🎙️ Episode Show Notes
Guests:
Brad Hopkins — 13-Year NFL Veteran (Houston Oilers / Tennessee Titans)
Brycen Hopkins — NFL Tight End, Super Bowl Champion (Los Angeles Rams)
Ollie Gabriel — CEO, Aura Holdings Group
Concept: B-Hops
Location: Wedgewood Entertainment District
Opening: Spring (Coming Soon)
In this powerful episode of Nashville Restaurant Radio, we welcome an unforgettable trio into the studio — father and son NFL standouts Brad and Brycen Hopkins, alongside Ollie Gabriel, CEO of Aura Holdings Group, to talk football, family, legacy, and the launch of their new concept B-Hops.
Brad Hopkins spent 13 seasons in the NFL, anchoring offensive lines for the Houston Oilers and Tennessee Titans, including a Super Bowl run that helped define Titans football. His son, Brycen Hopkins, followed in his footsteps — and then reached the absolute pinnacle of the sport by winning a Super Bowl with the Los Angeles Rams.
What makes this episode truly special is the conversation around that moment — the moment when a father watches his son achieve what every player dreams of. We dive into the emotion, pride, humility, and perspective that comes from seeing the game come full circle across generations.
🏈 Key Topics & Highlights:
Brad Hopkins’ 13-year NFL career with the Oilers and Titans
Brycen Hopkins’ journey to becoming a Super Bowl Champion
The unique bond of a father and son who both played in the NFL
What it means, as a parent, to watch your child reach the summit of their career
Lessons from football that translate into leadership and business
The vision behind B-Hops and why it fits perfectly into Nashville’s evolving food & entertainment scene
Ollie Gabriel’s role as CEO of Aura Holdings and how BHops will elevate the Wedgewood Entertainment District
Ollie Gabriel joins the conversation to share why BHops is going to be something truly special — blending energy, experience, and hospitality at a high level. With Aura Holdings behind the concept, B-Hops is positioned to be a major destination when it opens this spring.
This episode is about more than football or restaurants — it’s about legacy, mentorship, belief, and building something meaningful together.
🎧 Whether you’re a sports fan, a parent, an entrepreneur, or someone who appreciates powerful human stories, this is an episode you don’t want to miss
In this episode of Nashville Restaurant Radio, we sit down with Matt Ramos, owner of Common Ground — and yes, he’s quick to remind us… it’s NOT a coffee shop.
Matt takes us through his journey through some of Nashville’s biggest and best restaurants, sharing behind-the-scenes stories, lessons learned, and the experiences that ultimately shaped the Common Ground concept. From working alongside top operators to seeing what works (and what doesn’t) at scale, Matt’s path through the Nashville restaurant scene played a major role in how he built his own brand.
We talk candidly about name-brand kitchens, high-pressure environments, mentorship, mistakes, and moments of clarity, and how those experiences influenced everything from culture and hospitality to brand identity and guest experience.
🔑 Key Topics Covered:
Matt’s journey through some of Nashville’s most well-known restaurants
Lessons learned from top chefs, operators, and restaurant groups
Behind-the-scenes stories from high-level kitchens and concepts
Why Common Ground is NOT a coffee shop — and why that matters
Turning experience into intention when building your own concept
Growing a brand to multiple locations without losing its soul
Building community-first spaces in a competitive market
This episode is packed with Nashville restaurant history, real-world lessons, and honest storytelling — making it a must-listen for anyone in hospitality who’s come up through the ranks and is dreaming about building something of their own.
🎧 If you’ve ever wondered how experience at top restaurants translates into ownership — this episode delivers.
Guest: Jessie Tigges — Realtor & Content Creator
Instagram: @jessietiggesrealtor
In this episode of Nashville Restaurant Radio, we sit down with Jessie Tigges, a successful realtor and content creator who understands the power of influencer marketing and authentic storytelling.
Jessie breaks down why influencers are no longer optional for restaurants, but a vital part of modern marketing strategy — especially in a crowded, content-driven world. We talk about what actually works when partnering with influencers, how restaurants can avoid common mistakes, and how to turn social content into real-world traffic and loyalty.
