Podcasts about best chef midwest

Two Great Chefs: Chicago's Evolution as a Food Mecca John Hogan and Tony Mantuano Come join us as two of Chicago's most acclaimed chefs, John Hogan and Tony Mantuano, look back on their 40+ year careers in Europe and Chicago, and reveal how our city has evolved as a world class food destination since the 1980's, the significant changes in the restaurant industry, the farm-to-table movement, and their vision of restaurants in the future. BIOS Chef John Hogan began his career in the 1979 learning the craft of French cuisine in some of Chicago's finest restaurants. In 1987 he was contacted by Chef Jean Joho at the four-star Everest. Chef Joho took Hogan under his tutelage and groomed him to run the kitchen. Later Chef Joho recommended Hogan to Georges “Kiki” Cuiance, where he spent the next five years developing his style of French food. Kiki's Bistro is where he earned many accolades in both local and national press, He then was tapped by David Burke to run the Chicago outpost of Park Avenue. Later he fulfilled his dream of opening his own French restaurant, Savarin. When he opened Savarin, the Chicago Tribune named Hogan as one of the “Top 10 Chefs in Chicago. Following Savarin, Hogan joined Glenn Keefer, who was a well-regarded Chicago steak house legend and opened Keefer's. After a successful thirteen year run, Hogan took a trip to London with his longtime friend, Tony Mantuano, where they together created the idea of a English style Roast House, River Roast, on the Chicago River. The eatery features whole roasted meats, and a charcuterie program. After being named Chef of the year in 2018 and inducted in to the Chicago Chef Hall of Fame, Hogan decided it was time to move on. He is currently pursuing his vision for the production and distribution of charcuterie, as well as a blues based television show, Chef Tony Mantuano has been credited as being among the first to bring fine Italian dining to Chicago at Spiaggia, one of the country's most decorated Italian restaurants. He is respected as a mentor to others and has received 12 nominations from The James Beard Foundation, winning Best Chef Midwest in 2005. He was also honored by President Obama for his culinary contributions to diplomacy (and cooked at the White House as well!) Most recently he served as Food and Beverage Partner at Yolan, an Italian restaurant in Nashville that was voted the #1 restaurant in America by Food & Wine readers. He is also the co-author of Wine Bar Food, a celebration of the Mediterranean. Recorded via Zoom on February 19, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

The James Beard Awards are the Oscar's of the restaurant industry, and in Minnesota, 11 chefs and restaurants were recently named as semi-finalists. The semifinalist list includes some famous names like Yia Vang, Diane Moua and Gavin Kaysen. Abraham Gessesse may not be a household name, but he is the chef owner of the St. Paul restaurant Hyacinth and he's been nominated in the Best Chef Midwest category for the first time. He joined MPR News host Nina Host to talk about what it means to be a semifinalist.

The Trump administration is holding back money the federal government gives out as grants and loans while it reviews spending. There's confusion about what this will mean for education, health care, and more. A public policy expert joined the show with some insight.Avian flu has been devastating to many poultry farms and it's now affecting dairy herds around the country. We talked with a veterinarian who said the response has been lacking so far. We met two people working to document 50 years of Hmong experiences in Minnesota. Their book project may be the first of its kind.The James Beard nominations are once again spotlighting Minnesota's food scene. We talked with a nominee for Best Chef Midwest.Our Minnesota Music Minute is “Siren Song” by Barbara Jean and our Song of the Day is “Settle Up Settle Down” by Orange Goodness.

The James Beard Awards are kind of like the NBA season: They crown the champs, and it seems like training camps start two days later.Making the cyclical process all the more tolerable is how well Milwaukee does — a trend that continued when the James Beard Foundation named its semifinalists earlier this week. Since we're in the back-patting business, that's where we start this episode of the podcast.The nominees fell into two camps, the first of which is the expected announcements. The “Best Chef: Midwest” category is a prime example, with plenty of familiar names on the list:Dan Jacobs and Dan Van Rite of EsterEvKyle Knall of BirchRoss Bachhuber and Sam Ek of Odd DuckJamie Brown-Soukaseume and Chuckie Brown-Soukaseume of Ahan in MadisonThe other individual from our area to earn a nomination is Gregory León of Amilinda, who landed in the category “Outstanding Chef presented by Hilton.” But Milwaukee didn't stop there. We also scored a couple non-restaurant nods, as Bryant's Cocktail Lounge is up for “Outstanding Bar” and the forward-thinking hybrid cocktail lounge Agency (in the Dubbel Dutch Hotel) is in the category “Best New Bar.”We'll wait patiently for the finalists to be announced April 2, and then again for the winners at the annual awards ceremony June 16. In the meantime, here's what else you'll hear about in this episode:Now that the Cheel is no more, you might be looking for other places to get Himalayan cuisine in Milwaukee. Ann's got you covered.Maider Kitchen Restaurant will bring a Hmong-focused menu to Phongsavan Asian Market on North 76th Street.If you're in the mood for a traditional five-course Lao dinner, book a spot at Lucky Ginger's event Feb. 20.The Pfister will throw a 90th birthday gala for legendary chef and author Jacques Pépin, featuring more than 20 chefs from throughout Wisconsin.

