Podcasts about michelin starred

The LA Fire Department says the Boyle Heights warehouse fire is officially knocked down. Now the attention turns to all that spoiled food. Drug ODs are down across LA County. LA Unified makes their new leader permanent. Plus, more from Morning Edition. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comSupport the show: https://laist.com

Chef Curtis Duffy has spent decades pursuing excellence at the highest levels of American fine dining.In this episode of The Whet Palette Podcast, the acclaimed chef behind two-Michelin-starred Ever discusses the lessons learned from Charlie Trotter, Trio, Alinea, Grace, and the ongoing evolution of one of Chicago's most celebrated restaurants.We explore the culture of modern kitchens, the pursuit of Michelin stars, and the countless details that shape a world-class dining experience, many of which diners never even notice.Duffy also shares the story behind Ever's involvement in The Bear, what Hollywood got right about restaurant life, and why the series resonated so deeply within the hospitality industry.The conversation moves beyond the dining room as we discuss Fireproof, his memoir about resilience, personal loss, mentorship, and the determination to build a life defined by purpose rather than circumstance.Whether you're fascinated by Michelin-starred restaurants, hospitality, leadership, or the stories behind some of America's most influential chefs, this conversation offers a rare look inside the mindset of Chef Curtis Duffy.There's also a nod to Cuban chancletas and pastelitos. Yeah, we went there. Listen now on Apple Podcasts, Spotify, YouTube, or wherever you get your podcasts.Message BrendaSupport the show

On this episode, Ragnar speaks with Ana Roš, a self-taught chef from Slovenia who helms the kitchens at Hiša Franko, a world-renowned three-star Michelin restaurant in the Soča Valley. Ana's path to the kitchen was anything but traditional; a former competitive alpine skier and diplomacy student, she pivoted to gastronomy out of love, eventually being named the World's Best Female Chef in 2017. Her journey reached a global audience when she was featured on Netflix's Chef's Table, an appearance that served as a catalyst for her career and transformed her remote restaurant into a world-class destination. Ana's culinary identity is deeply rooted in the nature of her surroundings, where she transforms foraged ingredients and traditional Slovenian products into incredible tasting experiences. Beyond the fine dining of Hiša Franko, Ana is a prolific entrepreneur, recently launching the casual dining concept Jaz and Ana Roš Drinks, a line of innovative, ready-to-serve cocktails. Tune in to hear Ana's inspiring story of building a global gastronomic legacy and discover her philosophy on staying true to one's creative spirit. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Send us Fan MailEpisode 333 - Amwell Magna and the River LeaWhat only feels like yesterday but was a number of years ago now, I was a member of Amwell Magna Fishing Club based on the River Lea in Hertfordshire.I made the long drive and was lucky enough to catch the mayfly hatch.I speak with members about what has changed since I last fished there and catch a few fish too.Feargal Sharkey was there and tells me what anglers can do to protect their waterways, we had lunch provided by Michelin Starred chef, Chris Galvin and I also hear about the Scotch Egg origins from pastry maestro Roger Pizey from Fortnum and Mason.We caught fish but the day was about much more than that and captures a little of what fly fishing means to all of us.

The Michelin-starred Washington, D.C. restaurant is steeped in a rich culinary heritage shaped by the bounty of the region and the chef's vision. When Chef Jeremiah Langhorne opened The Dabney in 2015, his goal was to make it a showcase for the bounty of the Mid-Atlantic region. Washington, D.C. was going through a restaurant renaissance 10 years ago, he said, and the timing was right to introduce something other than a steakhouse or French or Italian restaurant. He builds dishes around local seafood, like Cape May scallops and Chesapeake Bay oysters and crab, as well as produce, grains and meats sourced from tri-state farmers with long-standing relationships to the restaurant. The menu allows people to come in and experience the food in whatever way they like, whether it's sitting at the bar having a beer and a small plate, sharing family-style entrees, ordering a la carte off the whole menu or splurging on a prix fixe multi-course dinner. The Dabney is a Michelin-starred restaurant without pretensions. Chef Langhorne encourages conviviality—from the wood-fired hearth in the center of the action to the flexible menu and warm service style. Although he never attended culinary school, Langhorne was mentored by some of the most esteemed chefs and restaurateurs in the world. Listen as he shares his inspiring journey from pizza deliveryman to staging in top kitchens around the country, how he attributes much of his success to supportive industry mentors, and how he continues to evolve The Dabney while staying true to his original vision.To learn more about Del Montes new fruit sauces and try a sample, visit https://www.delmontefoodservice.com/products/fruit-sauces?utm_campaign=Fruit_Sauces&utm_source=MenuTalk&utm_medium=Podcast&utm_content=040726_Graphic&utm_id=pm#requestForm

Chefs Alen Ramos and Carolyn Nugent have been mentored by some of the world's most renowned chefs. The two, who are now married, met while working for Joël Robuchon, who was awarded the title "Chef of the Century" in 1989. The two decided to pack their bags and learn from the greats of Europe. They've worked in restaurants in France, Switzerland and Spain, and were selected to work in El Bulli and The Fat Duck, judged to be the number one and number two restaurants in the world during their tenure. They strengthened their gastronomic foundation through invaluable classical French training at Pierre Hermé in Paris. "We have been the recipients of priceless training by some of the best chefs of our time," said Nugent. "We are expressing that knowledge at Poulette Bakeshop, offering delicious food, made with care by a team of passionate people, led by experienced chefs." After returning to the United States from Europe, the pair spearheaded the bread and pastry programs at L2o in Chicago, under the mentorship of Laurent Gras, which was subsequently awarded three Michelin stars. The two then built the French Patisserie program at Bottega Louie in Los Angeles and went on to assist Thomas Keller with Bouchon Bakery in Beverly Hills. Next, Ramos & Nugent were part of the team that facilitated Quince in San Francisco going from a two Michelin star rating to three stars. The couple's reputation earned them a Research & Development position at the iconic Tartine Bakery in San Francisco where they pushed fresh milled flours and heritage grains to the forefront of artisanal baking. Finally, working under Chefs Jacquy Pfeiffer & Sebastien Canonne as a chef-instructor at The French Pastry School, the nation's top educational facility for baking & pastry education, finalized a love of education and classical French pastry. In 2020, Nugent was honored to have been selected and cast as Chef Assistant to world renowned Chef & Chocolatier, Amaury Guichon, for his debut television show, School of Chocolate, now streaming internationally on Netflix. In 2024, Carolyn & Alen were honored to be nationally recognized as Semifinalists for The James Beard Awards in the category of Best Pastry Chef and Baker. "Our many years of education allowed us the opportunity to create Michelin star style pastry and confections in a large-scale environment," said Ramos. "The techniques we use at Poulette Bakeshop have been a specialty of the French patisserie for hundreds of years and are difficult to master. We can't wait to bring European and American style pastries, treats, loaves of bread and tasty food made from locally sourced ingredients to Parker." "We believe in the tradition of our craft," said Nugent. "Alen and I have driven the concepts of other great chefs throughout our careers, but feel that now is our time to make our dream a reality." Their artisanal pastries and baked goods can be found at Poulette Bakeshop in Parker, Colorado, every Wednesday to Saturday from 8am-3pm. www.poulettebakeshop.com In this episode, we discuss: How Alen and Carolyn met while working at Robuchon in Las Vegas Soaking up the creative juices at El Bulli in Spain Working hard and learning lots at The Fat Duck On the opening team at L2O in Chicago Being part of the magic at Tartine in San Francisco Opening a pop-up in Parker, CO during COVID The birth of Poulette Bakeshop And much more! Episode Sponsored by  Valrhona, a certified B Corporation, has been crafting exceptional chocolate in the village of Tain L'Hermitage, France, since 1922. Founded by Pastry Chef Albéric Guironnet as the chocolate of chefs, Valrhona is known for its dedication to creating unique, artisan-quality chocolate with complex and balanced flavors. This commitment to excellence reflects the rich gastronomic traditions of the Rhone Valley, ensuring that every bite of Valrhona chocolate offers a consistent and unparalleled tasting experience. Visit valrhona.us for more information.

