Podcasts about michelin stars

Tim and Guy discuss smoking, share their engagement stories (including Tim becoming amazingly ill on a Michelin Star 10-course seafood dinner in Kyoto, Japan) and Guy following up offering his ring to Chelsie followed by some Netflix. It's also probably about the hour to call time on the Bryan Johnson - the man attempting to defy God (and honorary Billionaire). Hosted on Acast. See acast.com/privacy for more information.

We kicked off the program with four news stories and different guests on the stories we think you need to know about!Journey Forward's 15th Annual Casino Night – Thursday May 22nd – Journey Forward is a non-profit dedicated to bettering lives of those with paralysis. Christopher Knight – Actor (The Brady Bunch) & Host of This Year's Casino Night joined Dan to discuss the event.What is a Michelin Star and what does it take to earn one? The Michelin Guide (a guide rating the best restaurants) is coming to Boston. Restaurants inspectors have been deployed to Boston this year. Will Gilson - Chef/Owner of Cambridge Street Hospitality Group stopped by.New clues point to why colorectal cancer is rising in young people. Trisha Pasricha - Ask a Doctor columnist for The Washington Post & instructor in medicine at Harvard Medical School & directs the Institute for Gut-Brain Research at Beth Israel Deaconess Medical Center checked in with Dan.Patriot Week for Mass Fallen Heroes, a series of events honoring vets and Gold Star families leading up to Memorial Day. With Dan Magoon - Exec Director of Mass Fallen Heroes.Listen to WBZ NewsRadio on the NEW iHeart Radio app and be sure to set WBZ NewsRadio as your #1 preset!

My interview with Leaning Post Winery Co-Founders Ilya and Nadia Senchuk went so well that I had to split it up into two parts. In Part One: Their origin story which is more about love and trust than about tannins and full-bodied Chardonnay.  Nadia and Ilya are passionate, unapologetic winemakers whose portfolio can be found in Michelin Star restaurants all over the world. 

This week we look at the rise and demise of Justin Bieber; Steve Hughes on Health and Safety;  Slave Labour and Solar Panels; The Conclave; Nicola Sturgeon on Transwomen;  Abortion in NSW;  Corporations fund Abortion; The Australian Election;  Country of the Week - Denmark and Dechurching Denmark;  India and Pakistan conflict;  Reform's Triumph; Antarctic Ice recovers; Why are there Michelin Stars;  the new Word Alive; Easter Church Attendance;  Feedback and the Last Word.  Justin Bieber, The Sex Pistols, Metallica, DR Koncerthuset, ZZ Top,  Duncan Chisholm, and George Thorogood 

Jonnie and Andrea battle it out on who works the hardest, cutting off friends, and how far they are willing to go for acting roles! Jonnie Park: @dumbfoundead ⁠https://www.instagram.com/dumbfoundead ⁠                Andrea Jin: @andreajin ⁠https://www.instagram.com/andreajin⁠ More Baby Goat ⁠https://linktr.ee/babygoatpod⁠ Spotify: ⁠https://open.spotify.com/show/5HIpxPH...⁠Apple Pod: ⁠https://podcasts.apple.com/us/podcast/baby-goat/id1419836220⁠ Instagram: ⁠https://www.instagram.com/babygoatpod/#⁠ TikTok: ⁠https://www.tiktok.com/@babygoatpod⁠ Business Inquiries: ⁠babygoatpod@gmail.com⁠  Produced by: All Things Comedy and Tony K  

Is Jordan Kahn's Meteora on track for a second Michelin star? On this episode of The LA Food Podcast, we dive deep into LA's most ambitious fine-dining jungle—Meteora. After falling for Chef Jordan Kahn's futuristic tasting menu at Vespertine, we head to his Melrose Avenue follow-up to see if the hype (and the hefty price tag) is justified. Is this lush, high-concept, nature-driven restaurant actually deserving of a second Michelin star? We break it down, course by course.Plus, it's Part 4 of our Opening Cafe Esca series with chefs Luke Reyes and Reilly Cox. This week, they walk us through the creative (and chaotic) process of building a food and beverage menu from scratch for their upcoming coastal Italian spot in LA's Arts District.And don't miss our rapid-fire Chef's Kiss / Big Miss segment, featuring TikTok-famous olive oil squeeze bottles, Apple TV's new chef series, and maybe the most aggravating pizza guy on the internet.Helpful Links:Meteora https://meteora.la/TASTE on those pesky squeeze bottles https://tastecooking.com/the-big-squeeze/Careme preview, per The New York Times https://www.nytimes.com/2025/04/29/arts/television/careme-french-chef.htmlEater on Texas Strip https://ny.eater.com/2025/4/25/24416858/texas-renaming-new-york-strip-steak-bill-texas-stripOpening Cafe Esca Part 1 https://open.spotify.com/episode/19HDiV4o0i2dP9ZZ7B7E9BPart 2 https://open.spotify.com/episode/7DoKDMtS74ngrVzjBBkzXIPart 3 https://open.spotify.com/episode/7J8MZ7HGuMIdRvq6zYezUy?si=hXmPzXKrQ9uwKktH3tIEuw–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Despite being in the middle of the 2024 Bordeaux campaign, we're keeping people of their toes with our Burgundy releases and, therefore, another episode of our Burgundy Unpicked podcast! Today, Joe, Guy, Will and Aaran discuss Domaine Comte Georges de Vogüé. Comte de Vogüé is the largest holder of the Musigny vineyard by some distance, owning 7.12 hectares of the total 10.85. Established in 1450, the current owners are Comtesse Claire de Causans and Marie de Ladoucette. Commercial Director Jean-Luc Pépin has been at the domaine since 1988 and Vineyard Manager Eric Bourgogne since 1996. In spring 2021, Jean Lupatelli started as winemaker/Chef de Cave.

We're re-releasing this inspiring episode from February 2021 for our growing audience who may not have discovered it yet. Join us as Michelin-starred chef Nathan Outlaw speaks with Kris from his base in Port Isaac. From early days in contract catering with his father, to working with the legendary Rick Stein, and eventually running his own award-winning restaurants, Nathan shares his honest and humble take on success, leadership, and balance in the high-pressure world of hospitality. This candid conversation offers valuable insights into both the culinary world and the importance of looking after your wellbeing - something we're deeply passionate about at The Burnt Chef Project. Visit www.theburntchefproject.com to learn more about our work in mental health advocacy for hospitality professionals.

