Season 9 highlights

]EPISODE 105: Joey Jurgielewicz – Director of Client Service at Tasty Duck and leader in sustainable duck farming EPISODE 106: Tom Moffitt – Founder and CEO of Culture Fresh Foods and pioneer in plant-based dairy innovation EPISODE 107: Edward Medina – President of Ramona’s Food Group and transformative leader in authentic Mexican cuisine EPISODE 108: Sameer Malhotra – CEO of Café Spice and champion of authentic Indian cuisine EPISODE 109: Elliot Nelson – Founder and CEO of McNellie’s Group and visionary in community-driven hospitality EPISODE 110: Curtis Chin – Writer, filmmaker and storyteller of culture and community

Curtis Chin is a writer, filmmaker, activist, and author of the acclaimed memoir Everything I Learned, I Learned in a Chinese Restaurant. His work reflects on growing up gay and Chinese American in 1980s Detroit while working in his family’s landmark restaurant.Chung’s Cantonese Cuisine, founded by Curtis’s great-grandfather, was a legendary Detroit institution for 65 years. Known for its handmade egg rolls and welcoming atmosphere, the restaurant became a cultural hub and safe haven for people from every walk of life.Curtis has taken his family’s story global through more than 300 talks across seven countries. His memoir has received widespread recognition from outlets including The New York Times, The Washington Post, and CBS. He continues to tell stories through writing and film, while exploring ways to reconnect with his restaurant roots.Growing up in the dining room taught him about people, service, and the value of making someone’s day better.His father taught him to “talk to strangers,” a lesson in curiosity, openness, and seizing opportunities.Chung’s exposed him to every side of Detroit — from white-collar professionals and politicians to pimps, drag queens, and movie stars.He values service as much as food, lamenting the loss of human interaction in today’s QR code and robot-driven dining experiences.The restaurant sold more than 10 million handmade egg rolls and became a Detroit institution remembered decades after closing.Food anchored his cultural identity and offered a tangible link to his heritage when other ties to China were distant.He believes family restaurants are the “glue” of communities and often serve as civic spaces as important as political offices.Chinese restaurants shaped American dining trends — from takeout and delivery to open kitchens — and remain a vital, unifying presence across the country. QUOTES “I grew up in the restaurant, but I was one of those kids that didn’t know how to cook, so I was banished to the dining room. That’s where I actually did most of my learning.” (Curtis)“I like to say that even though I don’t work in a Chinese restaurant anymore, I’m still that Chinese waiter.” (Curtis)“My dad always gave us that advice — talk to strangers — because he knew the dining room was full of people who had opportunities outside the four walls of that Chinese restaurant.” (Curtis)“For me, going out to eat is really not just about great food, but also about great service.” (Curtis)“I realized, if I’m gonna look up to somebody, it’s gonna be my dad and not this Hollywood star.” (Curtis)“Meeting all these people gave me a different perspective, a different way to see the world.” (Curtis)“Detroit in the ’80s was really rough. I knew five people murdered by the time I was 18 years old.” (Curtis)“The one connection I did keep to my culture was food — that was the easiest way to hold on to where we came from.” (Curtis)“Chinese restaurants are actually one of the few places where you can go in and see someone from a different race or class and maybe start a conversation.” (Curtis)“Small family restaurants are the glue to a lot of communities.” (Curtis)“Chinese restaurants are going to save America.” (Curtis)

