Podcasts about best chefs

Although each of us is free to believe whatever we want, when it comes to our personal finances, we tend to operate with a number of shared beliefs. One of these is the belief in the benefit of ownership. For example, it’s better to own your own business than be an employee. Financially, that benefit is not necessarily true. Many startup business owners go for years before they even pay themselves at all. And many employees make a lot of money. Emotionally and psychologically, though, it’s a different story. Because happiness is, by definition, how you feel – owning your own business can be the greatest thing ever - if you feel good about the inevitable challenges it brings. Both of Peter's guests on this edition of Out to Lunch have taken the leap from employee to owner. And both of them have businesses that are dependent not just on their business acumen, but also on their singular talent and taste. Sue Zemanick started her career in New Orleans in 2003 as a chef at Commander’s Palace. By 2005 she was Executive Chef at Gautreau’s in Uptown New Orleans. In 2013 Chef Sue won a James Beard Award for “Best Chef, South.” In 2019 she opened her own restaurant in Mid City, called Zasu. In 2025, Zasu earned the Olympic Gold Medal of hospitality, a Michelin Star. Zasu is one of only a handful of restaurants to earn Louisiana's first-ever Michelin stars — and the only one run by a woman. Margaret Sche came to New Orleans from Los Angeles where she had been a fashion stylist, merchandiser and trend forecaster. Margaret was surprised to find there wasn’t a women’s fashion store here that was truly reflective of the style of the city, and the flair of its female fashionistas. She corrected that gap in the market with a store, called The Saint Claude Social Club. Today, the store is called The Closet by Saint Claude Social Club, and it has a whole different business model. It’s a fashion rental store – a real-world version of online fashion rental businesses like Rent The Runway and Nuuly, but with a local-focus. It has a curated collection of fashion ranging from Mardi Gras ballgowns to vintage finds that Margaret picks up in Paris. When you start your own business making widgets, you hope to eventually get to a point where the widget factory rolls along and keeps making money even when you’re at Disney World. But when you start a business that depends entirely on you – like your own restaurant or a curated fashion boutique - you’re not just making widgets. You’re creating experiences for other people. People don’t eat in a Michelin Star restaurant just to get enough carbs to get through the next 8 hours. And they don’t go to a curated fashion boutique to find clothes just to keep warm. The types of businesses Sue and Margaret are running demand the same kind of business skills as it takes to run a widget factory, and a whole lot more. Their businesses wouldn’t exist without their particular talents, creativity, and imagination. Out to Lunch was recorded live over lunch at Columns in Uptown New Orleans. You can find photos from this show by Jill Lafleur at itsneworleans.com.See omnystudio.com/listener for privacy information.

The first of the brothers Dearden to grace the pod! Tune into the pod to hear about his career, time on Top Chef and his social media empireGrowing up in Sterling, Va., Brandon Dearden was drawn to the kitchen, often found cooking alongside his grandma, helping at his father's restaurant job and cooking on a line while in high school. He shares his passion for food alongside his identical twin brother and fellow competitor, Jonathan, this season. After earning dual degrees in Culinary Arts and International Baking & Pastry, he trained in Las Vegas, Chicago, Los Angeles and San Francisco. His career includes notable roles with Alinea, Saison Hospitality Group, Wolfgang Puck's Fine Dining Group, Charlie Palmer's Aureole and Daniel Boulud's Dinex Group. Now residing in Hamilton, MT, Brandon is the chef and co-owner of Ember and Grano, bringing a live-fire-driven approach to Montana cuisine built on local grain, seasonal agriculture and trusted ranching partners. Ember focuses on incorporating local ingredients, spotlighting its terroir, beef and hyper-seasonal produce. Grano specializes in American-Italian cuisine with well-executed, simple ingredients. Brandon was recently named a James Beard Award semifinalist for Best Chef in the Mountains. Known for his ability to thrive under pressure, especially fueled by a friendly lifelong sibling rivalry, he approaches every challenge with focus and fire. Instagram: @chefauthorized

An oil and gas lease sale is scheduled in Alaska's Arctic National Wildlife Refuge (ANWR) for June. The auction of drilling rights is mandated in federal law, but also reflects the Trump administration's commitment to promoting energy development in the state. The response from Indigenous residents that live in or near the refuge is mixed, as the Alaska Desk’s Alena Naiden from our flagship station KNBA reports. The U.S. Bureau of Land Management (BLM) announced this month it will hold a lease sale in the nation's largest wildlife refuge, in the northeastern corner of Alaska. The piece of ANWR that has been the subject of passionate dispute for decades is the Coastal Plain, a swath along the Beaufort Sea that potentially has oil and gas reserves. The only community within the refuge is Kaktovik, an Iñupiaq village of about 300 people. Kaktovik Mayor Nathan Gordon Jr. says resource development in the refuge means economic opportunity because the regional government, the North Slope Borough, taxes oil and gas companies. “The taxes that come from the development pay for our schools, our water system, our sewer system. It pays for everything that has meaning in our lifestyle and protection and safety.” ANWR provides habitat for migratory birds and polar bears. And the Coastal Plain specifically is the calving grounds for the Porcupine Caribou Herd. Gordon says he believes development within the refuge will not interfere with wildlife. “With restrictions in place, it’s already set in stone for us to have safe development with our animals.” But opponents of the project are concerned that gravel roads, drilling, and seismic exploration can harm caribou, especially during their vulnerable calving period. The Gwich'in community of Arctic Village is located right outside ANWR to the south. Faith Gemmill lives in Fairbanks, but is from Arctic Village and has family there. “Imagine oil development in their core calving area. It’s going to … devastate our herd.” Gemmill says caribou support food security, culture, spirituality, and economy for Gwich'in people, including the future generations. “Our way of life is reliant on the caribou. So in my opinion, (President Donald) Trump’s incessant drive to drill in this area is a form of cultural genocide of the Gwich’in.” If the upcoming lease sale is successful, it could still take years for a project to break ground. Additional reporting from Alaska Public Media’s Liz Ruskin Diné chef Justin Pioche, right, inspects ingredients as “Chopped” host Ted Allen watches during an episode from April 21, 2026. (Courtesy Food Network) “Chopped” is a Food Network show where four chefs compete in a race against time to make a three-course meal. The latest episode aired Tuesday night and featured an all-Indigenous lineup. As KJZZ's Gabriel Pietrorazio reports, a Navajo chef took the honors. From Chicago to Montana, Indian Country's top cooks vied for the “Chopped” title, but two of them repped the Southwest including Chef Ray Naranjo, who comes from the Santa Clara Pueblo just north of Santa Fe, N.M. Justin Pioche lives on the Navajo Nation. The 2023 James Beard finalist for Best Chef in the Southwest co-owns Pioche Food Group, a high-end catering company. He plans on using the $10,000 cash prize to help pay for his own brick-and-mortar restaurant. Get National Native News delivered to your inbox daily. Sign up for our daily newsletter today. Download our NV1 Android or iOs App for breaking news alerts. Check out today’s Native Aerica Calling episode Thursday, April 23, 2026 — Gathering of MCs: Native musicians compete for best bars, beats, and freestyles