After almost 2 decades of working in some of the best restaurants in the world, Phil & Eric have a lot of stories to tell and things to set straight!Put Luck Food Talks are unfiltered, unapologetic conversations about food, the crazy stories inside Michelin Star kitchens, and anything involving the search for the most delicious dishes.With these two experienced chefs, you'll discover some of the best places to eat, how to apply professional techniques at home and just some good old fashioned real talk amongst food-obsessed friends.

This week, we head Behind the pass—literally—with chef-owner Andy Benyon, the Michelin-starred mind behind one of East London's most intimate and inventive restaurants. From langoustines with truffle yakisoba to clam shell madeleines, Andy's flavour-first, technique-driven cooking has built a cult following and earned him a Michelin star just 20 days after opening.In this episode, Andy shares what it was like working under culinary greats like Phil Howard and Claude Bosi, and how their influence shaped his own philosophy in the kitchen. We dig into the art and agony of tasting menus—why they're so hard to get right, and how Andy keeps his feeling fun, creative, and worth the price. He recalls the chaos of nightmare services (including a guest walking out mid-meal over the music) and the small wins that come from surprising, happy endings.We also talk about Andy's upcoming speakeasy-style bar concept hidden behind his restaurant, where diners will be able to enjoy more casual snacks while peeking into the kitchen. And of course, we couldn't resist chatting about one of his most passionate design features: the toilets. Built with the same guy who did Sketch, they're part submarine, part statement—proof that every detail matters.This is a candid, unfiltered chat about perfectionism, creativity, and building a restaurant that feels like home.--------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/ Hosted on Acast. See acast.com/privacy for more information.

This week's episode features Patrick Guilbaud, the French chef who brought fine dining to Ireland 44 years ago. Situated beside the Merrion Hotel in central Dublin, Restaurant Patrick Guilbaud continues to thrive with two Michelin stars. Guilbaud moved to Ireland in the early 1980's when the country was in recession, and it wasn't always plain sailing. A visit from the sheriff for unpaid debts led to a partnership with successful businessmen Lochlann Quinn and Martin Naughton that helped put the restaurant on a sound financial footing. It also led him to relocate the restaurant to the Merrion Hotel site which was developed by Quinn and Naughton. A move that he considers to be the making of the business.In February Guilbaud received the Distinguished Leader in Business award at the Irish Times Business Awards. In this interview with host Ciarán Hancock he discusses those difficult early days of trading, changes in the Irish restaurant trade over the past four decades, the current challenges facing the sector in terms of cost, and his plans for retirement.Produced by John Casey with JJ Vernon on sound. Hosted on Acast. See acast.com/privacy for more information.

On today's MJ Morning Show: Pope RIP Someone marred the Howard Frankland Bridge Morons in the news Red Robin's 'bottomless' burger How should you give a handshake? Do women want a red pill or blue pill type (Matrix reference) What is 'hat fishing' when it comes to dating? Rotten kids in the neighborhood Pope RIP Top 100 places to celebrate Easter Singer claims he was high 24/7 back when he sang the band's hits 88-year-old woman's home burned down by neighbor burning sex toys FSU resumes classes Birkin bags... how much do they cost to make? How does the way someone smells affect friendship? Video... guy has refrigerator balanced on his head while bicycling Billy Ray Cyrus and Elizabeth Hurley Capital One is buying Discover Martha Stewart took a dig at Katy Perry 2025 Michelin Stars... none for Tampa Bay area Sam's Club model removes all checkout lanes Flight canceled when a flight crew member doesn't show up

This week, I chatted to Andrew Morris, polyglot and creator of Oli Lingo, the MIchelin Star of Multilingualism. Connect with Andrew.Support the PodcastConnect on LinkedInConnect on InstagramALL IN Magazine Hosted on Acast. See acast.com/privacy for more information.

Send us a textOn this episode of ‘Network Outdoors The Podcast' Brandon Malson speaks with Bravo Top Chef Finalist, Michelin Guide Stars, MeatEater Resident Chef, Hunter, and Avid Outdoorsman, Kevin Gillespie! Kevin takes food and restaurant experience to the next level. He is the owner of Red Beard Restaurant Group which has multiple restaurants listed on the Michelin Guide in the greater Atlanta, Georgia area. His Scottish family roots influence his pursuit of wild game, growing food, and making magic happen in the kitchen. Kevin shares his experiences operating the family garden, upland hunting wild pheasant, sea ducks, waterfowl, big game hunting, preparing wild game, fishing, elk hunting, some excellent stories, and much more!Thank you so much for listening and for your support!If you or someone you know finds value in connecting with other outdoors men & women, please drop us a line and we will get you plugged in.Be sure to follow us on social @networkoutdoors and subscribe to our YouTube Channel: https://www.youtube.com/channel/UCzpCfJXk0eoo0oKiEFPmWIATo stay up-to-date on events, trips and networking opportunities sign up for our email list at our website www.NetworkOutdoors.com.Until next time - signing off!

This week on The Go-To Food Podcast, we sit down with legendary chef Theo Randall to talk about his incredible journey through the world of food. From starting as a kitchen porter at just 14, to working his way up through some of the most influential kitchens in the world, Theo shares how a transformative stint at Chez Panisse shaped his approach to ingredients and how 17 years at the River Cafe saw him rise to head chef and win a Michelin star.He had a front-row seat to the beginning of Jamie Oliver's meteoric early success and later worked with Jamie's 15 charity, mentoring young chefs while it was still running. Now at the helm of his own restaurant at the Intercontinental Hotel, Theo takes us inside his cooking philosophy, the importance of fresh, seasonal ingredients, and why he's still passionate about training the next generation of chefs.Plus, he reveals his dream foodie weekend in Verona—where the streets are paved with marble, trattorias serve the finest local cheeses and salumi, and risotto is king. From delicate seasonal ingredients like Bruscandoli to rich Amarone-infused rice, Theo paints a mouthwatering picture of why this northern Italian city is a must-visit for food lovers.A must-listen for anyone obsessed with Italian food, kitchen culture, and what it takes to reach the top of the culinary world.---------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.

