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A soulful exploration of the hospitality industry through the eyes of celebrated restaurateur and author Steve Palmer. Combining the richness of grace—a pre-meal tradition in the South, a gift freely given, and a timeless virtue—with the transformative journey of hospitality, this podcast dives deep into the stories behind the industry. With heartfelt conversations, Palmer uncovers personal journeys of resilience, mental health breakthroughs, and sources of inspiration, showcasing how lives are shaped and changed by the world of service. Say Grace is your place to reflect, connect, and savor thoughtful narratives. Pull up a chair, and join the dialogue about food, people, and the grace that sustains them both.
29 Episodes
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Jon Murray is the founder of Noko and Kase, two acclaimed East Nashville restaurants that blend Southern roots with a global point of view. With nearly two decades of hospitality experience, Jon is reshaping modern dining through purpose-driven concepts, people-first workplaces, and a commitment to thoughtful, intentional guest experiences. His work challenges industry norms while setting a new standard for creativity and care in contemporary hospitality.In this episode, Jon sits down with his long-time friend, Steve Palmer, to discuss the challenges of leadership, learning to balance multiple restaurant concepts, and their journey to sobriety through the “gift of desperation.”Thank you to Lagos Creative for allowing us to use their space to film this episode.
Max Goldberg is the co-owner of Strategic Hospitality, the group behind some of Nashville’s most celebrated restaurants and bars, including The Patterson House, The Catbird Seat, Bastion, Henrietta Red, Locust, and Kisser. Since founding the company with his brother Benjamin in 2006, he has helped shape Nashville’s dining culture and grown the group to more than 500 employees. He serves on several local boards, is a member of the Tennessee State Workforce Development Board, and has been recognized by Forbes’ 30 Under 30, Robb Report’s Rising Power Players in American Fine Dining, and as a multi-year James Beard Award nominee for Outstanding Restaurateur.In this episode, Max joins Steve for a conversation about the changing landscape of Nashville, how COVID shifted his perspective, what it’s like to work closely with his brother, and more.Thank you to Lagos Creative for allowing us to use their space to film this episode.
Will Guidara is the author of the New York Times Bestseller Unreasonable Hospitality. He is the former co-owner of Eleven Madison Park, which under his leadership was named the Best Restaurant in the World. He is the host of The Welcome Conference, a Co-Producer on the Emmy Award-winning series The Bear, and is a recipient of the Wall Street Journal Innovator Award.In this episode, Will sits down with Steve for an inspiring conversation that ranges from discussing the people who had the most influence on his career, to the evolution of the hospitality industry, to the importance of creativity and how to create something that will outlive us all.Thank you to Lagos Creative for allowing us to use their space to film this episode.
Executive Chef Graham House, Chef de Cuisine Sean McMullen, and Director of Food & Beverage Sarah Charles Hereford are the talented trio behind beloved restaurant Luminosa at The Flat Iron Hotel in Asheville. Known for its elegant yet approachable take on Italian cuisine, Luminosa celebrates the spirit of the mountains through local ingredients, seasonal flavors, and warm, polished hospitality. A Western North Carolina native, Graham marries Italian traditions with Appalachian sensibilities, creating dishes that honor both heritage and innovation. Sean brings nearly twenty years of experience and a deep knowledge of preservation techniques to the kitchen, grounding each dish in authenticity and care. Overseeing both Luminosa and the hotel's intimate speakeasy, Red Ribbon Society, Sarah infuses every guest experience with creativity and refinement. Together, they're redefining modern mountain dining with a unique perspective. In this episode, the Luminosa team joins Steve for a conversation about empathy in the kitchen, uniting their team with a common goal, and finding joy in cooking and service. Thank you to The Flat Iron Hotel for allowing us to use their space to film this episode.
