Podcasts about executive chef

Send us a textJohannes Bonin, Executive Chef at L'Experience Paris, shares tales spanning from a London Michelin-star kitchen to Dubai's pastry scene, and why he chose Kirkland for his latest culinary adventure. Plus, Houghton Beach reopens, Harvest Festival fun, Fringe Festival kicks off, and a new tool called Rep'd makes it easier to get answers from your City. Learn how to snag a $500 tree rebate, what's coming up at Council, free CPR training, fire safety tips, and fall events you won't want to miss! Show note links: https://www.kirklandwa.gov/podcast#20251002

Nestled in a Devonshire valley, Fowlescombe Farm is a regenerative farm with ten beautifully considered, design-led suites. Life here moves at a slower pace, inviting you to slip into the rhythm of the land, whether that's collecting eggs in the morning, wandering through wildflower meadows, or pausing by the vegetable patch before dinner.In today's episode, Molly is sitting down with Caitlin, Managing Director, and Elly, Executive Chef, to talk about how they've transformed a family farm into a new kind of retreat where luxury feels softer, quieter, and deeply connected to place.Head to Curated, the world's first travel platform powered by tastemakers with soul, style and story at its heart to discover a collection of soulful stays https://curatedspaces.club/Curated Spaces is the podcast on a mission to reignite real world connection.What started as a project to share the stories behind spaces has snowballed into something a little bit bigger.From founders sharing their stories of burnout and loneliness to the spaces leading the charge in rewilding and sustainable food production, Curated Spaces is about living life in full colour and connecting deeply with the spaces and faces around us.https://www.instagram.com/curatedspacesclub/ Hosted on Acast. See acast.com/privacy for more information.

Pippa speaks to Sebastian Stehr who is the Executive Chef at beyond Restaurant on how he’s using indigenous ingredients on his menu, and how diners are responding. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Hosted by David and Nycci Nellis. On today's show:· Alyssa Taylor, Director, Brand + Consumer Marketing at Penguin / Random House Publishing. She's with us to discuss the upcoming Banned Books Week national celebration Oct. 5-11. The goal is to take action, save our stories, and preserve First Amendment rights by giving away free banned books to these communities and beyond; · Mike Curtin, CEO, DC Central Kitchen, is in with all the details of the annual Capital Food Fight, coming up Thursday, Nov. 6 at The Anthem! This year's celebrity guests include Amanda Freitag, Roy Yamaguchi, Eric Adjepong, Rocco DiSpirito, Ryan Zimmerman and our hosts Spike Mendelsohn and Tommy McFly; · Meghan Trossen, Senior Manager, Marketing & Community Affairs, Global Workplace Services, Capital One in to talk about the Capital One Center's signature programming, community partnerships and the upcoming festival; · Chef Daniel Perron is with us – he's formerly the Executive Chef at Charlie Palmer Steakhouse, Trummer's, and Whaley's. Now he has opened his own place. It's Locavore, a seasonal New American restaurant in historic downtown Fredericksburg; · Sam Nellia, head bartender at the Silver Lyan, a Rammy Award winner and, maybe even better, a recent selection to the prestigious North America's 50 Best Bars. They recently introduced a new cocktail menu, the result of months of research and tinkering, and he's in to mix up some samples of his good works.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis. On today's show:· Alyssa Taylor, Director, Brand + Consumer Marketing at Penguin / Random House Publishing. She's with us to discuss the upcoming Banned Books Week national celebration Oct. 5-11. The goal is to take action, save our stories, and preserve First Amendment rights by giving away free banned books to these communities and beyond; · Mike Curtin, CEO, DC Central Kitchen, is in with all the details of the annual Capital Food Fight, coming up Thursday, Nov. 6 at The Anthem! This year's celebrity guests include Amanda Freitag, Roy Yamaguchi, Eric Adjepong, Rocco DiSpirito, Ryan Zimmerman and our hosts Spike Mendelsohn and Tommy McFly; · Meghan Trossen, Senior Manager, Marketing & Community Affairs, Global Workplace Services, Capital One in to talk about the Capital One Center's signature programming, community partnerships and the upcoming festival; · Chef Daniel Perron is with us – he's formerly the Executive Chef at Charlie Palmer Steakhouse, Trummer's, and Whaley's. Now he has opened his own place. It's Locavore, a seasonal New American restaurant in historic downtown Fredericksburg; · Sam Nellia, head bartender at the Silver Lyan, a Rammy Award winner and, maybe even better, a recent selection to the prestigious North America's 50 Best Bars. They recently introduced a new cocktail menu, the result of months of research and tinkering, and he's in to mix up some samples of his good works.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this weeks episode we have Executive Chef of the Fairmont Pacific Rim, Damon Campbell. A native Vancouverite with very deep ties to our whole Culinary community. We have a great chat about the business of being a Chef at a hotel, the Culinary Teams and where technology is helping in the kitchen. I hope you enjoy our conversation. Send us your feedback

