Podcasts about Fine dining

In an era when leading restaurant chefs are viewed more like rock-stars than food purveyors, Sydney restaurateur Neil Perry is the Bruce Springsteen of the Australian fine-dining industry.   His Sydney restaurants Margaret and (part-owned) Rockpool recently featured among the World's Top 100 steak restaurants, ranking No 2 and No 12 respectively. What does he think about the future of Australian red meat?                   The Weekly Grill is brought to you by Rhinogard and Bovi-Shield MH-One, the One Shot, One Spray, One Time BRD Vaccines by Zoetis.    

We are excited to have Taylor from Edmonton, Alberta joining us on today's show to share his recent trip down to Walt Disney World with us! We hear about his split-stay to both Disney's Coronado Springs Resort at Bay Lake Tower at Disney's Contemporary Resort! We discuss fun times in all four theme parks, using Premier Pass on two of those days, enjoying the details that sell the "immersion" of the experience, as well some fine dining and tips for folks that have specific dietary needs! This and much more on today's show! We hope you can continue the conversation with us this week in the Be Our Guest Podcast Clubhouse at www.beourguestpodcast.com/clubhouse! Thank you so much for your support of our podcast! Become a Patron of the show at www.Patreon.com/BeOurGuestPodcast.  Also, please follow the show on Twitter @BeOurGuestMike and on Facebook at www.facebook.com/beourguestpodcast.   Thanks to our friends at The Magic For Less Travel for sponsoring today's podcast!

Mario Naar, owner of Miami's Chevre, chef Claudio Giordano and sommelier Nils Lackner, otherwise known as the "cheese” guy, the “fish” guy, and the "wine” guy, talk with Alan Fine of Insider Travel Report about how they lead a “cultivated journey” aboard Sea Cloud Spirit through Corsica and Sardinia. They share how Sea Cloud Spirit's top-quality ingredients and immersive food and wine focus create an unforgettable luxury sailing experience. For more information, visit www.seacloud.com.  All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox.  

In dieser Episode trifft Boris Rogosch auf Laura Hutter – Unternehmerin, Kulinarik-Expertin und kreative Netzwerkerin mit einer klaren Mission: Genuss nahbarer machen und neue Erlebnisse schaffen. Laura ist Gründerin des Social Food Collective und Co-Founderin von HiddenTable, einer Plattform, die Fine Dining neu denkt. HiddenTable ist eine Plattform und Community, die Fine Dining zugänglicher und nahbarer machen will. Über HiddenTable bieten Restaurants exklusive Menüs an, die oft nicht auf der regulären Karte stehen, bieten Zugang zu besonderen Events oder auch limitierte Plätzen an. So werden Hemmschwellen abgebaut, und Gäste erleben Spitzenküche auf eine persönliche, überraschende Weise. Das Konzept richtet sich an Menschen, die gern Neues probieren und bisher wenig Berührungspunkte mit Fine Dining hatten. Dabei bleibt der Anspruch an Qualität hoch, oft kombiniert mit einem attraktiven Preis-Leistungs-Verhältnis. HiddenTable ist aktuell in Hamburg, München sowie Düsseldorf/Köln aktiv, Berlin folgt bald. Seit über 15 Jahren bewegt sich Laura Hutter zwischen Food, Gastfreundschaft und Kommunikation. Mit ihrer Agentur unterstützt sie Gastronom:innen, Food- und Beverage-Brands sowie Events dabei, online sichtbar zu werden – ehrlich, hochwertig und mit Haltung, wie sie sagt. Ihre Superkraft: Netzwerke knüpfen, Communities aufbauen und Genuss in Geschichten übersetzen. Auf Instagram zeigt sie als @laura.valentina.hutter ihren persönlichen Mix aus Restauranttipps, kulinarischen Reisen, Rezeptideen und dem täglichen Wahnsinn zwischen Unternehmerinnenleben und Food-Obsession. Ihr Credo: Qualität, Authentizität und Konzepte mit Seele – egal ob Fine Dining oder Streetfood-Stand. Im Gespräch mit Boris erzählt Laura, warum Gastronomie heute digitale Allianzen braucht, wie sich Genuss mit Community verbindet und warum Fine Dining anders gedacht werden muss. Außerdem verrät sie ihre ganz persönliche Lieblings-Food-Stadt (Spoiler: Nicht Paris!) und spricht über ihre Vision von einer offenen, zugänglichen Genusskultur. Links zu dieser Episode: Laura Hutter bei Instagram: https://www.instagram.com/laura.valentina.hutter/ Laura Hutter Webseite: https://laurahutter.de/ Social Food Collective: https://www.instagram.com/social.food.collective/ Hiddentable bei Instagram: https://www.instagram.com/hiddentable.de/ Foodtalker bei Instagram: https://www.instagram.com/foodtalker_podcast/ Werbung - Diese Episode wird unterstützt und präsentiert von: Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de Die Anuga 2025 findet vom 4. bis 8. Oktober in Köln statt und bringt zehntausende Fachbesucher und fast 8.000 Aussteller aus aller Welt zusammen. Auf drei Bühnen erwartet euch ein Programm voller Impulse, Innovation und Inspiration. Die Anuga Horizon Stage (Halle 1) fokussiert sich auf alternative Proteinquellen, Food Tech und Kreislaufwirtschaft. Die Trend Zone zeigt tägliche Einblicke in globale Ernährungstrends. Bei Anuga Organic on Stage stehen biozertifizierte Produkte, nachhaltige Landwirtschaft und transparente Lieferketten im Mittelpunkt. Tickets unter anuga.de

In the first episode of our five-part series featuring the chefs from Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Megan Smith of Ironwood American Bistro. Megan shares the inspiration behind her vibrant salad course, made with local produce, foraged fennel pollen, and garden-fresh chive blossoms. She also talks about her culinary journey and how she now focuses on teaching approachable, nutrition-focused cooking classes. Destination Vacaville? Let's go! 

