All In Good Taste

Before Marcellas Reynolds became a television personality, model, bestselling author, and fashion historian, he was helping shape the hospitality and nightlife scene in Chicago.In this episode of All in Good Taste, host Aidan Descourouez sits down with Marcellas Reynolds for an unforgettable conversation about Chicago nightlife, celebrity encounters, fashion, reality television, and the power of building genuine relationships.From growing up on Chicago's South Side to working at legendary establishments like Shelter, Vivo, Marché, and RL Restaurant, Marcellas shares how more than a decade in hospitality helped launch his extraordinary career.We dive into his unforgettable encounters with Oprah Winfrey, George Clooney, and RuPaul, his experience on Big Brother Season 3, and how he went from waiting tables in Chicago to modeling internationally and documenting the stories of groundbreaking Black supermodels through his acclaimed Supreme book series.But beyond the celebrity stories, this conversation explores something much deeper: belonging, representation, confidence, the art of hospitality, and why making people feel seen can change the trajectory of your life.Whether you're passionate about hospitality, Chicago history, fashion, or the people who helped shape pop culture, this episode is filled with remarkable stories and lessons worth remembering.ABOUT ALL IN GOOD TASTEHosted by Aidan Descourouez, All in Good Taste explores the people, places, and experiences that shape hospitality, food, culture, and the art of living well.Through candid conversations with chefs, restaurateurs, creatives, entrepreneurs, and cultural personalities, we uncover the stories behind the experiences that bring people together.Because great hospitality isn't just about what we serve. It's about how we make people feel.Subscribe for more conversations about hospitality, food, culture, and the people who make it all extraordinary.#MarcellasReynolds #AllInGoodTaste #ChicagoHospitality #BigBrother #ChicagoNightlifeMarcellas Reynolds, All in Good Taste, Aidan Descourouez, Marcellas Reynolds interview, Big Brother Season 3, Big Brother Marcellas, Chicago nightlife, Chicago hospitality, Oprah Winfrey, George Clooney, RuPaul, Chicago restaurant history, RL Restaurant Chicago, Shelter Chicago, Marché Chicago, Supreme Models, Black fashion history, hospitality podcast, fashion podcast, Chicago podcast, restaurant industry stories, celebrity encounters

What does it take to rebuild when it feels like everything is working against you?In this episode of All In Good Taste, Aidan sits down with Lisa Gasparian, founder and owner of Chicago’s Café Crèmerie, for a deeply personal conversation about entrepreneurship, hospitality, motherhood, resilience, and what it really takes to build a business from the ground up.Before creating Café Crèmerie, Lisa spent nearly 12 years in consulting before entering hospitality through Amorino Gelato. What followed was an education in franchising, restaurant operations, leadership, real estate, and eventually the desire to build something entirely her own.Then COVID changed everything.Lisa opens up about losing her business, navigating the devastating 2020 looting that caused approximately $87,000 in damage, facing nearly $1.5 million in legal battles, separating from her franchise, raising her son as a single mother, and making the decision to bet on herself and start over.She shares how she personally helped build Café Crèmerie, even acting as general contractor on the project, and how the European-inspired café became one of Chicago’s most recognizable coffee, gelato, wine, and hospitality destinations.This conversation goes far beyond coffee.Lisa and Aidan talk about the unseen realities of entrepreneurship, burnout, dating as a public-facing business owner, post-COVID restaurant economics, landlords, social media, creating memorable guest experiences, European café culture, and why the smallest details in hospitality matter.And through everything, Lisa shares one powerful lesson:Bet on yourself.Because sometimes starting over isn't the end of the story — it's the beginning of the one you were supposed to build.