Podcasts about michelin starred

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!

Today we're delighted to be joined by a chef who was once the youngest 2 Michelin star female chef in the world and after working in 4 Michelin Starred restaurants around Europe and then working for Gordon Ramsay, she casually became the first woman to ever win the Great British Menu main course, in over 20 years of the shows history!Kate opens up about; why she decided to leave the restaurant industry and become a private chef rather than try and open her own restaurant, the struggles emotionally of being a Head Chef, the brutality of 19 hour days working in Michelin Star kitchens, the greatest way to tackle sexism and inequality, the delights of Copenhagen's dining scene, her secrets to becoming the first female in history to win the Great British Menu's main course, the unglamorous truths of working for Gordon Ramsay, the selfishness you need to be a successful chef and so much more...It's a truly fascinating listen and Kate is a wonderful orator, so sit back, relax and enjoy!-------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.

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.

FRANCE 24's culture editor Eve Jackson takes viewers on a festive journey to the heart of  Provence in a special programme exploring the enchanting Christmas traditions of Aix-en-Provence. This exclusive holiday show brings to life the region's rich cultural heritage, focusing on two of its most treasured customs: the delicious tradition of the 13 desserts and the art of making santons, the clay figurines used in nativity scenes.

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.

How do you summarise the impact Phil Howard has had on the London food scene, well it's impossible to do so! Having earnt his stripes working under the holy trinity of; Marco Pierre-White, Simon Hopkinson & The Roux Brothers, he truly burst onto the scene when he opened the iconic restaurant 'The Square' which went onto garner 2 Michelin Stars. Since then he's opened two more restaurants in Elystan Street & Kitchen W8 which have also gained a Michelin star each. His story is as incredible as his food, overcoming multiple personal hurdles, addiction and much more to place himself as one of the countries true greats in every sense! Today he shares with us his thoughts on everything from; what he truly thinks of Marco Pierre-White, whether tasting menu's are now outdated, why classic french flavours will always reign supreme, what the secret is to writing a Michelin starred menu and much much more..... ---------- Order award winning meats direct to your door from Swaledale Butchers - https://swaledale.co.uk/ Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.  Check out Square's an all-in-one restaurant tech solution here - www.square.com  Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

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.

Send us a textIn Episode 39 of the podcast we travel to the deep snow country of Minami-Uonuma to speak with Kuwakino Keiko. Keiko is the head chef of Sanaburi, the Michelin-starred restaurant within the renowned hotel, Satoyama Jujo. Awarded that Michelin-star in 2020, Keiko has since gone on to receive a Terroir Award and a score of 15.5 by Gault Millau in 2022 while also nominated as one of Japan's 100 Best Chefs. Keiko's acclaimed cuisine draws on the traditional plants and methods local to the Minami-Uonuma area, with ‘sansai' (mountain / wild vegetables) and ‘tsukemono' (pickled / preserved vegetables) being fundamental to the seaonsal menus she serves to guests.In the first half of our chat we explore Keiko's own story and her journey to becoming head chef at Satoyama Jujo before delving more fully into the principles and methods which underpin her cooking and the cuisine she serves in the second half of our chat. In telling Keiko's story and exploring the principles which underpin her cooking, I hope to promote the fact that some of Japan's best gastronomic experiences lies outside the cities. Minami-Uonuma has long been renowned rice and sake – indeed, we have already travelled here on the podcast in Episode 24, Hakkaisan Brewery: Snow-Aged Sake & Beer from Powder Mountain – along with its heavy snow and abundant natural landscape. For more information, follow Keiko via her Instagram or visit the official Satoyama Jujo website. I hope you enjoy.Outland Japan is a bi-weekly podcast hosted by Peter Carnell - a freelance tour guide based in northern Nagano – that transports you to rural, regional and the wilds of Japan in pursuit of stories that lie outside the neon hum of Tokyo and golden trimmings of Kyoto. Stories of travel, life and culture beyond the big cities. Follow the show on Instagram, Facebook and YouTube. Please note, prior to October 2024, Outland Japan was named Snow Country Stories Japan.

