As the corporate wine and beverage director for the Marlon Abela Restaurant Corporation (MARC) US, Olivier Flosse offers a wealth of experience garnered in France, the UK and New York City. In this position, Olivier is responsible for the award-winning wine collection at A Voce Madison and A Voce Columbus in New York, as well growth of the already impressive wine program at MARC’s award-winning restaurant, Morello Bistro, in Greenwich, Connecticut and Bistro du Midi in Boston, Massachusetts, as well as the development of wine programs at future MARC restaurants in the U.S. Under the direction of Olivier, A Voce Columbus was one of four restaurants in the U.S. to receive the Wine Spectator Grand Award in 2012. Flosse is also responsible for training the restaurants’ sommeliers and floor staff in all aspects of the wine and beverage service, as well as the wine and spirit purchasing in the US. On this week's episode of In the Drink, he speaks to the importance of ensuring a guests happiness while drinking and stresses that the communal experience of wine is more important than the knowledge base. This program was sponsored by Bonnie Plants

"Now, you can go to a restaurant and the food doesn't have to be amazing, but with incredible service people will come back!" [27:00]

"Service is not something you're just doing for two hours to get your paycheck. It's something you have to have inside." [28:00]

--Olivier Flosse on In the Drink

Alexandra "Alex" Guarnaschelli is an Iron Chef, Food Network celebrity chef and the world-renowned executive chef at both New York City's Butter restaurant and award-winning The Darby restaurant. She is also a television personality on the Food Network shows Chopped, Iron Chef America, All Star Family Cook-off and The Best Thing I Ever Made. She hosts Alex's Day Off and The Cooking Loft on Food Network and Cooking Channel In 2012, she was crowned America's Next Iron Chef on Iron Chef America, currently the only woman with that distinction and only the second female ever to obtain that honor. On this week's episode of Chef's Story, hear Alex's story - from growing up as the daughter of esteemed cookbook editor Maria Guarnaschelli to culinary education across the world, to eventually finding her own style in the kitchen. This program was sponsored by Fairway Market.

"Everybody has a culinary identity that they base on their childhood and the repertoire of dishes they were exposed to." [04:00]

"I do think a big part of defining your cooking is what you buy and where you buy it from" [39:00]

"I like competition shows because they show the human side of people - that they are fallible, make mistakes and they crave being a hero" [41:00]

--Alex Guarnaschelli on Chef's Story

Daniel Boulud is a world renowned chef and restauranteur hailing from a farm just outside Lyon, France. He is chef and owner of several of the top restaurants around the globe, including Daniel, the 3 Michelin Star New York City restaurant. Daniel has been in the restaurant industry since he was a teenager, learning and apprenticing in France. He left his home at 14 to become a chef and moved to the city of Lyon to live with his uncle. He did a three year apprenticeship in Lyon before moving to Paris, and later coming to the States. In 1980 he took his first job in America in Washington D.C. as a chef, and later moved to New York City to be a part of the restaurant culture here. On this weeks episode of Chef's Story, Daniel Boulud relays to us an overview of his culinary journey, beginning in France and through his move to Washington D.C. to New York. He lets us in on the secret to the success of 'Daniel' and the importance of being mentored and trained, as well as the rigor and dedication needed to become a successful chef and entrepreneur. This program was sponsored by Fairway Market.

"Winning is having someone come in for the first time and discovering the restaurant and having them hooked, thats what counts. Even 20 years later, when somebody comes for the first time to the restaurant and discovering the restaurant" [02:30]

"It's very difficult for a casual chef who has only worked in casual places to be come a master chef". [31:35]

"It's really rewarding, because it feels like a family. And people come to the restaurant not only for me, but for the family as well". [41:00]

--Daniel Boulud on Chef's Story