Podcasts about executive chef

In today's episode 140 of the Flavors of Northwest Arkansas podcast, we talk with Henry Francis of Evergreen Pasture & Provisions- what a story they have... but before we sit with Henry?!?! FOOD NEWS!!! Emma's Market & Bottle Shop is open in downtown Springdale! We'll hear from the owners. Dave's Hot Chicken opened in Rogers to a HUGE line, and a guys taking he Reaper Challenge. Bless him! The gluten-free bakery Dempsey Bakery opened Monday in Fayetteville. We'll tell you about it! According to the Fayetteville Flyer, Gusano's is coming to the East side of Fayetteville. We'll tell you where! Today's your last chance to win some fine whiskeys, benefitting Lifeline NWA. A new dumpling and ramen restaurant is coming to Rogers! Happy 14th, Fossil Cove!! Foghorns in Springdale has closed their doors. In Today's Flavors Flashback, we hear from Owner & Executive Chef of Mezzaluna, Soerke Peters. In 1990, he was the executive chef for the World's Fair in Russia and Siberia. The stories in that podcast are some of the best that we've ever had... one of the best ones was about his plane ride from Munich, Germany to Russia. Henry & Kylee Francis own Evergreen Pasture & Provisions. They started by selling their beef at the Fayetteville Farmer's Market and were overwhelmed by the response they were getting. Since then? They've opened a storefront in the gorgeous Berryville Square, where they sell regional goods including some from local producers. And now? Delivery to most of Northwest Arkansas, with all coming shortly. We'll hear how Henry and Kylee met, how they ended up in Berryville, and how you can get your product on their shelves. That's next, here on the Flavors of Northwest Arkansas. Please like and subscribe!!

Here's the truth most event professionals don't want to say out loud: we often treat food allergy requests as a nuisance instead of a responsibility. This week — Food Allergy Awareness Week — I'm bringing a conversation to Eating at a Meeting LIVE that I believe every meeting planner, caterer, hotel F&B team, and event organizer needs to hear. I'm sitting down with Karen O'Connor, Executive Chef at Toronto's renowned Daniel et Daniel Catering & Events. Karen has spent more than 30 years building menus that don't just impress — they include. She's a CATIE Chef of the Year, past President of the International Caterers Association, and a sought-after speaker at Catersource who has led sessions specifically on designing allergy-friendly menus that work for guests and still deliver the wow factor clients expect. We're going deep on the operational side of food allergy management — how her team collects and communicates allergy information, how they build menus around common allergens like gluten, nuts, dairy, and soy without stripping out the soul of a dish, and what it really means to make guests with food allergies feel not just safe, but celebrated. For planners: this is about more than avoiding a reaction. It's about reducing liability, honoring your attendees, and creating experiences where everyone can be fully present at the table. For suppliers and caterers: this is your peer showing how it's done at the highest level. Come watch LIVE. Bring your questions. This is the conversation our industry needs.

June 8, 2026 ~ Chris and Lloyd are joined by the Executive Chef of Big Rock Italian Chophouse in Birmingham about their menu, their cigar bar and the brunch that they offer! Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Most people don't need another diet.They don't need another cookbook, nutrition app, or complicated meal plan.What they often need is help making a healthy decision in the moment.In this episode, Coach E (Eric Dunston) shares a real-life experience that started with two chicken breasts, a bag of Trader Joe's ready veggies, and one simple goal: create a flavorful, low-sodium meal without spending hours searching for recipes.Instead of turning to Google, he opened ChatGPT.What happened next surprised him.Chat didn't just provide a recipe. It helped him think through ingredients, seasonings, cooking techniques, and healthier alternatives using foods he already had in his kitchen.At that moment, Chat became his Executive Chef.But this episode isn't really about artificial intelligence.It's about making healthy eating easier.It's about removing friction.And it's about using the tools available to make better decisions that support your long-term health.In this episode, Coach E discusses:• Why most people don't need more nutrition information. They need help making decisions when it's time to cook.• How ChatGPT helped transform a few simple ingredients into a healthy, low-sodium meal.• Why meal boredom and decision fatigue often derail healthy eating habits.• How AI can help generate meal ideas, reduce sodium, increase protein, and simplify meal preparation.• A simple challenge you can use the next time you're standing in your kitchen wondering what to make.Coach E's Challenge:The next time you're preparing a meal, take a picture of what's in your refrigerator, pantry, or spice cabinet and ask ChatGPT:“Create a healthy meal using what I already have. Do you have any questions for me first?”You may be surprised by the ideas it gives you.Some of the most important decisions for your health aren't made in the gym.They're made in the kitchen.Learn more about the Better Fitness Program and schedule a discovery call at ericdunston.com.If you enjoyed this episode, share it with someone who wants to make healthy eating a little simpler.

20260603 Cooking with Vision Loss with the Blind Kitchen Originally Broadcasted June 3, 2026, on ACB Media 5 Cooking with vision loss can be challenging but it can also be very rewarding. Participants joined the conversation with Chef Debra, the Executive Chef and Founder of the Blind Kitchen, to learn about and share adaptive cooking tools and strategies for cooking safely, confidently, and independently in spite of vision loss. Sponsored By: The Blind Kitchen Visit the Blind Kitchen on YouTube

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by the Editors of Food and Beverage Magazine. In this week's episode, we explore the latest industry news, starting with experiential marketing and Aperol's Share the Moment summer campaign with Hilary Duff on the Lucky Me Tour. We also highlight exciting culinary leadership changes, including Bradley Lowicki taking the helm as Executive Chef at The Rebel Room and Casey McMinn's promotion to Executive Chef at The Ava Hotel Paso Robles.For those curating seasonal offerings or looking for the perfect present, we dive into our ultimate Food and Beverage Father's Day gift guide. We feature premium selections like Le Sous Bois Champagne by Billecart-Salmon, the 2022 Estate Cabernet Sauvignon from Chateau Montelena, Isiah Thomas's Kosher Champagne Collection, and True Story Foods charcuterie bundles.We also examine major industry partnerships driving the future of hospitality. We discuss the James Beard Foundation's new multi-year alliance with American Express and Resy to support independent restaurants across the United States. Additionally, we cover the Culinary Institute of America's collaboration with Prosper Company to advance health and sustainability in the foodservice sector.For full articles on these stories, exclusive insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the global hospitality world.

