Justin Gurland's The Maze

Justin Gurland's The Maze

In this episode of Hot Gossip, we sit down with Justin Gurland, founder of The Maze NYC, for a conversation that moves far beyond business strategy into the deeper territory of purpose, redemption, and what it truly means to create space for human connection. Justin's story begins in the darkness of addiction at 25, when his sister's intervention became the catalyst for a complete life transformation. What followed was years of social work, building community in recovery spaces, and ultimately recognizing a gap that desperately needed filling: where do people who don't drink go to connect, celebrate, and simply be? The Maze NYC is Justin's answer—an alcohol-free members club in New York City that's redefining what hospitality can look like when profit isn't the only bottom line. With Tom Colicchio's culinary team, a 2,600-person waitlist before opening, and a community-first philosophy informed by years of social work, Justin has created something that transcends the traditional restaurant or bar model. We explore how his understanding of human connection—learned through guiding others through recovery—shaped every decision in building The Maze. From interviewing all 200 founding members personally to designing programming that prioritizes vulnerability and belonging, Justin's approach proves that the most successful hospitality ventures are those built on genuine care for the humans who walk through the door. This conversation touches on the isolation epidemic, the role of third spaces in modern life, the courage it takes to build something that has never existed before, and why the best hospitality isn't just about picking up a dropped fork—it's about creating an environment where people feel safe enough to become themselves. Timestamps: 00:19 Service and Sobriety 02:02 Alcohol Free Community 00:00 Meet Justin Garland 06:36 Origin Story and Rock Bottom 11:42 Family Intervention 13:34 Staying Sober in NYC 16:08 Mentor and Social Work Path 22:42 Connection as Medicine 24:50 Building the Maze Concept 27:11 Waitlist and Momentum 31:19 Founding Member Insights 34:05 Marketing Snowball Effect 36:25 Alignment and Pushback 38:17 Finding the Perfect Space 39:33 Tenant Chemistry Moment 40:07 Landing Tom Colicchio 41:59 Mocktails and Recovery Lines 44:27 Building the Food Concept 46:24 Fatherhood and Legacy 48:30 Hospitality Creates Community 50:12 Work Life Balance Reality 52:35 Events and Member Programming 55:48 Who Joins The Maze 57:38 Why Now and Future Expansion 01:04:17 Naming The Maze 01:06:19 Rapid Fire and Wrap Up Connect with ROY Hospitality Website: https://www.thisisroy.com/ [https://www.thisisroy.com/] Instagram: https://www.instagram.com/hospitablyroy/ [https://www.instagram.com/hospitablyroy/] Connect with Justin Gurland Website:https://www.themazenyc.com/team/ [https://www.themazenyc.com/team/] Linkedin: https://www.linkedin.com/in/justingurland/ [https://www.linkedin.com/in/justingurland/]  Instagram: @themazenyc [https://www.instagram.com/themazenyc/]

The Swan in the Room: The Odeon w. Roya Shanks

In this episode of Hot Gossip, we sit down with Roya Shanks, Maitre D' at The Odeon in Tribeca. The Odeon has been at one of New York City's most iconic restaurants since 2001. But Roya's story is far more than longevity, it's a masterclass in what it looks like to build a genuinely values-driven life inside an industry that rarely gets credit for it. A Yale graduate who walked away from medicine, Roya came to New York two months after 9/11 with a sublet in Brooklyn, a Village Voice listing, and no restaurant experience. What followed was over two decades of serving, managing, acting, voice recording, motherhood, and becoming one of the most distinctive presences in New York City's dining world, recently recognized by Vogue as a best-dressed style icon. We explore what true longevity in hospitality really means: how a dining room can become your living room, how the art of the host is quietly disappearing, and why Roya's approach to difficult guests, meet them exactly where they are, love them into comfort, is one of the most radical acts of service we've heard described on this show. This conversation touches on the quiet courage of choosing creativity over convention, being visibly pregnant in a dining room for nine months, what New York looks like in 2026 for someone who's lived it across four decades, and why color, bold, vintage, joyful color, is not just a fashion choice but a philosophy for living. 00:00 Roya’s Colorful Magic 01:42 Service as Style 02:32 Values and Guest Care 04:35 Podcast Welcome and Bio 07:17 The Art of the Host 08:24 Finding Odeon After 9/11 10:30 Why She Stayed So Long 13:36 Passion and Community 18:00 Motherhood Night Shifts 20:00 How Odeon Changed 25:29 Yale to Acting Pivot 26:46 Impact Beyond Money 32:11 Crafting the Maitre D 33:32 Walk In Chaos Strategy 34:50 Defusing Grumpy Guests 36:00 Hospitality As Community 36:37 Style That Commands 40:30 Vintage Shopping Secrets 42:26 Color Travel Influence 44:47 Pregnancy In Public 48:48 New York Then Now 53:37 Subway Life Perspective 55:55 Wild Dining Room Stories 57:32 Hard Won Life Lessons 59:17 Rapid Fire Wrap Up 01:00:50 Where To Find Roya 01:01:49 Closing Thanks Support Follow Jacob and Roya: Connect with ROY Hospitality Website: https://www.thisisroy.com/ [https://www.thisisroy.com/]Instagram: https://www.instagram.com/hospitablyroy/ [https://www.instagram.com/hospitablyroy/] Connect with Roya:  LinkedIn: https://www.linkedin.com/in/roya-shanks-110b5951 Website: http://www.royashanks.com/

