Podcasts about james beard rising star chef

In this episode of Flavors Unknown, I sit down with Chef Robbie Felice, the New Jersey-based culinary innovator and co-founder of several renowned restaurants, including the exclusive pop-up pasta RAMEN,Viaggio Ristorante, Osteria Crescendo, and Fatto con Amore. A James Beard Rising Star Chef semifinalist, Chef Felice is known for his inventive approach to Wafu Italian cuisine—a fusion of Japanese and Italian traditions—that's turning heads in the culinary world. We dive into his Italian-American upbringing, his culinary philosophy, and how his approach to food emphasizes love, nostalgia, and customer satisfaction over strict adherence to tradition. Chef Felices hares insights into his creative process, his leadership style, and how he's managed to successfully launch multiple restaurant concepts while continuing to innovate in the kitchen. If you're a fan of bold culinary experimentation, this episode is not to be missed! What you'll learn from Chef Robbie Felice Robbie Felice earliest childhood memories in Jersey 3:00 Eating habits as a kid 4:08 How Robbie Felice felt about his dad's restaurant food 4:46 The evolution of “Italian food” in his mind 5:27 Authenticity versus pure enjoyment of food 9:29 Menu items you'll see at Bar Mutz 10:23 His most important taste tester 11:17 His decision to get into the industry 12:44 Experiencing college life at CIA 14:28 Turning his culinary goals into reality 15:32 How Viaggio was born 17:20 The food behind of Robbie Felice's restaurant concepts 19:34 Explaining Italian-American food to Italians 20:14 Putting a more Italian twist on fried calamari 21:11 Making sandwiches with love 22:46 His favorite sandwiches 23:28 The concept of Bar Mutz 24:45 His popular Japanese-Italian hybrid dish 25:07 Discovering Wafu-Italian 26:03 How he knows when he's nailed a dish at Pasta Ramen 26:54 Dishes at his Japanese Italian restaurant 27:25 Robbie Felice's creative process 28:48 The umami-packed crispy tomato wontons 29:57 His biggest regret in his culinary experience 31:38 Advice to his younger self 32:11 How he felt when his James Beard award was announced 32:34 A food tour through New Jersey 33:54 His simple guilty pleasure food 36:35 Favorite secret ingredients in the kitchen 36:58 The chef he'd like to collaborate with 37:34 His biggest advice for aspiring chefs 38:08 Losing the fear of being wrong 39:17 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 other chefs from New Jersey 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 NJ. Interview with Chef Leia Gaccione Conversation with Chef Sam Freund from White Birch Conversation with Chef Ehren Ryan from Common Lot Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Robbie Felice Instagram Facebook Social media pasta Ramen Instagram Facebook Social media Viaggio Ristorante Instagram Facebook Links mentioned in this episode Chef Robbie Felice

“How can we rethink what the standards are for immersion? We don't hide things. The kitchen's open. We take people through the downstairs into the cellar. It's basically your home. It's that heritage of place, capturing this time and being able to share that.” We're in great company with Matt Lightner, a world-renowned and awarded chef with a passion for bringing people closer to nature through his innovative farming, immersive dining, and sensorial hospitality experiences.  His latest venture as Chef and Partner of the recently restored and newly opened Tributary Hotel and its adjoining restaurant ōkta, blends all of this together in the perfect presentation of what makes the Pacific Northwest so rich as a region - a place Matt lovingly calls home and invites guests to too.  In this episode, Matt shares how his passion for hospitality goes beyond people and place - to create immersive experiences that evoke all of the senses and celebrate the change in seasons.  Top Takeaways [2:00] From a young age, out of necessity, Matt Lightner found a passion for cooking with his hands and a love for watching people gather together over a meal.  [3:30] Inspired by El Bulli during his time in Spain and the trend in immersive dining in Europe, Matt returned to Portland, set on creating futuristic and progressive experiences around food.  [4:10] It didn't take long for Matt's unique approach to cooking to catch the attention of the hospitality industry as he won Food & Wine's Best New Chef and was nominated for James Beard Rising Star Chef while at Castagna, before moving to New York and quickly collecting two coveted Michelin stars for his restaurant Atera. [5:40] With a longing to return to the Willamette Valley to put the Pacific Northwest, its rich agricultural landscape and wine culture on the world map, Matt is doing exactly that. [16:45] How a restored historical building in the heart of downtown with its craftsmanship attention to detail, is juxtaposed in an intentional manner, to the design of its adjoining restaurant where the attention to detail is on the food itself.  [19:00] Paying “Tribute” to the terroir, the waterways and the weather, Matt explains the meaning behind both Tributary Hotel and its restaurant ōkta.  [25:40] “Bed and breakfast” is an experience unto itself at the Tributary Hotel with woodfired baked goods, farm fresh eggs, larder crafted vinegars and oils, all presented in a way that evokes grazing.  [31:00] The story of a ceramist shows the power of building and growing as a local community of growers, vintners, artists, makers and purveyors. [33:20] The seasons inspire the menu. Hear why this summer's menu is titled “The Kindle.”  Notable Mentions elBulli, Girona, Spain Atera, New York City, New York Portland's Restaurant Scene Castagna Gregory Gourdet at kann Vince Nguyen at berlu Visit For Yourself Tributary Hotel Website @tributaryhotel ōkta Website @oktaoregon Stay In Good Company Website