Elliot Nelson is the founder and CEO of McNellie’s Group, a hospitality company that has reshaped the dining scene in Tulsa and beyond. A visionary entrepreneur, Elliot has grown from opening one Irish pub in 2004 to overseeing dozens of restaurants and development projects.McNellie’s Group operates a diverse portfolio of pubs, restaurants, and concepts across Tulsa, Oklahoma City, and beyond. With a focus on revitalizing neighborhoods, historic renovations, and community-driven development, the company now includes more than 25 units and multiple large-scale real estate projects.Elliot’s journey started with a college business plan for a fictional pub, which eventually became the foundation for McNellie’s. From restoring century-old buildings to developing multi-million-dollar mixed-use projects, he has played a central role in the transformation of downtown Tulsa. Beyond restaurants, his work emphasizes placemaking, employee care, and creating spaces that serve as the backdrop for community life.Elliot abandoned plans for law school after realizing he wanted to build something tangible and people-focused.His first pub in 2004 became Tulsa’s destination for craft beer and helped spark downtown’s restaurant renaissance.He emphasizes that a great pub should feel like “Tulsa’s living room,” welcoming all generations.Development projects like Santa Fe Square and 36 Degrees North have redefined downtown, blending restaurants, apartments, and office space.COVID-19 reshaped habits—lunch sales are still down, but outdoor dining saved his flagship pub.Elliot believes in putting employees first, offering benefits and even personal support during tough times.Success stories include staff rising from entry-level roles to ownership and executive leadership.He sees his larger purpose as making Tulsa a better place to live—and may even consider running for mayor one day.  QUOTES “After spending a summer in a law office, I was like, man, there’s no @#$%ing way I can do this for my life.” (Elliot)“When we opened in 2004, I had no idea what I was doing. I’d waited tables for nine months to try to figure out how a restaurant worked.” (Elliot)“We instantly became the destination in town for beer. At one point, we were named one of the 100 best places in the world to drink beer.” (Elliot)“More than anything, we’ve just tried to make our hometown a better place to live. Restaurants were the vehicle in the beginning.” (Elliot)“All those other people make a bunch of money. I just like to do cool shit.” (Elliot)“A really good pub should be everybody’s place—where you can bring your kid, or your 80-year-old parent, and all generations feel welcome.” (Elliot)“I think my purpose is to make my hometown a better place to live. That clarity really helps give direction and meaning to what I do.” (Elliot)“We used to be the 11th or 12th place to get a drink downtown. Now there are about 150, and we helped create that momentum.” (Elliot)“We realized in this industry you might be the most stable force in someone’s life. It’s a responsibility I take to heart.” (Elliot)“We’re not chasing awards—we’re trying to be the place where people make their memories.” (Elliot) 

Sameer Malhotra is the CEO and co-founder of Café Spice, a nationally distributed brand bringing authentic Indian cuisine to a broad American audience. Raised in a family of restaurateurs, Sameer has grown Café Spice from a single restaurant concept into a $50 million food manufacturing business.Café Spice is a family-owned food company specializing in globally inspired, ready-to-eat meals. Partnering with Whole Foods Market and other retailers, Café Spice provides hot bar items, refrigerated and frozen meals, and private-label products for supermarket chains across the U.S.Founded in 1998 as a bistro-style Indian restaurant in New York City, Café Spice transitioned from restaurants to large-scale food manufacturing after Whole Foods tapped the brand to supply its Indian hot bars. Today, Café Spice operates from a state-of-the-art 70,000-square-foot facility, produces both branded and private-label products, and continues to innovate with new offerings like Cantina Latina, a Latin-inspired line of prepared meals.Growing up in his family’s acclaimed Indian restaurants gave Sameer firsthand insight into the challenges and opportunities of introducing Indian cuisine to America.Café Spice pivoted from restaurants to manufacturing after landing Whole Foods as a client, eventually supplying Indian food to every Whole Foods hot bar in the country.Company culture emphasizes “grittiness and safety,” with longtime employees playing a key role in consistency and growth.Scaling recipes for national distribution required investments in food safety, standardized spice rooms, and consistent culinary processes.Education and sampling are central to marketing—demos help consumers overcome misconceptions that all Indian food is spicy or “just curry.” QUOTES “Whole Foods decided they were going to open an Indian hot bar, and that’s where the entire business changed. Now, 20 years later, we make the Indian food for their hot bars in every store in the country.” (Sameer)“We’ve always been a gritty team. Culture is grittiness and culture is safety.” (Sameer)“As restaurateurs, you’re creating food that’s going to be consumed within an hour. Here, we’re making food that may be frozen or refrigerated and eaten days later. Food safety became the most important part.” (Sameer)“I walked into the Whole Foods office in a suit, 23 years old, and the guy who greeted me was in cargo shorts and flip-flops. I felt completely out of place.” (Sameer)“Spice is always a trend. Generationally, spice is much more accepted now than when we started the business.” (Sameer)“Rather than discounting, I focus on demos. People need to taste the food and realize how good it is.” (Sameer)“The biggest misconception is that all Indian food is curry and all Indian food is spicy. Not everything is curry, and not all Indian food is spicy.” (Sameer)“We changed the name from ‘alugobi’ to ‘curried cauliflower and potatoes’ and sales doubled. People knew what it was.” (Sameer)“We put in robotic arms for packaging. It increased output, reduced giveaway, and didn’t reduce jobs. Technology has been a game changer.” (Sameer)“Surround yourself with like-minded people, but also fill the gaps you don’t have. You need people who will push you—not just yes men.” (Sameer)

