From staring out of the QBE building overlooking the city as an Executive Chef, to traveling the world looking for his real father - Jamie has quite the story to tell. Whether it's being pranked by his chef colleagues in the early days to helping grow his clients like Sydney Direct Fresh Produce and Tetsuya to the brands they are today, Jamie's experiences have defined a lot of what TNM has become today. Though a fun team, they are hardworking and dedicated to showcasing your business or talent to highest quality. Jamie has come a long way with his partner Laura Henshall (co-owner of TNM and partner to Jamie) who both came from Manchester to Australia more then 10 years ago. With Laura's talent in public speaking and Jamie's passion for story telling, they came together to start TNM Creative media as a way to help share the stories of people and their brands. Even landing Jamie's first client was a hustle. In order to land Export Fresh, Jamie had to work for 3 months at the Sydney Flemington Markets in order to get to know this pocket of the crazy world. With forklifts buzzing everywhere until the early hours of the morning as most restaurants and venues get in early to collect their fruit and vegetable produce. But with sheer determination, Jamie got his first client. He picked up a camera and got rolling. Jamie and I talk about the day we met, his incredible documentary 'Finding Ali' (would recommend) which he filmed over two years trying to find his father, following an MMA fighter to Miami and starting TNM Creative Media from his own garage. Roots Hospitality is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable supplier led by Luke Kohler, who has been supplying to Sydney venues for more then 20 years now and still killing it. Episode out now. Follow @roots_hospitality on Instagram for the latest podcast news and guest. Music: By Elijah Attard with samples from 'Ill Kitchen'

How much of personal success relies on luck, or being at the right place at the right time? Jason and I chat about his career from the beginning of picking up a camera as a teenager, to following one of the best restaurants in the world - Noma - from country to country, on their next pop up adventure. Jason shares his early life and influences that inspired him to pick up a camera in the first place, how he got started and the blind ambition to a hobby that changed his life. I throw my thoughts on the comparison between military style kitchens and working as a fashion photographer in New York or for Vogue (after hearing the pressure Parker Blain went through - another food photographer I got on my podcast, check out episode 11). We also covered the new project in print, the limited edition 3 part, 600 page book that chronicles the Noma Pop ups that occurred almost 10 years ago now. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with samples from Ill Kitchen titled The Return. Music End Credits | By Charlie Fester. 

You’ll learn and immense amount about the history of Poland through the World Wars and how that effected the produce they came to use for spirits, or food in everyday life. We chat about neurogastronomy and the psychology behind food, how a tartare reignited a chefs passion in the Michelin world, why some people are too scared to enter the speakeasy bar, how a sushi chef got himself stuck during service, and Andrzej’s own in the shit moments! The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with music sampled from Ill Kitchen titled The Return.

Welcome to the Chefs PSA x Roots Hospitality takeover where Andre Natera and I banter through whats going on in the restaurant industry around the world and in the media. We talk chefs that have blown up in the media, the new Creamy Ninja (a.k.a Pacojet on a budget), the tyranny of long term chefs and should we drop the brigade system?  All this and more on the PSA x Roots crossover! The Roots Hospitality Podcast is proudly sponsored by Sydney Direct Fresh Produce. The fruit and vegetable providore who has been supplying to Sydney venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram or head to the new website at rootshospitality.com.au Intro music: By Roots Hospitality featuring samples by Ill Kitchen. Outro music: Roots Hospitality Theme by Charlie Fester

We jump over to Oslo in Norway for this special episode. Recently when I travelled through Europe and the U.K. I took my podcasting kit along and caught up with people that were doing awesome work. Rebecca Hawkes, the chef and gardener, is no exception. Having travelled as a chef from Norway, to Istanbul, (sometimes working in exchange for accommodation), it’s clear Rebecca’s passion for working with food and it’s relationship with people is important. Food to Rebecca is more then filling you up, it’s a point of nourishment, a reminder that your body thrives on it. Hence her draw to gardening. As a chef, understanding the whole process is incredibly important. Which is why I was lucky to pass by so I could learn more about these guerilla gardening practices.   This farm is above a calming body of water that flows through the city and in November it’ll set when the snow comes. When Rebecca and I had this chat in August this year, they were gearing up to begin the preservation period of farming before the cold snap hits. This is the life of operating a farm during snow climates every year. They pickle cucumbers and zucchinis, salt their cabbages, make oils, brines, vinegars and so on. Similar to that of Faviken. This is life at Losaeter. “A museum without walls.”The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with music sampled from Ill Kitchen titled The Return.

Having walked through professional kitchens since he was 16, Matt has worked with the best and come up in the culinary world alongside some incredible chefs too. We chat about his time under Thomas Keller and the military like style in which Keller conducted his brigade.  We chat about meeting Rene Redzepi at the Fat Duck, looking up to Charlie Palmer as one of his inspirations (Matt still wore black socks after Charlie drilled it into him), jumping on at NOMA in 2005 only a year after it had been opened and running with 5 chefs before opening up AMASS in a deserted industrial looking complex. Matt’s proudest achievements has been creating an ego free kitchen filled with universal contributions from all team members, running the restaurants farm to a synergetic level with the menu, developing new sustainable practices that hadn’t been thought of (like using melted down candles to fill egg cartons and use them as fire starters for the Barbeque). Being in this place and driving forward with a simple ethos, has led Matt Orlando on a path driven to creating a world where you can operate under the word “responsible” and actually mean it. It’s an inspiring chat filled with raw reflections of his time cooking at some of the worlds best restaurants, his humbling experiences as a young chef de partie (“those fucking potato chips”) for Charlie Palmer, we check out the restaurant farm and talk about where everything is heading to next. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. NOTE: Matt and I did this interview in late September 2022. In November 2022, AMASS restaurant announced its closure, effective immediately. Music by Roots Hospitality with samples from artist Ill Kitchen.

When I started my apprenticeship many years ago, and dabbling with wild and native foods as a chef, Aaron was one of the first people I started following that was utilizing them in an out of the box way that made it engaging enough for me to try it myself. It was inspiring, and pushed me to find new ways to make these ingredients accessible to diners myself. Now it’s at the core of all my dishes. So cheers for the motivation and inspiration Aaron, you’re a bloody legend. We talk about the book Aaron is working on, the interesting change between new and old chefs and what it was like working with Adam Wolfers and Josh Niland at the 3 hatted Est. under Peter Doyle. Also, why the hell did Aaron get pulled over in Spain by the cops?The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with music from Ill Kitchen titled The Return.

 We chat about Jason's brief stint cooking at the Olympics, the good timing between being a fresh chef to a new team and integrating into a kitchen, writing prep lists on the back of dockets and being upgraded to a premium recipe folder; plus the importance of developing a strong relationship between local suppliers and growers. Also, what happens if you pull your tweezers out at the Ledbury? And why are Per Se going through so much baking paper per week? The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with music from Ill Kitchen  titled 'The Return.

Second time around for the Bartender Roundtable with Sarah Proietti (Maybe Sammy), Dre Walters (Old Mates Place), Chau Tran (Burrow Bar), Harrison Kenney (Bar Planet).  Do you get free shots at Bar planet if it's your birthday? Are the wet pussy shots finally making a come back? Are Australian cows kosher? Did the Dalai Lhama smuggle tigers over the border?  Why do chicks dig American Will? Does Kenney fit through the metal detectors at the Airport? And the elevator for Old Mates finally cops a beating. So many important questions tackled. Plus a special guest call in, from another industry legend. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today.Roots Theme by Charlie FesterFollow @roots_hospitality on Instagram for the latest and most up to date news on guests and podcast episodes, or check out the rootshospitality.com.au website for some behind the scenes photographs and trailers of each episode. 

