Dining Room Stories

Dining Room Stories
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Welcome to the Dining Room Stories podcast, your listening companion in exploring the fascinating food world. Get ready to explore diverse topics designed to whet your appetite and inspire your love for food!

  1. From Cosi to Decca: Adam D’Sylva’s Journey Through Melbourne’s Food Scene | Dining Room Stories

    1月31日

    From Cosi to Decca: Adam D’Sylva’s Journey Through Melbourne’s Food Scene | Dining Room Stories

    In this episode of Dining Room Stories, we sit down with Adam D’Sylva, one of Melbourne’s most respected chefs. Known for his unique ability to blend an "Italian heart with an Indian soul," Adam shares his journey from growing up in a butcher shop to becoming a leading figure in Australia's culinary scene. We dive deep into his heritage, the influence of his Italian Nonna, and the lightbulb moment at age seven that sparked his lifelong passion for cooking. Adam also discusses the technical challenges of the perfect spaghetti aglio e olio, his controversial takes on balancing flavors, and the stories behind naming his famous restaurants like Coda, Tonka, and his latest venture, Decca. Timestamps: 00:00 – Introduction: Italian Heart, Indian Soul 01:12 – Growing up in a butcher shop and a migrant family 01:36 – Memories of his Nonna’s immigrant garden in Faulkner 02:30 – Early exposure to real food and the family wine press 03:02 – Learning to make gnocchi at three years old 05:34 – Chef coffee habits: Double long macchiatos 06:16 – Childhood lightbulb moment and making 300 bottles of passata 07:37 – Modern Indian vs. Traditional: Why he uses olive oil instead of ghee 08:23 – The difference between Italian and Indian "souls" in cooking 09:44 – Controversial Take: Why Asian-trained chefs balance European flavors better 11:09 – Identity: Feeling more Italian due to his upbringing 14:50 – The accidental meaning of "Decca" and his naming rules 16:04 – The history of Bosco Gelato and restaurant branding 17:34 – Career highlights: Working at Cosi and 30 years in the kitchen 19:01 – The vibe of Melbourne’s 90s restaurant scene 20:23 – Experience working in Hong Kong and global influences 22:15 – The philosophy behind "calm leadership" in the kitchen 25:40 – Handling restaurant reviews and public perception 28:12 – The evolution of the Melbourne food scene over three decades 31:05 – Balancing high-end dining with casual concepts 34:22 – Mentoring the next generation of Australian chefs 38:15 – Technical deep dive: Sourcing the best Victorian produce 41:40 – Future projects and the vision for Decca 45:10 – Advice for young hospitality professionals 47:57 – Closing thoughts and the importance of tradition 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM : / diningroom.stories TIKTOK : / diningroomstoriesau FACEBOOK : / 61565599088102

    50 分鐘
  2. Resilience, Elegance & Entrecôte: Jason Jones on the Art of Living Generously | Dining Room Stories

    1月15日

    Resilience, Elegance & Entrecôte: Jason Jones on the Art of Living Generously | Dining Room Stories

    Jason Jones, owner of Entrecôte, joins us to discuss the business of hospitality. having owned or been involved in 32 restaurants over his career, Jason offers a masterclass in resilience and branding. We dive deep into the inspiration behind Entrecôte’s "one dish" steak frites concept , how he designed the venue to feel like a French chateau , and the resilience required to survive cancer, heart surgery, and the COVID-19 pandemic. Jason also gets candid about the current economic climate, revealing the razor-thin margins restaurants face today. ⏱️ Timestamps 00:00 – Introduction to Jason Jones & Entrecôte 00:45 – Growing up in Gippsland & discovering music 02:34 – Learning hospitality from the ground up 02:53 – Opening first restaurant at just 17 04:10 – Loving people (and knowing customers aren’t always right) 05:00 – Music, wine & piano moments at Entrecôte 05:38 – The Paris trip that inspired Entrecôte 06:19 – Discovering the one-dish steak frites concept 07:31 – Opening Entrecôte as a pop-up 09:19 – Designing Entrecôte like a French château 11:09 – Love for French & Italian culture 13:31 – Creativity, style & strong opinions 14:41 – Surviving cancer & heart surgery 16:59 – Leading with instinct, not spreadsheets 17:56 – Biggest business disappointment & COVID impact 18:39 – Pivoting during COVID: Entrecôte at Home 25:46 – Discounting vs value in hospitality 27:27 – Why Entrecôte is an experience, not just a meal 32:53 – Vision for the next 10 years 37:09 – Owning and building 32 restaurants 37:44 – Why he’s done opening new venues 38:24 – Advice for young restaurateurs today 39:09 – Why it’s harder than ever to open a restaurant 40:07 – Small restaurants, passion & sustainability 41:12 – When your name is the brand 42:01 – Naivety, belief & taking the leap 45:16 – The glam vs reality of restaurant life 46:05 – Sleepless nights & 4am anxiety 47:04 – Advice to his younger self 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality!

