Podcasts about executive chef

This show was recorded on location at the Southern Smoke Festival in Houston,  October 2025Angie Rito & Scott Tacinelli met working in NYC at Park Avenue Seasons. In 2018, they opened their special neighborhood spot Don Angie. Angie and Scott garnered a nomination for Best Chef: New York City and New York State by the James Beard Foundation in both 2019 and 2020, respectively, and Outstanding Chef 2022. Don Angie was also awarded a Michelin star in 2021 and 2022. In 2024, they opened their second restaurant San Sabino.Lucas McKinney moved to Houston in 2018 to work under James Beard Award-winning chef Chris Shepherd with Underbelly Hospitality. A proud steward of Gulf Coast ingredients and an ardent supporter of agriculture and aquaculture, working with local purveyors, farmers and conservationists.He is the Executive Chef at Josephine's Gulf Coast Tradition in Midtown Houston. Felipe Riccio & Austin WaiterFelipe  With a mother of Spanish heritage and father from Naples, Italy, Mexico native Felipe Riccio moved to Houston as a teenager and began working in kitchens as a high schooler. He has staged in Italy and New York.Riccio moved back to America to join Goodnight Hospitality as chef/partner, for restaurants Rosie Cannonball and March, which was named a 2021 Best New Restaurant by Esquire. In 2022, Riccio was a semifinalist for the James Beard Foundation Award for Best: Chef Texas. Austin After attending CIA he started as a line cook at Houston's Tony's and rose until he attained Executive Chef in 2017. He joined Goodnight Hospitality in January 2022 as Executive Chef and Partner for their highly anticipated restaurant, The Marigold Club.Chris ShepherdAfter nearly a decade working in the city's high-end culinary scene, Chris Shepherd launched Underbelly, a restaurant concept designed to celebrate Houston's uncelebrated cultures. Chris has been honored with a James Beard Award for Best Chef: Southwest and two James Beard nominations for Underbelly. Along with his team, he runs the Southern Smoke Festival. Infohttps://southernsmoke.org/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

In the next episode Beyond The Baselines Podcast, we sit down with Maxwell Shteyman, Director of Culinary and Clubhouse Operations at Montammy Golf Club, to discuss how innovation in food and beverage can sometimes go too far. “Too much fusion leads to confusion—and to a messy plate,” Max says with a smile. In a world where every dish seems to chase the next trend, Shteyman believes that simplicity and clarity still reign supreme. Food, after all, mirrors life: the more ingredients and variables you add, the more complex—and often problematic—the outcome becomes. But this episode goes beyond the kitchen. Max believes that food and beverage in private clubs is in deep transition. He suggests that the traditional role of Executive Chef may be nearing its expiration date. Instead, he envisions a model where each dining outlet has its own director, all reporting to a single Culinary Director—a structure that reflects today's diversified member expectations and multi-outlet club environments. Mentorship, too, plays a central role in Max's philosophy. Leading younger staff in hospitality requires patience, vision, and courage. As he notes, “There will always be those who can't or won't work as a team—and sometimes, dismissals are simply part of maintaining excellence.” It's a candid, insightful discussion about the future of private club dining, the art of leadership, and the delicate balance between creativity and clarity.

This show was recorded on location at the Southern Smoke Festival in Houston October 2025Aaron Bludorn began his journey at Culinary Institute of America (CIA) which led to a prosperous career working under the country's most celebrated chefs including Michelin-starred Chef Douglas Keene and Daniel Boulud. While working as Executive Chef in Manhattan's Café Boulud and was cast in Netflix's blockbuster culinary competition show, The Final Table. That same year, he was honored by Star Chefs when he earned New York City's Rising Star Community Chef Award. In 2019, the Bludorns moved to Houston and in 2020, they opened the eponymous restaurant, Bludorn. In the fall of 2022, he opened his second restaurant, seafood inspired, Navy Blue, followed by Bar Bludorn in March 2024, and most recently, Perseid, which opened in January of this year inside of Hotel Saint Augustine.Rebecca Masson is Houston's own “Sugar Fairy,” a renowned pastry chef and owner/operator of H-Town's Fluff Bake Bar. The Wyoming native cut her teeth at Le Cordon Bleu in Paris and started her career in New York, where she became head pastry chef at The Red Cat under Chef Jimmy Bradley. After arriving in Houston she worked with chefs like Charles Clark and Southern Smoke Foundation's own Chris Shepherd, before opening Fluff in 2011. That same year, she competed in the second season of Top Chef: Just DessertsKyle Knall Kyle is the Culinary Director at Stone Bank Farms and Chef and Co-Owner of Birch in Milwaukee, Wisconsin, which he runs with his wife and business partner, Meghan Knall. At Birch, Kyle spotlights ingredients sourced exclusively from the region in an open-hearth setting while prioritizing delicious, honest cooking and sustainability. Kyle and Meghan's next concept is Cassis, a French bistro opening in the Third Ward in fall 2025.His work has earned impressive accolades, including a semi-finalist nomination for “Best Chef:Midwest” (2024, 2025) and “Outstanding Chef” (2022) by the James Beard Foundation and a nod for Birch on The New York Times coveted list of the best restaurants in America, “The Restaurant List.”InfoThe Southern Smoke Foundationhttps://southernsmoke.org/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

