1 00:00:00,720 --> 00:00:04,080 Speaker 1: I am all in again. 2 00:00:09,880 --> 00:00:22,520 Speaker 2: Let's do Luke's Diner with Scott Patterson, an iHeartRadio podcast. 3 00:00:22,239 --> 00:00:26,600 Speaker 1: Everybody Scott Patterson, I Am All In Podcast Luke's Diner. Addition, 4 00:00:28,240 --> 00:00:34,479 Speaker 1: we have a really really special guest. His name is 5 00:00:35,080 --> 00:00:44,680 Speaker 1: Michael Voltaggio and he is a really, really, really dynamic chef, 6 00:00:45,720 --> 00:00:49,639 Speaker 1: one of the big forces in modern American cuisine, Michelin 7 00:00:49,760 --> 00:00:56,760 Speaker 1: star chef, Acclaim Television personality, visionary entrepreneur known for blending precision, creativity, 8 00:00:56,800 --> 00:01:01,400 Speaker 1: cultural relevance. Since winning Top Chef Season six, Michael has 9 00:01:01,440 --> 00:01:05,319 Speaker 1: built a brand that moves fluidly between high end dining, media, 10 00:01:05,800 --> 00:01:13,240 Speaker 1: lifestyle innovation. He has co founded Volcania, an Alpine Italian 11 00:01:13,959 --> 00:01:17,959 Speaker 1: an Alpine Italian. Listen to that, an Alpine Italian American 12 00:01:18,000 --> 00:01:23,480 Speaker 1: restaurant at Mammoth Mountain Resort. The resume is so long, 13 00:01:24,600 --> 00:01:28,240 Speaker 1: you know, let's get into the Mercado twenty eight, which 14 00:01:28,319 --> 00:01:30,680 Speaker 1: you sent me a couple bottles of. You know, I've 15 00:01:30,720 --> 00:01:34,400 Speaker 1: got maybe a couple of shots left on the Blanco. 16 00:01:34,840 --> 00:01:37,600 Speaker 1: But man, we had a time, buddy. Thank you for 17 00:01:37,640 --> 00:01:41,640 Speaker 1: the course, of course, and it mixes beautifully with everything. 18 00:01:42,160 --> 00:01:43,720 Speaker 1: You can do it straight, you can do it all 19 00:01:43,760 --> 00:01:46,800 Speaker 1: the rocks. You can mix it. Oh, it's just beautiful stuff. Man, 20 00:01:46,880 --> 00:01:47,760 Speaker 1: thank you for that much. 21 00:01:47,760 --> 00:01:50,440 Speaker 2: Abre this is this is the best commercial I've ever had, 22 00:01:50,480 --> 00:01:55,040 Speaker 2: So thank you for everything. Across the board and on screen. 23 00:01:56,240 --> 00:02:00,240 Speaker 1: Michael's still on a food network. He's a fixture there. 24 00:02:00,720 --> 00:02:04,920 Speaker 1: He's on Bobby's Triple Threat, He's on Guys Grocery Games, 25 00:02:05,320 --> 00:02:09,520 Speaker 1: Beat Bobby Flay co hosting Battle of the Brothers with 26 00:02:09,600 --> 00:02:13,040 Speaker 1: his brother Brian. Welcome Michael, how are you? 27 00:02:13,440 --> 00:02:15,399 Speaker 2: Thank you? I mean, I feel like the whole podcast 28 00:02:15,400 --> 00:02:17,720 Speaker 2: could have been my intro, so I appreciate that. 29 00:02:18,040 --> 00:02:22,520 Speaker 1: Oh well, that's it. That's all we're doing, so goodbye. 30 00:02:24,040 --> 00:02:27,040 Speaker 1: Let's get into it man. Yeah, how'd your first get 31 00:02:27,040 --> 00:02:27,600 Speaker 1: into cooking? 32 00:02:28,160 --> 00:02:30,200 Speaker 2: I mean a lot you'll hear the same story from 33 00:02:30,240 --> 00:02:32,720 Speaker 2: a lot of chefs, but for me, it was very similar. 34 00:02:33,080 --> 00:02:36,239 Speaker 2: I was young, getting in trouble, blah blah blah. I 35 00:02:36,360 --> 00:02:39,000 Speaker 2: needed money. I mean, I was fifteen years old. I 36 00:02:39,040 --> 00:02:42,560 Speaker 2: needed to buy a car. Ultimately, I was out of 37 00:02:42,560 --> 00:02:45,480 Speaker 2: my house at the age of sixteen. So I was 38 00:02:45,520 --> 00:02:48,280 Speaker 2: in high school, paying rent on an apartment, playing full 39 00:02:48,320 --> 00:02:51,640 Speaker 2: time football or working full time playing football at school, 40 00:02:52,160 --> 00:02:55,560 Speaker 2: and by default ended up in the kitchen. I needed 41 00:02:55,600 --> 00:02:57,640 Speaker 2: a job, and then I just I didn't realize that 42 00:02:57,760 --> 00:03:00,720 Speaker 2: like thirty years would go by and I still have 43 00:03:00,800 --> 00:03:04,120 Speaker 2: the same job. So I guess it was all worth 44 00:03:04,120 --> 00:03:07,720 Speaker 2: it for sure. But yeah, sometimes you just get that 45 00:03:07,800 --> 00:03:09,920 Speaker 2: little bit of motivation to go figure out what you 46 00:03:09,960 --> 00:03:11,320 Speaker 2: want to be when you grow up, and you don't 47 00:03:11,320 --> 00:03:13,720 Speaker 2: realize that you're already doing it at such a young age. 48 00:03:14,040 --> 00:03:18,919 Speaker 1: Right, right, So you co founded an Italian American restaurant, 49 00:03:18,960 --> 00:03:23,919 Speaker 1: Mammoth Mountain Resort. I mean, I personally love the mountains. 50 00:03:23,919 --> 00:03:26,920 Speaker 1: I'm a big skier, grew up scan I grew up 51 00:03:26,919 --> 00:03:29,000 Speaker 1: in New Jersey where there were no mountains, so I 52 00:03:29,120 --> 00:03:33,280 Speaker 1: really just like pined for like real mountains, and I 53 00:03:33,360 --> 00:03:36,880 Speaker 1: got them and I love them. Tell me why you 54 00:03:36,960 --> 00:03:39,160 Speaker 1: chose to open a restaurant in the mountains, Well, I. 55 00:03:39,120 --> 00:03:40,720 Speaker 2: Mean we have right now. My brother and I have 56 00:03:40,760 --> 00:03:43,320 Speaker 2: three restaurants. We've got Full Kanye, which is at Maamth 57 00:03:43,400 --> 00:03:46,040 Speaker 2: like you mentioned. We've got Voltajo Brother's Steakhouse, which is 58 00:03:46,080 --> 00:03:48,720 Speaker 2: going on almost ten years old now with MGM as 59 00:03:48,760 --> 00:03:51,200 Speaker 2: our partner in National Harbor, which is in Maryland. And 60 00:03:51,200 --> 00:03:53,560 Speaker 2: then we just opened another restaurant called Wyoak which is 61 00:03:53,600 --> 00:03:56,360 Speaker 2: in our hometown where we grew up in Frederick, Maryland. 