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Published by Jeff Tonidandel and Jamie Brown
Jeff Tonidandel and Jamie Brown are a husband-and-wife team and founders of the Tonidandel-Brown Restaurant Group. With MBAs and over 15 years in hospitality, they’ve grown from 11 tables to six award-winning concepts, including Supperland—named one of Bon Appétit’s Ten Best New Restaurants in America. Their podcast, Jeff & Jamie Feed, goes beyond food to explore the restaurant business from every angle, uncovering lessons in growth, creativity, and community that resonate with entrepreneurs everywhere. Blending real-world experience with candid conversation, Jeff and Jamie share stories of building restaurants, teams, and opportunities—making their show as much about business and leadership as it is about dining. Their journey will also be featured in the PBS series Fork & Hammer.
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From the feed
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On this week's episode of Jeff & Jamie Feed, Culinary Specialist Rachel Mazur of Gordon Food Service joins us to explore the essential relationship between restaurants and their mainline distributors. We talk about the trends shaping restaurants today, the many ways a great distributor can help an operation thrive, and why the relationship is truly a partnership. Rachel also shares the story of Gordon Food Service, a family-owned company now five generations strong, and what has her most excited about the future of our industry.
Heidi Billotto has spent decades helping shape Charlotte’s culinary scene—and bringing the people behind our food closer together. This week on Jeff & Jamie Feed, we sit down with Heidi to talk about her influence on Charlotte’s evolving food community, why supporting local farmers and makers matters, and the magic that happens when chefs know the people growing and producing their ingredients. Plus, we look ahead to the 10th annual NCRLA Chef Showdown Grand Finale this September and the chefs, farmers and local products it celebrates. (Get tickets to the event: www.NCChefShowdown.com)
On this episode of Jeff & Jamie Feed , we sit down with Laura White of the Charlotte Regional Visitors Authority (CRVA) to talk about the intentional work happening behind the scenes to elevate Charlotte on a national stage. From helping bring the Michelin Guide to the Southeast for the first time, to landing Top Chef Season 23 and supporting Fork & Hammer , the CRVA is betting big on food and hospitality as drivers of tourism and growth. We talk about why culinary matters, where Charlotte is headed, and what it takes to put a city on the map.
In this episode of Jeff & Jamie Feed, we’re taking you behind the scenes of launching Olivelli Deli, our new 82-square-foot walk-up sandwich shop in Charlotte’s NoDa neighborhood. We share why we made the difficult decision to close Reigning Doughnuts, what inspired the new concept, and the realities of opening a business when the doors are open and guests are already lining up. From unexpectedly high demand and staffing adjustments to designing a menu for an incredibly small space, we discuss the wins, the setbacks, and the lessons we’re learning in real time. We also dive into our approach to housemade bread, imported Italian meats, handcrafted soft serve, and why every ingredient has to earn its place in a kitchen this small. Whether you’re a restaurant owner, entrepreneur, or simply curious about what goes into building a food business, we hope you enjoy a peek at the first few days of bringing a new concept to life.
This week on Jeff & Jamie Feed, we sit down with restaurateur Sam Diminich, founder of Your Farms Your Table and the visionary behind Restaurant Constance and the newly opened Grey's Diner. Sam shares how direct partnerships with local farmers became the foundation of his restaurant philosophy, the challenges and rewards of sourcing locally, and how those relationships shape the guest experience. We also discuss his journey of getting into the restaurant business, his inspiring ability to overcome, and the future of independent restaurants. It's a thoughtful conversation about food, hospitality, community, and building a business with purpose.
This week on Jeff & Jamie Feed, we sit down with Todd and Suzie Ford, founders of NoDa Brewing, to discuss the journey from launching one of Charlotte’s pioneering craft breweries to building a multi-brand beverage company that’s successfully navigating disruption. We explore the early days of taking a chance on Charlotte’s emerging beer scene, the challenges of growing a brand, and how the beverage industry has evolved over the last decade. Todd and Suzie share insights on distribution, taproom economics, changing consumer habits, the rise of THC and alternative beverages, and the launch of their newest brand, Happy Bird. It’s a candid conversation about entrepreneurship, adaptability, and what it takes to thrive in an industry that’s changing faster than ever.
