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What does it take to reinvent a centuries-old Italian tradition and build a brand from scratch? In this episode of Dining Room Stories, we sit down with Stefan Di Benedetto, founder of Solbevi, the world's first canned limoncello spritz. Stefan grew up watching his Sicilian and Venetian family make limoncello by hand. Years later, working in construction management, he and his best friend came up with the idea during COVID lockdowns after their girlfriends found traditional limoncello too strong. What started as a side hustle became a three-year, half-million-dollar journey to launch a modern, lower-ABV, ready-to-drink spritz aimed at a new generation. A genuinely inspiring conversation about courage, family, heritage and the grind of building something new.

In this episode of Dining Room Stories, we sit down with Cinzia Buono and Fabio Magliano, the couple behind two of Melbourne's most beloved Italian restaurants, Buono Restaurant in Parkdale and Sincero Ristorante in Malvern. Their story is anything but ordinary. Born in Switzerland to Italian parents, Cinzia left a 10-year office career behind, sold everything, and moved to Australia alone on a working holiday visa where she fell in love with both hospitality and Fabio. Together, they made the bold decision to open Buono during Melbourne's second lockdown, turning one of the toughest moments in hospitality history into the foundation of a thriving community restaurant. In this episode, Fabio and Cinzia open up about: - Opening a restaurant in the middle of a pandemic and why it worked - The challenge of bringing Michelin star-inspired dining to suburban Melbourne - How they balance running two restaurants as a couple - Their philosophy on food, value, and staying true to hospitality in a tough economy - What it means to build a community, not just a customer base From a small village in Italy to the kitchens of London's Michelin-starred restaurants, Fabio brings a pursuit of perfection to every plate. Cinzia brings heart, intuition, and the rare ability to read every guest in the room. Together, they are the definition of Buono e Sincero, good and sincere.

In this episode of Dining Room Stories, we talk with Francesco Crifo, chef and owner of Roccella, to unpack the journey from a teenager working at his best friend's pizzeria in Catania to building one of Melbourne's most distinctive pizza concepts, with locations now in East Melbourne and Bundoora and more on the way. From the famous Roccella pineapple pizza that drew backlash from traditionalists, to the Six Slices project that closed in six months and taught him a brutal lesson in discipline, to opening Roccella nine weeks before the first COVID lockdown, this conversation is as layered and technical as a properly fermented dough. Topics covered: - From Catania to Milan to Melbourne and the dad who told him to do anything but hospitality - The famous Roccella pineapple pizza (and why even Naples pizzaiolos are making one now) - Why his Six Slices gourmet pizza project failed and the discipline it forced him to learn - Choosing 1 site out of 17, and opening Roccella 9 weeks before the first COVID lockdown - Why Italian restaurants should compete with other cuisines, not each other Whether you're a pizza obsessive, a hospitality entrepreneur, or just someone who wants to hear a Sicilian pizzaiolo defend pineapple on pizza with actual science, this one's for you. 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM : https://www.instagram.com/diningroom.stories/ TIKTOK : https://www.tiktok.com/@diningroomstoriesau FACEBOOK : https://www.facebook.com/people/Dining-Room-Stories/61565599088102/

In this episode of Dining Room Stories, we sit down with Lorenzo Tron, owner of SHOP225, to unpack the journey from a young backpacker arriving in Perth at 24 to running Australia's #1 pizza shop, ranked #28 in the world by the 50 Top Pizza Awards. From the chance dinner at Tiamo on Lygon Street that changed his life, to becoming the first certified coeliac pizzeria in the country, navigating COVID as an accidental logistics company, and the obsessive attention to detail that landed him Best Customer Service in Asia-Pacific, this conversation is as layered and deliberate as a perfectly leavened Napoletano dough. Topics covered: From Trieste to Melbourne: how a marketing degree landed him behind a pizza oven, Meeting his wife Theresa at Tiamo. Two shifts, a first date, eight months to married, Becoming Australia's first Coeliac Association–certified pizzeria, #28 in the world: how the 50 Top Pizza Awards actually work, The Uber Eats problem, rising costs, and why he won't sell a $20 pizza, Robots, QR menus, and the hill he'll die on: human touch in hospitality, Honest, unvarnished advice for anyone thinking about opening a restaurant. Whether you're a pizza obsessive, a hospitality entrepreneur, or just someone who wants to hear a master pizzaiolo explain why cheese and seafood is "against my religion", this one's for you. 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM : https://www.instagram.com/diningroom.stories/ TIKTOK : https://www.tiktok.com/@diningroomstoriesau FACEBOOK : https://www.facebook.com/people/Dining-Room-Stories/61565599088102/