62 00:03:57,080 --> 00:03:59,640 Speaker 2: So it's just another extension of our story. I mean 63 00:04:00,000 --> 00:04:03,840 Speaker 2: Anya when we were going to name that restaurant, Volcanyo 64 00:04:03,960 --> 00:04:06,160 Speaker 2: was the name of the ship that brought the Voltagios, 65 00:04:06,200 --> 00:04:10,680 Speaker 2: the first Voltagios allegedly to the US and so, and 66 00:04:10,760 --> 00:04:14,760 Speaker 2: it also means volcano and mammoth actually sits an a 67 00:04:14,800 --> 00:04:19,760 Speaker 2: dormant volcano. And so I came up with that whole 68 00:04:19,839 --> 00:04:22,680 Speaker 2: narrative in my head and then we just my brother 69 00:04:22,720 --> 00:04:25,359 Speaker 2: and I knew that it was going to be challenging 70 00:04:25,400 --> 00:04:28,560 Speaker 2: to get food up to the mountain given its location 71 00:04:28,680 --> 00:04:31,159 Speaker 2: in the terrain. So as long as we had flour 72 00:04:31,200 --> 00:04:33,359 Speaker 2: and water, we could open the restaurant. And so we 73 00:04:33,440 --> 00:04:34,960 Speaker 2: make all of our pasta and we make all of 74 00:04:34,960 --> 00:04:38,000 Speaker 2: our pizza do there. So with those two ingredients we 75 00:04:38,080 --> 00:04:40,560 Speaker 2: can do we can feed people. And then it just 76 00:04:40,600 --> 00:04:43,200 Speaker 2: became sort of a solution. I think there's a built 77 00:04:43,200 --> 00:04:46,840 Speaker 2: in audience obviously, but there are the challenges of the elements, 78 00:04:46,839 --> 00:04:48,839 Speaker 2: and so for us, it was how do you satisfy 79 00:04:48,920 --> 00:04:52,039 Speaker 2: that with hospitality, And that was making sure that we 80 00:04:52,080 --> 00:04:53,640 Speaker 2: always had food to serve people. 81 00:04:54,560 --> 00:04:57,800 Speaker 1: And that's year round operation. It's just not during ski season. 82 00:04:57,839 --> 00:05:00,000 Speaker 1: You're open summer, You're open all year round. 83 00:05:00,080 --> 00:05:02,240 Speaker 2: Oh yeah, I mean people are up there mountain biking, 84 00:05:02,279 --> 00:05:04,680 Speaker 2: swimming in the hot springs, hiking, all that good stuff. 85 00:05:04,720 --> 00:05:07,760 Speaker 2: I mean very short what we call shoulder seasons where 86 00:05:08,240 --> 00:05:12,200 Speaker 2: it slows down, but honestly, we need that time to reset. 87 00:05:12,240 --> 00:05:15,720 Speaker 2: Our team gets crushed. I mean from through the entire winter, 88 00:05:15,800 --> 00:05:18,600 Speaker 2: We're doing anywhere from four to four hundred and fifty 89 00:05:18,600 --> 00:05:20,839 Speaker 2: people to five hundred people the day up there, and 90 00:05:21,440 --> 00:05:24,159 Speaker 2: it's just, yeah, we're super stoked. A lot of people 91 00:05:24,160 --> 00:05:26,640 Speaker 2: from LA that missed the restaurants that I had here 92 00:05:27,720 --> 00:05:31,480 Speaker 2: drive up there and are sort of stoked because I'm 93 00:05:31,520 --> 00:05:33,800 Speaker 2: not currently operating a restaurant in Los Angeles. 94 00:05:35,720 --> 00:05:37,960 Speaker 1: So what's the go to dish being served up there? 95 00:05:38,720 --> 00:05:39,680 Speaker 1: What's the most popular. 96 00:05:40,000 --> 00:05:44,880 Speaker 2: We created a dish called the Voltagios. We are making 97 00:05:44,920 --> 00:05:49,000 Speaker 2: our own Annalidi pasta, which looks like spaghettios. We're making 98 00:05:49,240 --> 00:05:53,080 Speaker 2: and amlsified a rabiata sauce that has brown butter i'mulsified 99 00:05:53,120 --> 00:05:55,479 Speaker 2: into it with colabory and chili. We put it in 100 00:05:55,520 --> 00:05:58,400 Speaker 2: a stainless steel can and we pour it tableside, just 101 00:05:58,440 --> 00:06:02,599 Speaker 2: like spaghettios back in the day, So that's become a 102 00:06:02,640 --> 00:06:04,880 Speaker 2: staple for us up there. But also it's just like 103 00:06:04,960 --> 00:06:08,000 Speaker 2: it's comforting, it's comfort food. We're serving Italian American comfort 104 00:06:08,000 --> 00:06:10,719 Speaker 2: food up there. We want to give people their carbs 105 00:06:11,240 --> 00:06:13,760 Speaker 2: during a time when I think they feel like they're 106 00:06:13,800 --> 00:06:16,520 Speaker 2: allowed to eat them, which is extreme sports all day, 107 00:06:17,080 --> 00:06:20,359 Speaker 2: carb overload at night. And then we've got meat, fish, salads, 108 00:06:20,400 --> 00:06:22,240 Speaker 2: things like that. But we make everything in the house 109 00:06:22,279 --> 00:06:23,480 Speaker 2: and it was important for us to be able to 110 00:06:23,560 --> 00:06:24,640 Speaker 2: do that beautiful. 111 00:06:24,880 --> 00:06:27,760 Speaker 1: So you and your brother you mentioned you have a 112 00:06:27,760 --> 00:06:31,360 Speaker 1: steakhouse called Wyoak Tavern, and that's why Oak. 113 00:06:31,800 --> 00:06:36,960 Speaker 2: Is our sort of modern hubs slash chop house, but 114 00:06:37,000 --> 00:06:40,880 Speaker 2: a little bit more elevated. And that's built in like 115 00:06:40,920 --> 00:06:45,600 Speaker 2: a two hundred year old decommissioned Catholic school. The Catholic 116 00:06:45,680 --> 00:06:48,279 Speaker 2: Church came and like blessed, blessed us to do our 117 00:06:48,360 --> 00:06:51,279 Speaker 2: thing in there. We've got the original stained glass in 118 00:06:51,320 --> 00:06:54,960 Speaker 2: the restaurant itself. It's attached to a hotel, the first 119 00:06:54,960 --> 00:06:58,039 Speaker 2: hotel of it's kind in our hometown, the Visitation hotel, 120 00:06:58,040 --> 00:07:01,200 Speaker 2: which is for us for me personally cool because now 121 00:07:01,240 --> 00:07:02,599 Speaker 2: I can go back and visit my mom and not 122 00:07:02,640 --> 00:07:05,360 Speaker 2: sleep on my brother's couch. So there's a hotel attached 123 00:07:05,360 --> 00:07:09,560 Speaker 2: to the restaurant. And then Voltajio Brothers Steakhouse MGM has 124 00:07:09,560 --> 00:07:11,200 Speaker 2: been a partner, a great partner to us for the 125 00:07:11,240 --> 00:07:14,880 Speaker 2: past over eight years now. And so that restaurant, which 126 00:07:14,920 --> 00:07:18,720 Speaker 2: sits on National Harbor right across the bridge from Washington, DC, 127 00:07:18,840 --> 00:07:22,720 Speaker 2: right on the Potomac River, that's like a steakhouse. We 128 00:07:22,760 --> 00:07:25,160 Speaker 2: built it to look like a house, so living room, 129 00:07:25,240 --> 00:07:27,680 Speaker 2: a dining room, kitchen, it's a steakhouse, like a like 130 00:07:27,800 --> 00:07:30,240 Speaker 2: pun intended steakhouse. 131 00:07:30,720 --> 00:07:34,560 Speaker 1: And we have to talk about being a Michelin starred chef. 132 00:07:35,040 --> 00:07:40,760 Speaker 1: What is the process like when being considered for a 133 00:07:40,800 --> 00:07:44,040 Speaker 1: Michelin start any does anyone give the restaurant a heads 134 00:07:44,120 --> 00:07:45,760 Speaker 1: up or is it a complete surprise. 