Hospo Dojo Podcast

What does it take to carry the weight of Italian cuisine onto the global stage—without losing its soul? In this episode, Paul sits down with Andrea Tranchero, Executive Chef of Barilla for the Asia-Pacific region. With a career spanning Michelin-starred kitchens, luxury brands like Giorgio Armani, and even cooking for Roger Federer, Andrea has lived a culinary life few can imagine. From a 15-year-old apprentice in northern Italy to becoming the face of Barilla across Asia, Andrea shares the discipline, adaptability, and respect for tradition that shaped his career. He explains how Italian cooking’s simplicity can be both its biggest strength and its greatest challenge when introduced to diverse markets across the world. Andrea reveals: The lessons he learned in Michelin-starred kitchens and why they felt like “the army” How he adapts classic Italian dishes for different cultures while staying true to tradition Why ingredients and simplicity will always be the foundation of Italian cuisine Stories from cooking for Giorgio Armani and Roger Federer The challenge of balancing authenticity with market expectations (like carbonara without eggs in Asia!) His two golden rules for young chefs This episode is about more than food—it’s about culture, respect, and carrying tradition into a modern, globalized world. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo

What does it take to build a hospitality brand that doesn’t just serve food and drinks — but creates culture, community, and lasting connection? In this episode, Paul sits down with Andy El-Bayeh and Rebecca Jarvie-Gibbs, co-founders of We Are Example, a creative agency behind some of the most exciting food, beverage, and hospitality brands in Australia and beyond. With a background spanning Merivale’s expansion from 20 to 75 venues, global PR, and decades of brand-building experience, they share what it really takes to build a hospitality brand that connects with communities and stays relevant. From the importance of personal storytelling to the power of authentic customer connection, they reveal why branding is not an add-on, but the foundation of a successful hospitality business. We covered: How they turned years of partnership at Merivale into one of Australia’s leading creative agencies Why the best hospitality businesses start with a clear story and vision The role of trust, vulnerability, and personal growth in sustaining a business partnership How to measure real marketing impact beyond “likes” and vanity metrics Why listening to customers is the most valuable data The difference between chasing trends and building a brand with long-term cultural value Why investing in brand strategy upfront saves money (and heartache) down the track This episode goes beyond marketing. It’s about creating experiences that inspire loyalty, stand the test of time, and build real value for both communities and operators. If you want your venue to stand out, this one’s for you. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo @weareexample

What goes into crafting handmade plates for Australia’s top restaurants? In this episode, Paul sits down with Sam Gordon, a third-generation potter and founder of Sam Gordon Pottery. After more than twenty years at his family’s globally recognised brand, Robert Gordon Pottery, Sam decided to step away and return to the wheel. Today, he makes handmade plates for some of Australia’s most celebrated restaurants — including Nomad, Stokehouse, and Josh Niland’s venues — as well as international projects like Louis Vuitton in Mexico. Sam shares the lessons he’s learned from navigating the pressures of a global retail business, the creative freedom of focusing on hospitality, and the challenges of building something new from the ground up.  The advice he’d give to his younger self, and to anyone starting their own business in hospitality.This episode is about passion, resilience, and staying true to your craft while finding new ways to grow in hospitality. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo

How can fermentation help kitchens cut waste and cook more sustainably? In this episode, Paul sits down with Caitlyn Koether, Head of Fermentation at the Mulberry Group, to talk about her journey from Connecticut to San Francisco, Copenhagen, and finally Australia — and how fermentation became her passion and profession. From nearly joining the team at Noma to building her own role as Head of Fermentation, Caitlyn shares how ancient preservation techniques can transform the way we think about food, waste, and sustainability in hospitality. We cover:   Caitlyn’s global experience and approach to food   Why fermentation is just one part of preservation   Simple steps chefs can take to cut waste in their kitchens   How the Mulberry Group closes the loop from farm to restaurant   The advice Caitlyn gives young chefs who want to start cooking more sustainably If you're anyone passionate about food, process, and purpose — this one’s for you. Follow us on Instagram: @paulayyash @hospodojo

