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. Reinventing Limoncello for a New Generation: Stefan Di Benedetto of Solbevi | Dining Room Stories

    Jun 6

    Reinventing Limoncello for a New Generation: Stefan Di Benedetto of Solbevi | Dining Room Stories

    What does it take to reinvent a centuries-old Italian tradition and build a brand from scratch? In this episode of Dining Room Stories, we sit down with Stefan Di Benedetto, founder of Solbevi, the world's first canned limoncello spritz. Stefan grew up watching his Sicilian and Venetian family make limoncello by hand. Years later, working in construction management, he and his best friend came up with the idea during COVID lockdowns after their girlfriends found traditional limoncello too strong. What started as a side hustle became a three-year, half-million-dollar journey to launch a modern, lower-ABV, ready-to-drink spritz aimed at a new generation. A genuinely inspiring conversation about courage, family, heritage and the grind of building something new.

    47 min
  2. Bringing Michelin Star Dining to Melbourne Suburbs: Fabio & Cinzia of Buono | Dining Room Stories

    May 23

    Bringing Michelin Star Dining to Melbourne Suburbs: Fabio & Cinzia of Buono | Dining Room Stories

    In this episode of Dining Room Stories, we sit down with Cinzia Buono and Fabio Magliano, the couple behind two of Melbourne's most beloved Italian restaurants, Buono Restaurant in Parkdale and Sincero Ristorante in Malvern. Their story is anything but ordinary. Born in Switzerland to Italian parents, Cinzia left a 10-year office career behind, sold everything, and moved to Australia alone on a working holiday visa where she fell in love with both hospitality and Fabio. Together, they made the bold decision to open Buono during Melbourne's second lockdown, turning one of the toughest moments in hospitality history into the foundation of a thriving community restaurant. In this episode, Fabio and Cinzia open up about: - Opening a restaurant in the middle of a pandemic and why it worked - The challenge of bringing Michelin star-inspired dining to suburban Melbourne - How they balance running two restaurants as a couple - Their philosophy on food, value, and staying true to hospitality in a tough economy - What it means to build a community, not just a customer base From a small village in Italy to the kitchens of London's Michelin-starred restaurants, Fabio brings a pursuit of perfection to every plate. Cinzia brings heart, intuition, and the rare ability to read every guest in the room. Together, they are the definition of Buono e Sincero, good and sincere.

    44 min
  3. The Sicilian Chef Rewriting the Pizza Rulebook: Francesco Crifo of Roccella | Dining Room Stories

    May 9

    The Sicilian Chef Rewriting the Pizza Rulebook: Francesco Crifo of Roccella | Dining Room Stories

    In this episode of Dining Room Stories, we talk with Francesco Crifo, chef and owner of Roccella, to unpack the journey from a teenager working at his best friend's pizzeria in Catania to building one of Melbourne's most distinctive pizza concepts, with locations now in East Melbourne and Bundoora and more on the way. From the famous Roccella pineapple pizza that drew backlash from traditionalists, to the Six Slices project that closed in six months and taught him a brutal lesson in discipline, to opening Roccella nine weeks before the first COVID lockdown, this conversation is as layered and technical as a properly fermented dough. Topics covered: - From Catania to Milan to Melbourne and the dad who told him to do anything but hospitality - The famous Roccella pineapple pizza (and why even Naples pizzaiolos are making one now) - Why his Six Slices gourmet pizza project failed and the discipline it forced him to learn - Choosing 1 site out of 17, and opening Roccella 9 weeks before the first COVID lockdown - Why Italian restaurants should compete with other cuisines, not each other Whether you're a pizza obsessive, a hospitality entrepreneur, or just someone who wants to hear a Sicilian pizzaiolo defend pineapple on pizza with actual science, this one's for you. 👇 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/

    45 min
  4. The Man Behind The #1 Pizza Shop in Australia: Lorenzo Tron of Shop 225 | Dining Room Stories

    Apr 25

    The Man Behind The #1 Pizza Shop in Australia: Lorenzo Tron of Shop 225 | Dining Room Stories

    In this episode of Dining Room Stories, we sit down with Lorenzo Tron, owner of SHOP225, to unpack the journey from a young backpacker arriving in Perth at 24 to running Australia's #1 pizza shop, ranked #28 in the world by the 50 Top Pizza Awards. From the chance dinner at Tiamo on Lygon Street that changed his life, to becoming the first certified coeliac pizzeria in the country, navigating COVID as an accidental logistics company, and the obsessive attention to detail that landed him Best Customer Service in Asia-Pacific, this conversation is as layered and deliberate as a perfectly leavened Napoletano dough. Topics covered: From Trieste to Melbourne: how a marketing degree landed him behind a pizza oven, Meeting his wife Theresa at Tiamo. Two shifts, a first date, eight months to married, Becoming Australia's first Coeliac Association–certified pizzeria, #28 in the world: how the 50 Top Pizza Awards actually work, The Uber Eats problem, rising costs, and why he won't sell a $20 pizza, Robots, QR menus, and the hill he'll die on: human touch in hospitality, Honest, unvarnished advice for anyone thinking about opening a restaurant. Whether you're a pizza obsessive, a hospitality entrepreneur, or just someone who wants to hear a master pizzaiolo explain why cheese and seafood is "against my religion", this one's for you. 👇 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/