    49 分鐘
  3. Coffee with Purpose: Julia Tink on Building a Brand with Heart | Dining Room Stories

    1月3日

    Coffee with Purpose: Julia Tink on Building a Brand with Heart | Dining Room Stories

    Opening Season 2, we sit down with Julia Tink, Director of St Remio Coffee, to uncover the real story behind the coffee we drink every day. From the origins of St Remio in Rwanda to building a global, purpose-led coffee brand, Julia shares an unfiltered conversation about sustainability, female empowerment, ethical business, leadership, and resilience. This episode goes far beyond coffee — it’s about people, values, and creating impact at scale. Julia opens up about: Why St Remio Coffee was born from a moment that changed everything The hidden realities facing coffee farmers worldwide Building a people-first business without compromising growth Balancing leadership, motherhood, and self-belief Expanding globally while staying true to purpose This episode is a must-watch for hospitality professionals, founders, creatives, and anyone passionate about ethical business and meaningful impact. 🎙️ Dining Room Stories is where hospitality, culture, and human stories meet. 👉 Subscribe for more real conversations from inside the hospitality world. ⏱️ Time Stamps 00:00 – Welcome to Dining Room Stories 00:20 – Julia Tink’s early entrepreneurial drive 00:49 – The crossroads that led to starting St Remio Coffee 01:35 – The Rwanda moment that changed everything 02:29 – “Whiteman’s medicine”: understanding coffee’s real value 02:49 – What St Remio Coffee truly stands for 03:22 – Why Rwanda holds a special place in St Remio’s story 04:10 – Funding communities directly, not through charities 05:10 – Why coffee farmers are being forgotten 06:15 – The uncomfortable truth behind your daily cup of coffee 07:34 – The real cost of coffee & climate impact 08:53 – Why coffee prices will continue to rise 10:10 – Coffee as a global social connector 11:47 – Holding the coffee industry accountable 12:29 – Why coffee farming is one of the hardest jobs 14:02 – Seeing coffee beyond taste and trends 15:12 – Building a people-first company culture 16:17 – Leadership balance: risk vs logic 17:41 – Empowering talent without fear 18:31 – St Remio’s global vision 19:00 – Work-life balance as a founder and mother 20:13 – Raising strong, confident children 21:27 – Redefining success and fulfilment 23:17 – Manufacturing, Italy, and entering the US market 24:22 – Understanding global coffee cultures 25:56 – Consistency, technology, and quality at scale 28:50 – Growing commercially without losing purpose 31:42 – Julia’s proudest moment with St Remio 33:28 – Leading with kindness through adversity 34:28 – Unrelenting self-belief and resilience 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM : / diningroom.stories TIKTOK : / diningroomstoriesau FACEBOOK : / 61565599088102

    44 分鐘
  4. Crafting Italian Excellence: Luca Balbo on Passion, Pasta & Park Street | Dining Room Stories (#15)

    05/09/2025

    Crafting Italian Excellence: Luca Balbo on Passion, Pasta & Park Street | Dining Room Stories (#15)

    Today, we’re joined by a restaurateur who has made his mark on Melbourne’s top dining venues. Born in Ivrea, Torino, he studied Economics and Tourism before moving to Australia, where he refined his craft in some of the city’s finest establishments. In 2022, he took the leap into ownership, taking the helm at Park Street Pasta & Wine and making it his own. Dining Room Stories with Luca Balbo ⏱️ YouTube Timestamps – Dining Room Stories with Luca Balbo 00:00 – Introduction to Dining Room Stories 00:09 – Meet Luca Balbo: From Torino to Melbourne 00:39 – Welcome & opening greetings 01:03 – Luca’s hometown & Italian carnival traditions 02:17 – First steps in hospitality: family bar experience 03:12 – Studying economics & tourism: path to travel & culture 05:08 – Internship in Argentina & first global exposure 06:51 – Arriving in Melbourne & first job at DOC 08:53 – Melbourne’s food scene in 2012 vs today 10:49 – Current restaurant economy & collaboration in the industry 13:06 – Key mentors in hospitality 14:26 – Scaling a hospitality business & the challenge of delegation 17:21 – Journey with Park Street Pasta & Wine: from manager to owner 21:33 – Transitioning from employee to business owner 23:21 – Luca’s leadership philosophy: staff first 25:00 – Keeping a restaurant profitable in tough times 27:21 – Bringing aperitivo culture to South Melbourne 30:42 – Post-COVID hospitality changes & challenges 33:01 – Customers’ shifting habits: less wine, more mocktails 35:11 – Biggest entrepreneurial challenge: first day without power 37:10 – Managing stress & running a family business 39:23 – Looking ahead: Luca’s 5-year vision 40:43 – Luca’s hospitality philosophy in one sentence 42:09 – Advice to a younger Luca 44:03 – Closing thanks & farewell 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality.

