Podcasts about executive chef

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/

From Fear to Flavor: Executive Chef Pablo Valencia Recipe for Leadership ExcellenceIn this leadership-rich episode of Stay On Course, Executive Chef Pablo Valencia shares his powerful journey from the Ritz-Carlton to Bourbon Steak Delray Beach, blending corporate excellence with culinary soul. He explores how emotional intelligence, purpose, and faith transform fear into flavorful success, offering real-world tips for entrepreneurs, leaders, and seekers alike. With stories of overcoming conflict, teaching with compassion, and creating a thriving team, Pablo highlights how true worth is earned through self-leadership and evolution. From managing pressure to building a strong foundation, his insights inspire listeners to lead, believe, and transform with heart. Whether you're growing your business, seeking abundance, or redefining your personal brand on LinkedIn, Instagram, or Facebook, this episode is a masterclass in staying the course.

Our next guest traded eleven years at three Michelin-starred Alinea for something money can't buy: balance, agency, and intimacy. Simon Davies discovered this new path immediately after leaving Chicago's temple of molecular gastronomy as Executive Chef in January 2020, when he traveled to Jaipur, India for a project with Champagne house Krug. What started as a consulting venture, Ilixr Creative evolved into an exclusive private dining experience driven by organic demand from clients seeking something beyond the traditional restaurant model.Simon embodies an intriguing duality—calm and measured, with unexpected flashes of playfulness that emerge in his work. I've witnessed this firsthand at his pop-ups at Verve Wine, where he's served elevated burgers alongside fine Burgundy—a delightful contradiction that perfectly captures his approach to hospitality. After more than a decade perfecting his craft in one of the world's most demanding kitchens, Simon has found his own voice in the intimate theater of private dining.Please enjoy my conversation with Simon Davies, a chef who chose connection over convention.https://www.ilixrcreative.comhttps://www.instagram.com/ilixrcreative/https://www.instagram.com/simon.a.davies

When you think back on your most memorable meal, what comes to mind? The company you kept? The exceptional wine list? An entre made up of the freshest Louisiana ingredients? Chef Barrett Meeks and Abney Harper are two Baton Rouge restaurateurs making memorable meals for locals with successful establishments located just doors apart from each other on Corporate Boulevard in Baton Rouge. Executive Chef Barret Meeks of Mansurs On The Boulevard developed his passion for cooking when he was just 8 years old. He’d been invited into John Folse’s kitchen at Lafitte’s Landing Restaurant to see how a dessert was plated. Later, after graduating from LSU and the Louisiana Culinary Institute, he opened a food truck called The Bengalier. In 2015, Chef Meeks joined the kitchen staff at Mansurs on the Boulevard, working his way up the ranks to become Executive Chef in 2021. Abney Harper met her husband and business partner while a student at Tulane University Law School. Years later, after practicing law for over a decade, she left her practice to join the restaurant industry. Today Abney is the co-owner of two businesses: Prima Apres, a fast casual pasta and pavlova restaurant, and Sucre Baton Rouge, and Sucre Covington, desert restaurants famous for their macarons and gelato. Whether we're eating Italian cuisine, Creole specialties, or mom's favorite recipes, in Louisiana we love gathering around a table with family and friends for an exceptional meal. Those meals are often inspired by cCreole history and traditions and typically end with a sumptuous bread pudding or bananas foster. But other equally memorable meals end with bite-sized surprises like a French-inspired macaron or exotic pavlova, a meringue named after a Russian ballerina. In Baton Rouge we're thankful for these specialty culinary experiences that are made possible by Abney Harper and Barret Meeks. Out to Lunch is recorded live over lunch at Mansurs on the Boulevard. You can find photos from this show by Photos by Ben Rabalais from Albaledo Media at itsbatonrouge.la.See omnystudio.com/listener for privacy information.

Paul Smith's deeply ingrained love of both cooking and West Virginia can be traced back to his earliest days — standing alongside his grandfather helping stir the sauce for the large Sunday dinners so common among Italian families who had settled in the coalfields. From those beginnings, Paul's passions for food and his Appalachian home have taken him on a culinary journey that he is proud to share with his community. After graduating from Charleston Catholic High School, Chef Paul immersed himself in learning the hospitality industry and the finer points of great cuisine. With his BA from West Virginia State University, he formally trained at New York's prestigious Culinary Institute of America (graduated with honors) and CIA's Greystone campus in Napa Valley, California, where he studied pastries and wine and graduated as Valedictorian.Paul has worked around the country, from The Ritz Carlton Resort in Naples, Florida, to the world-renowned Biltmore Estates in Asheville, North Carolina, to The Windsor Club in Vero Beach, Florida. Taking the tastes and techniques of every stop along his culinary journey he longed to return to his roots and tell these culinary stories through the traditions and flavors of Appalachia. When the Mountain State pulled at his heartstrings, he returned to West Virginia where he served as the Executive Chef at the University of Charleston, and Corporate Chef for Buzz Food Service.Today, he has multiple restaurants in Charleston, West Virginia's capital: The Pitch Sports Bar & Grill, and 1010 Bridge Restaurant & Catering, which quickly gained a reputation as one of the state's premiere dining destinations.He believes strongly that a rising tide will lift all boats, and has served as an advisor to multiple food and hospitality businesses in West Virginia. Paul's ultimate vision is to give back to the state he has always considered home through his gifts of great food and warm hospitality.Chef Paul was named a Semifinalist for the James Beard Foundation's Best Chef of The Southeast Award and became an official nominee the same year and is the first West Virginia chef to receive that honor. He was also named West Virginian of the year in 2023.In 2024 he was honored again with a nomination for the James Beard Foundation's Best Chef of The Southeast Award and on June 10th 2024 in a ceremony in Chicago he became West Virginia's very first James Beard Award winner. He continues to champion West Virginia and his community in all he does, and loves few things more than the way food brings people together.

