Dine & Grind Podcast

dineandgrindpodcast
  • 5.0 (3)
  • Entrepreneurship
  • Updated Weekly

Dine and Grind Ready to turn your culinary passion into a sizzling success story? Dine and Grind is the bold, no-holds-barred podcast that takes you behind the scenes of the food industry. Hosted by acclaimed food entrepreneur and chef Daniel Shemtob, each episode delivers an unfiltered look at the passion, craft, and commerce fueling the world of food. From Michelin-starred chefs and inventive restaurateurs to food truck pioneers and food tech innovators, Dine and Grind shines a spotlight on the creators and trailblazers changing the food game. These candid conversations reveal what it really means to work in food, build a brand, and grow a career in the culinary industry. Hear how top talent turns humble ideas into thriving businesses, overcoming challenges and serving up success along the way. What to Expect • Inspiring Success Stories: First-hand accounts of building food brands from the ground up, with all the bold risks, big wins, and hard lessons that come with the journey. • Insider Business Insights: Practical lessons on entrepreneurship, marketing, and leadership in the food world—discover how to turn a love of food into a thriving enterprise. • Expert Advice: Learn tips and strategies from industry pros on honing your craft, staying creative, and grinding through obstacles in the quest for flavor and fortune. Whether you’re an ambitious food entrepreneur, an industry pro, or a curious foodie, Dine and Grind will fuel your fire and feed your mind. Confident, inspiring, and full of flavor, this show serves up the tools and motivation you need to make your mark in the business of food. Tune in, stay hungry, and get ready to Dine and Grind!

  1. 1d ago

    How Wolfgang Puck Built a Global Restaurant Empire, and Prepared His Son to Lead It

    Welcome to Dine & Grind, the podcast where we plate up entrepreneurial hustle with kitchen grit. In this special episode, we sit down with culinary legend Wolfgang Puck and his son Byron for a rare, behind-the-scenes look at the making—and future—of a global restaurant empire. From humble beginnings in a tiny Austrian kitchen to Spago's revolution of American fine dining, Wolfgang opens up about lessons learned, the importance of leadership over management, and why he turned down a nine-figure offer to keep his business family-run. Byron recounts his journey from the dish pit to the dining room, sharing how working every job in the restaurant—and learning from world-class chefs—has shaped his vision as he prepares to carry the torch. Together, father and son reflect on reinventing classics like the Wiener schnitzel, the generational tasting tour that's introducing new audiences to their culinary legacy, and the recipe for success that comes down to passion, ambition, and positivity. If you're hungry for inspiration and stories from the top of the food world, this episode is a feast you won't want to miss.   00:00 Meeting Wolfgang Puck 05:48 Learning the importance of dishwashing 11:51 Early job struggles as a teenager 16:08 Early restaurant challenges 24:39 Discovering passion for hospitality 26:37 Blending experiences in hospitality 35:56 Losing the restaurant lease 42:14 The evolution of Spago's menu 43:12 Creating a diverse menu 49:00 Wolfgang's unforgettable dishes 55:12 Mixology and food pairing event 01:02:46 Fine dining vs. street tacos 01:08:26 Grooming for leadership transition   🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

  2. 1d ago

    The Restaurant With No Recipes or Managers | Inside Crudo e Nudo by Brian Bornemann

