Past Episodes

012: Robert Barral of Cafe Provence


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.

Show Notes…

Listen Now…012: Robert Barral of Cafe Provence

011: Ben Hasty of Thistle Pig


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.

Show Notes…

Listen Now…011: Ben Hasty of Thistle Pig

010: Eric Hebert of DineAbility


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

Show Notes…

Listen Now…010: Eric Hebert of DineAbility

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.

Show Notes…

Listen Now…09: Matt Louis of Moxy

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.

Show Notes

Listen Now…008: Evan Hennessey of Stages

007: Jake J. Smith of The Black Birch

Ben Lord, Jake Smith, Gavin Beaudry
Ben Lord, Jake Smith, Gavin Beaudry

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.”

Show Notes…

Listen Now…007: Jake J. Smith of The Black Birch

006: Gregg Sessler of Cava


Today’s guest has come a long way since his first job in hospitality, where he wasn’t allowed in the kitchen. His passion for food drove him to enroll at Paul Smiths Culinary School in Brighton, NY.

His professional career started taking off with  his 5 year stint in the San Francisco’s Bay and in Northern California’s Wine Country. 3 of those 5 years were spent as Executive Chef and wine buyer at The Caprice, where he reinvented the restaurant into one of the Bay Areas premier dining destinations.

While working as Executive Chef at Caprice, he also pursued his certification as a sommelier through the Court of Master Sommeliers.

His newest role is as Chef/Co-Proprietor of Cava, a Mediterranean restaurant with tapas and wine bar, located in Portsmouth, NH. Cava is most well known for its diverse international wine selection, out door vertical garden and for its Chef’s Tables, which allows for a uniquely personal and exciting dinning experience.

Show Notes…

Listen Now…006: Gregg Sessler of Cava

005: Brooke Burton of FOODWOOLF

Brooke-Headshot-BW-2012-e1392440086466Originally, Today’s guest got into the restaurant industry as means to support her then career as a screenwriter. It didn’t take long for her to realize that food and the restaurant industry were more than just a job; they were her passion. While in Italy visiting a friend, she had an inspirational, life altering realization.

Instead of running from her passion, she would face it head on and embrace it with open arms. Her blog FoodWoolf was born and grew to win multiple awards. In her blog she writes about food, dinning experiences challenges of working in the restaurant industry, recipes, insights and many other things.

When she is not working on her blog, she is a full time service coach. She teaches restaurant owners and managers the fine art of hospitality through effective hiring, training and the implementation of solid systems. She has worked with Nancy Silverton, Maria Batali and Joe Bastianich. Just to name a few.

Show Notes…

Listen Now…005: Brooke Burton of FOODWOOLF

004 Mike Prete of The Kitchen

Today’s guest started his culinary career in the late 80’s while attending school at Middlesex County College with a focus on Hotel,

Mike Prete
Mike Prete

Restaurant and Institutional management. He has also studied Culinary Science at the French Culinary Institute. He’s held numerous positions in his culinary career, including the Executive Chef title more than once, but is most known for being the Chef/Proprietor of The Kitchen in Portsmouth, NH.

The Kitchen could be described as a trifecta consisting of an artisan sandwich shop, catering company and food truck.

Show Notes…

Listen Now…004 Mike Prete of The Kitchen

003: Steve DiFillippo of Davio’s

Steve Difillippo started his restaurant career at a young age. He attended Boston University and Cambridge School of Culinary Arts.

Steve DiFillippo
Steve DiFillippo

In 1985, He took over Davio’s of Boston at the young age of 24. He has since grown the Davio’s brand to seven separate locations which include four locations in MA , one location In Manhattan,  Philadelphia, and Atlanta.

Also, the Davios brand has a food company, which spun off the concept of their Philly Cheese Steak Spring Rolls. Lastly, Mr. DiFillippo is the author of the restaurant business book It’s All About The Guest.

Show Notes…

Listen Now…003: Steve DiFillippo of Davio’s