Listen to Learn: What advice Dugan has for up and coming want-to-be restauranteurs About the restaurant business from Chef Matt What Dugan says he wasn't prepared for as a business owner About Matt's culinary arts education Share this Page

Don Dugan is the owner/operator of Stratton’s Market & Skye’s Bistro. Don was born in Little Rock, Arkansas in 1969, and has built an extensive and expansive culinary industry resume, spanning throughout central Arkansas. His first restaurant job was at Shoney’s on Markham in 1984. He began his career in the food industry as a server and dishwasher. Through years of public relations and mastering his craft, Don steadily rose in rank and responsibility, working his way up to general manager of LaScala and the Afterthought. As he worked each new position, he gained a greater understanding of the requirements needed to succeed in the restaurant industry

Matt Bell A native of Missoula, Montana, Matt Bell trained at Le Cordon Bleu in Austin, Texas, before moving to his wife’s hometown of North Little Rock. He interned at Ristorante Capeo. After spending time at Capeo and Argenta Seafood Company, Bell moved to the Capital Hotel, where he served as Ashley’s Sous chef for four years. 

Don's original interview

Matt's original interview

Dugan's Pub Website

In Conversation With Chef Matthew Bell

Transcript Begins: 

EPISODE 331