“Culturally, it's so important because a lot of experiences are just the same all over the world. Hotels, theaters, cinemas, music—it's so mainstream today that we all consume pretty much the same thing. But culinary-wise, there's still this chance to create and cook something that's so local on the level of experience that you can really understand and feel the landscape, the seasons, the culture, and the history of the country. So I'm super happy to be in that field because I think we're one of the last kinds of handcrafts that are still very present in the city.”We're in great company with Niklas Ekstedt, the Swedish Chef famously known around the world for reigniting the ancient way of cooking over fire in Scandinavia at his restaurant Ekstedt in Stockholm, where he has been recognized by The Best Chef Awards and a recipient of a Michelin Star. After an acclaimed culinary career as a young chef, Niklas found himself returning to his roots, curiously unearthing forgotten techniques and a sophisticated Scandinavian culinary heritage that challenged the Mediterranean supremacy he felt ready to challenge. What may have started as a small spark in his fire-forged restaurant ultimately created a movement where ancient methods meet modern gastronomy.In this episode, Niklas warmly welcomes us to savor a taste of this nearly lost artform, sparking our curiosity about what other ancient rituals we should unearth and giving us the courage to begin our own adventures. Top Takeaways[2:50] Amid the forests of northern Sweden, young Niklas's tastes were shaped by Sámi playmates, parents who embraced nature's bounty, and wilderness that would one day call him back to cooking by fire.[5:05] From his rural roots to culinary stardom, Niklas traveled through Chicago kitchens, befriended René Redzepi in Copenhagen, trained at legendary elBulli, then returned to Sweden where, barely into his twenties, he opened his first restaurant and was met with celebrity chef status…that is before he discovered his true flame.[9:30] In a secluded island kitchen outside Stockholm, Niklas found himself captivated by primitive cooking methods, discovering a forgotten Nordic culinary sophistication that would become the foundation of his revolutionary fire-forged restaurant.[16:05] Stepping into Ekstedt, guests embark on a primal sensory journey where crackling flames illuminate the darkness, birchwood smoke perfumes the air, and the kitchen's ancient fire elements transform seasonal Nordic ingredients into dishes that evoke both a forgotten past and an innovative future, creating an experience that transcends mere dining to become a connection with Sweden's culinary heritage.[25:20] Niklas continues to foster community through Tyge & Sessil, an intimate space celebrating hidden gem natural wines, and Hillenberg, a neighborhood brasserie where humble Scandinavian cooking creates an accessible entry point to his Nordic culinary philosophy. [28:00] See Stockholm through Niklas's eyes—travel metro stations turned art installations, discover museum treasures without spending a krona, go island hopping by boat, and embrace the Swedish “Allemansrätten” right to roam.Notable Mentions Charlie Trotter's in ChicagoNorwegian explorer & writer, Thor Heyerdahl's Kon-Tiki expeditionSkepparholmen Nacka outside Stockholm“Kardemummabullar” traditional Swedish Cardamom Buns for a daily “Fika” Alice Waters, pioneer of the “farm-to-table” movement in AmericaA Taste From AfarCookbooks by Niklas EkstedtEkstedt: The Nordic Art of Analogue Cooking Food from the FireScandinavian ClassicsHappy FoodVisit For YourselfEkstedt Website | @ekstedtrestaurant | @niklasekstedt

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.

What does it take to go from a turbulent childhood to building a global culinary empire and redefining what it means to lead under pressure?Gordon Ramsay isn't just a Michelin-starred chef and television icon—he's a master of high performance. In Humble Pie, Ramsay opens up about his abusive upbringing, early football dreams, brutal kitchens, and the mindset that propelled him to global success.Join Dr. Duncan Simpson and Dr. Greg Young as they dive into the fire of Ramsay's world—unpacking the grit, pain, and precision that shaped one of the most relentless performers of our time.

This evening, Vince Hall will give an overview of food policy, his work with Feeding America navigating the complexities of solving hunger in America with healthy, nutritious foods, while explaining how policy affects the quality and quantity of food on your plate. Mr. Hall will be joined by Jennifer Steele, who will tell us how food policy affects her work with Meals on Wheels. They will work together explaining how food policy affects the ingredients used to make the appetizers you will be sampling this evening. About the Speakers As chief government relations officer at Feeding America, the largest charity working to end hunger in the United States, Vince Hall leads the development and execution of Feeding America's public policy, legislative, and advocacy strategies to empower communities and improve food security. He helps lead efforts to end hunger by advocating for policy changes, supporting advocacy capacity across the network, increasing neighbor enrollment in public benefits, and building partnerships that amplify our collective voice. Jennifer Steele is the CEO of Meals on Wheels of San Francisco. This organization ensures that older adults in the region have home-delivered meals and services that help them live with grace and independence in their homes. Steele has dedicated her professional career to advocating for those who can't advocate for themselves. Before joining Meals on Wheels, she worked in food insecurity and hunger relief both domestically and internationally. Organizer: Patty James   A Nutrition, Food & Wellness Member-led Forum program. Forums at the Club are organized and run by volunteer programmers who are members of The Commonwealth Club, and they cover a diverse range of topics. Learn more about our Forums. Learn more about your ad choices. Visit megaphone.fm/adchoices

Natalie can't stop laughing about Riley trying to impress Piper's new friend with a fancy PBnJ. Plus, she shares her pricey birthday gift from Riley and tells you if it's worth getting. Enjoy Xx  Sponsor Note: Our listeners get 20% off your entire order when you use code HUNGRY at laundrysauce.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

LaTache began her calligraphy journey just a few short months ago – after dusting off a 4 – year old gifted calligraphy kit that had been sitting in the back of her closet. Now, she's almost made her full course investment back off of one referral from a friend, that  just happened to be for a high end brand needing place cards for a Michelin Star dinner. Crazy, right?! Not as much as you think! Join me as I learn about LaTache's whirlwind calligraphy journey and how tapping into your network truly is the best way to get your foot in the door! She shares with me:How simple birthday & greeting cards for family and friends can turn into “sneaky marketing”, and create connections you might never have established otherwiseThe specific course curriculum that allowed LaTache to adapt to client requests (and land her jobs!), and what makes our Crooked Calligraphy Community so special (spoiler alert – it's the STUDENTS)How she's “figuring it out along the way” and having the courage to put herself out there and just start!LaTache & SO MANY of my students have chosen to listen to the pro's rather than the con's of beginning their calligraphy journey. If you want to follow along in their footsteps, my signature courses are open for enrollment through April 1st, 2025! Whether you're just starting out, or looking to hone your style, we have courses for every part of your journey! Check them out HERE!

