{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"All In Good Taste ","title":"Best Friends to Private Chefs: The Nude Dude Food Story - All In Good Taste","html":"","width":"100%","height":180,"duration":2950,"description":"On this episode of All In Good Taste, Aidan Descourouez sits down with Seth Bradley and Ryan Van Voorhis, founders of Nude Dude Food, to unpack how two high-school friends turned casual cooking and dinner parties into a private dining and catering business that has taken them across roughly 30 states.\nLong before Nude Dude Food, Seth was pursuing music and performing around Chicago while Ryan spent more than a decade working in social work, child welfare, and juvenile services. Those careers may seem worlds apart from hospitality, but both became foundational to the company they would eventually build: Seth learned how to read a room and entertain, while Ryan built his career around service, empathy, organization, and taking care of people.\nTheir culinary journey began simply, cooking together as roommates, exploring Chicago’s farmers markets, experimenting with sourdough, and feeding their friends. Eventually the dinner parties got bigger, friends began hiring them, Instagram DMs started coming in, and by 2017 they were ready to leave their previous careers and go all in.\nSeth and Ryan share the real story behind the Nude Dude Food name, why the provocative branding worked, how they made sure the food could back it up, and how their relationship with the brand has evolved as the company has grown.\nThey also talk candidly about the reality of building a business with your best friend: communication, disagreements, complementary working styles, hiring people into a tight-knit culture, learning to delegate, and recognizing that what once revolved entirely around the two founders now has to become something bigger than them.\nRyan opens up about his experience living with Crohn’s disease and how his health journey shaped his relationship with food, local sourcing, simple ingredients, and hospitality. The conversation also dives into the unpredictable realities of private dining,  including one memorable Chicago event where a broken oven forced the team to transport...","thumbnail_url":"https://img.transistorcdn.com/dks1W8n4e0xincgb6UDOxe3uq5vLkXr-d0Rw9oYYLKk/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9iY2U3/Mzk5Yjk5YWUxMzM0/ZTFhMTY4MjU5NmY0/YzNhMS5KUEc.webp","thumbnail_width":300,"thumbnail_height":300}