Ever been stitched up while doing a pop up at a house on a mountain in China with no electricity? How did Mo get out of it? Sometimes I don't think he even knows. It was almost as if he had repressed it until I mentioned the Yunnan Provence.  But when Mo reflects on what he calls "the wildest pop up he has ever done", he could only laugh in how he found himself in that situation to begin with. Mo started his culinary career as an apprentice at Attica, which helped shape his appreciation for produce on all levels and to think outside the normal in order to tease his customers expectations. In doing so, it's clear that Mo enjoys challenging himself to improve and defy even his own initial standards.  Take for example, he has challenged himself to come up with a new degustation menu every month without repeating a single dish. This means that even during the past two years with the opening and closures in Melbourne, he pushed 19 new menu’s. Which is insane to do during such a chaotic time. But this is a testament to Mo, whose creativity continues to inspire and influence chefs such as myself, to change our perspective on dining and what it means to provide an exceptional hospitality experience. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. For more of the latest news and hospitality updates follow @roots_hospitality on Instagram or head to the website over at rootshospitality.com.auMusic by Charlie Fester

Luke and I chat about the importance of time and place, his experience at Faviken, why he believes he has the sports almanac from Back to the Future and how busting chops to forage blackberries eventually stitched him up at a festival in Melbourne.The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites or check out the website over at rootshospitality.com.auMusic Intro: Roots Hospitality Theme by Charlie Fester. 

My next guest was the first person I got to chat too while visiting Melbourne and I was especially excited to not only catch up with Kim but also check out the venue only having heard about it from afar. With a lavish interior and fully decked out kitchen (and chefs, when I say decked out, I mean, on the corner of some prep benches, they have a slot for paper towels, so you don’t need to run to the other side of the kitchen just to dry your hands. Like, it’s clear a chef designed this kitchen. And with Kim on her way to achieving an incredible amount in the culinary world, I’m lucky to have caught her early on just before the 30 under 30 Victorian chefs dinner, which is an awesome event to be apart of by the way. So Kudos Kim! And to everybody else, cheers for tuning. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie FesterHead to rootshospitality.com.au for some more behind the scenes content on this episodes guests or follow @roots_hospitality for the latest news. 

My guest today has created a speakeasy bar hidden away on Clarence street that provides this getaway place with a cosy ambience, fun vibes and a longing for more once you leave. Packed with stories, Chau shares her experiences in hospitality through the many pop ups she’s done, competitions she’s won and collaborations she’s pulled together.  During the lockdown Chau and her team at Burrow Bar and Cash Only Diner were one of the few venues handing out free meals for hospitality staff that were left without work. So it’s safe to say Chau is a fucking legend and I’m glad I got her on to have a laugh and share her story. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie FesterHead to rootshospitality.com.au for some more behind the scenes content like extra stories and behind the scenes photography on this episodes guests or follow @roots_hospitality for the latest news. 

In this episode Diego and I catch up about his journey from last two years since he has come on the podcast last. He shares the story of mushroom foraging with Hugo Weaving, pulling together his latest book 'Eat Weeds' (which we go into depth about) and Diego even shares his own in the weeds moment.  It's a great little pocket of an episode. Worth tuning in for. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester.Go follow @roots_hospitality on Instagram for the latest updates or rootshospitality.com.au for some cool behind the scenes extras. 

It’s not only one thing to be passionate about your job in hospitality, but to take it a step further and to be attentive, entertaining and to care about the guests that walk into your venue, is another. It might sound strange to highlight these characteristics, considering that to care, is the essence of hospitality right? But to Kennedy, embodying all of these traits are a must, before you even consider stepping into the role of a bartender or server.  Having worked in venues from Hong Kong to Sydney, his cross-cultural understanding of hospitality has given him an eye opening mindset into providing the best level of service, that he can possibly give. It’s a reminder as to how important standards are, and why a little difference can go a long way in both bars and restaurants. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Follow @roots_hospitality on Instagram or head to rootshospitality.com.au for the latest behind the scenes photos and articles. Music by Charlie Fester. 

Setting a landmark bar that strives to change the conceptions of waste was never going to be easy. It relies on ingenuity, passion, patience and making a lot of mistakes. No different to whenever you strive to do something good. But when you have two experienced and forward thinking people at the helm of it all, you can only expect the best. From using the whole mango, including dehydrating the seeds to add bitterness to cocktails, to using the pulp after juicing, for vinegars and kombuchas. The out of the box thinking here is one of a kind, but also incredibly necessary. They are aiming to be completely zero waste in the next few years, and with having recently been rated the 46th best bar in the world by Worlds 50 Best, it’s clear that Matt Whiley and his right hand man, Evan Stroeve, are on the right path. So it was great to sit down and chat about sustainability in a hospitality context. Hope you enjoy this episode!The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram or head to the website at rootshospitality.com.au for the most up to date info on the latest guest, news and soundbites. Music Intro: Roots Hospitality Theme by Charlie Fester. 

Martin Hudak has only been in Australia from 2018, but since then, he has certainly created  a big impact on the hospitality bar scene. With venues (co-owned) like Maybe Sammy, Dean & Nancy and Sammy Junior under his belt, it’s clear Martin and the teams are on an unstoppable path to pave the future of what a bar experience can be. Maybe Sammy even hit the 22nd spot, on the Worlds 50 Best Bar list last year and took out the Best Bar in Australasia award. But when you’re resume boasts venues like The Savoy (serving guests like Marilyn Monroe and Charlie Chaplin), and you’re winning the International World Coffee Cocktail Championship… you wouldn’t expect anything less. Martin hails from a small town in Slovakia where he originally grew up with a passion for acting, which his parents said wouldn’t be a good career. He took their advice and turned to hospitality, in particular, bartending. He started by doing a few cocktail comps and began to love it. This passion would take him all around the world where it landed him a spot for the American Bar at the Savoy in December 2014, working under Erik Lorincz. Here, Martin says, he learned everything. Care, attention and what it means to be pushed to the limit. After a few years of refining his craft, he competed in the World Coffee Championships one last time (after trying a few years previously) and took out first place in 2017. That year, the American Bar also took out the best bar in the world.  On the back of that fame Martin came to Australia where he met old friends Andrea Gauldi and Stefano Catino who were running Maybe Frank at the time. When you listen to the chat Martin and I have, he shares the story of how they all met a few years prior, before setting up one of the best bars in Australia which opened in 2018. And the rest is history. You can hear Stefano’s story on the Roots Podcast too, check out episode 17 while you are here. Martin recently released his first book Spiritual Coffee, which you can purchase at Sammy Junior or through the links on Martin’s instagram at @martinhudak. Spiritual Coffee celebrates Martin’s love for coffee and cocktails, with a rich history outlining how the two came together, along with plenty of delicious recipes of course. Martin and I did a giveaway competition in the leadup to the episode, which you’ll hear us announce during the conversation. While busy smashing goals with his many venues, and releasing his new exciting book, Martin is also the brand ambassador for Mr. Black Spirits, doing pop ups and lectures on the value of coffee cocktails around the world. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Music Intro: Roots Hospitality Theme by Charlie Fester. 

Ben once worked at an Air Bnb cooking for 12 people alongside Annalise Gregory and Marco Pierre White. When I asked him why on earth would they pay all these chefs to cook for so little people, he responded ‘I dunno, to see what you could do with too much money I guess?’. And when we reflected on our experience in hospitality, it seems as though that statement could be thrown around a lot.  We talk about Ben’s wildest experience as a chef which was celebrating down in Melbourne for the Financial Review, to which he vividly remembers haggling Andrew McConnel before heading back into the crowd. We talk about opening and closing venues like Moon Park, catering gastro's of Apple Terrines for the Australian Open and why bougie venues like Vue De Monde and Shell House probably feel homely to some very very rich people.  It’s a great lighthearted chat that follows Ben’s career highlights all the way to now but it’s important to note that I talked to Ben back in December 2021, and since then he has finished up his time at Ezra. I hope you enjoy the chat. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Go check out rootshospitality.com.au for more behind the scenes access to every episode including photos, trailers and more. Or follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Music by Charlie Fester. 

