From Concept to Culture: Building Hospitality Brands w/ Example
What does it take to build a hospitality brand that doesn’t just serve food and drinks — but creates culture, community, and lasting connection? In this episode, Paul sits down with Andy El-Bayeh and Rebecca Jarvie-Gibbs, co-founders of We Are Example, a creative agency behind some of the most exciting food, beverage, and hospitality brands in Australia and beyond. With a background spanning Merivale’s expansion from 20 to 75 venues, global PR, and decades of brand-building experience, they share what it really takes to build a hospitality brand that connects with communities and stays relevant. From the importance of personal storytelling to the power of authentic customer connection, they reveal why branding is not an add-on, but the foundation of a successful hospitality business. We covered: How they turned years of partnership at Merivale into one of Australia’s leading creative agencies Why the best hospitality businesses start with a clear story and vision The role of trust, vulnerability, and personal growth in sustaining a business partnership How to measure real marketing impact beyond “likes” and vanity metrics Why listening to customers is the most valuable data The difference between chasing trends and building a brand with long-term cultural value Why investing in brand strategy upfront saves money (and heartache) down the track This episode goes beyond marketing. It’s about creating experiences that inspire loyalty, stand the test of time, and build real value for both communities and operators. If you want your venue to stand out, this one’s for you. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo @weareexample
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Shaping the Dining Experience: Custom Plates for Australia’s Top Restaurants w/ Sam Gordon
What goes into crafting handmade plates for Australia’s top restaurants? In this episode, Paul sits down with Sam Gordon, a third-generation potter and founder of Sam Gordon Pottery. After more than twenty years at his family’s globally recognised brand, Robert Gordon Pottery, Sam decided to step away and return to the wheel. Today, he makes handmade plates for some of Australia’s most celebrated restaurants — including Nomad, Stokehouse, and Josh Niland’s venues — as well as international projects like Louis Vuitton in Mexico. Sam shares the lessons he’s learned from navigating the pressures of a global retail business, the creative freedom of focusing on hospitality, and the challenges of building something new from the ground up. The advice he’d give to his younger self, and to anyone starting their own business in hospitality.This episode is about passion, resilience, and staying true to your craft while finding new ways to grow in hospitality. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo
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Cooking With Sustainability in Mind w/ Caitlyn Koether
How can fermentation help kitchens cut waste and cook more sustainably?
In this episode, Paul sits down with Caitlyn Koether, Head of Fermentation at the Mulberry Group, to talk about her journey from Connecticut to San Francisco, Copenhagen, and finally Australia — and how fermentation became her passion and profession.
From nearly joining the team at Noma to building her own role as Head of Fermentation, Caitlyn shares how ancient preservation techniques can transform the way we think about food, waste, and sustainability in hospitality.
We cover:
Caitlyn’s global experience and approach to food
Why fermentation is just one part of preservation
Simple steps chefs can take to cut waste in their kitchens
How the Mulberry Group closes the loop from farm to restaurant
The advice Caitlyn gives young chefs who want to start cooking more sustainably
If you're anyone passionate about food, process, and purpose — this one’s for you.
Follow us on Instagram:
@paulayyash @hospodojo
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The Mastermind Behind Gelato Messina: How Donato Toce Changed Dessert Culture
How do you take a single gelato shop and turn it into one of Australia’s most iconic dessert brands? In this episode, Paul sits down with Donato Toce, co-owner and head chef of Gelato Messina, to unpack the story of a brand that has redefined gelato, reshaped dessert culture, and become a household name across Australia and beyond. From starting as a teenage dishwasher to building a company with 30+ stores, a dairy farm, and a cult-like following, Donato shares the highs, lows, and hard lessons from the Messina journey. You’ll hear: How Messina went from a single Sydney store to a national (and now global) name Why creativity — from failed flavors to crowd favorites — became central to the brand’s DNA The systems behind keeping consistency and quality across every store How Messina’s own dairy farm and global sourcing keep quality at the highest level The role of visionary partners, relentless drive, and the philosophy of “no plan B” Why Messina is more than gelato — it’s a culture, a brand, and a standard in hospitality This episode gives you a rare look inside the mindset and methods that made Messina what it is today. If you dream of building a brand that lasts, this one is for you. Follow us on Instagram: @paulayyash @hospodojo @gelatomessina
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What It Takes to Build a Venue People Remember w/ Jimmy Hurlston
What happens when you walk away from a safe career to chase a love for burgers and shape a city’s food culture?
In this episode, Paul sits down with Jimmy Hurlston — burger expert, author, and founder of Easy’s (the rooftop train-carriage venue in Melbourne) and Palomino Sandwiches on the Gold Coast.
Jimmy’s journey is anything but conventional. From writing one of the first Australian books dedicated to burgers, to pioneering Melbourne’s burger boom and building venues that became cult favourites, Jimmy shares what it really takes to back yourself in hospitality.
We covered:
The story behind Easy’s and how a rooftop train carriage became an iconic venue
Why keeping menus simple and consistent is the key to longevity
How customer psychology shapes menu pricing
Why supporting competitors can strengthen the entire industry
His advice for young entrepreneurs on risk, timing, and resilience
If you’re dreaming of building your own venue, Jimmy’s lessons will push you to think differently, stay consistent, and embrace the struggles that lead to growth.
🎧 Listen to the full episode on Spotify, Apple Podcasts & YouTube
📱 Follow us on Instagram: @paulayyash @hospodojo
Welcome to the Hospo Dojo Podcast, your ultimate resource for mastering the art of hospitality and optimising kitchen efficiency. Join your host, Paul, as he delves into the latest trends, tips, and insights from the world of hospitality. Whether you're a seasoned professional or just starting out, our episodes are packed with valuable information to help you elevate your business and enhance your culinary skills. Tune in every week for interviews with industry experts, practical advice, and much more.
South Africa