What if the most valuable amenity isn’t a butler or a points upgrade, but time you can feel? We sit down with AutoCamp’s Chief Commercial Officer, Bryan Terzi, to trace a career that moves from Starwood and W Hotels to SBE’s celebrity-fueled nightlife, through chef-led creativity at Mother Wolf and Sadelle Group, into CRM scale at Sage—and finally to the surprising power of outdoor hospitality. The throughline: brand clarity, operational empathy, and marketing that translates real moments into stories guests can’t help but share.

Bryan breaks down how brand frameworks scale without going generic, why local relevance keeps off-peak periods alive, and how working beside chefs reframed his role from “promoter” to “translator of passion.” We also dig into the hard pivot that changed everything: leading with landscapes instead of lobbies. From rivers that outdo white-noise machines to campfire conversations that build community without programming, AutoCamp’s playbook sells an outcome—presence—rather than a checklist of perks. And yes, we talk about the number-one guest question: bathrooms, solved upfront with clear visuals and calm reassurance.

On the tech front, AI earns its place behind the scenes—mining data, tightening copy, and improving efficiency—while the guest-facing promise stays defiantly human. “It’s not AI, it’s AutoCamp” captures the shift many travelers crave: two days of analog awe to reset a screen-sick life. Bryan’s leadership lens rounds it out: hire for passion over pedigree, skip the micromanaging, learn operations so marketing respects reality, and treat “networking” as relationship building that pays back in trust and timing.

If you’re rethinking what luxury means now, this conversation offers a clean blueprint: design for memory, remove friction, and let nature headline. Listen, share it with a colleague who geeks out on brand strategy, and leave a review telling us your favorite national park—or the one you’re finally going to visit this year.

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Emotion is the real currency of hospitality, and Kat Bangs knows how to design for it. Blake sits down with the creative mind turned small-town hotelier to explore the choices that turn spaces into feelings, lobbies into communities, and careers into lives that actually fit.

Kat’s path runs from Michelin-level service and national press to leading creative for multiple award-winning hotel openings. She breaks down the difference between spectacle and service, why “never dumb it down” earns trust, and how the cheapest levers—lighting, music, scent, pacing—create the richest experiences. You’ll hear the simple checks she learned to run the moment she walks into a room and how those checks align teams around the guest’s emotional arc from arrival to nightcap.

We also dig into track record versus pedigree. Kat argues that creatives should be judged by solved problems, not cool brand lists. That mindset sparked one of her boldest moves at the LINE DC: scrapping an unprofitable retail space for Full Service Radio, a live podcast studio that recruited dozens of hosts before opening day. The result? A lobby buzzing with locals, weekly content that traveled, and a property rooted in the city’s love of talk radio—community as marketing, culture as strategy.

The conversation ends where many of us are right now: choosing scale with intention. Kat walked away from ever-bigger roles to build a tiny cocktail bar and micro hotels in the Hudson Valley, staying close to the product, the guest, and the craft. Her take is clear: if hospitality brokers in emotion, operator joy matters too. Want to rethink how you design, hire, and grow?

If this sparked ideas, follow the show, share it with a colleague, and leave a quick review so more builders can find these conversations. What bold move are you ready to make next?

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What if a single bite could send you home again? Chef Ollie Walleck joins us to explore how memory, empathy, and rigor can reinvent what a kitchen feels like—and what guests taste on the plate. From his start as a teenage cook chasing the service rush to leading teams at The Midway in San Francisco, Ollie breaks down the craft behind food that scales to thousands without losing nuance, warmth, or soul.

We get granular about culture change: why the scream-and-throw era doesn’t build loyalty, how radical candor and respect keep teams together, and why calm is the strongest position when the weeds close in. Ollie credits mentors who embodied presence and precision, then shows how he translated those lessons into systems that make large events run smoothly. He argues the most expensive ingredient isn’t caviar—it’s time. Time to think through a dish, teach it, and respect the guest’s time with food that’s clever, consistent, and genuinely satisfying.

We also talk candidly about identity and visibility. As an out trans man, Ollie shares why leadership that’s openly queer matters to hospitality’s future, and why cities like San Francisco feel built from queer joy, not just tolerant of it. The throughline is simple and powerful: judge a chef by what they plate and how they care for people. If you’re a rising cook, a culinary leader, or just a guest who loves thoughtful food—from nightclub snacks to festival service—you’ll find lessons on scalable creativity, systems that hold under pressure, and the kind of kitchen culture that lasts.

If this conversation resonates, follow the show, share it with a friend, and leave a quick review to help more curious food lovers find us.

