ELEVATING EMMA’S TORCH
RED PHONE BOOTH’S RISE
PRIVATE DINING DRINKS
THE SMALL PLATE RENAISSANCE
TOP CHEFS: WHERE
ARE THEY
NOW?
SEASON 14 WINNER BROOKE WILLIAMSON CONTINUES CAPTIVATING CALIFORNIA’S CULINARY SCENE
WHY CHEF GRAHAM HOUSE WON’T DILUTE HIS MODERN APPALACHIAN VISION AT LUMINOSA
CONTENTS
24 Top Chefs: Where Are They Now?
Five standout alumni—from Season 14 winner Brooke Williamson and “cheftestants” from Season 11 to recent fan favorites from Season 21—open up about life after TV, how the show shaped their culinary paths, and the legacies they’re building beyond the spotlight.
CHEFS & INGREDIENTS
11 Graham House Honors His Appalachian Roots
A proud native of Western North Carolina, executive chef Graham House blends Italian traditions with the terroir of his home region at Luminosa, an upscale restaurant in Asheville’s Flat Iron Hotel.
16 The Small Plate Renaissance
Communal-dining restaurants like Barcelona Wine Bar, Corsica, and JINYA Ramen Bar remind the culinary community of what food has been for thousands of years: a center of culture, sharing, and hospitality.
LIQUID INTELLIGENCE
19 Private Dining, Perfectly Poured
From bespoke cocktails to seamless service, private dining must balance personalized drinks with flawless behind-the-scenes execution. And as expectations rise, operators are finding that the beverage program plays as central a role in the success of an event as the venue or décor itself.
®
tice settings in restaurants and catering programs.
7 Betting Big on Lunch
While many full-service restaurants are pulling back on lunch due to declining traffic and shifting consumer habits, one of Miami’s most beloved dinner destinations is making a contrarian move: launching lunch for the first time.
8 Video-On-the-Go Fuels Foot Traffic
A recent study found that short-form video ads shown on real-world screens, like at gas stations, catch people mid-errand and nudge them into restaurants.
BACK OF HOUSE
35 Lighting Emma’s Torch
WOMEN IN LEADERSHIP
Founder Kerry Brodie gives us an inside look at Emma’s Torch, a training program empowering refugees through culinary education in both classroom and appren
37 Red Phone Booth’s Secret to Scalable Luxury
ON THE RISE From Atlanta to Dallas, the luxury speakeasy club has attracted a loyal membership base as it brings its Prohibition-era craft cocktails, operational precision, and hidden London phone booth entrances to more markets across the country.
40 Leading With Grit at Hawkers
BEHIND THE SCENES Hawkers CEO and co-founder Kaleb Harrell opens up about what it means to lead with grit, empower culture over bureaucracy, and intentionally scale an internationalinspired concept without losing soul.
ALSO IN THIS ISSUE
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Chapel Hill, NC 27517-2380.
EDITORIAL
VP, EDITORIAL DIRECTOR: FOOD, RETAIL, & HOSPITALITY Danny Klein dklein@wtwhmedia.com
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DESIGN
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FOUNDER
Webb C. Howell
Embracing the Season of Change
OCTOBER IS ONE OF MY FAVORITE MONTHS OF THE YEAR. The weather is finally cooling down here in North Carolina, and I get to cozy up with a sweater and a cup of coffee on my porch rocking chair and look at the beautiful leaves changing colors. Autumn is also a fantastic time for foraging wild ingredients like Turkey Tail mushrooms and chanterelles, which is great news for foraging enthusiast Graham House, the executive chef at Luminosa—an upscale restaurant in Asheville’s Flat Iron Hotel, where House is blending Italian techniques with hyperlocal Appalachian ingredients crafted in a wood-burning oven and grill (you can read his story on PAGE 11).
Our cover star, chef Brooke Williamson, also centers seasonal vegetables on the plate in her many roles post-competing on the infamous TV cooking show, Top Chef. She made her first appearance on season 10 and placed runner-up, but came back on season 14 and won the exclusive title. When asked what advice she’d give to aspiring chefs—or to the next Top Chef hopefuls—Williamson says to “stay curious and stay true to your voice. Work hard, be open to learning from every experience, and don’t be afraid to take risks. Most importantly, remember why you started cooking—letting that passion guide you will keep you grounded no matter where the journey takes you.”
Williamson reveals lessons she learned on the show and her future aspirations alongside four other “cheftestants,” who offer their own takes and nuggets of knowledge on PAGE 24
Elsewhere across our October issue, you’ll find examples of operators who are striking the right balance between curating elevated signature drinks while maintaining efficient behind-the-scene execution in their private dining rooms on PAGE 19; how small plates are in their renaissance era and how communal dining is making a comeback in a big way on PAGE 16; how a seven-unit speakeasy concept is scaling a luxury membership model on PAGE 37; and more.
As nature moves into another season of change, it’s a great reminder for us to take the time to recognize how each of us have changed this past year, and pause a moment to decide where we want to go from here. We’re all constantly learning how to embrace change with intentionality versus simply falling into its inevitability. With that, let’s raise a toast with our pumpkin spice lattes and apple ciders to the new season! May your fall bring what’s most important to you to light.
Callie Evergreen EDITOR
cevergreen@wtwhmedia.com FSRmag @FSRmagazine
On the Cover
This month’s cover of “Top Chef” Brooke Williamson was expertly captured by Dero Sanford. Dero is a food and architecture photographer with a sharp eye for detail and storytelling. With 25 years of experience behind the camera, he captures the spaces we live in and the meals that bring us together. To learn more about Dero, visit thinkdero.com or follow him on Instagram @thinkdero.
Betting Big on Lunch
BY CALLIE EVERGREEN
Uchi Miami is bucking industry trends by launching lunch for the first time.
WHILE MANY FULL-SERVICE RESTAURANTS are pulling back on lunch due to declining traffic and shifting consumer habits, one of Miami’s most popular dinner destinations is making a contrarian move: launching lunch for the first time. In September, Uchi Miami opened its doors midday, offering a
First Course
curated lineup of multicourse experiences, $5 drink specials, and lunch-only menu exclusives.
The move marks a significant evolution for Uchi. Japanese for “home,” Uchi is Hai Hospitality’s award-winning flagship restaurant, named after the little red house
UCHI MIAMI
Uchi Miami's move offers a compelling case on thoughtful expansion in uncertain times, and how taking risks can pay off.
where chef Tyson Cole introduced his nontraditional take on elevated Japanese cuisine to Austin, Texas, in 2003. Since its debut in Wynwood in 2021, Uchi Miami has become a fixture of the city’s high-end dining scene, praised for its precision, creativity, and unexpected flavor combinations. But until now, that experience has only been available at dinner. “Timing-wise, we felt the market was ready—guests are looking for flexibility, but they’re not willing to compromise on quality,” says chef de cuisine Diana Martinez.
According to Martinez, the decision to expand into lunch was made after years of guests asking for lunch, but the team wanted to ensure they could deliver the same kind of quality guests have come to expect from dinner. After seeing how well lunch was received at Hai Hospitality properties Uchibā and Uchiko in Texas, the brand decided to bring that same energy to Uchi Miami with midday exclusives—including a multicourse prix-fixe menu and a lunchonly omakase.
“We knew lunch couldn’t be a car-
bon copy of dinner,” Martinez notes. “It needed to be more streamlined without losing our soul. So, we focused on dishes that showcase our technique and quality, but in a format that respects the time constraints of a lunch hour. Every dish was scrutinized to make sure it delivered the Uchi experience—just in a tighter window.”
Lunch traffic has steadily declined in recent years. According to The Wall Street Journal, restaurant-bought lunches fell by 3 percent between 2023 and 2024, while more people opted to bring meals from home. Uchi’s expansion into the lunch daypart signals a belief that full-service restaurants can win back daytime diners if the experience is right, and also confidence in the Miami market.
“Miami is such a dynamic, diverse city with a daytime energy that’s hard to ignore,” says Martinez. “We saw an opportunity to offer something special during the lunch hour that still felt true to Uchi’s spirit. The city’s rhythm and the way people dine here made it the perfect place
Video-On-The-Go Fuels Foot Traffic
for a thoughtful, elevated lunch experience.”
Available daily from 11:30 a m to 2:30 p m., the new lunch service reflects Uchi Miami’s signature innovation and seasonal ingredients. For example, the three-course Lunch Prix-Fixe ($25) features a choice of a signature starter, like the fan-favorite Hama Chili; a choice of an entrée, such as the all-new, lunch-only burger; and a seasonal sorbet to finish. The Uchi Lunch features a choice of main—Crispy Rice With Mushroom ($30), Karaage ($32), Walu Walu ($38) or Pork Katsu ($42)—paired with Gem Salad, Daily Temaki and two pieces of Chef’s Choice Nigiri.
