{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"14. Peter Dale The full Circle Story of the restaurant Five & Ten","description":"When Ecuador Meets Georgia The Cultural Fusion Behind Peter Dale's Restaurant Success From backpacking through South America to becoming Athens' most dedicated culinary storyteller, Peter Dale's path to restaurant ownership began with a simple question: what happens when you stop following everyone else's plan and start following your passion? When a 25-year-old with a public relations degree walked into the original Five & Ten in 2002, he had no restaurant experience\u2014just an adventurous palate shaped by childhood summers in Ecuador and family Thanksgivings that welcomed 50 international students. Growing up as the son of a Peace Corps volunteer turned poultry scientist and an Ecuadorian mother who learned to cook from an orange Betty Crocker binder, Peter experienced food as connection long before he understood it as career. His aunt Martha's kitchen in Ecuador became his first classroom, where lifting pot lids and scraping cake bowls taught him that hospitality extends far beyond the plate. What You Can Expect from This Episode This conversation reveals how one man's willingness to start over\u2014twice\u2014created a restaurant empire built on relationships, local ingredients, and the understanding that great food begins with great stories. Here are 4 key insights you'll gain from this episode: Learn how a chance encounter with duck confit and roasted grapes at the original 5 & 10 changed the trajectory of an entire career Understand how childhood experiences with international students and multi-generational Thanksgivings shaped a philosophy of radical hospitality. Explore the business strategy of growing restaurants through partnership equity rather than traditional expansion models. Experience the full-circle moment of purchasing the restaurant where it all began and bringing back the dishes that built its reputation. From Capitol Hill to Kitchen Line Peter's transition from working in a congressman's office to butchering ducks reveals the power of saying yes to opportunities that terrify you. His first day at  Five&Ten armed only with 4-H poultry judging experience, demonstrates how childhood skills can resurface in unexpected moments. When that bag of hot grits burst in the parking lot during his first football season, covering him in the cold rain, he faced the question every career changer confronts: what am I really doing here? The answer came through relationships\u2014with mentors like Hugh Acheson who took chances on untested talent, with fellow cooks who spent days off studying cookbooks together, and with farmers who became both suppliers and friends. Peter's approach to restaurant growth through partnership equity rather than traditional expansion reflects this same relationship-first philosophy. Building Community Through Chocolate and Vegetables What makes Peter's restaurant portfolio unique isn't just its diversity\u2014from The National's sophisticated fare to Condor Chocolates' artisan confections to Maepole's healthy lunch concept. It's the understanding that each concept serves a different community need while maintaining the same commitment to local ingredients and genuine hospitality. His work with Wholesome Wave Georgia, doubling SNAP benefits at farmers markets, exemplifies how restaurant success can fuel community impact. When farmers tell him those tokens represent a significant portion of their business, he sees the circle complete\u2014healthy food reaching people who need it most while supporting the local producers who supply his restaurants. The Full Circle of Five&Ten Peter's 2024 purchase of the restaurant where he began his culinary education represents more than business acquisition\u2014it's cultural preservation. His challenge of bringing back beloved dishes while keeping the restaurant relevant for 2025 reflects the broader question facing every community institution: how do you honor your past while serving your present? The answer lies in understanding that restaurants don't just serve food\u2014they serve memory, connection, and the ongoing story of the communities they inhabit.  ","author_name":"Classic City Rewind with Lesley Platek","author_url":"https:\/\/sites.libsyn.com\/600495","html":"