Chef Sucio Talks

Thomas Lo, M.D., D.ABA, aka "Chef Dr. Lo," is a board-certified Anesthesiologist, Chef, CEO, and Entrepreneur. After graduating from Yale University with a degree in Molecular Biology, Dr. Chef Lo began his professional culinary career studying at the French Culinary Institute in New York. With a strong background in fundamental culinary techniques, Thomas interned at Veritas and Lupa Osteria and then joined the opening team of Virot restaurant at the Dylan Hotel in New York. Chef Dr. Lo is also the owner and culinary director of Spy C Cuisine restaurant in Forest Hills, New York. Spy C Cuisine has quickly gained critical accolades from the New York Times and received its first Michelin Bib Gourmand in 2020. With the understanding of the molecular physiology of taste, Chef Dr. Lo enjoys playing with the palate by synergistically combining flavor combinations and balancing the harmonies of sweet, salty, bitter, and sour. By contrasting various textures of his dishes, Chef Dr. Lo attempts to introduce the complexities and subtleties of food to you. As a Chef Physician, he is able to educate his customers, patients, and fellow colleagues on the medicinal aspects of haute cuisine. As a chef anesthesiologist, Chef Dr. Lo is known for his Sichuan Mind-Numbing Sauce, which must be properly prepared and used for dishes to provide the perfect balanced flavor profile. When given in the proper amount, harmony is achieved; but when too much is given, the flavors are overpowering. Although this would not be like a true overdose that Chef Dr. Lo sees in the operating room, the taste of the dish becomes acrimonious.

Gregory Gourdet Chef and Founder - Kann and SousòlAuthor, Everyone's Table: Global Recipes for Modern Health - 2022 James Beard Foundation Award Winner2023 James Beard Foundation Award Winner for Best New Restaurant2024 James Beard Foundation Award Winner for Best Chef: Northwest and Pacific RegionCulinary Director Printemps - New York Gregory Gourdet is a three-time James Beard Foundation Award-winning chef, best-selling author, and television personality. He is best known for his award-winning cuisine, bevy of TV appearances, and trendsetting role in the culinary boom of Portland, Oregon.A native of Queens, NY, Gregory attended the Culinary Institute of America, becoming the school's first student to land an internship with celebrity chef Jean-Georges Vongerichten. For nearly seven years, Gregory honed his culinary skills at three of Jean-Georges' trailblazing restaurants, climbing the kitchen ranks to become one of his chef de cuisines. Gregory ran the kitchen at Portland's Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening Kann. An avid traveler and lifelong student of food and culture, Gregory has made a name for himself by infusing methods and ingredients from all over the world, balanced together with his Haitian heritage, and creating signature flavors adored for their seasonality, boldness, complexity, and spice. He was named “Chef of the Year” by both Eater Portland and the Oregon Department of Agriculture, and is a two-time Bravo Top Chef finalist.In 2021, Gregory released his first cookbook, Everyone's Table: Global Recipes for Modern Health, the ultimate guide to cooking globally-inspired dishes free of gluten, dairy, soy, legumes, and grains. The book is a national bestseller and a 2022 James Beard Award winner for Best General Cookbook. August 2022 brought about the opening of Kann, a live-fire dinner house that showcases traditional Haitian flavors alongside dishes inspired by the cuisines of the African and Caribbean diaspora. Kann was quickly recognized by Eater, The New York Times, and Robb Report as a “Best New Restaurant”; Esquire named Kann the #1 “Best New Restaurant in America.” Portland Monthly and The Oregonian also named it restaurant of the year. Kann was named the James Beard Foundation Awards 2023 “Best New Restaurant.”In September of 2022, Gregory opened Sousòl, Kann's subterranean sibling cocktail bar. Sousòl draws inspiration from the greater Pan-Caribbean for its food and drink menu. It also features a full zero-proof menu for an inclusive experience for drinkers and non-drinkers alike. In 2023, Sousòl was named one of Esquire's “Best Bars in America.”In 2024, Gregory's culinary career was recognized by the James Beard Foundation Awards, which named him “Best Chef: Northwest and Pacific.” The same year, Kann was featured on the inaugural “25 Best Restaurants in Portland, OR Right Now” list by The New York Times and was featured on La Liste's 2025 list of the world's best restaurants. In his role as Culinary Director of Printemps New York, opening March 2025, Gourdet will oversee five concepts, ranging from fine dining to a casual cafe—each a celebration of artistry, unparalleled quality, innovation, culture, and creativity.Gregory sees food as nourishment and is committed to moving the restaurant industry forward sustainably and equitably. He is a member of the US State Department's American Culinary Corp. He is also an ambassador for the Marine Stewardship Council.He spends his spare time trail-running in the woods for hours.Gregory is a proud member of the LGBTQ+ community and openly gay. He is a member of Alcoholics Anonymous and Ben's Friends, a national recovery group for the restaurant industry.