To be honest, I don't think I've been to a venue as busy as Opera Bar. The scale is insane. We're talking more then 900 cover services, which for an a le carte venue, is a monster body of work. Fortunately I had the opportunity to jump in during a service to do some behind the scenes shots of the head chef Fernando and his team of powerhouse chefs. You can see these photos over at rootshospitality.com.au Fernando and I sat down back in December to chat about his long standing career as a chef, working as a head chef at various hotels, catering companies and bars. We chat about the little things that make us love the industry like the comradery during a busy service, but also the lessons learnt from the failures we experience. Fernando shares some advice from his friend that says 'In life, just admit you are going to suck at whatever you do. But that's okay! That's how we get better.'  Just have the willpower to keep on going and eventually you'll succeed.  We sat down and bantered about how QR codes have stitched both him and Anna (Head Chef at the Old Fitz) up after the first lockdown, the importance of docket rail space, what the hell an Allergen Matrix is, and of course, we find out what Fernando's most in the shit moment is. So be sure to tune in. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram  or subscribe to the new website over at rootshospitality.com.au for the latest guest news,  behind the scenes photos and video trailers. Music by Charlie Fester. 

Anna and I sat down on the same morning the Good Food Guide of 2022 came out. Which was a perfect way to start the conversation. It's an exciting time of year for a lot of chefs, so it was a good way to debrief about the year and some of the exciting projects coming up. Anna talks about how she got her foot in the hospitality door and all of the hilarious stories that have come with it. If you tune in at the right time, you’ll hear her share how Hugh Allen (Vue De Monde) once borrowed and lost her Palette Knife while working together at Noma. She proceeds to finish the story saying she chased him around the kitchen until he found it, and he did.We talk about how restaurants have had to pivot over the past year, with degustation and menu changes, the correlation between quantity of chefs and quality of food, and most important of all, how us passionate chefs have had to change our lifestyles to keep our motivation in the kitchen above the water, so to speak.We’ve all had to take a deep breath and rethink our perception of hospitality and what we’re capable of doing in such a tough industry. So it was a great time to reflect on where we’ve come from in our careers and how we are navigating our path for the future. Follow @roots_hospitality on Instagram or check out the new Roots Hospitality website over at rootshospitality.com.au for the latest episode trailer and behind the scenes shots. Music for the podcast by Charlie Fester. Intermission music: The Funny Bunch by Giulio Fazio

Noah has some hilarious stories from his time as a chef. Working in a few tough Sydney kitchens grinding away and slogging it out, has helped shaped his world view with a more optimistic mindset. Jumping on the Roots podcast to reflect on his journey, gave him an opportunity to let out all of the entertaining experiences he'd gained along the way. Noah once worked with a chef who was so intense that if Noah was to use his hands to pick garnish from his draws during service, they would get whacked with tongs by the chef beside him while abusing him in Spanish. Fortunately having learned Spanish in university, Noah could understand and make sense of his advice.  Having done his time in restaurants, Noah decided in 2016 to co-open the microgreens business and go for gold. Since then he has gone from a few shelves in a Marrickville unit (which flooded a few times), with Yellow being their first big customer, to a fully decked out work space with a prime location spot in Barangaroo (which coincidently happened to flood also) now serving his recognised produce to the likes of Claire Smyth at Oncore.  It's been a pretty wild ride for Noah Verin and since hospitality opened back up in October 2021, it seems as though he might be back on track with a few prospects in line for the future. You can also now listen to the podcast on the new website over at rootshospitality.com.au where you can explore behind the scenes photos of venues, listen to your favourite podcasts and more. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester.If you liked the podcast, go and follow @rootshospitality over on Instagram or sign up to the mailing list on the new website to hear about the latest guest and news for anything hospitality.

At 14, Nelly started his apprenticeship working at a two Michelin star restaurant with some of the best chefs in the country, slogging it from 6am in the morning. As much as this sounded crazy to Nel's dad (who went into the restaurant to have a go at Nigel, the Head Chef), Nel was convinced this was the best thing for him and to this day, he's grateful for those early years.Since then Nelly has gone on to cook for the Queen of England, work with Heston Blumenthal and open up his own restaurant in Sydney at 27. His ambitious energy pays off when you appreciate the dining experience offered by Nel Restaurant. Their clever event dinners really showcase the intricate lengths the chefs are willing to go to, to provide a unique and fun time. Nelly talks about a few of the dishes he's done like Sebastian the Crab or petit fours inspired by the Seven Dwarfs.  It's a great chat that explores a chefs journey chasing their dream and opening up a restaurant. There's some exciting news as well. Be sure to tune in. The Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester.Go and follow @roots_hospitality on Instagram for the latest guest news and soundbites. 

First and foremost, before we continue onto this discussion I’d like to acknowledge the Gadigal People of the Eora Nation who are the traditional custodians of this land we call Sydney and I pay my respects to the Elders both past and present. Today in this roundtable I pull together Diego Bonetto, (a passionate environmental advocate and educator of wild foods) Gabriel Gutnik (of Ziggy's Wild Foods) and Byron Woolfrey (Trolley'd) to highlight the importance of how foraging can foster a sense of care for the world around you. They all have began projects and businesses that aim to support the environment and also to educate the people on the value of wild foods and reconnecting with nature. However it's important to note that before you find yourself in new land, you should connect and learn from the elders of that nation. They all have incredible stories to share that will help you really understand the deep heritage of that culture.   We chat about our passions that involve wild foods in some degree, whether its charcuterie, cocktails, cooking or even bush tours and how we have come to respect the environment moreso because of it. We touch on the issue of weed killers, the philosophy of foraging and taking more responsibility as a human race to protect the earth at all costs,  And of course we answer a few fan questions!But before we start, I’d like to note that the Roots Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester. Follow @roots_hospitality for the latest guest news and soundbite. 

While Elijah was working at the Powder Keg one day processing the 80kg (thereabouts) of Lemon Aspen that he had foraged that morning for his restaurant, Rene Redzepi and his team walked in. Elijah was taken aback, and not sure why Rene was in his kitchen. Rene walked up and tasted the Lemon Aspen and was shocked by the incredible flavour. Elijah began to tell him they were going to use it to make a sorbet for the Powder Keg. Rene looked at him and smiled and said. No, no. We need this for the Noma pop up in Sydney. We'll take it.   Elijah was a bit taken aback. Still ecstatic that he was talking to one of his idols, but also just accepting the fact that all his hard work foraging that morning was no longer for the restaurant he was a head chef at. But this is the reality of working with Rene.   Elijah goes on to talk about his incredible experience working alongside Rene during the Noma pop up in Sydney. Whether it be through the gathering of the native ingrediants, the development of the menu, or working in the kitchen during service. But if anyone was going to really sky rocket from being involved in such a eye opening project, it was going to be Elijah.  Since 2015, Elijah has blasted on the culinary scene now having run Botanic in China and now Lume in Melbourne. Elijah draws on some incredible experiences at restaurants including Quay and Aria, and we talk about how the media has shaped or followed his career since Noma. It's a great chat that's full of energy. I’d like to note that the Roots Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg providore, led by Luke Kohler that has supplied to Sydney Restaurants and Cafes for the past twenty years and still smashing it out today.Music by Charlie Fester  Go and follow @roots_hospitality over on Instagram for the latest guest news and soundbite. 

If you’ve ever been at home and felt a spark of creativity when it comes to making a cocktail completely ad hoc, then you’d definitely enjoy the buzz of being around a mobile bar service that does almost just that. That’s right, I’m speaking to Byron Woolfrey one of the Co-founders of Trolly'd. Where the cocktails are always changing, garnishes sometimes picked from the environment around them before an event, and spirits infused with what wild and native ingredients are currently in season to use for the next fun themed event. And if you are like me, and can’t wait to be out at a bar or festival, then I’d strongly consider finding a way to be hosted by or be at a festival where Trolly'd is at. They know how to have serious fun. If you go follow their Instagram page, you’ll be drawn in by whatever delicious flavours are poured into the next cup and by what invigorating atmosphere they created for everyone to just let loose and have the time of their lives.  The first time me and Byron met, was actually to be one of the background boys for Diego’s prime time slot for the Weekend Getaway. He was doing a piece advocating the use of native foods around you, and Byron, Gabriel (from Ziggy’s Wild Foods) and I all went as Diego’s backup models. I’m sure you could rewatch all of us somewhere. We have all kept in touch since and I was psyched to have this chat with Byron. I’d like to note that the Roots Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg providore, led by Luke Kohler that has supplied to Sydney Restaurants and Cafes for the past twenty years and still smashing it out today.Music by Charlie Fester.Go follow @roots_hospitality over on Instagram for the latest guest news and soundbites. 

