Podcasts about head chef

Doug speaks with Jayson DeMarco, Head Chef at the Nantucket Inn, and Mark Manchester, Director of Sales, about what's new this season at Noba Bar and Noba Cafe, including menu additions and the dining experience guests can expect. They also discuss the Inn's special Father's Day and "Ode to Mom's Breakfast" celebration on June 21st, along with the growing variety of weddings, corporate events, and special gatherings hosted at the property. DeMarco and Manchester also share a preview of other exciting food, hospitality, and event offerings planned for the summer. 

After more than a decade at Icebergs Dining Room and Bar, Chef Alex Prichard is trading Bondi for Berry with the launch of Sara Dining & Garden, a produce-driven restaurant grounded in farming, sustainability and regional hospitality on the NSW South Coast. In this conversation, Lucy Allon sits down with Alex to discuss the realities of opening a farm-led dining destination in today’s economic climate, why chefs need a deeper connection to producers and how regional Australia is reshaping the future of hospitality. Alex’s career has taken him through some of Australia’s most respected kitchens, including Momofuku Seiobo, Sake and The Cut, before becoming Head Chef at Icebergs at just 24 years old. Now, with Sara Dining & Garden, he’s entering a new chapter focused on immersive dining experiences, seasonality and creating a stronger connection between food, land and community. From five-hour daily commutes and failed melon crops to Michelin in Australia and the pressures facing restaurants right now, Alex shares an honest perspective on what it takes to build a modern hospitality business. What You’ll Hear in This Episode Leaving Icebergs after more than a decade Why Alex decided it was finally time to step away from one of Australia’s most iconic restaurants and pursue his long held dream of opening a regional farm to table venue The road from Bondi to Berry How commuting five hours a day from the South Coast to Icebergs reinforced both his love for the restaurant and his desire to build a life closer to family and community The vision behind Sara Dining & Garden The story behind the partnership with Linnaeus Collection and the creation of a destination dining experience built around accommodation, produce, wellness and hospitality Building a restaurant around the land How Alex and his team spent the past 12 months experimenting with crops, understanding the property and learning what can realistically be grown at scale Pretty gardens vs ugly gardens Why designing a working farm that also functions as luxury accommodation required balancing operational efficiency with aesthetics The harsh realities of farming What happened when Alex attempted to grow melons at scale and how weather, mould and seasonality has reshaped his approach to menu planning Why 100% local isn’t always realistic Alex’s honest perspective on sourcing, commercial realities and why supporting great Australian producers sometimes means looking beyond your immediate region Australian produce and luxury dining Why regional diners shouldn’t have to miss out on exceptional Australian seafood and produce simply because they’re outside major cities Why every chef should grow something How harvesting ingredients yourself changes your understanding of waste, labour, value and respect for producers The rise of regional dining in Australia Why more chefs are leaving major cities and how hospitality migration is reshaping dining destinations across regional New South Wales Rethinking the restaurant experience How Alex wants Sara to feel more like visiting someone’s home than dining in a traditional restaurant, with guests encouraged to explore the farm and settle into the experience The business realities facing hospitality The pressures of labour costs, shrinking margins, rising produce prices and why restaurants now need a genuine point of difference to survive Solving regional hospitality challenges How Sara is approaching transport, non-alcoholic drinks and local engagement to create a sustainable regional dining model Michelin, Australia and staying authentic Alex’s thoughts on Michelin arriving in Australia and why he hopes Australian restaurants never lose their relaxed, egalitarian style of hospitality The importance of knowing your producers Why understanding the people behind ingredients matters just as much as the ingredients themselves, and how those relationships shape the way Alex cooks The future of Australian hospitality Alex’s hopes for the next generation of regional restaurants, young chefs and a more produce-connected dining culture across Australia Follow Alex Prichard, Sara Dining & Garden, and, Linnaeus Collection: @alexsprichard @saradiningandkitchen @linnaeuscollection About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Email: tbahr@straighttothesource.com.au Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Email: lucy@straighttothesource.com.au Keywords: Alex Prichard, Alex Prichard podcast, Sara Dining and Garden, Sara Dining Berry, Icebergs Dining Room and Bar, Australian chefs podcast, Regional dining Australia, Farm to table restaurant Australia, NSW South Coast restaurants, Berry restaurants, Australian hospitality industry, Sustainable dining Australia, Produce driven dining, Australian food podcast, Hospitality podcast Australia, Straight To The Source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Chef Nathan Dors is Head Chef at City Social and Chef Daniel Birk from Row on 45 tell Helen how they startd in the kitchen, and what it's like working under Jason Atherton.Plus: Getting to know new food outlets Zoey's Cafe, Bobi Bowl and Dear Dumpling.Japanese cafe Bocasu has a YouTube miniseries - we get to know the team behind it. Emirati founder Mohammed Kazim tells us sandal brand Tamashee is more than a sandal brand and more of a cultural statement.What does it take to become an award-winning chef? World Vegetarian Champion Chef Surabhi Suri tells us.See omnystudio.com/listener for privacy information.

Hilton Head restaurateur Amanda Cifaldi gets real about rising costs, steady crowds, and survival in a very volitile F&B landscape.

Head Chef at Mount Congreve Gardens in Waterford, Jean-Baptiste Dubois, came up to Dublin to talk Dearbhail through four recipes for French dishes, with an Irish twist. He also discussed his zero-waste kitchen, and gave tips for how listeners can make better use of ‘left-overs'.

