In this episode of Love Living Local 315, we sit down with Chef Tim Hardiman, founder of Hardiman Hospitality, co-founder of Tailor and the Cook and host of The Hospitalitarian Podcast for a conversation that goes way beyond what’s on the plate. Tim shares how being born into the restaurant world shaped his path, and how his son’s early food allergies completely transformed the way he thinks about sourcing, cooking, and feeding people. What started as a personal shift at home turned into a farm-to-table movement that helped change the way our entire region looks at food.

We dive deep into the why behind local sourcing, the realities of restaurant economics and the details most people never notice. Tim breaks down what hospitality really means, why before-and-after the transaction matters just as much as during and how intentional service creates lifelong loyalty. We absolutely geek out about New York State wine & cooking at home.

Now in this next chapter with Hardiman Hospitality, Tim is bringing the experience straight to your kitchen with private in-home dinners, interactive cooking classes, wine education and a podcast spotlighting the stories behind the food, farms, and makers of New York. It’s thoughtful, it’s intentional and it’s deeply rooted in community.

We Discuss:
• What sparked Tim’s farm-to-table philosophy
• Why using the whole animal matters (and what that really means)
• The true definition of hospitality and how to go beyond the transaction
• Why local food isn’t as expensive as people think
• What’s next for Hardiman Hospitality, cooking classes, and NY wine advocacy

If you love food, wine, business, or just thoughtful conversation about doing things the right way this one’s for you 🍷🍽️

This episode is brought to you by Vault Capital Partners.
(https://www.instagram.com/vaultcapitalpartners)

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Show Markers:
(0:00) - Welcome & Introduction
(1:00) - Born in the Business
(2:00) - Local Food Economy
(3:15) - Focus on the Source
(7:00) - Local Wines
(9:00) - Starting Hardiman Hospitality
(11:20) - Difference in Quality
(12:45) - European Experience
(14:45) - Economics of Local Sourcing
(16:30) - Cooking For Smaller Parties
(18:45) - Kitchen Requirements?
(22:15) - Only So Many Filets
(25:15) - Tim's New Podcast
(27:15) - Centralized Stores & Co-Ops
(32:20) - Mohawk Valley
(33:40) - Changes From Pandemic
(35:50) - Defining Hospitality
(38:30) - Beyond the Transaction
(41:00) - Details Matter
(44:35) - What's Next?
(50:00) - Rapid Fire Questions


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Tim's Links:
Website - https://www.hardimanhospitality.com
YouTube - https://www.youtube.com/@hospitalitarianpod
Hospitality IG - https://www.instagram.com/hardimanhospitality
Podcast IG - https://www.instagram.com/hospitalitarianpod
FB - https://www.facebook.com/profile.php?

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Love Living Local Links:
Podcast Email - media@lovelivinglocal315.com
Website - https://www.lovelivinglocal315.com
YouTube - https://www.youtube.com/@LoveLivingLocal315
Facebook - https://www.facebook.com/lovelivinglocal315
Instagram - https://www.instagram.com/lovelivinglocal315
TikTok - https://www.tiktok.com/@lovelivinglocal315
Scott's FB - https://www.facebook.com/scott.grates.1
Scott's Website - https://www.scottgrates.com
Referrals Done Right - https://www.referralsdoneright.org