If you have ever driven through Pottsville, just up from Byron Bay and seen a big sign out the front of a house that says Grit Ceramics, you may have been tempted to pop your head in the door, much like me. And if you did, you won’t believe the incredible craftsmanship that sit’s on those bakers shelves just waiting to be shipped off to the likes of Rae’s on Watergos, Pipit and soon, even for public consumption.  As a chef, walking into a ceramics studio is like being a kid in a candy store. Eye’s wide will dreams of having a dish idea completed with that perfect plate or being inspired for a new idea when you see a new unique plate with that certain glaze that catches your eye. You could spend all day just looking at every plate, like a musician at a record store, flipping through the vinyls and this is where Leia and I really bonded. As artists in our own way, we connected through our passion and curiosity for all things new and intriguing when comes to food and ceramics.  If you have ever eaten at Pipit and wonder why the food looks so good? Well forget the food, It’s probably because the plate, makes is so good. But it’s important to note here that I really am enjoying the relationship that Ben and Leia have there in Pottsville. There’s very much this 1+1 = 3, Synergy type stuff going on there.Before we get started I’d like to note that the Roots Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore, led by Luke Kohler that has supplied to Sydney restaurants and cafes for the past twenty years and still smashing it out today. Music by Charlie Fester. Follow @roots_hospitality for the latest guest news and soundbites. 

The Bartenders Roundtable is finally here. Having filmed this episode way back in mid February this year, I'm absolutely stoked to have it be released for public consumption. Fair warning though. As much as I have adjusted the audio in the post edit, there will be spouts of loud laughter regularly from the get go. So if you are using headphones or ear phones and it's on loud, be prepared!  Look, this conversation followed a natural flow the whole time going from the funniest times we were in the shit, to nepotism in the hospitality industry, no gods or masters, changing the bartending culture, why local bartenders look up to each other as apposed to the 'OG's' that wrote the book or were famous, Michael Chiem shares his side of the Big Sam Young crossover (which is hilarious) and I throw in some of those fan questions of course! Thanks for submitting them by the way! They drew some really awesome stories. Thanks for tuning in! Be sure to follow @roots_hospitality over on Instagram for the latest guest news and soundbites. The Roots Podcast is proudly sponsored by Sydney Direct Fresh Produce. The fruit and veg providore led by Luke Kohler, who has been supplying to Sydney restaurants and cafe's for more than 20 years and still smashing it out today. Music by Charlie Fester. 

It's only until you become a chef when you realise the value of what you learnt at places like KFC or Red Rooster oh so long ago. For Thomas and I, that's something we really bonded over. Handling a fast paced environment, managing prep, learning how to best communicate with your team and so on. All of these skills have stayed with us both and continue to benefit us long after we have left and there are some hilarious memories to look back on.  Thomas and I chat about his early starts and making his way through Milton Park (where he met good friend Joel Bickford), Eschalot in Bowral  and Bentley restaurant before heading up The Gantry. It's been an incredible journey for him and we relive some of the finer moments of his career like jamming out on the guitar with Joel Bickford and Richard Kemp above the Eschalot restaurant or working in Canadas with some of the finest ingrediants from around the world or what it was like being promoted to his first head chef role at the Gantry. It's a great and super relatable chat that is worth your Saturday or Monday morning time to tune in and set your mood straight. Be sure to follow @roots_hospitality over on Instagram for the latest guest news and soundbites. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today.Music by Charlie Fester

When you own one of the most unique rooftop bars in Sydney, you allow for a certain atmosphere and vibe that is hard to find anywhere else. But for Dre Walters, there was a lot of behind the scenes drama before Old Mates was officially opened that almost cut it too close. With Barely any money left, the opening date pushed back, they ran into one of the biggest problems they didn't think they would face...Dre shares some of his hilarious stories working at various small bars on Clarence street like The Lobo, Kittyhawk as well as venues at Kings Kross. If you tune in at the right time, he'll tell you about the time he kicked out Kings Of Leon from a bar. It's a great light hearted chat that touches on relationships between chefs and bartenders, the community of Clarence street, why pick a bar with so many stairs and how to make a dream work with nothing but crates and zip ties. Be sure to tune in and follow @roots_hospitality on Instagram for the latest guest news and soundbite. The Roots Podcast is proudly supported by Sydney Direct Fresh Produce, the fruit and veg providore who has been supplying to Sydney venues for more than 20 years and still smashing it out today. Music by Charlie Fester. 

Communicating the pressure's that revolve around why it's important to retain the high standards set in the kitchen, can be challenging. Especially for new chefs or apprentices starting in the kitchen, you want to teach them in a constructive way but if they arn't putting in the same passion, enthusiasm or commitment into their work, it can show in the quality of what they prep. But how far does a simple talk to remind them of their poor form, really go? The kitchen culture of wanting to yell or get angry in order to be taken seriously and instill fear is apart of a culture that is being outdated. But we just need to figure out a way in which they will take a situation seriously, if they don't understand the repercussions of their actions (Poor quality food, leads to no returning customers and therefore no revenue).  This was a big chat Clare and I got into. It's well worth listening to. Because it's a serious challenge we are both trying to navigate around. Clare and I chat about her time in London and the Netherlands that take her back to very, very different times. All just as memorable as the next, with great friends made from the experience. We talk about her return to Australia and jumping on at Nomad in Sydney working under Jacqueline Challinor who helped broaden Clare's skills with baking, cheese, charcuterie and more. Her newfound skills helped carry Clare to Hentley Farm Estate soon becoming the Executive Head Chef in 2021.  Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today.Music by Charlie Fester

Ever wanted to ask those questions you've been asking yourself for years but had no-one from the field to talk to? Well, if you are in hospitality and curious about the perceptions of journalists in food media then you have come to the write place.  I've taken this opportunity to bring together some of the best journalists in the Sydney food writing scene at the moment doing some incredible things. With Lee Tran Lam's focus of bringing out a new range of diverse voices in food media (Also published a great book with Somekind Press which is available to order), Nick Jordan's honest and raw writing in regards to the current institution of food criticism (Which is how I found him and had to get him on the podcast straight away) and Yvonne C. Lam with an abundance of interesting perspectives and articles on how the pandemic affected various factors of hospitality whether it be Sydney's Chinatown early on or how a lack of international workers is creating a struggle for restaurants who rely on people with working visas to fill their team to continue their trade.  All of these guests provide a unique perspective to how food media represents a story that's more than just the food on the plates.  As a chef I use this incredible time to ask the tough questions. We talk about the effect a food critic can have on restaurants, the concept of how different cultures determine certain foods to be weird and what that really means. We chat about Nick Jordan's article in Counter Magazine 'Restaurant Reviews are Dead: Long Live the Restaurant Review' and what made him decide to provide a critical review about a potentially outdated system. We dive into some of Yvonne C. Lam's recent articles which you can find on Gourmet Traveller Online.  All of these journalists produce fantastic content and writing. I'd highly recommend following them to see what else they get up too. The Roots Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore, led by Luke Kohler; that has been supplying to Sydney restaurants for more then 20 years and still smashing it today. Music by Charlie Fester. 

Is the curriculum for apprentices beginning to be outdated? Nathan and I talk about this topic briefly in regards to looking after and teaching apprentices once they enter your kitchen. Are recipes a statement of fact to follow or are they guidelines (Well that depends on the section you are in)? Another interesting discussion we debate.  Nathan and his partner Freja have done incredibly well since opening their first cafe Freja before transitioning to the 12 seater 15 course degustation restaurant in Brisbane. It sells quick, and that's all down to the passion of hospitality combined shared with beautiful produce put forth to it's customers.  Nathan and I had a good banter about all things to do with being passionate and determined chefs, the different cultures in kitchens and trying to set yourself up with a good social and work life balance, which it appears that Nathan has worked on a lot and come out on the good side. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester. 

