Podcasts about michelin stars

This week, we sit down with Jeremiah Tomas, General Manager at The Pine in Creemore, Ontario where Jeremiah works alongside an incredibly talented team focused on building one of Canada's most thoughtful and ambitious dining experiences — currently holding 1 Michelin Star.  Jeremiah's been working in hospitality since his teenage years, and over the years he's had the privilege of learning in exceptional dining rooms with some of Canada's top culinary talents. More than anything, Jeremiah cares about the daily work of improving service, building strong teams, and creating memorable experiences for guests. Jeremiah is deeply passionate about fine dining and about exploring how far Canadian hospitality and cuisine can go, guided by curiosity, humility, and a constant desire to learn. @jeremiahjtomas @the_pine A big thank you to Jean-Marc Dykes of Imbiblia. Imbiblia is a cocktail app for bartenders, restaurants and cocktail lovers alike and built by a bartender with more than a decade of experience behind the bar. Several of the features includes the ability to create your own Imbiblia Recipe Cards with the Imbiblia Cocktail Builder, rapidly select ingredients, garnishes, methods and workshop recipes with a unique visual format, search by taste using flavor profiles unique to Imbiblia, share recipes publicly plus many more……Imbiblia - check it out! Contact the host Kypp Saunders by email at kyppsaunders@gmail.com for products from Elora Distilling, Malivoire Winery and Terroir Wine Imports. Links kyppsaunders@gmail.com @sugarrunbar @the_industry_podcast email us: info@theindustrypodcast.club

On today's 2.19.2026 show we talked about why the Frida Baby company is getting criticized, your face shape can tell how you are in bed, Papa Johns wants to earn a Michelin Star, Mike Tyson has another fight coming up, a tree fell on a couple at Disneyland, more Nancy Guthrie updates, the bedtime gap, Tiktok creator shares strange collection, join our Meeting in the Ladies Room and more! 

Not following up because you don't want to be annoying? In this episode, I unpack the uncomfortable truth about why most business owners avoid follow-up… and how that single habit is quietly capping their income.If sales feels awkward, desperate, or “not your thing,” this is going to challenge you.Because what if the problem isn't confidence?What if it's leadership?In this episode we talk about:• The subtle lie that keeps you from following up• Why “If they wanted it, they would buy” is dangerous thinking• The difference between service and desperation• The used car salesman mistake (and how not to be that person)• The two components every follow-up system must include• Why silence doesn't mean no• How avoidance creates feast-and-famine cyclesA question for you:If someone walked into a Michelin Star restaurant and the waiter never came back because they didn't want to be annoying… would that be good service?Or neglect?That reframe changes everything.Follow-up isn't chasing.It's guiding. It's holding the frame. It's setting expectations. It's leadership.And without it, you are handing control of your cash flow to other people's inboxes.If you've ever:• Sent one email and hoped for the best• Avoided following up because it felt uncomfortable• Wondered why sales feel inconsistent• Hit an income ceiling you can't seem to breakThis episode is for you. Press play.Want More?DM "CEO" on Instagram: @annelisewornDownload the 6-Figure Freelancer Guide: https://a.anneliseworn.com/6ffBook a Free Strategy Call: anneliseworn.com/consult

Richard is joined by Ahmet Dede and Maria Archer of Dede Restaurant to hear about how their chance meet in West Cork led to them creating a Michelin star haven.

Michelin starred restaurateur Sallyann Clarke on what it takes to get a star and its more than what's going on in the kitchen.

In this episode, Joe and Guy are joined by René to discuss the 2024 vintage en primeur release of Château de la Tour.Established in 1890, Château de la Tour is the largest proprietor of the Clos de Vougeot. This may just be the most complete expression of the mighty Clos, as the the domaine's 5.5 hectares represent 11% of the appellation. The château itself is one of only three buildings in the Clos de Vougeot. The domaine was passed down from François Labet's mother's family. Today, it is run by father and son team François and Édouard.Château de la Tour lost an awful 60% of its crop in 2024. The final yield, after two lots of sorting, was just 19hl/ha. Whole-bunch fermentation was kept to a maximum of 20%. Fortunately, there is no lack of natural power in the Clos de Vougeot and in 2024, that power has been rendered rather wonderfully into a sweet-fruited approachability and a suppleness of expression that allows the terroir character full visibility.

The Pullman Chef, Angelo Vagiotis on being awarded a Michelin star and The Business Post's Gillian Nelis on Ireland's Michelin successes.

On Monday coming, the latest Michelin stars will be distributed to restaurants in the UK and Ireland. But how do the inspections work? Sean was joined by Joanne Cronin, food writer with the Irish Times, who has been investigating it.

