This week, we’re flouring a clean surface with acclaimed pastry chef Sandra Holl, owner of the beloved Floriole Cafe & Bakery in Lincoln Park. Sandra shares her journey from growing up in Rockford, Illinois to unexpectedly falling in love with French pastries during a year studying abroad in France. She tells us about the process of opening Floriole, starting small with just a tent and a few pastries at local farmers markets, to establishing a flourishing cafe and bakery we know and love today. In a conversation that is both literally and figuratively sweet (she brought us a box of pastries), we talk: baking philosophy focused on the balance of quality ingredients and techniques, tips for enterprising home bakers, vying for the top of the class at culinary school, and so much more.

In this episode of Joiners, we interview Pineapple Audio founder and CEO Matt Edgar, an expert in hospitality audio with an ear for how sound can enhance spaces and experiences. Matt shares his journey from touring musician to becoming one of the top names behind sound systems in hotels, restaurants, bars, and other venues across the globe. In a wide-ranging conversation, Matt provides an inside look at creating memorable sonic identities for hospitality brands through a blend of audio art and science. Featuring: sleeping in vans, balancing music with conversation, the future of audio, and so much more. Plus: Tim provides some much-needed clarification around the Tierney Split.

This week, journalist Ari Bendersky joins us to discuss his career covering food, wine, spirits, and travel in Chicago. Ari reflects on his time as founding editor of Eater Chicago during the golden age of food media in the city, when he competed with outlets like Time Out Chicago while cultivating an underground network of insiders feeding him scoops. Ari digs deep into his newsletter Something Glorious, a recent passion project where he writes about wine, cocktails, restaurants, and adventures abroad. Conversation also touches on Chicago's underrated suburban dining scene, the next era of Asian-inspired steakhouses in the city, building his freelance writing process around discovering and telling people's stories, and as always, so much more. 

Jeff Donahue, Vice President of Operations at Heisler Hospitality, joins us to discuss his long career in Chicago's hospitality scene. Jeff reflects on formative experiences at renowned restaurants like Fogo de Chão, Nacionale 27, and The Aviary, as well as lessons learned from mentors like Adam Seger and Grant Achatz. He explains the inspiration behind concepts like Sportsman's Club, Big Kids, and Estereo, which he created alongside creative partner Wade McElroy. Jeff also reveals details on upcoming Heisler projects like Friends of Friends in West Town and Lobo Pizza's third location in the West Loop. We talk about what makes a good barback, serving Dustin Hoffman, hidden gems in the often overlooked Dunning neighborhood, and so much more. 

This week, Chef Erling Wu-Bower discusses his storied career in Chicago dining and the highly-anticipated opening of his new restaurant, Maxwells Trading, in the Kinzie Industrial Corridor. Erling reflects on formative experiences at renowned restaurants Publican, avec, Nico Osteria, and Pacific Standard Time, as well as lessons learned from mentors like Rick Bayless and Paul Kahan. With Maxwells Trading, which he's opening this winter alongside business partner Josh Tilden, he aims to cook "intimately personal cuisine" that incorporates his broad culinary influences, from Chinese and Thai to rustic Italian. Plus: after some culinary confusion, Tim conjures an accurate metaphor for sous-vide meat.

This week we are thrilled to be joined by restaurant legend Kevin Boehm, co-founder of the acclaimed BOKA Restaurant Group. With over 30 years in the business and 40 concepts launched, Boehm has countless insights and stories to share from his winding journey to becoming an award-winning hospitality icon. He takes us through the exhilarating early days, opening ambitious restaurants in different cities, enduring homelessness and fist fights along the way, before eventually forming an indomitable partnership with Rob Katz in Chicago. We learn about game-changing hinge points in growing BOKA group, prioritizing chef-driven creativity, the efficacy of a grassroots approach, and so much more.

This week, join us for a spirited conversation with Christine Cikowski. Along with her business partner Josh Kulp, she's the chef and co-owner behind the legendary Honey Butter Fried Chicken in Chicago. She tells us about how the Sunday Dinner Club, a multi-course dining experience, was a perfect canvas for their playful, seasonal approach to cooking, and the genesis for HBFC. Also: We chat about how she went from being a musician to finding her calling in the kitchen, starting out at Blackbird, the importance of diversifying your creative expression, and more.

Joiners listeners probably know Anna Posey as the pastry chef and visionary behind the dessert menu at Elske, the contemporary American restaurant she co-owns with her husband David Posey in the West Loop. Elske opened in 2016 and channels Anna and her husband’s philosophy of simplicity coupling seasonal ingredients with energetic hospitality. Anna came into pastry with a background in art and design, having studied painting and drawing at the Milwaukee Institute of Art and Design – and her artistic sensibility and process shine through in her craft. She comes to the studio to tell us about her journey, how she combines classic techniques with a modern vision, Elske's evolving menu, and so much more.

This week, we hear from Zach Engel, Executive Chef and co-owner of Galit, a Middle Eastern restaurant in Lincoln Park that just retained its much-deserved Michelin Star. Zach discusses opening Galit in 2019 to showcase his experience with Middle Eastern cuisine. He talks about his focus on Middle Eastern wines, building relationships with winemakers, and training staff on ingredients and techniques less common stateside. Throughout the episode, Zach thoughtfully reflects on his James Beard award, surviving as a new restaurant during the pandemic, the realities of running a successful restaurant in Chicago, and so much more.

