Podcasts about executive chef partner

Today on our episode #401 of All in the Industry®, Shari Bayer's guest is Bob Broskey, Executive Chef Partner of RPM Restaurants, which is part of Lettuce Entertain You Restaurants, overseeing a chef team nationwide at concepts, including RPM Seafood, RPM Italian, RPM Steak, The Oakville Grill & Cellar, Pizzeria Portofino, RPM Events. A native of Pittsburgh, Pennsylvania, Bob's journey led him to Chicago, and his cooking experience includes L2O, which was Lettuce Entertain You's two Michelin-starred seafood restaurant, where he eventually became chef de cuisine. Bob was recognized by Zagat's "30 Under 30" award. Today's show also features Shari's PR tip to know that every ending is a new beginning; Speed Round; Industry News on the 2024 Food Network New York City Wine & Food Festival presented by Invesco QQQ (#NYCWFF) taking place October 17-20, 2024 in Brooklyn; NYC's premier wine and food festival supporting New Yorkers in need with God's Love We Deliver; Eat. Drink. Feed NYC; and Solo Dining experience at Penny, a raw bar and seafood counter restaurant, which earned 3 stars by The New York Times and a spot on its Restaurant List 2024 as one of 50 favorite places in America. Shari also shares a big announcement that after 11 years and 401 episodes, this will be her last show on Heritage Radio Network. Many thanks to the entire HRN team for their support over the years, to all of our past guests, and to you, our loyal listeners. It's been quite a run, and Shari is truly grateful. Shari will be continuing to podcast, sharing the stories of behind-the-scenes talent in hospitality, so please follow @allindustry and @sharibayer on Instagram for updates, as well as "All in the Industry" on Facebook. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Our guest is Bob Broskey, who is the Executive Chef Partner of RPM Restaurants based in Chicago.After working at Michelin-starred restaurants in Chicago, he joined the team at RPM in 2019. Now he oversees multiple restaurants in Chicago, Las Vegas and Washington DC, reflecting his talent in managing popular restaurants in diverse genres. In addition to Bob's profound experience in cooking seafood, he is now one of the most knowledgeable chefs about Japanese wagyu beef in the U.S.In this episode, we will discuss Bob's recent visits to Wagyu farms in Japan, how Wagyu is different from regular beef from a chef's point of view, why Wagyu is so appealing to highly skilled chefs like Bob who have diverse options of meat to choose from, the best way to taste Wagyu, and much, much more!!!Photo courtesy of Lindsay Eberly.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

“This last Summer Dahlia,an intimate cocktail lounge serving Iberian-inspired bites, was added to Downtown L.A. Proper Hotel's roster of dynamic dining outlets helmed by James Beard Award-winning chef Suzanne Goin and restaurateur Caroline Styne of The Lucques Group. The latest … Continue reading → The post Show 551, November 11, 2023: Executive Chef / Partner Suzanne Goin, Dahlia Lounge & Bar, Caldo Verde, Downtown L.A. Proper Hotel Part Two appeared first on SoCal Restaurant Show.

“This last Summer Dahlia,an intimate cocktail lounge serving Iberian-inspired bites, was added to Downtown L.A. Proper Hotel's roster of dynamic dining outlets helmed by James Beard Award-winning chef Suzanne Goin and restaurateur Caroline Styne of The Lucques Group. The latest … Continue reading → The post Show 551, November 11, 2023: Executive Chef / Partner Suzanne Goin, Dahlia Lounge & Bar, Caldo Verde, Downtown L.A. Proper Hotel Part One appeared first on SoCal Restaurant Show.

