All In Good Taste

Aidan Descourouez
  • 5.0 (3)
  • Food

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.

  1. 28m ago

    Taste of Serendipity (What's Happening in the Alcohol Industry) | All In Good Taste

    Hospitality is evolving as consumer drinking habits, wellness trends, and guest expectations continue to change. In this panel discussion, hospitality and beverage industry leaders explore how restaurants, alcohol brands, distributors, and marketers are adapting to a new generation of consumers. From premium non-alcoholic beverages to changing bourbon marketing strategies, this conversation looks at what today's guests actually want—and why authentic experiences matter more than ever. Whether you're a restaurant owner, bartender, beverage professional, hospitality student, marketer, or simply interested in where the food and beverage industry is headed, this episode offers valuable insight into one of hospitality's biggest cultural shifts. Host: Aidan Descourouez Guests:  Abby Kritzler (CCO & Executive Director at Boka Restaurant Group)  Website: https://www.bokagrp.com/ Jake Ireland (CEO & Founder of Off Hours Bourbon)  Website: https://drinkoffhours.com/ Samantha Catalina ( Fractional CMO - specializing in beverage) Linkedin: https://www.linkedin.com/in/samcatalina/ James Feeley ||| (Director of Sales, Wine & Spirits at Lakeshore Beverage) Website:https://www.handfamilycompanies.com/lakeshore-beverage Time Stamps / Chapters: 00:00 Introduction & The Changing Face of Hospitality 00:01:18 Meet the Panel 00:04:49 How Restaurants Are Adapting to Changing Drinking Habits 00:06:32 Are Restaurants Losing Beverage Revenue? 00:07:34 Younger Generations Are Reshaping Hospitality 00:10:28 Building a Bourbon Brand in a Changing Market 00:11:33 Why Younger Consumers Want Different Alcohol Brands 00:13:55 Should Bourbon Companies Make Non-Alcoholic Products? 00:17:16 Marketing Alcohol in a Wellness-Focused World 00:18:53 Are Non-Alcoholic Drinks Here to Stay? 00:20:53 Are People Drinking Less or Just Drinking Differently? 00:23:37 Beverage Trends Shaping the Future of Hospitality 00:26:05 The Metrics Every Hospitality Leader Should Watch 00:27:09 Final Thoughts

    27 min
  2. Jake Kelly Has Good Taste

    Jun 10

    Jake Kelly Has Good Taste

    What does it take to build one of North America's 50 Best Bars? In this conversation, General Manager, Jake Kelly shares his journey through hospitality, leadership, mentorship, and the realities of running an award-winning cocktail bar. From washing dishes at 14 years old to serving in the Peace Corps, teaching on Chicago's South Side, and eventually leading one of the continent's most celebrated bars, Jake's path wasn't traditional, but it shaped the way he thinks about service, leadership, and hospitality. Whether you're a bartender, restaurant owner, hospitality professional, or someone passionate about great service, this episode offers an inside look at what happens behind the scenes of a world-class bar. Time Stamps / Chapters: 00:00 Introduction & North America's 50 Best Bars 01:05 Meet Jake Kelly of Bisous 01:50 Inside Bisous & Top 50 Recognition 02:33 First Hospitality Job at 14 04:54 Peace Corps & Lessons in Hospitality 07:08 Teaching, Burnout & Career Change 10:17 Re-Entering Hospitality Later in Life 12:58 Becoming a Bartender by Accident 16:28 Mentors Who Shaped Jake's Career 18:40 From Bartender to General Manager 20:09 Building Bisous from the Ground Up 24:44 Rebranding Two Weeks Before Opening 27:27 Opening Without PR & Organic Growth 30:22 North America's 50 Best Bars Experience 34:04 The Emotional Reality of Being a GM 35:51 Perfect Service, Recognition & Leadership 39:05 Hospitality Lessons & Rapid-Fire Questions 43:21 Final Thoughts on Resilience Hashtags:  #HospitalityLeadership #CocktailCulture #RestaurantManagement Keywords: hospitality leadership bar general manager North Americas 50 Best Bars cocktail bar management hospitality career journey restaurant leadership bartender to general manager hospitality mentorship Chicago cocktail bars hospitality podcast guest experience leadership restaurant operations management hospitality industry insights building a bar brand service excellence

    44 min
  3. Kasia Bednarz Has Good Taste

    May 27

    Kasia Bednarz Has Good Taste

    Healthy fast casual restaurants are everywhere — but very few combine operational excellence, hospitality, and genuinely satisfying food the way Fare does. In this episode, we sit down with the founder of Fare to talk about building a fast-growing restaurant brand rooted in hospitality, intentional food, and strong company culture. From working at a roller rink and Gibson’s Restaurant Group to scaling multiple locations, this conversation dives deep into what it actually takes to grow a restaurant business without losing the guest experience. Whether you're a restaurant operator, entrepreneur, hospitality professional, or someone passionate about healthy food concepts, this episode is packed with lessons on leadership, scaling, culture, and creating memorable guest experiences. Time Stamps / Chapters:  00:00 – Hospitality chose her 01:31 – Life before starting Fair 03:32 – Missing healthy food in college and restaurant life 04:49 – How meal prep became a business idea 07:08 – Gibson’s Restaurant Group lessons and hospitality standards 09:29 – The importance of details and restaurant culture 11:50 – The failed protein bar business 13:31 – Early pivots and building Fair in a food hall 16:14 – Letting go of control as a founder 20:29 – Scaling Fair and managing growth 24:08 – Hospitality in a fast casual restaurant 27:01 – The customer note that created loyalty 30:14 – Why Fair focuses on nourishment and satisfaction 35:02 – Rapid-fire hospitality questions 40:37 – Where to find Fair