Ohio Medicaid Fraud Allegations For months, there have been headlines coming out of Minnesota that millions of dollars have been taken from taxpayers through Medicaid fraud. Now, there are claims that Ohio's Medicaid system has also been taken advantage of, particularly as it relates to how individuals are providing in-home caregiving. The issue is also being politicized, with Vice President JD Vance weighing in, as well as the leading gubernatorial candidates speaking out on the campaign trail. On Tuesday Centers for Medicare and Medicaid Services Director, Dr. Mehmet Oz was in suburban Columbus calling for reforms to the state's medicaid system. To begin Thursday's "Sound of Ideas," we'll dissect some of those fraud allegations, and wade into the political attacks being levied by lawmakers. Guests: - Tara Britton, Director of Public Policy and Advocacy, The Center for Community Solutions - Karen Kasler, Bureau Chief, Ideastream Statehouse News Bureau "The Menu: The Flats Evolves" Then, we shift our gaze to the banks of the Cuyahoga River, and the swaths of land in Downtown Cleveland known as The Flats. That area has seen plenty of change over the decades, with new restaurants opening and closing seemingly ever year. We'll speak with a business owner and a chef who have recently rebranded establishments on the east bank and west bank of The Flats. Guests: - Ryan Boone, Executive Chef, Shooters - Bobby Rutter, COO, Forward Hospitality Group

In this episode, Michael speaks with chef Sam Jett about building restaurants that serve communities, people, and the planet.Sam shares how he shifted from a planned healthcare path into cooking, credits McDonald's for teaching standards and systems, and recounts formative time in Copenhagen kitchens including Relæ and Noma.After years as Sean Brock's right-hand leader across multiple brands, Sam took over Audrey and refocused it on Appalachian heritage: removing luxury imported ingredients, tightening sourcing “guardrails,” and adopting a zero-waste mindset.He describes a network of about 26 regional farms/producers supplying roughly 95% of the menu and a CSA-style budgeting approach where farmers send what they choose, including imperfect crops that the team transforms using the restaurant's lab.Sam explains making the economics work through circular “mini-ecosystems” and multiple revenue streams, and emphasizes relationships and trust as the core leadership principle.Connect with Sam:https://www.instagram.com/samuel.jett/?hl=enhttps://www.audreynashville.com/Connect with the podcastJoin the Hospitality Mavericks newsletterTune in via your favourite podcast platform - here More episodes for you to check out here A big thank you to our episode sponsor Monotree.They help hospitality operators strengthen operations and scale company culture by creating a "Branded Front Door" for your workforce.Head to their website to sign up.This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy

From sustainably harvested crab to the revival of poitín, Ireland's top food producers were honoured at the 2026 Euro-Toques food awards last night. Gary O'Hanlon, Executive Chef at the K club and member of Euro-Toques Ireland spoke to Anton about these awards.

From sustainably harvested crab to the revival of poitín, Ireland's top food producers were honoured at the 2026 Euro-Toques food awards last night. Gary O'Hanlon, Executive Chef at the K club and member of Euro-Toques Ireland spoke to Anton about these awards.

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.

With the current spell of nice weather Gareth Mullins, Executive Chef at the Anantara Hotel felt it was a must to chat all things BBQ this week.

May 22, 2026 ~ Chef Russell Palmer, Executive Chef at Busch's Fresh Food Market, shares what's cooking for this weekend's ‘Grillfest' celebration. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Executive Chef im Ritz-Carlton BerlinVom klassischen Handwerk bis in die Luxusgastronomie: In dieser Folge spricht Lukas Bachl über seinen Weg in eines der renommiertesten Hotels Deutschlands – das The Ritz-Carlton Berlin.Eine Folge voller Einblicke in moderne Spitzenküche, Führung und die Realität hinter den Kulissen eines internationalen Luxus-Hotels.

Federico Congiu, Executive Chef dei ristoranti Di Stasio a Melbourne, ha condiviso la ricetta di uno dei piatti storici e più richiesti dai loro clienti: le Linguine Capri.

Di episode kali ini, kita akan membahas soal sertifikasi yang lagi ramai dibicarakan belakangan ini. BNSP belum lama ini mengeluarkan sertifikasi profesi untuk profesi Executive Chef, yang dimana menuai kontroversi karena dinilai terlalu mudah untuk seseorang mendapatkan jabatan sebagai Executive Chef dengan cara tersebut. Seberapa penting sebenarnya sertifikasi untuk seorang Chef? Tonton video selengkapnya di #RayJansonRadioEnjoy the show!Instagram:Denny Boy https://www.instagram.com/dennyboygunawan/Inder Jaswal https://www.instagram.com/seasalt.magic/DON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia #SertifikasiProfesi #BNSP

In this rich, heartfelt episode, Anna is joined by Ashley Olson, Founder and Executive Chef of Southern with a French Twist. Ashley creates intimate culinary experiences across Austin and the Hill Country — from luxury dinner parties to private jet catering — with a philosophy that blends Southern warmth with French finesse.But this episode isn't just about food. It's about returning to the parts of yourself you left behind. It's about trusting the unknown. It's about community, creativity, and the radical act of showing up authentically in a world that often feels isolating.Ashley shares the winding path that took her from corporate tech burnout to culinary school to building a business centered on connection and hospitality. She talks about shame-free childhood creativity, the vulnerability of letting herself be seen, and the courage of choosing a life without knowing where it will lead.She also shares her passion for reimagining the culinary workplace — creating environments where chefs are cared for, nourished, and supported rather than burnt out and broken down.In this episode, we explore:• Ashley's early love of baking and the creative breadcrumbs that led her back to herself• Leaving the corporate grind to follow an intuition she couldn't explain yet• The role of safe containers — in life, in community, and at the table• How COVID changed gathering culture and sparked Ashley's business growth• Why authenticity is terrifying (and necessary) for building anything meaningful• Coming home to your own creative identity — and the business that emerges when you stop shape-shifting• What makes Southern with a French Twist different from traditional private chefing• The importance of bringing hospitality to both clients and the chefs behind the scenes• Ashley's dreams for the future: a movement around gathering, and a radically healthy culinary workplace• The practical, grounded conversation she has with fear every single day• How to recognize the “heat map” of fear and follow it toward creativityThis episode is a warm meal for anyone longing for creativity, connection, or permission to return to the truest parts of themselves. Connect with Ashley• Website: https://www.southernwithafrenchtwist.com/• Instagram: https://www.instagram.com/chef.ashley.olson/ Connect with Anna• Instagram: https://www.instagram.com/anna_holtzman/• Website: https://www.annaholtzman.com/• Free workshop — Let Yourself Be Seen: https://www.annaholtzman.com/beseen

India is known for its rich and diverse food culture—but what if one of its most ancient and nourishing cuisines is still largely unknown?In this episode of The Mohua Show podcast, host Mohua Chinappa sits down with Chef Biswajit Moharathi, a MasterChef India contestant and passionate advocate of Odia cuisine, to explore a culinary tradition that is deeply rooted in simplicity, health, and heritage.From childhood memories shaped by his grandmother's kitchen to representing Odisha on national platforms, Chef Biswajit shares his journey of bringing an underrated cuisine into the spotlight. In this episode, we discuss:Chef Biswajit's journey from home kitchens to MasterChef IndiaWhy Odia cuisine remains underrated in IndiaThe story and science behind Pakhala BhataTraditional food wisdom and gut health practicesLost recipes and the importance of preserving culinary heritageFusion food vs authenticity in modern kitchensHis mission to take Odia cuisine to a global audienceWhat this episode is really about:This is not just a conversation about food—it's about identity, memory, cultural roots, and how traditional knowledge can shape modern lifestyles. A powerful reminder that sometimes, the simplest food carries the deepest wisdom.If you're interested in Indian storytelling podcast, podcasts about life journeys, motivational podcasts India, creative career insights podcast, diversity and inclusion discussions, inspirational audio stories then this episode is for you..Chapters00:00 – Intro: Why Odia Cuisine Deserves Global Recognition03:17 – Childhood Memories & Food Journey09:53 – MasterChef India Changed Everything13:17 – What Makes Odia Cuisine So Unique21:05 – The Most Gut-Friendly Odia Foods24:35 – The Most Underrated Odia Dish27:04 – Seafood Dishes the World Should Know29:19 – 3 Odia Dishes Every Beginner Must Try31:16 – Fusion Food: Innovation or Dilution?35:13 – Upcoming Projects & Odia Food Movement38:14 – Final Thoughts & OutroAbout the Guest: Chef Biswajit Moharathi is a culinary champion of Odia heritage. Known for his restaurant Breathe and his successful run on MasterChef India (Season 6 & 7), he is currently the Executive Chef of Bhaga Wilderness and is working on his upcoming book, Didar Ranaghor.

May 7, 2026 ~ Executive Chef Joe VanWagner discusses Ann Arbor's dining scene. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

20260506 Cooking with Vision Loss with the Blind Kitchen Originally Broadcasted May 6, 2026, on ACB Media 5 Cooking with vision loss can be challenging but it can also be very rewarding. Participants joined the conversation with Chef Debra, the Executive Chef and Founder of the Blind Kitchen, to learn about and share adaptive cooking tools and strategies for cooking safely, confidently, and independently in spite of vision loss. Sponsored By: The Blind Kitchen Visit the Blind Kitchen on YouTube