Meherwan and Molly Irani are the husband-and-wife duo behind Chai Pani Restaurant Group and Spicewalla. Since opening the flagship Chai Pani location in Asheville, NC in 2009, Molly, Chief Hospitality Officer, and Meherwan, Chef and CEO, have grown Chai Pani into a nationally celebrated brand with a team of over 300 people, seven restaurants across the Southeast and Washington, D.C., and a growing spice empire. Together, Molly, Meherwan, and their team earned the James Beard Foundation's award for Outstanding Restaurant in 2022, all while changing the perception of Indian food in America and building a groundbreaking internal hospitality culture, leading with a foundational belief that to be in the service industry is to be "of service" to humanity. In the first episode of season two, Meherwan and Molly join Steve for a conversation about the power of their restaurants' impact on Southern cuisine, the value of business growth while not losing the soul of your company, the importance of taking care of your people, and the true meaning of hospitality. Thank you to The Flat Iron Hotel for allowing us to use their space to film this episode.
Simone Reggie is the Director of Sales & Marketing at French Truck Coffee, where she leads marketing, community relations, and partnerships across the company's 12 locations. Based in New Orleans, Simone brings over a decade of experience in the food and beverage industry, with a career defined by meaningful relationships and a strong connection to both brands and the communities they serve. Her work blends strategic vision with a genuine passion for hospitality, making her a trusted voice in the world of coffee and beyond. In this episode, Simone and Steve chat about the impact her Lebanese heritage had on her relationship with hospitality, the doors that honesty opens, and lessons motherhood has taught her in the workplace. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.
Dr. Lilly Jan is a faculty member at Cornell University's Nolan School of Hotel Administration, where she teaches courses on restaurant design, food and beverage management, and global cuisines. A seasoned educator, consultant, and industry pro, she brings nearly 15 years of hands-on experience in catering, events, retail, and television to her work. Outside the classroom, she specializes in food and beverage entrepreneurship, guiding small business owners through everything from concept development to market launch. Her consulting work has supported a wide range of ventures—from food trucks and on-demand delivery services to CPG startups and community markets—making her a go-to expert for those looking to turn a culinary idea into a thriving business. In this episode, Lilly joins Steve for a conversation about teaching a culinary program without attending culinary school herself, the historical context of different cuisines, and her love for soup dumplings. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.
Andrew Carmellini is the chef and co-founder of NoHo Hospitality Group, which operates celebrated restaurants including Locanda Verde, The Dutch, Lafayette, Carne Mare, and Bar Primi in New York City, as well as multiple establishments in Miami, Detroit, and Nashville. He has become a defining figure in American hospitality and modern Italian and American cuisine, known for creating restaurants that not only deliver high-level food but also deeply consider atmosphere, culture, and neighborhood, ensuring that every space feels both aspirational and grounded. His culinary identity reflects a mix of his rustic Italian roots, New York innovation, and a deep respect for regional traditions. In this episode, Andrew sits down with Steve to talk about his culinary evolution in Manhattan and beyond, his path from working in restaurants to opening and owning them, and his commitment to mentoring the next generation of chefs. Thank you to Melrose Podcasts in New York City for allowing us to use the space to film this episode.
Rob Rubba is the chef and founding partner of MICHELIN-starred Oyster Oyster in Washington, D.C. A James Beard Outstanding Chef (2023) and one of Food & Wine's Best New Chefs (2022), Rob brings over 20 years of experience to his work. A passionate vegetarian and sustainability advocate, he's created a plant-forward, zero-waste dining experience that highlights Mid-Atlantic ingredients, earning national and international acclaim for his innovative approach and deep commitment to responsible sourcing. In this episode, Rob joins Steve to discuss how working in diverse environments helped him build a wide range of skills, the inspiration behind opening a vegetarian restaurant and the challenges and triumphs along the way, and how he's redefining sustainability—both in terms of environmental impact and employee well-being. Thank you to The Study at University City for allowing us to use the space to film this episode.
Debby Soo is a forward-thinking leader reshaping how the restaurant industry engages with technology and advocacy. As CEO of OpenTable since 2020, she has brought a people-first approach to innovation, introducing AI-powered tools, securing major global partnerships, and advocating for legislation to support restaurants against issues such as reservation piracy. Known for her transparency and direct communication style, Debby has built an executive team that embodies her ethos of challenging the status quo and being authentic. Whether working with MICHELIN-starred chefs or neighborhood gems, she's focused on building trust, driving change, and keeping the hospitality industry at the heart of everything she does. In this episode, Debby sits down with Steve to discuss the challenge of joining OpenTable with no prior hospitality experience, the power of transparency, and how to continue to evolve when you feel fulfilled in your role. Thank you HOST on Howard for allowing us to use the space to film this episode.
