader reshaping how the restaurant industry engages with technology and advocacy. As CEO of OpenTable since 2020, she has brought a people-first approach to innovation, introducing AI-powered tools, securing major global partnerships, and advocating for legislation to support restaurants against issues such as reservation piracy. Known for her transparency and direct communication style, Debby has built an executive team that embodies her ethos of challenging the status quo and being authentic. Whether working with MICHELIN-starred chefs or neighborhood gems, she's focused on building trust, driving change, and keeping the hospitality industry at the heart of everything she does.

In this episode, Debby sits down with Steve to discuss the challenge of joining OpenTable with no prior hospitality experience, the power of transparency, and how to continue to evolve when you feel fulfilled in your role.

Thank you HOST on Howard for allowing us to use the space to film this episode.