Today on the podcast Eric is joined by Alba Huerta and Vanessa Alba of Julep as well as Robin Wong of Blood Bros. BBQ. Alba shares her insights on the creation of The Parlor at Julep, why the multi-use space at Julep was the perfect vehicle for The Parlor, trying different things with The Parlor that they wouldn't do at Julep, the modern cocktail movement, the new techniques they're using, creating gastro-cocktails, finding a unique way to work with/see others in the industry with Chef's Cut, Houston's place as a bar city, and more. All 3 share their perspectives on the idea of Chef's Cut, how it came about, the chef's that have done it so far, and Robin's DJ skills. Plus, Vanessa speaks on how she first got involved with Julep and Robin talks about the latest happenings over at Blood Bros. BBQ. Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Houston's Best Chef, Restaurant, and More Revealed at 2026 Tastemaker Awards Lively Crowd Celebrates Houston's Culinary Stars at 2026 Tastemaker Awards Mole-Obsessed Mexican Restaurant Sets Closing Date for Kirby Location The Quest for a Topo Chico Replacement, We Rate 9 Sparkling Waters Austin-Based Taco Chain Celebrates Katy Debut with Free Breakfast Tacos

On today's edition of the podcast, Eric is joined by Houston BBQ Festival co-founder Michael Fulmer. Eric and Michael cover some of the latest news from the Houston culinary scene including giving a recap of the 2026 Tastemaker Awards, Captain Fred's upcoming affordable seafood concept opening near Third Ward, and the great quest for a Topo Chico replacement. In the Restaurants of the Week portion Johnny Ritas Cocina y Cantina and the new combination of Pho Prime and Crawfish Cafe are featured.  Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Houston's Best Chef, Restaurant, and More Revealed at 2026 Tastemaker Awards Chef-Loved Houston Fisherman Opens Affordable Seafood Restaurant Near Third Ward The Quest for a Topo Chico Replacement, We Rate 9 Sparkling Waters Austin-Based Taco Chain Celebrates Katy Debut with Free Breakfast Tacos Hot Houston Hand Roll Spot is First Restaurant at New EaDo Development

Today on the podcast Eric is joined by Paige and Andrew Alvis and German Mosquera of Long Weekend. The trio speak Eric about the creation of Long Weekend, where the idea came about, balancing being family friendly with higher end adult offerings, the former King's Bierhaus space being the right location for the concept, the renovations they made, how they utilize the space for the best experience, developing the menu, the baking program, the idea for the playground, the discourse regarding the kids/playground, the relationship with their neighbors, goals for the concept, and more! Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Chef-Loved Houston Fisherman Opens Affordable Seafood Restaurant Near Third Ward Hot Houston Hand Roll Spot is First Restaurant at New EaDo Development Houston's 11 Best Chefs of 2026 are Leading the City's Rise to Prominence The 11 Best Restaurants of 2026 Showcase Houston's World-Class Status Burger Joint Duo's Frozen Treat Shop Returns with Soft Serve Margaritas Growing Houston Coffee Shop Hits the Road with Battery-Powered Electric Van

Tom Valenti, one of my favorite chefs of all time (who also happened to be a swell, generously spirited human being), died suddenly last week. Tom was a friend of mine, so I gathered writer Andrew Friedman (who co-wrote Tom's cookbooks) and Dinosaur Bar-B-Que founder John Stage to celebrate the life and times of the best chef you might never have heard of.  Learn about your ad choices: dovetail.prx.org/ad-choices

Debbie Monterrey chatted with Nick Bognar, of Sado and Pavilion in the Hill, as well as iNDO in Botanical Heights, was named as a finalist for the Best Chef in the Midwest. The winners will be announced in June.

The 51st's Martin Austermuhle is here to talk about the DC Council, Muriel Bowser, and public safety — where the Council keeps handing the mayor defeats, the freeze on the White House Ballroom and a slew of DC chefs are on the James Beard list. Plus, in a members only fourth segment, how Virginia's data center boom is affecting the safety of the local water supply. Want some more DC news? Then make sure to sign up for our morning newsletter Hey DC. You can text us or leave a voicemail at: (202) 642-2654. You can also become a member, with ad-free listening, for as little as $10 a month.  Learn more about the sponsors of this April 3rd episode: Folger Shakespeare Library District Bridges Window Nation Interested in advertising with City Cast? Find more info HERE

Gabrielle Hamilton's father always told his five kids they had to do something practical with their lives and whatever they did, they had to be excellent at it. Mediocrity was a family sin. In 1999 Hamilton opened Prune, a 30-seat restaurant in the East Village, to rave reviews. She was honored with a James Beard award for Best Chef in New York City in 2011, followed by Outstanding Chef in 2018. Hamilton was also featured on the PBS series The Mind of a Chef. She realized her dream of becoming a writer with her best-selling memoir Blood, Bones and Butter. Now, she's got a new book called Next of Kin. We talk about dysfunctional families and the pressures of life both inside and outside the kitchen. "Now What?" is produced with the help of Steve Zimmer, Lucy Little and Jackie Schwartz. Audio production is by Nick Ciavatta.

In today's episode, we chat with Charlie Mitchell, executive chef of New York's two-Michelin-starred Saga and James Beard Award winner for Best Chef in New York City.Charlie opens up about one of the most difficult transitions in fine dining: leaving Clover Hill, the intimate 20-seat Brooklyn restaurant where he made history as the first Black chef in NYC to earn a Michelin star, and taking the leap to Saga's 63rd floor after the tragic loss of his mentor, James Kent. He discusses going from managing 8 employees to leading 100, the management challenges that blindsided him, and how he's honoring Kent's legacy while making Saga his own.Join us as Charlie explains his "safe to learn" philosophy that's redefining kitchen culture, how Sunday dinners at his grandmother's houses in Detroit still influence his approach to fine dining, and how he balances nostalgia with technique.

