Couverture de Industry Night with Nycci Nellis

Industry Night with Nycci Nellis

Industry Night with Nycci Nellis

De : Nycci Nellis
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 Industry Night is the long-talk format radio show and podcast that brings you up close and personal with the trends and trendsetters across today’s diverse food, wine, spirits, brews and hospitality landscape. For in-depth insights and insider tips, join your host, Nycci Nellis, cohost of Foodie and the Beast, the DC area’s one and only food and wine variety show, and all the locally, nationally and globally renowned chefs, restaurateurs, cookbook authors, mixologists, somms, distillers, brewmasters, pit-masters and more that you’ll hear from on Industry Night.Copyright Heartcast Media Alimentation et vin Art Cuisine
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  • Susan Bae x Me: Working It Out at Equinox Sports Club

    Susan Bae x Me: Working It Out at Equinox Sports Club
    Mar 5 2026
    Hey everyone, I’m Nycci Nellis, and welcome back to Industry Night, where we go behind the scenes with the people shaping how and why we eat and drink the way we do.I’m so happy to be back here at City Ridge. This has become such a wonderful partnership and one of my favorite places in D.C. to tell real-time stories about food and the people building our hospitality scene.Today’s show is coming to you from, Equinox Sports Club. Anyone who knows me knows I’m a big believer in taking care of both your body and your mind, so being in a gym for today’s conversation feels oddly perfect.Because my guest is pastry chef Susan Bae. And if you’ve ever eaten her desserts, you know they’re so good you might need a workout just thinking about them. Talking pastry inside a gym? Honestly, on brand.Susan and I had such a heartfelt conversation about her journey, her success, and how she prioritizes her mental health and the mental health of her team. We went deep, and what she shares really illuminates what chefs go through day in and day out to make perfection look effortless on the plate.Later in the show, I was joined by Eva Vierra, the manager here at City Ridge. We chatted about how Equinox is designed to work out both our bodies and our minds. And yes, we will reward ourselves with dinner at Acqua Bistecca, because balance.Let’s get into Susan. She is the Executive Pastry Chef and a founding partner of Moon Rabbit, North America’s Best Pastry Chef 2025, a two-time James Beard finalist, and a 2026 James Beard semifinalist. Beyond the accolades, Susan is one of the most original culinary storytellers working right now, and I’m so excited for you to hear this conversation.Chapters:00:00 - Introduction02:36 - "North America's Top Pastry Chef"04:07 - "Struggles of Immigrant Roots"09:44 - Chef Creativity Fuels Culinary Innovation11:13 - "My Father Inspires Me"14:49 - Creative Freedom in Vietnamese Desserts17:47 - "Exploring Heritage and Durian"20:07 - "Moon Rabbit's Inclusive Kitchen"25:03 - Green Curry-Inspired Dessert Creation28:39 - Leadership, Growth, and Mental Health31:51 - Caring for Our Community35:47 - "Always Learning and Growing"38:30 - "From Dance to Fitness Journey"41:00 - "Equinox: Cleanliness and Wellness Pillars"44:17 - "Making Fitness Accessible to All"46:20 - "Stay Connected and Engaged"47:00 - OutroQuotes:Nycci Nellis:"Be intentional with your circle, your choices, and your leadership. You lift everyone at the table, including yourself."Susan Bae:"Greatness comes from staying curious and learning from those who inspire you."Eve Barrera:"Make space to move, connect, and care for yourself—your strongest self will shine through."Key Takeaways:Chasing Passion Over PerfectionRedefining Desserts Through HeritageBuilding Intentional Teams & Inclusive KitchensEmbracing Challenges and GrowthCommunity, Wellness, and Holistic HealthGrace in Uncertain TimesGuests Social Media Links:Susan Bae’s Instagram:https://www.instagram.com/susanbae/?hl=en https://www.instagram.com/moonrabbitdc/?hl=enWebsite:https://www.moonrabbitdc.com/Filming Location: https://www.equinox.com/clubs/washington-dc/sportsclubwashingtondcFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media:http://www.heartcastmedia.com
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    47 min
  • Creating Restaurants Where We Want To Eat - Industry Night with Nycci Nellis: Matt Conroy & Isabel Coss

    Creating Restaurants Where We Want To Eat - Industry Night with Nycci Nellis: Matt Conroy & Isabel Coss
    Feb 26 2026
    On this episode of Industry Night, I’m back at a.kitchen + bar for our final show in this space and I want to start with gratitude. Huge thanks to Ellen Yin and Eli Collins for welcoming us in and for being such generous partners. This room has been a wonderful home for thoughtful conversations.

    Joining me today are Chef Matt Conroy and Chef Isabel Coss, partners in life and in the kitchen, and two of the most exciting voices shaping dining in Washington, D.C. right now. From Lutèce to Pascual to the just-opened Maison Bar à Vins, Matt and Isabel have built restaurants that reflect not only what they love to cook but how they want to lead, and feed people.

    This conversation is full of laughter and reflection as we talk about their journey together: how they found their way to D.C., their connection with The Popal Group, and what it’s been like to grow as chefs and collaborators through a rapidly changing industry. We dig into their passion for what’s on the plate, and why mentorship in the kitchen matters so deeply to both of them.

    Midway through the episode, we pause for The Caviar Connection, presented by our show sponsor Merolin Caviar. What starts as a tasting quickly turns into a creative conversation—and one of my favorite moments of the show. Isabel shares a brilliant idea: topping her Basque cheesecake with Merolin caviar, playing the caramelized crust and creamy custard against that perfect pop of salt. Upsell!

