Pot Luck Food Talks

After almost 2 decades of working in some of the best restaurants in the world, Phil & Eric have a lot of stories to tell and things to set straight!Put Luck Food Talks are unfiltered, unapologetic conversations about food, the crazy stories inside Michelin Star kitchens, and anything involving the search for the most delicious dishes.With these two experienced chefs, you'll discover some of the best places to eat, how to apply professional techniques at home and just some good old fashioned real talk amongst food-obsessed friends.

Fresh off a trip to Paris, Phil shares his culinary highlights from the city that defines food culture. From classic bistros serving steak tartare and escargots to discovering boudin noir wontons at Le Servan, we dive deep into what makes Paris such a special place to eat. We also talk about the cutthroat restaurant scene, why even the smallest spots serve top-tier food, and the unbeatable accessibility of perfect baguettes, croissants, and cheeses. Plus, we tackle Parisian hospitality (surprisingly friendly!), the myth of Paris Syndrome, and why food should never be elitist.

What's it like for a Venezuelan chef to cook for Ferran Adrià in Tokyo while redefining Peruvian cuisine on Japanese soil? Chef Santiago Fernandez reveals how he blends cultures, respects traditions, and carves a unique culinary path in one of the world's most competitive food scenes—all while staying true to his roots.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

Eric and Phil reunite to dive into Eric's extraordinary 25-day journey through Japan. From unforgettable sushi omakase experiences to exploring the depths of Japan's fermentation traditions, Eric shares vivid stories of his culinary pilgrimage. The duo discusses highlights like yakitori perfection, Kyoto's serene temples, and the artistry behind Mount Fuji-inspired cuisine. With tales of fugu feasts, innovative bar encounters, and discovering Japan's delicate balance of tradition and innovation, this episode captures the magic of a food lover's dream trip.Check out more about us at:http://linktr.ee/potluckfoodtalks If you want to support us: http://patreon.com/potluckfoodtalks

In this episode, Eric sits down with Cristina Megías, Head of Production and Development at Noma Projects, at Noma's pop-up restaurant in Kyoto. Cristina shares her fascinating journey from gastronomy science to working at Noma's fermentation lab and scaling innovative food products. They discuss the origins of Noma Projects, the creative process behind key ingredients like mushroom garum and wild rose vinegar, and the complexities of bringing Nordic-inspired condiments to the global stage. With Kyoto as the backdrop, Cristina reflects on Japanese craftsmanship, sustainability, and the cultural sensitivities that continue to inspire her work.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

In this episode, Erich sits down with visionary Guatemalan chef Debora Fadul to explore her groundbreaking journey in redefining Guatemalan cuisine. From her early inspirations to her innovative restaurant Diacá and its "sensory ecosystem" philosophy, Debora shares how she connects diners to the land, its farmers, and the rich cultural heritage of Guatemala. Together, they discuss the future of food as a bridge between urban and rural communities, culinary innovation, and the profound impact of thoughtful gastronomy.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

Recovering from a legendary night at Noma's Vegetable Season 2024, Phil and Eric sit down over flat whites and Danish pastries to break down the dinner course by course. From exquisite plating to unforgettable flavors and the hot dog stand that capped the night, this episode dives deep into what makes Noma an icon of modern gastronomy.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

Eric sits down with David Egui, Culinary Chargé d'Affaires, to discuss the art of crafting narratives for restaurants, the importance of PR and strategic communication in gastronomy, and the creation of unforgettable dining experiences. From building culinary personas to the behind-the-scenes of "Dining Impossible," this conversation is a deep dive into the world of culinary storytelling and innovation.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

Eric sits down with Michael Bom Frøst, former director of the Nordic Food Lab during its growth and peak, to uncover the stories behind the revolution that redefined modern cuisine. It's not every day you get to hear firsthand how the New Nordic Manifesto sparked the creation of Noma and inspired chefs to rethink every element on the plate—right down to adding edible insects. Michael's behind-the-scenes tales bring the lab's daring experiments to life, showcasing how local ingredients and fearless creativity took center stage. Listening to him is like stepping into the kitchen at ground zero of a culinary uprising.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks