A(z) Cacciatore csatorna legjobb podcastjai (2025)

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1236: Jim Hallers, Founder & Managing Partner of Citizens Grill and Tailgators 3:32:03

2h ago3:32:03

3:32:03

Jim Hallers is owner/co-owner of 8 bars and restaurants in the Magnolia/Woodlands Texas area of Texas. He opened his first restaurant, Tailgators, in 2009 at the age of 46 after a long and successful career in Information Technology. Today, his portfolio includes Citizens Grill, The Republic Grille, Good Charlie's Oyster Bar and Kitchen, 2 distinct…

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Donato Carrisi e Antonella Lattanzi

5d ago

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"La bugia dell'orchidea" di Donato Carrisi e "Chiara" di Antonella Lattanzi Un romanzo nel romanzo che suscita una profonda inquietudine. Uno scrittore che gioca con il suo doppio e in fondo gioca anche un po' con i lettori. "La bugia dell'orchidea" è il nuovo romanzo di Donato Carrisi (Longanesi) o forse dovremmo dire che è il romanzo di Victoria …

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1235: Dan Weinberger, Founder of Weinberger's Deli 1:53:25

10d ago1:53:25

1:53:25

Dan Weinberger is the Founder of Weinberger's Deli located in Grapevine, Texas. Dan's parents opened and operated 5 deli's in Chicago from 1952 until 2000. Dan worked in his parent's stores growing up and eventually went to culinary school and opened his own deli, Weinberger's Deli, in 2002 in Grapevine, TX. Weinberger's Deli is still going strong …

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Viola Ardone e Neige Sinno

12d ago

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"Tanta ancora vita" di Viola Ardone e "La Realidad" di Neige Sinno Dopo "Il treno dei bambini", in cui aveva raccontato l'iniziativa delle donne del Partito Comunista che nel dopoguerra avevano organizzato i soggiorni dei bambini poveri del sud Italia nelle famiglie del nord, dopo "Oliva Denaro", in cui c'era una donna che si era opposta al matrimo…

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1234: Addie and Dustin Teague, Owners of Relish Restaurant and Bar 2:05:21

17d ago2:05:21

2:05:21

Addie and Dustin Teague are the owners of Relish Restaurant and Bar located in Houston, TX. The pair are married and are both from Houston originally. Dustin worked in restaurants in Las Vegas and New York before returning to Houston. Addie attended culinary school and worked in places as revered as Eleven Madison Park in NYC, and also returned to …

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Pietro Grasso

19d ago

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"Da che parte stai?" di Emilio Pagani, Alessio Pasquini, Loris De Marco, da una storia di Pietro Grasso. Pietro Grasso, una vita dedicata alla lotta alla mafia: sostituto procuratore a Palermo (fu lui fra l'altro titolare dell'inchiesta sull'omicidio di Piersanti Mattarella), giudice a latere nel primo maxiprocesso a Cosa Nostra che durò 21 mesi fr…

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1233: David Denis, Chef/Owner of Bistro Mistral 1:47:48

21d ago1:47:48

1:47:48

Chef David Denis was born and raised in France with a grandmother and mother who both owned restaurants and cafes. David became a chef and ended up in Houston for a private chef gig and stayed. He opened his first restaurant in Houston in 2001, then opened his second restaurant 7 years later. He later became a consultant and finally in 2020 he boug…

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Boris Akunin e Sveva Casati Modignani

26d ago

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"L'avvocato del diavolo" di Boris Akunin e "La domestica a ore" di Sveva Casati Modignani Un romanzo satirico e sarcastico sulla Russia e sul regime di Putin. Parliamo di "L'avvocato del diavolo" di Boris Akunin (Mondadori - traduz. Erin Beretta, Francesco De Nigris, Mariangela Ferosi) con la prefazione di Paolo Nori, uno dei massimi esperti di let…

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1232: Brian Reece and Steve Crowley, Co-Founders of Service Physics 2:01:21

1M ago2:01:21

2:01:21

Brian Reece and Steve Crowley are the co-founders of Service Physics. Service Physics is a multi-unit restaurant service consultant company based in NYC. The company was organically recommended by Haven Hot Chicken for franchising. Brian and Steve are hosting a live Q&A in the Restaurant Unstoppable Network on December 9th, 2025. Go to Restaurantun…

