In this episode of Hold The Standard, host Logan Gelbrich is joined by chef and restaurateur Brian Bornemann, the force behind Los Angeles dining spots like Crudo e Nudo, Isla, and Isla Pasta to unpack what it really means to create something that lasts in a transient, image-obsessed world.

From walking away from fine dining to rewriting the rules with purpose-driven restaurants, Brian shares how he’s using food as a tool to build systems that are sustainable, equitable, and rooted in real integrity.

They get into:
• Why Brian abandoned the traditional fine dining path for something more meaningful
• What it means to build a restaurant that reflects your personal evolution
• How his team is redefining success in the hospitality industry
• The tension between scaling and maintaining soul
• Vulnerability, reinvention, and leadership through values rather than ego

This is a raw, thoughtful conversation about purpose, identity, and doing the hard thing for the right reasons even when no one’s watching.

In this episode of Hold The Standard, host Logan Gelbrich sits down with legendary barista and café owner Nicely Abel Alameda better known simply as Nicely to talk about craft, culture, and building something that actually matters.

From his early days behind the espresso machine to becoming a U.S. Barista Champion and the founder of Menotti’s Coffee Stop in Venice and Culver City, Nicely shares how he built more than just a coffee shop. He built a community.

This conversation dives into:
• The discipline and repetition behind world-class barista work
• What it means to be a craftsman in a hype-driven world
• Balancing art and business in creative entrepreneurship
• Why Menotti’s is as much about people as it is about coffee
• Navigating authenticity, identity, and success in a growing industry

Nicely’s approach to coffee is a metaphor for life: consistent, intentional, and built on real connection. If you're a creative, entrepreneur, or just someone trying to do meaningful work in a loud world, this one’s for you.

In this episode of Hold The Standard, Logan Gelbrich sits down with restaurateur and entrepreneur Nick Monica to explore how the kitchen became his dojo for growth, grit, and leadership.

From opening local hotspots in New Orleans to learning how to be the person his team can rely on, Nick shares how high-pressure environments like restaurants demand more than skill they require self-awareness, decisiveness, and the ability to lead without losing your soul.

This conversation explores
• How growing up in the service industry shaped his worldview and work ethic
• The thin line between chaos and excellence in a kitchen
• What it means to hold space as a leader while being in the fire
• Why building community is a byproduct of personal presence and commitment
• Lessons from success, failure, and trying again with more clarity

Nick’s story isn’t just about food. It is about becoming someone you would follow when things get real.