Podcasts about best new chefs

This is a Vintage Selection from 2005The BanterThe Guys answer a listener's question about foie gras and give a major beer manufacturer some advice.The ConversationThe Restaurant Guys talk to Scott Conant, chef of L'Impero and Alto about Italian and Italian-American food and why some have difficulty accepting it as high cuisine. The Inside TrackThe Guys had a wonderful meal at Alto and were glad to get a chance to discuss Scott's heritage and inspiration for his interpretation of Italian cuisine.“I think it's important to understand the emotion behind Italian food at the same time. It's the honesty of the cuisine, the integrity of the cuisine, and the soulfulness of the product and the extraction of flavor. So, those are the catchphrases that I try to live by,” Scott Conant on The Restaurant Guys Podcast 2005BioWhile at the Culinary Institute of America, Scott interned at the restaurant San Domenico in NYC.In September 2002, Scott opened L'Impero in NYC. Within weeks, the restaurant received a rave three-star review from The New York Times. Food & Wine went on to name him one of America's "Best New Chefs" in 2004.Following L'Impero, Scott opened Alto. After leaving those he opened Scarpetta (Manhattan, 2008), Cellaio (Monticello, 2018) and then The Americano (Atlanta, 2022).Since 2007 he has been a judge on numerous cooking shows such as Chopped and Beat Bobby Flay. His newest Food Network competition show, House of Knives, debuts March 2025. He is the author of four cookbooks.LinksHouse of Knives on Food Networkhttps://www.foodnetwork.com/shows/house-of-knives/articles/house-of-knives-announcement-food-networkScott Conanthttps://www.scottconant.com/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Chef Scott Conant after the show. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. 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

The BanterThe Guys discuss what a world-renowned owner did when crowds infiltrated his speakeasy.The ConversationThe Restaurant Guys speak with Andrew Carmellini, acclaimed  chef and author of Urban Italian, a cookbook he created with his wife in his home kitchen in Manhattan. Andrew shares some stories and favorite dishes including an ingredient some Americans might find unusual with pasta.The Inside TrackThe Guys talk with Andrew about what's next for him. This was just before he was approached by Robert DeNiro to open Locanda Verde in the Greenwich Hotel in NYC. Here's what he had to say about cooking Italian. “A lot of my best customers would come up to me and the things they were loving the most and coming back and requesting were a lot of the Italian stuff. So when I went out on my own as a chef, I really wanted to do Italian cooking because it really made people happy, my Italian food,” Andrew Carmellini on The Restaurant Guys Podcast 2008BioAndrew Carmellini began his cooking career at age 14 in his hometown of Seven Hills, Ohio. Carmellini worked at restaurants in Europe, including Valentino Marcatili's two-star Michelin restaurant San Domenico. In New York, he spent four years on Gray Kunz's New York Times four-star team at Lespinasse and served as sous chef at Le Cirque.Andrew worked as chef de cuisine at Café Boulud, where he earned three stars from The New York Times, won The James Beard Foundation's Best New Chef and Best Chef: New York awards and was named to Food & Wine's Best New Chefs roster. As chef at A Voce, he earned a three-star New York Times review and a Michelin star.In 2009, he opened Locanda Verde, a Tribeca Italian taverna, in Robert de Niro's Greenwich Hotel with partners Luke Ostrom and Josh Pickard.With his wife, Gwen Hyman, Andrew is the author of two books of recipes and stories: Urban Italian, and American Flavor.InfoAndrew Carmellinihttps://www.andrewcarmellini.com/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

ETHAN STOWELL We're diving into the story of Ethan Stowell—a name that's become synonymous with the culinary world in Seattle. He comes from a family of artists, specifically ballet dancers. He's not just a chef; he's an innovator who's left an indelible mark on his community. Ethan started with a vision back in 2003 when he opened Union, his first restaurant in downtown Seattle, praised for its simplicity and its elegance right out of the gate. From there, Ethan Stowell Restaurants, or ESR, grew into something truly remarkable. We're talking about Tavolàta, with its pasta-inspired focus, and How to Cook a Wolf, which brings this delicate, almost artful approach to dining, among others. Oh, and there's Ballard Pizza Company—it's like, the perfect neighborhood pizza spot. He makes high-quality food feel accessible and welcoming. What's even more impressive is how ESR has expanded, now covering over a dozen concepts and over twenty locations, including in Idaho and New York City—and it doesn't stop there. Ethan's team has partnered with iconic brands like the Seattle Mariners. And even with all that growth, there's this real effort to stay anchored in the community. Back in 2008, he was named one of *Food Wine*'s Best New Chefs, and in 2020, he was a semifinalist for a James Beard Award in the Outstanding Restaurateur category. Those aren't just titles—they're windows into the kind of impact he's had, both regionally and nationally. It's stories like Ethan's that remind us how passion, vision, and a commitment to community can truly shape industries and, honestly, create experiences people cherish. ETHAN RELATED LINKS Ethan Stowell Restaurants Wikipedia  Holland America Partnership Seattle City Makers (Video via Downtown Seattle Association) GENERAL INFO| TOP OF THE GAME: Official website: https://topofthegame-thepod.com/ RSS Feed: https://feed.podbean.com/topofthegame-thepod/feed.xml Hosting service show website: https://topofthegame-thepod.podbean.com/ Javier's LinkTree: https://linktr.ee/javiersaade  SUPPORT & CONNECT: LinkedIn: https://www.linkedin.com/showcase/96934564 Facebook: https://www.facebook.com/profile.php?id=61551086203755 Twitter: https://twitter.com/TOPOFGAMEpod Subscribe on Podbean: https://www.podbean.com/site/podcatcher/index/blog/vLKLE1SKjf6G Email us: info@topofthegame-thepod.com   THANK YOU FOR LISTENING – AVAILABLE ON ALL MAJOR PLATFORMS  

St. Paul chef Karyn Tomlinson has been named one of the Best New Chefs of 2024 by Food and Wine magazine. It's the latest national honor for the Minnesota-native who took a winding path towards owning her own restaurant nestled into a small neighborhood, Myriel. She joins Jason to talk about her intense way of connecting with farms and ranches, even being included in one farmer's will. She calls her style "Grandma Chic" and talks about creating a culture of fine dining, femininity and her future ambitions.

Vinny Dotolo is a Los Angeles-based chef and restaurateur, recognized for his contributions to the city's food scene. He is the chef and co-owner of Jon & Vinny's and Helen's Wines, with locations in Beverly Hills, Brentwood, Fairfax, Slauson, Studio City, and globally. He also operates Cookbook Market in Echo Park, Highland Park, and Larchmont Village, along with Carmelized Productions, a full-service catering company.Vinny has been accredited with several awards including Food & Wine's Best New Chef (2009) and James Beard (2016) for “Best Chef West” for animal restaurant, which closed in 2023. Beyond the kitchen, he is an active supporter of many charities including No Kid Hungry, Alex's Lemonade, and Baby2Baby.*The Founder Hour is brought to you by Outer. Outer makes the world's most beautiful, comfortable, innovative, and high-quality outdoor furniture - ALL from sustainable materials - and is the ONLY outdoor furniture with a patented built-in cover to make protecting it effortless. From teak chairs to fire pit tables, everything Outer makes has the look and feel of what you'd expect at a 5-star resort, for less than you'd pay at a big box store for something that won't last. For a limited time, get 10% off at www.liveouter.com/thefounderhour. Terms and conditions apply.Still using your personal phone number for your startup in 2024? OpenPhone makes it easy to get business phone numbers for your team with an app that works on both phone and computer. It integrates with CRMs like HubSpot and Salesforce, and offers AI-powered call transcripts and summaries. Plus, your whole team can access the same number. Start at $15/user/month, but The Founder Hour listeners get 20% off for 6 months. Visit https://www.openphone.com/founder to start your free trial!Stressed, sleepless, or need a health boost? Try Magnesium Breakthrough from BiOptimizers! It's the only supplement with 7 types of magnesium, each with unique benefits like muscle recovery, heart health, and energy production. All-natural, vegan, and gluten-free. Visit www.bioptimizers.com/founderhour and use code FOUNDERHOUR for 10% off. ***Follow The Founder Hour on:Instagram | www.instagram.com/thefounderhourTwitter/X | www.x.com/thefounderhourLinkedIn | www.linkedin.com/company/thefounderhourYouTube | www.youtube.com/@thefounderhour