In this episode of Dining Room Stories, we sit down with Frank and Peter — co-founders of Saluministi — to unpack the journey from a backyard salami competition to three thriving locations, a bustling catering arm, and a philosophy rooted in heritage, simplicity, and doing things entirely on their own terms. From the origin of their unusual brand name, to navigating rising costs, building a team that feels like family, and the eternal debate over Italian coffee culture, this conversation is as rich and layered as a perfectly made porchetta panini. Topics covered: How a Melbourne Salami Festival sparked a business empire Why they launched a sandwich shop in the middle of a burger craze The story behind the name "Saluministi" (and why Frank's mum still can't say it) Managing 3 stores + catering with Italian values at the core The secret to a great business partnership (hint: marry into the family) Rising costs, profit margins & why revenue is vanity, profit is sanity Their best-selling panini and why every single one is crumbed by hand Italian coffee culture vs Melbourne coffee and where they draw the line Whether you're a food lover, a hospitality entrepreneur, or just someone who wants to hear two passionate Italians talk about panini — this one's for you. 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM : https://www.instagram.com/diningroom.stories/ TIKTOK : https://www.tiktok.com/@diningroomstoriesau FACEBOOK : https://www.facebook.com/people/Dining-Room-Stories/61565599088102/

In this episode of Dining Room Stories, we sit down with Julia Hume — founder of Beyond and Above PR — to explore a powerful journey of reinvention, resilience, and storytelling. From working as a lawyer and government advisor to opening a restaurant and transitioning into PR, Julia shares the real behind-the-scenes of hospitality, media exposure, and what it truly takes to build a brand in today’s competitive landscape.. We dive deep into: The truth about PR vs advertising Why storytelling is everything in hospitality How restaurants can get featured in media (for FREE) The impact of reviews, social media, and SEO Lessons from running a restaurant during the pandemic Building authority and long-term brand visibility If you're a restaurateur, marketer, or business owner — this episode is packed with actionable insights to help you stand out, get noticed, and grow. ⏱ Full Timestamps 00:00 – Introduction to Julia Hume 00:59 – Career journey: lawyer → government → restaurant → PR 01:27 – Transferable skills across industries 02:26 – Passion for hospitality and music 03:42 – What is PR? (simple explanation) 04:20 – PR vs advertising explained 05:03 – Why PR is powerful for credibility 05:47 – PR and SEO (backlinks & authority) 06:08 – Can anyone work in PR? 06:48 – Opening her restaurant journey 07:48 – Inspiration behind the restaurant 08:36 – Pandemic impact on hospitality 09:25 – Rising costs and business challenges 10:05 – Lessons from running a restaurant 11:01 – Biggest mistake restaurants make (PR timing) 11:15 – Do restaurants underestimate PR? 12:01 – Social media vs PR storytelling 12:56 – First PR wins & media exposure 13:42 – Why PR should start before opening 15:06 – How to stay relevant in media 16:17 – Building a PR strategy 17:16 – PR must drive real business results 18:00 – Why some restaurants don’t get media coverage 19:05 – Importance of founder storytelling 20:01 – Role of media platforms & podcasts 21:09 – Helping shy restaurateurs tell stories 22:46 – Are food critics still relevant? 23:37 – Evolution of reviews in social media era 24:15 – Handling criticism and bad reviews 25:45 – Negative reviews as exposure 26:12 – Real example of mixed review experience 27:48 – Emotional impact of bad reviews 28:22 – Google reviews challenges 29:31 – Importance of responding to reviews 30:03 – Authority = PR + customer experience 30:08 – PR vs running a restaurant (which is harder?) 30:56 – Missing the restaurant adrenaline 31:05 – Being the face vs behind the scenes 32:15 – Understanding clients as a former owner 33:20 – Work ethic and efficiency mindset 34:25 – Challenges as a woman in hospitality 35:06 – Balancing business and parenting 36:26 – Pandemic lessons and resilience 37:29 – Shift in dining trends post-pandemic 38:08 – What keeps Julia inspired 39:00 – How PR wins really happen 40:04 – Modern customer journey (multi-touchpoints) 41:08 – Importance of email marketing 41:22 – Building community through hospitality 42:23 – Targeting the right audience 43:29 – Branding and storytelling 43:52 – Advice to her younger self 45:18 – Hospitality means “community” 45:41 – Closing thoughts 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality.. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM : https://www.instagram.com/diningroom.stories/ TIKTOK : https://www.tiktok.com/@diningroomstoriesau FACEBOOK : https://www.facebook.com/people/Dining-Room-Stories/61565599088102/