On Monday coming, the latest Michelin stars will be distributed to restaurants in the UK and Ireland. But how do the inspections work? Sean was joined by Joanne Cronin, food writer with the Irish Times, who has been investigating it.

David Carter does not do the neat, pre-packaged rise. In this episode, he takes us from a childhood shaped by Barbados heat and roadside grills, through Toronto and LA, into London kitchens where the stakes were real and the pressure unforgiving. He talks candidly about cutting his teeth at Gordon Ramsay at Claridge's, realising hotel life was never going to satisfy him, and why layers of process can kill creativity stone dead. It is a sharp, funny look at how those early years formed his instincts, his impatience with bullshit, and his obsession with food that feels alive.From there, the conversation opens up into the brutal reality of building something from nothing. David relives the years of juggling failing cafés, overnight smoking shifts, 4am meat-market runs and festival chaos that eventually became Smokestak. He talks honestly about being stretched to breaking point, why “washing its face” can still drag you under, and how chasing too many ideas at once nearly sank him. There are big lessons here about focus, knowing when to let something go, and why making one thing excellent beats doing five things badly every single time.Finally, David unpacks the thinking behind Manteca, Agora and Michelin-starred Oma. From why fire is non-negotiable in his kitchens, to how queues, bread, price points and design quietly create “vibe”, this is a masterclass in building restaurants people actually want to be in. He explains why the Michelin star was never the goal, why nothing changed when it arrived, and why excellence, generosity and energy still matter more than any accolade. Presented by Blinq, this is one of those episodes that will change how you think about food, leadership and what success really looks like.Pre Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523 Hosted on Acast. See acast.com/privacy for more information.

Only the finest restaurants have a chance to bask in their glow. Sometimes, it's a bit too bright. Zachary Crockett squints at the menu. This episode was originally published on July 16th, 2023. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

From ballet dancer and Billy Elliot hopeful to Michelin-starred chef, Michael O'Hare's journey is anything but conventional. In this episode of The Go-To Food Podcast, Michael traces his path from Middlesbrough to the top of British fine dining via aerospace engineering, Jamie Oliver cookbooks, formative kitchen years and time spent at Noma, before blowing the doors off the scene with The Man Behind the Curtain. It's a story shaped as much by instinct and curiosity as by rebellion against tradition.Michael speaks candidly about what success really costs. He breaks down the brutal economics of Michelin-starred restaurants, the impossible margins, the pressure to keep raising prices, and the moment he realised that even full dining rooms no longer meant financial survival. For the first time in detail, he explains the HMRC debt that followed the closure of his restaurants, how his wages became reframed as loans, and what it actually means to “go bankrupt” in modern hospitality. It's a rare, unfiltered look behind the headlines.Beyond the business, Michael unpacks his philosophy on food and creativity. He rails against homogenisation in restaurants, arguing that haute cuisine has slipped into fast-fashion thinking, where identity is lost and trends are copied plate for plate. He challenges ideas around seasonality, menu poetry and performative complexity, and tells the stories behind some of his most infamous dishes, from raw prawns and potato custard to why a “tikka prawn” can be more honest than something that looks clever on paper.The conversation moves effortlessly between the serious and the absurd: chaotic kitchen stories, onion-ring addictions, shower cups of tea, the strangest customers he's ever faced, and why he believes restaurants should feel more like homes than institutions. We also hear about his new chapter, a radically intimate restaurant built around balance, control and cooking purely for joy. Funny, fierce and deeply human, this is Michael O'Hare as you've never heard him before.Pre Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523 Hosted on Acast. See acast.com/privacy for more information.

Cristina Bowerman is a Michelin-starred chef and owner of Glass Osteria in Rome. She uses her platform to bridge cultures through food, advocate for sustainable sourcing, and champion the role of chefs as agents of change in the global food system. In this episode, Cristina shares how curiosity has been the defining trait of her career, leading her from law to design to culinary arts across three US states before landing in Rome. She explains her culinary philosophy, she also details her "Adopt a Farmer" sourcing philosophy and finally, Cristina reflects on the unique role chefs play as advocates on issues from climate to inclusion, using their platform to communicate important messages. Resources and links: Cristina Bowerman on Instagram Glass Hostaria on Instagram Glass Hostaria on LinkedIn Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

Nashville is officially a Michelin city, but now what? Nashville Scene food writer Chris Chamberlain is here to break down his recent article on what Michelin's arrival actually means for locals, chefs, tourists, and yes, influencers. Plus, he recently wrote about the closing of Pastaria and the fact that we're just a few weeks into 2026, and already saying goodbye to some beloved Nashville restaurants. Get more from City Cast Nashville when you become a City Cast Nashville Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm/nashvilleWant some more City Cast Nashville news? Then make sure to sign up for our Hey Nashville newsletter.  Follow us @citycastnashville You can also text us or leave a voicemail at: 615-200-6392 Interested in advertising with City Cast? Find more info HERE.

