After Service
After Service is the podcast for restaurant owners, managers, and enthusiasts. Hear from chefs, managers, and owners about how they run their business, lead their teams, and keep things profitable. From Michelin star restaurants and fancy cocktail bars to large restaurant groups and the local bakery down the street — they share their stories in the After Service podcast.
Episodes
After Service is the podcast for restaurant owners, managers, and enthusiasts. Hear from chefs, managers, and owners about how they run their business, lead their teams, and keep things profitable.
From Michelin star restaurants and fancy cocktail bars to large restaurant groups and the local bakery down the street — they share their stories in the After Service podcast.
Bastian Leander is the founder and creative force behind Gedulgt, the acclaimed speakeasy-style cocktail bar tucked away in the heart of Aarhus, Denmark. After years of honing his craft in the local cocktail scene, he opened Gedulgt in 2017 with a vision to raise the bar experience to a whole new level. Since then, Gedulgt has expanded to Aalborg and earned national acclaim, recently being named Denmark’s best bar by popular vote a...
Nanna Panduro is the CEO of Gastromé, a Michelin-star restaurant in Aarhus, Denmark. She began her career in hospitality as a teenager, working as a waitress while obtaining her degree in psychology. Unexpectedly appointed as CEO, she now leads Gastromé with the ambition of transforming it from a single restaurant into a multifaceted business — including pop-ups, company networks, and a variety of other activities.
This episode is b...
David Milberg, known as DavidBreadHead, is a young food entrepreneur based in Aarhus, Denmark. His journey began during the COVID-19 lockdown in 2020, when he created an Instagram profile dedicated to sourdough baking.
What started as a personal passion quickly turned into a business. In September 2020, David opened DavidBreadHead Baking Studio, a micro-bakery where he sold a limited number of freshly baked loaves and buns each day.
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