Walk-In Talk Podcast

Chef Taylor Dillon's path into Mexican cuisine wasn't traditional, and that's exactly what makes this conversation interesting.
Born and raised in New Orleans, trained in some of New York's most demanding kitchens including Daniel and Jean-Georges, Taylor eventually found himself completely immersed in the craft, history, and technique behind Mexican food. What started as curiosity turned into obsession, studying nixtamalization, grinding corn from scratch, and building a deeper understanding of a cuisine rooted in generations of tradition.
Now, alongside his wife Kayla, he's built Con Amor, a restaurant shaped by passion, discipline, and a genuine respect for the culture behind the food.
In this episode, we talk about identity in cooking, earning credibility inside a cuisine that isn't tied to your own heritage, opening a restaurant while building a marriage at the same time, and why some of the best chefs never stop learning.
We're also joined by Leigh Wilson, Director of Marketing for Creative Loafing Tampa Bay, for another segment of What's Hot Tampa Bay, discussing the evolution of the local food scene and why chefs telling more personal stories through food is resonating now more than ever.
This one is about culture, humility, growth, and building something with intention.
 
Chef Taylor Dillon shares how growing up in New Orleans and training in elite New York kitchens shaped his culinary foundation.
Why Mexican cuisine became a personal obsession, and how self-teaching nixtamalization changed his direction as a chef.
The importance of respecting culture, technique, and tradition when cooking outside your own heritage.
Opening Con Amor alongside his wife Kayla, and balancing marriage with restaurant ownership.
Why collaboration and mentorship matter more than competition in today's culinary landscape.
Leigh Wilson of Creative Loafing Tampa Bay joins the conversation for another segment of What's Hot Tampa Bay, discussing how the local food scene is evolving through more personal storytelling and chef-driven concepts.
 
BRAND PARTNERS
Metro Foodservice Solutions & Trimark USA
https://www.metro.com 
TriMark USA

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

RAK Porcelain USA
https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America
https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood
https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America
https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

Franki
https://www.getfranki.com

A platform connecting restaurants with high-intent diners through real experiences and user-generated content.

CAUSE PARTNERS

The Burnt Chef Project
https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief
https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/

New York Restaurant Show
https://www.therestaurantshows.com/new-york/

California Restaurant Show
https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit
https://www.pizzatomorrow.com/

U.S. Culinary Open
https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay
https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Inside Food Safety is a recurring monthly segment on the Walk-In Talk Podcast.
This is the first one.
The inaugural episode of our Inside Food Safety segment, and it starts with a conversation every kitchen needs to hear.
Eric Moore joins us, food safety expert with Testo North America, bringing real-world insight into what food safety actually looks like in practice. Not theory, not checklists, but the daily decisions that protect your team, your product, and the people you serve.
Because food safety isn't something you turn on when it's convenient. It's built into how you operate, every shift, every station, every plate.
We get into where kitchens slip, how small habits turn into major risks, and why consistency matters more than intention. From temperature control to cross-contamination, this is about tightening the gaps most people don't even realize are there.
This segment is about awareness, accountability, and raising the standard across the industry.
And this is where it begins.
Segment Partner Testo Instruments - North America
About Walk-In Talk Media Walk-In Talk Media is an industry-recognized food media company focused on the real stories behind hospitality. Through cinematic video, photography, and podcasting, the platform highlights chefs, operators, and partners shaping the future of the restaurant industry.

What does it look like to keep showing up when your body is working against you?
In Episode 195, Ciji Castro returns to the show for one of the most personal conversations we've had.
Ciji is currently battling stage four endometriosis, a disease that affects millions of women, yet remains widely misunderstood, especially in high-pressure industries like hospitality.
And still, she shows up.
Still cooking. Still creating. Still pushing forward.
This episode goes beyond the plate.
We talk about what endometriosis actually feels like on a daily basis, the gap between what people see and what's really happening, and the emotional and physical toll of navigating a career, motherhood, and life while dealing with chronic pain.
Ciji also opens up about advocacy, what it takes to be heard in a system that often dismisses women's health, and the importance of support, especially from those closest to you.
Her husband Miguel joins the conversation, offering a real look at what it means to support someone through this kind of fight, not just emotionally, but as an advocate.
And through it all, food remains part of the story.
Not as an escape, but as a way to connect, to ground, and to bring people together, even in difficult moments.
This is a conversation about resilience, awareness, and making space for the stories that don't always get told in this industry.
Franki is built around that idea. It connects restaurants with real diners and turns those experiences into user-driven video content that continues to work long after the visit.
No upfront cost. No long-term contracts. Just measurable traffic and real visibility. They're also covering your first $250 in-store to get started. It's a different approach and one we're paying attention to.
Check it out here: http://frankiapp.com/walkintalk
 
KEY TAKEAWAYS
Endometriosis is widely misunderstood, especially in demanding industries like hospitality
Many people in foodservice are dealing with invisible challenges while still performing at a high level
Advocacy is critical when navigating chronic illness and healthcare systems
Support systems, especially partners and family, play a major role in resilience
The hospitality industry often overlooks the human side behind performance
Food can still be a grounding force during difficult moments
Awareness leads to better understanding, both inside and outside the industry
 
BRAND PARTNERS
Metro Foodservice Solutions
https://www.metro.com

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

RAK Porcelain USA
https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America
https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood
https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America
https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

Franki
https://www.getfranki.com

A platform connecting restaurants with high-intent diners through real experiences and user-generated content.

