How to Lead a Cult Brand Into the Future With Big Green Egg's Dan Gertsacov
This week's guest is Dan Gertsacov, CEO of Big Green Egg, who shares his journey of transitioning from leading digital strategies at global giants like Google and McDonald's to steering an iconic, community-driven cooking brand. Dan talks about his approach to taking over a brand that's only had two CEOs before him (and working with the company's founder, Ed Fisher), and how he envisions taking the company into the future (hint: it doesn't include AI-powered grills).
If you haven't checked out our growing family of podcasts, head over to The Spoon's podcast page and check them out and give them a listen!
https://thespoon.tech/podcasts/
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57:27
Uncovering Food Truths With Eric Schulze
In this episode of The Spoon Podcast, Mike sits down with Eric Schulze, scientist, former regulator, startup veteran, and now the host of Food Truths, a new show on The Spoon Podcast Network. Eric and Mike discuss the vision behind Food Truths and Eric's mission to cut through the misinformation swirling around food, nutrition, and policy.
They also dive into the current turbulence in the U.S. food system, the shifting political landscape around food additives and cultivated meat, and the regulatory headwinds facing food innovation. With his experience spanning government, academia, and industry, Eric brings a unique and pragmatic perspective to complex issues, aiming to make science accessible without the usual hype or partisanship.
During the pod, Eric also reflects on his journey—from working at the FDA to joining Upside Foods as one of its first senior hires—and how he honed his ability to communicate science clearly.
Whether you’re a food industry professional, a science enthusiast, or just someone who wants to know which banana to buy, this episode is packed with insight, candid conversation, and a glimpse into the kind of deep-dive discussions Food Truths will bring to the table.
You can subscribe to Food Truths on Apple Podcasts, Spotify, Google Podcasts or wherever you get your podcasts.
Visit the show page here for more info: https://thespoon.tech/food-truths/
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35:47
From Simpsons Writer to Food Influencer With Bill Oakley
Bill Oakley, a writer and producer for shows like The Simpsons, discusses his unexpected career shift into becoming a food influencer and reviewer. He recounts his childhood fascination with fast food, which led to a lifelong fascination with the latest offerings at the drive-thru and grocery store. Mike and Bill discuss trends in the fast-food industry, Bill's shift towards reviewing a broader range of American foods and packaged goods, and his excitement for innovative condiments. They also talk about Bill's move into hosting ticketed dinners featuring regional cuisine, and how he beat Disney to the punch in trademarking the name "Steamed Hams" (his membership club is the Steamed Ham Society), a long-time Internet meme that originated from a script he wrote for the Simpsons.
You can find more about Bill at his website, billoakley.com and on Instagram at ThatBillOakley.
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24:39
The Story Behind Kojicon, a Global Online Event About Fermentation
In this week's episode, Mike is joined by Eric Dawson of the Yellow Farmhouse and Rich Shih, author of "Koji Alchemy". They discuss their online event, Kojicon, and the rich history and global use of koji and fermentation.
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14:53
Bringing The World's Best Restaurant into the Future with Noma's Kevin Jeung
This is an episode of The Reimagining Restaurants Podcast, a podcast focused on the future of restaurants by The Spoon Podcast's Michael Wolf. You can find out where to subscribe here.
Episode Summary: In this episode of Reimagining Restaurants, host Michael Wolf sits down with Kevin Jeung, Chef of Research and Production at the legendary restaurant Noma. Kevin shares his journey from washing dishes in Toronto to helping innovate at what many consider the world’s greatest restaurant. They discuss his early culinary experiences, his time in San Sebastian, his role in Noma’s evolution, and the restaurant’s transition towards product development and global pop-ups.
What You’ll Learn in This Episode:
Kevin’s unconventional path from university dropout to fine dining innovator.
His experiences working in renowned kitchens around the world, including Noma, Mugaritz, and Gramercy Tavern.
Why Noma is shifting from a full-time restaurant to a product and research-driven food lab.
The philosophy behind Noma’s pop-ups and how they approach new culinary landscapes.
How Noma is using fermentation and product development to bring its flavors to a broader audience.
The role of AI and technology in culinary innovation and research.
Kevin’s personal cooking habits, favorite kitchen tools, and his newfound appreciation for Cantonese cuisine.
Resources & Links:
Noma Projects
Taste Buds Membership – Join to get exclusive early-access products.
The Spoon Podcast Network – Explore other great food tech and restaurant innovation podcasts.
Subscribe & Follow: Love this episode? Make sure to subscribe to Reimagining Restaurants on Apple Podcasts, Spotify, or wherever you listen. And if you enjoyed it, leave a review—it really helps!
Join the Conversation: Join our Spoon Slack to let us know what you think about this episode and get early peaks at other episodes.
Thanks for listening—stay tuned for more conversations with industry pioneers shaping the future of restaurants!
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Ireland