How Did I Get Here? With Ryan Poli

Chef Ryan Poli dives into the restaurant industry alongside a multitude of guests, from importers of rare products to highly-esteemed chefs, with the overarching question, "how did I get here?" We'll take deep dives into the lives and stories of some of your favorite farmers, restauranteurs, and--of course--chefs.

How Did I Get Here? With Ryan Poli is a arts podcast hosted by Unknown Host, with 43 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Unknown Host hosts How Did I Get Here? With Ryan Poli, a arts show with 43 episodes published.

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

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  Episode #19

  Season 2, Episode 19 - Sam Tucker of Village Bakery and Provisions

  Nov 13, 20251h 20mS2

  <p>In the penultimate episode of Season 2, Ryan chats with chef, baker, and deep-thinker Sam Tucker. At the helm of Village Bakery and Provisions, Tucker has cultivated a people-first, tradition-honoring bakery which serves some of the best restaurants in town (including Poli's own critically acclaimed Iggy's).</p><p>The duo cover a surprising amount of ground, especially given that our guest was coming fresh off a bakery shift that started well before the sun came up that morning. They talk about what it means to break bread with a neighbor or stranger, Sam's journey to starting his own bakery, and...

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  Episode #18

  Season 2, Episode 18 - Alicynn Fink of Emmer & Rye Hospitality Group

  Sep 25, 20251h 7mS2

  <p>Managing partner of Michelin Starred hospitality group Emmer & Rye, Alicynn Fink handles the financials, PR & marketing, and HR of the now twelve-restaurant-strong F&B juggernaut. <br/><br/>Fink's diligence and passion for all things culinary led her to attain a Master's Degree in Food, Culture, and Communication from the University of Gastronomic Sciences in Pollenzo, Italy. She has used her high-level understanding of her community and encyclopedic knowledge of sustainability, seasonality, and hospitality to aid in the opening of a slurry of successful restaurants across Central Texas.<br/><br/>Ryan and Alicynn talk about balance, juggling a not-insignificant amount o...

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  Episode #17

  Season 2, Episode 17 - Ali Clem of la Barbecue

  Jun 12, 20251h 7mS2

  <p>Chef and owner of Austin's la Barbecue, Ali Clem is the proud leader of one of the few Michelin-starred barbecue joints in the world. With a clear mindfulness and patience that only a true pit-master can develop, Clem has transformed la Barbecue into a staple for brisket-lovers around the globe.</p><p>Ryan chats with Ali about all things barbecue, from technique and ingredients to the esteemed restaurant's humble beginnings as a roadside trailer operating under fellow bbq legend John Mueller. Join us as we take a deep dive into the inner workings of this Texas mainstay.</p>

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  Episode #16

  Season 2, Episode 16 - Nick Tamburo of Smithereens (NYC)

  Jun 5, 202548 minS2

  <p>In this episode, Ryan sits down with celebrated chef Nicholas Tamburo, who recently opened his seafood-focussed concept, Smithereens, in the East Village. Tamburo has worked his way through several venerable culinary establishments over the years, including a long tenure at Momofuku (both Ko and Nishi) as well as being part of the opening team for fellow East Village favorite Claud. </p><p>Now, he's breaking down the pieces of his experiences across these lauded kitchens and rebuilding them into something greater than the sum of their parts with his own space and his own menu. </p><p>Check out Sm...

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  Episode #15

  Season 2, Episode 15 - Kevin Fink of Emmer & Rye

  Apr 24, 20251h 3mS2

  <p>Kevin Fink is an extraordinary chef and restauranteur who, as owner of Emmer & Rye hospitality, has opened a myriad of acclaimed restaurants in Austin, TX (Emmer & Rye, Hestia, Canje, Nicosi, and Kalimotxo just to name a few). With a strong focus on hospitality and seasonality, Fink and his team strive to highlight so many different styles of cuisines across their impressive roster of eateries. Ryan and Kevin talk about managing and operating such a large number of spaces, what makes a "good" restaurant a "great" restaurant, and, of course, Fink's humble beginnings in the kitchen that allowed him to...

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