☕ Featuring: Lisa Gasparian, Founder of Café Crèmerie🎙️ Hosted by: Aidan Descourouez🍽️ Podcast: All In Good Taste📍 Filmed at Café Crèmerie in ChicagoTIMESTAMPS 00:00 – Coming Up: Lisa Gasparian’s Story01:14 – Welcome to Café Crèmerie02:03 – Inside the State Street Café03:31 – Growing Up, Family & Becoming an Entrepreneur04:54 – How Lisa Got Into Gelato & Hospitality06:29 – Landing the Amorino Franchise in Chicago07:39 – What It Really Takes to Open a Restaurant09:36 – Realizing She Wanted a Business of Her Own11:18 – Creating the Café Crèmerie Experience12:44 – Dating as a Public-Facing Business Owner15:26 – Entrepreneurship, Motherhood & Finding Balance17:48 – Landlords, Pressure & Life Behind the Business19:17 – The Reality of Running a Café Post-COVID22:12 – Breaking Away From the Franchise24:05 – Bilt Hospitality25:12 – COVID, Looting & $87,000 in Damage27:18 – Facing Nearly $1.5 Million in Legal Battles28:46 – The Opportunity to Start Over29:30 – “Let Those Tears Water Me”30:42 – Did Lisa Ever Think About Giving Up?31:42 – Building a New Brand From Ground Zero32:54 – Who Takes Care of the Person Taking Care of Everyone?33:36 – What Lisa Wanted Her Son to Learn34:29 – Why Rebuilding Was Harder Than Starting35:19 – Burnout & Personally GC’ing Café Crèmerie36:32 – What Hospitality Means to Lisa Today37:32 – What Turns a Guest Into a Regular38:06 – American Coffee vs. European Café Culture38:43 – Brand Partnerships, Pop-Ups & Café Activations40:36 – The All In Good Taste Tasting Menu41:57 – What Guests Never See Behind the Scenes42:44 – Spontaneity, Travel & Avoiding Burnout43:30 – What Does “Good Taste” Mean?45:00 – Lisa’s Biggest Lesson: Bet on Yourself45:44 – Where to Find Lisa & Café CrèmerieLisa Gasparian, Cafe Cremerie, Café Crèmerie, Cafe Cremerie Chicago, All In Good Taste, Chicago hospitality, Chicago entrepreneur, restaurant podcast, hospitality podcast, female entrepreneur, women in hospitality, cafe owner, coffee shop owner, restaurant entrepreneur, Chicago restaurants, European cafe, entrepreneurship, business resilience, restaurant business, single mom entrepreneur, hospitality industry, Amorino Gelato#AllInGoodTaste #CafeCremerie #LisaGasparian #ChicagoHospitality #Entrepreneurship #WomenInHospitality #ChicagoRestaurants #HospitalityPodcast

On this episode of All In Good Taste, Aidan Descourouez sits down with Seth Bradley and Ryan Van Voorhis, founders of Nude Dude Food, to unpack how two high-school friends turned casual cooking and dinner parties into a private dining and catering business that has taken them across roughly 30 states.Long before Nude Dude Food, Seth was pursuing music and performing around Chicago while Ryan spent more than a decade working in social work, child welfare, and juvenile services. Those careers may seem worlds apart from hospitality, but both became foundational to the company they would eventually build: Seth learned how to read a room and entertain, while Ryan built his career around service, empathy, organization, and taking care of people.Their culinary journey began simply, cooking together as roommates, exploring Chicago’s farmers markets, experimenting with sourdough, and feeding their friends. Eventually the dinner parties got bigger, friends began hiring them, Instagram DMs started coming in, and by 2017 they were ready to leave their previous careers and go all in.Seth and Ryan share the real story behind the Nude Dude Food name, why the provocative branding worked, how they made sure the food could back it up, and how their relationship with the brand has evolved as the company has grown.They also talk candidly about the reality of building a business with your best friend: communication, disagreements, complementary working styles, hiring people into a tight-knit culture, learning to delegate, and recognizing that what once revolved entirely around the two founders now has to become something bigger than them.Ryan opens up about his experience living with Crohn’s disease and how his health journey shaped his relationship with food, local sourcing, simple ingredients, and hospitality. The