135 00:07:46,320 --> 00:07:52,120 Speaker 2: No. When I was in my late twenties living in Hillsburg, California, 136 00:07:52,200 --> 00:07:55,520 Speaker 2: working for a chef named Charlie Palmer, I had just 137 00:07:56,240 --> 00:07:59,640 Speaker 2: taken over the restaurant as the executive chef. Charlie gave 138 00:07:59,680 --> 00:08:03,320 Speaker 2: me of autonomy to recreate the menu and sort of 139 00:08:03,360 --> 00:08:06,119 Speaker 2: do it my own way, with obviously his blessing along 140 00:08:06,160 --> 00:08:10,960 Speaker 2: the way. And after getting the menu implemented. We got 141 00:08:11,000 --> 00:08:14,360 Speaker 2: a great review from the San Francisco Chronicle. There was 142 00:08:14,400 --> 00:08:17,680 Speaker 2: this surprise that the Michelin Guide was coming out and 143 00:08:17,840 --> 00:08:21,640 Speaker 2: we received a star, and I did what anyone else 144 00:08:22,280 --> 00:08:25,560 Speaker 2: probably shouldn't do, And at that time I sort of 145 00:08:25,600 --> 00:08:28,040 Speaker 2: transitioned out and went back east. I was like, well, 146 00:08:28,040 --> 00:08:32,199 Speaker 2: there's only one way to go from here, So I 147 00:08:32,240 --> 00:08:34,640 Speaker 2: thank you for this, and I was just I knew 148 00:08:34,640 --> 00:08:36,720 Speaker 2: in that moment that I was going to be looking 149 00:08:36,840 --> 00:08:40,760 Speaker 2: for opportunities to sort of control and drive my own 150 00:08:40,840 --> 00:08:44,840 Speaker 2: narrative from there. And so for me when I received, 151 00:08:44,840 --> 00:08:49,320 Speaker 2: when we received that, as a team, I felt a 152 00:08:49,400 --> 00:08:53,959 Speaker 2: responsibility to then go out. And anytime you get recognition, 153 00:08:54,040 --> 00:08:58,240 Speaker 2: you have this pressure, this accountability to maintain whatever standard 154 00:08:58,800 --> 00:09:02,520 Speaker 2: the public has created for you. And so oftentimes that 155 00:09:02,600 --> 00:09:06,000 Speaker 2: happens to me annually, like something will happen where now 156 00:09:06,120 --> 00:09:08,160 Speaker 2: I get sort of self conscious and I have to 157 00:09:08,200 --> 00:09:12,920 Speaker 2: go back and prove something. And so for thirty two 158 00:09:13,000 --> 00:09:17,200 Speaker 2: years I've been cooking, I just have this innate pressure 159 00:09:17,520 --> 00:09:21,400 Speaker 2: on myself to do better. And so when that happened, 160 00:09:21,400 --> 00:09:24,000 Speaker 2: it wasn't like, hey, great job, Michelin star. It was 161 00:09:24,080 --> 00:09:27,160 Speaker 2: like now what okay, Now what are you going to 162 00:09:27,240 --> 00:09:31,000 Speaker 2: do to get better and to do better and provide 163 00:09:31,040 --> 00:09:33,440 Speaker 2: more hospitality and so. And I know that sounds kind 164 00:09:33,480 --> 00:09:36,640 Speaker 2: of sales pitchy, but some of us got into this 165 00:09:36,720 --> 00:09:39,360 Speaker 2: industry long before social media and any of that stuff, 166 00:09:39,360 --> 00:09:42,480 Speaker 2: and it wasn't about We weren't even talking really about 167 00:09:42,520 --> 00:09:44,920 Speaker 2: celebrity chefs when I started cooking. And so for me, 168 00:09:44,960 --> 00:09:46,680 Speaker 2: it was a job, it was a craft, it was 169 00:09:46,720 --> 00:09:49,959 Speaker 2: a it was a trade that I learned to support myself. 170 00:09:50,000 --> 00:09:53,160 Speaker 2: And every time you get those nods, it's like, oh, wow, Okay, 171 00:09:53,200 --> 00:09:57,760 Speaker 2: this is really super cool that I get these opportunities. 172 00:09:57,760 --> 00:09:59,520 Speaker 2: But I get that recognition and it makes me just 173 00:09:59,559 --> 00:09:59,880 Speaker 2: want to work. 174 00:10:09,840 --> 00:10:13,440 Speaker 1: So you've been on many cooking shows. What draws you 175 00:10:13,480 --> 00:10:13,800 Speaker 1: to them? 176 00:10:14,000 --> 00:10:15,920 Speaker 2: Originally? When I did, the first one I did was 177 00:10:15,960 --> 00:10:19,320 Speaker 2: Top Chef, and I remember watching it. I remember thinking 178 00:10:19,360 --> 00:10:21,640 Speaker 2: to myself, Wow, there's some really good cooks on this show. 179 00:10:21,679 --> 00:10:26,280 Speaker 2: I'd never seen restaurant chefs really on TV doing what 180 00:10:26,320 --> 00:10:29,200 Speaker 2: we do in our restaurants in a competitive environment with 181 00:10:29,320 --> 00:10:31,360 Speaker 2: cameras in their face, and so I was really intrigued 182 00:10:31,360 --> 00:10:35,000 Speaker 2: by that. I watched it as a fan and Marcel 183 00:10:35,160 --> 00:10:36,800 Speaker 2: and your own who was a contestant on the show 184 00:10:36,800 --> 00:10:39,560 Speaker 2: at the time, and I would say, like one of 185 00:10:39,559 --> 00:10:42,800 Speaker 2: the more recognized ones. When that show was started out, 186 00:10:42,880 --> 00:10:45,360 Speaker 2: Like in the beginning, Marcel was like, I'm like, this 187 00:10:45,400 --> 00:10:49,280 Speaker 2: guy's famous. He applied for a job as a soue 188 00:10:49,360 --> 00:10:51,080 Speaker 2: chef when I was sous chef when I was opening 189 00:10:51,080 --> 00:10:54,120 Speaker 2: the Bazaar with Jseandres in La and I was to 190 00:10:54,160 --> 00:10:56,200 Speaker 2: be the executive chef of the hotel. And I was like, wow, 191 00:10:56,240 --> 00:10:58,240 Speaker 2: this is random. This guy just came off of the show. 192 00:10:58,320 --> 00:11:00,640 Speaker 2: He's applying for a sue chef job. What's the deal? 193 00:11:00,960 --> 00:11:04,319 Speaker 2: Interviewed them, and similar vibes to what I'm saying now. 194 00:11:04,360 --> 00:11:07,439 Speaker 2: He felt that same pressure to go back and like okay, 195 00:11:07,800 --> 00:11:10,120 Speaker 2: now prove all the hype. And so he came to 196 00:11:10,160 --> 00:11:11,960 Speaker 2: work with us, and one day we were joking around 197 00:11:12,040 --> 00:11:14,920 Speaker 2: and I was like, a haha, top chef that I 198 00:11:14,960 --> 00:11:16,160 Speaker 2: could have won that, and he's like, well, if you 199 00:11:16,160 --> 00:11:17,679 Speaker 2: think it's so easy, why don't you go do it? 200 00:11:17,960 --> 00:11:20,320 Speaker 2: And I'm like, fine, I will, And so I applied, 201 00:11:21,640 --> 00:11:24,840 Speaker 2: got on the show and competed and won and so 202 00:11:25,000 --> 