“A lot of planning and collaboration went into this launch,” Martinez says. “We had to rethink our prep timelines, station setup, and even how we train staff to move between the different demands of lunch and dinner service. Front-of-house also had to be nimble—service at lunch has to be quick, but never rushed. It was a team-wide effort to create consistency across two very different dayparts.”
VIDEO-ON-THE-GO—SHORT-FORM ADS SHOWN ON REAL-WORLD SCREENS like gas stations—isn’t just background noise. It’s catching people mid-errand and nudging them into restaurants. A new MAGNA + GSTV study found Applebee’s saw a 12% lift in foot traffic by reaching consumers outside the home at moments of decision-making.
More insights:
» 12% boost in store visits from video-on-the-go alone
» Pairing with CTV = 22% lift in visits
» Pairing with online video = 27% lift in visits
» 80% of dining advertisers see behavioral lift with GSTV (vs. 39% for TV/digital)
» Video-on-the-go delivered 45% incremental reach
» 30% more efficient than CTV at delivering viewers
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CULINARY INSPIRATION AND STORIES FROM INDUSTRY TRAILBLAZERS
MENTIONED IN THIS SECTION BARCELONA WINE BAR CORSICA • JINYA RAMEN BAR • LUMINOSA
Chefs & Ingredients
Graham House Honors His Appalachian Roots
LUMINOSA’S COMMITMENT TO CREATIVITY MEANS NO MENU ITEM IS REPEATED FROM THE PREVIOUS YEAR, ENSURING EACH VISIT OFFERS A UNIQUE EXPLORATION OF APPALACHIAN AND ITALIAN-INSPIRED CUISINE.
BY CALLIE EVERGREEN
The chef blends Italian traditions with the terroir of his home region at Luminosa.
GRAHAM HOUSE CANDIDLY ADMITS he never expected to work in a hotel restaurant before Luminosa, having built his chef’s resume centered around small, local independent concepts. A proud native of Western North Carolina, House grew up in Brevard, a small city outside of Asheville, in a working-class family where his mother was a public school teacher and opportunities were limited. At 15, he took a dishwashing job at a barbecue joint to save up for a car. “I started
the next day,” he recalls. “I hated it, so I wanted to move up to the line so I was making salads.”
Looking back now as a 38-year-old, House never imagined that dishwashing job would be his entry into a professional hospitality career. He tried culinary school for one semester, but he hated that, too. “I was shit in school, to be honest with you. I just didn’t learn well sitting in a classroom,” he says. So when he turned 18, House moved to Atlanta, knocked on some doors, and got a job at the Italian restaurant Pricci in Buckhead, led by chef Piero Premoli. “He was a hardass, but he taught me a lot,” House says.
FAVORITE INGREDIENT TO FORAGE: Ramps and mushrooms
FAVORITE FISH TO CATCH? Brown trout
MOST UNDERRATED APPALACHIAN INGREDIENT? Sumac
ANY SURPRISING HOBBIES? Working on old cars
WHAT’S PLAYING IN THE BACKGROUND WHEN YOU COOK? Anarchist podcasts
His winding path took him to international culinary opportunities in Italy and Greece, as well as gigs on the West Coast in Napa and San Francisco, California—but he always gravitated toward locally-focused kitchens with strong community connections. He met his now-wife, a San Jose native, at a barbecue while in California. After House’s mother suffered from a stroke,
carrots out from whatever yoga mom, and that was how I got my face out there, and people started being like, ‘Oh, you’re taking those to Sovereign,’ so we started getting a lot of traction.”
DESPITE TECHNICALLY BEING A “HOTEL RESTAURANT,” EXECUTIVE CHEF GRAHAM HOUSE (LEFT) AND HIS TEAM HAVE CURATED A LOCAL, COMMUNAL FEEL AND VIBE AT LUMINOSA THROUGH GENUINE HOSPITALITY.
the couple moved back to his home state in Asheville to be closer to her in 2016, and House took over the kitchen at Sovereign Remedies, a hip cocktail bar where he built out the food program from scratch.
“They wanted to build a food program in the tiniest closet auxiliary kitchen you’ve ever seen. I had one induction burner, a tabletop convection oven, a tabletop Fry Daddy tiny little thing, and two reachin coolers and one ice chest freezer. Honestly, it was a weird transition for me,” he admits. “I had come from mainly Michelinstarred restaurants, and then I was working at a cocktail bar.”
Because of his lack of storage space, he was making trips to the local farmer’s market four times a week to buy fresh ingredients—but the hard work soon paid off as Sovereign Remedies began gaining traction. House found that being out and about in the community so often was actually great word-of-mouth marketing for the restaurant. “I was buying the last of the baby
The buzz broadened to wider recognition and an article in The New York Times, which led to an invitation for him to cook at the James Beard House in New York City for a Modern Appalachian dinner in 2018—a testament to his growing national influence and culinary voice.
House left Sovereign Remedies in 2020 with the aim of opening his own restaurant, and was about to sign a lease in March when COVID hit. “After having a total existential crisis and mental breakdown, I just jumped into some other stuff,” he says. He pivoted and started working at Asheville’s Chop Shop Butchery, helping them with catering and opening a food truck—but eventually, he missed the full-service food scene.
House found himself at a crossroads. The city’s food landscape, while promising, lacked the innovative spaces he craved. So when The Indigo Road Hospitality Group announced a project in Asheville, House was intrigued because of his familiarity with founder Steve Palmer and his strategic approach to opening restaurant concepts that seamlessly integrate into communities and prioritize local sourcing.
The opportunity became even more serendipitous when he discovered Sean McMullen, his high school friend, was set to be Luminosa’s chef de cuisine. Their shared history and complementary skills made for a perfect partnership. Over the year preceding Luminosa’s opening, they traveled together with Indigo Road, troubleshooting restaurant operations across the Southeast and developing an intuitive working relationship.
House’s connection to Asheville, combined with the restaurant’s commitment to supporting local farmers and maintaining a hyperlocal ethos, ultimately made the hotel restaurant concept feel like a natural extension of his culinary philosophy rather than a departure from his independent restaurant roots.
Nestled within the distinctive trian-
CHEFS & INGREDIENTS CHEF PROFILE
gular architecture of The Flat Iron Hotel, Luminosa blends Italian techniques with hyperlocal Appalachian ingredients crafted in a wood-burning oven and grill, creating a unique dining experience that’s as modern and innovative as it is deeply steeped in tradition and respect for place.
Under House’s leadership as executive chef, Luminosa defies traditional hotel expectations. With a deliberate 70/30 split favoring local diners, the restaurant has quickly become a community cornerstone, where guests can expect dishes that not only showcase the region’s seasonal bounty but also tell a story of sustainable sourcing, whole animal butchery, and respect for local producers. The restaurant’s commitment to creativity means no menu item is repeated from the previous year, ensuring each visit offers a unique exploration of Appala -
chian and Italian-inspired cuisine.
The kitchen, equipped with a dedicated pizza oven and pasta extruder, transforms daily deliveries of local produce—sometimes up to $5,000 worth of vegetables from regional farmers—into dynamic, ever-changing menus.
Examples from a recent menu include elevated antipasti options like Apple Brandy Beef Carpaccio with smoked trout tonnato, arugula, and carrot; primi offerings like Campanelle with smoked eggplant, purple komatsuna, tomato, and pecorino; secondi options like bone-in pork chops, ribeyes, and wood-fired Lion’s Mane mushroom; and contorni options like Brown Turkey Figs with smoked sungold yogurt, marcona almonds, kudzu, and fig leaf. The pizza menu also rotates but includes mainstays people can easily recognize, such as the classic Margherita with San Marzano DOP tomato, mozza-
rella, basil, and olive oil.
House collaborates closely with area farmers and purveyors to craft a menu that tells a story of seasonality, of heritage, and of place. “Things change so quickly in Asheville as far as seasonality goes. We have products in season for a week—serviceberries, chanterelles after a big rain. Being quick on our toes and able to print menus every day was one of the main things that I really wanted,” House notes.
“On Wednesdays, our menu gets pretty slimmed down, but it’s this fun hybrid between an Italian restaurant and a steakhouse. Sean and I cook very vegetable-forward. We treat vegetables like a protein—we give them the respect they deserve,” he continues. “We have a contorni section—six to ten items— that are pretty much standalone vegetable-forward dishes treated like sides. That’s where we really let all the beautiful produce shine.”
