Podcasts about best chef mid atlantic

In today's episode, we chat with Chef Jesse Ito, co-founder of Philadelphia's Royal Sushi & Izakaya. A first-generation Japanese Korean American, Jesse refined his skills at his family's restaurant, Fuji, under the guidance of his father, Masaharu Ito. Today, he's celebrated for his exquisite omakase and the lively izakaya atmosphere at Royal. Since opening Royal Sushi & Izakaya, Jesse has earned numerous accolades, including being named an Eater Young Gun and a finalist for Best Chef Mid-Atlantic 2024. He's also preparing to launch Dancerobot, a high-energy restaurant serving Japanese comfort food.Join us as we explore Jesse's culinary journey, from family traditions to his leadership style and his commitment to mental health and sobriety.

The Banter The Guys took a road trip to Fishtown, a cool neighborhood in Philadelphia where they had great drinks with interesting garnishes. (see photo) The Conversation The Restaurant Guys thank Chef Nok Suntaranon for the spectacular dinner they had the night before at her award-winning restaurant Kalaya. Nok credits Kalaya's success to her obsession for delicious food and cultural authenticity.  She shares her unique journey from flight attendant to James Beard Award-winning chef. How did she do it? The Inside Track The Guys were eager to meet Chef Suntaranon before the show and took a trip to Philadelphia to experience her restaurant Kalaya first-hand. They appreciated her attention to detail and deep caring about her guests and staff which culminated into a phenomenal dining experience.  “I think it's in my blood that I appreciate a good thing. And food is my obsession, it is my passion,” Nok Suntaranon on The Restaurant Guys 2024 Bio Chutatip “Nok” Suntaranon grew up in Thailand where she developed a love of food. She later became a flight attendant, ran an Italian restaurant in Bangkok, then opened Kalaya in Philadelphia in 2019. Due to its success, Kalaya expanded in 2022. She was nominated James Beard Foundation's Best New Chef and eventually became James Beard Foundation's Best Chef: Mid-Atlantic 2023.  Info Kalaya https://kalayaphilly.com/ R & D cocktail bar https://www.rdphilly.com/ James Beard 2023 Award Winners https://www.jamesbeard.org/blog/the-2023-james-beard-award-winners Nok on IG @https://www.instagram.com/kuhnnok/# Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/

Here are a few highlights from our conversation with Angel Barreto, one of the most creative and celebrated chefs in the Mid-Atlantic region and beyond:   Staying true to the traditional values of a dish while adding your own voice How working within constraints can bring out innovation and creativity How his family history as sharecroppers influenced his passion for food Why being the first person of color to have a #1 restaurant in DC is both remarkable and disheartening Navigating the tension of appreciation and appropriation Why the best chefs know the history of the food they cook, even when it makes us uncomfortable The one scene from TV show The Bear that may have hit too close to home…   Angel Barreto is the executive chef and partner of Anju, a contemporary Korean restaurant in D.C. that received three stars from the Washington Post. Barreto has had a culinary career that spans over a decade, with experience in both French and Korean cuisine from institutions like Vermilion, Wolfgang Puck's The Source and more. Angel studied Korean food and history in Korea after winning a competition sponsored by the Korean embassy and was eventually recruited to Anju. Baretto was a finalist for the RAMMY Award for "Rising Culinary Star of the Year" in 2019 and was named one of Food and Wine's “Best New Chefs” in 2021. He was a James Beard Foundation Award semifinalist for "Best Chef: Mid-Atlantic" in both 2018 and 2019. He is also an advocate for mental health in the hospitality industry and works to eliminate the disparities and toxic work environments that often exist within the kitchen.