Some kids find trouble. Simon Sandall was very, very good at it. He starts on the streets of Rugby, England, where he was, by his own cheerful admission, heading nowhere fast. What pulled him back? Food. And forty-one years, a few broken noses, a life-threatening health crisis, and one extraordinary Valentine's Day later, he's the Executive Chef and Owner of Boronia Kitchen, cooking on his own terms, and loving every minute of it. In this episode, Tawnya Bahr sits down with Simon for a raw, honest, and often hilarious conversation about the realities of a career in professional kitchens. The good, the brutal, and the deeply human moments in between. Episode Overview (Ep #80) with Simon Sandall and Tawnya Bahr What We Cover in This Episode From rat bag to rising star. How walking a dog led Simon into a vegetarian restaurant kitchen at age 14, and why his Welsh TAFE teacher's blunt words ("sort your shit out or f*** off") became the making of him The brutal truth about old-school kitchen culture. Simon doesn't sugarcoat it: the kitchens of London's elite hotels were aggressive, physically dangerous, and completely normalised. How does that compare to the kitchen he runs today at Boronia? The Ritz vs. Claridge's. How a 17-year-old Simon chose between two of London's most iconic hotels (he picked the one where he felt like a person, not a number) and what that decision taught him about culture Going gold at Olympia. Competing in culinary competitions at 17, working 48-hour stretches on cold masterpieces, and what ego-driven ambition looks like when you're young and hungry The world years. From the Greek islands to Mozambique (four years out of civil war), Lake Malawi, and navigating a continent post-civil war with nothing but instinct, biltong in his backpack, and a talent for banoffee pie Landing in Australia broke and long-haired. The story of arriving in Sydney on borrowed money, being knocked back for jobs because of his appearance, and flipping steaks at the Orient Hotel at the Rocks until the right opportunity opened up 17 years with Matt Moran. What this relationship taught Simon about craft, loyalty, friendship, and farming. Why Matt is now one of his closest mates, getting him up to the farm to forage pine mushrooms and collect fresh eggs. Valentine's Day, 2018. The moment that changed everything. Simon shares with extraordinary openness how necrotising pancreatitis almost took his life, how he said goodbye to his kids from a hospital bed, and how he signed the lease on Boronia Kitchen from intensive care. Nearly nine years sober, and no regrets. The Boronia Kitchen story. A passion project built on discipline, seasonal produce, a kitchen garden harvested twice daily, and a commitment to doing things properly on his own terms The cookbook. Self-published, coffee table-worthy but built to get greasy, and packed with seasonal recipes that define Boronia's kitchen About Simon Sandall & Boronia Kitchen Simon Sandall is the Executive Chef and Owner of Boronia Kitchen in Sydney. With over four decades in the industry, including time at the Ritz London, the Sydney Opera House, and seven years on the tools at ARIA Restaurant. Simon is one of Australia's most respected chefs. He is also the author of the self-published Boronia Kitchen cookbook. After a near-fatal health crisis in 2018, Simon rebuilt his life around his restaurant, his kitchen garden, his family, and nearly nine years of sobriety. Boronia Kitchen: https://www.boroniakitchen.com.au/ Address: 150 Pittwater Road, Hunters Hill NSW Australia The Boronia Kitchen Cookbook: https://www.boroniakitchen.com.au/shop/p/the-story-of-boronia Instagram: @chefsimonsandall @boroniakitchen @cateringbysimonsandall About Straight to the Source Straight To The Source is hosted by Tawnya Bahr and Lucy Allon. We'd love to hear from you! Reach out, leave a review, and share this episode with someone in the industry who needs to hear it. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr: LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Email: tbahr@straighttothesource.com.au Lucy Allon: LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Email: lucy@straighttothesource.com.au Keywords: Simon Sandall, Boronia Kitchen, straight to the source podcast, Australian chef, Sydney restaurant, Matt Moran, chef mental health, cateringbysimonsandall, hospitality industry, kitchen culture, farm to table Sydney, foodpodcast, sustainability, Australian food producers, chef sobriety, kitchen garden, Boronia Kitchen cookbook, necrotising pancreatitis, chef career advice@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Chris Adams-Wall is joined by Rays pitcher Cole Sulser, Major League Process & Development Coach Kris Goodman, Sr. Executive Chef at Levy Restaurants Kevin Riley, & Rays TV Pregame/Postgame Analyst Grant Balfour. Special thanks to Neil Solondz for hosting. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Fork Report Hour 2 (05/02) - Executive Chef for the Beach Life Festival, Chase Carlson, joins the show! Plus, managing director of Aviator Nation Dreamland, Kelly Furano joins the show!See omnystudio.com/listener for privacy information.

Today, we’re going straight to the source of extra virgin olive oil. Host Tawnya Bahr sits down with two experts who know Australian extra virgin olive oil inside and out: Dr Joanna McMillan, a leading nutrition scientist, and Tom Hitchcock, Executive Chef at the iconic Spirit House. From the science of polyphenols and why “extra virgin” matters, to bold culinary moves like wok frying and olive oil sorbet, Joanna and Tom take us on a journey from grove to plate. Along the way, they bust myths about cooking with olive oil, reveal what to look for on the label, and share why freshness and provenance make all the difference. We explore: The health benefits of EVOO and how to maximise them Why Australian-grown olive oil leads the world in quality Cooking tips that push EVOO beyond the salad bowl Flavour profiles: from delicate to robust, and how to pair them The sustainability story behind supporting local producers This is an episode for chefs, food lovers, and anyone who wants to take their cooking, and their health, to the next level with one simple ingredient. Proudly brought to you by the Olive Oil Wellness Institute, a science-driven resource dedicated to educating and inspiring people about the health benefits, culinary versatility and sustainability of extra virgin olive oil. Learn more at https://olivewellnessinstitute.org/ Follow The Olive Oil Wellness Institute: https://www.instagram.com/olive_wellness_institute/ Follow Joanna McMillan: https://www.instagram.com/drjoannamcmillan/ Follow Tom Hitchcock: https://www.instagram.com/chef_hitchcock/ Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/ Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/ Lucy Allon: https://www.linkedin.com/in/lucyallon/ @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Today, I'm joined by Jenny Nguyen, Founder and Owner of The Sports Bra, the world's first sports bar dedicated exclusively to women's sports. Jenny's background as an Executive Chef equipped her with the leadership skills to build a successful hospitality business. The idea for The Sports Bra was born of her personal frustration at not being able to reliably find a place to watch major women's games. Fueled by a community-backed Kickstarter, she opened The Sports Bra in April 2022. It became an instant global phenomenon, proving the existence of a massive, underserved market. In its first eight months alone, the bar generated nearly $1 million in revenue. Jenny's vision transcends sports, focusing on equity by sourcing from women-owned businesses and creating an inclusive space. Her leadership and the bar's success have drawn extensive media coverage from outlets including The TODAY Show, ESPN, The New York Times, and Vogue. In this episode, we'll explore: The benefits of community-funded success over traditional funding Why persistence and taking the next step matter more than having all the answers The massive underserved market for women's sports How to use your business as a platform for social justice More from Jenny Nguyen Instagram: @thesportsbrapdx & @jennyfromthebra  Website: https://thesportsbrafranchise.com/  More from Tricia  Publish your book with The Big Talk Press Join me LIVE for my Complimentary Monthly Workshop Explore my content and follow me on YouTube Follow me on Instagram  Connect with me on Facebook  Connect with me on LinkedIn  Visit my website at TriciaBrouk.com 

