Episoder
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Longtime teammates of the Indigo Road Hospitality Group (IRHG) Jeremiah Bacon, Kimball Brienza, Jennifer Dailey, and Vonda Freeman have played a big part IRHG’s growth within their 15 years of working under IRHG. From leading the beverage program and culinary directions, to growing one concept to multiple locations, to looking after the financial health of the business, each individual has played an important role and brings a unique hospitality philosophy to the company.
In this episode, these longtime teammates join Steve to reflect on their journey within IRHG, discuss key learning moments that have strengthened their career in hospitality, and share a few laughs.
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Maître D, foodie, fundraiser, philanthropist, career restaurateur, mentor, and Charleston ambassador – these are just a few titles bestowed upon Mickey Bakst. After nearly 50 years of working in the hospitality industry, Mickey co-founded Ben’s Friends, a support group for members of the food and beverage industry battling substance abuse and addiction, alongside Steve Palmer. The mission of Ben’s Friends is to offer hope, fellowship, and a path forward to anyone who struggles with substance abuse and addiction. Mickey has since retired from working full time in the hospitality industry but has dedicated himself to Ben’s Friends and supporting workers in the hospitality industry. In role as Executive Director, he is focused on spreading the word about Ben’s Friends to existing and emerging chapters across the country.
In this episode, Mickey joins his longtime colleague and friend, Steve Palmer, in a candid conversation on the current state of the hospitality industry, navigating stress and sobriety in his various roles through his career, and the lasting impact of their work with Ben’s Friends.
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Mike Lata, chef and co-owner of Charleston’s FIG and The Ordinary in Charleston, SC, is a James Beard Award-winning chef celebrated for his dedication to local flavors and culinary practices that pay respect to the efforts and traditions of his family of purveyors and the Lowcountry. Mike’s food, philosophy, and contributions to the Charleston community have earned him recognition on a national platform, including coverage in The Wall Street Journal, Food & Wine, Bon Appétit, Esquire, Garden & Gun, Southern Living, Travel + Leisure, USA Today, The New York Times and many more.
In this episode, Mike joins Steve in a candid conversation discussing his personal and professional journey in hospitality.
Also, a big thank you to Grace and the team at Stolon Food Lab. Thank you for letting us use your beautiful space.