As Summer comes to a close, we're celebrating some of the most widely acclaimed voices who shaped this past year, from film to theater, to cooking and the written word. First, one of the year's defining writers, Pullitzer Prize-winning Palestinian poet Mosab Abu Toha speaks to Christiane about his award-winning poems and the dire conditions his family members continue to face in Gaza since he managed to escape. Then breakout star and Oscar winner Mikey Madison talks about playing a Brooklyn sex worker in "Anora" and how she prepared for the role which won her Best Actress at the Oscars. Also, three-time James Beard nominee for Best Chef, Iranian-born Nasim Alikhani discusses her contemporary spin on Iranian cuisine, her journey to the U.S. and what it was like cooking for the Biden White House. Plus, actors Jessica Hecht and Bill Irwin, stars of "Eureka Day," talk to Christiane about the Broadway play that satirizes vaccine skepticism and took home the Tony Award for Best Revival of a Play.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this week's Flavors of Northwest Arkansas podcast, we talk to Chef's Matt Cooper and Rafael Rios about being 2 of the 5 finalists for Best Chef of the South at the James Beard Awards. They made the trip to Chicago for the awards, and they'll tell us about their trip, food trends here locally and nationally, and what's next for them... but before we get to that!! FOOD NEWS!! Art of Wine is Friday night! Goat Lab Brewery is opening up a new concept in Fayetteville. A new cocktail bar opens in downtown Springdale TODAY! We'll hear about the Blind Bear! Nomads Southtown is closing in Fayetteville. Hear what their plans are. A popular local fast food burger chain has closed their doors. Happy 3 year anniversary to Crème Ice Cream! Wright's Barbeque has closed their Johnson location temporarily. We'll tell you why. Outlaw Pizza Co. is now in a brick and mortar! We'll tell you where! Conifer & Ryn Chef and owner Matt Cooper and Yeyo's, Bauhaus Biergarten and Casa Magnolia Chef & Owner Rafael Rios were the first in Arkansas to make it to the final 5 in the Best Chef of the South category at the James Beard Awards, an unbelievable feat for them, for Arkansas and more specifically Northwest Arkansas.  They talk about their trip to Chicago, and the lead up to the awards. Keep in mind, the top chef of the south category includes 5 states and Puerto Rico... Chefs Rios and Cooper will tell us how other chefs reacted when they told them that they were from Bentonville. As mentioned earlier, they see some trends coming both for Northwest Arkansas and the rest of the country. They'll tell us about those. And finally, what's next for both chefs? You know that great restauranteurs and chefs rarely sit still... some big plans coming for both, and you'll hear from them next, right here on the Flavors of Northwest Arkansas.

Every year, the James Beard Foundation recognizes exceptional restaurants and chefs throughout the country, one of the highest honors in the culinary field. Earlier this week, they announced this year's winners. Sky Hanuel Kim, the chef at Gift Horse in Providence, won “Best Chef Northeast.” The win came just a year after Kim was a semifinalist for “best emerging chef.” I visited Sky Kim at her restaurant, Gift Horse, shortly after she was named a semifinalist in 2024.

Dana In The Morning Highlights 6/17New survey released gives our Galleria Mall a 92% rating - making it 2nd best in AmericaJames Beard Awards - Best Chef winner is from Belly of The Best up in SpringSome of us prefer apartments or condo life compared to owning their own house

Paul Smith's deeply ingrained love of both cooking and West Virginia can be traced back to his earliest days — standing alongside his grandfather helping stir the sauce for the large Sunday dinners so common among Italian families who had settled in the coalfields. From those beginnings, Paul's passions for food and his Appalachian home have taken him on a culinary journey that he is proud to share with his community. After graduating from Charleston Catholic High School, Chef Paul immersed himself in learning the hospitality industry and the finer points of great cuisine. With his BA from West Virginia State University, he formally trained at New York's prestigious Culinary Institute of America (graduated with honors) and CIA's Greystone campus in Napa Valley, California, where he studied pastries and wine and graduated as Valedictorian.Paul has worked around the country, from The Ritz Carlton Resort in Naples, Florida, to the world-renowned Biltmore Estates in Asheville, North Carolina, to The Windsor Club in Vero Beach, Florida. Taking the tastes and techniques of every stop along his culinary journey he longed to return to his roots and tell these culinary stories through the traditions and flavors of Appalachia. When the Mountain State pulled at his heartstrings, he returned to West Virginia where he served as the Executive Chef at the University of Charleston, and Corporate Chef for Buzz Food Service.Today, he has multiple restaurants in Charleston, West Virginia's capital: The Pitch Sports Bar & Grill, and 1010 Bridge Restaurant & Catering, which quickly gained a reputation as one of the state's premiere dining destinations.He believes strongly that a rising tide will lift all boats, and has served as an advisor to multiple food and hospitality businesses in West Virginia. Paul's ultimate vision is to give back to the state he has always considered home through his gifts of great food and warm hospitality.Chef Paul was named a Semifinalist for the James Beard Foundation's Best Chef of The Southeast Award and became an official nominee the same year and is the first West Virginia chef to receive that honor. He was also named West Virginian of the year in 2023.In 2024 he was honored again with a nomination for the James Beard Foundation's Best Chef of The Southeast Award and on June 10th 2024 in a ceremony in Chicago he became West Virginia's very first James Beard Award winner. He continues to champion West Virginia and his community in all he does, and loves few things more than the way food brings people together.

 On this week's episode, host Caryn Antonini is joined by Chef Mauro Colagreco in Palm Beach, where he helms Florie's restaurant, delivering the spirit of the French Riviera through his exceptional cuisine. South Florida is Chef's home away from home, as he and his family reside in Menton, France where he operates his acclaimed flagship restaurant, Mirazur, a three Michelin starred restaurant which opened in 2006. Within 6 months of its opening, it was awarded the Gault & Millau revelation of the year and in less than a year received its first Michelin star. Chef Mauro is a multiple award-winning and Michelin-starred chef and restaurateur, driven by instinct and vision. He is passionate about his commitment to the earth and oceans and in 2022 was named Goodwill Ambassador for Biodiversity by UNESCO. In 2020, Mirazur was the first restaurant in the world to obtain the Plastic Free Certificate. Chef Mauro is a chef without borders, operating award-winning and Michelin-starred restaurants throughout Asia, Argentina, France and the US, inspired by the Mediterranean spirit, his multicultural background and his international vision. Chef Mauro has been named Best Chef in the World by his peers and in the same year Mirazur was named Best Restaurant in the World by San Pellegrino's 50 Best.For more information on our guest:mirazur.fr | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Diane Woodburn speaks to Jeremy Solyn, Chef/Owner of NyloS located in Paia.  In this podcast Jeremy talks about his first job in culinary industry working in the Hamptons as an 18 year old, his career path that eventually brought him to Maui, what it was like to be the recipient of Best Chef's Table at the 2025 Aipono Awards, what guests can expect to experience at a NyloS dinner, how he worked through the economic downturns with the pandemic and Maui fires, dealing with some of the current industry challenges, how people can book a reservation at NyloS, and his advice for younger chefs. 

In today's episode, we chat with Marc Vetri, an award-winning chef, restaurateur, and cookbook author who helped put Philadelphia on the national culinary map.Marc is the founder of Vetri Cucina and the force behind acclaimed restaurants like Osteria, Pizzeria Vetri, and Fiorella. His journey began in a South Philly kitchen alongside his Sicilian grandmother, and took him from dishwashing as a teen to working under Wolfgang Puck in Los Angeles — before buying a one-way ticket to Northern Italy that would cement his path. Beyond the kitchen, Marc is a passionate mentor, musician, and founder of the Vetri Community Partnership, a nonprofit helping kids and families discover the power of cooking and nutrition.Join us as Marc shares the origin story behind his culinary empire — and why the best chefs don't just cook, they care.