Have you ever wondered how food can truly build community among residents in senior living? It starts with a fundamental question: What is the purpose and expected outcome of the dining experience? In this engaging episode of Tips from Trestle, we dive deep into the transformative power of food in senior living communities. Join Aaron & Matt Perez as they explore the insights and experiences they have had with developing a strong purpose and advocating for creating meaningful dining experiences. Through his contagious enthusiasm, Matt emphasizes the importance of getting others fired up about food as a catalyst for fostering connections, and collaboration and inclusivity take center stage as Aaron and Matt discuss the keys to crafting dining experiences that resonate with residents. They shed light on the need for flexibility and versatility in food programs, ensuring nutrient density and wholesome food choices that nourish both the body and the soul. So are you ready to make a positive impact in senior living communities through transformative dining experiences? Tune in to this inspiring episode and discover how local produce vendors, well-defined training programs, and prioritizing the team can create an environment where community and connection thrive. Matt Perez is currently the National Director of Dining Operations for MBK Senior Living.  In his role he supports and leads the dining strategic direction for the company, additionally supporting each community culinary & service programs to create a best-in-class resident experience.  A graduate of the Culinary Institute of America at Greystone in Napa Valley, Matt's prior roles included, VP of Hospitality at Vineyard Luxury Communities, National Director of Dining at Kisco Senior Living, Principle of Fork Fusion Consultants and Executive Chef / Partner at TS Restaurants. Tips From Trestle is a podcast focused on discussion about senior living food & hospitality. Hosted by Trestle Hospitality Concepts Founder & CEO Aaron Fish, he shares his thoughts, musings and discussions about the food & hospitality operations, trends and happenings in the senior living industry. To support the podcast, click here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/tips-from-trestle/support⁠⁠⁠⁠⁠⁠⁠⁠⁠ TFT is sponsored by: - ⁠⁠⁠⁠⁠⁠The Boelter Company⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠Navigator GPO⁠⁠⁠⁠⁠⁠ -⁠⁠⁠⁠⁠⁠ eMenuChoice POS⁠⁠⁠⁠⁠ Links: Aaron Fish: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.linkedin.com/in/aaronfish/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Trestle Hospitality Concepts: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.trestlehospitalityconcepts.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Katie Griffith: ⁠https://www.linkedin.com/in/matthew-j-perez-3156a149 MBK Senior Living: https://www.mbkseniorliving.com --- Support this podcast: https://podcasters.spotify.com/pod/show/tips-from-trestle/support

Stephen Faust joins the podcast today to talk about the logistics of operating kitchens on movie sets. Tom Morales said this is one of the toughest jobs in this industry, and Stephen confirms that. Stephen also tells his story of sobriety and all of the joys and challenges associated with it. We both share personal stories of growth, and trials associated with sobriety. If you or someone you know is struggling with Alcoholism, Ben's Friends International is now in Nashville! This is a free support group for people in the hospitality industry in recovery, they meet every Monday at 11 am at the Oak Steakhouse at the base of the Westin Hotel downtown. Also, check out the Thegivingkitchen.org for anything crisis related to anyone in our industry. -Brandon --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message

Born in Mumbai, Chintan became interested in the culinary world at a young age. When of age, he enrolled in one of the most prestigious culinary schools in India, the Oberoi Centre of Learning & Development where he trained under the finest chefs from Oberoi Hotels. His professional career began at a hotel restaurant in Mumbai, where he spent eight years in the kitchen learning traditional Indian cuisine and techniques. During this time, Chintan traveled throughout the sub-continent in order to develop a deeper connection with the way locals ate and became well versed in the bold spices and dishes he came across. Eventually Chintan left India for bigger opportunities. His culinary career took him to an extremely diverse set of locales including Singapore, Cleveland, Atlanta, and finally New York. It was in New York that Chintan joined the Michelin-starred Junoon for a brief stint before he met restaurateur Roni Mazumdar in 2017 and became the chef at the modern and upscale Rahi, followed by Adda Indian Canteen for which Chintan was the winner of the 2019 StarChefs New York Rising Star and within a year after Adda opened the restaurant was on the short list to be nominated for a James Beard Foundation award for “Best New Restaurant” Food & Wine Magazine's "Top Ten Best New Restaurants 2019", Eater National's Best New Restaurants 2019” and Bon Appetit's "Top 50 Best New Restaurants of 2019". In 2020, Chintan was looked at as a finalist for the James Beard Foundation Awards "Best Chef in the NY Region". In 2021 the duo opened Dhamaka, for which Chintan won The James Beard Foundation Award for Best Chef New York State. The first win in this category for an Indian chef. Dhamaka was also named the #1 restaurant of the year by The New York Times, Esquire Magazine, and one of the top 50 restaurants in the country by The New York Times. Dhamaka was also nominated for the James Beard Foundation “Best New Restaurant of 2021” award. Chintan has also taken cuisine to the next level by partnering with artist Mattia Casalegno in Aerobanquets RMX, a virtual reality experience combining food and fantasy, which took place at the James Beard House, and continues to tour the globe. In 2022, he and partner Mazumdar opened the quick service eatery Rowdy Rooster serving Indian spiced fried chicken for which Food & Wine Magazine named them as one of 16 people and companies changing the way we eat and drink in 2022. The pair will soon open Kebabwala celebrating India's long tradition of fresh, and flavorful, kebabs which vary across the country, and Masalawala located in Park Slope, Brooklyn featuring regional Indian cuisine. Chef Pandya's mission is to push the boundaries of what Indian food means in America. He continues to break new ground on an under-appreciated but phenomenal cuisine. On this episode, Chintan joins host Mitchell Davis and discusses Fun Dining vs. Fine Dining, the importance of being financially savvy, and why it's okay to be shellfish in learning. Follow Chintan on Instagram @chefchintan. For more on Chintan and his restaurants, visit: https://unapologeticfoods.nyc/

Chef James Avery worked his way from a pizza delivery boy to sous-chef, under the tutelage of iconic chefs including David Burke and Gordon Ramsay. In 2010, James jumped on a TV opportunity to work on the culinary production team for Gordon Ramsay's hit FOX television show “Kitchen Nightmares.”  CJA stayed on as a Consulting Chef for one of the show's renovated New Jersey restaurants before making his way back to Michael Mina's Sea Blue. In 2011, James joined BR Guest Hospitality helping to open Dos Caminos and its three sister restaurants at Harrah's Resort in Atlantic City. The following year, he returned to FOX television as the Blue Team Sous Chef on Gordon Ramsay's culinary competition show “Hell's Kitchen” for seasons 11-14. In the summer of 2014 he became the Executive Chef of the Asbury Festhalle and Biergarten and Executive Chef/Partner at the Bonney Read. He opened a farm-to-table eatery Farmly Neighborhood, and eventually launched "The Black Swan" in Asbury Park, a European gastropub serving British/Irish fare, imported beers, wines, and craft cocktails. James is a legit entrepreneur and all-around good guy, residing in Wall Township, N.J. with his wife, Diana and four young children. Enjoy!   ⬇️ FOLLOW MORE HERE ⬇️  

It's more than a feeling...that's how the Boston tune goes. And it's how this episode of TFT went, as I connected with Matt Perez to talk about hospitality as a strategic value, and what that actually means when you have to sell the vision to both the C-Suite and the front line. Matt and I bonded over a shared passion for what a great hospitality strategy can do for a senior living operator, and we share our (similar) senior living origin stories and why those set the stage for our careers as industry leaders focused on bringing the best experiences to our residents. Southern California native Matt Perez has enjoyed a career that has taken him to some of the most sought-after destinations in the world. He is currently the National Director of Dining Operations for MBK Senior Living. In his role he supports and leads the dining strategic direction for the company, additionally supporting each community culinary & service programs to create a best-in-class resident experience. Matt's prior roles included, VP of Hospitality at Vineyard Luxury Communities, National Director of Dining at Kisco Senior Living, Principle of Fork Fusion Consultants and Executive Chef / Partner at TS Restaurants. Perez was educated at the highly regarded Culinary Institute of America at Greystone in Napa Valley and over the years, has honed his skills working with some of the country's best known restaurateurs including Chris Cosentino, Jordan Kahn and Adam Fleishman. In Hawaii, Matt had the privilege of serving under Hawaii Regional Cuisine Founder, Peter Merriman. Tips From Trestle is a podcast focused on discussion about senior living food & hospitality. Hosted by Trestle Hospitality Concepts Founder & CEO Aaron Fish, he shares his thoughts, musings and discussions about the food & beverage operations, trends and happenings in the senior living industry. To support the podcast, click here: https://anchor.fm/tips-from-trestle/support Links: Aaron Fish: www.linkedin.com/in/aaronfish Trestle Hospitality Concepts: www.trestlehospitalityconcepts.com Matt Perez: www.linkedin.com/in/matthew-j-perez-3156a149/ MBK Senior Living: www.mbkseniorliving.com --- Support this podcast: https://anchor.fm/tips-from-trestle/support

“Dono in Santa Monica is the third restaurant from Greco Entertainment Group (GEG). Led by Chef / Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into … Continue reading → The post Show 487, August 13, 2022: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part One appeared first on SoCal Restaurant Show.

“Dono in Santa Monica is the third restaurant from Greco Entertainment Group (GEG). Led by Chef / Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into … Continue reading → The post Show 487, August 13, 2022: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part Two appeared first on SoCal Restaurant Show.

