Subscribe! https://restaurantguysregulars.buzzsprout.com/ The Restaurant Guys is one of the original food and wine podcasts, launched in 2005 by restaurateurs Mark Pascal and Francis Schott . With roots as a daily radio show, the podcast features in-depth conversations with chefs, bartenders, winemakers, authors, and hospitality professionals—offering the inside track on food, cocktails, wine, and restaurant culture. New episodes and vintage conversations because the best stories, like the best bottles, age well. Expect insightful, opinionated, and entertaining conversations about food, wine, and the finer things in life . Subscribe for ad-free content, bonus episodes and invitations to special events! https://restaurantguysregulars.buzzsprout.com/ Contact: TheGuys@RestaurantGuysPodcast.com
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Contact path
Verified email
Booking probability
37%
Guest openness
Selective
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Signup to Generate a PitchSubscribe! The Restaurant Guys is one of the original food and wine podcasts, launched in 2005 by restaurateurs Mark Pascal and Francis Schott. With roots as a daily radio show, the podcast features in-depth conversations with chefs, bartenders, winemakers, authors, and hospitality professionals, offering the inside track on food, cocktails, wine, and restaurant culture.
Recent episodes include "What Makes a Confident Cook? | Susan Spungen" (29 October 2026, 35 minutes), "Comic Cocktail History | David Wondrich" (27 October 2026, 56 minutes), and "The Cost of Three Michelin Stars | Rudolph Chelminski" (22 October 2026, 34 minutes).
The Restaurant Guys publishes roughly a few times a week, with episodes averaging 41 minutes across 257 episodes.
Booking probability for The Restaurant Guys is 37%, and the host is rated Selective on guests. The Restaurant Guys requires a Pod Score of 80 or higher. The Restaurant Guys's contact route on record: verified email.
The strongest fits for The Restaurant Guys are Restaurants. The Restaurant Guys has an arts audience.
The Restaurant Guys is an arts podcast with 257 episodes published.
Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.
Episode #245
This is a Vintage episode from 2006. Why This Episode Matters Learn when a shortcut saves effort without sacrificing the finished dish. Bring restaurant habits home: prepare ahead, clean as you go, and cook with more...
Episode #244
Why This Episode Matters A great bartender needs more than recipes and a great cocktail doesn’t necessarily need more ingredients. Black and Filipino bartenders helped shape American drinking and preserve traditions...
Episode #243
This is a Vintage episode from 2005. Why This Episode Matters Earning three Michelin stars is a triumph. Keeping them brings financial commitments, public scrutiny, and relentless pressure. Rudolph Chelminski knew...
Episode #242
Why This Episode Matters What it takes to reopen a restaurant after a fire shuts it down just three days into business. How a shared-space kitchen becomes a lesson in building one restaurant team. What went into...
The Restaurant Guys
Why This Episode Matters Kyle Knall explains why Milwaukee offers the community support to build ambitious restaurants—and a life outside them. Jason Ryczek takes us inside Caviar Camp, from getting into tanks with...
Episode #240
Why This Episode Matters Can restaurants offer exceptional food and hospitality while giving their employees a better life? These owners explain how they’re doing it. Birdie’s challenges the traditional fine dining...
Episode #239
This is a Vintage episode from 2010. Why This Episode Matters Greg Boehm explains how obscure pre-Prohibition cocktail books became useful again as ingredients and serious bartending returned. He shares how Mud Puddle...
Episode #238
Why This Episode Matters Kenta Goto explains why the first sip of a cocktail is like a job interview: you get one chance to make the right impression, so every detail from ice and dilution to the order of operations...
Episode #237
Recorded on location at the Martini Expo in Chicago. Why This Episode Matters Colin Asare-Appiah takes The Guys inside Ajabu, the cocktail and spirits festival connecting bartenders across Africa and the wider cocktail...
Episode #236
Recorded on location at the Martini Expo in Chicago. Why This Episode Matters Toby Maloney looks back at the first wave of the modern cocktail renaissance from Milk & Honey to The Violet Hour and explains why great ice...
Episode #235
This is a Vintage episode from 2006. Why This Episode Matters Rick Tramonto makes the case for fine dining that is polished and precise without being stiff or intimidating. The Guys tackle an enduring hospitality...
Episode #234
Recorded on location at Monteverde Restaurant & Pastificio in Chicago Why This Episode Matters Grueneberg explains why being willing to step down in title to keep learning can be one of the smartest career moves in...
Episode #232
Why This Episode Matters Til Death The Speakeasy is literally hidden beneath a working funeral home outside Kansas City and unlike most modern “speakeasies,” it really isn’t generally open to the public. The room comes...
The Restaurant Guys
This is a Vintage episode from 2006. Why This Episode Matters Long before sustainable seafood became a mainstream restaurant conversation, Rick Moonen was pushing chefs and diners to think about where their fish came...
Episode #230
This is a Vintage episode from 2012. Why This Episode Matters Chef Paul Virant explains how preservation can extend truly seasonal cooking well beyond the growing season. Canning and pickling can deepen a restaurant's...
Episode #229
Why This Episode Matters Nicholas Harary explains why he chose to reinvent one of New Jersey’s most acclaimed fine-dining restaurants before the business forced him to. A surprisingly technical look at what separates...
Episode #228
This is a Vintage episode from 2006. You’re hearing a preview of this subscriber bonus episode. Restaurant Guys’ Regulars can hear the full episode, plus other commercial-free bonus episodes, at...
Episode #227
This is a Vintage compilation from 2010. Why This Episode Matters A Real Housewives of New Jersey cookbook introduces one particularly memorable piece of dietary advice: avoid “stripper food.” “Juicy bits from Joe”...
The Restaurant Guys
This is a Vintage episode from 2010. Why This Episode Matters Hardwick, Vermont became an early test case for whether local food and small agricultural businesses could help revitalize a struggling rural economy. Ben...
Episode #225
Why This Episode Matters Why wine may not be losing younger drinkers so much as failing to introduce itself to them well How small, independent producers can offer something industrial wine cannot: place, history and...
Recent guests on The Restaurant Guys. Study who booked and why before you pitch.
PitchCentric classifies The Restaurant Guys under these industries. Guests from them are the closest fit, and each links to the best podcasts in that industry.
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