Mario Naar, owner of Miami's Chevre, chef Claudio Giordano, and sommelier Nils Lackner (the "cheese guy," "the fish guy," and the "wine guy") talk with Alan Fine of Insider Travel Report about leading a special “cultivated journey” aboard Sea Cloud Spirit through Corsica and Sardinia. They share how Sea Cloud Spirit's top-quality ingredients and immersive food and wine focus create an unforgettable luxury sailing experience. For more information, visit www.seacloud.com. All our Insider Travel Report video interviews are archived and available on our Youtube channel (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox.

One birthday dinner at Melbourne's fanciest restaurant at age nine was all it took for Besha Rodell to get hooked on fine dining. She turned that obsession into a career, becoming a James Beard Award winning food critic for LA Weekly, The Age, and The New York Times. Besha Rodell's new memoir goes beyond restaurant reviews. It's an unflinching account of navigating a high-pressure, male-dominated world where every meal feeds deeper questions of self-worth, longing, and the drive to belong. It's called "Hunger Like a Thirst: From Food Stamps to Fine Dining, A Restaurant Critic Finds Her Place at the Table".

A quick preview of our upcoming series featuring the talented chefs behind Vacaville's 2025 Farm to Table Dinner. 

Household Express: Guest Ismael Floris Defining Fine Dining by Radio Islam

Col’Cacchio GO Group CEO Ettienne Pieterse spoke to Clarence Ford on the trend of fast-casual dining and the launch of Col’Cacchio GO. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalkSee omnystudio.com/listener for privacy information.

Selamat datang di Ngobrol Sore Semaunya Special Episode Follow Me Malaysia-Singapore Series!Di episode kedua series ini, Putri Tanjung dan tim explore kuliner Kuala Lumpur—mulai dari hidangan Michelin-listed ✨ hingga fine-dining nasi kandar yang unik

Kurz nach Eröffnung seines neuen Sternerestaurant La Vie in Düsseldorf wurde Spitzenkoch Thomas Bühner mit einem Michelin-Stern ausgezeichnet. Neben guter Küche setzt er auch beim Payment auf smarte Lösungen. Ihm ist besonders wichtig, dass seine Gäste einfach und flexibel mit möglichst vielen verschiedenen Karten bezahlen können. Im #PaymentPower Podcast spricht Bühner nun gemeinsam mit Riccardo Spicker, Senior Key Account Manager bei VR Payment, über bargeldloses Bezahlen in der Spitzengastronomie: vom guten Service im Fine Dining trotz Fachkräftemangel bis hin zum Trinkgeld-Reporting. La Vie by Thomas Bühner: https://laviebythomasbuehner.de Fragen und Wünsche zum #PaymentPower Podcast gerne an: podcast@paymentpower.de

In this In Case You Missed It (ICYMI) article read, we revisit an article titled, "The Johnson Studio Transforms Former Memphis Foundry into Fine Dining Destination," by Jennie Morton published on the i+s website on April 22, 2025. We spotlight an inspiring adaptive reuse project by The Johnson Studio at Cooper Carry in this mini episode, in which you'll discover how a former 1920s Memphis foundry was thoughtfully transformed into Bishop, a French brasserie that balances contemporary fine dining with historic preservation. From honoring industrial heritage to embracing sustainable design, this episode offers a behind-the-scenes look at how old spaces can gain new life—and purpose.

Noch nie gab es so viele Sternerestaurants in Deutschland wie in diesem Jahr. SPIEGEL-Autor Andreas Bernard hat hinter die Kulissen des mysteriösen Auswahlverfahrens des »Guide Michelin« geschaut. Sagt uns, wie euch Shortcut gefällt. Hier geht's zur Umfrage. »SPIEGEL Shortcut« – Schneller mehr verstehen. Wir erklären euch jeden Tag ein wichtiges Thema – kurz und verständlich. Für alle, die informiert mitreden wollen. Neue Folgen von Shortcut gibt es von Montag bis Freitag auf Spiegel.de, YouTube und überall, wo es Podcasts gibt. Links zur Folge: SPIEGEL Genuss-Newsletter abonnieren Andreas' Recherche: Das System hinter den Michelin-Sternen Gastronomie: Gäste pöbeln, meckern und stehlen Weingläser – Einblicke einer Sterne-Gastronomin ►►► ► Host: Regina Steffens ► Redaktion: Natascha Gmür ► Redaktionelle Leitung: Carolin Katschak ► Produktion: Christian Weber ► Postproduktion: Natascha Gmür, Felix Klein ► Social Media: Maira Mellinghausen ► Musik: Above Zero ►►► Lob, Kritik, Themenvorschläge? Schreibt uns: hallo.shortcut@spiegel.de +++ Alle Infos zu unseren Werbepartnern finden Sie hier. Die SPIEGEL-Gruppe ist nicht für den Inhalt dieser Seite verantwortlich. +++ Den SPIEGEL-WhatsApp-Kanal finden Sie hier. Alle SPIEGEL Podcasts finden Sie hier. Mehr Hintergründe zum Thema erhalten Sie mit SPIEGEL+. Entdecken Sie die digitale Welt des SPIEGEL, unter spiegel.de/abonnieren finden Sie das passende Angebot. Informationen zu unserer Datenschutzerklärung.

On this episode! The Fellas discuss the come up and fall out of the A$AP Mob era. Will A$AP Rocky ever release his new album?We review new releases such as EST Gee' My World album, ful of unreleased tracks.Young Chris and Dave East release Fine Dining, which begs the question, where did Young Chris' career fall short?(This episode was recorded before game 7 of the NBA Finals)Game 7 is underway, listen to our predictions of who will take home the Larry O'Brien trophy.And... Is Tyrese Haliburton a SUPERSTAR?Be sure to follow us on Instagram @2HipHopSenseis.a.casual and be sure to subscribe to our new YouTube page!We Love any and all feedback! If you REALLY loyal, be sure to tell a friend to tell a friend to listen to the Podcast.

