Podcasts about Michelin

We're stepping into the lap of Disney luxury for another epic round of Resort Wars — and this time, it's an all-out battle between elegance and refinement as Disney's Riviera Resort goes head-to-head with Disney's Grand Floridian Resort & Spa. From European artistry to Victorian grandeur, we're diving deep into what makes each of these Deluxe destinations truly magical in its own right.We'll explore every corner and category, starting with theming and atmosphere — is it Riviera's intimate boutique charm or Grand Floridian's timeless opulence that captures the crown? Next, we'll unpack the rooms, from Riviera's clever Tower Studios and sprawling villas to Grand Floridian's newly refreshed spaces inspired by Mary Poppins Returns. Both deliver comfort and class, but in very different ways.Then it's on to dining — and let's be honest, this round alone could fill an entire podcast. We're comparing Topolino's Terrace and Primo Piatto to Victoria & Albert's, Citrico's, Narcoossee's, and more. From rooftop character breakfasts to Michelin-worthy cuisine, the food fight is fierce. We'll also talk transportation, where the Skyliner's breezy charm goes up against the monorail's Magic Kingdom convenience, and recreation, where Riviera's quiet sophistication faces Grand Floridian's live music, fireworks, and full-service spa.Finally, we'll weigh in on value. Whether you're planning a romantic couples' getaway or a bucket-list family stay, this showdown helps you figure out which resort best matches your Disney style, budget, and vibe.So grab your latte from Le Petit Café or a cocktail from Enchanted Rose, and join us as we debate, laugh, and share insider stories from two of Walt Disney World's most stunning resorts. It's Riviera versus Grand Floridian — modern European charm versus classic Disney royalty — and the results just might surprise you.

This week, we're thrilled to be joined by Chef Curtis Duffy, the culinary dynamo behind Ever and After. He's earned a constellation of Michelin starts for his meticulous, innovative approach to fine dining, where every dish showcases his obsessive attention to detail and zero-waste philosophy. He has a new book out called Fireproof: Memoir of a Chef, which chronicles his journey from a turbulent childhood in Ohio through the kitchens of Charlie Trotter and Grant Achatz to becoming one of America's most celebrated chefs. We talk: the philosophy behind his silent kitchen, how he finds inspiration in unexpected places, the hard lessons from Grace that shaped Ever, what it takes to achieve greatness, and so much more!​​​​​​​​​​​​​​​​

Ever wondered what it really takes to rise from peeling potatoes to being named the World's Best Female Chef? In this powerful episode of REPPIN, I sit down with Chef Pam Soontornyanakij aka Chef Pam— the culinary visionary behind Bangkok's acclaimed restaurant Potong — and the 2024 winner of both Asia's Best Female Chef and The World's Best Female Chef by 50 Best. Chef Pam shares her 15-year journey through the culinary trenches — from studying at Le Cordon Bleu, working in Michelin-starred kitchens in New York, to navigating burnout, cultural expectations, and industry pressures. Whether you're: Feeling stuck in a repetitive job Battling burnout in a high-pressure industry Trying to build a career from passion Or just love inspiring underdog stories…

After Living with Monks in Nepal: The Mind, Perception & the Power of AwarenessIn this reflective episode, Hilary shares what unfolded after spending eleven days in silence with monks in the mountains of Nepal. She explores the art of witnessing the mind, understanding perception as the true creator of reality, and how impermanence reveals the natural flow of life.You'll hear her speak about:How distraction isn't just your phone — it's the stories your mind repeats.Why impermanence is the ultimate teacher of peace.The freedom that comes when you stop identifying with your thoughts.How every experience is filtered through your lens of perception.The relationship between consciousness, energy, and perspective.Why “problems” are never in the world — they are in how we see it.How to live from witnessing awareness rather than the reactive mind.Releasing attachment to outcomes and finding stability in uncertainty.The beauty of service, life force, and devotion as the path to bliss.Key Quotes“Your perspective determines whether you live in suffering or peace.” “Nothing is real without a witnessing consciousness.” “You don't have to wait to be a Michelin star chef to start feeding people — serve now, as you are.” “The mind is like the sky; thoughts are only clouds.” “Happiness is not found in control but in awareness.” “When you change the lens, the whole world becomes light.”Timestamps00:00 — Welcome back: Post-monastery reflections03:45 — The stillness beyond distraction08:30 — Understanding impermanence15:10 — The mind as both illusion and teacher25:00 — Perception creates your reality33:20 — The problem is never the problem — it's the perspective42:00 — Witnessing yourself with compassion52:40 — Life force, service, and divine flow1:03:00 — Integrating the monastery lessons into daily lifeWant to dive deeper, explore more here: ENROLMENTS NOW OPEN FOR SPRING/AUTUM COHORT: BECOME A HUMAN DESIGN READER AND CREATE YOUR DREAM CAREER & BUSINESS with the Advanced Human Design Certification POWER PRACTICE AND TIMELINE SHIFTING PODCAST CREATE SPACE: Course for future conscious entrepreneurs to clarify & launch their most expansive business offering, their way. 1:1 Breakthrough Session with Hillary PATH TO PURPOSE: A roadmap to uncovering and stepping into your purpose, mission and life's work. Instagram Get your free Human Design Chart

"We all dreamed of three Michelin stars, but not everyone reached them. And when you do get them, suddenly you start playing defensively—you stop attacking and instead focus on protecting your reputation. I always say that success is born out of luck. And luck means that someone gives you an opportunity. It's up to you whether you make use of that opportunity," says Marco Pierre White, one of the world's most famous and successful chefs.Líbí se Vám tento díl? Napište nám o tom!

In this very powerful episode of the Walk-In Talk Podcast, host Carl Fiadini sits down with Chef Janine Pezarro and Chef Brett Wright to explore what resilience truly looks like behind the kitchen doors.Janine opens up for the first time about the murder of her family, the trauma that followed, and how she transformed that pain into purpose — from Michelin-level pastry kitchens to the founding of The Warrior's Path, a course helping men reconnect with courage and emotional strength.Brett shares his own transformation — escaping gang life, finding salvation in cooking, and building Bib Gourmand recipient, Palm Beach Meats, and the only Kobe-certified operations in the U.S. into a budget friendly experience. His leadership philosophy centers on empathy, equality, and giving his team the opportunities he never had.It's raw, vulnerable, and inspiring — proof that food can be the bridge between survival and strength.