Today we're honoured to be joined by the owner and exec-chef of the Michelin starred 'The Ninth' restaurant in Fitzrovia to discuss a career that is almost unrivalled in terms of experience and success. Chef Jun has worked at eight Michelin star restaurants throughout his career (including his own) and has learnt from 3 of the 4 founding fathers of British Gastronomy in; Albert Roux, Nico Ladenis and of course Marco Pierre-White. He's also worked under the guidance of Michelin starred icons Phil Howard and Eric Chavot and in this episode he takes us through all the craziness he has witnessed throughout his years, the highs, lows, tears and sometimes regrets of working at the greatest restaurants this country has ever created. We were lucky enough to also sample a couple of dishes from his genius mediterranean inspired menu at 'The Ninth' and find out in terrifying detail about a fire a couple of years ago that very nearly put his business and career into extinction; plus much much more.... -------- Book The Ninth's special November Menu through the Appetite App here - download it now. https://shorturl.at/yFXyK

Sameer Taneja has one of the most incredible stories we've ever come across; he was born into a working class family who were struggling to survive in Delhi in the 70s and had no connection nor interest in food, bar ensuring they could get enough on their plates to survive. However, Sameer fell in love with food and after finding a magazine with the legendary Pierre Koffmann on the cover, he vowed that'd he escape the country and move to London to become a classic french chef and eventually work for the great man. Well he was true to his word and after working for Chef Pascal Proyart at One-O-One he then moved to the iconic Waterside Inn by Alain Roux before eventually going to work for his hero Pierre Koffmann. However, not long after starting to work for Koffmann, the Chef approached Sameer and suggested that he stopped cooking French food and instead cooked the food of his Motherland, it made Sameer cry as all he wanted to do was impress Pierre; but this advise ended up changing his life and the London food scene forevermore..... --------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK

Today we're joined by the hilarious Elliott Grover to take us through his incredible career which has taken him from escaping Cornwall as a 15 year old to work for Jeremy King to go onto become the Exec Chef at the best steak restaurant in the country  (The Cut @ 45 Park Lane) and also be in charge of the menu for The Oscars each year. Elliott landed a job working for Jeremy King at The Ivy followed by Le Caprice during it's heyday, before taking on a job at Scott's (London's Best Seafood Restaurant) where he worked his way up over 8 years of service. He then left to head up all of The Ned's 10 Restaurants, before going to oversee operations at Duck & Waffle. He was then head hunted by the infamous Michelin Starred mastermind Wolfgang Puck to run his restaurants at 45 Park Lane and also to oversee the food offering at The Oscars each year. Elliott has got some of the most hilarious stories we've ever heard; from Robin Williams to Kate Moss to Lisa Vanderpamp to Lady Gaga he's seen it all and has worked at some of this countrys finest restaurant's; so sit back, relax and enjoy his incredible tales. ------------ DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. 

Today we're joined by one of the hottest chefs in the city in Chet Sharma who's in charge of the critically acclaimed Bibi, which last year won the best restaurant in London. In this wide ranging interview we cover everything from; the story behind the incredible food at Bibi, the highs and lows of working in Michelin Starred classical kitchens, being hospitalised for a terrifying condition bought on by overworking and stress and why he's now fighting against that culture, working at the most controversial restaurant in the world, the terrifying physical impact stress can have on the body, redefining working hours and conditions, why it's impossible to find good waiters anymore, sleeping in the kitchen and taking Mise En Place home in order to survive, the best places to eat Indian food in the city, why some older chefs need to stop complaining and get with the times, his plans for future openings, handing over staff meals to AI and much much more..... ---------- Please make sure you leave us a rating and comment - it really helps other people find the podcast and allows us to continue to grow. Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK

Today we're at the world famous Dorchester Grill, where we're joined by the Executive Chef the wonderful Tom Booton,to celebrate his incredible career to date; which has taken him from being one of the youngest Michelin starred Head Chefs of all time to now running one of the most famous restaurants. Tom started cooking professionally at just 16 years old and has since worked in some of the finest restaurants in the world from London to New York to Reykjavík. Today we hear about; what it was like working full time as a 16 year old in some brual old school kitchens, the pressures of running a Michelin Starred restaurant at just 24, the shocking abuse he got from fellow chefs upon getting his job at The Dorchester, how he's set about modernising and democratising his offering, his greatest life lessons, his favourite places to eat in London, how to tackle the Chef talent shortage, why he's fallen out of love with multi-course fine dining offerings and much much more.... ----------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK

Who really controls our plate? Tune in as we explore the intersection of food science, politics, and economics with Brett Casper, author of The Political Gut: Reset Your Reality: Quantum Nutrients, Two Brains, Upside-Down Diets. Moments with Marianne airs in the Southern California area on KMET1490AM & 98.1 FM, an ABC Talk News Radio affiliate! Brett Casper is a food expert and recognized internationally as a ‘pioneer' in the kombucha industry. He founded award winning wellness brand Pure Luck® and opened NYC's first kombucha café, all before gut health became a buzzword. He has been profiled on 3 continents and received accolades from Food & Wine, NY Magazine, Vogue and ELLE. While notably collaborating with Michelin Starred chefs, FENDI, Fresh®, Brooklyn Brewery, Porsche and Six Senses Resorts. https://thepoliticalgut.com  For more show information visit: www.MariannePestana.com#book #speaker #radioshow #MomentsWithMarianne #guthealth #BrettCasper #ThePoliticalGut #healing #food #foodscience #wellness #wellbeing #diet #diets #nutrients #guthealth  

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.