In the latest episode of Life in Food with Laura Price, I talk about Food and Identity with Daniela Soto-Innes, former chef-partner of Cosme in New York and winner of the World's Best Female Chef Award 2019. In the episode, we talk about how Daniela found her own identity as a Mexican immigrant in the US, how she built a kitchen culture that champions diversity and particularly Latinos, and what happened to her personal identity when she left the restaurant to which she'd dedicated her twenties. Daniela also gives us exclusive news about her brand new restaurant, Rubra, in Nayarit, Mexico.Follow Daniela on Instagram @danielasotoinnes.Follow Rubra on Instagram @rubra.mx.Read about Daniela's colleagues, including 'the Chikis' Valentina and Estefania Brito on the 50 Best website.Read Laura's 2019 interview with Daniela Soto-Innes for 50 Best.About Daniela Soto-Innes: Daniela grew up in Mexico City and moved to Texas at the age of 12, where she was a competitive swimmer until she was 20. But the women in her family gave her a taste for cooking, and at the age of 14 she started working in a restaurant in Houston, then in Mexico City and eventually moving to New York to open Cosme, which entered The World's 50 Best Restaurants list under her leadership. Daniela won the prestigious James Beard Rising Star Chef of the Year Award aged just 25, then The World's Best Female Chef Award at 30, and has even cooked for Barack and Michelle Obama. She opens Rubra in Nayarit, Mexico, in 2023.About the host: Laura Price is a multilingual journalist who travels the world writing about restaurants. A proud Yorkshire lass at heart, she spent several years in Latin America before settling in London with her two cats. Her first novel, Single Bald Female, was inspired by her experience of being diagnosed with breast cancer at 29. A novelist by day and a food writer by night, Laura combines her two passions into this podcast, bringing out powerful stories of survival and healing in a language that everyone understands – food.Buy Single Bald Female.Visit Laura's website.Read Laura's Substack newsletter, Doughnuts for Breakfast.Follow Laura on Instagram @laurapricewrites.Follow Laura on Twitter @laurapricewrite.Life in Food is hosted, produced and edited by Laura Price. Hosted on Acast. See acast.com/privacy for more information.

In this episode Lijia and Diana spill tea with Irene Li. Irene is the chef and owner of Mei Mei Restaurant and co-author with her siblings of Double Awesome Chinese Foods (2018). She is a five-time James Beard Rising Star Chef nominee and is involved with a number of community organizations. Today we will be discussing Irene about her recent article on Medium (linked in the show notes) as well as what it is like to be a 2nd generation Asian-American chef and owner of a Chinese restaurant. We also discussed what it takes to be successful as a minority and the cost of it.  Just a quick note: Irene has done several interviews regarding her business practices responding to Covid, therefore this episode we will not be too focused on the topic surrounding Covid. If interested, please see links below of her other interviews. We also posted Irene's article we discuss in the interview in the show notes as well. Edible boston interview: https://www.edibleboston.com/blog/2020/5/5/irene-li-mei-mei-restaurant-bostonWbur interview: https://www.wbur.org/bostonomix/2020/05/13/reopening-with-coronavirus-restrictionsIrene article in mediumhttps://ireneshiangli.medium.com/8-totally-achievable-ways-to-show-up-for-racial-justice-when-youre-white-and-own-an-asian-2dcc72768e55Mei mei boston:https://www.meimeiboston.com/

