Paper Trails Podcast


The Paper Trails Podcast is an in depth look at the restaurant industry in our service area. From Greensboro to Fort Mill, and everything in between, we interview the movers and shakers, the chefs, the owners, and the people who make eating out fun.

Learn how your favorite restaurant got started or what it takes to be a successful restaurant owner. If you love to eat, you'll love the Paper Trails Podcast.

SEASON 1

S1E30 | Pinky’s Westside Grill Owner Greg Auten

Pinky’s Westside Grill was serving up a mean meal long before Guy Fieri and the Food Network visited. We’re chatting with owner, Greg Auten, whose long history in the restaurant scene has taken him from a hot dog cart to working with another Charlotte, NC iconic diner, the Penguin.

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S1E27 | Chef Sam Diminich

Chef Sam Diminich has beaten Bobby Flay, and now he’s found a way to thrive AND help others amidst the massive strain COVID has placed on the restaurant industry. His story of resilience in creating Your Farms Your Table, his local meal delivery service that is championing our regional farmers.

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S1E25 | Chef Mark Allison

Chef Mark Allison has traveled the world teaching his culinary skills. He was the Dean of Students at Johnson & Wales and currently works at Cabarrus Health Alliance as their Executive Chef. Learn more about his culinary travels on this episode of Paper Trails.

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S1E22 | Chef Daniel Wheeler

Chef Daniel Wheeler has a knack for creating dishes that are works of art with an edge. His signature style incorporates farm-to-table elements, focusing on sustainability and local food systems.

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S1E16 | The Piraino Family of DePalo Foods

DePalo Foods is a family-owned manufacturer of some of your favorites: calzones, strombolis, dough… ah, comfort food. You see their products in your local grocery store but have you thought about what it takes for each item to get there? Owner, Rico, and his sons Joseph and Philip to talk about continuing the family legacy.

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S1E7 | Sabor Latin Street Grill’s David Lucarelli

“Being able to value employees and have respect, sit down and talk to them one on one and say I understand your struggles and what can we do to be better. That type of servant leadership today is critically important.” Meet David Lucarelli, operating manager of Sabor Latin Street Grill.

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