All In Good Taste

Aidan Descourouez

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FOOD
EVERY TWO WEEKS

All In Good Taste is a podcast about the craft, culture, and people who make hospitality unforgettable. Hosted by Aidan Descourouez, it’s real conversation, the late nights, the early mornings, and the stories that remind us why this industry matters.

8 APR

Cyrille Pawelko has Good Taste

Luxury hospitality isn’t about marble, crystal, or expensive details—it’s about connection, discipline, and consistency. In this episode, we explore what truly defines world-class hospitality through the journey of a leader shaped by French service standards and global experience. From growing up in a strict hospitality household to leading teams in luxury hotels, this conversation breaks down what separates service from true hospitality. If you work in hospitality—or want to understand how great experiences are created—this episode offers a behind-the-scenes look at what it really takes. Time Stamps / Chapters: 00:00:00 Champagne mistake & first big lesson 00:00:23 Hospitality is a team sport 00:00:56 What luxury really means 00:01:42 Growing up in French hospitality culture 00:04:24 From “shame of the family” to loving wine 00:06:39 The brigade system explained 00:08:47 Leadership: being part of the team 00:11:20 Arriving in the U.S. & chasing opportunity 00:15:38 Hilton training & career foundation 00:18:33 French vs American hospitality 00:28:35 What makes Waldorf Astoria different 00:31:22 Why recognition defines true luxury 00:35:03 What guests never see behind the scenes 00:44:34 Final advice: follow your dream

45 min
25 MAR

Joe Nicol Has Good Taste Show Notes

Irish whiskey has one of the most fascinating stories in spirits history. In this episode, we explore Irish whiskey history, Redbreast, Jameson, and the role Irish pub culture plays in hospitality, community, and connection. Host Aidan Descoouroez sits down with Joe Nicol, national brand ambassador for Jameson and Redbreast, to talk about Joe’s path from washing dishes to leading whiskey education across the country. Along the way, they unpack what makes Irish whiskey different, why it nearly disappeared, and how it found its way back into bars, restaurants, and modern drinking culture. This episode is for whiskey lovers, hospitality professionals, bartenders, and anyone interested in Irish culture, storytelling, and the power of great hospitality. It’s part spirit education, part industry conversation, and part reflection on what brings people together. Time Stamps / Chapters: 00:00 Intro teaser: whiskey, flavor, and discovery 01:01 Irish whiskey’s rise, fall, and cultural legacy 01:52 Joe Nicol’s childhood and early hospitality roots 05:40 The first spirit that changed his palate: Chartreuse 12:08 The history of Irish whiskey and how it nearly vanished 18:11 What makes Irish whiskey different 22:00 Redbreast explained: grain, barrels, and flavor 27:26 Tasting Redbreast 27 33:38 Irish immigrants, Chicago, and pub culture 39:00 Modern drinking culture and changing hospitality habits 42:41 Sobriety, tasting, and working in spirits 46:14 What people are really looking for in hospitality 48:04 The guest menu: rapid-fire hospitality questions 52:14 Where to find Joe online

53 min
18 FEB

Brandon Bruner Has Good Taste

Chicago deep dish pizza is more than a style—it’s culture, identity, and (for this founder) representation. Chef Brandon Bruner shares how he built Lynn’s Chicago pizza from the South Side, why he names signature pies after real streets like The Dorchester, and what it takes to keep going when the story is still being written. This episode also gets real about the restaurant grind, what guests “don’t see” behind the scenes, and how community support became the ultimate validation. If you care about food entrepreneurship, Chicago pizza culture, or building a brand rooted in underserved communities—this one’s for you. 00:00 — Competing with “the big guys” 00:04 — Why pizzas are named after streets (The Dorchester) 00:20 — Building for underserved communities / food deserts 00:36 — Community vs investor value: validation 00:54 — Intro: building in real time with Chef Brandon Bruner 01:53 — Food growing up on Chicago’s South Side 04:50 — Work ethic: “figure it out” and less talk 06:06 — Why deep dish: no new faces, no new blood 07:27 — Deep dish as a celebratory pie in Chicago 08:30 — How Lynn’s started: learning dough + early sales 12:20 — The Dorchester breakdown: toppings + why it stays 18:22 — Pop-up grind + “what are you willing to do to be seen?” 19:54 — $300,000 in sales as proof of concept 21:09 — The turning point: opening with $100 (not enough for cheese) 29:05 — Final lesson: “How bad do you want it?”

30 min
4 FEB

Michelle Herndon Has Good Taste

Belonging in hospitality isn’t a policy—it’s a daily practice. In this episode, hospitality leader Michelle Herndon shares how culture, inclusion, and leadership show up long before the food ever hits the table. With more than 30 years across restaurants, hotels, events, and people operations, Michelle reflects on her journey from waiting tables to working with world-class chefs, Hollywood power lunches, and Michael Jordan’s restaurants—and how those experiences shaped her belief that real hospitality starts with people. This conversation is for hospitality leaders, operators, and anyone responsible for building teams who want to move beyond surface-level inclusion toward real belonging that lasts. Time Stamps 00:00 – The hospitality muscle of “I’ll figure it out” 01:35 – Welcome to All in Good Taste with Michelle Herndon 02:03 – What belonging feels like when you enter a restaurant 02:41 – Inclusion vs. belonging: what’s the difference? 03:37 – Why leadership is the starting point for culture 05:00 – Hospitality as a daily practice, not a perfect formula 06:20 – Michelle’s early life, Europe, and family roots 09:11 – Red Lobster, early lessons, and instant gratification 11:33 – Jumping from casual dining to fine dining hotels 15:22 – Education, wine, and falling in love with hospitality 17:14 – Los Angeles, power lunches, and celebrity guests 23:14 – Returning to Chicago and redefining purpose 29:44 – Michael Jordan, events, and career acceleration 34:51 – Recognizing burnout and shifting toward people-first work 36:19 – COVID, coaching, and the belonging gap in hospitality 42:08 – Leading with listening and modeling hospitality internally 48:26 – Mentorship, representation, and creating space to belong 49:28 – The tasting menu: lessons, leadership, and good taste 54:24 – Final lesson: authenticity and micro-steps forward

