All Episodes

#111 Fred Provenza: What If Your Cravings Were Never the Problem?

#110 Frankie Francis: The Gaming Mixologist

#109 Jim Fullmer: How Farming Can Get Its Soul Back

#108 Jordan Hughes: The High Proof Preacher

#107 Connor Treacy: You Didn't Know Nightclubs Have an Expiration Date

#106 Pedro Parra: What to Say to the Terroir Deniers

#105 Cedric Bertelli: Why Do You Keep Reliving The Same Fear?

#104 Dave Kwiatkowski: Pioneering Bars & Optimist Society

#103 Danil Nevsky: Your Instagram Is Already Your Resume

#102 Agnese Gintere of No Sediment: Could You Pass Wine's Most Brutal Exam?

#101 David Nassief: Fired at 63 to 7 Figure Portfolio

#100 Andrew Roy: 21 Lessons I Wish I Knew When I Started Serves You Right

#99 Brandon McCraney: 401K to 180 Whiskeys a Year

#98 Elissa Dunn: HellQueen Cocktails and Building a Brand Behind the Bar

#97 Aaron DeFeo: How Do You Build America's Best Hotel Bar?

#96 Michael Ruhlman: Can a Ratio Replace 1,000 Recipes?

#95 Ryan Fitzgerald: Fired to On Fire, an Entrepreneurial Journey

#52 Brian Duff: The Secret Universe Inside Every Restaurant

#51 Heather Melville: The Hidden Reason Toxic Love Hooks You

#50 Riana Milne MA, CCTP, Global Life & Love Coach: Why Smart People Fail in Relationships

#49 Scott Haas: The Truth About Joy, Chaos, Kitchens, and Real Connection

#48 Eddie Heintz: Can You Really Teach Hospitality?

#47 Camper English: Clear Ice, Toxic Cocktails, and the Science of Booze

#46 Andrew Hurley: the Man who Built a Vegas Wine Empire

#45 Franck Desplechin: The Chef Who Learned English in a Kitchen Warzone

#94 Wink Lorch: Little Known Grapes and Regions in France You Need to Know About

#93 Steve Matthiasson: What Exactly Does the Wine World Need?

#92 Ralph Mandarino: Necromantic Beers in a Gluten Filled World

#91 Chris Morris: Bacardi to Balvenie, a Bartender's Life

#90 Alice Feiring: What's Actually In Your Wine Glass?

#89 David Kong: Upgrade Your Glass, Upgrade Your Life

#88 Wine with Anya: Will Wine Certification Help Your Career?

#87 Kim Haasarud: Are Bar Owners Waiting for a Guest Who No Longer Exists

#86 Seth Alexander: The Happy Hour Lie...Why Busy is Killing Your Bar

#85 Robbie Wilson: Neuro-Spicy Cocktail Flavor Master Class

#84 Philip Greene: The Formula the Built a Hundred Classic Cocktails

#83 Brian Grossman: Why Your Favorite Beer Actually Tastes Better

#82 Bobby "G" Gleason: 1 Rule That Separates Good From Great Bartenders

#81 Tobin Ellis: Why Do Bars Still Ignore Bartenders?

#80 Jillian Vose: From Cheeky Hustle to World Class Bartender

#79 Tony Abou-Ganim: Why Bars Lost Hospitality

#78 Mark Schatzker: Are Doritos Rewiring Your Brain?

#77 Josh Powell: Do YOU Make Enough Pour Decisions???

#76 David Suro: Tequila, Monoculture, and the Remption of Agave

#75 Tiffanie Barriere: Why the Best Bartenders Tell Stories

#74 Andrew Roy: Guest on the Pizzeria & Enzo Table

#73 Rajat Parr: Why Winemaker Is the Wrong Word

#72 Ivy Mix: Why Pisco is Gonna Be Big in 2026

#71 Andrew on No Reservations: How Restaurants Get Wine Wrong Every Night

#70 Chip Klose: Why Restaurant Marketing Fails Almost Everyone & How to Fix It

#69 Marlon & Danny of The Modern Waiter: 5 Signs It’s Time to Quit Your Restaurant Job

#68: Andrew Roy, Guest Spot on The Bar Business Podcast

#67 Emmanuel Laroche: Madagascar, a master class

#66 Felice Capasso: What Does It Take To Be The World Class Winner?

#65 Neil Rogers: 7 Sales Rules You REALLY Learn Behind a Bar

#64 Chris Tunstall: From Cleaning Restaurants To A Bar Above

#63 THom Harrison: Is the Food Industry the Ultimate Training Ground?

#62 Aliya Harrison: Why Bartenders Fail Alone…

#61 Agent Cru (aka Addison Rex): 7 Brutal Truths About Buying “Discount” Wine

#60 Winston Greene: a Tonic to Soothe Your Amygdala

#59 Felix Cordova: How Many Friends Do You Lose Before You Wake Up?