Despite technically being a “hotel restaurant,” House and his team have curated a local, communal feel and vibe at Luminosa through genuine hospitality—something that’s becoming somewhat of a lost art form recently. “We do the fun things, like if somebody mentions something they really like that’s not on the menu, we’ll throw something together and surprise them,” he says.
“We know our people’s names when they show up at the door. We have special place settings for regulars. We put in the hard work—Googling, figuring out birthdays even if they’re not in the reservation,” House adds. “When you have a front-of-house team that is bought in, they can convince even the most curmudgeonly old folks from Florida wanting grouper to try something new. It’s a willingness of our clientele to buy in, but it’s also a drive for our front-of-house team to make people see what we’re doing and make people respect how special it is.”
In Asheville’s evolving culinary landscape, House stands as a bridge between tradition and innovation by preserving a culture, supporting a community, and reimagining what Appalachian cuisine can be.
CARRIE
THE KITCHEN, EQUIPPED WITH A DEDICATED PIZZA OVEN AND PASTA EXTRUDER, TRANSFORMS
DAILY DELIVERIES OF LOCAL PRODUCE—SOMETIMES UP TO $5,000 WORTH OF VEGETABLES FROM REGIONAL FARMERS—INTO DYNAMIC, EVER-CHANGING MENUS.
The Small Plate Renaissance
BY SATYNE DONER
Three restaurants, three cultures, and one shared philosophy: Small plates and communal dining keep hospitality rooted in human connection.
IT’S A BUSY FRIDAY NIGHT at Barcelona
Wine Bar. Tables are stacked with small, tapas-style plates and wine flights from a collection of more than 500 bottles sourced from Spain and South America.
Guests celebrate life’s smallest and biggest wins—anniversaries, birthdays, a night on the town. They reach across the table, picking from charcuterie boards of soria chorizo, aged manchego, and wooly wooly black garlic, asking each other, “What did you think of that dish right there?”
Such is the tapas way of life: small
plates, bigger flavors, and a cultural practice of connection, conversation, and community. This is an ethos Barcelona Wine Bar has embraced since its flagship opening in Norwalk, Connecticut, in 1996.
“What makes small plates so communal? For starters, you can fit more on the table, and the dishes aren’t necessarily ‘owned’ by someone, like a traditional entrée would be,” Gretchen Thomas, chief creative officer, says. “Tapas are open grabs. Everyone can get a fork and dig in.”
Barcelona Wine Bar’s dishes aren’t
just shrunk-down entrées; they are conversation starters, beginning with a single ingredient or a featured flavor—like green beans smothered in a horseradish gremolata or beets paired with yogurt, za’atar, and sherry vinegar. As the table fills with an array of food and wine, it sparks curiosity and exploration.
“Our jamón and manchego croquetas are bursting with flavor, and there are four to an order, and if you try to eat all of it, it can become heavy,” Christina Bradshaw, associate culinary director,
BARCELONA
THE “TAPAS WAY OF LIFE” MEANS SMALL PLATES, BIGGER FLAVORS, AND A CULTURAL PRACTICE OF CONNECTION, CONVERSATION, AND COMMUNITY.
says. “Our tapas are meant to be shared. Guests may only have one or two bites of each dish, and each one has to be explosive and memorable.”
The reality of Barcelona Wine Bar is that it cannot be defined by one dish or bottle of wine; it’s the experience, with the menu serving as a conduit of community. “I love that when it comes to the conduciveness of sharing, it’s not about the menu items, which is hard to say because we’re restaurant people who love our food,” Thomas says. “But the whole idea of a communal experience is that people are coming together to have a good time. The food becomes a means to start a conversation. It’s not the reason you’re all here together; you’re here for these shared human interactions, and it’s our job to provide the space for it.”
The same can be said for Corsica Wine Bar, a Denver-based small-plates restaurant inspired by the rustic coasts of France and Italy. Its menu reflects its namesake, with options ranging from mushroom arancini and fonduta to rigatoni Bolognese topped with breadcrumbs, gremolata, and pecorino
NOW SER VING CHEFS & INGREDIENTS
spread to the United States in 2010 when founder Tomo Takahashi saw the need for authentic ramen and an elevated experience. Like tapas, it’s common to share dishes, pour drinks for each other, and spend time over food in izakaya culture. With JINYA, Takahashi sought to channel that spirit of hospitality and casual camaraderie through food.
“At JINYA, we design every part of the experience with connection in mind, whether that’s through a shareable selection of small plates or the way our bar seating and communal tables are structured,” Takahashi says. “Ramen may be the centerpiece, but we want the entire visit to feel immersive and social.”
Romano, and beef bavette paired with green peppercorn sauce and parsley.
Both Corsica and Barcelona Wine Bar share a culture of organic connection, fueled by a guest-driven experience. “What makes the experience feel so natural is that we try to tailor the experience to what they’re looking for,” Bradshaw says. “If they want to know how we make paella or what local farms we source our food from, we make sure that happens. Whether they’re looking for food, or wine, or just a good time, it’s all possible.”
In an era of personalized, tech-driven dining, Corsica and Barcelona Wine Bar remind the culinary community of what food has been for thousands of years: a center of culture, sharing, and hospitality.
“Social dining is not the rebellion; it is the core of who we are and what people keep going back to,” Bradshaw says. “Food is an integral part of cultures worldwide, just as much as music and religion. Humanity is at the center of community, sharing a meal and just being with one another.”
In Tokyo, JINYA Ramen Bar became a premier izakaya-style restaurant and
The menu is layered and relaxed, encouraging guests to slow down and enjoy the moment. It starts with a small plate, like spicy tuna tacos in a crispy wonton shell. Then, there are a few signature ramen bowls, full of slow-simmered broth and perfectly textured noodles. Flavors include chicken, shrimp wonton, birria, and Tonkotsu Black, which features pork broth and Chashu, kikurage, green onion, nori dried seaweed, seasoned egg, garlic chips and oil, fried onion, and spicy sauce. To end the dinner, guests can opt for a matcha tiramisu or a lycheetini cocktail.
“The soul of ramen is preserved in our technique, from our broth simmered for 20 hours to the precise noodle texture,” Takahashi says. “But we balance this tradition with innovation through seasonal dishes, toppings you can build on, and curated chef specials that allow for new takes on ramen that are still rooted in Japanese culinary heritage.”
As JINYA expands across the U.S., it remains dedicated to creating a wellrounded, shared experience concept. For Takahashi, hospitality is everything—employees are trained for storytelling, not just service. They explain dishes, make pairing suggestions, and help guests navigate the menu for a personal, yet communal, experience.
“We want JINYA to be a destination not just for great ramen, but great experiences that bring people together” Takahashi adds.
JINYA HOLDINGS
LIKE TAPAS, IT’S COMMON TO SHARE DISHES, POUR DRINKS FOR EACH OTHER, AND SPEND TIME OVER FOOD IN IZAKAYA CULTURE. WITH JINYA, FOUNDER TOMO TAKAHASHI SOUGHT TO CHANNEL THAT SPIRIT OF HOSPITALITY AND CASUAL CAMARADERIE THROUGH FOOD.
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Italian machine builders are bringing innovative and transformative solutions to their industries.
TRENDS AND CREATIVE APPROACHES TO SPIRITS, WINE, AND BEER.
MENTIONED IN THIS STORY HOTEL WASHINGTON THE NATIONAL
Liquid Intelligence
HOTEL WASHINGTON OFFERS A RANGE OF PRIVATE EVENT SPACES, FROM THE SPEAKEASY, A CANDLELIT HIDEAWAY FOR 25 GUESTS, TO THE VUE ROOFTOP WITH SWEEPING VIEWS OF THE WASHINGTON MONUMENT.
Private Dining, Perfectly Poured
BY SAM DANLEY
PDRs must balance personalized drinks with flawless behindthe-scenes execution.
WHETHER IT’S AN INTIMATE DINNER, a large corporate gathering, a wedding, or a holiday party, beverages are a defining element of private events. Beyond simply quenching thirst, drinks carry the weight of
setting the mood, sparking conversation, and leaving guests with a lasting impression.
Signature cocktails, curated wine lists, and even zero-proof options are no longer extras. They’re expected
LIQUID INTELLIGENCE
touchpoints that reflect the host’s personality or brand. And as expectations rise, operators are finding that the beverage program plays as central a role in the success of an event as the venue or décor itself.
