Fell Into Food Podcast

Jeff Fell
  • 4.7 (11)
  • FOOD
  • UPDATED WEEKLY

The Fell Into Food Podcast, where culinary craft meets the evolving world of kitchen innovation. Hosted by Chef Jeff Fell, each episode pulls back the curtain on the tools, technology, business strategies, and human stories shaping how modern kitchens actually work. If you’re a chef, operator, manufacturer, educator, or anyone obsessed with where food and technology intersect, this podcast gives you the conversations you won’t hear anywhere else. Real talk. Real expertise. Real innovation—served with the curiosity and candor. It’s the future of the kitchen, one conversation at a time.

  1. MIKE MESSEROFF: EMBRACING YOUR SELF-HOSPITALITY

    4D AGO

    MIKE MESSEROFF: EMBRACING YOUR SELF-HOSPITALITY

    In the demanding world of the food industry, many professionals struggle with mental health and self-care. If you’re feeling overwhelmed or burned out, you’re not alone. The food industry is known for its high stress and long hours, often leading to burnout among professionals. This week I welcome back Mike Messerroff. Mike is a 30-year hospitality industry veteran turned Personal Freedom Coach and mindfulness advocate. After a high-octane career that saw him go from being JetBlue’s first-ever intern to bartending across the globe—from the Caribbean to New Zealand—Mike reached a breaking point. Despite a life that "looked perfect on Facebook," he hit a wall of deep burnout and depression while living in Breckenridge, Colorado. That "rock bottom" became the foundation for his current mission. Mike realized that the hospitality industry is expert at taking care of everyone except its own people. He now helps high-achieving leaders, chefs, and operators "unwind from the grind" and rediscover presence, clarity, and joy. Check out Episode 35 to hear all about Mikes full story. The conversation dives deep into how leaders and young culinarians can set boundaries, overcome the "burnout as a badge of honor" stigma, and use simple mindfulness practices—like 10-minute meditations—to shift from being reactive to being present. Mike also shares a powerful story about how a lost bag at an airport became a lesson in the real-world power of remaining calm and kind under pressure. This episode is for anyone who’s ever felt the weight of perfection, the pressure to push through, or the fear of opening up. Your mental health isn’t a luxury — it’s the foundation. Lead with authenticity, set boundaries, and learn the art of self-care. The change starts now. 🔗 Mike’s Website: mikemesseroff.com 📖 Join Now: The Self-Hospitality Collective 📲 Follow Mike: @MikeMesseroff, Linkedin Resources Mentioned Headspace Meditation App The Way App Chapters 00:00 The Launch of the Self-Hospitality Collective 02:48 Keynote Insights on Leadership and Vulnerability 05:45 Breaking the Stigma: Vulnerability in the Food Industry 08:27 Setting Boundaries in High-Pressure Environments 11:14 Finding a Healthy Work Environment 14:13 Practical Steps to Self-Love and Mental Health 16:45 Cultivating Non-Reactivity in High-Stress Situations 19:28 Leadership Through Vulnerability and Accountability 21:30 The Power of Non-Reactivity 21:52 Meditation: A Path to Presence 24:10 Practical Mindfulness for Busy Chefs 25:33 Preparing for Chaos: Personal Pre-Shift Rituals 28:35 Embracing the Journey in the Hospitality Industry 30:26 Addiction to Intensity: Finding Balance 32:08 Self-Care and Mental Health in Hospitality 35:09 The Ripple Effect of Kindness 41:22 Building a Community of Self-Hospitality Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