Today on our episode #398 of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2024 Food & Wine Classic in Aspen, which took place from June 13-16, 2024. This sold-out culinary weekend was the 41st annual event showcasing game-changing culinary leaders, innovative wine & spirits experts, and epicurean insiders. Shari's coverage includes exclusive interviews with Food & Wine's Editor-in-Chief Hunter Lewis; USHG's Founder Danny Meyer and team — celebrating the 30th Anniversary of Gramercy Tavern; several 2023 Best New Chefs (BNC); and more; reporting from the Grand Tasting Pavilion, Amex Trade program and events, plus, gondola ride to the top of Aspen Mountain! See full list below. It was a truly wonderful #FWCLASSIC full of delicious food and drink, and great conversations in a picturesque setting. Many thanks to the Classic team and everyone who joined us! All the best with the inaugural Food & Wine Classic in Charleston, taking place September 27-29, 2024. Today's show also features Shari's PR tip that it's better late than never, Speed Round, and Solo Dining experience at Plus de Vin, a new neighorhood natural wine bar in Williamsburg, Brooklyn. 2024 Food & Wine Classic in Aspen interviews (in chronological order):Hunter Lewis, Editor-in-Chief, Food & Wine (EP 212)Steve Sintra, SVP, Americas, OpenTableIsabel “Chabela” Coss, 2023 BNC; Pastry Chef, Lutece and Pascual, Washington, DCClaudia Fleming, James Beard-Award Winning Pastry Chef; Culinary Director, Daily Provisions/USHG, NYC; CHEFWISE contributor (EP 207)Eunji Lee, 2023 BNC, Chef/Owner, Lysée, NYCEdgar Rico, 2023 BNC, Chef/Owner, Nixta Taqueria, Austin, TX Katy Kindred, Founder/CVO, Kindred Studio, Davidson, NC Caleb Silver, Editor-in-Chief, Investopedia; Alex Seidel, Chef/Owner, Fruition Restaurant, Mercantile Dining & Provision, Fudmill, and Chook Chicken, Denver, CO; and Alex Grenier, Executive Chef, Mercantile Dining & Provision, Denver, CO Danny Meyer, Founder, USHG (EP 100); Michael Anthony, Executuve Chef/Partner, Gramercy Tavern (EP 229); and Aretah Ettarh, Chef de Cuisine, Gramercy Tavern - celebrating the 30th Anniversary of Gramercy Tavern, NYCDigby Stridiron, Chef, Latha, Phoenix, AZ; Culinary Ambassador, US Virgin Islands; CHEFWISE contributor (EP 257)Young Chang, CEO, A-Sha Foods USAMichael Dwork, CEO, VerTerra DinnerwareCaroline Nabors, Director of Marketing and Development; and Catarina Bill, Chief Mission Officer, Southern Smoke Foundation, Houston, TX**Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook** 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.

Today on the show we are talking all about restaurants in America with two talented editors. First up is Kate Kassin who along with the staff at Bon Appétit just released their list of the best new restaurants in America. Kate talks about the rigorous process that goes into selecting the restaurants, shares stories from the road, and offers some great restaurants we should be visiting, from New York City to Columbus to Seattle.Also on the show is Raphael Brion. He's the Restaurant Editor at Food & Wine and a longtime reporter covering food around the globe. It was great catching up with Raphael about the magazine's latest Best New Chefs class, and about how he personally traveled the country, tasting and tasting more, to bring this incredible group of talents to the surface.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What do we make of Poltergeist and Button Mash closing? Was The LA Times out of line in writing about chef-driven optimism during the tough times restaurants are facing? And why does it matter that yet another LA chef has earned a place on Food & Wine's vaunted list of Best New Chefs? Father Sal's with us to discuss all of the above plus, why Taste waited until now to post one of the best think pieces on The Bear, why Netflix is giving David Chang's Dinner Time Live a season 2, and whether pickles belong on pizza.  In Part 2, we're joined by Chef Brandon Boudet of Little Dom's in Los Feliz for a sneak peek of two exciting concepts he's opening in Montecito and Ojai this Fall. Helpful links: Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/ Little Dom's https://www.littledoms.com/ Bar Lou Montecito https://www.instagram.com/barloumontecito/?hl=en Hotel El Roblar Ojai https://www.elroblarhotel.co/ The LA Food Podcast is produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini -- Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods -- Get 10% off on your first purchase of wagyu beef at First Light Farms using code "LAFOOD10" https://www.firstlight.farm/us/ --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Food & Wine's restaurant editor Raphael Brion talks about the tremendous impact that the Best New Chefs accolade has had on people's careers, why each member of the 2024 class was selected, his time working in New York City kitchens, the time Anthony Bourdain gave him a paper bag full of $100 dollar bills, and what it does to the human body when you spend months on the road eating nonstop. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

This is a Library Selection from 2007The BanterThe Guys relay their experiences with parents getting involved in their children's work lives. Helicopter parent or drone parent?The ConversationThe Restaurant Guys host Michael Symon, who won The Next Iron Chef the night before. Chef Symon provides insights to his television competitive experiences. Regarding his philosophies on managing restaurant staff, Chef Symon and The Restaurant Guys find common ground and share some laughs.The Inside Track The Guys knew they would be hosting the winner of The Next Iron Chef, but found out the night before (with the rest of America) that it would be Chef Michael Symon!Here's what he had to say about the dynamic of competing on and becoming The Next Iron Chef.“Only Iron Chef is a chef being a chef and I think that's the magic of the show,” Michael Symon on The Restaurant Guys Podcast 2007BioAfter winning The Next Iron Chef he appeared on two seasons as a judge. He is also a former co-host of the Emmy-winning TV show, The Chew. Michael is the author of six award winning cookbooks, four of which were on The New York Times Best Seller list. Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors. In 2000 Gourmet magazine chose Lola as one of “America's Best Restaurants.” Bon Appetit and Food & Wine magazines included B Spot on their list of “Top 10 Best Burger Joints.” In 2009, Michael earned The James Beard Foundation Award for Best Chef: Great Lakes.Chef Michael Symon currently operates Mabel BBQ in Cleveland and Las Vegas, Angeline at The Borgata in Atlantic City and Bar Symon at two airports. InfoMichael Symonhttps://www.michaelsymon.com/Michael on IG@chefsymonOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/