For Julia Quinn, director of sales and marketing at Hotel Washington in Washington, D.C., there’s been a clear evolution around beverage service for events—not just at her property, but throughout the industry. Clients now expect drinks that feel personalized, experiential, and seamlessly integrated into the event itself.
“Across the board, I think the industry has changed over the last couple of years, in that nobody wants your standard wines and standard cocktails anymore,” she says. “Nowadays, people are definitely wanting to enhance the experience with a special cocktail.”
Hotel Washington offers a range of private event spaces, from The Speakeasy, a candlelit hideaway for 25 guests, to the VUE Rooftop with sweeping views
THE NATIONAL’S STOCK & BOND IS A MODERN INTERPRETATION OF THE CLASSIC STEAKHOUSE THAT PAIRS HIGH PLAINS STEAKS WITH AN AMERICAN WHISKEY PROGRAM. IT FEATURES THE INTIMATE WHISKEY ROOM FOR SMALL GATHERINGS AS WELL AS THE PARK AVENUE ROOM.
meanwhile, often request cocktails tied to brand initiatives or company culture.
of the Washington Monument, plus other venues fit for weddings, conferences, and corporate gatherings.
Weddings, Quinn notes, nearly always feature custom “His and Her” cocktails. “Most of the curated beverage requests we see are tied to weddings, with couples looking to create a special, personal moment,” she explains. “They often draw inspiration from meaningful details, like the place they met, where they’re from, a beloved pet’s name, or another element of their love story.”
These signature drinks can take many forms. Quinn points to a recent example: the “Foxhound Fashioned,” a riff on an Old Fashioned that was more about the playful name than the ingredients, and the “Tail Wagger,” a raspberry Moscow mule topped with mint. Corporate clients,
Delivering those experiences requires collaboration. Quinn highlights the involvement of four main groups: the events team, the beverage curator, the cocktail creator, and the execution/logistics team. The events team works closely with clients to capture the vision— whether that means themes, colors, or storytelling elements—and passes that framework to the beverage curator, who develops or adapts cocktails that fit. Once selections are approved, another team member handles batching and preparation for the event. Finally, the logistics team ensures the drinks are delivered in a way that complements the broader event design.
Quinn stresses that this process is a significant undertaking, with every detail tailored to the client. A drink’s success depends not only on flavor, but on presentation, setup, and ambiance.
“You can have a great cocktail, but if it doesn’t look pretty, or if the bar isn’t set up the right way, it doesn’t matter,” Quinn says. “You really have to have the logistics on-property and the setup and the ambiance and the music all match the cocktail. It has to be the full package, and everybody involved in the process needs to come together and create that experience.”
The operational side can look very different depending on the event. In the intimate speakeasy, where headcounts average 15–25, cocktails are crafted to order, allowing for a highly personalized and interactive experience. At larger events, batching is unavoidable to maintain speed and efficiency, but Quinn’s
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team ensures the finishing touches happen in front of guests to preserve a sense of customization. That balance, she says, allows them to offer specialty and seasonal cocktails at scale while still creating Instagram-worthy moments.
More than a thousand miles west, The National in downtown Oklahoma City— set within the historic First National Center skyscraper—offers multiple distinctive venues for private events as guest expectations continue to evolve. Stock & Bond, a modern interpretation of the classic steakhouse, pairs High Plains steaks with an American whiskey program. It features the intimate Whiskey Room for small gatherings, as well as The Park Avenue Room, which accommodates 25–50 guests. The Vault, located behind original bank vault doors, serves as a cocktail-driven space that can host up to 120 guests. Tellers Wood-Fired Italian Grill, located among the building’s original teller booths, showcases regional Italian cuisine alongside an extensive Italian wine list. Its private spaces include The Beacon, which accommodates 50 guests in an intimate, warm-lit setting,
and The Mint, a sophisticated room with a historic ceiling, parquet flooring, and private bar, ideal for 70 guests at a reception or 40 for seated dinners.
For beverage director Zak Lindahl, the variety of spaces means tailoring drinks to the occasion is always the starting point. “It really comes down to the client,” he says. “We align our beverage offerings with the style and purpose and atmosphere of each space. The standards for the drinks and the hospitality and all of that stays the same, but the selections, the pairings, the presentations—all of that is tailored to match the specific guest needs and requests as well as the event and the setting.”
That customization can look different depending on the event. For one baby “sprinkle,” the team created a bloody mary and mimosa bar. At Tellers or Stock & Bond, more formal pairings with Italian wines or rare bourbons are common. In The Vault, cocktails always take center stage.
Amanda Clark, director of sales and catering at The National, says social gatherings in particular are driving demand for uniqueness. “It has really shifted from that mindset of, ‘I saw this on social media, and I want to copy what they did,’ to really trying to find what is unique to the couple,” she says. “It’s really moving to truly customize the drinks.”
That can include playful challenges. Clark recalls one wedding where the bride and groom had attended rival colleges. “They wanted their signature cocktails to represent colors from each school,” she says. “From a sales side, it’s always fun when I get to go to the beverage team and say, ‘OK, I need one bright red cocktail and one bright blue cocktail.’”
For Lindahl, those opportunities are highlights. “We love it when guests give us the chance to create those signature drinks for them with themes like that,” he says. “Sometimes they even bring us recipes that have become staples in their home, and they give us the opportunity to recreate them for a larger group than they’re able to host themselves. That’s always really fun to me.”
Beverage execution for private dining relies on precise coordination behind the scenes, Clark says, noting that the pro cess always begins by clarifying the cli ent’s priorities and budget. “Do they just want something fun that they’re proud of, or are they willing to spend a little bit extra to create that more elevated expe rience with the guest engagement?” she says. From there, the sales team collabo rates with Lindahl and his bartenders to plan everything from pacing to staging.
Forecasting is often the biggest hur dle. “Different spaces have different storage and staging opportunities and limitations, so aligning that and syn chronizing that with the beverage pac ing of the event and the event flow—I think that is probably the most common challenge from an execution standpoint,” Lindahl says. “Simply pouring a drink, whether it’s table-side wine service or an open bar, is really important for setting the feeling and the pace of the service.”
Clark agrees, noting that the beverage program can’t be treated as an afterthought. “The main thing that we keep at the forefront is figuring out what they want to walk away with at the end of the event or the end of the night,” she says. “It takes more time and energy on the planning side than just having one set option. It’s about getting out of that very transactional mindset and into a very personable mindset.”
LOCATED BEHIND ORIGINAL BANK VAULT DOORS, THE VAULT AT THE NATIONAL SERVES AS A COCKTAILDRIVEN SPACE THAT CAN HOST UP TO 120 GUESTS.
TOP CHEFS
“TOP CHEF” SEASON 14 WINNER BROOKE WILLIAMSON IS NOW CO-OWNER OF PLAYA PROVISIONS, AS WELL AS A RECENTLY PUBLISHED COOKBOOK AUTHOR, A CULINARY AMBASSADOR, AND A GUIDING FORCE FOR THE NEXT GENERATION OF CHEFS. NEARLY A DECADE AFTER HER “TOP CHEF” WIN, WILLIAMSON HAS PROVEN THAT HER CAREER IS DEFINED BY RESILIENCE, ADAPTABILITY, AND VISION. SHE’S A CHEF WHO CONTINUES TO EVOLVE, A LEADER WHO CHAMPIONS COLLABORATION, AND AN ADVOCATE WHO USES HER PLATFORM FOR GOOD.
WHERE ARE THEY NOW? TOP CHEFS:
AFive standout alumni—from Season 14 winner Brooke Williamson to recent fan favorites— open up about life after Top Chef, how the show shaped their culinary paths, and the legacies they’re building beyond the spotlight.
Every chef who has competed on Bravo’s Top Chef can distinctly recall the pressure of a Quickfire Challenge. The ticking clock. The unpredictable and sometimes wild (and random) ingredients. The cameras capturing each win—and each mistake and loss.
BY CALLIE EVERGREEN
TOP CHEFS
Nearly 10 years after winning Top Chef Season 14, what’s stayed with Brooke Williamson isn’t just the competition—it’s the confidence it gave her to cook with intention and lead with clarity. Today, she’s the coowner of Playa Provisions, a cookbook author, a culinary ambassador, and a guiding force for the next generation of chefs.
She’s one of five Top Chef alumni featured in this year’s spotlight, a group of former “cheftestants” who’ve each taken their post-show journeys in ambitious and inspiring directions. Alongside Williamson, we highlight Season 21 standout competitors Dan Jacobs and Manny Barella, and Season 11’s Nina Compton and Aaron Cuschieri, who reflect on the lessons the show taught them and how it continues to shape the way they cook, lead, and grow.