    41 min
  5. Melbourne's Salami Icons: Frank Bressi & Peter Mastro's Panini Journey | Dining Room Stories

    Apr 11

    Melbourne's Salami Icons: Frank Bressi & Peter Mastro's Panini Journey | Dining Room Stories

    In this episode of Dining Room Stories, we sit down with Frank and Peter — co-founders of Saluministi — to unpack the journey from a backyard salami competition to three thriving locations, a bustling catering arm, and a philosophy rooted in heritage, simplicity, and doing things entirely on their own terms. From the origin of their unusual brand name, to navigating rising costs, building a team that feels like family, and the eternal debate over Italian coffee culture, this conversation is as rich and layered as a perfectly made porchetta panini. Topics covered: How a Melbourne Salami Festival sparked a business empire Why they launched a sandwich shop in the middle of a burger craze The story behind the name "Saluministi" (and why Frank's mum still can't say it) Managing 3 stores + catering with Italian values at the core The secret to a great business partnership (hint: marry into the family) Rising costs, profit margins & why revenue is vanity, profit is sanity Their best-selling panini and why every single one is crumbed by hand Italian coffee culture vs Melbourne coffee and where they draw the line Whether you're a food lover, a hospitality entrepreneur, or just someone who wants to hear two passionate Italians talk about panini — this one's for you. 👇 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/

    53 min
  6. From Law to Linguine to PR: Julia Hume’s Journey of Reinvention | Dining Room Stories

    Mar 25

    From Law to Linguine to PR: Julia Hume’s Journey of Reinvention | Dining Room Stories

    In this episode of Dining Room Stories, we sit down with Julia Hume — founder of Beyond and Above PR — to explore a powerful journey of reinvention, resilience, and storytelling. From working as a lawyer and government advisor to opening a restaurant and transitioning into PR, Julia shares the real behind-the-scenes of hospitality, media exposure, and what it truly takes to build a brand in today’s competitive landscape.. We dive deep into: The truth about PR vs advertising Why storytelling is everything in hospitality How restaurants can get featured in media (for FREE) The impact of reviews, social media, and SEO Lessons from running a restaurant during the pandemic Building authority and long-term brand visibility If you're a restaurateur, marketer, or business owner — this episode is packed with actionable insights to help you stand out, get noticed, and grow. ⏱ Full Timestamps 00:00 – Introduction to Julia Hume 00:59 – Career journey: lawyer → government → restaurant → PR 01:27 – Transferable skills across industries 02:26 – Passion for hospitality and music 03:42 – What is PR? (simple explanation) 04:20 – PR vs advertising explained 05:03 – Why PR is powerful for credibility 05:47 – PR and SEO (backlinks & authority) 06:08 – Can anyone work in PR? 06:48 – Opening her restaurant journey 07:48 – Inspiration behind the restaurant 08:36 – Pandemic impact on hospitality 09:25 – Rising costs and business challenges 10:05 – Lessons from running a restaurant 11:01 – Biggest mistake restaurants make (PR timing) 11:15 – Do restaurants underestimate PR? 12:01 – Social media vs PR storytelling 12:56 – First PR wins & media exposure 13:42 – Why PR should start before opening 15:06 – How to stay relevant in media 16:17 – Building a PR strategy 17:16 – PR must drive real business results 18:00 – Why some restaurants don’t get media coverage 19:05 – Importance of founder storytelling 20:01 – Role of media platforms & podcasts 21:09 – Helping shy restaurateurs tell stories 22:46 – Are food critics still relevant? 23:37 – Evolution of reviews in social media era 24:15 – Handling criticism and bad reviews 25:45 – Negative reviews as exposure 26:12 – Real example of mixed review experience 27:48 – Emotional impact of bad reviews 28:22 – Google reviews challenges 29:31 – Importance of responding to reviews 30:03 – Authority = PR + customer experience 30:08 – PR vs running a restaurant (which is harder?) 30:56 – Missing the restaurant adrenaline 31:05 – Being the face vs behind the scenes 32:15 – Understanding clients as a former owner 33:20 – Work ethic and efficiency mindset 34:25 – Challenges as a woman in hospitality 35:06 – Balancing business and parenting 36:26 – Pandemic lessons and resilience 37:29 – Shift in dining trends post-pandemic 38:08 – What keeps Julia inspired 39:00 – How PR wins really happen 40:04 – Modern customer journey (multi-touchpoints) 41:08 – Importance of email marketing 41:22 – Building community through hospitality 42:23 – Targeting the right audience 43:29 – Branding and storytelling 43:52 – Advice to her younger self 45:18 – Hospitality means “community” 45:41 – Closing 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 min
  7. Precision, Passion & Purpose: Stephen Nairn’s Recipe for Leadership | Dining Room Stories

