Chef David Nayfeld built his career in some of the world's most celebrated kitchens — Aqua, Cru, Eleven Madison Park, and Joël Robuchon, before returning home to San Francisco to create Back Home Hospitality, the restaurant group behind Che Fico, Bubbelah, Via Aurelia, and more.But in this episode of Industry Night, the conversation goes far beyond restaurants.We talk about how becoming a father inspired his first cookbook, Dad, What's for Dinner?, and how family life changed his relationship with cooking, leadership, ambition, and hospitality itself.David shares how growing up as the child of Russian Jewish immigrants shaped his connection to food, the influence of Jewish and Cucina Ebraica traditions in his restaurants, and the lessons he carried from some of the industry's most intense kitchens into building a more thoughtful restaurant culture today.We also dive into: cooking FOR your kids vs cooking WITH your kids, restaurant mise en place applied to family life, why not every dinner needs to be aspirational, evolving restaurant leadership, fine dining, hospitality, and identity, and the emotional side of feeding people.This is a conversation about restaurants, yes, but also about family, culture, and what it really means to nourish people.Subscribe, like, follow, and share Industry Night with the food lovers and hospitality people in your life - listen to the full episode here, or watch it here.

On this episode of Industry Night, host Nycci Nellis sits down with Ari Sussman — 2024 Whiskey Maker of the Year — for a wide-ranging conversation about the science, culture, and future of distilled spirits. From winemaking in France to founding Michigan State's artisan distilling program, Ari brings a rare blend of academic rigor and bartender instincts to one of the most fascinating conversations in the drinks world right now. The result is a show notes episode that moves from grain to glass, from tradition to experimentation, and from old assumptions to a very different future for whiskey.Ari's path into spirits is anything but conventional. He began as a policy analyst, took a one-way ticket to France, and found himself immersed in winemaking before eventually building distilleries across the United States. That winding trajectory gives him a perspective that feels both deeply technical and refreshingly practical. In this conversation, he explains how those early experiences shaped the way he thinks about flavor, process, and what makes a spirit truly memorable.Much of the episode turns on the science behind grain and flavor. Ari talks about how American whiskey has long leaned wood-forward, and why more expressive grain varietals can open the door to a more layered, nuanced drinking experience. He also discusses how Prohibition disrupted grain diversity and how distillers today are working to bring those flavors back into the conversation. It is part history lesson, part sensory deep dive, and part argument for why the category still has room to evolve.The episode also gets at one of the most interesting tensions in spirits: the transparency gap between producer and consumer. Ari argues that the usual questions wine drinkers ask do not always translate to whiskey, because the industry has historically placed a marketing curtain between the maker and the drinker. That idea runs through the whole conversation, especially as the hosts consider how younger consumers are discovering spirits today — often on their phones, through influencers, and with different expectations about access and authenticity.That broader shift raises bigger questions about the future of American whiskey. Ari makes the case that longevity in the category depends on more than just technical quality; it also depends on whether a brand connects with people and stands for something meaningful. He shares how he approaches that balance through his work with Whiskey Gypsy, including the Explorer expression and the importance of Appalachian oak in shaping the final product. The conversation makes clear that innovation in whiskey is not just about novelty — it is about building something that can last. Listen to the episode here, or watch it here. 

When Ben Lieppman is in town from Chicago, you sit down, grab a cocktail and start asking questions.This week on Industry Night, I’m at RPM Italian talking all things cocktails, bar culture, and what makes one of DC’s busiest bar programs actually work. We get into the philosophy behind RPM’s bar and how they balance polished and approachableAnd yes, we talk about the RPM Dirty Martini. We also dig into what people are drinking right now from low-ABV cocktails to non-alcoholic options and why making a great mocktail requires just as much intention as anything behind the bar. Plus:How RPM curates exclusive single-barrel selectionsKeeping cocktail menus fresh while honoring the classicsWhat great hospitality actually looks like from behind the barAnd of course, I had to ask: If Ben’s ordering for me…what am I drinking? You’ll have to tune in to find out. Hear the full episode here and watch it here.  