AdeJoké Bakare joins us for a truly special interview at Chishuru, the Michelin-starred Fitzrovia restaurant that has become one of London's most exciting dining destinations. As the UK's only Black female Michelin-starred chef, and only the second in the world, Joké's rise is extraordinary not just for what she has achieved, but for how she got there: without the traditional fine-dining route, without years in elite kitchens, and while building a style of cooking that many people in Britain had never properly encountered before.In this conversation, she takes us through the long road to Chishuru, from growing up in Nigeria and studying biomedical sciences, to moving to the UK in 1999 and spending years with food as a private obsession rather than a full-time profession. She shares stories of selling fish and chips from a cart at university, cooking around church communities, hosting punishing early supper clubs, and eventually taking a chance on a Brixton Market pop-up after winning a competition in 2019. From there, the story only gets wilder: learning on the job, persuading landlords to take her seriously, opening her first proper restaurant, and then winning a Michelin star just five months later.But what makes this interview so rich is the way Joké talks about the food itself: the memories tied to it, the regional Nigerian dishes she felt compelled to preserve, and the resistance she faced from diners who expected one version of West African cooking and found something far more personal, historical and ambitious. She speaks beautifully about introducing guests to dishes they may not know how to approach, translating flavours that do not fit neatly into European ideas of balance, and protecting culinary traditions that risk being lost. The result is a conversation packed with humour, honesty and emotion — a portrait of a chef who has not only changed London dining, but has done it entirely on her own terms.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

Crain's restaurants reporter Ally Marotti talks with host Amy Guth about the latest from Chicago's dining scene, including some notable openings, expansion plans for Mediterranean chain Roti and this year's local James Beard Award finalists. Plus: New DHS chief floats crackdown on sanctuary city airports, including O'Hare; Chicago options clearing hub fuels clash between Goldman, Citadel and retail brokers; investors pay $61 million for Lombard apartment complex and a hedge fund signs deal for new Chicago office at BMO Tower. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

It was the "gamble" that paid off. On this episode of Afternoons with Zweli, we’re catching up with Simphiwe "Sims" Kubeka, the fan-favorite Top 4 finalist from MasterChef SA Season 4. Sims takes us behind the scenes of his incredible journey from the MasterChef kitchen to the south of France, where he completed a high-stakes apprenticeship at Restaurant JAN under the mentorship of Michelin-starred chef Jan Hendrik van der Westhuizen. We discuss the pressure of elite global kitchens, his transition from software engineering to culinary art, and the personal milestones that have reshaped his world, including his recent journey into fatherhood. Sims also reveals his vision for the future: a restaurant of his own that celebrates South African culture with world-class technique. It’s a story of passion, persistence, and the power of a "ready smile" even when the heat is on. Spend weekday afternoons with Zweli. He keeps you in the loop with everything from music and movies to sport and pop culture. Hear what the Word on the Street is, test your skills with the high-pressure 6 Out of 6, and get ready to be entertained. Thank you for listening to an Afternoons with Zweli podcast Listen live on Primedia+ weekdays from 12:00 to 15:00 (SA Time) toAfternoons with Zweli broadcast on 947 https://www.primediaplus.com/station/947 For more from the show go to https://buff.ly/FeeL6wYor find all the catch-up podcasts here https://buff.ly/pRBikjo Subscribe to the 947 Weekly Newsletter herehttps://buff.ly/hf9IuR9 Follow us on social media 947 on Facebook: https://www.facebook.com/947Joburg/ 947 on TikTok: https://www.tiktok.com/@947joburg 947 on Instagram: https://www.instagram.com/947joburg 947 on X https://x.com/947 947 on YouTube: https://www.youtube.com/@947JoburgSee omnystudio.com/listener for privacy information.

David Moore joins the Go To Food podcast for a barnstorming conversation that spans 35 years of restaurant history, from opening Pied à Terre in just two weeks to turning it into London's longest-running Michelin-starred restaurant. In this episode, he tells the real story of life at the sharp end of hospitality: the punishing economics of today's trade, the rates bill that made him cry, the disappearing profit margin, and why simply surviving in this market now feels like an achievement. It is brutally honest, brilliantly dry, and full of the kind of perspective only someone who has genuinely seen it all can give.But this is not just an industry analysis, it is packed with outrageous stories. David remembers growing up around his mother's hotel in Ireland, hanging sirloins, slicing steaks, and dreaming of becoming a chef before realising the front of house was where he belonged. He talks about his formative years at Le Manoir, living with Bruno Loubet, staging at Alain Ducasse's Louis XV, learning luxury service on carpets so thick they hurt your legs, and discovering what real fine dining looked like. He also shares the origin story of Pied à Terre itself, from late-night chess games and leftover wine with Richard Neat to quietly sounding out would-be investors from the dining room floor, including some very famous names.The episode is full of proper restaurant folklore. There are stories about chefs vanishing on “Tesco runs” and never coming back, the chaos of rewriting menus daily before in-house printing existed, diners walking into Pied à Terre expecting an Indian restaurant because they kept the old phone number and awning, and the extraordinary intensity of the kitchens David helped build. He reflects on working alongside and around huge figures including Raymond Blanc, Marco Pierre White, Gordon Ramsay, Tom Aikens and Shane Osborne, and opens up about pivotal moments that shaped the restaurant's history, from the jump to two Michelin stars to the fallout from kitchen scandal, devastating fire, and a wine fraud scam involving fake wealthy clients and disappearing bottles of Cristal.And because this is Go To Food, the whole thing is laced with food, wit and obsession. David arrives with a beautiful scallop and beetroot ceviche-style dish, talks through the first ceviche he ever put on a menu in London, gives his view on Michelin stars and why there should be decimal points, names the restaurants he most admires, and shares his dream food weekend on Île de Ré with oysters and Muscadet. He even reveals his ultimate final meal, from smoked eel cheung fun to roast turbot and plum tarte tatin. If you want war stories, hospitality wisdom, Michelin gossip, and one of the great restaurateurs speaking with total candour, this is an episode you need to hear.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

