Great creative doesn’t start with execution, it starts with a point of view. Chuck Meehan is Chief Creative Officer of Pavone Group and a veteran creative leader with decades of experience building bold, culture-shaping work for some of the world’s most recognizable brands. A four-time Super Bowl creative, Chuck has a reputation for ideas that break through pressure, complexity and noise.
In this episode of Forktales, Chuck pulls back the curtain on what defines a truly “big idea,” why the Super Bowl is both the most exhilarating and punishing creative arena in advertising, and how protecting an idea is often harder than coming up with it.
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Forktales is a podcast and video series that feeds the food, beverage, restaurant, and hospitality industries with insights, innovations, and incredibly entertaining stories. Each episode we interview the industry's leaders from veterans to the up and comers, to get a glimpse of trends, trials, tribulations, and more.
Chuck Meehan – Super Bowl creative veteran and champion of big ideas
Great creative doesn’t start with execution, it starts with a point of view. Chuck Meehan is Chief Creative Officer of Pavone Group and a veteran creative leader with decades of experience building bold, culture-shaping work for some of the world’s most recognizable brands. A four-time Super Bowl creative, Chuck has a reputation for ideas that break through pressure, complexity and noise.
In this episode of Forktales, Chuck pulls back the curtain on what defines a truly “big idea,” why the Super Bowl is both the most exhilarating and punishing creative arena in advertising, and how protecting an idea is often harder than coming up with it.
Season 9 highlights
Season 9 of Forktales brought together visionaries redefining what it means to lead, create, and serve in the food and beverage world. From heritage duck farms to plant-based dairies, family restaurants to city-shaping pubs, every guest offered a story rooted in passion and purpose.
Joey Jurgielewicz kicked off the season with a lesson in legacy and sustainability from Tasty Duck. Tom Moffitt explored the science and spirit behind plant-based dairy innovation. Edward Medina shared how Ramona’s Food Group turned a 78-year-old family brand into a modern Mexican food powerhouse. Sameer Malhotra revealed how Café Spice brought authentic Indian cuisine to America’s mainstream, while Elliot Nelson showed how restaurants can revitalize an entire city. And Curtis Chin closed the season with heart, reflecting on growing up in his family’s Chinese restaurant and why small, family-run eateries are still the glue of communities everywhere.
Curtis Chin – Writer, filmmaker and storyteller of culture and community
“Chinese restaurants are going to save America.” That’s the bold belief of Curtis Chin — writer, filmmaker, activist, and author of the memoir Everything I Learned, I Learned in a Chinese Restaurant. Growing up as a Chinese American in 1980s Detroit, Curtis found community, identity, and resilience inside his family’s landmark restaurant, Chung’s Cantonese Cuisine.
In this episode of Forktales, Curtis reflects on life lessons from the dining room, the power of service and conversation, and why family restaurants act as vital community glue. He also explores Detroit as a cultural crossroads and the lasting influence Chinese restaurants have had on how Americans eat today.
Elliot Nelson – Restaurateur, real estate developer and future mayor of Tulsa
Elliot Nelson is the founder and CEO of McNellie’s Group, the hospitality company credited with transforming downtown Tulsa’s dining scene. What began as a college business plan for a fictional Irish pub grew into a thriving portfolio of more than 25 restaurants and bars, as well as large-scale development projects that have reshaped the city.
In this episode of Forktales, Elliot shares how McNellie’s became Tulsa’s go-to destination for craft beer, his vision of creating a “living room” for the city, and the role historic renovations have played in revitalizing downtown.
Sameer Malhotra – Food entrepreneur and leader in authentic Indian cuisine
From growing up in his family’s New York restaurants to leading a $50 million food company, Sameer Malhotra has built Café Spice into one of the most recognized names in Indian cuisine. What began as a single bistro-style restaurant is now a nationally distributed brand supplying Whole Foods hot bars, private-label products, and ready-to-eat meals across the country.
In this episode of Forktales, Sameer shares how Café Spice made the leap from restaurants to large-scale manufacturing, the importance of balancing authenticity with approachability when introducing Indian flavors to American consumers, and why food demos are more powerful than discounts.
Edward Medina – Transformative leader in authentic Mexican cuisine
Edward Medina is at the helm of Ramona’s Food Group, steering the company with both tradition and innovation in mind. When Edward joined in 2012 as director of finance, Ramona’s was losing hundreds of thousands each month. By 2014, as CEO, he led a dramatic turnaround—streamlining operations, cutting costs, and standing firm on product value—which transformed the struggling company into a profitable, respected brand.
In this episode of Forktales, Edward shares engaging stories about Ramona’s colorful journey, from delivering tortillas on buses to becoming a staple in the frozen food aisle. He talks about the importance of keeping things authentic and the unique perks of being a family-owned operation.
