Eating Habits

Husband and wife duo Joe & Katy Kindred of acclaimed North Carolina restaurants, Kindred Restaurant, Hello Sailor, and Milkbread, join Jamie in sharing all things restaurants and the Charlotte food scene. The three talk management, accountability, understanding fine dining, architecture & design. Joe & Katy share their experience growing to multiple concepts and the process for bringing their flare to downtown Charlotte next year.

Known by many for bringing joy to eating and cooking, Lindsay Moser, of The Hunger Diaries, joins Jamie to talk all things pasta, content creation, cooking, and fitness. Lindsay shares how she has garnered over 2 million social media followers and why so many are obsessed with watching and listening to her eat. She also shares how she has managed to stay healthy and fit, even eating her sizable dishes.

Jamie reels in Captain Jamie Hough of Redfish Mafia and Master Chef season 10 contestant as the two discuss all things fishing, Lowcountry cuisine, TV cooking, and more. Jamie takes a deep dive into his Lowcountry roots that inspired his culinary journey during and after television. What was once a hobby has now led him to cook for Darius Rucker and Lee Brice. Jamie's love for fishing and cooking encouraged him to embark on his newest Southeast Rescue and Relief voyage.

The stars aligned for Philadelphia native and proud Italian, Anthony Marini, to open his sandwich shop The Pass in Charleston two years ago. Jamie and Anthony discuss the huddles of operating a non-traditional “kitchen,” Anthony's transition from chef to owner and operator, and how he has since rooted himself in the Charleston community. With ambitions and plans to expand his operations, Anthony details his vision of what is to come.

Take two for Chef Adam Hodgson as Jamie and Adam sit down to talk all things tasting menus. Jamie and Adam discuss inspiration, challenges, and the future of their new tasting menu endeavors at Tempest, “Tasting on the Quarter Deck.” Get an inside look into the minds of these chefs as they share their thoughts and potential dishes for next week's tasting and what tasting menu experience has been the most memorable for them.

Jamie is joined by fellow two-time Top Chef Alum and owner of The Hummingbird Way, Jim Smith of Mobile, Alabama. Jim brings his wits and shares his creative process of cooking elevated seafood on the Gulf Coast and his passion for serving up all things local. Listen to hear how his his focus has shifted to creating a more sustainable environment around him and on the plate leading him to newfound passions.

Philippines native and Chopped Champion, Nikko Cagalanan, is bringing authentic Filipino cuisine to Charleston through a series of pop-up dinners. With recipes inspired by his grandmother's cooking, Chef Nikko takes us back to his childhood and the influence that has on his cooking style today. Jamie and Nikko look back on their experiences with TV cooking competitions, and discuss the different cultures that make up Filipino cuisine.

Chef Mike Harvey of Jalisco Taqueria is passionate about utilizing authentic ingredients while paying homage to the flavors of Mexican culture. As a fellow graduate of NECI, years later, Jamie and Mike have both found themselves cooking in the Lowcountry. The two discuss all things tacos, Moles, dips and dishes and how a variety of cuisines have evolved their cooking styles today. https://jalisco-chs.com/

Charleston native, Hamilton Horne, operates a hydroponic farm inside a shipping container and serves as a purveyor of artisanal lettuce, micro greens, herbs, and leafy greens for restaurants in the Lowcountry. In this episode, Hydro Ham and Jamie chat about the logic of buying from your local farms, inflation and disruption in the national food supply chain, and the benefits of investing in yourself. kingtidefarmschs.com

Jonathan Kish, CEO of Queen Street Hospitality and VP of the Lowcountry Hospitality Association, is keeping his family's role in Charleston hospitality alive. Jonathan joins Jamie as the two talk about the mission of restaurant week, the value of learning from failure, and Jonathan's integral role in bettering the hospitality industry in Charleston.queenstreethospitality.comlowcountryhospitalityassociation.com

Jamie is joined by John Matthews, aka “Turtle,” as they take a trip down memory lane to where their friendship started 26 years ago. Jamie and John discuss their time at culinary school, the countless kitchens they both worked in, and the path that led John on his culinary journey. Now a licensed massage therapist, John has yet to shake the culinary urge and sees food as a unified culture.

