Industry Night with Nycci Nellis copertina

Industry Night with Nycci Nellis

Industry Night with Nycci Nellis

Di: Nycci Nellis
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A proposito di questo titolo

 Industry Night is the long-talk format radio show and podcast that brings you up close and personal with the trends and trendsetters across today’s diverse food, wine, spirits, brews and hospitality landscape. For in-depth insights and insider tips, join your host, Nycci Nellis, cohost of Foodie and the Beast, the DC area’s one and only food and wine variety show, and all the locally, nationally and globally renowned chefs, restaurateurs, cookbook authors, mixologists, somms, distillers, brewmasters, pit-masters and more that you’ll hear from on Industry Night.Copyright Heartcast Media Arte Cucina Enogastronomia
Episodi
  • Chef David Utterback Says Buy That Ticket

    Chef David Utterback Says Buy That Ticket
    Jan 15 2026
    Hey everyone, it’s Nycci Nellis, and welcome back to Industry Night — my love letter to the people who feed us, pour for us, and keep this industry moving.

    And first of all… Happy New Year!

    Whoo hoo — this is our first episode of 2026, and I am very happy to be back behind the mic.

    I am really excited about our show today because I am going to be talking to a chef who has really changed the conversation on Japanese dining in the Midwest = Chef David Utterback.

    I’ve been a little bit everywhere these last few weeks. A quick Philly food tourm highlights included Little Water and Kalaya (because obviously). Then a glorious week on the French side of St. Martin, where we don’t leave Grand Case, because you don’t have to. Morning walks into town for croissants, sun all day, and nights bouncing between incredible restaurants. Back in DC, I popped into Maison Bar à Vin for those glorious seaweed choux buns, and over to Chang Chang for Peking duck (a Christmas must). And then a quick 24-hour hit in NYC: Russ & Daughters for bagel and schmear, and Sugarfish for their classic trust me menu.

    Which feels like the perfect way to bring us to today’s guest… because we’re talking sushi and pushing expectations.

    Joining me today is Chef David Utterback, a chef who is redefining what world-class Japanese cuisine looks like in the American Midwest. David is a multiple-time James Beard Award semifinalist and made history in 2023 as the first Nebraska-based chef to be named a finalist for Best Chef: Midwest. He’s the chef and owner behind Omaha’s acclaimed restaurants Yoshitomo, Ota, and Koji.

    From Omaha’s indie punk scene to a formative trip to Japan, David forged his own way. His work has been described as Japanese precision with Midwestern sensibility, and his restaurants are challenging the idea of where exceptional sushi belongs

    I’m thrilled to welcome him to Industry Night

    Chapters:

    00:00 - Introduction
    00:10 - "Sushi, Craft, and Chef Utterback"
    04:29 - Omaha’s Early 2000s Music Scene
    08:43 - "Dreaming of Returning to Japan"
    10:29 - "Chasing Tokyo's Best Sushi"
    12:53 - "Finding My Calling"
    19:11 - "Building Expertise in Sushi"
    21:58 - "Leaving Stability for a Dream"
    25:59 - From Cramped Counter to Innovation
    29:27 - Evolving Dining Trends and Access
    30:56 - "Building Better Sushi Sourcing"
    34:05 - Evolving Food Culture Everywhere
    37:54 - Hospitality Trends in Omaha
    42:58 - "Fear of Being Unmasked"
    44:18 - "Follow Nikki Nellis Everywhere"
    44:55 - Outro

    Quotes:

    “Sometimes you have to guide people past what they know and show them just how good food can be—anywhere.”- Nycci Nellis

    “I never chased awards. I just wanted to be a craftsman, commit fully, and let the journey unfold.”- David Utterback

    Key Takeaways:

    From Punk to Sushi
    Self-Taught and Fearless
    Redefining Midwest Dining
    Craft Over Comfort
    Hustle, Risk, and Growth
    Recognition and Intentionality
    Inspiration for the Industry

    Connect with David Utterback
    Personal: https://www.instagram.com/davidyoshitomo/
    Yoshitomo_sushi: https://www.instagram.com/yoshitomo_sushi/
    Izakaya koji: https://www.instagram.com/izakayakoji/
    Omakase ota: https://www.instagram.com/omakase_ota/

    Featuring Nycci Nellis
    Instagram: https://www.instagram.com/nyccinellis/
    Website: https://www.thelistareyouonit.com/

    Produced by Heartcast Media:
    http://heartcastmedia.com
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    45 min
  • Industry Night at City Ridge: Builders, Risk-Takers & 20 Years of Changing the Game with Erik Bruner-Yang & Richard Lake