SO YOU WANNA GET FAT PODCAST EP. 115 Today's guest helped shape modern restaurant culture in New York. The man behind Myriad Restaurant Group, he's the co-founder of Nobu, Tribeca Grill, and many other legacy restaurants — and has been running world-class dining rooms for over four decades. Be sure to check out his book, I'm Not Trying to Be Difficult: Stories from the Restaurant Trenches. Please welcome Drew Nieporent to the show! ORIGINAL VIDEO / Give it a THUMBS UP! https://www.youtube.com/watch?v=Ipe9xJCfuTM&list=WL&index=8&t=66s VISIT OUR RESTAURANTS Mission Sandwich Social https://www.instagram.com/missionsandwich Le Rivage https://www.instagram.com/lerivagenyc BLINK ONCE HOT SAUCE https://silentpendulumrecords.com/collections/loss-becomes LE RIVAGE MERCH https://shop.lerivagenyc.com/ SEND US CLIPS soyouwannagetfat@gmail.com CREDIT WHERE CREDIT IS DUE PATREON https://www.patreon.com/chefbriantsao JOIN DISCORD! Discord https://discord.gg/WdM7tGTHhG FOLLOW CHEF BRIAN TSAO! https://www.instagram.com/chefbriantsao FOLLOW FRENCHY https://www.instagram.com/lechefpaul Edited by Joshua Burns YMG Media Group For Business Inquiries Kellyparker@yeanetworks.com Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On the show: -Are people who love the LONG winter...just plain weird? -It's not gross if we all do it -The satisfaction of beating out your coworkers - Head Chef drama in Rochester -Jerk or Justified? The person who waits until the deadline -Live Audience Thursday- Buzz Shots! -Keep it PG! -Hugs are good for your health

Today we're joined by Patrick Withington, founder and head chef of Manchester's cult favourite Erst. Fresh off welcoming a new baby and about to turn 40, Patrick sits down with us in the restaurant everyone told us we had to visit during our 36 hours in the city. Tucked into the heart of Ancoats, Erst has become something of a pilgrimage for natural wine lovers and food obsessives alike — the place locals insist you visit if you're anywhere near Manchester.Patrick's route into cooking is far from conventional. A former plumber who didn't start in professional kitchens until his late twenties, he built his way in through supper clubs, travel-inspired cooking and a belief he could create the kind of restaurant he wanted to eat in himself. That idea became Erst in 2019. After a quiet start, a turning point came when Patrick had to call diners to cancel bookings ahead of lockdown — including restaurant critic Jay Rayner, who promised he'd return. When he did, his glowing review helped ignite the buzz around Erst and cement its place as one of the most exciting restaurants in the city.In this episode we talk about the journey from Sirocco Supper Club to Trove to Erst, the dishes that have become cult favourites (including the famous beef-fat flatbread), and why natural wine became such a big part of the restaurant. Patrick also shares his favourite Manchester spots, the realities of opening a restaurant, service horror stories, and what his ultimate three-course meal would be. It's a conversation about instinct, hospitality, and building a restaurant that stays true to what you actually want to eat and drink.Pre Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

In this episode of Take-Away with Sam Oches, Sam talks with Jim Rehm, the founder of Pineapple Hospitality Group, alongside vice president of culinary Jessica Tomlinson. Pineapple owns five going on six restaurants in the Tampa area, and the restaurants flourish on homey atmosphere that Jim has been developing over the course of his nearly 50-year career in restaurants. In fact, Jim believes so much in restaurants treating guests like family that most of his actual family is involved in the business. Jessica, meanwhile, is a veteran of restaurant chains that was brought in last year to further fuel the culinary creativity across Pineapple's five concepts. Sam recently sat down with Jim and Jessica inside their restaurant Craft Street Kitchen & Drinks to talk more about their commitment to hospitality and creativity and how it's helped them through this challenging economy. In this conversation, you'll find out why:People remember how you made them feel more than what you said The first 90 seconds that a guest is in your restaurant are among the most importantGreat hospitality starts at the job interviewWhen launching a new concept, you're writing a new story to share with guestsA multi-concept portfolio will allow your team's creativity to flourish Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

CapeTalk’s Sara-Jayne Makwala King is joined on Weekend Breakfast by Little Fox Chef-proprietor Glen Foxcroft Williams and head chef Keanen Jaftha. Weekend Breakfast with Sara-Jayne Makwala King is the weekend breakfast show on CapeTalk. This 3-hour morning programme is the perfect (and perky!) way to kickstart your weekend. Author and journalist Sara-Jayne Makwala-King spends 3 hours interviewing a variety of guests about all things cultural and entertaining. The team keeps an eye on weekend news stories, but the focus remains on relaxation and restoration. Favourites include the weekly wellness check-in on Saturdays at 7:35am and heartfelt chats during the Sunday 9am profile interview. Listen live on Primedia+ Saturdays and Sundays between 07:00 and 10:00am (SA Time) to Weekend Breakfast with Sara-Jayne Makwala-King broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/AgPbZi9 or find all the catch-up podcasts here https://buff.ly/j1EhEkZ 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.

In this edition Sheila Dillon explores the creativity of chefs, and asks how it's being affected by the ongoing cost of living crisis. For Sheila, creativity in cooking is one of the pleasures we often take for granted when we go out to eat, and marvels at the alchemy chefs work with raw ingredients. But the hospitality industry is grappling with very difficult economic conditions - increased national insurance, business rates, energy bills, rent, cost of ingredients coupled with fewer customers with less money to spend, all mean that many restaurants are struggling to survive. According to the latest data from the Hospitality Market Monitor by NIQ, restaurant closures accelerated in the last three months of 2025 to nearly 19 businesses a week. What happens to that creativity when the industry is under so much pressure?In the programme chefs talk to Sheila about what creativity looks like in their kitchens at the moment, as the cost crisis leads to more restrictions on how and what they cook. We also hear how chefs of the future are being trained to work creatively in this tough environment. We hear from: Sam Lomas, Head Chef at Briar in Somerset; Owen Morgan, co-founder and owner of Forty-Four group; Charlie Buchanan-Smith, co-founder of The Free Company near Edinburgh; Niall McKenna, owner of James St and Waterman House in Belfast; Frank Fiore, Catering Manager at Milton Keynes University Hospital; Chantal Symons, Lead Development Chef at LEON Restaurants; and chef-lecturers Steve Oram and Ian Sutton and students at Capital City College at Westminster.Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.

On today's podcast I chatted with well known and much loved Pam Kelly, who has been a Head Chef in Cork city for over 20 years. Her early years were spent in a one bed flat in The LIberties in Dublin and then the family moved to the total opposite, a huge house in the country in Ballinasloe. The hospitality industry was in the family blood, so her career choice was no surprise even though at a very early stage Pam had a notion that she might like to become a nun until she discovered other interests including a love for heavy metal! We chatted about her early life, alcoholism in the family, the crazy but wonderful world of food, her favourite places to eat and her next career steps. She has worked as Head Chef in Cork in popular restaurants including Harvey's Bistro, Nash 19, Perry Street, Market Lane and The Farm Gate, and each of them comes with their own stories. Enjoy the Show   Podcast Production by Greg Canty Greg's blog Greg on Twitter  Greg on LinkedIn Email Greg with feedback or suggested guests: greg@fuzion.ie

In this episode, Jenna interviews Adi Polak, director of advocacy and developer experience engineering at Confluent, about why developers need to embrace a head chef mindset when working with AI agents.They discuss:What it means to adopt a "head chef" mindsetThe mental shifts needed to work this wayWhat role data streaming plays in enabling this

There's something new coming to the heart of Ennis! Gate 96 is a brand-new restaurant opening at the Temple Gate Hotel, designed to become a go-to destination for dining, celebrations and memorable moments. Gate 96 at The Temple Gate Hotel opens this Friday the 13th of February, just in time for Valentine's. For more on this, Alan Morrissey was joined live in-studio by Stephen Higgins, Head Chef and John Gavin, Co-Owner/Director.

“They make their own wine or olive oil. They have fruit trees. They are so willing to share, to make you taste, to invite you for lunch and dinner, to teach you something. It's a very generous, open approach that was very new for me. It should be normal and obvious, but it's not. It's no longer like this in big cities.”We're in great company with Giorgia Goggi, the Head Chef of Masseria Moroseta—who along with her friends turned family, became the stewards behind this modern farmhouse in Ostuni. Here they have curated an elegant but familiar environment, a place created for those seeking a peaceful atmosphere between nature, good food, design and beauty. A white stone house standing proudly on a ridge overlooking the Adriatic Sea, surrounded by five hectares of organic olive groves, Masseria Moroseta embodies the essence of Puglia—a unique land, a clear sky, warm scents and simple flavors distilled into every detail.In this episode, Giorgia shares how slowing down to the rhythm of seasons, trusting ingredient-driven creativity, and gathering around a table with strangers who become friends, reminds us why we fell in love with cooking, travel, and community in the first place.Top Takeaways[1:55] From childhood family meals to professional calling, Giorgia transformed her greatest passion into her life's work—finally finding the creative freedom to make her voice heard.[5:00] In Puglia, Giorgia discovered what she didn't know was missing—a landscape where centuries-old olive trees, generous neighbors, and ingredients alive with flavor make creativity not just possible, but inevitable.[10:10] Carlo Lanzini envisioned Masseria Moroseta as a classical Puglian farmhouse—a simple, purposeful design born from agriculture where every space served the land—then reimagined it for today with reverence for tradition and place.[11:35] A day in the life of a Head Chef shifts with the seasons—winter's quietude, spring's renewal, summer's full energy—a rhythm that honors both the land's cycles and the creative space needed to truly innovate.[15:35] With only six rooms and intentionally unscheduled days, guests naturally surrender their itineraries to discover what matters most—a leisurely breakfast, a nap in the afternoon sun, wine at sunset—the very rhythm that defines the Moroseta lifestyle.[22:15] Each Puglian ingredient holds infinite possibilities ensuring Giorgia's work is never finished, always evolving.[25:35] Through workshops, Giorgia steps away from behind the counter to sit as an equal among friends—rediscovering the joy that first drew her to cooking, while guests transform from strangers into a community bound by shared meals and stories.[29:30] Rather than expanding rooms, Moroseta expanded possibilities—holiday villas for friends, boat tours along the Adriatic, restaurant collaborations—each experience another lens through which guests discover the richness of Puglia, always rooted in the same care and intention.Notable MentionsStudio Andrew TrotterTortellini en BrodoNocino Liqueur Visit For YourselfMasseria Moroseta Website | @masseriamoroseta@morosetakitchen | @moroseta_homes | @moroseta_boats

This week on The Go-To Food Podcast, we travel to Guernsey to sit down with Nathan Davies at his restaurant Vraic. After walking away from the world's most intense kitchens, Nathan chose the island to build something entirely his own. What he has created is confident, generous and already one of the most talked about new dining rooms in Britain.A huge part of Nathan's story is his formative years working alongside Gareth Ward at Ynyshir. He speaks candidly about the brutality and brilliance of that period, the pressure, the creativity, and the uncompromising standards that shaped him as a chef. It is a rare, honest look inside one of the most influential kitchens of the last decade, and what it really takes to survive and grow in an environment like that.At Vraic, those lessons are everywhere, but filtered through Nathan's own voice. The menu blends Welsh roots, Japanese influence, live fire cooking and Guernsey produce into something deeply personal. He talks about why flavour always comes before ego, why generosity matters more than luxury signalling, and how he has taken the best parts of his past without trying to replicate them.This episode is about ambition without arrogance, discipline without fear, and building a restaurant on your own terms after working at the sharpest end of fine dining. If you want to understand how chefs carry their mentors with them while forging something new, this conversation is essential listening. Recorded at Vraic in Guernsey and powered by Blinq.--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.comPre Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523 Hosted on Acast. See acast.com/privacy for more information.

A Gluten Free Podcast Episode 212My guest on today's episode is head chef at Diggers Miranda RSL, Andrew Harper. We'll chat about why he changed his kitchen to create safe gluten free options, the importance of listening to feedback from the coeliac and gluten free community and how others in hospitality can learn from his approach. What we'll cover: * Andrew's background as a chef and his career in hospitality * Andrew cooking in a pizza shop and an Italian restaurant * Andrew's passion for food and having a mentor at Valentino's * Opening Little Italy restaurant * Moving to Diggers Miranda * Andrew's experience of gluten free protocols in Sicily and Rome * How a customer helped Andrew to make safe gluten free food * Wife of a board member having coeliac disease and cooking gluten free for her * Coeliac customers bringing in more coeliacs into the RSL * Customers talking about the RSL on Facebook * The decision to remove all wheat out of the kitchen * Learning and listening to the feedback from coeliac customers * The financial decision to do gluten free correctly * Andrew's experience of going to a hospitality training course and the negative comments he heard about his gluten free approach in the RSL* RSL's financial growth since going gluten free * Catering to other dietary requirements for customers * Andrew hearing stories from coeliac customers having bad experiences and the stress they experience in a shared kitchen * The kitchen, front of house staff and managers learning about the transition to gluten free food * Gluten free deep fried icecream * Approach to marking gluten free menu items and dealing with gluten free preconceptions * 2025 December special deserts * Plans for the RSL for the future * How Andrew feels we can create more awareness of coeliac disease and the gluten free in society * Educating and showing venues that making great gluten free options LinksDiggers Miranda RSLFollow Diggers Miranda RSL on Facebook and Instagram  Follow Andrew Harper on Instagram 

On this special partner episode of Scran Rosalind is joined by Fraser Cameron, head chef at the Michelin-listed 1610 at The Globe Inn in Dumfries. Fraser was recently named the first-ever winner of the Legacy Scholarship, a new award from Scotland Food & Drink and HIT Scotland supporting the country's rising culinary stars. As part of the prize, Fraser undertook a  five-day stage at London's Ritz Hotel under Executive Chef John Williams MBE.Fraser tells Rosalind  all about the experience of going through the competition process as well as his time in the Ritz which has had a significant impact on him. They also discuss his ambitions for 1610, taking what he has learnt in London and applying it there but also how he can further develop his knowledge whilst aiming for further recognition by the Michelin Guide.He tells Rosalind about how the team at The Globe Inn strive to be the best they can be and deliver for each and every guest and the developments in the kitchen to help them do this like growing their own produce and ensuring staff welfare is of utmost priority. Fraser is truly passionate about his work and his untiring commitment to be the best is very clear from this interview. We hope you enjoy their chat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Moyo Odunfa is the Head Chef and Founder of The Atije Experience. Based in Lagos, Chef Moyo tells the story of Nigeria and West Africa by showcasing its cuisine. In this episode, Moyo breaks down her own discovery of West African cuisine. She discusses why even Africans sometimes doubt their own culinary traditions, how colonialism shaped what Nigerians value in their own kitchens and she explains how West Africa has its own advantages in terms of produce. Resources and links: Atije Website Atije on LinkedIn Atije on Youtube Atije on Instagram Moyo Odunfa on Instragram Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

Holidays are busy but they don't have to be stressful. That's what COE of the Iowa Machine Shed, Jeff Grunder, wants to help you avoid. Think smarter, not harder & spend time in the family room WITH THE FAMILY and not in the kitchen slaving away FOR THE FAMILY; Jeff tells you how!

Emails, The Head Chef is in for Ted's Meat & Potatoes all about Thanksgiving Dinner! Plus The Mens Room Top 10 and the Shot of the Day!

