39:I[185,["/_next/static/chunks/08z4tkzvltetr.js","/_next/static/chunks/121~yigv24_j6.js","/_next/static/chunks/0jo3du-icy6v2.js","/_next/static/chunks/15cy49d~_zsjj.js","/_next/static/chunks/0..ktetnpeix7.js","/_next/static/chunks/0_htf5~kl..m1.js","/_next/static/chunks/0i6hzvr84kc1r.js"],"SendEmailButton"] 41:I[27201,["/_next/static/chunks/01xlw8hd842-c.js","/_next/static/chunks/0d3shmwh5_nmn.js"],"IconMark"] :HL["https://static.libsyn.com/p/assets/b/d/5/a/bd5a7b4008b9ae8e16c3140a3186d450/IMG_3820.jpeg","image"] 38:T408,{"@context":"https://schema.org","@type":"PodcastEpisode","name":"Don Rhode","description":"What does it really take to deliver excellence — over and over again? This week on Hey Amarillo, I sit down with Don Rhode, a seasoned restaurant leader who has built his career around creating exceptional guest experiences. Don currently serves as General Manager at one of Amarillo's consistently top-rated fine dining establishments, Cask & Cork, as well as the newer breakfast and brunch favorite, OVR EZE. Before Amarillo, Don honed his craft in major food cities like Chicago and Austin — place","image":"https://static.libsyn.com/p/assets/b/d/5/a/bd5a7b4008b9ae8e16c3140a3186d450/IMG_3820.jpeg","url":"https://pod.wave.co/podcast/hey-amarillo/don-rhode","partOfSeries":{"@type":"PodcastSeries","name":"Hey Amarillo","url":"https://pod.wave.co/podcast/hey-amarillo"},"provider":{"@type":"Organization","name":"Wave AI Podcast Notes","url":"https://pod.wave.co"},"datePublished":"2026-02-16T13:00:00.000Z","timeRequired":"PT50M8S"}3a:T500,

What does it really take to deliver excellence — over and over again?

This week on Hey Amarillo, I sit down with Don Rhode, a seasoned restaurant leader who has built his career around creating exceptional guest experiences. Don currently serves as General Manager at one of Amarillo's consistently top-rated fine dining establishments, Cask & Cork, as well as the newer breakfast and brunch favorite, OVR EZE.

Before Amarillo, Don honed his craft in major food cities like Chicago and Austin — places where the bar is high and the standards are relentless.

In this conversation, we talk about: • What consistency actually requires behind the scenes • His philosophy on leadership and team culture • How great service is built — not improvised • And, of course, the food

What surprised me most? How applicable his leadership approach is far beyond restaurants.

If you care about building strong teams, delivering excellence, or simply appreciate a great meal — you'll enjoy this one.