​Alice Cheng is the Founder and CEO of Culinary Agents, an online professional networking and job matching platform dedicated to the hospitality industry. Her career began in the hospitality sector, working as a hostess and server at La Maisonette in the Pearl River Hilton and as a catering server for Munno's Deli in Pearl River, NY.Cheng pursued a Bachelor of Science in Advertising, Marketing & Communications from the Fashion Institute of Technology in New York, NY.  She then embarked on a 13-year tenure at IBM, starting in the mailroom and advancing to roles such as Digital Media Specialist, Economic Stimulus Strategy & Sales Leader, and Global Innovation Executive in Strategy & Transformation.In 2012, Cheng founded Culinary Agents to address the challenges hospitality professionals faced in job searching and recruitment. The platform has since connected over 2 million users with more than 50,000 businesses, offering job listings, industry insights, and educational content to inspire the next generation of restaurant talent.Beyond her role at Culinary Agents, Cheng serves as a Strategic Advisor for Hot Bread Kitchen's Kitchen Cabinet in New York, NY, and is a member of the Society of Fellows for the Culinary Institute of America. She also hosts the podcast "Hospitality on the Rise," highlighting stories and insights from hospitality professionals. Cheng's dedication to the hospitality industry is evident in her efforts to provide resources and tools that support professionals in their career development. Her work continues to influence and shape the future of hospitality recruitment and networking.​

#194 Tyson Ho-Specialty Meat Purveyor NYC

Andrew Friedman is a renowned author, journalist, and podcaster specializing in the culinary world. Over the past two decades, he has authored or co-authored more than 25 books, many in collaboration with esteemed chefs, offering readers an insider's perspective on professional kitchen life. His notable works include "Chefs, Drugs, and Rock & Roll," which chronicles the evolution of the American chef profession in the 1970s and 1980s, and "Knives at Dawn," detailing the American team's journey in the prestigious Bocuse d'Or culinary competition. In addition to his writing, Friedman hosts the "Andrew Talks to Chefs" podcast, where he engages in in-depth conversations with a diverse array of chefs from around the world, exploring their careers, philosophies, and personal stories. Friedman holds a Bachelor of Arts in English from Columbia University and is a graduate of the French Culinary Institute's "La Technique" cooking program. He resides in New York City with his family. For a deeper insight into Friedman's career and perspectives, you might find this interview from the meez Podcast informative:His latest book, "The Dish: The Lives and Labor Behind One Plate of Food," delves into the intricate network of individuals and efforts involved in creating a single restaurant dish.

Katie Reicher is the Executive Chef at Green's Restaurant a Vegetarian Restaurant in San Francisco, started by the Zen Center in 1979. They are powered by their famed farm in the Bay Area named Green Gulch.Originally from New York, Katie Reicher was introduced to Greens as part of an externship program through the Culinary Institute of America.  Upon graduating, she returned to Greens to work full time.  Within a few years, she swiftly rose through the ranks to become Executive Chef — A promotion that took place in the heart of the pandemic.Chef Katie continues the restaurant's legacy of “celebrating vegetables,” while moving the art of vegetarian cuisine to the next level with new and exciting globally-inspired dishes.  She celebrates local farmers and makers first, rotating half of her menu every month to deliver the freshest, most seasonal food possible.  Chef Katie believes that there is no limit to the potential of cooking vegetables.This culinary vision is further enhanced through the creation of her Guest Chef Series, a revolving program welcoming outstanding local-area chefs to participate in collaborative 4-course dinners, bringing their unique culinary perspectives to the art of vegetarian dining.  The Guest Chef Series will continue in 2024 with an incredible line up of Bay Area chefs.#chefpodcast #zencenter #sanfrancisco