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk to University of Arkansas Athletics Executive Chef Tim Walsh, Director of Football Nutrition Brooks Gillerlain, and Captain/Defensive Tackle/BBQ Pitmaster Cam Ball. We hear from them all, but FIRST?!?! FOOD NEWS!!! A true Battle of the Bartenders happened in Bentonville on Monday night. If you haven't, get your tickets for Sunday's Miracle League Burger Competition! A mac and cheese cookoff in Fayetteville in November? YES. We'll tell you how to enter and judge! Happy anniversary to the Creekside Taproom in Siloam Springs! A new Irish Pub with amazing food opens Saturday in Siloam Springs. We'll tell you about the Kilroy Public House! The Viet Buffet in Rogers is SO CLOSE to being open. Dodo Coffee is making moves! Ever wondered what it takes to feed a division 1 college football team in the SEC? I wondered it too, so I reached out to the University of Arkansas football team, and they were gracious enough to set me up with folks who answered that question in full. Also, what's their favorite meal? How hard it is to schedule meals on the road? You'll hear about odd food combinations, food sourcing, and their take on sweets. Finally, team captain Cam Ball talks about his barbecue past and his barbecue future. One note for you, this was recorded during training camp, so you'll notice a few earlier references... and that's coming up next here on the Flavors of Northwest Arkansas!

Butchering whole alligators, costing out every plate down to the garnish, and perfecting grilled sweetbreads with Cindy Wolf, an executive chef. What was it like to cook for Julia Child? And what popular item does she wish she could purge from the menu?Dan's latest book is Reset: How to Change What's Not Working. It's out in hard cover and as an audiobook.WANT MORE EPISODE SUGGESTIONS? Grab our What It's Like To Be... "starter pack". It's a curated Spotify playlist with some essential episodes from our back catalogue. GOT A COMMENT OR SUGGESTION? Email us at jobs@whatitslike.com FOR SPONSORSHIP OPPORTUNITIES: Email us at partnerships@whatitslike.com WANT TO BE ON THE SHOW? Leave us a voicemail at (919) 213-0456. We'll ask you to answer two questions: 1. What's a word or phrase that only someone from your profession would be likely to know and what does it mean? 2. What's a specific story you tell your friends that happened on the job? It could be funny, sad, anxiety-making, pride-inducing or otherwise. We can't respond to every message, but we do listen to all of them! We'll follow up if it's a good fit.

In this video episode, Bob welcomes our Lifestyle Director Connie King for a Lifestyle update. Also joining the podcast is our Executive Chef, Rick Mondragon, to give us an update on Food & Beverage. Links: Upcoming Lifestyle Events Shadows Restaurant News & Specials Do you have an idea for a podcast episode? Contact Bob Firring ... Read more

Stupid News 9-17-2025 8am …Bank Robber by day, Executive Chef by night …She was so Drunk (How drunk was she?) …The Courts in Hong Kong do not fool around

We complete the holy trinity of Maxwells Trading by sitting down with their Executive Chef, Chris Jung. Born in Korea, raised across Alaska, Jersey, and Virginia, he ditched pre-law for the kitchen and never looked back -- and we're lucky he did, because his food plays a major role in defining Maxwells' compelling identity. He tells us all about that journey, from grueling training in Japan and celebrity-filled nights at Mataro to building Maxwells from the ground up with Erling and Josh. This one's a ride -- we're talking his grind as a workhorse in a Japanese restaurant, bidet destroyers, almost getting a law degree, and so much more.

Relebogile Mabotja speaks to Executive Chef, Wesli Jacobs about Cape Grace proudly welcoming him to team to shape the culinary offering of Heirloom Restaurant, the hotel’s dining space that pays tribute to both Cape Town’s heritage and its people. 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702See omnystudio.com/listener for privacy information.

In this episode, we sit down with Chef Ken Butler, Executive Chef at Hotel Polaris, to explore the art of hospitality, the evolution of food and beverage trends, and the behind-the-scenes dedication that makes guest experiences unforgettable. From rooftop sushi to locally sourced Colorado flavors, Chef Ken shares his insights on how culinary innovation and health-conscious choices are shaping the future of dining.Topics covered in this episode:The rise of health-conscious dining: cutting seed oils & prioritizing natural ingredientsHotel Polaris' six diverse food & beverage outlets (from rooftop Aviator Bar to Pamela's Americana restaurant)Creative dishes blending sushi, steak, and fresh seafoodCulinary connections to the Air Force Academy and community engagementThe “Polaris Pour” program: bourbon, tequila, wine, gin, and more signature tasting eventsWatch the FULL EPISODE on YouTube: https://youtu.be/kDmybYEqVSA Join the conversation on today's episode on The Modern Hotelier LinkedIn pageThe Modern Hotelier is produced, edited, and published by Make More MediaLinks:Ken on LinkedIn: https://www.linkedin.com/in/ken-butler-687939a0/Hotel Polaris | A Colorado Springs Hotel: https://www.thehotelpolaris.com/For full show notes head to: https://themodernhotelier.com/episode/209Follow on LinkedIn: https://www.linkedin.com/company/the-...Connect with Steve and David:Steve: https://www.linkedin.com/in/%F0%9F%8E...David: https://www.linkedin.com/in/david-mil.

