The Restaurant Guys

1 Creator

Mark Pascal and Francis Schott are The Restaurant Guys! The two have been best friends and restaurateurs for over 30 years. They started The Restaurant Guys Radio Show and Podcast in 2005 and have hosted some of the most interesting and important people in the food and beverage world. After a 10 year hiatus they have returned! Each week they post a brand new episode and a Vintage Selection from the archives. Join them for great conversations about food, wine and the finer things in life.
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Best episodes

Top 10 The Restaurant Guys Episodes

Goodpods has curated a list of the 10 best The Restaurant Guys episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to The Restaurant Guys for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite The Restaurant Guys episode by adding your comments to the episode page.

Lidia Bastianich: Blending Cultures Through Food

The Restaurant Guys

11/28/24 • 33 min

This is a Vintage Selection from 2010 The Banter

The Guys are horrified to hear about red bees...and it’s not because of their sting.

The Conversation

The Restaurant Guys are long-time fans of Lidia Bastianich’s restaurants and her retail phenomenon Eataly. They are eager to talk about her new book and bridging cultural divides with food. Listen to her mission to keep hearts and bellies full.

The Inside Track

The Guys grew up with a strong sense of cultural heritage and appreciate Lidia’s desire to share hers with the world.

“I am blessed with two of the biggest cultures, the most beautiful cultures in the world, the Italian and the American. And I was given the opportunity to pull them together. I did it through food,” Lidia Bastianich on The Restaurant Guys Podcast 2010

Bio

Lidia Bastianich immigrated from Italy when she was 12. She opened two restaurants in Queens during the 1970s which were very successful. In 1981, she sold those and purchased a brownstone in Manhattan which would be home to Felidia. In 2005 she opened Del Posto to great acclaim. Currently, she has Lidia Kansas City and Becco in New York, New York.

In 2010, she was integral in the opening of the first Eataly in Manhattan, NY.

She has had several television series including Lidia’s Italian Table, Lidia's Family Table, Lidia's Italy, Lidia's Italy in America, and Lidia's Kitchen as well as numerous specials and guest appearances.

She has authored more than a dozen books.

She has received numerous awards and honors including many James Beard Foundation awards for Best Chef in New York, Best Outstanding Chef, Best Cooking Show, Outstanding Documentary.

Info

Lidia’s Italy
https://lidiasitaly.com/

Lidia’s Book
Nona Tell Me a Story

See The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regulars for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys
Reach Out to The Guys!
[email protected]
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Paul Hobbs Origin Story: Apple Farming to Luxury Cabernet Sauvignon

The Restaurant Guys

07/17/24 • 35 min

This is a Library Selection from 2006

The Banter

The Guys respond to public inquiry, discuss food trends and recommend a great local chocolate place.

The Conversation

The Restaurant Guys host international winemaker Paul Hobbs on the show to discuss his newest project and its challenges. He shares his humble upbringing, tragic setbacks and gives insight into why he’s so committed and passionate about his projects. Listen as you sip on some spectacular Paul Hobbs wine.

The Inside Track

The Guys met Paul and tried his wines in 1993 and began an annual wine tasting and dinner at Stage Left Steak. Paul has graciously named wines and done small bottlings for each of Mark’s four children.

Mark: It's the late 80s. You're the winemaker at Simi. You've been a winemaker on the Opus One project and you're really starting to make a name for yourself in California. So you decide to go to Argentina and start all over again.

Paul: Maybe it's a little bit like Tiger Woods changing his swing.

-On The Restaurant Guys Podcast 2006

Bio

Paul Hobbs is a world-renowned winemaker. Over his 40+ year career, Hobbs has received more than ten 100-point scores across his portfolio. Today, Hobbs is owner and vintner for seven wineries around the world: Paul Hobbs and Crossbarn (Sebastopol, California), Hillick & Hobbs (Finger Lakes, New York), Viña Cobos (Mendoza, Argentina), Crocus (Cahors, France), Yacoubian-Hobbs (Vayots Dzor, Armenia), and Alvaredos-Hobbs (Galicia, Spain).

