Best Chase Coburn Podcasts (2025)

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Bruce Bromberg on the Fundamentals of Scaling 39:14

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1d ago39:14

39:14

Chef Bruce Bromberg is not the typical restaurant magnate that comes to mind when you think of a national restaurant group. More than anything, he’s a chef, leveraging the universal truths he’s learned over the years in innovative ways. His ability to translate the fundamentals of cooking to the fundamentals of business has led to his meteoric succ…

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Office Hours: Stop Chasing Customers & Start Programming Behavior 7:21

2d ago7:21

7:21

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Lisa Dahl on Building an Empire and a Legacy 32:07

5d ago32:07

32:07

I always looked at the big restaurant groups out there with envy. How amazing must it be to own 6, 8, or more locations? At what point do you get rich? At what point do you go from backup dishwasher to brand evangelist. Chef Lisa Dahl has grasped the brass ring. Over the last two decades, she’s built a restaurant empire. In today’s conversation, we…

1
Rebuilding Through Hospitality: Robért LeBlanc on Culture, Storytelling & Second Chances 41:03

9d ago41:03

41:03

What if a restaurant wasn’t a business—but a way to rebuild a broken city? That’s how Robért LeBlanc saw it after Hurricane Katrina. He didn’t just open a venue—he created a space to reconnect a fractured community. In this episode, we go deep on how Robért has used hospitality to heal, unite, and inspire. From the ethos behind his post-Katrina nig…

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Office Hours: How to know when it’s time to open the next location 7:03

10d ago7:03

7:03

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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From Fine Dining to Fast Casual: John Karangis on Scaling Taste Without Losing Soul 37:24

12d ago37:24

37:24

What if you could take the precision of fine dining and scale it to millions of people—without diluting the magic? That’s the challenge John Karangis has spent a lifetime solving. From the kitchens of Paris and Gramercy Tavern to leading culinary innovation at Shake Shack, John has mastered the art of translating high-end experience into high-volum…

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Why He Refuses to Market and Still Sells Out: Giancarlo Pagani on Experience-First Restaurants 37:58

16d ago37:58

37:58

What if the best restaurant marketing isn’t digital—it’s emotional? Giancarlo Pagani has built some of the most talked-about restaurants in LA, not with ads or gimmicks, but with atmosphere. In this episode, we get into the blueprint behind Mother Wolf’s success, why frequency—not first-timers—is the real metric to chase, and how to design concepts…

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Retirement Is a Trap: Derek Coburn on Redefining Success, Health & Legacy 35:08

19d ago35:08

35:08

What if the goal wasn’t retirement—it was alignment? Derek Coburn spent decades helping high-net-worth clients chase the dream of early retirement. Today, Derek argues for a radical new philosophy: build a life so meaningful, you wouldn’t want to retire from it. In this conversation, we dig into the emotional and financial toll of deferring joy, ho…

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How to Compete in Today’s Restaurant Market: Mark Politzer on Reinventing a Legacy Brand 32:43

23d ago32:43

32:43

What if the hardest part of change isn’t strategy—it’s psychology? Mark Politzer walked away from fine dining to lead Norms, a 76-year-old family-style chain deeply rooted in Southern California. Now he’s balancing evolution with preservation, trying to modernize a beloved brand without breaking what makes it work. In this episode, we talk about ho…

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Office Hours: Why Your Staff Can’t Sell & Why It’s Your Fault 8:55

24d ago8:55

8:55

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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The Caterer Who Built a Creative Empire: Cooper Vaughan on Margin, Meaning, and the Power of Reinvention 39:19

26d ago39:19

39:19

Cooper Vaughan didn’t plan on being a caterer—he was trying not to be. But what started as a side gig in Lexington, Kentucky, turned into Apiary: one of the most creative and complex hospitality companies in the South. And the key to its success? Reinvention. From fine dining drop-offs during the pandemic to immersive, ticketed culinary experiences…

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From Nightlife to High-End Dining: Jamey Shirah on Pivoting, Branding, and Building Revival Restaurant Group 39:35

30d ago39:35

39:35

Most people don’t make it out of nightlife. Jamey Shirah didn’t just make it out—he turned the lessons from late nights and crowded bars into a powerhouse hospitality group that’s redefining what Southern restaurants can be. As the founder of Revival Restaurant Group, Jamey shares how he navigated the leap from nightlife to high-end dining, what he…