This month marks six years of the Meet St Louis Podcast. With more than 280 episodes, it has been the biggest joy to share the stories of our city's local businesses. To mark six years – we thought we'd chat with one of St Louis' best – Loryn Nalic – the chef and owner of Balkan Treat Box and the recently opened Telva at the Ridge. We first sat down with Loryn back in 2018 – our first year of the podcast as she prepared to open their first brick-and-mortar restaurant in Webster Groves. Fast forward, and the growth and success has been incredible. Balkan Treat Box has landed on numerous best-of lists both locally and nationally, and Loryn has been named a James Beard Semifinalist for Best Chef Midwest multiple times – basically the Oscars of the food world. I sat down with Loryn at their new café Telva for a revisited conversation about bringing Balkan food to the forefront of the restaurant world, plans for expansion and the biggest risks and rewards over the years as a restaurant owner. You can try these dishes and experience the Balkan food for yourself Wednesday - Sunday at Telva and Tuesday - Saturday at Balkan Treat Box. You heard Loryn mentioned plans for dinner, stay tuned to their social media for the official launch date of weekend dinner service.

Niche Food Group is based in St. Louis, Missouri and owned by executive chef Gerard Craft. As a Food & Wine Best New Chef, Food & Wine Innovator of the Year, 2015 James Beard Foundation Award-winning Best Chef: Midwest, and Inc. Magazine Star Entrepreneur, Chef Craft has been a pioneer for the Midwest dining scene.

Our guest today is David Yoshitomo Utterback, the chef/owner of Yoshitomo in Omaha, Nebraska.Japanese sushi has become a big part of American food culture. The presence of many great non-Japanese sushi chefs in the U.S. proves that sushi does not belong only to Japan. These chefs serve to inspire the tradition and help push it further.David is a classic example of one of these chefs. He was nominated for Best Chef: Midwest by the James Beard Foundation in 2023, and this year, his restaurant Yoshitomo has been nominated for the 2024 Outstanding Restaurant Award by the Foundation as a semifinalist (the results of this competition will be announced on June 10th in Chicago). Also, the Washington Post named Yoshitomo one of America's best sushi restaurants in December 2023.On this episode, we will discuss how David got into the world of sushi, how he studied sushi-making in Omaha, Nebraska (where beef is king), his original sushi that merges the tradition and American-style umami, his collaborations with Japanese sushi chefs, and much, much more!!!Photo courtesy of Joshua Foo.---THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. So if you can, please donate through reliable organizations including: The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　The Ishikawa Sake Brewers Association https://www.ishikawa-sake.jp/index.php　(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf) Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Two of our most awarded chefs, both James Beard Award winners, talk about the challenges in their businesses. Sean Sherman's Indigenous-focused restaurant Owamni was named Best New Restaurant in America by the Beard Foundation. What is Indigenous cuisine? Why has it been so hard for Native Chefs to get started? And Alex Roberts won Best Chef: Midwest in 2010, how he's achieved more than 20 years with Restaurant Alma, and his plans for his fast-casual restaurant Brasa.

On today's episode of Athleisure Kitchen, we know that there is something about a great meal that allows you to enjoy the flavors, the ambiance and so much more. When the food becomes a gateway to a deeper understanding about the people and culture, it's truly an immersive experience that leaves you with a bigger takeaway. Today's conversation with Chef Yia Vang explores a history that is infused with his passion for food by sharing his love for Hmong cuisine, his parents as well as the people that it comes from. This multi-nominated James Beard Award chef whose restaurant is up for Best Chef: Midwest for a 2nd year in a row, has two restaurants in Minnesota, Union Hmong Kitchen and Vinai. He is also the host of a number of shows including: The Outdoor Channel's Feral, Food Networks' Stoked, and PBS' Relish. He has competed on Netflix's Iron Chef: Quest for An Iron Legend and hosts his podcast Hmonglish just to name a few of his projects. He tells us about the food, his philosphy and the importance of representation. Athleisure Kitchen is part of the Athleisure Studio Podcast Network and is a member of Athleisure Media which includes Athleisure Mag. You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Hosted on Acast. See acast.com/privacy for more information.

Four chefs and one pastry chef from the Twin Cities have been nominated by the prestigious James Beard foundation for “Best Chef Midwest.” Finalists will be announced on March 29. host Cathy Wurzer spoke with chef Yia Vang, the founder and owner of Union Hmong Kitchen as well as the pop up Hmong noodle spot, Slurp. He also hosts the show Relish on Twin Cities Public Television and the podcast Hmong-lish.

Four chefs and one pastry chef from the Twin Cities have been nominated by the prestigious James Beard foundation for “Best Chef Midwest.” Finalists will be announced on March 29th. Today host Cathy Wurzer talks with Christina Nguyen, chef and co-owner of Hai-Hai and Hola Arepa in Minneapolis.

Chef Gavin Kaysen is the founder of Soigné Hospitality Group in Minneapolis, which operates Spoon & Stable, Demi, Mara, and Socca Café restaurants in that city as well as three Bellecour Bakery locations. He also runs two catering companies. Spoon Thief Catering, named for the award-winning chef’s penchant for collecting silverware, is available for anyone to hire. KZ Provisioning caters to athletes, specifically the professional hockey players of the Minnesota Wild and the men and women basketball players of the Timberwolves and the Lynx. Kaysen is also a TV chef, having competed on The Next Iron Chef, Iron Chef, and Chopped All Stars. He has been a judge on Top Chef and was culinary producer of the reboot of Iron Chef on Netflix. He has won two James Beard Foundation awards, for Rising Star Chef in 2008 when he was executive chef of Café Boulud in New York City, and Best Chef: Midwest in 2018 after he relocated to his hometown. He also represented the United States in the biennial Bocuse d’Or competition in Lyon, France, in 2007, and continues to mentor American competitors for that event. The chef recently self-published a cookbook, At Home by Gavin Kaysen, which is currently being reprinted because the first edition sold out. Kaysen discussed his experiences with all of that and shared his plans for the winter.

Ann and Tarik bring us details on the Milwaukee finalist for "Best Chef Midwest" for the James Beard Awards. Also, Sap Sap is working on a food truck and Milwaukee Magazine brings us some soup and sandwich spots to enjoy.

In this episode, Folly Rob sits down once again with Chef Yia Vang fresh off his James Beard AWard nominations for Best Chef Midwest and Best New Restaurant Midwest for Union Hmong Kitchen. The conversation leads to a discussion of award, classifications for awards (specifically restaurants and what that means), and the feedback received from the nominations. Enjoy! @yiavang70 @unionhmongkitchen --- Send in a voice message: https://anchor.fm/follycoffeepodcast/message Support this podcast: https://anchor.fm/follycoffeepodcast/support

Christina Nguyen is the chef and owner of Hai Hai and Hola Arepa. She was a finalist for a James Beard award for Best Chef Midwest for Hai Hai in 2019 and 2020. Her restaurants have been featured in Food & Wine, Bon Appetit, Esquire, and more. She shares with Yia and David her journey as a serial entrepreneur and self-taught chef. They talk about Southeast Asian food, Stop Asian Hate and the Minnesota Rice project, and what Christina has learned through her entrepreneurial endeavors.The White on Rice podcast is hosted and produced by Yia Vang and David Crabb. For more information, please visit us at whiteonricepodcast.com.

"You learn more from your failures than you probably learn from your successes." – Dan Jacobs Chef Dan Jacobs is the executive chef and co-owner of restaurants DanDan, EsterEv, and Fauntleroy in Milwaukee, WI. He has been nominated twice for the James Beard Award in the Best Chef- Midwest category (2018 and 2019). In the same year as opening DanDan, he was diagnosed with Kennedy's disease, but that didn't stop him from growing into one of the finest chefs in the country.  In this episode, Adam speaks with Dan Jacobs on life and business. He shares his life journey with us, expanding on the highs and lows he had experienced in life and inspiring anyone listening to do more every day. We learn how Dan found the motivation to keep going amid all the hardships that came his way. Dan talks about fighting Kennedy's disease and shares his journey working with the finest chefs in Los Angeles and establishing the Milwaukee Independent Restaurant Coalition. He also throws light on the serious impact of the pandemic on the restaurant enterprise.   Key Highlights  Dan narrates how he fell in love with cooking and why he decided to take that up as a full-time profession. Dan reveals how he moved on from a dark place in life - turning to drugs and unprepared to commit to responsibilities. Dan confesses how his appreciation for cookbooks started. Dan explains how he battled Kennedy's disease back in 2016, but still did not compromise on his dreams. We learn about Dan's failures in life and how his business eventually gained momentum.  Dan shares his experience speaking with President Biden about the establishment of the Milwaukee Independent Restaurant Coalition. The restaurant business is the most affected industry because of the Pandemic, as the entire franchise was exclusively based on active crowds and social mobility. The dining industry dropped 50% of revenue and lost over 85% of the workforce in these times.  Learn why middle class restaurant owners have been the most affected today.    Up and Adam is an Operation Podcast production.  Save 15% on Strong Coffee Company with checkout code UPANDADAM at http://bit.ly/strongpodcast   Connect with Dan! Instagram | Twitter  Connect with Us!  Website | Instagram | Facebook

On today's episode of All in the Industry®, Shari Bayer's guest is Gavin Kaysen, an award-winning chef and founder of Soigne Hospitality Group in Minneapolis, known for his nationally recognized group of restaurants as well as his leadership in the culinary profession. His restaurants include Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant; Demi, an intimate 20-seat tasting menu experience; and Bellecour Bakery at Cooks of Crocus Hill. Gavin is also the co-founder of Heart of the House Foundation, President of the ment’or BKB Foundation Team USA; and a featured chef in a new book from Phaidon, Today's Special: 20 Leading Chefs Choose 100 Emerging Chefs.  Gavin is also a proud recipient of two James Beard Awards—Rising Star Chef of the Year in 2008, and Best Chef: Midwest in 2018.  Today's show also features Shari's PR tip to be soigne; Speed Round; Industry News discussion; and Shari's Solo Dining experience at Nan Xiang Xiao Long Bao in Flushing, Queens, NYC. REMINDER: We have new All in the Industry® merch available, including All in the Industry hats & totes, and H.O.S.T. notebooks & pens. Through May 31, 2021, 100% of the proceeds from our hat sales (less shipping/handling) will be donated to the Independent Restaurant Coalition (IRC) to help with their continued efforts to #saverestaurants. Go to allintheindustry.com/merch to get your AITI swag today!  (Podchaser: vFfozVMcD1DP5o94CPPC)Image courtesy of Libby Anderson.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.  