    47 min
  2. NAOKI SONODA: OMNI-RINSE / BEHIND THE BAR / WHOSE GOT THE STICKY SHAKER

    MAR 9

    NAOKI SONODA: OMNI-RINSE / BEHIND THE BAR / WHOSE GOT THE STICKY SHAKER

    Navigating the bustling world of bars and restaurants often presents unique challenges, especially for bartenders who juggle multiple tasks each night. But what if there was a way to simplify one of the most tedious jobs? In this weeks episode, we delve into the inspiring journey of Naoki Sonoda, a former bartender who identified a significant pain point in the industry and turned it into an innovative solution. Naoki's story begins like many others: with uncertainty about his future. After graduating high school in 1995, he pursued an English literature degree, initially dreaming of a career in music. However, a friend's suggestion led him to bartending, which he had never considered before.  While attending bartending school, Naoki learned the ropes quickly, transitioning from barbacking to bartending in a matter of months. His passion for cocktails and the fast-paced environment of a bar kept him engaged, allowing him to support his music career while honing his craft. During his 15-year tenure as a bartender, Naoki encountered a recurring frustration: the time-consuming process of cleaning bar tools after each drink preparation. Each cocktail required meticulous attention, and cleaning mixing tins was a tedious task that slowed down service.  Naoki observed that, despite the efficiency-driven design of bar tools and equipment, there was no quick and effective method for rinsing these essential items. This gap in the market ignited his desire to find a solution. His goal was to design a device that would rinse mixing tins and other equipment quickly and effectively without the need for electricity, relying solely on water pressure. After extensive research, including visits to trade shows, he discovered that no one had previously developed such a product. This realization fueled his determination to bring his invention to life, despite the challenges of patenting and manufacturing. Naoki’s invention addresses a crucial issue in the bartending industry: hygiene and efficiency. By providing an automatic rinsing solution, bartenders can maintain cleanliness without sacrificing speed during busy shifts. This not only enhances the quality of drinks served but also contributes to overall health standards in the industry. Moreover, the automatic rinsing station has potential applications beyond bars, including coffee shops and bubble tea establishments, demonstrating its versatility. Naoki's journey from bartender to inventor illustrates the power of identifying pain points and transforming them into innovative solutions. His story serves as an inspiration for anyone looking to make a difference in their field. As the hospitality industry continues to evolve, Naoki’s automatic rinsing station may very well become an essential tool for bartenders everywhere. Socials Website: https://omnirinse.com/ Omni-Rinse Instagram: @omni_rinse Omni-Rinse LinkedIn: https://www.linkedin.com/company/omni-rinse/ Naoki LinkedIn: https://www.linkedin.com/in/naoki-sonoda/ Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

    58 min
  3. ALVARO LIMA: CHEF ALVYS THREADS / WORK HARD / LEGALIZE MSG

    MAR 2

    ALVARO LIMA: CHEF ALVYS THREADS / WORK HARD / LEGALIZE MSG

    It’s been a long time coming, but we finally got one of my favorite people, Chef Alvy Lima, back in the studio. Alvy has been flying all over the world lately, and he’s back to give us the download on everything from his newest business ventures to the shifts he's seeing in global food trends. We jump right into the deep end of the "tech vs. tradition" debate, specifically looking at how AI is shaking up the life of a corporate chef. For full background watch episode 1. Alvy breaks down how he’s using AI as a tool to get the "juices flowing" when it comes to recipe development and R&D. While the tech is great for sparking inspiration and gathering ideas, we talk about why it can never replace the actual execution in the kitchen. You still need a chef to taste the food, trial the ingredients, and ensure that what’s on the plate actually works. The conversation then shifts to Alvy's latest passion project: his new clothing line Chef Alvy’s Threads. He talks about the transition from the kitchen to the world of apparel, highlighting how the same creativity used in developing a menu is now being channeled into hats, shirts, and "swag" that people are already asking about. For Alvy, this isn't just a side hustle; it's about building a brand that puts a smile on people's faces and creates a community around his unique culinary perspective. Finally, we dive into what it really takes to pull off multiple ventures—pure, unadulterated hard work. Alvy shares his philosophy on being a dreamer and the importance of staying consistent even when you think no one is watching. Whether it’s his "MSG" apparel or his corporate chef duties, Alvy reminds us that if you keep doing the work and stay true to your voice, it’s only a matter of time before it all trickles down and leads to success. Socials Chef Alvys Threads Website: https://chefalvysthreads.com/ Instagram: @chef_alvys_threads & @chef_alvy LinkedIn: https://www.linkedin.com/in/alvaro-lima-b60b43117/ Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

    1h 10m
  4. MARIO GOMEZ-HALL: ZEST / DEATH OF THE 1 STAR REVIEW / LYFT TO LUNCH

    FEB 23

    MARIO GOMEZ-HALL: ZEST / DEATH OF THE 1 STAR REVIEW / LYFT TO LUNCH

    My guest today is a high-level designer and tech visionary who has spent his career at the intersection of human behavior and digital innovation. From building a music curation startup to working at tech giants like Square and Lyft, Mario Gomez-Hall has always been obsessed with one thing: Curation. Growing up with a father who consulted for fisheries, he has a deep-rooted respect for the food industry and the people who make it run. Now, he’s applying that expertise to fix one of the most frustrating parts of being a foodie—finding a place to eat that doesn't suck. We dive into how Zest is flipping the script on discovery. Instead of trusting a stranger’s bad mood on Yelp, Zest uses your actual dining history (via secure credit card linking) and the recommendations of your actual friends to build a personalized flavor map. It’s a tool that stays out of the way and lets the experience take center stage. Download the Zest Maps app from Apple or Google Play stores. Use code “tryzest” to gain early access Socials Website: www.zestmaps.com LinkedIn: @zest-maps Instagram: @zestmaps Mario LinkedIn: @mariohall Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