Curtis Duffy is a renowned American chef and restaurateur known for his artistry and ingredient-driven menus. He owns and operates the esteemed Ever Restaurant Group in Chicago and has garnered international acclaim. Ever earned two Michelin stars, and his previous venture, Grace, earned three from 2015 to 2018.Duffy has been honored with Forbes Travel Guide's Five-Star rating, Triple A's Five-Diamond rating, and the James Beard Foundation's Best Chef, Great Lakes Award in 2016. Recently, the Robb Report honored him as one of the top 50 most influential figures in fine dining.Chef Duffy's captivating journey is chronicled in the acclaimed documentary For Grace, which highlights his rise from adversity to culinary greatness.In addition to his culinary pursuits, Duffy is deeply committed to giving back to the community. He sits on the Auguste Escoffier School of Culinary Arts advisory board, where a $25,000 scholarship in his name is awarded. Duffy's past charitable efforts have included volunteering and serving as chef chair for the Grand Chefs Gala, a Greater Illinois Cystic Fibrosis Foundation fundraiser. He also participates in Chicago's Banchet Awards.In 2022, Duffy opened After, a come-as-you-are bar, and The Canvas by Ever, a high-end event space next door to Ever. Both places have received high praise.Unlocking Humanity with Host John Edmonds Kozma Hosted on Acast. See acast.com/privacy for more information.

Send us a textAlaska native Beau Schooler has been on the James Beard Foundation's radar for years. This spring, Schooler is nominated for Best Chef in the Northwest and Pacific region, and he's cooking at the James Beard Award after party on June 16 in Chicago.When he's not rubbing elbows with a who's who of the restaurant industry, Schooler is executive chef at Juneau, Alaska-based In Bocca Al Lupo, which serves Alaskan cuisine “through the lens of an Italian restaurant.” The dinner menu at In Bocca Al Lupo includes nine or 10 wood-fired pizzas at any given time, though Schooler says getting kiln-dried wood to run the oven can be a challenge since the restaurant is in a coastal rainforest. Other challenges include receiving fresh produce by barge and balancing local expectations with dreams of global cuisine. You won't want to miss Schooler discussing how he blends the cuisines of Alaska, Calabria and the Philippines to create a one-of-a-kind menu that draws diners from across the globe and across the street.Learn more about In Bocca Al Lupo at https://www.inboccaallupoak.com/ and on Instagram at https://www.instagram.com/juneaulupo.

On this episode, Irvin sits down with Chef Rafael Rios. Chef Rios is a finalist for the James Beard Award for Best Chef in the South. Chef Rios is also the owner of Yeyos Mexican Grill and part owner of Casa Magnolia in Springdale. We dive into all his ventures and have fun while doing it!

Join Samuel Goldsmith as he sits down with the renowned chef and restaurateur Paul Ainsworth at Ci Ci's Bar in Padstow to discuss Paul's culinary journey, the art of creating delicious meals, and the philosophy behind running a successful restaurant empire. From reminiscing about his childhood influences to sharing anecdotes from his time with Gordon Ramsay, Paul offers a deep dive into the world of food, family, and passion. Southampton-born chef Paul Ainsworth is the talent behind Michelin-starred Paul Ainsworth at No6, Ci Ci's Bar, Caffe Rojano, The Mariners pub, and luxury boutique hotel Padstow Townhouse. With his wife Emma, Paul has built a celebrated hospitality group in Padstow and Rock, North Cornwall. He's a regular on Great British Menu, Saturday Kitchen, and co-hosted Next Level Chef with Gordon Ramsay. Paul began his culinary journey in his parents' guesthouse before training under Gary Rhodes, Gordon Ramsay, and Marcus Wareing. Known for bold, flavour-packed dishes and championing Cornish produce, Paul has earned accolades including GQ's Best Chef, AA's Restaurateur of the Year, and the Catey Chef's Chef Award. His cookbook For the Love of Food celebrates his signature family-style, ingredient-led cooking. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today on the podcast Eric is joined by Mary Clarkson to go through some of the latest Houston bar and restaurant news. The pair speak about the 4 Houston chefs/restaurants named finalists for James Beard awards, Jūn becoming the home of a daytime coffee service called Third Place, and Alexandra "Allie" Peña becoming Bludorn's new executive chef. In the Restaurants of the Week portion Camaraderie is featured.  Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: 4 Houston Chefs and Restaurants are James Beard Award Finalists Heights Restaurant Adds Daytime Coffee Service with Guest Chef Pop-Ups Aaron Bludorn's Rising Star Protégé Moving from Memorial to Montrose Houston's Best Chef, Restaurant, and More Revealed at 2025 Tastemaker Awards

On today's edition of the podcast Eric is joined by Shawn Virene and David Buckley of Succulent Fine Dining. The guys speak with Eric about the inspiration for this new concept, why now was the right time for it, the desire for a patio, why David was the right fit to be the executive chef, their vision for the food, how the concept differs from a'Bouzy, the decor, growing succulents in preparation, the wine list, when they expect to open, and more. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Houston's Best Chef, Restaurant, and More Revealed at 2025 Tastemaker Awards 4 Houston Chefs and Restaurants are James Beard Award Finalists Aaron Bludorn's Rising Star Protégé Moving from Memorial to Montrose Dallas Tex-Mex Staple Shutters Only Houston Location After Less Than 2 Years

In this episode, we dive deep into a world of culinary wonders with the Stein brothers, Jack and Charlie. From their early days growing up in Cornwall to their current roles in the Rick Stein restaurant empire, they share behind-the-scenes stories, mouth-watering dishes, and the magic that goes into creating unforgettable dining experiences. Discover the intricacies of running a multi-generational restaurant, the love for great produce and fine wine, and the unique blend of tradition and innovation that keeps their guests coming back. Whether you're a foodie, wine enthusiast, or simply love a good story, join us for an engaging and delicious conversation on food, family, and the art of hospitality. Hosted by Samuel Goldsmith. Jack Stein is the Chef Director of the Rick Stein restaurant group, overseeing menus and leading innovation in the kitchen. Born in Cornwall, he grew up immersed in hospitality as the middle son of Rick and Jill Stein. His career began as a kitchen porter before studying. However, his passion for food led him back to the family business. Jack has cooked in top restaurants worldwide, including La Régalade in Paris and Tetsuya's in Sydney, gaining inspiration from global cuisines. Since becoming Chef Director in 2017, he has launched his own cookery course at Rick Stein's Cookery School. A familiar face on TV, he has hosted shows like Born to Cook and Wine, Dine and Stein, and was voted Best Chef at the 2023 Food Magazine Reader Awards. His cookbook, World on a Plate, was published by Bloomsbury. Charlie Stein is passionate about creating exceptional dining experiences with outstanding wine, personally selecting every bottle in our business. Born in Padstow, the youngest of the three Stein brothers, he grew up immersed in food and drink, often sneaking into The Seafood Restaurant kitchen for a taste of the action. Early family travels exposed him to diverse cuisines and cultures, shaping his deep appreciation for food and wine. After earning his Wine & Spirit qualifications, Charlie worked at London wine merchant The Vintner before moving into sales. Now a Director across all our restaurants, he also oversees our successful online wine shop, sourcing the finest wines from around the world. A familiar face on TV, he has co-hosted Wine, Dine and Stein with brother Jack and appeared on Saturday Kitchen. Charlie also hosts wine masterclasses and dinners, sharing his passion for wines that perfectly complement our food. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Co-host Devina Divecha sits down with Chef Sara Aqel, who recently won Best Chef in the One Knife Category for her latest venture, Dara Dining. Chef Sara has worked at the Burj Al Arab and at Torno Subito with Chef Massimo Bottura. She then went on to become chef de cuisine at Fi'lia which received a Michelin Bib Gourmand and a place in Gault & Millau within just a year of its opening. She talks about her journey leading to Dara Dining, and shares a lot of actionable advice for anyone building a career in F&B.

