All In 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 spotlight00:01 Inside the Chicago Chefs Cook gala00:02 Meet the organizers & mission00:02 Featured dishes & causes supported00:03 Why chefs support philanthropy00:04 Food, family, and first inspirations00:05 Childhood food memories & influence00:06 Stories that shaped culinary careers00:08 Hospitality and human connection00:10 Small moments that define great service00:12 The meaning of true hospitality00:16 The hardest part of restaurant life00:18 What “good taste” really means00:20 THC beverages & innovation in dining00:22 Life lessons from chefs00:24 Closing reflections on community

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 lesson00:00:23 Hospitality is a team sport00:00:56 What luxury really means00:01:42 Growing up in French hospitality culture00:04:24 From “shame of the family” to loving wine00:06:39 The brigade system explained00:08:47 Leadership: being part of the team00:11:20 Arriving in the U.S. & chasing opportunity00:15:38 Hilton training & career foundation00:18:33 French vs American hospitality00:28:35 What makes Waldorf Astoria different00:31:22 Why recognition defines true luxury00:35:03 What guests never see behind the scenes00:44:34 Final advice: follow your dream

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 discovery01:01 Irish whiskey’s rise, fall, and cultural legacy01:52 Joe Nicol’s childhood and early hospitality roots05:40 The first spirit that changed his palate: Chartreuse12:08 The history of Irish whiskey and how it nearly vanished18:11 What makes Irish whiskey different22:00 Redbreast explained: grain, barrels, and flavor27:26 Tasting Redbreast 2733:38 Irish immigrants, Chicago, and pub culture39:00 Modern drinking culture and changing hospitality habits42:41 Sobriety, tasting, and working in spirits46:14 What people are really looking for in hospitality48:04 The guest menu: rapid-fire hospitality questions52:14 Where to find Joe online

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 door00:01:55 – Cooking: amatriciana vs carbonara (behind the line)00:02:22 – Family story: Ellis Island, Harlem Ave, and earning pride00:03:12 – “Pasta Fresh” and serving 150+ restaurants (B2B growth)00:04:42 – First jobs at 10: fresh mozzarella, slicer, and confidence00:06:11 – The bathroom-cleaning lesson: leadership by example00:08:00 – Training, delegating, and why owners go “too hands-off”00:09:27 – Legacy vs inheritance: consistency + fighting for return customers00:20:40 – Timeline: Bartucci (2014) → growth → Gino & Marty’s after Covid00:27:13 – Dubai expansion: “Mr. Chicago” + global recognition00:30:26 – Pasta Villa concept: fast-casual, customizable, “no seed oils” claim00:34:48 – Partnerships, ego, and how money changes culture downstream00:38:43 – Public reporting, closure, reset, and rebuilding with systems

Chicago deep dish pizza is more than a style—it’s culture, identity, and (for this founder) representation.Chef Brandon Bruner shares how he built Lynn’s Chicago pizza from the South Side, why he names signature pies after real streets like The Dorchester, and what it takes to keep going when the story is still being written. This episode also gets real about the restaurant grind, what guests “don’t see” behind the scenes, and how community support became the ultimate validation.If you care about food entrepreneurship, Chicago pizza culture, or building a brand rooted in underserved communities—this one’s for you.00:00 — Competing with “the big guys”00:04 — Why pizzas are named after streets (The Dorchester)00:20 — Building for underserved communities / food deserts00:36 — Community vs investor value: validation00:54 — Intro: building in real time with Chef Brandon Bruner01:53 — Food growing up on Chicago’s South Side04:50 — Work ethic: “figure it out” and less talk06:06 — Why deep dish: no new faces, no new blood07:27 — Deep dish as a celebratory pie in Chicago08:30 — How Lynn’s started: learning dough + early sales12:20 — The Dorchester breakdown: toppings + why it stays18:22 — Pop-up grind + “what are you willing to do to be seen?”19:54 — $300,000 in sales as proof of concept21:09 — The turning point: opening with $100 (not enough for cheese)29:05 — Final lesson: “How bad do you want it?”

Belonging in hospitality isn’t a policy—it’s a daily practice.In this episode, hospitality leader Michelle Herndon shares how culture, inclusion, and leadership show up long before the food ever hits the table.With more than 30 years across restaurants, hotels, events, and people operations, Michelle reflects on her journey from waiting tables to working with world-class chefs, Hollywood power lunches, and Michael Jordan’s restaurants—and how those experiences shaped her belief that real hospitality starts with people.This conversation is for hospitality leaders, operators, and anyone responsible for building teams who want to move beyond surface-level inclusion toward real belonging that lasts.Time Stamps00:00 – The hospitality muscle of “I’ll figure it out”01:35 – Welcome to All in Good Taste with Michelle Herndon02:03 – What belonging feels like when you enter a restaurant02:41 – Inclusion vs. belonging: what’s the difference?03:37 – Why leadership is the starting point for culture05:00 – Hospitality as a daily practice, not a perfect formula06:20 – Michelle’s early life, Europe, and family roots09:11 – Red Lobster, early lessons, and instant gratification11:33 – Jumping from casual dining to fine dining hotels15:22 – Education, wine, and falling in love with hospitality17:14 – Los Angeles, power lunches, and celebrity guests23:14 – Returning to Chicago and redefining purpose29:44 – Michael Jordan, events, and career acceleration34:51 – Recognizing burnout and shifting toward people-first work36:19 – COVID, coaching, and the belonging gap in hospitality42:08 – Leading with listening and modeling hospitality internally48:26 – Mentorship, representation, and creating space to belong49:28 – The tasting menu: lessons, leadership, and good taste54:24 – Final lesson: authenticity and micro-steps forward

