This final unreleased episode from 2025 revisits one of Adrian and Ed’s culinary journeys to Mexico 🇲🇽 in 2025. They recount their experience visiting two San Pellegrino top-ranked restaurants, reflecting on Mexican hospitality, service, and bo...

In this episode of FancyBread, Adrian and Ed go deep into beach life, restaurant culture, guest behavior, and the realities of working in hospitality. From Miami Beach stereotypes and tourism overload to rude guests, menu psychology, asking for...

In this episode of FancyBread, Adrian and Ed step away from traditional restaurant talk to explore quality control—checking in with the people you trust—and what it really means to pivot when your work, goals, or mindset stop aligning, touching...

In this episode of FancyBread LIVE, we reflect on 2025’s highlights—our final episode of the year! We share heartfelt thanks to guests and listeners, discuss the importance of being liked versus respected at work, and play a fun rating game wit...

In this episode of FancyBread Live, Adrian and Ed dive into the Top 100 Independent U.S. Restaurants List by Restaurant Business: how the list is made, why it matters, and Ed’s take on the restaurants he’s personally visited on the list. The co...

In this episode of FancyBreadMiami, Adrian and Ed, joined by Camilo and Ricky, dive deep into the role of server assistants (S.A'.s). They explore what S.A.'s do, their key responsibilities—from water maintenance to table resets—and how they in...

In this episode of FancyBreadMiami, Adrian and Ed dive into the nuances of restaurant etiquette and social skills. They tackle the tricky scenario of handling a guest who raises their voice at you as a server—what you can do and what you should...

In this episode of “Fancy Bread Live,” Adrian, Ed, and Chris from appraise the phrase talk about Thanksgiving and family meals in the restaurant world and ask the big question: is Art Basel going to be our holiday hero this year, or are we in f...

In this episode of “Fancy Bread Live,” Adrian and Ed dive into the essentials of cocktail training—what’s truly important to know and how to improve this annoying experience. They explore the balance between servers talking too much or too litt...

In this episode of “Fancy Bread Live,” Adrian and Ed dive into the reality that opening a restaurant is a serious workout in itself. Ed shares his take on Miami’s current steakhouse scene, while Adrian talks about how to handle situations when ...

In this episode of “Fancy Bread Live,” Adrian and Ed dive into the realities of harassment in restaurants, the quirks of using phones on the job, and what makes a manager truly “bad.” They also share thoughts on telling guests your name and rea...

Fancy Bread is now live! Join Adrian and Ed every Tuesday at 2 p.m. as they broadcast on YouTube, Instagram and TikTok.In this episode, we’re catching you up on what we’ve been up to during our break, diving into some recent dining expe...

In this episode of Fancy Bread, Adrian & Ed dive into Miami Spice 2025, sharing insider tips and things to be aware of to make the most of this dining experience along our feelings about it. Along the way, they also chat about similar culin...

In this episode of FancyBread, Adrian and Ed sit down—via virtual call—with executive chef Eucepe Puntriano, who’s opened five successful restaurants in different roles throughout his culinary career. They dive into the grand heist-like adventu...

In this episode of Fancy Bread, Adrian, Ed, and guests Rachel & Kasey to dive into the world of cocktail running. They explore what the role entails, the pros and cons, the challenges faced on the job, and what makes a great cocktail runner...

In this episode of FancyBread Adrian, Ed, and guest Juan dive into the different ways that “sharking” can be used as a skill and not just a cheeky tactic in a restaurant. You’ll get tips on how to recognize these sharks, understand their core t...

In this milestone 50th episode of FancyBreadMiami, Adrian and Ed celebrate and dive into the Miami off-season and how it’s impacting the restaurant scene. They discuss the effects of bad service, evolving laws, and share some behind-the-scenes ...

In this episode of Fancy Bread, Adrian & Ed chat with the 29-year-old chef Jimmy Chill who has made waves on reality television in Tel Aviv and even opened a still operating restaurant there "Milk & Honey". He takes us through his short...

In this special Father’s Day episode of Fancy Bread, we gather around the table four men, each bringing a unique perspective on fatherhood. From a 22-year-old new dad navigating the joys and challenges of his first year, to a seasoned father of...

Join us for a deep dive into the world of ‘Fun Dining’ with our special guest, Amin, former Director of Operations at the iconic Barton G. restaurant. In this episode, we explore how Barton G. pioneered the ‘Fun Dining’ trend, blending whimsica...

In this episode of Fancy Bread, Adrian, Ed, along guests Kevin & Will dive into the discussion of bartenders vs servers. They discuss what makes each role unique, the similarities they share, and how they feel towards the other. Whether it’...

In this episode of Fancy Bread, Adrian and Ed reflect on Anthony Bourdain’s once belief; that the diner table is “the great equalizer.” They share appreciation for those working under Miami’s brutal sun and to those working in the dark. The con...

In this episode of FancyBread Adrian and Ed explore what it means to be a great employee versus a great coworker, the realities of being fired, and how workplace politics and networking shape restaurant careers. We’ll share insights on why peop...

In this special Mother’s Day episode of ‘FancyBread’ Adrian, Ed, and guest Maritza explore the unique experiences of moms in the restaurant industry. Not only working on Mother’s Day but balancing motherhood with this demanding career. We highl...

Join us in this episode of Fancy Bread as we dive into ‘Big Tops’ or 'Big Groups' of diners with guest Derek & Nicole. We uncover the secrets of managing the chaos and handling their sometimes unrealistic expectations. We share some expert ...