Where are you listening from?What happens when a professional chef decides to combine their culinary expertise with cannabis? Magic in the kitchen and a whole new approach to edibles.Adam Vandermay, Executive Chef and co-founder of Your Canna Chef, takes us behind the scenes of his cannabis culinary journey, revealing how his relationship with the plant evolved from casual use to intentional consumption. "I went from just getting high to using the plant with intent," Adam shares, highlighting a maturity many cannabis enthusiasts develop over time.The conversation dives deep into the art of cannabis cuisine, with Adam emphasizing precision over guesswork. His most valuable tip? Stop cooking with cannabis-infused oils as your base. Instead, use infusions as finishing elements—in sauces, glazes, and condiments—where you can control dosage with exactness. This approach eliminates the dreaded "mystery edible" problem where consumers don't know how potent their food will be. Beyond cooking techniques, Adam shares the remarkable story of how his culinary skills literally saved his life after hitting rock bottom. Following a difficult divorce, he traveled to Nicaragua with just $600 and rebuilt his life through cooking, eventually establishing a thriving private chef business. Today, that resilience and creativity power Your Canna Chef, where Adam hosts cooking classes and private dining experiences that showcase cannabis as a sophisticated culinary ingredient rather than just a way to get high.Ready to elevate your cannabis kitchen skills? Follow Adam on Instagram @yourcchef or visit Your Canna Chef to learn about his cooking classes and private dining experiences or find him at the Bite Me Cannabis Club.Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

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/ See omnystudio.com/listener for privacy information.

In this episode of Flavors Unknown, I sit down with Chef Bhavin Chhatwani, the visionary Executive Chef behind Tamasha Modern Indian in Raleigh, North Carolina. Recognized as a James Beard Foundation “Emerging Chef” semifinalist, Bhavin is boldly reshaping the narrative around Indian food in America.We explore his journey from the bustling streets of Udaipur to the refined kitchens of luxury hotels and two-MICHELIN-starred restaurants. Along the way, Chef Bhavin shares how he's bringing depth, nuance, and regional authenticity to modern Indian cuisine—while making it approachable and unforgettable for American diners.From tamarind-glazed pork belly to street food-inspired desserts, you'll get a behind-the-scenes look at the stories, philosophy, and intention behind Tamasha's most memorable dishes—and the broader movement to elevate Indian cuisine on the global stage. What you'll learn from Chef Bhavin Chhatwani The Origins➤ Childhood food memories from Udaipur, Rajasthan➤ His first cooking experiment at age 6 (3:17)➤ Family influences and early fascination with street food and restaurants (4:30)Culinary Education & Regional Immersion➤ Four years of culinary school in India (5:15)➤ Selection to the elite Taj Group Management Training Program (5:45)➤ Working in Lucknow, Delhi, Bangalore, Chennai, and Hyderabad (7:00–9:30)➤ How cuisine shifts dramatically every 50 miles in India (8:30)➤ Why chefs must work in different regions to understand true Indian cuisine (7:30)Philosophy of Cooking & Evolution of Authenticity➤ His take on "authentic vs. modern" Indian cuisine (11:30)➤ Cooking with memory, instinct, and precise technique (17:55)➤ The story behind Tamasha's name and vision—“a grand performance on the palate” (12:56)Signature Dishes & Innovation➤ The three-day process behind his pork belly using French techniques (21:23)➤ Street food tributes like Dahi Bhalla and Pani Puri (21:50, 32:05)➤ North Carolina ingredients reimagined: collard greens, purple sweet potatoes (23:30)➤ Sweet potato & cardamom gelato, butter chicken elevated (24:30, 27:30)➤ The challenge of convincing Indian and American diners that Indian food belongs in fine dining (25:09)Hospitality, Culture & Leadership➤ How he builds a joyful, respectful kitchen culture (27:45)➤ Offering staff meaningful work-life balance—including month-long breaks (28:10)➤ Creating guest experiences that feel like personal celebrations (18:30)Personal Favorites & Advice➤ Favorite guilty pleasure foods: chicken kathi rolls & biryani with fried chicken (29:46)➤ The one ingredient he can't live without (30:33)➤ Advice for young chefs: balancing hard work with smart work (33:08)➤ The biggest misconception about Indian food in America (35:00) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.Publication date: Tuesday, January 27, 2026Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon

Chef James L. “J.B.” Brown, AACVeteran, Award-Winning Chef, and Advocate for Transitioning Service MembersChef James L. “J.B.” Brown, AAC, is an internationally recognized chef and a proud U.S. Coast Guard veteran whose career spans more than five decades. A master of over 200 cooking styles, he began his culinary journey in Portland, Oregon, before moving to Las Vegas in 1989, where he played a key role on the opening culinary team at the Excalibur Hotel and Casino, serving more than 32,000 meals daily. He later served as Executive Chef for the Sands Expo and Convention Center, overseeing large-scale events including Comdex.Over the years, Chef Brown has founded successful culinary ventures, including Catering by the Chefs Inc., and has held leadership roles within the American Culinary Federation (ACF). His accolades include induction into the prestigious American Academy of Chefs (AAC), multiple Chef of the Year honors, and national recognition for his contributions to the culinary profession. He has also served on national accreditation teams evaluating culinary schools and continues to mentor aspiring chefs.Today, Chef Brown brings his passion for service and mentorship to the Veteran Transition Resource Center in Las Vegas, Nevada, where he is one of the founding members. In this role, he supports fellow veterans as they navigate life after military service—offering guidance, resources, and encouragement, while also using his culinary expertise to create opportunities for camaraderie, skill-building, and community engagement. His work embodies a lifelong commitment to excellence, service, and the belief that both in the kitchen and in life, success comes from discipline, dedication, and heart.Veteran Transition Resource Center (VTRC)Homepage (Mission, Programs, Locations): https://vtrc.us/ vtrc.usFounders / Board of Directors (includes Chef J.B. Brown profile): https://vtrc.us/founders/ vtrc.usLINKS:https://nonprofitarchitect.org/combat-vet-vision/https://www.facebook.com/iconutilityservices/photos/pcb.3282304212030773/3282304082030786/https://www.youtube.com/channel/UCqvd5sUEtC9xkm7ejGNK5Zw/featuredhttps://www.facebook.com/aqseiberthttps://www.facebook.com/CombatVetVisionEmail: Aqseibert@yahoo.comThe Warrior Built Foundation - https://warriorbuilt.org/The PTSD Foundation of America - https://ptsdusa.org/Virtual Office(Come see me) Virbella.comSponsorsSitch Radio - https://sitchradio.com/If you would like to become a sponsor or advertiser Call Sitch Radio (714) 643-2500 X 1I part of the solution or the problem.PTSD FOA Warrior Group Chaptershttps://ptsdusa.org/about-us/chapters/

Jason Evans of SilverShark Media speaks to Peter Merriman, Executive Chef & Restaurateur with Merriman's Kapalua, Monkeypod Kitchen, & Ulu Kitchen. In this podcast Peter talks about when to make changes on restaurants that have continued success such as Merriman's and Monkeypod, what defines a great guest experience, whether he can dine at his own restaurants as a customer or does work always creep into his mind, what went into opening Ulu Kitchen at the Westin Maui Resort & Spa in 2024, how a resort property can differ from an independent location, determining where a new menu item fits amongst the different restaurants, business lessons from the recovery in the pandemic that came to mind after the 2023 fires, his take on the restaurant industry in Maui currently and whether that differs statewide, industry challenges such as staffing and fish supply, supporting ag partners through ups and downs, the importance of affordable housing to the Maui workforce, what encourages him currently about the industry in Maui, sustainability initiatives such as using high quality boxed wine to reduce the amount of glass bottles that are discarded, goals for the future including the opening of a new restaurant in south Maui in 2026, and his advice to anyone looking to open a restaurant in Maui in the next year.    

KCBS Radio's Foodie Chap Liam Mayclem speaks with John Ash's Executive Chef, Sergio Howland. Chef Howland talks about his reimagined farm-to-table menu and his mentor and culinary icon, John Ash.

20250903 Cooking with Vision Loss with the Blind Kitchen Originally Broadcasted September 3, 2025, 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   Find out more at https://acb-community.pinecast.co

The talented Trent Watson, executive chef at the stunning Rees Hotel, will surprise and delight you with his lineup of dishes paired with amazing Felton Road and Neudorf Wines at the Wine Weekend on the 7th to 9th November. He takes food to new levels and even makes oyster shells edible!@thewineshowaustralia@thereeshotel

We're jumping back to February... and our conversation with Jose Camarena of República. ORIGINAL POST: This is a must-listen.  Chef Jose Camarena, Executive Chef at Portland's highly regarded República, may just be the youngest guest of over 400 on our podcast.  But you wouldn't know it if we hadn't drawn attention to that fact.  At just 24, he's in a position few others are at his age, and it's easy to see how he got as far as he's gotten at such a young age. We talk about his family Sunday dinners, how he became interested in the food industry and how his family lineage of hard work in horse grooming instilled in him the grit to work hard to reach success in a tough industry  We cover some of the places he's worked, who Lalo's Portland mentors have been, including chef Lauro Romero, who passed away two years ago, leaving a huge hole in many hearts. https://www.mexico-forward.com/ @lalocamarena_ @republicapdx @steelportknifeco   Right at the Fork is supported by:  Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

On this episode we have the executive chef of Audrey's in Nashville, Samuel Jett We talked about moving to the suburbs and having community, having too many snacks around the house, needing to lose weight from eating all those snacks, moving a lot when Sam was a kid, moving from Charleston to Nashville, his relationship with Sean Brock, his role as executive chef at Audrey's, his respect for farmers in Nashville, maintaining a garden, memories of his grandparent's garden, challenges of running a restaurant,  how he prioritizes spending time with his daughters on his days off, and how he remembers doing chores and errands with his dad as much as vacations.Send us a textFollow us on Facebook and Instagram @theimperfectdadspodcast . Look for new episodes of The Imperfect Dads Podcast every Monday.