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What does it really take to walk away from a marquee role and build a brand that feels personal, principled, and wildly creative? We sit down with David Bowd, co-founder and CEO of Salt Hotels, to unpack the decision to leave the world of iconic properties and start small with a 20-room inn in Provincetown, Massachusetts —and how that leap reset his definition of success. From St. Martin’s Lane and Gramercy Park to a boutique collection rooted in design and community, David shares the choices, mistakes, and moments that shaped Salt’s identity.

We get candid about the “no assholes” rule and why culture fit is a strategy, not a slogan. David tells the story of firing misaligned clients, the immediate lift across the team, and how ditching the numbers race brought better work and happier guests. We go deep on leadership—fairness over fear, debate over yes-people, and the habit of listening to the people closest to the work. When a housekeeping team suggests a smarter process, he says yes, and the operation gets sharper overnight. That respect-based approach shows up in Salt School, an eight-weekend, community-rooted talent program that turns skeptics into believers and dramatically lowers employee turnover.

There’s hard truth here too: COVID was brutal. Yet when doors reopened, demand roared back, proving the human urge to travel beats the headlines. David offers clear advice to rising hoteliers on accessing capital—network beyond your comfort zone, especially with finance partners—and opens up about building a company with his spouse, the designer Kevin O’Shea, by staying in lanes and keeping work at the office. We finish with the rituals that sustain him: early walks, SoulCycle, and non-negotiable boundaries that protect focus and kindness in a 24/7 business.

If you care about hospitality with heart—talent development, design that serves community, and leadership that scales without losing its soul—press play. Subscribe, share this episode with a hotel geek or entrepreneur you love, and leave a review to help more people find the show.

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The best restaurants don’t just serve plates; they build worlds. Chef David Myers joins us to unpack how a driveway farm stand, a passport full of stamps, and a Michelin star shaped his approach to food, leadership, and life. From Los Angeles to Tokyo, Dubai, and Miami, David shares how he balances French technique with California freshness and global flavors while keeping one rule sacred: keep it simple and make it craveable.

We talk about pressure—and why he treats it as a privilege. David opens up about the routines that keep him sharp: daily transcendental meditation, non-negotiable training sessions, and the mindset that turned a pandemic into a platform for transformation. He explains why today’s chef must be fluent in finance, HR, construction, and brand, and how AI can become a practical ally for menu modeling, staffing, and scenario planning without replacing the heart of hospitality.

If you’ve ever wondered how to localize a concept across cultures, this conversation is a masterclass. David rejects copy-and-paste expansion, showing how to adapt menus and leadership styles for Japan, the Middle East, and Southeast Asia while protecting brand soul. We also dive into his Miami project, Adrift Mare with AKA, and his next frontier: wellness-driven hospitality that blends performance cuisine, recovery, and design. Along the way, you’ll hear candid advice for chef-founders on mentorship, networking beyond your lane, and committing to a point of view you’d take to Mars.

Come for the travel stories and kitchen craft; stay for the blueprint on building teams, chasing authenticity, and creating experiences that linger long after the check is paid. If this episode sparks an idea or shifts your mindset, share it with a friend, hit follow, and leave a quick review so more curious listeners can find us.

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Step into the lobby with us and meet Victoria Fabio, a people and culture leader who grew up roaming the Gramercy Park Hotel and went on to transform workplaces across Soho House, Four Seasons, The Sydell Group, SALT Hotels, and CORE. Her story weaves together childhood memories, hard-earned lessons, and a blueprint for safer, smarter, and more human hospitality.

We dig into traditional HR and modern people and culture, and why the companies that win invest first in their teams. Victoria breaks down how empowered staff make better decisions, how honest feedback prevents “surprise” terminations, and why culture—not perks—drives performance and retention. Nightlife gets a special focus: dim lights and packed rooms demand stronger policies, clearer training, and a “buddy system” that pairs new hires with pros so they have backup when the stakes spike.

The conversation pushes past compliance to talk about life on the line: drugs and alcohol in an industry that requires 24/7 operations, second chances that actually work, and compassionate return-to-work paths that protect both people and brand. We also get candid about career fit—how linear promotions can derail top performers, and how to chart roles that honor strengths without losing momentum. Victoria also shares the vision behind the EmpowerHER Hospitality Collective, a growing network offering coaching, community, and a practical playbook for women leaders across hotels, restaurants, and private clubs.

If you care about hospitality culture, employee safety, and building teams that guests can feel from check-in to last call, this conversation delivers field-tested ideas you can use tomorrow. Subscribe, share with a colleague who needs a lift, and leave a review with your biggest takeaway—we’ll feature our favorites on a future show.

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