Onwauchi is in the running for the 2019 James Beard Rising Star Chef of the Year. He narrates his own memoir that dishes on the restaurant industry as it weaves the tale of a his upbringing, his rise— including a stint on Top Chef—and the rapid fall of his restaurant Shaw Bijou. Now at New York’s Kith and Kin, Onwauchi delivers a compelling sense of emotion and passion with his performance. Published by Random House Audio. Read the full review of NOTES FROM A YOUNG BLACK CHEF at audiofilemagazine.com. For more free audiobook recommendations, sign up for AudioFile Magazine’s newsletter. On today’s episode are host Jo Reed and AudioFile Magazine Publisher Michele Cobb.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Hey friends! We're on a break this week while we record some upcoming episodes. In the next couple of weeks, we'll have episodes on beer and barbecue from St. Peters and fashion from St. Louis. In the meantime, enjoy our conversation with Gerard Craft, one of the city's most famous chefs. You may not know his name, but if you're a food-lover in St. Louis, you've almost certainly eaten at one of his restaurants. Sardella, Brasserie, Taste, Pastaria, and Porano have all become favorites for people in and around St. Louis, and they've earned Gerard some of the nation's most prestigious awards. He was a semifinalist for the James Beard Rising Star Chef of the Year 2008 and followed that up by being a Best Chefs in America nominee for six straight years. In 2015, he won the award for Best Chef: Midwest, and now he's opened his newest eatery, Cinder House, on the roof of the Four Seasons in downtown St. Louis. Gerard talked about his long journey from snowboard photographer, to grill cook to restauranteur, including how he conned his way into working in his first real kitchen. He also talked about why he chose St. Louis to open his first restaurant, and why the nation keeps overlooking our city as a food destination. Enjoy and see you next week!

You may not know his name, but if you're a food-lover in St. Louis, you've almost certainly eaten at one of Gerard Craft's restaurants. Sardella, Brasserie, Taste, Pastaria, and Porano have all become favorites for people in and around St. Louis, and they've earned Gerard some of the nation's most prestigious awards. He was a semifinalist for the James Beard Rising Star Chef of the Year 2008 and followed that up by being a Best Chefs in America nominee for six straight years. In 2015, he won the award for Best Chef: Midwest, and now he's poised to open his newest eatery, Cinder House, on the roof of the Four Seasons in downtown St. Louis. Gerard talked about his long journey from snowboard photographer, to grill cook to restauranteur, including how he conned his way into working in his first real kitchen. He also talked about why he chose St. Louis to open his first restaurant, and why the nation keeps overlooking our city as a food destination. Enjoy!

I still write extensively, and thus, I still receive a lot of food news, usually in the form of emails from PR reps. I can read beyond the hype, but when hotshot New York City chef Michael Toscano decided to come to Charleston, SC, my town, to open a restaurant in one of my former favorite downtown watering holes, well, the buzz machine seemed to hit a new level. I had the reaction that I have a lot to incessant chatter before a restaurant opens, which is usually turning away with a wait and see approach. Give us a minute. Let’s let that new single drop before the musician accepts the grammy, right? But Michael, who has worked for Thomas Keller and helmed kitchens for Mario Batali and been one of Bon App’s Best New Restaurants with Perla and a Zagat 30 Under 30, and a James Beard Rising Star Chef nominee … whew, behind all of that, Michael is not the hype. He’s a man who is obsessed with cooking. It took me a while, but I started spending more and more time in his restaurant, Le Farfalle, and then we started spending a little time chatting and sipping amaro at the beautiful bar there as the night breeze blew in through open doors and the sound of traffic gave way to the sound of cicadas in the trees. I’m happy he and Caitlin decided to live here and raise their family, and I am happy that he sprinkles mustard seed and dehydrated cantaloupe on Proscuitto de Parma. So, as we all spend the last of summer this weekend, I invite you to sit with us, and then get ready for fall with a discussion of pasta that will have you craving it.

