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.