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"Il cerchio dei giorni" di Ken Follett

1M ago

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I numeri che certificano il successo editoriale di Ken Follett sono veramente da capogiro: oltre 198 milioni di copie vendute in più di 80 paesi, 37 romanzi tradotti in oltre 40 lingue, una serie di best-seller arrivati dal 1978 in poi. Il primo era stato "La cruna dell'ago", poi c'era stato un passaggio dalle spy story ai romanzi storici, come il …

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1231: Dan Carr, CEO and Co-Owner of Visconti's Hospitality Group 2:16:29

1M ago2:16:29

2:16:29

Dan Carr is the Co-Owner of Visconti's Hospitality Group. The original Visconti's was opened in 1985 in Wenatchee, WA. Dan moved to Wenatchee from the midwest in 1991 and started working in Visconti's in 1993 after meeting the President and Owner, Candy Mecham. Dan and candy then opened a second Visconti's in Leavenworth, WA and since then they hav…

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Massimo Carlotto e Michela Marzano

1M ago

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"A eseque avvenute" di Massimo Carlotto e "Qualcosa che brilla" di Michela Marzano Ascoltare blues e sorseggiare Calvados sono due dei tratti distintivi dell'Alligatore, al secolo Marco Buratti, personaggio creato da Massimo Carlotto esattamente trent'anni fa. Investigatore senza licenza, lavora con i suoi compagni di sempre, Max La Memoria e Benia…

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1230: What you need to know about L.T.O.'s with Anna Neave 1:03:32

1M ago1:03:32

1:03:32

This is a Restaurant Unstoppable Network LIVE event all about Limited Time Offers (L.T.O.'s) and how to best utilize them in your business, as presented by Anna Neave. Anna is the owner of Good Kind Consulting and Sweet Treats Bakery in Austin, Texas! Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com…

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1229: Hannah Selinger, Author of Cellar Rat: My Life in the Restaurant Underbelly 1:24:33

1M ago1:24:33

1:24:33

Hannah Selinger is a James Beard-nominated lifestyle writer and journalist based in Massachusetts. Hannah attended the French Culinary Institute and started working in the restaurants around 2002 in NYC. She worked for some very big names, such as David Chang. In addition to promoting her new book, a memoir titled Cellar Rat: My Life in the Restaur…

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Felicia Kingsley e Clara Sanchez

2M ago

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"Scandalo a Hollywood" di Felicia Kingsley e "La casa che attende la notte" di Clara Sanchez Con tre milioni di copie vendute, Felicia Kinsley si conferma, romanzo dopo romanzo, una scrittrice molto amata. Le sue commedie romantiche conquistano lettrici e lettori ed è considerata un po' una regina del genere Romance. Nel nuovo romanzo "Scandalo a H…

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1228: 7 Phases of Menu Engineering with Sean Willard 1:55:17

2M ago1:55:17

1:55:17

Sean Willard has two decades of hospitality experience. He started in the business in his teens in a steakhouse and quickly moved through nearly all positions (FOH and BOH) until he landed at menu engineering. He then attended Cornell University's School of hotel Administration where he was taught by Stephani Robson (past guest many times over!). Y…

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1227: Jason E. Brooks, Keynote Speaker, Author, and Profitability Coach 1:50:15

2M ago1:50:15

1:50:15

Jason E. Brooks is many things, including: keynote speaker, author, profitability coach, and podcast host. In the past, Jason has worked for so many impressive companies in the hospitality industry. Some of his roles include: Managing Partner at Ruby Tuesday, Director of Operations at LIME Fresh Mexican Grill, Franchise Business Consultant at Moe's…

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Francesco Carofiglio e Annalisa Cuzzocrea

2M ago

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"Tutto il mio folle amore" di Francesco Carofiglio e "E non scappare mai" di Annalisa Cuzzocrea Una storia di ragazzi fra i 17 e 18 anni, ambientata a Bari nel 1943. C'è Alessandro, detto Ale, appassionato di musica jazz. Suona di nascosto in una band con alcuni amici perché durante il Fascismo il jazz era proibito. Sta maturando una sua coscienza …