Dabiz Muñoz is the chef and restaurateur of DiverXO in Madrid. He has built a reputation as the youngest member of the group of creative Spanish chefs that have changed the culinary world since the 1980's. At DiverXo, Dabiz Muñoz takes his guests on an ever evolving hedonistic and creative gastronomic journey. In the podcast we will hear how Dabiz Muñoz at the age of twelve became obsessed with learning creative cooking and one day opening his own restaurant. He gained experience working in Spain and several years in London in some of the city's best Asian restaurants. 33 years later, he has been voted the World's Best Chef, gained three Michelin stars and is expanding his restaurant empire globally. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Friday, Jan. 31, 2025. An old industrial site in Huntington will soon see new life as a manufacturing hub…West Virginia produces two more chef nominees for the prestigious James Beard Award…and plan a winter getaway to one of Almost Heaven's charming mountain towns…on today's daily304.   #1 – From HERALD-DISPATCH – A renovation two years in the making, the former ACF property and its last remaining building that served Huntington's old generation will now serve the new. The Huntington Municipal Development Authority board of directors voted to award two contracts for the infrastructure work on The Foundry (former ACF Industries site) and the renovation of the ACF machine shop, which is the last standing building on the property. HMDA bought the property in February 2020 and has been planning for this project for two years. The next step is getting approval from the U.S. Economic Development Administration to give the contractor the release to begin. One of the contracts will be to renovate the former machine shop to be the Marshall Advanced Manufacturing Center's welding and robotics laboratory--a prospect that has city officials excited.  Read more: https://www.herald-dispatch.com/news/acf-property-building-construction-awarded/article_eb25c85a-d9b5-11ef-87b9-4bb7662eac1a.html   #2 – From WOWK-TV – The 2025 James Beard Award nominations are out, and West Virginia is featured in some of the categories! Chef Chase Collier at Ristorante Abruzzi is in the running for the Southeast's Best Chef category, and William Dissen, who is originally from Charleston and is at The Market Place in Asheville, North Carolina, is in the Outstanding Chef category. This isn't the first time a West Virginia chef has been nominated for a James Beard Award. Chef Paul Smith of 1010 Bridge was nominated twice in the same category and won in 2024. Read more: https://www.wowktv.com/news/west-virginia/kanawha-county-wv/west-virginia-chefs-nominated-for-james-beard-awards/   #3 – From MLIVE – Winter in Almost Heaven mountain towns is unlike anything else you could ever experience. From snowy, scenic overlooks to cozy cabin stays, West Virginia is the perfect winter wonderland with its snow-covered mountains and warm small towns. If you're craving an Appalachian adventure, these charming mountain towns -- Morgantown, Davis, Fayetteville, Princeton and Snowshoe -- are perfect for a winter getaway. From outdoor adventures to cozy lodging and delicious local dining, you're sure to find plenty to do in West Virginia's mountain towns.  Read more: https://www.mlive.com/sponsor-content-n/?prx_t=taEJAR35tAI8ILA&ntv_acpl=770595&ntv_acsc=2&ntv_avcsc=2&ntv_ot=2&ntv_plt=770595_34486&ntv_pcc=zccdPiDzBMrwMpTvwT2yyUNS8TvBfQkqsaIUli0m5iE80IlFmrWz7XfSvNl6i1Fy&ntv_ui=d771cb57-94ed-4ee2-a25b-f409ee153454&ntv_ht=QUOTZwA   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo.  That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.  

The BanterThe Guys find humor in the imitation Twinkie kit marketed to families. Just let ‘em eat cake!The ConversationThe Restaurant Guys hear all about chef Patrick O'Connell's extreme measures to heighten the guest experience at The Inn at Little Washington. He tries to view everything from the arrival to the meal to how they will speak about the visit through the eyes of the patron and crafts an unparalleled sojourn in his oasis in Virginia. The Inside TrackThe Guys have stayed at Patrick O'Connell's Inn at Little Washington and couldn't have enjoyed it more. It is a thrill to get a peek behind the curtain of how he creates an individualized ultimate dining fantasy for each guest.“And you find that you can't just create one fantasy. You have to intuit what the guest's fantasy is and deliver that and even raise the bar give them something beyond which they imagined could happen,” Patrick O'Connell on The Restaurant Guys Podcast 2006BioAlong with Reinhardt Lynch, he began a catering business in 1972 in Virginia's Blue Ridge Mountains. In 1978, O'Connell and Lynch opened the Inn at Little Washington in an abandoned gas station. O'Connell was one of the first American chefs courted by the France-based Relais & Chateaux. He is recognized as one of their "Grands Chefs" (formerly the designation was "Relais Gourmands" referring to establishments of two Michelin Star quality or better). He has won numerous awards including Outstanding Chef in America in 2001 and Best Chef in the Mid-Atlantic region in 1993, both awarded by the James Beard Foundation. In 2019, he was awarded their Lifetime Achievement Award. He is a member of the American Culinary Federation and was inducted into the ACF Hall of Fame in 2009. In 2019, O'Connell was awarded the National Humanities Medal.InfoInn at Little Washingtonhttps://www.theinnatlittlewashington.com/Patrick's bookPatrick O'Connell's Refined American CuisineTrue Imitations of the Real McCoyBrendan L. CornerNYT 12 Feb 2006 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Chef Erick Williams, Executive Chef at Virtue Restaurant and Daisy’s Po-Boy, discusses with Lisa Dent what exactly is going on with this amazing campaign. Chef Williams talks about making change in the hospitality industry with the best chefs in Chicago coming together to raise funds for this great initiative.

On this episode, Ragnar speaks with the 2024 Worldchefs' Global Chef Challenge winner, Ale Mordasini. Chef Ale traces his inspiring journey from apprenticing in Switzerland to taking home the title of World's Best Chef this October in Singapore. From Bocuse d'Or to his role as Head Chef at hotel-restaurant Krone in Regensberg, he shares secrets behind creating award-winning dishes, the intricate process of preparing for international competitions, and the significance of mental training in achieving culinary excellence. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Friday's Toy Drive was a massive success, despite some of the live singing displayed by Chaz's wife, Jennifer. Plus, a Tribe member was passing out "special" brownies to some members of the broadcast team. (0:00)  In Dumb Ass News, a man with a saxophone tries to help passengers on a delayed plane, but no one in the studio felt like he was helping. (5:11)  Jennifer wasn't the only one to display some bad vocals, Chaz also ran into trouble while singing his own "CEO Song." Plus, some excellent singing by the Rum Runners and Josey Scott. (13:27)   Eddie from Brown Roofing was on the phone this morning to talk about the newly adjusted total from the Toy Drive, since they submitted a $5,000 check right at the end. (20:41)  Chef David Standridge from Shipwright's Daughter has been recognized as Chef of the Year by The Crazies. He was on the phone with Chaz and AJ this morning, to share how his kitchen floor provided a lot of the inspiration and motivation that has lead to his success and recognition.  (26:47) 