Edward Medina serves as the president of Ramona’s Food Group. With a background in finance, Edward has played a pivotal role in revitalizing Ramona’s, transforming it into a thriving family-owned business deeply rooted in tradition and committed to innovation.Ramona’s Food Group is a family-owned enterprise renowned for its authentic Mexican cuisine. Established in 1947 by Romana Banuelos, the company has evolved from supplying tortillas to becoming a staple in frozen Mexican foods, remaining committed to its heritage and quality.Founded in 1947, Ramona’s began as a tortilla supplier before expanding into frozen foods in the early 1970s.The company prides itself on using 100-year-old recipes, maintaining authenticity and tradition amidst industry pressures.Edward, alongside his cousin Robert, co-owns the company, leveraging their complementary skills to continue its legacy.Edward describes Ramona’s as a “78-year-old startup,” highlighting its long-standing history combined with a spirit of innovation.He recounts the company’s origins, emphasizing the resilience shown by founder Romana Banuelos, who started by making tortillas and delivering them on public buses.Under his leadership, Ramona’s maintained its authentic recipes, resisting changes despite industry trends for substitutions.The transition to frozen burritos in the 70s marked a significant evolution for the company, building on their experience as a key supplier to Taco Bell.Edward sees Mexican food’s mainstream popularity as a testament to its dynamic nature, expressing excitement about being part of this culinary evolution QUOTES “I always say we’re like a 78-year-old startup. It was started in 1947.” (Edward)“Our recipes are over 100 years old. Mrs. B carried those recipes from her early days. We have not ventured from those.” (Edward)“We like to think of ourselves as like the In-N-Out of Mexican food. We do a couple of things. We do them well.” (Edward)“The family dynamic was not very good. It was quite ugly, actually, which kind of led to our purchase in 2017.” (Edward)“When we became profitable, that’s when life got slower. We could make better decisions, make better products.” (Edward)“Culture is the way people act when I’m not here, and I think people are very responsible and when we’re not here, they get it done.” (Edward)“Mexican food is very exciting, and it’s almost American food now.” (Edward)

Tom Moffitt is a seasoned entrepreneur and pioneer in the plant-based dairy industry. With a background as a food microbiologist, Tom co-founded Commonwealth Dairy, turning it into a national powerhouse, and now leads Culture Fresh Foods, focusing on innovative non-dairy products.Culture Fresh Foods specializes in creating next-generation plant-based dairy products, offering a variety of non-dairy yogurts, sour cream, and cream cheese. The company emphasizes quality and innovation, transforming traditional yogurt plants into centers of plant-based production.Tom’s passion for food innovation is rooted in his background in food microbiology. His approach focuses on consumer demand, quality standards, and leveraging his dairy experience to excel in plant-based markets. Culture Fresh Foods navigates challenges in plant-based production with a commitment to improving taste and texture.Tom transitioned from the dairy industry to plant-based products by focusing on consumer desires, emphasizing the importance of “swimming downstream” to meet market demand.The COVID-19 pandemic posed significant challenges for Culture Fresh Foods, as they opened just weeks before the crisis hit, impacting their market entry.Tom emphasized the importance of maintaining consistent quality and saw plant-based as a new opportunity, akin to the Greek yogurt revolution.Sustainability and taste are critical in plant-based consumption, with ongoing improvements in flavor and nutritional profiles narrowing the gap with traditional dairy.Tom shared insights from his past experiences, highlighting the challenges of balancing entrepreneurial risks with manufacturing capabilities and external market conditions.The plant-based market is becoming more interchangeable with traditional dairy, driven by consumer preferences and innovative product offerings like coconut yogurt and non-dairy ice cream.Culture Fresh Foods focuses on bulk products like coconut yogurt parfaits and oat milk for cold brew coffee, tapping into consumer trends and preferences, particularly among younger demographics.Tom’s entrepreneurial journey includes taking calculated risks, investing in quality, and navigating the complexities of plant-based product development to meet evolving consumer demands. QUOTES “I figured why swim upstream? You might as well just swim downstream and give people what they want.” (Tom)“I opened my doors in March of 2020, about two weeks before COVID. That really sucked, to be honest.” (Tom)“I’m a food microbiologist. I get really excited about yogurt.” (Tom)“For me, it’s all about food safety, food quality and quality really means if you have a cup of my yogurt today, it’s the exact same cup of yogurt you have three months from now.” (Tom)“Protein is massive and low sugar. Those are the two big things. It’s got to taste great.” (Tom)“I don’t think (plant-based) will replace dairy in my lifetime. I think it’s just going to become more interchangeable.” (Tom)“Coconut yogurts sell the best. Why? Because they taste the best.” (Tom)