As we enjoy the final swing of summer, we're sharing one of our most memorable episodes on building connection.   Why is food a foundation for human connection? Chef José Andrés has spent a lifetime of cooking for friends & family at home, in his many restaurants, and for people stricken by disaster around the world. For José, sharing and providing food spreads the empathy he believes people naturally possess for one another. This conversation between the nation's doctor and the global chef will make you want to break bread with those near and far, and it will leave you laughing over the unforgettable story of José's most stunning kitchen catastrophe.    (04:16)    How José feels at home anywhere he is (05:10)    Where did José's sense of self come from? (12:01)    What is at the heart of our relationship to food (21:05)    What inspired José to use food as empathy during disaster (27:16)    How do we have conversations about love & empathy? (31:48)    Where does José turn to when he loses hope? (37:36)    Favorite comfort foods (38:29)    His worst (and most hilarious) tale of kitchen disaster    José Andrés, Chef & Humanitarian Instagram: @chefjoseandres  Twitter: @chefjoseandres  Facebook: chefjoseandres    About José Andrés  Born in Spain, where he learned the craft of cooking first from his parents and then in the kitchen of Ferran Adrià's groundbreaking avant-garde restaurant elBulli – José Andrés immigrated to the United States in 1991, first to New York City and later to Washington, D.C., where he and his partners established a group of restaurants that has earned countless fans and won numerous awards over the years.    José holds close both his identity as a Spanish immigrant and an American citizen, placing upon himself the responsibility of both culinary ambassador and immigrant representing the two nations. He is a visionary and a humanitarian, establishing World Central Kitchen in 2010 as a means for feeding the many – using culinary training programs to empower communities and strengthen economies as well as food disaster relief in the wake of emergencies around the globe.    He has been widely recognized for both his culinary and his humanitarian work, including by the James Beard Foundation, which named him Best Chef: Mid-Atlantic in 2003, as well as Humanitarian of the Year in 2018; TIME Magazine, which included him on the list of 100 Most Influential People in 2012 and 2018; and President Obama, who awarded José the National Humanities Medal in 2015. José holds two Michelin stars for his avant-garde tasting counter minibar by José Andrés in Washington, D.C., as well as four Bib Gourmands.    For more conversations, visit www.surgeongeneral.gov/housecalls.    We'd love to hear from you! Send us a note at housecalls@hhs.gov with your feedback & ideas.

