Anti-

Syd Suntha is a chef, co-owner of Ballyhoo Hot Sauce and overall hustler.

www.ballyhoohotsauce.com

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  4:00 - Syd/Suntish

  6:00 - First time we met

  7:30 - Get in the Van - Henry Rollins

  8:00 - Hanging out backstage

  9:45 - Getting into the music industry

11:45 - Going to live shows nowadays

13:30 - Finding & makes music before the internet 

16:30 - The problems with instant access to niche content

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22:00 - Leaving normal jobs to work with bands

24:30 - Growing up as a Sri Lankan in St. Louis

25:30 - Embracing what made him different

26:30 - Tour managing Adair & Jon Oakes  

28:30 - Pivoting career

29:00 - Cooking with Bert McCracken of The Used

30:00 - Kitchen Confidential

30:30 - Culinary school

33:30 - Tipping culture is bullshit

37:00 - Rockwell Beer doesn’t do tips

39:00 - Authenticity in pricing

42:00 - Restaurants and hard costs

46:00 - Vote with your dollars

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48:00 - Moving up to Seattle from L.A.

50:00 - Working at Skillet

52:00 - Food Trucks in Seattle

58:30 - Starting up Bread & Circuses

1:00:00 - Behind the name ‘Bread & Circuses’

1:03:00 - Putting a restaurant inside a brewery

1:06:30 - Leaving Bread & Circuses

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1:07:00 - Starting up Ballyhoo Hot Sauce

1:11:00 - Owning a product vs. owning a restaurant

1:15:00 - How Ballyhoo is more than just ‘Hot’ Sauce

1:17:30 - Brands collaborating with other brands

1:18:00 - Syd’s ‘Seattle Street Food Cook Book’ saga

1:23:00 - Wanting to do more collaborations

1:25:00 - Limited editions can’t be forced

1:25:45 - Psyence Fiction - Unkle

1:27:00 - Bape

1:30:00 - Head Automatica Limited Edition Dunks

1:32:00 - Wanting and buying a military hummer

1:35:00 - Syd’s parents 

1:36:00 - Drinking in St. Louis

1:38:00 - Syd’s Dad’s drinking history

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1:42:00 - Sri Lankan influence

1:49:00 - Future of Ballyhoo

1:52:15 - Standing out from the competition 

1:56:00 - The politicizing of everything

1:59:00 - Syd’s success motto

2:00:00 - Outro