Podcasts about eater young gun

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

Today on our episode #381 of All in the Industry®, Shari Bayer's guest is Valerie Chang Cumpa, an award-winning Miami-based chef who along with her family, including her brother Nando, opened Itamae in the Miami Design District, focusing on Nikkei cuisine; and in 2019, the team opened a fast casual off-shoot concept, B-Side, inside popular Asian Food Hall, 1-800-LUCKY. Her latest restaurant is Maty's in Miami's Midtown neighborhood, which has a modern take on comida criolla, the traditional Peruvian food of Valerie's upbringing. Valerie, or Val, quickly garnered praise as one of the city's top young chefs, earning an Eater Young Gun nomination (2018), two James Beard semifinalist nominations for Rising Star Chef (2019, 2020) and nominations for Best Chef South (2022, 2023). And the accolades have continued, including Itamae on The New York Times' coveted Restaurant List in 2021, and as a Michelin Bib Gourmand in 2022; Maty's on Bon Appetit's 24 Best New Restaurants in 2023, and The New York Times' Restaurant List; Val and Nando were the first siblings to be named together to Food & Wine Magazine's Best New Chefs Class of 2023. And Val was nominated as a 2024 James Beard Awards semifinalist for Maty's in the Best Chef: South category. Val participated in SOBEWFF 2024 (South Beach Wine & Food Festival) presented by Capital One, which took place February 22-25, 2024 in Miami, Fl., hosting a wonderful collaboration dinner at Maty's with Chabela Coss and Ana Castro, which Shari attended. Today's show also features Shari's PR tip to be able to work individually, as well as together with others; Industry News on Michelin adding 8 new Miami restaurants to its guide; and Shari's Solo Dining experience at Mike Puma's new Gotham Burger Social Club, as well as a visit to Hamburger America, both in NYC, in anticipation of Shari's evening at SOBEWFF's popular Burger Bash presented by Schweid & Sons, hosted by Rachael Ray.  ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #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.

What is Southern food? And how does that differ from asking the question, What is cooking in the South? Those are just the sort of questions I try to answer through each episode of The Southern Fork, so it's fitting to begin this, our eighth season together, with a conversation with Chris “Chino” Hathcock of Husk Savannah in Savannah, GA. He's been working to define his style for four years under a mantle of an iconic Southern restaurant brand -- Husk-- interpreting Southern ingredients through his own personal lens, all while focusing on sourcing locally. That's what cooking in the South means to him, and he's built that point of view through working in some of the best kitchens in the region, including Empire State South and Staplehouse in Atlanta and Two Boroughs Larder in Charleston. Chino was recognized in 2016 as a Forbes 30 under 30 recipient, and was named a semifinalist for 2014 and 2015 Eater Young Gun, but as he has grown creatively, he's still fascinated with the process of cooking and interested as to where it's going to lead him next.

Chelsea Gregoire is a consultant, and educator in the hospitality industry. After opening numerous bars, restaurants & hotels for others, Church, opening soon in Baltimore, is their first project as an owner. Chelsea founded Drinkable Genius in 2015, a consultancy focused on supporting business owners in building new restaurant and beverage programs, managing profitability and service standards, and streamlining existing processes to maximize their efforts, particularly amidst the COVID-19 pandemic. Always the bartender, Chelsea is passionate about using cocktails and hospitality to generate community and opportunities for others, and was named an Eater Young Gun (2018) and Esquire's Beverage Director of the Year (2019), among other honors. They currently sit on committees for Tales of the Cocktail and Bar Convent Brooklyn, and have taught classes at national and international conferences and in partnership with brands and publications. Chelsea is a Baltimore native with a Master of Arts in Theological Studies. Their experience in building religious communities has defined their holistic approach to career development, equitable systems, and welcoming spaces. The Truth In This ArtThe Truth In This Art is a podcast interview series supporting vibrancy and development of Baltimore & beyond's arts and culture.Mentioned in this podcastChurchDrinkable Genius To find more amazing stories from the artist and entrepreneurial scenes in & around Baltimore, check out my episode directory. Stay in TouchNewsletter sign-upSupport my podcastShareable link to episode ★ Support this podcast ★

Johnny Ortiz-Concha's journey to finding himself as a chef doesn't follow the typical career path—which has led him from the mountains of northern New Mexico to the kitchens of some of the country's most prestigious restaurants. His first job was at Alinea in Chicago when he was only 19 (and the restaurant had just earned its third Michelin star), followed by a stint at Willows Inn off the Washington coast. At 23, while working at Saison in San Francisco, he was named an Eater Young Gun. But right when his star was rising, Ortiz-Concha left it all behind to return to the area surrounding the Taos Pueblo, where he grew up, and to realize his vision for a very personal project. Shed is an intimate dinner series that's a direct expression of the wild 22-acre farm Ortiz-Concha now calls home. But as you'll hear, Shed is about more than serving a hyper-local meal. For Ortiz-Concha, it's a larger investigation into connecting how we live, what we eat, and where we're from. Learn more about becoming a Shed parciantes (member) here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Our guest for Episode 9 is Amelie Kang from @malaproject! Amelie grew up in Beijing, watching her grandmother cook, and her early exposure to food had her pursue Culinary Arts at the Culinary Institute of America (CIA) and then an externship at Chef Daniel Boulud's Bar Boulud & China Blue. Amelie has been honored by Forbes 30 Under 30 for Food & Drink & Eater Young Gun for introducing Sichuan dry pot to the NYC food ecosystem. Amelie's work ethic, creativity, and care for people are what have made her first restaurant @malaproject such an incredible success, and we're so excited to share it with you! ****TIMESTAMPS**** 4:40 Warm up questions 9:37 How Amelie's interest in cooking began 16:02 Menu development 23:24 How Amelie approaches branding 31:27 Approach to scaling across multiple restaurant locations 38:36 Mentorship & favorite foods!