Strange? Defeating? Disappointing? The Dallas Morning News food team has a lot of thoughts, a lot of questions and a few hot takes on the results of the 2025 Texas Michelin Guide. The teams get into the Dallas-Fort Worth's two 1-star Michelin restaurants, Bib Gourmand recipients, Recommended restaurants and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Strange? Defeating? Disappointing? The Dallas Morning News food team has a lot of thoughts, a lot of questions and a few hot takes on the results of the 2025 Texas Michelin Guide. The teams get into the Dallas-Fort Worth's two 1-star Michelin restaurants, Bib Gourmand recipients, Recommended restaurants and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Joké Bakare on Nigerian Food, Michelin Stars and West African Hospitality Chef Joké Bakare joins Lecker for a live recording at the Festival of Encounters in Brixton - the same neighbourhood where she first emerged from the tube in 1999 to encounter the bright lights of Brixton. From selling 300-400 meat pies every Sunday outside her church to becoming the first Black female Michelin-starred chef in the UK, Joké's journey is one of persistence, community, and staying true to the food she grew up with. We talk about growing up in a multi-ethnic Nigerian household where food was a celebration of Yoruba and Igbo cultures, the specific ripeness of plantain that matters more than most people realise, and why she refuses to call her cooking "elevated." Many thanks to Van Gogh House for including Lecker in the 2025 Festival of Encounters programme! Special thanks to Anna Bromwich and Elysia Krishnadasan Torrens for all their work putting it together. And thanks to everyone who came to the event.  About Joké Bakare: Joké Bakare is a Nigerian chef and founder of Chishuru Restaurant in Fitzrovia, London. She started her business with a food van outside her church in Southeast London, won a competition for a popup residency in Brixton Village, and in 2024 became the first Black female Michelin-starred chef in the UK. Find her: Instagram @jokebakare / @chishuru / chishuru.com Related Lecker episodes: Permission to Write with Melissa Thompson - on navigating a violent colonial legacy in the food of your heritage Matooke Goes With Everything - on the significance and specificity of sourcing ingredients --- Lecker is a podcast about how food shapes our lives. Recorded mostly in kitchens, each episode explores personal stories to examine our relationships with food – and each other. Support Lecker: Patreon: patreon.com/leckerpodcast Substack: leckerpodcast.substack.com Apple Podcasts: podcasts.apple.com/gb/podcast/lecker/id1158028729 Merch:  leckerpodcast.com/merch Listen everywhere: leckerpodcast.com Instagram: @leckerpodcast Full transcript available at leckerpodcast.com Lecker is part of Heritage Radio Network - heritageradionetwork.org Music by Blue Dot Sessions

OPINION: Magical Michelin moments | Nov. 1, 2025Subscribe to The Manila Times Channel - https://tmt.ph/YTSubscribe Visit our website at https://www.manilatimes.net Follow us: Facebook - https://tmt.ph/facebook Instagram - https://tmt.ph/instagram Twitter - https://tmt.ph/twitter DailyMotion - https://tmt.ph/dailymotion Subscribe to our Digital Edition - https://tmt.ph/digital Check out our Podcasts: Spotify - https://tmt.ph/spotify Apple Podcasts - https://tmt.ph/applepodcasts Amazon Music - https://tmt.ph/amazonmusic Deezer: https://tmt.ph/deezer Stitcher: https://tmt.ph/stitcherTune In: https://tmt.ph/tunein#TheManilaTimes#KeepUpWithTheTimes Hosted on Acast. See acast.com/privacy for more information.

For 20 years, the Emmy- and James Beard-award winning show “Check, Please! Bay Area” has brought together local diners to kibbitz about their favorite restaurants. The concept is simple: three locals each recommend a restaurant, everyone tries the places out, and they meet for a spirited conversation about what they liked, what they loved, and what they could do without. The restaurants reviewed range from mom and pop shops to Michelin-award winning, but one thing they all have in common is at least one passionate fan. “Check, Please! Bay Area” host Leslie Sbrocco and producer Lori Halloran join us to talk about the imprint the show has made on local dining over the last two decades. Guests: Leslie Sbrocco, host, "Check Please! Bay Area" Lori Halloran, series producer, "Check Please! Bay Area" Gypsy Love, artist and former "Check Please! Bay Area" guest Learn more about your ad choices. Visit megaphone.fm/adchoices

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I break down why discounting is one of the biggest traps in the restaurant industry and how it can actually hurt your brand long term. I explain how to build real value through storytelling and emotional connection instead of cutting prices. You'll learn how to create scarcity, meaning, and loyalty that drive both profit and trust—without relying on discounts to fill your seats.  TakeawaysDiscounting attracts deal seekers, not true believers.Sell meaning, not math; value is a feeling.Scarcity builds desire, while discounting builds doubt.A full room doesn't equate to a full bank account.Profit is the cure; busy is just a drug.Kill blanket discounts for a week to assess impact.Highlight the story behind high-margin items.Replace discounts with scarcity plays.Track margin instead of traffic for better insights.Rewrite marketing messages to focus on meaning.Chapters00:00 Introduction to Restaurant Marketing Strategies01:50 The Dangers of Discounting05:39 Building Value Through Meaning and ScarcityIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

The Dallas Stars filed a counterclaim late Tuesday night against the Dallas Mavericks, seeking to “restore normal operations at the American Airlines Center and prevent the Mavericks' attempted hostile takeover.” In other news, the future of the region's rapid transit system could take significant hits when city leaders in Plano, Highland Park and Farmers Branch consider ballot measures to withdraw from Dallas Area Rapid Transit; a grocer with a devoted fan base is finally readying a spot in a growing North Texas city. Trader Joe's is planning to open a store in the city of Frisco, according to the company. The small-format grocer did not disclose a location and timeline for the store; The 2025 Michelin Guide Texas included 140 restaurants, only adding 30 to 2024's picks and removing none. Over the past year, the French company anonymously visited, then rated restaurants in five Texas cities and surrounding areas for the influential Michelin Guide. Dallas now has 2 restaurants with one Michelin star, double what it had last year. After being open for less than two months, Mamani received the 1-star distinction. Tatsu Dallas kept its star. Dallas added a new Recommended restaurant as well, Sushi Kozy. No new restaurants in Fort Worth were added to the Michelin Guide. Now that the awards have been bestowed, what's next for restaurants that were recognized? What about those that weren't included? You can read more at DallasNews.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week on the GetConnected Podcast with Mike Agerbo, tech journalist Carmi Levy joins us to dig into the biggest stories in tech — including OpenAI's new Atlas browser and whether it could be a Google Chrome killer. We'll also look at YouTube's new deepfake detection tools and WhatsApp's war on spammers. Then, Robert May from Fortinet shares important advice on cybersecurity for small businesses, and Omer Waysman from Michelin explains how the company is using AI to power smarter marketing and education