55 min
14 JAN

Katie Renshaw Has Good Taste

Bartending competitions, opening a bar, and defining good taste, this episode is a deep dive into modern bartending and hospitality with Katie (Bar Bambi), recorded on a hard-hat tour of her first bar under construction in Chicago. Host Aidan Desourouez sits down with Katie to unpack her journey from software developer to bartender, competitor, educator, and now owner. You’ll hear what Speed Rack is (and why it matters), what the World Class speed round really tests, and how the best bartenders think about guests, teams, and staying calm when you’re “in the weeds.” If you’re a bartender, bar manager, hospitality pro, or cocktail nerd, or you’re building a career where service and leadership matter, this conversation is packed with practical insight and real stories from behind the bar. Time Stamps / Chapters: 00:01:33 Hard-hat tour: “We are in the weeds” + sprinting toward opening00:02:21 From software developer to bartending in Chicago’s cocktail renaissance00:03:48 Early identity + finding community in chaotic service00:05:12 What Speed Rack is + why it matters00:07:10 First menu moment + creating a drink you’re proud of00:10:19 “Great drink maker, not a great bartender” + shifting priorities to hospitality00:11:56 Why World Class + the “Olympics of bartending” mindset00:15:29 First-year World Class speed round disaster + the Band-Aid moment00:18:19 Coming back to win + advice for new competitors00:20:16 Judging competitions + spotting next-gen technique and talent00:21:20 Reading a room + leading a team when it’s slammed00:26:54 The “hibiscus syrup bloodbath” service story00:28:40 Chicago cocktail community + owner-operators after Covid00:33:11 First cocktail in the new space: blender piña colada specs00:36:22 Bambi’s concept: whimsy, warmth, and molecular techniques in prep00:39:49 Why it’s named “Bambi” + learning to walk again as an owner00:41:07 Tasting Menu Qs: tiny hospitality gestures, inspiration, spontaneity

44 min
31/12/2025

Audrey Sullivan Has Good Taste

What is “good taste,” really? In this episode, Audrey flips the idea on its head—revealing why true taste has nothing to do with trends and everything to do with authenticity, intention, and the energy you bring into a room. She also opens up about the bold question that pushed her to take the biggest leap of her career… and how it might change the way you think about risk, regret, and going after what you want. From redefining hospitality to uncovering the mindset behind fearless decisions, this conversation is equal parts inspiring, warm, and unexpectedly funny. If you’ve ever felt the pull to do something bigger—but hesitated—this is the interview that will light a fire under you. Time Stamps [00:00] Audrey Sullivan introduction, how a melted Margarita sparked the birth of Quarry Ice [7:02] Audrey Sullivan shares how she got started in the world of ice [9:17] Japan, Ritual, and Learning Ice From the Masters [15:12] What Makes Craft Ice Different: The Three-Day Freeze & Hand-Cut Precision [16:35] Inside the Factory: Heavy Lifting, Precision, and the Reality of Ice Making [22:49] Audrey discusses her relationships and programs [25:35] — Second-Chance Employment, COVID Survival & Community Impact

36 min
17/12/2025

Jason Chan Has Good Taste

In this deeply human and generously vulnerable conversation, chef and restaurateur Jason sits down with host Aidan Descourouez to explore the intersection of hospitality, martial arts, mortality, and meaning. From surviving cancer—“the worst, best thing that ever happened to me”—to building his dream restaurant alongside the love of his life, Jason shares how discipline, gratitude, and emotional mastery shape every plate, every guest interaction, and every moment he chooses to savor. They discuss the power of reading a guest before they speak, why dining out restores the spirit, how martial arts cultivates emotional diplomacy, the beauty of handmade family recipes, and the small gestures that transform hospitality into something unforgettable. In the debut of the show’s new “Tasting Menu” rapid-fire segment, Jason offers reflections on spontaneity, humility with confidence, and one life lesson that stands above all: be kind to everyone—but don’t take any shit from anyone. This episode is a reminder that hospitality isn’t about perfection. It’s about presence, intention, and the tiny moments that make a life worth savoring. Time Stamps: [00:00] Jason describes sharing about opening his restaurant and shares about the emotional connection food can bring. [8:35] How Jason has handled his paper bookings and organizing [14:52] Jason shares a story of a time when things did go “wrong” and how he works on keeping his customers pleased [22:56] Jason has said his cancer battle was the “worst best thing,” now he explains why [29:20] How martial arts has helped Jason [35:01] A small gesture that has gone a long way [38:06] Jason shares the hardest part of being a restaurant owner.

44 min

All In Good Taste is a podcast about the craft, culture, and people who make hospitality unforgettable. Hosted by Aidan Descourouez, it’s real conversation, the late nights, the early mornings, and the stories that remind us why this industry matters.

Creator

Aidan Descourouez
Years Active

2025 - 2026
Episodes

8
Rating

Explicit
Copyright

© 2026 Aidan Descourouez