On today's episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2023 James Beard Awards in Chicago, which took place June 3-5 in Chicago, IL. Shari's coverage includes exclusive red carpet and media lounge interviews with nominees, winners, and presenters at the Chef and Restaurant Awards at the Lyric Opera of Chicago. It was an amazing awards weekend celebration. Congratulations to all! Today's show also features Shari's PR tip to know it's never too late to go after your dreams; and Solo Dining experience at Chutatip “Nok” Suntaranan's Kalaya in Philadelphia, PA, who was this year's JBFA winner for Best Chef: Mid-Atlantic. Listen at Heritage Radio Network, and check out Shari's YouTube Channel (youtube.com/@sharibayer) to view our video coverage from #JBFA, including our long format and highlight reels. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook ** 2023 James Beard Awards -- Shari's red carpet and awards ceremony interviews in chronological order:Kris MoonPresident and COO, James Beard FoundationSalvador Alamilla, Amano, Caldwell, IDNominee: Best Chef: MountainOlivia Watkins and Karen Washington, Black Farmer Fund2023 Humanitarian of the Year Award HonoreesDavid and Jennifer Uyger, Lucia, Dallas, TXNominee: Outstanding RestaurantAaron Verzosa, Archipelago, Seattle, WANominee: Best Chef: Northwest and PacificAna Castro, Lengua Madre, New Orleans, LANominee: Best Chef: SouthPaul Smith, 1010 Bridge, Charleston, WVNominee: Best Chef: SoutheastGloria Varney, Nezinscot Farm, Turner, MaineWinner: Restaurant and Chef America's Classics AwardJunghyun Park and Ellia Park, Atomix, New York, NYWinner: Best Chef: New York StateGail SimmonsCo-Host; Judge, Top Chef; Author, TV PersonalityAndrew ZimmernCo-Host; James Beard Award-winning TV personality, chef, writerAlex Perry and Kumi Omori, Vestige, Ocean Springs, MSNominee: Best Chef: SouthMacarena and Grecia Ludena, Coracora, West Hartford, CTNominee: Outstanding RestaurantEric AdjepongCo-Host; Chef and TV PersonalityCarla HallPresenter; Author, Chef and TV PersonalityMary Attea, The Musket Room, New York, NYNominee: Best Chef: New York StateEllen Yin, High Street Hospitality GroupWinner: Outstanding RestaurateurGregory Gourdet, Kann, Portland, ORWinner: Best New Restaurant Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CAWinner: Best Chef: CaliforniaAaron Hoskins and Sarah Simmons, CITY GRIT Hospitality GroupNominee: Outstanding RestaurateurStephanie Leichtle-Chalklen, Kuluntu Bakery, Dallas, TXNominee: Outstanding BakerySimon Kim, Victoria James, and Mia Van De Water, COTE, New York, NYNominee: Outstanding Wine and Other Beverages ProgramValentine Howell, Krasi, Boston, MA Nominee: Best Chef: NortheastDamarr Brown, Virtue, Chicago, IL Winner: Emerging ChefRob Rubba, Oyster, Oyster, Washington, DCWinner: Outstanding ChefJonathan Sawyer, Kindling, Chicago, ILFormer Winner: Best Chef: Great Lakes 2015Kaley Shannon, on behalf of Margarita Manzke, Republique, Los Angeles, CAWinner: Outstanding Pastry Chef or BakerMarissa Gencarelli, Yoli Tortilleria, Kansas City, MOWinner: Outstanding BakeryJustin Park and Tom Park, Bar Leather Apron, Honolulu, HI Winner: Outstanding BarChutatip “Nok” Suntaranan, Kalaya, Philadelphia, PAWinner: Best Chef: Mid-AtlanticJunghyun “JP” Park, Atomix, New York, NY Winner: Best Chef: New York StateJustin Pichetrungsi, Anajak Thai, Sherman Oaks, CAWinner: Best Chef: CaliforniaEllen Yin, High Street Hospitality GroupWinner: Outstanding RestaurateurFull List of 2023 JBFA Winners: https://www.jamesbeard.org/blog/the-2023-james-beard-award-winners•• Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

By: Gabriella Raful, WXVU News Director Radnor Township has rescheduled the 10th annual Fall Harvest & Pumpkin Patch until Sunday, Oct. 9th. The event will be held from 1 to 4 p.m. at the Willows Park, at 490 Darby Road in Villanova. It will include pumpkin picking, tractor rides, balloon twisting, hay rides, an inflatable corn maze, and refreshments. The park will be closed to the public at 6 a.m. to prepare for the event. Parking will be available at the park's entrance. Residents can pick up pumpkins from 1 to 3 p.m. Additionally, registration is still open for residents to receive a free large pumpkin by calling 610-688-5600 ext. 190. In other news, renowned chef Jose Garces opened his first restaurant on the Main Line Tuesday morning. The restaurant crew carried a 5-foot long burrito on a wooden plank as a crowd gathered around a table outside of his new Mexican restaurant, Buena Onda, in Radnor Township. More than two dozen guests gathered around the table to welcome Garces. Garces is the 2009 winner of the James Beard Foundation's prestigious “Best Chef Mid Atlantic” award. He also holds the title, “Iron Chef” and appears regularly on the food network's hit, “Iron Chef America.” Garces signified the opening of his new restaurant, as he chopped the burrito in half at 228 North Radnor Chester Road. The restaurant features tacos, buena bowls, and burritos with chicken, shrimp and short ribs.

