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. 

On this episode of Industry Night, I’m back at a.kitchen + bar for our final show in this space and I want to start with gratitude. Huge thanks to Ellen Yin and Eli Collins for welcoming us in and for being such generous partners. This room has been a wonderful home for thoughtful conversations.Joining me today are Chef Matt Conroy and Chef Isabel Coss, partners in life and in the kitchen, and two of the most exciting voices shaping dining in Washington, D.C. right now. From Lutèce to Pascual to the just-opened Maison Bar à Vins, Matt and Isabel have built restaurants that reflect not only what they love to cook but how they want to lead, and feed people.This conversation is full of laughter and reflection as we talk about their journey together: how they found their way to D.C., their connection with The Popal Group, and what it’s been like to grow as chefs  and collaborators through a rapidly changing industry. We dig into their passion for what’s on the plate, and why mentorship in the kitchen matters so deeply to both of them.Midway through the episode, we pause for The Caviar Connection, presented by our show sponsor Merolin Caviar. What starts as a tasting quickly turns into a creative conversation—and one of my favorite moments of the show. Isabel shares a brilliant idea: topping her Basque cheesecake with Merolin caviar, playing the caramelized crust and creamy custard against that perfect pop of salt. Upsell!From thoughtful mentorship to creative risk-taking (and yes, dessert with caviar), this episode captures why Matt and Isabel are such important voices in the D.C. dining scene.Listen to the full episode on your favorite podcast platform. Watch the full conversation on YouTube 

What does it really take to build a restaurant that lasts—creatively, financially, and emotionally? On this episode of Industry Night, I’m recording from Rim Tang and sitting down with some of the most thoughtful voices in hospitality to talk about breaking the restaurant mold and putting it back together in a way that works for today.First, I’m joined by Jon Sybert and Jill Tyler, the husband-and-wife team behind the Michelin-starred, and recently shuttered Tail Up Goat AND the creators of Rye Bunny, opening this spring. We reflect on the last decade, what it took to build one of D.C.’s most respected restaurants, the lessons learned along the way, and why now felt like the right moment to rethink the traditional restaurant model. Inspired in part by time staging at Birdie’s in Austin, Rye Bunny represents a fresh, values-forward approach to dining.Midway through the episode, we pause for a caviar moment with our show sponsor, Merolin Caviar. A sensory tasting moment focused on texture and flavor and viewed through a chef’s lens as Jon shares how he would thoughtfully use caviar in a dish (not on a blini!)We wrap things up in the kitchen with Chef Peter and Chef Mama, the minds behind Rim Tang, where we make a papaya salad and talk Thai cuisine, instinct, and the personal stories that shape the food.From reimagining restaurant models to honoring culinary heritage, this episode offers a real, behind-the-scenes look at where hospitality has been—and where it’s headed next.Listen to the full episode here and watch it here. 

Hey everyone, it’s Nycci Nellis, and welcome back to Industry Night, where we go behind the scenes with the people shaping the hospitality industry, not just through food and drink, but through culture and community. Today’s show is a special one. I’m coming to you from one of my favorite rooms in the city, a.kitchen + bar at Hotel AKA,  a place that's the perfect backdrop for conversations about leadership and vision (and a killer burger!).This episode is about family and what it really takes to build something lasting in hospitality, especially at a moment when so many restaurants are fighting just to stay open.Later in the show, I’ll be joined by Ellen Yin and Chef de Cuisine George Madovsky for a conversation about thoughtful cooking in one of the city’s most beloved dining rooms.But first,  a conversation I’ve been looking forward to for a long time. I’m genuinely excited because I’ve known Omar and Fatima Popal since they were in their early twenties, long before The Popal Group became one of the most respected hospitality families in Washington, D.C. When the Popal family opened Café Bonaparte in Georgetown in 2003 — what many of you now know as Lutèce — they weren’t just opening a restaurant. They were building a new life. They were also some of the very first advertisers on http://TheListAreYouOnIt.com , and watching their journey unfold over the years has been nothing short of remarkable.Today, Omar Popal is the Co-Founder and Chief Strategy Officer of The Popal Group, leading concept development, design, and long-term vision for restaurants including Lapis, Lapop, Lutèce, Pascual, and Maison Bar à Vins. Fatima Popal, Co-Founder and Chief Financial Officer, oversees financial strategy, human resources, growth, and philanthropy.  All while fiercely protecting the people-first culture that defines the group.Together, they represent a powerful family story rooted in Afghan heritage and a hospitality group that continues to grow while staying deeply authentic.Let’s get into it. Listen to the full episode here and watch it here.