    Mar 12

    Precision, Passion & Purpose: Stephen Nairn’s Recipe for Leadership | Dining Room Stories

    Originally from Glasgow, Scotland, Stephen shares his journey from humble beginnings in simple Scottish kitchens to leading large hospitality teams and shaping some of Australia’s most exciting dining experiences. He opens up about leadership, mentorship, sourcing exceptional ingredients, and balancing creativity with the realities of running successful restaurants. . Timestamps 00:00 – Introduction to Stephen Nairn 00:22 – Early life and food memories in Scotland 00:57 – Simple family cooking and Scottish food culture 02:00 – Training as a chef in Glasgow 07:10 – Moving into professional kitchens and development 10:30 – Transitioning into culinary leadership 14:30 – Philosophy on flavour and creativity 15:00 – Cooking oysters and respecting ingredients 16:20 – Leading a team of more than 120 people 20:10 – Lessons from experience in hospitality 21:20 – Post-COVID hospitality landscape 24:40 – Building menus around seasonal ingredients 27:00 – His mentorship philosophy 28:00 – Developing chefs through guidance and listening 29:10 – Balancing creativity in menu developmentt 34:30 – Avoiding over-manipulation of ingredients 36:10 – Innovating while maintaining guest experience 36:45 – The art of hospitality and service 41:40 – Never stop learning about food 44:40 – Advice for his younger self 45:40 – Slowing down and enjoying the journey 47:20 – Final reflections on hospitality 👇 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/

    49 min
  8. Jessi Singh From Village to New York: The Global Journey of a Rebel Indian Chef | Dining Room Stories

    Feb 24

    Jessi Singh From Village to New York: The Global Journey of a Rebel Indian Chef | Dining Room Stories

    From a small farming village in Punjab to the streets of New York and the food capital of Australia, this is the incredible journey of Jessi Singh. In this episode of Dining Room Stories, Jessi shares how he went from growing up in rural India to opening 40+ restaurants across three continents. From launching Babu Ji in New York’s Lower East Side to redefining modern Indian dining in Melbourne with Daughter In Law, his story is one of risk, rebellion, resilience, and relentless creativity. We talk about: 🔹 Breaking cultural and culinary rules 🔹 Why hospitality is about experience, not just food 🔹 The harsh reality of COVID in New York and Melbourne 🔹 Losing businesses and rebuilding stronger 🔹 Misconceptions about Indian cuisine 🔹 Why Melbourne might be the toughest hospitality city on Earth ⏱ Full Timestamps 00:00 – Introduction: From Indian village to global restaurateur 00:56 – The colours and culture of India 01:08 – Experiencing Diwali and Indian street food mastery 03:19 – Growing up in a Punjabi farming family 04:35 – Gender roles, tradition & kitchen culture in rural India 06:10 – Punjabi identity, music & Italian connections 07:46 – From Punjab to New York to Australia: The leap of faith 09:43 – Opening Babu Ji in New York’s Lower East Side 11:36 – Becoming an overnight hit & “most uncomfortable restaurant” 12:16 – Creating experience over just food 14:18 – Thoughts on food critics & online reviews 15:44 – Why service brings customers back 16:42 – Breaking culinary rules (burrata on dal?) 18:07 – Opening in South Yarra: A love letter to Jaipur 19:18 – The story behind Daughter In Law & “Babuji” 20:19 – Breaking tradition to modernise Indian dining 21:30 – New York vs Melbourne: Which is tougher? 22:28 – Misconceptions about Indian food in the West 24:15 – Regional differences in Indian cuisine 24:58 – Why Indian food leads in vegan & gluten-free dining 26:56 – Opening 40+ restaurants worldwide 27:11 – The toughest moment: COVID 29:01 – Restaurant burned during New York unrest 29:44 – Losing half the business during lockdowns 30:21 – Feeding hospitality workers & nurses for free 32:49 – Leadership, hierarchy & trusting your team 34:14 – Building venues with Jennifer Singh 35:03 – Choosing Melbourne as home 35:48 – The pressure of success & handling failure 36:47 – Why you don’t open restaurants for money 37:13 – Dealing with trolls & modern criticism 38:00 – Final reflections on resilience & perspective 👇 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 min
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About

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!

Information

  • Creator
    Dining Room Stories
  • Years Active
    2024 - 2026
  • Episodes
    28
  • Rating
    Clean
  • Show Website
    Dining Room Stories
  • Provider
    Abbondanza Marketing Pty Ltd

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