Charles Bililies’ Souvla

What does it take to build a restaurant brand that feels both effortlessly casual and meticulously crafted? Charles Bililies, founder and CEO of Souvla, shares the remarkable origin story that began with a whole lamb roast in his San Francisco backyard and evolved into a beloved six-location restaurant group. Charles reveals how his Greek heritage, fine dining background, and commitment to quality shaped Souvla's unique fast-fine dining model. He discusses the challenges of raising capital, the importance of team development and transparency, the decision to grow without institutional funding, and why patience and discipline have been central to Souvla's success. Charles also reflects on toxic restaurant culture, the power of doing one thing exceptionally well, and his vision for the future, including potential roles in real estate development and mentoring the next generation of restaurateurs. This episode offers invaluable insights for anyone interested in hospitality, entrepreneurship, and building a sustainable business with integrity. Timestamps: * [00:04:44] Introduction to Charles Bililies and the origin story of Souvla * [00:05:44] The backyard lamb roast that sparked the concept * [00:13:05] The leftover sandwich moment: Why this Greek sandwich needed to exist * [00:27:21] Inspiration from In-N-Out and Hillstone: Doing one thing exceptionally well * [00:35:50] Defining fast-fine dining: Real plates, table service, and intentional design * [00:43:47] Leadership philosophy and building culture without toxicity * [01:00:14] Growth strategy: The delicate balance of team readiness and real estate * [01:03:18] Why Souvla has never taken institutional capital * [01:09:21] The 24-hour catering disaster and the moment Charles thought it wouldn't work * [01:14:46] What has changed Charles most: Celebrating the team's journey * [01:23:06] The future of hospitality: Resilience and getting back to personal restaurants * [01:38:33] Charles's third act: Real estate development and mentoring the next generation Follow Hannah and Charles:  Connect with ROY: Instagram: @hospitablyroy [https://www.instagram.com/hospitablyroy/?hl=en] Website: https://www.thisisroy.com/ [https://www.thisisroy.com/] Connect with Hannah: LinkedIn: https://www.linkedin.com/in/hannah-collins-tate-b64981103/ [https://www.linkedin.com/in/hannah-collins-tate-b64981103/] Instagram: @hannah.collins.tate [https://www.instagram.com/hannah.collins.tate/?hl=en] Connect with Charles:  LinkedIn: https://www.linkedin.com/in/charles-bililies/ Website: https://www.souvla.com/

Sara Deseran’s “Off Menu”

