Say Grace

Jon Murray is the founder of Noko and Kase, two acclaimed East Nashville restaurants that blend Southern roots with a global point of view. With nearly two decades of hospitality experience, Jon is reshaping modern dining through purpose-driven concepts, people-first workplaces, and a commitment to thoughtful, intentional guest experiences. His work challenges industry norms while setting a new standard for creativity and care in contemporary hospitality.In this episode, Jon sits down with his long-time friend, Steve Palmer, to discuss the challenges of leadership, learning to balance multiple restaurant concepts, and their journey to sobriety through the “gift of desperation.”Thank you to Lagos Creative for allowing us to use their space to film this episode.

Max Goldberg is the co-owner of Strategic Hospitality, the group behind some of Nashville’s most celebrated restaurants and bars, including The Patterson House, The Catbird Seat, Bastion, Henrietta Red, Locust, and Kisser. Since founding the company with his brother Benjamin in 2006, he has helped shape Nashville’s dining culture and grown the group to more than 500 employees. He serves on several local boards, is a member of the Tennessee State Workforce Development Board, and has been recognized by Forbes’ 30 Under 30, Robb Report’s Rising Power Players in American Fine Dining, and as a multi-year James Beard Award nominee for Outstanding Restaurateur.In this episode, Max joins Steve for a conversation about the changing landscape of Nashville, how COVID shifted his perspective, what it’s like to work closely with his brother, and more.Thank you to Lagos Creative for allowing us to use their space to film this episode.

Will Guidara is the author of the New York Times Bestseller Unreasonable Hospitality. He is the former co-owner of Eleven Madison Park, which under his leadership was named the Best Restaurant in the World. He is the host of The Welcome Conference, a Co-Producer on the Emmy Award-winning series The Bear, and is a recipient of the Wall Street Journal Innovator Award.In this episode, Will sits down with Steve for an inspiring conversation that ranges from discussing the people who had the most influence on his career, to the evolution of the hospitality industry, to the importance of creativity and how to create something that will outlive us all.Thank you to Lagos Creative for allowing us to use their space to film this episode.

A native of Winston-Salem, NC, Asheville-based Chef John Fleer has earned critical acclaim for the way he transforms local ingredients into world-class dishes. The unique "foothills cuisine" he helped establish at Tennessee's Blackberry Farm walked the line between refined and rugged; fancy and familiar. The "freestyle American" cuisine he later brought to downtown Asheville at Rhubarb and The Rhu offered a unique perspective on seasonal ingredients and celebrated his local partners. John has been recognized as one of "Rising Stars of the 21st Century" by the James Beard Foundation and is a five-time finalist for the organization's "Best Chef: Southeast." In this episode, John joins Steve for a conversation on discovering his culinary influence, the importance of place in dining experiences, and his difficult decision to close Rhubarb after eleven years and the journey that followed.Thank you to The Flat Iron Hotel for allowing us to use their space to film this episode.

Executive Chef Graham House, Chef de Cuisine Sean McMullen, and Director of Food & Beverage Sarah Charles Hereford are the talented trio behind beloved restaurant Luminosa at The Flat Iron Hotel in Asheville. Known for its elegant yet approachable take on Italian cuisine, Luminosa celebrates the spirit of the mountains through local ingredients, seasonal flavors, and warm, polished hospitality. A Western North Carolina native, Graham marries Italian traditions with Appalachian sensibilities, creating dishes that honor both heritage and innovation. Sean brings nearly twenty years of experience and a deep knowledge of preservation techniques to the kitchen, grounding each dish in authenticity and care. Overseeing both Luminosa and the hotel's intimate speakeasy, Red Ribbon Society, Sarah infuses every guest experience with creativity and refinement. Together, they're redefining modern mountain dining with a unique perspective. In this episode, the Luminosa team joins Steve for a conversation about empathy in the kitchen, uniting their team with a common goal, and finding joy in cooking and service. Thank you to The Flat Iron Hotel for allowing us to use their space to film this episode.

Meherwan and Molly Irani, the dynamic duo behind Chai Pani Restaurant Group, share their journey of transforming Indian street food in the U.S. They discuss the importance of building a strong hospitality culture and how their personal histories shaped their vision. Their courageous decision to open during the 2008 financial crisis is explored, emphasizing passion over fear. The couple highlights the significance of internal hospitality and investing in their team. With ambitions of expanding to 10 restaurants in 10 years, they aim to redefine hospitality in America.

Simone Reggie is the Director of Sales & Marketing at French Truck Coffee, where she leads marketing, community relations, and partnerships across the company's 12 locations. Based in New Orleans, Simone brings over a decade of experience in the food and beverage industry, with a career defined by meaningful relationships and a strong connection to both brands and the communities they serve. Her work blends strategic vision with a genuine passion for hospitality, making her a trusted voice in the world of coffee and beyond. In this episode, Simone and Steve chat about the impact her Lebanese heritage had on her relationship with hospitality, the doors that honesty opens, and lessons motherhood has taught her in the workplace. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Dr. Lilly Jan is a faculty member at Cornell University's Nolan School of Hotel Administration, where she teaches courses on restaurant design, food and beverage management, and global cuisines. A seasoned educator, consultant, and industry pro, she brings nearly 15 years of hands-on experience in catering, events, retail, and television to her work. Outside the classroom, she specializes in food and beverage entrepreneurship, guiding small business owners through everything from concept development to market launch. Her consulting work has supported a wide range of ventures—from food trucks and on-demand delivery services to CPG startups and community markets—making her a go-to expert for those looking to turn a culinary idea into a thriving business. In this episode, Lilly joins Steve for a conversation about teaching a culinary program without attending culinary school herself, the historical context of different cuisines, and her love for soup dumplings. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Andrew Carmellini is the chef and co-founder of NoHo Hospitality Group, which operates celebrated restaurants including Locanda Verde, The Dutch, Lafayette, Carne Mare, and Bar Primi in New York City, as well as multiple establishments in Miami, Detroit, and Nashville. He has become a defining figure in American hospitality and modern Italian and American cuisine, known for creating restaurants that not only deliver high-level food but also deeply consider atmosphere, culture, and neighborhood, ensuring that every space feels both aspirational and grounded. His culinary identity reflects a mix of his rustic Italian roots, New York innovation, and a deep respect for regional traditions. In this episode, Andrew sits down with Steve to talk about his culinary evolution in Manhattan and beyond, his path from working in restaurants to opening and owning them, and his commitment to mentoring the next generation of chefs. Thank you to Melrose Podcasts in New York City for allowing us to use the space to film this episode.

Rob Rubba is the chef and founding partner of MICHELIN-starred Oyster Oyster in Washington, D.C. A James Beard Outstanding Chef (2023) and one of Food & Wine's Best New Chefs (2022), Rob brings over 20 years of experience to his work. A passionate vegetarian and sustainability advocate, he's created a plant-forward, zero-waste dining experience that highlights Mid-Atlantic ingredients, earning national and international acclaim for his innovative approach and deep commitment to responsible sourcing. In this episode, Rob joins Steve to discuss how working in diverse environments helped him build a wide range of skills, the inspiration behind opening a vegetarian restaurant and the challenges and triumphs along the way, and how he's redefining sustainability—both in terms of environmental impact and employee well-being. Thank you to The Study at University City for allowing us to use the space to film this episode.