The Food Guys Podcast

From broke and unable to pay rent to millions of views Stefan Torres’ food content career started completely by accident.
Recorded live over tacos and margaritas, Dub and Nectro sit down with viral food creator Stefan Torres for one of the most unfiltered episodes of The Food Guys yet.

Stefan reveals how filming a simple breakfast changed everything, with his first TikTok hitting 100,000 views and his fifth video reaching around 4 million. But despite building his audience around food, he admits he actually hates cooking, is tired of constantly eating, and believes most people follow him for his personality rather than his recipes.

The guys also debate Raising Cane’s, Australian food, New York pizza and viral restaurants, while Stefan explains why he thinks social media creators are damaging the restaurant industry. Plus, he tells the insane story of finding a cooked cockroach at a famous LA breakfast spot and gives his unfiltered opinion on Australian content creators.

Thanks to Royal Stacks for sponsoring the podcast.
Thanks to Costa Taco for hosting us.

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Nick Vavitis is back!

Nick teases three new products arriving before the end of the year, reveals they've pushed manufacturing harder than ever, and gives us the first hints about what he calls CHOCLT’s biggest collaboration yet despite admitting they’re already behind schedule six months out.

The boys also get into the latest fast-food and dessert releases, whether Pizza Hut actually makes better food than Domino’s, whether Nando’s is falling off, KFC’s pickle obsession, McDonald’s McFlurries, Nutella vs Biscoff ice cream and why some big food brands seem to have stopped taking risks.

Plus, Nick reveals his all-time top five desserts and explains what working with major food companies has taught him about the battle between creating something exciting and simply creating something that sells.

Thanks to Royal Stacks for sponsoring the podcast!
Follow us @thefoodguyspod
DM us your questions and topics!
Hosted on Acast. See acast.com/privacy for more information.

Angelo and Alfie Mercuri join The Food Guys to tell the story behind one of Lygon Street's most recognisable restaurants and how their family has continued evolving it through decades of change.

From taking over Universal Restaurant and working seven days a week and 16-hour days, to surviving the GFC, COVID and a completely changing Lygon Street customer base, the brothers explain how it took years before they finally found the formula that created the queues you see today.

We also get into their newest ventures, including GLO Gelato, the obsessive R&D behind their pistachio and tiramisu flavours, why they'll sacrifice profit before compromising a product, GLO Pasticceria, Wilding Foods and what's next for the family.

Plus: what really happened to Lygon Street, why service can matter more than the gelato itself, the pistachio craze, Continental cake, family business arguments and their ultimate death row meals.

Follow their socials here @glo.gelato @glo.pasticceria @universalrestaurant

You can order Italian cakes from Glo here

Thanks to Royal Stacks for sponsoring the podcast.
Follow us @thefoodguyspod
DM us your questions and topics!
Hosted on Acast. See acast.com/privacy for more information.

It’s a rapid-fire bonus episode covering one of the biggest weeks of fast-food releases in Australia from Red Rooster’s disappointing “jumbo” drumstick and new Macca’s desserts to Hungry Jack’s pistachio range and a stack of new supermarket treats. But the headline is KFC going all-in on pickles, including fried pickles, a pickle burger, Pickle Pepsi and even a pickle cheesecake.

Thanks to Royal Stacks for sponsoring the podcast.
Follow us @thefoodguyspod
DM us your questions and topics!
Hosted on Acast. See acast.com/privacy for more information.

We sit down with the owner and head chef behind Wildfire Craft BBQ to hear one of the wildest restaurant origin stories we’ve had on the podcast.
It started with a $400 backyard smoker and a first brisket so bad it went straight in the bin. Then came the garage BBQ cook off, 12 customers became 60 a night, and eventually every dollar of their savings went into opening a restaurant.

Casey opens up about working days without sleep, living on instant noodles, sleeping inside the restaurant, the Melbourne pop-up that changed the business overnight, and the heartbreaking timing of losing his biggest supporter just as Wildfire went viral.

We also get into the real economics of brisket, Filipino food, Texas BBQ, building a loyal following and what comes next as Wildfire expands into a second Geelong venue.

Check out their new venue, Honky Cat Saloon in Geelong, along with their flagship store Wildfire Craft BBQ in Newcomb, Geelong, Victoria.

Don't forget to visit our sponsor, Royal Stacks, when in Melbourne, your burger cravings are sorted, by the kings.
Follow us @thefoodguyspod
DM us your questions and topics!
Hosted on Acast. See acast.com/privacy for more information.