From championing disability inclusion in the kitchen, to fusing childhood flavors with modern barbecue, to leading multi-concept restaurants and mentoring young talent, their stories reveal the many paths success can look like. With 22 seasons behind it and a 23rd on the way, Top Chef remains a proving ground for talent. But as these five stars exemplify, the real story begins once the plating is over and the cameras turn off.
Brooke Williamson
SEASON 14 WINNER
CO-OWNER/CO-CHEF AT PLAYA PROVISIONS; CULINARY BRAND AMBASSADOR FOR SODEXO’S MODERN RECIPE
Brooke Williamson’s multi-season experience on Top Chef is a lesson in resiliency, and the power of personal growth and learning to embody your unique voice. The first time she competed on the show in Season 10 set in Seattle, Williamson ultimately placed runner-up to winner Kristen Kish. But she brushed herself off, refined her strategy with the learnings from the experience, and returned to the competitive cooking show for Season 14 in Charleston, South Carolina—and she won. “My experience on Season 10 taught me the importance of staying true to my voice and cooking with confidence, but ultimately, it was an opportunity to grow and push myself further,” she reveals.
When she came back for Season 14, she brought with her a renewed sense of purpose that ultimately helped her approach each challenge with more intention and perspective. She continues, “ Top Chef is such an intense, unpredictable environment—you learn quickly that you have to be adaptable, trust your instincts, and not get rattled by the unexpected. The experience really honed my ability to stay calm under pressure, and I still draw on that every day in my kitchens.”
That ability to remain calm amid the chaos in the kitchen proved to be her secret weapon, and helped her to outlast her competitors to take home that Top Chef title in 2017. “ Top Chef was undoubtedly a pivotal experience for my career. When I reflect back on it, I think it helped reinforce the value of adaptability, creativity, and staying grounded in your point of view,” she says. “Over the years, it’s continued to shape how I approach food— with thoughtfulness, intention, and a respect for great ingredients and the
TOP CHEFS
AT PLAYA PROVISIONS, CHEF BROOKE WILLIAMSON RUNS FOUR DISTINCT
CONCEPTS UNDER ONE ROOF, FROM CASUAL BREAKFAST AND ELEVATED COASTAL CUISINE TO HOUSEMADE ICE CREAM AND A WHISKEY BAR.
experiences they create for the people enjoying them.”
She applies that approach in the many roles she juggles now, including as culinary brand ambassador for Soxedo’s Modern Recipe, where she curates menus to maximize employee health and well-being in corporate workplace settings. Williamson develops seasonal menus that reflect her California-driven style while promoting healthy habits. Her most recent seasonal menu, Summer Feels, featured dishes like Vietnamese crepes, black lentil frittata with cilantro salad, and grilled bulgogi lettuce wraps. The offerings were rolled out to 230 corporations nationwide, serving thousands of workers daily. For Williamson, it’s an opportunity to take her food philosophy beyond restaurants and into everyday lives.
Since her win, Williamson’s career has expanded in multiple directions. She’s become a fixture on Food Network, winning the first season of Tournament of Champions and later starring as a “Culinary Titan” on Bobby Flay’s Triple Threat. She’s judged everything from Chopped to Guy’s Grocery Games, and appeared at countless food festivals across the country.
But television is only part of her story. She also oversees Playa Provisions, the third endeavor for Williamson and co-owner Nick Roberts. The unique model includes four different restaurant concepts nestled within one 7,000-square foot, beach-side location in Playa del Rey. “Running
TOP CHEFS
Nina Compton
SEASON 11
CHEF/OWNER OF COMPERE LAPIN
LEARNINGS? I arrived at Top Chef with the mindset that I would just have fun while I was doing the show and not stress about how I'd perform. That mindset ended up coming out in my dishes, and I was cooking "my food" for the first time, combining all that I'd learned in my career, not someone else's recipes.
CAREER EVOLUTION? My husband and I found a space available in New Orleans and decided to open our restaurant, Compere Lapin. The Kweyol cuisine I was raised on in St. Lucia mirrors the Creole of New Orleans. I also have a fast casual concept, Nina's Creole Cottage at Caesar's New Orleans.
HOW DID YOUR EXPERIENCE ON THE SHOW INFLUENCE YOUR COOKING STYLE AND PHILOSOPHY? I think the ability to block out distractions and accomplish what needs to get done. During filming, it could be easy to get distracted by other chefs or the large production crew, all in unfamiliar environments. This certainly translates into challenges when you get back in your working kitchen.
CURRENT VENTURES? I currently have Compere Lapin and Nina's Creole Cottage, both in New Orleans. Outside of work, I am an Ambassador for Son of a Saint, an organization serving young fatherless men.
FUTURE ASPIRATIONS? Goals are feet in the sand with a cold drink in my hand, but there's a little bit more work to be done. I'm looking forward to traveling to Southeast Asia. The cuisine is too inspiring not to experience at the source. As to projects, my husband and I are in the process of establishing a charitable organization, aiding young New Orleanians and St. Lucians, particularly in support of education.
ADVICE FOR ASPIRING CHEFS? Never stop reading, learning, and asking questions. And most of all, trust yourself to take that idea in your head and get it on a plate!
four distinct concepts under one roof at Playa Provisions definitely keeps me on my toes, but I’m fortunate to have a really fabulous team and co-owner, Nick Roberts, who shares a vision and a passion for creating memorable experiences through food,” she says.
King Beach café serves coffee and casual breakfast and lunch. Dockside offers elevated coastal cuisine with a focus on seafood. Small Batch turns out house-made ice cream. And Grain whiskey bar caters to late-night crowds with cocktails and a curated whiskey selection. Inspired by the city's "country marts," the four separate, yet cohesive dining experiences provide a taste for everyone.
“Each concept has its own personality, so it’s about giving them the attention they deserve while letting them inspire one another, whether be in pastry or for our whiskey speakeasy,” Williamson notes.
In 2023, Playa Provisions celebrated its 10th anniversary, a milestone that Williamson doesn’t take lightly. “Celebrating milestones like Playa Provisions’ 10-year anniversary has been incredibly meaningful, showing how dedication and community support can sustain a vision,” she says.
She also achieved a longtime dream last November by publishing her first cookbook, “Sun-Kissed Cooking: Vegetables Front and Center,” which reimagines the role produce plays in everyday meals, moving it from side to center in recipes that add fun and complex flavor to veggie-forward eating.
“Publishing my first cookbook last fall was another huge highlight—it was a chance to share my food and philosophy in a whole new way and connect with people beyond the restaurant.”
Looking back, Williamson has wanted to be a chef for as long as she can remember. “I’ve never pictured myself doing anything else,” she admits. A Los Angeles native, Williamson’s culinary journey began at 17 years old, taking her from the Epicurean Institute to sharpening her knife skills under Michelin-starred chefs
SEASON 21 (FINAL FIVE) CHEF/OWNER OF RIOT BBQ
WHAT WAS THE BIGGEST LESSON YOU LEARNED DURING YOUR TIME ON TOP CHEF ? Pivot! Do what you can with what you have and make something happen.
HOW HAS YOUR CULINARY CAREER EVOLVED SINCE COMPETING, AND WHAT ARE SOME OF THE KEY MILESTONES YOU’VE ACHIEVED POST-SHOW? I have had the privilege of traveling all over the country doing dinners and connecting with other chefs. This has pushed me to create dishes I have either been wanting to cook, or have never even thought of, and has exposed me to flavors and skills I had buried deep down. I also had the opportunity to open my own restaurant, Riot BBQ, and it has been a wonderful experience.
HOW DID YOUR EXPERIENCE ON THE SHOW INFLUENCE YOUR COOKING STYLE AND PHILOSOPHY? In all seriousness, I am more confident on creating dishes out of nothing and being more adventurous when this is happening.
CAN YOU TELL ME ABOUT THE PROJECTS AND/OR RESTAURANTS YOU'RE CURRENTLY INVOLVED IN? I opened Riot BBQ in Denver, a Texas-style barbecue with a Mexi-
can twist. It had been a long dream of mine to have a bar becue restaurant, and as of June 5th, that dream became a reality. It honors the traditions of Texas style barbecue, but I implement Mexican flavors here and there. Not to be confused with Tex-Mex, since I’m using recipes I grew up with while in Monterrey, and flavors I miss from home.
