The Restaurant Guys

Mark Pascal, Francis Schott

Booking Overview

An interview podcast focused on food, wine, cocktails, restaurants, and hospitality, typically featuring chefs, sommeliers, restaurateurs, hotel executives, authors, and prominent culinary media personalities. Agencies could credibly pitch accomplished hospitality leaders, culinary experts, beverage professionals, food-and-wine authors, and television personalities; booking difficulty is medium because the show combines industry specialists with well-known figures.

Metrics

Episodes: 228

Rating: 5.0/5.0

Estimated listeners: 1k-10k

Gender skew: Unknown

Location: USA

Instagram: 4.5k followers

Contact Information

jenifer@restaurantguyspodcast.com

For verified host and producer emails, sign up to view.

Host

Mark Pascal - Restaurateur and co-host of The Restaurant Guys, an early food and wine podcast launched in 2005.

Francis Schott - Restaurateur and co-host of The Restaurant Guys, an early food and wine podcast launched in 2005.

Booking Intelligence

Booking Requirements

medium
Typical Credentials:  
Established chefs, sommeliers, restaurateurs, hotel and hospitality executives, food and wine authors, culinary educators, and prominent food-media personalities with substantive professional experience or a notable point of view.
Required Achievements:  
Leadership of notable restaurants, hotels, or hospitality groups, Advanced wine or culinary credentials, including Master Sommelier or sommelier experience, Published books or significant food-and-wine journalism, Emmy, James Beard, or comparable industry recognition, Major television, podcast, or food-media roles

Recent Guest Discussions

Stephen Fried - Fred Harvey’s National Hospitality Organization, Restaurant Systems, Railroad Dining, Service Standards, The Harvey Girls, And American Tourism.

Stephane Lacroix - Luxury Hospitality, Hotel Leadership, Service Culture, Historic Properties, Employee Trust, Service Recovery, And Quiet Luxury.

Andrew Zimmern - Barbecue, Competition Television, Regional Culinary Traditions, Cultural Influences On Cooking, Live-fire Cooking, And Culinary Media.

Bobby Stuckey - Restaurant Culture, Hospitality Standards, Systems, Restaurant-group Growth, Independent Restaurants, And Opportunities For Hospitality Professionals.

Amanda McCrossin - Making Wine Approachable, Personal Taste, Wine Education, Wine Media, And Communicating With Contemporary Wine Audiences.

Recent Topics

Hospitality, Restaurants, Wine, Cocktails, Food

Episodes

Here's the recent few episodes on
The Restaurant Guys
:

The First Great American Hospitality Empire | Stephen Fried

July 09, 2026

This is a Vintage episode from 2010.This show was recorded in 2010 and discusses a high fructose corn syrup study in rats. The current human evidence does not support the Princeton rat-study implication that high fructose corn syrup is uniquely more fattening than sucrose, but excess added sugar in our food supply, as well as obesity, are still of concern today. Why This Episode MattersFred Harvey built one of America’s first national hospitality systems, proving that restaurants could scale ...

Hotel Jerome and the Art of Quiet Luxury | Stephane Lacroix

July 07, 2026

Hotel Jerome general manager Stephane Lacroix shares how Aspen’s historic luxury hotel preserves its soul, builds a culture of service and delivers a guest experience rooted in quiet luxury. Why This Episode MattersWhy true luxury is more about attention than flashHow historic hotels stay relevant without losing their sense of placeWhat leaders can do to build trust before asking employees to performWhy excellent  service depends on communication and recovery, not perfectionBanterMark Pascal ...

Wine, Restaurant Culture and What Makes Great Barbecue | Live from Aspen | Part II

July 02, 2026

Recorded at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott continue their conversations with three people who know how to make complicated subjects feel immediate: sommelier and wine communicator Amanda McCrossin, Master Sommelier and restaurateur Bobby Stuckey, and chef, author and television host Andrew Zimmern.Why You Should ListenAmanda McCrossinWhy wine should feel fun and accessible—not like knowledge you had to inherit.The case for putting ice in wine, trusting yo...

jenifer@restaurantguyspodcast.com

For verified host and producer emails, sign up to view.

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