In the Season 1 Finale of Surviving Hospitality, Alisa Lozano features Emiliano Marentes, James Beard Award Nominee, and his wife and business partner Kristal Marentes. Together, they dive into the success and challenges of their restaurant Elemi, the growth and changes in downtown El Paso, the city’s unique culture, and how the values close to the Marentes’s hearts manifest in their dining room and kitchen.

Today, we celebrate our 10th episode with Jennie Yip Kim - owner of Jen & Juice. Through conversation with host Alisa Lozano, Jennie describes how she stumbled on restaurant work in the beginning of her Hospitality career through modeling, her experiences around the world with some of the best known trailblazers in the industry, and shares how she created her own company that allows her to focus on her favorite part of operations. We loved hearing more about the woman behind business; join us!

Welcome to Surviving Hospitality, Episode 9. In today's episode, host Alisa Lozano catches up with Ted Zizlsperger, Chief Operations Officer of Sally’s Apizza! Through their conversation, Ted shares how his career in hospitality management was being formed from the time he entered the workforce as a teen without him even realizing it. Fast forward to today, as the fearless leader of Sally’s Apizza, Ted describes his approach to mentorship, authenticity and psychological safety in hospitality. We think you'll agree that Ted's passion for front-of-the-house management is palpable.

Welcome back to Surviving Hospitality. In today’s episode, Alisa Lozano connects with Jason Lawless, Executive Chef of Parizade in North Carolina. Hear about his journey which took him from his hometown of El Paso, Texas to explore the kitchens of some of the best known chefs in the country, ultimately leading him to find his true love and start a family of his own. Jason Lawless, is one of the kindest, gentlest and most genuine humans we know. It also happens that he is a badass chef! This episode is truly special to us and we are thrilled to have had the opportunity to feature him on Surviving Hospitality. A quick shoutout to his biggest supporters Christy, Jayden and Jackson.

Welcome to our first Galentine's episode! In today's episode, host Alisa Lozano connects with Chef Erika Durham - President of EWK in Focus Restaurant Consulting Firm and former Executive Chef of The Federal Reserve Bank of Chicago. Chef shares her experience with us, highlighting the real challenges of being the only woman and person of color in the kitchen. We learn about her gift for sharing love through food, her commitment to keep learning, and how she now embraces her femininity proudly. Involved in her community and important initiatives, Erika juggles work and balance in a whole new way.

Todd Ginsberg is Chef Partner of Rye Restaurant Hospitality, a Proud Father, Devoted Husband, Wine Lover and Passionate Traveler. In Episode 6, Todd reminisces about his early career and how it still influences him today. We love catching up with him about his work, business and life lessons. Visit his Rye Restaurants in Atlanta, GA and say hello! ---- Surviving Hospitality is created and presented by LA Consulting Firm. At LA Consulting we specialize in Accounting and Human Resources for the Hospitality industry. Surviving Hospitality is hosted by Alisa Lozano Produced by Michelle Rodriguez Edited by Mohamed Yusof Original music by Phil Petri On behalf of guests around the world enjoying service at this moment, our deepest gratitude.

Organizing The Chaos - ADHD in Hospitality Kevin Walsh tells us about his experience with ADHD since childhood and as part of his journey in the kitchen. We talk about how he manages the chaos of his day-to-day life and the challenges of being a restaurant owner in today’s climate. Visit him this spring at La Bottega in Boston, MA and hear all about his behind the scenes plans today!

What does it look like to be thriving in a challenging wine climate? Daniel Toral is the first wine professional to join us, sharing his experiences moving to the United States from Venezuela, working in New York & Miami, and finding the best fit for him within the wine industry. He talks about how his journey has led him away from operations, taken him around the world, and given him the ability to grow within a community he loves.

Executive Chef Justin Donaldson is our first chef to join us, taking on the topic of leaving a traditional kitchen setting and how he landed in Continuous Thermal Processing. He dives into his Culinary education, the journey that took him out of NYC, and highlights what he enjoys in his career today.

Historically, our industry has supported performers with a flexible, high-earning opportunity. This is what drew Anna to restaurant work. In today’s episode, Anna Petrie shares her journey into Hospitality while building a career in Opera in NYC. Hear about the tools she uses as a thoughtful leader in the dining room to foster her relationship with her team.