Chef Alex Smith is the Executive Chef of Urban Oak, which sits atop the dual branded Homewood Suites and Tempo by Hilton Raleigh Downtown, bringing over a decade of culinary expertise to one of Raleigh's newest dining destinations. With a background in fine dining, menu development, and kitchen leadership, he has helmed acclaimed restaurants across the country. As Chef de Cuisine at Parallax Restaurant in Mammoth Lakes, CA, he led kitchen operations, from innovative menu design to staff development, ensuring high culinary standards in a high-demand setting. His experience in research and development with Union Square Hospitality expanded his expertise in recipe creation, ingredient sourcing, and global culinary collaborations. Previously, at Milk and Roses in Brooklyn, he reimagined the restaurant's Italian-focused menu, earning recognition in travel guidebooks. Passionate about mentorship, food sustainability, and operational excellence, Smith is committed to making Urban Oak a dynamic and memorable dining experience for guests in Raleigh.Listening in Columbus, Oh? Care about where your food comes from? Head to ⁠⁠⁠⁠⁠⁠⁠yellowbirdfs.com⁠⁠⁠⁠⁠⁠⁠ to start your order for farm fresh food, and enter NOPROOF30 for 30% off your cart.⁠⁠⁠⁠⁠⁠⁠Founded in 2016, the mission of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ben's Friends ⁠⁠⁠⁠⁠⁠⁠⁠⁠is to offer hope, fellowship, and a path forward to anyone who struggles with substance abuse or addiction. By coming together, starting a dialogue, and acknowledging that substance abuse cannot be overcome by isolation and willpower alone, Ben's Friends hopes to write a new chapter in the lives of food and beverage professionals across the country.

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

Jason Evans of SilverShark Media speaks to Ryan Luckey, Executive Chef at The Pint & Cork.  In this podcast Ryan talks about his family ties to Lahaina, how his grandfather and father were involved with The Carthaginian II replica whaling ship in Lahaina, his culinary influences growing up, his first jobs in the culinary industry, his career path at different stops across West Maui, the differences in working with a resort restaurant vs independent restaurants, how he's seen the culinary industry evolve on Maui during his career, how he's overcome the feeling of burnout as a chef, how The Pint & Cork has helped to reinvigorate him in the kitchen, the approach to the menu design at The Pint & Cork, his support of local agriculture that led to winning the 2025 Friend of Ag award at the Aipono Awards, how The Pint & Cork does not use heat lamps for food, what he sees currently as some of the bigger challenges for the culinary industry, goals looking ahead for The Pint & Cork, and his advice for younger chefs looking to advance their career. 

Dan Hannigan, Executive Chef with Bereen Brothers gives Dearbhail a tutorial on how to master restaurant quality dressings and sauces at home.

20250604 Cooking with Vision Loss with the Blind Kitchen Originally Broadcasted June 4, 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

About the Show:"Food and giving people food is my love language." – Chef Tyler RogersOn this episode of I Am Northwest Arkansas®, host Randy Wilburn sits down with Chef Tyler Rogers at the beautiful Stonebreaker Restaurant on Markham Hill in Fayetteville. Chef Rogers is an Arkansas native whose culinary journey has taken him from humble beginnings in Magnolia to the legendary French Laundry in Napa, California, before returning home to celebrate Arkansas's rich agricultural bounty.Chef Tyler talks about finding inspiration in Thomas Keller's French Laundry Cookbook, learning the value of farm-to-table at Brave New Restaurant in Little Rock, and the impact of working in Michelin-starred kitchens. Now as Executive Chef at Stonebreaker, he's all about making guests feel at home and connecting local farmers with the community through creative, comforting dishes.You'll also hear Chef Tyler's advice for young chefs, his dreams of opening his own diner or a wood-fired bakery, and his passion for serving inclusive menus—including vegan and gluten-free options. If you love great food, local farms, and uplifting stories, this episode is for you!Key Takeaways:Inspiration at Home: Chef Tyler's Arkansas roots and early kitchen experiences shaped his love for hospitality and detail.Culinary Journey: From dropping out of college to pursuing some of the top kitchens in the world, Chef Rogers shows how non-traditional paths can lead to big dreams.Farm-to-Table Focus: He's passionate about forming “a conduit between farmers and consumers,” using as many local products as possible at Stonebreaker.Intentional Hospitality: Hospitality is at the heart of Chef Tyler's approach—“servant leadership” and a guest-first mentality ensure everyone feels welcome.Continuous Growth: Tyler shares how stepping out of your comfort zone—whether in the kitchen or life—leads to true growth.Advice for Aspiring Chefs: Work hard. Seek mentors. Stage (apprentice) in great kitchens. Read, and never stop learning.All this and more on this episode of the I Am Northwest Arkansas® podcast.Important Links and Mentions on the Show*Stonebreaker Hotel and Restaurant Fayetteville | stonebreakerhotel.comThe French Laundry (Napa)Brave New Restaurant (Little Rock)Vieux Carre in the Afterthought (Little Rock)Bansley Berkshire Farm (Harrison, AR)Hannah Family Farms (Bentonville)Onyx Coffee LabBooks Mentioned: Unreasonable Hospitality by Will Guidara, Resetting the Table, On Food and Cooking by Harold McGeeFindItNWA.com NWA's Hyperlocal Business DirectoryTune in to

