Award winning author of Leadership Lessons From A Chef: Finding Time To Be Great and Tasting Success “Your Guide to Becoming a Professional Chef,” and newly published, “The Recipe”, Chef Carroll is currently the Executive Chef of River Oaks Country Club, in Houston Texas. River Oaks Country Club enjoys the reputation of being one of the top Country Clubs in the United States. The Club has 1700 members and 75 culinary team members.
Vojtech is a zero-waste and plant-based chef who gained his ten years of work experience in some of the greatest restaurants around the world. In 2018, he opened his own zero-waste vegan restaurant which happened to be the first of its kind at a time. After the closure of the restaurant, he moved back to Slovakia where he now resides and works as a zero-waste chef and food waste consultant. He has most recently published his first book. Join us as Vjtech gives us an insight into what he’s currently doing
Lia Jones is a Belizean American, born in New York City, with two decades of hospitality industry experience. Lia has always had a passion for culinary arts. Entrepreneurship has landed her the opportunity to travel to over 30 different countries to write about and explore food and beverage culture. Join us as we talk to Lia about her life journey so far.
Trevor has made a life and career surrounded by the sights and sounds of food and drink. In addition, Trevor is a frequent consultant, speaker & editorial contributor to industry publications and business forums as well as holding executive posts on boards in the global tourism and academia space. Join us as he talks us through the recipe to his success!
Hugo Ortega is executive chef/co-owner of four of Houston’s top restaurants – Backstreet Cafe, Hugo’s, Caracol and Xochi. Tune in to hear about all the hardships and struggles he overcame in order to become the big success he is today.
A food lover from childhood, he had no formal culinary education before beginning his career as a chef. Join us as Jeremiah talks about personal struggles he had to overcome that made him better and stronger as a chef and person.
Due in large part to Mr. Cutino’s efforts, The Sardine Factory has gained national recognition, having received numerous awards including the Restaurants and Institutions Ivy Award, Nation’s Restaurant News Hall of Fame Award, Restaurant Hospitality’s Top of the Table Award, Wine Spectator’s Grand Award and Distinguished Restaurants of North America’s Award. Tune in to learn about what made Chef Bert Cutino who he is.
From broke jazz musician to $50 million in online sales, tune in to hear Jeff Lerner’s story an learn about the shortcut to becoming a millionaire. https://millionairesecrets.com/charlesc
More than thirty years of culinary excellence later, Folse is still adding ingredients to the corporate gumbo he calls Chef John Folse & Company, which is as diverse as the Louisiana landscape, and he would not want it any other way. Join us as we talk to John and learn about the brilliant mind behind his great company
Daniel began his journey in the food-service industry back in 1972. Take a walk through his journey and all the obstacles he had to overcome. Join us on our talk with Chef Daniel Scannell.
Born in Barbados, chef Jason Howard is now based in London and specialises in modern Caribbean cuisine, combining his love of native Caribbean ingredients with his classical French training gained as sous chef to Helene Darroze at the two Michelin-starred Connaught Hotel in Mayfair. Join us as we talk about chef Jasons journey.