Why influencer marketing is critical for restaurants today
How to choose the right influencers (and avoid the wrong ones)
Best practices for restaurant owners working with content creators
What makes content feel authentic vs. forced
How influencers can help tell your brand story, not just promote a post
Jessie’s perspective on real estate, personal branding, and building trust online
Parallels between selling homes and selling experiences
This conversation is packed with practical takeaways for restaurant owners, operators, and marketers who want to better understand the influencer landscape — and leverage it the right way.
🎧 Whether you’re a restaurant owner looking to grow your reach, or a brand trying to stand out in a noisy market, this episode delivers real insight from someone living in the content world every day.
🔑 Key Topics Covered:
In this episode of Nashville Restaurant Radio, Brandon sits down with Aubrey O’ Laskey, the powerhouse owner and creative mind behind Perenn Bakery, one of Nashville’s most beloved artisan bakehouses.
Aubrey shares her incredible journey — from growing up with a passion for food, to meeting her husband Tyler while attending culinary school, and how their shared dream became the foundation for what Perenn is today. She opens up about their decision to relocate from Reno to Nashville, what they hoped to build here, and why the city felt like the right place to plant new roots.
We dive into the early days of Perenn, the challenges and surprises of opening in a new market, and the unwavering commitment to craft that drives everything Aubrey and Tyler do. And of course, we look ahead: What’s next for Perenn? Expansion? New concepts? More community-driven experiences? Aubrey gives us a glimpse into the future and the vision guiding this fast-growing brand.
If you’re a bakery lover, a hospitality professional, an entrepreneur, or someone who just loves a great origin story, this episode is full of inspiration, honesty, and heart.
Tune in and hear how Perenn continues to rise — one loaf, one pastry, one neighborhood at a time.
If you own or operate a restaurant, this is one of the most important Nashville Restaurant Radio episodes you will ever listen to.
In today’s conversation, Brandon sits down with Justin Cook, a Certified EOS Implementer® who has helped dozens of businesses—restaurants included—escape the chaos and finally build organizations that run with clarity, accountability, and consistency.
Joining as co-host is Sean Lyons, Partner at UP Hospitality (Germantown Café, Park Café, and Karrington Rowe), who brings the real-world operator’s lens to the conversation. This is the perfect mix of Visionary, Integrator, and Implementer perspectives.
Together, we break down:
⭐ Why restaurants need EOS more than almost any other industry
• Why owners get stuck in firefighting mode
• The hidden cost of running on emotion instead of systems
• How EOS creates clarity when growth outpaces structure
⭐ The tools that immediately change restaurant operations
• The Vision/Traction Organizer (V/TO)
• Your Accountability Chart (why org charts don’t work in restaurants)
• L10 Meetings and how they stop fires before they spread
• Rocks, Scorecards, IDS, and the discipline that restaurants rarely build on their own
⭐ Sean’s firsthand experience implementing EOS across three restaurant brands
• What worked
• What was painful
• What changed overnight
• What still needs refinement
• Your business shouldn’t rely on your heroics
• How EOS makes decision-making objective
⭐ How EOS helps restaurant owners get their LIFE back
• Why you sleep better when your team has clarity
• Independent restaurant owners
• Operators stuck in the “I know everything, so I have to do everything” loop
Who is this episode for?
• Anyone who wants a healthier team, clearer accountability, and fewer fires
If you’ve ever wished you could step out of daily chaos and truly lead your restaurant—this conversation is the roadmap.
In this episode of Nashville Restaurant Radio, Brandon sits down with Jake Mogelson, partner at two of Nashville’s most thoughtful and creative hospitality concepts — Butcher & Bee and Fancy Pants.
Jake shares his journey from growing within the Butcher & Bee family to helping shape the future of both brands. We dive into the intentionality behind their food, culture, and guest experience, and how their team continues to innovate while staying rooted in purpose and community.
Jake’s path into hospitality and what drew him to the Butcher & Bee ethos
How the B&B team balances consistency with constant evolution
Building a culture where creativity and communication flourish
The importance of alignment between ownership, chefs, and managers
What Jake has learned as he’s grown from operator to partner
The role of storytelling, team empowerment, and values-driven leadership
How their restaurants foster a sense of place and connection for guests
The challenges and opportunities facing Nashville’s dining scene
What’s next for Butcher & Bee, Fancy Pants, and Jake himself
Jake brings a unique perspective — part operator, part entrepreneur, part creative — and offers thoughtful insights about building restaurants that matter. Whether you’re in hospitality, a fan of these iconic Nashville spots, or simply love hearing from people who care deeply about their craft, this episode delivers.