Social media has played a huge part in putting Irish food and restaurants on the map, thanks to Instagrammable dishes, viral TikToks, and positive word of mouth.Many Irish restaurants depend on this free publicity to reach new diners, but growing numbers now report influencer behaviour that can disrupt service or other guests.As Irish restaurants, cafés, and markets ride the social media wave for publicity, some worry about disruption, loss of control, and whether it's time for new rules on filming and sharing food experiences…In the age of everyone being a ‘reviewer' - should anyone be able to record and post their experience or do venues need more control? And what is the fallout from a negative review shared online?Joining guest host Anna Daly to discuss is Eadaoin Fitzmaurice, Food Content Creator, Ciaran Kavanagh, Head Chef at Gravediggers Pub, Keelan Higgs, owner & Chef at Variety Jones and JP McMahon, Chef, Restaurateur and author.

Peste 70 de țări au fost reprezentate de-a lungul timpului, doar 52 de campioni urcând pe cea mai înaltă treaptă. Ediția europeană 2026 se va desfășura la Marsilia, transformând orașul într-o veritabilă capitală gastronomică. Vorbim despre această premieră pentru țara noastră, în RFI360, cu Chef Cezar Munteanu, președintele Asociației Bucătarilor și Cofetarilor din Turism – România (ANBCT) România a fost selectată oficial să participe la Bocuse d'Or Europe 2026, cea mai prestigioasă competiție gastronomică din lume. Este pentru prima dată când România ajunge la acest nivel al performanței gastronomice, alături de cele mai respectate națiuni culinare ale lumii, prin eforturile și viziunea Asociației Naționale a Bucătarilor și Cofetarilor din Turism (ANBCT), singura organizație recunoscută oficial de echipa SIRHA/ Bocuse d'Or. Procesul de selecție și de acceptare a unei țări invitate este extrem de riguros, evaluând în primul rând capacitatea organizației gazdă de a gestiona și pregăti o competiție de o asemenea anvergură. Tema aleasă pentru competiția națională și europeană Bocuse d'Or Europe, „Tradiția reinterpretată”, practic o provocare pentru candidati să îmbine trecutul cu viitorul gastronomic local, totul cu accent pe sustenabilitate, responsabilitate în bucătărie și promovarea produselor autohtone. Fiecare echipă participantă este formată dintr-un Chef, bucătar profesionist român, cu experiență demonstrată în competiții culinare, responsabil de concept și execuție; un Commis, tânăr bucătar născut după 24 ianuarie 2004, reprezentant al noii generații; și un Antrenor (Coach), profesionist cu rol de coordonare strategică și comunicare cu juriul, fără implicare directă în gătit. Toate cele trei roluri sunt obligatorii și rămân neschimbate pe tot parcursul competiției, de la etapa națională până la cea europeană, inclusiv și mondială. Echipele selectate pentru faza națională a Bocuse d'Or sunt oameni care vin din bucătării din toată țara și din restaurante de top din străinătate, care au învățat ce înseamnă rigoarea, lucrul în echipă și respectul pentru gust. Această primă ediție Bocuse este reprezentată de o generație care a crescut prin competiții, prin muncă și cu mândria de a duce gastronomia românească acolo unde îi este locul – spune Chef Cezar Munteanu, președinte ANBCT, organizatorul oficial al evenimentului. Echipele finaliste Bocuse d'Or România 2025: Chef Vasilică-Marinică Bejenaru Antrenor: Liviu Preda Commis: Andrei Fabian Lupoi Chef Vasilică Bejenaru, medaliat cu argint și bronz la IKA Culinary Olympics 2024, câștigător Arena Bucătarilor și laureat GastroPan, este coordonat de antrenorul Liviu Preda, cu peste 30 de ani de experiență și multiple distincții internaționale, medaliat la Salonul Mondial de Gastronomie și Global Chef Challenge. Alături de ei, tânărul commis Lupoi Fabian Andrei, elev al Liceului Tehnologic „Maria Baiulescu” din Brașov și ajutor de bucătar la Restaurant Belvedere, aduce entuziasmul și rigoarea noii generații în arta culinară. Chef Bogdan Cozma Antrenor: Dadiana Munteanu Commis: Andrei Nicolae Miron Echipa lui Chef Bogdan Cozma aduce împreună experiența și inovația generațiilor culinare. Chef Bogdan Cozma este premiat la IKA Culinary Olympics (locul 3), Cupa Mondială Villeroy & Boch (locul 3) și este antrenor al Echipei Naționale de Juniori, ce a obținut dublu bronz mondial. Echipa este coordonată de antrenoarea Dadiana Munteanu, dublu medaliată cu bronz la IKA 2024 și argint la Global Young Chefs Challenge 2023. Commis: Miron Andrei Nicolae, Head Chef la D.A.R Events Restaurant & Barn din Botoșani, cu peste cinci ani de experiență în gastronomie și distincții internaționale (aur la Croatian Culinary Cup 2025, argint la Rimini Vegan Chef 2025, bronz la IKA Culinary Olympics 2024 – echipa de juniori). Chef Emanuel Mocan Antrenor: Dragoș Bercea Commis: Alexia Stan Echipa lui Chef Emanuel Mocan aduce împreună performanța și viziunea culinară la cel mai înalt nivel. Chef Emanuel Mocan, câștigător Arena Bucătarilor 2017, „Les Chefs en Or” Paris (locul 1 junior, locul 3 senior), medaliat cu argint la Global Chef 2023 și dublu argint la IKA 2024. Este coordonată de antrenorul Dragoș Bercea, multiplu medaliat la competiții internaționale, cele mai recente rezultate fiind la IKA Culinary Olympics 2024 (cu 2 medalii de argint). Commis-ul este Stan Alexia, absolventă a Manchester Metropolitan University în Culinary Business Management, în prezent Sous Chef la One Soul Brașov, cu experiență internațională în Cipru și premii la competiții pentru tineri bucătari, precum Junior Chef's Arena. Chef Laurențiu Neamțu Antrenor: Daniel Nistor Commis: Mihai Pușcalău Chef Laurențiu Neamțu îmbină fine dining contemporan cu spiritul competițional al noii generații. Cu experiență în restaurante cu stele Michelin și finalist „Chefi la Cuțite”, propune o abordare rafinată, echilibrată și modernă a gastronomiei, alături de antrenorul Daniel Nistor, dublu medaliat cu argint la IKA 2024, bronz la IKA 2020, multiplu laureat GastroPan și Arena Bucătarilor. Commis Mihai Pușcalău este cel mai tânăr membru al echipei, student în primul an la American Hotel Academy din Brașov, pasionat de gastronomie și de perfecționarea tehnicilor culinare, cu ambiția de a deveni chef cu stea Michelin. Chef Mihai Ciprian Necula Antrenor: Cristian George Mihali Commis: Andra Maria Huțanu Echipa lui Chef Mihai Ciprian Necula aduce împreună rigoarea internațională și pasiunea pentru bucătăria mediteraneană. Mihai are peste 25 de ani de carieră internațională, formare în Italia și Germania și participant la IKA 2024, promovează un stil culinar bazat pe simplitate, echilibru și rafinament. Antrenorul echipei este Cristian George Mihali, chef român stabilit în Franța, cu experiență în restaurante cu stea Michelin, inclus în Top 100 Români de Pretutindeni (2024), membru al Asociației Internaționale a Discipolilor lui Auguste Escoffier și promotor al gastronomiei românești în diaspora. Huțanu Andra Maria este commis-ul, încă elevă la Liceul Tehnologic Economic de Turism din Iași și ajutor de bucătar la Hotel Unirea Iași, o tânără implicată și autodidactă, aflată la început de drum în cariera culinară. Selecția Națională Bocuse d'Or România marchează un pas important pentru gastronomia românească și confirmă ambiția unei generații de profesioniști de a se alinia standardelor mondiale. Pe 27 noiembrie 2025, cele cinci echipe vor concura într-o probă de 6 ore, la finalul căreia se va decide cine va reprezenta România la Bocuse d'Or Europe 2026, la Marsilia. Competiția din acest an are o semnificație istorică: este prima dată din 1987 când România face parte oficial din circuitul Bocuse d'Or. Evaluarea va fi realizată de un juriu internațional format din chefi de renume, un gest de recunoaștere a excelenței bucătăriei românești pe scena mondială. Bocuse d'Or Europe – Ediția Bocuse d'Or Europe 2026 va avea loc la Marsilia, în cadrul Sirha Méditerranée. În această ediție specială, Bocuse d'Or și Sirha Méditerranée creează împreună un adevărat ecosistem al gastronomiei mondiale, unde profesioniști, producători, pasionați de gătit și talente emergente se întâlnesc într-un cadru unic. Marsilia va fi transformată, pentru câteva zile, în capitala mondială a gastronomiei, oferind o scenă spectaculoasă pentru cei 20 de candidați europeni care își vor prezenta viziunea asupra „haute cuisine-ului” contemporan.

