Hospo Dojo Podcast

What does it really take to build a hospitality business that cuts through noise without losing its soul? In this episode, Paul Ayyash sits down with Ameer El-Issa, co-founder and creative director of Knafeh Bakery, of the most culturally resonant dessert and experience-driven concepts to come out of Australia and beyond. From growing up around hospitality, to studying architecture, to launching Knafeh Bakery as a tightly focused, one-product concept, Ameer’s journey is anything but conventional.Knafeh Bakery has since scaled across borders from Beirut to Abu Dhabi, Sydney, Melbourne, New York and Dubai, with brand collaborations ranging from Qantas and Formula One to Lamborghini, Microsoft, and Etihad Airways. In this episode, Ameer shares: ▪️ His journey from family hospitality roots to founding Knafeh Bakery ▪️ Why obsessing over one product can outperform complex menus ▪️ How culture and heritage shape stronger hospitality concepts ▪️ Lessons learned from pop-ups, and experiential formats ▪️ How restraint, patience, and standards create long-term sustainability ▪️ What operators often misunderstand when trying to scale too fast The result is a business that became a destination not because it tried to be everything, but because it was clear about what it was. For operators and founders who want to play the long game, this episode is filled with valuable insights. 📱 Follow us on Instagram: @paulayyash @hospodojo @papa_baker @knafehbakery

How do two Italian chefs turn friendship, discipline, and a love for pizza into a restaurant that’s redefining modern Italian pizza? In this episode, Paul sits down with Matteo Ernandes and Emanuele “Manu” Riemma, the duo behind Regina Pizzeria: a venue redefining what Neapolitan pizza means in Australia. From humble beginnings as visa-holding chefs carving their way through Australia’s kitchens to creating a concept that bridges Neapolitan tradition and contemporary innovation, Matteo and Manu’s story is one of resilience, respect, and relentless curiosity. They talk openly about the challenges of running a restaurant built on culture, friendship, and balance — and what it takes to stay creative while staying grounded. In this episode, Matteo & Manu share: Lessons from early mentors and the importance of understanding ingredients Their take on the evolution of contemporary pizza How to lead without ego and build a strong team The sacrifices behind opening a restaurant and finding balance in a 100-hour week Why authenticity isn’t about replicating Naples, it’s about bringing its spirit to Australia How their friendship fuels their creativity, from classic Margheritas to degustation pizza events Matteo and Manu remind us that pizza is more than food. It’s an expression of culture, discipline, and heart.  This episode is about the grind behind the glory: the long hours, the lessons, and the love that fuels great hospitality. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @hospodojo • @paulayyash

Building a career in hospitality often means weathering intense kitchens, chasing recognition, and finding your identity along the way. Few stories capture that journey better than Brendan Fong’s. In this episode, Paul Ayyash sits down with Chef Brendan Fong to explore his evolution from uncertain beginnings to industry leader, mentor, and innovator. Brendan shares: ▪️ His path through some of Australia’s most iconic kitchens, including Jordan’s Seafood, Merivale’s Wong’s, and high-volume venues serving hundreds nightly ▪️ The challenges of transitioning between cuisines at an executive level ▪️ The resilience it took to pursue a Good Food hat in Parramatta during COVID, breaking ground in a region with no fine dining recognition ▪️ How a leap of faith on a failed overseas business model turned into perseverance and reinvention back home in Sydney ▪️ Why mentorship, self-development, and even cutting back workdays to focus on growth became pivotal to his success ▪️ His reflections on purpose, values, and the importance of knowing why you show up every day If you’re navigating the highs and lows of a hospitality career, this episode is packed with real talk, lessons on resilience, and the mindset shifts that transform “just a chef” into an inspiring leader. Follow us on Instagram: @paulayyash @hospodojo