Why is food a foundation for human connection? Chef José Andrés has spent a lifetime cooking for friends & family at home, in his many restaurants, and for people stricken by disaster around the world. For José, sharing and providing food spreads the empathy he believes people naturally possess for one another. This conversation between the nation's doctor and the global chef will make you want to break bread with those near and far, and it will leave you laughing over the unforgettable story of José's most stunning kitchen catastrophe. José Andrés, Chef & Humanitarian Instagram: @chefjoseandres Twitter: @chefjoseandres Facebook: chefjoseandres About José Andrés Born in Spain, where he learned the craft of cooking first from his parents and then in the kitchen of Ferran Adrià's groundbreaking avant-garde restaurant elBulli – José Andrés immigrated to the United States in 1991, first to New York City and later to Washington, D.C., where he and his partners established a group of restaurants that has earned countless fans and won numerous awards over the years. José holds close both his identity as a Spanish immigrant and an American citizen, placing upon himself the responsibility of both culinary ambassador and immigrant representing the two nations. He is a visionary and a humanitarian, establishing World Central Kitchen in 2010 as a means for feeding the many – using culinary training programs to empower communities and strengthen economies as well as food disaster relief in the wake of emergencies around the globe. He has been widely recognized for both his culinary and his humanitarian work, including by the James Beard Foundation – which named him Best Chef: Mid-Atlantic in 2003, as well as Humanitarian of the Year in 2018; TIME Magazine, which included him on the list of 100 Most Influential People in 2012 and 2018; and President Obama, who awarded José the National Humanities Medal in 2015. José holds two Michelin stars for his avant-garde tasting counter minibar by José Andrés in Washington, D.C., as well as four Bib Gourmands.

A big week for the Philly restaurant community as the annual James Beard foundation award ceremony happening in Chicago on Monday, June 13 where chef Eli's business partner, Ellen Yin, is up for the Restaurateur Of The Year and then we have Christina Martinez of South Philly Barbacoa, Jesse Ito of Royal Izakaya and Nok Suntarnanon of Kalaya Thai Kitchen! All South Philly chefs battling it out for Best Chef Mid-Atlantic...crazy! And then secondly, we are announcing the Listener Appreciation HOTLUCK that will be happening Saturday, June 18th at a secret location in Philadelphia. Listen for details how you can get the invite to the very limited, but very exciting event kicking it off summer solstice style! Let's Party!

In recent years, Israeli cuisine has been on the rise, becoming extremely popular throughout Europe and the United States. This has many people asking themselves, perhaps rightfully so, “what the hell is Israeli cuisine?” Some critical voices even claim that many of the wonderful dishes Israel is claiming as its “own” are actually stolen – which, of course, echoes a longer, deeper controversy that has plagued the Middle East for about a century. In a way, you might say Israeli food is the Arab-Israeli conflict in a plate. But regardless, Israeli restaurants keep opening their doors on street corner in almost every big American city. Lines of clientele stretch around the block and lines of praise stretch across the food critics’ reviews. Michael Solomonov is an Israeli-American chef, renowned for his critically-acclaimed Israeli Restaurant, Zahav, in Philadelphia. He’s the winner of several James Beard awards including Best Chef Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017. His cookbook Zahav: A World of Israeli Cuisine is a huge bestseller. Fortunately for us Mike is now touring Israel and was gracious enough to let us interview him here in Tel Aviv. We are honored, we’re extremely thrilled and we can’t wait to get started. So, let’s get to it!

