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.

Kat Kinsman is the Executive Features Editor at Food & Wine. She is the author of Hi, Anxiety: Life with a Bad Case of Nerves, host of the award-winning podcast Tinfoil Swans, and founder of Chefs with Issues. Previously, she served as senior food and drinks editor at Extra Crispy, editor in chief of Tasting Table, and founding editor of CNN’s Eatocracy. A two-time IACP Award winner, with honors in 2024 and 2020, her work has also been included in The Best American Food Writing. She is an internationally sought-after keynote speaker and moderator on food culture and mental health in the hospitality industry, and a former vice chair of the James Beard Journalism Committee.In this episode, Kat joins Steve for a conversation about what inspired Kat to speak up about the prevailing mental health issues in the restaurant community, how the food media landscape has changed since the rise of social media, the power of connection in a digital age, and more.Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Wolfgang Puck is a chef, restaurateur, and culinary pioneer whose name is synonymous with innovation in modern cuisine. Born in Austria, he worked in some of Europe’s most renowned kitchens before moving to the United States, where his fusion of French technique, California sensibility, and global influences reshaped fine dining. In 1982, he opened Spago, a flagship restaurant that became an international phenomenon and earned multiple James Beard Awards. Over his career, he has built a global restaurant empire, authored bestselling cookbooks, starred in television series, and received many honors including the James Beard Lifetime Achievement Award, induction into the Culinary Hall of Fame, and a star on the Hollywood Walk of Fame.In this episode, Wolfgang joins Steve to share stories of his early years of training under his mentor in France, what it was like when Spago became a worldwide sensation, his transition into becoming the first celebrity chef, and his influence on modern American dining.Thank you to Wolfgang Puck and his team for allowing us to use their space to film this episode.