Originally from Glasgow, Scotland, Stephen shares his journey from humble beginnings in simple Scottish kitchens to leading large hospitality teams and shaping some of Australia’s most exciting dining experiences. He opens up about leadership, mentorship, sourcing exceptional ingredients, and balancing creativity with the realities of running successful restaurants. . Timestamps 00:00 – Introduction to Stephen Nairn 00:22 – Early life and food memories in Scotland 00:57 – Simple family cooking and Scottish food culture 02:00 – Training as a chef in Glasgow 07:10 – Moving into professional kitchens and development 10:30 – Transitioning into culinary leadership 14:30 – Philosophy on flavour and creativity 15:00 – Cooking oysters and respecting ingredients 16:20 – Leading a team of more than 120 people 20:10 – Lessons from experience in hospitality 21:20 – Post-COVID hospitality landscape 24:40 – Building menus around seasonal ingredients 27:00 – His mentorship philosophy 28:00 – Developing chefs through guidance and listening 29:10 – Balancing creativity in menu developmentt 34:30 – Avoiding over-manipulation of ingredients 36:10 – Innovating while maintaining guest experience 36:45 – The art of hospitality and service 41:40 – Never stop learning about food 44:40 – Advice for his younger self 45:40 – Slowing down and enjoying the journey 47:20 – Final reflections on hospitality 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM : https://www.instagram.com/diningroom.stories/ TIKTOK : https://www.tiktok.com/@diningroomstoriesau FACEBOOK : https://www.facebook.com/people/Dining-Room-Stories/61565599088102/

From a small farming village in Punjab to the streets of New York and the food capital of Australia, this is the incredible journey of Jessi Singh. In this episode of Dining Room Stories, Jessi shares how he went from growing up in rural India to opening 40+ restaurants across three continents. From launching Babu Ji in New York’s Lower East Side to redefining modern Indian dining in Melbourne with Daughter In Law, his story is one of risk, rebellion, resilience, and relentless creativity. We talk about: 🔹 Breaking cultural and culinary rules 🔹 Why hospitality is about experience, not just food 🔹 The harsh reality of COVID in New York and Melbourne 🔹 Losing businesses and rebuilding stronger 🔹 Misconceptions about Indian cuisine 🔹 Why Melbourne might be the toughest hospitality city on Earth ⏱ Full Timestamps 00:00 – Introduction: From Indian village to global restaurateur 00:56 – The colours and culture of India 01:08 – Experiencing Diwali and Indian street food mastery 03:19 – Growing up in a Punjabi farming family 04:35 – Gender roles, tradition & kitchen culture in rural India 06:10 – Punjabi identity, music & Italian connections 07:46 – From Punjab to New York to Australia: The leap of faith 09:43 – Opening Babu Ji in New York’s Lower East Side 11:36 – Becoming an overnight hit & “most uncomfortable restaurant” 12:16 – Creating experience over just food 14:18 – Thoughts on food critics & online reviews 15:44 – Why service brings customers back 16:42 – Breaking culinary rules (burrata on dal?) 18:07 – Opening in South Yarra: A love letter to Jaipur 19:18 – The story behind Daughter In Law & “Babuji” 20:19 – Breaking tradition to modernise Indian dining 21:30 – New York vs Melbourne: Which is tougher? 22:28 – Misconceptions about Indian food in the West 24:15 – Regional differences in Indian cuisine 24:58 – Why Indian food leads in vegan & gluten-free dining 26:56 – Opening 40+ restaurants worldwide 27:11 – The toughest moment: COVID 29:01 – Restaurant burned during New York unrest 29:44 – Losing half the business during lockdowns 30:21 – Feeding hospitality workers & nurses for free 32:49 – Leadership, hierarchy & trusting your team 34:14 – Building venues with Jennifer Singh 35:03 – Choosing Melbourne as home 35:48 – The pressure of success & handling failure 36:47 – Why you don’t open restaurants for money 37:13 – Dealing with trolls & modern criticism 38:00 – Final reflections on resilience & perspective 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM : https://www.instagram.com/diningroom.stories/ TIKTOK : https://www.tiktok.com/@diningroomstoriesau FACEBOOK : https://www.facebook.com/people/Dining-Room-Stories/61565599088102/