It is no small feat to open a restaurant - it takes massive talent and work, and if you are opening a high-end space, it takes ten-fold more. What must it take then to open multiple spaces within a luxury hotel? Chef Riley Huddleston, Executive Chef Partner at Lido House and Vice President of Food & Beverage with R.D. Olson Development, joins the show to discuss just that. We candidly discuss the hardships, trials, and tribulations of what it takes to perform at the level he does in this jam-packed episode.The Best Ceats Podcast brings unprecedented access to the Orange County hospitality industry each and every episode. Bringing you the best stories, and the people behind them with every interview, The Best Ceats Podcast showcases the very best of Southern California's bars, restaurants, and beyond.You can find more information at https://thebestceats.comFollow Host Crawford McCarthy at https://www.instagram.com/thebestceats/To support content like The Best Ceats Podcast, please consider supporting The Best Ceats, at: https://patreon.com/thebestceats To learn more about Ali Coyle, as well as her debut track “Trust Me,” please see her official website: https://alicoylemusic.com To find out more about our sponsors for this episode, please visit the following:https://www.heirloompotager.comhttps://amass.comhttps://pacificwineandfood.com

With excitement, allow me to introduce to you today's guest, Executive Chef and Partner at Big Grove Brewery, Ben Smart. An Iowa City native, Ben studied Geo Science at the University of Iowa. After graduating, it didn't take long for Ben to realize that he wasn't cut out for the office life, so he went back to study at Kirkwood Community College in Cedar Rapids to study Culinary Arts. After a few short stints cooking in Iowa City, IA and Kansas City, MO, Ben moved to Woodinville, WA in 2008 to work at The Herbfarm. He didn't know it then, but he would spend the next six years of his career at The Herbfarm. In 2012, Ben and his family were ready to make the move back to Iowa, and coincidently, he got a call from an old family friend for an opportunity to be the Executive Chef at a new restaurant opening in Solon, IA; Big Grove Brewery. Ben jumped at the opportunity. Today Ben is a Partner in Big Grove Brewery in Solon, IA, Big Grove Brewery in Iowa City, IA, Pullmans Bar and Diner in Iowa City, IA, and St. Burch's Tavern in Iowa City, IA. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Show me your friends, I'll show you your future." In this episode with Ben Smart we will discuss: Culinary school Networking Fine dining Mise en place Farm to fork Leadership Soft skills Tapping your professional network Visioning Labor Business partnerships Educating staff CORE values Imposter syndrom Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge Bombs: Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Discipline What is your biggest weakness? Organization What's one question you ask or thing you look for during an interview? What is their connection to food? What's a current challenge? How are you dealing with it? All the moving parts Share one code of conduct or behavior you teach your team. Cut the tape What is one uncommon standard of service you teach your staff? Push our BOH team to "table touch" What's one book we must read to become a better person or restaurant owner? The Culture Code: The Secrets of Highly Successful Groups by Daniel Coyle GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast - KDS What is one thing you feel restaurateurs don't do well enough or often enough? Training their people - professional development Name one service you've hired. Bergan KDV - Business solutions If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Surround yourself with people that challenge you Find something worth sacrificing for Life moves fast, so slow down and try to enjoy it Contact info: Instagram: @biggroveben Email: ben@biggrove.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ben Smart for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Dishing with Chef Kish - Jane's guest today is the renowned cookbook author and celebrity chef, Kristen Kish. The winner of season 10 of Bravo TV's Top Chef, she is currently the co-host of TruTV's Fast Foodies, and drawing rave reviews as the Executive Chef & Partner at the Arlo Grey restaurant in Austin, Texas. And being proud of her status as a former cigarette smoker, Kristen has partnered with Nicorette to publicly share her “quit” journey for the first time on air. On this segment, hear how Kristen started her culinary career and the inside scoop on the country's most popular cooking shows. Fast Foodies, for example, is about competing to re-imagine and perfectly recreate a celebrity guest's favorite fast food dish as Kristen and the other two master chefs try to win the daily “Chompionship!” trophy. Learn, too, about her favorite dishes she creates for Arlo Grey, and how she stays centered and sane in such a combination of high-pressured positions. Furthermore, she shares her secrets for energy and resilience and the mantras that inspire her to live her best life every day. Most importantly, she professes that stopping smoking—for many with the help of Nicorette—will enhance your taste buds not to mention help you look and feel Better Than Before.