Dave and Chuck the Freak talk about a live reporter getting tripped up on a number, update on guy who went by wrong name at gym for years, woman called a person wrong name for years, loaned co-worker money, found out a murderer tried to take her home once, update on Hurricane Melissa, woman left behind on Lizard Island on cruise dies there, man attacked 2 teens on plane, Louvre heist suspects still being questioned, teens in costumes who terrorized family turned out to be relatives, police officer saved choking driver, Michelin star BBQ place in Texas, Dave’s smart coffee mug, World Series, guy who sold everything to bet his life savings on Dodgers, former NHL player facing charges, Jim Morrison’s grave still attracts a lot of visitors, Jennifer Lawrence admitted she is getting boob job, Scream Queens, TV costumes sold at auction, band member who grills hot dogs on stage, judge caught peeing near courthouse, thieves steal steak and lobster, strippers charged in death of manager, man accidentally shot himself with gun in pants at Walmart, woman divorces husband over OnlyFans subscriptions and sex toys, man agrees to pay for cat support in divorce, injection to make your penis shaped the way women want, woman accused husband of infidelity based on an online fortune telling session, monkeys infected with diseases got lost, people illegally buying spider monkeys for pets, road rage incident where woman was shot at, guy caught on camera smashing pumpkins at Target, kids got sick from THC candy, booger candy, original names of Big Mac, and more!

What happens when a world-class chef learns that success doesn't taste like he imagined?David Chang—the culinary force behind Momofuku and author of Eat a Peach—joins Guy Kawasaki to talk about ambition, burnout, scaling the unscalable, and learning to trade Michelin stars for family time. From plumbing disasters to poetic revelations, Chang opens up about the messy, beautiful art of creating something worth tasting.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Texas Attorney General Ken Paxton’s lawsuit against Tylenol could trigger a wave of government-led litigation over claims about a highly questioned link to ADHD and autism. A year after Michelin first arrived in Texas, the coveted dining guide has released its latest list of awardees. But what does the honor actually mean for local chefs and […] The post What difference has a Michelin star made for Texas restaurants? appeared first on KUT & KUTX Studios -- Podcasts.

It's year 2 of the Michelin Guide being in Texas and during a special ceremony in Houston on Tuesday night the guide announced the newest recipients of stars, recommendations, and more in Texas. So for this edition of the podcast Eric, alongside June Rodil of Goodnight Hospitality, CultureMap contributor Brianna McClane, and Misha Govshteyn a.k.a. the Michelin Inspector Inspector, react to this years selections. In a roundtable discussion, the group cover what we've learned so far in regards to Michelin's thoughts of Texas in the 2 years they've been here, who the big winners were, the camaraderie displayed during the ceremony, what the Michelin formula seems to be, whether the service experienced is considered during the selection process, when could we expect to see a 2 or 3 star Michelin restaurant in Texas, the fake out 2 star announcement made last week about a Houston restaurant, whether they're surprised that Houston didn't have a new starred restaurant selected, the most surprising omissions, the Houston restaurants added to the guide, and more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Prestigious Michelin Guide Selects 44 Houston Restaurants for 2025 Edition Beloved Houston Italian Restaurant Will Close After 27 Years in Montrose 'Greatest Neighborhood Restaurant' to Open First Houston Location Comforting Houston Seafood Restaurant Sets Rice Village Opening Date Stylish New Cocktail Bar Requests Houstonians Dress Up For Drinks 

In this episode of Wine Behind the Scenes, Laurel Simmons is joined by Andrea Kaiser, founder of Drea's Wine Co. and daughter of the legendary winemaker Karl J. Kaiser, co-founder of Inniskillin Wines. Andrea shares her incredible journey, from growing up in the vineyards of Niagara-on-the-Lake to launching her own boutique label in tribute to her father. This heartfelt and inspiring episode explores the challenges of building a wine brand from scratch, the evolution of Niagara's wine scene, and the importance of supporting local producers. Andrea opens up about her career in marketing, her deep-rooted passion for wine, and the powerful legacy she carries forward.   They also touch on how global wine trends are influencing local business, what it means to create "single-vineyard, small-batch" wines, and how Ontario wines are earning international acclaim.   What You'll Learn: How Andrea Kaiser built Drea's Wine Co. from the ground up The story behind her father, Karl J. Kaiser, and his impact on Canadian winemaking What it means to produce "single-vineyard, small-batch" wines Challenges and opportunities in Niagara's evolving wine industry The importance of local support in a globally competitive market How to recognize premium wines in a saturated market Why storytelling and legacy matter in branding Tips for aspiring wine entrepreneurs Andrea (Drea) Kaiser is a marketing veteran, educator, hospitality expert, and Niagara Regional Councillor. With over 30 years of experience in the wine and tourism industry, she has led marketing for Reif Estate Winery, chaired the Wineries of Niagara-on-the-Lake, and taught at Niagara College. Andrea launched Drea's Wine Co. in honour of her late father, Karl J. Kaiser, one of Canada's most celebrated winemakers.   Her boutique winery produces award-winning wines that have received international acclaim, including mentions from Decanter, Jancis Robinson, and even placement in Michelin-starred restaurants.   She continues to advocate for sustainable winemaking, wine education, and local food culture, all while championing Niagara wines on the global stage. Listen now at: www.winebehindthescenes.com

The Banter The Guys discuss the benefits of tip pooling and the mystery of cheek pinching. The ConversationThe Restaurant Guys welcome back sommelier Aldo Sohm who's mission is to pair wine with food, but also people with wine they will enjoy. The three discuss the joy of connecting all of the pieces of that puzzle. Aldo shares his insights on wine pairing, recounting the development of his new book, Wine Simple, Perfect Pairings.The Inside TrackThe Guys have known Aldo for years, first having him on the show in 2008, and have been long-time admirers. They all agree that stepping into their respective dining rooms is daily pleasure.“ I'm very, very fortunate because I found in a very early stage of my life what I love to do the most, and that was my hobby back then, and it's now my job, but I've never worked a day,” Aldo Sohm on The Restaurant Guys Podcast 2025BioAldo Sohm is an award-winning sommelier, author, and wine director at the three-Michelin-starred Le Bernardin in New York City, where he has overseen one of the world's most celebrated wine programs since 2007. Named Best Sommelier in Austria four times and Best Sommelier in the World in 2008 by the World Sommelier Association, He has been awarded M. Chapoutier prize for the Best Sommelier of Les Grandes Tables du Monde in 2019 and Wine Spectator's Grand Award for Le Bernardin's restaurant wine program in 2021.He is founder of the acclaimed Aldo Sohm Wine Bar, and a collaborator with Zalto glassware and Bäuerl Vineyards in Austria.He has a TV series "An Austrian Wine Journey"He is the co-author of Wine Simple and his newest Wine Simple Pairings to be released in November 2025InfoAldo's bookWine Simple, Perfect PairingsBy Aldo Sohm and Christine Muhlkehttps://aldosohm.com/collections/bookWe will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