Bartending competitions, opening a bar, and defining good taste, this episode is a deep dive into modern bartending and hospitality with Katie (Bar Bambi), recorded on a hard-hat tour of her first bar under construction in Chicago.Host Aidan Desourouez sits down with Katie to unpack her journey from software developer to bartender, competitor, educator, and now owner. You’ll hear what Speed Rack is (and why it matters), what the World Class speed round really tests, and how the best bartenders think about guests, teams, and staying calm when you’re “in the weeds.”If you’re a bartender, bar manager, hospitality pro, or cocktail nerd, or you’re building a career where service and leadership matter, this conversation is packed with practical insight and real stories from behind the bar.Time Stamps / Chapters:00:01:33 Hard-hat tour: “We are in the weeds” + sprinting toward opening00:02:21 From software developer to bartending in Chicago’s cocktail renaissance00:03:48 Early identity + finding community in chaotic service00:05:12 What Speed Rack is + why it matters00:07:10 First menu moment + creating a drink you’re proud of00:10:19 “Great drink maker, not a great bartender” + shifting priorities to hospitality00:11:56 Why World Class + the “Olympics of bartending” mindset00:15:29 First-year World Class speed round disaster + the Band-Aid moment00:18:19 Coming back to win + advice for new competitors00:20:16 Judging competitions + spotting next-gen technique and talent00:21:20 Reading a room + leading a team when it’s slammed00:26:54 The “hibiscus syrup bloodbath” service story00:28:40 Chicago cocktail community + owner-operators after Covid00:33:11 First cocktail in the new space: blender piña colada specs00:36:22 Bambi’s concept: whimsy, warmth, and molecular techniques in prep00:39:49 Why it’s named “Bambi” + learning to walk again as an owner00:41:07 Tasting Menu Qs: tiny hospitality gestures, inspiration, spontaneity

What is “good taste,” really? In this episode, Audrey flips the idea on its head—revealing why true taste has nothing to do with trends and everything to do with authenticity, intention, and the energy you bring into a room.She also opens up about the bold question that pushed her to take the biggest leap of her career… and how it might change the way you think about risk, regret, and going after what you want.From redefining hospitality to uncovering the mindset behind fearless decisions, this conversation is equal parts inspiring, warm, and unexpectedly funny. If you’ve ever felt the pull to do something bigger—but hesitated—this is the interview that will light a fire under you.Time Stamps[00:00] Audrey Sullivan introduction, how a melted Margarita sparked the birth of Quarry Ice[7:02] Audrey Sullivan shares how she got started in the world of ice[9:17] Japan, Ritual, and Learning Ice From the Masters[15:12] What Makes Craft Ice Different: The Three-Day Freeze & Hand-Cut Precision[16:35] Inside the Factory: Heavy Lifting, Precision, and the Reality of Ice Making[22:49] Audrey discusses her relationships and programs[25:35] — Second-Chance Employment, COVID Survival & Community Impact

In this deeply human and generously vulnerable conversation, chef and restaurateur Jason sits down with host Aidan Descourouez to explore the intersection of hospitality, martial arts, mortality, and meaning. From surviving cancer—“the worst, best thing that ever happened to me”—to building his dream restaurant alongside the love of his life, Jason shares how discipline, gratitude, and emotional mastery shape every plate, every guest interaction, and every moment he chooses to savor.They discuss the power of reading a guest before they speak, why dining out restores the spirit, how martial arts cultivates emotional diplomacy, the beauty of handmade family recipes, and the small gestures that transform hospitality into something unforgettable.In the debut of the show’s new “Tasting Menu” rapid-fire segment, Jason offers reflections on spontaneity, humility with confidence, and one life lesson that stands above all: be kind to everyone—but don’t take any shit from anyone.This episode is a reminder that hospitality isn’t about perfection. It’s about presence, intention, and the tiny moments that make a life worth savoring.Time Stamps:[00:00] Jason describes sharing about opening his restaurant and shares about the emotional connection food can bring.[8:35] How Jason has handled his paper bookings and organizing [14:52] Jason shares a story of a time when things did go “wrong” and how he works on keeping his customers pleased[22:56] Jason has said his cancer battle was the “worst best thing,” now he explains why[29:20] How martial arts has helped Jason[35:01] A small gesture that has gone a long way[38:06] Jason shares the hardest part of being a restaurant owner.