    32 min
  5. IAN SUTHERLAND: HOSPITALITYCHAIN.COM / AN ARABIAN NIGHT IN DUBAI

    FEB 16

    IAN SUTHERLAND: HOSPITALITYCHAIN.COM / AN ARABIAN NIGHT IN DUBAI

    Ian Sutherland’s background in logistics began with his wife, who had extensive experience in freight and shipping. Together, they have accumulated over 50 years in the industry, specializing in containerization and managing large-scale events. Ian's expertise led him to work on major projects, including the Sydney Olympics and the Australian Grand Prix, where he learned the importance of meticulous planning and execution. This foundation set the stage for his transformative trip to Dubai, where logistics played a crucial role in delivering a world-class experience. In 2005, Ian's wife surprised him with a trip to Dubai for his 50th birthday, an experience that would change his perspective on hospitality forever. Upon arrival, Ian was struck by the lavishness of the city, which was undergoing rapid transformation into a global tourism hub. The trip included attending the Dubai World Cup, a thrilling event that showcased the region's passion for horse racing. Ian's trip to Dubai underscored the essential principles of hospitality: creating memorable experiences through thoughtful planning and execution. The logistics of the event were just as important as the food and entertainment, demonstrating that every detail matters. Ian's experience serves as a reminder of the power of hospitality to connect people and create lasting memories. Today, Ian is channeling those decades of high-stakes logistics and his passion for global hospitality into HospitalityChain.com. As the first official partner of the Fell Into Food podcast, Ian and his team are building a digital bridge that connects culinary professionals, suppliers, and innovators across the globe. From the shipping docks of Sydney to the luxury suites of Dubai, Ian’s journey proves that behind every great meal and every world-class event is a complex web of people and planning working in harmony. Join us as we explore how Ian is digitizing the "cold chain" and creating a massive global directory designed to help the hospitality industry thrive in the next decade.  Socials Hospitalitychain.com LinkedIn: https://www.linkedin.com/in/ian-sutherland-5a662a286/ Instagram: https://www.instagram.com/hospitalitychain/ Facebook: https://www.facebook.com/hospitalitychain/ Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

    1h 12m
  6. EMMANUEL LAROCHE: A TASTE OF MADAGASCAR / VANILLA, CAVIAR, & RESILIENCE

    FEB 9

    EMMANUEL LAROCHE: A TASTE OF MADAGASCAR / VANILLA, CAVIAR, & RESILIENCE

    In the latest episode of the Fell into Food podcast, I chat with Emmanuel Laroche, a flavor explorer and author, to uncover the hidden culinary gems of Madagascar. Known for its rich biodiversity and unique food culture, Madagascar offers much more than just vanilla; it is a treasure trove of flavors waiting to be discovered. Emmanuel Laroche, with a background in organic chemistry and an MBA in marketing, has spent over three decades in the food industry, driven by a passion for flavors. He describes himself as a "flavor explorer," someone who is always curious about discovering new tastes and understanding the stories behind them. For instance, he recalls his childhood memories of cooking with his mother, where he learned the art of making a classic Quiche Lorraine. This early exposure sparked his lifelong fascination with food, leading him to seek out unique culinary experiences. Emmanuel first visited Madagascar on a business trip related to vanilla, which accounts for 80% of the world’s supply. However, what began as a professional endeavor quickly turned into a personal journey of discovery. Emmanuel explains that Madagascar is not just an island rich in vanilla; it is also home to a variety of other culinary delights, including pink peppercorn, cocoa, and even caviar. He emphasizes the importance of understanding the cultural and environmental context of these ingredients. On his trips, he was struck by the warm hospitality of the Malagasy people, who welcomed him into their homes and shared their culinary traditions. During his travels, Emmanuel formed deep connections with the Malagasy people, particularly with a local chocolate factory owner named Niren. Their friendship blossomed during Emmanuel's second trip to the island, where they explored cocoa plantations and met various local farmers. Emmanuel's mission became clear: to celebrate the products of Madagascar while highlighting the stories of those who cultivate them. He emphasizes the resilience of the Malagasy people, many of whom live below the poverty line yet approach life with joy and generosity. Emmanuel shares a surprising revelation from his travels: in Madagascar, the very ingredients that are exported to the world, like vanilla, are often not used in local cuisine. He recounts an experience where chefs expected to find vanilla in local dishes but found none. The farmers revealed that vanilla serves as currency and a source of income, rather than a staple in their cooking. This highlights the unique disconnect between local consumption and global demand, shedding light on the challenges faced by local producers. His exploration of Madagascar reveals a rich tapestry of flavors and stories that extend far beyond vanilla. His passion for uncovering the culinary heritage of this unique island invites us to appreciate the complexities of global food systems and the resilience of local communities. As we explore new flavors, let us remember the stories behind them and the people who bring them to our tables. Socials Website: Flavors Unknown A Taste of Madagascar Book LinkedIn  Instagram @flavorsunknown Facebook: @flavorsunknown  Flavors Unknown Podcast Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Partners Hospitalitychain.com the world’s first online hub designed for the hospitality, culinary and catering industry. From leading food and beverage brands to professional foodservice equipment. HospitalityChain.com makes sourcing simple. Search, select, buy direct and save – all in one Global market place Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

