The Restaurant Guys

Mark Pascal, Francis Schott

Booking Overview

A long-running food and hospitality interview show featuring chefs, bartenders, winemakers, authors, restaurateurs, and other hospitality professionals in substantive conversations about restaurants, cooking, wine, cocktails, and industry culture. Agencies could credibly pitch established culinary leaders, beverage experts, cookbook authors, restaurant founders, sustainability advocates, and hospitality innovators; booking difficulty is medium because the show favors experienced, distinctive professionals but also features a broad range of industry voices.

Metrics

Episodes: 250

Frequency: Multiple_weekly

Rating: 5.0/5.0

Estimated listeners: 1k-10k

Gender skew: Neutral

Location: USA

Instagram: 4.8k followers

Contact Information

Publicly listed emails

theguys@restaurantguyspodcast.com

jenifer@restaurantguyspodcast.com

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Host

Mark Pascal - Restaurateur and longtime food and wine media personality who co-founded and co-hosts The Restaurant Guys.

Francis Schott - Restaurateur and longtime food and wine media personality who co-founded and co-hosts The Restaurant Guys.

Booking Intelligence

Booking Requirements

medium

Typical Credentials:

Established chefs, restaurateurs, bartenders, winemakers, cookbook authors, hospitality operators, and subject-matter experts with distinctive professional experience or a compelling connection to food and beverage.

Required Achievements:

Award-winning or acclaimed restaurant work, Founding or operating notable hospitality businesses, Publishing a cookbook or other authoritative work, Developing recognized culinary, beverage, sustainability, or workforce initiatives

Recent Guest Discussions

Sarah Grueneberg - Italian Cooking, Career Development In Hospitality, Open-kitchen Pasta Production, Balsamic Aging, Restaurant Identity, And Opening A Second Restaurant.

Father Greg Boyle - Employment As Intervention, Culinary Training, Restaurant-based Workforce Development, Rehabilitation, And The Dignity Of Work.

Phil Worden - Cocktail Culture, Speakeasy Design, Hospitality Education, Charitable Events, And The Development Of An Unconventional Bar Concept.

Andrew Loos - Cocktail Culture, Speakeasy Design, Hospitality Education, Charitable Events, And The Development Of An Unconventional Bar Concept.

Rick Moonen - Seafood Preparation, Sustainable Sourcing, Menu Decision-making, Consumer Education, And Seafood Industry Pressures.

Recent Topics

Food, Hospitality, Restaurants, Wine, Cocktails

Episodes

Here's the recent few episodes on

The Restaurant Guys

Martini Expo 2026 | Vol. 1: Toby Maloney, Jackson Cannon, Federico Lombardi & Dan Smith

September 29, 2026

Recorded on location at the Martini Expo in Chicago.Why This Episode MattersToby Maloney looks back at the first wave of the modern cocktail renaissance from Milk & Honey to The Violet Hour and explains why great ice, precise dilution and serious technique still have to serve hospitality.Jackson Cannon recalls bringing serious cocktails into a high-volume Boston restaurant at Eastern Standard, building a team around consistency and collaboration, and why, after all the technique and innov...

Hospitality Should Be Fun | Rick Tramonto

September 24, 2026

This is a Vintage episode from 2006.Why This Episode MattersRick Tramonto makes the case for fine dining that is polished and precise without being stiff or intimidating.The Guys tackle an enduring hospitality dilemma: when does accommodating one guest diminish the experience for everyone else?Tramonto reflects on restaurants as a place for nontraditional careers, mentorship and finding a sense of belonging.The conversation ends with the importance of cooking, family and gathering around the ...

Pasta, Balsamic & Calm Chaos: Inside Monteverde | Sarah Grueneberg

September 22, 2026

Recorded on location at Monteverde Restaurant & Pastificio in Chicago Why This Episode MattersGrueneberg explains why being willing to step down in title to keep learning can be one of the smartest career moves in hospitality.Monteverde turns pasta production into part of the dining-room experience with its open pastificio, including filled pasta made to order.The restaurant’s batteria of balsamic barrels isn’t just decoration: Grueneberg sees the continuously aging, fermenting vinegar as...

Publicly listed emails

theguys@restaurantguyspodcast.com

jenifer@restaurantguyspodcast.com

Looking for the right person? Join Podseeker to find direct host and producer contacts and manage your podcast outreach.

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