Nancy Silverton is a five-time James Beard Award–winning chef and co-owner of the Mozza Restaurant Group, which includes eight locations worldwide. Her flagship California restaurants include MICHELIN-starred Osteria Mozza, Pizzeria Mozza, chi SPACCA, and Mozza2Go, with additional U.S. locations in Washington, D.C., and Hawaii, and international outposts in Singapore and Cabo. In 2025, she opened Max & Helen’s with Phil Rosenthal and will debut Spacca Tutto later this year. A celebrated author of eleven cookbooks, Silverton has been featured on Chef’s Table, MasterClass, and Food Network, and is deeply involved in philanthropic work. Nancy most recently was the recipient of the 2026 James Beard Lifetime Achievement Award for her contributions to the hospitality industry and was recognized as one of TIME Magazine’s Most Influential People of 2026.In this episode, Nancy sits down with Steve from the Food & Wine Classic in Aspen for a conversation on her illustrious career, including being a part of defining “California cuisine,” the evolution of hospitality around the world, and breaking barriers as a pioneering woman in the culinary field.

Siblings Matt and Ted Lee grew up and learned to cook in Charleston, SC. They founded The Lee Brothers Boiled Peanuts Catalogue, a mail-order source for Southern pantry staples, in 1994 before embarking on a second career as food journalists and award-winning authors. The Lee Brothers currently produce live events and festivals, turning narratives around contemporary food and beverage culture into thrilling and transformative experiences. In this episode, Matt and Ted join Steve for a conversation about the growth of Charleston’s food scene, finding their footing in the hospitality industry, and what’s next for their journey.Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Vinnie Cimino is a Cleveland, Ohio-based chef who has built his reputation on Midwest values, exceptional ingredients, and genuine hospitality. At his restaurant, Cordelia, he champions “Midwest Nice,” putting team and guests first while celebrating farm-fresh, seasonal bounty. Named one of Food & Wine Best New Chefs in 2025, Cimino also co-founded Cleveland Family Meal, supports local charitable initiatives through Five Star Sensation, and recently opened his second restaurant, ROSY. His leadership and dedication to the region earned him a spot as a finalist for the James Beard Award for Best Chef: Great Lakes in 2026.In this episode, Vinnie joins Steve to discuss the importance of taking care of his employees, the business of food and opening restaurants, and the importance of investing and giving back to his community of northeast Ohio.Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Jon Bassford is a best-selling author, TEDx speaker, and founder of Lateral Solutions, an operations consulting and advisory firm. With a background spanning law, philosophy, and executive operations, Jon now helps founders and leadership teams scale by transforming curiosity into a competitive advantage. In this episode, Jon sits down with Steve for a conversation about the power of curiosity, the importance of building a strong and positive company culture, and why lasting profitability is directly tied to the health of that culture.

Alyssa Maute Smith is the Executive Director of Charleston Wine + Food, where she led the organization into its 20th anniversary year in 2026 with a focus on community, education, and sustainability. A Charleston native appointed to the role in 2023, she has overseen nearly $21.7 million in economic impact for the Festival while expanding its reach through free community programming and industry-first initiatives that support local talent and advance equity in the culinary world. In 2024, she was named one of Charleston Business Magazine’s “50 Most Influential,” recognizing her impact on both the Festival and the city’s broader hospitality landscape.In this episode, Alyssa joins Steve for a conversation about the local perspective Alyssa has brought to Charleston Wine + Food, the positive impact the festival has on Charleston’s economy, and their hopes for the future of the hospitality industry.