00:11:28,960 Speaker 2: from there, anytime you get a little piece of show business, 203 00:11:28,960 --> 00:11:31,719 Speaker 2: I would say there's a sort of addiction attached to that, 204 00:11:31,880 --> 00:11:34,920 Speaker 2: like you get a taste for it and you're like, wait, 205 00:11:35,040 --> 00:11:38,319 Speaker 2: this is really neat, this is cool. I can't believe 206 00:11:38,360 --> 00:11:41,040 Speaker 2: I get to do this, because not many people do 207 00:11:41,240 --> 00:11:44,160 Speaker 2: in the world. And now they can, obviously with these things, 208 00:11:44,160 --> 00:11:46,920 Speaker 2: but to be able to get pooled from society and 209 00:11:46,960 --> 00:11:49,240 Speaker 2: go do something like that and get recognized like that, 210 00:11:49,720 --> 00:11:53,640 Speaker 2: and then the opportunity is to sort of share that 211 00:11:53,679 --> 00:11:56,160 Speaker 2: part of yourself with people that aren't necessarily eating in 212 00:11:56,160 --> 00:11:58,920 Speaker 2: the restaurants, but then drive them back to your restaurants. 213 00:11:58,920 --> 00:12:01,719 Speaker 2: And so now I looked at it, or now I 214 00:12:01,760 --> 00:12:03,680 Speaker 2: look at it as and I think back then even 215 00:12:03,720 --> 00:12:07,240 Speaker 2: more so as another discipline, another thing I could learn 216 00:12:07,240 --> 00:12:09,360 Speaker 2: how to do. I was this introverted like I'm a 217 00:12:09,480 --> 00:12:11,560 Speaker 2: serious chef and I'm going to keep my head down 218 00:12:11,600 --> 00:12:13,640 Speaker 2: and no one needs to talk to me and I'm 219 00:12:14,120 --> 00:12:16,880 Speaker 2: so cool and blah blah blah. To like, wait a second, 220 00:12:16,960 --> 00:12:21,280 Speaker 2: that's not hospitality, And I think food television actually became 221 00:12:21,320 --> 00:12:25,080 Speaker 2: a conduit to extend more hospitality to more people. So 222 00:12:25,160 --> 00:12:27,120 Speaker 2: then I was like, Okay, I want to do more 223 00:12:27,120 --> 00:12:30,280 Speaker 2: of this, and I mean, who doesn't. Food network is 224 00:12:30,400 --> 00:12:34,079 Speaker 2: ultimately the goal for every I feel like it's called 225 00:12:34,080 --> 00:12:37,560 Speaker 2: the Food Network, Like what do people watch that to see? 226 00:12:37,600 --> 00:12:41,000 Speaker 2: They seek food and cooking. So my goal was to 227 00:12:41,000 --> 00:12:44,720 Speaker 2: get onto the Food Network. And They've been so good 228 00:12:44,720 --> 00:12:47,000 Speaker 2: to me over the years, and I've gotten to get 229 00:12:47,000 --> 00:12:49,560 Speaker 2: mentored by the best I mean from Bobby to Guy 230 00:12:49,720 --> 00:12:54,440 Speaker 2: to I mean everyone to Amberell who we just lost yesterday, 231 00:12:54,559 --> 00:12:57,400 Speaker 2: and the list goes on and on and on of 232 00:12:57,440 --> 00:13:01,280 Speaker 2: the people that within that network. I got to learn 233 00:13:01,360 --> 00:13:03,199 Speaker 2: under no different than I learned under a lot of 234 00:13:03,200 --> 00:13:05,600 Speaker 2: the executive chefs and chefs that I worked for, just 235 00:13:05,679 --> 00:13:07,800 Speaker 2: learning how to cook, and so it was another skill set. 236 00:13:08,000 --> 00:13:10,800 Speaker 1: So what was it like competing against your brother on 237 00:13:10,920 --> 00:13:14,200 Speaker 1: top chef the chef? Did it cause some family tension? 238 00:13:14,320 --> 00:13:17,199 Speaker 1: Was he happier or was he a little salty? When 239 00:13:17,240 --> 00:13:17,640 Speaker 1: you want? 240 00:13:18,120 --> 00:13:19,480 Speaker 2: It was a little It was a little awkward. It 241 00:13:19,520 --> 00:13:23,319 Speaker 2: was a little awkward for a while there. It divided 242 00:13:23,400 --> 00:13:25,920 Speaker 2: us for sure. I mean I think that not not 243 00:13:26,360 --> 00:13:28,920 Speaker 2: by intention or design. It just our goal was to 244 00:13:28,920 --> 00:13:30,760 Speaker 2: get each other to the end or get to the end, 245 00:13:30,760 --> 00:13:33,319 Speaker 2: and it happened and that was all real, Like there 246 00:13:33,320 --> 00:13:36,840 Speaker 2: was nothing produced about it. We just both you know, 247 00:13:36,960 --> 00:13:39,800 Speaker 2: sort of fought our way through that entire competition, and 248 00:13:39,800 --> 00:13:41,360 Speaker 2: then when it came down to the two of us 249 00:13:41,360 --> 00:13:46,800 Speaker 2: and a third Kevin Billss there my boss Sam and 250 00:13:46,800 --> 00:13:50,119 Speaker 2: Azarian who owned the SLS Hotel that I had left 251 00:13:50,720 --> 00:13:53,360 Speaker 2: to go to top chef to do uh. He was 252 00:13:53,360 --> 00:13:56,600 Speaker 2: sitting at the table while I was cooking. So there 253 00:13:56,640 --> 00:14:00,040 Speaker 2: was a lot of pressure. And did it divided? I 254 00:14:00,080 --> 00:14:01,920 Speaker 2: did us for a long time that it sort of 255 00:14:01,960 --> 00:14:05,200 Speaker 2: inspired this separation where my brother and I ran different 256 00:14:05,240 --> 00:14:09,600 Speaker 2: professional directions I would say secretly, like rooting for each other, 257 00:14:09,679 --> 00:14:13,240 Speaker 2: but not publicly and not to each other. To fast 258 00:14:13,240 --> 00:14:15,160 Speaker 2: forward to today, that was the dumbest thing we could 259 00:14:15,160 --> 00:14:19,480 Speaker 2: have done. We immediately realized, I think immediately a few 260 00:14:19,560 --> 00:14:22,560 Speaker 2: years later, we should be partners and we should do 261 00:14:22,600 --> 00:14:25,920 Speaker 2: this together, and wouldn't it be cool if we could? 262 00:14:26,600 --> 00:14:28,680 Speaker 2: You know, some people would look at this as an 263 00:14:28,680 --> 00:14:31,400 Speaker 2: opportunity to work half as hard. We saw it as 264 00:14:31,400 --> 00:14:34,080 Speaker 2: an opportunity to accomplish twice as much, and so we 265 00:14:34,160 --> 00:14:37,240 Speaker 2: became business partners. And as much as people like to 266 00:14:37,240 --> 00:14:40,720 Speaker 2: see us go against each other, that's not real for 267 00:14:40,800 --> 00:14:45,360 Speaker 2: us now, like where we share our recipes, we collaborate, 268 00:14:45,400 --> 00:14:50,000 Speaker 2: we cook together. We support our families by doing this 269 00:14:50,160 --> 00:14:54,080 Speaker 2: and so he's my family, so I'm indirectly and vice versa, 270 00:14:54,160 --> 00:14:55,760 Speaker 2: we're supporting each other's families. 