What if the secret to building a nationally recognized food brand started with nothing more than an ice cream scooper and a dream? That’s exactly how Chris Kirby, founder of Ithaca Hummus, turned a farmers market side hustle into one of the fastest-growing brands in the refrigerated dips category. In this interview, I sat down with Chris to discuss how he scaled from a tiny kitchen to national grocery shelves, the unconventional strategies that set Ithaca apart, and what’s next for the brand as it continues to push the boundaries of flavor and innovation.

Breakfast is a daily ritual, but for years, the options on US grocery store shelves were uninspiring—until Belgian Boys entered the scene. Led by Anouck Gotlib and her husband Greg, the brand has transformed the way Americans enjoy breakfast with authentic, European-inspired waffles and pancakes. In this interview, CEO Anouck Gotlib shares how Belgian Boys grew from a side hustle into a category-defining brand now found in 12,000 stores nationwide. I sat down with Anouck to discuss the challenges of scaling a food business, the strategic move from frozen to refrigerated aisles, and the lessons learned in building a beloved brand from the ground up.

In the rapidly evolving world of hospitality, technology and innovation are driving major shifts, and few understand this transformation better than Mathew Focht. As a co-founder of Emerging, a fund focused on tech-driven concepts in hospitality, Focht brings decades of expertise to the table. In this interview, he shares his insights on the future of "eatertainment," the evolving role of technology, and what it takes to identify and scale the next big idea in the experiential economy. I sat down with Focht to discuss how Emerging's strategic investments are shaping the future of hospitality and the key factors that drive success in this high-growth industry.

Building a business around safer, non-toxic home goods isn’t just a trend—it’s a necessity. That belief drove Jordan Nathan to launch Caraway in 2019, starting with ceramic non-stick cookware as a healthier alternative to traditional Teflon-coated pans. Since then, the brand has expanded into bakeware, food storage, and other home essentials, all while staying true to its mission of eliminating toxic materials from everyday products. I sat down with Nathan to learn how he’s scaling Caraway, navigating retail expansion, and ensuring the brand’s commitment to safety and design remains at the forefront.

In a world where personalized experiences are increasingly central to consumer satisfaction, Ben McKean has built Hungryroot into a leader in the personalized grocery service industry. McKean, who founded the company in 2015, shares his journey from a traditional packaged food business to a cutting-edge, AI-driven platform that tailors grocery shopping to customers’ goals and preferences. In this interview, McKean discusses the pivotal moments that shaped Hungryroot’s success, the role of AI in revolutionizing food delivery, and his advice for entrepreneurs looking to disrupt industries.

As the spirits industry navigates shifting consumer trends and evolving market landscapes, staying agile has become essential for growth, even for a company that is 137 years old. I sat down with Paul Basford, President of William Grant & Sons USA, to discuss how this family-owned, independent company famous for brands such as Glenfiddich, The Balvenie, Hendrick’s Gin, and Milagro Tequila has adapted to change. In our discussion, Basford talks about their data-driven approach to regional shifts, the company’s commitment to core brands, and strategies for cultivating a strong, future-focused team culture.

Coming out of COVID, the non-alcoholic beverage had incredible tailwinds, supported by plentiful venture capital and strong consumer demand. Boisson capitalized on these trends, quickly expanding to 11 retail stores across the country and placing themselves at the heart of the non-alc industry. Things came to a sudden stop as the retailer shut their doors and declared bankruptcy in early 2024. I sat down with Boisson founder Nick Bodkins for his first interview since this sudden closure. In the interview, Bodkins, opens up about his journey through bankruptcy, restructuring, and the hard-won lessons of entrepreneurship during trying times.

From founding the controversial alcoholic beverage Four Loko to becoming a leading entrepreneur in the better-for-you space, Chris Hunter has navigated an unconventional path to success. Now at the helm of Koia, a brand known for its plant-based protein drinks, Hunter has applied his entrepreneurial spirit to a new industry focused on health and wellness. In this interview, Hunter reflects on the lessons learned from his past ventures and how his unique background has led him to launch another category defining brand.