Joiners

Episode #174 - Joe Spretnjak of Apolonia

Joe is an Executive Chef, Culinary Director, and Director of Restaurants with SMG x PRG Restaurant Groups, where his reach spans multiple acclaimed Chicago concepts, new ventures at O’Hare Airport, and forthcoming projects across the city. A meticulous craftsman and systems thinker, Joe’s culinary journey has taken him from small-town Illinois to the helm of some of Chicago’s most innovative dining rooms -- including his leadership role at Apolonia, the Mediterranean-inspired restaurant he helped launch with Chef Stephen Gillanders in 2021. From growing up near the Indiana border with a gearhead father and a nurse mother, to learning the psychology of taste at Kendall College, Joe’s story is one of curiosity, adaptability, and deep respect for craft. This week, we discuss how a musician’s mindset shaped his kitchen leadership, what he learned about efficiency and culture from the Hogsalt Group, how Apolonia evolved during the pandemic, and -- don't you know it -- so much more.

Episode #173 - Heather Bublick of Soul & Smoke

This week, we’re firing up the pit with Heather Bublick, co-founder and CEO of Soul & Smoke, alongside her husband and business partner, Chef D’Andre Carter. A writing major-turned-restaurateur with front-of-house and sommelier chops, Heather blends fine-dining rigor with neighborhood warmth to power one of Chicago’s favorite barbecue brands. She joins us to talk about Soul & Smoke’s evolution with D’Andre -- from initial pop-ups to multiple locations -- the three-year Evanston flagship build, and launching an in-house bottling line. We also talk:  scaling a commissary-driven model without sacrificing craft, why resting brisket beats rushing barbecue at volume, building a values-driven beverage program highlighting BIPOC and women-owned producers, and so much more.

Episode #172 - Rodolfo Cuadros of Amaru and Bloom

This week on Joiners, we’re talking to Chef Rodolfo Cuadros, the executive chef and owner of the critically acclaimed Chicago restaurants Amaru and Bloom. Growing up in Cali, Colombia, before moving back to Queens and then New Jersey, he’s known for his bold, Pan-Latin cooking at Amaru and his award-winning plant-based philosophy at Bloom. Amaru brings together the flavors, history, and passion of Latin America, while Bloom -- named one of the city's best plant-based restaurants -- earned a Michelin Bib Gourmand for its vibrant, vegetable-driven menu.
He joins us in the studio to talk about growing up amid both joy and conflict in Colombia, his journey from dishwasher to acclaimed chef-owner, why balance and sustainability shape his cooking today, and so much more!

Episode #171 - Josh Kulp of Honey Butter Fried Chicken

Since his days as a kid housing full packs of double-stuffed Oreos and torching his tongue with bootleg Chinese Warheads, Chef Josh Kulp has always been chasing big flavors. It makes sense, then, that the moment he and his business partners first dipped their fried chicken in honey butter felt like a huge eureka -- salty, crunchy, sweet, and creamy all at once. That unlikely pairing grew into Honey Butter Fried Chicken, the Avondale restaurant he co-founded with Christine Cikowski that became one of our go-to spots. Josh joins us in the studio to share his side of the genesis and to reflect on his journey -- from underground supper clubs to his newest project, Honey Butter Beach Club, a seafood-forward spinoff opening inside SPF Chicago, the city’s massive indoor pickleball facility. We dig into Josh’s philosophy as both chef and owner, hear what it takes to run an ethical business, reminisce about how we all first crossed paths -- and as always, so much more. 

Episode #170 - Chris Jung of Maxwells Trading

We complete the holy trinity of Maxwells Trading by sitting down with their Executive Chef, Chris Jung. Born in Korea, raised across Alaska, Jersey, and Virginia, he ditched pre-law for the kitchen and never looked back -- and we’re lucky he did, because his food plays a major role in defining Maxwells’ compelling identity. He tells us all about that journey, from grueling training in Japan and celebrity-filled nights at Mataro to building Maxwells from the ground up with Erling and Josh. This one’s a ride -- we’re talking his grind as a workhorse in a Japanese restaurant, bidet destroyers, almost getting a law degree, and so much more.

Episode #169 - Josh Zadikoff of Cornerstone Restaurant Group

This week, we’re nestling into the proverbial PDR at Michael Jordan’s Steak House with Josh Zadikoff, a central figure in the hospitality scene and the guiding force behind Cornerstone Restaurant Group. After earning his degree at the University of Illinois and working his way up -- from assistant manager at SolToro Tequila Grill, to Food & Beverage Manager at Hyatt Regency Chicago, to Assistant General Manager at Michael Jordan’s Steak House in Chicago -- he took the helm in 2018 to oversee a portfolio spanning Michael Jordan–branded restaurants, Chef Bill Kim’s acclaimed concepts like bellyQ and Urbanbelly, and innovative partnerships like Table at Crate. He joins us to talk about working with Michael Jordan, projects in South Korea, new opportunities in the suburbs, and so much more!

Episode #168 - Thai Dang of HaiSous Vietnamese Kitchen

This week, we’re thrilled to sit down with the resilient and razor-sharp Thai Dang. A chef who rose meteorically through the fine-dining world -- from cooking under Laurent Gras at L2O to opening his own ambitious restaurant at just 26 -- Thai joins us to unravel the saga of Embeya: the dazzling debut that collapsed into chaos after his business partner disappeared in an international manhunt straight out of a crime thriller. He shares how he and his wife, Danielle picked up the pieces to open the community-driven HaiSous, and how they’ve since grown that into not just a restaurant but a platform for hardcore Vietnamese cuisine, coffee ventures, and incredible wings. Now, Thai’s focusing in on Crying Tiger, a bold new collaboration with Lettuce Entertain You that expands into the flavors of greater Southeast Asia. We’re talking: Thai tea, Vietnamese drive-thru pipe dreams, the highs and lows of a turbulent culinary career, and so much more.

Episode #167 - Dana Cree of Pretty Cool Ice Cream

This week, we’re riding into the dog days of ice-cream summer in conversation with Dana Cree — award-winning pastry chef, molecular enthusiast, and the creative force behind Pretty Cool Ice Cream. Serving up about 11,000 frozen delights weekly, Dana crafts everything from ice-cream bars and sandwiches to vegan pops and tricked-out popsicles, all from her flagship shop. With stints at spots like Alinea, Noma, Blackbird, and The Publican — plus James Beard nominations and a Jean Banchet Award — her deep roots as a pastry chef inform her at every step. Inspired by Jeni Britton’s trailblazing spirit, Dana shares what propelled her into the world of ice-cream, what she learned in elite kitchens, the lessons behind the NYT recipe controversy (and the power of three key differentiators), and so much more.

Episode #166 - Tony Selna of Little Victories and Spilt Milk

This week, we’re busting through the saloon doors with the affable chap Tony Selna — founding partner, operator, and bartender extraordinaire behind local favorites Little Victories and Spilt Milk. Tony takes us through his cross-country journey, from a coin-flip that sent him to Los Angeles, to the serendipitous find of a 1920s pharmacy space in Logan Square that became home to Spilt Milk’s timeless corner-bar concept. We get into the behind-the-stick fiascos, dream bar designs, the fast-flying popularity of Little Victories, mat shots, and plenty more, in an episode brimming with good vibes and raucous chatter.

Episode #165 - Johnny Stramaglia of Supreme Lobster

This week we’re keeping things fresh with a member of a family business devoted to just that. Supreme Lobster & Seafood is one of the largest seafood distributors in the Midwest, with operations in Las Vegas and Chicago supplying restaurants, hotels, and markets nationwide. Jonathan Stramaglia, a third-generation vice president of the company, joins us in the studio to share the inside story of running a successful high-volume seafood operation in Chicago. If you’ve ever been curious about how seafood travels from the ocean to your plate, this is the episode for you — we’re talking crab, oysters, fishing regulations, the best day of the week to order seafood, the real deal with “market price,” and so much more.