Welcome to another episode of Dining Room Stories! Today, we sit down with Glenn Eagles, the visionary behind the highly successful Bouzy Bar. After spending years building some of Toorak's most luxurious homes, Glenn took a massive leap to reinvent success, trading construction sites for a European-inspired champagne bar. In this episode, Glenn discusses his passion for design, fashion, and luxury, and how his extensive travels to places like Paris and Milan inspired the unique, club-like atmosphere at Bouzy Bar. We dive into the challenges of shifting from managing subcontractors to hospitality staff , the importance of challenging industry norms , and the incredible details he brought to his venue—from imported Czech glassware to marble stands for designer bags. Glenn also talks about his world-class wine collection, including a certified full set of Penfolds Grange , and his hobby of restoring classic cars. Time Stamps: 00:00 – Introduction to Glenn Eagles & Boozy Bar 00:48 – From luxury construction to hospitality 01:26 – The opportunity to take over Boozy Bar 02:35 – Construction vs hospitality: the biggest differences 02:58 – Creating a European experience in Melbourne 06:06 – The full Penfolds Grange collection (1951–current) 06:57 – Selling a $10,500 bottle of Grange 07:11 – Taking the risk: leaving a successful building career 10:09 – Social media perception vs real business 10:36 – Loud music, strong vibe & choosing your audience 11:13 – Biggest surprise since opening 16:03 – Passion for wine collecting & restoring classic cars 17:22 – Fashion, European inspiration & design philosophy 20:41 – High Street Armadale as a luxury destination 21:04 – The story behind the name “Boozy” 22:06 – Are diners changing their habits? 28:00 – The engraved steak knife VIP experience 28:58 – Renovating every two years to keep regulars engaged 31:34 – French vs European identity of Boozy 32:00 – Final thoughts on brand, vibe & experience 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality.

In this episode of Dining Room Stories, we sit down with Adam D’Sylva, one of Melbourne’s most respected chefs. Known for his unique ability to blend an "Italian heart with an Indian soul," Adam shares his journey from growing up in a butcher shop to becoming a leading figure in Australia's culinary scene. We dive deep into his heritage, the influence of his Italian Nonna, and the lightbulb moment at age seven that sparked his lifelong passion for cooking. Adam also discusses the technical challenges of the perfect spaghetti aglio e olio, his controversial takes on balancing flavors, and the stories behind naming his famous restaurants like Coda, Tonka, and his latest venture, Decca. Timestamps: 00:00 – Introduction: Italian Heart, Indian Soul 01:12 – Growing up in a butcher shop and a migrant family 01:36 – Memories of his Nonna’s immigrant garden in Faulkner 02:30 – Early exposure to real food and the family wine press 03:02 – Learning to make gnocchi at three years old 05:34 – Chef coffee habits: Double long macchiatos 06:16 – Childhood lightbulb moment and making 300 bottles of passata 07:37 – Modern Indian vs. Traditional: Why he uses olive oil instead of ghee 08:23 – The difference between Italian and Indian "souls" in cooking 09:44 – Controversial Take: Why Asian-trained chefs balance European flavors better 11:09 – Identity: Feeling more Italian due to his upbringing 14:50 – The accidental meaning of "Decca" and his naming rules 16:04 – The history of Bosco Gelato and restaurant branding 17:34 – Career highlights: Working at Cosi and 30 years in the kitchen 19:01 – The vibe of Melbourne’s 90s restaurant scene 20:23 – Experience working in Hong Kong and global influences 22:15 – The philosophy behind "calm leadership" in the kitchen 25:40 – Handling restaurant reviews and public perception 28:12 – The evolution of the Melbourne food scene over three decades 31:05 – Balancing high-end dining with casual concepts 34:22 – Mentoring the next generation of Australian chefs 38:15 – Technical deep dive: Sourcing the best Victorian produce 41:40 – Future projects and the vision for Decca 45:10 – Advice for young hospitality professionals 47:57 – Closing thoughts and the importance of tradition 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM : / diningroom.stories TIKTOK : / diningroomstoriesau FACEBOOK : / 61565599088102