From royal roots in Calcutta to building one of London's most inspiring restaurant stories, Asma Khan is a force of nature. Fresh off a flight from India and fasting during Ramadan, she joined the GoToFoodPod to reflect on a life shaped by fierce family values, extraordinary food, and an unshakable sense of purpose. She spoke movingly about growing up between Rajput warrior heritage and Bengali royal lineage, while being raised not as a princess, but as a fighter — encouraged by her parents to play cricket, ignore cruel expectations, and understand that true leadership means protecting your people.Some of the most unforgettable stories came from her childhood in 1970s Calcutta, where her mother's catering business filled the house with everything from traditional Muslim wedding feasts to turkey dinners for expats and High Commission parties. Khan painted a vivid picture of a city unlike any other: prawn cocktail, chicken à la Kiev, Armenian dolma, Afghan breads, Indo-Chinese dishes from Tangra, and the legendary tutti frutti ice cream that she still dreams about. Her memories captured Calcutta as a culinary crossroads shaped by British, Portuguese, Persian, Chinese, Afghan, Armenian and Jewish influences — a place where food told the story of migration, generosity and cultural exchange.The emotional heart of the conversation came when Khan described arriving in Cambridge at 22 for an arranged marriage, isolated, homesick, and unable to cook. In a cold, unfamiliar world, she found comfort not in status or education — despite later earning a PhD in British constitutional law from King's College London — but in learning to recreate the aromas of home. That journey eventually led to her supper club, then her first restaurant, and a now-iconic all-female kitchen team she refused to abandon when others told her to replace them with “professionals.” Her story of opening a restaurant at 48, backed by women who had stood by her from the beginning, became a rallying cry for anyone who has ever been overlooked.But this episode was not just nostalgia and triumph — it was also a call to action. Khan spoke powerfully about racism, misogyny, gatekeeping and abuse in hospitality, challenging the industry's silence and hypocrisy with extraordinary honesty. At the same time, she shared exciting news about her move to Rupert Street, where she plans not only a bigger restaurant, but a basement kitchen designed to train and employ women who are shut out of the workforce. Alongside stories of serving King Charles and Queen Camilla, feeding refugee families, charming Paul Rudd and nearly getting Danny DeVito as an investor, Khan proved exactly why she remains one of the most compelling voices in food today: fearless, funny, deeply humane, and determined to change the system from the inside.Pre Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

As the climate warms and global food systems come under increasing pressure, what will the meals of the future look and taste like? Julian Clover discusses the upcoming Cambridge Festival […]

Sam Hart didn't grow up in the kitchen. Fast food and corporate dining were more familiar than family recipes. But a broke stretch in Utah turned cooking into a daily necessity — then into an obsession.In this episode of The Charlotte Ledger Podcast, host Steve Dunn sits down with Hart, creator of Counter- and founder of Irreverently Refined Hospitality Group, to talk about how a sketchbook idea became Charlotte's first and only Michelin-starred restaurant. Hart explains why Counter is not a restaurant but a “fully immersive sensory dining experience” — and how mental health, sustainability and storytelling shape every menu. In this conversation, they discuss the Netflix “Chef's Table” episode that changed Hart's trajectory; staging at Alinea in Chicago and the grueling experience that followed; the personal breaking point that reshaped Hart's approach to kitchen culture; the philosophy behind changing the menu every 90 days; what earning Charlotte's only Michelin star means; and where Hart likes to eat in Charlotte. We hope you enjoy the conversation with Sam Hart. To learn more or make a reservation with Counter-, visit CounterCLT.com.This episode of The Charlotte Ledger Podcast is presented by PBS Charlotte's “Unspun” program helping you learn what politicians are thinking but not saying. It's hosted by former Gov. Pat McCrory.This episode of The Charlotte Ledger Podcast was produced by Lindsey Banks. For more information on The Charlotte Ledger, visit TheCharlotteLedger.com. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.thecharlotteledger.com/subscribe

Welcome to Unpacked, Five Questions, a podcast that takes you behind the scenes of one great travel story. In this episode, host and Afar executive editor Katherine LaGrave sits down with contributing writer Lisa Abend, a Copenhagen‑based journalist known for her deep reporting on food, culture, and the ways travel shapes communities. For her latest Afar feature, Lisa embarked on an ambitious road trip across northern Spain to visit five tiny towns where some of the country's most exciting chefs are opening destination restaurants — and, in the process, helping revive regions long affected by depopulation. Lisa shares how she first discovered this movement, why these chefs are choosing villages of just a few hundred residents over major cities, and how their restaurants are sparking unexpected ripple effects — from new guesthouses to revived local food traditions. She also talks about the surprising absence of seafood in northern Spain's inland kitchens, the emotional family histories behind many of these restaurants, and why chatting with gas‑station attendants might be the best road‑trip advice you'll hear all year. On this episode you'll learn: Why some of Spain's most ambitious chefs are opening restaurants in remote villages How food tourism can help counter rural depopulation What makes northern Spain's regional cultures so distinct — from language to landscape to cuisine Why hyperlocal cooking in these towns often excludes seafood, even when the coast is close How family history shapes the stories these chefs tell on the plate Don't miss these moments: [03:00] The Madrid chef conference that sparked Lisa's reporting [05:00] How a single restaurant can create a ripple effect across a small town [07:00] The surprising reason none of these restaurants serve seafood [14:00] Lisa's best advice for road‑tripping across northern Spain [16:00] The gas‑station cherry exchange that became an unforgettable travel moment [21:00] The “pregnant bun” dish Lisa would eat again in a heartbeat [22:00] How family stories — and even abandoned villages — shaped the chefs' menus Resources Read Lisa's full Afar feature on Spain's small‑town culinary revolution Follow Lisa Abend for more food and travel reporting Explore Afar's Spain travel guides Visit the restaurants Lisa mentions in the episode and her story: Versátil, Monte, Arrea!, Ansils, Fuentelgato  Be sure to subscribe to the show and sign up for our podcast newsletter, Behind the Mic, where we share upcoming episodes and behind‑the‑scenes details. You can also explore our other podcasts: View From Afar, about the people and companies shaping the future of travel, and Travel Tales, which celebrates first‑person narratives about the way travel changes us. Unpacked by Afar is part of the Airwave Media podcast network. To inquire about advertising, contact advertising@airwavemedia.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

A rare assemblage of November, Hussein, and Nate discuss the happenings of the day: Europeans deploying forces to Greenland to stave off Trump actually doing the thing; Trump's coterie of freaks claiming they're going to offer refugee status in America to British Jews; an article about an AI-powered restaurant chain where the machine not only cooks your food, but also invents your food. It doesn't sound great, if we're being honest! Get more TF episodes each week by subscribing to our Patreon here! TF Merch is still available here! *MILO ALERT* Check out Milo's tour dates here: https://www.miloedwards.co.uk/liveshows Trashfuture are: Riley (@raaleh), Milo (@Milo_Edwards), Hussein (@HKesvani), Nate (@inthesedeserts), and November (@postoctobrist)

Chef Bert Bonnarens, a Belgian-trained chef who cooked in Michelin-starred kitchens, now leads culinary development for Wild Thyme Restaurant Group. At Shorebird, Wild Thyme's flagship brand, he blends global technique with fresh, market-driven cooking. Listen now to learn about his Michelin-trained beginnings, the lessons he carried across continents, and why guests follow him to the dock for fresh-caught seafood. Sponsored by:• TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Go-To Food Podcast, we sit down with one of Britain's most brilliant young chefs, Merlin Labron-Johnson—the visionary behind OSIP, the tiny Somerset restaurant recently crowned Restaurant of the Year by the Good Food Guide. Merlin opens up about his move from the intensity of London's dining scene to the calm of the countryside, explaining why creativity needs “mental and physical space” and how the stars over Somerset matter more than Michelin ones. He reflects on leaving the chaos of Portland and Clipstone behind to build something truer to his roots—a farm-led restaurant that grows almost everything it serves.From learning to cook school lunches at 14 after being kicked out of multiple schools, to enduring the brutal kitchens of France and Switzerland, Merlin's story is one of resilience and redefinition. He shares vivid tales of his early mentors—Michael Caines' “Thai puree” at The Abode, and the revelatory salt-baked celeriac at In De Wulf in Belgium, where a chef finally asked him, “How are you feeling?” That question, he says, changed everything about how he cooks and how he leads.Merlin also pulls back the curtain on life at OSIP today—where there's no menu, dishes arrive as surprises, and the chefs might also be the ones who picked your carrots that morning. He talks about resisting culinary clichés (“Everyone needs to relax on caviar”), his devotion to balance and storytelling on the plate, and the creative discipline of cooking from what the land gives. From his love of Fergus Henderson's prose to his dream pub pint of nameless cider at the Seymour Arms, this is an episode that captures the soul of a chef who's rewriting what fine dining can mean.-------Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben's favourite wins a year of Blinq. Hosted on Acast. See acast.com/privacy for more information.