Our guest is Thomas Frebel who is the creative director at Noma https://noma.dk/.  Noma is the famed restaurant in Copenhagen with numerous accolades, including three Michelin stars and The World's 50 Best Restaurants' No.1 spot.Since its opening in 2003, Noma's chef/owner René Redzepi has been inspiring the world through his strong philosophy of cooking with Nordic traditions and his never-ending pursuit of creativity.  Noma's landscape has reached far beyond Nordic countries and Redzepi and his team have been actively exploring various food cultures in the world, including Japan.Since Thomas joined Noma in 2009, he has been working closely with Chef Redzepi and served as the executive chef at Noma's restaurant project in Tokyo called INUA.  He joined us in Episode #338 and discussed his experience at INUA, Noma's pop-up dinners in Kyoto in spring 2023 and many other topics.In this episode, Thomas is back to talk about Noma's latest pop-up dinner in Kyoto that ran for 10 weeks from September to December 2024.  He will share with us the new discoveries and flavor development by the Noma team in Kyoto, this time in the fall, and also what is the future of Noma going to be after the pop-up up and much, much more!!!

What happens when barbecue meets Michelin-level precision? Evan LeRoy, chef and co-owner of LeRoy & Lewis in Austin, Texas, is helping redefine what barbecue can be.In this episode of Chef's PSA, André Natera sits down with Evan to explore:✅ How LeRoy & Lewis became one of the first Michelin-starred BBQ spots✅ Why side dishes and unique menu items matter as much as the meat✅ The science of wood selection, seasoning, and smoking techniques✅ The biggest mistakes pitmasters make—and how to fix them✅ The future of barbecue and food trends every chef should knowThis is a deep dive into the craft of barbecue, packed with insider knowledge, technical tips, and an inside look at what makes a Michelin-starred BBQ joint stand out.Listen now on Chef's PSA.InstagramEvan LeRoyLeRoy & Lewis Subscribe to my Substack!⁠⁠⁠⁠⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠⁠⁠⁠⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠⁠⁠⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠⁠⁠⁠

This is a Vintage selection from 2007The BanterThe Guys discuss a new breakfast treat and questionable reviewer tactics.The ConversationThe Restaurant Guys have chef Michael Psilakis on the show to talk about earning a Michelin star for Anthos, the first Greek restaurant outside of Greece to achieve that. Hear about the passion, dedication and a dark day that changed a front of the house guy into a world-renowned chef.The Inside TrackThe Guys appreciate Michael's obsession with excellence and his quest to find staff that feels the same. He shares an interview question.“ When I'm talking to young cooks coming in, what do you like to do? There's only one right answer. And if, if you don't love to cook, if you don't think about it when you're in the toilet in the morning, taking a shower, doing your daily chores, if it's not about food 24/7, then how the hell are you gonna be able to compete at this level?” Michael Psilakis on The Restaurant Guys Podcast 2007BioMichael Psilakis is an American celebrity chef, author, and restaurateur.The same space on the Upper West Side, Manhattan has been home to many of his restaurants including Onera, Kefi, Gus & Gabriel Gastropub, Fishtag followed by Kefi returning to this same location. Michael owned and operated MP Taverna in Queens.For his work at Anthos, Psilakis was named Esquire magazine's Chef of the Year in 2006. In 2007, he received a Michelin Star for Anthos. In 2008 he was named Bon Appétit's Chef of the Year.He is best known for his Greek cuisine and appearances on television shows including Ultimate Recipe Showdown, Iron Chef America, The Best Thing I Ever Ate and No Kitchen Required. Michael served as a judge on Ultimate Recipe Showdown and was twice a contestant on Iron Chef America. InfoMP Taverna (Michael's current restaurant)https://www.mptaverna.com/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Chef Scott Conant after the show. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Monica Casillas-Rios runs the bar program at the Michelin Star restaurant Elske. In 2023, she was awarded her own Star by winning the Michelin Guide Chicago, Exceptional Cocktail Award Winner. At her six-seat bar she strives to foster a home-like atmosphere for her guests. She'll chit-chat about your personal life, guide you through the menu and find the best cocktail/other beverage to pair with your evening.Guest: Monica Casillas-RiosHost: Jake Hukee & Hannah ThomasListen to more episodes and read stories at keyinthelake.comKey In The Lake

The Padres season is fast approaching and as we get closer we get to learn more about the food options available at Petco Park this year. That includes a Michelin-Star who is bringing an oyster concept menu to Ballast Point inside Petco. Our question, does anyone really want to eat oysters during a ball game? 

In this captivating episode, Payman Langroudi sits down with Bhavnish Waghela, owner of Natural Smiles practices in Leicester and Corby. Bhavnish shares his journey from NHS to private dentistry, discussing his philosophy of "Michelin-starred dentistry" and how his faith has guided significant business decisions. With refreshing candour, he explores the challenges of opening squat practices, his evolution as an implantologist, and the importance of balancing professional success with family life. Through personal anecdotes and professional insights, Bhavnish reveals how his cultural heritage and spiritual beliefs have shaped his approach to dentistry and practice ownership.In This Episode00:01:00 - Practice ownership00:03:15 - Michelin-starred dentistry philosophy00:05:30 - Patient experience and team training00:08:45 - Transitioning from NHS to private practice00:10:45 - Squat practice challenges00:15:35 - Community connections in Leicester00:17:35 - Faith's influence on business decisions00:24:45 - Questioning faith during difficult times00:27:15 - Work-life balance philosophy00:30:05 - Early life and dental education00:35:35 - First job experiences00:40:00 - Journey into implantology00:46:35 - Surgical temperament in implantology00:51:50 - Soft tissue management in implants00:56:00 - Digital guided surgery adoption01:01:40 - All-on-four marketing approach01:02:30 - Blackbox thinking01:09:10 - Associate selection and management01:18:20 - Future plans and potential retirement01:20:35 - Fantasy dinner party01:25:25 - Last days and legacyAbout Bhavnish WaghelaBhavnish Waghela is the owner of Natural Smiles dental practices in Leicester and Corby. With nearly 30 years in dentistry, he transitioned from NHS to private practice, focusing primarily on implant and restorative dentistry. Deeply connected to his Hindu faith and Indian heritage, Bhavnish balances his professional life with community involvement and family priorities.