271 00:14:56,280 --> 00:15:01,280 Speaker 1: Beautiful, Beautiful, you have a tequila brand, So, and thank 272 00:15:01,280 --> 00:15:03,440 Speaker 1: you very much for sending me with Top of the Show. 273 00:15:03,760 --> 00:15:07,960 Speaker 1: I let everybody know you sent me two bottles. I 274 00:15:10,000 --> 00:15:14,800 Speaker 1: took them with me Saturday on our golf scramble tournament 275 00:15:15,360 --> 00:15:21,680 Speaker 1: at our local country club and we were so, what's 276 00:15:21,720 --> 00:15:29,120 Speaker 1: the word faced? I think that's the word. That all 277 00:15:29,200 --> 00:15:32,000 Speaker 1: of our first four shots all went into the water. 278 00:15:33,720 --> 00:15:36,080 Speaker 2: How much to kill it? Did you guys drink. 279 00:15:37,280 --> 00:15:41,200 Speaker 1: A little too much? Probably? We're very happy with the flavor. 280 00:15:43,440 --> 00:15:49,000 Speaker 1: Tell us about that, Marcado Marcado twenty eight. How'd that 281 00:15:49,040 --> 00:15:49,640 Speaker 1: come about? 282 00:15:50,400 --> 00:15:54,560 Speaker 2: So? Initially it was like I feel like when the 283 00:15:54,680 --> 00:15:56,680 Speaker 2: opportunity came across the table was more of like a 284 00:15:56,720 --> 00:16:00,000 Speaker 2: marketing collaboration. This company reached out to us. These guys, 285 00:16:00,000 --> 00:16:02,720 Speaker 2: they're responsible for Winds that Rock. They now have Spirits 286 00:16:02,720 --> 00:16:05,000 Speaker 2: a Rock, and they do a great job at bringing 287 00:16:05,120 --> 00:16:09,880 Speaker 2: sort of lifestyle brands together and decorating the Spirits world 288 00:16:09,880 --> 00:16:13,760 Speaker 2: and telling their stories through these different spirits. So when 289 00:16:13,760 --> 00:16:17,920 Speaker 2: I met with them to potentially be their their partner 290 00:16:17,960 --> 00:16:22,120 Speaker 2: in Marcato twenty eight, which means Marcato means mark, So 291 00:16:22,240 --> 00:16:25,480 Speaker 2: Marcato twenty eight. The twenty eight refers to Leviticus twenty eight, 292 00:16:25,480 --> 00:16:28,480 Speaker 2: which is a Bible verse that says don't basically, don't 293 00:16:28,480 --> 00:16:32,560 Speaker 2: mark your body too late for that so too like 294 00:16:33,120 --> 00:16:35,320 Speaker 2: you're in the club and you drank the tequila already. 295 00:16:35,400 --> 00:16:40,560 Speaker 2: So it started as this brand narrative about defiance, and 296 00:16:40,600 --> 00:16:43,080 Speaker 2: I said, well, if we're going to be defiant in 297 00:16:43,120 --> 00:16:47,560 Speaker 2: this industry, and you know, I'm sort of a public 298 00:16:47,680 --> 00:16:50,120 Speaker 2: face in my own right, I guess some people would 299 00:16:50,160 --> 00:16:53,840 Speaker 2: say that, what if we made a really good tequila 300 00:16:53,920 --> 00:16:56,200 Speaker 2: and didn't charge a lot of money for it, and 301 00:16:57,160 --> 00:17:00,080 Speaker 2: I was given the opportunity to go to Mexico so 302 00:17:00,640 --> 00:17:03,400 Speaker 2: meet the people that were growing the agave, go through 303 00:17:03,400 --> 00:17:05,439 Speaker 2: the process with the family that's going to make it, 304 00:17:05,720 --> 00:17:09,560 Speaker 2: and we make something really good so that it doesn't 305 00:17:09,600 --> 00:17:13,160 Speaker 2: come out like, oh, here's this tequila and there's this 306 00:17:13,480 --> 00:17:16,119 Speaker 2: chef guy that's involved in it, but it's probably not 307 00:17:16,200 --> 00:17:18,919 Speaker 2: any good. What if we were like, well, yeah, but 308 00:17:19,000 --> 00:17:22,000 Speaker 2: this is really really good tequila, and I can tell 309 00:17:22,000 --> 00:17:23,800 Speaker 2: you who made it, and I can tell you about 310 00:17:23,800 --> 00:17:27,600 Speaker 2: the family's lineage and I can tell you about every 311 00:17:27,680 --> 00:17:31,080 Speaker 2: part of it, down to I was involved in the 312 00:17:31,119 --> 00:17:34,159 Speaker 2: process of making it. What if we did that? And 313 00:17:34,160 --> 00:17:37,639 Speaker 2: then fast forward to today our scores from wine enthusiasts, 314 00:17:37,960 --> 00:17:40,120 Speaker 2: we got ninety four on the Blanco and a ninety 315 00:17:40,119 --> 00:17:42,679 Speaker 2: three on a Repisodo, and we continue to sort of 316 00:17:42,680 --> 00:17:46,960 Speaker 2: get decent scores within our category, and we've managed to 317 00:17:47,000 --> 00:17:50,119 Speaker 2: keep our price point down low enough for everyone that 318 00:17:50,200 --> 00:17:53,400 Speaker 2: wants to feel like a little bit defiant when they're 319 00:17:53,400 --> 00:17:56,959 Speaker 2: shopping and making their decisions, like get behind a brand 320 00:17:57,080 --> 00:18:00,280 Speaker 2: where I can tell you every single person involved in 321 00:18:00,280 --> 00:18:03,119 Speaker 2: the process. And so we collectively as a group decided 322 00:18:03,480 --> 00:18:06,919 Speaker 2: to maintain that discipline, to have a family sort of 323 00:18:07,040 --> 00:18:10,679 Speaker 2: environment behind this brand, and ultimately down to even like 324 00:18:10,720 --> 00:18:13,840 Speaker 2: the tattoo artists that did the labels. I know Billy 325 00:18:13,920 --> 00:18:16,680 Speaker 2: Baka and I know Elsando. I've been tattooed by both 326 00:18:16,680 --> 00:18:19,320 Speaker 2: of them, and they gave they were given the opportunity 327 00:18:19,359 --> 00:18:21,560 Speaker 2: to tell their stories through the art that's on the label. 328 00:18:21,680 --> 00:18:24,680 Speaker 2: So it was less about a quick like oh, let's 329 00:18:24,680 --> 00:18:27,520 Speaker 2: started to kill a brand, and more about again every 330 00:18:27,560 --> 00:18:29,560 Speaker 2: part everything that I do in my life, like I 331 00:18:29,600 --> 00:18:32,040 Speaker 2: feel like I'm held accountable to be able to tell 332 00:18:32,080 --> 00:18:35,159 Speaker 2: that story. And if there's such thing as legacy, you know, 333 00:18:35,200 --> 00:18:38,120 Speaker 2: I feel like my legacy one day could be that 334 00:18:38,200 --> 00:18:41,199 Speaker 2: I was somebody who had a trade, but that I 335 00:18:41,280 --> 00:18:44,240 Speaker 2: was a storyteller through my craft and through my trade, 336 00:18:44,240 --> 00:18:48,080 Speaker 2: and I was willing and able to sort of emotionally 337 00:18:48,080 --> 00:18:51,160 Speaker 2: share that part of myself along with the physical acts 338 00:18:51,200 --> 00:18:54,600 Speaker 2: of what I was doing. And so everything that I do, 339 00:18:54,680 --> 00:18:57,439 Speaker 2: I try to make sure that there's a story of 340 00:18:57,520 --> 00:19:00,680 Speaker 2: authenticity that's linked to it, because I think enough there's 341 00:19:00,760 --> 00:19:03,040 Speaker 2: enough bullshit out there right now that I don't need 342 00:19:03,040 --> 00:19:04,520 Speaker 2: to jump into that, right. 