In this episode of Hot Gossip, we’re joined by Sara Deseran, longtime food writer, Editor at The San Francisco Standard, and former restaurateur behind the beloved Tacolicious group, for a conversation that sits at the tender intersection of food, storytelling, and staying power. We explore what it means to devote yourself to an industry that is as beautiful as it is brutal, and the tension between the romanticism of restaurants and the stark realities behind the scenes. Sara shares what she’s learned from decades inside both the media and hospitality worlds, and why, despite everything, she’s still here. From the power of a well-set dining room to the weight of being a cultural gatekeeper, this episode is about truth-telling in an industry that often resists it. We talk about the stories that don’t get told, the damage of “best of” lists, and the quieter, more lasting kind of influence that happens when a space, or a voice, makes you feel at home. Timestamps 00:00 – Why we make this show: on devotion, generosity, and obsession 03:15 – Café Jacqueline: a single soufflé, a whole philosophy 08:10 – How media has evolved, and what it’s costing us 14:25 – Storytelling in the age of iPhones, algorithms, and burnout1 9:05 – Sara’s journey: from magazine mastheads to taco counters 25:50 – The Bon Appétit “mea culpa” and what writing from the inside looks like 32:30 – What we lose when we forget that restaurants are human endeavors 38:05 – Food writing vs. food reality: nuance, empathy, and the missing middle 46:00 – Can love and livelihood co-exist in hospitality? 51:30 – The danger of ranking joy: a critique of “Top 100” lists 59:45 – Substack, saturation, and writing when no one’s watching 1:06:30 – What a restaurant that feels like home actually gives us 1:09:00 – Why hospitality might be the last place left for real human connection Links & Mentions Connect with Sara Deseran Website:  https://www.saradeseran.com/ [https://www.saradeseran.com/]Editor: sfstandard.com [https://www.sfstandard.com]  Mea culpa, Bon Appétit: Dear Restaurant Owners [https://www.bonappetit.com/story/lessons-on-opening-a-restaurant-sara-deseran?srsltid=AfmBOoratiaQUsvER9GqPp67XHA0nxCQLsP_bYl6pL5JEjfAf4gtpp9E] Connect with ROY Hospitality Website: https://www.thisisroy.com/ [https://www.thisisroy.com/]Instagram: https://www.instagram.com/hospitablyroy/ [https://www.instagram.com/hospitablyroy/] Connect with Hannah Collins Tate LinkedIn: https://www.linkedin.com/in/hannah-collins-tate-b64981103/ [https://www.linkedin.com/in/hannah-collins-tate-b64981103/]Hannah’s Substack: hannahcollinstate.substack.com [http://hannahcollinstate.substack.com] Connect with Jacob Cross LinkedIn: https://www.linkedin.com/in/jacob-cross-61028012/ [https://www.linkedin.com/in/jacob-cross-61028012/]

Justin Cogley’s Aubergine at L'Auberge Carmel

Justin Cogley (two-Michelin-starred chef of Aubergine at L'Auberge Carmel) reveals how an unconventional journey from competitive figure skating to Disney on Ice to the highest echelons of fine dining shaped his revolutionary approach to leadership and hospitality. Justin opens up about his early obsession with food despite growing up on fast food, his formative years traveling Asia with Disney on Ice (where he'd skip buying designer clothes to dine at Michelin-starred restaurants), and his intense apprenticeship at Charlie Trotter's in Chicago. But what makes this conversation remarkable is Justin's candid reflection on rejecting the toxic "screaming kitchen" culture he experienced and instead building a kitchen rooted in kindness, curiosity, and genuine care for his team. We explore Justin's philosophy of "all-in mastery" whether it's ultra-marathon running, champagne expertise, or cooking, and how his relationship with pain and endurance informs everything he creates. He shares the pivotal moments that shaped his competitive drive, from teachers who told him he'd never be a doctor to running 100-mile races fueled by the thought of breakfast buffets. Justin also discusses the practical realities of running a two-Michelin-star restaurant in a small coastal town, his commitment to taking his entire team on annual international trips, his nuanced views on local versus sustainable sourcing, and why he believes Michelin stars should be a reflection of mastery rather than a source of ego or kitchen tyranny. The conversation closes with a look toward Justin's new casual concept: a champagne and oyster-focused restaurant that will bring the same level of product quality and intentionality to a more accessible format, proving that "casual" doesn't mean compromising on excellence. Timestamps: 00:00 Introduction to the Podcast 00:40 Justin Cogley's Unique Leadership Style 01:49 The Evolution of Fine Dining 03:16 Justin's Personal Journey and Philosophy 05:11 From Ice Skating to Culinary Arts 10:51 The Culinary School and Early Career 18:45 Travel and Culinary Inspiration 26:14 The Drive for Excellence 31:18 Endurance and Ultra Marathon Running 37:20 Traveling and Power Save Mode 37:55 Passion for Champagne 42:18 Leadership and Restaurant Culture 46:09 Challenges in the Restaurant Industry 53:15 Sourcing and Sustainability 01:01:08 Michelin Stars and Future Goals 01:05:16 Casual Dining Project 01:10:05 Rapid Fire Questions Follow Hannah & Jacob and Justin: Connect with Hannah & Jacob:  LinkedIn: https://www.linkedin.com/company/hospitablyroy/ Website: https://www.thisisroy.com/ Connect with Justin:  LinkedIn: https://www.linkedin.com/in/justin-cogley-32a926123/ Website: https://www.chefjustincogley.com/