About the Show:"I don't need to be the best for two reasons. One is, we want to first reset what the standard taste and flavors and experience should be for Southeast Asian cuisine." – Binh HoangIn this episode of I Am Northwest Arkansas®, host Randy Wilburn sits down with Binh Hoang, the visionary behind House 1830 in Downtown Rogers. Born in a Thai refugee camp to Vietnamese parents, Binh shares how his family's story—and the broader Southeast Asian immigrant experience—inspired the mission, strategy, and storytelling behind House 1830.While Binh focuses on the vision, historical context, and strategic direction of the restaurant, he credits his sister-in-law, Chef Be, as the Executive Chef and culinary force behind the menu. Together, they craft more than just food—they create immersive cultural experiences that educate, connect, and inspire the Northwest Arkansas community.From humble beginnings building a food booth in his driveway to launching a restaurant known for its authenticity and heart, Binh's story is a powerful blend of resilience, family legacy, and bold purpose. Whether you're a food lover, entrepreneur, or local community supporter, this episode offers insights on leadership, heritage, and building a business with soul.Key Takeaways:Purpose Before Profit: Binh's story shows the power of focusing on experience and mission instead of chasing money, which builds stronger businesses and communities.The Standard, Not the Best: House 1830 is striving to be the touchstone for authentic Southeast Asian cuisine in NWA, helping educate locals on ingredients, techniques, and cultural context.Family, Resilience, and Roots: Hear how Binh's journey from refugee camps to restaurateur is woven into the DNA of House 1830, and why family recipes and history matter.Night Markets & Community: House 1830's Night Market brings the magic of Southeast Asian night markets to Rogers, sparking connection and cultural awareness through food.Advice for Young Professionals: Put pride in your work, lead with curiosity, and become “the standard”—change comes from those who commit fully, especially in a region growing as fast as the Ozarks.All this and more on this episode of the I Am Northwest Arkansas® podcast.Important Links and Mentions on the Show* 106 W Elm St #102, Rogers, AR 72756(479) 278-7016Website: House1830.comInstagram:

In today's episode, we dive deep into the storied history and modern rebirth of the Stegmaier Mansion in downtown Wilkes-Barre. Guests Jared Kopetchne, the executive chef, and Brianna Zurla, the general manager, talk about the mansion's transformation under Bass Lake Hospitality. Learn about their unique menus, exceptional service, and the dedication to preserving the mansion's rich history. We explore everything from the challenges of reopening, unique events like traditional teas and wine dinners, culinary delights, and even touch on some ghost stories. If you love history and exceptional dining, this episode is a must-listen!If you or someone you know wants to be featured in our next podcast, message us on Facebook!

Joe is an Executive Chef, Culinary Director, and Director of Restaurants with SMG x PRG Restaurant Groups, where his reach spans multiple acclaimed Chicago concepts, new ventures at O'Hare Airport, and forthcoming projects across the city. A meticulous craftsman and systems thinker, Joe's culinary journey has taken him from small-town Illinois to the helm of some of Chicago's most innovative dining rooms -- including his leadership role at Apolonia, the Mediterranean-inspired restaurant he helped launch with Chef Stephen Gillanders in 2021. From growing up near the Indiana border with a gearhead father and a nurse mother, to learning the psychology of taste at Kendall College, Joe's story is one of curiosity, adaptability, and deep respect for craft. This week, we discuss how a musician's mindset shaped his kitchen leadership, what he learned about efficiency and culture from the Hogsalt Group, how Apolonia evolved during the pandemic, and -- don't you know it -- so much more.

Mit Elisabeth Englert, Executive Chef im Hotel Victory, Therme ErdingWillkommen in der größten Therme der Welt – und in einer Küche, in der nicht nur fein angerichtet, sondern auch klar geführt wird. In dieser Folge sprechen wir mit Elisabeth Englert, Küchenchefin im Hotel Victory der Therme Erding, über ihren Weg von der Geigerin zur Gastgeberin, über mutige Gerichte wie „Crazy Chicken“ und darüber, warum sie sich lieber mit Trüffel beschäftigt als mit Tütensuppen.

9:30am - Jeremy White and Joe DiBiase are joined by Sabres Executive Chef Michael Buonopane to talk about the new menu items

9-10am - Hour 4 in full

Host Richie Tevlin and Co-Host Evan Blum talk with Dane DeMarco, James Beard Award semi-finalist and owner of Gass & Main. Dane began their career at American Sardine Bar and Second District Brewing, where they paired exceptional food with great beer as Executive Chef. They are now launching Hank's Sandwich Co. & Snack Shack, a new concept in Fishtown, PA, in partnership with the legendary Forest & Main Brewing.   @SnackShack Details - New Space Fishtown @GassandMain https://gassandmain.com/ _____________________________________________ THANK YOU TO OUR SPONSOR:   The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Email: pmcdonald@paddymaccpa.com 267-566-4077 - Patrick McDonald - Licensed CPA _______________________________________ EPISODE NOTES: Mentioned Breweries Second District Brewing - Philadelphia, PA Forest & Main Brewing - Epi 17 - Ambler, PA Mentioned People Tim Kirkland - Chef at Second District Brewing Anne Marie "Ree" Drummond - American Author & Chef Martha Stewart - American Chef Daniel Endicott - Epi 17 - Co-Owner of Forest & Main Brewing Jared Olson - Co-Owner of Forest & Main Ben Potts - Former Brewer at Second District Brewing Steph Gable Guy Fieri Peter Breslow - Philadelphia PR  Mentioned Businesses Snack Shack - New Forest & Main / Gass & Main Fishtown Concept Cheu Fishtown & Bing Bing Dim Sum - Closed 2024 Gass & Main - James Beard Restaurant in New Jersey  American Sardine Bar - Craft Beer Bar Katano's - Big Cheesesteak Place Snake River Farms - Waygu Producer Bad Nina's Hotdogs - Philly Hot Dog Truck Portillo's - Hot dog in Chicago The International Bar - Philly Bar _______________________________________ What We Drank? Alegator NEIPA | 6.4%  Space Cadet Brewing Co _______________________________________ STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com  

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

20251001 Cooking with Vision Loss with the Blind Kitchen Originally Broadcasted October 1, 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

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.

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.

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

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.