Info

To get on Stage Left Steak’s mailing list and be notified about the Paul Hobbs Dinner in January

(bottom right “email sign up”)

www.stageleftsteak.com

To purchase Paul Hobbs wines https://www.stageleftwineshop.com/websearch_results.html?kw=hobbs

Birnn Chocolates

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

🔒 RGR Paul Hobbs: International Winemaker Talks Wine on Four Continents

The Restaurant Guys

08/10/24 • 58 min

Subscriber-only episode

*Commercial-free Version*
The Banter

The Guys showcase the painting Jill DeGroff created for them with their likenesses captioned “Live Work Sip Rejoice” to celebrate getting to the other side of the pandemic. They recount their adventures of taking their key staff to California to meet with winemakers and to be able to contextualize the place and the people and the wine.

The Conversation

The Restaurant Guys speak with esteemed winemaker and long-time friend Paul Hobbs. Hobbs shares stories about his extensive winemaking ventures across the globe, and about the cultural challenges he faced while establishing his wineries, especially in regions with tumultuous political and economic climates. Despite those difficulties, or perhaps because of them, he continues to make outstanding wine. How does he do it? Listen now.

The Inside Track

The Guys met Paul in 1993 at a wine tasting. Through three decades and over 30 annual wine dinners preceded by “the most comprehensive tastings of Paul Hobbs wines anywhere”, they have developed a deep respect and friendship.

Francis: I think it's really wild we do this every year for 32 years now

we've done a Paul Hobbs wine dinner ...our biggest wine dinner of the year.

Paul: I think you're being too humble, Francis. It's the biggest wine dinner in the world!

Francis: I love you, man.

-Paul Hobbs on The Restaurant Guys Podcast 2024

Bio

Info

To get on Stage Left Steak’s mailing list to be notified about the Paul Hobbs Dinner in January

(bottom right “email sign up”)

www.stageleftsteak.com

To purchase Paul Hobbs wines

https://www.stageleftwineshop.com/websearch_results.html?kw=hobbs

Jill DeGroff’s artwork

https://www.stageleftwineshop.com/websearch_results.html?kw=degroff

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magba

Reach out to The Restaurant Guys

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
Click Below!
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Judy Joo: International Korean Food Ambassador

The Restaurant Guys

01/28/25 • 50 min

The Banter

The Guys talk about the 20th anniversary of the wine film Sideways and its impact on the industry.

The Conversation

The Restaurant Guys talk with chef and television personality Judy Joo. Judy strives to make Korean food accessible and educates the naive on the wonders of the cuisine. and marvels at its metamorphosis.

The Inside Track

The Guys get acquainted with Judy and find they all share a passion for their life’s work.

“Just like with you guys, if you're in this industry it's absolutely crazy! You have to inherently love it cause it's tough. It's really tough,” Judy Joo on The Restaurant Guys Podcast 2024

Bio

Judy Joo grew up in New Jersey and graduated from Columbia University. After some time in banking, she switched careers and attended The French Culinary Institute for Pastry Arts. Later, she moved to London where she worked at several of Gordon Ramsey’s restaurants.

In 2015, Joo opened up her own restaurant in London called Jinjuu in Soho, London, which expanded to three locations. She left the Jinjuu brand in 2019 and then opened a fast casual concept, Seoul Bird in 2020 in London. In 2021 she opened another location in Canary Wharf and then in the Aria Hotel and Casino, Las Vegas in 2022 and in Barclays Center in Brooklyn, New York in 2023.

Joo was one of the four Iron Chefs on the cooking show Iron Chef UK, making her the first female Iron Chef in the United Kingdom and the second globally. She was a resident judge on season four of the Food Network show The Next Iron Chef, and Kitchen Inferno. She hosted Korean Food Made Simple.

Info

Judy Joo
https://www.judyjoo.com/

Judy’s latest book (available for pre-order)
K-Quick: Korean Food in 30 Minutes or Less

Judy Joo’s home kitchen
https://www.youtube.com/watch?v=A1ADfkG4yrM

The New Zoo Review (TV

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Jillian Vose: The Apple of Hazel & Apple in Charleston

The Restaurant Guys

04/22/25 • 51 min

The Banter

The Guys talk about their visit to one of their new favorite cities: Charleston, SC.

The Conversation

The Restaurant Guys catch up with cocktail creator and bar operator Jillian Vose in her Charleston home as she prepares to open up her newest venture, Hazel and Apple, with business partner Sean Muldoon. Jillian tells her story of where she’s been and where she’s going (which is pretty exciting!)

