60 episodes

Roots Hospitality is a lighthearted podcast that shares the personal experiences of the chefs, bartenders and producers that come on each week. Hosted by a chef; it's a humorous and raw look at what it takes to make it in a competitive industry, with a few laughs along the way.

Roots Hospitality Elijah Attard

    • Arts
    • 3.3 • 7 Ratings

Roots Hospitality is a lighthearted podcast that shares the personal experiences of the chefs, bartenders and producers that come on each week. Hosted by a chef; it's a humorous and raw look at what it takes to make it in a competitive industry, with a few laughs along the way.

    58. Martyna Blaut (El Koktel | Warsaw, Poland)

    58. Martyna Blaut (El Koktel | Warsaw, Poland)

    I hopped over to Warsaw in Poland while traveling around Europe and I was not disappointed. What a beautiful city. Best of all, an incredible bar hidden away in the outskirts that creates a fun and inviting vibe filled with stunningly illustrated menus (done by Martyna herself!) of delicious cocktails.

    Martyna Blaut is the bartending queen of El Koktel. With her unique perspective on bartending in Poland, Martyna’s passion has driven her around the country. Much like myself, she moved on from following her initial passion of University to pursue a career in hospitality and found a way to incorporate her love for design into the core of El Koktel. When you open the cocktail menu for example, you’re immediately drawn to the beautiful illustrations of each cocktail. I remember I pointed that out, to purely appreciate the talented work of whoever it was. This was followed by an array of unique cocktails that have a personal play on each bartenders experience or backgrounds.

    Martyna and I reflect on her first sip of alcohol, whether she pursues creativity or leadership, we learn some polish industry phrases and of course, her most in the shit moment.

    The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today.

    Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites.

    Roots Hospitality theme by me, with music sampled from Ill Kitchen titled The Return.
    Music For The Trailer: Lateflights by Pryces

    • 1 hr 9 min
    57. Kenneth Foong (NOMA Restaurant)

    57. Kenneth Foong (NOMA Restaurant)

    Kenneth and I sat down to chat about Noma finally receiving it’s third hat after 17 years, being able to recognise the chefs who have worked at The French Laundry or Per Se because of their idiosyncrasies during service (like not making a sound during prep, or not putting metal on metal benches to avoid scratches), Matty Matheson popping by for a feed (who is genuinely a legend), the humor in overcomplicating a steak frites when you’re a passionate apprentice, we laugh about the realness of the hit show ‘The Bear’ and it’s eerily accurate portrayal of daily life in the kitchen for chefs, why a mushroom duxelle got Kenneth in the shit one time and the future of Noma restaurant.

    Plus a restaurant and farm tour in the second half of the episode!

    The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today.

    Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites.

    Roots Hospitality theme by me, with music sampled from Ill Kitchen titled The Return.

    • 1 hr 19 min
    Chefs PSA x Roots Takeover

    Chefs PSA x Roots Takeover

    Welcome to the Chefs PSA x Roots Hospitality takeover where Andre Natera and I banter through whats going on in the restaurant industry around the world and in the media. We talk chefs that have blown up in the media, the new Creamy Ninja (a.k.a Pacojet on a budget), the tyranny of long term chefs and should we drop the brigade system?  All this and more on the PSA x Roots crossover!

    The Roots Hospitality Podcast is proudly sponsored by Sydney Direct Fresh Produce. The fruit and vegetable providore who has been supplying to Sydney venues for more then 20 years and still smashing it out today.

    Follow @roots_hospitality on Instagram or head to the new website at rootshospitality.com.au

    Intro music: By Roots Hospitality featuring samples by Ill Kitchen.
    Outro music: Roots Hospitality Theme by Charlie Fester

    • 46 min
    55. Rebecca Hawkes (Losaeter Farm, Oslo)

    55. Rebecca Hawkes (Losaeter Farm, Oslo)

    We jump over to Oslo in Norway for this special episode. Recently when I travelled through Europe and the U.K. I took my podcasting kit along and caught up with people that were doing awesome work. Rebecca Hawkes, the chef and gardener, is no exception. Having travelled as a chef from Norway, to Istanbul, (sometimes working in exchange for accommodation), it’s clear Rebecca’s passion for working with food and it’s relationship with people is important. Food to Rebecca is more then filling you up, it’s a point of nourishment, a reminder that your body thrives on it. Hence her draw to gardening. As a chef, understanding the whole process is incredibly important. Which is why I was lucky to pass by so I could learn more about these guerilla gardening practices. 

     This farm is above a calming body of water that flows through the city and in November it’ll set when the snow comes. When Rebecca and I had this chat in August this year, they were gearing up to begin the preservation period of farming before the cold snap hits. This is the life of operating a farm during snow climates every year. They pickle cucumbers and zucchinis, salt their cabbages, make oils, brines, vinegars and so on. Similar to that of Faviken.

    This is life at Losaeter. “A museum without walls.”

    The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today.

    Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. 

    Roots Hospitality theme by me, with music sampled from Ill Kitchen titled The Return.

    • 42 min
    Ep. 54 Matt Orlando (AMASS Restaurant)

    Ep. 54 Matt Orlando (AMASS Restaurant)

    Having walked through professional kitchens since he was 16, Matt has worked with the best and come up in the culinary world alongside some incredible chefs too. We chat about his time under Thomas Keller and the military like style in which Keller conducted his brigade.
     We chat about meeting Rene Redzepi at the Fat Duck, looking up to Charlie Palmer as one of his inspirations (Matt still wore black socks after Charlie drilled it into him), jumping on at NOMA in 2005 only a year after it had been opened and running with 5 chefs before opening up AMASS in a deserted industrial looking complex.

    Matt’s proudest achievements has been creating an ego free kitchen filled with universal contributions from all team members, running the restaurants farm to a synergetic level with the menu, developing new sustainable practices that hadn’t been thought of (like using melted down candles to fill egg cartons and use them as fire starters for the Barbeque). Being in this place and driving forward with a simple ethos, has led Matt Orlando on a path driven to creating a world where you can operate under the word “responsible” and actually mean it.

    It’s an inspiring chat filled with raw reflections of his time cooking at some of the worlds best restaurants, his humbling experiences as a young chef de partie (“those fucking potato chips”) for Charlie Palmer, we check out the restaurant farm and talk about where everything is heading to next.

    The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today.

    Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. 

    NOTE: Matt and I did this interview in late September 2022. In November 2022, AMASS restaurant announced its closure, effective immediately. 

    Music by Roots Hospitality with samples from artist Ill Kitchen.

    • 1 hr 4 min
    Ep. 53 Aaron Teece (The Valley Estate)

    Ep. 53 Aaron Teece (The Valley Estate)

    When I started my apprenticeship many years ago, and dabbling with wild and native foods as a chef, Aaron was one of the first people I started following that was utilizing them in an out of the box way that made it engaging enough for me to try it myself. It was inspiring, and pushed me to find new ways to make these ingredients accessible to diners myself. Now it’s at the core of all my dishes. So cheers for the motivation and inspiration Aaron, you’re a bloody legend.

    We talk about the book Aaron is working on, the interesting change between new and old chefs and what it was like working with Adam Wolfers and Josh Niland at the 3 hatted Est. under Peter Doyle. Also, why the hell did Aaron get pulled over in Spain by the cops?

    The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today.

    Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. 

    Roots Hospitality theme by me, with music from Ill Kitchen titled The Return.

    • 1 hr 10 min

Customer Reviews

3.3 out of 5
7 Ratings

7 Ratings

Chef and Fan ,

Relatable and Hilarious

Such a great podcast , really enjoy listening !

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