From competing on an international level as team captain for the U.S. Culinary Olympic Team, to opening a new restaurant in the middle of a pandemic, Chef Ben Grupe thrives on a challenge. He started out as a dish-washer when he was a teenager but discovered there was a passion to be found in cooking. He soon discovered the competitive side of the culinary world, from an intense apprenticeship to the culinary Olympics to competing for election for the Bocuse d'Or, the most prestigious culinary competition in the world. As the executive chef for Elaia he was nominated for a James Beard for Best Chef Midwest. But his real dream was creating and opening a place of his own. Delays and then a pandemic meant Tempus in the Grove neighborhood opened last October during the height of uncertainty. But they adapted to the challenge, turning to take out only. Yet they're counting down to the day they can welcome diners into the restaurant. Dig in for a conversation about taking on challenges, what drives Chef Grupe in the kitchen and what he looks forward to most about the next year.

On today's episode I welcome St. Louis native chef Ben Grupe.  Like many traditional chef trajectories, Ben began his career in the industry as a dishwasher. He worked extensively at country clubs and became addicted to competition as team captain for the U.S. Culinary Olympic Team in 2016 and while competing in the Bocuse d'Or, the most prestigious culinary competition in the world. He was recently a James Beard Award semi-finalist (2018) for "Best Chef Midwest." His new restaurant venture, Tempus, opened after a year of delays in October 2020. Never planned as a takeout or to-go restaurant, we speak extensively on this episode about opening up a restaurant during a pandemic and the unique challenges Ben faces as a brand new operator.Photo by RJ HartbeckHeritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast. 

Odessa Piper, founder of L’Etoile, a pioneering farm-to-table restaurant in Madison, Wisconsin, is an author and James Beard award winner as Best Chef Midwest in 2002. In 2018, Odessa helped launch the Food Artisan Immersion Program, a seasonal work-study residency on Frank Lloyd Wright’s Taliesin Estate in Spring Green, Wisconsin, that focuses on the Driftless Region ecology and includes instruction in gardening and food-service. Tune in to learn more about: - The history of the L'Etoile (which she founded at only 23), which means 'star' in French, how it was inspired by the hidden stars in food and nature - Her own story of growing up surrounded by the magic of growing your own food and going out in the forest to forage wild foods - How she found the magic in food after dropping out of high school - How she learned to rely and use food grown in her community and region - About the Food Artisan Immersion Program, a seasonal work-study residency on Frank Lloyd Wright’s Taliesin Estate in Spring Green, Wisconsin - How early childhood education about food and our food system can help Gaia (our planet) To learn more about the Taliesin Estate, go to  https://www.taliesinpreservation.org/. 

This week we’re revisiting one of our favorite episodes from our first year of podcasting to celebrate Chef Michael Gallina being named a finalist for “Best Chef – Midwest” in the 2020 James Beard Foundation Awards... and to celebrate an award for Abby Eats St. Louis!For a list of restaurants offering curbside and altered service, click here.Follow us on Instagram: Abby Eats St. LouisUntil next time, seize the plate!..................“Eat Your Veggies!” originally aired in August 2019In this episode, we're eating our vegetables and loving them! Some of the most creative, inventive chefs in the country let us behind the scenes, where they're working veggie magic, and they share how we can all spice things up.We chat with Michael and Tara Gallina, the power couple behind Vicia. We also talk to Dave Bailey, the man behind Baileys' Restaurants.What's your secret to mixing in more veggies or getting a picky eater to eat their greens? Send your comments, questions and suggestions to podcasts@ksdk.com

