From staring out of the QBE building overlooking the city as an Executive Chef, to traveling the world looking for his real father - Jamie has quite the story to tell. Whether it's being pranked by his chef colleagues in the early days to helping grow his clients like Sydney Direct Fresh Produce and Tetsuya to the brands they are today, Jamie's experiences have defined a lot of what TNM has become today. Though a fun team, they are hardworking and dedicated to showcasing your business or talent to highest quality. Jamie has come a long way with his partner Laura Henshall (co-owner of TNM and partner to Jamie) who both came from Manchester to Australia more then 10 years ago. With Laura's talent in public speaking and Jamie's passion for story telling, they came together to start TNM Creative media as a way to help share the stories of people and their brands. Even landing Jamie's first client was a hustle. In order to land Export Fresh, Jamie had to work for 3 months at the Sydney Flemington Markets in order to get to know this pocket of the crazy world. With forklifts buzzing everywhere until the early hours of the morning as most restaurants and venues get in early to collect their fruit and vegetable produce. But with sheer determination, Jamie got his first client. He picked up a camera and got rolling. Jamie and I talk about the day we met, his incredible documentary 'Finding Ali' (would recommend) which he filmed over two years trying to find his father, following an MMA fighter to Miami and starting TNM Creative Media from his own garage. Roots Hospitality is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable supplier led by Luke Kohler, who has been supplying to Sydney venues for more then 20 years now and still killing it. Episode out now. Follow @roots_hospitality on Instagram for the latest podcast news and guest. Music: By Elijah Attard with samples from 'Ill Kitchen'

How much of personal success relies on luck, or being at the right place at the right time? Jason and I chat about his career from the beginning of picking up a camera as a teenager, to following one of the best restaurants in the world - Noma - from country to country, on their next pop up adventure. Jason shares his early life and influences that inspired him to pick up a camera in the first place, how he got started and the blind ambition to a hobby that changed his life. I throw my thoughts on the comparison between military style kitchens and working as a fashion photographer in New York or for Vogue (after hearing the pressure Parker Blain went through - another food photographer I got on my podcast, check out episode 11). We also covered the new project in print, the limited edition 3 part, 600 page book that chronicles the Noma Pop ups that occurred almost 10 years ago now. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with samples from Ill Kitchen titled The Return. Music End Credits | By Charlie Fester.

The recipe to success behind whale sperm emulsion or why you should put sand in your restaurant to transport guests to a tropical island? Hear all about it as Andre Natera and I catch up over the past two months in the world of hospitality. Whether it's the Bocuse D or', some great hospitality books (like Will Guidara's Unreasonable Hospitality) or what made us laugh about the recently released comical take on chefs, 'The Menu'. Was it using a Paco jet to kill someone? or the on purpose split emulsion; possible referencing Bottura's 'oops I dropped the lemon tart.' Follow @roots_hospitality on Instagram to keep updated on the next industry guest as we banter about our experiences in hospitality or head to rootshospitality.com.au for behind the scenes photos and trailers for each guest. The Roots Hospitality Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore, led by Luke Kohler, who has supplied to Sydney venues for more then 20 years and still smashing it out today. Intro music by Roots Hospitality, sampled 'The Return' by Ill Kitchen. Outro music by Charlie Fester.

You’ll learn and immense amount about the history of Poland through the World Wars and how that effected the produce they came to use for spirits, or food in everyday life. We chat about neurogastronomy and the psychology behind food, how a tartare reignited a chefs passion in the Michelin world, why some people are too scared to enter the speakeasy bar, how a sushi chef got himself stuck during service, and Andrzej’s own in the shit moments! The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with music sampled from Ill Kitchen titled The Return.

I hopped over to Warsaw in Poland while traveling around Europe and I was not disappointed. What a beautiful city. Best of all, an incredible bar hidden away in the outskirts that creates a fun and inviting vibe filled with stunningly illustrated menus (done by Martyna herself!) of delicious cocktails. Martyna Blaut is the bartending queen of El Koktel. With her unique perspective on bartending in Poland, Martyna’s passion has driven her around the country. Much like myself, she moved on from following her initial passion of University to pursue a career in hospitality and found a way to incorporate her love for design into the core of El Koktel. When you open the cocktail menu for example, you’re immediately drawn to the beautiful illustrations of each cocktail. I remember I pointed that out, to purely appreciate the talented work of whoever it was. This was followed by an array of unique cocktails that have a personal play on each bartenders experience or backgrounds. Martyna and I reflect on her first sip of alcohol, whether she pursues creativity or leadership, we learn some polish industry phrases and of course, her most in the shit moment. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with music sampled from Ill Kitchen titled The Return. Music For The Trailer: Lateflights by Pryces