Farah grew up watching SBS back when it only had one channel available. But who would've thought she'd decide to be a manager editor for SBS Food, once it decide to expand channels? Not that Farah isn't excited (you can definitely here her passion for her role at SBS throughout our conversation) but sometimes she has to pinch herself to accept the reality of the amazing opportunity that presented itself.   This was another great and interesting chat. I'm super glad Farah was able to donate her time to jump on and share some insights into the world of SBS, in particular SBS Food. We chat about Farah's early life growing up in a Bosnian household long before she had an interest in food and didn't appreciate the value of her mothers passion for cooking until later in life. But her mothers knowledge in traditional cooking methods have become Farah's best tool in sharing stories of personal triumph and family. Once Farah realised the important stories behind the food, she found the perfect way to paint the picture of our shared loved of a good simple meal that not only has a depth of flavour but an important backstory that helps pass forward old traditions and boost diversity in food media. Roots Podcast is proudly brought to you by Sydney Direct Fresh Produce. The fruit and veg provider led by Luke Kohler, that has been supplying to cafes and restaurants for more then 20 years and still smashing it out today. Music by Charlie Fester. 

When I talk to Big Sam Young, it's motivating to hear his humility and honest reflection of the many roles and venues he has worked at which boast Ms G’s, Mr. Wong, Fratelli’s and more recently having finished up at Lotus restaurant.  His passion for food is evident from the get go and his persistent nature of wanting to progress his skills and be a better chef has always been a personal factor when he moves around in hospitality. And to be where he is now doing various pop ups and private events that have been selling out is an incredible place to be in his career.  Sam Young and I chat about that lulling feeling we got as passionate chefs when the pandemic first hit and navigating how we can share our love for cooking food for customers when we were told restaurant venues had to shut. We talk about his pop up event with PS40 and the big incentive Sam gave to the front of house if they could sell all of the caviar he provided, and how tickets for the event sold out before being published in Broadsheet (which helped in selling the event out again when they added extra days!). We explore Sam's journey from the beginning and his many stories from working through the Merivale group, along with a small stint at Automata and some of the memorable times he found himself in the shit. And they are classic. So be sure to tune in for another great chat. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester.

Executing the story a restaurant wants to tell through it's food, style, journey and passion all in one photo, isn't always easy. But when you've have many years of trial and error (one being the 'tilt shift lense' story Nikki talks about) while having to learn quickly on the job, you get to understand what is expected out of a professional photographer very earl on.  Nikki has been shooting for an extensive list of venues for more then 10 years with her first break being for broadsheet. But since then, Nikki has gone on to shoot for venues including Cantina Ok!, Quay and Rockpool to name a few. We chat about some of Nikki's highlights,  including her first day as a photographers assistant riding in a helicopter to their first location, what it was like shooting for Marco Pierre White and the intensity of capturing the right moments for Lennox Hastie's latest cookbook 'Finding Fire'.  We delve into one of Nikki's most important pieces of 2020 which is an album of photos titled 'Hours Unopened'. It's a raw and emotional look at some of the venues (like others) that had to close due to the pandemic the first time around. Having to capture the strange sense of isolation and quietness in the air at an otherwise busy and bustling venue showed a side of hospitality that we'd never seen.   It's a great heart felt chat about Nikki's passion to progress in the professional photography world and some of the challenges that may present themselves along the way.  Be sure to tune in!Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester. 

If you were to ask Joel Bickford when was the worst time you were in the shit, he could talk to you all day. But that's not a criticism to his skill, it's a testament to the time and effort he has put into constantly wanting to become a better chef. And with venues like Bel Mondo, Biota and the Gantry in his timeline, it's a no brainer that it was Joel's passion that led him to where he is today.   Joel and I chat about having to write a menu to a certain standard, when every other chef in the city is doing the same thing, if not setting themselves a higher standard. With the level of great restaurants still on the rise, it can be tough. We chat about retaining staff when there arn't enough budding chefs and the value of having a good attitude over a skillset and the effect that can have on the overall mood of the team.  It was an insightful look at Joel's experience over the course of his career. Where he found value, where he didn't and what it's like becoming the public face of Aria. It still hasn't hit him, but he compares it to the time he was star struck early on in his career at a San Pelligrino awards night. Though he doesn't identify on the same level as those world class chefs he talks about, he definitely has become the face for a lot of young and upcoming chefs who look forward to learning from him. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Go and follow @roots_hospitality on instagram for the latest guest news and soundbite. Music by Charlie Fester.

Luke Kohler was only 16 years old when he realised his passion for sharing beautiful produce to cafes and restaurants. Working mornings and afternoons (around school) at his brothers local veg shop soon wasn't enough for him and felt an urge for more with his life. He began buying fruit and veg boxes, tacking on an extra few dollars and running it out to venues and selling it and would keep the profits. He was a smart 16 year old kid. But Luke never imagined that this little business venture he had going on then, would soon turn into the massive powerhouse that it is today. Delivering anywhere from Newcastle to the Blue Mountains and down to Canberra, it has exploded and reached a potential he never thought it could.  He'd created more then a name for himself. He'd just made an empire. But to Luke Kohler, he'd just started a small business called Sydney Direct Fresh Produce.  It's a truly inspiring story filled with a passion and determination you don't often hear. So if you are in the mood to be motivated, check this episode out!Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler who has provided sydney with some of the best and local produce for more then 20 years. Music by Charlie Fester. 

Season 2 Airs 10th of April, while the Roots Roundtable airs the 1st of May.  This trailer lets you know what to expect from the Roots Podcast this series. Some of the people coming on, the topics we cover and highlights some of the hilarious stories some of the guests have shared so far and we're not even  halfway done recording the series. Super exciting! Follow @roots_hospitality for the latest guest news and soundbite.Music by Charlie Fester.

Only after Jeremy had already sunk down a glass of mescal, did the owner of a local bar in Mexico, bring out his homebrew that had a wild rattlesnake fermenting in it, and it got crazier too. But for Jeremy (and his business partner Alex), this is all about taking the time to understand and learn the culture behind mescal, tequila and the locals that have been making it for generations.  Jeremy initially had goals to be a chef before his friend told him the terrible rate of pay and this immediately convinced him otherwise, so he had begun bartending on the side by his late teens. In his early twenties he worked over in Scotland and helped open up a bar in London for a year until Clover Moore (The mayor of Sydney) began changing the laws for small bar owners in Sydney to be able to open easier and be more profitably. When Jeremy found out, he came back to Australia and began working for the Swillhouse group as one of the first people to help open Shady Pines.  Soon after in 2012, Jeremy and Alex Dowd left Shady Pines and opened Tio’s Cerveceria, the tropical themed tiki bar that boasts delicious cocktails and a very uniquely fun vibe. After two years of having fun managing their own venue, they had to knuckle down after realising they were ‘...losing money all of the time.’ But this didn’t stop them from opening up their next venue called Cliff Dive, which used to go by the name ‘Rogues’ in late 70’s/early 80’s and Jeremy glosses over the wild stories attached to the venue.  After Cliff Dive and Tio’s continued to bustle big numbers, Jeremy and Alex began to stir up the idea for a vanity project. A place they could focus and funnel out the great Tequila and Mescal that motivated them to travel across the world for. But initially, their ideas were far from how Cantina Ok! Had turned out to be. But nonetheless, their passion project is now more successful than ever, having recently been placed as the 28th best bar in the world by the worlds 50 Best which is an incredible award to have. It was an absolute gem to sit and chat with Jeremy about his career and personal experiences through the hospitality industry and even more so about his interest in Mescal. His humorous perspective on the wins and losses of the industry remind us all why it’s a good thing to support local hospitality venues. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie Fester. Go and follow @roots_hospitality on instagram for the latest guest news and soundbite. 

