Dine & Grind Podcast

On this episode of Dine & Grind, host Daniel Shemtob sits down with the legendary Burt Bakman, a man who's lived multiple lives—from concert promoter in LA's music scene, to two decades of real estate, to the unlikely rise as one of Los Angeles' most respected barbecue masters. Burt Bakman shares the surprising story behind his pivot from a 9-to-5 in real estate to bootstrapping Trudy's Underground Barbecue, transforming backyard drops of brisket into a phenomenon that drew everyone from Hollywood stars to hungry neighbors.
They dive deep into what it takes to perfect a brisket, why patience and authenticity are non-negotiable, and how chasing fulfillment—not just money—can rewrite your life's recipe. From learning hospitality in LA's hottest venues to finding his "why" in smoky kitchens, Burt Bakman offers inspiration and real talk for anyone seeking to break the mold and build a life fueled by passion—and a perfectly cooked slice of brisket. Aprons on, service starts now.
 
00:00 Burt Backman's career journey
03:48 Working at Nederlander Concerts
09:23 Early barbecue beginnings
12:15 Recruitment trip to Austin, Texas
14:19 Selling briskets around Los Angeles
19:36 Unplanned guest encounter
22:07 Food as a universal connector
24:45 Discussing brisket perfection criteria
26:56 Choosing the best brisket slices
31:05 Reflecting on personal fulfillment
33:15 Diverse personal interests and growth
38:54 Transition from backyard to restaurant
42:31 Starting a rooftop restaurant
45:59 Making falafels with union workers
49:37 Discussing deep dive into new interests
51:27 LA menu inspiration
54:01 Discussing smash burgers in Lithuania
 
🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.

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

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

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.