conversation also dives into the unpredictable realities of private dining,  including one memorable Chicago event where a broken oven forced the team to transport hot food roughly 35 floors between a client’s apartment and the party.Then there’s COVID.With private events disappearing, Seth and Ryan returned to one of the things that started it all: sourdough. They invested in a French steam oven, found a temporary kitchen in Fulton Market, kept cooking, kept learning, and eventually emerged into the next phase of Nude Dude Food.Today, the company spans private dinners, catering, corporate dining, and sourdough pizza, with corporate business becoming a major engine for growth. Now Seth and Ryan are thinking about what comes next: scaling the team, evolving the brand, remaining self-funded or potentially bringing in outside capital, and deciding whether a traditional restaurant ever fits into the vision.At its core, this episode is about much more than food.It’s about friendship, service, creativity, resilience, entrepreneurship, and turning something you genuinely love into something that can grow without losing the reason you started.Find Nude Dude Food at nudedudefood.com and @nudedudefood on Instagram.Hosted by Aidan Descourouez, All In Good Taste tells the stories behind the people shaping restaurants, food, beverage, and hospitality.The health and nutrition discussion in this episode reflects the guests’ personal experiences and perspectives and is not intended as medical advice.CHAPTERS00:00 Cold Open01:11 Meet Nude Dude Food01:57 Inside The Hatchery Chicago02:49 How Seth & Ryan Became Friends03:43 Roommates, Wrigleyville & the Chicago Food Scene04:19 Learning to Cook Together05:14 The Sourdough Starter That Changed Everything06:09 Dinner Parties Become a Business07:28 Seth’s Music Career & Learning to Read a Room10:00 Ryan’s Social Work Career & a Life of Service15:01 Their First Paid Private Dinner15:44 Instagram DMs & Going Full-Time17:40 The Story Behind the Name “Nude Dude Food”21:35 Did the Name Open Doors — or Close Them?25:31 Creative vs. Organized: How Their Partnership Works26:47 Building a Business With Your Best Friend29:40 Ryan’s Crohn’s Journey & Relationship With Food34:41 What Private-Chef Guests Never See36:19 The 50-Story High-Rise Disaster37:57 Surviving COVID With Sourdough39:08 Corporate Catering, Private Dining & Scaling41:01 Building a Self-Funded Business42:29 Expansion, Restaurants & What Comes Next44:29 The All In Good Taste “Tasting Menu”48:01 One Final Lesson: Just Do It

Welcome to The Wiener’s Circle, one of Chicago’s most legendary,  and unapologetically unfiltered,  restaurants.For decades, this Lincoln Park hot dog stand has been known for its char-grilled Chicago dogs, late-night crowds, legendary verbal abuse, outrageous marquee signs and one-of-a-kind staff. But behind the insults and chaos is something much harder to manufacture: a restaurant built around personality, loyalty, community and genuine hospitality.On this episode of All in Good Taste, Aidan goes behind the counter with longtime Wiener’s Circle icon Poke and owner Ari to uncover how a neighborhood hot dog stand became a piece of Chicago culture.Poke shares what it’s been like spending nearly four decades at The Wiener’s Circle, from her first shifts behind the register to managing generations of employees, customers and unforgettable late-night moments. Ari explains how growing up just blocks from the restaurant eventually led him to become one of its owners,  and why one of his biggest lessons was realizing that some things at The Wiener’s Circle simply shouldn’t be changed.They get into the unwritten rules of roasting customers, why ketchup on a Chicago hot dog can get you in trouble, how the team knows when a joke has gone too far, and why the restaurant’s trademark trash talk is rooted in affection rather than hostility.The conversation also explores what traditional restaurants can learn from The Wiener’s Circle: talk to people like people, let your staff have personality and stop trying to manufacture hospitality through scripts.Ari breaks down why he measures the restaurant’s