The Inside Track

The Guys have known Jillian from Death & Co. and The Dead Rabbit (NYC) and were happy to meet up while they were in Charleston. Jillian shares some of what she is looking forward to about running her soon-to-open bar Hazel and Apple.

“Knowing that people want to work, they want to do a good job, and hiring the right people and investing in people, having a great education program and giving people opportunities not only helps yourself, but them. That is what I want to achieve and create: a great community and a great working environment,” Jillian Vose on The Restaurant Guys Podcast 2025

Bio

Jillian Vose is a renowned mixologist and entrepreneur, celebrated for her innovative approach to cocktails and her influential presence in the beverage industry. After starting out in AZ, she quickly ascended the ranks, contributing significantly to establishments like Clover Club, Maison Premiere, Death & Co., and notably, The Dead Rabbit in NYC. Her latest venture, Hazel and Apple in Charleston, SC, is set to bring a fresh perspective to the city's vibrant bar scene.

Co-authored Mixology & Mayhem and Paddy Drinks: The World of Modern Irish Whiskey Cocktails

Named one of the 10 Best American Bartenders in 2017 by the Spirited Awards from Tales of The Cocktail.

Info

Hazel and Apple, Charleston, SC

https://www.hazelandapple.com/

Badger Bevs

https://badgerbevs.com/

See The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regular for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Audrey Saunders: Queen Mother of The Cocktail Renaissance

The Restaurant Guys

10/17/24 • 37 min

This is a Vintage Selection from 2006

The Banter

The Guys discuss a new trend in 2006: the Avant-garde cocktail. Is it a drink? A chemistry experiment? Hear their take on it.

The Conversation

The Restaurant Guys catch up with Audrey Saunders the year after opening The Pegu Club. They talk about old books and the problem with soda guns. Audrey discusses her vision for Pegu and what inspires and motivates her (and what doesn’t).

The Inside Track

The Guys are frequent guests at The Pegu Club and appreciate Audrey’s mission to create a warm space with delicious libations.

“When you talk about artisan, you're talking about just basic things. It's really all about balance in a cocktail, the way it would be balanced in a dish starting with a classic foundation,” Audrey Saunders on The Restaurant Guys Podcast 2006

Bio
Audrey Saunders got into the bar business at Pete’s Waterfront Ale House and met Dale DeGroff through a co-worker. After several years of learning at Pete’s, Dale hired her to work at Blackbird. Then she moved on to Beacon then Tonic. In 2005, she opened Pegu Club, perpetuating the craft cocktail movement. Pegu became a favorite of those in the business and in 2009, The Pegu Club received Tales of the Cocktail Spirited Award for Best American Cocktail Bar and Saunders was nominated for American Bartender of the Year. In 2011, she was honored at Tales of the Cocktail as Best Mentor.

Today, Audrey serves as a consultant for the cocktail industry, and her future plans include the establishment of a cocktail institute and think tank on their property in Washington state.

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Melissa Clark: Chef Interrupted

The Restaurant Guys

04/10/25 • 37 min

The Banter

The Guys talk about Francis’ decadent evening the night before with some industry mavens and a hog’s head.

The Conversation

The Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef’s recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier.

The Inside Track

The Guys are loyal readers of Melissa’s articles and they love the concept of her new cookbook. Mark even gave her a tip.

Mark: The fact that water should never touch your pepper was one of those things we just classically learned in my family. In my family, we would wash with olive oil.

Melissa: That is such a good idea! If I had a recipe from you in this book, that's the kind of thing that would come out in the conversation we'd have. And I'd write it down because I think that's brilliant!

Melissa Clark on The Restaurant Guys Podcast 2006

Bio

Melissa Clark is an American food writer, cookbook author and New York Times columnist. Clark has been a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on several radio programmes. In her early career, Clark was a freelance writer for various publications, including the New York Times. In 2007, she began her weekly "A Good Appetite" column at the New York Times and she became a full-time staff writer at the Times in 2012.

Melissa has written more than 40 cookbooks.

She’s won two James Beard Foundation awards and two IACP awards (International Association of Culinary Professionals) Her work has also been selected for the Best American Food Writing series.

Info

Melissa’s book
Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home

Melissa’s site

https://www.melissaclark.net/

Benriner

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

José Andrés: Feeding the World

The Restaurant Guys

10/24/24 • 38 min

This is a Vintage Selection from 2008
The Banter

The Guys discuss steps taken by the EPA in 2008 to eliminate reporting of noxious gas emissions due to lawsuits being filed against those who are emitting the toxins. Huh?