Scott Kerr sits down with celebrated chef and global restaurateur Richard Sandoval, founder and executive chef of Richard Sandoval Hospitality, a company with over 60 locations across four continents specializing in contemporary Latin cuisine. Richard discusses switching from playing on the professional tennis circuit to enrolling in the Culinary Institute of America, what he learned about hospitality running his father's Mexico City restaurant, and how opening upscale Maya restaurant in New York City in 1997 became the seed of his global empire. He also talks about the rewards of introducing Latin cuisine in unexpected global regions and growing his licensing business with the leading luxury hotel brands. Plus: Richard Sandoval's mission to save the beesFeaturing: Richard Sandoval, Founder and Executive Chef at Richard Sandoval Hospitality (richardsandoval.com)Host: Scott Kerr, Founder & President of Silvertone ConsultingAbout The Luxury Item podcast: It's a podcast on the business of luxury and the people and companies that are shaping the future of the luxury industry.Stay Connected: scott@silvertoneconsulting.comListen and subscribe to The Luxury Item wherever you get your podcasts. Tell a friend or a colleague!

Jesse talks about his recent weekend visit to Daufuskie Island. While he was there, he got to talk to their brand new Pastry Chef as well as their Executive Chef […]

On this weeks podcast we have Executive Chef of Boulevard Restaurant, Roger Ma. A Vancouver native who made cooking his life. From culinary school, to the stoves at Daniel Restaurant in NYC and now running one of the best restaurants in Canada, Roger's vision for getting the best from people is a true evolution from the old school kitchen. I hope you enjoy the podcast.Send us your feedback

The chef at the country's best restaurant says they're always improving to stay top of the game. From more than 300 contestants, Queenstown's fine dining hotspot Amisfield has once again been crowned 'Restaurant of the Year' at the Cuisine Good Food Awards. Executive Chef, Vaughan Mabee told Mike Hosking being in Central Otago helps them in many ways. He says the combination of their team and the area's amazing wine country, tourism, and product brings the success of the restaurant and vineyard. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Chef Josh Capon began his culinary journey when he was discovered by Charlie Palmer. He honed his skills at Aureole and the Lenox Room before working for David Burke at Park Avenue Cafe and traveling throughout Europe. After a stint at St. Regis Hotel's Astor Court as sous chef under Gray Kunz, he took over as Executive Chef at Matthew's, followed by Alva, and later took on the role of Executive Chef at Canteen in SoHo. He went on to open several successful restaurants, including Lure Fish Bar, Burger & Barrel Winepub, El Toro Blanco and Bowery Meat Company with Mercer Street Hospitality Group. Capon's latest venture is the hospitality portfolio VCR Group, which he co-founded with David Rodolitz, Gary Vaynerchuk, and Conor Hanlon in 2021.VCR Group's portfolio includes Little Maven, ITO & Fly Fish Club in New York City; CAPON'S and ITO, in Las Vegas; with additional projects in the works. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Chef Josh Capon began his culinary journey when he was discovered by Charlie Palmer. He honed his skills at Aureole and the Lenox Room before working for David Burke at Park Avenue Cafe and traveling throughout Europe. After a stint at St. Regis Hotel's Astor Court as sous chef under Gray Kunz, he took over as Executive Chef at Matthew's, followed by Alva, and later took on the role of Executive Chef at Canteen in SoHo. He went on to open several successful restaurants, including Lure Fish Bar, Burger & Barrel Winepub, El Toro Blanco and Bowery Meat Company with Mercer Street Hospitality Group. Capon's latest venture is the hospitality portfolio VCR Group, which he co-founded with David Rodolitz, Gary Vaynerchuk, and Conor Hanlon in 2021.VCR Group's portfolio includes Little Maven, ITO & Fly Fish Club in New York City; CAPON'S and ITO, in Las Vegas; with additional projects in the works. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

  Diamante Country Club celebrates its 30th anniversary this year. A main attraction is the clubhouse and the dining experience that members get to enjoy. Executive Chef, Terry Thompson, relocated to Hot Springs Village from Portland, Oregon, over 6 years ago. For the past year or so, he's been responsible for dishing out superb cuisine at Diamante. Follow Diamante on Instagram: https://www.instagram.com/diamantehsv/ Follow Diamante on Facebook: https://www.facebook.com/DiamanteCountryClub   • Join Our Free Email Newsletter • Subscribe to Our YouTube Channel (click that bell icon, too) • Join Our Facebook Group • Support Our Sponsors (Click on the images below to visit their websites.) __________________________________________ __________________________________________

Chef Curtiss Hemm is the owner of the Carriage House Cooking School and the Executive Chef and Food & Beverage Director at the View Restaurant at Mirror Lake Inn Resort & Spa in Lake Placid.

Debra Erickson, Executive Chef and Founder of The Blind Kitchen, sits down with Ashutosh Garg for an inspiring episode that explores her personal journey, the challenges and triumphs of vision loss, and her mission to empower individuals—especially those who are blind or visually impaired—to find independence in the kitchen. Below, we break down the episode using key timestamps, each reflecting an important aspect of Debra's story and work.

20250806 Cooking with Vision Loss with the Blind Kitchen Originally Broadcasted August 6, 2025, 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 Find out more at https://acb-community.pinecast.co

Gary O'Hanlon, Executive Chef at the K Club and co-host of the ‘Dishing It Out' podcast was the latest entry into The Last Word's Culture Club.Hit the ‘Play' button on this page to hear all his choices in music, TV, literature and film.

Sean Kavanaugh joins Wolf and Luke to discuss the new food items at State Farm Stadium for the 2025 Arizona Cardinals season. 