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/

Today on our episode #393 of All in the Industry®, Shari Bayer has a special show in honor of Naomi Pomeroy, an award-winning chef and restaurateur, who tragically passed away on Saturday, July 13, 2024, in a tubing accident in Oregon at age 49. As a tribute, we are sharing Shari's recorded interview with Naomi from June 3, 2022, focusing on her chef advice for Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), which Naomi is a contributor to. The New York Times stated that Naomi was a "chef who made Portland a dining destination," and described her as "a self-taught chef with an irreverent streak whose high standards and generosity of spirit made her the culinary matriarch of Portland, Ore." As a Portland-based chef, Naomi's ventures have included Family Supper, Clark Lewis, Gotham Tavern, and Ripe Cooperative. Her time as chef and owner of Portland's beloved gastronomic shrine Beast from 2007 to 2020 made her one of the region's most successful chefs and earned her the 2014 James Beard Award for Best Chef Pacific Northwest. Naomi was selected as one of America's Best New Chefs by Food Wine in 2009, and also appeared on multiple cooking competition shows, including as a contestant on Top Chef Masters and Iron Chef, and as a judge on Top Chef Knife Fight and Bobby's Triple Threat. She published her first book in 2016 entitled Taste and Technique, Recipes to Elevate Your Home Cooking, with Jamie Feldmar. In addition, during the pandemic, Naomi became involved in the Independent Restaurant Coalition (IRC). Shari is grateful for Naomi's friendship and contribution to Chefwise, and to be able to share their conversation today, where they discussed many topics in her book, including leadership, business, team, work-life balance, and fundamentals. Our sincerest condolences to Naomi's family, friends and team. Naomi, you will be greatly missed. #RIP Today's show also features Shari's PR tip to say yes, inspired by Naomi; and Solo Dining experience from 2016 at Beast in Portland, Oregon. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook Photo Courtesy of Dina Avila.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.

In 1999, when Food & Wine named Rocco DiSpirito as one of its Best New Chefs he was only in his early 30s, but he'd already been in the industry for a couple decades. At 10 years old, Rocco started working at a local pizzeria – a natural fit for a kid whose Italian American family grew most of their own food and started talking about lunch before breakfast was over. His innovative cuisine at Union Pacific made him a darling of both industry peers and jaded New York diners, but it was his cookbooks and stints in front of the camera that made him a household name. In this episode of Tinfoil Swans, DiSpirito opens up about the pressures of being a public figure, what's changed in the restaurant world since he started, the dream restaurant he'd like to own, and what he'd tell that younger version of himself. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

Bryan Furman became the first pitmaster named one of Food & Wine Magazine's Best New Chefs. He's caught the James Beard Foundation's attention, too, landing on the list of semi-finalists for best chefs in the Southeast twice. Now, the successful barbecue entrepreneur steps into The Low & Slow Barbecue Show Spotlight – a spotlight that found him an out-of-the-ordinary location.Listen to this episode and find out about Bryan's latest project to open a new restaurant in Marietta, a town northwest of Atlanta where he brought a second B's Cracklin' Barbecue location after a start in Savannah. We talk about Bryan's barbecue journey, including how he got started, who inspires him, and whether the “King of Georgia Barbecue” ever sees a permanent return to the Carolinas. Visit the Low & Slow Barbecue Show website here!Thank you to our sponsor for this episode the Southern BBQ Network. To find out more, visit their website here!Since 2010, the Southern Barbecue Network has sanctioned barbecue tournaments to further their goal of Preserving a Southern Tradition by providing well-trained judges to contests that are raising money for charitable causes in the Carolinas.In addition to supporting charitable barbecue competitions, the Southern Barbecue Network also donates annually to numerous local community organizations, hospitals, and nonprofits. To find out more about the Southern Barbecue Network competition program and barbecue judge training classes, please visit SBBQN.com for more information.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In today's episode, we speak with our guest Eli Kulp, the decorated chef and partner of High Street Hospitality Group, host of The Chef Radio Podcast, and co-host of Delicious City Philly Podcast. Before 2015, Eli's culinary journey was marked by impressive achievements: he earned coveted accolades like Food & Wine's Best New Chef of 2014, honed his skills at renowned New York establishments such as Casa Lever and Del Posto, and collaborated with Ellen Yin to launch restaurants in Philadelphia and New York. However, everything changed dramatically in 2015 following a tragic Amtrak accident that left him with a life-altering spinal cord injury.Listen as Eli candidly shares how he navigated through this unforeseen adversity, the power of perspective, and the importance of fostering a sense of belonging through his podcasts. Disclaimer: This podcast episode contains a sensitive subject matter regarding suicide. If you or someone you know is experiencing suicidal thoughts or a crisis, please reach out immediately to the Suicide Prevention Lifeline at 988.

Our guest is Steven Pursley, the chef/owner of Menya Rui in St. Louis, Missouri. Menya Rui opened in 2022, and since, Steven has received numerous accolades for his job at the ramen shop, such as Food & Wine magazine's Best New Chef in 2023.Steven has the right reasons to be recognized as a great ramen chef. He grew up both in Japan and the U.S. as a child under his American and Japanese parents, so he has lots of fond memories of Japanese food and in particular, ramen.His soul search led him to study ramen in Japan, and his 24-seat ramen shop Menya Rui represents who he is now. For example, he makes everything from scratch, including noodles, which is highly challenging for even an experienced ramen chef in Japan.In this episode, we will discuss why Steven decided to pursue a career in ramen, what he learned in his three-year intensive training at ramen shops in Japan, his unique philosophy of ramen, his advice to future ramen chefs, and much, much more!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Introducing Daniel Boulud and the Cellar Full of Woodcocks from Tinfoil Swans.Follow the show: Tinfoil SwansBy the time Daniel Boulud was in Food & Wine's first class of Best New Chefs in 1988, he'd already been working in restaurant kitchens for almost two decades. At 14, he knew school wasn't for him and that despite his parents' concerns, he wanted to be a cook. Now with 20-plus restaurants and countless accolades in his knife roll, the world-famous chef looks back at the moments that made his legendary career, including grueling work in a windowless Lyon basement, creating the first viral burger, and the time he soaked 7,000 stamps off of envelopes so he wouldn't go broke. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoicesDISCLAIMER: Please note, this is an independent podcast episode not affiliated with, endorsed by, or produced in conjunction with the host podcast feed or any of its media entities. The views and opinions expressed in this episode are solely those of the creators and guests. For any concerns, please reach out to team@podroll.fm.

By the time Daniel Boulud was in Food & Wine's first class of Best New Chefs in 1988, he'd already been working in restaurant kitchens for almost two decades. At 14, he knew school wasn't for him and that despite his parents' concerns, he wanted to be a cook. Now with 20-plus restaurants and countless accolades in his knife roll, the world-famous chef looks back at the moments that made his legendary career, including grueling work in a windowless Lyon basement, creating the first viral burger, and the time he soaked 7,000 stamps off of envelopes so he wouldn't go broke. For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