    58 min
  7. ME / MYSELF / & I

    FEB 2

    ME / MYSELF / & I

    This week on the Fell Into Food podcast, I’m doing something I’ve never done before—a solo episode. I realized that while I’ve shared bits and pieces of my background with guests, I’ve never actually told you the full story of how I got here. This episode is just as much for me as it is for my listeners. I was scared, nervous, anxious, and everything in between deciding to hit record. My goal was to step out of my comfort zone and tell the truth of my story.  I’m taking you back to the beginning, growing up in a tiny farm town in the middle of an Illinois cornfield where I learned the value of a hard day's work before I was old enough to drive. From my first "food" gig making pizzas at a local gas station to a "failed" stint as a geology major dreaming of digging up dinosaurs, my path has been anything but linear. This is a raw look at the grit, the burnout, and the systems it takes to make it in this industry. Whether you're just starting out or looking for your next pivot, I hope my "truth" gives you the push you need. Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Producing Fell Into Food takes a lot of resources. Your support helps keep this show independent and keeps the deep-dives coming. If you find value in what we’re building, consider "buying the next round" of production. Support Here Sponsors: Hospitalitychain.com A World First Global Search And Information Platform. Dedicated And Committed To All Aspects Of The Hospitality Industry Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

    51 min
  8. CHARLES WONG: UMAMICUE / EAST MEATS WEST / $20K DUCK BITE

    JAN 26

    CHARLES WONG: UMAMICUE / EAST MEATS WEST / $20K DUCK BITE

    In a world where culinary creativity often collides with traditional methods, Chef Charles Wong has carved a niche for himself in the bustling food scene of Chicago. Transitioning from a successful finance career to becoming the pit master of Umamicue, he is redefining barbecue by fusing Central Texas techniques with the rich flavors of his Vietnamese and Chinese heritage. Join us as we delve into his journey, innovative concepts, and the passion that drives his culinary creations. Chef Charles journey to becoming a celebrated pit master is anything but conventional. After spending 12 years in finance, he traded in his spreadsheets for smokers, showcasing that the path to culinary excellence can take many unexpected turns. His analytical mindset, honed during his finance career, has been instrumental in building Umamicue, a food concept that stands out in Chicago’s vibrant food landscape. At Umamicue, Chef Wong is not just smoking meat; he is creating a new language of barbecue. By blending strict Central Texas techniques with his upbringing’s Vietnamese and Chinese flavors, he has developed an innovative menu that features dishes like his legendary brisket egg rolls. These unexpected combinations are a testament to his creativity and commitment to offering something unique to his customers Socials Instagram: @umamicue Website: umamicue.com Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube -  https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube:  https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

    1h 1m
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Ratings & Reviews

4.7
out of 5
11 Ratings

About

The Fell Into Food Podcast, where culinary craft meets the evolving world of kitchen innovation. Hosted by Chef Jeff Fell, each episode pulls back the curtain on the tools, technology, business strategies, and human stories shaping how modern kitchens actually work. If you’re a chef, operator, manufacturer, educator, or anyone obsessed with where food and technology intersect, this podcast gives you the conversations you won’t hear anywhere else. Real talk. Real expertise. Real innovation—served with the curiosity and candor. It’s the future of the kitchen, one conversation at a time.

Information

  • Creator
    Jeff Fell
  • Years Active
    2023 - 2026
  • Episodes
    72
  • Rating
    Explicit
  • Copyright
    © Jeff Fell
  • Show Website
    Fell Into Food Podcast

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