This edition of Industry Night with Foodie and the Beast, we’re speaking with two, exceptional authorities in their own right. First, Kiko Bourne hosts Lunch Agenda, a food systems education podcast right here on Full Service Radio. She’s also the Cooking & Gardening Teacher for kids at Mundo Verde, DC’s first “green” public charter school, and we’ll chat with her about her good works teaching kids about … good foods! Previously, she was head of marketing for the Capital Area Food Bank and marketing director for San Francisco’s Bi-Rite Market. Justin Severino is a four-time James Beard Foundation award nominee for Best Chef Mid-Atlantic and a 2015 and 2014 winner of FOOD & WINE’s “The People’s Best New Chef Mid-Atlantic” and chef/co-owner of Cure, a neighborhood restaurant in Pittsburgh dedicated to local sourcing and seasonal cooking with an urban-Mediterranean influence, and nearby Morcilla, an award-winning Spanish restaurant serving pintxos and family-style dishes. His new spot, The Larder at Larimer, a collaboration with Scott Smith at East End Brewing Company, will open in early 2019. Severino is a great interview. He’s a skilled whole animal butcher who brings an extensive charcuterie program and flavors of an Italian-American upbringing to his menu. In 2012, Cure was named one of the “Top 50 Best New Restaurants” by Bon Appétit magazine, so you know he’s quite a chef! Since opening, Morcilla has been chosen by Pittsburgh Magazine as the “2016 Best New Restaurant.” Bon Appétit ranked it #4 in the country in the annual “Best New Restaurants” issue, and it was nominated for a 2016 James Beard Foundation award in the “Best New Restaurants” category.

In recent years, Israeli cuisine has been on the rise, becoming extremely popular throughout Europe and the United States. This has many people asking themselves, perhaps rightfully so, “what the hell is Israeli cuisine?” Some critical voices even claim that many of the wonderful dishes Israel is claiming as its “own” are actually stolen - which, of course, echoes a longer, deeper controversy that has plagued the Middle East for about a century. In a way, you might say Israeli food is the Arab-Israeli conflict in a plate. But regardless, Israeli restaurants keep opening their doors on street corner in almost every big American city. Lines of clientele stretch around the block and lines of praise stretch across the food critics’ reviews. Michael Solomonov is an Israeli-American chef, renowned for his critically-acclaimed Israeli Restaurant, Zahav, in Philadelphia. He’s the winner of several James Beard awards including Best Chef Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017. His cookbook Zahav: A World of Israeli Cuisine is a huge bestseller. Fortunately for us Mike is now touring Israel and was gracious enough to let us interview him here in Tel Aviv. We are honored, we’re extremely thrilled and we can’t wait to get started. So, let’s get to it!

This week on Industry Night with Foodie and the Beast, we have a true, Renaissance Man with us. Chef and restaurateur Victor Albisu is the man behind the Poca Madre and Taco Bamba concepts that have taken DC by storm. With more than a decade of experience in fine dining and upscale French, American and Latin American restaurants, our friend, Chef Vic, combines his culinary education with his Latin American heritage to bring a unique style of cuisine to his restaurant concepts. Named 2015 Chef of the Year by the Restaurant Association of Metropolitan Washington (RAMW) and selected as a semifinalist for the James Beard Foundation’s Best Chef: Mid-Atlantic award in 2016, Vic is no newcomer to success. Albisu’s first restaurant, Del Campo, was an upscale South American grill in the Penn Quarter neighborhood of Washington, D.C. In 2013, it was named a Best New Restaurant by Esquire magazine. In 2014, Washingtonian magazine called Del Campo “Washington’s best steakhouse.” Before pursing independent ventures, Albisu served as celebrity chef Laurant Tourondel’s executive chef at BLT Steak in downtown D.C. While at the helm, Albisu cooked for President and Mrs. Obama and led the restaurant to earn several accolades, including RAMW's Power Spot of the Year in 2012. Outside the kitchen, Albisu is a member of the American Chef Corps, a network of chefs who serve as resources to the Department of State. In 2015, Albisu competed on Food Network’s Beat Bobby Flay and bested the host and grill master with his signature dish, steak & eggs. Albisu has appeared as a guest judge on Telemundo’s Top Chef Estrellas and the FOX TV series Hell’s Kitchen. Join us for a truly delicious conversation with one of DC’s – and America’s – great chefs: Victor Albisu.