Di episode kali ini, kita kedatangan Theodore dan Steven dari Tide and Table. Theodore adalah Executive Chef dari 20/WOL, sementara Steven menjabat sebagai Corporate Chef. Mereka akan cerita soal konsep restoran mereka, kecintaan Theodore terhadap dunia laut yang berawal dari hobi mancing, serta pandangan mereka tentang kekayaan hasil laut Indonesia yang luar biasa. Obrolan ini penuh cerita menarik seputar seafood, kreativitas dapur, dan pentingnya meng-highlight sumber daya alam kita. Tonton video selengkapnya di #RayJansonRadio#509 "IKAN PALING ENAK ITU YANG KTIA TANGKAP SENDIRI!" WITH THEODORE & STEVEN | RAY JANSON RADIOEnjoy the show!Instagram:Theodore Darrel: www.instagram.com/theodoreedarrelSteven Wasita: www.instagram.com/stvptrDON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia

There's a little patch of paradise in Queensland's south-east corner - in some ways not far away from the big city lights of Brisbane, but when you get there, you feel like you could be at the end of the earth.The Scenic Rim spans more than four thousand kilometres with landscapes ranging from lush rainforests to rolling paddocks and serene lakes, with stunning views and an increasingly world renowned foodie scene.This June is Scenic Rim's Eat Local Month - and Streets of Your Town is taking you there to the cornucopia of pleasures on offer from the region's farmers, who are increasingly teaming up with local chefs to create unique experiences from farm to plate.Eat Local Month is a great opportunity to meet the makers - as I did at the launch of the event to whet the appetite for the 100 unique culinary experiences just an hour's drive from Brisbane and the Gold Coast that fill June with joy - ranging from a Long Lunch under the Jacarandas to High Tea and Cocktails in the Rainforest.So sit down with me and Executive Chef and Owner of restaurant Roastbeef and the Frog Olivier Boudon, and then Theresa Scholl from Valley Pride Produce to hear about how they are diversifying into agritourism and making meaningful connections with customers right on the farm.For more shownotes and links - please go to my substack for this episode at soyt.substack.comhttps://www.eatlocalmonth.com.au/nancehaxton.com.au

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

In this episode of Flavors Unknown, I sit down with Chef Tony Nguyen, the Executive Chef behind the acclaimed Crustacean Restaurant in Beverly Hills—an upscale destination redefining Modern Asian cuisine with elegance and innovation.Born and raised in St. Louis to a Vietnamese family, Chef Tony shares how his upbringing, rich with cultural heritage and culinary storytelling, laid the foundation for his creative vision. We explore his earliest food memories, the influence of French technique on Vietnamese cuisine, and how cooking shows lit the spark that would eventually take him to culinary school—and into some of the country's most prestigious kitchens.Chef Tony also opens up about the realities of the restaurant world: the importance of mentorship, why culinary school still matters, and how he's navigating a rapidly evolving industry. From his San Francisco-inspired dishes to launching a new chip brand, and a 3-month solo culinary journey, this conversation is both thoughtful and inspiring. What you'll learn from Chef Tony Nguyen 3:14 Early food memories and first encounters with flavor3:54 Growing up Vietnamese in St. Louis and its lasting impact5:21 French culinary influence on Vietnamese traditions7:16 The cooking shows that first inspired his path8:25 What culinary school taught him—beyond technique10:12 Why formal culinary training still holds value today11:09 Working with his mentors and shaping a professional identity12:14 Curating the menu at Crustacean and its signature philosophy15:29 A new dish inspired by San Francisco's food scene18:56 Why imitation in the kitchen is more than flattery21:23 Culinary lessons from Japan and global travel23:29 How the restaurant industry is shifting—and who's succeeding25:01 Key traits of restaurants thriving in today's climate26:07 The kind of restaurant concept he believes the world needs27:31 Behind his 3-month solo culinary sabbatical29:25 His new venture: rethinking snacks with an upcoming chip brand30:54 Tony's ideal food tour of Los Angeles33:07 His guilty pleasure food confession34:14 The playful ingredients he loves experimenting with35:14 What the kitchen has taught him—about food and about life37:11 His dream culinary collaboration38:41 The worst advice he's ever received in the restaurant business I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from Los Angeles Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from the LA region.Conversation with Chef Nancy SilvertonInside Los Angeles Food Scene: A Panel DiscussionConversation with Chef Elizabeth FalknerConversation with Coffee Roaster Zayde NaquibInterview with Chef Tim HollingsworthConversation with Chef Brad Miller – Food Truck NationInterview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Tony Nguyen Instagram

Jason Evans of SilverShark Media speaks to Ryan Cruz, Executive Chef at Hotel Wailea.  In this podcast Ryan talks about dropping out of business school to change his career path to the culinary industry, why fried shrimp brings up special family memories growing up, how he started on his culinary path, how public speaking classes from his business course help with his current career, lessons he learned early on in his days working with Wolfgang Puck restaurants, how his career took him around the world from LA to London to Istanbul to New York and then back to Maui, the approach to menu design at Hotel Wailea, how designing a prix fixe menu at The Restaurant at Hotel Wailea differs from an a la carte menu for the Birdcage at Hotel Wailea,  the private dining options at Hotel Wailea including The Kitchen Table, how guests can attend a special culinary event on Friday May 30th at The Restaurant with Chef Ryan Cruz joined by Chef Zach Laidlaw of Hua Momona Farms, and his advice to younger chefs.  