Laurent Grima, director of operations at Cour de Loges, A Radisson Collection Hotel in Lyon talks with James Shillinglaw of Insider Travel Report about this wonderful hideaway in the medieval old town combining Renaissance charm with a five-star property. The hotel is surrounded by great restaurants and attractions, but it also has its own soon-to-be Michelin Star restaurant helmed by Chef Anthony Bonnet. For more information, visit https://courdesloges.com/en or www.radissoncollection.com.  All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox. 

Josh Emett is serving New Zealand up on a plate. The Kiwi chef's worked culinary magic in the restaurants of Gordon Ramsey, earning four Michelin Stars before returning home to establish iconic restaurants like Gilt Brasserie and The Oyster Inn. There's no doubt the world-renowned chef has played a role in shaping New Zealand's modern dining scene. But this year sees him in a very special role as Sail GP's Culinary Collaborator – responsible for showcasing the country's cuisine those descending on Auckland for the event. Emett told Jack Tame he's still in the scheming phase, but he's working with a great catering company and they're going to deliver some excellence. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Our first trip of the year took us to Milan for the launch of Coqtail magazine's winter edition (grazie mille for the invite Penelope and Chiara). Which gave us just enough time to soak up the atmosphere and revel in that famous Italian hospitality in four very distinct bars.First up, Camparino in Galleria, not only a symbol of the aperitivo but also the history of art and culture in Milan; then we headed to 1930, once a speakeasy, now open to discerning drinkers with an appetite for creative culinary cocktails; on the hotel bar front, we were thrilled to experience the magic of the Maestro Salvatore Calabrese at his latest collaboration with the Rocco Forte group at The Carlton hotel and lastly, we headed to Moebius Milano to find out why, not only was it the highest climber in this year's 50 Best Bars list at No. 7, but also the proud owner of a coveted Pin from The Pinnacle Guide as well as Michelin Star.But as well as visiting the bars, we talk to the people behind them, so this is a longer episode than usual but with inspiring chat from Salvatore Calabrese, Benjamin Cavagna, Lorenzo Querci & Tommaso Cecca, we hope you won't mind.What we're mixing:Negroni Sbagliato30ml Campari30ml sweet vermouth60ml dry proseccoMethod:Chill glasses and fill with ice. Add the Campari and sweet vermouth then top with prosecco. Stir gently to combine. Garnish with an orange slice nestled in the side of the glass..Links to bars mentioned in this episode:1930Camparino The Carlton Bar at The Carlton HotelMoebius MilanoThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

On the Saturday Morning with Jack Tame Full Show Podcast for Saturday 17 January 2026, world renowned Kiwi chef Josh Emett joins Jack in studio to talk about his very special role as Sail GP's culinary collaborator and shares his thoughts on New Zealand's incoming Michelin Star system. Jack considers Razor's first mistake as All Blacks Coach. Chef Nici Wickes shares a delicious summer dessert for one – Blackberry and Apple Galette. Francesca Rudkin reviews the Oscar-tipped Shakespeare telling, Hamnet. And sustainability expert Kate Hall gives tips on how to keep things low cost and environmentally friendly during wedding season. Get the Saturday Morning with Jack Tame Full Show Podcast every Saturday on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVE See omnystudio.com/listener for privacy information.

What's Wrong with not giving free refills on Ice Tea? The recycling scam, The McRib lawsuit, the downfall of Michelin Star rating system, a naked neighbor, companies that want us to take a survey and apartment complexes using dog crap DNA to bust owners not picking up after their dogs. Thumbs up on that!

This week we're joined by one of the most compelling chefs working in Britain right now: Alex Dilling. With a pedigree that runs through Alain Ducasse and Hélène Darroze, and two Michelin stars at his incredible restaurant Café Royal, Alex's story is one of intense kitchens, huge pressure, and an almost obsessive pursuit of precision.We talk through his journey in depth, from brutal early days in New York and the shock of stepping into major leadership roles in his twenties, to the highs and lows of overseeing Michelin-starred kitchens in London and Paris. Alex opens up about the realities of elite fine dining, the fear of losing stars, navigating business instability, and what it really feels like to carry the weight of a famous dining room on your shoulders. There are vivid stories from the pass, from kitchen disasters to career-defining moments, told with honesty and humour.Food, of course, is at the heart of it all. We dig into the thinking behind his most iconic dishes, his love of classic flavours treated with modern restraint, and his famously generous approach to caviar. Alex talks about menu evolution, portion size, keeping creativity alive in a tasting-menu format, and how his cooking has grown lighter, calmer and more confident over time. It's a wide-ranging, revealing conversation with a chef at the very top of his game, and one who's still clearly hungry to push things further.Pre Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523 Hosted on Acast. See acast.com/privacy for more information.

