Podcast appearances and mentions of john tesar

Join host Andre Natera on this episode of Chef's PSA Podcast as he interviews legendary chef John Tesar. Discover Tesar's incredible journey, from working with Anthony Bourdain to running top restaurants and earning prestigious accolades. Get insider tips for aspiring chefs, understand the challenges of the culinary world, and learn about the business side, including licensing deals with hotel groups. Support Chef's PSA by exploring our books, merchandise, and exclusive content at chefspsa.com. Don't forget to like, subscribe, and leave a 5-star review! John Tesar Instagram: https://www.instagram.com/chefjohntesar/ MISE Footwear  ⁠https://www.misefootwear.com⁠   ⁠https://www.instagram.com/misefootwear/⁠ Subscribe to my Substack!https://chefspsa.substack.com/   Visit Chef's PSA for Books, Free eBooks, and More!https://chefspsa.com/   Shop Chef's PSA Merch!https://shop.chefspsa.com/ --- Support this podcast: https://podcasters.spotify.com/pod/show/andre-natera/support

(New Content To You)While I am out of the country, yes out of the country, I hope you enjoy this segment (extended at that) I did with Chef John Tesar. We talk a lot about his cooking background, his take on cooking in todays family, what it's like running a restaurant and what it's like growing a restaurant. He also makes some pretty bold statements on industry related things...love him or hate him, John is not afraid to tell it like he sees it! ENJOY!The BBQ Central Show SponsorsWinners Products  Schwank Gills ­ Use promo code BBQCENTRAL and get $150 OFFPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsFamous Dave's All Star BBQ SeriesPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!Micallef Cigars – Premium Hand Rolled Cigars

(March 19, 2024 - Hour Two)10:14pm - Technical Issues with John Tesar.10:35pm - Closing out the show tonight is quarterly guest and BBQ Editor for Texas Monthly, Daniel Vaughn! Tonight we get Daniel's thoughts on the passing of John Brotherton at the beginning of the year, his take on the Smokin' Joe's Pit BBQ story (and how often this actually happens) and some other hot BBQ topics as well.The BBQ Central Show SponsorsSchwank Gills ­ Use promo code BBQCENTRAL and get $150 OFFPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!

David Chang's Secret Chef is out on Hulu, and Father Sal joins me to break down the first season. We discuss the concept, the contestants, the challenges, and ask ourselves whether one of the most iconoclastic chefs in the game succeeded in breaking the mold of cooking competition shows. We also discuss a couple of chaotic news weeks in food. Taco Maria has closed, John Tesar tried to get canceled, a diabolical service fee spreadsheet has burst onto the scene, and our city has been confronted with a pork crisis that's squeezing barbecue pitmasters and carniceros alike… We discuss all of that and more. Helpful links: Secret Chef https://press.hulu.com/shows/secret-chef/ Pork crisis https://www.latimes.com/food/story/2023-08-04/los-angeles-barbecue-restaurants-react-to-proposition-12-pork-prices Taco Maria closure https://www.latimes.com/california/story/2023-07-25/taco-maria-closes-saturday-carlos-salgado-future-relocation Service charge spreadsheet https://la.eater.com/2023/8/8/23823809/los-angeles-service-charge-reddit-am-intel Tesar loses it https://la.eater.com/2023/8/9/23823674/chef-john-tesar-video-strike-union-labor-workers-orange-county-yelling-knife-restaurant-news The Bear Season 3 predictions https://chicago.eater.com/2023/7/28/23809939/the-bear-season-3-fx-hulu-predictions Dave Portnoy pizza fest https://www.tmz.com/2023/08/01/barstool-sports-dave-portnoy-one-bite-pizza-festival/ Restaurant reservation fee https://ny.eater.com/2023/8/3/23817542/reservation-fees-deposits-resy-opentable-nyc?_gl=1*1bx0wxg* --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

“Exemplifying an elevated concept of sea-to-table Surf and Turf in Orange County, Outer Reef at the Laguna Cliffs Marriott Resort in Dana Point pairs seafood sourced exclusively from the Pacific Coast with bold flavors of prime meats. Spearheaded by critically … Continue reading → The post Show 493, October 1, 2022: Outer Reef in Dana Point with Executive Chef John Tesar and Chef de Cuisine Jayro Martinez Part Two appeared first on SoCal Restaurant Show.

“Exemplifying an elevated concept of sea-to-table Surf and Turf in Orange County, Outer Reef at the Laguna Cliffs Marriott Resort in Dana Point pairs seafood sourced exclusively from the Pacific Coast with bold flavors of prime meats. Spearheaded by critically … Continue reading → The post Show 493, October 1, 2022: Outer Reef in Dana Point with Executive Chef John Tesar and Chef de Cuisine Jayro Martinez Part One appeared first on SoCal Restaurant Show.