Tune in for an honest, inspiring conversation with one of the people helping shape the future of Nashville dining.
In this episode, Brandon sits down with Seema Prasad, the visionary owner of Miel, one of Nashville’s most beloved farm-driven restaurants. Seema is known for her intentional, soulful approach to hospitality, her deep relationships with local farmers and producers, and her commitment to creating a dining experience rooted in integrity, sustainability, and joy.
Together, Seema and Brandon dive into:
Her collaborative relationship with Chef Jason Iacona
How they approach menu development, seasonality, storytelling, and experimentation
Why honoring ingredients — and where they come from — is at the heart of every plate at Miel
How Seema builds long-standing partnerships with local farmers
The responsibility independent restaurants carry in preserving food culture and supporting regional agriculture
Why “slow hospitality” matters now more than ever
Seema’s philosophy on nurturing her team
Creating a workplace grounded in respect, curiosity, and shared values
What she believes the next generation of restaurateurs needs to hear
How the restaurant continues to evolve
Exciting projects and ideas on the horizon
Seema’s hopes for Nashville’s restaurant scene in the coming years
This episode is a beautiful, thoughtful conversation with one of Nashville’s most respected independent operators. If you care about farm-to-table dining, restaurant leadership, or the craft of hospitality, you’re going to love this one.
Listen now and share with someone who loves the stories behind great restaurants.
🌱 The Origin Story of Miel👩🍳 Leading Through Craft + Creativity🌾 Sustainability, Stewardship & the Nashville Food Community💛 Leadership, Culture & Purpose🍽️ What’s Next for Miel
In this episode, Brandon sits down with Matt Molaski, one of the driving forces behind MarginEdge, the back-office platform that’s redefining how restaurants manage costs, invoices, inventory, and real-time P&Ls.
Matt brings the rare combination of being both a tech leader and a former restaurant worker— which means he actually speaks our language: tickets, invoices, chaos, and the grind. We dig into:
The origin story of MarginEdge and how solving their own operational frustration led to a platform now used by thousands of restaurants nationwide.
Why invoice automation isn’t just a time saver — it’s a decision-making tool that gives operators visibility within 24 hours instead of 24 days.
How real-time food and labor costs shift the entire culture of a restaurant team when everyone has the same truth in front of them.
Inventory that doesn’t suck — why most restaurants avoid it, and how MarginEdge made it faster, cleaner, and more operator-friendly.
Menu analysis and plate costing that actually impacts pricing and profitability.
Matt’s insights on tech adoption inside independent restaurants, why owners resist new tools, and what finally creates the “ah-ha” moment.
The role of platforms like MarginEdge in supporting multi-unit operators, group purchasing, and the broader mission of increasing restaurant margins without sacrificing hospitality.
If you’ve ever looked at end-of-month financials and thought, “Well… I guess we’ll try better next month,” this episode is a wake-up call. Matt breaks down how operators can move from reactive to proactive — with data you don’t need a CPA or a spreadsheet hobby to interpret.
Learn more about MarginEdge: marginedge.com
Follow Nashville Restaurant Radio for more conversations with leaders shaping the hospitality community @nashville_restaurant_radio
In this episode, Brandon sits down with two luminous forces for good in the hospitality world: Maddy Murrian and Kristine Mylls from CORE . Their work lives at the intersection of compassion and crisis response, offering financial relief to food-and-bev families navigating some of life’s toughest storms.
Together, we explore:
CORE exists to support restaurant employees with children when life goes sideways. Whether a medical emergency drops like an unexpected thunderclap, a natural disaster knocks a family off their feet, or a sudden loss reroutes a life overnight, CORE steps in with compassion, confidentiality, and direct financial grants. Maddy and Kristine unpack what these grants cover, how families qualify, and why this safety net matters in an industry built on long hours, thin margins, and incredible people.
Maddy talks about the emotional side of grantmaking, sharing how a single check can stabilize a family teetering on the edge. Kristine expands on the bigger picture: the hidden pressures F&B workers carry and how CORE helps restore dignity, hope, and breathing room when it’s needed most.