Having risen from being Nathan Outlaw's protégé to go onto open his own Michelin Starred restaurant 'Cornerstone' & latterly the award winning 'Pearly Queen'; Chef Tom Brown is one of the most respected chefs in London. Today he opens up as he talks about; the struggles he's faced with having to close Cornerstone and the personal identity crisis which followed, bullying in the kitchen, the fight restaurant's currently face to stay competitive yet profitable, the magic of working for Nathan Outlaw, how he's become the most copied chef in the business, what it was like to direct Stephen Graham in the award winning 'Boiling Point' and much much more.... ---------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

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

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. Theme Music by and

David Page is a veteran broadcast journalist and two-time Emmy award winner who is best known for creating the Food Network mega-hit Diners, Drive-Ins, and Dives and serving as its executive producer for eleven seasons. His newest multimedia project, Culinary Characters Unlocked, is a twice-weekly podcast featuring fascinating stories from some of the food world's most intriguing people. The program will debut on Tuesday, August 27. On its face, Culinary Characters Unlocked is a feast for foodies. However, the kitchen maestros David interviews also demonstrate that for a chef to succeed and a restaurant to thrive, savvy business skills are necessary —  know-how that applies to everyone, regardless of their business or profession. Would you like the recipe for business success and a great Coq au Vin (just kidding)? Place a linen napkin on your lap, grab your fourchette and couteau, and prepare to be dazzled by what David Page serves up this week. Monday Morning Radio is hosted by the father-son duo of Dean and Maxwell Rotbart. Photo: David Page, Culinary Characters UnlockedPosted: August 12, 2024 Monday Morning Run Time: 45:36 Episode: 13.09 Hear the March 25, 2024, episode of Monday Morning Radio featuring David Page and his book, Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes.

What a joy it is to be joined by the incredibly charming and stupendously talented Dan Pelles, Head Chef of the best restaurant I've been to in all year in 'The Coal Office' in Kings Cross. Having honed his skills working for years under the guidance of the iconic Jean-Georges in his multiple Michelin Starred restaurants in New York, Dan then was headhunted by the legendary Assaf Granit and set to lead the kitchen in this ridiculously delicious and innovative kitchen. Trust me the food is as good as it gets and Dan's stories match each morsel bite for bite, from being unable to pay his rent in New York to lambasting London's late night food offerings to uncovering what it's like working in a 3 Michelin Star kitchen plus much much more..... so sit back, relax and make sure you go try his genius creations..... Go try Dan's ridiculously delicious food here - https://coaloffice.com/