    44 分鐘
  5. Kyla Kirkpatrick’s Bold Journey from Corporate to Champagne Empire | Dining Room Stories (Ep14)

    16/08/2025

    Kyla Kirkpatrick’s Bold Journey from Corporate to Champagne Empire | Dining Room Stories (Ep14)

    Today we are joined by an exceptional entrepreneur and industry leader. From leaving behind a six-figure corporate career to building one of Australia’s largest online champagne retailers, she has transformed her passion into a thriving business. Her relentless pursuit of excellence and ability to turn vision into success make her one of the most influential figures in the industry today. We are super excited to welcome to Dining Room Stories, Kyla Kirkpatrick, The Champagne Dame. You’ll hear how a single letter to a champagne author changed her life, her first magical Michelin-star meal in France, and the challenges she faced as a woman in a male-dominated industry. Kyla also opens up about her role as the exclusive importer for Brad Pitt’s champagne, her thoughts on going global, and why money should always be a byproduct of passion. Whether you’re an entrepreneur, wine lover, or simply looking for inspiration, this conversation is packed with valuable lessons on following your gut, building community, and staying true to your vision. ⏱ Timestamps 00:00 – Introduction to Dining Room Stories & Kyla Kirkpatrick 00:38 – From corporate banking to champagne entrepreneurship 01:28 – Childhood influences & love of reading 02:38 – The moment a Napoleon story changed her life 04:09 – Writing a letter that led to Paris & Champagne 05:27 – Taking a leap of faith without a safety net 06:13 – First Michelin-star lunch experience in Champagne 07:46 – Misconceptions about “Champagne” in Australia 09:11 – Leaving a six-figure salary for passion 10:55 – Early struggles & costly mistakes in business 12:05 – Importance of people and hiring decisions 14:23 – Balancing passion with profitability 15:50 – Building multiple revenue channels over the years 17:05 – Why the Champagne Club came before the online store 18:49 – Discovering small growers & niche champagnes 20:39 – Navigating a male-dominated wine industry 22:24 – Storytelling as a core of her brand 24:00 – Misconceptions about champagne & encouraging exploration 25:09 – Exclusive importer of Brad Pitt’s Fleur de Miraval 27:03 – Has she met Brad Pitt? 27:52 – Considering global expansion and Paris concept store 30:23 – Why she put the global project on hold 31:12 – What keeps her motivated after 20 years 33:02 – Entrepreneurship is not for everyone 34:32 – Lower barriers to entry in entrepreneurship today 35:54 – Pride in building Australia’s largest champagne club 37:02 – Why she hasn’t taken the Swiss bank offer yet 37:54 – Money as a byproduct of passion 38:32 – Staying challenged & innovating within her lane 39:31 – Why she’s not a perfectionist 40:26 – Advice for entrepreneurs battling self-doubt 42:33 – What she drinks when not drinking champagne 43:39 – Advice to her younger self 45:02 – Closing thoughts & thanks The Champagne Dame: Kyla Kirkpatrick’s Bold Journey from Corporate to Champagne Empire 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/

    46 分鐘
  6. Mastering the Art of Pizza: Johnny Di Francesco’s Rise to Global Success | Dining Room Stories (Episode 13)

    02/08/2025

    Mastering the Art of Pizza: Johnny Di Francesco’s Rise to Global Success | Dining Room Stories (Episode 13)