When you are able to travel to Mexico and drink Mescal on the beach with shorts, shirts and birkenstock's, you could easily forget you are one of the chefs involved in the Noma Pop up. That was the vibe across the Noma team during their time in Mexico. Embracing the land around them while sharing some of the most delicious meals to ever come out of a kitchen. The restaurant had no roof, the floor was sand and even the waiters didn’t wear shoes during service. Because when it comes to delicious food and exceptional service, Rene refuses to lose sight of what’s really important and this struck a chord with Hugh. Hugh and I chat about the importance of the high standard set at some of the best restaurants and if chefs really need to be pushed that hard and work the long hours they do in order for the food to be some of the worlds best. It’s the big question that’s getting different responses. At 24, Hugh Allen's career has superseded more than what some people would expect. Having walked through kitchens such as Rockpool Bar and Grill, Vue De Monde and Noma in Copenhagen, whilst also tagging along to the pop ups in Mexico & Australia. When he decided to return to Australia, he very quickly became recognised as the new face of Vue De Monde by becoming their new executive head chef and with his recent creative creations like the Bottlebrush dessert (Which unfortunately won’t hit the menu unless they hire a full time Bottlebrush Brigade to stick those red flowers on), Mums Gumnuts and Billy Buttons are proving both his level of skill and passion for thinking outside of the box when it comes to both delicious food and providing a unique experience to his customers.  We chat about the highlights of his time at the various venues he both worked and staged at and the memorable moments that stuck with him now, like the time he had to pass on his booking at Brae because of a hangover from drinking too much with Bo Beck the night before. All of this and more on this weeks episode. So be sure to tune into the Roots Podcast or go and follow @roots_hospitality on Instagram for the latest guest news and soundbite. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since.Music by Charlie Fester. 

Tristan once walked into a kitchen in London at 8am to find a chef holding the kitchen hand up against the wall by his shirt yelling at him. It was moments like this that began to show the intense culture that surrounded U.K. restaurants. And though the interesting culinary techniques and almost military like style in which the brigade handled themselves was inspiring to Tristan early on, he knew that this wasn't the culture he wanted to surround himself in. So after working at some of Londons top 3 Michelan restaurants, Tristan decided to come back and push himself through Sydney's culinary underbelly.  He recounts his time working at the once 3 hatted Est. in Sydney, working alongside Adam Wolfers and Josh Niland, while comparing the hospitality culture in Sydney to London.  The standards set at Est. like how sharp your knife had to be at all times, were unforgettable. Tristan once had a brand new knife that was hours old and Peter Doyle exclaimed its bluntness in front of the whole kitchen. Tristan also chats about his time at the late Biota, and how the team got their car bogged while foraging for mushrooms that they couldn't get anyway, only to return to the restaurant half an hour into service while customers had already sat ready to go and nothing was set up.  Tristan went on to help start up the Farmhouse in Pott’s Point, and head chef at Dead Ringer before opening up his own restaurant, Arthur. We chat about everything that it took for Arthur to get going and the consistent ambition it takes to push out the delicious food thats worth serving to the people that support them. It’s a hilariously reflective chat that highlights the tough and rewarding times of the hospitality industry. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie FesterGo and follow @roots_hospitality on Instagram for the latest guest news and soundbite!

From learning the proper use of spice in India to the array of fermented foods in the Middle East, Gabriel has spent most of his life travelling to over 50 countries across Europe, Asia, Middle East and South America, in the pursuit of broadening his knowledge of food and culture.  From working at an Agave farm in Mexico to Paperbark in Sydney, Gabriel and I lay it all down and discuss the highlights of his life and career as he reminds people why you should never give up on your passion. Gabriel and I sat down to chat about his broad experience travelling the world and how that has influenced him through his roles as a chef and forager in Australia. We intermittently taste some of the hot sauces and shrubs that he had brought with him for the podcast and chat about the ideas and motivations behind his current business Ziggy’s Wild Foods.So be sure to tune into this one it's a ripper!I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since.Music by Charlie Fester. Follow @roots_hospitality for the latest guest news and soundbite. 

When you are the manager of the Ivy Pool Club, and are hosting to the likes of Leonardo Dicaprio and Busta Rhymes, you think you've done it all. But for Jared, his business minded motivation wanted more out of life; which led to some of Sydneys most highly regarded venues that we all know and love. One of Jared Merlino’s first jobs was being Kitchen hand at a gentlemans club owned by his sister called Minx. He skimmed over his time there mentioning that his stories were probably not for ‘Public consumption’. But this high life that he lived didn’t stop there. Jared finished a Business Management degree at UTS and went on to work for the Merivale company, managing the Wynyard Hotel, before heading up to become the Manager of the new and exclusive Ivy Pool Club. This was a big deal for Jared, being able to look after such a fresh, and bougie venue that had the attention of big International celebrities. But for Jared, it was the learning curve of looking after businesses such as the Wynyard Hotel and Ivy Pool Club, that led him to opening up his own venues such as The Lobo in 2013.  In 2016, Jared opened up both Kittyhawk and Big Poppa’s within the week of each other, which is something he never planned, but the deal for both were too good to pass up. His latest project, Bartolo was a side-step for his venues, being the first to showcase delicious Italian food and drinks.  Right now, due to covid, only The Lobo and Big Poppas are open, with Bartolo re-opening November 27th and Kittyhawk, will re-open to the public in the future, but a specific time is yet to be confirmed. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie FesterGo and follow @roots_instagram on Instagram for the latest guest news and soundbites. 

It's 1998, Vernazza Italy, the world cup is playing on TV and the bar is packed with bustling international tourists. Stefano is 14 working at his cousins bar being taught the ropes. His first task is to collect everyone's order and bring them back to the bar. Stefano took a notepad and a pen, and one by one, he took everyone's orders in the bar and came back to his cousin with a massive list of drinks from everyone in the entire bar. His cousin shakes his head and realizes there's a lot of teaching to do. But for Stefano, he was hooked by the buzz of the bar and since then, has never forgotten that night.  Stefano was born in Vernazza, Italy and was surrounded by hospitality all his life. His father owned and ran a restaurant, and by 5 years old, Stefano was in the venue with a tray collecting empty glasses and plates to be cleaned. Fast forward to age 26, and Stefano had found his feet on Sydney shores where he decided to settle in and begin working in the CBD. He started immersing himself within the cocktail culture of Sydney, learning basics like the Lemon, Lime and Bitters and having people scream at him to have a 'wet pussy', but having no idea what that was, being taken aback the first few times. Stefano was forced to learn quick about both the drinks, and about 'shit people' so he says. Stefano soon began working for a hospitality company called 'Flavour', which had an island bar in the middle of Sydney Harbour called Cockatoo Island. Which was famous for it's wild nights, and unloading hundreds of drunk people off the Ferrys back at Circular Quay. Stefano recounts the incredible time they had a New Years Eve party watching the fireworks, which went on for so long, the bartenders had to sleep on the island overnight, then have a shower and get back to work the next day. Come to 2015, and Maybe Frank was in construction with a lot of hype around it and when it opened, this unique pizza and cocktail place has been packed ever since.  So busy in fact, that another Maybe Frank was opened in Randwick. After years of perfecting the pizza culture, Stefano Catino, along with co-owners Vince Lombardo and the creative director of Maybe Frank, Andrea Gualdi, set to step outside of the kitchen and pursue a passion project in the bar. After Andrea won the World Class Australian Bartender of the year in 2017, they knew it would happen sooner or later.In January 2019, the 1950's Hollywood inspired cocktail bar Maybe Sammy, was born and at the end of 2019 when it was announced as the 43rd best bar in the world and the best bar in Australia by the Worlds 50 Best... it was their busiest time on record. Recently in October 2020, Maybe Sammy was awarded the Michter Art of Hospitality award for providing the best hospitality experience in the world as rated by 500 members (250 males, 250 females) around the world. Stefano and the team couldn't have been more chuffed and reminded them of what they had, where they could go and to never stop pushing for their dream in hospitality.  The future of the Maybe Sammy and Maybe Frank team is looking bright, with more venues potentially on the way. So be sure to grab a drink and tune in to this episode of Roots Podcast and follow  @roots_hospitality on Instagram for the latest guest info and soundbites. Music by Charlie Fester. 

