Stefano Marzano, co-founder of Mighty Meals, shares his journey growing up in a multi-generation restaurant family and building a meal prep business from the ground up. The conversation covers the early grind, scaling challenges, product-first thinking, and how Mighty Meals evolved into a national brand with an increasing focus on purpose and impact.

• (00:00:12) - Handling The Heat
• (00:01:05) - Stephonano on His Food
• (00:01:35) - Stephano on Working in the Family Restaurant
• (00:06:08) - Starting a Business at 14
• (00:07:00) - Stefano on Starting a Business at 19
• (00:11:25) - Vita Fitness's Transition From Line Cook to Head Chef
• (00:16:38) - Vegetable Meals: The Business of Food
• (00:20:15) - Teams Eat at Trader Joe's
• (00:21:13) - Mighty Meals: The Process of Menu and Development
• (00:26:45) - How Digital Marketing Helped My Business Grow
• (00:31:47) - Mighty Meals: 10 Years of Service

Graham and Ali Greene join Zach for a conversation about their path from meeting at the CIA to working inside some of the most respected restaurants in San Francisco. They talk about what originally drew them to cooking, the realities of learning in high end kitchens, and how those early experiences shaped the way they think about craft, creativity, and building a life around food. Along the way, they share stories from the walk-in, moments that pushed them, and the point where they began rethinking what success in the industry actually looked like for them.

Today, Graham and Ali run GreeneFood, their Bay Area based private dining and corporate meal service, and Ali’s Jensen Ceramics studio, whose dinnerware appears in Michelin starred restaurants across the country and abroad. They dig into what it means to create work on their own terms, how they balance artistry with scalability, and why building something small, thoughtful, and sustainable has become more fulfilling than chasing the traditional restaurant path.

• (00:00:12) - Handling The Heat
• (00:01:44) - Top Chefs: In and Out
• (00:03:33) - Both of You Started Cooking at a Young Age
• (00:07:38) - Chef James Beard on Developing a Craft
• (00:11:23) - Graham and James
• (00:21:52) - Both Graham and Allison Make Their Money in Ceramics
• (00:28:50) - Green Foods and Working in Tech
• (00:35:03) - Private Dinner and Corporate Meal Service
• (00:41:02) - Thanksgiving with Ellen Jensen and Jeff Jensen

From growing up in an Armenian household surrounded by food to working in some of New York’s most respected kitchens, Ararat El-Rawi’s journey to opening Café Little Armenia is a story of culture, grit, and craft. We talk about how a small COVID pop-up outside his Brooklyn apartment evolved into one of Greenpoint’s most soulful neighborhood restaurants, driven by a deep respect for hospitality and the belief in getting “better today than yesterday.”

In this episode, Ararat reflects on building a restaurant that feels like home, the realities of turning passion into a business, and why success is measured not just in revenue but in the people who sit at your tables. It’s a conversation about authenticity, community, and the long road toward finding your place in the food world.

• (00:00:12) - Handling The Heat
• (00:01:26) - Local cuisine in the Greenpoint neighborhood
• (00:02:56) - As a child, food was central to my life
• (00:09:07) - Celebrating food in the family
• (00:10:35) - Interview
• (00:11:54) - Andrew Zimmer on Working At New York's Top Restaurants
• (00:16:22) - Waiter on Starting His Career in Minneapolis
• (00:20:37) - Guys Training for the Job
• (00:23:52) - Learning From Chef Dave
• (00:24:55) - Chef Aramat Armenian's Pop Up
• (00:29:15) - Three Restaurants Leased From the Landlord
• (00:33:32) - The Comfort of Being a Waitress
• (00:35:44) - What Does Our Success Mean To You?