#190

Chef Sucio Went to Austin Texas and Sat down with Andre Natera of Chef's PSA "Chef's PSA with André Natera is your definitive guide to navigating the culinary world. Join André as he delves deep into the heartbeat of professional kitchens, sharing insights on how to excel and truly stand out as a chef. From the nuances of the craft to the vibrant stories of kitchen life, each episode is a blend of passion, experience, and wisdom.""Chef's PSA is where I pull back the curtain on the culinary world. Let's embark on this journey together, uncovering what it truly takes to make a mark in the kitchen."https://podcasters.spotify.com/pod/show/andre-natera/subscribe We Sucio Talked About Michelin Stars James Beard Hydrocolloids Sucio's Mt.Rushmore of Chefs Food Podcast Landscape Culinary Artistry Chef Culture Found everywhere Podcasts are available!! #chef #chefpodcast #chefs #cooks #podcast --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

#187 Petra Higby Caviar Co./SF --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

#186 Chef Avery Ruzika --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Chef Reem Assil, Owner of Reem's California A restaurant focusing on Arab Californian Cuisine. #chef #podcast #chefpodcast #chefs #cooks #restaurants #reemscalifornia --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Chef Ryan Pinto. A line cook at Acquerello, A Restaurant by Legendary Chef Suzette Gresham in San Francisco. Holding 2 Michelin Stars and a sister restaurant by the name of Sorella. We Sucio Talked about Cooking on the Line Great Chefs How to mentor the next generation Yes Chef mentality Chef Paul Chung Chef Suzette Gresham & Thoughts on his future Chef Sucio Talks Podcast is available everywhere!! #michelin #cook #chef #souschef #bayarea #sf #eater #jbf # --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Austen Falls. He is a Sous Chef at Chez Noir in Carmel California. "A community-driven restaurant rooted in coastal California cuisine". Owned and Operated by Chef Jonny and Monique Black, A Michelin starred hospitality powerhouse paving the way for young chefs and hospitality professionals like Young Chef Austen Falls. We Sucio Talked about Carmel by the Sea Chez Noir retaining it's Michelin Star Working at Single Thread farms Living on the coast Working with Klaus Georis at Maligne & Future dreams!! #chef #podcast #chefpodcast #suciotalk #chefsucio #carmelbythesea #carmel #cheznoir --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Austen Falls. He is a Sous Chef at Chez Noir in Carmel California. "A community-driven restaurant rooted in coastal California cuisine". Owned and Operated by Chef Jonny and Monique Black, A Michelin starred hospitality powerhouse paving the way for young chefs and hospitality professionals like Young Chef Austen Falls. We Sucio Talked about Carmel by the Sea Chez Noir retaining it's Michelin Star Working at Single Thread farms Living on the coast Working with Klaus Georis at Maligne & Future dreams!! #chef #podcast #chefpodcast #suciotalk #chefsucio #carmelbythesea #carmel #cheznoir --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Karla Marro is the Executive Pastry Chef at Miller & Lux. A Tyler Florence restaurant located in the Chase Center in San Francisco. She's a badass with extensive experience in international hotels, as well as some time spent in Michelin restaurants. We Sucio Talked about Learning Pastry Hotels Savory vs. Pastry Acquarello Creating Content & Becoming Executive Pastry Chef at Miller and Lux Chef Sucio Talks is available everywhere podcasts live!! #chef #chefpodcast #stories #cheflife #pastry #miller&lux #chasecenter #warriorssf #sf #missionbay #bayarea --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

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#179 Chef Spencer Horovitz Hadeem SF Part 2 --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

#179 Chef Spencer Horovitz Hadeem SF --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

