{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Flets-talk-about-food.simplecast.com%2Fepisodes%2Fholding-on-to-hospitality-R4axM38O","width":444,"version":"1.0","type":"rich","title":"Holding on to Hospitality","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/bf8dc556-ca4f-40f8-8da0-36b4b6264b9c/ca1b9c74-a2d8-453c-a221-67b0f76a0856/charleshunter-v2-louisa-kasdon.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/b26c894c-de0d-4966-a655-e2549a898cf4\" height=\"200\" width=\"100%\" title=\"Holding on to Hospitality\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"When Charles Hunter jumped the chasmic divide from NYC to Boston to helm City Winery, he never bargained for a pandemic. He came with a long resume in the hospitality business with everything from a stint at IHOP (he says the boysenberries are real) and owning and managing his own spots in NYC and NJ. If there is a poster boy for grit, graceful pivoting and dedication to first principles of making it all about the guest, it is Charles Hunter."}