Longtime news personality, Kristen Miranda, hosts the best of Charlotte's culinary scene on her WBTV lifestyle segment. With the launch of her new collaborative cookbook “Tastes and Talents of Charlotte - WBTV Family Recipes” Jamie hosts Kristen for the first time to discuss her personal experiences interviewing chefs, her favorite Charlotte spots, and reflect on the past 10 years of both of their careers.

North Carolina restaurateurs, Jamie Brown & Jeff Tonidandel, are the faces behind some of your favorite Charlotte restaurants. In this episode, the duo sits down with Jamie to discuss their entry into hospitality, women empowerment within the industry, and how they've integrated their personal experiences into their menus. With five successful concepts and one more on the way, listen to find out how they made their way onto Bon Appetit's top 10.

Ben Ellsworth took the leap of a lifetime when he decided to get sober 6 and a half years ago. After spending 25 years working in the back of house, Ben founded GigPro, a software that provides a connection between restaurants and qualified “pros”. Ben's ingenuity with GigPro began in Charleston and has since spread across the country. Listen as Ben opens up about his trajectory in life before and after choosing sobriety, and the integral moments that changed it all. Check out GigPro here: www.gigpro.comThank you to Sèchey for hosting us in their space for this episode. Sèchey is an alternative bottle shop, carrying over 100 brands of functional beverages, beer, wine, spirits, mixers, and more. Drink less, live more. www.sechey.com

For our 35th episode, Chef Jamie is joined by co-producer, Julia Kane, to reflect back on the common themes of our episodes thus far. From mental health awareness in the industry, to the influence of social media on diners, and all aspects of sustainability, Jamie discusses the current state of the hospitality industry.

Whether it be cooking, running or writing, Chef Marc Jacksina brings the heat to all of his endeavors. Jamie and Marc recount their time spent in the kitchen together, discuss their experiences with learning from failure, and their approach to teaching the next generation.

Chef Michael Noll lets the ingredients tell the story of every dish. As Chef Partner of Bardo and Vana in Charlotte, Michael discusses the concept, configuration and execution of a tasting menu concept. Follow along to hear what's coming soon to Lake Norman.

Nashville hospitality public relations mogul, Hannah Schneider acts as the voice for her vast portfolio of restaurant and hotel clients. While she currently serves as the founder and owner of BRND House, Hannah's career path began at the host stand. In this episode, Jamie and Hannah sit down to discuss what it takes to make it in the industry, all things social media and even some secrets of her craft.

Chef Brian Baxter knows how to hold court at Nashville's “chef incubator” and open kitchen concept, The Catbird Seat. Brian's creativity extends from his food to the canvas where he experiments with oils and watercolors. In this episode, Jamie and Brian discuss what goes into his unique menu creations, the evolving culture as a leader in the kitchen, and the benefits they both experience from choosing sobriety.

Owner and Executive Pastry Chef of Wentworth & Fenn, Sam Allen, is known by many in Charlotte for her signature desserts and pastries. Jamie and Sam whisk up conversation about how she turned her passion into an independently owned gourmet pastry operation at Camp North End.

From food runner to Executive Chef, William Underwood propelled his way through the ranks. William shares his passion for art that has translated from the dance studio, to the plate, and now to the canvas. The two discuss balancing a healthy life inside and out of the kitchen.

Chef Ashley Boyd was destined for the restaurant life, it was just a matter of choosing the right position. After working her way through the front and back of the house, she found her passion lied within pastry. In this episode, Ashley and Jamie dive into their cooking voices and what it's like to be a kid in the kitchen.

From opponents to friends, Jamie brings on Chef Gerald Sombright, who recently led his team at Knife & Spoon in Orlando to become Florida's inaugural Michelin star restaurant. The two recount their experiences on Top Chef and the one ingredient that got them both eliminated.