This week on Jeff & Jamie Feed, we sit down with Chayil Johnson, Executive Chef of Community Matters Cafe in Charlotte, North Carolina, to explore how hospitality can be a powerful tool for transformation. Chayil shares the story behind the cafe, the innovative training programs that help individuals rebuild their lives, and the challenge of balancing a meaningful mission with the realities of running a successful restaurant. We discuss leadership, staffing, food quality, growth, and why Charlotte has been such an important part of the organization’s journey. It’s an inspiring conversation about community, second chances, and the unique ability of hospitality to create lasting impact.
This week on Jeff & Jamie Feed, we sit down with Eric Cacciatore—host of the wildly popular restaurant podcast Restaurant Unstoppable—for a deep dive into the business, culture, and future of hospitality. Eric shares how growing up around restaurants shaped his passion for the industry, what he’s learned from interviewing hundreds of restaurant owners, operators, and chefs, and the common traits he sees in the people building truly great businesses. We also get into some of the biggest challenges restaurants are facing right now—from staffing and sustainability to burnout and rising costs—and why Eric believes collaboration, transparency, and stronger community between operators could be the key to helping more restaurants survive and thrive. It’s an honest, insightful, and inspiring conversation for anyone who loves restaurants or works in hospitality.
On this episode of Jeff & Jamie Feed, we sit down with Level 3 Advanced Sommelier Michael Klinger for a conversation that goes far beyond what’s in the glass. We dive into what it really takes to become a somm, the art of showmanship at the table, and some of the most exciting trends happening in the winemaking world right now. Plus, Michael shares his favorite wines for warmer weather and what foods pair best with them. Whether you’re deep into wine culture or simply want to order with more confidence, this episode is packed with insight, stories, and plenty of great recommendations.
Jeff and Jamie sit down with Jess Berresse and Garrett Tichy of Seemingly Overzealous, a local dairy, egg, and gluten-free ice cream shop, for a behind-the-scenes conversation about what it really takes to grow a small business into something bigger, without losing what made it special in the first place. From navigating the complexities of multiple locations to building a thoughtful, sustainable growth plan, Jess and Garrett share the wins, the growing pains, and the lessons learned along the way. The episode also dives into the unique dynamic of working together as a couple: how they divide responsibilities, handle pressure, and stay aligned through constant change. Plus, in a fast-evolving city where trends move quickly and competition is fierce, they open up about the ongoing challenge of staying relevant while staying true to their brand.
This week, Jeff Tonidandel and Jamie Brown sit down with their own marketing director, Allie Papajohn—the woman behind @eatdrinkclt. What started as a personal passion project back in 2014 has evolved into one of Charlotte’s most trusted food Instagram accounts, giving Allie a unique perspective on both sides of the influencer world. She shares how she built her platform organically, what makes content resonate in 2026, and how she approaches authenticity in a saturated space. The conversation also pulls back the curtain on how she manages influencer partnerships for the Tonidandel-Brown Restaurant Group—what works, what doesn’t, and how restaurants can build meaningful relationships with creators. Whether you’re a restaurateur, content creator, or just curious about the business behind the posts, this episode offers an honest look at the intersection of hospitality, marketing, and modern influence.
In this episode, Jeff turns the mic on Jamie to talk about her new book, Eleven Tables. What begins as a conversation about writing quickly opens into something bigger—an honest look at what it really takes to bring an idea to life and turn it into something real. They dig into the small, often invisible steps behind big projects, the role of resilience in building a business, and how Jamie carved out time to write in the middle of a full restaurant life. At the center of it all is belief—the willingness to trust an idea before it fully exists, and the discipline to see it through. This is a conversation about starting, continuing, and finishing—held together by the power of taking even the tiniest steps forward.
This week on Jeff & Jamie Feed , we sit down with Colleen Hughes—James Beard–nominated mixologist and recent recipient of Michelin’s “Exceptional Cocktails” award for the Southeast. Colleen gives us a behind-the-scenes look at how she builds standout cocktail programs, from her creative process to the systems that keep her nimble in a constantly evolving industry. We dive into the rise of spirit-free cocktails, the growing role of THC beverages, and what it really takes to stay ahead of the curve in today’s bar scene. Whether you’re a bartender, server, restaurant owner, or just someone who loves a great drink, this conversation is packed with insight, perspective, and a glimpse into where the future of beverages is headed.
