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