Past Episodes

016: Chef Andy Husbands of Tremont 647 & Sister Sorel

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Today’s guest got his start in the industry at age 14 when started an after school bakery job. Story has it he hasn’t looked back since. Shortly after baking bread he attend Johnson and Wales University. Today’s guest has filled the role of sous chef and executive chef at Boston’s well known East Coast Grill.

Sometime after East Coast Grill and his current role, he took the time to tour the West Coast on his motorcycle where he apprenticed a numerous San Francisco bay Area restaurants.

Today he is an award winning chef/owner of two of Boston’s hottest restaurants, Tremont 647 and Sister Sorel. He has been featured on “Hells Kitchen”, “phantom Gourmet”, and “WB in the Morning” and was a James Beard Semi-finalist in 2008 and 2009.

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015: Jozef Harrewyn of The Chef’s Corner

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Today’s guest has been a part of the restaurant scene since he was a child working in his parents café located in Johannesburg, South African. After graduating high school he did a 2-year apprenticeship with his father before attending culinary school back in his native Belgium.

Upon completing his culinary education he went to work as a pastry chef at the Montreal Hyatt Regency, then transitioned to the Four Seasons and took on the role of Executive Pastry Chef.

He continued to work in North America until economic sanctions imposed on South Africa proved detrimental to the family business, so he returned home to help.  5 years later he found himself back in North American working again at the four seasons first in Houston, then in Chicago.

He then received an invitation to teach at the New England Culinary Institute Burlington, VT. After 4 years of teaching he opened The Chefs Corner Williston, VT. He has had over 18 years of success with The Chefs Corner and has opened an addition Chefs Corner back where he taught in Burlington VT.

The Chefs Corner is an international style café serving breakfast, lunch and brunch seven days a week.

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014: Brandon Hull of NextRestaurants.com on CRM

brandon-hull-2Today’s guest is the founder of NextRestaurants.com. NextRestaurants.com’s aim is to become the primary destination for tools, tactics, and trends in restaurant marketing.

They focus on highlighting new ideas and resources, as well as success stories of restaurant chains using digital tools to engage consumers and cause greater loyalty.

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013: Nancy B-Caswell of Caswell Restaurant Group

 

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For the past few years, Today’s guest has been kicking butt and taking names. She is the Proprietor of Caswell’s Restaurant Group which consists of Ceia Kitchen and Bar and Brine. Ceia has received numerous ‘best’ awards for its culinary, wine and overall experience. Some of Ceia’s more recent recognitions include an invitation to cook at the beard house and most recently StarChefs.com has named Today’s guest Rising Star Restaurateur, the only honoree in the category.

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012: Robert Barral of Cafe Provence

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Today’s guest has worked in some of the finest restaurants in the world, during which time he formed an outstanding reputation. This reputation earned him a position at the New England Culinary Institute as the Executive Chef and Instructor. In 2004 he left the Culinary Institute and opened Café Provence in Brandon, VT. He has since created, what has been described “a food mecca” in this small town. What started as a café is now two cafes, a cooking school, bakery, pastry shop, catering company, retail store and culinary theater.

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011: Ben Hasty of Thistle Pig

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Todays guest attended the Atlantic Culinary Academy, he earned a High Achievement in Culinary Arts. His professional career started at the French Laundry and includes stints at Arrows Restaurant ,Dunaway Restaurant, Hugo’s, Epoch and Brasserie Jo.

He is most recently know for his role as Head Chef at When Pigs Fly in Kittery, ME. He also has a new restaurant opening in the near future Called Thistle Pig. He has earned numerous recognitions, but is most proud of being nominated for the seacoast’s peoples choice two years in a row.

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010: Eric Hebert of DineAbility

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For the last 10 years, Eric has studied and worked in almost every facet of the constantly evolving online marketing landscape. From his humble beginnings in Search Engine Marketing to being at the forefront of social media and viral marketing, Eric made a name for himself in both the b2b sector as well as a stint taking his knowledge of online business models to the fledgling music business.

While building his digital media empire, Eric did what a lot of entrepreneurs do – worked at restaurants to pay the bills and network. For over 15 years Eric has stacked his resume working in every FOH position, with a strength in operations and team building. In late 2012 Eric decided to marry his two passions and get back into the restaurant business with a friend. Today he continues to help launch new restaurants as well as act as DineAbility’s head of digital media

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09: Matt Louis of Moxy

imagesTodays guest got his start in the world of hospitality as a child when he would accompany his father, a hotel GM, to work. During these trips he would spend most of his time in the kitchen.

It wasn’t long before he found himself at The Culinary Institute of America. He has had stints at French Laundry, Per Se, and Clio. Just to name a few. He has taught culinary arts at Southern New Hampshire University.

In more recent years he has worked at Wentworth by The Sea in New Castle, NH where he was in charge of all Culinary Operations. Today he is Chef/Co-Proprietor of Moxy, an American Tapas with a focus on sourcing from local farms and purveyors.

During his time at Moxy he has been nominated Food & Wine Magazine’s People’s Choice for Best New Chef 2013 and has most recently been invited to prepare a meal at the James Beard House in NY.

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008: Evan Hennessey of Stages

Today’s guest is a graduate of Le Cordon Bleu at the Atlantic Culinary Acadaemy. He has worked with some of the ievan-hennessey-biondustries best chefs which include Charlie Palmer at New York City’s Aureole , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at Cafe Boulud, Thomas Rice and Ken Oringer at Clio, and Eli Kaimeh and Thomas Keller at Per Se.

He has been the Executive chef of 43 Degrees North and the Dunaway Restaurant and today is Chef/Proprietor of Stages in Dover, NH. he is a proud member of Chef’s Collaborative and was most recently been named James Beard award Semifinalist Best Chef: Northeast.

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007: Jake J. Smith of The Black Birch

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Today’s guest studied at Johnson and Wales and has held two chef de cuisine titles prior to embodying his role as ExecutiveChef at The Black Birch in Kittery, ME. The Black Birch is a Gastropub style eatery, which specializes in providing classic comfort foods that are also farm-to-fork friendly. The Black Birch has been describes as “as perfection on all levels.”

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