Today on our episode #401 of All in the Industry®, Shari Bayer's guest is Bob Broskey, Executive Chef Partner of RPM Restaurants, which is part of Lettuce Entertain You Restaurants, overseeing a chef team nationwide at concepts, including RPM Seafood, RPM Italian, RPM Steak, The Oakville Grill & Cellar, Pizzeria Portofino, RPM Events. A native of Pittsburgh, Pennsylvania, Bob's journey led him to Chicago, and his cooking experience includes L2O, which was Lettuce Entertain You’s two Michelin-starred seafood restaurant, where he eventually became chef de cuisine. Bob was recognized by Zagat's "30 Under 30" award. 

Today's show also features Shari's PR tip to know that every ending is a new beginning; Speed Round; Industry News on the 2024 Food Network New York City Wine & Food Festival presented by Invesco QQQ (#NYCWFF) taking place October 17-20, 2024 in Brooklyn; NYC’s premier wine and food festival supporting New Yorkers in need with God’s Love We Deliver; Eat. Drink. Feed NYC; and Solo Dining experience at Penny, a raw bar and seafood counter restaurant, which earned 3 stars by The New York Times and a spot on its Restaurant List 2024 as one of 50 favorite places in America. 

Shari also shares a big announcement that after 11 years and 401 episodes, this will be her last show on Heritage Radio Network. Many thanks to the entire HRN team for their support over the years, to all of our past guests, and to you, our loyal listeners. It's been quite a run, and Shari is truly grateful. Shari will be continuing to podcast, sharing the stories of behind-the-scenes talent in hospitality, so please follow @allindustry and @sharibayer on Instagram for updates, as well as "All in the Industry" on Facebook. 

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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Today on our episode #400 (!) of All in the Industry® — a true milestone; Shari Bayer is on-location with her guest Michael Mina, award-winning chef, founder and executive chairman of MINA Group, a collection of over 30 chef-driven concepts, including PABU, Sorelle, MINA’s Fish House, The Bungalow Kitchen by Michael Mina, and Bourbon Steak, across the Bay Area, Los Angeles, New York, Hawaii and beyond. Born in Cairo, Egypt and raised in Ellensburg, Washington, Michael began his epicurean journey at the Culinary Institute of America in Hyde Park, NY, and gained hands-on experience working in Chef Charlie Palmer’s kitchen at the upscale Aureole in NYC. Now Michael has returned to where his career started with the opening of Bourbon Steak New York, his first NYC restaurant located inside the newly renovated JW Marriott Essex House New York on Central Park South. Michael has been honored with numerous accolades over the years, including a Michelin star at MICHAEL MINA, James Beard Foundation’s “Who’s Who of Food & Beverage” inductee, Bon Appétit’s Chef of the Year, and most recently named one of the “50 Most Powerful People in American Fine Dining” by Robb Report. Michael and his collection of restaurants have been featured across national media outlets from Food & Wine, to Food Network & TODAY, and he has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama. Shari sat down with Michael at Bourbon Steak New York over the summer to talk about his impressive career and restaurants, and why he decided to open now in NYC. 

Today's show also features Shari's PR tip to stay the path; Speed Round; Industry News on Hurricane Helene and how it's impacted the F+B community in Asheville and beyond -- sharing a recent message from acclaimed chef and restaurateur Katie Button of Curate and La Bodega by Curate in Ashevile; and how we can help (see links below); and Solo Dining experience at Quique Dacosta's 3-Michelin star, namesake restaurant, Quique Dacosta, in Denia, Spain, where Shari had an extraordinary solo lunch and travel adventure, taking the ferry from Ibiza to Denia for a daytrip. 

Here's to 400 Episodes! Thanks, as always, for being a part of All in the Industry®. 