Will AI elevate the kitchen or erase the soul of cooking?In this episode of Chef's PSA, André Natera sits down with Helene Kennan, founder of Kennan Food Strategies, and Coner Seargeant, VP of Restaurants at Headington Companies. Together, they break down the coming wave of artificial intelligence in restaurants—from menu engineering and kitchen efficiency to the cultural impact on chefs, education, and hospitality leadership.They explore:How AI can enhance creativity instead of killing itWhy storytelling still matters in the age of automationWhat young chefs must learn now to stay relevantBurnout, balance, and building meaningful kitchen cultureFlavor Forays, culinary icons, and advice from the front linesWhether you're a chef, culinary student, or restaurant operator, this episode will reshape how you think about the future of food.Don't miss the segment on AI's role in culinary education and how it's already changing the industry.AI in restaurants, culinary innovation, Helene Kennan, Coner Seargeant, Chef's PSA Podcast, fine dining technology, kitchen automation, chef burnout, hospitality leadership, Flavor Forays, chef education, restaurant management, Michelin star kitchens, future of cooking, food tech podcast.New episodes weekly. More tools for chefs at chefspsa.com⁠⁠⁠⁠⁠Learn about Marketscale⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to my Substack!⁠⁠⁠⁠⁠⁠⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠⁠⁠⁠⁠⁠⁠

住近美術館，把握最後機會 《惟美術》3房熱銷倒數 輕奢品味，全新完工，即刻入住 近鄰輕軌C22站，設籍明星學區 預約來電 07-553-3838 https://sofm.pse.is/7rtc9c －－－－以上訊息由 SoundOn 動態廣告贊助商提供－－－－ 飛碟聯播網《飛碟早餐 唐湘龍時間》2025.06.06 週五美食單元 專訪：資深美食記者｜姚舜 主題：正宗松雲派！全台唯一Fine Dining川菜餐廳 姚舜美食中央社  / samyaotalks  【餐飲集團誰最賺??】～母親節真給力！ 連鎖餐飲集團王品（2727)、瓦城（2729)、王座（2751）受惠展店效益與母親節和端午連假帶旺聚餐商機，5月與1至5月累計營收均雙創同期新高，揚秦（2755）5月營收則創單月歷史新高，前5月累計營收亦創同期新高。 展望下半年，第三季暑假到來，連鎖餐飲集團百貨商場門市有望在聚餐熱潮帶動下，推升營收表現。第四季則為餐飲產業傳統旺季，搭配年末節慶與聚餐商機，將進一步挹注營運動能，連鎖餐飲集團下半年營收表現可望優於上半年。 【不再只吃「一口油」！】 ～台北中山北路〈赤身燒肉 USHIO TAIPEI〉日本A5和牛食多不膩 ～主攻日本A5和牛赤身 ～日本福岡燒肉名店台灣分店，「#烤的壽喜燒」實在太誘人 ～每道燒肉都有Side Dish ～餐具器皿一律採用日本九州佐賀的「有田燒」 ～ 店內空間裝潢設計曾得過室內設計大獎 什麼樣的日本和牛多吃兩塊不怕「油嘴滑舌」？也不會膩？答案是：和牛赤身。 【 台灣首位松雲派川菜傳人王國政，進化了川菜24味型！】 ～ 台北Fine Dining川菜餐廳〈川雅〉，夏季新菜一手開箱 ～傳承正宗松雲派川菜脈絡，精彩演繹現代官府川菜 ～「菜中有菜」、「 食中有食」，「粗料細做」、「大菜小做」 ～從朝擺、頭湯、四柱菜、尾湯、主食、清口湯到甜點，完整呈現川筵套架構 #姚舜 #美食#姚舜美食中央社#餐飲#王品#揚秦#和牛#a5#松雲派#川菜#王國政 ▶ 《飛碟早餐》FB粉絲團  / ufobreakfast  ▶ 飛碟聯播網FB粉絲團  / ufonetwork921  ▶ 網路線上收聽 http://www.uforadio.com.tw ▶ 飛碟APP，讓你收聽零距離 IOS：https://reurl.cc/3jYQMV Android：https://reurl.cc/5GpNbR ▶ 飛碟Podcast SoundOn : https://bit.ly/30Ia8Ti Apple Podcasts : https://apple.co/3jFpP6x Spotify : https://spoti.fi/2CPzneD KKBOX：https://reurl.cc/MZR0K4 -- Hosting provided by SoundOn

In this episode, Hailey visits Ishnala Supper Club, a gem nestled in the serene landscapes of Mirror Lake State Park. This beloved Wisconsin tradition has captivated locals and visitors alike since 1953. Ishnala offers a unique blend of rich history, stunning natural beauty, and an unforgettable dining experience.The Bobber is brought to you by Something Special from Wisconsin: https://www.somethingspecialwi.com/Read the blog here: https://discoverwisconsin.com/a-legacy-of-fine-dining-in-wisconsin-ishnala-supper-club/Mirror Lake State Park: https://dnr.wisconsin.gov/topic/parks/mirrorlake; #1 Supper Club in the Midwest: Behind the Counter: #1 Supper Club in the Midwest: Behind the Counter; Menu: https://www.ishnala.com/our-menu; Wisconsin Dells Supper Clubs - Timeless Traditions at Ishnala & The Del-Bar: Wisconsin Dells Supper Clubs - Timeless Traditions at Ishnala & The Del-BarThe Bobber: https://discoverwisconsin.com/the-bobber-blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksIshnala Supper Club: https://www.ishnala.com/. Follow on social @ishnalasupperclub 