Di episode kali ini, Glennaldy Erari akan ngobrol bareng di Ray Janson Radio. Beliau akan cerita soal perjalanan hidupnya dari yang awalnya seorang atlet Field Hockey, sampai bisa jadi Head Chef di Semaja. Beliau juga akan bercerita tentang pengalamannya selama 2 tahun menjadi Private Chef di Kedutaan Besar Indonesia di Chile. Tonton video selengkapnya di #rayjansonradio #539 GLENN: GUE BANGGA JADI CHEF YANG NGENALIN MAKANAN INDONESIA DI 32 NEGARA! WITH GLENNALDY ERARI | RAY JANSON RADIOEnjoy the show!Instagram:Chef Glennaldy https://www.instagram.com/glenn.erari/Semaja https://www.instagram.com/semaja_id/DON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#rayjansonradio #FnBPodcast #Indonesia #GlennaldyErari #Semaja #DiplomasiMakanan

The Chris Evans Breakfast Show with The National Lottery live from the Women's Rugby World Cup hotel in Daventry, Northamptonshire getting us excited ahead of Saturday's game against Samoa!Chris and the gang were joined by:The Red Roses' Senior Performance Nutritionist, Aimee O'Keefe and Head Chef for England Rugby, Tom Kirby.Rugby Football Union's Director of the Women's Game, Alex Teasdale and Red Roses' Head of Women's Performance, Charlie Hayter.And some of the amazing players including: Abbie Ward, Amy Cokayne and Sarah Bern!Join Chris and the Class Behind The Glass every weekday morning from 0630am on Virgin Radio, just ask your smart speaker to "Play Virgin Radio!" Hosted on Acast. See acast.com/privacy for more information.

Now, it's time to throw a sausage on the barby. Bobby went out to Herbert Park in Dublin for the Big Grill ‘25 - celebration of all things barbecue. He spoje to Andy Noonan, The Big Grill Festival Director, Daniel "BBQ Snob" Vaughn, John Bates, Head Chef and fire tender at InterStellar BBQ and Raquel Acosta aka the Jamonfluencer

This week on Mise En Place, we're coming to you straight from Plates, the UK's first Michelin-starred, plant-based restaurant. At the helm is executive chef Kirk Haworth, a Great British Menu champion and one of the country's most forward-thinking culinary minds. In this unmissable episode, Kirk dishes on the behind-the-scenes drama of Great British Menu, his award-winning dessert that's still on the menu, and how he creates next-level dishes using only plants — no gluten, no refined sugar, and absolutely no shortcuts.But it's not just about food. Kirk opens up about his harrowing seven-year battle with undiagnosed Lyme disease — a journey that pushed him to the edge, cost him tens of thousands in treatment, and ultimately led him to completely rethink how he cooks, eats, and lives. From moments of total despair to the healing power of a plant-based lifestyle, Kirk shares the deeply personal story that transformed him from fine-dining prodigy to wellness-driven chef-entrepreneur. We also hear about his award winning restaurant Plates a dream destination for food lovers and his incredible innovative creations.Plus, we dig into the madness of Michelin kitchens, life lessons from his legendary dad Nigel Haworth to Phil Howards The Square & The French Laundry, and what it really takes to build a progressive restaurant from pop-up to global acclaim. He names the worst customer he's ever had, the one dish that's on too many menus, and what's next on his mission for two stars. All that, plus a very special ‘Go-To' Hall of Fame induction and Kirk's ultimate foodie weekend. Don't miss this raw, revealing, and deeply inspiring conversation — only on Mise En Place.-------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Our guest is Kyle Connaughton, who is the chef/owner of SingleThread https://singlethreadfarms.com/ in California. SingleThread is a very unique farm, restaurant, and inn, which has earned numerous accolades since its opening in 2016, including three Michelin stars, three Michelin keys and a Michelin Green Star, which recognizes the outstanding sustainability at the farm managed by Kyle's wife and co-owner Katina Connaughton. Kyle began his culinary career in L.A. with an apprenticeship at one of the oldest Japanese restaurants in the city, followed by training at top restaurants, such as Spago Beverly Hills, The Dining Room at Ritz-Carlton and A.O.C. Then he moved to Japan and cooked for the famed French chef Michel Bras, as well as at traditional Japanese restaurants. On top of these diverse experiences, he also worked at the highly innovative restaurant The Fat Duck in the U.K. as the Head Chef of Research & Development. In this episode, we will discuss how Kyle fell in love with Japanese cuisine at a very young age, how his global experiences formed his unique culinary philosophy and style, the fascinating concept of SingleThread, the idea of Omotenashi that Kyle highly values and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

06-26-25 Mens Room Full Show-- with the Head Chef in the house and Profile This!

In today's episode, we chat with Chef Stefani De Palma, former Chef de Cuisine at San Diego's three-Michelin-starred Addison and Head Chef of Team USA at the 2024 Bocuse d'Or Americas.Stefani shares her journey from starting as a pastry chef to leading Team USA to a gold medal victory in New Orleans, securing their spot at the prestigious Bocuse d'Or finals in Lyon, France. She discusses the intense preparation, the challenges of the competition, and how her experiences have shaped her approach to mentorship and leadership in the culinary world.Join us as Stefani reflects on her path to culinary excellence and how she led Team USA to gold at the Bocuse d'Or Americas.

It is time for LAST TIME ON! The podcast for everyone who wants to watch all those great television shows out there, but who has the time for that? Our hosts don't, so they take the randomized highway down your favorite shows they haven't seen, and try to guess what happened... Last Time On!On this episode: Ben has a swordfight scheduled, Victor is still moving, and Xhafer is sore from yelling at Star Wars nerds.Leave us a message at voicecast.app/lto

Emails, The Head Chef is in for Ted's Meat & Potatoes with Condiments You Should NOT Eat After They Expire! Plus Headlines Mike is NOT working on and the Shot of the Day!

On this episode of Scran Rosalind is at Inver restaurant on the shores of Loch Fyne in Argyll and Bute to hear about the Dived not Dredged campaign. This campaign, which is being run by Open Seas, is aiming to raise awareness of the damage being done by dredging for scallops and encourage the more sustainable practice of hand diving, which they believe all consumers have a role in. Rosalind spoke to Andrea Ladas, Sustainable Seafood Officer for Open Seas, David Stinson, diver, Will Branning of the Sustainable Restaurant Association and Pam Brunton, co-owner and Head Chef at Inver. In her discussions Rosalind looks at the issues with dredging for scallops, how this is impacting the sea bed and the fishing industry and considers what it means for chefs and consumers. Learn more about your ad choices. Visit megaphone.fm/adchoices

What's it like to cook for one of the most iconic wineries in Napa Valley—for over 15 years? In this episode, host Tony Piombo sits down with Chef Jeff Mosher, former executive chef at Robert Mondavi Winery, to talk about life behind the line at a wine country institution and why he made the leap into launching his own private chef business. Jeff shares: What it was like crafting food experiences for guests at a world-renowned winery How he managed large-scale dinners, garden-to-table programs, and global events (with a cooler of secret ingredients) His favorite wood-fired dishes and how R&D in the kitchen keeps things fresh Why personal chef work offers the freedom and creative spark he craved If you geek out over food, wine, travel, or the business of it all, you'll love this one.

Former First Lady Michelle Obama expressed on her podcast the reason she didn't attend Jimmy Carter's Funeral. Michelle has recorded 3 episodes so far on her show. Is a new casino coming to NYC? Tim Walz is defending Kilmar Garcia. Mark Takes Your Calls! Mark Interviews Patsy's Head Chef and Owner SAL SCOGNAMILLO. Sal talks to Mark about how the Restaurant is doing. What's happening with Outdoor dining? Patsy's is doing well and is a staple in NYC!

President Trump will install two 100-foot flagpoles 'paid for by him' on the White House Grounds. MSNBC is allegedly getting spun off and moved to a different location. Longtime Senator Dick Durbin is retiring after years working in the government. Expect huge changes at 60 Minutes on CBS soon. Donald Trump is urging Vladimir Putin to stop attacking and killing military soldiers.  Mark Interviews Economist Steve Moore. Steve gives us an update on how the trade deals are going in Washington. We will have an economic boom just like we did when Ronald Reagan was President very soon.  Former First Lady Michelle Obama expressed on her podcast the reason she didn't attend Jimmy Carter's Funeral. Michelle has recorded 3 episodes so far on her show. Is a new casino coming to NYC? Tim Walz is defending Kilmar Garcia.  Mark Interviews Patsy's Head Chef and Owner SAL SCOGNAMILLO. Sal talks to Mark about how the Restaurant is doing. What's happening with Outdoor dining? Patsy's is doing well and is a staple in NYC! 

Sal talks to Mark about how the Restaurant is doing. What's happening with Outdoor dining? Patsy's is doing well and is a staple in NYC!

Former First Lady Michelle Obama expressed on her podcast the reason she didn't attend Jimmy Carter's Funeral. Michelle has recorded 3 episodes so far on her show. Is a new casino coming to NYC? Tim Walz is defending Kilmar Garcia. Mark Takes Your Calls! Mark Interviews Patsy's Head Chef and Owner SAL SCOGNAMILLO. Sal talks to Mark about how the Restaurant is doing. What's happening with Outdoor dining? Patsy's is doing well and is a staple in NYC! See omnystudio.com/listener for privacy information.

President Trump will install two 100-foot flagpoles 'paid for by him' on the White House Grounds. MSNBC is allegedly getting spun off and moved to a different location. Longtime Senator Dick Durbin is retiring after years working in the government. Expect huge changes at 60 Minutes on CBS soon. Donald Trump is urging Vladimir Putin to stop attacking and killing military soldiers.  Mark Interviews Economist Steve Moore. Steve gives us an update on how the trade deals are going in Washington. We will have an economic boom just like we did when Ronald Reagan was President very soon.  Former First Lady Michelle Obama expressed on her podcast the reason she didn't attend Jimmy Carter's Funeral. Michelle has recorded 3 episodes so far on her show. Is a new casino coming to NYC? Tim Walz is defending Kilmar Garcia.  Mark Interviews Patsy's Head Chef and Owner SAL SCOGNAMILLO. Sal talks to Mark about how the Restaurant is doing. What's happening with Outdoor dining? Patsy's is doing well and is a staple in NYC! See omnystudio.com/listener for privacy information.

Sal talks to Mark about how the Restaurant is doing. What's happening with Outdoor dining? Patsy's is doing well and is a staple in NYC! See omnystudio.com/listener for privacy information.

Rob Davis is many things. A plumber, construction manager, student, former head chef, guitar player, singer-songwriter, and a great storyteller. From Memphis to Arkansas to North Carolina and up to the mountains in Boone, Rob has worked with his hands everyone he's gone. He plays gigs in Boone, NC and will soon be playing in Charlotte. He was kind enough to play four original songs which are included at the end of the episode.Use my code: EYESAC for 15% off your entire order @www.mountaineerbrand.comUse same code: EYESAC for 10% off your order @ www.scentsbyyaya.comThank you so much for listening! Leave a review and let me know what you think. Are their topics you want to hear covered? A guest you would like to hear back on for another episode?Make sure to follow and share this episode.Love ya!

On this episode, Ragnar speaks with Young Chef Andreas Enger Fjellheim, who took home gold for the Norwegian Junior Culinary Team in the 2024 Global Chefs Challenge Finals. A rising culinary star, Andreas has impressed at global culinary competitions, including the Culinary Olympics and World Cup. In addition to his win in the Global Young Chefs Challenge, he earned Best Veal and the Green Spatula Award from Nestlé Professional. Head Chef at Arakataka, a restaurant in Oslo, he has an impressive resumé and a bright future ahead. Tune in to hear about Andreas' journey from a small farm in Norway to international culinary stages, his rigorous preparation for competitions, and the importance of sustainability in his approach to food. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Laura Kimber, Head Chef at Salt, joins us to talk about Jason Atherton's news article, sexism and the hospitality industry, top 5 sauces and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

Emails, The Head Chef is in for Ted's Meat & Potatoes with the Best Sport Bars In Seattle! Plus Headlines Mike is NOT working on!

Emails, The Head Chef is in for Ted's Meat & Potatoes with the States That Love Fair Food! Plus Headlines Mike is NOT working on!