With Appalachian roots, Chef William Dissen was raised cooking with fresh ingredients from his grandmother's farm. His upbringing cultivated his cooking style today and has led him to become known as one of the world's most sustainable chefs. Listen as Jamie and William discuss his familial ties to the culinary world, the ups and downs of restaurant ownership, and the importance of sustainable cooking.

Tried-and-true North Carolinian, Chef Bill Smith, spent the majority of his culinary career at the iconic Crook's Corner in Chapel Hill. In this episode, Jamie & Bill talk for the very first time about the evolution of the culinary world and Bill's unorthodox practices that led him to become one of Chapel Hill's best-known chefs.

Michael Shemtov got his start as a restaurateur at the ripe age of 22. While he still successfully operates multiple concepts across three cities, his heart lies with giving back to his community. Follow along as Michael and Jamie discuss their initiatives to aid the hospitality industry, and the operations that lead them to continue expanding.Pay It Forward Charleston https://payitforwardcharleston.org/Independent Restaurant Coalition https://www.independentrestaurantcoalition.com/

Growing up in Puerto Rico, Chef Orlando Pagán always dreamt of becoming a chef. From the east coast to the west coast he has spent years perfecting the craft of cooking, all while battling MS and navigating his mental health. Having followed a similar culinary path to Jamie's, the two compare their experiences as the culture in the kitchen has evolved over the years.

What if you could order fresh local food products straight from the farm to your doorstep? Jesse Leadbetter made this possible for the Charlotte community. His innovation led him to spearhead the connection between farmers and chefs in hopes to support sustainability on the farm all the way to your plate. Listen as Jesse explains his business model, the steps he took to get here, and where he's going next. Freshlist CLT https://freshlist.com/

Sammy Koenigsberg is on a mission to keep local agriculture alive and accessible to the Charlotte community. Sammy's passion for farming has become an inspiration to chefs, culinary students, and home cooks to know and care where their food comes from. Jamie & Sammy look back to Jamie's first visit to the farm 20 years ago, Sammy serving as Jamie's farming mentor, and all about the ever-growing Matthews Community Farmers Market.Matthews Community Farmers Market https://www.matthewsfarmersmarket.comNew Town Farmshttp://www.newtownfarms.com/

How do you differentiate between recreationally using drugs & alcohol versus abusing them? Mental health expert, Juliet Kuehnle, joins Jamie to open up the conversation about addiction and sobriety in an industry and culture that glorifies its use. Juliet's Podcast:https://whoyoucallincrazy.buzzsprout.com/Juliet's Website:https://yepigototherapy.com/Juliet's Practice: https://suncounselingandwellness.com/juliet-kuehnle/

When there's a will theres a way, and Tommy Wheeler of Tidewater Grain Company found a way. In hopes to re "ingrain" rice culture in North Carolina, Tommy has managed to preserve historical farmland and maintain sustainable farming of Carolina Gold Rice. Listen as the two discuss his process, and his entry to the industry.

Following a Chef Field Trip to Oriental, North Carolina with NCAGR and Got To Be NC to meet with local farmers and purveyors, Jamie recaps his experience. From rice to soft shell crabs, listen to hear how he + 30 other chefs got their hands dirty learning about sustainable and local agriculture.

Beloved Charlotte food writer, Kathleen Purvis, and Jamie have long shared their love of cooking. Kathleen saved the food column at the Charlotte Observer from its demise 25 years ago and continues to break down barriers in food journalism. Follow along as the two share personal anecdotes and dive into the past, present, and future of cooking.https://kathleenpurvis.com

Next week, the Senate will vote on whether or not to replenish the Restaurant Revitalization Fund (RRF). Nearly 200,000 restaurants were approved to receive grants from the RRF before it ran out of funds in 2021. The fund could provide $40 billion to the restaurant industry, funds that are essential for the survival of our independent and local restaurants. Call our Senators at 202-224-3121 and tell them to vote YES to replenish the RRF.