Errol Parker, Effie Bateman and Wendell Hussey wrap up all the biggest stories from the week - live from the Desert Rock FM studio in downtown Betoota. Subscribe to the Betoota Newsletter HERE Betoota on Instagram Betoota on TikTok Produced by DM PodcastsSee omnystudio.com/listener for privacy information.

On this episode of Scran Rosalind is riding the wave of Michelin star celebrations when she speaks to two new recipients. Stuart Ralston of Layla and Rodney Wages of Avery, both very new restaurants, join Rosalind to talk all about the process of gaining the star, how they have achieved it, what it means for their teams and what happens once they win. This episode gives a great insight into the world of fine dining and just what it takes to reach the pinnacle of the industry. Photo by Murray Orr. Learn more about your ad choices. Visit megaphone.fm/adchoices

Exciting news, Hero Makers! We're sharing a new episode of Why That Worked – Presented by StoryBrand.AI, with Donald Miller back in the host seat. This new show uncovers why certain ideas, brands, and strategies succeed—so you can think differently and apply those insights to your business and life.   We're only sharing these episodes in the former Marketing Made Simple feed for a limited time! Catch them early every Monday by subscribing to the StoryBrand YouTube Channel or following Why That Worked wherever you listen to podcasts.   Now, enjoy this week's episode of Why That Worked!   --   The Michelin Star is a restaurant rating system so powerful that a single star can launch careers, change cities, and even break chefs. So what makes one restaurant just “good” and another Michelin-worthy? The path to earning a Michelin Star isn't just about making great food—it's about precision, consistency, and a relentless pursuit of excellence. But why do these stars hold so much weight?   Today's episode pulls back the curtain on the fascinating world of Michelin Stars. Hosts Don and Kyle explore how a tire company unexpectedly shaped the fine dining industry, why chefs dedicate their lives to earning (or desperately holding onto) these elusive stars, and what truly sets Michelin-caliber restaurants apart. Along the way, they share their own experiences—from unassuming hole-in-the-wall joints to world-famous dining rooms—and break down whether the chase for a star is worth the sacrifice. Listen in for a compelling look at the prestige, pressure, and obsession that fuel the Michelin Star legacy.   --   Unlock the power of a framework that works—the StoryBrand Framework at StoryBrand.ai. It's like having the world's best copywriter create high-converting marketing whenever you need it. Start your free 7-day trial at StoryBrand.ai.   Learn how to make your marketing and messaging work using a proven framework in the updated book, Building a StoryBrand 2.0. Order it now on Amazon or wherever you buy books!

Shoot us a Text.Today, we're bringing you the latest information on how tariffs could affect the auto industry, including the Commerce Secretary hinting that President Trump could exempt the auto industry. Plus, we're covering how Honda is bringing Civic production back to Indiana, and Paul and Kyle's wild adventures this weekend.Show Notes with links:In a primetime address to Congress, former President Donald Trump defended his sweeping tariffs, acknowledging a potential "adjustment period" but emphasizing the tariffs' role in boosting the U.S. economy. As many as 20,000 vehicles per day could be cut from North American production due to parts shortages and high costs.Parts stockpiles could run out within a week, even after companies moved as many parts as possible across the border ahead of the tariff deadline, according to Stephanie Brinley, principal automotive analyst at S&P Global Mobility.Many suppliers cannot absorb added costs and may push automakers to cover tariffs, potentially halting parts supply.Tariffs on steel and aluminum will increase to 25% on March 12, with further auto import tariffs possibly starting April 2.If tariffs persist, North American vehicle sales could drop 10%, and smaller suppliers might need financial assistance to survive.In an interview with Bloomberg this morning, Commerce Secretary Howard Lutnick hinted that President Donald Trump may exclude certain sectors, including autos, from the 25% tariffs on Canada and Mexico. The decision could favor industries that comply with the United States-Mexico-Canada Agreement (USMCA) content provisions.“My understanding is the Big Three say they produce cars that are compliant under USMCA, which means they have sufficient U.S content in them to be part of the USMCA agreement,”The White House celebrated a "Monday morning win" as Honda announced plans to move production of its Civic model from Mexico to Indiana, beginning in May 2028. The move was touted as part of "the Trump effect." The Indiana plant is expected to produce about 210,000 Civics annually.Honda did not confirm the change directly, instead emphasizing its ability to adjust production based on customer needs and market conditions, and highlighting its history of building the Civic in Indiana since 2008.Trump supporters, including economist Stephen Moore and Senator Jim Banks, praised the move as a sign that tariffs are driving "made-in-America" job growth.Senator Jim Banks stated, "President Trump has taken the ‘kick me' sign off the backs of our workers and manufacturers. This report is great news for Hoosiers and all Americans — and it's only just the beginning."Paul and Kyle made some trouble this past weekend, with Paul buying an EV and learning some valuable lessons about the state of charging infrastructure. Meanwhile, Kyle spent some time in NYC and visited a 3 Michelin Star restaurant. Hosts: Paul J Daly and Kyle MountsierGet the Daily Push Back email at https://www.asotu.com/ JOIN the conversation on LinkedIn at: https://www.linkedin.com/company/asotu/ Read our most recent email at: https://www.asotu.com/media/push-back-email