Dishing with Chef Kish - Jane's guest today is the renowned cookbook author and celebrity chef, Kristen Kish. The winner of season 10 of Bravo TV's Top Chef, she is currently the co-host of TruTV's Fast Foodies, and drawing rave reviews as the Executive Chef & Partner at the Arlo Grey restaurant in Austin, Texas. And being proud of her status as a former cigarette smoker, Kristen has partnered with Nicorette to publicly share her “quit” journey for the first time on air. On this segment, hear how Kristen started her culinary career and the inside scoop on the country's most popular cooking shows. Fast Foodies, for example, is about competing to re-imagine and perfectly recreate a celebrity guest's favorite fast food dish as Kristen and the other two master chefs try to win the daily “Chompionship!” trophy. Learn, too, about her favorite dishes she creates for Arlo Grey, and how she stays centered and sane in such a combination of high-pressured positions. Furthermore, she shares her secrets for energy and resilience and the mantras that inspire her to live her best life every day. Most importantly, she professes that stopping smoking—for many with the help of Nicorette—will enhance your taste buds not to mention help you look and feel Better Than Before.

Chef Kristen Kish is the pinnacle of Top Chefs (IMO), but in fact, she is also the winner of Bravo's Top Chef Season 10; author of Kristen Kish Cooking, host of Fast Foodies on TruTV & HBOMax, and Executive Chef & Partner of Arlo Grey by Kristen Kish at The Line Hotel in Austin, TX. We talk about everything from the unsung joys of sherbet to the lameness of supplement powders; what Kristen's snacking on while filming food shows, and exactly what she and her wife ate for dinner after their home micro-wedding (P.S. MAZEL TOV, Kristen & Bianca!).  Kristen shares her process for menu design; ranks her top three favorite fries (and where to find ‘em); what she thinks is the most underrated cooking ingredient, and the common spice-rack staple she's using to maintain a cordial, working relationship with her four-legged neighbors. Real talk: I've known Kristen for a few years now and she has the most refreshing and warm POV on food, cooking, and the experience of enjoying meals with friends and family. I can't wait to hear what you think of today's episode, and if you haven't seen Fast Foodies yet, it's time, my friends: Binge the first season on TruTV or HBOMax & stay tuned for more Kristen Krish, more often (because she's crushing 2021).  I'm answering this question today, at ~27:00:  “What's the most common myth about healthier eating that you hear or are asked about the most?”   DM me with your questions on Instagram @jaclynlondonRD & subscribe/stay tuned for the answer on an upcoming episode! Learn to cook with Kristen: https://www.amazon.com/Kristen-Kish-Cooking-Recipes-Techniques/dp/0553459767 Follow Kristen on Instagram: https://www.instagram.com/kristenlkish/?hl=en Catch up on Fast Foodies ASAP: https://www.trutv.com/shows/fast-foodies Visit Arlo Grey by Kristen Kish in Austin: https://www.thelinehotel.com/austin/bars-restaurants/

Boyer Derise, owner/founder of Good Eats Kitchen, joined Discover Lafayette to discuss his career journey as a professional chef. His story is really one of being an entrepreneur who has learned to evolve and adapt to meet the needs of today's world, especially with the challenges of the pandemic. Boyer, a Delcambre native, always loved to cook and be around the food industry. His uncle had a diner and by the age of ten, Boyer was flipping burgers. He began his professional culinary career after graduating from the Louisiana Culinary Institute in Baton Rouge along with other local chefs such as Chef Colin Cormier of Pop's Poboy's. He learned how to cook in a traditional French culinary style and also was taught the mechanics of running a kitchen and the economic realities of keeping a restaurant open. He began his professional culinary career with Fleming's Prime Steakhouse in Baton Rouge. That was the beginning of a 10-year career with Fleming's, where he was the youngest Executive Chef Partner in the company's history, taking the helm of his own kitchen at age 25. Fleming's was going through an incredible expansion phase growing from 20 to 62 locations in four years while Boyer was employed with them. (Paul Fleming, a Franklin native, was the principal behind Fleming's along with Bill Allen, and then founded PF Changs and Pei Wei; he now owns Paul Morton's American Grill found throughout the Western U. S.) The training Boyer gained from his time with Fleming's gave him more hands-on relevant learning than any classroom education would have afforded him. Boyer also had the distinctive honor of being selected to cook for Team USA and Dignitaries at the 2008 Summer Olympics in Beijing. This came about through his future wife, Katie, a pastry chef who had first worked at the Turin (Italy) Olympics with Behind The Scenes Catering who works for NBC. Boyer networked through Katie and was hired by Behind the Scenes to run catering Olympic Pavilions for Omega and Johnson & Johnson. Although incredibly challenged by having to work with young chefs who spoke no English while putting in 20-hour days over four weeks, he looks back and realizes the experience was life-changing. As a young man in his 20's, not a bad way to learn to "adapt and overcome" in a similar mentality exemplified by the Marines. Boyer was in a sales role with a local seafood company when he started doing meal prep in 2016 for his sister to keep her "dress ready" for her wedding. Good Eats Kitchen, in Boyer's mind, came about by accident in connection with him helping his sister and re-engaging with his first love, cooking. Timing, of course, is everything when one makes the leap from having a "side hustle" to focusing full-time on the endeavor. Starting out working in his home kitchen for a few people at $8.00 per prepared meal, word of mouth grew this side hustle exponentially. He had always liked the 'grab and go' healthy meal concept, especially after living in Austin while working for Fleming's. For a year, he cooked out of his home kitchen; in 2017 he pulled the plug on his day job and took the plunge full-time in what would be branded as Good Eats Kitchen. His focus has always been on "just good food", without being pigeonholed into the low calorie/Keto option. It's whole food cooking, according to Boyer Derise. Customers can order line at https://mygoodeatskitchen.com/ or walk into Good Eats Kitchen in the Oil Center at 1116 Coolidge Blvd., Suite F. Meal choices are sure to please everyone. Chef Boyer Derise's favorite meal is the Chicken Piccata and from day one the best-selling meal has been the Green Chili Chicken Enchiladas. You can find options such as a blackened redfish or Indian Butter Chicken, and many many more! As Boyer says, "Come GEK ('geek") out with us!" Each meal is individually portioned, "fresh and high quality." The only things ever frozen in the meal prep is frozen shrimp from Delcambre and canned tomato...