KCBS Radio's Foodie Chap Liam Mayclem is here with Rêve Bistro's Executive Chef, Paul Magu-Lecugy to discuss their 10 years in business, inspiration behind their menu items, and the upcoming Mother's Day weekend.

Step into Episode 209 of On The Delo as Delo sits down with Chef Kyle, the James Beard Award finalist and Executive Chef behind Chula Seafood — one of Arizona's most celebrated seafood concepts. From bussing tables at a small-town steakhouse in Payson to earning the culinary industry's highest honor, Kyle's journey is equal parts discipline, humility, and an unwavering commitment to letting great fish speak for itself.This conversation goes deep on what it actually takes to build and sustain a people-first kitchen culture — from the early mentor who challenged Kyle to apply the same discipline to cooking that he had for golf, to nine years of growing with Chula across multiple locations. Kyle breaks down the daily realities of running a fresh seafood restaurant where the menu literally changes every day, the team collaborative approach to dish development, and why consistency and reliability are the two highest skill sets he looks for in anyone walking through the door. You'll also hear about Chula's wholesale seafood operation, the supply chain from their boat in San Diego to the Valley, and what's coming next with a brand-new Arizona Center location — and you heard it first, a possible Delo bowl.Chapter Guide (Timestamps):(0:00 - 1:41) Episode Intro: Music, Kitchen Vibes & Meeting Kyle(1:42 - 3:57) Growing Up in Payson: Small Town Roots, Family, and What Drives the Fire(3:58 - 6:01) From Golf Dreams to Busboy: How Hospitality Found Kyle(6:02 - 9:19) First Kitchen Mentor, Culinary School vs. Paid Experience, and Learning Discipline the Hard Way(9:20 - 11:43) Mentoring the Next Generation: Consistency, Reliability & Showing Up Right(11:44 - 15:17) Inside the Chula Kitchen: Communication, Line Checks & Building a People-First Team(15:18 - 17:10) Staff Growth, Retention & Teaching People to Run a Business, Not Just a Restaurant(17:11 - 22:25) Nine Years with Chula: How Kyle Joined, the Juan Connection & the James Beard Nomination(22:26 - 25:13) Food Philosophy: Letting the Fish Lead, Collaborative Menu Development & Fresh Seafood in the Desert(25:14 - 28:48) New Arizona Center Location, Seafood Events & Chula's Wholesale Supply Chain from San Diego(28:49 - 30:07) Transferable Skills, Margins & Kyle's Personal Non-Negotiables(30:08 - 35:55) Rapid Fire: Fishing vs. Golf, Desert Island Fish, Poke Origins, Bigfoot, Pizza & Sunday Happy Hour

On MoneyFM 89.3’ Saturday Mornings Show host Glenn van Zutphen and co-host Neil Humphreys to talk to Chef Vicky Ratnani and Chef Raj Kumar about the lesser-know Sindi indian cuisine. A small sub-segment of "indian food" - Sindi came out of the partion of India and Pakistan. Recently for three nights in Singapore, Firangi Superstar restaurant hosted one of the most exciting culinary collaborations of the year brining Sindi cooking to town. Chef Vicky — one of India’s most celebrated chefs, former Executive Chef of the Queen Mary 2, TV personality, and award‑winning author — presented a deeply personal menu rooted in Sindhi cuisine, the food he grew up eating but rarely cooked professionally. Dishes like Sai Bhaji and Aloo Tukk Bravas showcased heritage elevated through modern technique. Chef Raj, Group Head Chef of The Dandy Collection, shares how Firangi Superstar is pushing Indian cuisine into new territory — bold, immersive, and unapologetically inventive. Together, they discuss the global rise of regional Indian cuisine, why Singapore is ready for this shift, and how events like the Sindhi Supper Club are rewriting expectations.See omnystudio.com/listener for privacy information.

With more high-quality beer available than ever before, great beer alone is no longer enough to stand out. Guests may come for the beer, but they return for how they are treated. This session explores the critical role hospitality plays in shaping guest perception, driving repeat visits, and turning casual visitors into loyal brand advocates. Designed specifically for breweries and taprooms, the talk reframes hospitality as a core business strategy—one that influences reviews, word-of-mouth, and long-term growth. Attendees will leave with practical insights into how intentional service, staff engagement, and guest experience design can become a brewery's most powerful competitive advantage.Taylor is a 25 year hospitality industry professional beginning with a summer job cooking breakfast at a small-town diner where he grew up, and ending as the Executive Chef of Drakes Brewing Company, bringing the simple philosophy that brewery food can be better than it needs to be. Now, as a Solutions Consultant at GoTab, he leverages that lifetime of firsthand experience with the day-to-day realities of hospitality and the challenges operators face at every level. His deep operational background and culinary training help hospitality teams learn to focus on customer sequence, reduce friction, and improve customer experience and profitability. Driven by a passion for creating great guest experiences, Taylor works closely with brewery taprooms, beer gardens, and hospitality operators to remove operational noise and let teams focus on what matters most—the customer.Join us in person for CBP Connects ChicagoJune 15-17, 2026Come get inspired, leave with actionable strategies: https://cbpconnects.com/

Abe began the Executive Chef at Cattle Call at age 22, but don't think this youngster is over his head. He's creating a wide variety of amazing culinary experiences at this downtown Omaha restaurant, from exquisite fine dining plates to incredible desserts and one of the weirdest (and most delicious!) burgers in the city. This is one of Omaha's next star chefs, and he's ready for his introduction. Get to know him on this fascinating episode!