Robert Hobel, Executive Chef of the Fredericksburg Nationals and author of “Appetizers & Dips” & “The Dog Treat Cookbook”, talks Crab Meat and American Nutrition. Appetizers & Dips: https://a.co/d/bEJ1AiT The Dog Treat Cookbook: https://a.co/d/ioICY1a Last Call Baseball T-Shirts: https://last-call-baseball-shop.fourthwall.com/collections/all Last Call Baseball Instagram: https://www.instagram.com/lastcallbaseball/ Last Call Baseball Bluesky: https://bsky.app/profile/lastcallbaseball.bsky.social Intro and Outro Music: DeCarlo Podcast Logo Artist Instagram: https://www.instagram.com/regan_vasconcellos/

With news that RingSide Steakhouse is opening back up next week, we wanted to return to our conversation with Executive Chef John Dyss from earlier this year... ORIGINAL POST: This week, we talk to John Dyss, Executive Chef at RingSide Steakhouse. We talk about his upbringing in Northern California, his venture into the food world - and quite possibly his hand in changing pizza forever. We also talk about his upcoming knife demo with Steelport Knife Co. on May 31st. Get more information about the event and how you can attend here. Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Welcome to the Well Seasoned Librarian Podcast! You're tuning into Season 16, Episode 12, and today, host Dean Jones is thrilled to chat with special guest and popular vlogger, Bob Morano.Bob, a 2005 graduate of The Culinary Institute of America, brings over two decades of experience from professional kitchens across both the East and West coasts. Currently, he's not only the Executive Chef at a monastery but also a teacher and the creative force behind the social media sensation, Every Day Is Feast Day. On his platform, Bob serves up fascinating culinary history, intriguing food facts, and a wealth of cooking videos featuring delicious recipes, helpful tips, and candid insights into the hospitality industry and kitchen life.Known for his friendly, welcoming demeanor, easy-to-follow cooking instructions, and all-around nice guy vibes, Bob has become a beloved and engaging presence in the world of online culinary content.Now, without further ado, let's join Dean as he dives into conversation with Chef Bob Morano.Instagram @everydayisfeastday

Although he wears the CEO suit and title, Ed Brown counters that he's a chef at heart. He has bridged the world of white-tablecloth fine dining and high-scale institutional foodservice, without losing the soul of either. Ed Brown began his career behind the line, rising through the world of fine dining to earn national acclaim as Executive Chef at The Sea Grill at Rockefeller Center. That same philosophy — care, craft, and clarity of purpose — now underpins his leadership as CEO of Restaurant Associates or R/A, a subsidiary of Compass Group, the nation's largest family of foodservice and facilities services companies. Learn what it takes to think big, and all the while, stay grounded in the principle of making quality, fresh, and sustainable ingredients taste delicious. Research: Lan Lu, PhD Video and production: Jaison Jose of Cocoon Media Email us at shadean@bu.eduThe “Distinguished” podcast is produced by Boston University School of Hospitality Administration. Host: Arun Upneja, DeanProducer: Mara Littman, Director of Corporate and Public RelationsSound Engineer and Editor: Andrew HallockGraphic Design: Rachel Hamlin, Marketing Manager Music: “Airport Lounge" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0

Rangers Executive Chef Chris Vasquez full 817 Fri, 18 Jul 2025 20:09:23 +0000 8D1ujsOsXYo9CrPDiTNOj4fa8bJUEt6s sports GBag Nation sports Rangers Executive Chef Chris Vasquez The G-Bag Nation - Weekdays 10am-3pm 2024 © 2021 Audacy, Inc. Sports False https://player.amperwavepodcasting.com?feed-link=https%3

Fresh from the drama surrounding the closings of Table 34 and Bramare, Chef Joe Valdez has taken over the kitchen at Basillico, the modern, elegant Italian restaurant in the Evora Apartment complex on S. Buffalo, between Sunset & Russell. Joe explains what he's kept and what he's changed since assuming the Executive Chef role. Also: news of a big James Trees birthday event, Big B's Barbecue's West Side location, a smashburger popup at Resorts World and some big stars coming to The Golden Tiki. Also, Al, Gem and Rich recount recent visits to Taco Escobar, Delilah, Evolve Brewing, Flanker and Aromi (among many others!).   