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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.

Etiquette, manners, and beyond! In this episode, Nick and Leah tackle using a yubifuki in sushi restaurants, dining at Michelin-starred restaurants, calling strangers "pal," and much more. Please follow us! (We'd send you a hand-written thank you note if we could.)Have a question for us? Call or text (267) CALL-RBW or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠ask.wyrbw.com⁠⁠⁠⁠⁠⁠⁠⁠⁠EPISODE CONTENTSAMUSE-BOUCHE: Yubifuki (指拭き)A QUESTION OF ETIQUETTE: Michelin-starred DiningQUESTIONS FROM THE WILDERNESS: Is it OK to call strangers “bud” or “pal”? Is there an age at which you're too old to have personal items monogrammed?VENT OR REPENT: Heel scraping in Queens, Snot rockets at the gymCORDIALS OF KINDNESS: Thanks to a friend, Thanks to our Patreon membersTHINGS MENTIONED DURING THE SHOWFuroshiki and TenuguiYOU ARE CORDIALLY INVITED TO...⁠⁠⁠⁠⁠⁠⁠⁠⁠Support our show through Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe and rate us 5 stars on Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Call, text, or email us your questions⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Visit our official website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sign up for our newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy some fabulous official merchandise⁠⁠⁠⁠⁠⁠⁠⁠⁠CREDITSHosts: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Nick Leighton⁠⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠⁠⁠⁠Leah Bonnema⁠⁠⁠⁠⁠⁠⁠⁠⁠Producer & Editor: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Nick Leighton⁠⁠⁠⁠⁠⁠⁠⁠⁠Theme Music: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Rob Paravonian⁠⁠⁠⁠⁠⁠⁠⁠⁠ADVERTISE ON OUR SHOW⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here for details⁠⁠⁠⁠⁠⁠⁠⁠⁠TRANSCRIPT⁠⁠⁠⁠⁠⁠⁠⁠⁠Episode 282See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Top Chicago chefs are breaking away from the daily restaurant grind, trading fine dining for flexibility. Reporter Ally Marotti discusses with host Amy Guth.Plus: A whistleblower accuses Loyola hospital of organ transplant fraud, private equity firm eyes move to Salesforce Tower, some Starbucks stores in Chicago are on the chopping block and Metra to test cafe cars with free snacks on select lines. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of The Nightcap Podcast, Simon Alexander and Paul Foster sit down at Kanishka in Mayfair with Michelin-starred chef Atul Kochhar - a pioneer of modern Indian cuisine. Over a few drinks, Atul shares how food became central to his life, what it meant to be the first Indian chef awarded a Michelin star, and his vision for showcasing the unique flavours of Northeast India. From balancing authenticity with innovation, to navigating sustainability in fine dining, to surviving the true “boiling points” of the kitchen. Candid stories, culinary insight, and Atul's top tips for cooking with spices. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

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From his home in Thousand Oaks, California, Nivå-born Danish craft brewer JEPPE JARNIT-BJERGSØ recalls his start as a schoolteacher to kids with special needs and as a beer expert, brewer, and entrepreneur. He talks about his 2012 move to New York with his wife and young children that resulted in years of explosive growth, of his company Evil Twin Brewing, and a Michelin Starred restaurant. And he shares his latest adventure, Jarnit Family Wines, in Los Olivos north of Los Angeles.Jeppe selects a work by Asger Jorn from the SMK collection.https://open.smk.dk/en/artwork/image/DEP595(Photographer: Tommy Frost)----------We invite you to subscribe to Danish Originals for weekly episodes. You can also find us at:website: https://danishoriginals.com/email: info@danishoriginals.com----------And we invite you to donate to the American Friends of Statens Museum for Kunst and become a patron: https://donorbox.org/american-friends-of-statens-museum-for-kunst

On this episode of The LA Food Podcast, we welcome LA Times critic Bill Addison to go deep on his freshly dropped list of the 101 Best Restaurants in California. After years of dissecting his LA-only lists, we finally get to ask: what makes a spot one of the best in the state? Bill takes us behind the scenes of how the guide came together, shares the biggest surprises, and hints at who might quietly hold the crown for best restaurant in California.Then in Part 2, we recap Top Chef Season 22 with Nancy Dasilva and Bits Nicholas of Compliments to the Chef and content creator Jessie Evans AKA Jessie Eats—including who won this season's Top Chef fantasy pool.Plus: we celebrate LA's newly crowned Michelin-starred restaurants, including Providence and Somni, now the city's only 3-star destinations.And don't miss the trailer for our new pod Let It Rip, the unofficial companion to The Bear on FX, dropping July 1.

From his Michelin-Starred restaurant Elske he co-owns with his wife Anna Posey in Chicago's West Loop neighborhood, California-born Danish-American chef and restaurateur DAVID POSEY talks about his path in American fine dining that's always incorporated a Danish or Scandinavian profile. He reflects on his and his restaurant's recent roles on the popular tv series The Bear, the joy of experiencing the world through food, and the demands of running an award-winning restaurant.David selects a work by Georges Braque from the SMK collection.https://open.smk.dk/en/artwork/image/KMSr7(Photographer: Huge Galdones)----------We invite you to subscribe to Danish Originals for weekly episodes. You can also find us at:website: https://danishoriginals.com/email: info@danishoriginals.com----------And we invite you to donate to the American Friends of Statens Museum for Kunst and become a patron: https://donorbox.org/american-friends-of-statens-museum-for-kunst

On this week's episode, host Caryn Antonini is joined by Michelin-starred and critically acclaimed Chef John Tesar.  John is an author, consultant, seasoned media personality and the owner and chef of the Tesar Restaurant Group, based in Dallas Texas, which has a footprint in the south as well as both coasts. With over 40 years of experience in the culinary industry, John is known for his classically trained chef's approach to seafood and steakhouse cuisine. He is a four-time James Beard “Best of Southwest Chef” semifinalist, he was a two-time contestant on Bravo's Top Chef and winner of the inaugural season of Food Network's Extreme Chef. John specializes in modern American cuisine with authentic European techniques and is known for his signature steaks and simple, ingredient driven dishes.For more information on our guest:MICHELIN Star & Critically Acclaimed Celebrity Chefjohntesar.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Today we're delighted to be joined by Michelin Starred Head Chef and Owner of Kol and Fonda - the genius Santiago Lastra to unpack his incredible career that started off with him working in an Italian restaurant in Mexico and has taken him around some of the greatest kitchens in the world including working for Andoni Luis Aduriz at Mugartiz and leading René Redzepi's Noma during its residency in Mexico.Santiago's restaurant Kol was just voted the 17th best restaurant in the world and he takes us through the crazy hurdles he's put in place in order to try and stay as authentically British produce led as possible, refusing to use; avocado's, limes and chocolate which are staples of Mexican cusine and instead replacing them with foraged British substitutes. He also reveals; the moment as a child he fell in love with cooking after finding a basic cooking box in the local supermarket, the revelation he had about the power of food when his cooking brought his family together after the tragic loss of his father and grandparents in the same month, the craziness of working at Mugaritz in Spain, the genius journey he went on with Rene from Noma for a year in Mexico, plans for the future and much more....We talk the real roadmap from pop-ups and Instagram DMs to finding investors (and knowing when to say no), the difference between René Redzepi and Andoni Luis Aduriz, and why chefs today must master more than just the plate. Plus, Santiago maps out the perfect 48-hour food trip to Mexico City — churros, brains, barbacoa, and Negronis at the gate.Expect wisdom, wild stories, and the dish that made him cry. This one's a feast.-----------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

With the help of Finca Cortesin's owner, chef Luis Olarra conceived the resort's Japanese restaurant – and it works like a dream.