Joey Jurgielewicz is a fifth-generation duck farmer and the Director of Client Service of Tasty Duck. With deep roots in the Long Island duck farming tradition, Joey brings passion, innovation and hospitality expertise to the family business.Tasty Duck is a vertically integrated duck operation headquartered in Pennsylvania, with a legacy dating back to 1933. The company supplies premium Pekin duck to top restaurants, retailers and international markets.The Jurgielewicz family can trace their duck lineage directly back to the original Long Island breeds—making them unique in the industry.The business is fully integrated: they hatch, raise, process and distribute their ducks while partnering with local family farms.Tasty Duck emphasizes sustainability, using feathers for pillows, composting manure for fertilizer and producing single-ingredient pet treats from unused duck parts.Their duck products are increasingly accessible to consumers thanks to pre-cooked items and partnerships with national retailers like Whole Foods.Tasty Duck is rooted in legacy but built for today. Joey’s great-grandfather started farming ducks in 1933, and the operation now spans generations and innovations.Joey believes duck should be more than a fine dining staple. He’s on a mission to make it an everyday option through products like duck carnitas and duck bratwurst.“A happy duck is a tasty duck.” The company prioritizes animal welfare with clean facilities, careful oversight and expert staff.Sustainability is built into every layer of the operation—from using feathers for pillows to turning manure into fertilizer.  QUOTES “We’re not the largest in the world, but we definitely like to say we are the tastiest and the most fun.” (Joey)“We’re the only one in the duck industry that can trace our roots back to our original breed, our original farm.” (Joey)“A lot of our fellow duck farmers… they chickenized it. We kept ours as the original strand from Long Island.” (Joey)“We like to say we have that respect. Duck has a spot on the menu now—it’s not just a special occasion item anymore.” (Joey)“A happy duck is a tasty duck.” (Joey)“If I can get people to try it, nine out of ten, if not ten out of ten, I can convince them to put duck on their menu.” (Joey)“Don’t try too hard. Simpler is better. Duck has a natural flavor—just enjoy it.” (Joey)“We’re a niche business, so our goal is to create a niche in our niche.” (Joey)

EPISODE 104: Sean Zecman – Food distribution leader and innovatorEPISODE 103: Kenny Morrison – Founder of VCC Brands and Pioneer in Cannabis-Infused BeveragesEPISODE 102: Laurel Orley – CEO of Daily Crunch and Innovator in Better-for-You SnackingEPISODE 101: Judy Joo – Chef, entrepreneur and leading voice in modern Korean cuisineEPISODE 100: Denise Woodard – CPG entrepreneur and advocate for allergy-friendly snackingEPISODE 99: Josh Kesler – Restaurateur, community builder and champion of local food and artEPISODE 98: Peter Newlin – Chief Vision Officer of Gastamo GroupEPISODE 97: Stephanie Jaeger – President of Les Dames d’Escoffier International (LDEI)EPISODE 96: Yanni Hufnagel – Founder of Lemon PerfectEPISODE 95: Jeff Broadhurst – CEO of Eat’n Park Hospitality GroupEPISODE 94: Clara Paye – Founder & CEO of UNiTE Food

Kenny Morrison is a cannabis industry pioneer and the founder of VCC Brands and CQ Drinks. With a background in documentary filmmaking and early cannabis retail, Kenny has been instrumental in shaping the cannabis-infused beverage category since 2008.VCC Brands, originally Venice Cookie Company, is a legacy cannabis company focused exclusively on beverages since 2020. Its flagship brand, CQ (Cannabis Quencher), creates micro- and macro-dose drinks designed to be approachable, flavorful and stigma-free.Founded in Venice Beach, VCC Brands embodies the area’s countercultural spirit with a refined, modern twist. CQ was born partly in response to early San Francisco regulations requiring “cannabis” to appear prominently on product labels. Today, the brand operates in seven states (soon to be eight) through a mix of licensing partnerships and hemp distribution, aiming to normalize cannabis consumption with clean branding, fast-acting nanoemulsification technology, and a lifestyle-oriented appeal.Kenny got into the cannabis industry by helping friends transition from underground cultivation to legal retail, ultimately co-founding one of LA’s first dispensaries.VCC Brands began as a baked goods company but pivoted fully to beverages to focus on “the future of drinking.”CQ Drinks emphasizes approachability by avoiding stereotypical stoner branding and designing products with women and first-time consumers in mind. Kenny compares CQ’s brand positioning to “the Corona of cannabis” — a laid-back, beachy vibe grounded in authenticity.Nanoemulsification helps cannabis beverages hit faster, making them more comparable to alcohol and easing consumer adoption.Despite being a cannabis entrepreneur, Kenny uses the product less than most of his family and believes in freedom of choice across alcohol and cannabis.He stresses honesty, reliability, and customer service as keys to building trust in the cannabis space, especially for new users.Regional product tweaks — like adding seasonal flavors in Massachusetts — have helped CQ Drinks grow in both the dispensary and hemp markets.  QUOTES “Visiting one of these early stores, it was almost like an anthropological experiment for me, which really just means that I’m a thrill seeker.” (Kenny)“Ever since I was a little kid, my father never hid his cannabis use from me. Even when I was nine, he’d say, ‘Hey Kenny, I’m going to go get some grass, want to come with me?'” (Kenny)“We’re basically, you know, the original prohibition cannabis beverage brand… the things we’ve been through to keep this thing alive, it’s a frickin’ novel.” (Kenny)“The goal is to get to a place where we can really tell that story in sort of a deep, profound way.” (Kenny)“My theory has just been, look, if girls like to drink it, guys are going to drink it.” (Kenny)“We’re all trying to target the alcohol consumer looking to moderate their alcohol consumption… and when a cannabis drink affects you as quick as an alcoholic drink does, that’s going to increase consumership.” (Kenny)“Cannabis should be perceived as a benefit to be promoted rather than a harm to be tolerated.” (Kenny)“Something that makes cannabis very different than alcohol is because cannabis is non-toxic… tolerances vary far greater than people’s tolerance for alcohol.” (Kenny)“You’ve got to have great customer service and you’ve got to be honest. Especially in cannabis.” (Kenny)“We’re gathering a ton of information based on the success of those products in their territories… then we can release the greatest hits in our hemp lineup.” (Kenny)“I just think we’re in this season where the general knowledge of cannabis is slowly, gradually building up.” (Kenny) 

Laurel Orley is the founder and CEO of Daily Crunch Snacks and a mission-driven entrepreneur with a background in advertising. After more than a decade building major brands like Dove at Unilever, she transitioned to launch her own company focused on health, flavor, and impact.Daily Crunch Snacks is a women-owned snack brand offering sprouted, air-dried almonds and other nut blends with bold, innovative flavors. Rooted in a family recipe and a mission to support mental health, the brand emphasizes clean ingredients, sustainability, and crave-worthy crunch.Laurel launched Daily Crunch with her aunt Diane, who developed the unique sprouting process after studying brain health in India.The brand debuted in March 2020—days before the COVID-19 shutdown—and adapted its launch strategy for a digital-first world.Daily Crunch has since expanded into 6,000+ stores and was named the 13th fastest-growing food and beverage company by Inc.Laurel is a board member of the Upcycled Food Association and a member of EY’s Entrepreneurial Winning Women Class of 2024.The brand’s mental health mission is personal: Laurel’s cousin lost his life to bipolar disorder, inspiring her family to create The Support Network, which Daily Crunch supports financially and publicly.Laurel’s experience on Dove’s Real Beauty campaign taught her the power of mission-driven marketing and authenticity.The sprouting process transforms the texture of almonds, making them crisp and chip-like while improving digestibility.Product innovation stems from a blend of trend reports, consumer feedback, and Laurel’s own flavor instincts—like turmeric & sea salt or Nashville Hot.Collaborations, like their Fly By Jing partnership, are a strategic focus for driving awareness and reaching new audiences.Upcycling ingredients—such as pickle ends from Cleveland Kitchen—helps reduce waste and differentiate flavor profiles.Daily Crunch doesn’t lead with its mission, but invites consumers to discover its mental health advocacy as they dig deeper into the brand.  QUOTES “I wanted to launch a brand with a mission that I believed in. Our mission is actually mental health awareness.” (Laurel)“Soaking nuts removes phytic acid, an anti-nutrient, making them more bioavailable, easier to digest and more nutrient dense.” (Laurel)“The crunch is what gets people in. It’s lighter, airier, crunchier. Honestly, it’s like a chip.” (Laurel)“You’re always going to have setbacks. My motto is always two steps forward, one step back.” (Laurel)“We had to throw out 20,000 pounds of almonds and I didn’t have the right insurance for it. I almost threw in the towel.” (Laurel)“There’s a fine balance between mental and physical health. It all ladders back up to brain health.” (Laurel)“When you see someone in the wild buying your product, it’s the best feeling. I was hiding behind a pillar at the airport.” (Laurel)“The savory-sweet combo is really resonating right now. Our last two launches were savory, but you can definitely do both.” (Laurel)