    41 min
  4. Alicia Zyburt Has Good Taste

    May 13

    Alicia Zyburt Has Good Taste

    What makes a brand feel real? In this episode of All in Good Taste, Alicia of Owen’s Famous shares her philosophy on branding, hospitality, creativity, and building spaces people emotionally connect with. From rearranging her childhood bedroom like a storefront to opening a coffee shop during COVID, Alicia explains how authenticity—not aesthetics alone—is what creates lasting brands and memorable hospitality experiences. This episode is for hospitality professionals, creatives, founders, designers, and anyone trying to build something that genuinely resonates with people. Time Stamps / Chapters: 00:00 Intro Montage 00:00:56 Welcome to All in Good Taste 00:01:45 When Alicia First Realized She Had Taste 00:05:23 Becoming a Creative Professional 00:08:35 The Psychology Behind Branding 00:10:19 Building the Spilled Milk Bakery Brand 00:11:15 The First Questions Alicia Asks Every Brand 00:15:01 Pretty Brands vs Successful Brands 00:17:01 Misconceptions About Rebranding 00:20:15 Why Creative Work Needs Boundaries 00:24:53 Opening Bay Coffee Company During COVID 00:32:13 Lessons From Running Owen’s Famous 00:36:05 The Story Behind the Name Owen’s Famous 00:39:21 Building a Real Community Through Hospitality 00:46:01 What “Good Taste” Actually Means

    50 min
  5. Chicago Chefs Cook Has Good Taste

    Apr 29

    Chicago Chefs Cook Has Good Taste

    What does “good taste” really mean—and how can food change communities? In this episode, we go inside Chicago Chefs Cook, a powerful charity event where 30 of the city’s top chefs come together to support causes like pediatric cancer, immigration rights, and regenerative agriculture. Through conversations with chefs, organizers, and guests, this episode explores the deeper meaning of hospitality, the stories behind unforgettable meals, and why food is about far more than what’s on the plate. If you care about food, community, or the human side of hospitality—this one’s for you. Time Stamps / Chapters:  00:00 Introduction & Chicago chefs spotlight 00:01 Inside the Chicago Chefs Cook gala 00:02 Meet the organizers & mission 00:02 Featured dishes & causes supported 00:03 Why chefs support philanthropy 00:04 Food, family, and first inspirations 00:05 Childhood food memories & influence 00:06 Stories that shaped culinary careers 00:08 Hospitality and human connection 00:10 Small moments that define great service 00:12 The meaning of true hospitality 00:16 The hardest part of restaurant life 00:18 What “good taste” really means 00:20 THC beverages & innovation in dining 00:22 Life lessons from chefs 00:24 Closing reflections on community

    25 min
  6. Cyrille Pawelko has Good Taste

    Apr 8

    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
  7. Joe Nicol Has Good Taste Show Notes

    Mar 25

    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
  8. Gino Bartucci Has Good Taste

    Mar 4

    Gino Bartucci Has Good Taste

    Restaurant leadership systems, hospitality culture, and scaling with integrity Gino Bartucci shares what it really takes to build a legacy in the restaurant world (and protect it when headlines hit). In this episode of All In Good Taste, Aidan Descourouez sits down with Gino Bartucci behind the line to talk about family roots, fresh pasta, and the hard operational realities guests never see training teams, choosing partners, setting boundaries, and building checks and balances as you grow. If you’re a restaurant owner, operator, chef, or hospitality leader trying to scale without losing your standards (or yourself), this conversation is a practical look at what “earning trust over time” actually requires. Time Stamps / Chapters: 00:01:12 – Intro: Gino Bartucci’s roots + putting your name on the door 00:01:55 – Cooking: amatriciana vs carbonara (behind the line) 00:02:22 – Family story: Ellis Island, Harlem Ave, and earning pride 00:03:12 – “Pasta Fresh” and serving 150+ restaurants (B2B growth) 00:04:42 – First jobs at 10: fresh mozzarella, slicer, and confidence 00:06:11 – The bathroom-cleaning lesson: leadership by example 00:08:00 – Training, delegating, and why owners go “too hands-off” 00:09:27 – Legacy vs inheritance: consistency + fighting for return customers 00:20:40 – Timeline: Bartucci (2014) → growth → Gino & Marty’s after Covid 00:27:13 – Dubai expansion: “Mr. Chicago” + global recognition 00:30:26 – Pasta Villa concept: fast-casual, customizable, “no seed oils” claim 00:34:48 – Partnerships, ego, and how money changes culture downstream 00:38:43 – Public reporting, closure, reset, and rebuilding with systems

    1 hr
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Ratings & Reviews

5
out of 5
3 Ratings

About

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.

Information

  • Creator
    Aidan Descourouez
  • Years Active
    2025 - 2026
  • Episodes
    13
  • Rating
    Explicit
  • Copyright
    © 2026 Aidan Descourouez

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