Kenneth and I sat down to chat about Noma finally receiving it’s third hat after 17 years, being able to recognise the chefs who have worked at The French Laundry or Per Se because of their idiosyncrasies during service (like not making a sound during prep, or not putting metal on metal benches to avoid scratches), Matty Matheson popping by for a feed (who is genuinely a legend), the humor in overcomplicating a steak frites when you’re a passionate apprentice, we laugh about the realness of the hit show ‘The Bear’ and it’s eerily accurate portrayal of daily life in the kitchen for chefs, why a mushroom duxelle got Kenneth in the shit one time and the future of Noma restaurant. Plus a restaurant and farm tour in the second half of the episode! The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with music sampled from Ill Kitchen titled The Return.

Welcome to the Chefs PSA x Roots Hospitality takeover where Andre Natera and I banter through whats going on in the restaurant industry around the world and in the media. We talk chefs that have blown up in the media, the new Creamy Ninja (a.k.a Pacojet on a budget), the tyranny of long term chefs and should we drop the brigade system?  All this and more on the PSA x Roots crossover! The Roots Hospitality Podcast is proudly sponsored by Sydney Direct Fresh Produce. The fruit and vegetable providore who has been supplying to Sydney venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram or head to the new website at rootshospitality.com.au Intro music: By Roots Hospitality featuring samples by Ill Kitchen. Outro music: Roots Hospitality Theme by Charlie Fester

We jump over to Oslo in Norway for this special episode. Recently when I travelled through Europe and the U.K. I took my podcasting kit along and caught up with people that were doing awesome work. Rebecca Hawkes, the chef and gardener, is no exception. Having travelled as a chef from Norway, to Istanbul, (sometimes working in exchange for accommodation), it’s clear Rebecca’s passion for working with food and it’s relationship with people is important. Food to Rebecca is more then filling you up, it’s a point of nourishment, a reminder that your body thrives on it. Hence her draw to gardening. As a chef, understanding the whole process is incredibly important. Which is why I was lucky to pass by so I could learn more about these guerilla gardening practices.   This farm is above a calming body of water that flows through the city and in November it’ll set when the snow comes. When Rebecca and I had this chat in August this year, they were gearing up to begin the preservation period of farming before the cold snap hits. This is the life of operating a farm during snow climates every year. They pickle cucumbers and zucchinis, salt their cabbages, make oils, brines, vinegars and so on. Similar to that of Faviken. This is life at Losaeter. “A museum without walls.”The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with music sampled from Ill Kitchen titled The Return.

Having walked through professional kitchens since he was 16, Matt has worked with the best and come up in the culinary world alongside some incredible chefs too. We chat about his time under Thomas Keller and the military like style in which Keller conducted his brigade.  We chat about meeting Rene Redzepi at the Fat Duck, looking up to Charlie Palmer as one of his inspirations (Matt still wore black socks after Charlie drilled it into him), jumping on at NOMA in 2005 only a year after it had been opened and running with 5 chefs before opening up AMASS in a deserted industrial looking complex. Matt’s proudest achievements has been creating an ego free kitchen filled with universal contributions from all team members, running the restaurants farm to a synergetic level with the menu, developing new sustainable practices that hadn’t been thought of (like using melted down candles to fill egg cartons and use them as fire starters for the Barbeque). Being in this place and driving forward with a simple ethos, has led Matt Orlando on a path driven to creating a world where you can operate under the word “responsible” and actually mean it. It’s an inspiring chat filled with raw reflections of his time cooking at some of the worlds best restaurants, his humbling experiences as a young chef de partie (“those fucking potato chips”) for Charlie Palmer, we check out the restaurant farm and talk about where everything is heading to next. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. NOTE: Matt and I did this interview in late September 2022. In November 2022, AMASS restaurant announced its closure, effective immediately. Music by Roots Hospitality with samples from artist Ill Kitchen.