The Michelin Star is a restaurant rating system so powerful that a single star can launch careers, change cities, and even break chefs. So what makes one restaurant just “good” and another Michelin-worthy? The path to earning a Michelin Star isn't just about making great food—it's about precision, consistency, and a relentless pursuit of excellence. But why do these stars hold so much weight?   Today's episode pulls back the curtain on the fascinating world of Michelin Stars. Hosts Don and Kyle explore how a tire company unexpectedly shaped the fine dining industry, why chefs dedicate their lives to earning (or desperately holding onto) these elusive stars, and what truly sets Michelin-caliber restaurants apart. Along the way, they share their own experiences—from unassuming hole-in-the-wall joints to world-famous dining rooms—and break down whether the chase for a star is worth the sacrifice. Listen in for a compelling look at the prestige, pressure, and obsession that fuel the Michelin Star legacy.   --   Unlock the power of a framework that works—the StoryBrand Framework at StoryBrand.ai. It's like having the world's best copywriter create high-converting marketing whenever you need it. Start your free 7-day trial at StoryBrand.ai.   Learn how to make your marketing and messaging work using a proven framework in the updated book, Building a StoryBrand 2.0. Order it now on Amazonor wherever you buy books!

From running Michelin-star restaurants to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa is redefining what it means to be a chef. In this episode, André Natera and Chef Nishikawa dive into:✅ The evolution of Japanese ice cream and why it's different from Western styles✅ How Michelin-level precision translates into the dessert world✅ The business side of launching a unique concept like Snow Crane✅ The importance of aesthetics, knife selection, and fine dining experience in a chef's career✅ Why chefs should invest in learning new skills, including languages

Jeannette is joined by creative genius and master chef Mohamad Albalkhi, who talks about his remarkable journey from his childhood as a farmer in Syria to leading the culinary team at the Movenpick Jumeirah Beach Resort. He discusses the passion and discipline that have fuelled his success, the importance of creativity in his culinary creations, and the collaborative spirit he fosters within his team. With personal stories about his life and his aspirations for the future, this episode is a testament to following one's dreams and the power of hard work and dedication. KEY TAKEAWAYS A strong passion for cooking and a relentless pursuit of dreams are crucial for success. The journey from a farmer's son in Syria to a culinary director showcases the importance of following one's passion. Embracing new ideas and continuously seeking inspiration from various sources, including other chefs and media, is essential for creativity in the culinary field. This approach helps in developing unique dishes and maintaining a fresh perspective. Building a strong, collaborative team is vital. Trusting team members and encouraging their input fosters a positive work environment where everyone feels valued and motivated to contribute. A disciplined approach to work, including maintaining a strong work ethic and a proactive mindset, is key to achieving career goals. This includes being dedicated to personal growth and the success of the team. BEST MOMENTS "I feel I will be doing a better job on the culinary side... my dad... told me, it's your choice." "I think the only thing behind that is the passion I really have." "Every single dish in the menu is a signature dish." "I believe I am the captain of the ship." "I always tell my kids, you know, one day I will open my own restaurant. I will have my own restaurant. I will be a Michelin star." This is the perfect time to get focused on what YOU want to really achieve in your business, career, and life. It’s never too late to be BRAVE and BOLD and unlock your inner BRILLIANT. Visit our new website https://brave-bold-brilliant.com/ - there you'll find a library of FREE resources and downloadable guides and e-books to help you along your journey. If you’d like to jump on a free mentoring session just DM Jeannette at info@brave-bold-brilliant.com. VALUABLE RESOURCES Brave Bold Brilliant - https://brave-bold-brilliant.com/ Brave, Bold, Brilliant podcast series - https://podcasts.apple.com/gb/podcast/brave-bold-brilliant-podcast/id1524278970 ABOUT THE HOST Jeannette Linfoot is a highly regarded senior executive, property investor, board advisor, and business mentor with over 30 years of global professional business experience across the travel, leisure, hospitality, and property sectors. Having bought, ran, and sold businesses all over the world, Jeannette now has a portfolio of her own businesses and also advises and mentors other business leaders to drive forward their strategies as well as their own personal development. Jeannette is a down-to-earth leader, a passionate champion for diversity & inclusion, and a huge advocate of nurturing talent so every person can unleash their full potential and live their dreams. CONTACT THE HOST Jeannette’s linktree - https://linktr.ee/JLinfoot https://www.jeannettelinfootassociates.com/ YOUTUBE - https://www.youtube.com/@braveboldbrilliant LinkedIn - https://uk.linkedin.com/in/jeannettelinfoot Facebook - https://www.facebook.com/jeannette.linfoot/ Instagram - https://www.instagram.com/jeannette.linfoot/ Tiktok - https://www.tiktok.com/@brave.bold.brilliant Podcast Description Jeannette Linfoot talks to incredible people about their experiences of being Brave, Bold & Brilliant, which have allowed them to unleash their full potential in business, their careers, and life in general. From the boardroom tables of ‘big’ international businesses to the dining room tables of entrepreneurial start-ups, how to overcome challenges, embrace opportunities and take risks, whilst staying ‘true’ to yourself is the order of the day.Travel, Bold, Brilliant, business, growth, scale, marketing, investment, investing, entrepreneurship, coach, consultant, mindset, six figures, seven figures, travel, industry, ROI, B2B, inspirational: https://linktr.ee/JLinfoot

After The Dallas Morning News food team catches up on recent restaurant openings, senior food reporter Sarah Blaskovich interviews some of D-FW's most devoted foodies, one of whom dined at all 15 of Texas' Michelin 1-star restaurants over the course of six weeks. Learn more about your ad choices. Visit podcastchoices.com/adchoices