Bill Addison is the restaurant critic for the Los Angeles Times, where he writes influential reviews and guides that spotlight the diversity of the Southern California dining scene. Bill is the recipient of the 2023 Craig Claiborne Distinguished Restaurant Review Award from the James Beard Foundation, one of the highest honors in food writing. Before joining the Los Angeles Times, he was the national critic for Eater, where he traveled across the United States exploring regional cuisine. Bill recently made headlines by voluntarily dropping his long-held anonymity as a critic after nearly 25 years, embracing a more open approach to his craft while continuing to pay for every meal he reviews.In this episode, Bill joins Steve to discuss his journey from writing about Southern food culture to becoming a restaurant critic in Los Angeles, how the role of a food critic has evolved and changed over the years, and how life on the road shaped both his dining perspective and writing voice.

Rose Previte is the owner of Washington, D.C.’s acclaimed restaurants and bars Compass Rose, MICHELIN-starred Maydan, Medina, and Maydan Market in Los Angeles. She is also the author of a cookbook called “Maydan,” and the co-founder of Go There Wines, which brings to market trailblazing wines made by women and other underrepresented winemakers from lesser-known wine-making regions around the world. As a prominent and progressive small business entrepreneur, she has attracted recognition including Washington Business Journal’s “40 under 40” and Washingtonian’s “Most Powerful Women in Washington” awards. In this episode, Rose joins Steve to discuss how her Lebanese and Italian heritages shape her work, the challenges of opening her first restaurant, being a female leader in the hospitality industry, and restaurant cultures in Washington, D.C., and Los Angeles.

Chef Alex Harrell brings a blend of classical technique and deep respect for Southern technique and seasonal ingredients to his cooking. Raised in southeastern Alabama, he spent childhood weekends on his grandparents’ Gulf Coast farm harvesting produce and cooking with his father. After earning a biology degree from Hampden-Sydney College, Harrell discovered his passion for the kitchen while working at a beachside seafood restaurant. He then moved to New Orleans, cooking under acclaimed chefs Susan Spicer and Gerard Maras. Harrell later led celebrated restaurants including Sylvain and Angeline and opened The Elysian Bar. Today, he serves as Executive Chef at The Gloriette in Covington, Louisiana.In this episode, Alex sits down with Steve to talk about his journey to sobriety, his leadership role with Ben’s Friends, a support group for hospitality workers navigating addiction, and what first drew him to the hospitality industry, as well as what continues to keep him there today.If you or someone you know that works in the hospitality industry is struggling with addiction, visit bensfriendshope.com to find resources.

Chef Justin Devillier and Mia Devillier are the husband-and-wife team behind New Orleans’ beloved La Petite Grocery, where Justin serves as Chef/Owner and Mia as Director of Operations and co-owner. Raised in Dana Point, California, Justin’s early experiences fishing and diving along the Pacific coast sparked a lifelong passion for cooking. After moving to New Orleans in 2003, he worked in acclaimed kitchens before joining La Petite Grocery in 2004. He became Executive Chef in 2007 and, alongside Mia, purchased the restaurant in 2010. In 2016, Justin received the James Beard Award for Best Chef: South. Originally from Charleston, South Carolina, Mia brings a strong background in business and hospitality. Together, they have guided La Petite Grocery to national acclaim while fostering a culture of service-driven hospitality.In this episode, Justin and Mia sit down with Steve to discuss the evolution of the hospitality industry, their personal journey to becoming the owners of La Petite Grocery, and the challenges and joys of owning a restaurant.

James London is a Charleston native whose culinary career began at age 14. After graduating from the College of Charleston and training at The French Culinary Institute in New York, he went on to lead kitchens in New York City and San Francisco, including serving as Executive Chef at the Japanese restaurant Niko in SoHo. Returning home to the Lowcountry, he opened Chubby Fish, a dock-to-table seafood restaurant that quickly earned national acclaim. Under his leadership, Chubby Fish has been recognized by Bon Appétit, Food & Wine, Eater, and The New York Times, and received James Beard Award nominations for Best Chef: Southeast (2024) and Outstanding Restaurant (2025).In this episode, James sits down with Steve to discuss his path to becoming a chef, how he discovered his cooking style and the science of food, and what it’s like running “Charleston's most famous restaurant” right now.