The Restaurant Guys
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The Restaurant Guys is one of the original food and wine podcasts, launched in 2005 by restaurateurs Mark Pascal and Francis Schott.
With roots as a daily radio show, the podcast features in-depth conversations with chefs, bartenders, winemakers, authors, and hospitality professionals—offering the inside track on food, cocktails, wine, and restaurant culture.
New episodes and vintage conversations because the best stories, like the best bottles, age well. Expect insightful, opinionated, and entertaining conversations about food, wine, and the finer things in life.
Subscribe for ad-free content, bonus episodes and invitations to special events!
https://restaurantguysregulars.buzzsprout.com/
Contact: TheGuys@RestaurantGuysPodcast.com
The Restaurant Guys
Latest Episodes
What Makes a Confident Cook? | Susan Spungen
This is a Vintage episode from 2006.Why This Episode MattersLearn when a shortcut saves effort without sacrificing the finished dish.Bring restaurant habits home: prepare ahead, clean as you go, and cook with more co...
Comic Cocktail History | David Wondrich
Why This Episode MattersA great bartender needs more than recipes and a great cocktail doesn’t necessarily need more ingredients.Black and Filipino bartenders helped shape American drinking and preserve traditions that migh...
The Cost of Three Michelin Stars | Rudolph Chelminski
This is a Vintage episode from 2005.Why This Episode MattersEarning three Michelin stars is a triumph. Keeping them brings financial commitments, public scrutiny, and relentless pressure.Rudolph Chelminski knew Berna...
A Fire, a Do-Over & The Bear | Brian Lockwood
Why This Episode MattersWhat it takes to reopen a restaurant after a fire shuts it down just three days into business.How a shared-space kitchen becomes a lesson in building one restaurant team.What went into train...
Southern Smoke Festival 2026 | Vol. 2: French Brasseries, Caviar Camp & Great Brisket
Why This Episode MattersKyle Knall explains why Milwaukee offers the community support to build ambitious restaurants—and a life outside them.Jason Ryczek takes us inside Caviar Camp, from getting into tanks with sturgeon t...