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Dirk McCall de Palomá, Executive Director of the Sunnyside Shines Business Improvement District, is the featured guest on Sunday night’s episode of “CULINARY CONFIDENTIAL with CHRISTINA CATES.” Dirk and Christina will give listeners a “behind-the-scenes” look at Queens’ diverse culinary scene and will discuss some of the popular menu items found at the Empire Shop (a sandwich bar), Maison de Gateaux (a French bakery), and two restaurants: Seoul Bystro (Korean) and Shah’s Halal (Middle Eastern).

Dirk McCall de Palom&aacute;, Executive Director of the <a href="https://sunnysideshines.org/">Sunnyside Shines Business Improvement District</a>, is the featured guest on Sunday night&rsquo;s episode of &ldquo;<a href="https://am970theanswer.com/radioshow/culinary-confidential">CULINARY CONFIDENTIAL with CHRISTINA CATES</a>.&rdquo; Dirk and Christina will give listeners a &ldquo;behind-the-scenes&rdquo; look at Queens&rsquo; diverse culinary scene and will discuss some of the popular menu items found at the <a href="https://empireshopnyc.com/">Empire Shop</a> (a sandwich bar), <a href="https://mdgcakes.com/">Maison de Gateaux</a> (a French bakery), and two restaurants: <a href="https://seoulbystro.com/">Seoul Bystro</a> (Korean) and <a href="https://www.shahshalalfood.com/astoria-ny/">Shah&rsquo;s Halal</a> (Middle Eastern).

Each week, on CULINARY CONFIDENTIAL, Christina Cates - a seasoned foodie who has worked at some of the New York City's top restaurants, will share her passion for the culinary world. Whether you're a professional chef, a restaurant enthusiast, or a lover of good food, Christina dives into the heart of hospitality - exploring the trends, triumphs, and challenges facing the food service profession...And you won't want to miss her chats with some of the most interesting and influential industry voices. CULINARY CONFIDENTIAL, Sunday nights, at 9PM... exclusively on AM 970 The Answer.

Each week, on CULINARY CONFIDENTIAL, Christina Cates - a seasoned foodie who has worked at some of the New York City's top restaurants, will share her passion for the culinary world.&nbsp;Whether you're a professional chef, a restaurant enthusiast, or a lover of good food, Christina dives into the heart of hospitality - exploring the trends, triumphs, and challenges facing the food service profession...And you won't want to miss her chats with some of the most interesting and influential industry voices.&nbsp;CULINARY CONFIDENTIAL, Sunday nights, at 9PM... exclusively on AM 970 The Answer.

Culinary Confidential with Christina Cates

Dirk McCall de Paloma

While some restaurant groups add locations, The Foundry Group builds engines.

This week, Christina Cates welcomes Brandon Manly, CEO of The Foundry Group, and Casey Cooley, Chief Development Officer of Foundry Development - two great operators who treat growth like a discipline, not a gamble.

They're redefining what it means to scale in hospitality. Not by chasing unit counts but by designing systems that make expansion repeatable, resilient, and strategically inevitable. Franchising, real estate, brand architecture, operational frameworks - they're pulling every lever turning a single successful concept into a multi-market machine.

If you've ever wondered why some brands sink and others swim, this conversation maps the difference. It's a deep dive into the mechanics behind sustainable growth, the traits of a replicable concept, and the infrastructure required to build a brand that lasts. Because the strongest brands create momentum, they don't chase it.

While some restaurant groups add locations, <a href="https://thefoundrygroup.com/">The Foundry Group</a> builds engines.
This week, Christina Cates welcomes Brandon Manly, CEO of The Foundry Group, and Casey Cooley, Chief Development Officer of Foundry Development - two great operators who treat growth like a discipline, not a gamble.
They're redefining what it means to scale in hospitality. Not by chasing unit counts but by designing systems that make expansion repeatable, resilient, and strategically inevitable. Franchising, real estate, brand architecture, operational frameworks - they're pulling every lever turning a single successful concept into a multi-market machine.
If you've ever wondered why some brands sink and others swim, this conversation maps the difference. It's a deep dive into the mechanics behind sustainable growth, the traits of a replicable concept, and the infrastructure required to build a brand that lasts. Because the strongest brands create momentum, they don't chase it.