#178 Chef Henry Hamilton --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks To Jason Paul Owner and Operator of Coffee Cultures in Alameda & Cannabis Cultures in San Francisco. Ive been hittin up this coffee shop for two years, the vibes are immaculate. We Sucio Talked about Coffee Alameda Selling Weed Operating a small business Designing the Playstation store in SF & Taking risks! Hard Work Pays Off Chef Sucio Talks is Available @spotifypodcasts @applepodcasts @youtube --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Chef Lamont Montperi, Knife Fight Gauntlet Champion, Owner and Operator of Montperi Catering & Events. Lamont is an exemplary businessman, Entrepeneur, and representative of the black and brown community in Oakland.We also had Epec Foodie on the show to promote the Big Knife Fight Gauntlet happening this Sunday at Alamar in Oakland. Shoutout to Chef Nelson German for allowing this championship bout to take place at his venue!The Match is intense, we have the Challenger @chefstreete from Lita Walnut Creek VS.The Reigning, Defending @chefmontperiCheck it out and get your tickets if you havent already!!We Sucio Talked About...Being born and raised in OaklandCooking from a young agePersonal cheffingCatering & EventsBreaking boundaries for Black & Brown ChefsWhat it means to be Knife fight Gauntlet Champion& Epec Foodie & Chef Aaronette King
Check Out The Show, Leave a 5 Star. Review, and Follow everywhere you get your podcasts!!#chefsuciotalks #chefsucio #chefpodcast #podcast #show #knifefightgauntlet --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Michael Sinowitz, Author of "Finding Meaning In Wine: A US Blend" "Michael Sinowitz first discovered a passion for wine while attending graduate school in Miami, studying literary theory and Modernist literature, with breaks spent hanging out at a local wine shop, hoping for free samples and wine knowledge. That interest has bloomed into a lifelong love, developed in many ways by frequent travel to California wine country, one of his favorite places. He lives with his wife, son, two cats, and lots of bottles of wine in Greencastle, Indiana. #chefsuciotalks #chef #cooks #chefs #culinary #wine #napavalley #winecountry #willamette #sommelier #winemaker #author #newbook --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Jason Grubbs, he is the Chef de Cuisine at Mentone in Santa Cruz. An Italian concept by Chef David Kinch of Manresa. I first met Grubbs as a Culinary Intern at The Restaurant at Meadowood. We Sucio Talked about Joining the navy Being a Medic The CIA in Napa California Meadowood Terra in St.Helena & Becoming CDC at Mentone 100% Raw Chefs Talk #suciotalk #spicetalkin #chef #chefs #cooks #culinaryschool #intern #navy #chefsuciotalks --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Stephane Saint Louis, Chef/Owner of Table Culture Provisions. A Fine Dining Tasting Menu in the Heart of Petaluma, CA. We Sucio Talked about Growing up in Haiti Attending Bocuse Institut in Lyon France Working at Della Fattoria Doing a Popup During Covid Opening a Restaurant New projects in Petaluma & his 2nd Restaurant Opening up Soon!! #chef #podcast #chefpodcast #cooks #culinaryarts #bocuseinstitut #restaurants #popup --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Elizabeth & Eduardo Espiritu. Elizabeth is the Executive Chef & Eduardo Lara is the Sous Chef of Charlie Palmer Steakhouse In Napa Valley. This Husband and Wife team are dominating the restaurant scene in downtown Napa repine one of the best Chefs of our time. We Sucio Talked about Working as a couple Chef Culture Great Chefs Learning from trauma Teaching young cooks Not relating to The Bear at all & downtown Napa's Growth !00% Raw Chefs Talk!! Available Everywhere! #chef #chefpodcast #cooking #napavalley #archerhotel #winecountry #suciotalks --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Aaron Plascencia, he is the Executive Chef at Taste Catering in Burlingame, California. They've been catering for over 2 decades all over the Bay Area putting on events for more than 5,000 people at a time! We