Episode 4 of Wine & BBQ with Erin Feges featuring special guest Jordan Mackay. See him on Instagram here: https://www.instagram.com/therealjordanmackay See all of his Texas Monthly articles here: https://whiskeyriver.dev/tag/jordan-mackay See all things Feges BBQ here: https://fegesbbq.com/ Purchase his book here: Franklin Barbecue: https://amzn.to/3KVGDm7 Secrets of the Sommeliers with Rajat Parr: https://amzn.to/3wbHKJ6 Franklin Steak: https://amzn.to/39PQ1Lv The Sommeliers Atlas of Taste with Rajat Parr: https://amzn.to/3LUZgrN Two in the Kitchen with Christie Dufault: https://amzn.to/3wg1VWr Knife with John Tesar: https://amzn.to/3skItGU See Jordan's Website here: https://www.jordanmackay.com

Son, Father, and Chef JOHN TESAR sits down with host Jeremy Lock to discuss Adoption, New York, Cocaine, and his journey of self discovery in "TO BE UNDERSTOOD" Last Letters Website

Chef John Tesar is a four-time James Beard “Best Southwest Chef” semifinalist and former “Top Chef” contestant who specializes in modern American cuisine prepared with authentic European techniques. From bringing seafood to the heart of Texas to reimagining the traditional steakhouse, Tesar continues to be a visionary, instrumental in Dallas’ growing reputation as a true foodie destination.

John Tesar is an award winning chef, TV personality, cook book author, and restauranteur. With a career dating back five decades Tesar, who received classical French training at La Varenne Ecole de Cuisine in Paris, began cooking at Club Pierre in Westhampton, NY before making his way to the Big Apple where he worked along side Anthony Bourdain at Supper Club. He would eventually trade the NYC for Sin City to work with Chef Rick Moonen at RM Seafood in Las Vegas. In 2007, Tesar embarked on another major move to Dallas, Texas where he would to take the helm at the ritzy Rosewood Mansion on Turtle Creek; and eventually go on to open the revolutionary Knife Steakhouse. Opened in 2014, the chef-driven restaurant has continued to be recognized for reinventing the steakhouse experience. Most recently Knife's pimento cheeseburger was featured as Best Burger in Dallas on The 50 Greatest Burgers list for Texas Magazine and Best Steakhouse by D Magazine's "Best of Big D's" list. Always looking ahead for the next project, Tesar announced he is working with Flatiron Books and Macmillan on a book, Knife: Modern Steak and All American Meats, that will be published in spring 2017. We chat with chat about his career, his love of Texas beef, and how he has dealt with the COVID19 pandemic.    

Trey sits down and talks with Chef John Tesar.

In this episode of From Behind the BBQ Front Lines I talk to Nick Solares, Host of Meat Life(https://www.youtube.com/meatlife). This was recorded 6 weeks into the pandemic and I wanted to check in to see how he was doing, and see how things were in New York(both in general and the overall restaurant and meat scene). We get into the climate, how things will be after this is over(or mostly over) and what it's like to live around 3 major hospitals in New York City and to bike around with no one outside. We discuss Pat LaFrieda(https://www.lafrieda.com), Gold Belly(https://www.goldbelly.com), Rocker Brothers Meat & Provisions(https://rockerbrosmeat.com), John Tesar(https://johntesar.com), Joe Jr., and that Nick's spirit animal is a hot dog. Check out Meat Life on YouTube here: https://www.youtube.com/meatlife See Nick Solares on Twitter here: https://twitter.com/Nick_Solares Otto Wilde Grillers: https://www.ottogrills.com/shop/grills/

Host Kelsey Pribilski gets Gawkward with Top Chef John Tesar! John (@chefjohntesar) opens up about his past struggles and the challenges of being a chef. Instagram: @gawkwardpod @kelseypribilski Email: gawkwardpodcast@gmail.comFacebook: Gawkward PodcastMusic By: Heath Allyn @heathallynSound Mixing By: Dave Novak @davetothenovakSpecial Thanks: Jeff Ray @jeffshootsyou

Episode 2 of IMPACT features nationally renowned Chef John Tesar talking about DIFFA/Dallas' signature culinary event Burgers + Burgundy.

On today's episode of All in the Industry®, host Shari Bayer has a special "On the Road” episode from the 18th annual Food Network & Cooking Channel South Beach Wine & Food Festival, which took place from February 20-24, 2019 in South Beach, Florida. The five-day festival, which was founded by Lee Schrager, brought some of the world’s best chefs together for more than 100 unique collaborative dinners, wine tastings, beach parties and cooking demonstrations. To date, the Festival has raised more than $28 million for the Chaplin School of Hospitality & Tourism Management at Florida International University, and serves as an interactive educational platform for more than 1,200 students who help make the Festival happen each year. The festival’s mission is to EAT. DRINK. EDUCATE. Today's show features three interviews with festival participants: Matthew Accarrino, Executive Chef at SPQR in San Francisco; John Tesar, Executive Chef and Partner at Knife in Dallas, Texas, and Adeena Sussman, cookbook author, food writer, recipe and product developer and consultant based in Tel Aviv. Today's show also features Shari's PR tip, and Solo Dining experience at Joe's Stone Crab (Take-Away) in South Beach. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! All in the Industry® is powered by Simplecast

