Podcasts about wine best new chef

The prolific chef behind Indo and Sado, Nick Bognar joins us on the show. James Beard Rising Star, Food & Wine Best New Chef, GQ's Best New Restaurant are just a few of Nick's career accomplishments. We chat with Bognar on his early career learning from some of the best chefs in the country to working alongside his family restaurant here in St. Louis. Nick just celebrated 5 years at Indo, opened Sado on The Hill last year and will be opening his Omakase concept ‘Pavilion' in the Fall of 2024. Nick is truly molding the next generation of culinary professionals here in St. Louis. In this episode you will learn more about what makes him special, the story behind his concepts, and more.  Support the Show.

Gabriel + Cliff: Gabriel Rucker, Executive Chef and Co-Owner, Le Pigeon and Canard Two-time James Beard Award winning Chef Gabriel Rucker is Executive Chef and Co-owner of Le Pigeon and Canard in Portland, Oregon. Over the years, his highly original, off the cuff creativity and recipe-free approach to cooking has gained him national acclaim. A native of Napa, California, when school no longer piqued his interest, Rucker moved to the kitchen. In 2003 he moved to Portland and landed a coveted job at Chef Vitaly Paley's home to Northwest cooking, Paley's Place. In June of 2006, Rucker opened Le Pigeon, which quickly went on to win The Oregonian's Restaurant of the Year.  One of Portland's most respected and decorated chefs, Rucker has earned two James Beard awards for Rising Star Chef in 2011 and Best Chef Northwest in 2013. He has been named a Food & Wine Best New Chef and a recipient of StarChefs Mentor Award. Beyond the kitchen, Rucker has become a leading advocate within the restaurant industry for recovery, health and fitness. In 2019 he helped to open the Portland chapter of Ben's Friends, a restaurant industry recovery group. He also leads a weekly running and walking club @birddogrunclub. Follow Rucker on Instagram @ruckergabriel. Meet Worry Not!'s creator, Cliffton. Cliff's intentional mission in the development and implementation of Worry Not! is to craft menus that are far more inclusive, giving the option for everyone to enjoy the communal drinking & dining experience. Before moving to Portland in 2017 Cliff managed the Los Angeles mainstay, Wurstkuche. From there, he served as the General Manager at the iconic Baco Mercat under the guidance of James Beard nominated & Michelin Star awarded chef, Josef Cenento. He began his Portland industry journey as the General Manager of the legendary Pok Pok, and has proudly run the bar programs at both Jacqueline & Coopers Hall. He currently spends his working hours “putting things into cups” at Canard while heading the NA program at Le Pigeon. Cliff's alcohol-free journey began April 1st, 2023, initially as a “Sober April” to re-evaluate his relationship with alcohol. It quickly became clear that alcohol was no longer part of his life plan – the benefits of living alcohol free far outweighed the indulgence of imbibing. With products such as Wilderon, All the Bitters, and Joyus emerging in the market, Cliff envisions a future where ordering a NA modern classic will be commonplace. Listening in Columbus, Oh? Care about where your food comes from? Head to ⁠⁠⁠yellowbirdfs.com⁠⁠⁠ to start your order for farm fresh food, and enter NOPROOF30 for 30% off your cart. ⁠⁠⁠Founded in 2016, the mission of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ben's Friends ⁠⁠⁠⁠⁠is to offer hope, fellowship, and a path forward to anyone who struggles with substance abuse or addiction. By coming together, starting a dialogue, and acknowledging that substance abuse cannot be overcome by isolation and willpower alone, Ben's Friends hopes to write a new chapter in the lives of food and beverage professionals across the country.