    From thoughtful mentorship to creative risk-taking (and yes, dessert with caviar), this episode captures why Matt and Isabel are such important voices in the D.C. dining scene.

    Listen to the full episode on your favorite podcast platform. Watch the full conversation on YouTube

    Chapters:
    00:00 - Introduction
    02:02 - "Industry Night with Nycci Nellis"
    05:45 - "Growing Up with Food Culture"
    08:28 - First Job at Local Diner
    12:28 - "Evolving Cuisine in New York"
    13:19 - "Mezcal Impact on Dining Trends"
    18:08 - "Shift in Culinary Vision"
    22:46 - Pandemic Memories Over Dinner
    26:20 - Restaurant Vision and Evolution
    27:57 - Weather's Impact on Restaurant Operations
    30:44 - Capitol Hill's Residential Charm
    33:17 - "Modern Mexican Bistro Experience"
    39:01 - Duck Fat Potato & Caviar
    42:42 - "Making Time for Leadership"
    44:36 - Celebrity Chefs and Restaurant Misconceptions
    48:04 - "Perfecting Chicken and Shu Buns"
    50:27 - DC Dining Scene Evolution
    53:44 - "Who's the Restaurant For?"
    58:34 - "Gratitude and Appreciation Shared"
    59:55 - Outro

    Key Takeaways:
    From Diverse Backgrounds to Culinary Powerhouses
    Restaurants with Heart and Heritage
    Mentorship at the Forefront
    Neighborhood-Driven, Destination Worthy
    Adapting and Innovating in a Changing Industry
    Culinary Playfulness and Respect for Craft
    Restaurants Born from a Desire to Belong


    Connect with the Guests:

    Matt Conroy: https://www.instagram.com/conroy_matt/?hl=en
    Isabel Coss: https://www.instagram.com/chabelacoss/?hl=en

    Featuring Nycci Nellis
    Instagram: https://www.instagram.com/nyccinellis/
    Websites: https://www.thelistareyouonit.com/

    Produced by Heartcast Media: http://www.heartcastmedia.com
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    1 h
  • Breaking the Restaurant Mold & Putting It Back Together

    Breaking the Restaurant Mold & Putting It Back Together
    Feb 19 2026
    What does it really take to build a restaurant that lasts—creatively, financially, and emotionally? On this episode of Industry Night, I’m recording from Rim Tang and sitting down with some of the most thoughtful voices in hospitality to talk about breaking the restaurant mold and putting it back together in a way that works for today.First, I’m joined by Jon Sybert and Jill Tyler, the husband-and-wife team behind the Michelin-starred, and recently shuttered Tail Up Goat AND the creators of Rye Bunny, opening this spring. We reflect on the last decade, what it took to build one of D.C.’s most respected restaurants, the lessons learned along the way, and why now felt like the right moment to rethink the traditional restaurant model. Inspired in part by time staging at Birdie’s in Austin, Rye Bunny represents a fresh, values-forward approach to dining.Midway through the episode, we pause for a caviar moment with our show sponsor, Merolin Caviar. A sensory tasting moment focused on texture and flavor and viewed through a chef’s lens as Jon shares how he would thoughtfully use caviar in a dish (not on a blini!)We wrap things up in the kitchen with Chef Peter and Chef Mama, the minds behind Rim Tang, where we make a papaya salad and talk Thai cuisine, instinct, and the personal stories that shape the food.From reimagining restaurant models to honoring culinary heritage, this episode offers a real, behind-the-scenes look at where hospitality has been—and where it’s headed next.Chapters:00:00 - Introduction02:10 - "Reinventing Restaurants with Innovation"05:46 - "Seeking Passion, Missing Chicago"06:49 - Hospitality, Authenticity, and Growth10:18 - Neighborhood Restaurant Vision16:25 - "Rethinking Hospitality's Broken System"19:42 - "Investing in Team and Healthcare"20:53 - "Challenges of Restaurant Pricing"25:09 - "Pairing Creamy Sauce with Seafood"29:04 - "Food Rooted in Comfort"31:29 - "Versatile Dining for Everyone"36:44 - Fostering Connection Through Hospitality40:19 - "Adams Morgan Dining Highlights"41:05 - Food, Hospitality, and Favorite Spots43:55 - "Cooking with Chef Mama"49:40 - "Delicious Caviar & Hospitality Changes"50:58 - "Thanks, Follow, and Subscribe"51:38 - OutroQuotes:"Breaking the mold isn't about changing the plate—it's about reimagining how we gather and grow together."- Nycci Nellis"Choose hospitality because you belong here—then build something earnest and authentic for everyone who walks through the door."- Jon Sybert"It's okay to make scary moves. Start with what matters most, and build something that sustains the people in it."- Jill TylerKey Takeaways:Breaking the Restaurant Mold, LiterallyPandemic Pivots and Industry Real TalkHospitality With Heart & a New ApproachHonest Conversations About the NumbersFood as Comfort, Care, and CommunityInspiration Circles BackA Nod to Heritage, Culture & Hands-On LearningCaviar & Conversation—Why Not Both?Filming location: https://www.rimtangdc.com/Jon Sybert:Instagram:https://www.instagram.com/tailupgoat/ Rye Bunny Instagram: https://www.instagram.com/RyeBunnyDCWebsite:https://www.ryebunny.com/ Tail up Goat: https://www.tailupgoat.com/Jill Tyler:Instagram:https://www.instagram.com/jillmarietyler/ Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com
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    52 min
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