Hospo Dojo Podcast

What does it really take to build a hospitality business that cuts through noise without losing its soul?

In this episode, Paul Ayyash sits down with Ameer El-Issa, co-founder and creative director of Knafeh Bakery, of the most culturally resonant dessert and experience-driven concepts to come out of Australia and beyond. From growing up around hospitality, to studying architecture, to launching Knafeh Bakery as a tightly focused, one-product concept, Ameer’s journey is anything but conventional.
Knafeh Bakery has since scaled across borders from Beirut to Abu Dhabi, Sydney, Melbourne, New York and Dubai, with brand collaborations ranging from Qantas and Formula One to Lamborghini, Microsoft, and Etihad Airways.

In this episode, Ameer shares:
▪️ His journey from family hospitality roots to founding Knafeh Bakery
▪️ Why obsessing over one product can outperform complex menus
▪️ How culture and heritage shape stronger hospitality concepts
▪️ Lessons learned from pop-ups, and experiential formats
▪️ How restraint, patience, and standards create long-term sustainability
▪️ What operators often misunderstand when trying to scale too fast

The result is a business that became a destination not because it tried to be everything, but because it was clear about what it was. For operators and founders who want to play the long game, this episode is filled with valuable insights.

📱 Follow us on Instagram: @paulayyash @hospodojo @papa_baker @knafehbakery

How do you rethink pastry at the highest level without compromising flavour, texture, or the craft behind it?

In this episode, Paul sits down with Philip Khoury, award-winning pastry chef, author, and former Head Pastry Chef at Harrods London, acclaimed author and leading innovator in plant-based pâtisserie.

From starting his career at Quay in Sydney to rising alongside Adriano Zumbo and later overseeing the pastry operations of one of the world’s most iconic luxury food destinations, Philip has carved out a career defined by bold ideas and relentless curiosity.

Now a global voice in modern pastry and the founder of his luxury plant-based chocolate brand Khoury’s, Philip is elevating the future of dessert toward cleaner, more thoughtful and exceptionally delicious craftsmanship.

In this episode, Philip shares:

▪️ His journey from Sydney restaurants to leading pastry at Harrods
▪️ How working with legends like Anna Polyviou and Adriano Zumbo shaped his discipline and creativity
▪️ Why plant-based innovation is the next frontier of pastry
▪️ The making of his award-winning book A New Way to Bake
▪️ How simpler ingredient lists can unlock better flavour
▪️ What it takes to lead pastry across 27+ restaurants under one roof
▪️ The philosophy behind Khoury’s, his new luxury chocolate brand
▪️ Why the future of pastry belongs to chefs who embrace sustainability, technique, and reinvention

For anyone building a food business, pushing creative boundaries, or navigating a modern hospitality career, this episode is for you.

📱 Follow us on Instagram: @paulayyash @hospodojo @philipkhoury

How do two Italian chefs turn friendship, discipline, and a love for pizza into a restaurant that’s redefining modern Italian pizza?

In this episode, Paul sits down with Matteo Ernandes and Emanuele “Manu” Riemma, the duo behind Regina Pizzeria: a venue redefining what Neapolitan pizza means in Australia.

From humble beginnings as visa-holding chefs carving their way through Australia’s kitchens to creating a concept that bridges Neapolitan tradition and contemporary innovation, Matteo and Manu’s story is one of resilience, respect, and relentless curiosity.

They talk openly about the challenges of running a restaurant built on culture, friendship, and balance — and what it takes to stay creative while staying grounded.

In this episode, Matteo & Manu share:

Lessons from early mentors and the importance of understanding ingredients

Their take on the evolution of contemporary pizza

How to lead without ego and build a strong team

The sacrifices behind opening a restaurant and finding balance in a 100-hour week

Why authenticity isn’t about replicating Naples, it’s about bringing its spirit to Australia

How their friendship fuels their creativity, from classic Margheritas to degustation pizza events

Matteo and Manu remind us that pizza is more than food. It’s an expression of culture, discipline, and heart.

This episode is about the grind behind the glory: the long hours, the lessons, and the love that fuels great hospitality.

🎧 Listen now on Spotify, Apple Podcasts & YouTube
📱 Follow us on Instagram: @hospodojo • @paulayyash

What does it take to represent Australian meat on the world stage? In this episode, Paul sits down with Sam Burke, Corporate Chef at Meat & Livestock Australia (MLA) - a man who’s spent more than three decades shaping how Australian beef and lamb are experienced around the world. From humble beginnings flipping burgers at McDonald’s to managing 190+ kitchens with Spotless, Sam’s journey is one of hard work, humility, and deep respect for the people who feed us. Today, he bridges the gap between farmers, chefs, and global markets, championing the quality and integrity of Australian red meat across more than 100 countries. Sam shares the lessons he’s learned from a lifetime in food service from leadership and resilience to mental health, mentorship, and the power of staying connected to your roots.

Sam reveals:

1. How he worked his way from apprentice to Corporate Chef at Meat & Livestock Australia

2. The lessons from 20 years at Spotless, managing operations across 195 sites

3. What it’s really like promoting Australian meat to chefs and governments worldwide

4. How to communicate through food, from the Prime Minister’s table to global trade events

5. His advice to introverted chefs and young cooks entering the industry

6. The importance of fitness, family, and mental health in a demanding career

7. Why success starts with discipline, curiosity, and never forgetting where you came from

This episode is about crafting a career that feeds others — and fuels the industry that feeds the nation.

🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @hospodojo, @paulayyash

Building a career in hospitality often means weathering intense kitchens, chasing recognition, and finding your identity along the way. Few stories capture that journey better than Brendan Fong’s. In this episode, Paul Ayyash sits down with Chef Brendan Fong to explore his evolution from uncertain beginnings to industry leader, mentor, and innovator.

Brendan shares:
▪️ His path through some of Australia’s most iconic kitchens, including Jordan’s Seafood, Merivale’s Wong’s, and high-volume venues serving hundreds nightly
▪️ The challenges of transitioning between cuisines at an executive level
▪️ The resilience it took to pursue a Good Food hat in Parramatta during COVID, breaking ground in a region with no fine dining recognition
▪️ How a leap of faith on a failed overseas business model turned into perseverance and reinvention back home in Sydney
▪️ Why mentorship, self-development, and even cutting back workdays to focus on growth became pivotal to his success
▪️ His reflections on purpose, values, and the importance of knowing why you show up every day If you’re navigating the highs and lows of a hospitality career, this episode is packed with real talk, lessons on resilience, and the mindset shifts that transform “just a chef” into an inspiring leader.

Follow us on Instagram: @paulayyash @hospodojo