Do you recognize where I am? I have to be honest, I cannot believe I am in the space that once housed Coco Sala. For those of you who remember, Coco Sala was love letter to chocolate in a variety of forms and this space was … chocolate-ly. But if you know who took over the space here in Penn Quarter, then you know I am in the greatly anticipated and just re-opened Moon Rabbit. Less than a year ago, we were all shocked when the original Moon Rabbit suddenly closed in the Wharf's InterContinental Hotel. David and I, and our kids, the whole family loved the beautiful and delicious take on Vietnamese cuisine that Kevin Tien, Susan Bae and team were serving. We were heart broken and we were not alone. And here we are! And I am not alone — because I have the team with me now! Chef Kevin Tien Pastry Chef Susan Bae Chef Judy Beltrano Bar Director Thi Nguyen And oh we are going to get into all the things But First So you know, I have been out and about — -Beloved BBQ -Cut -Fairfax City Restaurant Week — I am your Restaurant Week Lady -Mama Changs & The Wine Hour -James Beard Long List aka Semi-Finalists alert! -Centrolina -Pastis - What is New in The Neighborhood -Duck & The Peach So I first met four-time James Beard Foundation semifinalist, 2023 RAMW Chef of the Year, Food and Wine Best New Chef 2018 Chef Kevin Tien when he was in the kitchen at Hitmitsu. But it wasn't until he started coming into in the Foodie And The Beast studio that I really got to know him, his heart and his passion better. Pastry Chef Susan Bae joined him a few times and now I totally have a girl crush on her. Chef Judy Beltrano & Speed Rack finalist Bar Director Thi Nguyen round out his team here and I am so excited for them and this beautiful space, for me — because the Moon Rabbit is back. Quotes "In restaurants, we go beyond transactions and meals. We warmly welcome you into our home, embracing the true essence of hospitality."- Kevin Tien "Through the fusion of our Southeast Asian roots, we craft a harmonious culinary experience that fulfills our creative vision."- Judy Beltrano "We deconstructed and injected them with our unique spirit, transforming them into bittersweet beverages that tantalize and awaken the palate."- Thi Nguyen "In pastry, balance is key. Adding a touch of saltiness is essential to create a well-rounded dessert." - Susan Bae Chapters 00:00 – Introduction 00:40 - DC Media Personality and Host of a Food Show 04:26 - Mama Chang's: A Must-Visit for Delicious Food 07:09 - Speed Rack Finalist and Exciting New Flavors 11:20 - Exploring the Evolution of Your Unique Cooking Journey 13:56 - Overcoming Loss and Rediscovering Motivation 18:49 - Crafting Complex and Layered Dishes, Similar to Art 21:19 - Refreshing Skills After College and Achieving Success 24:59 - From Passion for Cocktails to Pursuing Bartending 27:54 - Transitioning from Marketing to Healthcare Career 29:26 - Transforming Perceptions of Asian Food and Elevating Cuisine 34:09 - Exploring Hot Pot, Fish Meatballs, Collard Greens, and Ice Cream 35:43 - The Delightful Contrast of Flaky and Bouncy Textures 41:24 - Anticipation for Instagram-Worthy Desserts and Cocktails 44:23 - Fresh Herbs, Dipping Sauces, and Unique Drinks 46:40 - The Significance of Personal Connection and Appreciation in Hospitality 50:36 - Outro Guests Social Media Links: Instagram: Moon Rabbit: ** **https://www.instagram.com/moonrabbitdc?igsh=MTJkbm83dHF2dzZmcQ== Kevin Tien: https://www.instagram.com/chefkevintien?igsh=ZmFmbm1mNmJ1MXo= Susan Bae: ** **https://www.instagram.com/susanbae?igsh=dndvejFkbm1hOGZo Judy Beltrano: https://www.instagram.com/genuinely_me.judy?igsh=MXg1NnhpazVtaTAwNQ== Website: https://www.exploretock.com/moonrabbitbykevintien/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Do