Oct 2024
2h 7m
Chef Paul Callahan is the Executive Chef and a Partner at Vino E Vivo in Exeter, NH. Chef Paul was previously on the show in 2015 for episode 135! Chef Paul left Brine and Ceia in Newburyport, MA, two restaurants he was running, in 2019 because he was feeling burnt out. He then attempted to turn his homestead into a farm-to-table restaurant/kitchen and permaculture. When those plans fell through, he ended up back in kitchens. He eventually landed at Vino E Vivo as Executive Chef. Since starting there in 2019, he has increased revenue 4x.
Today's sponsors:
Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT’s total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT’s end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way.
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