Prior to the shop, Mike ran a series of popups throughout Chicago to showcase his wares, though he has also conducted events in New York City, Nashville, Cincinnati, and Atlanta. The shop is his opportunity to share his craft with a broader audience in the city of Chicago.

Mike’s background is not traditional for chefs. After over a decade in marketing research, Mike quit his job to pursue opening his dream ramen shop. He has no formal restaurant training, he just loves ramen. Too chatty for his own good, you’ll usually find him in the kitchen, spreading the gospel with guests.

In 2018, Chef Lee and Lindsey Ofcacek co-founded The LEE Initiative, a nonprofit dedicated to building a more diverse, compassionate, and sustainable restaurant industry. Their mission is clear: to tackle complex social issues in hospitality with heart, innovation, and a commitment to community.

Chef Lee's accolades speak for themselves—from his James Beard Foundation Award for Writing to being a six-time finalist for Best Chef: Southeast. His books, Buttermilk Graffiti and Smoke & Pickles, showcase his passion for both the culinary arts and the evolving cultural landscape of America. In 2018, Food & Wine Magazine named 610 Magnolia one of the country’s most important restaurants of the past 40 years, and the Michelin Guide DC awarded Succotash a Bib Gourmand in 2019.

Tune in to hear how Chef Lee’s vision is reshaping the food world, and how his drive for sustainability and equity is transforming the industry from the inside out.

Laura Louise Green, the driving force behind Healthy Pour, is a well-being strategist, organizational psychologist, and psychotherapist. She specializes in addressing the intersection of mental health and work, with a focus on preventing burnout and toxicity by creating and restoring healthy workplaces. Her expertise empowers organizations to thrive by placing mental health at the center of their operations.

Our podcast conversation with Laura was nothing short of inspiring. Her insights left us reflecting deeply and reaching for our notepads. Laura’s perspective on well-being in the workplace is not only transformative but also a joy to learn from.

Don’t miss the opportunity to engage further! Join us on February 17th for an in-person pop-up event featuring special guest speakers and an exclusive cocktail pop-up "Naniloa" to wrap up the evening. Tickets are available now on our website!

Danny Childs trained as an anthropologist and ethnobotanist studying the traditional medicinal uses of plants in the Amazon rainforest. Back home in Southern New Jersey, he developed and led the standard-setting beverage program at The Farm and Fisherman Tavern, a locavore restaurant in the Philadelphia suburb of Cherry Hill. His work has also led to a role on the Slow Food USA Ark of Taste committee, an IACP-nominated cocktail column, and a debut cocktail book, Slow Drinks.

Before turning 30, Westbrook became the Cellar Manager of Alinea Group’s NEXT restaurant, and the Beverage Director of the Michelin-starred, Elizabeth restaurant in Chicago. The sommelier was later recognized for his professional contributions by Wine Enthusiast magazine as a 40 Under 40 Tastemaker, becoming the first African-American in the wine industry to grace the publication’s cover.

Today, Westbrook continues to break barriers in the wine industry while bridging the gap between spirits and culture, through curated dinners and experiential wine tastings. His signature event series, Samples & Samples pairs select wines with music from various genres, creating a unique, sensory experience for attendees. Westbrook has toured nationally, bringing Samples & Samples to City Winery locations across the U.S. with multiple sold-out shows. Westbrook has also hosted private events for major brands and corporations, including a fragrance and wine pairing for Chanel, and a custom Samples & Samples experience for Hilton with critically acclaimed musician Sharon Van Etten. In an effort to combat the lack of diversity in the wine industry, he shared his story at Twitter’s “Many Shades of Wine” panel event in New York.

-Stevan

A vibrant and dynamic 501(c)(3) non-profit organization, passionately committed to reshaping the beverage industry. We are a collective of devoted professionals, united by a shared vision of creating an industry that is diverse, equitable, and inclusive.

The name ‘Veraison’ is not just a term; it’s a metaphor symbolizing our mission. In viticulture, ‘veraison’ marks the pivotal moment when grapes begin to ripen, changing color from their initial green hue to deep shades of purple or gold. It is a period of transformation, of maturation, and of potential realized. This is the change we aim to inspire within the beverage industry – a transition from mere growth to true equity, from blossoming to ripening.

It was eye-opening to hear their perspectives and experiences as they have created structures for change. Food insecurity affects the daily lives of so many and we have the resources to help change that. Thank you all for supporting! Let me know what you think on Insta or Tik Tok!

Thank you for listening!! If you like this content consider getting us a coffee or getting some merch!

Our first guest for this season is John Kessler. He is the restaurant critic for Chicago Magazine. He previously spent 18 years as a food writer at the Atlanta Journal-Constitution. He worked for several years as a restaurant cook and chef in Washington and Denver, where he got his start as a critic at the alternative newsweekly, Westword. His writing has received many awards, including a National Headliner Award and a James Beard award. His essays, columns, and food features have been anthologized 11 times in “Best Food Writing.” He served as chairman of the James Beard Foundation’s journalism awards committee. 

We don't want to muddy our show with brands and plug-ins that will censor our speech, so if you like this content consider getting us a coffee or visiting the shop where we've designed a sushi-wielding/sake pouring/ maki serving Ikigai octopus sweatshirt, or a dank Terroir & sugar cane T-shirt. Each design is printed to order! and is unique only 9,998 until we can open a bar!

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Laura Kelton is a Co-Founder of the Support Staff organization. Their focus is to help the hospitality community by working alongside mental health professionals, and community organizers to break down the stigmas surrounding mental health.

Welcome to Part 2! We dive into what it takes to turn a restaurant into long-term institution and the inner workings of The Southern Smoke Foundation.

Midwest-raised, James Beard Award-winning Chef Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. He built the restaurant to support the Houston food community and its suppliers by buying local and drawing inspiration from the people and cultures that live in the city.

Are you an industry worker that believes they are eligible for emergency aid?

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Midwest-raised, James Beard Award-winning Chef Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. He built the restaurant to support the Houston food community and its suppliers by buying local and drawing inspiration from the people and cultures that live in the city.

Get to Know Chef Shepherd on this Wayward Muse Exclusive interview. We take a look at what makes Houston so special and how it has affected his life. Our conversation went so well there will be a part 1 and 2!

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Rarely do you get the chance to sit down and pick the brain of someone you truly admire. Luckily for us, we got such an opportunity. Josh Harris has exemplified creativity and innovation in our industry for years but now with our changing environment, we could use his perspective more than ever. Join us as we discuss everything from Menu and Bar design to how something as simple as a closet dresser can lead to inspiration about form and function.

Part 1 Trick Dog & the Calendar of Invention

Part 2 12:20 Form and function & Bon Voyage 

Part 3 20:20 The Great Individualizer & Quick Dog

Jeanie, and Mikey joined us on this episode to discuss what it means to be an equitable restaurant. Join us as we take a deep dive into what that really means.

Part 1

:00-17:00 What is RAISE, what is an equitable Restaurant

Part 2

17:00-40:37 Changing the system: best practices, legislation, implicit bias

Part 3: Proof that one fair wage works.

Raise is a national network of restaurant owners who are committed to racial and gender justice. This includes how they compensate their employees, define their culture, staff their restaurants, and serve their guests.

High Road Restaurants advocate for fair wages and increased racial and gender equity through hiring, training, and promotional practices.