From community fundraisers to national campaigns, the CORE team previews what’s ahead in the coming months. They highlight events that invite restaurants, operators, and brands to get involved, donate, and amplify the mission. Brandon and the team discuss creative ways independent restaurants can collaborate with CORE and why supporting hospitality families strengthens the entire industry.
This episode is a reminder that the restaurant world runs on human beings with real families, real struggles, and real needs. Maddy and Kristine bring warmth, heart, and a clear invitation for all of us to help lift up the people who make hospitality feel like home.
The Heart of CORE’s MissionWhy Hospitality Needs This SupportUpcoming Events & Ways to Get InvolvedA Conversation About Care, Community, and Action
get involved at www.coregives.org
In this episode, we sit down with Christine de Wendel—an entrepreneurial powerhouse with deep e-commerce roots and now leading the charge in hospitality payments. Christine shares how she helped build two “unicorn” European tech companies, then returned to the U.S. to launch sunday, a QR-code pay-at-table solution for restaurants and hospitality venues.
Sunday is designed to make paying at restaurants frictionless: guests scan a QR code on their table, view their bill, tip, split and pay—all within ~10 seconds.
It’s built for the hospitality world—from family-run restaurants to multi-site brands, across multiple countries. sunday
The company is POS-agnostic: it integrates with many different point-of-sale systems so that restaurants don’t have to overhaul everything just to adopt the tech.
Faster table turns: By reducing the time guests wait for the check, restaurants can turn more tables and increase potential revenue.
Improved guest experience: Guests don’t have to flag down a server or wait for the bill—tech handles it.
Increased tips (in certain markets): Sunday has seen high adoption of the payment flow and the technology resonates especially where tipping is standard.
Christine described how one of her co-founders (restaurant operator) put a QR code for payment on tables during the pandemic, connected it to the POS system, and realized this thing worked—waiters were freeing up time, guests were paying faster, the whole experience changed. That “lightbulb” moment is what led them to scale it into sunday.
Selling to restaurants: Even though the consumer experience is compelling, convincing restaurant operators to adopt new tech is harder than one might expect. The operations side often resists change.
Fragmented POS market: In the U.S. especially, there are many different POS systems. Sunday’s strategy is to integrate with many of them rather than require a full replacement.
Scaling fast: Christine shared how her previous experience in Europe scaling e-commerce helped prepare her for rapid growth at sunday. But even so, founding a startup is a “roller coaster”—emotionally and operationally.
International differences: Tipping culture, guest expectations, and restaurant norms vary a lot between Europe and North America—and Sunday adapts accordingly.
Christine’s vision is that in the near-future, one won’t even need to ask for the check—paying at restaurants will be as seamless as other digital experiences (like ride-hailing, mobile payments, etc.). Sunday aims to set that standard.
Vendor partnerships with strong leadership matter: The story behind a vendor (founders, background, vision) can signal how well they’ll support you or scale.
Staffing & training matter: As you evaluate new tools, remember that the human element—servers, training, process change—is as crucial as the tech.
Christine’s background transitioning from European e-commerce to hospitality tech in the U.S. gives a unique international / ops-oriented perspective.
Her strategy of “built by restaurateurs for restaurateurs” resonates especially for independent restaurant groups and alliance-type organizations (like yours).
Her emphasis on speed, simplicity, guest experience and operator economics aligns with some of your core operational values (e.g., service standards, table turns, consistent guest experience).
Check out sunday’s website and map the restaurants using it (you’ll see how it’s deployed).
If you’re a restaurant operator (or advising restaurants), ask: Could this reduce our table wait time for check? How would that affect our service model and team training?
On the vendor-alliance side: Think about how you evaluate payments or tech vendors—this conversation provides a good set of questions for vendor selection (integration, speed, ROI, team support).
In this episode of Nashville Restaurant Radio, host Brandon Styll sits down with Debra Sunderland, founder of Sunderland Coaching, to explore how conscious leadership can transform not only your business — but your life.
Debra is an Enneagram coach and a certified facilitator of conscious leadership, working with leaders and teams across industries to help them lead with clarity, presence, and self-awareness. In this conversation, we dive deep into how these tools can be a game-changer for restaurant owners and operators navigating today’s high-stress hospitality environment.