When Myffy Rigby & Matty Matheson once hosted a Beer and BBQ fest together she was surprised to find out how much she was teaching Matty about different food and hospitality venues. It was an experience Myffy will never forget, along with hosting her first ever Good Food Guide awards which she said was absolutely electrifying.Myffy Rigby once completed a Theatre degree at Charles Sturt University, and while some of her friends went on to work at Cirque Du Soleil, Myffy diverted and went on to work as a food and drinks editor at Time Out Sydney. She was able to tell the raw, inspiring chef and restaurant stories that she always dreamed of and this sparked her journey as a food critic landing her one of the most prestigious roles in hospitality today, being the editor of the Good Food Guide. Myffy and I chat about her latest obsession with bread baking, the different culture between Timeout and Good Food Guide, eating Thai food with Matty Matheson, the pressures behind being a food critic and she lays down her thoughts on Ben Devlin’s 30 day aged camembert cheese which was delicately smuggled down to her. So tune in, it's another funny chat about Myffy's experience through the world of journalism and what its like being a food critic. A chat, as a chef, I enjoyed having. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie Fester. Follow @roots_hospitality on Instagram for the latest soundbite and guest info. 

Eric Morris once left an abduction letter saying he had been abducted by aliens and couldn't come into work for the next few days, essentially finishing up his time working front of house at one of Yotam Ottolenghi's restaurants. They found this so funny, they didn't seem to bother that he had to go a little early.  When you have the eccentricity that Eric does, it's not wonder that his career is full of memorable and exciting moments. His motivation for work came early, and his passion for being a waiter and later on a Sommelier, began to fuel his personal interest within hospitality.  Eric's hospitality career runs deep, starting front of house long ago at one of Yotam Ottolenghi's restaurants in London, before heading back to Sydney to continue his work at both China Doll and the then 3 hatted restaurant Est (Which has since closed down). This fueled and refined his front of house knowledge and skills so much so, that he became one of the strong FOH team that helped open Rockpool Bar & Grill. He remembers a time where 20 of them over the course of 2-3 days had to wash, polish and dry 6000 wine glasses, go up on a ladder and delicately arrange them to look like multiple chandelier's. With a needed upkeep of maintenance, he never quite thought the whole thing was really necessary. But it's something he'll never forget.  His time at Rockpool helped influence his direction into wine and being surrounded with a 6000 bottle wine list to learn from, he soon began studying and became a certified Sommelier. This carried him through venues such as Porteno, The Baxter Inn (Working coincidently with the team behind Ramblin' Rascal) and Bloodwood Bar before deciding to open up his own two venues Cafe Clementine and Bistro Clementine with his partner Monica-Paula Zotti. Eric's personal journey is another example of the persistent passion for self education within the hospitality industry.  It was a great opportunity to sit and chat with Eric and laugh over the connections of people we met at different points in our careers and the many hilarious stories he had to share. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie Fester. Follow @roots_hospitality on Instagram for the latest soundbite and guest news. 

When Lennox Hastie popped into the studio for the first time explaining that he was in Australia looking for a place to host his first restaurant, Malcolm remembers not thinking too much about the whole thing and when Lennox came back 12 months later, Malcolm had completely forgotten who he was. Fast forward to 2020, and the relationship between a chef and potter has developed so much so, that Malcolm's craftware was featured and used in the new Lennox Hastie Chefs Table documentary series, BBQ. A moment Malcolm remembers, was spent celebrating in the backyard with friends and family.  But Malcolm's journey started full time back in 1990, after leaving the corperate world behind to pursue Pottery. It has had it's ups and downs, including dealing with the dry up of local ceramics due to cheaper asian exports in 2006-08, which lead to Malcolm reaching out to different clientele in Sydney. This led to the eventual strong relationships between Brent Savage and Peter Gilmore, making Malcolm involved in the craftsmanship behind restaurants including Bentley restaurant, Firedoor, Quay, Bennelong and much more. We sit and chat about his early life and influences growing up in America, how restaurants collaborate with him, and the future of pottery in Australia during this unwavering time. It's a great light chat about Malcolm's consistent ambition to make his passion work, so be sure to tune in. Music By Charlie Fester. Follow @roots_hospitality on instagram for more on the latest guest and soundbites. 

Who would have thought the relationship between Simon and Aaron Turner from restaurant Igni could've sparked the start of Somekind Press? Simon certainly didn't believe it, but once the ball got rolling, Somekind quickly turned into a powerhouse of 96 paged food books that are sharing the stories of people all around Australia.  Simon sits down with me and chats over the phone about his early interest in food books as a teenager and what it was like working for publishing giants Hardie Grant and Quadrille. He chats about his time working on Josh Nilands 'The Whole Fish Cookbook' and Peter Gilmores 'From The Earth', both highly regarded cook books in the hospitality industry.  Since starting Somekind Press in March 2020, which has published books for the likes of Ben Devlin and Yen Trinh (Pipit Restaurant), Lee Tran Lam and Boon Luck Farm, it has raised over $150,000 which has been put back into the community to the restaurants and illustrators involved in the books.  A super commendable effort from a small community funded publisher and Simon Davis is here to tell an interesting story from a different perspective in and around hospitality. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie Fester. Follow @roots_hospitality on Instagram for the latest info and guest soundbite. 

Ben Devlin once found himself holding a pasta machine, wearing a snow jacket, riding on a bicycle from a kitchen on a house boat, towards the worlds greatest restaurant in Copenhagen... A memory that he'll never forget, or seem to understand how he got there in the first place. But his time spent at NOMA (Before it was rated Worlds Best) working with Rene Redzepi was an unforgettable experience in itself. Soon after, he came back and headed up Brisbane's Esquire. Ben was the head chef from day one and helped Ryan Squires take his restaurant to 3 hats... The first Brisbane restaurant to ever reach that status. Soon after, Ben left to become the Head Chef at Paper Daisy in Northern NSW, and later opened up his first restaurant Pipit in early 2019, which came at no easy cost. He found himself tiling for over 16 hours a day just to keep on track, which since opening, found itself receiving a hat in the 2020 Good Food Guide that year. Ben Devlin has recently published a book with community funded publisher, Somekind Press. A book (titled 'Pipit') that explores the restaurant over 8 seasons, through food and place to represent the environmental sustainability of Pipit.  This is a fun in depth chat about the extensive experience behind Ben Devlin's journey through hospitality. From working at some of the worlds best restaurants, to now opening up his own, Ben shares the incredible times that led to much of the influence and motivation behind where he is now. Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie Fester.Follow @roots_hospitality on Instagram for the latest info and guest soundbites. 

After an intense fashion photo shoot in New York came to a crashing end, leaving Parker in a wheelchair and off work for 11 months, he had to come home and re-think about the direction his photography career was heading. He knew the fashion industry in Australia isn't at the same scale as the U.S. so food was his next best bet. He came back to Australia where he began shooting for Broadsheet and Concrete Playground and for restaurants like Hartsyard, the Vue De Monde group and Stokehouse.  Currently stuck in Melbourne during the intense lockdown, Parker and I chat over the phone about the changing culture of food photography between the 'old school' and 'new school' photographers, with the recent boom in food bloggers who are creating a divide in what some restaurants really expect from professional food photographers.  We chat about the pressures of maintaining a food and lifestyle photography business during COVID19 and how restaurants are having to work around the issue of putting out recent content while adherring to the stage 4 lockdown currently in Melbourne. His latest project (as of September 2020), which was funded by the City of Melbourne, explores the daily lives of people already suffering from compromised immune systems, in a time where social distancing and personal health is at the utmost of importance.http://www.sissyscreens.com/photography/photography-series-invisible-project/ Be sure to tune in, it's a great reflective chat about the early ambitions and passions of a photographer having grown up in Australia, Singapore and Hong Kong. The Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to support and rate restaurants ever since. Music by Charlie Fester.  

