What's the secret to a pumping Italian restaurant? Well, well, well, wouldn't you like to know! We had an awesome chat with Cordell Khoury, the head chef and co-owner of @beccofinoteneriffe, @juliuspizzeria and @barbrutusbne, and he may have just let us in on the secret... The collective success between the establishments has been astronomical. It's the type of pizza and pasta you'd eat even if you were gluten intolerant because the pain is so worth the gain. So, if you haven't been to Beccofino and tried their famous Duck Ragu pasta or even their classic Calamari, you'll need to get their asap. Or perhaps, you'd be keen for a few drinks at Brutus!? In Prodast 57, we chat with Cordell about how his career progressed, why keeping things consistent matters, his annual trips to Italy & the US and how that influences their approach, plus so much more. Crack a bevvy or pour yourself a cuppa and tune in!
Episode 90: Grenville Snowdon | The French Garden
Epsiode 89: Martin Boetz | Short Grain
Epsiode 88: John Picone | Picone Exotics
Episode 87: Bob Harrington | Specialty Produce
Episode 86: Mark Best
Epidsode 85: Brendan Pang
Episode 84: Massimo Mele
Episode 83: Tasmanian White Asparagus | Farmers Richard Western & Tom Barham
Episode 82: Sergio Perera
Episode 81: Ollie Hansford @chef_ollie_
Episode 80: Esmè Atkinson | Shima Wasabi
Episode 79: Mindy Woods
Episode 78: Dan Trewatha
Episode 77: Elijah Holland
Episode 76: Charly Pretet | Terra Firma
Episode 75: Bernadette O’Shea
Episode 74: Jocelyn Cross | Petite Ingredient
Episode 73: Paul Conroy from FareShare Australia
Episode 72: Ellia Guy @future.wild
Episode 71: Geoff Dance from @burleigh_baker
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