What happens when you have just one day in Singapore—and limited mobility? In this episode, Scott and Melissa share their one-day itinerary for Singapore, designed around accessibility, intention, and immersive experiences. From Gardens by the Bay to the Marina Bay Sands rooftop and an unforgettable hawker center dinner, they show how even a short stay can be meaningful and inspiring. Whether you're navigating an injury, a layover, or just want to slow down and soak up Singapore's energy, this episode proves you don't need a week (or perfect health) to experience something extraordinary. What You'll Discover in This Episode: What to do if you forget your ID at the airport (TSA tips & tricks) How Singapore ranks in accessibility and why it's perfect for travelers with mobility challenges How to make the most of Gardens by the Bay—Cloud Forest, Flower Dome, and Supertree Grove Where to eat with a view at Marina Bay Sands (Spago, CÉ LA VI) How to experience a Michelin-rated hawker center meal for just a few dollars Best way to enjoy the Marina Bay Light & Water Show Why Singapore's Changi Airport is a destination in itself (and how to plan time there!) What to pack for Singapore's hot, humid, and rainy weather Listen to our last Episode, Episode 142 - Discovering Malaysia: Insider Tips on Kuala Lumpur and Penang with Colin + Meg Our Planned Singapore in a Day Itinerary: Morning: Drop bags at the hotel near Marina Bay Explore Gardens by the Bay: Cloud Forest & Flower Dome (fully accessible) Stroll through Supertree Grove Midday: Head to Marina Bay Sands for lunch with a skyline view (or we may book the observation deck ticket Afternoon to Evening: Visit Lau Pa Sat hawker center for iconic Singapore street food: satay skewers, chili crab, and Hainanese chicken rice End with the Spectra Light & Water Show along the promenade Next Morning: Plan extra time to explore Jewel Changi Airport before your flight: Rain Vortex, lush gardens, and 250+ shops & cafes Relax with a coffee in one of the world's most beautiful airports Tips for Your Trip: Singapore is one of the most accessible cities in the world, with elevators, smooth walkways, and air-conditioned paths throughout Pack lightweight, moisture-wicking clothing and a compact umbrella for Singapore's wet, hot climate Choose a centrally located hotel to cut down on transport and walking Save room for the hawker center food—it's more than a meal, it's a cultural experience About Sunshine Travelers Podcast: We're Scott and Melissa Barronton, a married couple on a mission to help you travel more and better. Each week we bring you practical travel tips, destination guides, and personal stories from our global adventures. Subscribe to the podcast on Apple Podcasts Follow us on Instagram Subscribe to our Channel us on YouTube and follow our Travels Start planning your next trip with us Other Travel Resources You'll Love: Want curated travel deals every week? Subscribe to Travel Deal Insiders — the best travel deals sent straight to your inbox. Get Our Ultimate Packing Guide for Traveling Smart and Packing Light + Access to Exclusive Weekly Content here. Don't waste your precious vacation time with Jet Lag, get Flykitt and watch Jet Lag disappear! Protect your privacy, boost your security, and keep your browsing data safe with Express VPN. Plus, get 3 months free with a yearly plan. Follow Sunshine Travelers Listen on Apple Podcasts | Spotify | YouTube Read more about this and other travel destinations on our BLOG Follow our travels on TikTok @sunshinetravelerspodcast Follow us on X @sunshinetrvlrs Connect with us on LinkedIn @sunshinetravelerspodcast Get travel tips and follow our travels on Instagram: @sunshinetravelerspodcast Connect with us on Threads @sunshinetravelerspodcast Connect with us on Threads See our travel videos on YouTube @sunshinetravelerspodcast Save our travel ideas on Pinterest @sunshinetravelerspodcast Music: This Acoustic Happy Music by Dmitrii Kolesnikov from Pixabay

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Stephen Harris, a self-taught chef who has run the Michelin-starred restaurant The Sportsman for over 25 years, sits down with Olivia Potts on Table Talk. Based just outside of Whitstable in Kent, The Sportsman has won national restaurant of the year multiple times, and Stephen is also an executive chef at Noble Rot. The Sportsman At Home is his second cookbook, available to pre-order now and out everywhere from the 6th November. Stephen tells Liv about his earliest memories of food from school dinners to sweets, how he started out as a history teacher and in the City of London – before getting his big break, and which restaurants he loved most in 1980s London – from Marco Pierre White's to Pierre Koffmann. He also reveals the influences he has had from France, from the Kent countryside and even from the Domesday Book. Plus, Liv reveals she celebrated her 30th birthday at The Sportsman and can remember every thing she ate!Produced by Patrick Gibbons.Become a Spectator subscriber today to access this podcast without adverts. Go to spectator.co.uk/adfree to find out more.For more Spectator podcasts, go to spectator.co.uk/podcasts. Contact us: podcast@spectator.co.uk Hosted on Acast. See acast.com/privacy for more information.

