In this episode of Shelling Peas, Chef Ryan Jennings sits down with Mark Cupolo, the mastermind behind Rochester staples, Rocco and Rella. Mark opens up about his 20-plus years in the restaurant business, sharing lessons in leadership, resilience, and the art of hospitality.

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A Legacy of Leadership and Resilience in the Kitchen

Mark reflects on the evolution of his career, from starting Rocco in 2008 to expanding with Rella just steps away. He shares the challenges and triumphs of running two restaurants, the importance of building trust with his team, and the satisfaction of mentoring his longtime staff, many of whom feel like family.

The conversation dives into the pandemic’s impact on the hospitality industry and how Mark adapted during a time of uncertainty. He candidly discusses the closure of his pandemic-era bodega, lessons learned, and how those experiences shaped his approach to running his restaurants today.

Ryan and Mark also share stories from their careers, touching on kitchen culture, the importance of passion, and the unique camaraderie that defines the restaurant industry.

Catch new episodes of Shelling Peas: A Plant-Powered Podcast with Chef Ryan Jennings every Sunday for more inspiring stories from the food and hospitality world.