This episode explores the Michelin Star rating system and the powerful leadership lessons behind elite standards, consistency, and trust. Leaders will learn how to apply Michelin level discipline to everyday leadership decisions and culture.Host: Paul FalavolitoConnect with me on your favorite platform: Facebook, Twitter, Instagram, TikTok, LinkedIn, Substack, BlueSky, Threads, LinkTree, YouTubeView my website for free leadership resources and exclusive merchandise: www.paulfalavolito.comBooks by Paul FalavolitoThe 7 Minute Leadership Handbook: bit.ly/48J8zFGThe Leadership Academy: https://bit.ly/4lnT1PfThe 7 Minute Leadership Survival Guide: https://bit.ly/4ij0g8yThe Leader's Book of Secrets: http://bit.ly/4oeGzCI

Walk-In Talk Media kicks off 2026 in-studio with Chef Michael Collantes, chef-owner of Soseki Orlando, a one-Michelin-star restaurant that has earned and retained its star. This conversation goes past accolades and into what it takes to sustain excellence, build teams across multiple concepts, and keep your life intact while doing it. We also introduce a new recurring chapter, Chef Mike officially joins the Walk-In Talk Media family as a recurring collaborator. Later in the episode, you will hear from Frederic Casagrande with The Live Fire Report, expanding WITM coverage of international barbecue and live fire culture. In-studio cook Japanese fluke (hirame) breakdown and two mirrored dishes Kombu-jime cure, crispy potato technique, and a truffle-forward direction "Mottainai" mindset, using bones and trim instead of wasting Key topics What consistency really means when you are being judged in silence Leadership when you scale from one room to multiple restaurants Burnout, rebuilding, and the role of faith, family, and identity Art vs business in hospitality, and why community and storytelling matter Why pressure can build greatness, but cannot destroy the person Notable moments Chef Mike's path from early jobs to Wolfgang Puck to Michelin-level kitchens Soseki as "foundation", and how standards get set and protected Why storytelling and community building are now essential for restaurants Featured segment Frederic Casagrande introduces The Live Fire Report, a WITM segment focused on global live fire, competition culture, and the people shaping it. Connect with Chef Mike Website: MikeCollantes.com Instagram: @ChefMikeCollantes TikTok: @ChefFlipMike Episode takeaways Consistency is a system, not a mood. Great once is easy, great every night is leadership and process. Scaling demands trust. The bigger the operation, the less "hands-on control" matters, and the more people and standards matter. Burnout is real, and rebuilding is possible. The conversation highlights how identity, faith, and family can reframe success. Storytelling is a competitive advantage. Food can be incredible, but community and meaning are what keep people coming back. Pressure can build diamonds, but health is non-negotiable. Excellence is the goal, self-destruction is not. Walk-In Talk Media Brand Partners Metro Foodservice Solutions https://www.metro.com RAK Porcelain USA https://www.rakporcelain.com Aussie Select https://aussieselect.com Crab Island Seafood Company https://crabislandseafooddip.com Pass the Honey https://freshhoneycomb.com Citrus America https://citrusamerica.com Walk-In Talk Media Cause & Nonprofit Partners The Burnt Chef Project https://www.theburntchefproject.com Operation BBQ Relief https://operationbbqrelief.org Hogs for the Cause https://hogsforthecause.org Sustainable Supperclub https://www.sustainablesupperclub.org Walk-In Talk Media Industry & Event Partners Restaurant Events LLC https://www.restaurantevents.com U.S. Culinary Open https://www.usculinaryopen.com

The Michelin Guide is returning to Las Vegas in 2026, and not everyone is popping Champagne. Food writers John Curtas and Lorraine Blanco Moss join host Sonja Cho Swanson to debate whether the once-gold standard still means something — or if it's just expensive hype — and what it could actually change about the city's dining scene. Plus, their picks for the Vegas restaurants most likely to earn stars if Michelin gets it right. Learn more about the sponsors of this January 7th episode: Nevada Health Link Want to get in touch? Follow us @CityCastVegas on Instagram, or email us at lasvegas@citycast.fm. You can also call or text us at 702-514-0719. For more Las Vegas news, make sure to sign up for our morning newsletter, Hey Las Vegas. Learn more about becoming a City Cast Las Vegas Neighbor at membership.citycast.fm. Looking to advertise on City Cast Las Vegas? Check out our options for podcast and newsletter ads at citycast.fm/advertise.

We are BACK, Taste Buds! We know you missed us.  Today, we have hospitality titan, Michelin Star collector and the DADDY of Myriad Restaurant Group, Drew Nieporent. His new memoir is out and in it, he spills proverbial tea, but we got him to dish with us a bit more. The BREW with Drew anyone?! What chef has the biggest ego, what restaurant does he wish was his, IS he feuding with Keith McNally? ALL this, while slagging Daniel Boulud, his favorite Beatles song and admitting he sneaks booze into restaurants. Holy hell, it's a good one. @drewnieporent Welcome to the irreverent & unfiltered world of PUT IT IN MY MOUTH, a podcast that fearlessly explores the underbelly of the hospitality industry. This female led podcast, by two lifelong bffs Lala & Judith, celebrates the journeys of industry insiders, details the all to typical setbacks and gets the listener insider access on what goes on behind closed kitchen doors. Join us for candid conversations about our biggest obsession, FOOD and the personalities behind it. We know every episode will leave you hungry for more. Mentions: @noburestaurants @communityws @stefano_secchi @sluttycheff @danielboulud @chefthomaskeller @jfeldmar @paulliebrandt @gordongram @jbastianich @simonkim @coqodaq @simonkimnyc @addanyc @keithmcnallynyc @fandfrestaurant @fandfpizzeria @dhmeyer @unapologeticfoodsnyc @avraestiatorio @eatingwithexperts @royalseafoodusa

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

If this episode helps you, subscribe and leave a 5-star rating so it reaches more chefs.Michelin-star chef Philip Frankland Lee returns to Chef's PSA for a deep conversation on restaurants, media, and cooking under pressure. From omakase and pasta fundamentals to Michelin rankings and TV exposure, this episode pulls back the curtain on what actually matters in modern kitchens.This is a working-chef conversation about systems, discipline, and long-term thinking, not hype.Phillip Frankland Lee InstagramLinks & ResourcesChef Works (20% off with code CHEFSPSA20) → https://www.chefworks.com/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

The ConversationThe Restaurant Guys discuss the much-anticipated arrival of the Michelin Guide in New York City, marking the first time the prestigious guide has reviewed restaurants in the United States. They delve into the significance of Michelin stars  and the impact of receiving Michelin stars on restaurants in terms of recognition and business. They highlight some of the newly starred restaurants in New York, such as Per Se, Jean-Georges, and Le Bernardin, and comment on notable inclusions and exclusions. Then, inexplicably, they move on to allergies and fruitcake. The Inside TrackThe Guys talk about fruitcake manufacturers petitioning the FDA to reduce a serving of fruit cake from 4.4 oz to 1.5 oz to keep the calories per serving low.“And so what I would like to say to these fruitcake manufacturers as a result of this petition, we're saying on the air that fruitcake is not only bad, it's bad for you,” Francis Schott on The Restaurant Guys Podcast 2006InfoThe 2025 Michelin Guide NYChttps://guide.michelin.com/us/en/new-york-state/new-york/restaurants?sort=distanceEnjoy over-decorated restaurants with Christmas cocktails through January 6, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ 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

Addison by William Bradley is the OG of this local three Michelin star dining thing, and Jordan and Max have travelled to Del Mar once again to dine and sit with Will to talk the past, present, and future of California gastronomy in the Caramel Valley. And it's all chef collabs, an Addison makeover is coming soon, the one ingredient, the best season, calling everyone chef, temperatue changes, the story of eggs and rice, cheesy nicknames, Max the inspector, Jordan knows a thing or two, and William's ultimate goal.

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Chef Jason Santos talks Michelin Stars and Thanksgiving full 420 Wed, 26 Nov 2025 13:36:58 +0000 BdABRSxXxBWbdjw3BuSk01MRCduhnn5M latest,wwbx,society & culture Karson & Kennedy latest,wwbx,society & culture Chef Jason Santos talks Michelin Stars and Thanksgiving Karson & Kennedy are honest and open about the most intimate details of their personal lives. The show is fast paced and will have you laughing until it hurts one minute and then wiping tears away from your eyes the next. Some of K&K’s most popular features are Can’t Beat Kennedy, What Did Barrett Say, and The Dirty on the 30! 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.co

Building a new wine category is not something that is easy to plan. It often is more like a startup, where belief in the product and market is just as critical as a defined strategy. That's how Luisa Amorim, CEO of Amorim Family Estates, launched Mirabilis into being an iconic still white wine of the Douro Valley. She outlines priority markets, views on scores and social media, and her belief in word of mouth marketing. Detailed Show Notes: Luisa's background: hospitality, marketing; started in the family business at 23; spent 3 years in a global rotation programAmorim Family Estates3 regions in Portugal (Douro, Dao, Alentejo)Each property has its own winery and team and does hospitality with a culture and food componentDivision of bigger Amorim cork company and familyMirabilis (part of Quinta Nova)Produced white wine from the beginning (2000)First an unoaked white, then a reserve, then Mirabilis (Latin for “marvelous”)White was not popular in Portugal at the time, production processes were not set up for whitesTook 2 years of experimentation, 1st vintage 2011 (2,000 bottles)Whites still have pricing barriers vs redsDouro white differentiation: close to Atlantic, schist soils, native grapes, and blendingIntroducing Douro whites: older people were harder to get on board, younger were more open to explorationNeed to have belief in product and its viability over having a detailed marketing planMarketing focus has been on teaching Portuguese wines (including culture and traditions)Geographic focus for MirabilisPortugal 1st - need to be well respected in the home countrySwitzerland, Benelux (lots of Michelin Star restaurants)Not Scandinavia (targeting higher end of the market)Brazil (speak Portuguese)USA, Canada5 people, based in Portugal, work internationally; travel 3-5x/year to each marketWhile design and packaging, price positioning are important, the sales team and their relationships are critical in the wine industryHaving a good wine is more important than press or reviews, people are paying less attention to reviewsConsumers now look at peers and friends for recommendations and they need to trust the wine producerSocial media - “should be doing more” - hiring younger people into marketingWine marketing needs to capture the “soul” of the wineMake things simpler, less technical talkMore provocative, “sexy” vs saying the same thing all wineries sayHas not done any paid advertisingRelies on word of mouth (people taste, buy, and talk) and partnerships Hosted on Acast. See acast.com/privacy for more information.

Che Durena and Anthony Zenhauser join Zac Amico and they discuss a recap of Skankfest 2025, New Orleans food, an update on the DoorDash driver who claimed sexual assault, histrionic personality disorder, the woman who was sexually harrassed in Sri Lanka, the boy chased by a bear in Pennsylvania, the first Michelin Star strip club, twerking on a casket and so much more! (Air Date: November 19th, 2025)Support our sponsors!BodyBrainCoffee.com - Use promo code: ZOO15 to get 15% off!Zac Amico's Morning Zoo plug music can be found here: https://www.youtube.com/watch?v=oMgQJEcVToY&list=PLzjkiYUjXuevVG0fTOX4GCTzbU0ooHQ-O&ab_channel=BulbyTo advertise your product or service on GaS Digital podcasts please go to TheADSide.com and click on "Advertisers" for more information!Submit your artwork via postal mail to:GaS Digital Networkc/o Zac's Morning Zoo151 1st Ave, #311New York, NY 10003You can sign up at GaSDigital.com with promo code: ZOO for a discount of $1.50 on your subscription and access to every Zac Amico's Morning Zoo show ever recorded! On top of that you'll also have the same access to ALL the shows that GaS Digital Network has to offer!Follow the whole show on social media!Che DurenaTwitter: https://twitter.com/CheDurenaInstagram: https://instagram.com/CheDurenaAnthony ZenhauserTwitter: https://twitter.com/thezencomicInstagram: https://instagram.com/thezencomicZac AmicoTwitter: https://twitter.com/ZASpookShowInstagram: https://instagram.com/zacisnotfunnyDates: https://punchup.live/ZacAmicoSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

SEPTA's regional rail inspections are ongoing. The city's new executive order reserves a percentage of city contracts for small local businesses. A study revealed 153,000 Pennsylvania children lack health insurance. A 2017 double murder in Maple Shade, NJ, involving Nazir Hamid, was revisited. Philadelphia restaurants received Michelin star recognition, and the Upper Darby School District's marching band won both state and national championships. 2:08-SEPTA 6:58-City Council 12:57- Child Healthcare 18:47- Maple Shade murders 24:31- Michelin stars 30:37- Upper Darby School marching band To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

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Louisa Chu, Chicago Tribune Food Critic, joins Lisa Dent to share the latest details coming from Michelin. Two Chicago restaurants earned Michelin stars this year. Feld earned its first Michelin star while Kasama earned its second. Chu highlights what sets these restaurants apart from the others in Chicago.

Boston finally getting some recognition in the restaurant scene with awards handed out by Michelin in the New England Nightly News.