Jason Jones, owner of Entrecôte, joins us to discuss the business of hospitality. having owned or been involved in 32 restaurants over his career, Jason offers a masterclass in resilience and branding. We dive deep into the inspiration behind Entrecôte’s "one dish" steak frites concept , how he designed the venue to feel like a French chateau , and the resilience required to survive cancer, heart surgery, and the COVID-19 pandemic. Jason also gets candid about the current economic climate, revealing the razor-thin margins restaurants face today. ⏱️ Timestamps 00:00 – Introduction to Jason Jones & Entrecôte 00:45 – Growing up in Gippsland & discovering music 02:34 – Learning hospitality from the ground up 02:53 – Opening first restaurant at just 17 04:10 – Loving people (and knowing customers aren’t always right) 05:00 – Music, wine & piano moments at Entrecôte 05:38 – The Paris trip that inspired Entrecôte 06:19 – Discovering the one-dish steak frites concept 07:31 – Opening Entrecôte as a pop-up 09:19 – Designing Entrecôte like a French château 11:09 – Love for French & Italian culture 13:31 – Creativity, style & strong opinions 14:41 – Surviving cancer & heart surgery 16:59 – Leading with instinct, not spreadsheets 17:56 – Biggest business disappointment & COVID impact 18:39 – Pivoting during COVID: Entrecôte at Home 25:46 – Discounting vs value in hospitality 27:27 – Why Entrecôte is an experience, not just a meal 32:53 – Vision for the next 10 years 37:09 – Owning and building 32 restaurants 37:44 – Why he’s done opening new venues 38:24 – Advice for young restaurateurs today 39:09 – Why it’s harder than ever to open a restaurant 40:07 – Small restaurants, passion & sustainability 41:12 – When your name is the brand 42:01 – Naivety, belief & taking the leap 45:16 – The glam vs reality of restaurant life 46:05 – Sleepless nights & 4am anxiety 47:04 – Advice to his younger self 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality!