🔑 What We Talk About
How conscious leadership differs from traditional leadership models
The role of self-awareness and emotional intelligence in hospitality
Practical strategies for shifting from “reacting” to “leading” during stressful moments
Why creating a conscious culture benefits both your team and your guests
💡 Why It MattersRestaurant leadership is about more than managing numbers and schedules — it’s about building teams, fostering trust, and creating spaces where people thrive. Debra’s approach gives hospitality leaders the tools to communicate with clarity, take radical responsibility, and lead with intention.
In this episode of Nashville Restaurant Radio, I sit down with Julio Hernandez, the visionary chef and owner of Maiz De La Vida, one of Nashville’s most beloved Mexican food concepts. Julio opens up about the challenges of running and scaling three locations, from staffing and consistency to the constant hustle of keeping quality at the forefront.
We also dive into some big news—Julio shares details about a potential new location and what that expansion could mean for the future of Maiz De La Vida. Beyond business, Julio’s passion for giving back shines through in our conversation. He discusses his involvement with Giving Kitchen, the importance of industry nights as a way to build camaraderie among hospitality workers, and an all-new community celebration called Cornstock—a party you won’t want to miss.
This episode is a mix of candid entrepreneurial insights, community focus, and Julio’s trademark energy that has made Maiz De La Vida such a special part of Nashville’s dining scene.
What You’ll Learn in This Episode:
• The real challenges behind operating and growing three restaurant locations
• How Julio approaches scaling while staying true to his roots
• Why giving back through organizations like Giving Kitchen matters
• The story behind Cornstock and how it came to life
• How industry nights strengthen Nashville’s hospitality community
Whether you’re a restaurant operator, a food lover, or someone passionate about community, this conversation will inspire you
Recorded Live at the GFS Food Show
In this special episode, we took Nashville Restaurant Radio on the road to the GFS Food Show, capturing the voices, stories, and energy of food professionals from across the region. From chefs and owners to tech innovators and vendor partners, the conversations all carried a common thread: this business is tough, but the passion runs deep.
Featured Guests:
Nick Florek – Head of Back of House (backofhouse.io), sharing how their platform connects restaurants with the best technology partners.
Jennifer Hanson – Owner of The Restaurant on 79, talking about growth and building resilience in today’s climate.
Camden Dotson – Line Cook at The Bear & Butcher (Lexington), giving perspective from the back of the line on what keeps young cooks motivated.
Brian Baxter, Gabe Howard & Nick Rodgers – The leadership team at Prime & Pint (Columbia, TN), reflecting on small-town hospitality, creative cooking, and the realities of opening and running a new concept together.
Bill Laviolette – Owner of Shotgun Willie’s BBQ (Nashville), speaking on community, grit, and staying true to your brand.
Darryl Dinning – Owner of Pastiche Catering (Nashville), discussing the unique challenges and rewards of catering.
Woods Murphy – GM of Le Peep Belle Meade, on what it takes to run a neighborhood staple.
James Pope – Owner of Mo Better BBQ & Fish, sharing his entrepreneurial journey.
Sterling & Derrick Dowdy – Father-and-son duo behind Archer’s in Hardin, on legacy, family, and food.
Brett Michel – GM of Gordon Food Service, reflecting on the role of vendors and why shows like this matter.
Together, these conversations paint a raw and inspiring picture of the restaurant world in 2025: costs are rising, the grind is real, but the excitement of being in the room with peers, products, and possibilities is what keeps everyone moving forward.
For the first time in five years, I sat down with my friend Bill Laviolette—this time inside his brand-new Shotgun Willie's location in East Nashville. This episode marks the first-ever recording in the space, and it couldn’t have been more fitting as we dug into the real challenges of opening, owning, and operating a restaurant in today’s Nashville.
Bill shares candid insights on:
The realities of building and moving into a new restaurant space in East Nashville
Staffing in a hyper-competitive labor market, and how he’s building a strong team culture
Managing skyrocketing food and beverage costs while keeping prices approachable
How to balance being a neighborhood spot while attracting a broader audience
The role of community support, vendor partnerships, and hospitality “grit” in keeping the doors open
This isn’t just a conversation about one restaurant—it’s a snapshot of what it really takes to run a business in Nashville right now. Bill’s honesty and experience make this an essential listen for anyone connected to the hospitality industry.