you recognize where I am? I have to be honest, I cannot believe I am in the space that once housed Coco Sala. For those of you who remember, Coco Sala was love letter to chocolate in a variety of forms and this space was … chocolate-ly. But if you know who took over the space here in Penn Quarter, then you know I am in the greatly anticipated and just re-opened Moon Rabbit. Less than a year ago, we were all shocked when the original Moon Rabbit suddenly closed in the Wharf's InterContinental Hotel. David and I, and our kids, the whole family loved the beautiful and delicious take on Vietnamese cuisine that Kevin Tien, Susan Bae and team were serving. We were heart broken and we were not alone. And here we are! And I am not alone — because I have the team with me now! Chef Kevin Tien Pastry Chef Susan Bae Chef Judy Beltrano Bar Director Thi Nguyen And oh we are going to get into all the things But First So you know, I have been out and about — -Beloved BBQ -Cut -Fairfax City Restaurant Week — I am your Restaurant Week Lady -Mama Changs & The Wine Hour -James Beard Long List aka Semi-Finalists alert! -Centrolina -Pastis - What is New in The Neighborhood -Duck & The Peach So I first met four-time James Beard Foundation semifinalist, 2023 RAMW Chef of the Year, Food and Wine Best New Chef 2018 Chef Kevin Tien when he was in the kitchen at Hitmitsu. But it wasn't until he started coming into in the Foodie And The Beast studio that I really got to know him, his heart and his passion better. Pastry Chef Susan Bae joined him a few times and now I totally have a girl crush on her. Chef Judy Beltrano & Speed Rack finalist Bar Director Thi Nguyen round out his team here and I am so excited for them and this beautiful space, for me — because the Moon Rabbit is back. Quotes "In restaurants, we go beyond transactions and meals. We warmly welcome you into our home, embracing the true essence of hospitality."- Kevin Tien "Through the fusion of our Southeast Asian roots, we craft a harmonious culinary experience that fulfills our creative vision."- Judy Beltrano "We deconstructed and injected them with our unique spirit, transforming them into bittersweet beverages that tantalize and awaken the palate."- Thi Nguyen "In pastry, balance is key. Adding a touch of saltiness is essential to create a well-rounded dessert." - Susan Bae Chapters 00:00 – Introduction 00:40 - DC Media Personality and Host of a Food Show 04:26 - Mama Chang's: A Must-Visit for Delicious Food 07:09 - Speed Rack Finalist and Exciting New Flavors 11:20 - Exploring the Evolution of Your Unique Cooking Journey 13:56 - Overcoming Loss and Rediscovering Motivation 18:49 - Crafting Complex and Layered Dishes, Similar to Art 21:19 - Refreshing Skills After College and Achieving Success 24:59 - From Passion for Cocktails to Pursuing Bartending 27:54 - Transitioning from Marketing to Healthcare Career 29:26 - Transforming Perceptions of Asian Food and Elevating Cuisine 34:09 - Exploring Hot Pot, Fish Meatballs, Collard Greens, and Ice Cream 35:43 - The Delightful Contrast of Flaky and Bouncy Textures 41:24 - Anticipation for Instagram-Worthy Desserts and Cocktails 44:23 - Fresh Herbs, Dipping Sauces, and Unique Drinks 46:40 - The Significance of Personal Connection and Appreciation in Hospitality 50:36 - Outro Guests Social Media Links: Instagram: Moon Rabbit: ** **https://www.instagram.com/moonrabbitdc?igsh=MTJkbm83dHF2dzZmcQ== Kevin Tien: https://www.instagram.com/chefkevintien?igsh=ZmFmbm1mNmJ1MXo= Susan Bae: ** **https://www.instagram.com/susanbae?igsh=dndvejFkbm1hOGZo Judy Beltrano: https://www.instagram.com/genuinely_me.judy?igsh=MXg1NnhpazVtaTAwNQ== Website: https://www.exploretock.com/moonrabbitbykevintien/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