Matt Jordan, Food Network Chef and seasoned competitor with 8 appearances on national cooking shows, is a nationally recognized Executive Chef known for his bold flavors and culinary innovation. He joins David Cogan, host of the Eliances Heroes Show and founder of the Eliances entrepreneur community, to share his journey through the world of competitive cooking and high-level cuisine. mattjordantv.com

In this flavorful episode, Mark Baratto sits down with Executive Chef Leandro “Leo” Minelli of Hyatt Centric Key West Resort & Spa. Chef Leo shares his culinary journey from Mendoza, Argentina to the kitchens of South America, The Bahamas, New Zealand, and now Key West. We dive into what brought him to the island, his passion for local seafood and sustainability, and how he leads the kitchen at the stunning Four Flamingos, A Richard Blais Key West Kitchen. We also touch on: His vision for Four Flamingos and Blue Mojito What makes Florida-fresh cuisine so unique Why the culinary scene in Key West inspires him daily Come for the food talk, stay for the island vibes. More on Four Flamingos: Welcome to Four Flamingos, A Richard Blais Key West Kitchen, where Florida-Fresh meets oceanfront elegance. With sunset views and a menu crafted by Chef Blais, this is a must-visit culinary destination in Key West.

KCBS Radio's Foodie Chap Liam Mayclem is here to discuss this weekend's Healdsburg Wine and Food Experience event with Tracey Shepos Cenami, Executive Chef of Jackson Family Wines and Food.

The technique ‘spatchcock' chicken is simple once mastered, a great and cheap way to cook a whole chicken on the bbq, a Simple Ceasar salad and tomato sald is a winning combination. Gareth Mullins, Executive Chef of The Anantara Marker Hotel tell us how to prepared the perfect weekend dish.

The BanterThe Guys provide suggestions on what restaurants should do if they don't have a pastry chef. Mark points out why you should not take dieting tips from Francis.The ConversationThe Restaurant Guys are *on location* with chef James London of Chubby Fish. They talk about the operations and dining experience of his jewel-box restaurant and how dock-to-table benefits everyone…except the fish.The Inside TrackThe Guys dined at James' place the night before this podcast and were blown away by the meal! They also marveled at the wonderful blend of southern hospitality and northern hustle. “ When you go in and you see a service at Chubby Fish, it's almost like watching ballet. It is the way that they spin and they dance and work with each other seamlessly,” James London on The Restaurant Guys Podcast 2025BioJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Once he graduated College of Charleston he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James worked with Chef Josh Dechellis before becoming the Executive Chef at Niko in Soho.After his time in New York, James went west to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually returned to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.InfoChubby Fish, Charleston, SChttps://www.chubbyfishcharleston.com/Life Raft Treats “Not Fried Chicken” Ice Cream on Goldbellyhttps://www.goldbelly.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

On this weeks episode of Mise en Place - the Podcast, we're delighted to welcome Chef Reuben Major, a dynamic force in Vancouver's culinary and hospitality scene whose innovative leadership has left a lasting mark on the city's dining landscape. From his early days crafting menus at Veloute Bistro in Toronto to his role as Executive Chef and part owner of The Settlement Building's Belgard Kitchen, Reuben has blended culinary creativity with a knack for sustainable practices, like using brewery spent grain to create unique dishes such as IPA-braised roasts. His tenure as Director of Culinary Development at Earls saw him elevate everyday offerings like burgers and breads, while his current role as CEO and Partner at Havana Restaurant showcases his ability to steer iconic establishments toward continued success.Reuben's journey is defined by his entrepreneurial spirit and a passion for fostering collaboration, empowering chefs, and building strong relationships with guests and colleagues alike. Join us as we dive into his stories of balancing quality with innovation, his experiences within Vancouver's  food scene. As always please DM me with comments or suggestions. I hope you enjoy our chat. Send us your feedback

Informações sobre os Cruzeiros italianos no Brasil - Costa Crociere: https://www.costacruzeiros.com/ (11) 2123-3692Episódio totalmente em italiano. Se preferir, ative as legendas automáticas do YouTube em português. Provavelmente o melhor lugar onde apreciar a cozinha regional italiana no Brasil é um cruzeiro italiano e dessa vez a fome bateu forte de verdade! :)Nesse episódio especial do Buongiorno San Paolo a bordo da Costa Crociere, entrevistamos o chef Gianluca Aliotta, Executive Chef do navio Costa Diadema.Diretamente das cozinhas em alto-mar, Gianluca originario de Palermo, nos conta como é possível manter a tradição e a excelência da gastronomia italiana a bordo de um gigante flutuante. Falamos sobre logística, ingredientes, receitas típicas e, claro, o sabor da Itália que viaja com os passageiros por todos os mares. Bateu fome? Faça um cruzeiro ;) L'ITALIA È QUI.

On this episode of r-House, your host, Peter Hunt, welcomes two special guests; Jillian Jones, Associate Director of the AKG Art Museum, and Jessica Arends, Executive Chef at Cornelia! Together, they discuss a variety of topics, including the recent AKG expansion project, a brief history of the AKG, Cornelia & the culinary experience at AKG, Rockin' at the Knox, public and private events, educational opportunities, public art initiatives in Erie County and more.

KCBS Radio's Foodie Chap Liam Mayclem speaks with Ajay Walia and Reena Miglani of Amara as well as Executive Chef, Bret Tullis. Journey through time and place via a menu that shifts between cultures and countries from Mykonos to Marakech.