Michael Anthony is the Executive Chef and Partner at Gramercy Tavern, one of NYC's most iconic restaurants. Under his leadership, the restaurant earned a MICHELIN Star and several James Beard Awards, including Outstanding Restaurant and Outstanding Chef. He's known for championing seasonal, sustainable cooking and shaping modern American cuisine with simplicity and care. Before Gramercy, he led the kitchen at Blue Hill at Stone Barns and trained in Japan and France. Michael's also written two cookbooks and is a voice for food education, local sourcing, and a healthier food system. In this episode, Michael joins Steve for a conversation that explores how beginning his culinary journey in Japan shaped his career, the ways global travel and cultural influences inform his approach to hospitality, and why he believes restaurants play a vital role in building community. Thank you to HOST on Howard for allowing us to use the space to film this episode.
Jim Irwin is the President of New City, a commercial real estate development firm based in Atlanta. With a career that spans over $1 billion in new investments across the U.S., Jim is known for reshaping urban spaces with purpose and style. Before founding New City, he led the acclaimed redevelopment of Atlanta's Ponce City Market, one of the largest historic renovations in the country. His latest venture, FORTH, a hotel and social club in the Old Fourth Ward, opened in Summer 2024 and has already earned national buzz, landing a spot on Esquire's Best Hotels in the World list. In this episode, Jim sits down with Steve to chat through the art of building development, the challenges and surprises in renovating historic adaptive reuse spaces, where he found inspiration for the iconic Ponce City Market, and what it feels like to create spaces in his hometown of Atlanta. Thank you to the FORTH Hotel for allowing us to use the space to film this episode.
Ellen Yin is the founder and co-owner of High Street Hospitality Group, a powerhouse in the dining scene with restaurants in Philadelphia, New York, and Washington, D.C. Her portfolio includes acclaimed establishments like Fork, High Street Restaurant & Bakery, a.kitchen+bar, and The Wonton Project. Beyond her restaurants, Yin is committed to community service, supporting organizations like Bakers Against Racism, Everybody Eats Philadelphia, and Let's Talk. She also co-chairs the Sisterly Love Collective, an organization that empowers women in hospitality. In this episode, Ellen sits down with Steve to chat through what it was like opening a restaurant right after earning her graduate degree from Wharton School of the University of Pennsylvania, how she grew from one restaurant to multiple concepts, and what it's like being a non-chef restaurant owner. Thank you to The Study at University City for allowing us to use the space to film this episode.
Randy Garutti is a legendary figure in the restaurant industry, best known for his role as the CEO who transformed Shake Shack from a single hot dog cart in Madison Square Park into a globally recognized fast-casual brand. Under his leadership, the company expanded to more than 500 locations across the world, went public in 2015, and became known not just for its burgers but for its commitment to quality, community, and a hospitality-driven culture. In this episode, Randy sits down with Steve to chat through what it was like to grow Shake Shack from a small cart to an iconic public company, the importance of establishing roots in one place for professional and personal growth, and his next chapter mentoring others in the industry. Thank you to WTFMedia Studios for allowing us to use the space to film this Episode.
Martha Hoover is a pioneering American restaurateur and social entrepreneur, best known for founding Won't Stop Hospitality, a collection of acclaimed restaurant concepts in Indianapolis focused on sustainable, community-driven dining. In 1989, after a career as a sex crimes prosecutor and with no formal culinary training, Martha opened Café Patachou, introducing a new standard of farm-to-table food and hospitality in the Midwest. Today, she continues to shape the industry by advocating for ethical business practices, addressing food insecurity through The Patachou Foundation, and providing leadership as a mentor and changemaker in the hospitality world. In this episode, Martha sits down with Steve to discuss her journey from law school to becoming a leader within the hospitality industry, how culture plays a vital role in her business model, and the importance of giving back and investing in community. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.
