Restaurant Hoppen

This episode features an interview with Devontae Nunn, owner of Haven Express Food Truck, discussing his flavorful dishes and passion for making customers addicted to his food.

This episode explores the critical role of hospitality and front-of-house operations in shaping restaurant experiences, featuring interviews with industry professionals sharing their philosophies.

This episode of Restaurant Hoppin' features an interview with Nate Flick, co-founder of Go-dega, discussing the concept of bodegas, their evolution from Spanish wine cellars to urban convenience stores, and his journey to bringing this concept to Omaha starting in 2020.

Host Dan Hoppin' interviews Food Network star and culinary innovator Joe Sasto about his career, including his time on Top Chef and his consumer packaged goods brands.

Host Dan Hoppin' interviews acclaimed chef Clayton Chapman about his career, the closure of his restaurant The Gray Plume, and his post-COVID reflections on family and future plans.

Host Dan Hoppin' interviews Haley Farrell, general manager of Cafe Postale in Omaha, discussing the coffee shop's unique historic building, local partnerships, and her personal experience as a customer turned employee.

This episode of Restaurant Hoppin' features an interview with the owners of Masa Luna, discussing the transformation of their tamale delivery business into a successful restaurant and describing its late-night, authentic Mexican atmosphere.

This episode features an interview with Whitney Stanley, sous chef at V.

This episode features Matt and Simone Weber discussing Table Grace Cafe, a restaurant that serves everyone regardless of their ability to pay, focusing on community empowerment and inclusive dining.

This episode features an interview with chef Ismara Gonzalez about her restaurant Isla Del Mar, which uniquely combines Mexican and seafood cuisines in Omaha.

This episode features the founders of Carinara discussing how they created a carrot-based pasta sauce as an alternative for people with tomato sensitivities or heartburn issues.

This episode features an interview with Chef Joel Hassanali, discussing his culinary journey, his restaurants Salted Edge and Pivot Prime in Omaha, and his passion for cooking.

Host Dan Hoppin interviews Eli Vedral, owner of Kookaburra Cookies, about his unique Strumble-topped cookies and the origins of his business.

Host Dan Hoppin' interviews Chef Kristen Pyle about Set the Bar, a women's sports bar in Benson with unexpectedly high-quality food and a mission-driven focus on women's sports.

Host Dan Hoppin' interviews Hannah Sheffield, owner of Sprinkle Joy Custard, discussing the differences between custard and ice cream and her local Omaha business.

Host Dan Hoppin' interviews Matt Owens, winner of a cocktail competition and owner of The Green Room, exploring the art and science of mixology and the unique personality of his bar.

Host Dan Hoppin' interviews Chris and Liz Alford, owners of the Frios Omaha franchise, about their gourmet ice cream popsicles that reinvent the traditional popsicle experience.

Chef John Ray discusses the ethos of his restaurants Via Farina, focusing on making quality pizza and pasta with great ingredients while having fun, rather than trying to replicate an Italian experience.

Host Dan Hoppin interviews three Omaha chefs about their careers and how they've contributed to the city's evolving dining scene.

Host Dan Hoppin' interviews chef Michelle Alfaro about her restaurant Sauce by Alfaro and her experience on the Food Network show Supermarket Steakout.

Host Dan Hoppin' discusses pizza with guests Dan Watts, Adam Flohr, and Joel Marsh, exploring its popularity and starting with Dan Watts' introduction to his Detroit-style pizza restaurant.

This episode features an interview with Andrew Novak and Cheyanne Loeffler, owners of All In Thyme, discussing their rustic bakery and restaurant concept located in Millwork Commons.

Host Dan Hoppin' interviews Chef Gerald Dimabuyu about his Filipino food truck, The Fifth Taste, which focuses on umami flavors and draws from his upbringing in the culinary capital of Pampanga, Philippines.

Dan shares how his passion for food, inspired by his mother and Guy Fieri's show, evolved alongside his career as a sports journalist covering Nebraska teams.

This episode features an interview with Blake Barnes, general manager and grandson of the founder of Bronco's Hamburgers, discussing the restaurant's legacy as Nebraska's first fast food establishment and its deep roots in the Omaha community.

This episode features a live interview with the owners of Coneflower Creamery, discussing their journey from opening their first ice cream shop in 2016 to becoming nationally recognized, while exploring the definition of a chef in the culinary world.

Host Dan Hoppin' interviews Elizabeth and Jack Pooley about their family-run Square Donut business, celebrating its fifth anniversary after opening during the pandemic.

This episode features Tessa Porter, owner of Sprink, discussing the scientific aspects of candy making and her role as a candy scientist.

This episode features three former Food Network competition show contestants discussing their experiences on the shows and promoting their current businesses.

Host Dan Hoppin' interviews Djamil Bah-Traore, owner of the House of Bah Foundation, about African cuisine, its defining characteristics, and Bah-Traore's passion for food and community education.