#52. Welcome to a special episode of The meez Podcast, hosted in the vibrant streets of Miami! In this episode, we're thrilled to feature the acclaimed Chef Brad Kilgore as our guest. This episode was recorded shortly after the meez team's annual summit, a time when our global team unites to share, connect, and sometimes even meet each other in person for the first time. We had the pleasure of recording at Chef Kilgore's new culinary venture, Oise, a unique fusion of Japanese and Italian cuisines.Our conversation with Chef Kilgore dives deep into his illustrious career, starting from his formative years working under the guidance of renowned chefs, to accolades such as being named Best New Chef by Food and Wine, and beyond. Chef Kilgore shares his philosophy on leadership, the importance of systems and processes in the kitchen, and how he navigates the highs and lows of the culinary world, including the personal impact of opening and closing restaurants.We also get personal, discussing the balance between professional ambition and personal life, especially with the recent arrival of Chef Kilgore's second child. Through laughter and earnest discussion, this episode is a testament to the journey of a chef who is as much a technician as he is a visionary.For those who love to put a face to the voice, check out the video of our sunny Miami rendezvous on YouTube.Where to find Brad Kilgore: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(04:18) All about Brad Kilgore(06:25) What's up with Miami Roosters?(07:46) How Miami has shaped Brad as a chef(12:09) How being a dad has changed the way Brad works(16:41) South Beach Food and Wine Festival(19:10) Frozen Pizza and Pizza Freak Co.(26:14) How Brad maintains consistency(31:53) R&D and receiving feedback from Brad's team and his customers (38:58) How Brad handled his closures during COVID(45:52) What makes Brad angry(47:59) What Brad does when he's not cooking and final thoughts

#51. In this week's captivating conversation, our host welcomes a culinary powerhouse, Caroline Glover, owner of restaurant Annette and bar Traveling Mercies in Aurora, Colorado. With accolades including a James Beard award and recognition as one of Food and Wine magazine's Best New Chefs in America, Caroline's journey through the culinary world is nothing short of inspiring.Tune in as Caroline shares her fascinating career trajectory, from honing her skills under the mentorship of April Bloomfield at The Spotted Pig in New York City to her transformative experience working at Eckerton Hill Farm. Discover how Caroline navigates the intricate balance between parenthood and professionalism, delving into the unique challenges faced by women in the culinary industry.In a candid exchange, our host and Caroline embark on a poignant exploration of the trials and triumphs of running a business, particularly in the realm of food. This episode transcends the boundaries of a typical interview, offering listeners a compelling glimpse into the heart and soul of restaurant entrepreneurship.Join us for a soul-stirring dialogue that promises to resonate with anyone who has experienced the joys and complexities of balancing passion, parenthood, and profession. Whether you're a seasoned chef or an avid food enthusiast, this episode is sure to leave you feeling inspired and understood.Where to find Caroline Glover: InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(02:43) Caroline's background in the restaurant industry(5:22) How working at a farm inspired how Caroline cooked(11:18) Thoughts on farm to table(13:39) Being a mom and owning a restaurant(23:51) How COVID changed the way Caroline thought about her business(31:26) How Caroline maintains consistency as she starts to scale(39:27) How Caroline approached mistakes in the past and how she approaches them now(44:54) Caroline's thoughts on working with women in the kitchen(52:03) What makes Caroline really angry(55:58) The goal of finding joy in something other than parenting and the restaurant

From the About the Author section of Alex Stupak's "Tacos: Recipes and Provocations: A Cookbook."  "Alex Stupak earned recognition as one of the world's most innovative pastry chefs while leading teams at progressive cuisine icons Clio, Alinea, and wd-50. But innovation only counts, he figured, if you push yourself out of your comfort zone, and so he left that world to cook Mexican food, a cuisine that captured his head and his heart. His restaurant Empellón Cocina earned him a James Beard nomination for Best New Restaurant in the country, and Food & Wine magazine named him a Best New Chef in 2013." Alex is also a metalhead.  In this episode we speak with Alex about the parallels between food and music, and the similarities between creating both of these art forms.  Alex tells us about his journey going from one of the world's most celebrated pastry chefs, to opening his first Mexican restaurant.  We discuss the challenges of being a restaurateur, and the importance of pushing boundaries and pushing yourself.   Of course we read some listener emails, do a couple of segments, and mention Gwar, yet again.   -------------------- Hosts:  Jason Walton and Nick Wusz. "I Hate Music" theme by Marius Sjoli.  I Hate Music image by Jori Apedaile. Segment intro music by Jori Apedaile, and Adam Stacey. Produced by Jason Walton for Earth in Sound Productions. -------------------- Follow us on socials, donate to support the podcast, listen to our playlist on Spotify, and visit us online: I Hate Music Linktree Email and listener suggestions to: hate.pod.music@gmail.com #ihatemusicpodcast **I Hate Music is an Earth in Sound Production**

Chef Justin Cogley is the Executive Chef of Aubergine in Carmel CA. He is a Michelin Starred, James Beard nominee, and won Best New Chef in 2013 by Food & Wine Magazine. I met him When we did the 12 Days of Christmas event at Meadowood. I remembered we got along very well, and it's an honor to finally sit down with him on Sucio Talk. Shoutout to Tiffany DeGeorge for Setting this one up. We Sucio Talked About Being an Athlete Figure Skating for Disney Carmel through the Years Beginning days of Aubergine Michelin Stars Trail Running International Staff Trips & Inspiring His Team #1 Raw Chefs Podcast #chef #podcast #chefshow #cooking #culinaryarts #cooks #inspiration #carmelbythesea #aubergine --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

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

Paola Velez is an award-winning chef and author. Food And Wine's Best New Chef in 2021, James Beard nominated and rising as one of the best new chefs and personalities in food. Velez is the owner of Dōekï Dōekï (an Afro-Latin pop-up concept), founder of Small Orchids Inc (a media and marketing company) and co-founder of Bakers Against Racism – an organization that is “baking” the world a better place. We talk about her pandemic pop-up Doña Dona that kickstarted her philanthropy, some amazing mentors like Jacques Torres and Christina Tosi and how to stand out in a crowded and competitive industry.

Isabel Coss is an acclaimed postres chef with big ambitions who helps run Washington, DC's Lutèce. As a young restaurant worker starting out in Mexico City, Isabel Coss learned that the secret ingredient to success was creativity and communication. Now Isabel Coss is one of Food & Wine's Best New Chefs of 2023. Listen to learn about finding acclaim for her food, how to tell better stories on social media, and the path to pastry. Sponsor: Toast: All-In-1 Restaurant System — https://bit.ly/3vpeVsc

Isabel Coss is an acclaimed postres chef with big ambitions who helps run Washington, DC's Lutèce. As a young restaurant worker starting out in Mexico City, Isabel Coss learned that the secret ingredient to success was creativity and communication. Now Isabel Coss is one of Food & Wine's Best New Chefs of 2023. Listen to learn about finding acclaim for her food, how to tell better stories on social media, and the path to pastry. Sponsor: Toast: All-In-1 Restaurant System —

In this episode, Katy talks with chefs Reem Assil of Reem's California in San Francisco, and Carlo LaMagna of Magna Kusina in Portland, OR, and Magna Kubo in Beaverton. Reem is a Palestinian-Syrian chef and activist who was a semifinalist for the James Beard Foundation Best Chef West award in 2018 and ‘19 and a finalist for the Outstanding Chef award in 2022. She won a 2023 IACP award for her cookbook, Arabiyya: Recipes from an Arab in Diaspora. Carlo's restaurants highlight modern Filipino cuisine, and he was named one of Food & Wine's Best New Chefs in 2021. He was nominated for a 2022 James Beard Foundation Award for Best Chef: Northwest & Pacific.In this episode, Katy, Reem & Carlo talk about redefining success and failure, cultural and family pressures when cooking their food, and how they take care of themselves.We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&B workers, they've felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn't exist for most people in our world. To learn more about their emergency relief and mental health programs, visit their website.  Reem AssilInstagram  |  Reem's California  |  Her book, Arabiyya  | Hospitality for HumanityCarlo LamagnaInstagram  |  Magna Kusina  |  Magna KuboSouthern SmokeInstagram  |  Get Help  |  DonateVisit HoustonInstagram  |   Website