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1226: Three Elements that Define Excellence with Rudy Miick, Part 3 1:07:11

2M ago1:07:11

1:07:11

Rudy's an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is a co-founder and curriculum creator for UCLA Extension's Hospitality Management Program and was an adjunct professor there for 13…

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1225: Erik Niel, Chef/Owner of Easy Bistro & Bar, Main Street Meats, and Little Coyote 2:29:48

2M ago2:29:48

2:29:48

Erik Niel is the Chef/Owner of Easy Bistro & Bar, Main Street Meats, and Little Coyote, all located in Chattanooga, TN. This in Erik's second time on the show, previously joining us all the way back in 2015. Erik grew up in Louisiana, Virginia, and Texas, before finally settling in Chattanooga after attending Johnson & Wales. In 2005, he opened Eas…

1
Carla Maria Russo e Anna Katarina Frolich

2M ago

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"Il velo di Lucrezia" di Carla Maria Russo e "La trama dell'invisibile" di Anna Katarina Frolich Una storia di passioni, ma anche di costrizioni e di disperata ricerca della libertà. Nel romanzo "Il velo di Lucrezia" (Neri Pozza), Carla Maria Russo ricostruisce la storia, in parte vera e in parte romanzata, del pittore Filippo Lippi, vissuto a Fire…

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1224: Three Elements that Define Excellence with Rudy Miick, Part 2 1:14:44

2M ago1:14:44

1:14:44

Rudy's an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is a co-founder and curriculum creator for UCLA Extension's Hospitality Management Program and was an adjunct professor there for 13…

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1223: Oli Petit, Co-Founder/Co-Owner of The Red Bar and Louis Louis 1:40:09

2M ago1:40:09

1:40:09

Oli Petit is the Co-Owner and co-Founder of The Red Bar, located in Grayton Beach, Florida. Oli is the son of a successful Belgian restaurant professional and moved to the United States in 1986 to begin his restaurant career here. He moved around and worked for various chefs and FOH professionals until 1995 when he opened The Red Bar. That restaura…

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Emanuele Trevi e Michele Ruol

2M ago

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"Mia nonna e il Conte" di Emanuele Trevi e "Inventario di quel che resta dopo che la foresta brucia" di Michele Ruol Caratteristica di Emanuele Trevi, Premio Strega nel 2021 con "Due vite" (Neri Pozza), è quella di mettere insieme memorie personali, fatti realmente accaduti, riflessioni filosofiche, esistenziali e psicoanalitiche. Rientra in queste…

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1222: Three Elements that Define Excellence with Rudy Miick, Part 1 1:26:09

2M ago1:26:09

1:26:09

Rudy's an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is a co-founder and curriculum creator for UCLA Extension's Hospitality Management Program and was an adjunct professor there for 13…

1
1221: Mo Pittle, Owner/Operator of Jewboy Burgers and Root Beer Industries 2:01:13

2M ago2:01:13

2:01:13

Mo Pittle is the Owner and Operator of Jewboy Burgers based in Austin, Texas. Mo Pittle initially went to pre-med school and decided to drop it for a more creative life. He started a marketing firm and had an idea to create a case study with a burger joint. In 2016, he opened Jewboy Burgers as a food trailer. It became quite successful and he decid…

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Speciale Premio Campiello

2M ago

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Puntata speciale dedicata al Premio Campiello, 63esima edizione. Ha vinto “Di spalle a questo mondo” di Wanda Marasco (Neri Pozza), la storia vera di Ferdinando Palasciano, medico vissuto a Napoli alla fine dell’800 e che per un anno, a causa dei suoi deliri, fu interato in manicomio. Il romanzo ha ottenuto 86 voti dalla giuria popolare di 300 lett…

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1220: Why Every Restaurant Needs a VA with Rashmi Bhat 1:01:49

3M ago1:01:49

1:01:49

Rashmi Bhat is the co-owner of 7 Monk's Cafe in Braunfels, Texas. She is also the co-owner of Lazy H Retreats, a property management company, as well as Rezo Hospitality, a boutique hotel management company. In this episode, originally hosted in the Restaurant Unstoppable Network, we will be discussing "Why Every Restaurant Needs a VA: How to Save …