This episode explores how restaurant design and architecture impact both guest and chef experiences, featuring insights from experienced restaurateurs who have opened multiple concepts.

Host Dan Hoppin' interviews Juan Sanchez and Andrea Macias, owners of Cumbia, a tapas bar inspired by Latino street food from various countries.

This episode features an interview with the chef and owner Drew Statz, his wife and pastry chef Michelle Statz, and sous chef Audrey Timm of Semo Pasta + Wine, discussing their restaurant's exceptional food and hospitality.

A panel discussion with food truck owners exploring why food trucks are popular, the challenges of running them, and insights from Javier Trujillo of Javi's Tacos.

This episode of Restaurant Hoppin features an interview with Seth and John Queering, the owners of Le Quartier, a French-inspired bakery in Omaha known for providing bread and pastries to local restaurants.

Host Dan Hoppin' interviews Jeff Gorat about the concept and development of J.

This episode features an interview with Brian Bendems, the executive chef at Omaha's Funny Bone Comedy Club, discussing the unique challenges and operations of running a kitchen in a comedy venue.

This episode features an interview with Tamara Johnson and Angie Padgett from Good Evans, discussing their family-owned restaurant group's expansion across Nebraska and their roles in marketing and menu creation.

A panel discussion with three local bakers and restaurateurs exploring the art and business of bread-making, including sourdough pizza, bagels, and traditional bakery items.

Host Dan Hoppin' interviews Paul Dillard, general manager of Homegrown, discussing the restaurant's mission to blend chain consistency with local community integration across its Midwest locations.

This episode of Restaurant Hoppin' explores how Udallali restaurant in the Dundee district serves great food while positively impacting people's lives, featuring an interview with head chef Doug Case and LaRue Marcos.

Host Dan Hoppin' interviews Erik 'Ricco' Thomas, owner of Johnny Rico's pizza food truck in Omaha, discussing the business and its acclaimed pizza.

Host Dan Hoppin' interviews John Larson, owner of Bluebird Bakery, about his passion for bread and its universal appeal.

Host Dan Hoppin' interviews Chef Garrett Kasper about the culinary changes and new dining experiences at Arbor Day Farm in Nebraska City.

Host Dan Hoppin' interviews Nicole and Glenn Wigodsky, owners of The Gourmet Granola, discussing how their product changed his perception of granola and the common customer experience of discovering their high-quality, tasty alternative to traditional granola bars.

This episode features an interview with Mia Matlock, owner of Oh So Good Kitchen & Panaderya, discussing her Filipino-American fusion bakery that started as a COVID side hustle and now sells unique baked goods at local farmer's markets.

Host Dan Hoppen interviews three Omaha coffee shop owners—Autumn Pruitt, Isaiah Sheese, and Abby McClay—about their businesses, coffee sourcing, industry trends, and community impact.

Host Dan Hoppen interviews Stacey Leick, owner of Buttered Marshmallow, about her home-based cake business in Omaha.

Host Dan Hoppen interviews Andrew Roy, general manager of Mahogany Prime Steakhouse, focusing on steakhouses and wine, with insights into restaurant management and the role of a GM in a chain setting.

Host Dan Hoppin' interviews Ken and Aki Ota, the chef and owners of Crafted Ramen Mi So La Do in Omaha, discussing how their restaurant elevates the local ramen scene and the cultural significance of ramen in Japan.

Host Dan Hoppen interviews Brian O'Malley, Dean of Culinary and Horticulture at Metro Community College, about his influence on the Omaha food scene and the debate between culinary school versus on-the-job training.

Host Dan Hoppen interviews three Omaha sandwich makers about their craft and the local food scene.

Dan Hoppen interviews Matt Brown, general manager of V-MURTS, about hospitality and the Omaha dining scene.

Host Dan Hoppen interviews the owners of Shaheen's Afghan Cuisine about the unique spices and dishes of Afghan food in Omaha.

Host Dan Hoppen interviews Zarina Boardman about her Chilean empanada business, Las Chilenas, discussing its origins and what makes Chilean empanadas unique.

Host Dan Hoppen interviews the Miranda family about their new pupusa restaurant in Nebraska, discussing family involvement and the local food scene.

Kevin Shinn explains how calling a formerly incarcerated worker "chef" helped establish trust and a new identity.

Dan Hoppen interviews Brenda Casares about her family's unique Mexican restaurant La Sierra in Omaha, Nebraska.

Dan Hoppen interviews the team behind Omaha's Oodle Lolly restaurant, discussing their mission and food.

Dan Hoppen interviews Nick Hyde, owner of Hyde Slides Burgers and Fries, about his passion for burgers and the Omaha food scene.

Dan Hoppen discusses Nebraska's food scene, interviews local chefs, and promotes food products like Certified Piedmontese and Mealbox.

Nino Coniglio explains how 48-hour cold fermentation changes pizza flavor, gluten breakdown, and post-meal energy.

Nicola Biscardo explains why Ischia's remote vineyards require boats, caves, and hand harvesting.