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

Santiago Lastra is the chef of Michelin-starred restaurant KOL in London. He visited in LA on the heels of the World's 50 Best ceremony in Las Vegas, where KOL was named the number 17 best restaurant in the world. He stopped by the City of Angels for a special collab dinner with Vespertine's Jordan Kahn, and I'm really honored he made time to grab lunch with me at Gilberto Cetina's Holbox, the 2023 LA Times Restaurant of the Year, located at Mercado La Paloma.  This is truly a one-of-a-kind episode, dear listener. Chef Lastra tells us his frankly wild story, from growing up in Cuernavaca, Mexico to becoming known globally as a nomadic chef hosting pop-ups all over the world. He tells us about working with Rene Redzepi on Noma's famed pop-up in Tulum, how he developed his style as a chef who blends Mexican techniques and traditions with hyper-local ingredients, and he walks us through what a meal at KOL actually looks like. Personally, I was deeply moved by Santiago's passion and philosophy around food and hospitality. Oh, and did I mention that Chef Gilberto Cetina was serving us lunch while we spoke? Chef Gilberto makes multiple cameos in the episode to chat with Santiago and to explain the incredible dishes he's bringing to the table. It was an outstanding meal as meals at Holbox always are, and it was really cool for me to see these two powerhouse chefs exchange thoughts and ideas. I think you'll enjoy it too.  Finally, no news on this podcast - but subscribe to LA FOODSTACK, our brand new Substack newsletter for our curation of the week's headlines. Helpful links: Chef Santiago Lastra on Instagram https://www.instagram.com/santiagolas/?hl=en KOL Restaurant https://kolrestaurant.com/ Holbox https://www.holboxla.com/#/ LA FOODSTACK, the LA Food Pod newsletter https://thelacountdown.substack.com/p/the-bear-season-3-drops-as-la-pizza?r=31nins -- Get 10% off when you use code "LAFOOD" at House of Macadamias https://www.houseofmacadamias.com/pages/la-foods --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Today, we're thrilled to welcome Chef Rob Rubba, the '90s skater kid turned culinary mastermind behind the Michelin-starred Oyster Oyster in Washington, DC. Celebrated for its groundbreaking and eco-friendly approach, Oyster Oyster leads the way in sustainable dining, artfully blending diverse techniques in preservation to craft extraordinary flavors while prioritizing ethical practices. Join us as Rob delves into his inspiring journey, reveals the creative sparks behind his plant-forward menu, and shares how embracing a vegetarian lifestyle has elevated his purpose and deepened his connection to the culinary world. (00:00:00) Intro (00:06:44) Rob's Early Career (00:10:57) Working at Guy Savoy (00:16:30) How Oyster Oyster came to be (00:20:00) The Impact of Oysters on the Chesapeake  (00:23:48) Menu Development and Evolution (00:27:00) The Decision to Become Vegetarian  (00:36:38) Leaving Hazel and Lessons learned (00:44:48) Creating Sustainable Practices (00:47:10) Sustainability and Financial Success (00:51:34) Gaining a Michelin Star (00:55:00) The DC Dining Scene (01:01:26) The Differences of Running a Vegetarian Restaurant  (01:04:28) Encouragement for the Next Generation of Chefs/Where Rob looks for Inspiration  (01:13:20) Wrap up Questions A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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.

Chef Thierry Marx grew up in a gritty Parisian neighborhood, and is now helping others from disadvantaged backgrounds learn to cook in the restaurant industry. And far-right, anti-establishment conservative Nigel Farage throws a wrench into U.K. elections.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Ever since humans have journeyed to space, their meals there have proved to be, well, nothing to write home about. But that could change after a Michelin-starred chef teamed up with the Florida-based startup Space Perspective to take fine dining to our upper atmosphere in late 2025. Six guests are set to ascend aboard Spaceship Neptune to the stratosphere, where they will enjoy an immersive dining experience served up by Danish Michelin-starred chef Rasmus Munk. Munk, 33, will travel with the guests and serve the meal himself, from a small kitchen. He says his menu will be inspired by the impact of space innovation. "We want to tell stories through the food," Munk says. "We … want to talk and highlight some of the research that's been done through the last 60 years."  "I think that will make an even stronger impact when you're up there and looking down," added Munk, who will fly with the six ticket buyers. Spaceship Neptune is more of a balloon than a rocket. The company says its pressurized capsule, attached to a balloon, will lift to an altitude of around 100,000 feet (30,480 meters) above sea level where guests will dine while watching the sun rise over the curvature of the Earth. Organizers are promising an out-of-this-world experience for those with an appetite for adventure. But such an astronomic menu comes with a fittingly astronomic price tag — $495,000 per ticket. Organizers say the trip will last six hours and that they are still in discussion with potential participants.  It's one of the latest offerings by private firms that include Blue Origin, Virgin Galactic, and SpaceX. The flight won't technically reach "space"—Spaceship Neptune will ascend to around 19 miles (30 kilometers), well below the Karman line, the boundary separating Earth's atmosphere and outer space, which is some 62 miles (100 kilometers) from Earth. Munk's menu is expected to be a far cry from meals eaten by past and present astronauts. This article was provided by The Associated Press.

If you want to check out one of the best Wine Bar's in NYC, you must stop by Della's.  This jewel box is as good as it gets for real wine lovers AND you can always pop next door to Frankly Wine & Spirit Shop and grab a bottle for the way home. Their selection will astound you. Click the links below.https://dellasnyc.comhttps://www.franklywines.comCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Today we're headed well off the beaten path, to the area nestled between the North Atlantic and the Norwegian Sea. The secluded Faroe Islands boast rugged cliffs, emerald green landscapes, puffins galore, and a vibrant local culture for such a small population.  You might come here for the hiking or the bird life, but what you'll leave with is a sense of peace, having experienced the luxurious feeling of being on the edge of the world.  Our guests today are our partners in the region, Kristin Björnsdóttir and Joaquin Linares Cordoba who are experienced in leading travelers to discover these islands. We chat about everything from Viking legends to Michelin Starred restaurants, to bird life.  .  Learn more at www.luxtravelinsider.com   Connect with me on social: Instagram LinkedIn  

This week, Strategy Director Elliot Carter, takes us on a tour of some of the best kitchens in the world, through his previous life as a pastry chef in some of London's leading restaurants.  This episode is hosted by Tori Bowser, Victoria Tabio, Jexy Holman & Nuno Teixeira. Producer: Matt DePaola Audio Engineers: Juan Torres & Aaron Jaffe Post Producers: Jasmine Medina & Pietra Cangialosi

From this year's new Michelin-starred restaurants and a chat with cast of new glam TV series "Palm Royale", to Banksy's defaced mural and US photographer Annie Leibovitz wielding a sword in Paris in the name of art, join Eve Jackson for a roundup of this week's culture news.

Today’s Show Note Links: Wonderful World + Bon Appetit: Check out this Singapore-based hawker stall with a Michelin-starred meal for $1.50! Link HERE. Sounds Good: Happy birthday to the late, great Astor Piazzolla! Watch him perform his signature tune, Libertango, HERE

Chef Justin Cogley is the Executive Chef of Aubergine in Carmel CA. He is a Michelin Starred, James Beard nominee, and won Best New Chef in 2013 by Food & Wine Magazine. I met him When we did the 12 Days of Christmas event at Meadowood. I remembered we got along very well, and it's an honor to finally sit down with him on Sucio Talk. Shoutout to Tiffany DeGeorge for Setting this one up. We Sucio Talked About Being an Athlete Figure Skating for Disney Carmel through the Years Beginning days of Aubergine Michelin Stars Trail Running International Staff Trips & Inspiring His Team #1 Raw Chefs Podcast #chef #podcast #chefshow #cooking #culinaryarts #cooks #inspiration #carmelbythesea #aubergine --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

It's finally happening!The launch of STIMY's special Singapore subseries.Where you'll be hearing from a range of fascinating Singaporeans/Singapore-based tech leaders, entrepreneurs, and daredevil adventurers on how they've built their careers, their journey in finding their why and the legacy that they want to leave behind (if any!).We ran the whole gamut: the media broadcasting space, F&B (what it takes to build an empire of nine 1 - 3 Michelin Starred restaurants + inheriting a 100+ year confectionary brand), hospitality, tech and so much more.To whet your appetite, you're getting snippets from some of the guests that you'll be meeting over the next few weeks.Are you excited?I know I am!

Combine city and countryside in Belgium starting with a gastronomic adventure at L'air du Temps, a Michelin-Starred restaurant, with Chef Sang Hoon Degeimbre. He crafts innovative dishes using ingredients from his gardens and shares his culinary philosophy blending Belgian and Korean influences. Next, Darley Newman takes you on a walking tour of the city of Mons with its rich history and architectural marvels alongside local guide Alice Abels. From rubbing the head of the iron monkey for good luck at City Hall to savoring a wide array of Belgian beers at a local beer hall, get immersed in the charm of this "European capital of culture" in this episode featuring Belgium's hidden gems.

This week I'm talking with Luke Kolpin, the Executive Chef at Cedar and Elm at The Lodge at St. Edward Park near Seattle, about his life-changing time as Sous Chef at the famous Michelin-Starred restaurant Noma, in Copenhagen and what eventually brought him back to his hometown of Seattle. He also shares with us his *magical* and versatile Parmesan Aioli (Spoiler alert: It has bacon fat in it!).Links:Cedar and ElmThe Lodge at St. Edward ParkIG: @LukeKolpin, @CedarandElmSeattle, @LodgeatStEdwardBaked Chicken ThighsHow to Cook Cube SteakMushroom GravyFB: @COOKtheSTORYIG: @COOKtheSTORYTT: @COOKtheSTORYCrispy Chicken WingsSpinach DipBaked Beans with Ground BeefAll New Chicken Cookbook 

Chef Michael Collantes of Soseki Modern Omakase talks with  James Shillinglaw of Insider Travel Report about his intimate 10-seat multi-course dining experience in Winter Park, Fla. Chef Collantes, who also has two other sushi restaurants in the Orlando area, also will be a guest chef onboard a Sea Cloud Spirit cruise in Europe this October. For more information, visit www.sosekifl.com or www.seacloud.com.  If interested, the original video of this podcast can be found on the Insider Travel Report Youtube channel or by searching for the podcast's title on Youtube.

In this episode, we are honored to welcome a special guest, Peter Cuong Franklin, the owner of the fine dining restaurant Anan Saigon - the only establishment in Ho Chi Minh City awarded a Michelin star. Before embarking on his culinary journey, Peter Cuong had a background as a financial expert at AIA and Morgan Stanley. Subsequently, he made a pivotal decision to shift gears and enrolled in culinary school at Le Cordon Bleu.In 2017, Peter returned to his homeland, Vietnam, and opened Anan Saigon with the aspiration of elevating Vietnamese cuisine to new heights. Situated at the heart of a traditional market on Tôn Thất Đạm Street, Anan Saigon is not only an exceptional fine dining experience but also the sole Michelin-starred restaurant in Ho Chi Minh City.Join us on Vietnam Innovators as we explore the meaningful and innovative journey of Peter Cuong Franklin.—Listen to this episode on YouTubeAnd explore many amazing articles at the website vietcetera.com.Feel free to leave any questions or invitations for business cooperation at team@vietcetera.com—Cảm ơn HPV Việt Nam đã đồng hành cùng Vietcetera cho lối sống từ chối rủi ro, sống lành chủ động.Nội dung này do Hội Y học Dự phòng Việt Nam cung cấp và được MSD tài trợ vì mục đích giáo dục. VN-GSL-00576 11012026, VN-GSL-00577 11012026

Joining us is Kate Sullivan of HubSpot, a leading inbound marketing, sales, and customer service software company.You'll hear about adapting communication styles in creative ops, the value of a service mindset, and managing creative processes through unique dining experience analogies.Questions or a different point of view than what you heard today? Drop me a line nish@creativeops.fm Stay Connected:Companion Newsletter: sign up at https://creativeops.fm/newsletterFollow Today's Guest: Kate Sullivan Follow Me, Your Host: Nish Patel on LinkedInResources:DISC Personality TestingPersonal User Manual Subscribe:SpotifyGoogle PodcastsPlayer.fmPodcast addictRSSTimestamps:01:23 Discussing Creative Operations' Scope04:37 Exploring Service Mindset in Creative Ops08:15 Analyzing Project Management Evolution11:42 Addressing Creative Ops Diplomacy15:58 Implementing Personal Communication Styles19:47 Comparing Creative Ops to Dining Experiences22:34 Enhancing Strategy with Data Insights52:00 you how Closing Analysis

“I understand that when you have been [going to] a restaurant for many years, for some customers, it's normal to think that somehow you own it a little bit, like, ‘Oh, this is my table, this is my restaurant.' And, then when the restaurant changes completely, you feel really betrayed… I invited them. I invited a lot of people, a lot of my regular customers. I said, ‘don't worry, we have changed. But nothing has changed, you know, just come. I invite you and your family. You come and eat just like you used to do, and you are going to love it.' And they did not. And they took revenge. Took revenge.” – Alexis Gauthier    Alexis Gauthier opened his first restaurant in London when he was 24. He got his first Michelin star a couple of years later. He's a French chef who has run Gauthier Soho for many years. And for a great part of that time his restaurant served traditional French food. But, in 2016, Alexis became vegan and in 2021 he removed all animal products from his restaurant menus. This created quite the uproar. Alexis and I met in London last week and I had dinner at Gauthier Soho the day after this conversation. The food is even better than what he describes, it was one of the best meals I've ever had.   Please listen, share and then sign up for the Species Unite 30 Day Vegan Challenge.   Links: Species Unite: SpeciesUnite.com Gauthier Soho: https://www.gauthiersoho.co.uk/ Studio Gauthier: https://www.studiogauthier.co.uk/  123V: https://www.123vegan.co.uk/  123V Bakery: https://123vegan.co.uk/bakery.php  

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. 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 | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

Try Lingopie: https://learn.lingopie.com/dailyfrenchpod---------------------------Dans un petit village au cœur de la France, la même famille dirige le restaurant "La Promenade" depuis quatre générations.Traduction :In a small village deep in central France, the same family has run the "La Promenade" restaurant for four generations. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Try Lingopie: https://learn.lingopie.com/dailyfrenchpod --------------------------- Dans un petit village au cœur de la France, la même famille dirige le restaurant "La Promenade" depuis quatre générations. Traduction : In a small village deep in central France, the same family has run the "La Promenade" restaurant for four generations. Learn more about your ad choices. Visit megaphone.fm/adchoices