In this episode of Fast Casual Nation, hosts Paul Barron and Cherryh Cansler sit down with Preet Paul Singh, partner of Houston-based bōl, to explore his fascinating journey from fine dining to fast casual. Singh shares how his team leveraged their culinary expertise from acclaimed restaurant Amrina to create two interconnected fast-casual concepts—bōl (Indian-inspired rice bowls and salads) and Pakpok Poe (elevated fried chicken)—while maintaining premium ingredients and building a scalable commissary model. From overcoming initial customer skepticism to developing a multi-tiered restaurant portfolio that includes fine dining, fast casual, and everything in between, Singh offers valuable insights on pricing strategy, operational efficiency, technology integration, and the future of fast-casual expansion for restaurant professionals looking to elevate their brands.#FastCasualNation #RestaurantBusiness #FastCasualGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

In this episode, I sit down with award-winning Hmong American pastry chef and restaurant owner, Diane Moua. We talk about her journey from being the eldest daughter in a traditional Hmong household to opening Diane's Place in Minneapolis, MN—a restaurant that honors her roots by serving dishes she grew up eating. Diane shares how not being surrounded by super sweet desserts growing up shaped her approach to pastry dishes, how moderation allows you to enjoy the foods you love, and how cultural food isn't what's making us unhealthy. It's the disconnection from our roots, forgetting that our Hmong elders have always eaten simply and intentionally. This is such a grounding conversation if you've ever felt pressure to water down your cultural dishes or give up the foods you love to “be healthy". Here's what we covered in this episode: --Your culture already taught you moderation. Diane reminds us that many Hmong desserts are naturally light, which helps us practice moderation before diet culture taught us to avoid sweets. --Don't water down your food to make it “healthy.” Instead of swapping out ingredients to make cultural dishes more "acceptable", learn how to portion so you can eat the real thing without feeling guilty. --You can enjoy sweets, just pick the one you actually want. If you're going to eat dessert, make it count. Diane shares how she eat one croissant or candy she truly craves and enjoys it especially being surrounded by food everyday. --Eating with your eyes matters. Presentation makes healthy eating more joyful. Whether you're at Diane's Place or at home, how your food looks on your plate can change how much you want to eat. To connect with Diane Moua, visit Diane's Place in Minneapolis, MN and follow her on Instagram:https://www.instagram.com/pastrydiane/https://www.instagram.com/dianesplacemn Apply for 1:1 Coaching: Ready to lose 10-20 pounds while eating foods you love? My 1:1 coaching program is designed to help women of color like you ditch restrictive diets and eat your cultural foods to keep the weight off for good. Choose between a 3-month (lose 10 pounds) or 6-month (lose 20 pounds) program. Book a free sales call here to apply: https://superlysam.com/coaching Stay Connected With Me: Join the consistency club weekly email series: https://superlysam.com/emails Learn more about me: https://superlysam.com/about Follow + connect with me on Instagram at: https://www.instagram.com/superlysam Follow + connect with me on Facebook: https://www.facebook.com/superlysam Want to know what kind of eater are you? Take the Quiz: here: https://www.tryinteract.com/share/quiz/65b148513f80c00014711569

Welcome to the second episode of our special Power Miniseries. Our guest is Katina Connaughton of SingleThread, the celebrated restaurant and farm in Healdsburg, California, that she and her husband, Chef Kyle Connaughton, co-founded in 2016. Today, Katina is the head farmer of the 24-acre property that supplies the SingleThread restaurant, farm store, and CSA program. As Katina shares with host Kerry Diamond, she never set out to become a farmer. But she found her power, and her calling, by literally digging in the dirt. “The further I stuck my hands in the earth,” she said, “the more I felt like myself.” Katina talks about the incredible journey that she and Kyle have been on, from meeting at a punk rock concert in high school, to becoming parents, living abroad, and rethinking the fine-dining experience back in California. Katina also talks about ThroughLine, the special food and film experience that celebrates the artisans, farmers, and producers she and Kyle have partnered with over the years. Our Power miniseries is presented by Veuve Clicquot and coincides with the new Power Issue of Cherry Bombe's print magazine, out now. We spotlighted more than 100 women in the worlds of food, drink, and hospitality, including Katina, who are using their power in interesting, inspiring, and innovative ways. Subscribe to our magazine here and check out the full list on cherrybombe.com. More on Katina: Instagram, SingleThread Farms, ThroughlineMore on Kerry: InstagramPast episodes and transcripts

Send us a textJonathan Greatorex is back in the horse box and this time we learn how he froze the assets of Lambeth Council no less, in what became known as 'The Salters Hill Scandal'.From anti bullying in the work place campaigns to running his own restaurant, Jonathan brings his own energy and no nonsense approach to the conversation. Standing up for countryside issues is also so needed at the moment.Please follow our Facebook / Instagram pages @fromthehorsebox and we would love to hear any feedback on the text message system on each episode.What question would you have liked to ask?