CAUSE PARTNERS

The Burnt Chef Project
https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief
https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/

New York Restaurant Show
https://www.therestaurantshows.com/new-york/

California Restaurant Show
https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit
https://www.pizzatomorrow.com/

U.S. Culinary Open
https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay
https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

What happens when the person behind the camera starts understanding the plate better than ever before?
Episode 194 is a different kind of conversation.
No guest rotation. No outside voice.
Just Carl Fiadini and John Hernandez, the creative force behind the lens at Walk-In Talk Media.
Over the last year, John's role has evolved in a way most people wouldn't expect.
He's still behind the camera.
But through Walk-In Talk Media's relationship with RAK Porcelain USA, the expectations changed.
The opportunity to shoot for a product catalog meant the margin for error disappeared.
Every plate had to be right.
And that responsibility pushed John deeper into the process, not just capturing dishes, but cooking them, plating them, and refining them before they ever hit the lens.
What started as observation turned into execution.
Learning from the chefs who come through the studio each week, John began applying those techniques in real time, developing an understanding of structure, balance, and composition that now shows up in every piece of content.
This episode breaks down that evolution.
How repetition and proximity to talent shaped his growth. What it takes to make food actually translate on camera. And what changes when you go from documenting the work… to owning it.
We also touch on what's ahead, including the upcoming Episode 200 event at the Tampa Club, and what this next phase of Walk-In Talk Media looks like.
This is a conversation about growth, pressure, and raising the standard
Growth comes from proximity to talent and repetition over time
Food styling is as critical as photography in visual storytelling
Shooting for a product catalog raises the standard across the board
Understanding plating improves how food is captured on camera
The shift from observer to executor changes everything
Small adjustments in structure, balance, and color define the final image
Great food content starts before the camera is turned on
Pressure creates clarity and elevates the work
Collaboration between chefs and creatives drives better outcomes
Evolution is required to stay relevant in modern food media
 
BRAND PARTNERS
Metro Foodservice Solutions
https://www.metro.com

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

RAK Porcelain USA
https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America
https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood
https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America
https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

Franki
https://www.getfranki.com

A platform connecting restaurants with high-intent diners through real experiences and user-generated content.

CAUSE PARTNERS

The Burnt Chef Project
https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief
https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/

New York Restaurant Show
https://www.therestaurantshows.com/new-york/

California Restaurant Show
https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit
https://www.pizzatomorrow.com/

U.S. Culinary Open
https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay
https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

What does a real vendor relationship actually look like?
 
In Episode 193, Mike Lombardi, third-generation seafood distributor behind a 65-year family business, joins Chef Stephen Hicks in studio for a conversation that goes far beyond product and price.
 
This episode dives into what really drives long-term success in the restaurant industry, trust, accountability, and understanding the pressure on both sides of the line.
 
From early mornings on the docks to high-pressure moments in the kitchen, Mike shares what it means to stay close to the source, build relationships with fishermen, and guide chefs with real-time market insight. Chef Hicks brings the operator perspective, breaking down how the right partners create confidence, consistency, and the ability to push beyond expectations.
 
This is a conversation about more than seafood.
 
It's about legacy, decision-making, and the kind of trust that only gets built over time.
 
🎥 In the studio, Chef Hicks prepares two standout dishes:
 
• Grouper with Sweet Corn Purée, Succotash, Spherified BBQ, and Butter Poached King Crab
• Smoked Salmon Deviled Eggs with Caviar and Chives
 
Real product. Real relationships. Real conversation.
BRAND PARTNERS
During this episode, you'll hear about Franki App, a performance-based growth platform helping restaurants generate measurable, incremental diners, not just impressions.
Metro Foodservice Solutions
https://www.metro.com

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

RAK Porcelain USA
https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America
https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood
https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America
https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

Franki
https://www.getfranki.com

A platform connecting restaurants with high-intent diners through real experiences and user-generated content.

CAUSE PARTNERS

The Burnt Chef Project
https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief
https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/

New York Restaurant Show
https://www.therestaurantshows.com/new-york/

California Restaurant Show
https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit
https://www.pizzatomorrow.com/

U.S. Culinary Open
https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay
https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.