This week, we get an inside look at the origin story and evolution of The Whistler bar in Chicago from co-owner Billy Helmkamp. He takes us through his early days in New York City, moving to Chicago and starting an arts collective, eventually leading to opening The Whistler in Logan Square in 2008. Billy shares anecdotes about pivoting to a major focus on craft cocktails with the help of Paul McGee, dealing with the trials of the first few years, and expanding the business to open music venue Sleeping Village. He reflects on building a local institution and community space, adapting through challenges like the pandemic, and pursuing his interest in architecture.

This week, we’re graced with insight into one of Chicago’s most dynamic restaurant groups from a woman who’s been with them from the start: Kristianna Smith was Land And Sea Dept’s first employee, and after helping them grow for over ten years, she’s got stories to tell and wisdom to share. With a clear zeal for bringing unconventional ideas to life, she tell us about projects like LSD’s first independent restaurant, Parson's Chicken & Fish, as well as the historic Chicago Athletic Association Hotel where they operate multiple restaurants. Plus: we talk managing egos, homemade perfume, oyster-loving children, and so much more.

This week's guest, Joe Frillman, cultivated his passion for seasonal, farm-to-table cuisine from an early age. As the executive chef and owner of Daisies in Chicago's Logan Square, Frillman emphasizes fresh, locally-sourced ingredients on the restaurant's vegetable-focused and pasta-driven menu. In our conversation, Frillman gives us the origin story behind Daisies, explaining how the pandemic pushed him to diversify revenue streams by expanding into bakery and cafe offerings. He also shares insights on topics like staff training, switching to a service charge model, and some of his formative experiences working under culinary masters.

This week's guest, Derrick Tung, dreamed of a life as a muscle-bound sanitation worker in his youth. But we're delighted his trajectory led him to his current role as pizza potentate instead. As the award-winning owner of Paulie Gee's in both Wicker Park and Logan Square, Derrick is responsible for some of the city’s most inventive and mouthwatering wood-fired pies. In our wide-ranging conversation, we go deep on the alchemy of pizza perfection. Derrick lifts the veil on the Paulie Gee's franchise experience, doles out tips for DIY pizza glory at home, and so much more. Plus: stick around for one of our most spirited gratuity rounds ever, in which Derrick spins an elaborate death row meal that would test the patience of even the most seasoned executioner.

This week, we are so excited to have Chef Oliver Poilevey, chef/owner at Le Bouchon, Taqueria Chingón, and Obélix, join the podcast. Oliver started washing dishes at his father's restaurant at age 13. After briefly attending culinary school and working abroad, he returned to work at Le Bouchon in his 20s, eventually taking over as head chef. A low-key master of his craft, Oliver talks about coming into his own as a chef while working alongside his father, shares stories from working in kitchens in France, and describes opening Taqueria Chingón during the pandemic. Plus: he hints at plans for a new restaurant concept coming soon to Chicago. 

Maggie Hennessy, a writer known for whimsical and observational stories about food, joins the pod to discuss her career and experiences on the literary side of the Chicago culinary scene. Maggie details her journey from business writing to becoming a freelance food journalist, and the importance of relentlessly practicing writing every day. She shares thoughts on the current state of food media, including the rise of social platforms and AI-generated content, and the role writers play in shaping the landscape. She offers a behind-the-scenes look at pitching stories, dealing with online comments, and tailoring pieces for a range of publications. Plus: glassware preferences, (more) damage control for MSG, and movies where kids run the show.

This week, we're joined by acclaimed chef Doug Psaltis, who has worked in some of the world's most prestigious kitchens alongside legendary chefs. As a partner at Lettuce Entertain You, Doug opened some of Chicago's hottest restaurants, including RPM Italian, Bub City Chicago, Three Dots & A Dash tiki lounge, and more. Now at Eat Well Hospitality, he brings decades of experience combined with an infectious enthusiasm for hospitality. Doug reflects on lessons learned from mentors like Keller and Ducasse, the importance of culture and team, and a back-to-basics approach he champions today. He shares insights into his latest projects like Andros Taverna and Asador Bastion, staying true to his ethos of impeccable sourcing and heartfelt service. Join us for a wide-ranging exploration of a life richly lived in restaurants.

This week, we're treated to an effervescent conversation with Instagram's Urban Bourbonist, Chris Blatner. Chris, who started his journey into the world of bourbon in 2019, regales us with his boundless passion for all things whiskey, inviting everyone along on his voyage of discovery. He tells us all about his initiation into the world of whiskey, schools us on bourbon mash bills and barrel aging, digs deep into the fascinating lore and stories behind heritage distilleries, and much more.

This week, we sit down with one of Chicago's preeminent beer insiders. Samantha Lee of Hopewell Brewing Co. takes us through the origin story of how she, her husband Stephen Bossu, and their friend Jonathan Fritz turned their college dream of launching their own brewery into a reality. We get a behind-the-scenes peek into scouting locations, securing loans, and creating an inclusive vibe. Her passion for ethical business practices shines through as Hopewell aims to perfect its craft while making positive change in the community. Pull up a chair, crack open a fresh can of Ride Or Die, and see what lessons this homegrown Chicago brewer has to share.

If you need anything grocery-related, just give this week’s guest a call. Whether it’s fielding over 400 text messages at the dawn of Covid, surveying the neighborhood for interest in new products, or doing some personal shopping for Tim’s mom, Kosta Drosos is a model of hospitality in the grocery lane, and Fresh Market Place, the independent store he manages in Bucktown, is a community institution. We go deep on process and procedure this episode: the tricky margins of grocery, surpassing customer expectations, and the invaluable — if often overlooked — role of grocers in the culinary scene. Plus: we suss out Tim’s dad’s suspiciously meager yield of goat meat.