Podcast
How Did I Get Here? With Ryan Poli
Hosted by The Ryan Poli Podcast · EN
Chef Ryan Poli dives into the restaurant industry alongside a multitude of guests, from importers of rare products to highly-esteemed chefs, with the overarching question, "how did I get here?" We'll take deep dives into the lives and stories of some of your favorite farmers, restauranteurs, and--of course--chefs.
20episodes
Episodes
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Season 2, Episode 19 - Sam Tucker of Village Bakery and Provisions
Nov 1401:19:33Tap to summarizeIn the penultimate episode of Season 2, Ryan chats with chef, baker, and deep-thinker Sam Tucker. At the helm of Village Bakery and Provisions, Tucker has cultivated a people-first, tradition-honoring bakery which serves some of the best restaurants in town (including Poli's own critically acclaimed Iggy's).The duo cover a surprising amount of ground, especially given that our guest was coming fresh off a bakery shift that started well before the sun came up that morning. They talk about what it means to break bread with a neighbor or stranger, Sam's journey to starting his own bakery, and a litany of contemplative, philosophical prompts.
Transcribe →Season 2, Episode 18 - Alicynn Fink of Emmer & Rye Hospitality Group
Sep 2601:06:38Tap to summarizeManaging partner of Michelin Starred hospitality group Emmer & Rye, Alicynn Fink handles the financials, PR & marketing, and HR of the now twelve-restaurant-strong F&B juggernaut. Fink's diligence and passion for all things culinary led her to attain a Master's Degree in Food, Culture, and Communication from the University of Gastronomic Sciences in Pollenzo, Italy. She has used her high-level understanding of her community and encyclopedic knowledge of sustainability, seasonality, and hospitality to aid in the opening of a slurry of successful restaurants across Central Texas.Ryan and Alicynn talk about balance, juggling a not-insignificant amount of properties and staff, and how her passion for hospitality has led to Emmer & Rye becoming one of the most ubiquitously acclaimed restaurant groups in the US.
Transcribe →Season 2, Episode 17 - Ali Clem of la Barbecue
Jun 1301:07:11Tap to summarizeChef and owner of Austin's la Barbecue, Ali Clem is the proud leader of one of the few Michelin-starred barbecue joints in the world. With a clear mindfulness and patience that only a true pit-master can develop, Clem has transformed la Barbecue into a staple for brisket-lovers around the globe.Ryan chats with Ali about all things barbecue, from technique and ingredients to the esteemed restaurant's humble beginnings as a roadside trailer operating under fellow bbq legend John Mueller. Join us as we take a deep dive into the inner workings of this Texas mainstay.
Transcribe →Season 2, Episode 16 - Nick Tamburo of Smithereens (NYC)
Jun 6, 202500:47:35Tap to summarizeIn this episode, Ryan sits down with celebrated chef Nicholas Tamburo, who recently opened his seafood-focussed concept, Smithereens, in the East Village. Tamburo has worked his way through several venerable culinary establishments over the years, including a long tenure at Momofuku (both Ko and Nishi) as well as being part of the opening team for fellow East Village favorite Claud. Now, he's breaking down the pieces of his experiences across these lauded kitchens and rebuilding them into something greater than the sum of their parts with his own space and his own menu. Check out Smithereens:smithereensnyc.com
Transcribe →Season 2, Episode 15 - Kevin Fink of Emmer & Rye
Apr 25, 202501:02:40Tap to summarizeKevin Fink is an extraordinary chef and restauranteur who, as owner of Emmer & Rye hospitality, has opened a myriad of acclaimed restaurants in Austin, TX (Emmer & Rye, Hestia, Canje, Nicosi, and Kalimotxo just to name a few). With a strong focus on hospitality and seasonality, Fink and his team strive to highlight so many different styles of cuisines across their impressive roster of eateries. Ryan and Kevin talk about managing and operating such a large number of spaces, what makes a "good" restaurant a "great" restaurant, and, of course, Fink's humble beginnings in the kitchen that allowed him to become the powerhouse entrepreneur and chef he is known to be today.
Transcribe →Season 2, Episode 14 - Amanda Rockman of Rockman ATX
Apr 4, 202501:19:17Tap to summarizeIn this Austin-edition of the Ryan Poli Podcast, Ryan chats with Amanda Rockman, veteran pastry-chef and recipient of multiple Jean Banchet Awards + James Beard semi-finalist. The two personalities chat about the perils of opening a new space, overcoming unforeseen obstacles, and finding the balance between emotional connection and business.Check out Rockman here:rockmanatx.com
Transcribe →Season 2, Episode 13 - Tavel Bristol-Joseph of Emmer Hospitality
Mar 21, 202501:07:35Tap to summarizeIn this week's episode, Ryan has a particularly philosophical chat with Tavel Bristol-Joseph. Bristol-Joseph is the Director of Hospitality, co-owner, and pastry chef for Emmer Hospitality. He recently launched his dessert-bar concept, Nicosi, which features a playful, inventive take on the post-dinner staple. Tavel and Ryan discuss coming to America from Guyana, culinary school, their take on hospitality, and reinventing the culinary wheel, so to speak.Check out Emmer & Rye Hospitality Group here:emmerhospitality.com
Transcribe →Season 2, Episode 12 - Matthew Odam of Austin American-Statesman
Mar 7, 202501:21:10Tap to summarizeThis week's episode is a doozy. Ryan chats with esteemed Austin restaurant critic Matthew Odam about city development, memes, AI, and pretty much everything in between. Oh, there may be some discussion about food in there, as well. Please enjoy this exceptionally comedic pair of FRIENDS as they navigate the world's problems.Check out Matthew's writing here:statesman.com
Transcribe →Season 2, Episode 11 - Khalil Arnold of Arnold's Country Kitchen
Feb 21, 202501:10:53Tap to summarizeOur next guest needs little introduction. Arnold's Country Kitchen has been a Tennessee mainstay since its opening in 1982 by Jack and Rose Arnold. The classic meat and three serves up some of the best, heartiest meals in the Southeast, with a no-frills focus on tradition and food made from scratch. Khalil continues his father's vision of good food with a healthy dose of hospitality as Arnold's reaches well into 40+ years of operation.Check out Arnold's here:arnoldscountrykitchen.com
Transcribe →Season 2, Episode 10 - Brad Daniels of Tresini
Feb 7, 202501:22:55Tap to summarizeRyan has a borderline-unhinged chat with chef Brian Daniel, owner and head chef of Tresini, a celebrated Italian "bar and cucina" in the Philadelphian suburbs (Ambler, PA). They touch on many topics, from old school kitchen rhetoric to the strategies of opening a new restaurant amidst a heavily saturated market. Don't worry if that sounds daunting, though, there are plenty of hilarious tangents and rants along the way.Check out Tresini here:tresiniambler.com
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