Stephanie is the editor-in-chief of Eater, a role she's held since 2022. She leads editorial strategy across more than 20 cities, overseeing writers, editors, and creators. In 2024, she added Punch and Thrillist to her portfolio. Under her leadership, the Eater network has earned 12 James Beard Awards, three National Magazine Awards, and five New York Emmys. Named Adweek's Editor of the Year in 2024, Stephanie also co-founded Mochi Magazine. Originally from Taipei, Taiwan, she now lives in New York City with her family. In this episode, Stephanie sits down with Steve for a thoughtful conversation about how her Asian American heritage has shaped her career and personal journey, her leadership in food and beverage media, and the evolving landscape of both the hospitality industry and the journalism that covers it. Thank you to The Study at University City for allowing us to use the space to film this episode.
Smith Hanes is the founder and creative director of Smith Hanes Studio, an interior design firm he founded in 2004. Based in Atlanta with a second studio in New York, the firm is best known for its work in designing restaurants, boutique hotels, and hospitality spaces with a strong sense of mood and place. Hanes has created some of the South's most iconic restaurants, building a reputation for warm, layered environments where design plays a key role in the guest experience. He has also worked extensively in designing boutique hotels, creating spaces within that feel deeply connected to their local communities. In this episode, Smith joins Steve for a conversation about the complicated nature of being a creative, what people get right (and wrong) about restaurant design, and the magic that happens when art and commerce intersect. Thank you to the FORTH Hotel for allowing us to use the space to film this episode.
Tracy Malechek-Ezekiel and Arjav Ezekiel are the husband-and-wife team behind Birdie's, the nationally acclaimed East Austin restaurant known for its fine-dining-caliber food, counter-service format, and values-driven approach. Tracy is a James Beard finalist with a résumé that includes Blue Hill and Gramercy Tavern, known for her deeply seasonal, ingredient-driven cooking. Arjav, named Esquire's "Wine Guru of the Year" and recently awarded the Outstanding Professional in Beverage Service at the 2025 James Beard Awards, brings a thoughtful, values-based approach to wine and hospitality. Together, they've built one of the country's most celebrated and intentional restaurants. In this episode, Tracy and Arjav join Steve in a conversation about how their relationship has evolved since becoming business partners, what they do differently as restaurant owners, and how they overcome self-doubt. Thank you to The Study at University City for allowing us to use the space to film this episode.
Neal Bodenheimer is the Managing Partner of CureCo., the group behind New Orleans' acclaimed bars Cure, Cane & Table, and VALS, and is a partner in Washington D.C.'s legendary restaurant, Dauphine's. He also oversees beverage operations at Peychaud's and serves as Co-Chair of the Board of Directors for Tales of the Cocktail Foundation. A New Orleans native and pioneer of the city's craft cocktail scene, Cure has received a James Beard Award, Pinnacle Guide recognition, and was named "Best Bar in the U.S." by Food & Wine in 2025. His book, Cure: New Orleans Drinks and How to Mix 'Em, won an IACP Award and was a James Beard finalist. In 2023, he was named VinePair's "Drinks Professional of the Year." In this episode, Neal joins Steve for a conversation on navigating his career growth and career changes, balancing the economic realities of owning a hospitality concept while taking care of the employees, and how the city of New Orleans has impacted his professional and personal life. Thank you to Stolon Food Lab for allowing us to use the space to film this Episode.
Danny Meyer is one of the most influential voices in modern hospitality. As the founder of Union Square Hospitality Group, he's built some of New York's most iconic restaurants—including Union Square Cafe and Gramercy Tavern—and turned Shake Shack from a hot dog cart into a $3 billion global phenomenon. A leader who pioneered the philosophy of "Enlightened Hospitality," Meyer has reshaped the way we think about service, culture, and leadership in business. Over the course of his career, he's been recognized with countless accolades, including an impressive 28 James Beard Awards for his restaurants and team, and the prestigious Julia Child Award for his impact on American food culture. In this episode, Danny joins Steve for a conversation in which Danny reflects on four decades of innovation, his growth plans, and the personal values that have shaped his journey from restaurateur to industry icon. Thank you to HOST on Howard for allowing us to use the space to film this episode.
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