    Industry Night at City Ridge: Builders, Risk-Takers & 20 Years of Changing the Game with Erik Bruner-Yang & Richard Lake
    Jan 8 2026
    Today’s Industry Night comes to you from one of my favorite spaces in the City Ridge development, the light-filled Anna’s House greenhouse. Huge thanks to the City Ridge team for hosting and for creating a place where design and community truly intersect.This episode brings together two builders working in very different (but deeply connected) lanes.First, Chef Erik Bruner-Yang, a chef who helped change the conversation in DC hospitality 20 years ago with Toki Underground on H Street NE. From Maketto and ABC Pony to Bar Providencia and now Manifest, Erik has continuously pushed food, culture, and community forward, including through his Power of 10 Initiative, launched during the pandemic.Then, Richard Lake, founding partner of Roadside Development and the visionary behind City Ridge. We talk about intentional design, neighborhood-building, and the personal story woven into this development, from Anna’s House to the creative spaces that bring this community to life.Two perspectives. One thoughtful conversation. Welcome to Industry Night.Chapters:00:00 - Introduction00:14 - "From Fan to Restauranteur"06:20 - "Creative Evolution from the Hip"09:39 - "Honoring Neighborhood History Through Retail"12:00 - "Soft Opening Sparks Major Shift"14:51 - "Sustaining Meaningful Advocacy Work"17:44 - Creativity Amid Challenges23:24 - "Luxury Barbershop Experience"25:22 - "An Ode to D.C. Cuisine"30:12 - "Adventurous Seafood Experience"33:07 - "Experience My New Restaurant"34:04 - "Birdies and Tailed Goat"37:51 - "Fannie Mae Southwest Coordination"41:50 - "Designing with Landscape Priority"43:40 - "Emotional and Visual Connection to Nature"48:37 - Urban Store Design Collaboration50:16 - "Unique Botanica Dining Experience"55:13 - "Creator Space Initiative Explained"56:21 - Cheese Board Class Pitch57:01 - OutroQuotes:“The sky’s the limit when spaces are intentional and thoughtful.”- Nycci Nellis"Places are meant to evolve. Real creativity is honoring the past while boldly building what’s next."- Erik Bruner-Yang“We’re building places that will stand long after we’re gone—living, breathing parts of the community.”- Richard LakeKey Takeaways:Game-Changer Roots on H StreetCreativity Meets CommunityAdapting Through AdversityPower of 10: Adaptation with HeartSustainable Places that Tell a StoryNever Stop ReinventingLocation:https://www.instagram.com/cityridgedc/Erik Bruner-YangInstagram:https://www.instagram.com/erikbruneryang/ https://www.instagram.com/maketto1351/ https://www.instagram.com/barprovidenciadc/ https://www.instagram.com/powerof10initiative/ https://www.instagram.com/h.ours_dc/Twitter:https://x.com/erikbruneryangRichard Lake:Instagram:https://www.instagram.com/cityridgedc/LinkedIn: https://www.linkedin.com/in/richard-lake-70613118/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com
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    57 min
  • The Journey Of Chef Eric Adjepong - Recorded at Yume Sushi

    The Journey Of Chef Eric Adjepong - Recorded at Yume Sushi
    Jan 1 2026
    This was an amazing show. I had a whole list of questions ready for my guest, but the second we sat down, we dug in deep and went off-script. We followed some fantastic rabbit holes: Michelin stars, hustle vs. flow, culinary storytelling, leadership, and the future of dining both here in D.C. and across the country.

    On this episode of Industry Night, I’m coming to you from Yume Sushi, the flagship of the Yume Hospitality Group and the place where their “dream” first began. I’ve had the absolute pleasure of taking this show on the road with this team: from the darling Thai street-food haven Rimtang with Chef Mama & Rock Harper, to the super-sexy Kyojin with Tom Sietsema, and now back to where it all started at Yume. I am so grateful for this partnership and the hospitality they bring to every table and every guest.

    My first guest is the brilliant Chef Eric Adjepong, Food Network host, Top Chef finalist, restaurateur, cookbook author, and one of the most important voices bringing West African cuisine into the American culinary mainstream. We talk about his rise, his mission, how he balances TV life with running his restaurants (Elmina and DAWA), and why the African diaspora continues to shape the global pantry.

    Then I sat down with the incredible team behind the Yume Hospitality Group — Jeff King, Chef Saran “Peter” Kannasute, and Cici Yang — to talk about the group’s evolution, their commitment to precision and their newest ventures. Plus whole fish omakase and catering.

    Listen in. Watch it. Dig in. This is Industry Night.

    Chapters:

    00:00 - Introduction
    02:03 - Chef Eric Adjepong's Culinary Journey
    05:33 - "Food, Culture, and Childhood Memories"
    06:41 - Emeril: America's Groundbreaking Chef
    12:24 - "Simple Solutions for Big Problems"
    13:28 - "Passion, Duty, and National Service"
    16:32 - "Serendipitous Career Journey"
    19:47 - "Finding Intentionality and Opportunity"
    23:44 - "Communal Dining and Hospitality"
    26:55 - "Storytelling Through Ingredients"
    29:11 - "Local Spot, Global Vibes"
    33:55 - "Prioritizing Rest and Creativity"
    37:19 - "Friendship Sparks Restaurant Collaboration"
    39:31 - "Embracing Whole Fish Cuisine"
    43:22 - "Distinct Vibes of Three Properties"
    44:22 - "Kaiojian: Elevated Dining Vision"
    49:31 - "Yume Hospitality Industry Night"
    50:42 - Outro

    Quotes:

    “I truly believe everyone has a purpose and was given something divine to do here on this earth by a divine purpose. For me, that’s expressing culture and love through food.”- Eric Adjepong

    “There is so much you miss by not stepping outside your comfort zone.”- Nycci Nellis

    Key Takeaways:

    From Humble Beginnings to Culinary Stardom
    Cooking Is a Calling
    The Power of Representation and Storytelling
    Legacy and Giving Back
    Elmina: Hospitality Rooted in Culture
    Navigating Opportunity with Intention
    The Power of Neighborhood Dining
    Looking to the Future

    Eric Adjepong Social Media Links:
    Instagram:https://www.instagram.com/chefericadjepong/
    Website:https://www.chefadjepong.com/
    Twitter:https://x.com/chefadjepong?lang=en

    Featuring Nycci Nellis
    Instagram: https://www.instagram.com/nyccinellis/
    Website: https://www.thelistareyouonit.com/

    Produced by Heartcast Media: http://www.heartcastmedia.com
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    51 min
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