Radio Cherry Bombe

Today’s guest is Aisha Tyler—actor, director, comedian, podcast host, and now beverage entrepreneur. You might know Aisha from “Criminal Minds: Evolution” or “Friends,” but these days she’s also the founder of losophē, a line of organic, ready-to-drink cocktails designed to bring the bar experience home.

Aisha joins host Kerry Diamond to talk about her wildly multi-hyphenate career and why she’s always chasing the next challenge. She shares how her love of hospitality—and frustration with lackluster drinks at home—led her to launch losophē with business partner James King, why she bootstrapped the business herself, and what it’s really like to be a hands-on founder in a crowded cocktail category. They also dive into Aisha’s creative life beyond food and drink, what she’s learned as an entrepreneur, why kindness and resilience are essential in business, and how she balances it all while staying deeply curious. 

Thank you on/Sight and Coyuchi for supporting our show. Questions? Email [email protected]. 

Enjoy 15% off your first Coyuchi purchase with code CHERRY (first-time customers only, exclusions may apply).

This interview was recorded at Newsstand Studios at Rockefeller Center.

Jubilee tickets
Cherry Bombe on Substack
Our new Mom’s the Bombe issue

Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more.

More on Aisha: Instagram, losophē (Use code BOMBESQUAD20 for 20% off your purchase)

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s episode is a special live recording from Jubilee 2025 in New York City, featuring Asma Khan, chef, restaurateur, author, and one of the most powerful voices in food today. Asma is the chef-owner of London’s Darjeeling Express, the author of “Monsoon: Delicious Indian Recipes for Every Day and Season,” “Chef’s Table” star, and a fierce advocate for women everywhere.

Asma joins host Kerry Diamond on stage for a deeply moving conversation about resilience, purpose, and the power of community. Asma is introduced by author Yasmin Khan. 

Thank you to on/Sight and “In The Kusina” by Woldy Reyes for supporting our show. Questions? Email [email protected].

Cherry Bombe on Substack
Our new Mom’s the Bombe issue

Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more.

More on Asma: Instagram, Darjeeling Express, "Monsoon" cookbook

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Lucie Franc de Ferriere, the self-taught baker and founder of From Lucie, the popular East Village bakery known for its mini cakes, chocolate chip cookies, and French-inflected charm. Lucie is also the author of the new cookbook “Cake From Lucie: Recipes and Techniques From the French Countryside to New York City.”

Lucie and host Kerry Diamond discuss how the book blends her upbringing in southwest France with her life in New York, the importance of working with a creative team that understands her vision, and why she wanted the book to feel personal and approachable. Lucie reflects on the influence of her mother’s tea room, her grandmother’s Madeleine recipe, and the rituals that shaped her love of baking. 

Click here for Lucie’s Matcha White Chocolate Mini Cake recipe.

Thank you to on/Sight and “In The Kusina” by Woldy Reyes for supporting our show. Questions? Email [email protected].

This interview was recorded at Newsstand Studios at Rockefeller Center. 

Jubilee tickets
The Cherry Bombe print issue with Lucie on the cover

More on Lucie: From Lucie, “Cake From Lucie” cookbook

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Donna Lennard, the founder of il Buco and one of the defining figures of downtown New York dining. Since opening il Buco in 1994, Donna has slowly and thoughtfully built a hospitality group founded on passion, great ingredients, and welcoming vibes. The business includes il Buco Alimentari in NYC, il Buco outposts in Amagansett and Ibiza, il Buco Vita shops, and a line of il Buco pantry staples. 

She joins host Kerry Diamond to share the story of how il Buco came to be, and the personal journey that led her from a career in film to hospitality. She reflects on hiring and leadership, why doing what you love is her guiding principle, the dish that’s never leaving the menu (hello, kale salad), and the food world legend she’d want with her on a desert island.

This interview was recorded at Newsstand Studios at Rockefeller Center. 

Cherry Bombe on Substack
Our new Mom’s the Bombe issue

Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more.

More on Donna: Instagram, il Buco, il Buco Vita

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Molly Irani, co-founder and chief culture officer of the award-winning Chai Pani Restaurant Group in Asheville, North Carolina, and author of the new book, “Service Ready: A Story of Love, Restaurants, and the Power of Hospitality.” Back in 2009, Molly and her husband, Meherwan, were facing an uncertain future during the financial crisis when he proposed something unexpected: opening an Indian street food restaurant. Molly was shocked, but, ever the optimist, she ultimately said yes. Her leap of faith changed everything.

Molly joins host Kerry Diamond to talk about what it really took to get Chai Pani off the ground, including writing a business plan detailed enough to win over landlords, navigating financial risk, and learning the realities of restaurant life on the fly. They also dive into Molly’s new book and the lessons she’s learned about leadership, resilience, and building a people-first business. 

This interview was recorded at Newsstand Studios at Rockefeller Center.

Cherry Bombe on Substack
Our new Mom’s the Bombe issue
Sign up to hear Molly at Wednesday’s member meeting on Zoom

Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more.

More on Molly: Instagram, Chai Pani, "Service Ready" book

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series