In this episode, we sit down with Bryan O’Kelly, Executive Chef of Husk Nashville, to talk about the realities of building a career in high-level kitchens, evolving leadership styles, and what it takes to run one of the most respected restaurants in the country.

Bryan shares how he got his start washing dishes in Charleston while in college—and quickly realized the kitchen was where he belonged. What started as a job turned into a career fueled by intensity, creativity, and mentorship.

• 🔥 From Dishwasher to Executive ChefEarly influence from chefs like Josh Keeler
• Career path through some of the Southeast’s most respected kitchens:
• The importance of being developed inside strong systems vs. chasing titles

Bryan breaks down how leadership in kitchens has evolved:

• Old-school fear vs. modern leadership
• Building teams through respect, not intimidation
• Creating an environment where cooks actually want to stay

• How menus are developed collaboratively at Husk
• Balancing creativity with the brand’s identity
• Working with local farms and embracing seasonality
• Why constraints actually drive better food

(Husk’s entire philosophy is rooted in local sourcing and seasonal ingredients, which gives chefs like Bryan a built-in creative framework. )

• What Bryan looks for when hiring
• Why attitude > resume
• The challenge of finding people who actually care
• How to develop young cooks into leaders

A lighter side of Bryan:

• Music background and playing guitar
• Tattoos, lifestyle, and personality outside of work
• The importance of having an identity beyond the kitchen

• Great kitchens are built on culture, not fear
• The best chefs are developed through systems and mentorship
• Seasonality and constraints create better food, not limitations
• Leadership in restaurants is evolving—and that’s a good thing

On this episode of Nashville Restaurant Radio, I sit down with Jason Laiacona, Executive Chef at Miel, for an honest, unfiltered conversation about mental health in the restaurant industry.

This isn’t a clinical discussion — it’s two people speaking from experience.

We get into the realities of ADHD, substance abuse, and why the hospitality industry seems to attract people wired the way we are. Jason shares his personal journey, the lessons he’s learned along the way, and what it looks like to navigate this industry while trying to take care of yourself at the same time.

We also talk about what’s happening at Miel — and why the culture there is working. In an industry known for burnout, Jason breaks down how a healthier environment is possible, and what it actually takes to build one.

This episode is real, reflective, and one a lot of people in this industry will see themselves in.

In This Episode

• Jason Laiacona’s path as Executive Chef at Miel

• Mental health in the hospitality industry — from lived experience

• ADHD and how it shows up in restaurant life

• Substance abuse and recovery conversations

• Why the industry attracts certain personality types

• What a healthy restaurant culture actually looks like

• How Miel is building something different — and why it’s working

On this episode of Nashville Restaurant Radio, I sit down with Hunter Briley, owner of Emeraude Bakery, for a conversation that goes far beyond pastries and bread.

Hunter is one of the most positive people you’ll meet — and there’s a reason for that.

We talk about the journey of building Emeraude Bakery, but quickly get into the deeper story behind it. From a tornado that took everything from him, to his path to sobriety, Hunter shares what it takes to rebuild — not just a business, but a life.

This is a conversation about resilience, perspective, and choosing how you show up every day, no matter what you’ve been through.

It’s raw, it’s honest, and it’s a reminder of why people like Hunter make the hospitality industry so special.