Sucio Talked About Catering Logistics hotboxin with sternos Planning process of events Working for d*ckhead Chefs Disney Fine Dining Kitchens Bay Area Chef Geoff Davis Congrats & keeping employees for 20 years 100% Food Industry Talk #chefpodcast #foodpodcast #foodindustry #food #chef #cooks #kitchen #catering #events --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks about Michelin Effort Staging The Bear Doing My Goodest & Other Stuff #chefpodcast #chef #podcast #cooks #cooking #food #thebear #thebearfx --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Brendan Barnard is the Owner, Orchardist, and Cidermaker at Posterity Ciderworks in Mokelumne Hill, CA. He made the almost 4 hour trip to be on the show, for that I'll be forever grateful. His land focuses on apples and the ciders they produce. His goal is to bring the same level of respect for Cider as we have for Wine. We Sucio Talked about Cider production, Apple Varietals, Making a small business work, Grapes VS. Apples, Beverages and how they shaped our History, & Featuring his Cider at Michelin Star Restaurants! Sucio Talk is 100% Raw and Unfiltered! #1 food industry podcast #chefpodcast #chef #cook #cocinero #food #restaurants #applecider #cider #lowintervention --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Chef klaus Georis. He is the owner of Maligne in Seaside, CA. A beautiful casual Restaurant that focuses on local ingredients, fire cooking, and the community. We Sucio Talked About Owning a restaurant Responsibilities beyond cooking His Dad's Art Working at In De Wulf for Chef Kobe Desramaults Fine dining vs. Casual & Carmel by the Sea Raw Chefs Talk Only On Sucio Talk #chefpodcast #podcast #cooks #chefs #people #hospitality #videopodcast #restaurants --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Abraham Woodliff A writer and Creator for his Viral Meme Page IG: @realbayareamemes and his articles in the Broke Ass Stuart Publication. We Sucio Talked about Being Viral How to handle 40 DMs a day Writing Mayor Sheng Thao San Francisco Homeless Bay Area Politics & A bunch of other Random Raw sentiments! Raw Talk Only on Chef Sucio Talks!! #writer #chefpodcast #chef #podcast #sfstandard #sfgate #brokeassstuart #oakland #vallejo #sanfrancisco #eater #memes #influencer #comedian #bayareahumor #bayareamemes --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Chef Parker Brown Proprietor of Side A Pop Up Restaurant in San Francisco. A pop up series currently looking for a restaurant space in the Bay Area! We Sucio Talked About Popups Working Garmo Vinyl Records Hard Chefs Searching for Restaurant Spaces Mike Lanham & Working at Bay Area Restaurants #chefpodcast #cookpodcast #foodpodcast #chef #food #restaurants #popups #bayarea #sideasf #michelin #jbf #eater --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Sucio Talks To Haley Garabato who is A Sous Chef at Nisei in San Francisco, and also the founder of Feed The People Collective. FTPC is aimed at helping distribute food to those in need in the Bay Area. We Sucio Talked about Being Born and Bred in the Bay Area Justice In Kitchens Working Outside the US Asian Fundamentals VS. French Fundamentals Chef Culture & Kitchen Politics Raw Talk Only On Chef Sucio Talks! Available Everywhere Podcasts Are Found https://open.spotify.com/show/0ZDzei6DP1HSQscEd1fKlp?si=00940fcbccee4015 #chefpodcast #chef #cooks #cooking #bayarea #michelin #jbf #restaurants #popups #thailand #australia #filipino --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Anna Voloshyna is a Bay Area Chef and Author. Her first cookbook called "BUDMO! Recipes From A Ukrainian Kitchen". She is currently working on her second book and A docuseries about Ukraine and it's food. We Sucio Talked About Ukraine Writing a book Bookstores & Libraries Creating a worldwide network of creators Amplifying your brand & Docuseries ideas for the future! Raw Talk only On Chef Sucio Talks Suciotalk.com #chef #cooks #hospitality #restaurants #cookbooks #ukraine #cuisine --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Mike Lanham is the Chef Owner of