Tim Flores and Genie Kwon are the husband/wife duo behind Kasama; a bakery and modern Filipino restaurant in the Ukrainian Village neighborhood of Chicago. In one year they racked up three of the world's biggest accolades including Food & Wine's “Best New Chef,” James Beard Award Best Chef: Great Lakes, and a Michelin star… not to mention the Robb Report's list of “50 Most Powerful People in American Fine Dining.” You may also recognize their restaurant from being mentioned several times in the hit Hulu series, “The Bear.”Tim and Genie are supportive of a number of philanthropic organizations including Pilot Light, an organization that supports students by bridging the lessons they learn in their classrooms to the foods on their lunch trays, at home, and in their communities. They also support No Kid Hungry, an organization working to end child hunger in America by ensuring all children get the healthy food they need every day to thrive. Enjoy this episode as we go Beyond the Plate… with Chefs Tim Flores and Genie Kwon.This season is brought to you by Fords Gin, a gin created to cocktail.This episode is brought to you by Frito-Lay.This episode is brought to you by Martin's Famous Potato Rolls.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Today on our episode #372 of All in the Industry®, Shari Bayer's guest is Eli Kulp, chef and partner of High Street Hospitality Group, and host of The CHEF Radio Podcast and co-host of Delicious City Philly Podcast. Eli's accolades include Food & Wine's Best New Chef 2014, James Beard Finalist 2016, Bon Appetit's No. 2 Best New Restaurant in America, and Craig LaBan's Chef of the Year 2013. A graduate from the Culinary Institute of America in 2005, Eli worked for notable NYC restaurants, including Casa Lever, Del Posto, & Torrisi Italian Specialties. He was overseeing the kitchens at Fork, a.kitchen and a.bar, and High Street on Market, as well as expansion to NYC, when his path greatly changed in 2015 as he was involved in a tragic incident while commuting between Philadelphia and NYC — an Amtrak accident where he endured a spinal cord injury. Despite his ability to no longer cook, he has stayed involved in the kitchen in various ways with his award-winning restaurant group, and is thriving with his podcasts and more. Today's show also features Shari's PR tip to live every day as if it's your last; Industry News on the Michelin Guide Ceremony 2023 - New York, Chicago, and Washington DC; and Robb Report's first annual ranking of The 50 Most Powerful People in American Fine Dining; and Shari's Solo Dining experience at HaSalon in The Venetian Resort in Las Vegas. Photo Courtesy of Eli Kulp.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.

On episode 28, Dr. Amy Sapola and Farmer Lee Jones talks with long time friend of the farm, Chef Bradley Kilgore. Chef Bradley Kilgore was born and raised in Kansas City. After relocating several times to work and train in Denver, Italy and Chicago, Chef Kilgore worked at world renowned restaurant Alinea In Chicago before leaving to open L2o under Chef Laurent Gras. Later, both restaurants garnered the honor of 3 Michelin Stars. He has now planted his feet in the beautiful city of Miami. In the summer of 2015, Chef Kilgore opened Alter in the art focused Wynwood district of Miami. There, he offered Progressive American Cuisine, garnering National and International recognition for his work. At Alter he highlighted indigenous Floridian ingredients and up to 15 course tasting menu and wine pairings. The wine program was named Top 100 in America by Wine Enthusiast several years in a row. Alter received 4 stars from the Miami Herald within a few months of opening, making Chef Kilgore the only Chef in the history of the Miami Herald to receive 4 Stars two times. Alter was also named restaurant of the year by Eater, and Chef Kilgore was named Chef of the Year by the same publication in both 2014 and 2015. Shortly after, and on a meteoric rise, his cuisine was rapidly gaining national attention. From this, Bradley was named Best New Chef in America by Food & Wine Magazine in 2016. later that year Alter was named semifinalist for the prestigious James Beard awards in the category "Best New Restaurant", and Chef Kilgore in the category "Rising Star chef of the year" twice in 2016 and 2017. At Alter, he became well known for his hyper creative presentations and genius flavor combinations. The 15 course tasting menu and wine pairings were unlike any the region had ever seen. In 2018, The James Beard foundation named him a finalist as "Best Chef South". Alter was Internationally recognized twice as a "Diners Discovery" by the prestigious voters of San Pellegrino's "The World's 50 Best". For five years he was the Culinary Director for the Adrienne Arsht Center and had a signature restaurant, Brava, by Brad Kilgore. Chef Kilgore and his team oversaw all Culinary production in the world class performance hall and the fine dining restaurant. In late 2018 and 2019 he opened the first of two new restaurants in the Design District, Kaido, an Asian and Japanese Cocktail Lounge and Restaurant with Internationally Renown Mixologist. Worlds 50 Best recognized Nico de Soto and Ember a Wood-Fire American Bistro. In 2020 Kilgore Culinary teamed up with Trilogy Developers to design and operate an incredible world class, private, members only racetrack resort called The Concours Club. Found there is the Modern American restaurant, Verge. Currently under construction, he will oversee all of the Culinary operations for the soon to be built Concours Events Center designed by Pininfarina Design House coming in late 2023. His team's most recent project is as Culinary Director with the first hotel in the history of Wynwood, the Arlo. Chef Kilgore is the Culinary Director of the entire property which boasts three different venues and all of the catering offerings as well. MaryGold's Brasserie is the signature restaurant where his culinary creations shine. He has also collaborated with BarLab Hospitality, one of the World's 50 Best Bar Operators on all Food & Beverage services for the property. The hotel opened in November 2022.

When we think about “authentic” food experiences – what are we really explicitly looking for? Oftentimes the idea of authenticity can be exoticized to represent a particular type of ethnic cuisine at a specific time – or someone's version of it. But in a diasporic world, there are ways to create a menu and recipes that reflect both local and seasonal food availability in a way that continues to weave food stories from the past into present life. My guest this week is someone who is exceptionally good at blending the past and present into her dining experiences, Chef Ji Hye Kim. She is the chef and managing partner of MISS KIM in Ann Arbor, MI. Ji Hye is inspired by her ancestors and their stories told through ancient Korean cookbooks, as well as her farmer neighbors in Michigan. Miss Kim's food is simple and good, with the menu dictated by seasonality and locality following Korean culinary traditions. Ji Hye grew up in Seoul, Korea and immigrated to the States at the age of 13. After graduating from the University of Michigan and a successful career in hospital administration, Ji Hye switched to the hospitality industry in 2008. Having trained at various Zingerman's businesses and Rome Sustainable Food Project, she ran an Asian street food cart before opening a brick and mortar location in 2016. As well as providing convivial service and delicious food, Miss Kim has been committed to doing away with tipped credit and paying a fair wage to all staff since opening. Ji Hye is a semifinalist for the James Beard Award Best Chef Great Lakes in 2020. In the midst of the COVID-19 pandemic and as independent restaurants across the country are at risk, she was admitted to and participated in the James Beard Chef Boot Camp for Policy Change and Food Lab Detroit's Fellowship for Change in Food and Labor. Recently Ji Hye was chosen as one of Best New Chefs 2021 by Food & Wine. She believes that service is an honorable profession and envisions a more delectable, sustainable, and equitable future for the industry. She's on the show today to talk about her experiences entering the culinary world at a “later” age (it's really not that late), and how she's making space in her restaurants for new ways to think about food, community, and seasonality. Learn More about Ji Hye Kim:  MISS KIM Restaurant: https://misskimannarbor.com/  Miss Kim Instagram: @misskimannarbor Personal Instagram: @chefjihyekim

This week Meera and Liz discuss the annual Food and Wine Magazine's Best New Chefs feature, which this year put Stephen Pursley of Menya Rui on their list. He joins four other local chefs that have also been awarded the same honor in years past. They talked about recent dinners from Taco Buddha and also Sunday Best, which is an evolution from the now-closed Juniper from chef and owner John Perkins, which he closed in July. Finally, they talk about essential St. Louis cocktails from three bars that have helped to elevate the local cocktail culture. Menya Rui 3453 Hampton Ave., St. Louis, 314-601-3524 Ones to Watch: Stephen Pursley Best New Restaurants 2022: Menya Rui Indo 1641D Tower Grove Ave., St. Louis, 314-899-9333, https://www.indo-stl.com/ Best New Restaurants 2019: Indo Vicia 4260 Forest Park Ave. (corner of Duncan and Boyle avenues), St. Louis, 314.553.9239 Best New Restaurants 2017: Vicia Farmhaus 3257 Ivanhoe Ave., St. Louis, 314-647-3800 Niche Food Group Sunday Best 4101 Laclede Ave., St. Louis, 314-329-7696 Taco Buddha 7405 Pershing Ave., University City, 314-502-9951 Planter's House 1000 Mississippi Ave., St. Louis, 314-696-2603 Small Change STL 2800 Indiana Ave., St. Louis Retreat Gastropub 3 N Sarah St., St. Louis, 314-261-4497 The Royale Food & Spirits 3132 S. Kingshighway Blvd., St. Louis, 314-772-3600 Rated Test Kitchen 313 N. 11th St., St. Louis, 314-200-5866

Since it opened in April 2022, St. Louis ramen shop Menya Rui has received plenty of local acclaim, and the long lines of diners waiting to experience the delicious house-made noodles are about to get longer. Food & Wine has named chef-owner Steven Pursley one of this year's 11 “Best New Chefs.” In this encore episode, Pursley discusses his experience connecting with his roots in Japan and what he learned about the different types of ramen during his time there.

Today on the podcast Eric is joined by Monica Danna to go over the latest news from the Houston restaurant and bar scene. The pair discuss chef Emmanuel Chavez of Tatemó being named to Food & Wine's Best New Chef's list for 2023, Levi Goode going solo for 2 new projects under his personal brand, and Dough Zone Dumpling House opening it's first Houston location on October 2nd. In the Restaurants of the Week Nonno's Family Pizza Tavern 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: Food & Wine Names Talented Tatemó Star to Prestigious Best New Chef List for 2023 Goode Company Head Honcho Goes Solo with 2 New Fine-Dining Restaurants in Memorial City Houston's Newest Soup Dumpling House Sets Opening Date in Familiar Midtown Space Award-Winning Houston Bar Returns After Short Closure with Big Upgrades and Exciting News New Crave-Worthy Mexican Restaurant and Familiar Houston Gastropub Claim Spots in Bustling Upper Kirby Park Houston Pizza Maestro Brings Life of Pi to The Heights with His Must-Try New Restaurant

Emmanuel Chavez from the Spring Branch restaurant Tatemo has made the list of BEST NEW CHEFS in the country....and the Willis High School football team continues to be undefeated after beating Conroe this past weekend

Oprah is joined by the co-author of her brand new book called "Build the life you want: the art and science of getting happier." In her new book, she shares her wisdom about the secrets to greater happiness. To find out what it means to be happy, Oprah collaborated with Arthur C. Brooks, a Harvard professor who studies and teaches the science of happiness.Ed Szymanski is one of Food & Wine Magazine's Best New Chefs. "CBS Mornings" co-host Tony Dokoupil talks with him about English cuisine and his unique path to the culinary world.Astrophysicist Neil deGrasse Tyson discusses his new book, "To Infinity and Beyond: A Journey of Cosmic Discovery." He uses a mix of science, pop culture and humor to explain things like what throwing a curveball can teach us about airplanes, and why the planet Mercury's movements are not responsible for any mishaps on Earth.Gabriel "Gator" Guilbeau is a chef for the cast and crew of "Yellowstone" and he plays a chef on the show. Guilbeau discusses the inspiration behind his new cookbook "Yellowstone: The Official Dutton Ranch Family Cookbook.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of All in the Industry®, Shari Bayer's guest is Alex Stupak, Chef and Co-Owner of NYC-based Empellón restaurant group and Mischa, his latest restaurant, where we are on-location. Born in Massachusetts, Alex became a scholar of the avant-garde and molecular gastronomy movements. He worked as the pastry chef at Clio in Boston with Ken Oringer, then at Alinea in Chicago with Grant Achatz, and (subsequently) at wd~50 in New York City with Wylie Dufresne. He went on to open multiple restaurants under the Empellón brand, including a Midtown Manhattan flagship location, currently ranked No. 19 on the New York Times‘ “100 Best Restaurants in New York City” list. Alex was selected as one of Food & Wine's Best New Chefs in 2013 and has since received multiple James Beard Foundation Awards nominations, including one for his 2015 book Tacos: Recipes and Provocations [Clarkson Potter]. Today's show also features Shari's PR tip to do the unexpected; Speed Round; Industry News Discussion on New York Magazine naming Matthew Schneier as its new Restaurant Critic, and the Chef's Table at Brooklyn Fare in NYC naming two new chefs after its acclaimed chef's firing; plus, Shari's Solo Dining experience at Taqueria Ramirez in Greenpoint, Brooklyn -- known for its CDMX street tacos; and the final question. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Alex Stupak and Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

In 1999, when Food & Wine named Rocco DiSpirito as one of its Best New Chefs he was only in his early 30s, but he'd already been in the industry for a couple decades. At 10 years old, Rocco started working at a local pizzeria – a natural fit for a kid whose Italian American family grew most of their own food and started talking about lunch before breakfast was over. His innovative cuisine at Union Pacific made him a darling of both industry peers and jaded New York diners, but it was his cookbooks and stints in front of the camera that made him a household name. In this episode of Tinfoil Swans, DiSpirito opens up about the pressures of being a public figure, what's changed in the restaurant world since he started, the dream restaurant he'd like to own, and what he'd tell that younger version of himself. For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

#24. As co-founder and culinary director of High Street Hospitality Group, Chef Eli Kulp has left an indelible mark on the culinary world.  Originally from Philly, Eli's culinary journey took him to New York, where he honed his skills at renowned spots like Del Posto and the Major Food Group. His achievements include a James Beard Award nomination and being named Food and Wine's Best New Chef. Notably, he's been hailed as Chef of the Year by both Eater and Philadelphia Enquirer, showcasing his remarkable leadership.However, Eli's path was marred by a tragic incident in 2015—an Amtrak accident that left him paralyzed. Despite the immense challenges, Eli's resilience shone through. He not only recovered but thrived, becoming the host of The CHEF Radio and Delicious City Philly Podcasts and maintaining a pivotal role in his award-winning restaurant group.Eli's story is a testament to the power of the human spirit in overcoming adversity. His experiences highlight the importance of gratitude and perspective. As Eli wisely advises, we needn't wait for tragedy to strike to embrace these values.Where to find Eli Kulp: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(1:59) Eli's background and when he started cooking(13:27) Innovation versus sustainability in the Kitchen(17:00) Building Confidence and cooking in the early 2000s(21:10) Motivation and the challenges new chefs face today(26:01) Keeping talent, community and building a work culture(33:50) Eli's accident and how it changed his life as a chef(46:01) Dealing with trauma and mental health struggles(52:35) Action as a cure for anxiety and depression(58:41) Ikigai, gratitude, and discovering purpose again(1:16:08) Finding a community with CHEF Radio