WHAT ARE YOUR GOALS AND ASPIRATIONS FOR THE FUTURE? ANY DREAM PROJECTS OR CUISINES YOU HOPE TO EXPLORE? I just want to help put Denver on the map when it comes to barbecue, have a good work life balance, and enjoy time with my family since I have a 6-month-old baby I love to be present for.
WHAT ADVICE WOULD YOU GIVE TO ASPIRING CHEFS AND FUTURE TOP CHEF CONTESTANTS? When you think of the dish you want to cook. Take a minute (a quick one, of course) and imagine that the idea you just had is not allowed. That will make you dig deeper and push your creativity instead of going for the safe bet... OR will solidify your initial instinct.
Manny Barella
TOP CHEFS
Dan Jacobs
SEASON 21
CHEF/OWNER, DANDAN AND ESTEREV
LEARNINGS? The biggest lesson I learned is to stay true to myself, whether it's about cooking or not. I was forced to get really comfortable in my own skin, and I'm so grateful for it. If people don't like you for who you are, so be it. Oh, and to always have fun with what you're doing.
connect with so many of these people (virtually and in-person) to hear their stories, connect over our shared love of cooking and look to each other as inspirations.
HOW DID YOUR EXPERIENCE ON THE SHOW INFLUENCE YOUR COOKING STYLE AND PHILOSOPHY? I cook with more intention and less ingredients. Oh, and I always avoid anything that reminds me of a Quickfire Challenge.
CAREER EVOLUTION? I'm so proud of the national attention my time on Top Chef was able to bring to Wisconsin. I auditioned 11 times before finally getting on, and when they announced the season would be right here in Wisconsin, it felt kismet. I was so honored to be the hometown contestant. Wisconsin has one the country's most amazing restaurant communities and one of my biggest milestones is having a small part in getting our food scene the recognition it deserves. One of the most rewarding parts about my life postshow is meeting the people who resonated with my story. There are so many people like me who love food and have a passion for cooking but face adversity in the kitchen due to disabilities and physical limitations. My platform after the show has allowed me to
CURRENT VENTURES? I'm the Chef/Owner of Milwaukee's Dandan and EsterEv with my best friend and business partner Dan Van Rite. EsterEv recently experienced devastating flood damage, so we're getting ready to open it back up this fall. I'm also involved in advocacy work with Main Street Alliance, World Central Kitchen, No Kid Hungry, and the James Beard Foundation’s Climate Solutions for Restaurant Survival Campaign.
FUTURE ASPIRATIONS? More TV! I would love to keep winning people over on national television with my spunky blue glasses and Midwest nice attitude.
ADVICE FOR ASPIRING CHEFS? Be yourself. Don't try and do something you've never done before unless you're really, really confident it's going to work. And always understand what the challenge is.
at iconic restaurants like Michael’s of Santa Monica.
Nearly a decade after her Top Chef win, Williamson has proven that her career is defined by resilience, adaptability, and vision. She’s a chef who continues to evolve, a leader who champions collaboration, and an advocate who uses her platform for good. “Since winning Top Chef, I’ve been focused on growing my restaurants, continuing to evolve as a chef, and partnering with brands who share liked-minded culinary values,” she says.
Williamson also uses her platform to give back, supporting organizations like No Kid Hungry and World Central Kitchen. “Supporting organizations like No Kid Hungry and World Central Kitchen has always felt like a natural extension of what I love to do as a chef—nourishing people,” she explains. “These are causes I’ve been passionate about for a long time, and I’m grateful to be able to contribute as a chef partner and ambassador wherever I can.”
Her advocacy extends to issues of sustainability, a focus of her work with Modern Recipe, and to building community within the restaurant industry itself.
Today, Williamson is juggling more than ever: overseeing Playa Provisions’ multiple concepts, developing menus for thousands of workers nationwide, mentoring the next generation of chefs, and still finding the time to compete on television.
“What grounds me creatively is going back to the heart of why I started cooking in the first place—the pure joy of crafting a dish and watching it bring happiness to someone else,” she says. “I love the way food can create an experience, a memory, or even just a moment of comfort.”
If there’s a throughline in Williamson’s career, it’s her commitment to authenticity and mentorship. She believes the next generation of chefs is rewriting the rules of leadership.
“From what I can tell, the next generation of chefs is redefining leadership by
SEASON 11
EXECUTIVE CHEF, THE DEARBORN
LEARNINGS? Be you. Be original, be unique. Don’t worry about being the best, worry about being unique and original. No one cares how “good” you are. They are about what’s in your soul and if you can make that come out on a plate. On the show, everyone is nervous at first. The people who do well in the beginning are able to overcome those nerves and think clearly in hectic situations.
CAREER EVOLUTION? I found my voice. I was very young, inexperienced, and very new to the big picture culinary scene when I went on Top Chef. Since then, I have figured out my ‘why’. I figured out who I cook for, why I do it, and that I love it. I don’t think I knew it then and I had a lot of imposter syndrome when I went on. I don’t suffer from imposter syndrome anymore, I know why I cook and who I cook for.
HOW DID YOUR EXPERIENCE ON THE SHOW INFLUENCE YOUR COOKING STYLE AND PHILOSOPHY? WHAT ARE SOME OF THE KEY MILESTONES YOU’VE ACHIEVED POST-SHOW? Don't overthink your food. Less is more. Both on the show and in the life of cooking afterwards. It taught me to be original. Cook food you want to eat. If you like it, they’ll like it.
The number one milestone is finding my voice as a chef. Knowing what kind of food speaks to me and what kind of food I want to spend my career cooking. After that, running the kitchen at The Dearborn with my own food, my own kitchen design, a big staff that wakes up everyday and says “I want to go where he’s going”. Next, becoming a partner at The Dearborn O’Hare International Airport is one of those things that every chef dreams about. Chef/partner as a title is like the ultimate goal and really a dream. So that’s been a lifetime of work come true.
Aaron Cuschieri
TOP CHEFS
CURRENT VENTURES? Currently holding two titles. The Executive Chef of The Dearborn in the Loop, and Chef/Partner at The Dearborn O’Hare. These are the two restaurants that I am actively leading. With that comes responsibilities of working to create more consistency, staying with the culinary trends, managing rising costs, creating great guest experiences through food, and helping (in my small way) to build the next upcoming chefs in this industry. Other than that, working with ownership of The Dearborn on continuing to grow and build this brand. Looking forward to what’s ahead in the coming years and seeing how our vision continues to take shape and grow.
FUTURE ASPIRATIONS? Continuing to build the brand I’m working with. Continuing to grow as a chef and leader, continuing to create new paths and navigate my team through a very tumultuous culinary market. The world has changed a lot since I was cutting my teeth in kitchens and as a leader now, it’s our job to find new ways to lead and manage. The old way of running and managing restaurants and kitchens with an iron fist and obdurate indifference to your staff and market trends is gone. Today’s leaders must lead with empathy, understanding, compassion and openness. The way we dine and approach the guest experience is only going to change more and it’s our job as chefs and leaders in big, established markets to lead by example, and create the new dining and hospitality trends we want the country to see in the future. There are two areas of the world that are really impressing me these days and their prominence and current stronghold on world cuisine is becoming unmatched. And I believe the future of dining over the next 10 years is going to incorporate these regions cuisines much more prominently than is already. And
it’s actually two cuisines I’m very inexperienced in and I would like to (over the next 5 years) begin diving more in depth into. It’s South and Central America, and Southeast Asia. Furthermore, I believe the London resurgence over the past decade is only going to become stronger. Year after year, London continues to become a more dynamic and eclectic culinary epicenter. I think what we see coming out of London in the next decade will be nothing shy of spectacular.
ADVICE FOR ASPIRING CHEFS? Keep your head down and listen. Believe in the people you work for/with. Whether it’s a chef, business owners, or corporation. Make sure you believe in and share their values. If you don’t believe in the people you work for, it's time to leave. Believe in the brand, believe in the mission and believe in the food. Work in the best kitchens you can get into for as long as possible. Until you find your own voice. Once you have something to say, find a way to show it.
ADVICE FOR FUTURE TOP CHEF CONTESTANTS? Getting on is the hard part. If you’re lucky enough to get on. Don’t listen to all the best advice you’re going to get. Everyone you know is going to tell you something. Ignore them. Be 100 percent genuine to you. You got on the show for a reason; all you have to do now is to cook from your heart. Lastly—have some go-to’s up your sleeve, where you can just plug and play whatever ingredient they give you. I learned this later after competing on “Beat Bobby Flay” that I didn’t know during Top Chef. And that’s the trick to winning quick fires and excelling that I wish I knew when I was on the show. Don’t try to make it up from scratch. You’ll be too nervous, and the cameras change the dynamic. Cook food you can do without thinking and incorporate what they give you into that.
focusing on collaboration and respect,” she says. “They’re building kitchens that value communication and support, creating spaces where chefs can do their best work and feel inspired to stay and grow. It’s less about the oldschool, top-down model and more about nurturing talent, encouraging creativity, and making sure every voice is heard.”