In this episode of Jeff & Jamie Feed, Jeff and Jamie talk about filming the final three episodes of Season 1 of Fork & Hammer in Atlanta, including what it was like working alongside Jamie’s brother and the behind-the-scenes rhythm of television production. The last two episodes of the television program bring the team back to Charlotte, where the focus shifts to the final stretch before opening Leluia Hall —finishing design details, continuing to tweak the menu, and hosting a full staff practice night to get ready for the real thing. Listen in for an inside look at the controlled chaos that comes right before a restaurant finally opens its doors, and the filming for Fork & Hammer season 1 comes to an end.
In this episode of Jeff & Jamie Feed, we sit down with Kristen Miranda of Blume Studios to talk about the powerful intersections of dining, theatre and immersive entertainment. As restaurants evolve beyond simply serving food, we discuss how dining out is increasingly becoming a form of theater — an experience that blends atmosphere, storytelling, performance, and connection. Kristen shares how Blume Studios weaves food and beverage into their immersive arts programming, intentionally curating environments that invite guests to step into something unexpected and unforgettable. With experiences like “The Magician’s Table”, Blume Studios is blending food, drink, and performance to create something far beyond a traditional night out. We explore how they thoughtfully curate each experience and how similar theatrical elements show up in our own restaurants. This conversation is about a current and rising moment in hospitality: where art, storytelling, and the table come together to create theatrical moments guests won’t forget.
On this episode of Jeff & Jamie Feed, we sit down with visionary Charlotte leader Tim Belk to talk about building a stronger local food system. Tim shares the story behind his family’s Wild Hope Farm located in Chester, SC—and why having farms near fast-growing cities like Charlotte is essential to the future of food. We dig into how restaurants and farms can work together more effectively, the realities of scaling sustainable agriculture, and his work with the Carolina Farm Fund to invest in the next generation of regional farms in a sustainable, thoughtful way. This is the unique farming infrastructure being planted now that will impact chefs and locals alike in generations to come in Charlotte. It’s a conversation about land, leadership, and what it really takes to feed a city well.
What’s it mean to close a business—and how do you know it’s the right call? In this episode, get the honest scoop about what it’s like to consider closing something you’ve poured yourself into. We share our story of closing Crepe Cellar to make space for something new, and why we’re now in the process of closing our doughnut shop, Reigning Doughnuts. Are there ways to see these moves not as failure but as figuring out another way? We walk through the questions we ask ourselves, the emotions that come up, and the practical realities behind the decision. If you’re an entrepreneur wondering whether to push through, pause, or pivot—gain leadership insights to make your next move.
Jeff and Jamie sit down with architect Don Peadon to talk about what really makes a restaurant work—long before the doors open. From the importance of a strong architect–restaurateur relationship to designing spaces that support both front and back of house, this conversation explores how thoughtful planning sets restaurants up for long-term success. Don, Jeff, and Jamie dig into the challenges they’ve worked through together, the lessons learned along the way, and several of the projects they’ve collaborated on over the years—and why the best restaurants are built on trust, communication, and shared problem-solving.
In this episode of Jeff & Jamie Feed, we talk about why goal setting matters so much to us and how powerful it can be to see what’s next for your life. We share our different approaches to setting goals, why writing them down and creating a vision board makes a difference, and a few real stories of goals and visions that have come to life for us. We also touch on trusting the process and the understanding that the obstacles in the way of your goals are actually there to help you become the person you dream of being. As we kick off a new year, this episode is all about encouraging you to dream bigger, get clear on your goals, and take that first step forward.
Nashville served up inspiration at every stop—from casual counters to Michelin Guide–recognized kitchens. Jeff and Jamie reflect on a fast-paced food tour packed with thoughtful service, smart concepts, and moments of hospitality that reinforced why the guest experience matters just as much as what’s on the plate. Come along for tiny insights and more momentous inspiration as the two entrepreneurs take time to step back, get inspired, take in new considerations and latch on to ideas that will shape their restaurants back home in Charlotte, NC.
Ranking source
Apple Podcasts rankings via the Mato Topic Intelligence Platform.
Observed September 14, 2026. Cached outside the daily freshness window; the positions keep the date they were taken on.
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