All In Good Taste

How do you lead a culinary operation capable of serving events ranging from 15 guests to 15,000 at one of Chicago’s most iconic destinations?

In this episode of All in Good Taste, Aidan sits down with Chef Nikolaos Kapernaros, Executive Chef at Navy Pier, for a conversation recorded high above Chicago on the Centennial Wheel.

Chef Nikolaos shares his journey from growing up in the port city of Piraeus, Greece, to attending ...

In this episode of All in Good Taste, Aidan visits the Academy for Global Citizenship on Chicago’s southwest side, a public school reimagining what education can look like when food, sustainability, wellness, and community are placed at the center of the student experience.

Founder Sarah Elizabeth shares the story behind AGC’s mission to reimagine education and build a campus rooted in global citizenship, environmental s...

Hospitality is evolving as consumer drinking habits, wellness trends, and guest expectations continue to change. In this panel discussion, hospitality and beverage industry leaders explore how restaurants, alcohol brands, distributors, and marketers are adapting to a new generation of consumers.

From premium non-alcoholic beverages to changing bourbon marketing strategies, this conversation looks at what today's guests actually want...

What does it take to build one of North America's 50 Best Bars? In this conversation, General Manager, Jake Kelly shares his journey through hospitality, leadership, mentorship, and the realities of running an award-winning cocktail bar.

From washing dishes at 14 years old to serving in the Peace Corps, teaching on Chicago's South Side, and eventually leading one of the continent's most celebrated bars, Jake's path wasn't tradit...

Healthy fast casual restaurants are everywhere — but very few combine operational excellence, hospitality, and genuinely satisfying food the way Fare does.

In this episode, we sit down with the founder of Fare to talk about building a fast-growing restaurant brand rooted in hospitality, intentional food, and strong company culture. From working at a roller rink and Gibson’s Restaurant Group to scaling multiple locations,...

What makes a brand feel real? In this episode of All in Good Taste, Alicia of Owen’s Famous shares her philosophy on branding, hospitality, creativity, and building spaces people emotionally connect with.

From rearranging her childhood bedroom like a storefront to opening a coffee shop during COVID, Alicia explains how authenticity—not aesthetics alone—is what creates lasting brands and memorable hospitality ex...

What does “good taste” really mean—and how can food change communities?

In this episode, we go inside Chicago Chefs Cook, a powerful charity event where 30 of the city’s top chefs come together to support causes like pediatric cancer, immigration rights, and regenerative agriculture.

Through conversations with chefs, organizers, and guests, this episode explores the deeper meaning of hospitality, the s...

Luxury hospitality isn’t about marble, crystal, or expensive details—it’s about connection, discipline, and consistency.

In this episode, we explore what truly defines world-class hospitality through the journey of a leader shaped by French service standards and global experience. From growing up in a strict hospitality household to leading teams in luxury hotels, this conversation breaks down what separates se...

Irish whiskey has one of the most fascinating stories in spirits history. In this episode, we explore Irish whiskey history, Redbreast, Jameson, and the role Irish pub culture plays in hospitality, community, and connection.

Host Aidan Descoouroez sits down with Joe Nicol, national brand ambassador for Jameson and Redbreast, to talk about Joe’s path from washing dishes to leading whiskey education across the country. Along...

Restaurant leadership systems, hospitality culture, and scaling with integrity Gino Bartucci shares what it really takes to build a legacy in the restaurant world (and protect it when headlines hit).

In this episode of All In Good Taste, Aidan Descourouez sits down with Gino Bartucci behind the line to talk about family roots, fresh pasta, and the hard operational realities guests never see training teams, choosing partners, setting...

Chicago deep dish pizza is more than a style—it’s culture, identity, and (for this founder) representation.

Chef Brandon Bruner shares how he built Lynn’s Chicago pizza from the South Side, why he names signature pies after real streets like The Dorchester, and what it takes to keep going when the story is still being written. This episode also gets real about the restaurant grind, what guests “don’t se...

Belonging in hospitality isn’t a policy—it’s a daily practice.

In this episode, hospitality leader Michelle Herndon shares how culture, inclusion, and leadership show up long before the food ever hits the table.

With more than 30 years across restaurants, hotels, events, and people operations, Michelle reflects on her journey from waiting tables to working with world-class chefs, Hollywood power lunches, and Michael...

Bartending competitions, opening a bar, and defining good taste, this episode is a deep dive into modern bartending and hospitality with Katie (Bar Bambi), recorded on a hard-hat tour of her first bar under construction in Chicago.

Host Aidan Desourouezsits down with Katie to unpack her journey from software developer to bartender, competitor, educator, and now owner. You’ll hear what Speed Rack is (and why it matters), what t...

What is “good taste,” really? In this episode, Audrey flips the idea on its head—revealing why true taste has nothing to do with trends and everything to do with authenticity, intention, and the energy you bring into a room.

She also opens up about the bold question that pushed her to take the biggest leap of her career… and how it might change the way you think about risk, regret, and going after what you w...

In this deeply human and generously vulnerable conversation, chef and restaurateur Jason sits down with host Aidan Descourouez to explore the intersection of hospitality, martial arts, mortality, and meaning. From surviving cancer—“the worst, best thing that ever happened to me”—to building his dream restaurant alongside the love of his life, Jason shares how discipline, gratitude, and emotional mastery shap...