Chef Adam Hodgson has never been one to shy from a challenge. It's been 10 years since he joined the kitchen with Jamie, years filled with hard work and discipline as he's climbed the ladder as a leader. Follow along as the two share details from their latest trip out West, and reflect back on Adam's journey as a Chef.

Patrick is always looking for ways to #ChangeTheGame in hospitality for the better. With the first full year of the Tip The Kitchen Initiative in the books, the two discuss its success thus far, and how they continue to strive for innovation within the industry.

Corey is a woman of many talents, especially art, but had never delved into the culinary world until she met Jamie. Now, Corey has learned and become an expert in the art of food. From farmers to sailors, these two work side by side in life and in business.

There is a purpose behind Chef Greg Collier's every move. Greg has paved the way for himself in the industry alongside his wife and business partner, Subrina. In this episode, Jamie and Greg dive into the influence behind their concepts, and the future of Bayhaven Restaurant Group.

Lowcountry legend, Trey McMillan, joins Jamie this week to talk all things oysters. From professional sport fishing to oyster farming, Trey has earned his sea legs. Follow along to hear how he transformed the oyster industry in Charleston and beyond. LowCo Oysters: https://lowcooysters.com/

Chef Gene Briggs is a founding father of the Charlotte food scene. From busboy to Chef, Gene's passion for cooking came naturally. In this episode, the two divulge into Gene's culinary journey, and his current ventures.

From Michelin star kitchens to content creation, Chef Joe Sasto brings a lot (of pasta) to the table. In this episode, Joe discusses his life on both sides of the camera, online criticism, and his method behind it all. Tanto's puffed pasta snack: https://www.eattantos.com/

Chef Jennifer Carroll brings the spice wherever she goes. Having met on Top Chef All-Stars LA, Jamie and Jen reconnect and talk about their experience going on the show twice, and Jen's newest endeavor.Carroll Couture Cuisine:https://www.eatccc.com/

Before leading a kitchen of his own, Jamie spent three years working under Chef Bruce Moffett at Barrington's in Charlotte, NC. In this episode, the two reconnect and reminisce on their days in the kitchen together, and catch up on everything that Bruce has been up to since.Bruce's Cookbook:Bruce Moffett Cooks- A New England Chef in a New South Kitchenhttps://www.moffettrestaurantgroup.com/cookbook.php

Want to know the secret to the perfect smash burger? Listen as guest Paul Manley, Charlotte restaurateur, discusses the burger business, a hospitality gene that you probably possess, and how to adjust your leadership style.

The 10 year anniversary of their first restaurant concept, Church & Union Charlotte, is just around the corner. In this episode, Patrick & Jamie reflect back on their vision, early days in operation, and where they stand as a group now.

Charlotte native and Chopped champion, Chef Chris Coleman, discusses leadership tactics in the kitchen, behind the scenes of opening his new Rock Hill hot spot- Old Town Kitchen + Cocktails, balancing family and work life, and his plans for another restaurant and further expansion.

The chef that beat Bobby Flay fills us in on how he fills up NFL player Christian McCaffrey as his personal chef, his sobriety journey & business venture throughout the pandemic, and how he made his way up in the culinary scene.Ben's Friends: https://www.bensfriendshope.com/"Offering a bridge to sobriety for F+B professionals"

Hospitality extraordinaire, Madison White, broke into the industry at 14 years old at a pizza shop in Long Island. Fast forward, she now serves as the Vice President of Operations for the 5th Street Group. Work ethic in the digital age, managing gen z, robot chefs, why they implemented the Tip The Kitchen Initiative instead of raising hourly pay, and reviewing some unruly guest reviews.

“If they say it's me, it's not me.” Jamie meets former anonymous Charlotte food critic, Helen Schwab, face to face for the very first time. Follow along as they discuss influencer culture, how Helen maintained her anonymity, a living wage for all, her all-time favorite dining experience, and more.

Patrick, Alejandro, and Jamie have been partners for a decade now. In our pilot episode, they will go into detail on how they built their dream team, reflect on the past two years of rapid expansion in the pandemic, and touch on their plans for the near and far future.