success in more than dollars, describing a business that “pays with laughter,” gives back to its staff and community, and has evolved into something closer to a performance venue and cultural institution than a traditional hot dog stand.And then there are the stories.From Oprah and Ed Sheeran to Jeff Tweedy, Rick Bayless, Marshmello and plenty of other unexpected guests, The Wiener’s Circle has attracted celebrities, chefs, musicians and generations of Chicagoans,  and Poke isn’t particularly impressed by any of them.We also get the story behind the restaurant’s viral marquee, including the infamous political signs, how the team comes up with them and why the best jokes have to fit within just a few lines.This is The Wiener’s Circle on All in Good Taste — hot dogs, hospitality, chaos and Chicago exactly the way they’re supposed to be.00:00 — Welcome to The Wiener’s Circle01:56 — Inside the Famous Late-Night Experience03:08 — Hot Dog Stand or Comedy Show?05:34 — Nearly 40 Years at The Wiener’s Circle07:55 — Why Poochie Never Left10:52 — The Love Behind the Trash Talk11:38 — From Neighborhood Kid to Owner13:11 — A Business That “Pays With Laughter”14:36 — Why You Can’t Corporate-ize The Wiener’s Circle16:30 — Measuring Success Beyond Money20:06 — What Restaurants Can Learn From This Place22:04 — The Art of Roasting a Customer29:22 — Becoming a Chicago Institution30:26 — Oprah, Ed Sheeran & Celebrity Stories32:07 — Behind the Famous Wiener’s Circle Sign34:31 — Could This Restaurant Exist Anywhere Else?36:04 — The All in Good Taste Tasting Menu39:40 — The Ultimate Wiener’s Circle Lesson40:19 — Raw Dog & What’s Next#TheWienersCircle #AllInGoodTaste #ChicagoFood #ChicagoRestaurants #ChicagoHotDog #ChicagoEats #ChicagoFoodScene #ChicagoCulture #LincolnPark #Hospitality #RestaurantIndustry #RestaurantPodcast #FoodPodcast #ChicagoDog #WienersCircle

How do you lead a culinary operation capable of serving events ranging from 15 guests to 15,000 at one of Chicago’s most iconic destinations?In this episode of All in Good Taste, Aidan sits down with Chef Nikolaos Kapernaros, Executive Chef at Navy Pier, for a conversation recorded high above Chicago on the Centennial Wheel.Chef Nikolaos shares his journey from growing up in the port city of Piraeus, Greece, to attending a highly disciplined culinary school in Rhodes, training in kitchens across Europe, moving to Chicago for the love of his life, and eventually taking on one of the city’s largest and most complex culinary operations.He also takes us behind the scenes of his Food Network experiences, including competing on Chopped and defeating Bobby Flay with his signature moussaka. Nikolaos explains the adrenaline of competition cooking, the disappointment of losing, and why even the most accomplished chef can be eliminated by one small mistake.The conversation goes far beyond television. Chef Nikolaos breaks down what it takes to execute food for thousands of guests, build trust across a large culinary team, maintain consistency under pressure, and lead without repeating the harmful kitchen culture experienced by earlier generations of chefs.He also opens up about his work with Chicago Chefs Cook, World Central Kitchen, the American Cancer Society, children’s organizations, and humanitarian relief efforts around the world.This is a story about Greek hospitality, family, resilience, leadership, competitive cooking, and using food to give people hope.In this episode:• Growing up in Piraeus, Greece• The discipline of Greek culinary school• Moving to Chicago for love and family• Training with renowned chefs throughout Europe• Winning Beat Bobby Flay with moussaka• Competing on Chopped• Serving events for as many as 15,000 guests• The logistics behind Navy Pier’s culinary operation• How kitchen leadership has evolved• Building trust and consistency across a large team• Philanthropy and humanitarian relief through food• Chef Nikolaos’ dream of opening a Greek fine-dining restaurantFollow Chef Nikolaos on Instagram at @chefkapernaros.Subscribe to All in Good Taste for more conversations with the people shaping food, hospitality, leadership, and culture.

