The Experience Matters Podcast

We’re delighted to announce our brand-new show — and if you’re a fan of the Experience Matters podcast, we think you’ll love it. It’s called The Recipe — and it’s all about the new generation of restaurants and the people behind them. In this show, we’ll take a closer look at the ingredients required to run a successful eatery. Along the way, we’ll meet many of the food world’s most forward-thinking individuals — and find out how they think, how they work, and how they’re shaping the future of the industry. Brought to you by Superb, The Recipe is...

In this episode, we meet two of the minds behind Ahimè in Bologna. After having to postpone their opening to July 2020, Ahimè is almost celebrating its first year anniversary. And what an eventful year it has been! Ahimè was born from a shared ambition between friends. Lorenzo Costa, Gian Marco Bucci, Lorenzo Vecchia and Federico Orsi combined strengths to open their place together: a simple place for daily use. What does this mean? What is the role of sustainability in their restaurant? How is it to run such a successful restaurant with friends? Stay tuned to find out the answers to...

In this episode, we talk to Emma Milner from Medvind. Emma is a business developer and brand consultant for food entrepreneurs. She recently embarked on a new adventure with the talented Head Chef, Emilie Qvist, who has worked in Relæ, Amass, and Blue Hill at Stone Barns. Both of them are in their early twenties, and together, they opened Medvind in Hanstholm. Medvind trusts its menu to the farmers and fishermen by letting them decide what’s in season and what produce to deliver. Then it’s up to the kitchen to come up with an unforgettable menu that changes every...

Jordan Bailey is the co-owner of Aimsir in Ireland, along with his wife, Majken Bech Bailey. Aimsir was one of the most awaited openings of 2019, and they were awarded not 1 but 2 Michelin stars within the first 4 months. In this episode, we had the chance to talk to Jordan and find out more about their journey, their dedication to finding the right suppliers and ultimately the feeling of having their hard work paying off so soon.

Christofer Bengtsson has been in the industry for 25 years. After working in several restaurants and meeting the best chefs, It was time to put his knowledge into play by opening 2 Våningen, in Halmstad (Sweden). Now, in 2021, he's considering opening his second place soon. But what is Christofer's take on running a restaurant? What drives him to become better and better every day? And what does the guest experience actually mean to him?

This is the story of Niels Ove Kildahl, Matilde Grue and Søren Korsholm, who decided to leave the comfort of their jobs to invest in a dream: open Blink in Skagen (Denmark). But their ambition doesn't stop here, and they have a few more ideas up their sleeves. We had the pleasure of talking to Niels, who told us all about their story, from convincing Matilde to join as Head Chef to finding the perfect location for Blink and finally how they commit to becoming a dream team.

Have you heard of Bagi Bagi? Fifteen years ago, he left Mongolia and travelled all the way to Colorado (US) where he worked with amazing chefs who taught him all about sushi. Knowing he would want to open his own restaurant someday, Bagi set his mind towards learning as much as possible. Now, he owns two sushi restaurants in Sweden: Soyokaze and Soyokafe, where he gets to build tight relationships with his guests to make sure they return.

In this episode, we talk to Nicola Fanetti, from Brace in Copenhagen, who decided to embrace his Italian roots and mix them with Nordic cuisine. The result? One of the most popular restaurants in Copenhagen. Brace is a beacon of creativity and inspiration and during the pandemic, they proved themselves once more by pushing a new takeaway initiative.

In this episode, we talk to Peter McKenna who won the Chef of The Year Award in 2020. In 2003, Peter felt that something was missing in Glasgow, so he came up with a new concept: a restaurant where guests could have an elevated food experience in a casual environment. Now, The Gannet is one of the most successful restaurants in Glasgow and the plan is to keep going strong.

In this episode, we talk to Bertil Tøttenborg, who is the Restaurant Manager and Head Sommelier at Gustu, in Bolivia. Bertil started working at Geist (Copenhagen) with Bo Bech, where he eventually became Head Sommelier. But something was missing. After meeting his friends Kamilla Seidler and Jonas Andersen, he felt inspired to become part of Gustu, a restaurant that was also a social project, in La Paz. Hoping to stay for 2 years, Bertil ended up staying more than 5 (and still counting) and that's how he became Restaurant Manager and Head Sommelier of the best Bolivian restaurant. We had the c...