That belief in building positive kitchen culture has carried into her own restaurants. At Playa Provisions, she strives to remain hands-on creatively while also trusting her team to shine. “I try to stay hands-on creatively, whether it’s developing a new menu item or refining a classic, while my team brings their own ideas and talents to the table. That mix of collaboration, adaptability, and shared passion is what keeps everything running and evolving.”
Asked what advice she’d give to aspiring chefs—or to the next Top Chef hopefuls—Williamson says her advice is to “stay curious and stay true to your voice. Work hard, be open to learning from every experience, and don’t be afraid to take risks. Most importantly, remember why you started cooking— letting that passion guide you will keep you grounded no matter where the journey takes you.”
AS CULINARY BRAND AMBASSADOR FOR SODEXO’S MODERN RECIPE, BROOKE WILLIAMSON CURATES MENUS TO MAXIMIZE EMPLOYEE WELL-BEING IN CORPORATE SETTINGS, WITH OFFERINGS LIKE THE BELOW: COCONUT RED CURRY CHICKPEAS WITH CITRUS HERB.
Women in Leadership
BY SATYNE DONER
Lighting Emma’s Torch
Founder Kerry Brodie gives us an inside look at Emma’s Torch, a restaurant and training program empowering refugees through food and community.
LIKE MANY WHO GREW UP around Washington, D.C., Kerry Brodie thought she was on track for a career in politics. She discovered that while public policy is a powerful tool for making an impact, it often takes years to implement—and she was impatient. While volunteering at a homeless shelter and debating the origin of a “morning glory muffin,” she had an idea.
“It was this glimpse into a moment of shared humanity, across language, socioeconomic status, and different opportunities and obstacles,” Brodie says. “I had this crazy idea to use food as a way to solve some of the immediate issues facing refugees, asylees, and survivors of human trafficking.”
apprentice settings through its restaurants and catering programs in New York and Washington, D.C. But at its core, the program is meant to elevate, educate, and empower the newest members of American society—much like the Women in Restaurant Leadership platform does for its community.
ters on back-of-house training—a safe space for English language learners and a nurturing environment for culinary growth, while paying full-time wages. But there’s also barista training, POS training, and employability, equity, and empowerment sessions. Brodie wants students to see the full gamut of opportunities available in the industry—and understand that everyone’s career path is different.
Inspired by the voice of Emma Lazarus—an outspoken catalyst for change and advocate for refugees in the 19th century, when women’s voices were rarely heard—Brodie named her program and restaurants after Lazarus’s sonnet, “The New Colossus,” featured on the base of the Statue of Liberty.
On paper, Emma’s Torch is a nonprofit organization that provides students with culinary training in both classroom and
“We are tied to this idea that we can do something even in the face of hardship, and the ability to see strength in welcoming others is what makes us who we are,” Brodie says. “We can do this act of training while serving the community and being your favorite brunch spot. We don’t have to choose between being a nonprofit and a restaurant. Every day is an opportunity to live out all of our values.”
Most of the 11-week curriculum cen-
“We teach skills that translate beyond knife skills and recipe reading—skills needed not just for getting a job but for having a meaningful career, where you can advocate for yourself, grow, and work toward your individual goals,” Brodie says. “There’s so much opportunity to do many different types of jobs that touch this sector.”
At graduation, students prepare a dish of their choosing to present alongside their diploma. On average, it takes
EMMA’S TORCH EMPOWERS REFUGEES WITH CULINARY EDUCATION IN BOTH CLASSROOM AND APPRENTICE SETTINGS THROUGH ITS RESTAURANTS AND CATERING PROGRAMS IN NEW YORK AND WASHINGTON, D.C.
KERRY BRODIE
Women in Restaurant Leadership
them two weeks to start their new jobs, sometimes at prominent employers like Danny Meyer’s Union Square Hospitality Group and José Andrés Group. Emma’s Torch stays in touch with students for at least two years, with some keeping in contact for eight years or more.
In 2024, with 175 students enrolled, 88 percent landed careers in hospitality, with a starting salary five times higher than when they began the program. Since its founding in 2016, Emma’s Torch has increased wages for students by $21 million, according to the company’s 2024 annual report.
Inside Emma’s Torch restaurant locations, students work alongside chefs to develop menus infused with a sense of time, place, and belonging. It’s more than a menu—it’s an open dialogue between what students are learning and what they’re bringing with them. Bro -
die calls it “New American, prepared by New Americans.”
“A customer may have no idea about our mission and come in bleary-eyed for a coffee early in the morning, but one day they might look up and notice the person who poured it is a little bit different from them, or that they took a bit longer because they’re learning on the job, or that the flavors are inspired by the global story of one of our students,” Brodie says. “Hospitality is nourishment and connection. We want our guests to feel that when they walk through the door.”
Brodie thinks about the power of a dish to represent not just one person or one culture, but an entire worldview. The spices in their shakshouka, the techniques that go into preparing the frittata, and the black-eyed pea hummus all represent conversations with students—how they think about food and
culture in a universal and deeply relatable way. Culinary director Alexander Harris works with students to blend seasonal and local ingredients with global flavors, providing a window into global interconnectedness.
With more than 90 partner organizations, Emma’s Torch helps students conquer the tremendous barriers they face upon arriving in the U.S.: housing, health care access, mental health support, food, childcare, language opportunities, and more. It’s a community effort, one that encourages being a safe space, yet a realistic one.
“We don’t want to just be a safe space, but a brave space. Our program is realistic about the workforce students will enter, and that’s how we find the balance when we push our students to be prepared, advocate for themselves, and be courageous in their endeavors,” Brodie adds.
With a brand-new catering facility opened in New York and a capital campaign underway to open the largest Emma’s Torch training facility and restaurant in Maryland, Brodie is preparing for impactful growth. This year, enrollment is 45 percent higher than last year, with the intention to graduate 500 students annually within five years. Amid the uncertainty, challenges, and fear in the world, Brodie remains determined to keep pushing the hospitality industry forward.
“There is space for everyone at the proverbial table. The act of nourishing and feeding people is so empowering,” Brodie says. “What it says is, ‘I am building this connection and offering something to you, even though we don’t speak the same language, even though we have very different lived experiences, even though we might never communicate beyond this—but this connection is creative and beautiful.’ There’s no other industry like hospitality, and I love that our students get to be a part of it.”
INSIDE EMMA’S TORCH RESTAURANT LOCATIONS, STUDENTS WORK ALONGSIDE CHEFS TO DEVELOP MENUS INFUSED WITH A SENSE OF TIME, PLACE, AND BELONGING.
On the Rise
BY CALLIE EVERGREEN
Red Phone Booth’s Secret to Scalable Luxury
From Atlanta to Dallas, the luxury speakeasy club has attracted a loyal membership base as it brings its Prohibitionera craft cocktails and precision to more markets.
RED PHONE BOOTH isn’t simply a Prohibition-themed bar—it’s “a time machine with modern standards,” says founder Stephen de Haan. The luxury speakeasy concept transports guests to the elegance and intrigue of the 1920s, centered around its hidden entrance through restored London red phone booths requiring a secret entry code. De Haan’s grandfather was a Prohibition-era pharmacist who entertained “like it was an art form” with great spirits, cigars, stories, and high standards. So when he stepped behind a bar for the first time in the ‘90s, that ethos clicked for him—and sparked the idea for Red Phone Booth.
FOUNDER:
Stephen de Haan HQ: Atlanta
CUISINE: Italianinspired
UNITS: 7
FOUNDED: 2016
“I wanted to build a place that treated classic cocktails with the same respect a great kitchen gives a foundational recipe,” he continues. “Red Phone Booth is my answer to a simple question: ‘What would an upscale members-forward speakeasy look like if you obsessed over every detail, the entry ritual, the glassware, the ice program, the air you breathe, without losing the warmth and joy of a night out?’”
Think plush Italian leather couches, a honey onyx bar, vintage-inspired decor,
intimate lighting and fireplaces, and a cigar lounge with a curated selection of over 200 cigars, housed in a temperature and humidity controlled space. The menu features Italian small plates and “Prohibition starters” like jumbo shrimp cocktails and chef-selected charcuterie boards, as well as authentic Neapolitan-style pizzas like The Spicy Sicilian with house-made San Marzano sauce, garlic, bacon, fior di latte mozzarella, fontina, Calabrian chili peppers, parmesan, and oregano.