In this episode of Focus on Health I catch up with Alex Negranza. While he started his career as a barista in Seattle, he eventually found his way to Houston where he spent years working for and alongside Bobby Hugel. He's been named an Eater Young Gun, Wine Enthusiast 40 under 40, and Imbibe's Bartender of the Year. These days he has joined the opening team of MARCH Restaurant in Houston. In our episode he reflects on learning to be a good leader and taking care of his team while not losing the magic we create for the guest experience .

Today we’re talking with Serigne Mbaye, a 26-year-old Senagalese chef based in New Orleans. Even with just a few years of professional cooking experience, Serigne has been getting a lot of attention for his passion for introducing Americans to Senagalese food. He was named an Eater Young Gun in 2018, and he’s worked in Michelin starred restaurants in both San Francisco and New York, but now he’s found his home in New Orleans where he’s hosting regular pop-up dinners exploring the connections between the foods of Louisiana and Senegal.

Amelie Kang is the restaurateur and Co-Owner of MaLa Project as well as her own solo endeavor, Tomorrow in New York City. A former Eater Young Gun and a recently minted Forbes 30 Under 30 for Food & Drink, Class of 2020, Amelie grew up in Beijing, standing on a stool watching her grandma pick persimmons, peach, and pear from her garden. Her early exposure to food had her pursue Culinary Arts at the Culinary Institute of America (CIA). From her first externship at Chef Daniel Boulud's Bar Boulud to managing China Blue in its infancy, Amelie shares her early stories and her journey to opening and operating MaLa Project and Tomorrow.

Our first episode of the season focused on a more traditional route of funding through investor relations with Camilla Marcus. Today we’re going in a different direction of raising funds by exploring the path to opening Mae and Yonder here in PDX with Chef/Owner Maya Lovelace. Maya successfully crowdfunded her restaurant and we sat down to chat in special live episode of Opening Soon. Maya was an Eater Young Gun and Eater Portland Chef of the Year in 2016, a Zagat National 30 under 30 in 2017, a JBFA Rising Star semifinalist in 2017 and 2018, and a StarChefs Rising Star in 2018. Her restaurants draw on her family heritage in Appalachia with Yonder hitting on southern classics, and Mae a refined approach through a tasting menu personally delivered by the chef herself. Opening Soon is powered by Simplecast.

Irene Li '12 operates Mei Mei Street Kitchen & Mei Mei Restaurant in Boston, where her work centers around ethical sourcing and fair employment practices. Irene’s background of living on an organic farm, organizing for economic and social justice, and working the restaurant line inform the direction of her creative, farm-driven, Chinese-American menus. She is an Eater Young Gun winner, Zagat and Forbes 30 Under 30 Honoree, and a four-time James Beard Foundation Rising Star Chef semi-finalist. Host Lou Diamond '92 chats with Irene about her pathway at Cornell, how she ended up opening up a food truck with her brother and sister and eventually a traditional brick and mortar restaurant in Boston. Learn about Irene's background, food, and inspirations as well as what makes her tick and how if you're in the restaurant business you should never skip leg day! Learn more about Mei Mei Restaurant and Street Kitchen. Podcast created and produced by Amanda Massa. Music by Kia Albertson-Rogers '13, koa3@cornell.edu. Artwork by Chris Kelly. *The views expressed by Fresh from the Hill hosts and guests do not necessarily reflect the opinions or policies of Cornell University.

HRN’s Communications Director Kat Johnson ends our coverage of Feast Portland by talking true Appalachian cooking with Maya Lovelace, a fellow Southerner, and the chef behind Mae and a forthcoming Meat + Three spot in Portland. Maya describes working for chef stars Sean Brock and Naomi Pomeroy—and tells us why she thought she’d never open her own restaurant. Maya Lovelace is bringing Southern flavors and soulful storytelling to Portland, Oregon. After tours in the legendary kitchens of Sean Brock and Naomi Pomeroy, she followed her heart back to the flavors of her North Carolina home, schooling Portland with generous 10-course Southern Appalachian feasts at Mae. After three years as an award winning pop-up (Eater Young Gun 2016,Eater PDX Chef of the Year 2016, James Beard Foundation Awards Rising Star semi-finalist 2017 and 2018, Zagat National 30 under 30 2017, Star Chefs rising star 2018) Maya is finally opening a brick and mortar location with Yonder, a Southern meat & three with Portland charm, coming this year to Northeast Portland. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

27 year old Fabián von Hauske and his partner chef Jeremiah Stone are the team behind New York City’s Contra and Wildair, two of the buzziest restaurants on Lower Manhattan’s fine-dining scene. The Mexico City-born chef and 2014 Eater Young Gun stopped by the Eater Upsell to discuss working in kitchens as an immigrant, the evolution of New York City’s restaurant scene, and why he and Jeremiah are really into piña coladas. We'd LOVE to hear from you. Email us with your questions, comments, suggestions at Upsell@eater.com. and check us out on social! Fabs: instagram.com/fabianvhv Helen: twitter.com/hels Greg: twitter.com/gregmorabito Eater: twitter.com/eater Learn more about your ad choices. Visit megaphone.fm/adchoices

Mei Lin - She has defied traditional expectations, worked under renowned chefs, won Eater Young Gun 2014, and cooked her way to first place.THE JUICE:Breaking traditional and cultural expectationsHow humble beginnings shaped herQuick ascension in the culinary worldMei's favorite ingredientHear Mei's story about winning "Top Chef"Famous mentorsTalks about post "Top Chef" lifeWhat's next for Mei?SOCIAL MEDIA:Twitter: @meilin21Instagram: meilin21Facebook: chefmeilin21Website: meihlin.com