In this episode of All in Good Taste, Aidan visits the Academy for Global Citizenship on Chicago’s southwest side, a public school reimagining what education can look like when food, sustainability, wellness, and community are placed at the center of the student experience.Founder Sarah Elizabeth shares the story behind AGC’s mission to reimagine education and build a campus rooted in global citizenship, environmental sustainability, and whole-child wellness. From learning villages and classroom kitchens to a fresh food marketplace, community love fridge, apiary, gardens, and a working farm, AGC is more than a school — it is a living wellness ecosystem.The episode also features conversations with Health & Wellness Teacher Bryan Soto, Culinary Director Stacey Whitney, and Cultivate Collective Managing Director Kris De la Torre, each offering a deeper look at how students connect with food, nature, gratitude, and community every day.Featured GuestsSarah ElizabethFounder, Academy for Global CitizenshipSarah shares the origin story of AGC, the years-long journey to get the school approved, and the vision behind building a 6.5-acre sustainable campus designed to serve students, families, and the broader community.Bryan SotoHealth & Wellness TeacherBryan talks about teaching wellness, kitchen skills, gratitude, and food curiosity to students as young as three. He also shares the story of AGC’s now-famous Mushroom Club, which grew from a classroom lesson into a school-wide movement.Stacey WhitneyCulinary DirectorStacey explains why food is fundamental to learning and how her team feeds hundreds of students each day with a scratch-made, mostly plant-based menu rooted in care, nutrition, and joy.Kris De la TorreManaging Director, Cultivate CollectiveKris walks through the farm program, food access work, community gardens, and the importance of helping students build a lasting relationship with the natural world.Key ThemesReimagining EducationAGC is built on the belief that education should prepare students not only academically, but socially, emotionally, physically, and environmentally.Food as a Foundation for LearningThe school’s culinary program shows that well-fed students are better prepared to learn, connect, and thrive.Farm-to-School in Real TimeStudents see where their food comes from, help grow it, learn from it, and then eat it in their daily meals.Wellness as CultureFrom gratitude rituals before lunch to wellness lessons and classroom kitchens, AGC makes health and well-being part of the daily rhythm of school life.Community Beyond the ClassroomWith Little Leaf Market, a solar-powered community love fridge, community gardens, wellness spaces, and food access programs, AGC serves as a hub for families and neighbors.Sustainability Students Can FeelAGC is home to Illinois’ first net-positive energy and net-positive water campus, making sustainability something students experience firsthand.Episode TakeawayAt its heart, this episode is about what happens when a school chooses to care for the whole child. AGC shows that food, wellness, sustainability, and community are not extras — they are essential parts of education. When students understand where their food comes from, feel connected to nature, and experience care in their daily meals, those lessons ripple far beyond the classroom.#education #publicschoolsystem #schoollunch #urbanfarming #foodeducation #sustainability y#chicago #teaching  #healthykids Future of EducationInnovative SchoolsPublic School InnovationHealthy School LunchSchool GardenFarm to SchoolSustainable SchoolsSchool Food ProgramUrban FarmingAlternative EducationTeaching Kids About FoodWhole Child EducationEducation DocumentaryChicago Public SchoolsHealthy Eating for Kids

Hospitality is evolving as consumer drinking habits, wellness trends, and guest expectations continue to change. In this panel discussion, hospitality and beverage industry leaders explore how restaurants, alcohol brands, distributors, and marketers are adapting to a new generation of consumers.From premium non-alcoholic beverages to changing bourbon marketing strategies, this conversation looks at what today's guests actually want—and why authentic experiences matter more than ever.Whether you're a restaurant owner, bartender, beverage professional, hospitality student, marketer, or simply interested in where the food and beverage industry is headed, this episode offers valuable insight into one of hospitality's biggest cultural shifts.Host: Aidan DescourouezGuests: Abby Kritzler (CCO & Executive Director at Boka Restaurant Group) Website: https://www.bokagrp.com/Jake Ireland (CEO & Founder of Off Hours Bourbon) Website: https://drinkoffhours.com/Samantha Catalina ( Fractional CMO - specializing in beverage)Linkedin: https://www.linkedin.com/in/samcatalina/James Feeley ||| (Director of Sales, Wine & Spirits at Lakeshore Beverage)Website:https://www.handfamilycompanies.com/lakeshore-beverageTime Stamps / Chapters:00:00 Introduction & The Changing Face of Hospitality00:01:18 Meet the Panel00:04:49 How Restaurants Are Adapting to Changing Drinking Habits00:06:32 Are Restaurants Losing Beverage Revenue?00:07:34 Younger Generations Are Reshaping Hospitality00:10:28 Building a Bourbon Brand in a Changing Market00:11:33 Why Younger Consumers Want Different Alcohol Brands00:13:55 Should Bourbon Companies Make Non-Alcoholic Products?00:17:16 Marketing Alcohol in a Wellness-Focused World00:18:53 Are Non-Alcoholic Drinks Here to Stay?00:20:53 Are People Drinking Less or Just Drinking Differently?00:23:37 Beverage Trends Shaping the Future of Hospitality00:26:05 The Metrics Every Hospitality Leader Should Watch00:27:09 Final Thoughts