Join host Samuel Goldsmith for a vibrant conversation with chef, writer, and MasterChef winner Thomasina Miers as she shares her passion for Mexican cuisine, sustainable food, and the joy of home cooking. In this episode, Thomasina takes us behind the scenes of her latest book, Mexican Table and recounts her family's adventure living in Mexico, exploring local markets, and rediscovering the flavours that first inspired her love affair with the country. Discover how Thomasina makes authentic Mexican food accessible to home cooks, her insights on the importance of good ingredients, and why sustainability matters in the kitchen. From kitchen tips and favourite dishes to the role of food in well-being and community, this episode is packed with inspiration for anyone who loves to cook, eat, and connect through food. Cook, writer and winner of MasterChef, Thomasina Miers has made cheese in Ireland, cheffed in Michelin-stared kitchens and, having travelled to Mexico in 1994, went to live there to research the cuisine. Fuelled by her love for Mexican food, she co-founded restaurant chain Wahaca in 2007, and in 2017 helped set up the charity Chefs in Schools. She was awarded an OBE in 2019 for her services to the food industry. Tommi has a regular column in the Guardian's Feast and has written eight cookbooks. In 2024, Tommi went back to live in Mexico with her husband and three children, to introduce her children properly to the country she so loves.Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Aujourd'hui, nous découvrons Alain Passard, un grand chef français étoilé Michelin. Son restaurant L'Arpège, à Paris, est connu dans le monde entier. Il cuisine avec beaucoup de créativité et d'amour pour les légumes.Dans cette leçon, tu vas apprendre du vocabulaire sur la cuisine, les plats et les restaurants, et tu vas découvrir ce qui rend ce chef si spécial. Tu veux améliorer ton français ?Je t'aide à progresser avec mon programme "Learn French" :️Parler | Écouter | Lire | ÉcrireDébutant à Pré-intermédiaire : Niveaux A1 / A2 / B1 Rejoins le programme !Réserve une session gratuite ici :https://calendly.com/davidalexandercantu Pas sûr ? Rejoins le groupe WhatsApp pour du contenu exclusifhttps://chat.whatsapp.com/EoTmoMqppBkCGT0Q02uCux Suis-moi aussi sur les réseaux:Instagram: https://www.instagram.com/davidalexandercantuTiktok: https://www.tiktok.com/@davidalexanderfrenchFacebook: https://www.facebook.com/davidalexandercantuLinkedin: https://www.linkedin.com/in/davidalexandercantu

Supporting a living legend in the food world comes with unique challenges and extraordinary rewards. As Executive Assistant to René Redzepi, the visionary Danish chef and co-owner of Noma, the three Michelin-star restaurant repeatedly named the best in the world, Matthew McGuigan has a front-row seat to one of the most influential culinary minds of our time. Originally from Sydney, Matthew's path to Noma is anything but ordinary. A professionally trained musician turned entrepreneur, he built his own EA and virtual assistant business in Berlin before finding his rhythm in the fast-paced world of fine dining. His artistic discipline and creativity now help him navigate the intricate choreography behind one of the most celebrated restaurants on the planet. In this episode, we talk about what it means to support one of the world's greatest food innovators, the power of food to connect people and cultures, and the massive logistical feat of moving an entire restaurant, staff, families, and ingredients for Noma's legendary global pop-ups.

In the year since Tatsu Dallas became the first — and currently only — North Texas restaurant to receive a star, Michelin has loomed like a shadow in the background of daily life for Tatsu and Hiroko, who oversees front-of-house operations for the restaurant. The pressure to perform at the highest level is ever-present. In other news, the search for a stolen pickup carrying stoves and refrigerators led Dallas police last week to arrest four people who are accused of stealing several vehicles and dismantling them for parts; the Dallas Mavericks claimed their first victory of the season in a 139-129 rout of the Raptors on Sunday. Rookie Cooper Flagg led the Mavericks with a career-high 22 points along with four rebounds, four assists and a block; and if you thought pickleball was the hottest social sport in Dallas right now, it's time to learn about padel. Texans will likely pronounce the sport's name like paddle, though some in other parts of the country say it as puh-DELL. Whatever you choose to call it, Dallas' first facility dedicated to the fast-growing racket sport Padel is set to open in the Design District in 2026. Learn more about your ad choices. Visit podcastchoices.com/adchoices

So wie Michael Schumacher Formel 1 gefahren ist, so wie Franz Beckenbauer Fußball gespielt hat: Genau so kocht er, sagen Restaurantkritiker. Christian Bau. Der einzige Koch in Deutschland, der seit 20 Jahren durchgehend mit 3 Michelin-Sternen ausgezeichnet ist. Bundesverdienstkreuz. Japanese Cuisine Goodwill Ambassador. Er hat mehr Awards gewonnen als jeder andere. Sein Geheimrezept: Bau hoch 2. Denn er steht mit seiner Ehefrau am Herd: Sarah Bau. Eine absolute Game-Changerin. Denn bis heute gibt es kaum Frauen im Sterne-Business. Die beiden: Sie sind das einzige 3-Sterne-Michelin Ehepaar der Welt. Ich habe sie jetzt in ihrem Restaurant besucht: „Victor's Fine Dining“ im Schloss Berg in Perl, einem echten Schloss aus dem 16. Jahrhundert. Mitten im Dreiländer-Eck Deutschland, Luxemburg, Frankreich. Was du in dieser Folge lernst: Was kompromisslose Qualität wirklich bedeutet! Eine Masterclass über Disziplin und Transformation im High-End-Segment. Was mich am meisten beeindruckt? Dass hier einer Luxus definiert, der selbst aus ärmsten Verhältnissen kommt. Der als Kind nicht mal mit auf Klassenfahrt konnte, weil seine Familie kein Geld hatte. Und heute? Da kocht er für Bundespräsidenten, für Kanzler, für Superstars. Einer der selbst nichts hatte, schenkt der Welt das Schönste und Beste und Leckerste, was es gibt. Jetzt in TOMorrow. Und als TOMorrow-Videopodcast auf YouTube.

Ce mois d'octobre, CHEFS a mis le cap à l'Ouest, direction la BretagneEt dans ce nouveau Talk, on va interroger ce mot qu'on entend souvent (parfois trop) : le terroir !Qu'est-ce que cela veut dire aujourd'hui, quand on cuisine, quand on produit, quand on entreprend ici ?Comment faire vivre une identité sans tomber dans le folklore ?Et surtout, comment garder du sens dans un métier où les équilibres sont de plus en plus fragiles ?Autour de la table :Laura Boit et Baptiste Lavallez, le duo du restaurant "Vivace" à Trébeurden, installés depuis peu et déjà remarqués pour leur cuisine vivante et locale ;Marion Juhel, boulangère-pâtissière et fondatrice de "16h30", une boulangerie rennaise qui incarne une nouvelle génération d'artisans, attentive aux matières premières et aux rythmes humains ;et Olivier Marie, journaliste et rédacteur en chef du guide "Pur Beurre", mais aussi de "Bretons en cuisine" témoin privilégié de la scène gastronomique bretonne !Ensemble, on a parlé d'attachement au territoire, de circuits courts, de collaborations, de solidarité entre métiers, mais aussi de doutes, de contraintes économiques et de l'avenir du modèle breton.Parce que derrière chaque assiette, chaque pain, chaque projet, il y a des femmes et des hommes qui essaient de faire juste, de faire bien, de faire vrai.Un échange sincère et joyeux autour d'un même amour du goût !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In high performance, we often celebrate success, the awards, the headlines, the restaurants, the fame. But for Gordon Ramsay, the real story lies in the struggle behind the spotlight.In this episode, Gordon Ramsay explores the true meaning of high performance, and the price of perfection. From growing up in a council house and losing his dream football career to standing beside culinary legends like Marco Pierre White and earning Michelin stars around the world, Gordon opens up about the relentless drive that shaped him. With raw honesty and trademark fire, he reflects on failure, family, and the hunger that still pushes him forward.  Hosted on Acast. See acast.com/privacy for more information.