    Some chase success. Others create it. From humble beginnings in a local pizzeria to building an empire that spans continents, our guest today has mastered not just the craft of true Neapolitan pizza, but the art of resilience, passion, and innovation. A pioneer, a perfectionist, and a name that has become synonymous with excellence in the pizza world. Welcome to Dining Room Stories… Johnny Di Francesco , it’s a pleasure to have you. Not only did he build a global brand, but he also made history—winning the title for the world’s best margherita pizza at the prestigious World Pizza Championships in Parma, Italy. The best margherita pizza wasn’t made by an Italian chef in Naples, but by a pizzaiolo from Melbourne. Timestamps 00:00 - Introduction 00:50 - The Hustle Begins at 12 03:10 - Hooked on the Craft 04:25 - Opening His First Restaurant at 19 05:01 - Dropping Out of Engineering 06:00 - Secret to Great Pizza? Systems 08:00 - Building 7 Locations by Age 23 09:14 - Burnout, Passion, and the Birth of Gradi 10:16 - World Pizza Champion (2014) 11:57 - Changing Global Perception of Aussie Food 13:38 - Burnout in Hospitality 15:12 - Pressure, Resilience & Never Quitting 16:06 - His Biggest Mistake? Expanding Too Fast 17:31 - “Financial Friendships” 18:00 - How to Keep Food Consistent Across Locations 19:03 - Handling Criticism & Jealousy 21:21 - Entrepreneurship is Lonely 24:08 - 29 Years In & Still Only Halfway 25:03 - The Hardest Step: Going From 1 to 2 Locations 27:04 - Most Owners Expand Too Fast 28:01 - When Should You Expand? 29:23 - You’re Not a Business Owner If You're Still in It 30:39 - The Boredom That Comes with Mastery 33:00 - Stop Getting 50 Calls a Day 34:06 - “You Never Really Have More Time” 35:29 - Going Global: Australia vs the World 38:04 - Tipping Culture vs High Wages 39:13 - Pineapple on Pizza? 40:19 - Launching ‘Johnny, Vince & Sam’ 41:59 - What’s Next for Johnny?? 43:18 - Advice to Young Entrepreneurs 45:11 - What He’d Tell His Younger Self 45:51 - Final Thoughts 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM : https://www.instagram.com/diningroom.stories/ TIKTOK : https://www.tiktok.com/@diningroomstoriesau FACEBOOK : https://www.facebook.com/people/Dining-Room-Stories/61565599088102/

    46 分鐘

  7. 31/07/2025

    Mastering the Art of Pizza: Johnny Di Francesco’s Rise to Global Success | Dining Room Stories Ep 13

    Dining Room Stories

    46 分鐘
  8. The Gabriele Piacentini Story - Resilience, Passion & Perseverance | Dining Room Stories (Episode 12)

    22/07/2025

    The Gabriele Piacentini Story - Resilience, Passion & Perseverance | Dining Room Stories (Episode 12)

    Today, we welcome, a restaurateur whose journey is built on resilience, passion, and perseverance. He is the owner of Cucina Toorak, Welcome to Dining Room Stories, Gabriele Piacentini. Born in Colleferro, Italy, Gabriele grew up in a food-loving family and started working in restaurants at 14. At 26, he made the bold move to Australia in search of opportunity, working his way up in the hospitality industry. After a tough business partnership, he took a leap of faith and launched *Cucina Toorak* in 2022 with no capital and only two people. The beginning was brutal, but through sheer determination and hard work, Gabriele turned things around. Today, his restaurant is thriving and expanding, built on his belief that hospitality is about creating value and unforgettable experiences. Beyond business, his story is deeply personal losing his brother, mother, and father in just three years. But through pain, he found strength, proving that setbacks can be the foundation for something extraordinary. Dining Room Stories – Gabriele Piacentini | Cucina Toorak 00:00 – Welcome & Introduction 00:46 – Moving to Australia without knowing English 02:00 – First job in hospitality at age 14 03:30 – Starting from scratch in Melbourne 04:40 – Sponsorship and early work struggles 06:00 – Opening a restaurant during COVID 07:15 – Becoming a business partner and taking risks 08:30 – Launching Cucina Toorak with zero capital 09:45 – Surviving the first six months 11:00 – Scaling up operations and building a team 12:30 – Hospitality vs. Service – what makes the difference 14:00 – Building trust with customers through experience 16:00 – Handling negative reviews and customer feedback 18:00 – Mental battles as a business owner 19:50 – Responsibility as a leader, father, and husband 21:30 – Grieving personal loss while leading a business 23:00 – Immigrant experience and emotional toll 25:00 – How loss reshaped leadership 26:25 – Advice to those going through tough times 27:10 – Message to his younger self 28:20 – What’s next for Cucina Toorak 29:30 – Building a business that runs independently 30:50 – Would Gabriele start over in Australia? 32:20 – Raising kids in Australia vs Italy 34:00 – What success means to Gabriele 35:00 – Tips for young restaurateurs 37:00 – Social media and branding as a restaurateur 39:20 – Organic growth and word-of-mouth strategy 41:00 – Food photography and doing everything himself 43:00 – System building vs. rushing growth 45:00 – Long-term vs short-term customer mindset 46:00 – Closing and gratitude 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM : https://www.instagram.com/diningroom.stories/ TIKTOK : https://www.tiktok.com/@diningroomstoriesau FACEBOOK : https://www.facebook.com/people/Dining-Room-Stories/61565599088102/

    46 分鐘
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關於

Welcome to the Dining Room Stories podcast, your listening companion in exploring the fascinating food world. Get ready to explore diverse topics designed to whet your appetite and inspire your love for food!

資料

  • 創作者
    Dining Room Stories
  • 活躍年份
    2024年 - 2026年
  • 單集
    19
  • 分級
    兒童適宜
  • 節目網站
    Dining Room Stories
  • 提供者
    Abbondanza Marketing Pty Ltd