Ways to support the F+B community and more affected by Hurricane Helene:

NCRLA - NC Restaurant & Lodging Association
recovery.ncrla.org

Southern Smoke Foundation
southernsmoke.org

World Central Kitchen
donate.wck.org

•••
 

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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Today on our episode #399 of All in the Industry®, Shari Bayer is on-location with her guest Jonathan Tam, chef and owner of Restaurant Jatak in Copenhagen, Denmark. A Canadian-born chef, Jonathan’s journey led him to Rene Redzepi's highly acclaimed, influential restaurant, Noma, where he started as an intern and later became chef de partie, staying for three years. At Noma, he met chef Christian Puglisi, who he joined as head chef with the opening of Restaurant Relæ in 2010, and remained there for a decade until the restaurant closed. In 2022, Jonathan opened Jatak, his first restaurant, created with local ingredients and inspired by the cultural heritage of his team. The name Jatak means “yes, please” in Danish. Jonathan has been recognized by the Best Chef Awards as a New Candidate 2023. Shari met Jonathan in December 2023 when she dined solo at Jatak's chef's counter, and then sat down with Jonathan at his restaurant on a return trip to Copenhagen in Spring 2024 to talk about his impressive career and more! 

Today's show also features Shari's PR tip to trust that the universe will give us exactly what we need, when we need it; Speed Round; and Solo Dining experience at Din Tai Fung, the first NYC location of the renowned Taiwanese-based restaurant chain known for its soup dumplings and noodles. 

**Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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Today on our episode #398 of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2024 Food & Wine Classic in Aspen, which took place from June 13-16, 2024. This sold-out culinary weekend was the 41st annual event showcasing game-changing culinary leaders, innovative wine & spirits experts, and epicurean insiders. Shari's coverage includes exclusive interviews with Food & Wine's Editor-in-Chief Hunter Lewis; USHG's Founder Danny Meyer and team — celebrating the 30th Anniversary of Gramercy Tavern; several 2023 Best New Chefs (BNC); and more; reporting from the Grand Tasting Pavilion, Amex Trade program and events, plus, gondola ride to the top of Aspen Mountain! See full list below. It was a truly wonderful #FWCLASSIC full of delicious food and drink, and great conversations in a picturesque setting. Many thanks to the Classic team and everyone who joined us! All the best with the inaugural Food & Wine Classic in Charleston, taking place September 27-29, 2024. 

Today's show also features Shari's PR tip that it's better late than never, Speed Round, and Solo Dining experience at Plus de Vin, a new neighorhood natural wine bar in Williamsburg, Brooklyn. 

2024 Food & Wine Classic in Aspen interviews (in chronological order):
Hunter Lewis, Editor-in-Chief, Food & Wine (EP 212)
Steve Sintra, SVP, Americas, OpenTable
Isabel “Chabela” Coss, 2023 BNC; Pastry Chef, Lutece and Pascual, Washington, DC
Claudia Fleming, James Beard-Award Winning Pastry Chef; Culinary Director, Daily Provisions/USHG, NYC; CHEFWISE contributor (EP 207)
Eunji Lee, 2023 BNC, Chef/Owner, Lysée, NYC
Edgar Rico, 2023 BNC, Chef/Owner, Nixta Taqueria, Austin, TX 
Katy Kindred, Founder/CVO, Kindred Studio, Davidson, NC 
Caleb Silver, Editor-in-Chief, Investopedia; Alex Seidel, Chef/Owner, Fruition Restaurant, Mercantile Dining & Provision, Fudmill, and Chook Chicken, Denver, CO; and Alex Grenier, Executive Chef, Mercantile Dining & Provision, Denver, CO 
Danny Meyer, Founder, USHG (EP 100); Michael Anthony, Executuve Chef/Partner, Gramercy Tavern (EP 229); and Aretah Ettarh, Chef de Cuisine, Gramercy Tavern - celebrating the 30th Anniversary of Gramercy Tavern, NYC
Digby Stridiron, Chef, Latha, Phoenix, AZ; Culinary Ambassador, US Virgin Islands; CHEFWISE contributor (EP 257)
Young Chang, CEO, A-Sha Foods USA
Michael Dwork, CEO, VerTerra Dinnerware
Caroline Nabors, Director of Marketing and Development; and Catarina Bill, Chief Mission Officer, Southern Smoke Foundation, Houston, TX


**Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook**
 

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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Today on our episode #397 of All in the Industry®, Shari Bayer's guest is Lee Anne Wong, Executive Chef and Owner of Koko Head Cafe in Honolulu, Hawaii. A native of Troy, NY, Lee Anne graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, in NYC, and began her culinary training at Marcus Samuelsson’s Aquavit before playing an integral role in the opening of Jean-Georges Vongerichten’s Restaurant 66. She went on to work as the Executive Chef of Event Operations at ICC, during which time she was featured on Season One of Bravo’s Flagship Series Top Chef, and subsequently was hired as the series’ Supervising Culinary Producer for the next 6 seasons, helping to build the show into the powerhouse that it is today. Lee Anne has also appeared as a competitor on The Next Iron Chef, Chopped, and Tournament of Champions, as well as participated on Season 17 of Top Chef All Stars. In late 2013, Lee Anne moved from NYC to Honolulu where in 2014, she debuted Koko Head Cafe—an island style brunch house in the Kaimuki neighborhood—to popular acclaim, and was recognized on the cover of Honolulu Magazine, as well as in Bon Appétit and Food & Wine, among other publications. In August 2014, she released her first cookbook, Dumplings All Day Wong, and in 2016, she joined Hawaiian Airlines as a guest chef, and in 2018, she was named Executive Chef for the airline. In March of 2019, she moved to Maui with family, and her latest project was Papa’aina, where she was reimagining the restaurant at the Pioneer Inn, Maui's oldest hotel located in historic Old Lahaina at the Harbor. In August of 2023, Lee Anne and residents of Maui were suddenly faced with wildfires, which devastated large sections of their homeland, losing the restaurant and hotel. On today’s show, Shari sits down with Lee Anne in Chicago during the James Beard Awards weekend in June to talk about her impressive career and the impact of this tragedy, and what we can do to help. 

Today's show also features Shari's PR tip to support people and businesses, especially when they are in times of need, and Solo Dining experience at Lula Cafe, Chef and Owner Jason Hammel's market-driven restaurant in Chicago's Logan Square neighborhood, which is celebrating its 25th anniversary, and recently won for Outstanding Hospitality at the James Beard Restaurant and Chef Awards 2024, which is a part of Shari's "On the Road" coverage of #JBFA on episode #396. 

**Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook 
 

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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Today on our episode #396 of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2024 James Beard Restaurant & Chef Awards, which took place on Monday, June 10, 2024 at the Lyric Opera of Chicago in Chicago, IL. Shari's coverage includes exclusive red carpet and press room interviews with #JBFA presenters, nominees and winners (see list below), along with video coverage. Congratulations to all! Shari loved being a part of the celebration! 

Today's show also features Shari's PR tip to dress up; and Solo Dining experience at Clover Hill in Brooklyn, NYC -- a Michelin star restaurant led by Chef/Partner Charlie Mitchell, JBFA Winner: Best Chef: NY State, who recently announced that he has become a Chef/Partner with Kent Hospitality Group, taking over Saga -- the late, beloved Chef/Founder Jamal James Kent's 2-star Michelin restaurant on the 63rd floor of 70 Pine Street, NYC. Listen at Heritage Radio Network or wherever you get your podcasts, and check out Shari's YouTube Channel (youtube.com/@sharibayer) to view our Awards video content, including our long format and highlight reels. 