What does it take to build a hospitality brand that doesn’t just serve food and drinks — but creates culture, community, and lasting connection? In this episode, Paul sits down with Andy El-Bayeh and Rebecca Jarvie-Gibbs, co-founders of We Are Example, a creative agency behind some of the most exciting food, beverage, and hospitality brands in Australia and beyond. With a background spanning Merivale’s expansion from 20 to 75 venues, global PR, and decades of brand-building experience, they share what it really takes to build a hospitality brand that connects with communities and stays relevant. From the importance of personal storytelling to the power of authentic customer connection, they reveal why branding is not an add-on, but the foundation of a successful hospitality business. We covered: How they turned years of partnership at Merivale into one of Australia’s leading creative agencies Why the best hospitality businesses start with a clear story and vision The role of trust, vulnerability, and personal growth in sustaining a business partnership How to measure real marketing impact beyond “likes” and vanity metrics Why listening to customers is the most valuable data The difference between chasing trends and building a brand with long-term cultural value Why investing in brand strategy upfront saves money (and heartache) down the track This episode goes beyond marketing. It’s about creating experiences that inspire loyalty, stand the test of time, and build real value for both communities and operators. If you want your venue to stand out, this one’s for you. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo @weareexample

How can fermentation help kitchens cut waste and cook more sustainably? In this episode, Paul sits down with Caitlyn Koether, Head of Fermentation at the Mulberry Group, to talk about her journey from Connecticut to San Francisco, Copenhagen, and finally Australia — and how fermentation became her passion and profession. From nearly joining the team at Noma to building her own role as Head of Fermentation, Caitlyn shares how ancient preservation techniques can transform the way we think about food, waste, and sustainability in hospitality. We cover:   Caitlyn’s global experience and approach to food   Why fermentation is just one part of preservation   Simple steps chefs can take to cut waste in their kitchens   How the Mulberry Group closes the loop from farm to restaurant   The advice Caitlyn gives young chefs who want to start cooking more sustainably If you're anyone passionate about food, process, and purpose — this one’s for you. Follow us on Instagram: @paulayyash @hospodojo

What happens when you walk away from a safe career to chase a love for burgers and shape a city’s food culture? In this episode, Paul sits down with Jimmy Hurlston — burger expert, author, and founder of Easy’s (the rooftop train-carriage venue in Melbourne) and Palomino Sandwiches on the Gold Coast. Jimmy’s journey is anything but conventional. From writing one of the first Australian books dedicated to burgers, to pioneering Melbourne’s burger boom and building venues that became cult favourites, Jimmy shares what it really takes to back yourself in hospitality. We covered: The story behind Easy’s and how a rooftop train carriage became an iconic venue Why keeping menus simple and consistent is the key to longevity How customer psychology shapes menu pricing Why supporting competitors can strengthen the entire industry His advice for young entrepreneurs on risk, timing, and resilience If you’re dreaming of building your own venue, Jimmy’s lessons will push you to think differently, stay consistent, and embrace the struggles that lead to growth. 🎧 Listen to the full episode on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo  

What does it take to build a strong team in hospitality without losing your soul in the process? In this episode, Paul sits down with Claire Stenhouse, Restaurant Manager at the iconic Attica in Melbourne. Claire brings 20 years of global hospitality experience, having worked across multiple countries. With experience alongside Gordon Ramsay and Jason Atherton, plus a background in psychology, she’s all about people and strategy. Claire shares how she’s learned to lead not with ego, but with humility, listening, and real human connection. She dives deep into building team culture, why micro-training works, and how retaining talent starts by understanding the whole person — not just their role on the roster. Claire opens up about: Why integrity is the foundation of strong leadership The difference between managing humans vs managing rosters How to support staff through structured listening and performance check-ins The power of humility, psychological safety, and asking for help Why investing time, not just money, keeps people around If you're trying to build a workplace where people want to stay, this is a must-listen. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo

What happens when your business grows faster than your resources, and you’re the one left to carry it? In this episode, Paul sits down with Adriano Zumbo, Australia’s renowned pastry chef and MasterChef personality, to unpack the raw truth behind the glossy cakes, TV fame, and what really happens when your passion turns into an empire overnight. Adriano shares: - His early days in the kitchen, and how hard work and lucky breaks shaped his craft - The highs and harsh lows of expanding too fast, too soon Why you need people around you who’ll tell you the truth, not just what you want to hear - - How understanding customer habits and data can save (or sink) a venue What it really takes to balance creativity with business without losing yourself along the way - Hard-won advice for young chefs and entrepreneurs chasing big dreams If you’re looking to grow in hospitality, this episode is packed with real lessons and inspiration to help you do it right. Follow us on Instagram: @paulayyash @hospodojo @adrianozumbo

What does it take to scale a handcrafted product without compromising tradition? Giuseppe Minoia — General Manager and second-generation cheesemaker at Vannella Cheese, one of Australia’s most beloved artisan brands — shares how the company scaled up while staying true to its craftsmanship despite modern pressures. We dive into: The family story behind Vannella Cheese The challenges of scaling a handmade product Balancing heritage with hospitality demands Follow us on Instagram: @paulayyash @hospodojo @vannellacheese

Growing a family business into a successful franchise is no easy feat, especially in the fiercely competitive pizza industry. In this episode, we sit down with Damian Hopper, Managing Director of Bubba Pizza, a Melbourne-based family franchise that has expanded to over 20 stores across Australia. Damian shares: ▪️ The journey from a single local store to a major regional brand▪️ The challenges of scaling a family business while preserving its core identity▪️ The systems and strategies that keep quality and culture intact If you’re scaling a food business, this episode is full of practical advice and inspiration.Follow us on Instagram: @paulayyash @hospodojo d___hop @bubbapizza

In this episode, we chat with Bianca Brady, CEO & Founder of Axify, a smart conversational AI assistant that is transforming the way service businesses handle bookings, guest messages, and customer engagement. Bianca is an MIT Data Science graduate and former hospitality professional who understands the industry’s frontline pressures.We talk about: How AI is transforming customer experiences in service industries Why embracing AI is a game-changer for hospitality entrepreneurs Bianca’s vision for a smarter, more connected future in hospitality Follow us on Instagram: @paulayyash @hospodojo @kirstentibballs

In this episode of the Hospo Dojo Podcast, Paul sits down with Al Hannmann, aka @althepizzabuddha, an international pizza consultant who walked away from fine dining after hitting burnout. What followed wasn’t a career pivot, it was a full reset. We talk about the years he spent off the grid, how Buddhist practice gave him structure, and why slowing down became the foundation for everything he built next. Here’s what we cover: – Burning out in high-pressure kitchens – Finding clarity through discipline and stillness – Using pizza as a practice, not just a product – Rebuilding a career around purpose, not pressure.For anyone in hospitality questioning the grind—this one’s real. 🎧 Listen now on Spotify and Apple Podcasts @hospodojo @paulayyash @althepizzabuddha

On this episode of the Hospo Dojo Podcast, I sit down with Nat Thaipun, winner of MasterChef Australia 2024, to chat about food, the hospitality grind, and what life really looks like after reality TV. It’s a raw, honest conversation about passion, resilience, and making your mark in the hospitality industry. For Nat, cooking was never just about feeding people, it was an emotional outlet. Growing up in a Thai-Australian household, she watched her grandmother cook traditional meals over an open flame, creating flavours that carried stories of their heritage. Later in life, as she faced personal struggles and moments of deep anxiety, cooking became her way of processing emotions. She describes how she would spend hours in the kitchen, cooking for friends and even strangers, simply because she found peace in the process. But Nat’s journey to the MasterChef stage was anything but conventional. Before stepping into the world of competitive cooking, she was a barista trainer, running espresso bars, and hustling in the coffee industry. She opens up about how her work ethic, honed through years of perfecting coffee and customer service, translated seamlessly into the high-pressure environment of the MasterChef kitchen. She may not have had formal culinary training, but her relentless passion for learning, experimenting, and perfecting her craft transformed her into an undeniable powerhouse in the kitchen.