In this episode, we dive into the story and mission of the Nashville Area Restaurant Alliance (NARA). Built by restaurant people, for restaurant people, NARA is a community-driven initiative designed to unite independent restaurants across Middle Tennessee.
We explore how NARA helps operators secure better deals on goods and services by leveraging group purchasing power, while holding vendors accountable through a code of conduct that emphasizes fairness, value, and long-term relationships. Beyond cost savings, NARA is about collaboration—giving restaurants a platform to connect, share resources, and strengthen the hospitality ecosystem as a whole.
Whether you’re a restaurant owner, vendor partner, or hospitality professional, this conversation unpacks the “why” behind NARA and how the alliance is working to make every guest a repeat guest while supporting the broader Nashville food community.
In this episode of Nashville Restaurant Radio, Brandon sits down with Kevin Finch, Executive Director of Big Table, and Becky Kinder, City Director for Big Table. Big Table is a nonprofit that exists to care for those who care for us—the people working in restaurants and hospitality.
Together, we dive into:
• What sets Big Table apart from other restaurant and hospitality-focused charities.
• The role of faith and values in their mission and how it is only an option, not a requirement.
• The Big Table dinners—what they look like, why they matter, and the impact they’ve had on hospitality workers across the country.
This is a thoughtful and inspiring conversation about compassion, community, and supporting the people who keep the hospitality world moving.
If you’re a restaurant owner, operator, or someone who wants to better understand how to care for those working in our industry, you won’t want to miss this one.
👉 Learn more about Big Table at www.bigtable.com
Guests:
• Jacob Steiner – Brand Ambassador, Robert Mondavi Winery
• Jessika Hickman – Field Sales Manager, Constellation Brands
• Jennifer Alexander – Key Account Manager (On-Premise), Lippman Brothers
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Episode Overview
In this episode, we sit down for an impromptu but lively conversation with three people shaping the way wine is experienced and sold in Nashville and beyond. From Napa Valley to Broadway, we dig into the history, trends, and future of wine in America.
Jacob shares his journey from Southern California surf kid to Napa Valley sommelier, his climb through the Court of Master Sommeliers, and what it’s like to represent one of the most iconic names in American wine. Jessika brings her insight on how trends are shifting in Nashville’s dining scene—where tequila, mocktails, and even THC drinks are competing for space alongside wine lists. Jennifer, with her deep background in sales and relationships, rounds out the discussion with a boots-on-the-ground perspective from one of Tennessee’s leading distributors.
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Key Topics We Discuss
• The Robert Mondavi Legacy: How Robert Mondavi helped put Napa Valley—and American wines—on the global map.
• Jacob’s Wine Journey: From hosting at King’s Fish House to Napa Valley, Montana, and beyond, plus his pursuit of the Master Sommelier certification.
• Wine Education: The difference between WSET and the Court of Master Sommeliers, and what it really takes to blind taste at the advanced level.
• Shifting Consumer Trends:
• Sauvignon Blanc’s surge in popularity (California, New Zealand, and Napa styles).
• Portuguese wines as an approachable entry to European reds.
• Why Pinot Noir still rules and Merlot is making a comeback.
• The Nashville Angle:
• How over-saturation of restaurants is reshaping the market.
• Why more guests are choosing mocktails, THC seltzers, and low/no-ABV options.
• The tension between “what’s new” and what has stood the test of time.
• Mondavi’s Future: Sustainability, organic certification, cutting-edge winemaking technology, and the brand’s recommitment to its Napa Valley estate.
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Memorable Moments
• Jacob explaining the Court of Master Sommeliers exam process and what it’s like to be grilled on every wine region in the world.
• The group laughing about the impact of “Sideways”—how one line in a movie crushed Merlot’s reputation for decades.
• A candid discussion about the post-pandemic relationship with alcohol, mocktails, and how restaurants adapt.
• Jennifer reflecting on her liquor store roots and how being a “chameleon” in relationships has fueled her success.
• Jacob’s final takeaway: “Wine doesn’t have to be fancy all the time. Drink it with friends, enjoy it, and have fun.”