After The Dallas Morning News food team catches up on recent restaurant openings, senior food reporter Sarah Blaskovich interviews some of D-FW's most devoted foodies, one of whom dined at all 15 of Texas' Michelin 1-star restaurants over the course of six weeks. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this week's edition of the Flavors of Northwest Arkansas podcast, we celebrate one year! 52 weeks of podcasts down, thousands to go! We're at The Hive in the 21C Hotel talking with the super-energetic Executive Chef, Micah Klasky. What a great interview... but first? Food News!! It's an unusually busy week of food news, both good news and bad... Casa Magnolia opened last Friday in downtown Springdale. We'll hear from Chef Rafael Rios Speaking of Chef Rios, Yeyo's at the 8th Street Market is closed temporarily, we'll tell you why. Former Fayetteville Food Truck, Dot's Nashville Hot Chicken is now in a brick and mortar Now for the not-so-great news. Con Pilas Coffee House in Springdale officially shut their doors this past weekend, as did Doomsday Coffee in Siloam, and The Fat Chef at Prairie Creek. Micah Klasky is from the Dallas-area, but spent his formative years growing up in Jonesboro... From a very young age, one of the tv shows he grew up watching was the greatness of Justin Wilson. If you've never heard of Justin Wilson, just look him up on YouTube. He was an exceptional Cajun cook and could absolutely spin a yarn. You'll see what I mean... he was the best. So, Micah was destined to cook, obviously. He started making his way through the business because of a mentor that he connected with. It included a seasonal work-trip to the east coast. Micah will tell you that story. He'll also talk about some of the best advice he's gotten, and it's the same advice that I've given before when talking to college kids. What got him from Little Rock to Bentonville in 2014? He'll tell us. Also, he's super-passionate about No Kid Hungry. He talks about 2 fundraisers he's doing for them, including a chef's dinner with some insanely talented chefs, and there will be some Michelin Stars represented at that dinner. Please listen or watch wherever you get your podcasts.

Chef Laurent discusses his culinary world. He tells us of his early days in France to becoming a renowned chef and restaurateur in the United Stated. His blend in fine dining techniques with accessible, high-quality food experiences has led to successful concepts and his latest venture into Philadelphia. Laurent shares his thoughts on the evolution of the restaurant industry, the role of social media in modern hospitality, and the delicate balance between culinary artistry and business operations.Key Takeaways:Breaking News: Chef Laurent announces the return of LT Burger to Sag Harbor, reopening in the same location with the same great food this summer.Laurent discusses his new ventures in Philadelphia, including a 175-seat grill and a pizzeria focusing on pizza, small bites, and wine.Chef Laurent's Smash Smoke Burger, originally created for the Miami Food & Wine Festival, is now featured at Red Robin after they picked up on the concept.Advice for aspiring chefs – “Don't try to be a celebrity. Try to be a chef.” Laurent touches on culinary passion over fame, stressing the importance of focusing on long-term career goals and developing a clear culinary identity.Chef Laurent reflects on shifting dining trends, including the rise of casual dining, evolving dress codes, and the impact of social media on guest experiences.Hot Takes: Laurent plays “Hot or Not,” sharing his views on fine dining tasting menus, QR code menus, open kitchens, and plant-based proteins. He also discusses the impact of open kitchens on restaurant operations, guest experience, and kitchen discipline.The social media dilemma – The group debates the pros and cons of social media in hospitality, the increasing restaurant visibility and guests delaying meals for food photography. Chef Laurent discusses the challenge of balancing atmosphere and engagement in modern restaurants.Thank you for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Stay connected for more captivating stories, industry trends, and expert insights shaping the future of hospitality. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Mark and Nick discuss whether or not the kitchen fights from Ratatouille (2007) are Michelin Star worthy.

In this episode, we are thrilled to welcome Rob Wicall, UTSA alumnus, former San Antonio Spurs Coyote, entrepreneur, and author of Furlosophy. Rob takes us behind the scenes of his 20-year career as The Coyote, sharing the creativity, endurance, and marketing strategy that made the mascot an icon. He also dives into his transition into consulting, marketing, and public speaking, offering valuable insights into branding, storytelling, and leadership. As this year's Diploma Dash Emcee, Rob is deeply connected to the UTSA community and is currently working with UTSA Alumni to develop a new program designed to help students gain essential life and career skills beyond the classroom. This fun and engaging conversation is packed with behind-the-scenes moments, marketing takeaways, and inspiration from someone who has built a career on energy, passion, and creating unforgettable experiences. We are so excited to have him on the podcast—don't miss it! Show Notes:Rob Wicall Website - Why Call RobFurlosophy BookUTSA Alumni UTSA Merger WebsiteUTSA Athletics Hall Of Fame NominationSan Antonio restaurant earns Michelin Star with help of UTSA Mexican Cookbook CollectionUTSA to host sixth annual Southwest Guitar Symposium, March 14-16UTSA and UT Health San Antonio Day at the Capitol connects students and elected officialsUTSA AthleticsUTSA Alumni Online Store  Thanks for tuning in! Don't forget to like, follow, and subscribe for more great content! Birds Up!