When I started my apprenticeship many years ago, and dabbling with wild and native foods as a chef, Aaron was one of the first people I started following that was utilizing them in an out of the box way that made it engaging enough for me to try it myself. It was inspiring, and pushed me to find new ways to make these ingredients accessible to diners myself. Now it’s at the core of all my dishes. So cheers for the motivation and inspiration Aaron, you’re a bloody legend. We talk about the book Aaron is working on, the interesting change between new and old chefs and what it was like working with Adam Wolfers and Josh Niland at the 3 hatted Est. under Peter Doyle. Also, why the hell did Aaron get pulled over in Spain by the cops?The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with music from Ill Kitchen titled The Return.

We chat about Jason's brief stint cooking at the Olympics, the good timing between being a fresh chef to a new team and integrating into a kitchen, writing prep lists on the back of dockets and being upgraded to a premium recipe folder; plus the importance of developing a strong relationship between local suppliers and growers. Also, what happens if you pull your tweezers out at the Ledbury? And why are Per Se going through so much baking paper per week? The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with music from Ill Kitchen  titled 'The Return.

Second time around for the Bartender Roundtable with Sarah Proietti (Maybe Sammy), Dre Walters (Old Mates Place), Chau Tran (Burrow Bar), Harrison Kenney (Bar Planet).  Do you get free shots at Bar planet if it's your birthday? Are the wet pussy shots finally making a come back? Are Australian cows kosher? Did the Dalai Lhama smuggle tigers over the border?  Why do chicks dig American Will? Does Kenney fit through the metal detectors at the Airport? And the elevator for Old Mates finally cops a beating. So many important questions tackled. Plus a special guest call in, from another industry legend. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today.Roots Theme by Charlie FesterFollow @roots_hospitality on Instagram for the latest and most up to date news on guests and podcast episodes, or check out the rootshospitality.com.au website for some behind the scenes photographs and trailers of each episode.

Ever been stitched up while doing a pop up at a house on a mountain in China with no electricity? How did Mo get out of it? Sometimes I don't think he even knows. It was almost as if he had repressed it until I mentioned the Yunnan Provence.  But when Mo reflects on what he calls "the wildest pop up he has ever done", he could only laugh in how he found himself in that situation to begin with. Mo started his culinary career as an apprentice at Attica, which helped shape his appreciation for produce on all levels and to think outside the normal in order to tease his customers expectations. In doing so, it's clear that Mo enjoys challenging himself to improve and defy even his own initial standards.  Take for example, he has challenged himself to come up with a new degustation menu every month without repeating a single dish. This means that even during the past two years with the opening and closures in Melbourne, he pushed 19 new menu’s. Which is insane to do during such a chaotic time. But this is a testament to Mo, whose creativity continues to inspire and influence chefs such as myself, to change our perspective on dining and what it means to provide an exceptional hospitality experience. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. For more of the latest news and hospitality updates follow @roots_hospitality on Instagram or head to the website over at rootshospitality.com.auMusic by Charlie Fester

Luke and I chat about the importance of time and place, his experience at Faviken, why he believes he has the sports almanac from Back to the Future and how busting chops to forage blackberries eventually stitched him up at a festival in Melbourne.The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites or check out the website over at rootshospitality.com.auMusic Intro: Roots Hospitality Theme by Charlie Fester.

My next guest was the first person I got to chat too while visiting Melbourne and I was especially excited to not only catch up with Kim but also check out the venue only having heard about it from afar. With a lavish interior and fully decked out kitchen (and chefs, when I say decked out, I mean, on the corner of some prep benches, they have a slot for paper towels, so you don’t need to run to the other side of the kitchen just to dry your hands. Like, it’s clear a chef designed this kitchen. And with Kim on her way to achieving an incredible amount in the culinary world, I’m lucky to have caught her early on just before the 30 under 30 Victorian chefs dinner, which is an awesome event to be apart of by the way. So Kudos Kim! And to everybody else, cheers for tuning. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie FesterHead to rootshospitality.com.au for some more behind the scenes content on this episodes guests or follow @roots_hospitality for the latest news.

My guest today has created a speakeasy bar hidden away on Clarence street that provides this getaway place with a cosy ambience, fun vibes and a longing for more once you leave. Packed with stories, Chau shares her experiences in hospitality through the many pop ups she’s done, competitions she’s won and collaborations she’s pulled together.  During the lockdown Chau and her team at Burrow Bar and Cash Only Diner were one of the few venues handing out free meals for hospitality staff that were left without work. So it’s safe to say Chau is a fucking legend and I’m glad I got her on to have a laugh and share her story. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie FesterHead to rootshospitality.com.au for some more behind the scenes content like extra stories and behind the scenes photography on this episodes guests or follow @roots_hospitality for the latest news.

