Interview with Ruthie Hill & Corey Albright from Chill Restaurant & Bar – St. Petersburg Foodies Podcast Episode 44

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Interview with Ruthie Hill & Corey Albright from Chill Restaurant & Bar – St. Petersburg Foodies Podcast Episode 44

Kevin Godbee · Jul 2, 2019 · 1 min read

Interview with Ruthie Hill & Corey Albright from Chill Restaurant & Bar

Welcome to the St. Petersburg Foodies Podcast Episode 44! Our featured interview today is with Ruthie Hill and Corey Albright from Chill Restaurant & Bar on St. Pete Beach. We learn how Ruthie became an accidental restaurateur, and how an injury and Food Network steered Corey from football to the kitchen. Our musical guest is Liam Bauman who's guitar style, and voice are reminiscent of John Mayer. We will feature the song, "Hardly", and talk food while Liam answers The Fast Five Foodies Questions.

Listen right here with our player above, or use your favorite podcast listening app below.

 
Ruthie Hill, Owner, Chill Restaurant & Bar

Ruthie Hill, Owner, Chill Restaurant & Bar

Corey Albright, Chef, Chill Restaurant & Bar

Corey Albright, Chef, Chill Restaurant & Bar

The St. Petersburg Foodies Podcast features interviews with chefs, restaurateurs, sommeliers, bartenders, and more, and covers the burgeoning food scene in St. Petersburg, Florida. Episodes air every Tuesday.

This episode of the St. Petersburg Foodies Podcast is brought to you by Club Savor, Buya Ramen, and Engine No. 9. Please keep them in mind the next time you are hungry for some fantastic food.

Our announcer is Candice Aviles from Meet the Chef and Channel 10 News. Our theme music is provided by The Chris Walker Band.

Links:

Chill Restaurant & Bar Website

Liam Bauman Facebook

MORE FOODIES READING  Mike & Arielle Collins, & Adam Kantrovitz from Rawk Star Café St. Petersburg Foodies Podcast Episode 8

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Restaurant reviews of the best local St. Pete restaurants done by local foodies. Please use our hashtags: #stpetersburgfoodies #stpetefoodies
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DISCLAIMER: Kevin, Lori, Abby, Haley, Lindsey, & Alexia do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner.
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Written by

Kevin Godbee

I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"

In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.

This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved Downtown St. Petersburg.

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