Brandon Manly & Casey Cooley

Some restaurant families build businesses. The Lombardos built a city’s identity. This week on Culinary Confidential, Steven Lombardo III of Gibsons Restaurant Group joins the show!

It all started in 1989, when Steve Lombardo Jr. and Hugo Ralli opened Gibsons Bar & Steakhouse on Rush Street. What looked like a bold gamble turned into one of the highest grossing independent restaurants in America, and the spark that redefined what a modern steakhouse could be.

From there, the Lombardos didn’t expand - they built an empire. One rooted in consistency, premium product, and hospitality that feels both polished and personal. Today, their dozen-plus concepts share the same DNA: energy, trust, occasion, and the sense that every guest is part of the family. 

This episode dives into how Gibsons became more than a dining room, a cultural institution where deals close, milestones are celebrated, and the rhythm of Chicago is felt in every booth. Now, Steve Lombardo III is carrying that legacy forward, shaping what the next era of American dining looks like.

Some legacies aren’t just preserved, they’re lived. 

Some restaurant families build businesses. The Lombardos built a city&rsquo;s identity.&nbsp;This week on Culinary Confidential, Steven Lombardo III of Gibsons Restaurant Group joins the show! It all started in 1989, when Steve Lombardo Jr. and Hugo Ralli opened Gibsons Bar &amp; Steakhouse on Rush Street. What looked like a bold gamble turned into one of the highest grossing independent restaurants in America, and the spark that redefined what a modern steakhouse could be.
From there, the Lombardos didn&rsquo;t expand - they built an empire. One rooted in consistency, premium product, and hospitality that feels both polished and personal. Today, their dozen-plus concepts share the same DNA: energy, trust, occasion, and the sense that every guest is part of the family.&nbsp; This episode dives into how Gibsons became more than a dining room, a cultural institution where deals close, milestones are celebrated, and the rhythm of Chicago is felt in every booth. Now, Steve Lombardo III is carrying that legacy forward, shaping what the next era of American dining looks like.
Some legacies aren&rsquo;t just preserved, they&rsquo;re lived.&nbsp;

Steve Lombardo III and the Lombardo Legacy

Some cuisines don't just feed the body, they carry entire cultures, stories of migration, resilience, and innovation that are reshaping how the world eats. On this week's Culinary Confidential, Christina Cates sits down with Joe Cordero of Rosa: Agave & Wine Lounge in Tribeca to explore the vibrant world that is Latin cuisine.

From the soulful kitchens of Mexico and Peru to its growing influence on fine dining and modern menus, Joe shares insights on how Latin flavors, techniques, and traditions are becoming a powerful force of identity, legacy, and creativity in the restaurant industry.

Together they explore the deep history and cultural roots of Latin cuisine, how Mexican and Peruvian flavors are transforming fine dining, resilience, innovation, the stories ingredients tell, and the challenges and triumphs for today's Latin hospitality professionals.

Because some cuisines aren't just eaten, they're lived.

Some cuisines don't just feed the body, they carry entire cultures, stories of migration, resilience, and innovation that are reshaping how the world eats. On this week's Culinary Confidential, Christina Cates sits down with Joe Cordero of <a href="rosalounge.com">Rosa: Agave &amp; Wine Lounge</a> in Tribeca to explore the vibrant world that is Latin cuisine.
From the soulful kitchens of Mexico and Peru to its growing influence on fine dining and modern menus, Joe shares insights on how Latin flavors, techniques, and traditions are becoming a powerful force of identity, legacy, and creativity in the restaurant industry.
Together they explore the deep history and cultural roots of Latin cuisine, how Mexican and Peruvian flavors are transforming fine dining, resilience, innovation, the stories ingredients tell, and the challenges and triumphs for today's Latin hospitality professionals.
Because some cuisines aren't just eaten, they're lived.

Dirk McCall de Paloma

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