343 00:19:04,840 --> 00:19:17,919 Speaker 1: Yeah, Yeah, the story is all, It's everything. What's the 344 00:19:17,960 --> 00:19:21,760 Speaker 1: best way to drink Marcato twenty eight is cocktail straight? 345 00:19:21,840 --> 00:19:22,560 Speaker 1: How do you like it? 346 00:19:22,800 --> 00:19:24,679 Speaker 2: So you just said you went to play golf and 347 00:19:24,720 --> 00:19:26,840 Speaker 2: you were lit by the time you teat off right, 348 00:19:26,920 --> 00:19:29,919 Speaker 2: So to me, what that suggests is that it was 349 00:19:30,000 --> 00:19:33,399 Speaker 2: very easy to drink. You probably felt that it was smooth. 350 00:19:33,400 --> 00:19:35,560 Speaker 2: And I'm not doing a tequila ad right now. It 351 00:19:35,720 --> 00:19:40,040 Speaker 2: was I'm using your words, So I would say, try 352 00:19:40,080 --> 00:19:42,920 Speaker 2: it like that. I like a little bit of ice, 353 00:19:43,040 --> 00:19:45,560 Speaker 2: one cube, one big cube that doesn't felt too fast. 354 00:19:46,200 --> 00:19:51,480 Speaker 2: That's my vibe. But one thing specifically about tequila, whether 355 00:19:51,520 --> 00:19:55,679 Speaker 2: it be blanco, reposoto, and jeho mescal even which is 356 00:19:55,760 --> 00:20:01,480 Speaker 2: not tequila, but it's an agave spirit. Obviously, to swap 357 00:20:01,560 --> 00:20:05,719 Speaker 2: out any sort of spirit in any classic cocktail with 358 00:20:05,920 --> 00:20:10,840 Speaker 2: inappropriate toe quill it. Now, what does that mean? Reposado 359 00:20:10,880 --> 00:20:13,080 Speaker 2: would lean more towards Scotch and things like that, I 360 00:20:13,119 --> 00:20:16,240 Speaker 2: would say, and yahoe would lean more towards bourbons, and 361 00:20:16,680 --> 00:20:19,400 Speaker 2: the blanco could replace any sort of gin in vodka. 362 00:20:19,520 --> 00:20:21,960 Speaker 2: So I feel like, if you're able to have one 363 00:20:22,040 --> 00:20:24,720 Speaker 2: spirit behind your bar, let's say you live in a 364 00:20:24,760 --> 00:20:28,520 Speaker 2: two hundred square foot apartment with a two foot little 365 00:20:28,520 --> 00:20:32,400 Speaker 2: corner for your bar, tequilo would be a great spirit 366 00:20:32,480 --> 00:20:35,280 Speaker 2: to always have. In having those three, with the various 367 00:20:35,280 --> 00:20:39,000 Speaker 2: ages levels of age, you could almost make any classic 368 00:20:39,040 --> 00:20:42,639 Speaker 2: cocktail just by having tequila or a gave spirit. So 369 00:20:42,920 --> 00:20:47,640 Speaker 2: I would say, try anything at all. I mean, even 370 00:20:47,680 --> 00:20:49,320 Speaker 2: in the groni if you have a little kompari and 371 00:20:49,440 --> 00:20:51,239 Speaker 2: some vermouth. Now I know, I just added two more 372 00:20:51,280 --> 00:20:54,400 Speaker 2: bottles to your bar at home, But tequila and Negroni 373 00:20:54,480 --> 00:20:58,159 Speaker 2: and mezcal and negroni, you know those It works basically 374 00:20:58,280 --> 00:20:59,920 Speaker 2: in any sort of cocktail. 375 00:21:01,720 --> 00:21:05,120 Speaker 1: If there's one thing that you wish people knew more 376 00:21:05,160 --> 00:21:09,120 Speaker 1: about how tequila should be made or enjoyed, what would 377 00:21:09,160 --> 00:21:09,439 Speaker 1: that be? 378 00:21:09,880 --> 00:21:13,200 Speaker 2: I want to be careful how I answer that. Honestly, 379 00:21:13,280 --> 00:21:15,800 Speaker 2: I feel like the best way for us has been 380 00:21:16,160 --> 00:21:18,119 Speaker 2: educating the people that are selling it for us, Like 381 00:21:18,240 --> 00:21:20,720 Speaker 2: I go to Total Wine and Spirits, or I go 382 00:21:20,800 --> 00:21:23,520 Speaker 2: to ABC. When I went to ABC Lickuers in Florida, 383 00:21:23,600 --> 00:21:27,440 Speaker 2: I met with everyone there and we told them our story. 384 00:21:27,520 --> 00:21:29,040 Speaker 2: And I think a lot of times when you go 385 00:21:29,160 --> 00:21:34,800 Speaker 2: to a beverage supplier or a store, oftentimes you can 386 00:21:34,880 --> 00:21:37,840 Speaker 2: tell if the product is good or the story is 387 00:21:37,880 --> 00:21:41,080 Speaker 2: authentic by how the employees interact with you when you 388 00:21:41,119 --> 00:21:45,040 Speaker 2: start asking questions. Also, bottleneckers are a good sort of 389 00:21:45,119 --> 00:21:47,560 Speaker 2: indication as to whether or not you're getting something good. 390 00:21:48,240 --> 00:21:51,520 Speaker 2: We did wine enthusiasts gave us that those ratings, but 391 00:21:52,040 --> 00:21:53,919 Speaker 2: we didn't know we were going to get those ratings. Well, 392 00:21:53,920 --> 00:21:56,120 Speaker 2: now that we have those ratings, we have those those 393 00:21:56,160 --> 00:21:58,680 Speaker 2: neckers that we can go and put on the bottles 394 00:21:58,680 --> 00:22:01,439 Speaker 2: that say And I was at at Albertson's grocery store 395 00:22:01,640 --> 00:22:03,440 Speaker 2: two days ago. We were having people over. I needed 396 00:22:03,440 --> 00:22:04,880 Speaker 2: a bottle of piano Nora. I didn't want to spend 397 00:22:04,920 --> 00:22:06,960 Speaker 2: a ton of money, and so I just looked for 398 00:22:07,000 --> 00:22:09,520 Speaker 2: those neckers and I used wine enthusiasts as my as 399 00:22:09,520 --> 00:22:12,280 Speaker 2: my guide to Like, I don't know if I'm answering 400 00:22:12,280 --> 00:22:16,840 Speaker 2: the question, but I feel like asking questions and doing 401 00:22:16,880 --> 00:22:19,760 Speaker 2: research on what you're buying as opposed to like what's 402 00:22:20,040 --> 00:22:22,080 Speaker 2: hype out in the marketplace right now. It was very 403 00:22:22,119 --> 00:22:24,920 Speaker 2: easy for everyone to be like costam Egos. That's because 404 00:22:24,920 --> 00:22:27,880 Speaker 2: they did a great job putting it everywhere. I mean, 405 00:22:28,080 --> 00:22:30,600 Speaker 2: I feel like when costam Egos came to market, every 406 00:22:30,720 --> 00:22:33,879 Speaker 2: like LA party that I went to was sponsored by 407 00:22:33,960 --> 00:22:36,680 Speaker 2: costam Egos and we were all drinking it. We all 408 00:22:36,720 --> 00:22:39,159 Speaker 2: thought like, oh, that's the tequila that everyone needs to 409 00:22:39,240 --> 00:22:42,080 Speaker 2: drink right now and right now. Their stories being told 410 00:22:42,080 --> 00:22:44,119 Speaker 2: a little bit differently these days, and I think. 