1
Office Hours: Marketing campaigns that are guaranteed to work 9:18

1M ago9:18

9:18

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

1
Scaling a Mission, Not Just a Menu: Dean Neff on Profitability, Purpose, and Leading with Story 33:57

1M ago33:57

33:57

Dean Neff didn’t set out to build the biggest seafood restaurant—he set out to build the most meaningful. At Seabird in Wilmington, North Carolina, Dean’s created a model where purpose isn’t a marketing angle—it’s the operating system. From sourcing to storytelling to team education, his restaurant is a case study in how to scale impact without sac…

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Who Gets to Be the Best? William Drew on Power, Politics, and the Future of Fine Dining 36:13

1M ago36:13

36:13

What if the most powerful list in restaurants isn’t about food—it’s about influence? William Drew runs the World’s 50 Best Restaurants, the ranking that can transform a chef’s life overnight. But behind the glitz is a story of politics, pressure, and purpose. In this episode, we go deep on how the list really works, who gets included, and what it r…

1
Office Hours: Your Loyalty Program is your Sales Engine 7:27

1M ago7:27

7:27

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Built on Purpose, Powered by Profit: Derrick Hayes’ Path from Gas Station to National Brand 37:29

1M ago37:29

37:29

Derrick Hayes didn’t open a restaurant—he made a promise. Big Dave’s Cheesesteaks started in a gas station as a tribute to his father. Today, it’s one of the fastest-growing restaurant brands in the country. But the road wasn’t easy. Derrick had the demand, the brand, the lines out the door—but not the systems. And without systems, profitability ne…

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Why Slowing Down Built a Stronger Brand: John Paterson on Trust, Turnover, and Frankie’s Secret Sauce 38:58

1M ago38:58

38:58

John Paterson had every reason to chase growth. The hype was real. The demand was there. But instead of opening more restaurants, he doubled down on one—and built a brand that runs deep instead of wide. Raised inside family-run restaurants in Alabama, John’s path to ownership wasn’t fast—but it was intentional. And at Frankie’s in Nashville, that i…

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From Unknown to Unstoppable: How Ivan Iricanin Made Balkan Cuisine Go Viral in America 33:20

2M ago33:20

33:20

What does it take to introduce an entire country to a cuisine they’ve never heard of—and scale it into a multi-million-dollar empire? Ivan Iricanin pulled it off with AMBAR, turning an obscure idea into one of the most successful and unique restaurant groups in the country. In today’s episode, Ivan breaks down how he created product-market fit wher…

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Washington Wizards Summer League PREVIEW ft. Ben Strober of Locked On Wizards 19:06

2M ago19:06

19:06

Get ready for Washington Wizards Summer League action! In this episode, I’m joined by Locked On Wizards host Ben Strober to preview what to expect from the Wizards’ young core in Las Vegas. We break down key players like Tre Johnson and Bub Carrington, and more — plus, which prospects could make the biggest impact? Don’t miss our full analysis of t…

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Cam Whitmore TRADED to Wizards! What This Means for Washington | 3-Minute Breakdown 3:59

2M ago3:59

3:59

Cam Whitmore has officially been traded from the Houston Rockets to the Washington Wizards in a surprising offseason move. In this 3-minute breakdown, we dive into what this trade means for the Wizards, how Whitmore fits into Washington's rebuild and how this impacts the Wizards interest in Jonathan Kuminga.🔔 Don’t forget to like, comment, and subs…

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The Book That Changes Everything: Gavin Kaysen on Legacy, Collaboration, and Scaling for Impact 36:58

2M ago36:58

36:58

Most chefs build restaurants. Gavin Kaysen built a legacy. With his Synergy Series book, Gavin captures years of mentorship, collaboration, and lessons from 25 of the country’s top chefs—all while scaling his own hospitality empire. In this episode, we explore how he turned six years of curated dinners into a blueprint for future generations, the p…

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Office Hours: Dominate Google without writing a single blog post 8:58

2M ago8:58

8:58

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Forget the Hustle: Scott Crawford on Transparency, Boundaries, and Building a Healthier Restaurant Culture 34:43

2M ago34:43

34:43

Most chefs wear burnout as a badge of honor. Scott Crawford wears balance and transparency. After years of struggling with addiction, Scott made a radical shift—not just in his own life, but in how he runs his restaurants. From zero-tolerance harassment policies to no-shift-drinks rules, Scott’s approach flips the industry’s toxic culture on its he…

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Washington Wizards EYEING Jonathan Kuminga | Exploring the MASSIVE Trade Rumor 3:29

2M ago3:29

3:29

Is Jonathan Kuminga on the move? Rumors are HEATING UP around a potential sign-and-trade deal that could send the Warriors’ young star to the Washington Wizards. In this quick 3-minute breakdown, we dive into: • Why Kuminga might be on the trade block • What the Wizards could offer in a sign-and-trade • How this deal impacts both franchises moving …

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Forget Loyalty—Build Fandom: Chris Smith on Growing Zunzibar with Simplicity, Purpose, and Relationships 34:43

2M ago34:43

34:43

Forget the loyalty programs and outdated marketing tricks. Chris Smith, CEO of Zunzibar, has a different approach—one that turns customers into fans, simplifies operations, and scales with soul. From flipping burgers in college to building a franchise model with a clear mission, Chris shares how focusing on simplicity, relationships, and purpose ha…

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Office Hours: Serving This Guest Will Scale Your Restaurant 8:12

2M ago8:12

8:12

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Wizards DRAFT REACTION: The Good, The Bad, and The FUTURE | Wiz Talk with Chase 9:08

2M ago9:08

9:08

The Washington Wizards just made their biggest moves of the rebuild in the 2025 NBA Draft!In this video, we break down every Wizards draft pick, give analysis on fit and future potential, and evaluate how these selections shape the team's direction moving forward.From top lottery picks to second-round sleepers, find out if Washington is finally bui…

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Why Most Training Fails: Cassie Miller on Building 19 Brands That Retain Top Talent 37:07

2M ago37:07

37:07

Most restaurants throw new hires into the fire and hope they stick. Cassie Miller, VP of Training at Craveworthy Brands, has built a system that keeps them thriving. In this episode, she reveals why generic training is a recipe for churn, how to build real accountability into your culture, and the simple systems that scaled Craveworthy to 19 brands…

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The Hidden Gold in Your Restaurant: Kirk Grogan on Using Tips to Drive Culture, Retention, and Profit 40:07

2M ago40:07

40:07

Most restaurant operators treat tips like a liability—or worse, an afterthought. But Kirk Grogan sees them for what they really are: one of the most powerful tools in your business. As co-founder of TipHaus, Kirk has helped thousands of restaurants transform tip management from a source of stress and legal risk into a lever for culture, retention, …

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Office Hours: How to Get Your Guest's Attention (and get them back in) 9:01

2M ago9:01

9:01

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Washington Wizards FULL DRAFT PREVIEW + Jordan Poole Trade Reaction 20:44

2M ago20:44

20:44

As the Wizards are just hours away from the NBA draft, Chase Coburn is joined by die hard Wizards fan and youth analyst Matthew Heiserman to discuss possible options for Washington at sixth overall. Additionally, Chase breaks down the recent trade that sent Jordan Poole and Saddiq to the New Orleans Pelicans for CJ McCollum and others. View Chase’s…

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Jack McGarry on Becoming The Best and The Aftermath of Excellence 39:01

2M ago39:01

39:01

Jack McGarry has achieved the accolades most of us dream about. He’s been awarded the best bartender in the world and his NY bar, The Dead Rabbit, was awarded the distinction of Best Bar in the World, a few years after that. But that’s not the end of Jack’s story. Since hitting the top, Jack has redefined excellence through the lens of bar ownershi…

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Could the Wizards Land a THIRD First Round Pick?! 7:32

2M ago7:32

7:32

With the Wizards just days away from the NBA Draft, what are some trades they could explore that could allow to boast its draft asset pool in 2025? Chase searched through two plausible options. All about Chase: sites.google.com/view/chasessportsnews/home?authuser=0 View Chase's Interview with Mike Greenberg: https://www.youtube.com/watch?v=xn3MpDXX…

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Miguel Hernandez on How To Dominate Our Industry 37:16

2M ago37:16

37:16

Miguel Hernandez is a genius. You have never heard me begin a show this way before, but I was absolutely blown away by the fresh perspective Miguel is bringing to restaurant ownership and operations. This is a guy who’s scaled to 4 locations in just a couple of years and has financed his growth exclusively through the profits from his active restau…

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Office Hours: The Secret Hack to Product/Market Fit 9:12

2M ago9:12

9:12

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

1
Breaking Down the Wizards Options at Sixth Overall | Wiz Talk with Chase 16:24

2M ago16:24

16:24

With the NBA Draft less than two weeks away, Chase Coburn breaks down five candidates that the Wizards could take at sixth overall without trading up and scouting report and pro comparison for all five players. View Chase's Interview with Mike Greenberg: https://www.youtube.com/watch?v=xn3MpDXXuzkWiz Talk with Chase: podcasters.spotify.com/chase085…