How do you take a single gelato shop and turn it into one of Australia’s most iconic dessert brands? In this episode, Paul sits down with Donato Toce, co-owner and head chef of Gelato Messina, to unpack the story of a brand that has redefined gelato, reshaped dessert culture, and become a household name across Australia and beyond. From starting as a teenage dishwasher to building a company with 30+ stores, a dairy farm, and a cult-like following, Donato shares the highs, lows, and hard lessons from the Messina journey. You’ll hear: How Messina went from a single Sydney store to a national (and now global) name Why creativity — from failed flavors to crowd favorites — became central to the brand’s DNA The systems behind keeping consistency and quality across every store How Messina’s own dairy farm and global sourcing keep quality at the highest level The role of visionary partners, relentless drive, and the philosophy of “no plan B” Why Messina is more than gelato — it’s a culture, a brand, and a standard in hospitality This episode gives you a rare look inside the mindset and methods that made Messina what it is today. If you dream of building a brand that lasts, this one is for you. Follow us on Instagram: @paulayyash @hospodojo @gelatomessina

What happens when you walk away from a safe career to chase a love for burgers and shape a city’s food culture? In this episode, Paul sits down with Jimmy Hurlston — burger expert, author, and founder of Easy’s (the rooftop train-carriage venue in Melbourne) and Palomino Sandwiches on the Gold Coast. Jimmy’s journey is anything but conventional. From writing one of the first Australian books dedicated to burgers, to pioneering Melbourne’s burger boom and building venues that became cult favourites, Jimmy shares what it really takes to back yourself in hospitality. We covered: The story behind Easy’s and how a rooftop train carriage became an iconic venue Why keeping menus simple and consistent is the key to longevity How customer psychology shapes menu pricing Why supporting competitors can strengthen the entire industry His advice for young entrepreneurs on risk, timing, and resilience If you’re dreaming of building your own venue, Jimmy’s lessons will push you to think differently, stay consistent, and embrace the struggles that lead to growth. 🎧 Listen to the full episode on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo  

What does it take to build a strong team in hospitality without losing your soul in the process? Ever wondered how to get your venue featured in one of the most influential food and culture magazines? In this episode, Paul sits down with Leah Glynn, Editor of Time Out Melbourne, to unpack what it takes to stand out in the city’s thriving hospitality scene. Leah has spent years spotlighting everything from hidden neighbourhood gems to award-winning restaurants. She shares the exact elements Time Out looks for when deciding which venues to feature and why storytelling, not just good food, is your ticket to being noticed.   Leah reveals: 1. The key factors Time Out considers before featuring a venue 2. Why strong imagery and a clear pitch are essential 3. How social media is now hospitality’s biggest search engine 4. The human element that makes a venue unforgettable 5. Why passion and authenticity outshine big marketing budgets 6. How to craft your story so media can’t ignore it If you want people to notice your venue, this episode is for you.   🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo

What does it take to build a strong team in hospitality without losing your soul in the process? In this episode, Paul sits down with Claire Stenhouse, Restaurant Manager at the iconic Attica in Melbourne. Claire brings 20 years of global hospitality experience, having worked across multiple countries. With experience alongside Gordon Ramsay and Jason Atherton, plus a background in psychology, she’s all about people and strategy. Claire shares how she’s learned to lead not with ego, but with humility, listening, and real human connection. She dives deep into building team culture, why micro-training works, and how retaining talent starts by understanding the whole person — not just their role on the roster. Claire opens up about: Why integrity is the foundation of strong leadership The difference between managing humans vs managing rosters How to support staff through structured listening and performance check-ins The power of humility, psychological safety, and asking for help Why investing time, not just money, keeps people around If you're trying to build a workplace where people want to stay, this is a must-listen. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo

What makes a hospitality brand truly stand out? In this episode, Paul sits down with Tony Ibbotson, founder and creative director of The Creative Method. Tony has worked with some of the most recognisable names in food and beverage, including Guzman y Gomez, El Jannah, Henrietta, Coca-Cola, Unilever, Diageo, and Mars. He unpacks what it really takes to build a hospitality brand that connects — from early-stage fit-outs and packaging to emotional storytelling and consistent brand presence. Tony shares: The foundation of every strong hospitality brand The importance of thinking big when building your brand Why emotional connection and consistency drive long-term impact If you’re building a food brand, this one’s for you. 🎧 Listen now on Spotify, Apple Podcasts & YouTube📱 Follow us on Instagram: @paulayyash @hospodojo

What happens when your business grows faster than your resources, and you’re the one left to carry it? In this episode, Paul sits down with Adriano Zumbo, Australia’s renowned pastry chef and MasterChef personality, to unpack the raw truth behind the glossy cakes, TV fame, and what really happens when your passion turns into an empire overnight. Adriano shares: - His early days in the kitchen, and how hard work and lucky breaks shaped his craft - The highs and harsh lows of expanding too fast, too soon Why you need people around you who’ll tell you the truth, not just what you want to hear - - How understanding customer habits and data can save (or sink) a venue What it really takes to balance creativity with business without losing yourself along the way - Hard-won advice for young chefs and entrepreneurs chasing big dreams If you’re looking to grow in hospitality, this episode is packed with real lessons and inspiration to help you do it right. Follow us on Instagram: @paulayyash @hospodojo @adrianozumbo

Can passion, personality, and pastry open doors? How do you craft an identity in the crowded world of baking? In this episode, we sit down with Daniel Pasquali, baker, content creator, and finalist on The Great Australian Bake Off, who’s known for his outrageously creative cakes and appearances on Dessert Masters Australia. Daniel shares: How family traditions and Italian roots shape his pastry style What it was like going from home baking to competing on The Great Australian Bake Off and Dessert Masters The role of social media and reality TV shows in building opportunities If you're building a career in food or want to create a standout brand, Daniel’s story will inspire you to embrace creativity, lean into your voice, and sparkle—literally. Follow us on Instagram: @paulayyash @hospodojo @dansbakelab

What does it take to scale a handcrafted product without compromising tradition? Giuseppe Minoia — General Manager and second-generation cheesemaker at Vannella Cheese, one of Australia’s most beloved artisan brands — shares how the company scaled up while staying true to its craftsmanship despite modern pressures. We dive into: The family story behind Vannella Cheese The challenges of scaling a handmade product Balancing heritage with hospitality demands Follow us on Instagram: @paulayyash @hospodojo @vannellacheese

How does a family winery stay innovative after 130 years of tradition? Emma Brown, Head of Innovation at Brown Brothers, represents the fourth generation leading one of Australia’s most respected family-run wineries. In this episode, we explore how Brown Brothers blends heritage with forward-thinking strategies to stay relevant in a rapidly evolving market. Emma shares: ▪️ Balancing tradition with innovation in a legacy wine brand▪️ Navigating evolving consumer tastes and industry trends▪️ The bold moves behind introducing iconic varietals like Prosecco and Moscato▪️ Leadership insights on evolving a family business Follow us on Instagram: @paulayyash @hospodojo @brownbrothers

Growing a family business into a successful franchise is no easy feat, especially in the fiercely competitive pizza industry. In this episode, we sit down with Damian Hopper, Managing Director of Bubba Pizza, a Melbourne-based family franchise that has expanded to over 20 stores across Australia. Damian shares: ▪️ The journey from a single local store to a major regional brand▪️ The challenges of scaling a family business while preserving its core identity▪️ The systems and strategies that keep quality and culture intact If you’re scaling a food business, this episode is full of practical advice and inspiration.Follow us on Instagram: @paulayyash @hospodojo d___hop @bubbapizza