Opening Season 2, we sit down with Julia Tink, Director of St Remio Coffee, to uncover the real story behind the coffee we drink every day. From the origins of St Remio in Rwanda to building a global, purpose-led coffee brand, Julia shares an unfiltered conversation about sustainability, female empowerment, ethical business, leadership, and resilience. This episode goes far beyond coffee — it’s about people, values, and creating impact at scale. Julia opens up about: Why St Remio Coffee was born from a moment that changed everything The hidden realities facing coffee farmers worldwide Building a people-first business without compromising growth Balancing leadership, motherhood, and self-belief Expanding globally while staying true to purpose This episode is a must-watch for hospitality professionals, founders, creatives, and anyone passionate about ethical business and meaningful impact. 🎙️ Dining Room Stories is where hospitality, culture, and human stories meet. 👉 Subscribe for more real conversations from inside the hospitality world. ⏱️ Time Stamps 00:00 – Welcome to Dining Room Stories 00:20 – Julia Tink’s early entrepreneurial drive 00:49 – The crossroads that led to starting St Remio Coffee 01:35 – The Rwanda moment that changed everything 02:29 – “Whiteman’s medicine”: understanding coffee’s real value 02:49 – What St Remio Coffee truly stands for 03:22 – Why Rwanda holds a special place in St Remio’s story 04:10 – Funding communities directly, not through charities 05:10 – Why coffee farmers are being forgotten 06:15 – The uncomfortable truth behind your daily cup of coffee 07:34 – The real cost of coffee & climate impact 08:53 – Why coffee prices will continue to rise 10:10 – Coffee as a global social connector 11:47 – Holding the coffee industry accountable 12:29 – Why coffee farming is one of the hardest jobs 14:02 – Seeing coffee beyond taste and trends 15:12 – Building a people-first company culture 16:17 – Leadership balance: risk vs logic 17:41 – Empowering talent without fear 18:31 – St Remio’s global vision 19:00 – Work-life balance as a founder and mother 20:13 – Raising strong, confident children 21:27 – Redefining success and fulfilment 23:17 – Manufacturing, Italy, and entering the US market 24:22 – Understanding global coffee cultures 25:56 – Consistency, technology, and quality at scale 28:50 – Growing commercially without losing purpose 31:42 – Julia’s proudest moment with St Remio 33:28 – Leading with kindness through adversity 34:28 – Unrelenting self-belief and resilience 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM : / diningroom.stories TIKTOK : / diningroomstoriesau FACEBOOK : / 61565599088102

Today, we’re joined by a restaurateur who has made his mark on Melbourne’s top dining venues. Born in Ivrea, Torino, he studied Economics and Tourism before moving to Australia, where he refined his craft in some of the city’s finest establishments. In 2022, he took the leap into ownership, taking the helm at Park Street Pasta & Wine and making it his own. Dining Room Stories with Luca Balbo ⏱️ YouTube Timestamps – Dining Room Stories with Luca Balbo 00:00 – Introduction to Dining Room Stories 00:09 – Meet Luca Balbo: From Torino to Melbourne 00:39 – Welcome & opening greetings 01:03 – Luca’s hometown & Italian carnival traditions 02:17 – First steps in hospitality: family bar experience 03:12 – Studying economics & tourism: path to travel & culture 05:08 – Internship in Argentina & first global exposure 06:51 – Arriving in Melbourne & first job at DOC 08:53 – Melbourne’s food scene in 2012 vs today 10:49 – Current restaurant economy & collaboration in the industry 13:06 – Key mentors in hospitality 14:26 – Scaling a hospitality business & the challenge of delegation 17:21 – Journey with Park Street Pasta & Wine: from manager to owner 21:33 – Transitioning from employee to business owner 23:21 – Luca’s leadership philosophy: staff first 25:00 – Keeping a restaurant profitable in tough times 27:21 – Bringing aperitivo culture to South Melbourne 30:42 – Post-COVID hospitality changes & challenges 33:01 – Customers’ shifting habits: less wine, more mocktails 35:11 – Biggest entrepreneurial challenge: first day without power 37:10 – Managing stress & running a family business 39:23 – Looking ahead: Luca’s 5-year vision 40:43 – Luca’s hospitality philosophy in one sentence 42:09 – Advice to a younger Luca 44:03 – Closing thanks & farewell 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality.

