“Rethinking the Hospitality Industry”
Every week, I have the opportunity to learn from key players in the hospitality arena. My guests are chefs, restaurateurs, food writers, food critics, and other personas, discussing their accomplishments, failures, lessons they've learned, and their businesses. My goal is to deconstruct these Top/World Class Hospitality Performers, digging deep to find the tools, habits, tactics, and tricks listeners can use. This is from the industry for the industry.
Born and raised in Las Vegas, NV, James Trees’ culinary career began as a teenager at the Mirage Hotel & Casino on the Strip prior to attending the Culinary Institute of America, then rising through the ranks under chefs including Michael Mina, Bradley Ogden, Eric Ripert, Heston Blumenthal, Akasha Richmond and Ray Garcia. He opened multiple restaurants across the US as Corporate Sous Chef for the Mina Group, and spent several seasons behind the scenes with Gordon Ramsay on Kitchen Nightmares and Hell’s Kitchen. His first independent restaurant, Esther’s Kitchen, offering seasonal Italian in the Downtown Las Vegas Arts District, has become a local and tourist favorite. Trees has followed that with concepts exploring Mediterranean, small batch ice cream, and craft sandwiches. Most recently, he opened Al Solito Posto, featuring refined East Coast Italian and Ada’s Wine Bar in Tivoli Village. Adding to a number of local accolades, in 2020, Chef Trees was named a Finalist for the James Beard Award: Best Chef Southwest.
Marc Vetri is the chef and founder of Philadelphia’s critically acclaimed Vetri Cucina. In addition to his storied career in the kitchen, Marc is also the driving force behind the Vetri Community Partnership, a non-profit organization dedicated to empowering children and families through fresh food, hands-on culinary experiences and nutrition education.