In this episode, Paul Hadfield talks to Riley Huddleston, Executive Chef-Partner of Lido House, about following his move out to Newport Beach and midwestern hospitality.

Surprise! It's a bonus episode! Christian talks with Chef Jamie Lynch about operating restaurants during a global pandemic, life on a farm, opening Tempest in 2020, his upcoming project in Nashville, his experience on "Top Chef," and his legacy.   The show's artwork was created by Grace Lancaster-Goguen (glancastergoguen@gmail.com). This episode's music is "Short Skirt, Bare Knees," "Front Page Show," and "When I Was Young" by Tyler Boone (tylerboonemusic.com). The episode was produced by LMC Soundsystem.

In our second episode in What’s On Tap’s “Black in the Hospitality Industry” series, we sit down with Kurtis Lott, Co-owner & Chief Operator of the four-location restaurant concept Cajun Boil & Bar (@cajunboilandbar), and Brian Jupiter (@chefjup) award-winning Executive Chef & Partner of two Chicago restaurants, Frontier (@frontierchicago) and Ina Mae Tavern (@inamaetavern).  They both have been in the bar and restaurant industry since they were teenagers and share with us their unique experiences and perspectives on what it is like coming up “black in the hospitality industry.”  We also discuss the challenges of having black-owned restaurants, the change they see happening in America, and they give some simple tips on what we can all do to make the world a better place.  “Soul Food Sundays” anyone?   Chef Jupiter was named as a finalist for the James Beard Award Best Chef - Great Lakes and has been on multiple television shows and news channels including Cooking Channel’s America’s Best Bites, Check, Please!, NBC Chicago News, NBC’s 1st Look, Fox 32 Chicago News, WGN-TV News, and the Food Network. Frontier, known for their “whole animal experience” (including alligator!), was Chef’s first foray into restaurant ownership after having led many other kitchens.  Ina Mae Tavern, named after Chef Jupiter’s great-grandmother, is a New Orleans-style concept inspired by recipes passed down through generations in his family. Kurtis Lott is not only a successful restaurateur, but he’s also the first client of TappedIn (the restaurant marketing company that creates the What’s On Tap video podcast) that has been on the show.  Kurtis is the Chief Operator & Co-owner of Cajun Boil & Bar - a Louisiana-inspired restaurant built around seafood boils, amazing sauce, and a lively atmosphere.  They opened up four Chicagoland Cajun Boil & Bar locations (Oakbrook Terrace, Orland Park, Oak Park, and Joliet, IL) within one year!  It has been amazing to see what he was able to accomplish in such a short period of time. We had a great conversation with these two inspirational restaurateurs and we hope you enjoy it as well!

Cesare De Chellis (Executive Chef to NJ Governor Murphy at Drumthwacket and Executive Chef/Partner at B2 Bistro) has always been a man on a mission - always learning, always growing, inspired and motivated by food from the very beginning. Check out our last conversation about the roots of his passion for good, sustainable food, great hospitality and the dedication is takes to bring it to all life.

