『Three Martini Lunch Presented By Kástra Elión Vodka』のカバーアート

Three Martini Lunch Presented By Kástra Elión Vodka

Three Martini Lunch Presented By Kástra Elión Vodka

著者： Kástra Elión Vodka
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THREE MARTINI LUNCH is a video podcast that celebrates the art of slowing down, indulging a little, and savoring great conversation. Hosted by Julian Cox, each episode brings together our host and a guest for a spirited, wide-ranging discussion on all thingslifestyle—culture, wellness, creativity, personal growth, modern living, and everything in between.

Inspired by the iconic “three martini lunch,” the show isn’t about cocktails—it’s about carving out space to enjoy yourself. It’s about giving people permission to step away from the rush, settle in, and explore ideas that are as enriching as they are relatable. Whether the backdrop is the best martini in town or simply the company of thoughtful minds, the focus is always on conversation that feels effortless, insightful, and universally resonant.

Each episode feels like joining a smart, warm, slightly indulgent table—where curiosity is encouraged, perspectives are shared, and everyone leaves just a little more inspired than when they arrived.


THREE MARTINI LUNCH: Take a seat. Take a sip. Take your time.

© 2026 Three Martini Lunch Presented by Kástra Elión Vodka アート クッキング マネジメント・リーダーシップ リーダーシップ 経済学 食品・ワイン
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  • Nancy Silverton : Three Martini Lunch Presented By Kástra Elión Vodka

    Nancy Silverton : Three Martini Lunch Presented By Kástra Elión Vodka
    2026/06/19

    In Episode 101 of the Three Martini Lunch Podcast, host Julian Cox sits down at Osteria Mozza with Michelin-honored chef Nancy Silverton over three original martinis presented by Kástra Elión Vodka. The conversation digs into Silverton's philosophy that great food should feed the conversation rather than dominate it, her refusal to accept "good enough" as finished, and how setting a standard—like she did with La Brea Bakery's bread in 1989—raises the bar for everyone. She opens up about handling mistakes in her kitchens, what she looks for when hiring, and her emotional decision to open a new restaurant in the fire-ravaged Palisades as part of the community's rebuild—closing on why a strong cocktail program is now essential to any great restaurant.
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