In this episode of The Go-To Mise en Place, we sit down with Amy Poon, chef, food entrepreneur, and heir to one of the most iconic names in Chinese dining, for a wide-ranging, laugh-out-loud conversation that covers everything from opening a champagne bar with a newborn to scrubbing pots at midnight when staff don't show.Amy reflects on her family's pioneering role in transforming the perception of Chinese cuisine in Britain, particularly her father Bill Poon's groundbreaking achievement of earning a Michelin star in the 1980s - the first for an independent Chinese restaurant in the UK, attracting everyone from Mick Jagger and Sean Connery to opera singers and cultural icons. Raised in and around the restaurant, Amy recounts childhood meals that ranged from venison to crispy duck sandwiches on school trips, illustrating how her Chinese-British identity shaped her palate. She also shares vivid family lore - including the story of an ancestor who may have invented the stock cube - and how her own journey through Oxford, advertising, art sales, and nightlife in Singapore has ultimately brought her back to food, launching Poon's Pantry and now preparing to open a new restaurant, Amy is reimagining her families legacy through her cross-cultural lens: not fusion, but a true mix of tradition, innovation, and identity.Plus, we hear about Amy's ultimate foodie weekend, the comforting simplicity of a fried egg over rice, and the ABBA song she'd play herself out to. Don't miss this one.-----Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

This week on The Go-To Food Podcast, we sit down with London's original restaurant protege Stevie Parle - one-time pop-up poster boy, chef, restaurateur, and the creative force behind Dock Kitchen, Rotorino, Pastaio, and most recently, the soon to be hardest restaurant in London to get a table at, Town on Drury Lane.Stevie shares the story behind his unconventional journey through the food world, from formative years at the River Café, Moro and Petersham Nurseries, to building a career that spanned pop-ups, bestselling cookbooks, newspaper columns and bold restaurant ventures.We talk about the surprising impact of going viral on TikTok — including the lobster pasta video that turned a quiet dish into a logistical nightmare — and the tension between cooking for social media vs. cooking from instinct and taste.He talks about how Town was born out of a desire to “just cook good food” rather than follow the restaurant concept trend, how simplicity and spontaneity shape the menu, and the freedom that comes with ditching the formula.We also get into the nitty gritty: Stevie's favorite under-the-radar food spots (including a deep love for Rot King in London and The Goods Shed in Canterbury), memories of culinary disasters (ever swapped salt for sugar in a lemon tart?), and of course, cooking for famous faces from Mick Jagger to David Cameron.----------------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/Download ResX Now To Claim The Best Tables In Town - https://www.resx.co/Plus, we chat dream meals, the rotisserie chicken revival, London's evolving dining scene, and why chefs might be done chasing stars in more ways than one.------------Grab hold of the hottest reservations in town with the app ResX - https://www.resx.co Hosted on Acast. See acast.com/privacy for more information.

The Go-To Food Podcast proudly introduces The Legends' Roundtable— a brand-new monthly series celebrating the chefs, kitchens, and ideas that have shaped modern gastronomy. Each episode, we gather some of the most respected names in the industry to reflect on where food has come from, where it's going, and what it truly means to dedicate a life to hospitality.For our inaugural Round Table, we are delighted to be hosted in the extraordinary Trinity restaurant where we are joined by Michelin starred legends, Adam Byatt of Trinity, Phil Howard of Elystan Street and John Williams of The Ritz to dive into Escoffier's Legacy and the timeless foundations that still underpin great kitchens today.In a lively and honest conversation, three legendary chefs open up about the evolution of the industry — from the old-school days when chefs could focus solely on craft, to today's harsher realities where financial precision is critical to survival. They explore the irreplaceable thrill of cooking, the unique rewards of creating something ephemeral yet deeply meaningful, and the hard balance between natural flair and disciplined technique.The discussion peels back the layers of what it really takes to be a great chef: the importance of marrying creativity with meticulousness, the subtle but crucial connection between cook and ingredient, and the difference between chefs driven by pure love of food and those who focus on process. They reflect on the irreplaceable role of mentorship, the pride in seeing protégés rise, and the deep emotional bonds forged through years of relentless service.With unforgettable stories from iconic kitchens, candid reflections on leadership and legacy, and plenty of laughs (and tart anecdotes) along the way, The Legends' Round Tables is a love letter to the world of food — and to everyone who has ever fallen in love with it.-----------Grab hold of the hottest reservations in town with the app ResX - https://www.resx.coSupport the incredible work of the Royal Academy of Culinary Arts - https://royalacademyofculinaryarts.org.uk/ Hosted on Acast. See acast.com/privacy for more information.

This week we're on a mission. Host David Manilow wants to learn why some of Chicago's most decorated chefs are driving to a small town in Michigan to prepare meals served in a barn. In this episode, we'll get the answer from James Gray, co-founder of Farrand Hall Hospitality. Plus, learn how this star chef series got started on a 12-acre farm in southwest Michigan — and where it goes from here.

Nashville has no Michelin-starred restaurants. Why? City Cast food and travel contributor Margaret Littman is here to help us understand, and alongside host Marie Cecile Anderson, she's handing out some stars of her own. (In breaking news, Michelin just announced a Guide to the American South, coming at some undetermined time in the future.) Plus, we're learning about Margaret's upcoming gallery exhibition, Are We Done Yet?, featuring her unfinished projects — and maybe yours, too. Check it out starting April 5! Want 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.