Amy Brandwein is the chef and owner of Centrolina, a combined seasonal Italian restaurant and market that opened in CityCenterDC in spring 2015. Throughout her career, Chef Brandwein has earned many accolades, including recognition in 2017 and 2018 as a James Beard Foundation Award finalist in the Best Chef: Mid-Atlantic category. In June of 2018, Chef Brandwein won the coveted title of Chef of the Year at the Restaurant Association Metropolitan Washington (RAMW) RAMMY Awards. Chef Brandwein's prior RAMMY Award nominations include Upscale Casual Restaurant of the Year (2018) Chef of the Year (2016, 2017 & 2018), New Restaurant of the Year (2016) and Rising Culinary Star (2007.) In 2017, Chef Brandwein was accepted to the James Beard Foundation's prestigious Women's Entrepreneurial Leadership Program fellowship, and has earned additional scholarships from the foundation, as well as the International Association of Culinary Professionals. Prior to opening her own restaurant, Chef Brandwein was instrumental in the opening of numerous Italian restaurants throughout Washington D.C. and New York. With a passion for responsible and locally sourced ingredients, Chef Brandwein became an early partner with DC Urban Greens, a nonprofit urban farm located in Ward 7 that provides fresh and affordable produce to the local community. Centrolina is DC Urban Green's first and currently only wholesale client, and as part of the partnership, Chef Brandwein assists DC Urban Green in growing more fruits and vegetables, and increasing their efficiency process. Chef Brandwein is also an advocate for charities that support healthy eating and ending hunger, including So Others Might Eat, DC Central Kitchen, and Martha's Table. She is a longtime member of Les Dames d'Escoffier and Women Chefs and Restaurateurs. In September 2017, Chef Amy participated in the James Beard Foundation's 10th Chefs Boot Camp for Policy and Change, a program dedicated to educating and training likeminded chefs to become more effective leaders for the food-system change. Chef Brandwein graduated from L'Academie de Cuisine Culinary School. She lives in her hometown of Arlington, VA with her husband, Jeremy, and their fluffy cat, Bailey.

This week, Industry Night with Foodie and the Beast goes green with guests including Centrolina’s celebrity chef Amy Brandwein, a 2017 James Beard Foundation Award finalist for Best Chef: Mid-Atlantic and owner of the 2016 RAMMY for DC’s best, new restaurant; Julie Kirkwood, founder of DC Urban Greens, a nonprofit, urban farm located in DC’s Ward 7 that serves the community with fresh-grown produce; Leonard Watson, an urban farmer working with DC Urban Greens and Urban Greens’ operations manager, Avery Snipes. Together, we’re taking a deep dive into how urban food desserts (meaning the closest grocery store is several miles away, and residents’ only nearby shopping options are convenience stores that don’t carry any fresh produce or other, good-for-you-foods) can be transformed into productive, economically successful urban farms, year-round!

  In this episode with Ian Boden, we discuss the power of gathering and sharing knowledge, how this industry is filled with misfits- which makes it awesome, why abusing your mind and body needs to be a way of the past, correcting processes not people, taking ownership of your people falling short, why Chef Boden needed time away from the kitchen, what brought Chef Boden back to the kitchen, why you need to learn the entire business before opening your restaurant, why Chef Boden's first restaurant failed, knowing the #'s, the importance of your reputation, getting everyone in your restaurant aligned, how to get your people to "drink the Kool-Aid", leading by example, the value of intent, doing what you say you're going to do, learning from your failures, doing market research, and how to set yourself up for financial success Originating from Northern Virginia, Chef Ian Boden got his start at the early age of 13 working in a local French restaurant. He would continue his culinary education at the New England Culinary Institute in Vermont before making his way to New York City, where he stayed until 2007. Back in his home state, Ian made a go at a number of ventures earning national acclaim and 2 James Beard Nomination for "Best Chef Mid-Atlantic" in the process. In 2013, Boden opened his community focused, casual dining restaurant The Shack, and has been crushing it ever since.