** Check out Shari's book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook ** 

2024 James Beard Restaurant & Chef Awards interviews (in chronological order):

RED CARPET
Elizabeth Falkner
Presenter
T’MARO 

Christa Barfield
FarmerJawn, West Chester, PA
Honoree: Leadership Awards

Brandon Cunningham
Social Haus, Greenough, MT
Nominee: Best Chef: Mountain

Tracy Malechek-Ezekiel
Birdie’s, Austin, TX
Nominee: Best Chef: Texas

Vinnie Cimino
Cordelia, Cleveland, OH
Nominee: Best Chef: Great Lakes

David Bowen
Executive Producer
Bowen & Company

Clare Reichenbach
CEO
James Beard Foundation

Marcus Samuelsson
Co-host
Red Rooster, Hav & Mar, Metropolis; New York, NY

Jarrett Wrisley
Shan Restaurant, Bozeman, MT
Nominee: Best New Restaurant

Karen Akunowicz
Presenter
Fox & the Knife, Boston, MA

Fariyal Abdullahi
Hav & Mar, New York, NY
Nominee: Emerging Chef

Birch Shambaugh and Fayth Preyer
Woodford Food & Beverage, Portland, ME
Nominee: Outstanding Hospitality

Barak Olins
ZU Bakery, Portland, ME
Winner: Outstanding Bakery

Rico Torres and Diego Galicia
Mixtli, San Antonio, TX
Nominee: Outstanding Restaurant

Valerie Chang
Maty's, Miami, FL
Winner: Best Chef: South

Kevin Tien
Moon Rabbit, Washington, D.C.
Nominee: Best Chef: Mid-Atlantic

Paul Kahan and Donnie Madia
Presenters
One Off Hospitality, Chicago, IL

Atsushi Kono
Kono, New York, NY
Nominee: Best Chef: New York State

Hollis Wells Silverman
Eastern Point Collective, Washington, D.C.
Nominee: Outstanding Restaurateur

Anna Posey
Elske, Chicago, IL
Nominee: Outstanding Pastry Chef or Baker

Jason Hammel
Lula Cafe, Chicago, IL
Winner: Outstanding Hospitality

PRESS ROOM
Masako Morishita
Perry’s, Washington, D.C.
Winner: Emerging Chef

Atsuko Fujimoto
Norimoto Bakery, Portland, ME
Winner: Outstanding Pastry Chef or Baker

Barak Olins
ZU Bakery, Portland, ME
Winner: Outstanding Bakery

Edward Lee
LEE Initiative
Honoree: Humanitarian of the Year

Valerie Chang
Maty's, Miami, FL
Winner: Best Chef: South

Harley Peet
Bas Rouge, Easton, MD
Winner: Best Chef: Mid-Atlantic

David Standridge
The Shipwright’s Daughter, Mystic, CT
Winner: Best Chef: Northeast

Gregory Gourdet
Kann, Portland, OR
Winner: Best Chef: Northwest and Pacific

Lord Maynard Llera
Kuya Lord, Los Angeles, CA
Winner: Best Chef: California

Ruth Reichl
Writer, editor, novelist, and television personality
Honoree: Lifetime Achievement Award

Erika Whitaker and Kelly Whitaker
ID EST, Boulder, CO
Winner: Outstanding Restaurateur

Michael Rafidi
Albi, Washington, D.C.
Winner: Outstanding Chef

POST-AWARDS CELEBRATION
Charlie Mitchell
Clover Hill, Brooklyn, NY
Winner: Best Chef: New York State

•••

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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Today on our episode #395 of All in the Industry®, Shari Bayer's guest is Erick Williams, Chef and Founder of Virtue Hospitality Group based in Chicago, which includes Virtue Restaurant & Bar, Mustard Seed Kitchen, Daisy’s Po-Boy & Tavern, and Top This Mac & Cheese. Erick has carved a special niche in the restaurant industry with inimitable persistence, passion and drive. In November 2018, Erick opened Virtue as his first solo concept, nestled in the heart of the historic Hyde Park neighborhood on Chicago’s south side. The restaurant combines his love of Southern cuisine and his insatiable study of history and art as they relate to food culture. Erick and Virtue have been featured in a host of local and national media, and in 2022, Erick was named Best Chef: Great Lakes by the James Beard Foundation, making history as the first Black chef to win in this category. In November 2021, inspired by his experience providing takeout only during the pandemic, Erick opened Mustard Seed Kitchen in Chicago, a takeout and delivery-only concept featuring a menu of high-quality approachable meals. And less than a year later in August 2022, he launched a third concept, Daisy’s Po-Boy and Tavern which evokes the vibrancy of New Orleans through its most celebrated sandwich, located a few steps away from Virtue. Months after Daisy’s opened, Erick collaborated with Virtue's Chef de Cuisine Damarr Brown to open Top This, a delivery and takeout concept offering a variety of delectable mac and cheeses with delicious toppings. Erick’s Virtue team is now getting ready to open a new Mexican cocktail bar, Cantina Rosa, celebrating Mexican culture the same way Virtue has done celebrating Black culture in Hyde Park. Shari sat down with Erick for this conversation at Virtue in Chicago in June over the James Beard Awards weekend. 