We went live from Kendall College to help support their fundraiser to some of their students to Italy for a culinary experience they won't forget! We also played a fun game of Kahoot! it got intense ..haha! History, food, and culture all in one night.Special thanks to the staff at Kendall College for being so welcoming. Special thanks to Leigh Uhlir & Christine Duke for including us! Guest Chefs includeChef Donald Young One of the youngest chefs to be awarded a MICHELIN star in the US and Kendall Alum  www.ducksel.com  IG @donaldduckconfit Chef Danny Bullock International Private Chef, Creator of Bull Young Bourbon and Executive Chef and Partner of Flossmoor Social Club AND Kendall Alum IG  @chefdannybullock Chef Ethan Lim owner of best cambodian restaruant in Chicago Hermosa and Chef Lim is an award winning restaurant and Chef IG @ethan.e.lim Chef Javauneeka Jacobs Co-Chef at Frontera Grill, 2023 Food Networks Julia Child Chopped Winner and contestant on Nextflix Next Gen Chef IG @javauneeka_j Chef Gino Mina  Visting Chef from Italy's Culinary School, 2018 started a collaboration with Norways Bocuse d'OrTeam, 2022 designed cake for Pope FrancisSend us Fan MailSupport the showIf you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠admin@77flavors.orgWATCH US ON YOUTUBE ⁠HERE⁠!Visit our *NEW* website ⁠https://www.77flavors.orgFollow us on IG:77 Flavors of Chicago ⁠@77flavorschi⁠Dario ⁠dariodurhamphotoSara @sarafaddah

WE'RE TALKING CHAMPAGNE TODAY!!! Sidenote: I've got on my NWA Burger Week t-shirt – You'll find out more about NWA Burger Week this Friday as we sit with the founder and organizer, Joseph Nguyen who you know as @hangrypedalernwa on Instagram. But today, we're in Bentonville at Muselet, talking with Owner, Executive Chef and Champaign King Aaron Walters, but before we hear form Aaron?? FOOD NEWS!! The World Food Championships happened this weekend at Brightwater. The winner took home $100,000 and almost didn't finish his final plate! We have the VIDEO!! A new Cajun grocery & gift spot opened in Springdale this weekend. We'll tell you about Down the Bayou. There's a new breakfast & lunch spot in Rogers. We'll talk about Velvet Sunrise. Siplab in Bentonville opened their doors to a crowd on Sunday morning! Amorino Gelato is officially open! Home Brewers battled it out at Bentonville Brewing on Saturday to benefits the NWA Women's Shelter. It's almost Chefs' Night for No Kid Hungry – you can still get tickets! Aaron Walters owns and operates Muselet Champagne Bar on 5th Street in Bentonville. An Arkansas native, he talks about how he got into food, because he became a chef before getting into the finer points of Champagne. In fact,  he was a private chef for some pretty important people. What's it like being a private chef in Hawaii? Aaron's got some stories. Also, what got him into Champagne, and how many do they stock at Muselet? We talk wine, other beverages, and a delicious food menu in this episode of the Flavors of Northwest Arkansas.

This weeks episode brings you some great content from a few different individuals that are doing big things both inside and outside of the sport. First ups e have Kinman Covey, the man behind Paintball Network TV. If you haven't seen his clips on YouTube you must check them out. He is taking on the role of Sports Center for paintball and is something the game desperately needs. We cap the show off with a very interesting story of a paintball player that turned to the culinary arts and is now the Executive Chef at one of the best restaurants in San Diego, Juniper & Ivy. This episode is a must watch! JOIN THE DISCORD:https://www.patreon.com/bePatron?u=34554029SHOW SPONSORS:https://www.lonewolfpaintball.com/Support the showJoin the PTG community by clicking the orange

On this week's episode, host Caryn Antonini is joined by international Executive Chef Zouheir al Mokallalati  whose life story is deeply rooted in culinary tradition, culture, and decades of global experience. Chef Zouheir comes from a proud Lebanese family of chefs spanning six generations, where cooking has always been more than a profession, it is a heritage passed down through generations. Inspired by this legacy, Chef Zouheir pursued a degree in Hotel Management and went on to build an incredible career in hospitality that now spans more than 40 years. During that time, he has worked in prestigious five-star hotels and diplomatic restaurants across seven countries, including the iconic Kuwait Towers. Chef is fluent in four languages - Arabic, English, French, and Russian - and has shared the rich traditions and flavors of Middle Eastern cuisine with people from many cultures around the world. Today, he continues that mission beyond the kitchen, sharing traditional recipes, cooking techniques, and stories from his career with an impressive audience on social media.For more information on our guest:@chef_zouheirCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this episode, Ragnar speaks with Hussain Shahzad, Executive Chef of Hunger Inc. Hospitality. A leading voice in Indian cuisine, he uses local ingredients, tradition, and innovation to shape a forward-thinking food culture. After training with the Oberoi Group in Mumbai and gaining experience at Eleven Madison Park in New York, Hussain returned to India to be part of a rapidly evolving culinary landscape. Chef Hussain is the creative culinary force behind Papa's Bombay, a 12-seater chef's counter recently named to TIME Magazine's World's Greatest Places 2025 list. Tune in to explore how Indian cuisine is evolving, discover the philosophy behind one of the world's most intimate dining experiences, and learn why mentorship and empathy are essential to building the next generation of chefs. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

In this episode, we sit down with Bryan O'Kelly, Executive Chef of Husk Nashville, to talk about the realities of building a career in high-level kitchens, evolving leadership styles, and what it takes to run one of the most respected restaurants in the country.Bryan shares how he got his start washing dishes in Charleston while in college—and quickly realized the kitchen was where he belonged. What started as a job turned into a career fueled by intensity, creativity, and mentorship.

