Restaurant Owners Uncorked

We've known Woody and Chris for a long time, and we're thankful for that. These are two incredibly genuine guys who've built a great business that is very well respected in their footprint. We had a great time hanging out with them, learned a lot about the craft beer business, and even cracked open a couple of cans of their iconic "Trophy Wife" beers. Enjoy...

Rick owns Deeluxe Chicken in Durham, NC and has been in the business a long time. We got pretty deep into substance abuse, sobriety, relapsing, mental health, physical health, and more. All the stuff nobody wanted to talk about until fairly recently. This is raw and real and awesome. Enjoy...

This is so good, and so relevant. We've had each of these guys on the podcast in the past. We got together to talk about concerns they share about current industry trends. This is a must-listen if you enjoy our podcast...

Wow, this is an AMAZING conversation with James Beard Award nominee Oscar Diaz, Executive Chef for Cortez Seafood + Cocktail and Jose and Sons in Raleigh, NC. We spent nearly two hours talking to Oscar, learning his story, why he grew up bouncing back and forth between acting Mexican and acting American, coming to terms with being proud of both heritages, his career growth, and why he got past looking for personal gain and turned to desiring to help the people around him. This is fantastic! Enjoy...

Karen joined us in March, 2018 and shared her story. In this episode we caught up with her and talked about the round of capital she just raised, and whole lot more. This is a pretty deep conversation about some very important issues involving women in hospitality, and it's a must-listen. Enjoy...

For more than two decades, Cru Catering and Café Executive Chef and Owner John Zucker has been creating a recipe for success in Charleston, S.C. As the number one graduate in his class from Le Cordon Bleu in Paris, Zucker has trained and created culinary delights under celebrity chef Wolfgang Puck at Spago in Las Vegas. From there, he became sous chef for the opening of Canoe, which was nominated “Best New Restaurant of the Year,” by the James Beard Society. Having a knack for knowing a kitchen inside and out and a fiery determination to serve top notch creations, John Zucker is also one of the most sought-after restaurant consultants in the Southeast. Zucker has served as a restaurant consultant for McCrady’s Restaurant, 39 Rue de Jean and Fish, in Charleston, SC, and Nona’s Italian Kitchen in Atlanta. John has a great track record as an owner and a great reputation is a person, and you'll quickly understand why when you listen to this awesome conversation. Enjoy...

Alto Cinco first opened its doors in September of 1995 as a takeout restaurant only. In 1999, the restaurant expanded to open a small dining room that consisted of seven tables and the bar area. For many years, Alto Cinco packed its cozy dining room every night...feeling more like a West Village cantina than a Mexican restaurant in Central New York. Finally in 2014, Alto Cinco was given an opportunity to expand into the space next door. After months of renovations, Alto Cinco opened its doors to a much needed newly expanded dining room. This past year marked the restaurant's 20th anniversary. Alto Cinco is so thankful to each and everyone of its patrons for their continued support over the years! In 2013, Ms. Yorke opened OTRO CINCO (serving Spanish Tapas and Mexican), located in downtown Syracuse.Johanna is very genuine, chill, humble and fun to chat with. Enjoy...

Let's start with saying Jeff makes one of the best burgers on the planet. Period. Now that we've got that established, he's also a really cool guy who loves to talk hospitality and share his story and lessons he's learned over his year in the business. He worked at several New York restaurants and institutions before landing as Owner/Executive Chef of Royale in Raleigh. Chef Seizer was a sous chef at Union Square Cafe, on the opening team at Maialino, and a chef de cuisine at Gramercy Park Hotel. He then served as executive chef at the Langham Place, and two years as executive chef at Biricchino. And, once again, his burgers are AWESOME! Enjoy...

Chef Scott Crawford opened Crawford and Son in Raleigh, NC November 2016 – a neighborhood restaurant referencing his commitment to family and community – and in 2018, it was named the “Triangle’s Restaurant of the Year.” Through his restaurant group, Crawford Hospitality, Crawford plans additional restaurants, including a French bistro, Jolie (opened August 2019) and modern American Steakhouse, Crawford Brothers.A five-time James Beard Foundation semifinalist for “Best Chef: Southeast,” Crawford also earned the coveted Forbes Five-Star award at Herons in The Umstead Hotel and Spa, at The Georgian Room at The Cloister Hotel and at The Woodlands Resort & Inn. Prior to opening Crawford and Son, he showcased his progressive take on Southern comfort food as executive chef of Standard Foods, where he also spearheaded the restaurant’s whole-animal butcher program and backyard feeder farm. Crawford’s leadership extends beyond the kitchen; he joined the Board of Ben’s Friends, and founded its Raleigh chapter – a support group for food and beverage professionals who struggle with substance abuse and addiction. Crawford is committed to introducing inspired restaurants, cultivating a healthy work-life balance in the culinary industry, and mentoring food and beverage professionals. Crawford also serves on the board for The Sunday Supper, and in 2018, led the team to raise $400K for Hurricane Florence victims. He also serves on the Honorary Committee of Healing Transitions – a place for recovery in downtown Raleigh. In 2019, The Triangle Business Journal recognized Crawford’s work, naming him “CEO of the Year.”When not in the kitchen, Crawford spends quality family time with his wife and two children, and is a mentor through Ben’s Friends.