Tune in today for one of the most insightful, inspirational and super interesting conversations that will leave you motivated to fill up someone else's bucket and sprinkle more acts of kindness in the world.  We are honored to have restaurateurs Chef Gavin Kaysen and Alison Arth with us today where they open up and share how they love creating majestic moments for their guests and how filling up someone else's bucket makes your day as much as the receiver.  Award-winning chef Gavin Kaysen is the founder of Soigné Hospitality Group and helms three nationally recognized restaurants in the Minneapolis metropolitan area: Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant,  Bellecour, a French-inspired bistro in and his newest concept Demi, an intimate 20-seat tasting menu experience also located in the North Loop.   Chef Kaysen refined his craft in contemporary American fine dining by dedicating time to some of the world's best restaurants in New York City, Switzerland, and London. He is privileged to call two of the world's most celebrated chefs, Daniel Boulud and Paul Bocuse, his mentors. Today, Chef Kaysen helps the next generation of young culinarians refine their skills in the kitchen as one of the founding mentors of the nonprofit ment'or BKB Foundation, for which he currently serves as President of Team USA. Chef Kaysen is the proud winner of two James Beard Awards – Rising Star Chef of the Year in 2008, and Best Chef: Midwest in 2018. We are also fortunate to have Alison Arth, the Director of Development for Soigné with us today as well.  After trying her hand in the kitchen and realizing quickly that cooking was destined to be a beloved hobby rather than a fruitful career, Alison earned her business degree from Cornell University's School of Hotel Administration. Recruited by Daniel Booloo's Dinex Group immediately after graduating, Alison served in an operations-heavy leadership role that was intensely focused on executing successful restaurant openings and managing large-scale creative projects. This is where her professional relationship and decade-long friendship with Gavin began. Alison's passion for leading like-minded hospitality businesses to sustainable success inspired her to found her consulting business, Salt & Roe, in 2014. In support of that mission, she authored her first book, “How to Open a Restaurant,” in partnership with OpenTable in 2016. She was a key partner in the opening of Spoon and Stable and Bellecour and now focuses on strategic planning, leadership development, and creating a thoughtful plan for growth for Soigné Hospitality in conjunction with Gavin.  Alison serves on the Board of Directors for La Cocina, a non-profit organization in San Francisco that provides industry-specific technical assistance and access to market opportunities for low-income women looking to launch, formalize, and grow their own food businesses. And if that isn't enough, Gavin has also partnered with Andrew Zimmern where they combined their knowledge of sports and food to create a unique catering company for professional athletes. At KZ ProVisioning they work alongside professional sports teams to create balanced, healthy and delicious meals throughout the entire season.  Both Gavin and Alison get vulnerable about how they've pivoted their businesses during these challenging times.  They talk about how they are focused on the health and happiness of their employees, who provide a sense of home, comfort and belonging in each of their restaurants. Gavin and Alison both share the ways that they take care of themselves, which is critical not only in this current environment but in general given the demands of their industry. Gavin talks about KZ Provisioning, his partnership with Andrew Zimmern, which provides healthy, balanced food to fuel professional athletes and how it's positively changing their performance. Regardless of where you live or if you've had the privilege of experiencing their restaurants first hand, we know you will be inspired by this conversation, which shines a light on the passion, commitment and dedication that Gavin and Alison instill in everything they do. If you live in the Twin Cities we highly recommend ordering take-out from Spoon and Stable or Bellecour and create a majestic moment in your own home.  Check out their newly created Heart of the House Foundation  and how they are providing bridge support to team members and their families during these uncertain times. Where you can find Gavin and Alison and all the Soigné Hospitality Group restaurants: Spoon and Stable Bellecour Demi facebook.com/spoonandstable facebook.com/bellecourmn/ facebook.com/demi.mpls @gavinkaysen @spoonandstable @bellecourmn @demi.mpls @kzprovisioning Heart of the House Foundation Special Offer Take advantage of our special offer with Healing Elements (new clients only). Address: 2290 Como Avenue  St. Paul, MN 55108 Sign up for One FREE Week of Unlimited Classes! Reserve your week online or in store with the promotional code "AOLW”. Note: Week unlimited begins on the date of purchase. Enjoy $15 off your first 60 or 90 minute Massage or Reiki service using code "AOLW15" book online and note the promo code when scheduling or call to book 651-348-6216. Reminder: Don't forget to subscribe to our podcast so that you can uncover strategies, tips and resources from a variety of experts and our own banks of knowledge as you progress on your journey to living well. We'd also love you to leave us a review on iTunes. Please share this podcast with a friend or anyone who you think could benefit from this information. Join our private Art of Living Well Podcast Facebook Community: This is a community where you can directly interact with us and ask us questions and suggest topics for future episodes. Shop our Favorite Products: We are excited to share our new products including a stainless water bottle (for hot/cold beverages), two recipe books and our Minneapolis Healthy Restaurant Guide https://www.theartoflivingwell.us/products Instagram: @theartofliving_well FB: https://www.facebook.com/theartoflivingwellpodcast/ Sign-up for our Art of Living Well Podcast email list. (We promise not to bombard you with email). Marnie Dachis Marmet's Website (Zenful Life Coaching) Stephanie May Potter's Website

It was a pleasure to have Ann Kim with me for this second episode of Food Under Fire. She's gained renown for her pizza spots across the Twin Cities Metro in Minnesota: Pizzeria Lola, Hello Pizza, and Young Joni. In May 2019, Ann won "Best Chef Midwest" from the James Beard Association.Her fourth restaurant, a highly anticipated Mexican spot called Sooki & Mimi, was slated for a July opening. This is no longer the case, yet construction and development are expected to continue. Despite the uncertainty, Ann has proven to be not only a courageous leader but also a vulnerable human being during the coronavirus pandemic.//All of Ann's restaurants have shifted their hours and business models. Learn more below.//Pizzeria Lola: Takeaway is the only available option at this time. However, delivery is coming in the near future. You can order online or via phone.Order online: https://pizzerialola.patronpath.com/Order via phone: 612.424.8338Monday - Thursday 4 pm – 8:30 pmFriday & Saturday 11 am - 9:30 pmSunday 11 am - 8:30 pm//Hello Pizza: Both takeaway and delivery are available.Order online: shorturl.at/ikpW6Order via phone: 952.303.4514Wednesday to Sunday: 4 pm - 8 pm//Young Joni: Only takeaway will be available via phone. The lines open at 2 pm.Order here: 612.345.5719Wednesday & Thursday 4 pm – 8 pmFriday & Saturday 4 pm - 9 pmSunday 4 pm - 8 pm//Save Restaurants Campaign: If you’re looking to be part of the broader effort to save the hospitality industry, visit www.saverestaurants.com — it’s run by the Independent Restaurant Coalition and you can sign up for their newsletter, which will offer tools and strategies on how you can help. Plus, there are also resources to keep up-to-date on industry progress and forms you can fill out to reach your local lawmakers.//Music: "What True Self, Feels Bogus, Let's Watch Jason X" by Jason ZabriskieCourtesy of YouTube Audio Library

In this special episode, I chat with chef Erick Williams, owner and executive chef at Virtue Restaurant & Bar in Chicago's Hyde Park neighbourhood. Williams is a Chicago native with a storied career, and this year was named a semifinalist for the James Beard Foundation Award: Best Chef Midwest. On the show we talk about why Chicago is such a great food town, Erick's unique path and inspiration for his cooking, and what he hopes diners walk away with after they eat at Virtue. Note: this show was recorded in March before restaurants and businesses nationwide shut down because COVID-19 and if we sound happier about the state of things it's because we were. I hope you will listen to this episode and support independent restaurants like Virtue who need your help now more than ever.A Hungry Society is powered by Simplecast.

After working in restaurants throughout her teens and earning a degree in hotel and restaurant management from Drexel University, Tio started cooking at Philadelphia’s Ritz-Carlton hotel. Tio moved to Orlando. There she helped open three specialty restaurants for Walt Disney World: Spoodles, Citricos, and Palo. Tio truly made her mark during the following seven years heading the kitchen at Kansas City’s renowned American Restaurant. There she garnered both local and national accolades, including 2005 Chef Of The Year by Chef magazine and the James Beard Foundation’s 2007 Best Chef: Midwest. Chef Tio has gone to open Julian, and recently the Belfry and Collection Restaurant.

Bill interviews chef and restaurateur Ann Kim, who recently won the James Beard Award for Best Chef: Midwest. From her early days in Korea to her time working as an actor to her amazing rise as a pizza chef and owner of four restaurants, Ann has a cool and inspiring story.

Sometimes the city where you cut your teeth and completed your training may not be the best place to start your business. Either for personal or financial reasons. When and how do you decide to move to a new market? What are the challenges and some of the benefits of going from a city like NYC to a smaller city with a burgeoning food scene in the midwest?Our guest today is Gavin Kaysen Chef/Owner of Spoon & Stable, Demi, and Bellecourt. Gavin has worked at fining dining restaurants across the globe and was the Executive Chef at Cafe Boulud before returning to MN in 2014 to open Spoon & Stable. Gavin is a two time JBFA recipient and was named Best Chef Midwest in 2018.Image courtesy of Libby Anderson.Opening Soon is powered by Simplecast. 

Israeli native, Ben Poremba moved to St. Louis to earn a BA in philosophy from the University of Missouri. He also attended University of Gastronomic Studies in Parma, Italy. Today Poremba is  Chef/Owner of Bengelina Hospitality Group, the St. Louis-based, award-winning operator of Nixta and Bar Limón, Elaia, Olio, La Patisserie Chouquette, and The Benevolent King. Poremba is a three-time James Beard Award semifinalist in the category of Best Chef-Midwest, and he continues taking the St. Louis dining scene by storm. Show notes… Favorite success quote or mantra: “Food of love for the love of food.” In this episode with Ben Poremba we will discuss: Show Notes Think of every customer as family Restaurant as a social hub Learning from your parents Not following conventional restaurant rules The history of food The philosophy of food Failures Catering Networking Living and being intentional Finesse in the industry Long-term gain vs. short-term gain Political motives in building a restaurant Strong community roots and growth Finding the balance between caring enough without losing sight of “it's just food” The importance of an identity Remove yourself from the restaurant Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.   CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Words What is your biggest weakness? Words What's one question you ask or thing you look for during an interview? What do you want to do or be? What's a current challenge? How are you dealing with it? Having to physically be back in the kitchen. Share one code of conduct or behavior you teach your team. Do things with intention. What's one book we must read to become a better person or restaurant owner?  Maxims by La Rochfoucauld GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't know well enough or do often enough? Authentic community outreach. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Human Resources! If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Commitment to people and NOT processes Stay committed to a place Creativity Contact info: Email: ben@bengelina.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ben Poremba for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Ann Kim is the James Beard Award-winning owner and executive chef of Young Joni, Pizzeria Lola and Hello Pizza in Minneapolis. She and her husband and business partner Conrad Leifur created parent company Vestalia Hospitality and, without any outside investors, formed a team that is now working on its fourth restaurant concept slated to open in 2019 in Uptown Minneapolis. Kim did not follow a traditional path to the restaurant industry. She pursued an acting career after graduating from New York’s Columbia University with a degree in English. Burnt out after eight years of theater and commercial work, she and Leifur decided to open the neighborhood restaurant of their Minneapolis dreams and New York memories. That was Pizzeria Lola. Kim didn’t attend culinary school; a Korean immigrant, she grew up watching her mother and grandmother make kimchi from scratch out of necessity—no restaurants in Minneapolis had it on the menu. “It wasn’t unusual for me growing up as a kid to have a dinner table that had a bucket of KFC and biscuits with kimchi and a side of rice,” Kim says. “So to have Korean short ribs, with three kinds of kimchi and a pepperoni pizza and cauliflower is not foreign. It’s totally normal.” In fact, Kim believes being an industry outsider has worked in her favor. "Instead of listening to the rules of opening up a restaurant—where you put the seats, what you can and can’t put on a pizza—those were all thrown out the window and we just followed our guts and what we thought was missing from the pizza landscape. That worked for us. When you do something that’s against the grain, people are hungry for that." Following the success of Lola, she opened Hello Pizza, a New York-style slice shop, and then came Young Joni, the critically acclaimed restaurant she describes as “my heart and soul.” She talks about learning to work on the business rather than in it, and realizing that her favorite part of the process is creating new things. “I’ve got a million ideas in my head. I love the idea of creating things, coming up with an environment in which people can eat that makes them feel good and special. That’s the part that drives me.” As much as she loves designing a restaurant and menu, Kim takes just as much joy and satisfaction in the business. “Creation is not just about the next dish. To me, creativity is how can you take an organization and grow it in a sustainable way.” Kim talks about the shock of being nominated for the culinary industry’s top honor, a James Beard award. Shortly after this recording, she won the 2019 James Beard Award for Best Chef Midwest. After our conversation with Kim, we go back to the classroom with the University of St. Thomas Opus College of Business associate professor Alec Johnson to discuss how entrepreneurs can successfully move from creative inspiration to scalable business.