The Conversation

The Restaurant Guys are happy to have acclaimed chef José Andrés. They discuss two of his restaurants Jaleo and Minibar which offer quite different styles of excellent dining experiences. Find out how José prefers to eat and what’s next in world cuisine.

The Inside Track

The Guys were thrilled to know that José loves the show! Here is his response to being a guest.

“Thank you, I'm honored. You rock, guys! It's a great show. I download the podcast. It's great, so keep up the good work,” José Andrés on The Restaurant Guys Podcast 2008

Bio

José Ramón Andrés Puerta was born in Mieres, Asturias, Spain. He met Ferran Adrià in Barcelona, and he worked three years at El Bulli. In December 1990, he decided to move to the United States.

In 1993, Andrés was hired to lead the kitchen at Jaleo in Washington, D.C. Later, he helped the owners of Jaleo to open more restaurants: Cafe Atlantico, Zaytinya and Oyamel. In 2003, Andrés started Minibar at a six-seat counter within Cafe Atlantico. Minibar eventually became a stand alone restaurant that has a twelve-seat counter. He continued to open more restaurants in Miami, Los Angeles, Las Vegas, and Puerto Rico.

Andrés starred in his own cooking show in Spain, Vamos a Cocinar, and published his book Tapas: A Taste of Spain in America.

In 2010 Chef José Andrés developed World Central Kitchen (WCK), a nonprofit organization that is first to the frontlines providing fresh meals in respo

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Ben Shewry Finds Uses for Obsession

The Restaurant Guys

10/08/24 • 59 min

The Banter

The Guys try some homemade Applejack. You can’t taste it, but learn about this centuries-old northern American spirit and why Johnny Appleseed was really planting those apples!

The Conversation

The Restaurant Guys welcome chef-owner of Attica, a restaurant regularly ranked among the best in the word. Attica is just outside Melbourne, Australia. Chef Shewry continues to learn about native foods, particularly those unique to that part of the world so he can share their splendor with others. His book Uses for Obsession will be released October 2024. The Guys compare stories from their decades running restaurants

The Inside Track

The Guys became acquainted with Ben Shewry through their former employee now author and Australian wine importer Jon Ross. A friendship was quickly formed over their mutual passion for service, food and the hospitality business.

“Attica was nothing until I realized, thankfully fairly early on, that the service was actually the most important thing. Some people would balk at that because Attica really is a restaurant known for its cooking, but the service is what carries it. It’s what the great memories are built on. It's the human interactions,” Ben Shewry on The Restaurant Guys Podcast 2024

Bio

From a childhood in New Zealand with some early experience at The Roxborough, Shewry moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He has a passion for respectfully utilizing the foods unique to Australia and New Zealand.

Ben Shewry was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008.

His restaurant Attica is often ranked among the world’s top 100 restaurants.

Ben’s book Uses for Obsession will be released October 2024.

Info

Ben’s Book
Uses for Obsession
https://a.co/d/14ECV1F

Ben’s Restaurant Attica

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Jacques Torres: A World of Chocolate

The Restaurant Guys

09/17/24 • 48 min

The Banter

The Guys discuss the fall of one of Mark’s old employers where you may have enjoyed a "fest."

The Conversation

The Restaurant Guys have a talk with Jacques Torres, Mr. Chocolate, while enjoying the fruits of his labor. They discuss sourcing high quality ingredients, the future of the cacao bean and why his hot chocolate is so incredible.

The Inside Track

The Guys hosted Jacques Torres on their radio show back in 2007 and are thrilled to speak with him again. They are long-time fans of both his and his chocolate.

“Chocolate and pastry. This is my life. This is what I do. I've got that in my veins,” Jacques Torres on The Restaurant Guys Podcast 2024

Bio

Jacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond. In 1988, he came to the U.S. as the Corporate Pastry Chef for Ritz Carlton Hotels. After a year, Sirio Maccioni invited Jacques to New York City to work at his restaurant, Le Cirque, as the Executive Pastry Chef.

In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, he went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate.

He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who’s Who of American Food & Beverage Award in 2003. In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d’Honneur.

Jacques has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program. He also hosted a television series, Chocolate with Jacques Torres, on the Food Network.

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/