This week on The LA Food Podcast, we dive into Pete Wells' provocative New York Times piece on how some of the world's top chefs are using artificial intelligence to reinvent fine dining. From crafting the perfect sausage to generating entire tasting menus, is AI the secret sauce of the future—or the recipe for a soulless, flavorless culinary dystopia? Luca and Father Sal break it all down.In Chef's Kiss, Big Miss, we unpack: Evan Funke's *ahem* sleek new Roman bar A spicy Bill Esparza take on Stanley Tucci Matt Rodbard's controversial take on Jonathan Gold And McDonald's getting… a little too online?The LA Food Podcast is powered by Acquired Taste Media, the studio behind Taqueando with Bill Esparza and The LA Countdown. Explore more at acquiredtastemedia.com and don't forget to rate and review wherever you listen.#LAfood #foodpodcast #AIchefs #PeteWells #restauranttech #EvanFunke #BillEsparza #McDonalds #AcquiredTasteMedia–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠

Kelly Hooker joins me for the May Real Time Reading episode where we highlight our current, past, and upcoming reads. Kelly's Selections: Last:  The Grand Paloma Resort by Cleyvis Natura When the Wolf Comes Home by Nat Cassidy Now: Four Mothers by Abigail Leonard Silver Elite by Dani Francis Next: Far & Away by Amy Poeppel Sunburned by Katherine Wood DNFs or Didn't Like: Not Quite Dead Yet by Holly Jackson Book Mail Highlights: Battle of the Bookstores by Ali Brady The Book of Guilt by Catherine Chidgey   Cindy's Selections: Last: Tilt by Emma Pattee Matriarch by Tina Knowles Now: Conform by Ariel Sullivan  Hunger Like a Thirst: From Food Stamps to Fine Dining, A Restaurant Critic Finds Her Place at the Table by Besha Rodell Next: The One and Only Vivian Stone by Melissa O'Connor  The Frozen River by Ariel Lawhon DNFs or Didn't Like: Gracie Harris Is Under Construction by Kate Hash  Book Mail Highlights:  Friends with Words : Adventures in Languageland by Martha Barnette  The Midnight Hour by Eve Chase   Interested in each of our Summer Reading Guides? Grab Kelly's here and Cindy's here. You will add so many great books to your TBR from both lists. We have very little overlap so check them both out! Donate to the podcast here or on Venmo. Want to know which new titles are publishing in June - October of 2025? Check out our fourth ⁠⁠⁠⁠⁠⁠Literary Lookbook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠which contains a comprehensive but not exhaustive list all in one place so you can plan ahead.     Looking for something new to read? Here is my monthly ⁠⁠⁠⁠⁠Buzz Reads⁠⁠⁠⁠⁠ column with five new recommendations each month. Link to my article about ⁠⁠⁠⁠⁠older protagonists in fiction⁠⁠⁠⁠⁠.     Connect with Kelly Hooker on Instagram. Connect with me on Instagram, Facebook, YouTube, and Threads.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Winnipeg, the capital city of Manitoba, emerges as a compelling destination that warrants exploration, particularly for those seeking an authentic experience in Canada's Prairie region. This city, often affectionately dubbed "Canada's Middle Child," boasts an array of cultural festivals and culinary delights that will entice visitors. From the esteemed Winnipeg Folk Festival, which showcases renowned musical talents, to the vibrant Folklorama, celebrating diverse cultural identities, Winnipeg is a city rich in artistic expression. Additionally, its culinary landscape is noteworthy, featuring acclaimed establishments such as Deer and Almond and Yujira, alongside beloved local fast-food joints. With its extreme weather variations, from record-high temperatures to unexpected snow, Winnipeg invites travelers to embrace its unique charm year-round.

In this episode of The Chicagoland Guide, host Aaron Masliansky interviews Chef Mona Sang, the visionary behind Khmai Cambodian Fine Dining in Chicago's Rogers Park neighborhood.More than a restaurant, Khmai is a deeply personal tribute to Mona's mother—a survivor of the Cambodian genocide—and a celebration of Cambodian culture through food. Mona shares how cooking helped her mother heal, how their journey together brought Khmai to life, and how traditional recipes passed down through generations continue to shape every dish on the menu.From humble beginnings to being recognized as a James Beard semifinalist, Mona explains how Khmai became one of Chicago's most sought-after dining experiences. Discover the emotional stories behind the food, the values driving the restaurant, and why Khmai is a place where culture, memory, and community converge.Learn more and connect:Website: https://khmai-fine-dining.comInstagram: https://www.instagram.com/khmaichicagoFacebook: https://www.facebook.com/monabellacatering/#TikTok: https://www.tiktok.com/@khmaichicago1?lang=enYelp: https://www.yelp.com/biz/mona-bella-catering-chicagoMore episodes and local insights: https://www.thechicagolandguide.com Thank you for listening to The Chicagoland Guide!For more insights into the best places to live, work, and explore in Chicagoland, visit thechicagolandguide.com. Connect with us on social media for more updates and behind-the-scenes content. If you have any questions or want to share your own Chicagoland stories, feel free to reach out! Don't forget to subscribe and leave a review if you enjoyed this episode.

Foodies in and around Boston, take note! Post 1917 in Reading is a must-try fine-dining steakhouse. With an outdoor patio and two more locations in Lexington and Somerville on the way, you'll want to check out what the buzz is about. Visit https://www.post1917.com/ for details. Post 1917 City: Reading Address: 136 Haven Street, Website: https://www.post1917.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

John Maytham is joined by Shaun Scrooby, self-taught chef and owner of VUUR on Goose Island at the Remhoogte Wine Estate in Stellenbosch, to celebrate VUUR’s inclusion in the 2025 World’s 101 Best Steak Restaurants list. Ranked 87th globally and named the Best Steak Restaurant in Africa, VUUR joins Johannesburg’s The Blockman as one of only two South African restaurants to crack the prestigious top 100. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

This week on Cooking Issues, the crew goes deep on unforgettable meals, kitchen gadgetry, and the enduring legacy of experimental cooking. Dave revisits the lessons of the "molecular gastronomy" era and breaks down his latest cream syrup experiments, while the team debates service etiquette, restaurant value, and the emotional weight of food memories. Plus: anesthetizing crabs, carbonating cocktails without a freezer, and why it might be time to resurrect original soy-based Worcestershire.• Highs and Lows of Dining Culture – Michelin stars, pajama dress codes, and the eternal question of whether anyone actually wants their dish described at the table.• Kitchen Workarounds and Technical Deep Dives – Clove oil protocols for humane shellfish prep, DIY cold plates for carbonation, and what Dave regrets calling “milk washing.” Hosted on Acast. See acast.com/privacy for more information.

Portland's bar scene has grown and changed in several ways over the decades, but one thing that's stuck around is our happy hours. From insane deals at low-key neighborhood bars to discounts at some of our city's finest restaurants, there are plenty of places worth stopping in for a quick cocktail or a glass of wine in between your daily to-do's. Today, executive producer John Notarianni talks with Portland Monthly associate food and drink editor Alex Frane about our city's best happy hours, from $1 oysters to $5 cocktails and more. Discussed in today's episode: Bar Maven Tiny Bubble Room The Rambler Interurban Kay's Bar Campana Nostrana Pizzeria Otto Life of Pie Jake's Grill Aalto Lounge OK Omens GOL White Owl Social Club Jacqueline Dan & Louis Oyster Bar Become a member of City Cast Portland today! Get all the details and sign up here.  Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter, Hey Portland, and be sure to follow us on Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about the sponsors of this May 6th episode: D'Amore Law League of Women's Voters St. Johns Bizarre Aura Frames - Get $35-off plus free shipping on the Carver Mat frame with Promo Code CITYCAST Rose City Comic Con Lan Su Chinese Garden Learn more about your ad choices. Visit megaphone.fm/adchoices

From dishwashing at 13 to owning two acclaimed restaurants, Chef Anthony Scolaro has built a culinary career rooted in passion, hustle, and heart. In this episode, Ben sits down with Anthony to explore his journey from the family kitchen to founding 111 Bistro and Vue in Wadsworth. Part one of a two-part discussion is focused more on the man in kitchen. We discuss what it takes to thrive in the restaurant business, how leadership and humility go hand-in-hand, and why creating unforgettable food experiences is about more than just what's on the plate. Here's some of what we discuss in this episode:

On today's podcast, Founder and CEO of af&co., Andrew Freeman shares Expert Tips and Trends in Travel, Luxury Hotels and Fine Dining, and Strategies to stay relevant, resourceful, and respected in your industry   BACK STORY Named as one of the Top 25 Most Extraordinary Minds in Sales and Marketing by the Hospitality Sales & Marketing Association International, and was named a PRNEWS CEO of the Year Honoree for 2023, Andrew brings a combination of deep industry experience, passion and creativity to every endeavor. With 40 years in the hospitality industry and af&co. celebrating its 20th anniversary in 2025, Andrew has built a legacy of innovation while staying at the forefront of industry trends. With over 200 restaurant and hotel launches, Andrew and his team have provided branding, marketing, PR, and operations consulting for hundreds more, including spirits, wine brands, and destinations. af&co. has also produced culinary events ranging from intimate dinners to festivals drawing over 10,000 guests. From 2016 to present, af&co. has been named by the San Francisco Business Times as one of the Top 50 LGBTQ-Owned Businesses in the Bay Area, consecutively moving up the ranks to its current position at number 34.  Andrew got his start in the restaurant business by working his way up through the ranks at several legendary New York City establishments. At the Russian Tea Room, Andrew opened the Cabaret, which became the toast of the town after only six months and he spent six years as VP of PR at The Rainbow Room, working alongside Joe Baum. He then moved onto the famed Windows on the World, Andrew was the VP of Public Relations and Marketing and oversaw the re-launch after the Trade Center bombing in 1992.  Before founding af&co., Andrew spent a decade as VP of Public Relations and Strategic Partnerships at Kimpton Hotels & Restaurants, launching over 40 properties and expanding the brand globally. He also spearheaded Kimpton's award-winning LGBTQ+ travel program, helping it become the first hospitality company to earn a 100% score on the Human Rights Campaign's Corporate Equality Index—a distinction it has maintained since 2002. In addition to af&co., Andrew co-founded Carbonate in 2020, an independent branding and creative agency specializing in storytelling, identity, and positioning for the hospitality industry. Under Andrew's leadership, af&co. and Carbonate have become highly respected consulting firms with headquarters in San Francisco and Cincinnati, serving clients nationwide. The af&co. + Carbonate Annual Trends Report, now in its 17th year, continues to be one of the most influential industry resources, providing insights into emerging hospitality trends. When Andrew is not consulting with his growing list of notable clients, he dedicates any extra time he has to philanthropic efforts sitting on the boards of SF Travel, The Golden Gate Restaurant Association, Foodwise, and The Richmond Ermet AID Foundation. He's an honorary board member of Meals on Wheels San Francisco and a co-founder for Dress for Success San Francisco.  Andrew has been a driving force in initiatives that amplify and support hospitality businesses in the Bay Area. He is a co-founder of the Oakland Restaurant Collective and Savor Oakland and collaborates with Visit Oakland, Eat Drink SF, and The James Beard Foundation on yearly culinary events. He continues to advocate for hospitality businesses, ensuring they remain integral to the cultural and economic landscape. A regular contributor to industry publications, Andrew is a sought-after speaker at hospitality conferences worldwide. When not working – you can find Andrew at Barry's Bootcamp, catching the latest Broadway show (obsessed), exploring the wonders of San Francisco with his pooch Dolly and of course celebrating life's everyday moments at his favorite restaurants and hotels. Website: https://www.afandco.com/ Instagram: afandco SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully.

Exciting announcement: today Copper & Heat Radio is joining Heritage Radio Network, an independent, nonprofit podcast network with a mission to build a more sustainable world by shifting the way we think about food. To mark the occasion, we're bringing our first episode ever back to the top of the feed. It's called “Brigade”, and it's the first episode in our James Beard Award-winning first season, Be A Girl, released in 2018. Why are restaurant kitchens organized the way they are? What is a kitchen brigade? What does a typical day of a cook look like? How does someone move up the ranks? And what do women do to work their way up the ranks in a kitchen?   Some of the stats: Women make up a little over 50% of students graduating culinary schools Women make-up over 50% of total foodservice employees Somewhere between 30%-50% of back-of-house employees identify as women 27% of line cooks are ladies 19% of chefs are ladies 7% of head or executive chefs are ladies.

Ever wonder how food photography and French restaurants lead to luxury custom homes? Angela and David Pencsak spill the story of how their creative, entrepreneurial paths converged into Pencsak Design. From their Parade of Homes sweep to launching a concierge service and giving back through a veteran home project, they cover it all—with a lot of laughs, real talk, and heart.   Support the show - https://www.curiousbuilderpodcast.com/shop   See our upcoming live events - https://www.curiousbuilderpodcast.com/events   The host of the Curious Builder Podcast is Mark D. Williams, the founder of Mark D. Williams Custom Homes Inc. They are an award-winning Twin Cities-based home builder, creating quality custom homes and remodels — one-of-a-kind dream homes of all styles and scopes. Whether you're looking to reimagine your current space or start fresh with a new construction, we build homes that reflect how you live your everyday life.   Sponsors for the Episode:   Pella Website: https://www.pella.com/ppc/professionals/why-wood/   Adaptive https://www.adaptive.build   Where to find the Guest: Website: www.pencsakbuilders.com Instagram: https://instagram.com/pencsakbuilders Facebook: https://www.facebook.com/pencsakbuilders/ Houzz: https://www.houzz.com/professionals/home-builders/pencsak-builders-llc-pfvwus-pf~506731636? YouTube:  ⁨@PencsakBuilders⁩     Where to find the Host: Website - https://www.mdwilliamshomes.com/ Podcast Website - https://www.curiousbuilderpodcast.com Instagram - https://www.instagram.com/markdwilliams_customhomes/ Facebook - https://www.facebook.com/MarkDWilliamsCustomHomesInc/ LinkedIn - https://www.linkedin.com/in/mark-williams-968a3420/ Houzz - https://www.houzz.com/pro/markdwilliamscustomhomes/mark-d-williams-custom-homes-inc

What does it take to win the world's most elite culinary competition? In this episode of Chef's PSA, André Natera sits down with Mathew D. Peters, the first American to win the Bocuse d'Or, to unpack the strategy, leadership, and mindset behind world-class cooking.They discuss:How to prepare for high-level culinary competitionsWhat separates great kitchen teams from good onesHow fine dining is evolving with vegetable-forward menus, Nordic influences, and cost-conscious creativityThe role of social media in shaping modern dining expectationsThe story and philosophy behind Prelude, Mathew's hospitality-forward bar in AustinAdvice for young chefs navigating a changing culinary landscapeWhether you're a seasoned chef or just starting out, this episode delivers high-impact insights on execution, innovation, and leadership in today's culinary world.Listen now and subscribe for more chef-to-chef conversations.Mathew Peters Instagram:Prelude Instagram: ⁠Subscribe to my Substack!⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠

This week's episode features Patrick Guilbaud, the French chef who brought fine dining to Ireland 44 years ago. Situated beside the Merrion Hotel in central Dublin, Restaurant Patrick Guilbaud continues to thrive with two Michelin stars. Guilbaud moved to Ireland in the early 1980's when the country was in recession, and it wasn't always plain sailing. A visit from the sheriff for unpaid debts led to a partnership with successful businessmen Lochlann Quinn and Martin Naughton that helped put the restaurant on a sound financial footing. It also led him to relocate the restaurant to the Merrion Hotel site which was developed by Quinn and Naughton. A move that he considers to be the making of the business.In February Guilbaud received the Distinguished Leader in Business award at the Irish Times Business Awards. In this interview with host Ciarán Hancock he discusses those difficult early days of trading, changes in the Irish restaurant trade over the past four decades, the current challenges facing the sector in terms of cost, and his plans for retirement.Produced by John Casey with JJ Vernon on sound. Hosted on Acast. See acast.com/privacy for more information.

Welcome to the first episode of "Legacy of Luxury," live from Solomon Brothers Studios! Hosts Nick Constantino and Jaron Solomon kick off the series with an engaging discussion on legacy and luxury. Discover the fascinating history of the Solomon family, the evolution of diamonds, and the emotional significance of luxury purchases. Join us for an exciting journey through the world of opulence, featuring industry experts, captivating stories, and much more. Stay tuned for future episodes where we'll dive deeper into luxury cars, real estate, travel, fine dining, and more! Key Takeaways Introduction to the "Legacy of Luxury" podcast series. The history and legacy of the Solomon family in the jewelry industry. The cultural and historical significance of diamonds. The emotional and meaningful aspects of luxury purchases. Preview of future episodes covering various luxury topics. #LegacyOfLuxury, #SolomonBrothers, #DiamondHistory, #LuxuryLifestyle, #JewelryIndustry, #Opulence, #FineDining, #LuxuryCars, #RealEstate, #Travelpatreon.com/TheMarketingMadMen: https://www.nick-constantino.com/See omnystudio.com/listener for privacy information.

What happens when a steakhouse becomes a catalyst for agricultural change? In this rich and thought-provoking episode, host Mark Jewell is joined by Tim Meagher, COO of Vanguard Hospitality in Sioux Falls, SD—operator of acclaimed restaurants like Minerva's, Morrie's Steakhouse, and Grill 26.Tim shares how his team has redefined what it means to be intentional in the food business—partnering directly with local producers, prioritizing win-win relationships, and stewarding both community and land. This isn't just farm-to-table. It's culture-shaping leadership in action, driven by values, sustainability, and real connection.If you're in ag, food, or leadership—this is a masterclass on doing business with integrity and long-term vision.Key Takeaways:

本集節目由【芳茲滴雞精】贊助播出什麼!? 滴雞精也能shot!!!快來聽我們的新吃法，一起跟媽媽歡慶母親節

Running 3 restaurants can be nerve racking but what if they are all differnet concepts! Well thats what our guest Chris Hickey does, and he does it well! Global Street Food, Fine Dining, and A pizza spot! Plus Plum and Jeff may have to come to blows when they talk about pizza, the showdown is coming!

Whether you're celebrating a special occasion or simply want to treat yourself to the best money can buy, the metro is brimming with top-tier restaurants that specialize in gourmet fare with impeccable service. Here's your guide to the city's most inviting and influential fine dining establishments.

On today's edition of the podcast Eric is joined by Shawn Virene and David Buckley of Succulent Fine Dining. The guys speak with Eric about the inspiration for this new concept, why now was the right time for it, the desire for a patio, why David was the right fit to be the executive chef, their vision for the food, how the concept differs from a'Bouzy, the decor, growing succulents in preparation, the wine list, when they expect to open, and more. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Houston's Best Chef, Restaurant, and More Revealed at 2025 Tastemaker Awards 4 Houston Chefs and Restaurants are James Beard Award Finalists Aaron Bludorn's Rising Star Protégé Moving from Memorial to Montrose Dallas Tex-Mex Staple Shutters Only Houston Location After Less Than 2 Years

We began with Chef Anthony Bonett from @Moshulu, who's about to enter into his new role as the Chef at Triple Crown, located in the Radnor Hotel in Wayne, PA.  Chef Bonett has been working inside restaurants in Philadelphia for most of his career, landing a job with Fearless Restaurant's Marty Grims 15 years ago, and has worked for the family-owned business ever since. His career has long since focused on seafood-heavy cuisines where he offers creative meals to entice everyone's palates.  Today, he joined us while getting ready for the FR Restaurant Week, Easter Brunches, and his interesting twists on foods that we all love for the new Spring menu at Moshulu!  https://www.fearlessrestaurants.comhttps://www.fearlessrestaurants.com/moshuluhttps://www.triplecrownradnor.comNext, our host was joined by Keith Wallace who's name is synonymous with all things wine, including Founding a top-tier school for budding sommeliers and wine makers.  His career stemmed from working inside kitchens to wine making, from penning the book, "Corked & Forked" to contributing to different publications. As a person who looks for new and exciting ways to expand his career...he started a  program for sommeliers and winemakers at 31 years old which offers a wider accessibility for everyone to learn the industry.  His expertise and craft is finely-tuned so that he can ascertain what your taste in wine might be, and judge so accurately that his choices end up obtaining 90+ ratings from Wine Advocate and Wine Spectator.Wine School: https://www.vinology.comPodcast: https://podcasts.apple.com/us/podcast/after-wine-school/id1787586745Book: https://www.barnesandnoble.com/w/corked-forked-keith-wallace/1102622248Our final guest set her sights on business ownership within the culinary community early on, first trying her hand with interesting twists as a baker, then as a caterer, she started a ghost kitchen as well, and finally landed on her brand: Chubby Chicks.  Shakiera Turner, aka Chef Kiera has been turning up the levels on comfort food in the heart of Philadelphia. Although Chef Kiera has faced some issues after opening the doors for her new location at 1111 Walnut St in Philadelphia, she's finding a way to keep the upbeat and fun atmosphere going.  She just launched her new Party Boat, happening once a month through September which leaves from Atlantic City, NJ.  If you want to find out ALL the events/happenings that Chef Kiera has in the works, stay tuned in till the end of Food Farms And Chefs Radio Show, episode 318!Website: https://chubby-chicks-cafe.square.site/menuBook: https://www.amazon.com/Recipes-Chubby-Chick-Chef-Keira/dp/B0CMF5HB4NYouTube: https://www.youtube.com/channel/UCzGuJujcZ7xaKLpiGzGlYjQ

Our guest is Thomas Frebel who is the creative director at Noma https://noma.dk/.  Noma is the famed restaurant in Copenhagen with numerous accolades, including three Michelin stars and The World's 50 Best Restaurants' No.1 spot.Since its opening in 2003, Noma's chef/owner René Redzepi has been inspiring the world through his strong philosophy of cooking with Nordic traditions and his never-ending pursuit of creativity.  Noma's landscape has reached far beyond Nordic countries and Redzepi and his team have been actively exploring various food cultures in the world, including Japan.Since Thomas joined Noma in 2009, he has been working closely with Chef Redzepi and served as the executive chef at Noma's restaurant project in Tokyo called INUA.  He joined us in Episode #338 and discussed his experience at INUA, Noma's pop-up dinners in Kyoto in spring 2023 and many other topics.In this episode, Thomas is back to talk about Noma's latest pop-up dinner in Kyoto that ran for 10 weeks from September to December 2024.  He will share with us the new discoveries and flavor development by the Noma team in Kyoto, this time in the fall, and also what is the future of Noma going to be after the pop-up up and much, much more!!!

What if everything you thought you knew about running a restaurant was wrong? Douglas Keane, the James Beard Award-winning chef behind Cyrus, has spent the last decade rethinking fine dining from the ground up. After closing his acclaimed restaurant in 2012, Douglas refused to return to the same broken model—so he built something completely different. In this episode, we dive into how he's engineered a new kind of restaurant: one where teams thrive, work-life balance exists, and profitability isn't a pipe dream. If you've ever wanted to challenge the status quo of this industry, this is a conversation you can't afford to miss. To learn more about his groundbreaking approach to fine dining, visit https://www.cyrusrestaurant.com. His story proves that rethinking the rules isn't just possible—it's the future of hospitality.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars