Our 100th show called for a guest who’s built something real, lasting — and let’s be honest - delicious. Lindsay and Bruce sat down with culinary and restaurant visionary Cameron Mitchell at his Valentina’s location in Bridge Park.

Together, they unpack what it really takes to launch a new restaurant concept— from early collaboration and inspiration trips to the hard work of dialing in the menu, service, and financial model. As Cameron shares, it can take years to get a single location right.

He also takes us back to the beginning: a turbulent teenage life, washing dishes for a few dollars an hour, and the “light switch” moments that pushed him to write down goals and pursue the restaurant business with intensity. The conversation explores pivotal detours along the way, including being initially turned down by the Culinary Institute of America—and how those early challenges shaped his leadership style and long-term commitment to hospitality education.

From there, the focus turns to values-driven leadership and restaurant culture. Cameron explains why he puts associates first, how that approach leads to better guest experiences, and why profit only matters if you protect quality and people. He also reflects on the darkest days of COVID-19 in the restaurant industry, a costly real estate mistake, and the service mindset that continues to power strong partnerships here in Dublin.

The conversation also highlights Cameron’s role in shaping Bridge Park as a regional dining destination, pulling back the curtain on his next project—a revealing story behind a concept that marks a first for Cameron and something long on his professional bucket list. 

Not a bad way to mark 100—big stories, hard-earned lessons, and what’s next from one of the best in the business.

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