Joiners

Episode #146 - Ina Pinkney, Hospitality Legend

This week’s guest needs no introduction — but we’ll give it a shot anyway. Ina Pinkney is the sage-like force and entrepreneurial spirit behind the late great Ina’s Kitchen, a beloved Chicago culinary landmark known for its warmth, character, and unforgettable food. But, as she wryly reminds us, she didn’t arrive fully formed. A childhood illness and a string of firings from corporate gigs — during a decidedly less-than-equitable era — shaped her path long before she became a hospitality visionary. It wasn’t a flash in the pan, but a hard-won opportunity that led her to redefine what a restaurant could be: not just a place to eat, but a place to belong. Ina joins us in the studio with a letter to her younger self, a list of ways restaurants can better serve their customers, a few pointed snipes at her friend (and former guest) Doug Sohn — and, of course, more stories, wit, and wisdom that only she could bring.

Episode #145 - Jason Chan of Gavroche

This week’s guest seamlessly blends the art of hospitality with the disciplined focus of martial arts, leading a life story that reads like a compelling redemption narrative. Raised above an Irish pub by first-generation Korean immigrant parents, Jason Chan was immersed in the world of hospitality from an early age. His journey led him from working as a nightclub security guard—a role marked by numerous arrests—to becoming a celebrated restaurateur, the force behind acclaimed establishments like Butter and Juno. A harrowing battle with cancer inspired Chan to embark on what may be his culinary swan song: Gavroche, a modern French restaurant in Chicago’s Old Town. Jason comes to the studio to tell us about a time he went above and beyond for a guest, share insights into maintaining a competitive edge, muses on an alternative path, and so much more!

Episode #144 - Heidi Hageman of H2 Public Relations

This week's guest is a natural-born storyteller with a gift for amplifying voices in the hospitality world. As the president and founder of H2 Public Relations, Heidi Hageman has spent nearly two decades shaping the public image of top restaurants and industry professionals in Chicago and on the West Coast, with a client list that includes a number of Joiners alums including Daisies, One Off Hospitality, and even Scofflaw. She joins us in the studio to share how a serendipitous move to San Diego—and an unexpected post-college pivot—launched her into the world of PR. We get into the do’s and don’ts of restaurant publicity, navigating crisis communications, her cross-industry collaborations with the likes of Wilco and the Blackhawks, and so much more. 

Episode #143 - Marcos Carbajal of Carnitas Uruapan

When Marcos Carbajal’s father, Inocencio “El Güero” Carbajal, opened Carnitas Uruapan in 1975 in Pilsen, he lived on a couch in the restaurant and ate carnitas for three meals a day, all to realize his vision of sharing and celebrating his home region of Michoacán’s specialty: delicious, mouth-watering carnitas. Marcos has since taken over the business, applying the skills and knowledge he acquired during his MBA program to expand the restaurant’s reach. This expansion includes a second location in Gage Park and a third, flagship location in Little Village, opened in January 2025 — and these days, they are slinging upwards of 24,000 pounds of pork every week. Marcos joins us in the studio to educate us on the diverse varieties of carnitas, demo an authentic carnitas taste test, discuss unconventional pork preparations, and much more! 

Episode #142 - Carrie Nahabedian of Brindille

This week’s guest is a powerhouse in the culinary world. Carrie Nahabedian, the James Beard Award-winning chef behind the acclaimed Brindille and the late, great NAHA, has left an indelible mark on Chicago’s fine dining scene. From an early love of cooking inspired by her Armenian heritage to helming the kitchens of high-end hotels like the Ritz-Carlton Chicago and the Four Seasons Biltmore, her career has been defined by bold creativity and an uncompromising commitment to quality. Carrie joins us in the studio to talk about the art of crafting a memorable dining experience, the highs and lows of working with family, and why she refuses to phone it in for events like Restaurant Week. We dive into her love-hate relationship with tasting menus, her thoughts on the ever-changing food scene, what it takes to keep things fresh when you’ve been at the top for decades—and so much more!

Episode #141 - Eli Sussman of Gertrude’s

When this week’s guest isn’t satirizing the hospitality industry with incisive memes via his Instagram account @thesussmans, he’s the Chef and partner at Gertrude’s in Brooklyn. Eli Sussman joins us in the studio to discuss creative new lanes for chefs amidst an increasingly competitive landscape, explain what happens when the comedic and culinary collide, and give us his two cents on the LA vs. NYC rivalry. Keep an eye out for his book Me Chef, You Chef, Oui Chef (2027) and the return of his interview series Talkin In The Walkin, and myriad other creative pursuits.

Episode #140 - Sarah Stegner of Prairie Grass Café

This week’s guest is a passionate workhorse: when Sarah Stegner isn’t serving imaginative, seasonally inspired dishes as the founder and creative force behind Prairie Grass Cafe, she’s showcasing the potential for chefs to advocate for change in food sourcing or rallying her chef friends to cook for a good cause. As a founding member of the innovative and purpose-driven Green City Market, she has helped shape Chicago’s sustainable food movement, championing local farmers and fostering a direct connection between growers and chefs. She comes on the pod to tell us about the connections between classical guitar and dish composition, provide tips for success at the farmer’s market, and go deep on the systemic problems facing food — and what we can do to fix them.
 
 
 

Episode #139 - Jenner Tomaska of Esmé & The Alston

This week’s guest worked in nearly every culinary setting imaginable—from Dairy Queen to sports bars—before making his mark in fine dining. Chef Jenner Tomaska earned his stripes at top spots like Mk and Next before founding the renowned Esmé alongside his wife, Katrina Bravo. He joins the pod to share how creativity serves as his North Star in navigating the fine dining world and gives us the inside scoop on The Alston, a new steakhouse concept that explores the surprising origins of ingredients. This week: tips for working with your life partner, reimagining farm-to-table, the origins of Esmé’s art gallery concept, and much more.

Episode #138 - Felipe Ospina, Hospitality Veteran

From Colombia to South Beach, Williamsburg to Chicago, Felipe Ospina’s hospitality journey has taken him through some of the most dynamic culinary landscapes in the world. With a track record of opening 25 restaurants in Chicago and a passion for concept creation, agility, and innovation, Felipe has helped shape the city’s dining scene. Now a business developer and consultant, he collaborates with top chefs and operators to refine restaurants and drive profitability. He joins us in the studio to talk about what it takes to launch successful restaurants, transitioning from on-the-floor hospitality to business development, the best Colombian food in Chicago—and so much more.

Episode #137 - Dennis Lee of Food is Stupid and The Party Cut

You might know this week’s guest from the antics of his Substack, Food is Stupid, where he lovingly skewers food culture with irreverent humor and subversive stunts. But don’t get it twisted: despite his approach, the man behind it, Dennis Lee, is a serious voice in Chicago’s culinary community—a true purveyor and champion of hidden gems, and someone who knows food inside and out. By day, he’s a writer for The Takeout, covering everything from fast food to local Chicago eats. His new Substack, The Party Cut, has him doubling down on his signature style, blending deep dives into Chicago’s food scene and a respectful approach to the city’s less-known establishments with sharp-witted observations. He joins us in the studio (with treats!) to talk about how Food is Stupid served as a refreshing antidote to the over-seriousness of food writing, why we’ll never run out of hidden gems, the rise of Korean culture in the U.S. (and a celebration of Korean markets), and so much more.