Welcome to Industry Night with Nycci Nellis, and we are back at City Ridge, this time in the absolutely gorgeous, amphitheater-style setting at The Botanica.I love being here. Last time I was in the neighborhood, I was over at Equinox in Wisconsin chatting with powerhouse pastry chef Susan Bae, and today, I’m sitting down with another true force in the industry: Award-winning chef and restaurateur Amy Brandwein.Amy and I go way back, like, way back. I first met her in Roberto Donna’s kitchen at Galileo, in the Laboratorio days, when http://TheListAreYouOnIt.com was just getting off the ground, and she was one of the only women in that kitchen. Fast forward, and she is now the chef and owner of Centrolina and Piccolina, a multi–James Beard nominee, and one of the most respected voices in the DC dining scene.But this conversation? We go deeper.We talk about her unconventional path — from politics to pasta — the realities of building and running a restaurant, and what leadership in the kitchen really looks like today.We did get a little dark and a little teary.Amy shares stories from earlier in her career, moments that were incredibly difficult at the time, and how those experiences ultimately shaped her into the leader she is today: stronger and deeply committed to creating a healthier, more sustainable environment for her team.We also dig into kitchen culture, labor models, mentorship, and what it means to be a woman leading in today’s restaurant industry.It’s honest, it’s real, and it’s a conversation that feels especially important right now.You think you know, but you don’t know.Listen to the full episode here and watch it here.  

come to Industry Night with Nycci Nellis, where we go deep with the people shaping hospitality right now.This episode comes at a moment when the industry is taking a hard look at itself. From conversations around René Redzepi and Noma to Pete Wells examining the brigade system, the question is clear: what does the future of restaurant culture look like?My guest, Jon Murray of Noko Hospitality, is building a real answer.Behind Noko and Kase x Noko, Jon is redefining hospitality with a people-first model—four-day workweeks, healthcare, therapy, and real work-life balance. He calls it, People Over Profits.This is a conversation about leadership, culture, and what it takes to build restaurants that actually work for the people inside them.Also, just don’t be a …. Jerk.Listen to the full episode here and watch it here.  

In this episode of Industry Night, host Nycci Nellis sits down with Robb Duncan and Violeta Edelman, the founders of Dolcezza Gelato, one of Washington DC’s most beloved culinary brands. Recorded at the Washington Harbor favorite,Tony & Joe’s Seafood Place, the conversation explores how Dolcezza grew from a single gelato shop in Georgetown to a regional favorite known for its farm-driven flavors and commitment to sourcing from Mid-Atlantic producers.Since launching in 2004, Dolcezza has expanded to seven locations across the DMV and produces its gelato daily at the Union Market Gelato Factory & Coffee Lab. And yes, they talk about coffee and the ritual of that first teacup. No surprise with Robb & Violetta, this conversation goes deeper than dessert. Nycci talks with Robb and Violeta about creativity, sustainability, food culture, farming relationships, and their spiritual philosophy that shapes their approach to hospitality.Listen to the full episode here and watch it here.  

For the first time ever, Industry Night goes international. Host Nycci Nellis travels to Montréal for Montréal en Lumière, one of the world’s most celebrated winter festivals, a city-wide celebration of food, art, music, and culture that transforms the Quartier des Spectacles into a glowing playground in the heart of winter.During the festival, more than 80 restaurants participate in the Air France Finest Tables program, chefs take to the streets in the Village Gourmand, and the legendary Nuit Blanche keeps the city buzzing until sunrise with hundreds of cultural events.While exploring Montréal’s dynamic hospitality scene, Nycci sits down with some of the people shaping the city’s culinary conversation.In this episode of Industry Night, meet:Yves Lowe– Executive Chef & Gastronomy Programming Manager for Montréal en Lumière, discussing the scale of the festival, 90+ world-class chefs from 17 countries, and this year’s theme:A Taste of History – 65 Years of Montréal Gastronomy.Vanya Filipovic – Co-owner and Wine Director of Mon Lapin, winner of North America’s Best Sommelier 2025 (North America’s 50 Best Restaurants) and part of the team behind Mon Lapin’s #2 ranking on North America’s 50 Best Restaurants 2025. We talk about natural wine, global recognition, Michelin’s arrival in Québec, and Montréal’s evolving identity.Ari Schor – Chef and co-owner of Beba, ranked #50 on North America’s 50 Best Restaurants 2025. Ari shares his journey from Argentina to Montréal, the influence of immigration and family history on his cooking, and what it means to run a restaurant rooted in memory.David Lepage – Executive Chef of Hoogan et Beaufort, whose international résumé includes Daniel Boulud’s Daniel and Café Boulud, and Mauro Colagreco’s London kitchen. We discuss wood-fired cuisine, mentorship, returning home, and Montréal’s ingredient-driven future.From award-winning restaurants to one of the world’s most vibrant winter festivals, this episode dives into the culture, creativity, and community that make Montréal one of North America’s great food cities.Subscribe for more conversations with the chefs, restaurateurs, beverage experts, and hospitality leaders shaping how and why we eat.Listen to the full episode here and watch it here.  