411 00:22:44,119 --> 00:22:45,120 Speaker 1: Oh, it is it is? 412 00:22:45,560 --> 00:22:48,320 Speaker 2: Well, there's just there's there's tequila. Is that? And again, 413 00:22:48,359 --> 00:22:52,080 Speaker 2: it's about flavor preference and profiles, Like I definitely used 414 00:22:52,160 --> 00:22:55,120 Speaker 2: costam Egos as an example. We were trying to get 415 00:22:55,119 --> 00:22:58,680 Speaker 2: to our tasting profiles. How do we get that smoothness, 416 00:22:58,960 --> 00:23:02,199 Speaker 2: that drink ability without adding anything to it? And I 417 00:23:02,200 --> 00:23:04,560 Speaker 2: think that's probably the number one thing to look for 418 00:23:04,640 --> 00:23:08,120 Speaker 2: in tequila, is are there additives. We don't have any additives. 419 00:23:08,119 --> 00:23:13,720 Speaker 2: Ours is a gave yeast and water, basically specifically blue agave. 420 00:23:14,000 --> 00:23:17,679 Speaker 2: So to be able to tell that part of your 421 00:23:17,800 --> 00:23:22,000 Speaker 2: I would start there. Kasamilos managed to put together something 422 00:23:22,040 --> 00:23:24,800 Speaker 2: that was drinkable, smooth, approachable, and I feel like they're 423 00:23:24,840 --> 00:23:27,720 Speaker 2: responsible for bringing a lot of people back to tequila. 424 00:23:27,760 --> 00:23:32,600 Speaker 2: And I feel like this sort of tequila drive that's 425 00:23:32,600 --> 00:23:34,720 Speaker 2: happening in the world right now where everyone wants it. 426 00:23:34,800 --> 00:23:37,680 Speaker 2: This trend. I'd hate to say trend, but I think 427 00:23:37,680 --> 00:23:41,679 Speaker 2: that Costamigo's really made tequila a little bit more approachable 428 00:23:41,680 --> 00:23:44,800 Speaker 2: for everyone. And then now we use that to inspire 429 00:23:44,840 --> 00:23:47,720 Speaker 2: our flavor profiles. But we did it naturally, We didn't 430 00:23:47,760 --> 00:23:48,760 Speaker 2: add anything to it. 431 00:23:49,080 --> 00:23:53,000 Speaker 1: Now, when you were approached, did this company have a 432 00:23:53,080 --> 00:23:55,119 Speaker 1: distribution strategy? And how's that going? 433 00:23:55,800 --> 00:23:58,560 Speaker 2: That's always the question, right, I mean, when you talk 434 00:23:58,600 --> 00:24:01,520 Speaker 2: about distribution, that's for those of you that don't know 435 00:24:01,640 --> 00:24:03,280 Speaker 2: really what that means. It's how do we get our 436 00:24:03,320 --> 00:24:07,760 Speaker 2: product from us to you? And ultimately that goes through 437 00:24:07,760 --> 00:24:10,320 Speaker 2: a distributor and there's a lot of sort of rules 438 00:24:10,359 --> 00:24:14,440 Speaker 2: and regulations around that. We do the same thing that 439 00:24:14,520 --> 00:24:16,719 Speaker 2: we did when we made the tequila. We call everyone 440 00:24:16,760 --> 00:24:19,280 Speaker 2: ourselves and we have conversations and we want them to 441 00:24:20,080 --> 00:24:23,720 Speaker 2: buy into not just our brand, but our story and 442 00:24:24,040 --> 00:24:26,480 Speaker 2: get behind it because ultimately they're going to be asked 443 00:24:26,480 --> 00:24:28,520 Speaker 2: the same questions you're asking me right now. So it 444 00:24:28,600 --> 00:24:32,600 Speaker 2: starts with phone calls and relationships. And we've got a 445 00:24:32,640 --> 00:24:34,720 Speaker 2: really good team behind us of people that have been 446 00:24:34,720 --> 00:24:37,000 Speaker 2: doing this for a lot of years and have built 447 00:24:37,000 --> 00:24:40,119 Speaker 2: these relationships, and so a lot of it is I mean, 448 00:24:40,160 --> 00:24:41,960 Speaker 2: they can tell your excitement when you make the call. 449 00:24:42,359 --> 00:24:44,320 Speaker 2: You know, are you just trying to sell me something 450 00:24:44,600 --> 00:24:47,480 Speaker 2: or are you showing up to my office and you're 451 00:24:47,560 --> 00:24:49,520 Speaker 2: here in person to talk about it, which I've done 452 00:24:49,560 --> 00:24:53,240 Speaker 2: on several occasions. I've even driven to the Total Whining 453 00:24:53,280 --> 00:24:58,399 Speaker 2: More on Librea in West Hollywood and just walked in 454 00:24:58,440 --> 00:24:59,840 Speaker 2: with a sharpie in my end and signed the B 455 00:25:00,320 --> 00:25:03,360 Speaker 2: and asked for the manager and said like, Hey, can 456 00:25:03,400 --> 00:25:05,520 Speaker 2: I talk to you about this tequila. I'm one of 457 00:25:05,520 --> 00:25:07,440 Speaker 2: the people behind it, and I'd really love to share 458 00:25:07,640 --> 00:25:10,240 Speaker 2: my experience with you. And I think that that goes 459 00:25:10,280 --> 00:25:13,560 Speaker 2: a long way. ABC Down in Florida, they they're like 460 00:25:13,600 --> 00:25:17,679 Speaker 2: a massive family owned operation, but they were interested in 461 00:25:17,760 --> 00:25:20,240 Speaker 2: hearing that story. And I think for us, it's about 462 00:25:21,200 --> 00:25:23,359 Speaker 2: not just who can we sell our story to, but 463 00:25:23,480 --> 00:25:26,800 Speaker 2: who wants to hear our story? And I think that 464 00:25:26,800 --> 00:25:29,520 Speaker 2: that goes a long way. I mean, we're all sold. 465 00:25:29,600 --> 00:25:32,240 Speaker 2: I get got on Instagram. I tell my wife, I 466 00:25:32,240 --> 00:25:35,280 Speaker 2: got got today on Instagram. I bought a furry green 467 00:25:35,359 --> 00:25:37,640 Speaker 2: Oscar the Grouch Sesame street hat the other day because 468 00:25:37,640 --> 00:25:40,080 Speaker 2: it popped up on my Instagram feed and I had 469 00:25:40,119 --> 00:25:42,879 Speaker 2: this memory of somebody calling the Oscar the Grouch one 470 00:25:42,920 --> 00:25:44,480 Speaker 2: day because I was grouchy, and I'm like, I need 471 00:25:44,520 --> 00:25:47,080 Speaker 2: that hat. Now. I have this green furry hat sitting 472 00:25:47,080 --> 00:25:49,800 Speaker 2: on my kitchen counter right now that I haven't worn yet. 473 00:25:49,840 --> 00:25:52,040 Speaker 2: But I got got. I got got on Instagram. So 474 00:25:52,080 --> 00:25:53,919 Speaker 2: I got an ad hit me, and I'm like, if 475 00:25:53,920 --> 00:25:56,359 Speaker 2: our ads are going to hit people, then let's hit 476 00:25:56,400 --> 00:25:59,600 Speaker 2: them emotionally. And I think let's hit him authentically, and 477 00:25:59,640 --> 00:26:03,200 Speaker 2: let's hit them with a story that we can stand behind. 