Pastry chef Garry Larduinat is known for his whimsical and inventive desserts, creating masterpieces that are as beautiful as they are delicious. Born in Limoges, France, to parents who were both chefs, Garry started his career at age 14 with an apprenticeship at the Michelin two-star French restaurant, La Chapelle Saint Martin, followed by a formal culinary school education back in his hometown. After working in top kitchens throughout France, Garry's dream of moving to New York City came true when in 2010, he assumed a position working with renowned pastry chef Francois Payard. Garry served as Executive Pastry Chef at Payard Patisserie, one of the country's best pastry shops, for close to six years before heading west to California to become Executive Pastry Chef at Los Angeles' famed Hotel Bel-Air. In 2017, Garry joined Wolfgang Puck Catering which provided him with an opportunity to create with no boundaries, taking advantage of California's seasonal ingredients and the team's breadth of parties and events to produce an ever-changing arrange of visually stunning desserts. Garry's style showcases classic flavor combinations with an unexpected twist in flavor, texture or presentation. His creative process begins by visualizing the colors and shapes before crafting the flavor profile. His work has cultivated an audience of over 180,000 followers on Instagram, where he provides an inside look at his process for creating edible art. In this episode we discuss: Garry's apprenticeship at a Michelin-starred restaurant Taking a chance and a job in NYC What he learned working at Payard Patisserie Moving to Los Angeles to become Executive Pastry Chef at Hotel Bel-Air Discovering the challenges of working in a restrictive environment Landing his dream job at Wolfgang Puck Catering What it's like to craft desserts for Hollywood's biggest event of the year And much more!

Before El Califa de Leon abruptly exited its Dallas area pop-up, The Dallas Morning News food team used the backdrop of Michelin-starred tacos to discuss what they expected to see ahead of the Texas Michelin Guide announcement on Oct. 28, 2025. Dallas chef Dean Fearing also dropped by to discuss why he missed the 2024 Michelin awards ceremony, how he helped create the iconic Mansion on Turtle Creek tortilla soup recipe and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Before El Califa de Leon abruptly exited its Dallas area pop-up, The Dallas Morning News food team used the backdrop of Michelin-starred tacos to discuss what they expected to see ahead of the Texas Michelin Guide announcement on Oct. 28, 2025. Dallas chef Dean Fearing also dropped by to discuss why he missed the 2024 Michelin awards ceremony, how he helped create the iconic Mansion on Turtle Creek tortilla soup recipe and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Few places in golf have inspired as much intrigue—or imitation—as Ohoopee Match Club. For founder Michael Walrath, it was never about simply building an exclusive playground. It was a simple promise to keep his friends connected. In this wide-ranging conversation with host Casey Bannon, Walrath shares how a 20-page “manifesto” became one of the most talked-about clubs in the world. From zebras in Georgia to a Michelin-level restaurant, he reveals the ideas, risks, and small rebellions that shaped Ohoopee's identity as one of the best experiences in golf. Along the way, Walrath reflects on his parallel life as a tech CEO, why he thinks golf clubs are bad investments, and how chasing timelessness—not trends—has become his life's most rewarding project.The Golfer's Journal and this podcast are made possible by reader support. If you enjoyed this episode, please consider becoming a member here: https://glfrsj.nl/MembershipsYTThe Golfer's Journal Podcast is presented by Titleist. 

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into what it really takes to scale a restaurant successfully—and why opening a second location isn't always the right next step. I break down how to strengthen your systems, master your financials, and get your house in order before expanding. I share the key lessons I've learned about maximizing one restaurant's potential first, so growth becomes sustainable, not stressful.  TakeawaysExpansion isn't a milestone; it's a multiplier.A second location doubles your overhead, not your skill.Scaling inside one location is smarter, cheaper, and faster.Most operators have 30 to 40% more revenue potential in their existing location.If you can't take a two-week vacation without issues, you're not ready to multiply.Expansion is math, not momentum.You need a minimum of 18% net profit margin before expanding.Having a cash cushion of six months of operational costs is crucial.You should have a leadership team that can clone themselves.Focus on maximizing current revenue before considering a second location.Chapters00:00 Introduction to Restaurant Success01:51 The Myths of Expansion05:40 Preparing for Expansion07:07 Actionable Steps for GrowthIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

This show was recorded on location at the Southern Smoke Festival in Houston,  October 2025Angie Rito & Scott Tacinelli met working in NYC at Park Avenue Seasons. In 2018, they opened their special neighborhood spot Don Angie. Angie and Scott garnered a nomination for Best Chef: New York City and New York State by the James Beard Foundation in both 2019 and 2020, respectively, and Outstanding Chef 2022. Don Angie was also awarded a Michelin star in 2021 and 2022. In 2024, they opened their second restaurant San Sabino.Lucas McKinney moved to Houston in 2018 to work under James Beard Award-winning chef Chris Shepherd with Underbelly Hospitality. A proud steward of Gulf Coast ingredients and an ardent supporter of agriculture and aquaculture, working with local purveyors, farmers and conservationists.He is the Executive Chef at Josephine's Gulf Coast Tradition in Midtown Houston. Felipe Riccio & Austin WaiterFelipe  With a mother of Spanish heritage and father from Naples, Italy, Mexico native Felipe Riccio moved to Houston as a teenager and began working in kitchens as a high schooler. He has staged in Italy and New York.Riccio moved back to America to join Goodnight Hospitality as chef/partner, for restaurants Rosie Cannonball and March, which was named a 2021 Best New Restaurant by Esquire. In 2022, Riccio was a semifinalist for the James Beard Foundation Award for Best: Chef Texas. Austin After attending CIA he started as a line cook at Houston's Tony's and rose until he attained Executive Chef in 2017. He joined Goodnight Hospitality in January 2022 as Executive Chef and Partner for their highly anticipated restaurant, The Marigold Club.Chris ShepherdAfter nearly a decade working in the city's high-end culinary scene, Chris Shepherd launched Underbelly, a restaurant concept designed to celebrate Houston's uncelebrated cultures. Chris has been honored with a James Beard Award for Best Chef: Southwest and two James Beard nominations for Underbelly. Along with his team, he runs the Southern Smoke Festival. Infohttps://southernsmoke.org/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Oh we're going back, way back to where it all began - if we're going to talk restaurant cookbooks, how can we not include the French Laundry? Enjoy the youth in our voices, if not the chaotic Michelin-star level failures... Hosted on Acast. See acast.com/privacy for more information.

Plus - Texas identifies more than 2,700 “potential noncitizens” registered to vote; Owners of world's only Michelin-starred taco shop call off pop-up in Dallas area; Travis Kelce, activist investor blitz Six Flags with ownership stake, calls for shakeup Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, host Barbara Schreihans, founder of Your Tax Coach, pulls back the curtain on the planning, budget, and mindset behind Minted Wealth Live — a one-of-a-kind wealth-building experience that blends education, abundance, and elegance.Barbara shares the entire behind-the-scenes process: from booking a Michelin-rated venue and designing luxury swag bags to curating aligned sponsors and creating a high-vibe atmosphere where attendees feel wealthy just by walking in the room.She also breaks down how this isn't your typical “bro-y” finance event — it's designed for modern entrepreneurs who want to learn how to save money in taxes and grow their net worth through smart investing, real estate, and diversified wealth strategies.Tune in to hear:Why Barbara created Minted Wealth Live — and how it grew from 50 people to 200+What it takes to plan a $200K event at a Michelin-rated hotelHow she transformed the idea of a finance conference into a luxury experienceThe secret behind securing sponsors that align with your brand (and saying no to the wrong ones)How wellness, IV drips, Botox, and breathwork became part of the event lineupThe importance of creating a visually stunning and on-brand environmentWhy money is even more taboo than sex — and how to change the conversationThe power of being in the room with successful, like-minded entrepreneursHow past attendees have built partnerships, investments, and friendships from the eventWhy getting in the room can completely change your business trajectoryHow To Get Involved:Life-Changing Money is a podcast all about money. We share stories of how money has impacted and radically changed the lives of others—and how it can do the same for you.Your host, Barbara Schreihans (pronounced ShREE-hands) is the founder and CEO of Your Tax Coach, and the creator of the Write Off Your Life Course. She is a top tax strategist, business coach, and expert in helping business owners and high-net-worth individuals save millions in taxes while increasing profits.When she's not leading her team, coaching clients, or dreaming up new goals for her company, you can find her drinking coffee, hanging out with her family, and traveling the world.Grab a cup of coffee and become inspired as we hear from those who have overcome and are overcoming their self-limiting beliefs and money mindsets!Do you have a burning question that you'd love to hear answered on a future show?Please email it to: podcast@yourtaxcoach.bizSign Up For Our NewsletterLife Changing Money PodcastGet Tax Help!

In this episode, Kevin Hackett and Craig Williams recap their Dallas weekend—where perfect fall mornings turned into 90-degree afternoons—and talk all things food, football, and homeowners insurance madness in California. The guys break down: • Seeing Nate Bargatze live (three sold-out Dallas shows!) • Why his clean, family-friendly comedy is winning • The best meals of the trip—State & Allen, Oddfellows, and the Michelin-recommended Stock & Barrel (truffle fries, whipped feta, and cowboy-butter ribeyes) • Their Airbnb adventure near downtown Dallas and a next-level digital lock • The latest college football highs and heartbreaks for A&M and Texas Tech • The PBD Podcast report on California insurance companies using drones to “inspect” homes and why it's pushing homeowners to move out of state Insurance Video   True Texas Solar – 936-286-8325 – Give True Texas Solar a call if you would like to learn how your home or business would benefit from solar. There are tons of incentives available, and they are experts in owning your energy!   Buy a Homeowners Show T-Shirt!   Subscribe to our YouTube Channel   The Homeowners Show Website The Homeowners Show Facebook Page Instagram @homeownersshow Twitter @HomeownersThe   Info@homeownersshow.com    Sustained Growth Solutions – Design a lead generation system specifically for your business so that you never have to search for leads again! We are a full digital marketing agency.   Termisave Email – Warranty your home against the threat of termites.

Want more MTM Vegas? Check out our Patreon for access to our exclusive weekly aftershow! patreon.com/mtmvegas Want to work with us? Reach out! inquiries at mtmvegas dot com Episode Description This week Durango revealed some of their plans to Clark County for their 3rd phase expansion project. While the 2nd phase is wrapping up later this year, the much larger 3rd phase will include a movie theater, bowling alley and a ton more. Is Durango finally turning into a prototypical locals casino & will these expansions help or hurt the product? In other news Boring Company has finally closed on the land for their Vegas Loop airport station. Where will it be? We also discuss: Fontainebleau's Michelin Key, the most phallic house in Vegas, MGM's big casino sale, 1 million Oz tickets sold, When We Were Young and how Southwest is finally bringing international flights to Las Vegas! Episode Guide 0:00 Vegas Strip monk healing 0:23 When We Were Young brought Vegas crowds 1:00 Fontainebleau gets 1 Michelin Key 1:52 How does a hotel earn a Michelin Key? 3:33 Wizard of Oz - 1 million tickets sold 4:30 Is Ozempic killing Las Vegas? 6:18 The most unique shaped house in Vegas? 7:41 Follow up on Desperado's rumored purchase 9:36 Southwest's big international expansion from Vegas 11:36 Boring Company's airport station land deal 13:08 $1 million jackpot winner at Sunset Station 14:09 MGM sells Northfield Park racino for big profit 16:05 Durango's big expansion is finally on the horizon 17:17 How Durango is evolving into a traditional locals casino (movies, bowling, etc.) 19:11 Vegas locals casinos and parking garages   Each week tens of thousands of people tune into our MtM Vegas news shows at http://www.YouTube.com/milestomemories. We do two news shows weekly on YouTube with this being the audio version. Never miss out on the latest happenings in and around Las Vegas! Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Podcasts, Spotify or by searching "MtM Vegas" or "Miles to Memories" in your favorite podcast app. Don't forget to check out our travel/miles/points podcast as well!

