Past Episodes

023: Phillip “Ippy” Aiona of The Three Fat Pigs and Ippy’s Hawaiian BBQ



chef-ippyToday’s guest is already a veteran of the industry at the ripe age of 25. While he may be young, his entire life has been spent in the industry, which makes him wise beyond his years. He is a graduate of Le Cordon Bleu San Francisco and has been making some big noise in the culinary scene since. You may know him as a cast member of Season 8 Food Network Star. More recently he has been recognized by Forbes Magazine as being Forbes 30 under 30. Today he can find him working as Chef Proprietor of his two restaurants The Three Fat Pigs and his more recently Ippy’s Hawaiian BBQ.



Show Notes…

Listen Now…023: Phillip “Ippy” Aiona of The Three Fat Pigs and Ippy’s Hawaiian BBQ

021: Chris Coombs of Boston Urban Hospitality Inc.

404644_3795682541251_879380238_nChef Chris Coombs is a graduate of the Culinary Institute of America in New York.. In 2006 Chris joined forces with Brian Piccini, and they started Boston Urban Hospitality Inc., which focuses on fresh, local and seasonally inspired menus.

Today, Boston Urban hospitality Inc. consist of Dbar, do wah and Boston Chops. Chris has been featured on Food Networks Chopped and Forbes 30 under 30.

Show Notes…

Listen Now…021: Chris Coombs of Boston Urban Hospitality Inc.

020: Chester Kroeger of Fudpuckers

UnknownToday’s guest is the founder of Fudpucker’s Beachside Bar & Grill. Fudpuckers has two locations in Northwest Florida. Locally owned and operated since its inception in 1982, Fudpucker’s is dedicated to its Chester’s favorite things: food, fun and friends.

Business Man of The Year, Business of The Year and #1 Family Restaurant of The Year are just some of the titles he’s earned, but his favorite award is being in business for over 30 years.

Show Notes…

Listen Now…020: Chester Kroeger of Fudpuckers

019: Authority Thursday- Enlightened Hospitality

So its no secret that Danny Meyers “Setting the Table: The Transforming Power of Hospitality in Business” has been a hot topic  here at Restaurant Unstoppable. I just recently finished this must read book and it seriously resonated with me.

What most resonated with me was Meyers concept of enlightened hospitality.

Enlightened hospitality can most simply be defined as prioritizing the order in which you deliver hospitality starting first with your employees, then followed in order by guest, community, suppliers and investors. To throw a personal twist on the topic I like to include the idea of being hospitable to your industry as well.

Listen Now…019: Authority Thursday- Enlightened Hospitality

017: Justin Walker Earth at Hidden Pond


For Today’s guest, the first signs of his passion for the restaurant industry started to bud while standing by his Grandfathers side in the home kitchen. It was this passion for cooking which lead him to study at the New England Culinary Institute.

After completing his studies he found himself working beside Mark Gaier and Clark Frasier at the well respected Arrows. While at Arrows he climbed the latter from cook to chef de cuisine. During his 15 years at Arrows he was also honored with the privilege of cooking for the James Beard House.

Today, he is the Executive Chef of Earth, a restaurant with a focus on sustainable cuisine located in Kenebunkport, ME. Most recently Today’s guest was recognized by as one of New England’s Rising star chefs.

Show Notes

Listen Now…017: Justin Walker Earth at Hidden Pond

016: Chef Andy Husbands of Tremont 647 & Sister Sorel


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.

Show Notes…

Listen Now…016: Chef Andy Husbands of Tremont 647 & Sister Sorel

015: Jozef Harrewyn of The Chef’s Corner


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.

Show Notes…

Listen Now…015: Jozef Harrewyn of The Chef’s Corner