It's Lunar New Year, and Spoonie and Tongs are making Vietnamese spring rolls for “The Big Taste." Their biggest challenge? Trying to stay up late to celebrate the holiday! Between noisemakers, dance parties, and a little help from the listeners, will they make it to midnight?? Chef guest Calvin Eng joins the fun and talks about his family's Cantonese traditions and favorite recipes, and kid guest Milo shares his favorite Korean rice cake soup, Tteokguk!  Calvin Eng is the chef & owner of Bonnie's, a Cantonese-American restaurant in Williamsburg. Brooklyn born and raised in a traditional Chinese family, Eng had the dream & goal of opening a restaurant for the last decade, but only in recent years has he realized how important it is to pursue Cantonese food and dive deeper into the dishes of his heritage. Bonnie's has received positive reviews from The New York Times, The New Yorker, New York Magazine, Eater and Bon Appetit. Eng is a 2023 StarChefs Rising Star, 2023 James Beard Best Chef: New York State Semifinalist, 2022 James Beard Emerging Chef Finalist, 2022 Food & Wine Best New Chef and 2023 Forbes 30 under 30. 

Follow him: @chefsawyer Chef Jonathon Sawyer Get ready to be swept away by the incredible journey of Jonathon Sawyer, a Chicago-born chef whose love for food was ignited by an old-world German chef. As a young man, Sawyer found himself trapped in an engineering program, staring at an auto-cad program every day. His only escape was cooking at a local restaurant every night, under the watchful eye of a stubborn and surly German chef. One day, the chef, with his thick accent, surprised Sawyer with high praise, telling him, "You, you are good at cooking." And just like that, Sawyer's fate was sealed.Leaving engineering school behind, Sawyer enrolled in culinary school, where he discovered his true love and passion for cooking. But his journey was far from over. He went on to work for renowned Chef Charlie Palmer in New York City before opening his own restaurants, Parea in NYC and Lolita in Ohio, for Michael Symon. But it was back home in Cleveland, where Sawyer built his small restaurant empire, including The Greenhouse Tavern, Noodlecat, and Trentina. He even ventured into the stadium business and started a probiotic vinegar business. Sawyer's talent did not go unnoticed, and in 2010 he won the Food & Wine "Best New Chef" award, followed by the James Beard Foundation Award for Best Chef: Great Lakes in 2015. In 2020, Sawyer opened Adorn Bar & Restaurant in Chicago, which was a hit and earned a spot in the prestigious 2021 Michelin Guidebook. His latest venture, Kindling, located in the Willis Tower and a dream live-fire restaurant in partnership with The 50/Fifty Group, has been hailed as one of the best restaurants of 2023. But that's not all! Sawyer has also made a name for himself on television. He is currently a celebrity chef on Food Network's highest-rated show, Tournament of Champions, and has appeared on several other shows, including the premier episode of Bobby Flay's Triple Threat, The Best Thing I Ever Ate, and Chopped. He has also authored two cookbooks: the best-selling children's cookbook, Noodlekids Cookbook, and House of Vinegar, a cult classic among home cooks. When he's not busy whipping up culinary masterpieces, Chef Sawyer can be found exploring the great outdoors, hiking and foraging with his furry companions by his side. He also enjoys quality time with his family, engaging in friendly board game competitions with his wife, Amelia, and their children, Catcher and Louisiana. Beyond his love for cooking, Sawyer is also dedicated to giving back to his community, regularly working with various charities to donate his time and culinary expertise where needed. With a heart as big as his passion for food, Chef Sawyer is truly a man of many talents and interests.

Today we're so excited to be speaking with the Michigan chef Ji Hye Kim. We've followed Ji Hye's incredible career in Ann Arbor, where she runs the wonderful Korean restaurant Miss Kim. Ji Hye is a Food & Wine Best New Chef and has been nominated for multiple James Beard Foundation Awards. But what makes Matt most excited about this conversation on Korean food is the chef's deep knowledge of Korean food's modern (and less modern) history. We talk about some of our mutual favorite Korean dishes—gamjatang certainly comes up—and we discuss how Ji Hye worked her way through the Zingerman's training program and eventually opened her own place.Also on the show, we catch up with Jane Kelly and Jenny Hartin, two dedicated cookbook fans behind the active online community Eat Your Books. We talk about some of their favorite books from the busy spring season and the types of books they wish they saw more of in cookbook publishing.More from Ji Hye Kim:5 Things I Wish Someone Told Me Before I Became a Restauranteur [Medium]Ann Arbor Chef Named One of America's Best [Detroit Free Press]Best New Chef 2021 [Food and Wine]

Episode Notes Host Liren Baker talks to Chef Ji Hye Kim, the chef and managing partner of the restaurant Miss Kim, based in Ann Arbor, Michigan. Chef Ji Hye has had the distinct honor of being recognized as a Food & Wine Best New Chef in 2021 as well as a James Beard Semifinalist in 2020 in 2022. In this episode, Chef Ji Hye talks about her journey as a chef, the inspiration behind her restaurant, and how she cooks traditional Korean cuisine inspired by her mother's cooking with local Michigan ingredients. Learn more about Miss Kim https://misskimannarbor.com Follow Ji Hye Kim @chefjihyekim Follow Miss Kim @misskimannarbor