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Why You Should Listen
If you love wine, hospitality, or just want a behind-the-scenes look at how brands, distributors, and restaurants work together to shape what’s in your glass, this episode is for you. It’s equal parts education, storytelling, and a reminder that wine is about connection—not pretension.
In this episode of Nashville Restaurant Radio, Ryan Reisdorf—founder of Placemat—joins us to explore how healthy, at-home dining and hospitality can foster community well-being. A former nursing student turned entrepreneur, Ryan shares the journey that led him to launch Placemat out of a passion for health and connection.
Episode Highlights
• From Nursing School to Meal Platform
Ryan began studying nursing and metabolic disease at Belmont University in 2017 and was diagnosed with Type 1 diabetes at age 9. These experiences deeply shaped his desire to improve community health through food and hospitality. 
• The Birth of Placemat
Founded in August 2017, Placemat grew from Ryan’s idea that sharing thoughtfully prepared, wholesome meals in people’s homes could make health more accessible and enjoyable. 
• Core Mission and Impact
Placemat delivers feel-good, healthy meals with world-class hospitality—effectively blending nutrition, convenience, and community.  
• Growth Beyond Nashville
What began in Nashville has expanded to serve thousands across more than 24 states, showcasing the platform’s scalability and reach. 
Key Takeaways
1. Personal health challenges can be powerful catalysts for social innovation.
2. Hospitality and wellness can create meaningful community impact.
3. Entrepreneurial passion paired with personal experience fosters authenticity and resilience.
Call to Action
Explore more about Placemat and Ryan’s vision at notcatering.com or follow his journey via Instagram @eatplacemat
Hey y’all, welcome back to Nashville Restaurant Radio — I’m your host, Brandon Styll, and today I have the honor of sitting down with one of the most fascinating and talented chefs in our city — Jake Howell, chef and partner at Peninsula Restaurant here in Nashville, and the 2025 James Beard Award winner for Best Chef: Southeast.
This is a marathon of an episode — just over two hours — and honestly, I could’ve kept going.
Jake is a true creative force. Before he ever stepped into a professional kitchen, he was a painter in Seattle — crafting visual art while cooking on the side just to pay the bills. But somewhere along the way, cooking became the canvas. And despite his success, Jake told me himself — he’s still working to perfect his craft.
In this conversation, we dive into the mind of an artist turned chef, exploring his approach to food, his relentless pursuit of excellence, and his thoughtful — and sometimes unconventional — philosophy on leadership. Jake opens up about his journey, what inspires him, and where he loves to eat in Nashville.
The second half of the episode really settles into a rhythm — two people connecting over the things that matter most in this industry: creativity, passion, and people.
I hope you enjoy listening to it as much as I enjoyed being part of it.
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🗓️ Quick reminder before we get started: The NARA Connect event is happening Wednesday, August 14th from 3 to 6pm at the Music City Center. This is the official launch of the Nashville Area Restaurant Alliance, and it’s totally free to attend. If you’re a restaurant owner, chef, or GM — come hang with us, meet some amazing vendor partners, and connect with others in the industry.
🔗 Register now at www.naranashville.com and follow us on Instagram @naranashville.
In this episode of Nashville Restaurant Radio, Brandon sits down with Tyler Lechtanski, the creative force behind Jambox, one of Nashville’s most talked-about sandwich shops. From his roots in fine dining to launching a concept rooted in nostalgia and bold flavor, Tyler shares the journey that led him to create a neighborhood favorite that’s redefining what a sandwich shop can be.
We dive into:
Tyler’s culinary background, including his time as GM at J. Alexander’s
The origin story of Jambox and how the brand was born from passion and purpose
Building a concept that blends chef-driven technique with approachable comfort food
Why Jambox is more than “just a sandwich shop” — and how it’s cultivating a strong local following
Challenges and lessons learned in launching a fast-casual brand in Nashville
Tyler’s vision for growth, community, and what’s next for Jambox
Whether you’re a restaurateur, chef, or sandwich lover, this episode is packed with inspiration, real talk, and insights into what it takes to build something unique in Nashville’s ever-growing food scene.
📍 Learn more or plan your visit: https://www.eatjambox.com
📸 Follow them on Instagram: @eatjambox