“For us, the theme is a set of standards, not a costume,” de Haan says. “The phone booth entry, the jazz, the leather sofas, the reflection style paintings; they are not decorations—they are context. But context alone does not carry
a night. Precision does.”
Behind the curtain, Red Phone Booth operates like a high-end restaurant group with recipe books, prep lists, spirit specs, mise en place for the bar, batch and dilution controls, and a special air filtration system that recycles the air in minutes. Add that to a high-end whiskey and agave program and a food menu that can stand next to a $30 cocktail “without blinking,” de Haan notes, and you’ve got something special that people keep returning to— especially with its VIP membership model. Though not required, becoming a member adds perks like preferred seating, priority on events, rare spirits, intimate tastings, and reciprocal access when guests travel to other locations.
“I wanted to build a club where peo -
THE LUXURY SPEAKEASY CONCEPT TRANSPORTS GUESTS TO THE ELEGANCE AND INTRIGUE OF THE 1920S PROHIBITION ERA, CENTERED AROUND ITS HIDDEN ENTRANCE THROUGH RESTORED LONDON RED PHONE BOOTHS REQUIRING A SECRET ENTRY CODE.
STEPHEN DE HAAN
On the Rise
ple feel known by name, by palate, and by cigar preferences, not just processed. Membership gives us permission to invest in that relationship,” de Haan says. “I encourage anyone to procure the entry code and visit. You can get the nightly code from a friend or member, from a partner hotel concierge, or through select community partners. The booth is an entry ritual, not a velvet rope.”
“It is a club, not a clique,” he adds.
The first Red Phone Booth location opened in 2016 in downtown Atlanta, followed by a second location in nearby Buckhead. Since then, the concept has expanded its classy prestige to markets including Miami; Dallas, Texas; and Nashville, Tennessee. Under the guidance of parent company Roaring Franchises, the brand has also announced locations opening soon in Tampa, Florida, and Durham, North Carolina, which will mark seven total locations by the end of 2025.
“We are intentional about where we go,” de Haan says. “We look for a strong cocktail culture and cigar community, walkable districts with architectural character, partner alignment with operators who love the craft, and a member base we can serve for decades.
Each location is thoughtfully tailored to the vibe of the unique community. For example, Brickell gets domino tables in the Mafia Room “because that is Miami,” he notes, while Dallas features an expanded tequila selection because the market asked for it. The core stays the same, but the accents change.
“We document the non-negotiables and empower the local touches,” de Haan continues. “Non-negotiables are our cocktail specs, the fresh juice program, the ice and glassware standards, humidor care, air filtration, service choreography, and the overall design language. Those do not move. Local touches live in the details with artwork, one or two menu nods, the way we program member events, and the Mafia Room amenities.”
Red Phone Booth’s growth strategy is to open one to three new locations per year at a maximum, while continuing to focus on current markets to ensure those clubs are thriving.
To maintain consistency across markets as it expands, the franchise company invests in training ahead of opening, audits frequently, and keeps a support team in motion to coach operators. The team also uses AI to help standardize training materials and pre-shift briefs without losing the human element. “It is not set and forget. It is train and tend,” de Haan says. “AI does not replace a handshake. It helps us deliver one that feels even more thoughtful. Immersion gets people talking. Operational excellence brings them back.”
When vetting prospective franchise partners, Red Phone Booth looks for three things: values, discipline, and stamina. They need to “love hospitality at a cellular level and believe in classic cocktails and cigar culture,” de Haan explains. “If you do not get joy from getting it right, this brand will not fit.” With discipline,
it’s all about following specs each night and saying no to any shortcuts; will you invest in the right HVAC, the right humidor, the right prep. And with stamina, de Haan notes operators need the patience to host tastings, shake hands, and keep standards high—both on busy nights and when it’s quieter. “Capital matters, but character matters more. We turn down good money if the operator is not right for the brand,” he says.
Red Phone Booth’s emphasis on quality over volume in both cocktails and cigars changes the pace of the evening, de Haan notes. “We measure success in conversations per minute, not turns per hour. A proper Smoked Old Fashioned cocktail with a hand-cut cube next to a well-paired cigar is not something you rush,” he says. “Add an authentic Neapolitan-style pizza and Italian small plates and you have a two-hour experience done intentionally.”
In Buckhead and Downtown Atlanta, Red Phone Booth’s sister brands Amalfi Cucina and Mercato next door provide the authentic menu. In Nashville, Dallas, Miami, Tampa, and Durham, the Red Phone Booth kitchen produces the same authentic Neapolitan-style pizzas and Italian small plates with a touch of local influence.
Red Phone Booth’s carefully curated cocktail program features classics like the Bramble, which was created by the leading bartender in the UK in the 1980’s and traces its roots to the Gin Fix from Jerry Thomas’s bartender’s guide (1862). “Because we will not cut corners, because there is trust, guests know that if a spirit or cigar makes our list, it belongs there,” de Haan says. “They know the air will be comfortable, the glassware will not compromise the drink, and the staff can speak in depth about what is in the glass and in the humidor. Loyalty is a byproduct of consistent standards.”
“Guests want fewer, better things. Better whiskey and agave programs, better ice and glassware, better air quality,” de Haan adds. “We will stay selective. Growth is great, but the concept only works if it feels special. We are in this for the long run.”
ATTENTION TO DETAIL AND PRECISION IS KEY FOR RED PHONE BOOTH. THINK ITALIAN LEATHER COUCHES, A HONEY ONYX BAR, VINTAGEINSPIRED DECOR, INTIMATE LIGHTING AND FIREPLACES, AND A CIGAR LOUNGE WITH A CURATED SELECTION OF OVER 200 CIGARS.
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If you accepted or processed Discover credit cards between 2007–2023, you could be eligible to get a payment from a class action settlement.
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WHO IS INCLUDED?
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Behind the Scenes
KALEB HARRELL
ROLE: CEO & Co-founder
BRAND: Hawkers Asian Street Food LOCATIONS: 15
FOUNDED: 2011
HQ: Orlando, Florida
From the streets of Asia to a thriving multi-unit brand, Hawkers was born from a friendshipfueled leap of faith. In 2011, Kaleb Harrell and his three best friends pooled their savings to open a restaurant in Orlando inspired by the bold, multi-generational flavors of Asian hawker stalls. Nearly 15 years later, the brand has scaled to 15 units with $4.6 million AUVs, and attracted not only a fiercely loyal fanbase, but also a recent investment from Andrew K. Smith’s Savory Fund. Harrell opens up about what it means to lead with grit, empower culture over bureaucracy, and intentionally scale without losing soul.
BY CALLIE EVERGREEN
Leading With Grit at Hawkers
How do you grow without losing the integrity and authenticity of your brand?
If you’re putting scalability in front of all of your other values, it will dilute the soul of your brand because scale, by nature, begs for simplicity. We constantly have to check-in with ourselves and make sure we are being intentional about every decision we make, even if it makes things more difficult.
Structure does not have to mean bureaucracy. As you scale, there’s a natural tendency to implement more procedures, more tools, more platforms, and more. You eventually realize all you really need are the right people. We learned that lesson the hard way, and we’ve gone through the process of constructing and deconstructing and now re-constructing what our infrastructure looks like.
What did you learn when Hawkers filed for Chapter 11 bankruptcy protection last year?
Even with a record number of restaurant bankruptcies last year, we were still alone
because our filing wasn’t typical, and we didn’t go through with the filing before we exited. That kind of isolation requires a new level of grit. It can be lonely and incredibly difficult, but it also sharpens you as a leader. The experience reinforced that perseverance isn’t just a trait; it’s a discipline. And coming out of that journey, I feel more certain than ever that grit is what separates the leaders who bend from the ones who break.
What excites you most about the future and your Savory Fund partnership?
They believe in our story, they respect the culture we’ve built, and they bring a track record of scaling brands without stripping away what makes them special. I’m excited to have a partner that will challenge us to think bigger while providing resources and expertise to execute at a higher level. This next chapter is about opening new locations, reaching more guests, and continuing to innovate, all while staying true to the friendship, culture, and great food that got us here.
WITH
POTATOES IDAHO ®
GOCHUJANG GLAZED POTATOES
Chef Wook Kang
Kendall College at National Louis University
IDAHO ® YUKON GOLD POTATOES