Born and raised in New Orleans, Louisiana, Executive Chef Brian Jupiter has always believed that Southern comfort food is a true art form. Pulling inspiration from closely held family secrets and recipes, Jupiter spent his childhood alongside his grandmother in her kitchen. After beginning his professional career at the age of 16 in the kitchen of New Orleans’ famed Aurora Steakhouse, Jupiter eventually moved to Miami, Florida to pursue degrees in Culinary Arts and Food & Beverage Management. After graduating from Johnson and Wales University in Miami with degrees in Culinary Arts and Food and Beverage Management, he became integral part of the opening team for The Shore Club Hotel and Resort, which included Sirena and Nobu restaurants. In 2003, Jupiter made the move to Chicago to fill the role as Chef de Cuisine, and eventually Executive Chef, at Narcisse Champagne and Caviar Salon. He later became an integral part of the menu development for the opening of Frontier in 2010 and Ina Mae Tavern & Packaged Goods in 2018, as Executive Chef/Partner of Pioneer Tavern Group. In the midst of the global Covid-19 pandemic Jupiter continues to keep the doors of his restaurants open providing the best meals to the people of Chicago! Order for pick up or delivery now at https://www.inamaetavern.com and https://www.thefrontierchicago.com THANKS FOR LISTENING! Thanks for tuning into us on Homecoming with The Downing Brothers. Also, If you have any comments or questions about today’s episode, please let us know your thoughts in the comment section. If you’ve enjoyed this episode, please share it using the social media buttons you see at the bottom of the post. Also, please leave an honest review of Homecoming with The Downing Brothers. Ratings and reviews are extremely helpful and greatly appreciated! Furthermore, they do matter in the rankings of the show, and we do read each and every one of them. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/anthony-downing/support

Introducing our new monthly culinary/foodie inspired series hosted by Natalie Paramore of Travel Stories Recipes. Every month, Natalie will interview a different local chef. Some you may know, some maybe not! Think Chef's Table meets Anthony Bourdain meets Julia Child. New series launches next Monday, September 16th with guest Callie Speer, Executive Chef/Partner at Holy Roller. Subscribe and share the 365 Things Austin Podcast with your foodie friends and get ready to meet the special people behind Austin's amazing culinary scene.

Hello listeners! This week we have a conversation with Chef Emmanuel Piqueras. SPANISH EPISODE AHEAD! Time to practice your skills and enjoy my Mexican and his Peruvian accents. As the Culinary Ambassador to the U.S. and Canada through Peru’s official tourism authority, Chef Emmanuel Piqueras has generated a new appreciation for Peruvian cuisine in North America. Highly regarded for Sabor y Fusion, his popular food show on Latin America’s largest international cable network, Piqueras began his career at Arzak (Michelin Guide Three Stars; World’s 50 Best Restaurants). Chef Piqueras went on to lead the kitchens as Executive Chef of Andina (Portland, OR), Mixtura (Seattle, WA), Limon (San Francisco, CA), and Panca (New York City, NY) among others. Now, as Executive Chef/Partner of Pisco Rotisserie & Cevicheria, Piqueras is excited to bring his Novoandina-style cuisine, largely influenced by his experiences growing up in Lima, to Southern California. After the success of the flagship Pisco Rotisserie & Cevicheria in Liberty Station, Chef Piqueras has launched its second location in Carlsbad in January 2018 alongside business partner and veteran restaurateur Sami Ladeki. I had so much fun talking to Chef Emmanuel and getting inspired with his story. If you have ever thought that it was too late for you to start something, listen to this episode. You can create opportunity simply by knocking on that door you've been staring at for a while. Don't forget to let me know your thoughts through DM or via the anonymous link. Find Chef Emmanuel on all things social: www.instagram.com/emmanuelpiqueras/ www.instagram.com/piscorotisserie/ http://piscorotisserie.com/ Sign up to my affiliate link for Quickbooks Self employed at http://bit.ly/quickbookscafeconpam and get 50% off the first 12 months! Follow Cafe con Pam on all things social www.instagram.com/cafeconpampodcast And listeners, Stay Shining!

In Episode 48, we meet Matthew Dolan, executive chef and partner of Twenty Five Lusk. The upscale restaurant-lounge has taken sustainability seriously over recent years, taking steps to become a certified green business and focusing on sustainable seafood, which Dolan writes about in his new book, Simply Fish. Listen to the episode and subscribe to the Menu Stories series on menustories.com. Music provided by Ben Sound.