478 00:26:03,240 --> 00:26:06,439 Speaker 2: And I think that whether it's in our restaurants or 479 00:26:06,600 --> 00:26:11,880 Speaker 2: if I'm cooking, working with Food Network, anywhere, with anywhere 480 00:26:12,200 --> 00:26:16,119 Speaker 2: in my world, that I have an opportunity to be 481 00:26:16,320 --> 00:26:19,440 Speaker 2: myself and communicate that part of myself, I'm going to 482 00:26:19,520 --> 00:26:22,480 Speaker 2: take it because I spent a lot of years of 483 00:26:22,520 --> 00:26:24,399 Speaker 2: my life and I think you could probably say the 484 00:26:24,400 --> 00:26:27,360 Speaker 2: same thing about yourself trying to figure out who that is. 485 00:26:27,840 --> 00:26:31,000 Speaker 2: And I think once you get to a level in 486 00:26:31,040 --> 00:26:34,200 Speaker 2: life where you're comfortable with who you are in your 487 00:26:34,240 --> 00:26:40,800 Speaker 2: own sort of my Soubinge package of myself, I feel 488 00:26:40,880 --> 00:26:43,919 Speaker 2: confident enough to go out and talk. I feel like, 489 00:26:44,400 --> 00:26:45,880 Speaker 2: you know, I was thinking, I told my wife before 490 00:26:45,880 --> 00:26:47,160 Speaker 2: we got on the podcast today. I was like, Wow, 491 00:26:47,240 --> 00:26:49,840 Speaker 2: podcasts are really wild because you have to like think 492 00:26:49,840 --> 00:26:51,800 Speaker 2: about what if you're answering the same question you were 493 00:26:51,840 --> 00:26:54,480 Speaker 2: asked before, do you have to answer it the same 494 00:26:54,480 --> 00:26:56,760 Speaker 2: way or do you change your answer based on how 495 00:26:56,800 --> 00:26:59,320 Speaker 2: you feel today? Or will people judge you for the 496 00:26:59,400 --> 00:27:01,919 Speaker 2: inconsistent or the consistencies. I mean, you see it in 497 00:27:01,920 --> 00:27:04,520 Speaker 2: politics every day right now, So it's like, how do you? 498 00:27:05,520 --> 00:27:07,840 Speaker 2: And my answer to that is I'm just going to 499 00:27:07,920 --> 00:27:11,040 Speaker 2: be myself and I think all of us need to 500 00:27:11,080 --> 00:27:12,760 Speaker 2: do that, and I get to do that as an 501 00:27:12,840 --> 00:27:16,760 Speaker 2: artist and I call myself that because I create things. 502 00:27:16,280 --> 00:27:19,800 Speaker 2: As as a person who works in a trade in hospitality. 503 00:27:20,480 --> 00:27:22,399 Speaker 2: My job is to take care of people, and if 504 00:27:22,440 --> 00:27:25,119 Speaker 2: I can't do that, then I'm a fraud. And so 505 00:27:25,880 --> 00:27:28,960 Speaker 2: every opportunity that I have to do that professionally and personally, 506 00:27:29,800 --> 00:27:32,760 Speaker 2: I take advantage of that opportunity and I do it beautiful. 507 00:27:33,560 --> 00:27:35,080 Speaker 1: All right, here we go. We got time for one 508 00:27:35,119 --> 00:27:38,160 Speaker 1: last question. If you were to come into Luke's Diner, Okay, 509 00:27:39,119 --> 00:27:40,600 Speaker 1: what would your order? Where would you sit? 510 00:27:41,040 --> 00:27:44,680 Speaker 2: I would sit probably at a banquette so that I 511 00:27:44,720 --> 00:27:47,960 Speaker 2: could be comfortable. I'd like to do one of these 512 00:27:48,080 --> 00:27:53,520 Speaker 2: and then I would have to say burger for me, 513 00:27:54,000 --> 00:27:58,399 Speaker 2: nothing healthy on it, extra cheese, and of course a 514 00:27:58,520 --> 00:28:01,000 Speaker 2: side of wink winkers. 515 00:28:01,240 --> 00:28:08,560 Speaker 1: Uh huh. Beautiful. Michael Voltagio check out its Tequila Marcato 516 00:28:08,680 --> 00:28:12,560 Speaker 1: twenty eight. He's got some restaurants that are fabulous. One 517 00:28:12,640 --> 00:28:17,840 Speaker 1: up the Volcania up in Monmouth Mountain Resort, Wyo Tavern? 518 00:28:17,960 --> 00:28:22,000 Speaker 1: Is that Wyok Tavern? Or why Wyok Wyok? And that 519 00:28:22,200 --> 00:28:26,840 Speaker 1: is in Frederick, Maryland, Frederick, Maryland. Check it out. He's 520 00:28:26,880 --> 00:28:30,879 Speaker 1: got some other more exciting things coming. You have what 521 00:28:31,160 --> 00:28:33,320 Speaker 1: total four restaurants now we have. 522 00:28:33,480 --> 00:28:37,080 Speaker 2: Three, but we're working on some other stuff right now. Yeah. 523 00:28:37,160 --> 00:28:40,320 Speaker 1: Look out for this guy. He's taken over. Michael, thank 524 00:28:40,360 --> 00:28:44,160 Speaker 1: you so very much for spending the time with us. 525 00:28:44,160 --> 00:28:46,800 Speaker 1: We'd love to have you back on to chart your 526 00:28:46,840 --> 00:28:49,200 Speaker 1: progress because it looks like you're going places and it's 527 00:28:49,200 --> 00:28:51,320 Speaker 1: not just the liquor store, you know what I mean. 528 00:28:51,600 --> 00:28:53,959 Speaker 2: It's everywhere, and I'd be happy to be back. I 529 00:28:54,040 --> 00:28:56,200 Speaker 2: really appreciate you guys for thinking of me and thank 530 00:28:56,240 --> 00:28:57,760 Speaker 2: you like it means a lot to me that you 531 00:28:57,840 --> 00:28:59,840 Speaker 2: reached out and this was a yeah, I can do 532 00:28:59,880 --> 00:29:02,040 Speaker 2: this all day, especially with that intro. 533 00:29:02,160 --> 00:29:06,520 Speaker 1: You gave me our pleasure. And remember, best fans on 534 00:29:06,560 --> 00:29:09,400 Speaker 1: the planet, keep your cards and letters, come and remember 535 00:29:09,400 --> 00:29:42,560 Speaker 1: where you lead, we will follow. Stay safe everyone, Hey, everybody, 536 00:29:42,560 --> 00:29:45,880 Speaker 1: and don't forget Follow us on Instagram at I Am 537 00:29:46,000 --> 00:29:50,920 Speaker 1: all In podcast and email us at Gilmour at iHeartRadio 538 00:29:51,240 --> 00:30:01,560 Speaker 1: dot com.