Stuart Brioza and Nicole Krasinski are the husband/wife “duo” and Chef/Owners of the legendary State Bird Provisions, The Progress, and The Anchovy Bar in San Francisco. They've racked up Michelin Stars, James Beard Awards, Food + Wine Magazine's Best New Chef and Best Chef All-Stars, and more!Listen along as we get the story of a world-renowned restaurateur who turned down an investment in State Bird Provisions (later calling it the biggest mistake of his career).Beyond their culinary achievements, Stuart and Nicole give back through inspiring programs and organizations like Creativity Explored and Meals on Wheels San Francisco. Enjoy this episode as we go Beyond the Plate… with Chefs Stuart Brioza and Nicole Krasiniski. This season is brought to you by Fords Gin, a gin created to cocktail.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

In our sixth episode, Food & Wine's executive features editor Kat Kinsman sits down with the multifaceted David Chang. In 2006, Food & Wine named him as one its Best New Chefs, but no one could have predicted the impact that his restaurants, books, consumer products, TV shows, podcasts, magazine, and more would have on food culture — least of all Chang, who didn't expect to live past 35. Ten years past that self-predicted end, the chef who was once as well-known for his volatile temper as his groundbreaking food is finding himself more comfortable in his own skin, but it's a work in progress. Chang opened up about anger, aging, letting go of being cool, being kinder to himself, and an unexpected apology he'd like to make.  For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode, we speak with Chef Matthew Accarrino about...How he manages his time in the kitchen with his time on his bikeHis best advice for producing solid resultsCooking for cyclists & fun tips for meal prepHow he squeezes every drop out of lifeMost days you might find Matthew running the kitchen at SPQR in San Francisco. Born in the Midwest and raised on the East Coast, Matthew moved west to California in 2007. Matthew had dreams of becoming a professional cyclist until a leg injury turned his passion for cooking into a career. Under his guidance, SPQR restaurant has been awarded a Michelin star for nearly a decade. Matthew has been nominated multiple times for the prestigious James Beard Foundation Awards.  Food & Wine Magazine named Matthew a “Best New Chef” in 2014. He also co-authored and released his first book, published by Ten Speed Press – Modern Italian Food and Wine – in October 2012. When Matthew is not in the restaurant you can find him wrapped in his life's other great passion - out on his bike riding and racing. When he is not trying to catch up on sleep from grabbing life at every corner Matthew can also be found working with and cooking for athletes, cycling teams and in his community connecting people through food and a passion for life. You could say generally he's got his hands full and legs always moving.Please note that this podcast is created strictly for educational purposes and should never be used for medical diagnosis and treatment.See you in the next episode!***Click here to Book a FREE 15 minute callSports Nutrition Education Program (SNEP), A 4-week course to help you break through training blocks and achieve your goals.1:1 Gut Training: Science-backed nutrition counseling to alleviate GI Distress and to avoid the bonk.***Mentioned:Find Matthew AccarrinoIG: @mattaccarrinoSPQR Mattina Cafe & RestaurantSPQR: Modern Italian Food and Wine, by Matthew Accarrino: Ventum RacingElectric Breakfast Company: Order for local Bay Area deliveryMini Waffle Maker (for EBC!)Skratch LabsFirst EnduranceMORE NRNew customers save 10% off all products on our website with the code NEWNR10If you would like to work with our practitioners, click here: https://nutritional-revolution.com/work-with-us/If you're interested in sponsoring Nutritional Revolution Podcast, shoot us an email at nutritionalrev@gmail.com.MORE NR New customers save 10% off all products on our website with the code NEWNR10 If you would like to work with our practitioners, click here: https://nutritional-revolution.com/work-with-us/ If you're interested in sponsoring Nutritional Revolution Podcast, shoot us an email at nutritionalrev@gmail.com.

Join LaTangela as she chats with celebrity Chef/Judge Elliot Graham on the #TanLine We have experienced Chef Graham dominating in the industry for years. He has served as hosts/mentor for some of the nation's top ranked series such as MasterChef, MasterChef Junior and more. Chef Graham has been named one of Food & Wine Magazine's "Best New Chefs" and went on to become the youngest chef in the U.S. to receive four stars from a major publication (Chicago Tribune, Chicago Sun-Times). In 2008, he opened his eponymous restaurant, which was awarded two Michelin stars, one of only fifteen in the country. NOW, we can catch Chef Graham stirring up the recipe of life on season 2 of The Great American Recipe - Mondays 8p.m.CST on PBS. Contestants will present recipes passed down throughout generations. I've already started knocking the dust off a few of my family faves for Season 3! Grabbing my EZ Bake oven and 60 watt bulb! Watch out! The Great American Recipe is a must see! Chime in and join the conversation. NEW MUSIC ALERT NEVER KNEW - LaTangela Fay NEW BOOK ALERT P.O.O.F. (Power Over Obstacles Forever) - LaTangela Fay Sherman THE LATANGELA SHOW RADIO -  WEMX- Baton Rouge, La. Mon-Fri 10a.m.-3p.m.CST   TV - WLFT - Baton Rouge, La. KGLA  - New Orleans, La. The Louisiana Film Channel YouTube - #LaTangelaFay Podcast - ALL digital platforms www.LaTangela.com www.TanTune.com Internships available for Fall 2023 - register now!  See omnystudio.com/listener for privacy information.

“How can we rethink what the standards are for immersion? We don't hide things. The kitchen's open. We take people through the downstairs into the cellar. It's basically your home. It's that heritage of place, capturing this time and being able to share that.” We're in great company with Matt Lightner, a world-renowned and awarded chef with a passion for bringing people closer to nature through his innovative farming, immersive dining, and sensorial hospitality experiences.  His latest venture as Chef and Partner of the recently restored and newly opened Tributary Hotel and its adjoining restaurant ōkta, blends all of this together in the perfect presentation of what makes the Pacific Northwest so rich as a region - a place Matt lovingly calls home and invites guests to too.  In this episode, Matt shares how his passion for hospitality goes beyond people and place - to create immersive experiences that evoke all of the senses and celebrate the change in seasons.  Top Takeaways [2:00] From a young age, out of necessity, Matt Lightner found a passion for cooking with his hands and a love for watching people gather together over a meal.  [3:30] Inspired by El Bulli during his time in Spain and the trend in immersive dining in Europe, Matt returned to Portland, set on creating futuristic and progressive experiences around food.  [4:10] It didn't take long for Matt's unique approach to cooking to catch the attention of the hospitality industry as he won Food & Wine's Best New Chef and was nominated for James Beard Rising Star Chef while at Castagna, before moving to New York and quickly collecting two coveted Michelin stars for his restaurant Atera. [5:40] With a longing to return to the Willamette Valley to put the Pacific Northwest, its rich agricultural landscape and wine culture on the world map, Matt is doing exactly that. [16:45] How a restored historical building in the heart of downtown with its craftsmanship attention to detail, is juxtaposed in an intentional manner, to the design of its adjoining restaurant where the attention to detail is on the food itself.  [19:00] Paying “Tribute” to the terroir, the waterways and the weather, Matt explains the meaning behind both Tributary Hotel and its restaurant ōkta.  [25:40] “Bed and breakfast” is an experience unto itself at the Tributary Hotel with woodfired baked goods, farm fresh eggs, larder crafted vinegars and oils, all presented in a way that evokes grazing.  [31:00] The story of a ceramist shows the power of building and growing as a local community of growers, vintners, artists, makers and purveyors. [33:20] The seasons inspire the menu. Hear why this summer's menu is titled “The Kindle.”  Notable Mentions elBulli, Girona, Spain Atera, New York City, New York Portland's Restaurant Scene Castagna Gregory Gourdet at kann Vince Nguyen at berlu Visit For Yourself Tributary Hotel Website @tributaryhotel ōkta Website @oktaoregon Stay In Good Company Website