This show was recorded on location at the Southern Smoke Festival in Houston October 2025Aaron Bludorn began his journey at Culinary Institute of America (CIA) which led to a prosperous career working under the country's most celebrated chefs including Michelin-starred Chef Douglas Keene and Daniel Boulud. While working as Executive Chef in Manhattan's Café Boulud and was cast in Netflix's blockbuster culinary competition show, The Final Table. That same year, he was honored by Star Chefs when he earned New York City's Rising Star Community Chef Award. In 2019, the Bludorns moved to Houston and in 2020, they opened the eponymous restaurant, Bludorn. In the fall of 2022, he opened his second restaurant, seafood inspired, Navy Blue, followed by Bar Bludorn in March 2024, and most recently, Perseid, which opened in January of this year inside of Hotel Saint Augustine.Rebecca Masson is Houston's own “Sugar Fairy,” a renowned pastry chef and owner/operator of H-Town's Fluff Bake Bar. The Wyoming native cut her teeth at Le Cordon Bleu in Paris and started her career in New York, where she became head pastry chef at The Red Cat under Chef Jimmy Bradley. After arriving in Houston she worked with chefs like Charles Clark and Southern Smoke Foundation's own Chris Shepherd, before opening Fluff in 2011. That same year, she competed in the second season of Top Chef: Just DessertsKyle Knall Kyle is the Culinary Director at Stone Bank Farms and Chef and Co-Owner of Birch in Milwaukee, Wisconsin, which he runs with his wife and business partner, Meghan Knall. At Birch, Kyle spotlights ingredients sourced exclusively from the region in an open-hearth setting while prioritizing delicious, honest cooking and sustainability. Kyle and Meghan's next concept is Cassis, a French bistro opening in the Third Ward in fall 2025.His work has earned impressive accolades, including a semi-finalist nomination for “Best Chef:Midwest” (2024, 2025) and “Outstanding Chef” (2022) by the James Beard Foundation and a nod for Birch on The New York Times coveted list of the best restaurants in America, “The Restaurant List.”InfoThe Southern Smoke Foundationhttps://southernsmoke.org/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

In this special episode of Flavors Unknown, recorded during StarChefs Rising Stars Houston and presented in partnership with Symrise Food & Beverage North America, I'm taking you behind the scenes with Houston chefs and mixologists who are defining what makes Houston a top U.S. food city. Joining me are five of the city's most influential culinary minds: Chef Justin Yu of Theodore Rex Chef Evelyn García of JŪN and KIN HTX Chef Seth Siegel-Gardner, Culinary Director of Local Foods Group Pastry Chef Marie Riddle of Bludorn and Mixologist Kristine Nguyen, also from Bludorn Together, we dive into the Houston food scene — its evolution from an underrated market to a multicultural powerhouse of creativity and flavor innovation. We explore how local chefs and bartenders are driving culinary inspiration and creativity in Houston restaurants, redefining sustainability and sourcing in the Houston food industry, and shaping the city's identity through collaboration, authenticity, and bold storytelling. You'll also hear candid takes on the role of social media in modern chef culture, how trends evolve in real time, and how the next generation of culinary talent is rewriting the rules of leadership, creativity, and work-life balance. What you'll learn from the Panel Discussion Houston's eclectic, multicultural, and community-driven food scene and why it fuels flavor innovation in the Texas restaurant scene (4:32) How Houston evolved into a top U.S. food city and the impact of Michelin's arrival in Texas (8:02) Sustainability and sourcing in the Houston food industry — from ingredient challenges to creative sourcing solutions (18:27) The rise of non-alcoholic innovation in cocktails and how it's reshaping beverage menus (12:26) The real challenges of ingredient sourcing and logistics in Houston (18:27) Culinary inspiration and creativity in Houston restaurants — from Vietnamese barbecue to Mexican fine dining (19:33) The rise of Vietnamese barbecue and Latino restaurants in Houston (22:10) How food trend timelines have shortened (23:43) Lessons from Houston's StarChefs Rising Stars on collaboration, mentorship, and creative freedom (27:18) The importance of mentorship and feedback in sustaining creative growth (41:32) Why Houston's chefs view creativity as both craft and community — and what that means for future culinary innovation (1:05:15) The “superpower of a dish” approach to menu building (1:07:43) The psychology of flavor — from MSG to memory-driven ranch dressing (1:08:34) Managing creativity, customer expectations, and authenticity in fast-changing food culture (1:26:10) How social media and TikTok are transforming visibility and redefining authenticity in restaurant storytelling (1:29:40) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton

Raleigh's Michelin moment is almost here. With the Guide to the American South on the horizon, we called on RM's 2024 Best Restaurant chefs & owners to weigh in on who deserves that coveted star. Chef Michelin PicksMichelin Announces South GuideGood Content Lives HereGet socialMeet Our Sponsors:Timber PizzaNapa Bistro & Wine BarILŪMRA SkinGet the issue to your door! Subscribe Now

Hoy hablo con mi amigo Coco Montes (@coco.montes), uno de los chefs más talentosos de España y creador de PABÚ, un restaurante que hace poco recibió su primera estrella Michelin

Many thanks to our friends Colin + Meg for coming on the show again to share his love and knowledge of Malaysia with us. Please follow them on Instagram at @colinandmeg and @dailystepswithmeg, as well as on their YouTube channel, @colinandmeg, where they share their experiences traveling the world with Airbnb as the world reopened post-pandemic to places like Malaysia, Australia, Hong Kong, Singapore, the UK, Hawaii, and many more. Their joy and sense of adventure and wanderlust are contagious. Episode Overview Explore Malaysia beyond the tourist trail. In this episode, we sit down with Colin & Meg to uncover local insights, can't-miss foods, cultural tips, and how to explore Kuala Lumpur, Penang, and beyond like an insider. Its neighbors often overshadow Malaysia, but this culturally rich, flavor-packed country deserves its own spotlight. In this episode, we're joined by returning guests Colin and Meg, this time with a deeply personal twist. Colin grew up in Malaysia and shares his insider knowledge, while Meg offers her perspective as a traveler and now family member immersed in the culture. Together, they help us plan for our own upcoming stops in Kuala Lumpur and Penang — and inspire us to look deeper, eat well, and travel more mindfully.

This week, it's all smoke and discipline with the pitmaster–entrepreneur himself, Chef Charlie Mckenna. He's the founder behind Lillie's Q, known for Memphis in May-winning pork shoulder, as well as his regionally faithful Lillie's Q sauces and rubs. He tells us about the journey from CIA grad and Michelin-line cook to Chicago barbecue, and what his Air Force family's “six Ps” instilled in his leadership. Plus: how CPG realities differ from fine dining, how Roux lets him serve his favorite dishes, the secret salsa at Tony's Burrito Mex, and so much more!

On this episode of “Wine 101,” Keith sits down with Justin Vineyards & Winery Winemaker Scott Shirley. The duo discuss the brand's beginnings in Paso Robles, the premier Bordeaux-style wines they produce, and guest experiences at the JUSTIN Estate, spanning a Michelin star restaurant, five-star inn, and tasting room. Hosted on Acast. See acast.com/privacy for more information.