What makes a bar truly unforgettable? In this episode of the Hospo Dojo Podcast, I chat with Grant Collins — multi award-winning mixologist, bar consultant, and founder of Gin Lane and Dry Martini in Sydney. With more than 50 international awards and over 20 years in the industry, Grant is a creative force in cocktail culture. From Sydney to overseas, he’s helped hotels and bars refine their drinks and guest experience. We dive into: - His journey from UK bartender to award-winning bar creator - What goes into crafting iconic cocktails and bar experiences - His work helping venues elevate their drinks and service through consulting Follow us on Instagram: @paulayyash @hospodojo @grantcollinsdrinks

In this episode, we chat with Bianca Brady, CEO & Founder of Axify, a smart conversational AI assistant that is transforming the way service businesses handle bookings, guest messages, and customer engagement. Bianca is an MIT Data Science graduate and former hospitality professional who understands the industry’s frontline pressures.We talk about: How AI is transforming customer experiences in service industries Why embracing AI is a game-changer for hospitality entrepreneurs Bianca’s vision for a smarter, more connected future in hospitality Follow us on Instagram: @paulayyash @hospodojo @kirstentibballs

What makes a world-class pastry chef? Kirsten Tibballs opens up about her journey and how she turned her love of chocolate into a global platform. Kirsten Tibballs is one of Australia’s most celebrated pastry chefs and chocolatiers. She’s the founder of Savour School and host of The Chocolate Queen, broadcast in 89 countries. Kirsten has judged top international competitions and represented Australia at the World Pastry Championship. Kirsten shares about: - Her journey from teenage apprentice to global pastry figure - How competition wins reshaped her career - Building a specialist cooking school - The creative process: where inspiration strikes - The common qualities of great pastry chefs Her advice to hospitality entrepreneurs Follow us on Instagram: @paulayyash @hospodojo @kirstentibballs

In this episode of the Hospo Dojo Podcast, Paul sits down with Al Hannmann, aka @althepizzabuddha, an international pizza consultant who walked away from fine dining after hitting burnout. What followed wasn’t a career pivot, it was a full reset. We talk about the years he spent off the grid, how Buddhist practice gave him structure, and why slowing down became the foundation for everything he built next. Here’s what we cover: – Burning out in high-pressure kitchens – Finding clarity through discipline and stillness – Using pizza as a practice, not just a product – Rebuilding a career around purpose, not pressure.For anyone in hospitality questioning the grind—this one’s real. 🎧 Listen now on Spotify and Apple Podcasts @hospodojo @paulayyash @althepizzabuddha

In this episode, we sit down with Johnny Di Francesco, the powerhouse behind Melbourne’s 400 Gradi and a global authority in pizza craftsmanship and hospitality business strategy. From washing dishes at 12 to running a 7,000sqm manufacturing facility, Johnny breaks down the mindset, systems, and decisions that have shaped his success. You’ll get no fluff, just clear, tactical insights on: • Building multi-site operations without losing control • Why he licenses instead of franchising • How he pivoted during COVID and scaled manufacturing fast • The real reason systems matter more than hype “If you don’t support yourself, no support network will help. Dream big, plan backwards, and move fast.” – Johnny Di Francesco

On this episode of the Hospo Dojo Podcast, I sit down with Nat Thaipun, winner of MasterChef Australia 2024, to chat about food, the hospitality grind, and what life really looks like after reality TV. It’s a raw, honest conversation about passion, resilience, and making your mark in the hospitality industry. For Nat, cooking was never just about feeding people, it was an emotional outlet. Growing up in a Thai-Australian household, she watched her grandmother cook traditional meals over an open flame, creating flavours that carried stories of their heritage. Later in life, as she faced personal struggles and moments of deep anxiety, cooking became her way of processing emotions. She describes how she would spend hours in the kitchen, cooking for friends and even strangers, simply because she found peace in the process. But Nat’s journey to the MasterChef stage was anything but conventional. Before stepping into the world of competitive cooking, she was a barista trainer, running espresso bars, and hustling in the coffee industry. She opens up about how her work ethic, honed through years of perfecting coffee and customer service, translated seamlessly into the high-pressure environment of the MasterChef kitchen. She may not have had formal culinary training, but her relentless passion for learning, experimenting, and perfecting her craft transformed her into an undeniable powerhouse in the kitchen.