Twice nominated for Best Chef: Midwest for the James Beard Awards, Lona Luo is unfazed by accolades. For her, the real wins are from the people who line up to try the food of her home. Lona grew up in a small village in China. Her entire life, she has never taken no for an answer and through her perseverance she has created one St. louis’ best loved restaurants, Lona’s Lil Eats in Fox Park. The chef sits down with Meet St. Louis to talk about her life, her love of making sauces and her plans for the future.

Hey friends! We're on a break this week while we record some upcoming episodes. In the next couple of weeks, we'll have episodes on beer and barbecue from St. Peters and fashion from St. Louis. In the meantime, enjoy our conversation with Gerard Craft, one of the city's most famous chefs. You may not know his name, but if you're a food-lover in St. Louis, you've almost certainly eaten at one of his restaurants. Sardella, Brasserie, Taste, Pastaria, and Porano have all become favorites for people in and around St. Louis, and they've earned Gerard some of the nation's most prestigious awards. He was a semifinalist for the James Beard Rising Star Chef of the Year 2008 and followed that up by being a Best Chefs in America nominee for six straight years. In 2015, he won the award for Best Chef: Midwest, and now he's opened his newest eatery, Cinder House, on the roof of the Four Seasons in downtown St. Louis. Gerard talked about his long journey from snowboard photographer, to grill cook to restauranteur, including how he conned his way into working in his first real kitchen. He also talked about why he chose St. Louis to open his first restaurant, and why the nation keeps overlooking our city as a food destination. Enjoy and see you next week!

You may not know his name, but if you're a food-lover in St. Louis, you've almost certainly eaten at one of Gerard Craft's restaurants. Sardella, Brasserie, Taste, Pastaria, and Porano have all become favorites for people in and around St. Louis, and they've earned Gerard some of the nation's most prestigious awards. He was a semifinalist for the James Beard Rising Star Chef of the Year 2008 and followed that up by being a Best Chefs in America nominee for six straight years. In 2015, he won the award for Best Chef: Midwest, and now he's poised to open his newest eatery, Cinder House, on the roof of the Four Seasons in downtown St. Louis. Gerard talked about his long journey from snowboard photographer, to grill cook to restauranteur, including how he conned his way into working in his first real kitchen. He also talked about why he chose St. Louis to open his first restaurant, and why the nation keeps overlooking our city as a food destination. Enjoy!

In this episode: censored cake, mosquitoes, biased NextDoor polling, Ramona, Chipotle, #HiAshley,  Mr. Rogers, Justice Kennedy, and our interview with the James Beard award winning BEST Chef Midwest, Gavin Kaysen!

On this episode of “Hot Off the Press” Pete sits down with fellow Mess Lords and celebrity chefs Celina Tio and Nick Liberato on their recent “Fork Full of Freedom” trip to Guantanamo Bay, Cuba.   Featured on the Food Network program “Diners, Drive-Ins and Dives” hosted by Guy Fieri, Mess Lords is a group of celebrity chefs that have teamed up to help boost the morale of those in the United States Armed Services. As a founding member of the organization, Chef Pete and his team of Mess Lords offer cooking demos, culinary shows, entertainment, and of course good eats to the men and women who selflessly serve our country. After earning a degree in hotel and restaurant management from Drexel University, Celina Tio started cooking at Philadelphia’s Ritz-Carlton hotel. By age 23 she had become the chef of the hotel’s Grill Room. Celina moved to Orlando, Fla., to work for Walt Disney World. There she helped open two specialty restaurants: Spoodles, which features Mediterranean cuisine, and Citricos, specializing in Southern French dishes. Celina became known during the following seven years heading the kitchen at Kansas City’s renowned American Restaurant. There she garnered local and national accolades, including 2005 “Chef of the Year” by Chef magazine and the James Beard Foundation’s 2007 “Best Chef: Midwest.” She subsequently left to open her own restaurant, Julian, in Brookside, Kansas City, in 2009. While at Julian, Tio appeared on several television cooking series such as Top Chef Masters, Iron Chef America and The Next Iron Chef. She opened a second restaurant, called Collection, in 2013, and The Belfry the following year. Follow Celina on Twitter.  Nick Liberato has been cooking professionally for 18 years, and now calls the Southern California coast his home. Nick is a personal chef to the stars and a revered cocktail mixologist. Nick has participated in include multiple stints at The James Beard House in New York (2005-2010), Bogota Food and Wine Festival in Colombia (2011-2012) as well as various events spanning locations from Sydney to Tokyo. In October of 2012, Nick traveled to Italy to and cooked his way through the whole country, region by region for two months. Nick has appeared on Top Chef Masters on Bravo TV and has appeared as a chef multiple times on Spike TVs hit show Bar Rescue. Nick currently owns/operates his Catering business Calidelphia and is executive chef/partner of The Venice Whaler in Venice Beach California. After years of honing his craft with various chef positions at LA hotspots, Nick landed a position at Sona, where he became the protege to chef David Meyers; he was heavily influenced by modern French and Japanese cuisine. After having the opportunity to work and study cocktails with the famous Milk & Honey in New York City, Nick went on to consult and create a variety of cocktails at The stylish French brasserie Comme Ca in West Hollywood, West Los Angeles’s Toscana, and David Meyer’s new Pizzeria Ortica in Costa Mesa, CA. Having studied various techniques with an eye for detail and a vision for food service, a short list of Nick’s celebrity clients include Tom Hanks, Barbra Streisand, Anthony Kiedis, The Beastie Boys, Hank Azaria and Cher. Connect with Nick on Instagram, Twitter and Facebook.   Special “shout-out” to this episode’s sponsor, Mountaineer Roasting.  Located on the 5th floor of Evansdale Crossing at West Virginia University, Mountaineer Roasting Company is the proud coffee partner of WVU. Expertly roasted in small batches right on campus, every cup enjoyed supports WVU student scholarships and international learning experiences. Enter code PANINI15 when ordering to receive a 15% discount! 