With the recent launch of a new $300 retail icon wine, Boulder, Kaiken continues to explore the potential for luxury wines from Argentina. Building on the last 15 years of Kaiken's other icon wine, Mai, Anita Correas, Commercial Director, and Gustavo Hormann, Director of Winemaking, discuss the global market for luxury Argentinian wines, how they approach launching them, and the brand-building impacts for the Kaiken brand.  Detailed Show Notes: Kaiken backgroundFounded in 2002 by Aurelio Montes (Chile)"Kaiken" is the name of a wild goose that crosses between Chile & ArgentinaExports to 60 countriesWinery in Vistalba, Mendoza (28ha), vineyards in Agrelo (60ha) & Los Chacayes, Uco Valley (150ha)60% on-premiseFrances Mallmann restaurant at the wineryRecently launched new luxury tier/icon wine - "Boulder"$300 retail price, 3,700 bottlesDeveloped over the last 10 yearsUnique 3ha block in Los Chacayes due to overflow of Arroyo Grande, full of big rocks/bouldersMalbec (64%), Cabernet Franc (28%), Petit Verdot (8%)Boulder launch planLaunched in Buenos Aires, Hong Kong, Korea, Brazil (São Paulo, Argentina's #2 export country), USBrazil's event had a more direct impact on salesMostly press/trade events that are smaller, in-personLikely less on-premise than Kaiken overall, more hand-selling to collectors and Michelin Star restaurantsVR w/ Google Glass to see the vineyard up close and go inside the soil has gotten positive feedback, but it is more expensive than a regular video (required 3 days of video shoots and a special camera)Mai - prior icon wine$100 retail price, 12,000 bottlesLaunched in 2009 from a 120-year-old vineyardMarketing more "maintenance" now2021 - redesigned packaging, got 98 pts and Top 100 from SucklingPrimarily sold in Argentina, then UK, US, Brazil, Japan70% of Argentinean wine is consumed domestically, delaying the need for exportsAverage export ~40% higher price than Chile (export-focused market, ½ the population, 2x wine production vs Argentina)More high-end wineries in Argentina vs ~5 in Chile>$100 market for Argentine wine - "not a huge market"Big domestic market - much of Mai, Boulder sold domesticallyConsumers looking at super high-end often do not look at the country of origin but more at the concept of the wineValue Prop for Argentine luxury wine - not influenced by oceans, high altitude, dessert wines, driven by the AndesReturn on Boulder is more than sales, but brand building for KaikenFocused on relationships with importersWant long-term relationships as they represent the brand globallyReach collectors through import partnersHas affiliated importer in ArgentinaMontes relationshipWas helpful on launch to piggyback on Montes brandNow Kaiken is more independent and only shares importers in a few countries (it used to have the same ones)Kaiken Ultra ($26) awarded Wine Spectator Top 100 (#30, highest Argentine wine)Wine drinkers can graduate from Ultra to Mai and othersKaiken's focus for each range of wines is to over-deliver for the price point vs linking the winesGood press in 2024 for Kaiken - #1 New World Winery from Sommelier Awards, Boulder rated best Argentinian red blend by Patricio Tapai (wine critic), Estate Malbec was Wine Spectator's best value wine Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Welcome to a flavorful exploration of Orlando's vibrant dining scene beyond the familiar confines of Disney parks. In this captivating podcast episode, we are joined by Kristen Gilmette from Tink's Magical Vacations and food enthusiasts Vanessa and Andrew from Taste Buzz on YouTube. Together, they embark on a culinary journey through some of Orlando's best-kept dining secrets. Episode 326

(February 11, 2025)9:14pm - Our official cigar expert, Mr. Jonathan from the Cigar Authority Podcast, joins me tonight for his first quarterly visit of the year. Tonight we talk about what's hot to smoke, what lighters are cool, what makes you a cigar douche, what the best humidity is to keep your humidor at and much more. Mr. J always comes prepared ad always has hot takes!!9:35pm - After we get our cigar game honed, we will have a monthly visit from our pal Robert Moss. Lat month he shocked all of us with his take on the Michelin Star guidebook. Tonight, we build on that a bit, toss in some James Beard award talk for fun and see where that takes us. Robert starts out at a blistering pace in 2025...which, as we all know, is rapidly coming to a close!The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"Micallef Cigars – Premium Hand Rolled Cigars

Join us for some Cuban food, cigars, friendship, Michelin Stars, and new baby talk with the award-winning chef and owner of Ariete Hospitality, Michael Beltran, alongside Nicolas Jimenez, the Cigar guy at El Vecino and so much more!  

Episode 117: Chris Barnum with LocalisWhat's Good Famiglia?! How we doin out there?! We're over here in Chicago with the Ravioli crew eating like kings out here! Chicago has some good f$&kin pizza! This week we switched it up a little and had our friend Chris Barnum, owner of Sacramento's own Michelin Star restaurant Localis, on the show. I met Chris through Proper Doinks after he helped judge one of the Hashhole battles at his restaurant. He is a food sommelier and has a palate for Good PizzZa! We talked about his journey with cannabis, how he got into cooking , and his passion for becoming a chef. Chris knows all the homies in Sac with the fire, so he's no stranger to quality cannabis. He rolled up with a massive jar of Z from the homie Green Dawg, so I knew he meant business! Yall know what time it is… Roll em fat, torch your rigs, pack your bongs, bag up some work, water your plants, do what you gotta do, because we're about to take this journey with Chef Chris Barnum!✌

Welcome to the Dialed In Podcast! In today's episode, Matt and Chris discuss the future prospects of the OG Garage Build Team, upgrades to the Pressol lineup, how a smart home equals a dumb home, and what is the worst fast food burger? Also, Chris makes a surprise announcement.

Ep. 167: What does it take to turn a single idea into 24 thriving restaurants—and grow into the best version of yourself along the way? On today's episode of Pursuit of Wellness, we're exploring the transformative power of passion, discipline, and creativity with two culinary visionaries. They share the lessons they've learned building their empire, the role wellness plays in their success, and how they've overcome challenges to stay connected to their dreams. Tune in for inspiration, practical tips, and a deeper look at the connection between personal growth and professional achievement. Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! For Margarita's instagram click here! For Phillip's Instagram click here! Sponsored By: Jumpstart your health with Lumen, the world's first handheld metabolic coach. Measure your metabolism through your breath and get personalized guidance to optimize your nutrition, workouts, and more. Visit lumen.me/POW for 20% off your purchase. Upgrade your sleep with Cozy Earth's bamboo sheet set for unmatched softness and cooling comfort. Visit cozyearth.com/pursuit and use code PURSUIT for 40% off. If you get a post-purchase survey, please say you heard about Cozy Earth from this podcast! This episode is sponsored by BetterHelp. Start your journey to better mental health and get 10% off your first month at BetterHelp.com/POW. This episode is sponsored by Rocket Money. Cancel your unwanted subscriptions and reach your financial goals faster with Rocket Money. Go to RocketMoney.com/POW today. Show Links: Make your reservation today at Sushi by Scratch Downtown Austin Check out all of the other Sushi by Scratch locations Find all of Margarita & Phillip's restaurants online at: @sushibyscratchrestaurants @nadcburger @pastabaraustin @pastabarla @wolfandwheatatx Keep an ear out for the Not a Damn Chance podcast - COMING SOON Topics Discussed 00:00 Introduction 01:41 Pandemic challenges in California 03:04 Five-week pop-up in Austin 04:51 Joe Rogan's role in their success 11:50 Deciding to put down roots in Austin 17:35 How their passion for food began 29:00 Balancing creativity w/ demands of running multiple restaurants 36:35 How they became 100% owners 44:58 Why chefs have a reputation for drinking 01:03:43 Restaurant recommendations & favorite experiences