Can vegetables be the star of the show at dinner? Chef Amanda Cohen thinks so! In 2008, Amanda opened 'Dirt Candy' – a vegetable-focused restaurant – in New York's Lower East Side. Since then, Dirt Candy has earned a Michelin Star and delighted diners with creativity and flavour in dishes where vegetables take centre stage. I interviewed Amanda in 2016 at the 10th annual Terroir Symposium in Toronto, where she explained her love of vegetables and her no-tipping policy.Tune into my conversation with chef Amanda Cohen here: http://www.marionkane.com/.../veg-edge-nyc-chef-amanda-cohen

311 Omakase, a tiny but elaborate sushi restaurant in the South End, received Boston's first Michelin star at a ceremony Tuesday night.

The Michelin stars have been awarded for 2025, and Chicago now has 20 Michelin-starred restaurants.In this episode, host David Manilow talks with Michelin-honored chefs John Shields of Smyth, Genie Kwon & Tim Flores of Kasama, Indienne's Sujan Sarkar, and Feld's Jake Potashnick. Some of Chicago's most-revered restaurateurs share what it takes to create bold menus and develop engaging service. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This week we'll finally find out which restaurants in Philadelphia get a Michelin Star. Eli and Dave make their predictions on which spots and chefs will receive the honor. Then they welcome George Murkowicz of 1906 in Longwood Gardens, who brings some amazing osetra caviar from Caviar XS and make-your-own Wagyu hand rolls to spoil the cohosts. Chef George talks about acclimating to Philadelphia, the fresh ingredients he uses in his dishes at the Garden, and everyone shouts out their Best Bite of the week.  Get your 2026 Tasties tickets HERE! You do not want to miss Philadelphia's Biggest Night In Food With the holidays nearly upon us, get your gift shopping done early and snag a Tasties Holiday Box stuffed with Philly treats at DeliciousCityPodcast.com! 00:00 Michelin predictions 16:14 Chef George Murkowicz 32:52 Best Bites: Eli discovers some delicious new Thai food that just hit Philly this past year and a full discussion around soup season ensues 48:13 The Dish: Events, Pop-Ups and Collabs in November And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: In the mood for fresh, fast and healthy? Then you need to be dialing up the Honeygrow App and ordering your favorite salad or noodles. And if you're a Sriracha lover, Honeygrow has just launched their seasonal Sriracha Tahini Stirfry. Use discount code DCPodcast to get $3 off any order of $20 or more when you order from the Honeygrow app. If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

TT's: We talk about the MTRCB summoning a content creator (02:12), and the Michelin Guide awarding in the Philippines (20:20)Where you bean?!: Rica talks celebrating Halloween in the UK and more movies/shows (41:24). JC talks about delivery food Undas (49:01), and trying a viral ramen resto (53:09)ODDiba?: And the future of potential erotic Artificial Intelligence (01:02:03)Follow Rica & JC on IG:@ricaggg@itsmejayseeLeche-Fan Mail:thehalohaloshow@gmail.comRecorded using the ELGATO WAVE 1 Microphones, go get one! Hosted on Acast. See acast.com/privacy for more information.

Jitin Joshi isn't “just” one of the world's most respected Michelin-star chefs. He's also a multiple-marathon finisher who's raced across several continents and, for his 50th birthday, took on the highest marathon in the world – the Ladakh Marathon.In this conversation we dive into:What it's really like behind the scenes in top kitchens around the worldLong hours, brutal schedules, poor nutrition… and how he turned that aroundHow running his first 10K at 40 led to 21 marathons in 10 yearsThe mindset shift from “no time to train” to making endurance a non-negotiableTraining at sea level in Dubai for a high-altitude race with very little oxygenThe emotional story behind Ladakh, his family, and why this marathon meant so muchHow Jitin uses food, curiosity and stories to create unforgettable experiences for his guests at Revolver in DubaiIf you work long hours, struggle with balance, or think “my job doesn't allow me to train,” this episode will challenge that story in the best way.

On this episode of the South Carolina Lede for November 11, 2025: we take a hard pivot from news and politics to food and beverage as four South Carolina restaurants were awarded Michelin stars, and several more were given prominent designations in the Michelin Guide; we talk with Hannah Raskin, one of the South's most preeminent voices in the South's food, beverage, and dining culture scene; and more!

