Daniel worked in some of America's most well-known restaurants in San Francisco and now brings those unique experiences and what he learned to Koji. We talk through his career and unpack the different levels of service he's overseen. From Michelin stars to mismatched forks, personalized tasting menus, and more, Daniel's had a fascinating career, and I learned a lot from retracing his steps. If you've ever wondered what happens behind the scenes at great restaurants, this episode offers a fascinating look into the mindset, philosophy, and passion that drive exceptional dining experiences. References Restaurant Hoppen – Hosted by Dan Hoppen Koji Omaha – Koji Omaha This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to Hurrdat ONE Website or visit Hurrdat ONE YouTube Channel! Timestamps: 00:00 – Introduction to Daniel Bello & Koji
01:15 – How Daniel describes Koji
03:10 – Falling in love with wine
05:00 – Mentorship, hospitality & wine education
07:15 – What wine certification exams are really like
10:05 – Moving from California to Omaha
11:45 – Working at Town Hall in San Francisco
14:15 – Michael Mina & the Michelin-star experience
18:00 – State Bird Provisions and redefining hospitality
21:15 – Creating approachable tasting menu experiences
25:00 – Adapting to new restaurants and leadership roles
29:00 – What made Omaha's food scene stand out
34:30 – Michelin stars, awards, and staying grounded
38:00 – Why Daniel moved to Omaha
40:10 – Omaha's restaurant scene exceeds expectations
42:20 – Why restaurants are competing with fast food
46:00 – Hospitality vs. service
49:00 – Leading Koji without changing its identity
52:00 – What Daniel wishes every diner understood
54:15 – His favorite part of the restaurant industry
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