Today we are joined by an exceptional entrepreneur and industry leader. From leaving behind a six-figure corporate career to building one of Australia’s largest online champagne retailers, she has transformed her passion into a thriving business. Her relentless pursuit of excellence and ability to turn vision into success make her one of the most influential figures in the industry today. We are super excited to welcome to Dining Room Stories, Kyla Kirkpatrick, The Champagne Dame. You’ll hear how a single letter to a champagne author changed her life, her first magical Michelin-star meal in France, and the challenges she faced as a woman in a male-dominated industry. Kyla also opens up about her role as the exclusive importer for Brad Pitt’s champagne, her thoughts on going global, and why money should always be a byproduct of passion. Whether you’re an entrepreneur, wine lover, or simply looking for inspiration, this conversation is packed with valuable lessons on following your gut, building community, and staying true to your vision. ⏱ Timestamps 00:00 – Introduction to Dining Room Stories & Kyla Kirkpatrick 00:38 – From corporate banking to champagne entrepreneurship 01:28 – Childhood influences & love of reading 02:38 – The moment a Napoleon story changed her life 04:09 – Writing a letter that led to Paris & Champagne 05:27 – Taking a leap of faith without a safety net 06:13 – First Michelin-star lunch experience in Champagne 07:46 – Misconceptions about “Champagne” in Australia 09:11 – Leaving a six-figure salary for passion 10:55 – Early struggles & costly mistakes in business 12:05 – Importance of people and hiring decisions 14:23 – Balancing passion with profitability 15:50 – Building multiple revenue channels over the years 17:05 – Why the Champagne Club came before the online store 18:49 – Discovering small growers & niche champagnes 20:39 – Navigating a male-dominated wine industry 22:24 – Storytelling as a core of her brand 24:00 – Misconceptions about champagne & encouraging exploration 25:09 – Exclusive importer of Brad Pitt’s Fleur de Miraval 27:03 – Has she met Brad Pitt? 27:52 – Considering global expansion and Paris concept store 30:23 – Why she put the global project on hold 31:12 – What keeps her motivated after 20 years 33:02 – Entrepreneurship is not for everyone 34:32 – Lower barriers to entry in entrepreneurship today 35:54 – Pride in building Australia’s largest champagne club 37:02 – Why she hasn’t taken the Swiss bank offer yet 37:54 – Money as a byproduct of passion 38:32 – Staying challenged & innovating within her lane 39:31 – Why she’s not a perfectionist 40:26 – Advice for entrepreneurs battling self-doubt 42:33 – What she drinks when not drinking champagne 43:39 – Advice to her younger self 45:02 – Closing thoughts & thanks The Champagne Dame: Kyla Kirkpatrick’s Bold Journey from Corporate to Champagne Empire 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/

Some chase success. Others create it. From humble beginnings in a local pizzeria to building an empire that spans continents, our guest today has mastered not just the craft of true Neapolitan pizza, but the art of resilience, passion, and innovation. A pioneer, a perfectionist, and a name that has become synonymous with excellence in the pizza world. Welcome to Dining Room Stories… Johnny Di Francesco , it’s a pleasure to have you. Not only did he build a global brand, but he also made history—winning the title for the world’s best margherita pizza at the prestigious World Pizza Championships in Parma, Italy. The best margherita pizza wasn’t made by an Italian chef in Naples, but by a pizzaiolo from Melbourne. Timestamps 00:00 - Introduction 00:50 - The Hustle Begins at 12 03:10 - Hooked on the Craft 04:25 - Opening His First Restaurant at 19 05:01 - Dropping Out of Engineering 06:00 - Secret to Great Pizza? Systems 08:00 - Building 7 Locations by Age 23 09:14 - Burnout, Passion, and the Birth of Gradi 10:16 - World Pizza Champion (2014) 11:57 - Changing Global Perception of Aussie Food 13:38 - Burnout in Hospitality 15:12 - Pressure, Resilience & Never Quitting 16:06 - His Biggest Mistake? Expanding Too Fast 17:31 - “Financial Friendships” 18:00 - How to Keep Food Consistent Across Locations 19:03 - Handling Criticism & Jealousy 21:21 - Entrepreneurship is Lonely 24:08 - 29 Years In & Still Only Halfway 25:03 - The Hardest Step: Going From 1 to 2 Locations 27:04 - Most Owners Expand Too Fast 28:01 - When Should You Expand? 29:23 - You’re Not a Business Owner If You're Still in It 30:39 - The Boredom That Comes with Mastery 33:00 - Stop Getting 50 Calls a Day 34:06 - “You Never Really Have More Time” 35:29 - Going Global: Australia vs the World 38:04 - Tipping Culture vs High Wages 39:13 - Pineapple on Pizza? 40:19 - Launching ‘Johnny, Vince & Sam’ 41:59 - What’s Next for Johnny?? 43:18 - Advice to Young Entrepreneurs 45:11 - What He’d Tell His Younger Self 45:51 - Final Thoughts 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM : https://www.instagram.com/diningroom.stories/ TIKTOK : https://www.tiktok.com/@diningroomstoriesau FACEBOOK : https://www.facebook.com/people/Dining-Room-Stories/61565599088102/