Burger nailed.  Steak slammed. John Tesar is tops with beef (and a lot of other foods, too).  It’s just that he has absolutely hit a homerun in the steak and hamburger departments with his Knife and Knife Burger concepts.  You like them, too, because they are expanding into different locations–with more planned.  And, the Top […]

Chef John Tesar, who received classical French training in Paris, originally started his culinary career in his home state of New York.  He would eventually trade the Big Apple for Sin City to work with Chef Rick Moonen at RM Seafood in Las Vegas.  By 2007, Tesar embarked on another major move to then up-and-coming culinary hotspot Dallas to take the helm at the ritzy Rosewood Mansion on Turtle Creek; there he would earn two five-star reviews. Spoon Bar & Kitchen came next followed by Knife in 2014. Over the past 20+ years Chef Tesar has won countless best of awards, has received 4 semifinalist nods for Best Chef Southwest by the James Beard foundations, has made multiple TV appearances and has authored his own cook book. Show notes… Favorite Success Quote or Mantra. "Stay humble, think everything through, work your ass off, and appreciate others."  In this episode with John Tesar, we discuss:  How the people you associate with will define who you become as a restaurateur.  Always being aware of who is around you and who they know.  How we should become familiar with the standards before breaking lose and getting creative.  How the classic way of climbing the latter to success is no longer the only way. Regardless of the way you break in you need to get people behind you buying into your vision.  Being well aware of how difficult this industry is before committing to it.  Starting with low rent and lawyers in your corner.  Accepting that success doesn't come with its fair share of failures.  How creditability is one of the most important things you can have when trying to open a restaurant.   Bringing on partners that can do everything you can't do and rewarding them with equity.  The threat of things getting too "business driven" at the expense of losing your honesty.  Episode Sponsors Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!       Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity. What is your biggest weakness? Caring what others thought of him. Maintaining his caring nature.   What's one question you ask or thing you look for during an interview? Passion and the potential for loyalty.  What's a current challenge? How are you dealing with it? Staffing Realtors charging too much for overpriced properties.  Share one code of conduct or behavior you teach your team. Mutual respect and no drama.  What is one uncommon standard of service you teach your staff? Create a family atmosphere.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Knife: Texas Steakhouse Meals at Home.  What's one piece of technology you've adopted in your restaurant and how has it influence operations? His dry aging technique.  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Work hard. Respect others. Listen to others opinions  Contact Info  @ChefJohnTesar facebook/chefjohntesar www.chefjohntesar.com   Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to John Tesar for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

On our latest podcast, Andy Langer talks to three high profile chefs about the culinary crossroads of culture, business and celebrity

On today's edition of What's Eric Eating CultureMap Food Editor Eric Sandler is joined by restaurant consultant and frequent guest co-host Nathan Ketcham. Eric and Nathan go through some of the latest news from the Houston restaurant and bar scene including Bravery Chef Hall coming summer 2018 and Mastros Steakhouse, Emmaline, and Cavo Coffee opening in Houston. In the Restaurants of the Week portion the guys discuss Nancy's Hustle, Le Colonial, and La Peep. In the Guest of the Week section, brought to you by 8th Wonder Brewery, Eric and Nathan are joined by Austin Simmons of Hubbell & Hudson. Eric and Nathan discuss Austin's path into cooking, his perseverance to get his cooking career started at The Mansion on Turtle Creek, his relationship with John Tesar, what he learned from his time in Europe, what brought him to Hubbell & Hudson, how the opportunity to bring more creativity came via Cureight, his interest in bbq, and much more! What’s Eric Eating’s Guest of the Week segment is brought to you by 8th Wonder Brewery. Visit 8thwonderbrew.com for brews, events, taproom info, and more!

John Tesar (you've seen him on Top Chef and he runs restaurants in Texas) talks about his Goodfellas connections, the taste of sturgeon ovaries, and the best way to eat caviar - it involves Pepperidge Farm. Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart-mouth/id1171755407?mt www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/

The Clever Cookstr is joined by John Tesar, three-time James Beard finalist, Top Chef star, chef and restaurateur at Knife in Dallas and now, author of the cookbook Knife: Texas Steakhouse Meals at Home. His Back To The Pan method will completely revolutionize the way you cook steaks. Read the transcript at http://bit.ly/2sug9Bq. Check out all the Quick and Dirty Tips shows: www.quickanddirtytips.com/podcasts FOLLOW CLEVER COOKSTR Facebook: https://www.facebook.com/CookstrCooks Twitter: https://twitter.com/cookstr Pinterest: https://www.pinterest.com/cookstr/