On today's episode presented by Connect for Health Colorado (OPEN ENROLLMENT LASTS UNTIL JAN 15th), we sit down with Chef Jen Jasinski, 30 year Chef & 20 year Proprietor of Crafted Concepts.We sit down with Chef to talk about the 20 year anniversary of Rioja restaurant in Denver, CO. The Beard Winner for Best Chef in the Region has seen it all, dealt with it all, and worked every station in a kitchen. We talk about what's plaguing the industry/scene these days as well as what gets you excited about coming into a kitchen 20 years over... The headaches, the joys, the winter menu & more. We talk about it all & give Chef her flowers for putting up with our bullshit. Tune in, catch a fade & enjoy some industry conversation... then book your reservations to go eat with Chef Jen and her team while the Holidays are bumpin. Great episode with a wonderful Chef & Person. Check it out.Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Today's pep talk is part 8 of a 9 part series… If you have not listened to the first SEVEN parts – I recommend that you do staring with episode # 305 – BUSINESS IN A BOX. Today's pep talk is about – FUNDAMENTAL #7 – BUILD A BULLET PROOF SYSTEM My goal today is to get your system building juices flowing… A restaurant is like a house of cards, It takes years and years to build IF you pull the WRONG card… The whole thing can come tumbling down in seconds The SYSTEM of your restaurant is the who, what, where, when and how… You do things. The system is the GLUE that holds your restaurant together. The BEST Restaurant Owners and The BEST Chefs have the BEST SYSTEMS.

This is a Vintage Selection from 2010The BanterThe Guys are horrified to hear about red bees…and it's not because of their sting.The ConversationThe Restaurant Guys are long-time fans of Lidia Bastianich's restaurants and her retail phenomenon Eataly. They are eager to talk about her new book and bridging cultural divides with food. Listen to her mission to keep hearts and bellies full. The Inside Track The Guys grew up with a strong sense of cultural heritage and appreciate Lidia's desire to share hers with the world.“I am blessed with two of the biggest cultures, the most beautiful cultures in the world, the Italian and the American.  And  I was given the opportunity to pull them together. I did it through food,” Lidia Bastianich on The Restaurant Guys Podcast 2010BioLidia Bastianich immigrated from Italy when she was 12. She opened two restaurants in Queens during the 1970s which were very successful. In 1981, she sold those and purchased a brownstone in Manhattan which would be home to Felidia. In 2005 she opened Del Posto to great acclaim. Currently, she has Lidia Kansas City and Becco in New York, New York. In 2010, she was integral in the opening of the first Eataly in Manhattan, NY. She has had several television series including Lidia's Italian Table, Lidia's Family Table, Lidia's Italy, Lidia's Italy in America, and Lidia's Kitchen as well as numerous specials and guest appearances. She has authored more than a dozen books.She has received numerous awards and honors including many James Beard Foundation awards for Best Chef in New York, Best Outstanding Chef, Best Cooking Show, Outstanding Documentary.InfoLidia's Italyhttps://lidiasitaly.com/Lidia's BookNona Tell Me a StoryOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Chef Bio:  Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine with his signature whimsical, boundlessly creative approach to food. In addition to being an internationally celebrated chef, Burke is a restaurateur, artist, philanthropist, businessperson, author, educator, art collector, puppeteer, minister and a doctor of business administration, honoris causa. David Burke Hospitality Management (DBHM) owns, manages, licenses, and consults with restaurants, hotels, clubs and schools worldwide. Currently, Burke and his DBHM team operate or orchestrate the culinary component of 20 restaurants and a retail- commercial bakery. They also oversee a growing roster of David Burke branded products, including cookware, bakeware, steak sauce, cutlery, and wine. At just 26, Burke's kitchen mastery won him the executive chef position of New York City's legendary River Café, where he earned a prestigious three-star review from The New York Times. While at River Café, he became the first (and remains the only) American to win the prestigious Meilleurs Ouvriers de France Diplome d'Honneur, cementing his status as a leading chef on the global culinary stage. He subsequently won Japan's Nippon Award for Excellence, and the Robert Mondavi Award of Excellence, all of which earned him a place in James Beard's Who's Who of Food and Beverage in America. Burke has been nominated twice for James Beard's Best Chef and was a familiar face on the popular Top Chef TV show. After opening several restaurants with the founder of the iconic Smith & Wollensky steakhouse brand, and having established a remarkable reputation, Burke set his sights on growing his brand. The first building block was the highly regarded David Burke & Donatella, which debuted in 2003. He went on to form a hospitality company that owned and operated numerous award-winning restaurants around the country.  It was during this period that Burke gained US patents for several innovations, including his famous Himalayan salt dry aging process for beef. In 2015, he founded DBHM to further expand his footprint and to showcase what had become he culinary, decorative, and operational hallmarks of the David Burke brand. The advent of the Covid-19 pandemic threatened that growth; however, Burke continued to push forward. He created the #Feed the Heroes program, which prepared and delivered more than 100,000 meals to frontline workers and charities. And, rather than retrenching, he opened eight new Burke-branded restaurants in North Carolina, Saudi Arabia and his home state of New Jersey between March 2020 and the send of 2022. A feat that helped earn him an Entrepreneur of the Year Award from Ernst & Young. In New Jersey, where he now has nine restaurants and a bakery, Burke also established the David Burke Scholarship at Brookdale Community College for which his annual donation of $10,000 pays the tuition for two students every year – one a culinary arts major, the other majoring in hospitality management. With the pandemic in the rear-view mirror, he is focusing on building a national presence for what is now Dixie Lee Bakery by David Burke, establishing Red Horse by David Burke as a burgeoning steakhouse brand along with that of The Fox & The Falcon by David Burke. In 2023 he opened the second and third Red Horse, along with the first and second Fox & Falcon. Indeed, 2023 was a banner year for Burke with the opening of six restaurants and being awarded an honorary doctorate in business administration by Johnson & Wales. It also saw him enter the fast casual arena with the December debut of the innovative Park Ave Kitchen by David Burke, a restaurant showcasing two concepts – a 50-seat European-style grab-n-go cafe with service and a chic modern American brasserie for upscale dining. So far in 2024, Burke has opened Bernie's at the Red Horse by David Burke in New Jersey's historic Bernards Inn as a live entertainment venue and launched the G.O.A.T. Pizza brand, with its first Cornelius, NC location, his third brand launch I three years. Burke is currently building out a waterfront restaurant in Palm Beach County; it's 2025 will mark his first entry into the Florida market. He is also working on the restaurant operations for a soon-to-be-announced major hotel and retail project, involving another historic New Jersey property. Website https://chefdavidburke.com/ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