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell.Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is a contemporary American small plate restaurant with a craft cocktail bar and lounge. Button’s menu is a blend of comfort food and innovative twists on the classics, and her serious commitment to local farmers and sustainable products is evident.Chef Button was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World. The young chef also won the Robb Report Culinary Master Competition over Eric Ripert, Masa Takayama, Charlie Palmer, and Michael Mina, and in January 2013 she earned a StarChefs.com Rising Stars Award and the Golden Whisk from Women Chefs and Restaurateurs. Button remains dedicated to causes beyond solely culinary pursuits. Her dedication to an eco-friendly approach to restaurant ownership was recently lauded by Grist.org, and both her restaurants, Cúrate and Nightbell, are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. Chef Button cooked at this year’s Human Rights Campaign fundraiser in Washington, D.C., a Chef Action Network summit in Asheville, and works locally with Chefs at Welcome Table and Green Opportunities’ Kitchen Ready Program. She has also attended the James Beard Foundation Boot Camp for Policy and Change, an educational program with Chefs Action Network for select chefs from across the country.Chef Button published her first cookbook in October 2016. The book, Cúrate: Authentic Spanish Food from an American Kitchen, celebrates the broad appeal of Spanish cooking and shows readers how to recreate and adapt classic dishes in the home kitchen using seasonal local ingredients.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell.Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is a contemporary American small plate restaurant with a craft cocktail bar and lounge. Button’s menu is a blend of comfort food and innovative twists on the classics, and her serious commitment to local farmers and sustainable products is evident.Chef Button was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World. The young chef also won the Robb Report Culinary Master Competition over Eric Ripert, Masa Takayama, Charlie Palmer, and Michael Mina, and in January 2013 she earned a StarChefs.com Rising Stars Award and the Golden Whisk from Women Chefs and Restaurateurs. Button remains dedicated to causes beyond solely culinary pursuits. Her dedication to an eco-friendly approach to restaurant ownership was recently lauded by Grist.org, and both her restaurants, Cúrate and Nightbell, are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. Chef Button cooked at this year’s Human Rights Campaign fundraiser in Washington, D.C., a Chef Action Network summit in Asheville, and works locally with Chefs at Welcome Table and Green Opportunities’ Kitchen Ready Program. She has also attended the James Beard Foundation Boot Camp for Policy and Change, an educational program with Chefs Action Network for select chefs from across the country.Chef Button published her first cookbook in October 2016. The book, Cúrate: Authentic Spanish Food from an American Kitchen, celebrates the broad appeal of Spanish cooking and shows readers how to recreate and adapt classic dishes in the home kitchen using seasonal local ingredients.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Kevin Gillespie is a chef, author and media celebrity.  He owns two of Georgia's hottest restaurants: Gunshow and Revival.  Gunshow has been on GQ's list of “12 Most Outstanding Restaurants”. In 2015 he was a semi-finalist for the James Beard Best Chef in the Southeast award. He was also a semi-finalist for the James Beard Rising Star Chef of the Year award. He is the author of two cookbooks: Fire in my Belly and Pure Pork Awesomeness. He was a finalist on the sixth season of Bravo's Top Chef cooking show and was voted the Fan Favorite for the season.

Elise Kornack is the chef and co-owner of Brooklyn's Take Root, the 12-seat tasting-menu restaurant she runs along with her wife, Anna Hieronimus. Take Root has received a coveted Michelin star for three consecutive years and was named one of the "Best New Restaurants in America" by Esquire magazine in 2014. Kornack has been a semi finalist for the "James Beard Rising Star Chef" award for the last three years, one of the “50 Most Influential People” in the Brooklyn food scene by Brooklyn Magazine and New York Magazine's critic Adam Platt named her one of five "Best New Chefs 2015" by in the annual "Where to Eat" issue. As of March 2017, Kornack will close Take Root to move her residence to Ulster County with plans to pursue new creative endeavors upstate.

Christina Tosi is a James Beard Rising Star Chef and the creative force behind the popular Momofuku Milk Bar bakeries in New York. But she's taken an unusual path to get to this point. She studied electrical engineering and, even when she ended up in the kitchen of the award-winning WD-50 (as a pastry chef, not an engineer!), she chose to take an unexpected next step: working as a cashier and resolving unsexy problems – such as unclogging toilets – at the newly started Momofuku. In fact, it was a boring paperwork problem that sparked her creative collaboration with Momofuku's David Chang. She went on to challenge his belief that "dessert is for wusses" and continues to prove to be the exception "to any assumption you make". We talk about her career; her famous creations, such as "crack pie" (it's "the dare of all dares to just have one slice and just walk away") and Australia's connection to it; the local flavours she fell in love with during her trip here, and much more. Thanks to Bloomsbury (publisher of Christina's book, "Momofuku Milk Bar") and Crave Sydney International Food Festival for making this interview possible. It was recorded (in a crowded props room during my lunch hour – very glamorous!) while Christina was in Sydney as a festival guest last year.

This week’s featured chef on “Chef’s Story” with Dorothy Cann Hamilton is winner of the James Beard Rising Star Chef award Christina Tosi of Momofuku Milk Bar. Baking is in Christina’s DNA – and she explains how growing up studying mathematics and Italian ended up pushing her along her baking career. Hear how she went from baking late night at college to eventually going on to become one of the worlds most well respected and renowned pastry chefs. From Bouley to WD-50, Christina has seen all different sides of the culinary experience. Find out what ultimately brought her back to her passion – baking. Order from Milk Bar online here. This program was sponsored by Whole Foods Market. “Sugar translated into energy for me – it always had.” “I’m resourceful by nature and while I love a hunt for a Fleur de sel it’s about finding something in your cupboard and finding a way to give it a new creative life” “What I love most about food is attaching to something and really ‘getting’ it.” –pastry chef Christina Tosi on Chef’s Story