An Arkansas native coming from a family of incredibly rich and interesting food-related history, Scott McGehee trained at the California Culinary Academy and cut his teeth at Chez Panisse working under Alice Waters for many years. Today Scott is a rabid advocate of treating people and contemporaries in the industry with absolute kindness, dignity, and respect. He exercises this advocacy as Executive Chef/Partner at Yellow Rocket Concepts, a Little Rock restaurant partnership, which is known as Central Arkansas's culinary juggernaut.   In this episode we discuss: Never giving up. If you want something you need to chase it. You need to be consistently positive. learn to communicate effectively. Utilize the path of least resistance to get things done. Lift struggling coworkers up, don't put them down for their mistakes. Paying your dues in the kitchen to learn and become better. Cooking is about more than food. Food is about human relationships, not just sustenance and taste. Be calm and kind. Baby steps are key to expansion. If you're not improving and growing every day, you're dying.If you don't know something just ask. You should be continually reinventing your restaurant.

Chef Floyd Cardoz has redefined modern Indian cooking in both the USA and India. Owner of Paowalla in New York City and Bombay Canteen in Mumbai, Floyd came to prominence as Executive Chef/Partner at Tabla restaurant. He's author of "Flavorwalla" and "One Spice, Two Spice." Recognized as "America's doyenne of sparking wine," Eileen Crane is CEO/Founding Winemaker at Domaine Carneros in Napa Valley (owned by the Taittinger family). She concentrates on making classically elegant sparkling wines.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Alfonso Undurraga's family has made wine in Chile for six generations since the 1880s and was the first Chilean winery to export to the U.S. in 1903. After selling their namesake winery in 2006, they started Koyle Winery in the Los Lingues zone of Alto Colchagua. Bryce Shuman, Executive Chef/Partner of award winning Betony in New York City, left an aspiring acting career to become a chef. His inventive style of cooking is where he applies his theatrical talent now earning Betony many accolades.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Chef Gaudet is a graduate of The Cambridge School of Culinary Arts. After graduating he spent 9 years honing his skills at Eleven Madison Park, Jean-Georges and Aquaveet. Upon returning to Boston, he held the Chef De Cuisine title first at Brasserie Jo then at Aquitaine Bistro. Today, he is the Executive Chef/Partner at the well known West Bridge Restaurant in Cambridge MA. In this episode Chef teaches that its NEVER too late to chase your dream and to never stop learning.

Michael Lomonaco has NYC and Brooklyn in his blood, and he’s here to share his culinary journey on Chef’s Story with Dorothy Cann Hamilton. Tune in and hear what it was like growing up in Bensonhurst in an Italian American family and cooking things like zeppoli and cranberry beans at home. Hear how Michael quit acting to pursue cooking by attending culinary school, and eventually going on to cook at Le Cirque and the 21 Club. Listen in as he recounts his experience as the Executive Chef at Windows on the World at the World Trade Center during 9/11, and describes his current position as Executive Chef/Partner at Porter House NY. This program was sponsored by Brooklyn Slate. “On the job training is great – but it’s not the full immersion that you can get in an academic setting.” [19:28] “Food has become entertainment. Today people don’t buy tickets to a show – they go to a bar or a restaurant and that’s the show.” [27:00] “In order to be free as a creative person – you need to really know your instrument. The French are famous for calling the stove the piano.” [29:30] –Chef Michael Lomonaco on Chef’s Story

On the latest episode of Chef’s Story, Dorothy Cann Hamilton sits and chats with critically acclaimed and international recognized chef Floyd Cardoz. Floyd is the Executive Chef/Partner of North End Grill and winner of the Top Chef Masters television show. Tune in and hear about his early days in New York at Tabla, a seminal Danny Meyer restaurant, and find out how he put aside his traditional life plans to become a world class chef. Learn about his vision of combining what he ate growing up in India with what is grown here in the United States. This program was sponsored by S. Wallace Edwards & Sons. “As my mother always said, most people eat to live, I live to eat.” “I’ve always had the dream to mix Indian and Western foods since I began cooking…I wanted to adapt what we ate in India to what [ingredients] we have here [in the United States].” “At Union Square Hospitality Group, we believe that your technical skills should form 49% of you are and 51% of who you are should be your niceness.” “As a chef you’re always in control. You ask somebody to jump they say how high. When you’re on TV that’s not the case – you’re at the mercy of producers.” –chef Floyd Cardoz on Chef’s Story