On this episode of Industry Night, Nycci Nellis sits down with two of the most influential leaders in the global cocktail community, Ivy Mix and Lynnette Marrero, the powerhouse duo behind Speed Rack, the groundbreaking all-female bartending competition that has helped reshape the bar industry.What started as a bold idea to create visibility for women behind the bar has grown into a global movement. Now in its 14th season, Speed Rack has hosted more than 120 competitions around the world, launched countless bartending careers, and raised over $1.85 million for breast cancer research and prevention.Nycci has known Ivy and Lynnette since the early days of Speed Rack,  even judging one of the first competitions when it came to Washington, DC. In this lively conversation, they look back at how the cocktail world has evolved over the past decade, the barriers women once faced in the industry, and how mentorship, community, and advocacy have helped transform the landscape.The conversation also dives into their individual journeys and the many ways they continue to shape the future of hospitality. Ivy Mix is an award-winning bartender, author of Spirits of Latin America, and co-owner of Brooklyn’s Whoopsie Daisy Lynnette Marrero, a Tales of the Cocktail Visionary Award winner, is an educator, entrepreneur, and partner in Milly’s Neighborhood Bar, and has spent her career building innovative bar programs and mentoring the next generation of industry leaders.Together they discuss the evolution of Speed Rack, the importance of creating opportunities in hospitality, and what the future of the cocktail world looks like.Plus, Nycci puts them through a few rapid-fire questions at the end — because no Industry Night would be complete without a little fun behind the bar.Pour yourself a drink and join the conversation. Listen to the full episode here and watch it here. 

In this episode of Industry Night, Nycci Nellis kicks off her new residency at RPM Italian in Washington, DC, going behind the scenes of one of the city’s most dynamic dining rooms.Filmed inside RPM Italian in Mount Vernon Triangle, this conversation brings together the people who make the experience sing:– Richard Hanauer, Operational Beverage Partner, on building RPM’s award-winning wine program and bespoke single-vineyard “house wines”– Chef Massimo Vicidomini, Executive Chef, on handmade pastas, and seasonal sourcing– Boo Kim, General Manager, on hospitality and creating a room guests want to return toTogether, they unpack what it takes to build a restaurant where wine isn’t intimidating, pasta is made by hand daily, and service feels effortless. Power lunch or date night. Listen to the full episode here and watch it here. 

Hey everyone, I’m Nycci Nellis, and welcome back to Industry Night, where we go behind the scenes with the people shaping how and why we eat and drink the way we do.I’m so happy to be back here at City Ridge. This has become such a wonderful partnership and one of my favorite places in D.C. to tell real-time stories about food and the people building our hospitality scene.Today’s show is coming to you from, Equinox Sports Club. Anyone who knows me knows I’m a big believer in taking care of both your body and your mind, so being in a gym for today’s conversation feels oddly perfect.Because my guest is pastry chef Susan Bae. And if you’ve ever eaten her desserts, you know they’re so good you might need a workout just thinking about them. Talking pastry inside a gym? Honestly, on brand.Susan and I had such a heartfelt conversation about her journey, her success, and how she prioritizes her mental health and the mental health of her team. We went deep, and what she shares really illuminates what chefs go through day in and day out to make perfection look effortless on the plate.Later in the show, I was joined by Eve Vierra, the manager here at City Ridge. We chatted about how Equinox is designed to work out both our bodies and our minds. And yes, we will reward ourselves with dinner at Acqua Bistecca, because balance.Let’s get into Susan. She is the Executive Pastry Chef and a founding partner of Moon Rabbit, North America’s Best Pastry Chef 2025, a two-time James Beard finalist, and a 2026 James Beard semifinalist. Beyond the accolades, Susan is one of the most original culinary storytellers working right now, and I’m so excited for you to hear this conversation. Listen to the full episode here and watch it here.