Chef Matt Horn has quickly become one of the most noted chefs in the Bay Area and, increasingly, the country. Since opening his namesake restaurant, Horn Barbecue, in West Oakland in late 2020 the California native has been named a Food and Wine Best New Chef in 2021, won a coveted spot in the Michelin food guide, had his unique "California-style" barbeque featured in major newspapers around the country, and currently is a finalist for a James Beard Foundation award for Best New Restaurant in America, one of only two California restaurants to make this coveted cut. On top of that, Horn just opened his second restaurant (a fried chicken restaurant), with much more planned for his growing food empire. In his new cookbook, Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ, Matt Horn tells his own inspiring story of how he learned to make BBQ and open a restaurant, and about how his journey echoes and continues the historic lineage of African American barbecue in the United States—an engaging yet often unknown history. His cookbook also has recipes and tips for those who want to try his recipes and classic "low and slow" method at home. After the talk, guests will enjoy some of Horn's famous BBQ in a fun, post-program reception. Food included in ticket price. Please join us for a special evening with one of the Bay Area's rising chefs. Horn will be interviewed by Bay Area food scene veteran, Cecilia Phillips. Phillips has worked under several celebrity chefs and has served as a food tour guide for many years in San Francisco. She began her journalism career as a reporter at KIEM in Eureka, California, and upon relocating to the Bay Area joined KQED as an intern. She then moved into the role of coordinating producer and on-camera reporter for the flagship KQED broadcast show, Check, Please! Bay Area. Within the program, she produces a special series called "Cecilia Tries It," where she scours the Bay Area in search of off-the-beaten-path spots for exciting, culturally diverse culinary experiences that fans can't miss.  NOTES This program is part of The Commonwealth Club's Good Lit series, underwritten by the Bernard Osher Foundation.  SPEAKERS Matt Horn Founder & CEO, Horn Hospitality Group; Author, Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ Cecilia Phillips Coordinating Producer and On-Camera Reporter, Check, Please! Bay Area—Moderator In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded Live in San Francisco on April 21st, 2022 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

A great conversation with a brilliant chef & great friend. Jeremy FoxChef/Owner/Cookbook AuthorJeremy Fox is the award-winning chef/owner behind the nostalgic, Eastern European-inspired Birdie G's and Michelin-starred Rustic Canyon in Santa Monica, California. He's also the author of On Vegetables, the James Beard finalist cookbook, which features 150 recipes that elevate vegetarian cooking and showcase his “seed-to-stalk” philosophy. Jeremy is constantly inspired by local farmers, fishers and ranchers, and his menus truly embrace hyper-seasonality, simplicity and a zero-waste approach. Before joining the Rustic Canyon Family in 2013, Jeremy reimagined vegetarian cuisine at Napa's Ubuntu, earning them a Michelin star, and honed his craft and culinary outlook as chef de cuisine at David Kinch's lauded Manresa in Los Gatos. He's garnered seven James Beard “Best Chef” (West & California) finalist nominations, was named a 2008 Food & Wine “Best New Chef,” and Rustic Canyon and Birdie G's have regularly topped Los Angeles Times' “101 Best Restaurants List.”

Little did she know at the time she was writing it, but Anita Lo's Solo: A Modern Cookbook for a Party of One became, for many, the ideal guide for this time in history. The 2001 Food & Wine Best New Chef and much-lauded chef, author, and TV personality joined Communal Table from her home on Long Island to talk about the ever-changing role of chefs, cooking for pleasure, coping in a tough kitchen, and the free online cooking classes she's teaching to celebrate the release of the film A Writer’s Odyssey and the Year of the Ox. Food & Wine Pro https://www.foodandwine.com/fwpro The free cooking class will be hosted through Anita’s Instagram Live (@anitalonyc) on Thursday, 2/11 at 3 p.m. PT / 6 pm E.T. in collaboration with CMC Pictures (@cmc_pictures) to celebrate the release of A Writer’s Odyssey and the Year of the Ox. Anita on IG: https://www.instagram.com/anitalonyc/?hl=en Trailer: A Writer’s Odyssey https://www.youtube.com/watch?v=8yDeipqy-ys&list=PLDZhLHLye-cUT-frXYxSIuGPcOP6WlMBN Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Angie Mar is the award-winning chef-owner of The Beatrice Inn. We met when Angie was honored as a Food & Wine Best New Chef in 2017 and ever since then, The Beatrice Inn has been one of my favorite restaurants in New York. Some of my best recent memories of New York City have been early evenings and late nights perched at the corner of the bar drinking smoked Manhattans and gossiping with Angie over plates of her signature fried chicken. Before I moved to Hong Kong last year, I made sure my very last supper in NYC was whiskey-aged beef at the Bea. In this episode of the podcast we talk about how Angie has pivoted her business during the Covid-19 crisis and what could come next for chefs and restaurants in New York. You can find Chef Angie Mar on Instagram at: https://www.instagram.com/angiekmar/Butcher + Beast cookbook: https://www.amazon.com/Butcher-Beast-Mastering-Art-Meat/dp/0525573666The Beatrice Inn is in New York City's West Village: https://thebeatriceinn.com/Please donate to The Beatrice Inn Employee Relief Fund: https://www.gofundme.com/f/the-beatrice-inn-employee-relief-fundThank you so much for listening this early episode of Danica Lo & Company! Please subscribe to this channel and, if you like, please leave me a five-star rating. See you next time!