In this episode Diego and I catch up about his journey from last two years since he has come on the podcast last. He shares the story of mushroom foraging with Hugo Weaving, pulling together his latest book 'Eat Weeds' (which we go into depth about) and Diego even shares his own in the weeds moment.  It's a great little pocket of an episode. Worth tuning in for. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester.Go follow @roots_hospitality on Instagram for the latest updates or rootshospitality.com.au for some cool behind the scenes extras.

It’s not only one thing to be passionate about your job in hospitality, but to take it a step further and to be attentive, entertaining and to care about the guests that walk into your venue, is another. It might sound strange to highlight these characteristics, considering that to care, is the essence of hospitality right? But to Kennedy, embodying all of these traits are a must, before you even consider stepping into the role of a bartender or server.  Having worked in venues from Hong Kong to Sydney, his cross-cultural understanding of hospitality has given him an eye opening mindset into providing the best level of service, that he can possibly give. It’s a reminder as to how important standards are, and why a little difference can go a long way in both bars and restaurants. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Follow @roots_hospitality on Instagram or head to rootshospitality.com.au for the latest behind the scenes photos and articles. Music by Charlie Fester.

Setting a landmark bar that strives to change the conceptions of waste was never going to be easy. It relies on ingenuity, passion, patience and making a lot of mistakes. No different to whenever you strive to do something good. But when you have two experienced and forward thinking people at the helm of it all, you can only expect the best. From using the whole mango, including dehydrating the seeds to add bitterness to cocktails, to using the pulp after juicing, for vinegars and kombuchas. The out of the box thinking here is one of a kind, but also incredibly necessary. They are aiming to be completely zero waste in the next few years, and with having recently been rated the 46th best bar in the world by Worlds 50 Best, it’s clear that Matt Whiley and his right hand man, Evan Stroeve, are on the right path. So it was great to sit down and chat about sustainability in a hospitality context. Hope you enjoy this episode!The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram or head to the website at rootshospitality.com.au for the most up to date info on the latest guest, news and soundbites. Music Intro: Roots Hospitality Theme by Charlie Fester.

Martin Hudak has only been in Australia from 2018, but since then, he has certainly created  a big impact on the hospitality bar scene. With venues (co-owned) like Maybe Sammy, Dean & Nancy and Sammy Junior under his belt, it’s clear Martin and the teams are on an unstoppable path to pave the future of what a bar experience can be. Maybe Sammy even hit the 22nd spot, on the Worlds 50 Best Bar list last year and took out the Best Bar in Australasia award. But when you’re resume boasts venues like The Savoy (serving guests like Marilyn Monroe and Charlie Chaplin), and you’re winning the International World Coffee Cocktail Championship… you wouldn’t expect anything less. Martin hails from a small town in Slovakia where he originally grew up with a passion for acting, which his parents said wouldn’t be a good career. He took their advice and turned to hospitality, in particular, bartending. He started by doing a few cocktail comps and began to love it. This passion would take him all around the world where it landed him a spot for the American Bar at the Savoy in December 2014, working under Erik Lorincz. Here, Martin says, he learned everything. Care, attention and what it means to be pushed to the limit. After a few years of refining his craft, he competed in the World Coffee Championships one last time (after trying a few years previously) and took out first place in 2017. That year, the American Bar also took out the best bar in the world.  On the back of that fame Martin came to Australia where he met old friends Andrea Gauldi and Stefano Catino who were running Maybe Frank at the time. When you listen to the chat Martin and I have, he shares the story of how they all met a few years prior, before setting up one of the best bars in Australia which opened in 2018. And the rest is history. You can hear Stefano’s story on the Roots Podcast too, check out episode 17 while you are here. Martin recently released his first book Spiritual Coffee, which you can purchase at Sammy Junior or through the links on Martin’s instagram at @martinhudak. Spiritual Coffee celebrates Martin’s love for coffee and cocktails, with a rich history outlining how the two came together, along with plenty of delicious recipes of course. Martin and I did a giveaway competition in the leadup to the episode, which you’ll hear us announce during the conversation. While busy smashing goals with his many venues, and releasing his new exciting book, Martin is also the brand ambassador for Mr. Black Spirits, doing pop ups and lectures on the value of coffee cocktails around the world. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Music Intro: Roots Hospitality Theme by Charlie Fester.