What is up, everyone!! This episode is a very cool one! First we head down to the financial district here in the Loop and talk about the when Chicago had the time stone... Then, we head over to the tallest building in the city to meet Chef Jonathon Sawyer at he brand new restaurant, Kindling | Downtown Cookout & Cocktails! Chef is a Chicagoan with literally a world of experience and cooks up one of the best experiences this city has to offer! He's a James Beard winner (2015), a Food Network regular and winner, and Food & Wine Magazine's Best New Chef for 2010! And on top of that, he's such a dope person! You gotta find out why we call him "Chef Dad"! Lock in with us!! - One of the best burgers in the city!!! Read about it here! - Chicago Tribune article Help Dion Feed the Dream! He just launched a nationwide fundraising campaign to raise $1 million to feed 1000 MORE households around Chicago! You can donate here by joining ⁠⁠Team 77 Flavors of Chicago⁠⁠, start your own team, or contribute as an individual. Go to ⁠⁠FeedTheDreamFund.com⁠⁠  ⁠⁠FundFeedTheDream.com⁠⁠ to donate! If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠  WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Shop our gear from Amazon! ⁠https://www.amazon.com/shop/77flavorschi⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠@super_dario_bro⁠ Sara ⁠@TamarHindi.s --- Support this podcast: https://podcasters.spotify.com/pod/show/77-flavors-of-chicago/support

You know how some childhood foods become taste touchstones that live in a memory? Well, for brothers Nick and Peter Dale of Athens, GA, that taste was Ecuadorian chocolate. When they went to visit their mom's family there on vacations and holidays, there was just something special about that chocolate, something they could never quite taste outside of the country. And for a future chef like Peter Dale, that was the fuel for a creative journey. See in 2012, Peter was named The People's Best New Chef of the Southeast by Food & Wine Magazine, as well as a Rising Star Chef. He helped Hugh Acheson, who he worked with at Five & Ten, open Empire State South in Atlanta, and since then, Peter has become an Athens chef powerhouse, with The National, Seabear Oyster Bar, and Maepole. In the middle of all that restaurant work, in 2014, he and his brother Nick created Condor Chocolates, which imports Ecuadorian chocolate, then produces and sells bean-to-bar chocolate bars, truffles, sipping chocolate, gelato and a variety of confections. It's their homage to the birthplace of their mother, a testament to the sense of adventure that brought their Dad to her, and a celebration of that taste of Ecuador, home of some of the finest cacao in the world.

When Justin Pichetrungsi took over his father's Sherman Oaks Thai restaurant — the family's casual approach to service and ambiance became a breeding ground for Justin's creativity to push Thai food into new realms. And in 2022, Anajak Thai was named Best Restaurant by the Los Angeles Times and Justin made Food and Wine Magazine's Best New Chef's list. But this is still only the beginning. Let's talk Thai food and wine pairings, growing up as a restaurant kid, and all the many careers Justin has had before his restaurant success. Featured Wine: Frantz Saumon, Un Saumon dans la loire, Le Chapitre Montlouis, Loire Valley, Chenin Blanc, 2019 Hosted and Executive Produced by Helen Johannesen. Produced by Dear Media.

In this episode, we sit with a Portland rockstar, Chef Gabriel Rucker. Gabriel holds multiple James Beard awards, was Food & Wine's “Best New Chef” in 2007, and owns Canard and Le Pigeon restaurants.Then we sit with Bob Ambrose and Sergio Saravia at La Belle Farms, a 40-acre, family-run duck farm located in Sullivan County, NY, to talk all things duck and foie gras!You can watch our interview with Gabriel on YouTube HERE!Follow @ruckergabriel @labellefarm @ingredientsinsiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Chris Shepherd is the former Chef/Owner of award-winning Underbelly Restaurant (and Underbelly Hospitality), which he opened in 2012. He's been awarded “10 Best New Chefs in America” by Food & Wine in 2013, a James Beard Award for “Best Chef: Southwest” in 2014, Robb Report's “Chef of the Year” in 2019, and Underbelly was named one of the best new restaurants in the country by both Bon Appetit and Esquire. In this episode, Shepherd shares why he has so much love for the Houston food community, why he recently decided to step away from Underbelly Hospitality, and his goal in focusing attention on the well-being of fellow industry workers. His Southern Smoke Foundation has distributed more than $10.4 million to food and beverage industry workers in need, via their Emergency Relief Fund. Enjoy this episode as we go Beyond the Plate… with Chef Chris Shepherd.This episode is brought to you by Graduate Hotels. This episode is brought to you by Martin's Famous Potato Rolls.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterMentioned in this episode:Martin's Famous Potato RollsFollow @potatorolls on ig for recipe inspiration.

"When I do anything, I like to break all the bricks. What was here before Lincoln Center was old San Juan Hill, a very affluent or a very popular Afro-Caribbean, Afro Latino area. It just spoke to me. It was like, I'm supposed to be here. I'm supposed to revive the stories of the people and give a voice to the inaudible and that's what the restaurant does. It tells a story of New York, but not the New York that I guess the affluent think of. For me, it's the story of immigrants, it's Puerto Rican it's Dominican, it's Jamaican, it's Nigerian, Senegalese, like all these things for me made New York special."  Kwame Onwuachi As a 40-year veteran of the restaurant industry, it gives me so much pleasure to see the mainstream recognition and opportunities for success afforded to the talented generation of people of color pursuing careers in hospitality. This group of entrepreneurs and chefs is making a name for themselves illuminating the way forward for the next generation. My guest, Kwame Onwuachi, has racked up a pretty impressive list of accolades including one of Food and Wine's Best New Chefs, Esquire Magazine's 2019 Chef of the Year, and The San Francisco Chronicle said that Kwame was the most important chef in America. That's a big title and quite an accolade. He is also the creator of the Family Reunion, an annual multi-day event that takes place in Middleburg, Virginia and celebrates diversity in the hospitality community. In September, 2021, Kwame hosted the esteemed James Beard Awards having previously won the Rising Star Chef of the Year award in 2019. He is also the author of a memoir, Notes from a Young Black Chef, that is being adapted into a feature film. Raised in New York City, Nigeria, and Louisiana, Kwame most recently opened Tatiana restaurant at Lincoln Center in New York City.   Join me, your host, Brad Johnson, and Kwame as we learn more about this young talent on Corner Table Talk.  * * * Instagram: Corner Table Talk  and Post and Beam Hospitality LinkedIn: Brad Johnson E.Mail:  brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Theme Music: Bryce Vine Corner Table™ is a trademark of Post & Beam Hospitality LLCSee omnystudio.com/listener for privacy information.