Walk-In Talk Podcast
Walk-In Talk Podcast Where the back-of-house stories take center stage. Hosted by Carl Fiadini, founder of Walk-In Talk Media, the Walk-In Talk Podcast is the #1 ranked food podcast on Apple Charts—bringing raw, unfiltered conversations from chefs, restaurateurs, farmers, bartenders, and all the hands that feed us. We go beyond the pass, capturing the pulse of the hospitality world with exclusive trade show coverage, compelling mini-documentaries, and intimate interviews with culinary leaders shaping food culture. Whether we’re behind the line, on the docks, or in the studio, every episode is a salute to the passion and grit driving the industry. Walk-In Talk Podcast is the Official Podcast Partner for: NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open. Proudly partnered with: RAK Porcelain USA Metro Foodservice SupraCut Systems Aussie Select Crab Island Seafood Pass the Honey The Burnt Chef Project Citrus America Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality. 🎧 Tune in, get inspired, and remember—this industry runs on more than just food… it runs on heart. 📬 Want to pitch a guest, collaborate, or become a brand partner? Contact us at: Info@thewalkintalk.com
Episodes
The essence of this podcast episode revolves around the exploration of American culinary identity, particularly in the context of Independence Day. We engage with WITM personality, Pooch Rivera, and Chef Thomas Parker, who showcases two distinct summer dishes, reflecting the diversity of American flavors. This dialogue extends to the broader query of what constitutes American food, as we traverse from fine dining experiences to fes...
What happens when passion collides with profession? When the daily grind transforms into something you genuinely love doing? This episode answers those questions through the compelling stories of two food industry veterans who took dramatically different paths to find their calling.
Meet Danny Saccullo – a journalism major who started washing dishes in Tallahassee to pay rent and eventually worked his way through hotel...
Ever wonder what happens when French culinary techniques meet Caribbean flavors in a small Florida town? Chef Elijah Rock is answering that question at Bricks (B-R-I-X) in Port Richey, where he’s crafting accessible fine dining while embracing first-time fatherhood.
The journey from Vermont to Florida’s Gulf Coast has been transformative for Chef Rock, who brings a strong French foundation to his new coastal home. His ...
In this powerful episode of the Walk-In Talk Podcast, Carl Fiadini is joined by two dynamic women reshaping the hospitality industry from the inside out.
Colleen Silk, founder of Hospitality Bites Media and North American Director of The Burnt Chef Project, opens up about mental health, motherhood, and how storytelling became her path to healing and advocacy. Plus—breaking news—Hospitality Bites is now officially part...
The heart of the culinary industry isn't found in offices or award ceremonies – it's at the stove. Chef Brent Weathers proves this with every dish he creates and every truth bomb he drops in this refreshingly honest conversation about what really happens behind kitchen doors.
Unlike many of his contemporaries who chase titles and management roles, Brent deliberately chose a different path. By remaining "titleless," he ...
How do you blend passion and business in the food industry? Paul Pedrow has mastered this combination through his remarkable journey from a high school pizza shop employee to a key executive at Restaurant Events LLC, where he now leads major industry trade show
Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 ti...
Dawn breaks over Tampa's shrimp docks as Chef Thomas Parker begins a culinary odyssey that will fundamentally transform how he approaches his craft. This powerful journey, captured in Walk- In Talk Media's debut mini-documentary, takes us beyond the polished restaurant plates to the weathered hands that first touch our food.
At the docks, we meet shrimper, “Morris Gump”, a character straight from central casting whose ...
The sizzle of fat dripping onto hot embers, the aromatic smoke wafting upward, and the unmistakable char marks on a perfectly grilled steak – few things speak more directly to our primal connection with food than cooking over live fire. For Chef Aaron Brooks, this elemental approach to cooking bridges his Australian roots and his current home in Miami's vibrant culinary landscape.
Growing up on Australia's Gold Coast, ...
Chef David Reyes shares his remarkable journey from Chicago's Humboldt Park to culinary innovation at St. Pete Distillery, revealing how experiences in European Michelin kitchens and family traditions shaped his cooking philosophy.
• Growing up in inner-city Chicago during the 1980s amid violence and danger
• Learning foundational hospitality principles at grandmother's table where "nothing was missing"
• Transitioning f...
Sacrifice, resilience, and cultural pride converge in this profound conversation with Chef Nelson Millán, whose remarkable journey from Puerto Rico to global culinary ambassador demonstrates the transformative power of unwavering commitment.
Born in Puerto Rico and initially pursuing law to please his father, Millán's life changed course when he discovered his true calling in the culinary arts. Their cultural disconnec...
When Chef Fionna España was told she should "just stay home" because she had "too many kids" to become a real chef, she didn't just push back—she made history. As the first female president of the LA chapter of the American Culinary Federation in over 100 years, this proud Latina executive chef has transformed barriers into stepping stones.
"I didn't realize that it was a male-dominant industry," Fionna reveals with ch...
We dive into the inspiring story of Aaron Norris, member of Hog Addiction Team and winner at Hogs for the Cause 2025, where they raised over $50,000 for pediatric brain cancer research while taking home the Grand Champion title.
• Aaron shares his journey from growing up on an Indiana farm to launching innovative cooking equipment
• Rural upbringing instilled values of faith, perseverance, and finding joy in all circums...
When adversity strikes, some crumble under its weight while others transform it into remarkable opportunity. At just 21 years old, Chef Christian Barruos-Brens exemplifies the latter, having built a thriving culinary career from the most challenging circumstances life could throw his way.
Christian's remarkable journey began at 16 when his mother's cancer diagnosis became the catalyst for discovering his culinary calli...
Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get ...
Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get ...
Chef Imrun Texeira takes us on a powerful journey through the intense world of professional kitchens, from his humble beginnings as a 14-year-old dishwasher to competing on Top Chef Canada and staging at the world-renowned Noma restaurant. With remarkable candor, he reveals how his multicultural heritage—blending Northern Indian, East African, British, and Canadian influences—shaped his unique culinary perspective and...
The inaugural US Culinary Open at NAFEM in Atlanta brought together world-class chef talent, premium ingredients, and a media team determined to document every moment of culinary excellence.
Have you ever wondered what happens when top culinary professionals compete on a world-class stage? Our team spent five intense days (working upwards of 18 hours daily) capturing the tornado of nonstop action that defined thi...
Chef Matthew Beaudin explores the intersection of culinary innovation and sustainability while advocating for responsible seafood sourcing. His discussion sheds light on global sourcing practices, community engagement, and the vital role of consumer awareness in conservation efforts.
• Chef Matthew’s diverse culinary background and its effect on his approach
• Importance of the Seafood Watch program in guiding sus...
Anthony Martorina’s culinary journey, from film editing to becoming a well known food critic, unfolds in a lively discussion about Chicago’s dining scene, memorable food experiences, and innovative trends in cuisine. Tune in to learn about the art of judging food and discover tips for aspiring creators passionate about sharing their love for gastronomy.
• Introduction of Anthony Martorina and his professional backgroun...
Author and journalist, Matt Haines explains how King Cake is more than just a dessert; it’s a cultural celebration that blends history, tradition, and culinary artistry, especially during Mardi Gras. The episode explores the origins, varieties, and the community rituals surrounding King Cake, highlighting its significance in New Orleans’ seasonal festivities. Plus, chef Sara Salgado bakes up fresh King Cake right in s...
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