    On this episode of Dine & Grind, we sit down with Los Angeles native and chef Brian Bornemann, the visionary behind Crudo e Nudo and the upcoming Bar Fortuna. Known for letting the ocean—and the seasons—decide what's on his menu, Brian shares how he built a celebrated seafood restaurant around hyper-local, unpredictable ingredients and an unconventional, values-driven approach. From motorcycle-delivered tuna during pandemic pop-ups to a no-recipes and no-hierarchies philosophy in his kitchen, Brian reveals how he’s challenging industry norms, prioritizing sustainability, and creating a unique, empowering work culture. Tune in to discover how one chef is redefining success by putting ingredients, ethics, and people first—plus a few wild stories about what it really takes to chase your culinary vision when the only rule is to expect the unexpected.   00:00 Ingredient-focused culinary philosophy 05:11 Grandfather's influence on food appreciation 07:30 Falling in love with Italian cuisine 11:32 Teaching English in Milan 14:33 Deciding not to be a Chef 19:18 Pandemic challenges and career pivot 21:09 Starting Crudo e Nudo pop-up 24:32 Opening a seafood pop-up restaurant 29:33 Local Ingredients and culinary philosophy 32:14 Rethinking fish butchery and menus 36:22 Building relationships with local fishermen 39:07 Coaching chefs 42:47 Building scalable restaurant systems 43:45 Types of team members we attract 46:54 Employee retention and recruitment success 50:02 Balancing authenticity with local Ingredients 55:09 Building a sustainable career system 56:56 Excitement for the grand opening   🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

  3. Jul 31

    From Grant Achatz’s Kitchen to Danny’s NYC: Ed Tinoco on Why Simple Food Is Hard to Get Right

    Welcome back to Dine & Grind, the podcast where grit from the kitchen meets entrepreneurial hustle. In today’s episode, we’re joined by Ed Tinoco: a chef whose journey stretches from cooking out of necessity as a child in New York’s Queens, to stepping into the pressure-cooker world of Chicago’s finest kitchens, to now running one of New York’s hottest new restaurants, Danny’s. From supporting his immigrant mother and siblings as a young cook, to braving the intimidating line at Alinea and Next, Ed’s story is one of relentless hard work, adaptability, and resilience. He opens up about career-defining risks—like buying a train ticket to Chicago with no job yet in sight—the lessons learned from culinary giants, and the balance it takes to grow with both your craft and your loved ones. Today, we dig into how Ed’s roots shape his evolving sense of authenticity, how he approaches approachable American comfort food at Danny’s with elite technique, and what it means to lead with both humility and ambition in a cutthroat industry. Whether you’re a chef, restaurateur, or just someone looking for inspiration, Ed’s journey is proof that hustle, heart, and a willingness to start from scratch can take you all the way to the top. Aprons on—service begins now!   00:00 Cooking as a Childhood Necessity 05:58 Cooking to Help My Mom 08:44 Balancing authenticity in cuisine 12:37 Challenges of Cooking Simple Dishes 15:03 Dining experiences in New York 18:37 Working in NYC's big leagues 21:55 Getting a job in Chicago 25:43 Working at Next restaurant 30:10 Pushing Yourself for Growth 31:37 Competing as a sous chef 35:42 Working with a culinary idol 39:05 Creating a sensory dining experience 43:14 Gratitude for mentors and teamwork 47:07 Joining Danny's Restaurant Team 51:06 Unexpected influencer boost 51:46 Growing the restaurant's reputation   🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

  4. Jul 16

    The Story Behind Chef’s Table: David Gelb on Jiro, Storytelling & Reinventing the Series

    Welcome back to Dine & Grind, the show where we explore the grit, creativity, and drive that fuel the world’s top culinary and entrepreneurial minds. Today, we’re diving into the art of cinematic storytelling and the alchemy that turns food and film into unforgettable experiences. Our guest is David Gelb—the visionary behind Jiro Dreams of Sushi and the creator of Netflix’s groundbreaking Chef’s Table. From falling into documentary filmmaking by accident to revolutionizing food television, David shares the behind-the-scenes journey of capturing human passion, the risks and doubts that almost derailed his first film, and how vulnerability and persistence can elevate both food and storytelling. We’ll discuss the origins of Chef’s Table, what it takes to crack open the stories of the world’s most enigmatic chefs, and how David is reinventing the series for a new generation. Get ready to be inspired by personal stories, creative breakthroughs, and hard-won wisdom from one of the culinary world’s leading storytellers.   00:00 Unexpected journey into documentary filmmaking 03:06 Creating Jiro Dreams of Sushi 08:45 Living Up to Family Expectations 10:19 Creating impactful film scenes 13:18 Striving for unforgettable dishes 17:48 Deciding on personal film projects 21:40 Respect for Guy and thoughtful storytelling 24:36 Filming and chef preparation process 28:17 10 years and new technology 29:19 Filming style for intimate chef shots 32:24 Evolving the Chef's Table format 36:03 The process of reflection 40:14 Expanding the Chef's Table brand 44:00 Dining preferences at sushi restaurants 45:37 Discussing patience and persistence   🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

  5. Jul 16

    How Sweetfin Turned Poke Into a Fast-Casual Empire | Seth Cohen

    Welcome back to Dine & Grind, where entrepreneurial grit meets kitchen hustle. In this episode, we sit down with Seth Cohen, co-founder and president of Sweetfin, the pioneering fast-casual poke concept that helped revolutionize the QSR industry in Los Angeles and beyond. Seth shares his journey from a passionate home cook with no formal culinary background to spearheading a multi-unit restaurant brand known for innovation and chef-driven flavors. We explore Sweetfin’s evolution, the challenges and triumphs of scaling a restaurant, navigating fierce competition, and the critical role of innovation in staying relevant. From humble beginnings and unexpected hurdles—like not landing their first-choice locations and battling copycats—to collaborating with Michelin-starred chef Daniel Patterson for a bold menu reimagining, Seth reveals the key ingredients that have kept Sweetfin thriving for nearly a decade. Tune in for a candid conversation about risk-taking, leadership, and the relentless pursuit of quality and creativity in the restaurant business. Service begins now!   00:00 Introducing Seth Cohen from Sweetfin 05:16 Balancing sustainability, cost, and quality 07:39 Challenges of Food Manufacturing Business 12:03 Introducing unique ingredients 15:44 Being early to unique flavors 18:53 High end taco market competition 21:19 Rebranding and differentiating Sweetfin 23:52 Reflecting on future strategy 26:29 New menu development strategy 30:58 Hands-on involvement in restaurant operations 32:16 Reflecting on industry longevity 37:00 Affordable gourmet dining experiences 39:02 Maintaining a supportive team culture 44:42 Importance of staying innovative   🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

  6. Jul 16

    Why Food Network Fame Isn’t Enough to Build a Restaurant Empire | Tyler Florence

    Welcome back to Dine & Grind, the show where kitchen grit meets entrepreneurial hustle. In this episode, the conversation focused on the realities behind Food Network fame and why celebrity status alone isn’t enough to build a lasting restaurant empire. The discussion explored Tyler Florence’s journey from his first days as a teenage dishwasher to becoming a celebrated restaurateur and television personality. A key theme that emerged was the unwavering commitment to authenticity, attention to detail, and relentless pursuit of excellence—qualities that go far beyond what’s seen on screen. Several points were raised, including the importance of intentionality when building restaurant concepts, the role of leadership and self-awareness, and how a crystal-clear vision can turn a single idea—like “steak”—into an award-winning legacy business. The episode delves into the intersection of media exposure and real-world operations, providing hard-won insights for anyone aspiring to turn culinary dreams into lasting success.   00:00 Starting in the restaurant industry 08:53 Designing the restaurant layout 14:53 Meeting Lori Green at the restaurant 18:22 Balancing TV work and restaurant career 26:16 Creating a luxury steakhouse experience 29:50 The Cattle Kings Legacy 36:57 Explaining beef terroir 38:33 Grass-fed cattle flavor profile 46:25 The joy of being a restaurateur 48:55 Importance of self-awareness and growth 54:52 Discussing restaurant business strategies 01:00:25 Returning to golf after a break

