What happens when a woman with zero preconceived notions steps into the food world and builds a 30-year culinary powerhouse? Last week, I sat down with Susan Wilcox, founder of The Herb Box, whose fearless leap into catering in 1995 sparked one of Scottsdale’s most beloved restaurant brands. Susan shared how she turned a whole-foods vision (long before it was cool) into a thriving business with two restaurant locations, private dining, and a full-service catering company — all while staying g...
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What happens when a woman with zero preconceived notions steps into the food world and builds a 30-year culinary powerhouse? Last week, I sat down with Susan Wilcox, founder of The Herb Box, whose fearless leap into catering in 1995 sparked one of Scottsdale’s most beloved restaurant brands. Susan shared how she turned a whole-foods vision (long before it was cool) into a thriving business with two restaurant locations, private dining, and a full-service catering company — all while staying g...
BONUS: Empowerment in the Pizza Industry, With Stephanie Swane and Laura Meyer
Women in Restaurant Leadership
17 minutes
2 months ago
BONUS: Empowerment in the Pizza Industry, With Stephanie Swane and Laura Meyer
In this bonus episode of the WiRL Podcast, we sit down with two women shaping the future of pizza: Laura Meyer, award-winning pizzaiola and owner of Pizzeria da Laura, and Stephanie Swane, publisher at Modernist Cuisine and global pizza advocate. Together, they’re helping launch Fork to Future’s inaugural Pizza Industry Empowers conference—a first-of-its-kind gathering designed to educate, connect, and uplift underrepresented voices in the pizza world. We talk about what inspired this event, ...
Women in Restaurant Leadership
What happens when a woman with zero preconceived notions steps into the food world and builds a 30-year culinary powerhouse? Last week, I sat down with Susan Wilcox, founder of The Herb Box, whose fearless leap into catering in 1995 sparked one of Scottsdale’s most beloved restaurant brands. Susan shared how she turned a whole-foods vision (long before it was cool) into a thriving business with two restaurant locations, private dining, and a full-service catering company — all while staying g...