This is a vintage selection from 2007The BanterThe Guys discuss an article titled “Chef's Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark's son's creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The ConversationThe Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner's experience. The Inside ScoopThe Guys have been intrigued by the cuisine that some call molecular gastronomy or avant-garde, but Grant Achatz can't put a name on it. He does describe how he gets inspiration for it from daily life. “It's a little bit out there, but a lot of it is just like being aware of your surroundings... If you're listening to a certain song and you hear an extreme tempo change, I say to myself: How can I incorporate that tempo change into the experience? How can I make a 24 course meal shift instantly and go from savory and then back to sweet again, in the matter of three courses?” Grant Achatz on The Restaurant Guys Podcast 2007BioGrant's culinary journey began at his family's diner. After graduating from the Culinary Institute of America, he honed his skills at Charlie Trotter's, The French Laundry, and elBulli in Spain before assuming the executive chef position at Trio.In 2004, Grant and Nick Kokonas co-founded Alinea. Alinea has earned many accolades since, including 13 consecutive years with 3 Michelin stars - the longest of any fine dining restaurant in the U.SGrant's culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.Chef Grant Achatz is recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in the World. Grant's story of recovering from tongue cancer is told in his memoir Life, On the Line and featured in the documentary Spinning Plates and Netflix's Chef's Table.InfoAll of Grant's RestauranReach out to The Restaurant GuysIf you're in New Jersey...November 15 Walk Around Wine TastingNovember 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Chef Michael Hung, Executive Chef and Director of Food & Beverage for the Palm Springs Surf Club in Palm Springs, joins Neil to talk Manhattan Beach Food & Wine. Manhattan Beach Food & Wine is a two-night strolling culinary extravaganza, Friday, October 11th (Opening night) and Saturday, October 12th (Grand Tasting), the culinary world is coming to Manhattan beach…celebrating 50 Best Chefs (25 Chefs each night), restaurants, food, wine and spirits.  Manhattan Village Shopping Center (Event Location) - Manhattan Beach Food & Wine will be held at Manhattan Village in a new 40,000-square-foot outdoor space located at the end of the Veterans Parkway Greenbelt Path. This beautifully landscaped trail runs through Manhattan Beach to Hermosa Beach, allowing guests to walk or bike to this year's event with ease. Manhattan Village will also be offering complimentary parking and guests are encouraged to use rideshare services.

For those in the hospitality industry, there are few honors more prestigious than winning a James Beard Award. This year, New Orleanians were thrilled when the Beard Foundation named the Big Easy's Dakar NOLA Best New Restaurant in America. Those familiar with Chef Serigne Mbaye's original take on his native Senegalese cuisine were not surprised. On this week's show, we celebrate the local 2024 winners and nominees. First, we talk with Ti Martin, a member of the famous Brennan family and one of the grande dames of the New Orleans restaurant industry. Along with her cousin Lally Brennan, Ti has spent more than a quarter century at the helm of legendary Commander's Palace. A multiple James Beard-winner herself, Ti tells us about the party she hosted at her restaurant to recognize this year's local honorees. Next, we hear from mixologist extraordinaire, Chris Hannah. His Jewel of the South tavern, named the 2024 James Beard Best Bar in America, serves as both a center of cocktail innovation, and an homage to Crescent City highball history. Finally, Best Chef of the South nominee, Arvinder Vilkhu, along with his son, Ashwin, recount the story of their restaurant, Saffron Nola. Here, diners enjoy the Vilkhu family's personal blend of Indian and Creole flavors that earned a Best New Restaurant nomination just months after opening. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In today's exciting episode, we sit down with the incredible Mashama Bailey, executive chef and co-owner of The Grey in Savannah, Georgia, to talk about her extraordinary journey to the top of the culinary world. From her humble beginnings to becoming one of the most celebrated chefs in America, Mashama shares her inspiring story of resilience, passion, and creativity. We dive into her groundbreaking work at The Grey, her Southern-rooted cooking style, and the incredible honor of winning the James Beard Award for Best Chef in America. This is a conversation you won't want to miss! Show Notes: (00:00) Upcoming Culinary Event: Best of Philly Voi•ãge Dining Series (03:55) Welcome to Chef Radio: Featuring Mashama Bailey (06:50) Mashama's Culinary Journey (16:03) From Social Work to Culinary Arts (22:11) The Influence of Culinary School and Personal Chefing (46:08) Reflecting on Early Career Lessons (46:45) Transitioning to a New Work Environment (48:46) Exploring New Opportunities (50:57) Meeting Her Business Partner, Jono (52:00) The Journey to Savannah (58:41) The Historical Significance of The Grey (01:05:16) Crafting a Unique Culinary Identity (01:15:22) Challenges and Triumphs (01:22:51) Future Plans in Paris (01:27:50) Closing Thoughts and Reflections A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

Today on our episode #395 of All in the Industry®, Shari Bayer's guest is Erick Williams, Chef and Founder of Virtue Hospitality Group based in Chicago, which includes Virtue Restaurant & Bar, Mustard Seed Kitchen, Daisy's Po-Boy & Tavern, and Top This Mac & Cheese. Erick has carved a special niche in the restaurant industry with inimitable persistence, passion and drive. In November 2018, Erick opened Virtue as his first solo concept, nestled in the heart of the historic Hyde Park neighborhood on Chicago's south side. The restaurant combines his love of Southern cuisine and his insatiable study of history and art as they relate to food culture. Erick and Virtue have been featured in a host of local and national media, and in 2022, Erick was named Best Chef: Great Lakes by the James Beard Foundation, making history as the first Black chef to win in this category. In November 2021, inspired by his experience providing takeout only during the pandemic, Erick opened Mustard Seed Kitchen in Chicago, a takeout and delivery-only concept featuring a menu of high-quality approachable meals. And less than a year later in August 2022, he launched a third concept, Daisy's Po-Boy and Tavern which evokes the vibrancy of New Orleans through its most celebrated sandwich, located a few steps away from Virtue. Months after Daisy's opened, Erick collaborated with Virtue's Chef de Cuisine Damarr Brown to open Top This, a delivery and takeout concept offering a variety of delectable mac and cheeses with delicious toppings. Erick's Virtue team is now getting ready to open a new Mexican cocktail bar, Cantina Rosa, celebrating Mexican culture the same way Virtue has done celebrating Black culture in Hyde Park. Shari sat down with Erick for this conversation at Virtue in Chicago in June over the James Beard Awards weekend. Today's show also features Shari's PR tip to focus on mental health; and Solo Dining experience at Asador Bastian, a Basque-inspired steakhouse from Chef and Owner Doug Psaltis, and Christian Eckmann; part of Eat Well Hospitality, a Chicago-based restaurant group from Doug and Chef Hsing Chen, located in the iconic Flair House in River North, Chicago, IL.  **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebookListen 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.

