Building a career in hospitality often means weathering intense kitchens, chasing recognition, and finding your identity along the way. Few stories capture that journey better than Brendan Fong’s. In this episode, Paul Ayyash sits down with Chef Brendan Fong to explore his evolution from uncertain beginnings to industry leader, mentor, and innovator.
Brendan shares: ▪️ His path through some of Australia’s most iconic kitchens, including Jordan’s Seafood, Merivale’s Wong’s, and high-volume venues serving hundreds nightly ▪️ The challenges of transitioning between cuisines at an executive level ▪️ The resilience it took to pursue a Good Food hat in Parramatta during COVID, breaking ground in a region with no fine dining recognition ▪️ How a leap of faith on a failed overseas business model turned into perseverance and reinvention back home in Sydney ▪️ Why mentorship, self-development, and even cutting back workdays to focus on growth became pivotal to his success ▪️ His reflections on purpose, values, and the importance of knowing why you show up every day If you’re navigating the highs and lows of a hospitality career, this episode is packed with real talk, lessons on resilience, and the mindset shifts that transform “just a chef” into an inspiring leader.
Follow us on Instagram: @paulayyash @hospodojo
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From Michelin-Starred Kitchens to Leading Barilla’s Culinary Vision with Chef Andrea Tranchero
What does it take to carry the weight of Italian cuisine onto the global stage—without losing its soul? In this episode, Paul sits down with Andrea Tranchero, Executive Chef of Barilla for the Asia-Pacific region. With a career spanning Michelin-starred kitchens, luxury brands like Giorgio Armani, and even cooking for Roger Federer, Andrea has lived a culinary life few can imagine. From a 15-year-old apprentice in northern Italy to becoming the face of Barilla across Asia, Andrea shares the discipline, adaptability, and respect for tradition that shaped his career. He explains how Italian cooking’s simplicity can be both its biggest strength and its greatest challenge when introduced to diverse markets across the world. Andrea reveals: The lessons he learned in Michelin-starred kitchens and why they felt like “the army” How he adapts classic Italian dishes for different cultures while staying true to tradition Why ingredients and simplicity will always be the foundation of Italian cuisine Stories from cooking for Giorgio Armani and Roger Federer The challenge of balancing authenticity with market expectations (like carbonara without eggs in Asia!) His two golden rules for young chefs This episode is about more than food—it’s about culture, respect, and carrying tradition into a modern, globalized world. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo
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From Concept to Culture: Building Hospitality Brands w/ Example
What does it take to build a hospitality brand that doesn’t just serve food and drinks — but creates culture, community, and lasting connection? In this episode, Paul sits down with Andy El-Bayeh and Rebecca Jarvie-Gibbs, co-founders of We Are Example, a creative agency behind some of the most exciting food, beverage, and hospitality brands in Australia and beyond. With a background spanning Merivale’s expansion from 20 to 75 venues, global PR, and decades of brand-building experience, they share what it really takes to build a hospitality brand that connects with communities and stays relevant. From the importance of personal storytelling to the power of authentic customer connection, they reveal why branding is not an add-on, but the foundation of a successful hospitality business. We covered: How they turned years of partnership at Merivale into one of Australia’s leading creative agencies Why the best hospitality businesses start with a clear story and vision The role of trust, vulnerability, and personal growth in sustaining a business partnership How to measure real marketing impact beyond “likes” and vanity metrics Why listening to customers is the most valuable data The difference between chasing trends and building a brand with long-term cultural value Why investing in brand strategy upfront saves money (and heartache) down the track This episode goes beyond marketing. It’s about creating experiences that inspire loyalty, stand the test of time, and build real value for both communities and operators. If you want your venue to stand out, this one’s for you. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo @weareexample
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Shaping the Dining Experience: Custom Plates for Australia’s Top Restaurants w/ Sam Gordon
What goes into crafting handmade plates for Australia’s top restaurants? In this episode, Paul sits down with Sam Gordon, a third-generation potter and founder of Sam Gordon Pottery. After more than twenty years at his family’s globally recognised brand, Robert Gordon Pottery, Sam decided to step away and return to the wheel. Today, he makes handmade plates for some of Australia’s most celebrated restaurants — including Nomad, Stokehouse, and Josh Niland’s venues — as well as international projects like Louis Vuitton in Mexico. Sam shares the lessons he’s learned from navigating the pressures of a global retail business, the creative freedom of focusing on hospitality, and the challenges of building something new from the ground up. The advice he’d give to his younger self, and to anyone starting their own business in hospitality.This episode is about passion, resilience, and staying true to your craft while finding new ways to grow in hospitality. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo
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Cooking With Sustainability in Mind w/ Caitlyn Koether
How can fermentation help kitchens cut waste and cook more sustainably?
In this episode, Paul sits down with Caitlyn Koether, Head of Fermentation at the Mulberry Group, to talk about her journey from Connecticut to San Francisco, Copenhagen, and finally Australia — and how fermentation became her passion and profession.
From nearly joining the team at Noma to building her own role as Head of Fermentation, Caitlyn shares how ancient preservation techniques can transform the way we think about food, waste, and sustainability in hospitality.
We cover:
Caitlyn’s global experience and approach to food
Why fermentation is just one part of preservation
Simple steps chefs can take to cut waste in their kitchens
How the Mulberry Group closes the loop from farm to restaurant
The advice Caitlyn gives young chefs who want to start cooking more sustainably
If you're anyone passionate about food, process, and purpose — this one’s for you.
Follow us on Instagram:
@paulayyash @hospodojo
Welcome to the Hospo Dojo Podcast, your ultimate resource for mastering the art of hospitality and optimising kitchen efficiency. Join your host, Paul, as he delves into the latest trends, tips, and insights from the world of hospitality. Whether you're a seasoned professional or just starting out, our episodes are packed with valuable information to help you elevate your business and enhance your culinary skills. Tune in every week for interviews with industry experts, practical advice, and much more.
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