It's a restaurant episode this week on The Corner Table, as host Lindsay Christians chats with Isthmus writer Kyle Nabilcy about who might win Best Chef: Midwest(a Milwaukee versus Minneapolis showdown this year). Find out which nights to look for scalloped potatoes and loose meat sandwiches on local menus, and how Kyle narrowed down a long list of the best bar burgers in Madison. Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS See omnystudio.com/listener for privacy information.

Chef Lenny Russo is a forty year veteran of the food & beverage industry, a member of the U.S. Department of State American Chef Corps, participating chef at World Expo Milan 2015, author of "Heartland: Farm Forward Dishes of the Great Midwest", founder and owner of the seminal Heartland Restaurant in St Paul, MN, six time James Beard Award finalist nominee for Best Chef Midwest, and is currently the Executive Chef at The Commodore Bar & Restaurant in St. Paul, MN. Chef Lenny's name has become synonymous with the local food movement in the Midwest and he has spent a majority of his career championing issues important to our food by contributing the remaining time he has when not in the kitchen to the St. Paul Chamber of Commerce, the MN Organic Advisory Task Force, the Ramsey County Food and Nutrition Commission, and many other organizations tackling the biggest challenges our food systems face.  Chef Lenny's philosophy was evident in his cooking as he would change his menu every day at Heartland based on what the farmers brought him that morning, ensuring only the best possible ingredients were used.  For the most part, Chef Lenny’s accomplishments as a chef have been widely covered internationally and a quick Google search will show he’s been written up numerous times in various food publications.  However, most don’t get to hear about his other experiences and interests.  He studied Philosophy and Literature in college, worked at an architecture firm, and was even a clinical psychologist before heading to the kitchen for good and so for this episode, we delve into the other aspects of his multi-faceted life.  We definitely talk about his early days in the kitchen and his approach to food but we also talk about: Food and Family as non-monetary “Wealth” The need to have a healthy sense of skepticism but also an open mind when trying to leave the world a better place The challenges but necessity of finding common ground especially during these polarized times Relinquishing control and having the a sense of confidence that in turn allows others to pursue their best selves Evolution as a Choice It’s very easy to pigeonhole Chef Lenny into the "Chef Box" but as he once mentioned, he’s not JUST “The Local Food Guy”.  Give this one a listen all the way to the end if you’re serious about helping heal this world because I guarantee you this episode will leave you inspired, thought-provoked, or at the very least, just a little bit more inquisitive.  

In this episode we discuss: taking a risk and pulling the trigger; being extremely competitive; how being the hardest working is more powerful than being the most talented worker; and the importance of having an insatiable desire to read and learn. A native of Washington, D.C., Chef Craft became addicted to the restaurant life while living in Salt Lake City as a snowboard photographer. Chef Craft went on to cook at Bistro Toujours in Park City, Utah and Chateau Marmont in Los Angeles, California as well as a stage at Ryland Inn in Whitehouse Station, New Jersey before making the leap to open a restaurant of his own. In 2005 at the age of 25, Chef Craft started it all with Niche restaurant in St. Louis Missouri. Today The Niche Food Group includes Taste by Niche, Brasserie by Niche, Pastaria and opening soon Porano Pasta. Chef Craft's creative yet simple food has earned him recognition as a Food & Wine Best New Chef, Inc. magazine's “Star Entrepreneurs under 30” as well as this year's James Beard Foundation award for Best Chef: Midwest.

In this episode we learn about the power of surrounding yourself with intelligent people, marketing yourself by using actions, keeping your give-a-shit reflex sharpened, and why you need to serve and care for your community.  Chef Nashan got his culinary start while growing up in his families Northern New Mexican restaurant. Eventually, he would go on to graduate of the Culinary Institute of America. After a number of stages both state side and abroad, Nashan returned home to St. Louis to open Sidney Street Café in 2003. After 10 years in business, in 2013 Sidney Street Café was named Restaurant of the Year. In August 2014 Nashan opened his second location, The Peacemaker. Nashan was named a James Beard Award finalist for: Best Chef Midwest in 2014, after four years as semifinalist