Taking your first bite of Chef Jeremy Umansky's fried chicken or pastrami sandwich is one of those blissful food moments that is guaranteed to live in your head rent-free. His secret ingredients? Koji-culturing, foraged edibles, and sustainable food sourcing that earned him four James Beard Award nominations, including Best New Restaurant, Best Chef, and for his recent book Koji Alchemy. Jeremy and his wife Allie La Valle-Umansky opened Larder Delicatessen & Bakery in 2018 in Ohio City's Hingetown district. Larder's menus are constantly evolving and Umansky's innovative techniques remind us of what is possible right in our own backyards.rnrnTraditional knowledge of fermenting and foraging is a cornerstone for many cultures including Indigenous and African American communities. But centuries of colonization and modern urban sprawl decimated natural ecosystems. And the industrialization of our food supply forever shifted America's relationship with the food we eat. Across the country, efforts are underway to improve food sovereignty and reclaim traditional practices.rnrnJoin the City Club as Ideastream's Amy Eddings chats with Chef Jeremy Umansky, on the benefits of foraging, sustainable food sourcing, and the art of fermenting in his book Koji Alchemy.

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/

Lord Maynard Llera of the restaurant Kuya Lord has been crowned this year's James Beard Award winner for Best Chef in California. He joins us to talk about the achievement. And, Here & Now's resident chef Kathy Gunst shares recipes to help you spruce up classic summer salads. Then, in his new cookbook "Mad Love," chef Devan Rajkumar shares dishes that merge his roots in Guyana, South America and the Caribbean.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Welcome to your Daily Detroit, your essential guide to what's happening in Southeast Michigan. It's Wednesday, June 12, 2024, and we're broadcasting from our studio at TechTown. First off, a huge congratulations to Hajime Sato of Sozai in Clawson for winning the James Beard Award for Best Chef! It's fantastic to see a spot in the suburbs, like Clawson, getting recognition alongside Detroit. We also talk about the vibrant restaurant scene in Oak Park and the regional growth that lifts everyone. Next, we discuss Councilman Scott Benson's renewed push for health inspection placards at Detroit restaurants. The proposed system would use a simple pass/fail color code (green for pass, red for fail) to indicate health inspection results. Despite some pushback from business groups, we argue that this measure is essential for public safety and transparency. We then shift our focus to Royal Oak, where a contentious meeting resulted in the approval of a 42-unit apartment development on an old bank site. Despite local opposition citing increased traffic and a desire to maintain a "rural feel," the need for more housing in Metro Detroit ultimately won out. We delve into the broader issue of NIMBYism and its impact on regional development. Lastly, we discuss the political landscape as Dennis Archer Jr. hints at a mayoral run if Mayor Mike Duggan doesn't seek re-election. With his deep connections in both the business and local communities, Archer Jr. could be a formidable candidate. We explore what his potential candidacy means for the city and the challenges he might face. Don't forget to support local media by becoming a member on Patreon. Your support is crucial to keeping independent journalism alive. Follow our all-local daily podcast is on Apple Podcasts: https://lnk.to/dailydetroitonapple Spotify: https://lnk.to/dailydetroitonspotify Feedback as always - dailydetroit - at - gmail - dot - com or 313-789-3211

Thousands of police officers from across the state are attending a memorial service for Minneapolis police officer Jamal Mitchell Tuesday.Minneapolis chef Christina Nguyen has won the James Beard award for Best Chef of the Midwest. She serves southeast Asian street food at Hai Hai in Minneapolis. And a majority of voters surveyed for a new MPR News, Star Tribune, KARE-11 Minnesota Poll say the major party candidates for president this year are too old to hold office.This is an MPR News morning update, hosted by Phil Picardi. Music by Gary Meister.Thousands expected to pay respects to officer Mitchell during memorial service, processionMinnesota Poll: Felony conviction should disqualify presidential candidates, most sayHai Hai and Hola Arepa's Christina Nguyen wins Best Chef of the Midwest at James Beard AwardsRead the latest edition of the AM Update newsletter.Subscribe on Apple Podcasts, Spotify, YouTube or RSS.

This week's Happy Half Hour extra special guest is a longtime friend of San Diego Magazine, Feeding San Diego. If you tune into our channels, this fantastic organization probably doesn't need much of an introduction. And if you're lucky, you would have caught Troy emceeing their gala last month (in a sequin jacket, of course). But for the uninitiated, Feeding San Diego is easily one of the most impressive non-profits in town. We've covered ‌food insecurity before in the magazine's pages. Through our other partnerships with the organization on social media and online, and in this episode, we continue to shed light on one of our region's most dire problems. In partnership with a network of nearly 350 local community organizations, including local charities, schools, faith communities, healthcare providers, and meal sites, Feeding San Diego collects food and financial donations, moves and distributes food to communities who need it, and advocates to end hunger. Feeding America says nearly 300,000 people in San Diego County, including almost 80,000 children, are hungry. Feeding San Diego is Feeding America's only local partner food bank, established in 2007, and beyond just banking and distributing food, it rescues 1.2 million pounds of high-quality, edible surplus food monthly from local grocery stores alone. It also manages around 875 pickups of food donations a week from local retailers and provides food assistance to kids, families, seniors, college students, military families, veterans, and the unhoused via about 300 food distribution sites around San Diego County. “There are many faces of hunger,” says Katie Garret, Feeding San Diego's Director of Supply Chain, who represented the organization on this episode. “It can be your neighbor, a coworker, a kid your child goes to school with, seniors on fixed incomes living in rural towns, military families, and veterans. Hunger can affect anyone.” Garret, who in a past life was once a zookeeper at a zoo in Greece and is an accomplished horseback rider, has been with the organization for over six years and was a shortlisted nominee of the Food Chain Global Youth Champion Award in 2022. She's responsible for figuring out the logistics of all the aforementioned, which is no small task considering the numbers involved. One of the biggest misconceptions about food rescue and re-distribution, Garret says, is that people assume the food collected is expired or somehow lesser quality. “Our goal is to make food as accessible as possible,” she says. “And not just any food, but edible and nutritious food. Want to make sure that what we're providing is really high-quality and good for people to eat.” She adds that the food they collect is merely surplus, meaning it is still perfectly edible and within sell and use-by dates. A good example she gives is supermarket bread: it's baked fresh every day, but not every loaf will sell, and they are required to throw it out at the end of the day. It's still in perfect, fresh condition, of course. But now it's become surplus. That's where Feeding San Diego comes in, to give just one example of what they do and the types of logistics Garret manages. In addition to solving local hunger issues (one can dream), we also talked about local food news. Donut Bar opened its augmented reality donut experience on Columbia Street near the waterfront (and SDM HQ), Anime's Tara Monsod is a finalist for the James Beard Foundation's Best Chef, California award (the first from San Diego to get this far, ever!), and Shorebird Restaurant, which has outposts in Newport Beach, Palm Desert, and Sedona under the WildThyme Restaurant Group umbrella, will open in Seaport Village some time in 2024.

Dave and Chris discuss tipping etiquette, including Chris's not-at-all-shameful “college bar tip” situation, before giving a rundown on creating the Ultimate Chef, taking multiple elements of being a chef and highlighting the best. Finally, Euno joins the pod to introduce a new game: the Best, Most Essential, Hottest, Sexiest, Crispiest, Juiciest, Must-Try Restaurant Guide, a.k.a. Restaurant Next Door. Host: Dave Chang & Chris Ying Guest: Euno Lee Producer: Victoria Valencia, Cory McConnell, Gabi Marler, Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices