Francis Schott and Mark Pascal are the hospitality professionals behind The Restaurant Guys, a platform built from their physical establishments, Stage Left Steak and Catherine Lombardi. They transitioned one of the nation’s longest-running food radio shows into a digital format, recording the Restaurant Guys Podcast live at the New Brunswick Pride Arts Center. Their work includes the Spirits Project, an initiative that provides public access to rare and expensive spirits through educational tasting events. They recently launched the Sauced Podcast series, which bridges the gap between culinary preparation and beverage pairings. Known for driving the cocktail revolution in New Jersey, they produce specialized segments on luxury ingredients like white truffles and Wagyu beef. Schott and Pascal collaborate frequently with industry leaders such as Jancis Robinson and Scott Conant, offering an owner-operated perspective on wine sourcing in Burgundy and the operational realities of high-end dining and retail beverage management in the United States.