In this episode, Furqan speaks with Dylan McDonnell — founder & CEO of Foodini, an AI-powered platform fixing one of the most overlooked problems in restaurants: ingredient transparency.

Diagnosed with celiac disease at age 10, Dylan spent years navigating a dining world that wasn’t built for people like him.
Instead of accepting it, he turned that frustration into a company now helping restaurants, stadiums, and foodservice groups protect diners, reduce mistakes, and unlock new revenue.

We talk about:
• Why allergens and intolerances are a massive market restaurants still ignore• The hidden operational costs of “I think it’s gluten-free”• How Foodini uses AI + dietitians to map every ingredient in every dish• What new regulations in the US and EU mean for the future of menus• Why diners are demanding personalization — and how restaurants can adapt• The truth about food allergies, tech fear, and the rising “food as medicine” movement• How chefs can turn personal struggles into actual food innovation

This is a conversation about lived experience → innovation, the future of personalized dining, and how technology can make the food system safer without replacing humans.

🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday.
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🎙 Hosted by Furqan from the Fugitive Chefs Podcast
📸 Furqan’s Instagram: ⁠https://bit.ly/4dtiyTv🎧 Podcast Instagram: ⁠https://bit.ly/43ndATO🎵 Spotify: ⁠https://spoti.fi/3F6j25A🍏 Apple Podcasts: ⁠https://apple.co/43vBtbT

🔗 Connect with DylanFoodini: https://foodini.co/LinkedIn: https://www.linkedin.com/in/dylan-mcdonnell/