Could you imagine Hartsyard with any other name? Well that was something Jarrod and Dorothy were considering before they took over the reigns in 2018. But since then, they have both managed to bring something truly unique to the small pocket of the city. With a since changed menu and restaurant fit-out, Hartsyard now focuses on the unique local produce brought by their suppliers, through ensuring that every element is represented by a burst of fresh flavour, however simplistic the plating may appear to be (The Pork Jowl, Tomato Vinegar and Black Garlic is the dish i have in mind here.)  But Jarrod hadn't really found his own until briefly working for the likes of Clayton Wells at Automata, where he found a deeper sense of respect and perspective for the produce they were working with.   Jarrod chats about the highs and lows of a passionate career in hospitality, and finding his way through it with opportunities to work as a senior sous chef and head chef before coming to own Hartsyard. After coming out of the pandemic, they have decided to stick to a set degustation, where they are consistently proving they've got what it takes to maintain themselves as one of Sydney's best restaurants.  Tune in to Roots Podcast to hear all about it. Go and follow @roots_hospitality on instagram for the latest guest and news. The Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since.Music by Charles Fester.  

At one point during construction of the PS40 bar, the builders just walked out and didn't come back. At the same time, the council was pushing back the opening date of the bar by deeming that the bar wasn't built for the capacity Michael was aiming for.  All these problems (to which Michael said it was looking like PS40 might not even open at one point) were much to the developing story behind the determination Michael has had to keep this passion going.  What do you do when you are trained in classical piano, teaching martial arts in the city, and have a passion for surfing?... Pursue a career in hospitality! Michael has done just that, and shown why following your dream, however hard it may be, has its rewards.  Having won 2016 Australian Bartender of the Year, received many accolades from Time Out including Best Cocktail Bar, and made it to 95 in the Words Top 50 Bars, it's no wonder why PS40 remains to be one of Australia's best loved secret hideaways in the heart of Sydney CBD.Be sure to tune into a truly inspirational journey from pre-PS40 to now, as Michael Chiem lays it all out for you to hear. Follow @roots_hospitality on Instagram for the latest updates, and soundbites from the latest guest. Music by Charlie Fester.I'd like to note that Roots Podcast is proudly supported by the Australian Good Food Guide.A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since.

When Charlie Lehmann found out he'd be looking after Dave Grohl for the night at his bar Ramblin' Rascals, he was beside himself. In fact, he said there was a rule that the bar would never close for anyone, unless it was 'The Rolling Stones or Queens of the Stone Age.' And when you get the chance to have drinks with 1/3 of Nirvana, and the lead singer of the Foo Fighters, you definitely don't turn it down.  Charlie Lehmann left behind his Sociology and Politics degree to pursue a career in bar managing and cocktail making where he worked for the likes of the Zeta Bar and the Baxter Inn which, according to Charlie, was winning awards 'out the ass'. And it was his time working at the Baxter inn that led to much of the bravado behind opening the Ramblin' Rascals and soon after, the Double Deuce Lounge. So be sure to tune in to this episode of Roots Podcast. It's a wild one.Music by Charlie Fester.Follow @roots_hospitality for more of the latest guest news and soundbite.I would like to add that Roots Podcast is proudly supported by the Australian Good Food Guide. 

When Sander's Toyota Camry got bogged in the Australian outback, he wasn't sure if he was going to have to sleep in his car, or just wait it out the night. This was until he was approached by a man who looked ready for the Apocalypse.  Eventually he made it through, and took his Camry all around Australia eventually coming back to work in Sydney where he worked as a Sous Chef at Quay restaurant, and now a Head Chef at the vegan/vegetarian restaurant Yellow.But how did Sander get his way to Sydney all the way from growing up on a small island off Holland? Tune in to the Roots Podcast and find out about Sander's experiences traveling through Italy and working along the Amalfi coast, working in London and eventually to Australia. Music by Charles FesterFollow @roots_hospitality on Instagram for more of the latest guest news and soundbites.

Lee Tran once did work experience with Dr. Karl at 15 years old, and more then 20 years later, Lee was able to interview him again about his experiences travelling the harsh Australian deserts and the time Dr. Karl's dad recognised someone after the war, who committed atrocities in concentration camps.  Lee shares her experiences working for Good Food, and investigating the hidden costs of a restaurant including how much they spend a year on Aesop soaps, or the costs of replacing broken wine glasses. We finish by summing up her most valued experiences over the past 17 years in Journalism, and what the future looks like for Lee Tran. So be sure to tune in!Music by Charles FesterGo and follow @roots_hospitality on instagram for the latest info and soundbites from the latest guests.

Today on Roots Podcast, Lee Tran talks about the time she called Dan Barber a 'Wheat Nerd'; starting up her food podcast 'The Unbearable Lightness of Being Hungry' and what it was like interviewing Ben Shrewry (Attica), which turned into 14 hours worth of editing for the podcast! Over the past 2 decades, Lee Tran's enthusiasm for hospitality has turned into an immense collection of raw, but rich history of articles that have been shared through some of Australia's biggest publications including Gourmet Travellor, Sydney Morning Herald and Good Food. This episode is split into two parts. Tune into Roots Podcast for Lee Tran's full story and follow @roots_hospitality for the latest guest news and soundbite.Music by Charles Fester.

Today on Roots Podcast, we have a multiple bar venue and pay-as-you-can restaurant owner, Scott Mileto. A Wollongong business owner who shares his journey coming out from Orange and taking over his favourite night life spot with two mates, ultimately starting the ascent of who we now know as the Good Times Only brand.  Scott talks about the first time meeting one of his good friends and business partners, was when Scott was getting thrown out of a venue by him. We talk about starting up new bars, taking over old ones and how the pay as you feel Good Will Only restaurant came about in Wollongong and what that has meant for him and the business. An interesting story, so be sure to tune in!Music by @charlesfester.Go and follow @roots_hospitality on Instagram for more info on the latest guest and soundbites. Cheers

On the next episode of Roots Podcast we have guest Diego Bonetto; a wild food forager that came over from Italy with a wealth of cultural knowledge that he wanted to explore and share within the Australian landscape.  We talk about his experience working on fruit farms with strong accented Australians, the cultural heritage around weeds and the highlighted importance of a knowledge for wild foods through world wide pandemics.   Join Diego and I as we share his journey from growing up as a kid to now, being able to collaborate with restaurants, the Archie Rose boys and educate others in local wild foods through bush tours, books and instructional videos. Music by @charlesfester.Go follow @rootsforaging on Instagram for more info on the latest guest and soundbites. 

Today on Roots Podcast we have guest Rachael Morris. Who has worked her way through various forms of media and journalism over the course of 10 years after graduating from the University of Melbourne with a Master of Publishing and Communications. Since then, Rachael has gone on to support the direction of veganism through her career as content producer for Vegan style, by giving talks at restaurant Alibi to raise money for WIRES and since February of 2019 has become the head editor of Nourish Magazine. We talk about the Journalism Industry, navigating a career that agrees with vegan ethics, and the story behind Nourish magazine since its conception as the plant based title we have grown to love. Also, when are the Nourish Vegan Awards being released? Find out in the podcast!Follow @roots_hospitality on instagram for the latest updates on podcasts and info. Music by @charlesfester.

On today's episode of Roots podcast, I sit down with chef and co-owner of 1 hatted restaurant Caveau and wine bar Night Parrot in Wollongong, NSW.  We chat about Simon's ambition as a rugby player, dining at Michelin restaurants at 2 years old and being one of the youngest Ski instructors in Wales at the time. From there he came over to Australia where he found Caveau, which later began his career as head chef and co-owner of both Night Parrot and Caveau in Wollongong. Go and follow @root_hospitality on Instagram for the latest info and guests!Music by Charles Fester.

On Roots Podcast, ex-chef and now full time co-owner of Newcastle Greens Dylan Abdoo, jumps on to share his experiences from moving out at 16 to start his chefs apprenticeship and working alongside Corey Campbell, running two restaurants at once and making the move to owning part of Newcastle Greens. Since then, they have received many accolades from the Delicious Produce Awards and supply to big restaurants like Quay and Tetsuyas.  We also talk about running a heirloom vegetable farm through the drought and COVID19.  Go follow @roots_hospitality for more on the next weekly podcast. Music by Charles Fester.