Anomaly SF, located in the Pacific Heights neighborhood in San Francisco A tasting menu restaurant that's inspired by his journey through the kitchen ranks in the bay area. We Sucio Talked about Cycling Professionally Sports Impact on Cookin Learning how to Cook Being Relentless Popping Up and The Journey to Restaurant Triumphs and Losses What the Future Holds Raw Chef Stories Only on Sucio Talk #chef #michelin #cooks #chefpodcast #cheflife #sf #chefs #restaurants --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Lindsay Hoopes in the Owner of Hoopes Vineyard in Napa Valley, California. The vineyard aims to embody authenticity and the family-friendly, approachable vibe of Napa from decades past. The vineyard is family-owned, with roots going back to the early 1980s. The vineyard was started by Lindsays father, initially as a grape-growing operation before expanding into winemaking in 1999. We Sucio Talked About... San Francisco splitting time between the city and Napa attending boarding school in Massachusetts desire to become a spy working at the district attorney's office and later teaching law. Lindsay is a certified badass!! #chefpodcast #chef #winery #napavalley #napawine #womenowned #districtattorney #hoopesvineyard #yountville #lawschool #teacher #wine --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Reid Martin is the Chief Operating Officer at Lone Mountain Wagyu in New Mexico. He's been in the cattle industry his entire life. I met Reid during my time at Meadowood, and it was good to reconnect, drink wine and share stories! We Sucio Talked about Growing up on a Dairy Farm Teaching English in Japan The Beef Business Lone Mountain Wagyu Bull Sperm & Heifers #1 Chef Podcast !!Ya Tu Sabes!! #suciotalk #lonemountainwagyu #wagyu #beef #heifers #bulls #ribeyes #japan #rice --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Darryl Bell is the Chef and Owner of the Highly Anticipated Stateline Road Smoke House. Opening in the Napa Valley this summer. We Sucio Talked about Culinary School Working at Bouchon Being a Corporate Chef Opening a BBQ spot in Napa Valley & Much More only on Sucio Talk! #chefpodcast #chef #foodpodcast #podcast #food #bbq #napavalley --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Osman Karakus is a Michelin Trained Chef Noted mostly for his time at Apple (the tech company) and when he was chef de cuisine at Quince. He is now focused on teaching chefs about financial literacy something that as we all know is not taught to young cooks. We Sucio Talked about Being born in Germany Growing up in Turkey Serving in the Army Hairdressing Moving to the US & Working his way up to Michelin #chef #chefpodcast #podcast #foodpodcast #suciotalkpodcast #sucio #michelin #sanfrancisco #apple --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Travis Todd is the Winemaker at De La Boue Wines in Willamette Valley, Oregon. Shoutout to Chris Andrew his business partner for putting this together. De La Boue 2022 Syrah from The Pines Vineyard was enjoyed while we Sucio Talked about... Bartending Restaurant Work Making Wine The Willamette Valley Grapes The Multiverse & His First Vintage Raw Food & Wine Talk Only On Sucio Talk #Winemaker #Oregon #Willamettevalley #chefpodcast #podcast #foodpodcast #wine #food&wine #michelin #jbf --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Justin Cogley is the Executive Chef of Aubergine in Carmel CA. He is a Michelin Starred, James Beard nominee, and won Best New Chef in 2013 by Food & Wine Magazine. I met him When we did the 12 Days of Christmas event at Meadowood. I remembered we got along very well, and it's an honor to finally sit down with him on Sucio Talk. Shoutout to Tiffany DeGeorge for Setting this one up. We Sucio Talked About Being an Athlete Figure Skating for Disney Carmel through the Years Beginning days of Aubergine Michelin Stars Trail Running International Staff Trips & Inspiring His Team #1 Raw Chefs Podcast #chef #podcast #chefshow #cooking #culinaryarts #cooks #inspiration #carmelbythesea #aubergine --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