In this episode, we sit down with Jose Cepeda, Executive Chef at Quixote in the LaFayette Hotel, San Diego. Jose shares how his culinary journey began in the kitchens of his grandmother and the streets of Mexico, selling rice pudding to support his family. He opens up about transforming personal hardship into artistic expression on every plate. From perfecting his grandmother's flan to adding bold global flavours inspired by his travels, Jose reveals how he brings modern creativity to traditional Oaxacan roots. Plus, he talks about his signature dish—the wood-fired branzino—and why every meal is more than food… it's a piece of his story.In this episode, we learn about:  • Jose's family legacy and the powerful story behind his rice pudding • Why Quixote blends ancient Oaxacan vibes with modern flair • How he uses flavours from around the world to push culinary boundaries • And what dish he always orders when dining outWatch the FULL EPISODE on YouTube: https://youtu.be/X5-lFqQfsmsJoin the conversation on today's episode on The Modern Hotelier LinkedIn pageThe Modern Hotelier is produced, edited, and published by Make More MediaLinks:Quixote LaFayette Hotel San Diego: https://lafayettehotelsd.com/diningJose on LinkedIn: https://www.linkedin.com/in/jose-cepeda-39495b200/For full show notes head to: https://themodernhotelier.com/episode/156Follow 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.

20250507 Cooking with Vision Loss with the Blind Kitchen Originally Broadcasted May 7, 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

May 7, 2025 ~ Chef Joseph Van Wagner, Executive Chef, Managing Partner Echelon Kitchen joins Paul live from Bamboo in Ann Arbor for the Pure Michigan Tour.

On this episode of Mise en Place- the Podcast we welcome Chef Chris Andraza, a driving force in Vancouver's culinary landscape and a passionate advocate for sustainable seafood. Originally from Southern Ontario, Chris found his calling in British Columbia's rich coastal bounty after moving to Victoria in his 20s, where he studied at Camosun College and immersed himself in the world of fresh, local ingredients. From his formative years at Rodney's Oyster House to his innovative leadership as Executive Chef at Fanny Bay Oyster Bar, Chris has earned acclaim for his playful, seasonal menus that highlight the pristine flavors of oysters, clams, and shellfish. Now at the helm of Lift Bar and Grill in Coal Harbour, he continues to push boundaries with his surf-and-turf creations, all while prioritizing sustainable sourcing to preserve our oceans for future generations.Chris's journey reflects a deep curiosity, relentless dedication, and a commitment to elevating the culinary arts. A two-time competitor at the BC Seafood Festival and co-champion of the 2019 Ocean Wise Chowder Chowdown, he balances high-profile accolades with a grounded focus on fostering a positive kitchen culture. Also a member of the Chefs' Table Societies board he helps bring important issues affecting the culinary community to light. I hope you enjoy our chat and as always please DM me for comments or suggestions. Send us your feedback

On this week's episode, 'a delicious time' as hosts interview Chef Joel from Taste of South Haven. What's it like to own your restaurant AND be the Executive Chef? Click to find out on the Friday Morning Breakfast Club! See omnystudio.com/listener for privacy information.

In this episode, we sit down with Chef Kristen, Executive Chef and General Manager of The Poppy & Parliament and The Salty Cod. She shares her journey from getting her start in a small New York restaurant at 14 to building two standout culinary destinations in North Alabama. We dive into her unexpected path through food science and government research, how she landed in Huntsville during the height of the pandemic, and the grit it took to open The Poppy & Parliament in 2020. Kristen walks us through the challenges of staffing, building a menu from scratch, and creating a pub-style experience that transports guests straight to the U.K. Plus, we explore the expansion to Athens with The Salty Cod, the in-house butcher shop, and what it's like managing both kitchens day-to-day. If you're into culinary creativity, behind-the-scenes restaurant stories, or just love a good food-driven conversation, this one's for you. https://www.thepoppyandparliament.comhttps://www.instagram.com/poppyandparliament/SponsorYellowhammer is a local craft brewery serving Huntsville for the past 14 years. They are known for their premium craft beers like T-Minus and Rebellion, but what you might not know is they also offer spirits, wine, seltzers, and non-alcoholic drinks. Next time you stop by their location try one of their seasonal cocktails made with Gemini Bourbon or Yellowhammer Vodka. Or try this year's big hit, Pineapple Punch seltzer. You can find out more information about Yellowhammer Brewing by visiting their website ⁠⁠⁠https://www.yellowhammerbrewery.com⁠⁠⁠ or visiting their taproom located at Campus 805.MusicAny Day by Them Damn Dogs⁠⁠⁠https://open.spotify.com/artist/3HrncTSw4a7J9YiyMIxHdu?si=qw6Df7J6SwKm6-WOEc7U7w

Send us a textJayme Kiyomura Chan is a passionate and accomplished leader in both the culinary and sports worlds. Born and raised in Pasadena, California, she is a proud product of the San Gabriel Valley and a long-time resident. Jayme attended La Salle High School, where she was a standout four-year varsity basketball player, laying the foundation for a career dedicated to empowering others both in the kitchen and on the court.A devoted wife to her husband Phillip for 22 years, and a mother to three children—Isabella (18), and twins Andrew and Olivia (15)—Jayme balances her professional pursuits with her love for family. She is the Executive Chef and Owner of Mainland Catering, and the Director and Owner of Practice Makes Perfect (PMP) Basketball Camp, established in 1998. Through PMP, Jayme has trained and developed thousands of youth basketball players from the San Gabriel Valley, building a reputation as a mentor and coach who impacts the lives of young athletes.Jayme's coaching legacy is undeniable. She is currently in her 13th year as Co-Head Coach of the Flintridge Prep Girls Basketball Program, where she boasts an impressive 82.26% win record (261-54). Under her leadership, the Flintridge Prep Girls Basketball team has won the only two CIF Girls Basketball Championships in the school's history. Her achievements in coaching have earned her numerous Coach of the Year awards, but Jayme takes the most pride in having helped guide more than 20 former players to realize their dreams of playing college basketball.Before her time at Flintridge Prep, Jayme served as a recruiting coordinator and assistant coach at Pasadena City College, where she helped lead the team to six South Coast Conference championships and coached in seven consecutive State Championship Tournaments from 2004 to 2010. At just 20 years old, she was given her first varsity coaching opportunity at Pasadena High School, where she made a name for herself with three CIF playoff appearances. In 1998, she became the youngest varsity Coach of the Year in California at the age of 21. Jayme also enjoyed success at Bonita High School in La Verne, where she coached a JV team to an undefeated season (22-0).In addition to her domestic coaching success, Jayme has traveled to Japan multiple times to run basketball clinics and coach teams for Yonsei, Sansei, and NABA basketball organizations, further expanding her international influence in the sport.When she is not coaching or catering, Jayme is deeply involved in her community. She is an active member of Mission Valley Free Methodist Church in San Gabriel and serves on the Board of Directors for the Yonsei Basketball Association. Her love for food is also a defining part of her life, as she enjoys dining at various restaurants throughout the SGV and discovering new culinary experiences.Jayme's work both in the kitchen and on the basketball court reflects her dedication to service, mentorship, and community building. Whether she's coaching the next generation of basketball stars or serving up culinary creations, Jayme Kiyomura Chan remains a beloved figure in the San Gabriel Valley.___________________Music CreditsIntroEuphoria in the San Gabriel Valley, Yone OGStingerScarlet Fire (Sting), Otis McDonald, YouTube Audio LibraryOutroEuphoria in the San Gabriel Valley, Yone OG__________________My SGV Podcast:Website: www.mysgv.netNewsletter: Beyond the MicPatreon: MySGV Podcastinfo@sgvmasterkey.com

Season 4, Episode 6; “Ranch Queen”On-site with Restaurant 1796 Executive Chef, Nick Kent. Listen. Subscribe. Share.The Eat the Boot Podcast is sponsored by Cheba Hut Toasted Subs in Baton Rouge and features music from Louisiana based singer/songwriter, Adam Dale, from the album “Shadowtown”.  www.eattheboot.com

Exploring the Sustainable Michelin-Starred Legacy of Le Manoir aux Quat'Saisons with Executive Chef Luke Selby.   "The garden is the canvas, and we take all our inspiration from the garden and the seasons." Executive Chef Luke Selby   Embark on a journey with host Margaret McSweeney to one of the most exceptional luxury resorts in the world for a truly special edition of Kitchen Chat®: A Taste of Luxury, History, and Hospitality. Join Margaret as she discovers an enchanting, Michelin-starred world in the heart of Oxfordshire, United Kingdom, on her first visit to the hallowed grounds of Le Manoir aux Quat'Saisons, A Belmond Hotel. This isn't merely a visit to one of the world's most exquisite resorts; it's an immersion into an enchanting luxury oasis of sustainability where Michelin-star standards of gastronomy intertwine with a profound respect for the ecosystem, practices of sustainability, and history within the enchanting bounty of nature.   Created by the legendary Raymond Blanc OBE, Le Manoir has held two Michelin stars since its inception in 1984, a testament to unwavering culinary artistry. On a side note, Chef Blanc has a new cookbook, Simply Raymond: Recipes from Home is now available. Beyond this celebrated estate's pioneering commitment to sustainability, recognized with a prestigious Michelin Green Star, discover how Le Manoir's philosophy, deeply rooted in its expansive organic kitchen gardens, seasonal harvests, and a zero-waste ethos, elevates the dining experience to a world-class level. Even the welcome amenity is a delicious presentation.   Join Margaret in conversation with Executive Chef at Le Manoir aux Quat'Saisons, Luke Selby, who returned to Le Manoir in January 2023 after starting his career there in 2009 working alongside the legendary Chef Raymond Blanc. --Savor the Day!   ✅ Be sure and visit KitchenChat.info for more interviews and recipes.   Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Webtalkradio: Webtalkradio.com   This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv 

On this episode, Irvin sits down with Chef Rafael Rios. Chef Rios is a finalist for the James Beard Award for Best Chef in the South. Chef Rios is also the owner of Yeyos Mexican Grill and part owner of Casa Magnolia in Springdale. We dive into all his ventures and have fun while doing it!

Kayjona Rogers is the 28-year-old executive chef at Studio Lounge. It all began when a run-in with the law offered Rogers the opportunity to attend a Foodlink program. That program changed the course of her life. Her passion for the culinary arts reignited, Rogers started her own catering business, Taste of Kaye. From there, she made the move to Studio Lounge. As executive chef, she has increased kitchen revenue by 200%. This hour, guest host Racquel Stephen talks with Rogers about her path to running a kitchen, her philosophy on food, and her take on making her mark in the culinary arts. Our guests: Kayjona Rogers, executive chef at Studio Lounge Jessica Scannell, vice president of Career Empowerment Initiatives at Foodlink Chris Fantauzzo, co-owner of Studio Lounge

Welcome to Mise en Place - The Podcast, where we sit down with the change makers of the restaurant industry to uncover their stories, passions, and the moments that shape their culinary worlds. This week, we're delighted to reconnect with Chef Ron McKinley for a second time, catching him at a pivotal moment in his illustrious career. Recently departing from his role as Executive Chef at Canoe Restaurant in Toronto—a celebrated cornerstone of Canadian cuisine—Chef Ron is now strategically plotting his next chapter while savoring a well-earned pause. Fresh off a dream guest chef appearance in Charlie Trotter's iconic Chicago kitchen and a dynamic collaboration with Chef Vish Mayekar and the team at Elem in Vancouver, Ron is riding a wave of inspiration. Born and raised in Vancouver, Chef Ron's culinary spark was ignited by his mom's heartfelt Sunday roasts, propelling him on a global quest for culinary excellence. With over a decade of experience in elite kitchens across the UK, Australia, and the Middle East, he trained under Michelin-starred Chef Tom Kitchin in Edinburgh and refined his craft alongside Scott Pickett in Melbourne. Known for his disciplined approach and deep reverence for local ingredients, Ron's tenure at Canoe showcased his mastery in elevating Canada's diverse bounty—think Saskatoon chanterelles, Nova Scotian sea lettuce, and Ontario squab—through a seamless blend of classic French techniques and modern innovation. Listen as we chat about Chef Ron's remarkable journey, from his global adventures and recent high-profile collaborations, and his vision for what's next. I hope you enjoy the conversation and as always check DM me with any comments. Send us your feedback

Episode kali ini, kita ngobrol bareng Robbi Tan, Executive Chef dari By/Suka Group—grup F&B yang punya berbagai outlet di lokasi strategis di Bali, mulai dari Nusa Dua, Canggu, sampai Ubud. Robbi cerita soal pengalamannya kerja di group ini, tantangan memimpin banyak outlet, dan bagaimana dia membangun, memimpin, dan manage sebuah tim dengan baik. Tonton video selengkapnya di #RayJansonRadioOTP #17 MEMBANGUN TEAM IDAMAN WITH ROBBI TAN | ONTHEPASEnjoy the show!Robbi Tan: www.instagram.com/robbi_tanDON'T FORGET TO LIKE AND SUBSCRIBE !On The Pas is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioInstagran: https://www.instagram.com/onthepasbali/TikTok: https://www.tiktok.com/@onthepasLet's talk some more:https://www.instagram.com/renaldykhttps://www.instagram.com/backdraft_projecthttps://www.instagram.com/mariojreynaldi#OnThePasPodcast #BaliPodcast #RayJansonRadio #FnBPodcast #PodcastAfterService

Welcome to Mise en Place – the Podcast, on this weeks podcast our guest is overseeing some of the best restaurants in the Okanagan Valley  — Chef Patrick Gayler, Executive Chef of the iconic Mission Hill Family Estate Winery. With a deep commitment to sustainability, seasonality, and the spirit of collaboration, Patrick has transformed the dining experience at Mission Hill's Terrace Restaurant into one of the most acclaimed winery restaurants in Canada.From his early days on Canada's competitive culinary stage — representing the country at the Culinary Olympics — to crafting hyper-local, wine-paired menus that celebrate the Okanagan Valley's bounty, Patrick is a chef who believes that great food begins with great relationships: with farmers, with the land, and with the people at the table.I hope you enjoy our chat and if you have any comments or suggestions on other guests, go over to @mise_en_place_the_podcast and send me a message.Send us your feedback

Our next guest is the Executive Chef of the new modern french restaurant Gavroche. He fell in love with cooking at an early age mainly from a functional aspect. He's an alum of Kendall College and has gained experience in kitchens like Alinea, Roister, Boka, Sixteen, and North Pond. He really found his footing when he started a private dining experience with his wife called Mirepoix Gangsters. This is an episode on exploring your identity and becoming a professional at your craft. Please enjoy my conversation with Chef Mitchell Acuña.https://www.instagram.com/gavrochechicagohttps://www.instagram.com/chef_mitchellacuna

In this special episode of People Places Planet, host Dara Albrecht and ELI Senior Attorney Linda Breggin take us to Nashville for Food Waste Prevention Week, where local leaders across sectors are driving innovative efforts to reduce food waste. With nearly one-third of U.S. food going uneaten each year—impacting the environment, economy, and communities—this conversation showcases how one city is tackling the challenge head-on.Linda speaks with four inspiring guests whose work spans K-12 education, higher ed, hospitality, and professional sports:Todd Lawrence (04:28), Executive Director of Urban Green Lab, explains how training teachers and conducting school cafeteria waste audits are empowering the next generation to take action.David ter Kuile (18:32), Associate Vice Chancellor at Vanderbilt University, walks us through how campus dining hit its zero waste goals through composting, waste tracking, and student engagement.Tyler Lee (34:44), Executive Chef at 1 Hotel Nashville, shares how local sourcing, zero-waste cocktails, and creative kitchen strategies are changing the hospitality landscape.Haley Davidson (49:48), Chief of Staff for the Tennessee Titans, describes how Nashville's NFL team is designing a new LEED Gold stadium with food waste reduction in mind—and how it's already making a difference at Nissan Stadium.From teaching tools to technology to teamwork, this episode explores scalable strategies for reducing food waste and building more resilient communities. Whether you're in a school, university, restaurant, or stadium, there's something here for everyone. Related Links:ELI's Center for State and Local Governance, Food Waste InitiativeUrban Green Lab resources on food waste reductionFood Waste Warrior AuditJames Beard Foundation and Nashville Food Waste Initiative Food Scrap Cooking DemonstrationWaste Not Cooking Competition ★ Support this podcast ★

Send us a textOn this episode of Speaking of College of Charleston, guest host Tom Cunneff interviews James London '07, owner and chef of Chubby Fish and the cocktail bar Seahorse in Charleston. London, a native of Charleston, discusses his journey from growing up fishing on Edisto Island to pursuing his career in fine dining after attending the College of Charleston. He talks about the impact of COVID-19 on his business and the creation of an outdoor dining space at Seahorse. London shares insights into his unique dock-to-table philosophy, the importance of relationships with local fishermen and farmers and his diverse culinary background. He also speaks about learning new things daily and teaching the next generation of chefs while reflecting on his restaurant's success, including multiple James Beard nominations and widespread acclaim. The interview concludes with stories of his formative years, influenced by his family's educational background and his fishing time, which shaped his passion for seafood cuisine.Featured on this episodeJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Upon enrolling at the College of Charleston Chef James decided to pursue his passion in food and began to work full time in fine dining restaurants while pursuing a double major at the College.Once he graduated he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James went on to work with Chef Josh Dechellis before becoming the Executive Chef at Niko, a fine dining Japanese Restaurant in Soho.After his time in New York, James ventured West to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually made it back to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept that has taken the city by storm. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.Resources from this episode:College of Charleston Alumni magazine winter issue 2025, interview with James LondonChubby Fish RestaurantSeahorseJames Beard Semifinalists 2025

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at BV65 talking to Executive Chef Scott Redington, but before we get to Scott?!?! Food News!! Brightwater & Bentonville hosted the World Food Championships. You'll hear from the winner and others. Core Brewing is re-opening their tasting room today. Crisis Brewing is at a crisis point for room. Hear their expansion plans. You can help the Prelude Breakfast Bar Spring Kitchen Company opened over the weekend The Larder is open at The Ledger Homegrown at the 8th Street Market has announced a grand opening date Onyx has opened 2 new coffee shops at the Walmart campus, and one is open to the public! BV65 Executive Chef Scott Redington got into the food business as a suggestion from a family member. He started cooking on the line at a restaurant in his hometown of Salt Lake City. He had a boss tell him once that he wasn't going to make it in this business... Good thing he's stubborn because that's why here in Northwest Arkansas all these years later. He's been up and down the western half of the US, but has been in Bella Vista now for a while as the Executive Chef for the restaurants under the Bella Vista POA, who's newest property is the BBQ restaurant known as BV65.. He's newer to BBQ, but his pitmaster Flavio Valverde isn't, and they've come up with a delicious menu (especially those smoked pork belly tacos). Listen and watch wherever you get your podcasts!

Ready to go Behind the Plate? This week on Tracy chats with Sufi Karaien, Executive Chef at the San Diego Convention Center Corporation (SDCC), where he leads culinary operations for one of the busiest convention centers in the United States.  Chef Sufi is redefining event catering by incorporating innovative, plant-based dishes into large-scale menus that cater to diverse dietary needs. From portobello mushroom "pulled pork" to allergen-friendly creations, he balances creativity, safety, and practicality to serve groups as large as 4,000. If you're curious about how to elevate plant-based options alongside traditional dishes to create menus that wow every guest, this episode is for you! Don't miss Chef Sufi's expert insights!

We are joined by two of the people responsible for the accolades and wonderful food that comes out of the kitchens of Gado Gado and Oma's Hideway.  DaMenga Weaverhuff is Executive Chef, and has been leading the kitchens for a good while now, while Tom Pisha-Duffly is the owner and since Chef DeMenga's promotion has assumed a larger role, which we discuss in some detail during this interview.   DaMenga was born and raised in Columbus Ohio, where he realized he wanted to be in the restaurant industry. He spent four years at the University of Cincinnati studying business before moving to Portland in 2019, landing at Grassa for a year before the pandemic happened. After that hiatus, he found his way to Gado Gado as CDC, earning the respect of the Pisha-Duffly's to earn him the Executive Chef position at two of Portland's most well-regarded restaurants.   Also, you may join Chefs Tom and DaMenga at Steelport Knife Company on Sandy Blvd, Saturday, March 29th, between 11 and Noon for a knife skills demo and some tasting.   Right at the Fork is supported by:  Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

In this episode, Melea sits down with barbecue legend Chris Lilly, Vice President and Executive Chef of Big Bob Gibson Bar-B-Q. Celebrating 100 years and five generations, Chris shares the incredible story behind this beloved Decatur culinary staple. He reflects on the deep connection to the community, the importance of preserving tradition, and the unexpected journey that barbecue has taken him on throughout his life. Discover how a family legacy has become a culinary landmark in North Alabama, and learn why Big Bob Gibson is more than just a restaurant—it's a cherished piece of local history. Big Bob Gibson Bar-B-Q Follow North Alabama on Social Media! Website Instagram TikTok LinkedIn YouTube Twitter Facebook The Unexpected Adventures in North Alabama Podcast is a part of the Destination Marketing Podcast Network. It is hosted by Melea Hames and produced by Brand Revolt. To learn more about the Destination Marketing Podcast Network and to listen to our other shows, please visit https://thedmpn.com/. If you are interested in becoming a part of the network, please email adam@thebrandrevolt.com.

On this week's episode host Caryn Antonini is joined by Chef Ashfer Biju, Executive Chef at the award-winning Baccarat Hotel in New York, who oversees all food and beverage operations at the property. Chef Ashfer brings more than 25 years of culinary experience, beginning in his home country of India and throughout various parts around the globe from the Seychelles to Mauritius to London, California and NY. Chef Ashfer studied hospitality and earned a degree at the Culinary Institute of America in Napa, California. He has held leadership positions in top-tier hospitality establishments, including Taj Hotels and Resorts and their NY location at The Pierre Hotel where he worked for 12 years as Executive Chef and Food and Beverage Director. Ashfer is a supporter of the James Beard Foundation, City Harvest and Careers Through Culinary Arts Program, he's an avid photographer and a self proclaimed “crafter of perishable art”.For more information on our guest:@ashferbijuHomepagebaccarathotels.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Will Gilson is the Executive Chef and Partner at Cambridge Street Hospitality Group, based in Cambridge, MA. Will started as a cook in Boston at the age of 15 and has never left the industry. He attended culinary school and then travelled the world to learn about cooking in various cities. He opened his first restaurant with a partner in 2012 called Puritan and Company and now has 8 concepts in and around the Boston area. Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Today's guests recommends these tools: Open Table Square Toast Basecamp Eventbrite Paychex Triple Seat Restaurant 365 Guest contact info:  Cambridge Street Hospitality group webite Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable