Free Daily Podcast Summary
Nashville Restaurant Radio: Daily Summaries Delivered
by New Light Hospitality
This is a podcast made for and about the people of the Nashville Restaurant community. Our goal is to gain others perspectives and learn from their experiences. Listen for interviews with Chefs, Restauranteurs, authors, industry leaders, and much more! This is not a podcast where we talk about food, we talk about food people.
Latest Episodes
The most recent episodes — sign up to get AI-powered summaries of each one.
- 6 days ago1h 30m
Bill Miller- CEO/ Icon Entertainment
What makes an experience unforgettable?In this episode of Nashville Restaurant Radio, Brandon sits down with Bill Miller, CEO of Icon Entertainment, for a conversation that goes far beyond venues, concerts, and business. Bill shares incredible stories from his career, including memorable moments with Johnny Cash, while revealing the philosophy that has guided his life’s work: creating experiences that bring people joy.From legendary entertainers to everyday guests, Bill explains why the most successful hospitality and entertainment leaders understand that people aren’t just buying products or services—they’re seeking connection, memories, and moments that matter.Throughout the conversation, Bill reflects on leadership, purpose, storytelling, and the responsibility that comes with creating spaces where people gather. His passion for making others feel seen, welcomed, and inspired shines through in every story.Whether you’re a restaurant operator, hospitality professional, entrepreneur, or simply someone who appreciates the power of a great experience, this episode is packed with wisdom from a leader who has spent a lifetime creating moments people never forget.Listen now for an inspiring conversation about joy, hospitality, leadership, and the stories that shape us.
- 2 weeks ago1h 20m
Billy Dec- Documentary Film Maker/ Owner- Sunda
In this episode of Nashville Restaurant Radio, Brandon sits down with Billy Deck, founder of Sunda and host/star of the PBS documentary Food Roots. Billy shares the deeply personal story behind the film, his Filipino-American upbringing, and the journey back to the Philippines that helped him reconnect with family, heritage, grief, identity, and purpose.The conversation moves through hospitality, Nashville’s evolution, Gen Z labor challenges, building restaurant culture, and why true hospitality starts with care. Billy also opens up about success, loss, mental health, the pressure of performing strength, and the power of documenting personal stories so they can help others.This episode is a reminder that restaurants are about far more than what is on the plate. They are about connection, memory, ancestry, healing, and making people feel seen.Topics include:Billy’s journey from Chicago to NashvilleThe story behind SundaHis PBS documentary Food RootsReconnecting with Filipino heritageFood as a language of loveLabor and culture challenges in hospitalityNashville’s growth and changing identityMental health, grief, and vulnerabilityWhy every family has a story worth preservingWatch Food Roots on Billy’s YouTube channel: @billybecklife
- 3 weeks ago1h 41m
Austin Smith- COO- Honkey Tonk Party Ventures
This all-new episode features Austin Smith, COO of Honky Tonk Party Ventures and founder of Party Fowl Hot Chicken.Whatever your opinion is on Nashville’s transportainment industry, Austin pulls back the curtain and explains how it really works. He also opens up about what actually happened with Party Fowl, shares stories from his friendship with Brandon, talks about playing softball with Shaquille O’Neal, and gives us a look inside everything Honky Tonk Party Ventures is building.From party buses to a freestanding bar to a hat bar and more, Austin and his team are doing some incredibly creative things in Nashville.If you’ve ever been curious about the transportainment industry, this conversation may challenge what you thought you knew.
- 4 weeks ago1h 18m
Josef Gutzmirtl- Owner- Beyond the Edge, Boston Common, and Drifters BBQ
In this episode of Nashville Restaurant Radio, Brandon sits down with Josef Gutzmirtl, a longtime Nashville operator with more than three decades in the restaurant business. Josef shares the journey behind building and sustaining beloved neighborhood staples like Boston Commons, Beyond the Edge, and Drifters BBQ through economic shifts, natural disasters, staffing shortages, and the ever-changing Nashville dining scene.The conversation dives deep into what independent operators are facing right now — rising food costs, labor challenges, property taxes, shrinking margins, and the pressure of staying relevant in a city growing at lightning speed. Joseph offers an honest look at the realities behind running neighborhood restaurants and why consistency, community, and perseverance matter more than ever.This episode is a reminder that local restaurants don’t survive by accident. They survive because operators continue showing up every single day, long after the glamour wears off.Topics Covered:- Josef’s 34-year restaurant journey- The story behind Beyond the Edge, Boston Commons, and Drifters BBQ- How Nashville’s growth has impacted local operators- Food cost inflation and margin pressure- Staffing and labor challenges- Property taxes and operational stress- Tornado and pandemic recovery- Building neighborhood restaurants that last- Why consistency matters more than trendsFollow Nashville Restaurant Radio for more conversations with the people shaping Nashville’s hospitality community. @nashville_restaurant_radio @naranashville
- Apr 28, 202651 min
Daniel Jimenez- Owner-Above and Beyond Cakes
What does it really take to survive—and actually win—as an independent food business?In this episode, I sit down with Daniel Jimenez, owner of Above & Beyond Cakes, to break down the reality of building a bakery from scratch in a competitive market. This isn’t just about cakes—it’s about discipline, standards, and doing the hard things consistently when no one’s watching.We talk about what it takes to operate at a high level without the backing of a large brand, how to compete on quality and execution, and why independent operators have to think differently if they want to last.This is exactly why organizations like the Nashville Area Restaurant Alliance exist—to give businesses like Daniel’s the power, resources, and leverage they need to compete and thrive.⸻💡 What We Cover* Building an independent bakery from the ground up* The gap between passion and operational reality* Why consistency is the real competitive advantage* The pressure of delivering a physical product every single time* How small operators can compete without corporate backing* The mindset required to sustain and grow a family-run business⸻🧠 Key Takeaways* Independence is powerful—but it comes with zero margin for error* Systems and standards are what separate professionals from hobbyists* If you’re not improving your operation, you’re falling behind* Community and collaboration aren’t optional—they’re strategic advantages⸻👤 About the GuestDaniel Jimenez is the co-owner of Above & Beyond Cakes, a growing independent bakery built alongside his wife. Their business is rooted in craftsmanship, consistency, and a commitment to delivering high-quality products without cutting corners—values that define the next generation of independent operators.⸻🎧 Listen + FollowIf you believe in supporting independent restaurants and food businesses, share this episode with someone who’s in the fight every day.And if you’re an operator looking to get stronger—through better vendor relationships, smarter purchasing, and a real community—take a closer look at what we’re building with the Nashville Area Restaurant Alliance.
- Apr 18, 20262h 6m
Barrett Hobbs- CEO- Cumberland Hospitality Group
What built Broadway into a global destination—and why does some of that feel at risk today?In this episode of Nashville Restaurant Radio, I sit down with Barrett Hobbs, a multigenerational Nashville operator and founder of Cumberland Hospitality Group, for a candid conversation about the city’s growth, the business engine behind downtown, and the growing disconnect between those driving economic development and those shaping public policy. We talk about:* How Broadway became one of the most successful entertainment districts in America* The role independent operators played in building modern Nashville* Why Barrett believes city leadership is losing touch with business realities* The tension between neighborhood priorities and downtown economic interests* Property taxes, public policy, infrastructure, and the pressures facing operators* What happens when government and business stop speaking the same language* Why civic disagreement doesn’t have to mean personal divisionThis is not a conversation about choosing sides. It’s a conversation about perspective—how different people can want different things for Nashville and still care about the same city.Whether you agree with Barrett or not, this episode is an important look into how one longtime operator sees the challenges ahead.If you care about Nashville, independent restaurants, or the future of this city, this one is worth your time.
- Apr 13, 20261h 35m
Bryan O'Kelly- Executive Chef- Husk
In this episode, we sit down with Bryan O’Kelly, Executive Chef of Husk Nashville, to talk about the realities of building a career in high-level kitchens, evolving leadership styles, and what it takes to run one of the most respected restaurants in the country.Bryan shares how he got his start washing dishes in Charleston while in college—and quickly realized the kitchen was where he belonged. What started as a job turned into a career fueled by intensity, creativity, and mentorship.🔥 From Dishwasher to Executive ChefEarly influence from chefs like Josh KeelerCareer path through some of the Southeast’s most respected kitchens:The importance of being developed inside strong systems vs. chasing titlesBryan breaks down how leadership in kitchens has evolved:Old-school fear vs. modern leadershipBuilding teams through respect, not intimidationCreating an environment where cooks actually want to stayHow menus are developed collaboratively at HuskBalancing creativity with the brand’s identityWorking with local farms and embracing seasonalityWhy constraints actually drive better food(Husk’s entire philosophy is rooted in local sourcing and seasonal ingredients, which gives chefs like Bryan a built-in creative framework. )What Bryan looks for when hiringWhy attitude > resumeThe challenge of finding people who actually careHow to develop young cooks into leadersA lighter side of Bryan:Music background and playing guitarTattoos, lifestyle, and personality outside of workThe importance of having an identity beyond the kitchenGreat kitchens are built on culture, not fearThe best chefs are developed through systems and mentorshipSeasonality and constraints create better food, not limitationsLeadership in restaurants is evolving—and that’s a good thing
- Apr 6, 20261h 35m
Jason Laiacona- Executive Chef- Miel
On this episode of Nashville Restaurant Radio, I sit down with Jason Laiacona, Executive Chef at Miel, for an honest, unfiltered conversation about mental health in the restaurant industry.This isn’t a clinical discussion — it’s two people speaking from experience.We get into the realities of ADHD, substance abuse, and why the hospitality industry seems to attract people wired the way we are. Jason shares his personal journey, the lessons he’s learned along the way, and what it looks like to navigate this industry while trying to take care of yourself at the same time.We also talk about what’s happening at Miel — and why the culture there is working. In an industry known for burnout, Jason breaks down how a healthier environment is possible, and what it actually takes to build one.This episode is real, reflective, and one a lot of people in this industry will see themselves in.In This EpisodeJason Laiacona’s path as Executive Chef at MielMental health in the hospitality industry — from lived experienceADHD and how it shows up in restaurant lifeSubstance abuse and recovery conversationsWhy the industry attracts certain personality typesWhat a healthy restaurant culture actually looks likeHow Miel is building something different — and why it’s working
About Nashville Restaurant Radio
This is a podcast made for and about the people of the Nashville Restaurant community. Our goal is to gain others perspectives and learn from their experiences. Listen for interviews with Chefs, Restauranteurs, authors, industry leaders, and much more! This is not a podcast where we talk about food, we talk about food people.
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