In this Special Edition of the Flavors of Northwest Arkansas podcast, we're talking to Sam Walker, Executive Chef at Gaskins on Emma as he prepares to host his EPIC No Kid Hungry dinner at the Jones Center. He'll talk about the event, the 20 chefs involved in the undertaking of the event, and the mission of No Kid Hungry. Also, we'll tell you how to get tickets- they've already sold half, so with the event being 2 weeks away, you need to get them now!

Join Gareth and Gary as they welcome a giant of the Irish hotel scene to the podcast, Garry Hughes, Executive Chef of The Shelbourne.From knocking on the kitchen doors of the Shelbourne and the K Club as a young lad, to working in tough Michelin-starred kitchen and opening hotels from building-site stage, Garry has always been a grafter. He shares how his culinary journey led him back to running one of the busiest, most iconic hotels in the country and gives us a peek behind the scenes of it's insane operation including serving up 500+ breakfasts every morning, managing a staff of around the same number and even feeding the Irish rugby team. Somehow he still makes time for unique touches like recreating century-old menus and a signature éclair dish that has a special tie to his family. In this week's Nespresso Dish of the Week, Gareth keeps it classic with a “proper” peppercorn sauce, then it's over to your Culinary Conundrums to talk alcohol-free alternatives for deglazing your pan. Keep those questions coming to food@goloudnow.com .

Jason Hammel never set out to be a chef. With an English degree and dreams of becoming a writer, he went to Italy in 1994, staying across from the city's central market. Today, Hammel is the Executive Chef and Owner of Lula Cafe, a Chicago institution in Logan Square that has been doing farm-to-table since 1999.Hammel's influence extends far beyond the kitchen. He's the Culinary Curator at the Museum of Contemporary Art's restaurant, Marisol. Jason is also the co-founder of Pilot Light, a non-profit bringing food education to over 10,000 students. His restaurants have earned praise from The New York Times, Michelin's Bib Gourmand, and in 2024 Lula Cafe received the James Beard Award for Outstanding Hospitality.Hammel uses food as a vehicle for community, creativity, and education. He's a chef who thinks like a writer, and that perspective shapes everything he does.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!American National InsuranceNotre Dame Family WinesFollow Our Guest:Official Site: JasonHammel.comInstagram: @JasonHammelFollow The Restaurant:Official Website: Spacca Napoli Pizzeria - Chicago, ILFacebook: Spacca Napoli PizzeriaInstagram: @SpaccaNapoliChicago Hosted on Acast. See acast.com/privacy for more information.

On this episode of Nashville Restaurant Radio, I sit down with Jason Laiacona, Executive Chef at Miel, for an honest, unfiltered conversation about mental health in the restaurant industry.This isn't a clinical discussion — it's two people speaking from experience.We get into the realities of ADHD, substance abuse, and why the hospitality industry seems to attract people wired the way we are. Jason shares his personal journey, the lessons he's learned along the way, and what it looks like to navigate this industry while trying to take care of yourself at the same time.We also talk about what's happening at Miel — and why the culture there is working. In an industry known for burnout, Jason breaks down how a healthier environment is possible, and what it actually takes to build one.This episode is real, reflective, and one a lot of people in this industry will see themselves in.In This EpisodeJason Laiacona's path as Executive Chef at MielMental health in the hospitality industry — from lived experienceADHD and how it shows up in restaurant lifeSubstance abuse and recovery conversationsWhy the industry attracts certain personality typesWhat a healthy restaurant culture actually looks likeHow Miel is building something different — and why it's working

20260401 Cooking with Vision Loss with the Blind Kitchen Originally Broadcasted April 1, 2026, on ACB Media 5 Cooking with vision loss can be challenging but it can also be very rewarding. Participants joined the conversation with Chef Debra, the Executive Chef and Founder of the Blind Kitchen, to learn about and share adaptive cooking tools and strategies for cooking safely, confidently, and independently in spite of vision loss. Sponsored By: The Blind Kitchen Visit the Blind Kitchen on YouTube

Topics Discussed:⚾ Reinventing stadium food experiences ⚾ Global fusion menu innovation⚾ Social media driving food trends⚾ Balancing cost and quality⚾ Creative vegetarian menu options

Today we're joined by Craig Nazareth, the Executive Chef at Beaches Turks and Caicos, who is introducing us to a bold new era for Beaches Resorts' culinary scene.  With the debut of Treasure Beach Village, the resort introduces exciting new dining concepts that reflect both innovation and guest-driven inspiration. Among them is Butch's Island Chop House, the beloved Sandals Resorts steakhouse making its Beaches debut. Along with BRÜ, a grab-and-go café that turns into a vibrant cocktail bar by afternoon, and Pinta Food Hall, a brand-new concept that reimagines four different cuisines from smoky tacos and Asian stir-fries to an open-air Italian window and an à la carte grill. Rooted in guest feedback and a continued push for innovation, these new additions mark a notable evolution for the Beaches Resorts brand and offer a glimpse into what's ahead.