Our guest is Cheng Lin who is the chef/owner of Shota Omakase https://shotaomakase.com/ in Brooklyn, New York. After nearly three decades of studying and serving sushi at notable restaurants in New York City, including Sushi Seki, Blue Ribbon, and ITO Tribeca, he opened his Omakase-only sushi restaurant Shota Omakase in August 2023 and earned his first Michelin star within a year. In this episode, we will discuss how Cheng got into sushi, an inspiring book that steered his career as a sushi chef, how he finds unique ingredients from Japan, such as seven-year-old vinegar and a rare sushi rice, the advantage of being non-Japanese as a sushi chef, how to eat confidently at an Omakase sushi bar and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

This week, it is more expensive to visit the resort as of last week, hours at the parks are shrinking, another Michelin-Star chef is coming to Downtown Disney, reclaimed and reforged is coming back to Savi's, eastern gateway project progress, James joins us to share our experience at Universal's Epic Universe, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. Check out all of our current partners and exclusive discounts at https://www.dlweekly.net/promos. News: It is that time of year again when prices go up at the Disneyland Resort. This time, the lowest price, one park, one day ticket has stayed the same, but the highest level one park, one day ticket has increased from $206 to $224. Overall, tickets increased from $3 to $18. Magic Key Holders also saw increases. The Imagine Key went up $150, with the Believe Key going up $100. Parking went up $5 to $40, with preferred parking now at $60. Lightning Lane Multi-Pass went up $2 for pre-arrival from $32 to $34 per person. – https://www.laughingplace.com/disney-parks/disneyland-ticket-price-increase-2025/ Prices are going up, but park hours are expected to go down this holiday season. Disney has notified employee unions that overall staffing hours are being reduced, which may result in the parks closing 1-2 hours earlier on some nights. Earlier this year, it was announced that early entry was being discontinued starting in January. – https://www.micechat.com/425063-disneyland-news-prices-up-hours-down-rapunzel-rises-ramsay-revealed/ Ticket Deal – https://disneyparksblog.com/dlr/2026-disneyland-california-resident-3-day-park-hopper-ticket-deal/ Magic Keys back on sale – https://disneyland.disney.go.com/magic-key/ We have been very excited for the new Earl of Sandwich to open on the west end of Downtown Disney. Upstairs, the new Carnaby Tavern was announced, but has now been rebranded as “Gordon Ramsay at The Carnaby.” Gordon Ramsay is a Michelin-Starred chef who will elevate the British-themed gastropub. Some of Ramsay's signature dishes like beef Wellington, fish and chips, and sticky toffee pudding could be on the menu when the location opens. – https://disneyparksblog.com/dlr/gordon-ramsay-at-the-carnaby-coming-to-downtown-disney/ The new “Reclaimed and Reforged” storyline, which was introduced at Savi's Workshop for May the 4th in Star Wars Galaxys Edge has returned. The return also comes at a higher price for the lightsaber building experience. It will now cost $249.99, up from $219.99. This story is available for a limited time, joining the other four themes of Peace and Justice, Power and Control, Elemental Nature, and Protection and Defense. – https://www.laughingplace.com/disney-parks/reclaimed-and-reforged-returns-to-disneyland/ The first signs of progress have appeared for the eastern gateway project, which will include parking, security, transit center, and eventually, a bridge over Harbor Boulevard. A new permit has been filed to install a 15-foot-long by 8-foot-high chain link fence, as well as a 128-foot-long and 8-foot-high wooden fence in the area. – https://www.disneyfoodblog.com/2025/10/10/disney-files-permit-for-huge-new-theme-park-expansion/ A new scavenger hunt is coming to Downtown Disney this holiday season. Chip and Dale's Ornament Trail will feature special Disney character-themed ornaments hanging from trees throughout Downtown Disney. Guests pick up a map and stickers for $11.99 at select merchandise locations, and then search for the ornaments. Once an ornament is spotted, place the corresponding sticker on the map. Once all the ornaments have been found, return your map to a redemption location for a holiday keepsake. This will run from November 14th to January 7th. – https://www.micechat.com/425063-disneyland-news-prices-up-hours-down-rapunzel-rises-ramsay-revealed/ SnackChat: Salt and Straw – https://disneyland.disney.go.com/dining/downtown-disney-district/salt-and-straw/menus/snack/ Discussion Topic: Epic Universe with James and Tage Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Status isn't fixed; it's transferred and "bestowed," shaping who gets resources, attention, and opportunity. So argues author Toby Stuart of UC Berkeley in his book, Anointed. He and EconTalk's Russ Roberts explore why hierarchies persist--reducing conflict, allocating scarce resources, and curating our overwhelming choices--and how endorsements, blurbs, and brands quietly steer our judgments, from bookstores to wine shops and art galleries. At the end, Stuart reflects on imposter syndrome and how thinking deeply about the anointed changed how he sees success.