What does it take to build one of North America's 50 Best Bars? In this conversation, General Manager, Jake Kelly shares his journey through hospitality, leadership, mentorship, and the realities of running an award-winning cocktail bar.From washing dishes at 14 years old to serving in the Peace Corps, teaching on Chicago's South Side, and eventually leading one of the continent's most celebrated bars, Jake's path wasn't traditional, but it shaped the way he thinks about service, leadership, and hospitality.Whether you're a bartender, restaurant owner, hospitality professional, or someone passionate about great service, this episode offers an inside look at what happens behind the scenes of a world-class bar.Time Stamps / Chapters:00:00 Introduction & North America's 50 Best Bars01:05 Meet Jake Kelly of Bisous01:50 Inside Bisous & Top 50 Recognition02:33 First Hospitality Job at 1404:54 Peace Corps & Lessons in Hospitality07:08 Teaching, Burnout & Career Change10:17 Re-Entering Hospitality Later in Life12:58 Becoming a Bartender by Accident16:28 Mentors Who Shaped Jake's Career18:40 From Bartender to General Manager20:09 Building Bisous from the Ground Up24:44 Rebranding Two Weeks Before Opening27:27 Opening Without PR & Organic Growth30:22 North America's 50 Best Bars Experience34:04 The Emotional Reality of Being a GM35:51 Perfect Service, Recognition & Leadership39:05 Hospitality Lessons & Rapid-Fire Questions43:21 Final Thoughts on ResilienceHashtags: #HospitalityLeadership#CocktailCulture#RestaurantManagementKeywords:hospitality leadershipbar general managerNorth Americas 50 Best Barscocktail bar managementhospitality career journeyrestaurant leadershipbartender to general managerhospitality mentorshipChicago cocktail barshospitality podcastguest experience leadershiprestaurant operations managementhospitality industry insightsbuilding a bar brandservice excellence

Healthy fast casual restaurants are everywhere — but very few combine operational excellence, hospitality, and genuinely satisfying food the way Fare does.In this episode, we sit down with the founder of Fare to talk about building a fast-growing restaurant brand rooted in hospitality, intentional food, and strong company culture. From working at a roller rink and Gibson’s Restaurant Group to scaling multiple locations, this conversation dives deep into what it actually takes to grow a restaurant business without losing the guest experience.Whether you're a restaurant operator, entrepreneur, hospitality professional, or someone passionate about healthy food concepts, this episode is packed with lessons on leadership, scaling, culture, and creating memorable guest experiences.Time Stamps / Chapters: 00:00 – Hospitality chose her01:31 – Life before starting Fair03:32 – Missing healthy food in college and restaurant life04:49 – How meal prep became a business idea07:08 – Gibson’s Restaurant Group lessons and hospitality standards09:29 – The importance of details and restaurant culture11:50 – The failed protein bar business13:31 – Early pivots and building Fair in a food hall16:14 – Letting go of control as a founder20:29 – Scaling Fair and managing growth24:08 – Hospitality in a fast casual restaurant27:01 – The customer note that created loyalty30:14 – Why Fair focuses on nourishment and satisfaction35:02 – Rapid-fire hospitality questions40:37 – Where to find Fair

What makes a brand feel real? In this episode of All in Good Taste, Alicia of Owen’s Famous shares her philosophy on branding, hospitality, creativity, and building spaces people emotionally connect with.From rearranging her childhood bedroom like a storefront to opening a coffee shop during COVID, Alicia explains how authenticity—not aesthetics alone—is what creates lasting brands and memorable hospitality experiences.This episode is for hospitality professionals, creatives, founders, designers, and anyone trying to build something that genuinely resonates with people.Time Stamps / Chapters:00:00 Intro Montage00:00:56 Welcome to All in Good Taste00:01:45 When Alicia First Realized She Had Taste00:05:23 Becoming a Creative Professional00:08:35 The Psychology Behind Branding00:10:19 Building the Spilled Milk Bakery Brand00:11:15 The First Questions Alicia Asks Every Brand00:15:01 Pretty Brands vs Successful Brands00:17:01 Misconceptions About Rebranding00:20:15 Why Creative Work Needs Boundaries00:24:53 Opening Bay Coffee Company During COVID00:32:13 Lessons From Running Owen’s Famous00:36:05 The Story Behind the Name Owen’s Famous00:39:21 Building a Real Community Through Hospitality00:46:01 What “Good Taste” Actually Means