#58 Ryan Gromfin: 7 Brutal Truths About Running a Restaurant

#57 Rina Bussell: The Lies People Believe About Becoming a Sommelier

#56 Kasey Anton: The Math Mistake That Will Destroy Your Small Business

#55: Chef Joseph Wrede, How Long Does it Actually Take to Become a Real Chef?

#54 Sudi Karatas: 5 Catering Stories that Explain Everything

#53 Chris Schneider: The Real Cost of Chasing Your Bar Dream

#44 Kelli White: Wine Confidence Is a Superpower

#43 Becky Garrison: From Antifreeze to Artisanal...Spirits Reborn

#42 Stefano Catino: From Small Town Italy to World’s Best Bars

#41 Kate Holowchik: Donuts, Toxic Kitchens, and the Power of Saying No

#40 Why Sother Teague Refuses to Serve Margaritas

#39 Edward Slingerland: Why Society Needs Alcohol More Than You Think

#38 Aaron Goldfarb: Inside the Underground World of Vintage Spirits

#37 Adam Fox: Canard Vineyards, How a Burned Winery Rose From the Ashes

#36: Natalie Migliarini Breaks Every Cocktail Rule, But it Sure Is Beautiful

#35 Molly Bradbury: The Hidden Heat Behind Bitter End’s Global Rise

#34 Stanislav Harcinik: Why This Bar in Bratislava Shocks the World

#33 Man Made Mead: Brewing Mead Is Easier Than You Think (And Way More Fun)

#32 Randy Caparoso: Old Vines, New Rules...the Wine World’s Secret

#31 ET: The Man Behind Dirty Sue, Surfer on Acid, and the Biggest Fan of Jack You’ll Ever Find

#30 Tristan Donovan: Snails, Missiles & Soda, The Untold Story of Your Favorite Drinks

#29 Mattias Horseman: From Hendrick’s to the Himalayas…Finding Magik

#28 Daniel Frazier: Multi-Unit Mindset, Daniel Frazier's Secrets to Restaurant Domination

#27 Tim Gaiser: Why Most Sommeliers Fail the Tasting Exam (And How to Fix It)

#26 Randy Page: The Most Viral Chocolate on Earth, From Dubai to Tulsa with Randy Page

#25 Kayla Herrera: You Won’t Believe How Much Goes Into One Cup of Coffee

#24 What's it Really Like to Ramble incoherently for a while: Andrew Roy

#23 Jeffrey Morgenthaler: A Master Bartender’s Guide to Staying Sane in a $25 Martini World

#22 Doug Frost MS & MW: What It Really Takes to Launch a Winery in a Pandemic

#21 Donald Altman: From Modern Life to Mindfulness: Donald Altman on Mastering Your Inner World

#20 Parsa Riahi : The Grassroots AI Tech Giving Power Back to Restaurateurs

#19 Jared Brown & Anistatia Miller: What If Everything You Knew About Spirits Was Marketing BS?

#18 Matthew Justice: Most People Build Software Like Line Cooks, Here’s How to Be a Chef

#17 Dr. Henry Roediger: Why Everything You Know About Learning Is Wrong — And What Actually Works

#16 Mark Johnson: Master Somm Exams to Cold-Pressed Juice, a Life Reimagined

#15 Max Scott: Rebuilding More Than Restaurants: A Story of Work, Worth & Reinvention

#14 Dr. Shalini Bahl: Steakhouse Zen…What Mindfulness Taught Me About Service, Shame, and Self-Worth

#13 Brian Sincerbeaux: From Industry Superstar to Unemployable, and Back Again

#12 Tiki Lindy: Pharmacy School to Tiki Queen, an Explorers Club

#11 Julio: Coffee Boy to Industry Coach ... Waiter there's more!

#10 Nat Harry: Agave Addict to Corn Crusader, A Spirited Discussion

#9 Tim Hanni MW: Wine Pairing Is Total Bulls*ht, A Master of Wine Said It

#8 Chris Campbell: Lithuanian Pickle Beer & Longevity, on Finding a Home

#7 Natalie Bovis: Taco Wars & Cat Gods, A Muse’s Pandemic Reset

#6 Jasmin Parks-Papadopoulos: From Burnout to Healing, A Chef’s Journey to Support Hospitality Workers

#5 James Selby: The Theatrical Life of a Wine Distributor: Long Hours, Loire Valley, and Loved ones

#4 Chris Milligan: Red Bull, Reiki, and Redemption

#3 Shane Alexander, Why Can't You Work 100 Hours a Week?

#2 What You NEED to Know about Being Below Average...

#1 How to Survive on $2.13 and Booze