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Natasha McIrvin on Mastering Surprise and Delight 37:26

2M ago37:26

37:26

Our guests, even our most loyal guests, can cook at home. They don’t come to us for nourishment, they come to us for entertainment. Food and beverage done well is performance art and few have done it better than Eleven Madison Park. Today we chat with Natasha McIrvin, former head of the dreamweaver program at EMP. Her job was to build a system that…

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Keith Benjamin on Crafting the Vision for a Restaurant Empire 33:06

3M ago33:06

33:06

The numbers tell the story. Statistically, it’s nearly impossible to scale massively within our industry which is why so few do so. Keith Benjamin is the exception. With over 15 locations under his belt, Keith has broken the mold by systematizing that “it factor” we’re all looking to achieve. In today’s conversation, we discuss how to build with in…

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Office Hours: Mass Marketing is Killing Your Restaurant--Do This Instead 8:14

3M ago8:14

8:14

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Chef Rob Rubba on Redefining Sustainability 32:37

3M ago32:37

32:37

James Beard award-winning chef Rob Rubba seems to have it all: a blockbuster restaurant that’s great for the environment, a happy staff, and work life balance that most of us would kill for. None of this happened by accident. In today’s conversation we sit down with the chef to discuss how he architected the life and career of his dreams through th…

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Karen Akunowicz on The Linear Path to Success 33:57

3M ago33:57

33:57

What are you chasing? Is it the money, the fame, or maybe the acclaim that comes with being a successful restaurant owner? Deep down, I think we all know that if we follow our passions, we’ll get all three. Few stories illustrate this more beautifully than today’s guest Chef Karen Akunowicz. In our conversation, she shares her evolution from chef t…

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Office Hours: Stop Discounting, Start Enrolling 8:17

3M ago8:17

8:17

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

1
Owning Your Destiny: James Bailey on Rejection, Resilience, and Running Momofuku 34:12

3M ago34:12

34:12

What does it take to go from butcher to executive chef at one of the most iconic restaurant brands in the world—without burning out or selling out? For James Bailey of Momofuku Las Vegas, it’s not just about talent. It’s about patience, identity, and leadership. In this episode, we dive into the real story behind James’ rise through the ranks, how …

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Jonathan Sawyer on Building a Business That Lasts 34:54

3M ago34:54

34:54

I think fear is a massive motivator for so many restaurateurs. So many of us fail to make decisions that move us towards what we want because we’re busy making decisions that move us away from what we fear. But what happens when what we fear becomes our reality? What does the end of the road look like? As it turns out, it looks like a new beginning…

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Tech That Pays You Back: Jeremy Julian on Restaurant Systems That Save Time, Labor, and Sanity 36:00

3M ago36:00

36:00

Restaurant tech isn’t just about bells and whistles—it’s about ROI. And no one understands that better than Jeremy Julian. With nearly 30 years in restaurant technology and operations, Jeremy has helped thousands of restaurants plug into tools that actually make life easier and businesses more profitable. In this episode, we explore how to audit yo…

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How To Scale : Ensuring Profitability with Michael Mina 33:08

3M ago33:08

33:08

For over 30 years, Michael Mina has dominated the restaurant scene and today we sit down with the chef to find out how. In today’s conversation we dive deep into the tactics tools and strategies Michael has developed over decades to acquire talent, develop leaders, scale operations, and ensure profitability. This is a masterclass in restaurant owne…

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Stop Running a Restaurant—Start Running a Business: Roger Beaudoin on Systems, Sales, and Scaling Culture 41:23

3M ago41:23

41:23

Most operators are stuck running restaurants. Roger Beaudoin teaches them how to run businesses. A 23-year restaurateur turned global coach and the founder of Restaurant Rockstars, Roger has helped thousands of owners escape burnout by installing the systems, culture, and leadership that scale. In this episode, we break down his approach to profita…

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Serving the Story: Kathy & Ben Sidell on Building Restaurant Brands That Create Emotional Loyalty 43:29

4M ago43:29

43:29

What if your restaurant wasn’t just a place to eat—but a part of your guest’s identity? Kathy and Ben Sidell have mastered the art of emotional branding, turning Saltie Girl and Sweet Boy into lifestyle experiences people feel proud to align with. In this episode, we explore how they’ve built high-volume, high-loyalty concepts without sacrificing s…

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Office Hours: How to Cure Stagnant Sales 8:10

4M ago8:10

8:10

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…