Anna Hackman's Journey From Law to BotanicalsWe began this week with Anna Hackman. Anna shared how she transitioned from working as a real estate attorney into the world of horticulture, and through persevering through a few mistakes...how her passion for herbs and living a healthy, natural lifestyle led to owning her business, The Naked Botanical. Anna finds joy through helping people improve their health through her herbal products and the continuous learning process involved in growing and understanding herbs. You can find her teas, salves, hydrosols, and many more products that she lovingly grew, created, and processed for your use on her website at https://thenakedbotanical.com or in person at various farmers markets.Rex at the Royal's Executive Chef, Coco Sanzetenea Coco Sanzetenea joined us on Food Farms And Chefs Radio show, first sharing his culinary journey, starting with his experience at a Princeton eating club where he learned to make beer and dishes from scratch. After moving to Rhode Island and working in multiple kitchen jobs, including a busy Irish pub and a high-end restaurant with a pizza oven, Coco eventually moved to Philadelphia. He began his Philadelphia restaurant career at Rhino Bar, where he worked under a notable mentor before moving on to work inside a former renowned restaurant in Philadelphia. All of which eventually led him to his current role as the Executive Chef at Rex at the Royal. Chef Coco discussed the elevated menu offerings at Rex at the Royal, including their signature fried chicken, and the Catfish & Waffles (a Philadelphia-inspired dish). He highlighted their Bourbon Mussels as a standout dish and mentioned their popular Wednesday burger night featuring a house-made pimento cheese burger. Among all of the delicious foods, Coco also lamented the new Cocktail Program that Rex at the Royal is launching with their new Beverage Director at the helm. And with so much to look forward to, as Rex at the Royal is also a cafe and bottle shop, as well as a venue space to host private events. For more information about Chef Coco and Rex at the Royal...stay tuned till the end and visit https://www.rexphl.com.Specialty Food Association & The Summer Fancy Food Show ExperienceAmaris shared her experience at the Specialty Food Association's Summer Fancy Food Show in New York City, where she was introduced to Savory PR's Jennifer Lea Cohan by Chef Clara Park. She described the event as a comprehensive showcase of food brands, including startups and established vendors, across multiple floors featuring international foods, plant-based products, and cultural offerings. Amaris highlighted the opportunity for networking and brand exposure, mentioning specific products like a tomato-free barbecue sauce and cultural seasonings, and expressed her gratitude for attending, encouraging others in the industry to consider participating in future shows.

Jason Evans of SilverShark Media speaks to Jayson Asuncion, Executive Chef at the Royal Lahaina Resort.  In this podcast Jayson talks about his first culinary influences while growing up in Lahaina, moving to the west coast for culinary school and his first jobs in the industry, when he realized this was the career path he wanted to pursue, working for both independent restaurants and resort properties, what led to his move back to Maui, how he's seen the food scene evolve on Maui over the past few decades, the inspiration behind opening a food truck, the importance of communication in the industry, joining the team at Royal Lahaina Resort in 2019, what went into the menu design at the Lahaina Noon restaurant at the Royal Lahaina Resort, the inspiration behind the name Lahaina Noon, items on the menu that a first time diner should try, the expanded options at the nearby Pineapple Moon poolside bar, the importance of sourcing local ingredients, how the kitchen has implemented an energy efficient ventilation system, the upcoming Hawaii Food & Wine Festival event that will be hosted at the Royal Lahaina Resort on October 26th, and his advice for younger chefs looking to work their way up in the culinary industry. 

Exploring Tinker Street: Culinary Collaborations and Local Ingredients In this exciting episode of the Okay Cook Podcast, host Chris Whonsetler meets up with Andy Heiser and engages with Jourdan Ivory, the Restaurant Operations Manager, and Tyler Shortt, the Executive Chef, of Tinker Street. They delve into their roles, recent collaborations, and the essence of local ingredients. The conversation touches on various culinary events such as MOKAO and the Peony Festival, highlighting their unique dishes and the importance of community in the food scene. The episode also explores the challenges and joys of maintaining a hospitality-driven restaurant, tips for home chefs, and the ongoing efforts to educate the next generation of chefs. With personal anecdotes and insights, this episode provides a comprehensive look into the delicious world of Tinker Street and the broader Indianapolis culinary landscape. Find Jourdan & Tyler Web: https://tinkerstreetrestaurant.com/ Instagram: https://www.instagram.com/tinkerstreetindy/?hl=en In Person: 402 E 16th St, Indianapolis, IN 46202 ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Mentioned in Episode:  Ariel & Youssef Episode: ⁠https://open.spotify.com/episode/3x7ApeA1wZ0zy1SOMj717o?si=9d43dd30304a42aa⁠ Epicurean Event: Oct 4!  ⁠https://www.instagram.com/stories/highlights/17903573808044419/?hl=en⁠ ⁠https://www.epicureanindy.com/⁠ Caitlin Green Oxtail Recipe at end of Episode 22: ⁠https://open.spotify.com/episode/6JEsQM26vpCilO2wntqWIE?si=44729e154dcc404a⁠ 00:00 Introduction and Casual Banter 00:26 Meet the Guests: Jourdan and Tyler from Tinker Street 01:17 Reconnecting and Past Events 02:54 MOKAO Event Highlights 03:42 The Art of Collaboration in the Culinary World 18:12 Local Ingredients and Seasonal Cooking 26:43 Educating the Future Chefs 28:09 The Importance of Culinary Skills for Kids 28:20 Challenges of Cooking for Large Groups 28:52 The Process of Creating a Restaurant Dish 30:02 The Role of Preparation in Cooking 31:06 Testing and Scaling Recipes 32:09 The Secret Sauce: Cooking to Taste 38:59 Balancing Customer Preferences and Dish Integrity 41:04 The Unique Experience at Tinker Street 41:52 Collaborating with Local Art and Farmers 43:14 Encouraging Home Chefs to Keep It Simple 47:48 Community Engagement and Future Events 58:55 Conclusion and Final Thoughts More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser

On this week's episode, host Caryn Antonini is joined by Cassidee Dabney, Executive Chef at the Barn at Blackberry Farm, a luxury resort and farm located in the foothills of the Smoky Mountains of Tennessee. Chef Cassidee grew up with an appreciation for nature's bounty and seasonal freshness which provided a solid foundation for her culinary path. She is a graduate of the New England Culinary Institute and worked in various locations around the world, most of which were spent with the Four Seasons hotel group, before settling at Blackberry Farm. An acclaimed chef, Cassidee has been nominated three times for the James Beard Award - Best Chef Southeast and continues her culinary innovation at Blackberry Farm, known for it farm to table cuisine. Cassidee not only brings extraordinary culinary talent but also a deep passion for Southern hospitality, seasonal cooking, and storytelling through food.For more information on our guest:@cassideeHomeblackberryfarm.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Our next guest is the Executive Chef and Partner of Perilla Fare and Steakhouse. Andy opens up about not being Korean enough or American enough and how he ultimately found his voice as a person and as a Chef. He was initially tapped as a consultant for the space that is now known as Perilla Fare. That relationship evolved into becoming the Executive Chef and Partner. Recognizing the importance of complementary strengths, Andy brought on Thomas Oh as Partner and General Manager to handle the Front of House operations. It's so cool to see the success they're having with both Fare and Steakhouse as well as the new handroll bar, Noriko, helmed in part by his brother Billy, which is beneath Perilla Fare. Please enjoy my conversation with Andrew Lim.https://perillachicago.comhttps://instagram.com/andrewjlimhttps://instagram.com/perillafarehttps://instagram.com/perillasteak

Our next guest is the Executive Chef and Owner of Frontier, Ina Mae Tavern and Packaged Goods, as well as Migos Fine Foods. He has successfully embedded southern comfort food into Chicago. We reflect on his journey from New Orleans to Miami and eventually landing in Chicago. We discuss the current state of the hospitality industry in Chicago as well as his long term goals that expand beyond being a chef. Brian is down to earth and generous. Please enjoy my conversation with Brian Jupiter. https://www.migoschicago.com/https://www.thefrontierchicago.com/https://www.inamaetavern.com/

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at Bocca in Fayetteville talking with co-owner Mike Rohrbach and Executive Chef & GM John Harpool, but before we hear from them?!?! FOOD NEWS!! Bonchon has their grand opening tonight in Rogers! The Oak Steakhouse is opening in Rogers at the New Hotel Avail. Queen Donut's opens this week in Fayetteville. Black Apple Hard Cider is having a BIG birthday this weekend! We talk to one of the owners of the soon-to-be new restaurant/brewery in Lowell, the Fermentary! The Botanical family is growing! King Burrito is headed back to Fayetteville Waystone Pizza has closed in Fayetteville. Mike Rohrbach was working away as co-owner of Flying Burrito and had no plans to open an authentic Italian restaurant. Enter his food salesman Keith Burmylo, who had different plans for himself and Rohrbach... You'll hear how that materialized... it wasn't quick... And how about Executive Chef John Harpool? He got into food almost accidentally when he was back home one summer break from the U of A. You'll hear what prompted him. Incidentally, it made him a VERY popular roommate back in college... You'll hear about his first food job and what propelled him into being the top dog in the kitchen AND front of house at Bocca. We talk to co-owner Mike Rohrbach and Executive Chef/General Manager John Harpool NEXT here on the Flavors of Northwest Arkansas!

On this week's episode, host Caryn Antonini is joined by Chef David Burke, one of the leading pioneers in American cooking and President of David Burke Hospitality Management, based in New York. Chef David was first recognized for his kitchen mastery at the age of 26 while Executive Chef at New York's legendary River Cafe, receiving a 3 star review from the New York Times. He also won the prestigious French award, Meilleurs Ouvriers, a lifetime title awarded to the best of the best and was the first American to earn the award. He has gone on to receive multiple honors and awards over the years, including James Beard Foundation Who's Who in Culinary Arts and Best Chef New York. Chef is a seasoned media personality as a leading contributor on national news networks as well as cooking competitions such as Bravo's Top Chef Masters. One of the nation's most celebrated culinary innovators, hIs hospitality group operates and oversees culinary direction of 18 restaurants, an historic venue and a bakery.For more information on our guest:Home Chef David Burkechefdavidburke.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Duane Nutter spent his first seven years or so in Morgan City, Louisiana, but his mother later moved the family to Seattle in search of schools that could help with his dyslexia. Their new home exposed Duane to a world of international flavors, but his mother never lost her love for Southern food, even going so far as to ship in certain spices and ingredients like andouille sausage at a time when that wasn't easy to do. As a result, Duane developed a taste for cooking that straddled different worlds. After some stints in a few Seattle restaurants, he eventually moved to Atlanta to work with the legendary Chef Darryl Evans at the Four Seasons Hotel, and he then accepted a position as Executive Chef at One Flew South, an oasis of quality dining for travelers passing through the Atlanta Airport. His latest restaurant, Southern National, was recognized by Yelp! in 2024 as one of the best new restaurants in the South, and now he's got a new cookbook called Cutting Up in the Kitchen. Sid talks to Duane about his double life as a comedian, what it was like serving Maya Angelou, and why it took so long to get his citrus pound cake just exactly right. Learn more about your ad choices. Visit podcastchoices.com/adchoices