  7. 12/23/2025

    From Italy to LA: How Francesco Bacco Built Pizza Fling

    In this episode of Dine & Grind, Daniel Shemtob sits down with Francesco Bacco, founder of Pizza Fling. Francesco shares how setbacks became fuel, from losing his dream of becoming a professional basketball player due to injury, to moving to Los Angeles without speaking English, to losing work during the pandemic and the Palisades fire. Each challenge ultimately pushed him to take a leap and start Pizza Fling in Santa Monica. Francesco also breaks down his approach to making great pizza, from crust and sauce to toppings.   04:57 Finding Passion in Hospitality 07:11 Adversity, Grit, and Moving Forward 10:35 First Hospitality Job Experience 13:40 Pizza Entrepreneurship and New Opportunities 18:45 Unexpected Call from Police 19:58 Observing People at Work 22:37 Pizza Chef's Green Card Journey 28:33 Grateful Amidst the Fire 31:26 Starting Our Own Business 33:46 Resilience, Reinvention, and Pizza 37:55 Exceptional Ingredients, Unmatched Details 41:20 Celebrating Passion and Hustle 44:18 Gratitude, Pizza, and Snibbs 45:31 Warm Welcome, Great Pizza   🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

  8. 12/16/2025

    Canter's Deli: How Alex Canter Is Reinventing a 90-Year-Old LA Restaurant

    Alex Canter, fourth-generation member of the family behind the legendary Canter's Deli, joins Daniel on Dine & Grind for a candid conversation about legacy, reinvention, and what it takes to keep an iconic institution alive. Alex opens up about growing up inside the business, the realities of running Canter's and how to honor tradition while also building something sustainable for the future.   00:00 Canter's: LA Icon Since 1953 06:01 Playground of Experimentation 13:06 Family Legacy and Restaurant Changes 18:52 Cooking by Feel and Respect 24:08 Night Market's Rise and Shift 31:11 Restaurant Tech's Tablet Hell 34:11 Streamlining Restaurant Ordering Systems 40:00 Think Bigger, Build Globally 46:01 Leadership Challenges and Layoffs 51:03 Entrepreneurship: Resilience and Lessons 57:11 Reimagining Everyday Essentials 01:01:18 Transforming Pain into Comfort   🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

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5
out of 5
3 Ratings

About

Dine and Grind Ready to turn your culinary passion into a sizzling success story? Dine and Grind is the bold, no-holds-barred podcast that takes you behind the scenes of the food industry. Hosted by acclaimed food entrepreneur and chef Daniel Shemtob, each episode delivers an unfiltered look at the passion, craft, and commerce fueling the world of food. From Michelin-starred chefs and inventive restaurateurs to food truck pioneers and food tech innovators, Dine and Grind shines a spotlight on the creators and trailblazers changing the food game. These candid conversations reveal what it really means to work in food, build a brand, and grow a career in the culinary industry. Hear how top talent turns humble ideas into thriving businesses, overcoming challenges and serving up success along the way. What to Expect • Inspiring Success Stories: First-hand accounts of building food brands from the ground up, with all the bold risks, big wins, and hard lessons that come with the journey. • Insider Business Insights: Practical lessons on entrepreneurship, marketing, and leadership in the food world—discover how to turn a love of food into a thriving enterprise. • Expert Advice: Learn tips and strategies from industry pros on honing your craft, staying creative, and grinding through obstacles in the quest for flavor and fortune. Whether you’re an ambitious food entrepreneur, an industry pro, or a curious foodie, Dine and Grind will fuel your fire and feed your mind. Confident, inspiring, and full of flavor, this show serves up the tools and motivation you need to make your mark in the business of food. Tune in, stay hungry, and get ready to Dine and Grind!

Information

  • Creator
    dineandgrindpodcast
  • Years Active
    2025 - 2026
  • Episodes
    17
  • Rating
    Explicit
  • Copyright
    © Copyright 2025 All rights reserved.
  • Show Website
    Dine & Grind Podcast