Dine & Grind Podcast

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

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

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

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

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

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

In this episode of Dine & Grind, four-time James Beard Award winner and host of Bizarre Foods, Andrew Zimmern, sits down with Daniel to share the raw, untold story behind his rise. He opens up about his struggle with severe addiction and homelessness, and how he rebuilt his life from rock bottom to become the food icon he is today. In this episode, Andrew reflects on the moment everything changed, how service and sobriety reshaped his foundation, and why empathy became the core of his life and work.
 
00:00 From Comfort Food to Sneakers
03:21 Summer Job at Seafood Restaurant
07:38 Chef's Passion for Cooking
12:14 Global Cooking Journey to Success
17:18 Opportunity & Giving Back Wins
21:33 Day One of Service
25:20 Grace in Business Management
27:56 Overcoming Self-Focus Challenges
29:55 Building a Storytelling Career
38:24 Empathy and Happiness Explained
45:29 Spirituality Takes Daily Work
49:41 Kaiser Roll Egg Sandwich Staple
50:52 Snibbs Collab with Andrew Zimmern
 
🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes, chef interviews, and more stories at the intersection of food and entrepreneurship.

In this episode of Dine & Grind, Daniel sits down with Don Fox, the CEO who helped transform Firehouse Subs from a small 65-store regional brand into a powerhouse with more than 1,200 locations nationwide. 
Don shares the unlikely story of how he entered the restaurant world, the moment he realized Firehouse had something truly special, and the leadership lessons that shaped the brand's explosive growth. He also breaks down the real economics behind franchising and reflects on mistakes learned along the way.
 
00:00 Don Fox: Industry Legend
04:46 Early Lessons of Hard Work
06:12 Proactive vs Reactive Workplace Mindset
10:15 From Music Dreams to Management
15:31 Musical Journey of Uncertainty
16:42 Embrace Passions, Adapt in Life
19:33 From Field Ops to R&D
24:51 Fast Food Industry Evolution
26:53 Early Franchise Leadership Experience
31:00 Optimizing Leadership and Systems
32:43 First Job: Manual Dishwashing
37:27 Learning Through Observation and Ambition
41:02 Work Ethic Learned by Example
43:43 From Music to Management
50:16 Passion, Paths, and Unexpected Joys
53:39 Operations to R&D Transition
57:38 Supporting First Responders' Impact
58:14 Rapid Fire Success Questions🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes, chef interviews, and more stories at the intersection of food and entrepreneurship.

In this episode, host Daniel Shemtob sits down with the multitalented Aisha Tyler —comedian, actor, director, and founder of an award-winning ready-to-drink cocktail brand Losophe.
Aisha shares how she went from working as a teenage dishwasher and bartender to becoming a Hollywood powerhouse and innovator in the craft cocktail and spirits industry. She opens up about the relentless drive, creativity, and joy that fuel her success across entertainment, hospitality, and brand building.
Listeners get an inside look at her journey from Dartmouth to Hollywood, including how her passion for food culture, bar programs, and hospitality inspired her to create an organic margarita that's shaking up the RTD cocktail market. She also delivers candid, behind-the-scenes stories—from setting bars on fire in college to embarking on global foodie pilgrimages to navigating the grind of growing a mission-driven beverage company.
Grab a drink and get ready for an episode loaded with laughter, lessons, and serious inspiration.
 
00:00 Aisha Tyler's Cocktail Journey
05:11 Hospitality with Heart and Humility
06:40 Bartenders: Purveyors of Joy
11:15 Transforming Communities with Green Spaces
18:45 Building a Bar at Home
24:17 Recipe for Heartfelt Success
26:34 Learning Business Through Experience
34:23 Confidence in the Product
37:19 Better Than DIY Cocktails
40:11 Simple Calendar-Based Workflow
43:17 Inbox Zero Efficiency Method
47:04 Balancing Growth and Passion
48:48 Epic Culinary Journey in Sweden
52:14 Margaritas and Boulevardiers
57:29 Passion, Hustle, and Vision
 
🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes, chef interviews, and more stories at the intersection of food and entrepreneurship.

Welcome to Dine & Grind—the podcast where culinary creativity meets real-world entrepreneurship.
In this episode, host Daniel Shemtob sits down with trailblazing chef and innovator Chris Sayegh, the visionary behind The Herbal Chef and one of the earliest pioneers of plant-medicine-infused fine dining.
Sayegh shares how he fused Michelin-level techniques with cannabis and other plant medicines, transforming a once "gray-area" supper club into a global culinary brand. From sleeping in his car, overcoming family resistance, and battling the stigma around cannabis cuisine to landing features in international magazines, his story is a masterclass in grit, creativity, and entrepreneurial resilience.
Together, Daniel and Chris explore:
Responsible plant medicine and its role in healing and creativity
The culinary grind and what it really takes to innovate in food
How to build consistency and discipline as an entrepreneur
Why kindness, empowerment, and culture create high-performing teams
The behind-the-scenes evolution of The Herbal Chef brand
The realities of launching brick-and-mortar restaurants
Actionable advice on turning passion into a sustainable career
Episode Timestamps
00:00 — Dine & Grind with Chef Chris Sayegh03:17 — Cooking in Extreme Environments07:50 — Driven by Purpose and Fire11:25 — Building, Learning, and Destigmatizing15:50 — Ayahuasca: Healing Through Darkness17:49 — Discovering Inner Growth Tools22:15 — Jordanian Cuisine and Inspiration24:58 — From Passion to Career Success27:11 — The Power of Saying No30:31 — Best New Bar Success33:09 — Entrepreneurial Growth & Resilience38:38 — Building Teams Through Empowerment41:11 — Breaking Rules & Redefining Dining
 
🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes, chef interviews, and more stories at the intersection of food and entrepreneurship.