In this episode of Serial Streamers Jami recaps the Netflix documentary: “Con Mum.” Graham Hornigold, a Michelin-Starred pastry chef who resides in London, never knew his biological mother. One day, out of the blue, Graham receives an email from a woman named Dionne who claims to be his mother. The two of them arrange a meeting and quickly form a strong mother-son bond, attempting to make up for the 45 years they've lost. Graham is shocked to learn that his mother is extremely wealthy as, according to her, she's the illegitimate child of the former Sultan of Brunei. Dionne tells Graham she wants to transfer her wealth to him upon her death because she only has a few months to live. Dionne has terminal cancer. From there, the sh*t show begins. Graham and his family will eventually learn that Dionne isn't exactly who she says she is, but they'd find out only after they've been scammed out of a fortune by her. Graham and his wife, Heather, discover that the only thing royal about Dionne is that she's a royal PAIN IN THE A**. Jami recaps this wild documentary with all of the hot takes you'd expect.  Sponsor: Rula: Rula patients typically pay $15 per session when using insurance. Connect with quality therapists and mental health experts who specialize in you at https://www.rula.com/murderish #rulapod Follow Jami on Instagram & TikTok @JamiOnAir and join the Serial Streamers true crime TV club! Serial Streamers club members “meet” in the comments on Jami's Instagram, TikTok and YouTube channel and share their thoughts about the documentaries we're watching together.  Watch Serial Streamers on YouTube: https://www.youtube.com/@jamionair and subscribe so you don't miss out on the latest documentary recaps. Check out Jami's other podcast: Dirty Money Moves: Women in White Collar Crime https://podcasts.apple.com/us/podcast/dirty-money-moves-women-in-white-collar-crime/id1619521092. Want to advertise on this podcast? We've partnered with Cloud10 Media to handle our advertising requests. If you're interested in advertising on MURDERISH, send an email to Sahiba Krieger sahiba@cloud10.fm with a copy to jami@murderish.com.  Visit Murderish.com for more info about the show and Creator/Host, Jami Rice. Remember, cults are stupid, Ted's Bundy is ugly, scammers suck at life ...and binge-watching true crime documentaries IS self care! Stay safe out there! Learn more about your ad choices. Visit megaphone.fm/adchoices

Click here to give me some FEEDBACK! I may read your note on a future episode!Bay Area native Brian Kulich started working in restaurants as a teen, and eventually worked in, and ran wine programs for Michelin Starred hot spots! Then Covid came and a dream of owning his own wine brand became a reality. Hear about the genesis of Brian David Wines, the state of the business, and find out about "purse wine". It's a fun chat. You listen to the show, but do you have the "Official" Coasters? Drop Mike an email and he'll send you a set. Be sure to follow along on Instagram for peeks behind the scenes.Wines discussed this episode:2021 Vangone Marsanne, Napa Valley2023 Lish Wines Pinot Noir, Calesa Vineyard, Petaluma Gap, SonomaPodcast Recommendation: Pivot PodcastListen until the very end for some "post show" content!Support the showIMPORTANT!! Please "follow" or "subscribe" to the podcast, so you don't miss an episode. If you listen on Apple Podcasts take a moment to rate (5 stars please!) and write a review. They tell me it helps A LOT!

Natalie's back and so are her shingles! She's talking night sweats, her disgusting “cleaning” habit and her VERY STICKY situation while dining out at a Michelin Starred restaurant. Plus, her favorite item of the week that every woman needs. Enjoy Xx Sponsor: LumeDeodorant.com - use code HUNGRY and get 15% ALL Lume products and if you combine the 15% off with the already discounted starter pack, that equals over 40% off their Starter Pack Learn more about your ad choices. Visit megaphone.fm/adchoices

After running one of Ireland's top restaurants for over 30 years, Derry Clarke has a lot of great stories to share. L'Ecrivain was high-end, Michelin starred, and attracted international celebrities and wealthy business people from all over the world, as well as diners who were just splashing out for a special occasion. Derry ran the restaurant throughout the heady days of the Celtic Tiger and he has weathered the storms of economic recessions, and he has seen it all.In this episode of The Mario Rosenstock Podcast, Derry Clarke gives me a fascinating insight into what it's like to run a Michelin-starred restaurant, as well as sharing loads of juicy stories about flagrant spending, celebrity diners, bar fights, Taoisigh with a penchant for fine food, and lots more!And Derry is now creating that Michelin-star experience for diners in the comfort of their own home. To find out more you can email him directly – derryclarke@gmail.comCOMEDY – Bertie, Trump and John Delaney leave messages for Derry on the hotline.Produced by Patrick Haughey, AudioBrand

Some entrepreneurs build businesses. Others rewrite the rules. Bhupender Nath's story is one of resilience, risk, and reinvention. From humble beginnings in India to making his mark in Nigeria's frozen fish trade, Bhupender took an unexpected leap into the world of fine dining. Today, he is the founder of Passion F&B and the mastermind behind Trèsind Studio, ranked the 13th best restaurant in the world, honoured with two Michelin stars, and recognised as the No. 1 restaurant in Dubai. But his journey wasn't a straight line. It was filled with bold decisions, industry pivots, and a relentless pursuit of excellence. The playbook for entrepreneurial success is here. Grab a pen and get ready to take some notes, folks. 00:35 – Bhupender's journey into the frozen fish business 10:56 – Facing challenges and taking risks 19:00 – Building a two-Michelin-starred empire 36:22 – Parenting and entrepreneurship 40:51 – Key traits of successful entrepreneurs 43:06 – The problem with overthinking Show Sponsors: Allsopp & Allsopp: Redefining real estate, through cutting-edge technology and setting new standards for seamless, elevated customer experience. Keep moving with Allsopp & Allsopp.https://bit.ly/Allsopp-and-Allsopp  Socials: Follow Spencer Lodge on Social Media https://www.instagram.com/spencer.lodge/?hl=en  https://www.tiktok.com/@spencer.lodge https://www.linkedin.com/in/spencerlodge/  https://www.youtube.com/c/SpencerLodgeTV  https://www.facebook.com/spencerlodgeofficial/  Follow Bhupender Nath on Social Media https://www.instagram.com/bhupendernath/ https://www.linkedin.com/in/bhupender-nath-631a908/ https://x.com/fishkingtresind

This week, we speak with Shane Harper, chef-turned-farmer who combines culinary expertise with innovative farming practices to bridge the gap between the farm and the table. Shane shares his journey from running pastry kitchens in Toronto to becoming a grower for one of Canada's premier farm-to-table restaurants. He explores how his structured approach in fine dining kitchens informed his farming methods, focusing on efficiency, flavor, and the lifecycle of plants. We dive into his philosophy of creating self-sustaining systems on the farm, his insights on working with chefs to redefine "farm-to-table," and the importance of reconnecting people with the land. Shane highlights the value of precision in farming, his experiments with unique crops, and his belief in the "great reskilling" movement—encouraging a return to hands-on, sustainable trades. This conversation is a deep dive into the intersection of hospitality and agriculture, offering inspiration for chefs, farmers, and food enthusiasts alike. PLEASE make sure to subscribe to the podcast, download our episodes, and rate them! Your support means the world to us. Thank you! Timestamps [03:29] Transitioning from fine dining to establishing a farm-to-table garden. [07:15] Starting the garden at a Michelin-starred restaurant and earning a Green Star. [10:10] Building a sustainable farm and experimenting with new crops. [15:00] Understanding crop lifecycles and their applications in culinary farming. [18:50] Developing self-regulating farm systems and animal integration. [22:15] Challenges in learning through trial and error as a new farmer. [26:30] Working directly with chefs to craft menus and ingredient strategies. [31:45] Transitioning from market gardening to hospitality-driven farming. [35:20] The importance of flavor-driven agriculture and chef collaborations. [40:30] Learning from mistakes and adapting farm practices. [45:50] Exploring the future of farming as a celebrated profession. [50:10] The power of storytelling in connecting guests with farm experiences. [55:20] Advice for farmers working with chefs and understanding their needs. [01:00:40] Economics of running a farm for a restaurant. [01:05:20] Joys and challenges of farming life. [01:10:15] The "great reskilling" and its cultural significance. [01:15:00] Final reflections on farming as a timeless and essential profession. [01:21:10] Rapid Fire Q&A - The French Laundry by Thomas Keller Sponsors Tessier https://info.serres-guytessier.com/en/tessier-mgi10 Use promocode MGI10 for 10% off and free shipping on your first purchase for the Eastern North American regions (Ontario, the Maritimes, and the states of Vermont, Maine, New York, and New Hampshire).  Growers https://growers.co/?utm_source=ijm&utm_medium=podcast&utm_campaign=season2 Use promocode PODCAST for 15% off clothing and accessories. Market Gardener Institute https://themarketgardener.com/courses/the-market-gardener-masterclass/?utm_medium=podcast&utm_source=apple-spotify&utm_campaign=saison2 Links/Resources Market Gardener Institute:  https://themarketgardener.com/  Masterclass:  https://themarketgardener.com/courses/the-market-gardener-masterclass/  Newsletter:  https://themarketgardener.com/newsletter Blog:  https://themarketgardener.com/blog  Books: https://themarketgardener.com/books Growers & Co: https://growers.co/ Heirloom: https://heirloom.ag/ The Old Mill: https://www.espaceoldmill.com/en/ Follow Us Website: http://themarketgardener.com  Facebook: http://facebook.com/marketgardenerinstitute  Instagram: http://instagram.com/themarketgardeners   Guest Social Media Links Shane: Instagram: https://www.instagram.com/pirate.produce https://www.instagram.com/garden_pearlmorissette https://www.instagram.com/pearlmorissette  Facebook: https://www.facebook.com/restaurantpearlmorissette  JM: Instagram: https://www.instagram.com/jeanmartinfortier Facebook: https://www.facebook.com/jeanmartinfortier 

On this episode, Ragnar catches up with Michelle Goh, Chef at Michelin-starred Mia Restaurant in Bangkok, Thailand. She shares her journey from Le Cordon Bleu in Sydney to becoming the youngest Malaysian female chef to earn a Michelin star and one of Asia's top pastry chefs. Michelle delves into her early interest in cooking, moving to Australia to hone her skills, experiences working in top-tier restaurants, and valuable insights on building a strong kitchen team. Tune in for her inspiring story and important advice for young people choosing a culinary career. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

After a decade of war has devastated Syria's agriculture industry, farmers are hoping to regrow their crops... and they're turning to a concrete bunker in Norway to do it. The Global Seed Vault houses seeds from more than 60 countries, safeguarding them against war and natural disaster. Syria is the first country to make a withdrawal to restore the plants it lost.And: British grocery stores are being increasingly targeted by organized crime, with thieves stealing whole shelves of food and drink to resell. Stores are turning to GPS tags, undercover security guards, and specialized police units to protect their staff and products.Also: The Michelin Guide is considered the foremost authority on fine dining. But it doesn't just review high-end restaurants. It granted one of its coveted stars to a street-side taco stand in Mexico City, leading to long lineups as foodies from around the world came looking for a taste of authentic — and delicious — Mexican food.Plus: A mayor invites residents on walks to discuss local issues and stay healthy, South India's disappearing Iranian cafés, and Sweden's candy obsession.

In this week's episode of Gent's Talk, presented by Angel's Envy, host Samir Mourani sits down with Alvin Leung. The award winning chef affectionately known as the Demon Chef is a Michelin Starred chef, entrepreneur and restauranteur. Alvin shares how he acquired the Michelin Star, balancing family and why he doesn't care about the critics. #gentstalk Connect with us! Subscribe here ► https://www.youtube.com/@GentsTalkPodcast Website: https://gentspost.com/ Instagram: https://www.instagram.com/gentspost/ TikTok: https://www.tiktok.com/@gentstalkpod Facebook: https://www.facebook.com/gentspost/ About Gent's Talk: The Gent's Talk series, powered by Gent's Post, is an episodic video podcast conversation with leading gents and rising stars across various industries. Guests include Russell Peters, James Blunt, Robin Sharma, Director X, JP Saxe, Wes Hall, Johnny Orlando, Shan Boodram, Dom Gabriel, and Nick Bateman, just to name a few. The conversations range from career, mental health, family, relationships, business, and everything in between. Gent's Talk is the first-ever video podcast to be made available for streaming on all Air Canada domestic/international flights. We aim to have a raw, unfiltered conversations about our guests' lives, how they achieved success, lessons learned along the way, and the challenges encountered. Credits: Host/Producer: Samir Mourani Creative Director and Executive Producer: Steven Branco Video & Sound Editor: Roman Lapshin A STAMINA Group Production, powered by Gent's Post.

Exploring Cider's Role in Fine Dining In this episode of Cider Chat, we sit down with Chef Ivan Vautier a Michelin-starred chef from Normandy, France, to discuss his approach to pairing cider with food and incorporating it into his dishes. Normandy, as a region is renowned for its cider, Calvados and Pommeau. As such it offers a unique perspective on how this traditional beverage is used in high-end cuisine. Ivan Vautier But does cider get the attention it deserves in fine dining? The answer might surprise you. While this Michelin Chef Vautier highlights some classic applications, like poaching foie gras in cider, the conversation reveals a deeper challenge: even in cider's heartland, it appears that cider's potential remains under appreciated in haute cuisine. Key Takeaways from a Michelin-Starred Chef Traditional Uses of Cider: Chef Vautier shared his method for preparing foie gras terrine poached in cider, complemented by a semi-dry cider pairing. While a delightful tradition, it underscores the entrenched view of cider as a regional staple rather than an innovative culinary element. Critique of Heavy Cuisine: He addressed the overuse of cream in Normandy dishes, advocating for lighter preparations that let cider's acidity and flavor shine—a refreshing perspective for modern palates. Missed Opportunities: The chef noted that cider could rival champagne as an aperitif. To create this new vision for cider, Chefs both in France and world wide must be called upon to rev up a sense of enthusiasm and vision to champion this transformation. Cod and Dupont Cidre pairing A Call to Action for the Cider Community This episode highlights the need for cider enthusiasts and producers to work together to elevate cider's status in fine dining. Here are some ideas discussed: Cider Education for Chefs: Host tastings and workshops to showcase cider's complexity and versatility, inspiring chefs to integrate it more deeply into their menus. Collaborative Menus: Develop cider-focused tasting menus and co-create signature ciders tailored for specific cuisines. Inspiring Innovation: Highlight cider's potential as a lighter, fresher alternative to traditional ingredients like cream or wine in sauces and reductions. Elevating Cider's Image: Serve cider in elegant glassware and market it as a sophisticated aperitif to attract fine dining audiences. Engaging the Culinary World: Partner with culinary schools, host cider-focused food festivals, and celebrate chefs who innovate with cider through awards and recognition. Dessert at Ivan Vautier Why This Matters Cider is more than just a beverage—it's a bridge between tradition and innovation. This episode sheds light on the barriers holding cider back in fine dining and offers actionable steps to move forward. By working together, producers and enthusiasts can inspire chefs to see cider not just as a drink, but as a transformative ingredient worthy of the world's finest tables. Cider Dinner at Ivan Vautier Contact info for Ivan Vautier Website: https://www.ivanvautier.com/en/ Address: 3 Av. Henry Chéron, 14000 Caen, France Subscribe and Share Enjoyed this episode? Don't miss more conversations like this! Subscribe to Cider Chat on your favorite podcast platform, and share this episode with friends who love cider and fine dining. Support Cider Chat: Your support helps keep these conversations flowing! Visit CiderChat.com to learn how you can help. Mentions in this Cider Chat CiderCon2025 Promo Code -  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says "additional registration information" and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat #xpromoteCider - Tips of the glass to the following brands! Do follow them on instagram! @prairiebearsciderco - Alberta Canada @anchgergely of Abilaget Garden Projects @santacruzciderco - California #ciderGoingUP campaign page

Send us a textDavid Kong's Glasvin is a staple in over two dozen Michelin Star restaurants and with  - Somm.ai he has created the largest updated database of wine and spirits lists, a tool used by 20% of the U.S. wine industry.Click below for  more details on both:https://glas.vin/pages/about-ushttps://www.somm.aiCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Chet Sharma's culinary intrigue, coupled with his academic and scientific interests, have made for an impressive and expansive career in hospitality.During his university studies, which ultimately led to a PhD in physics from the University of Oxford, he worked part time at a number of London's leading Michelin-starred restaurants, including Benares and Locanda Locatelli. After discovering a passion for hospitality, he went on to work at two Michelin-starred Mugaritz, Simon Rogan's Umbel Restaurant Group, two-starred Mark Birchall's Moor Hall, and the late, also two-starred, The Ledbury.In 2017, Chet moved to become Group Development Chef at JKS Restaurants – with whom he eventually opened BiBi in September 2021. A progressive restaurant serving dishes inspired by ingredients and memories from the Indian subcontinent. BiBi draws on the years Chet has spent cooking and sourcing ingredients for some of the most esteemed Michelin-starred restaurants in the world, whilst also embracing the full multicultural span of Indian cuisine. BiBi was GQ Restaurant of the Year 2022.Today we talk about:Chet's transition from a science background into foodSmall scale farmers in the UK and India to champion forgotten ingredientsHis ongoing research with the British Library into pre-colonial Indian foodWe also talk about the stress of the job and how, to this day, Chet lives with Ramsay Hunt Syndrome, a reactivation of Varicella Zoster Virus that affects his facial nerve brought on by stress during the pandemic.

In ep. 10 of the “Biz Bites'' series, learn from MICHELIN-starred restaurants on Yelp. Highlighting an article by Kristi Lindahl, Emily discusses how these top-tier restaurants utilize Yelp's free tools to boost visibility and attract customers. From high-quality photos and accurate business hours to leveraging amenities and responding to reviews, the episode offers actionable tips for any business. Tune in to discover how to maximize your Yelp presence and enhance customer engagement. More about the episode Theme Music by Ali Schwartz and Meserole Sound

The BanterThe Guys geek out over a vertical wine tasting they had with the prescient California winemaker Cathy Corison and give some tips on how to buy and age wines.The ConversationThe Restaurant Guys have an enlightening interview with Michelin two-star Chef Michael Cimarusti from Los Angeles. Learn how he brings sustainability at his restaurant Providence to another level–the roof!. The episode concludes with a cameo by Jane Park, a staff member who has worked for both the hosts and Chef Cimarusti.The Inside TrackChef Michael was reunited with a former employee of his, and current maître d' of The Guys' restaurants in New Brunswick, NJ, while in their place for dinner. He's from New Jersey and Stage Left Steak and Catherine Lombardi restaurants are regular stops when he's on the east coast. “I've been at your restaurant several times and, love it. And I'll be there again, in just a couple of weeks,” Chef Michael Cimarusti on The Restaurant Guys Podcast 2024BioChef Michael Cimarusti worked at Le Cirque then was the opening chef at Osteria Del Circo in New York City. After some time studying in France, he moved to Los Angeles as chef de cuisine for Wolfgang Puck's Spago. Later he held the position as executive chef at Water Grill. In 2005 he opened Providence with wife Crissi Echiverri and Donato Poto. Providence achieved and maintained two Michelin stars among and many other accolades. The next venture was Connie and Ted's in West Hollywood. There he serves classic New England seafood as he had growing up when he visited his grandparents in the northeast. Cimarusti is committed to sustainable fishing and farming and boasts a rooftop ecosystem at Providence which garnered a coveted Michelin green starHe has been a guest judge on Master Chef, Top Chef Family Style, Hells Kitchen and Top Chef. He has competed on Top Chef Masters and Iron Chef America.In 2019, he was recognized as Jame Beard Foundation Best Chef: West. InfoChef Michael Cimarusti's restaurantshttps://providencela.com/https://www.connieandteds.com/Cathy Corison wines @ Stage Left Wine Shop https://www.stageleftwineshop.com/websearch_results.html?kw=corisonOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/The Restaurant Guys Podcasthttps://www.restaurantguyspodcast.com/Reach out to The Restaurant Guys

Niki Nakayama's cooking is driven by intuition. At her two-Michelin-starred restaurant, n/naka in West Los Angeles, she masters modern kaiseki, a Japanese dining discipline focused on taste, texture, and presentation. Born and raised in Los Angeles, Nakayama began her culinary career at Takao restaurant in Brentwood and refined her skills in Japan. She later opened Azami Sushi Café, gaining fame for her omakase menu.At n/naka, Nakayama creates exquisite, seasonally-inspired dishes, making it one of L.A.'s toughest reservations. The restaurant has been on the Los Angeles Times' “101 Best Restaurants” list annually since 2013 and has garnered widespread media attention. Nakayama was a James Beard Foundation Award finalist for Outstanding Chef in 2023.Sustainability is key at n/naka, with 70% of ingredients sourced locally. Nakayama's kaiseki philosophy highlights natural flavors and seasonal purity. During the pandemic, Nakayama and her wife, Carole Iida-Nakayama, launched n/soto in West Adams, starting as a takeout restaurant and later becoming an izakaya-inspired eatery.***CHA-CHING! Customers are rushing to your store. Do you have a point-of-sale system you can trust or is it (ahem) a real P.O.S.? You need Shopify for retail.Shopify POS is your command center for your retail store. From accepting payments to managing inventory, Shopify has EVERYTHING you need to sell in person. Get hardware that fits your business. Take payments by smartphone, transform your tablet into a point-of-sale system, or use Shopify's POS Go mobile device for a battle-tested solution.Plus, Shopify's award-winning help is there to support your success every step of the way.Do retail right with Shopify. Sign up for a one-dollar-per-month trial period at www.shopify.com/founderhour. Once again, go to www.shopify.com/founderhour to take your retail business to the next level today.***The Founder Hour is brought to you by Outer. Outer makes the world's most beautiful, comfortable, innovative, and high-quality outdoor furniture - ALL from sustainable materials - and is the ONLY outdoor furniture with a patented built-in cover to make protecting it effortless. From teak chairs to fire pit tables, everything Outer makes has the look and feel of what you'd expect at a 5-star resort, for less than you'd pay at a big box store for something that won't last.For a limited time, get 10% off at www.liveouter.com/thefounderhour. Terms and conditions apply. ***Follow The Founder Hour on:Instagram | www.instagram.com/thefounderhourTwitter/X | www.x.com/thefounderhourLinkedIn | www.linkedin.com/company/thefounderhourYouTube | www.youtube.com/@thefounderhour

This week, we share stories from the world of fine dining. Maître d' Michael Cecchi-Azzolina has encounters with mobsters, fainting celebrities and unruly guests at New York's top restaurants and reveals the secrets to great service. Writer Geraldine DeRuiter sits down for the world's strangest Michelin-starred meal: She eats rancid cheese, slurps foam out of a ceramic mouth and is forced to watch the kitchen staff play extreme sports. Plus, historian Rebecca Spang uncovers the invention of the restaurant, Sara Moulton reveals the most baffling thing she ever witnessed in her career as a chef, and actors tell us how waiting tables unexpectedly helped their theater careers. (Originally aired June 22nd, 2023.)We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.