We've got a massive Tuesday show lined up for you! First, we're sitting down with Mike Curry, host of the Sobriety, Spirituality, and Sales podcast, to dive into his unique perspective on life and business. Then, we're joined by our good friend John Hohn—former Iron Chef winner and the current Executive Chef for GAP Ministries. Let's get into it!

When heard about the work that chef India Doris is doing with her new restaurant, Markette, in bringing Caribbean heritage and flavours to European-style fine dining, I was delighted to have the chance to speak with her. India is the co-owner and Executive Chef at Markette, which is a modern European restaurant based in Chelsea, New York, along with The Argyle, a cocktail lounge located directly below the restaurant. This past fall, she was awarded the Young Chef Award at the 2025 Northeast Michelin ceremony. Originally from London, India has lived and cooked throughout Europe at acclaimed restaurants in Spain, France, and the UK, such as London's La Trompette and Bibendum at the Michelin House, in addition to time spent studying butchery in Scotland. Upon settling in New York City over ten years ago, India worked as Chef de Partie at The NoMad before joining renowned, late Chef James Kent at his debut restaurant, NYC's MICHELIN-starred Crown Shy, and later rising to Executive Sous Chef at sister concept, two MICHELIN-starred SAGA. At Markette, India's seasonally-rotating menu is heavily inspired by her time spent in Europe and upbringing in the UK, as well as by her Caribbean heritage – showcasing her creative, yet timeless point of view. India has accomplished so much, and it's clear in chatting with her that this is only the beginning. In today's conversation, we explore her early days in the culinary world and its lasting influence on how she approaches her work, the ways she navigates fine dining culture in her Markette menu by infusing autobiographical elements into dishes that reflect Caribbean culture, flavours, and histories, and how she built a sustainable environment for her staff through a respect-first approach to the kitchen. Resources: Markette Website: https://www.marketterestaurant.com/  Instagram: @marketterestaurant and @indiadoris

In this definitive episode of The Ash Said It Show, multimedia host Ash Brown sits down with Chef Axel Torres, the Executive Chef of the Four Seasons Hotel Atlanta, to discuss his achievement of becoming a Certified Executive Chef (CEC). Often referred to as the "culinary bar exam" by the American Culinary Federation (ACF), this elite certification represents a pinnacle of professional mastery. Chef Torres reveals that the most surprisingly grueling aspect of the CEC exam was the "Market Basket" logistics—a high-pressure test requiring a three-course meal created from mystery ingredients under a strict timeline. This challenge tests a chef's mental gymnastics, sanitation standards, and technical precision under the scrutiny of master judges. For guests dining at the Four Seasons Atlanta, this certification translates into an elevated culinary experience defined by technical mastery and consistent excellence. Every dish reflects a scientific approach to emulsification, protein cookery, and nutritional balance, ensuring the "Four Seasons standard" remains industry-validated. Chef Axel's pursuit of this certification at the height of his career serves as a blueprint for his sous chefs and line cooks, fostering a culture of continuous learning and professional evolution. He believes that mastering the foundational "strict rules" of the ACF certification provides the necessary grounding for the artistic freedom needed to run a top-tier hotel kitchen. Looking toward the future of the Atlanta culinary scene, Chef Axel is focused on bringing high-end culinary trends to the hotel through hyper-local sourcing and wellness-driven menus. He aims to deepen relationships with Georgia farmers to refine farm-to-table dining at the Four Seasons Atlanta, while also integrating more experiential and functional food options. By combining "Authentic Optimism" with world-class hospitality, The Ash Said It Show continues to spotlight the innovators who define modern luxury and culinary excellence. Web: https://www.fourseasons.com/at... — Looking for that extra spark to level up your life? Say hello to Ash Brown—your go-to American powerhouse, motivational speaker, and the ultimate hype-woman for your personal and professional growth. Ash isn't just a voice in personal development; she's a trusted friend who brings real-talk wisdom and contagious energy to every conversation. Whether you're stuck in a rut or ready to scale your dreams, Ash is here to fuel your journey with a mix of heart and hustle.

Welcome back to The Food For ThoughtCast! You're just in time for episode 141, which just happens to be the premiere of Season 4. Whether you're listening for the first time, or have been with us since the beginning, we are so glad you are here.  Food fans, buckle up- because today you're going to learn that Milwaukee is a serious food city. Join us as we talk to Chef Gregory León, from Amilinda. Chef León is a two-time James Beard Award finalist for Best Chef: Midwest (2022, 2023) and a two – time semifinalist for Outstanding Chef (2024, 2025). Central to his leadership is a philosophy that challenges traditional kitchen hierarchies. One long-standing "rule" he intentionally breaks is the notion that the Executive Chef should be the sole creative voice behind the menu. We talk about the incredible connections Amilinda has to the city, including its fundraising efforts, and dive deep into the flavors and inspiration behind the ever-changing menu. Melissa and Steve had a blast getting to know Chef Greg, and you will too. Don't forget to rate, review, subscribe, and share with a friend!

This week I am joined by former Executive Chef now comedian, Kieran Minihan. Kieran talks about growing up in London, going from university to bartending to restaurant life, starting from the absolute bottom in the kitchen to being the Executive Chef at an incredibly upscale restaurant in London, his back and forth between England and the US, and the chaos of all of it.GREAT EX Drinking Buddy stories this week; Kieran tells us how a drunken bar night changed his life from bartending to kitchens, getting addicted to booze and drugs and the spiral that it lead too, missing the opportunity to cook for Obama because of a 3 day bender, going in and out of rehab 4 times, actually dying, then finally getting sober and what his life is like now.Follow Kieran on INSTAGRAMFind everything for me through the LINKTREE