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1219: Aaron Lyons, CEO and Founder of Five 12 Restaurant Concepts 1:55:11

3M ago1:55:11

1:55:11

Aaron Lyons is the CEO and Founder of Five 12 Restaurant Concepts, based on Houston, TX. Aaron was previously a guest on Restaurant Unstoppable in 2019 for episode 608. Back then, there were five locations of his flagship restaurant, Dish Society. Today, there are 6 Dish Society locations and a new concept called Daily Gather. Join RULibrary: www.r…

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Maurizio de Giovanni e Anna Pavignano

3M ago

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"Il pappagallo muto" di Maurizio de Giovanni e "Come sale sulla pelle" di Anna Pavignano Torna il personaggio di Sara Morozzi, creato dalla penna di Maurizio de Giovanni e che era comparsa per la prima volta nel 2018, prima in un racconto e poi nel romanzo "Sara al tramonto". Sara è una ex dei servizi segreti, dove aveva lavorato per anni, distingu…

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1218: Sean Finter, Founder of Barmetrix, CEO & Head Coach of Finter Group, Owner of The Franklin House 1:47:51

3M ago1:47:51

1:47:51

Sean Finter is the Founder of Barmetrix, CEO + Head Coach at Finter Group, and Owner of the Franklin House. Sean got his start in the industry at 12 where he grew up in Canada. He worked for the Hard Rock Cafe in England and stayed in that city for 6 years. He then became a restaurant coach and worked in Australia for about 10 years. At 27 he opene…

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1
Il cacciatore di libri

Radio 24

1
Restaurant Unstoppable with Eric Cacciatore

Inspiring interviews with todays most successful restaurateurs 2-days a wee

1
1236: Jim Hallers, Founder & Managing Partner of Citizens Grill and Tailgators 3:32:03

1
Donato Carrisi e Antonella Lattanzi

1
1235: Dan Weinberger, Founder of Weinberger's Deli 1:53:25

1
Viola Ardone e Neige Sinno

1
1234: Addie and Dustin Teague, Owners of Relish Restaurant and Bar 2:05:21

1
Pietro Grasso

1
1233: David Denis, Chef/Owner of Bistro Mistral 1:47:48

1
Boris Akunin e Sveva Casati Modignani

1
1232: Brian Reece and Steve Crowley, Co-Founders of Service Physics 2:01:21

1
"Il cerchio dei giorni" di Ken Follett

1
1231: Dan Carr, CEO and Co-Owner of Visconti's Hospitality Group 2:16:29

1
Massimo Carlotto e Michela Marzano

1
1230: What you need to know about L.T.O.'s with Anna Neave 1:03:32

1
1229: Hannah Selinger, Author of Cellar Rat: My Life in the Restaurant Underbelly 1:24:33

1
Felicia Kingsley e Clara Sanchez

1
1228: 7 Phases of Menu Engineering with Sean Willard 1:55:17

1
1227: Jason E. Brooks, Keynote Speaker, Author, and Profitability Coach 1:50:15

1
Francesco Carofiglio e Annalisa Cuzzocrea

1
1226: Three Elements that Define Excellence with Rudy Miick, Part 3 1:07:11

1
1225: Erik Niel, Chef/Owner of Easy Bistro & Bar, Main Street Meats, and Little Coyote 2:29:48

1
Carla Maria Russo e Anna Katarina Frolich

1
1224: Three Elements that Define Excellence with Rudy Miick, Part 2 1:14:44

1
1223: Oli Petit, Co-Founder/Co-Owner of The Red Bar and Louis Louis 1:40:09

1
Emanuele Trevi e Michele Ruol

1
1222: Three Elements that Define Excellence with Rudy Miick, Part 1 1:26:09

1
1221: Mo Pittle, Owner/Operator of Jewboy Burgers and Root Beer Industries 2:01:13

1
Speciale Premio Campiello

1
1220: Why Every Restaurant Needs a VA with Rashmi Bhat 1:01:49

1
1219: Aaron Lyons, CEO and Founder of Five 12 Restaurant Concepts 1:55:11

1
Maurizio de Giovanni e Anna Pavignano

1
1218: Sean Finter, Founder of Barmetrix, CEO & Head Coach of Finter Group, Owner of The Franklin House 1:47:51

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