Today's show also features Shari's PR tip to focus on mental health; and Solo Dining experience at Asador Bastian, a Basque-inspired steakhouse from Chef and Owner Doug Psaltis, and Christian Eckmann; part of Eat Well Hospitality, a Chicago-based restaurant group from Doug and Chef Hsing Chen, located in the iconic Flair House in River North, Chicago, IL.  

**Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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Today on our episode #394 of All in the Industry®, Shari Bayer's guest is Wolfgang Puck, famed chef, restaurateur, TV personality 'and author, who has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. Wolfgang was born in Austria. He began cooking alongside his mother at a very young age, and worked in some of France’s greatest restaurants, including Maxim’s in Paris, and the Hotel de Paris in Monaco. At the age of 24, Wolfgang left Europe for the United States, first working at the restaurant La Tour in Indianapolis, and then in Los Angeles, quickly garnering the attention of the Hollywood elite as chef of Ma Maison in West Hollywood. In 1982, Wolfgang opened his first flagship restaurant, Spago located in West Hollywood on the Sunset Strip. Spago was an instant success and culinary phenomenon. Today, Wolfgang Puck Fine Dining restaurants can be found around the world. In addition, this year, Wolfgang celebrated an Oscar milestone as he marked his 30th year catering for the event. Shari sat down with Wolfgang in Las Vegas at his restaurant Caramá at the Mandalay Bay Resort & Casino to talk about his impressive career, while she was in town for The World's 50 Best Restaurants 2024 in early June. 

Today's show also features Shari's PR tip to let simplicity rule; and Solo Dining experience at Le Veau d'Or, a revival of the famed French bistro in NYC that originally opened in 1937, brought back by chefs Lee Hanson and Riad Nasr, the duo behind NYC's Frenchette and Le Rock. 

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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Today on our episode #393 of All in the Industry®, Shari Bayer has a special show in honor of Naomi Pomeroy, an award-winning chef and restaurateur, who tragically passed away on Saturday, July 13, 2024, in a tubing accident in Oregon at age 49. As a tribute, we are sharing Shari's recorded interview with Naomi from June 3, 2022, focusing on her chef advice for Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), which Naomi is a contributor to. The New York Times stated that Naomi was a "chef who made Portland a dining destination," and described her as "a self-taught chef with an irreverent streak whose high standards and generosity of spirit made her the culinary matriarch of Portland, Ore." As a Portland-based chef, Naomi's ventures have included Family Supper, Clark Lewis, Gotham Tavern, and Ripe Cooperative. Her time as chef and owner of Portland's beloved gastronomic shrine Beast from 2007 to 2020 made her one of the region's most successful chefs and earned her the 2014 James Beard Award for Best Chef Pacific Northwest. Naomi was selected as one of America's Best New Chefs by Food & Wine in 2009, and also appeared on multiple cooking competition shows, including as a contestant on Top Chef Masters and Iron Chef, and as a judge on Top Chef Knife Fight and Bobby's Triple Threat. She published her first book in 2016 entitled Taste and Technique, Recipes to Elevate Your Home Cooking, with Jamie Feldmar. In addition, during the pandemic, Naomi became involved in the Independent Restaurant Coalition (IRC). Shari is grateful for Naomi's friendship and contribution to Chefwise, and to be able to share their conversation today, where they discussed many topics in her book, including leadership, business, team, work-life balance, and fundamentals. Our sincerest condolences to Naomi's family, friends and team. Naomi, you will be greatly missed. #RIP 

Today's show also features Shari's PR tip to say yes, inspired by Naomi; and Solo Dining experience from 2016 at Beast in Portland, Oregon. 

**Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook

Photo Courtesy of Dina Avila.

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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Today on our episode #392 of All in the Industry®, Shari Bayer has a special “On the Road” show from The World's 50 Best Restaurants 2024, which took place in Las Vegas in early June 2024, with its gala awards ceremony on Wednesday, June 5th at the Wynn Las Vegas, sponsored by S. Pellegrino & Acqua Panna. The 50 Best is a leading authority in global gastronomy and the international drinks scene, showcasing worldwide trends and highlighting great restaurants and bars from all corners of the world. The World’s 50 Best Restaurants was created in 2002 as the brand's first global review of once-in-a-lifetime dining experiences and has since been published annually. Shari was thrilled to attend the 50 Best awards, press conference, #50BestTalks, closing party, a signature sessions dinner, grand media dinner, and more; and has exclusive chef interviews with Brian Howard, Sparrow + Wolf, Las Vegas; Virgilio Martinez, Central (Best of the Best / #1 - 2023), Lima, Peru; Oriol Castro, Mateu Casañas, and Eduard Xatruch, Disfrutar (#1), Barcelona, Spain, as well as their winning speeches; Riccardo Camanini, Lido 84 (#12), Gardone Riviera, Italy; Mingoo Kang, Mingles (#44), Seoul, South Korea; Jorge Vallejo, Quintonil (#7), Mexico City; Santiago Lastra, KOL (#17), London; Himanshu Saini, Tresind Studio (#13), Dubai; and Rasmus Munk, Alchemist (#8), Copenhagen, Denmark. Congratulations to the Disfrutar team, and all of the chefs who were recognized, many of whom have been featured guests on our show and are a part of Shari's CHEFWISE book. It was an amazing celebration and honor to be a part of the festivities. For more informaton and the awards list, go to theworlds50best.com, and follow @theworlds50best #worlds50best. 

Today's show also features Shari's PR tip to celebrate wins; and Solo Dining experience at Sparrow + Wolf in Las Vegas for its signature sessions dinner with Ana Ros, Hiša Franko (#48), Kobarid, Slovenia.  

** Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon), available wherever books are sold! #chefwisebook**

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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Today on our episode #391 of All in the Industry®, Shari Bayer's guest is Rasmus Munk, head chef and co-owner of Alchemist in Copenhagen, Denmark, where Shari dined in late April and interviewed Rasmus on-location. Shari also has a follow-up interview with Rasmus in Las Vegas in June during The World's 50 Best Restaurants 2024. Alchemist was ranked No. 5 on 50 Best in 2023, and is currently No. 8 on its 2024 list. Alchemist has also received two Michelin Stars, and is No. 1 on OAD (Opinionated About Dining) 2024 in Europe, and Rasmus is No. 6 on The Best Chef list 2023. All remarkable achievements. Rasmus was born in Randers in Jutland, Denmark, and at age 22, he became head chef at TreeTop in Vejle, where he started combining ingredients, textures, and flavors in new ways, ultimately leading to the opening of the first Alchemist in Copenhagen in 2015. After two years of preparation, in 2019, he moved Alchemist to a 22,000 square foot space in the industrial district of Refshaleøen in Copenhagen, showcasing “Holistic Cuisine” with 50 edible impressions and an artfully composed dining experience with performers, installations, and incredible architecture, including a planetarium dome. Rasmus has teamed up with SpaceVIP, a luxury space travel group, described as a carbon-neutral spaceflight experience company, to offer ‘stratospheric dining’ on a six-hour flight taking off from Florida, US, in 2025. 

Today's show also features Shari's PR tip to be a conversation starter; Speed Round; and Shari's Solo Dining experience at chef and owner Beau Clugston's wonderful seafood restaurant, ILUKA, in Copenhagen, Denmark. 

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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