#155 Ian Cobb Gm-Beverage Director/ Nisei SF --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Christina Wilson Is the Chef Owner of The Pleasure Principal Events and Catering Company based in Oakland, California. We met at the Indie Chefs event last year and I'm excited we finally got a chance to sit down. We Sucio Talked about Running a catering business after pandemic Inflation and Food cost Jose Andres for President Working with World Central Kitchen Residency at Kinfolx Hi Felicia Thoughts & her goals for the future Available Everywhere!! #foodpodcast #chef #podcast #chefpodcast #suciotalk #wholetsucioinhere #oakland #catering #smallbusinessowners --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

here we were Sucio Talkin under the #hoshigaki in the house that @chefjeremyfox built……New Episode My babies!!@suciotalk.tvEpisode #153 feat. @birdiegslaBrought to you by!Executive Chef @mattschalerofficial& General Manager @keelyobbards !!Humbled by these professionals and their devotion to making this a healthier industry and building badass cooks!This is the first establishment in the history of #suciotalk that reached out to me to be on the show! All thanks to Matt and Keely! Shoutout Elise Freimuth @thelushchef !! It's an honor for this show to be considered among the best Puñeta!We Sucio Talked AboutWorking togetherKeeping a positive environmentHoshigaki handling & maintenanceWhat dinner service means to themMichelin stars and awards& PicklesEpisode out now everywhere podcasts are found!!#chef #chefpodcast #podcast #santamonica #restaurant #gm #wholetsucioinhere #foodpodcast --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Jeremy Jarman is a freelance chef who specializes in pastry. He is a weekly chef instructor at Sur Chef Jeremy Jarman is a freelance chef who specializes in pastry. He is a weekly chef instructor at Sur La Table, and Truffle Shuffle. He is also working on a Cookbook! Exciting Career trajectory to follow I see Jeremy as one of the future stars in the pastry space!! We Sucio Talked about Marketing Degrees Teaching people how to cook La Table, and Truffle Shuffle. He is also working on a Cookbook! Exciting Career trajectory to follow I see Jeremy as one of the future stars in the pastry space!! We Sucio Talked about Marketing Degrees Teaching people how to cook Truffle Shuffle Self-Branding Teslas & Learning under Stress #chefpodcast #chef #podcast #food #pastry #bread #cakes #suciotalk #wholetsucioinhere #boricua --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Michelle Fox is a Self Taught private Chef who currently travels the world doing contract Chef Jobs. Shes been in Alaska for the last 3 months and is now going to Helsinki to spend the next 3 months. We Sucio talked about Being born and raised in Brazil Skateboarding Event Planning Cooking & Traveling Lifes Moments & future plans. Check out our fun conversation everywhere podcasts are available!! #chefpodcast #chef #cook #podcast #chefculture #suciotalkpodcast #chefslife --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Erica Castillo is a cook in the Bay Area that has worked at some of the most notable restaurants in NorCal. We Sucio Talked about Growing up with Latino Parents Working at Bird Dog Hi Felicia Supper Club & Breadboy in Santa Cruz #merrychristmas #happyholidays #suciotalk #chefpodcast #podcast #society #hifelicia --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chris Yang is the Chef Partner of Piglet&Co in San Francisco,CA. Eddie is Sous Chef at Piglet&Co. They are both very passionate chefs who work everyday to perfect their craft. It's not easy owning and operating a restaurant in the city. For the past year these Chefs have been doing it with grace and humility. Ushering San Francisco into the next generation of restaurants. Enjoy Episode #150!!! Shoutout to all the fans of the show. More new episodes coming every week!! #chefpodcast #chef #cooks #sf #restaurants #pigletsf #highonthehog #pig #podcast #hospitality Peace!! --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chefs After Service This past week I got to sit down with Andres Giraldo of Snail Bar in Oakland,CA. A natural wine bar and retail shop in the Temescal district known for its excellent food, and incredible hospitality. Julianna Thorpe and Ignacio Zuzulich are both the Chefs of Dawn Ranch in Guerneville,CA. They have a storied history of acclaimed restaurants under their belt, including Meadowood where I worked with Julianna, and Mugaritz where Ignacio was the Chef de Cuisine o el JEFE DE COCINA!! YA TU SABES!! Its always fun to have multiple chefs on to talk shop about the industry that we love. Con mucho Amor!! Peace!! #chefpodcast #chef #cooks #restaurants #resorts #oakland #guerneville #podcast #chefstable #michelin #jbf #eater --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Raquel Goldman is the Chef Owner of Norte 54. A Mexican bakery specializing in Pan Dulces. You can find her pastry's and breads at the Mission Mercado Market in SF, Nopalito, and Grand Coffee. A champion in the Bay Area Dining scene, It was a pleasure to have her o the show and learn her story. We Sucio Talked about Mission Mercado Pan Dulce Being born in Mexico City Being Raised in Miami Florida Having young kids in school during Pandemic Giving yourself credit Beiong too Humble & Accepting your blessings as they come! Check it out on Sucio Talk Podcast!! #chefpodcast #chef #podcast #cooking #pandulce #missionmercado #bakery #pastry --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Gabriela Fernandez AKA Latina G is a Radio DJ at MegaMix Media Napa Valley Radio 1440AM/96.9FM We Sucio Talked about Working in radio Megamix Media Napa Valley Radio The Big Sip Series Podcast LatinX Wine Summit Growing up Latina & Bringing people together to create unique experiences Available Everywhere Podcasts Live!! #chefpodcast #chef #radiodj #napavalley #wine #somm #Latino #Latina #Latinx #food #events #podcast --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Sucio Talk Turns 3 years old!!! It has been a crazy journey doing this show. I'm very grateful to every guest past and present. I started this show in November 2020 with the mission of giving Chefs and industry pros a place where they could candidly share their stories in a calm and relaxed manner. A safe place with no time limits to discuss everything about our daily lives. I hope to inspire as well as inform. I have a responsibility to teach the new generation of chefs while also flexing my skills in different directions. Slowly becoming the strong voice of this food world. Today there are more Chef podcasts than ever before. Sucio talk is one of the best and will continue to lead this Niche industry into the future. The future is bright for the show, and I can't wait to focus on the next steps to take Sucio talk to the next level. I've done all I can by myself and it's time to build the team that will forever cement Sucio talks legacy within the food industry. This is your favorite Chefs favorite podcast. I'm not in my final form yet, just getting started. Stay tuned for more news on a weekly episodic show. I'm also working to do Live Shows in the Bay Area! This is a process that will take time but I'm here for it. Don't be afraid to call the Line (not my personal cell) 510-463-1145. Let the world knows what's going on with you and ill be sure to play the call live on the AIR!! Peace!! #chef #podcast #chefpodcast #cooking #food #wine #michelin #jbf #corporate #wholetsucioinhere #idoitall --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support