An old world German chef was the best thing to happen to Jonathon Sawyer. Back in the early 2000’s Sawyer found himself in engineering school staring at an auto-cad program on a computer screen every day and cooking in a local Dayton Ohio restaurant every night. The Chef, staunch in his stubborn ways one day came to Sawyer and said in his thick German accent “you, you are good at cooking.” Surprised & enamored with praise coming from his surly German boss he realized engineering school wasn’t for him and promptly dropped out to attend to culinary school. He would find his love in the kitchen. Not an uncommon occurrence however the years that followed would be. Sawyer would go on to work for Chef Charlie Palmer in New York City before opening a Parea in NYC & Lolita in Ohio for Michael Symon. After his son Catcher was born he headed home to Cleveland where he went on to build a small empire of restaurants including The Greenhouse Tavern, Noodlecat, & Trentina, as well as a probiotic vinegar business. In 2010 Chef Sawyer won the Food & Wine “Best New Chef” award and in 2015 he won the James Beard Foundation Award Best Chef: Great Lakes. When Jonathon is not in the kitchen he is hanging out with his wife Amelia, their two kids Catcher & Louisiana, their three dogs Potato, Clementine Francis Bean, and Brenda Walsh.

I was fortunate to meet Gabriel many years ago at a game cooking competition which by the way he won. We have been friends ever since, having cooked together at many different events I have seen such amazing food from Gabriel. His intensity and excitement for great food and incredible flavors has taken the world by storm, ever since he opened Le Pigeon it’s been gang busters. I always love sitting there on the counter watching the cooks make incredible food in such a small environment with so much technique & flavor, all guided by Gabriel. Today we talk about alot of the hard stuff and the great stuff, such a great conversation about life and how we decide to change the course of it. Congratulations on making this amazing change and being able to share it with so many. Follow Him: @ruckergabriel Gabriel RuckerExecutive Chef and Co-Owner, Le Pigeon and CanardTwo-time James Beard Award winning Chef Gabriel Rucker is Executive Chef and Co-owner of Le Pigeon and Canard in Portland, Oregon. His edgy, highly original, and recipe-free masterpieces, evocative of French bistro signatures and classic American fare, have gained him both regional and national acclaim. When school no longer piqued his interest, Rucker moved to the kitchen where his natural talent took flight. In 2003 he landed a coveted job at Paley’s Place and, after two years in the esteemed kitchen, he moved on to the Gotham Tavern as Sous Chef. In June of 2006, Rucker opened Le Pigeon and became an overnight success. In 2018, Rucker and Fortgang opened Canard next door to Le Pigeon, an all-day cafe serving breakfast, lunch and brunch on the weekends, and in the evenings, serving up a broad wine program and wild French bar food. Canard quickly became one of the most buzzed about openings nationwide, going on to win The Oregonian’s Restaurant of the Year, Portland Monthly’s Restaurant of the Year, a Best New Restaurant James Beard Award nomination, one of the 18 Best New Restaurants of 2018 by Eater, one of Thrillist’s Hottest New Restaurants and Food & Wine names Canard’s Steamburger one of their best bites of 2019.Rucker and his team released their first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013. Forwarded by Chef Tom Colicchio, the cookbook is a serious yet playful collection of 150 recipes celebrating Rucker's high-low extremes in cooking, combining the wild and the refined in a unique and progressive style, receiving national acclaim from media and chefs alike, including Andrew Zimmern’s Top Cookbooks of 2013, Food Republic’s Top 20 Cookbooks, one of Financial Times’ Books of the Year, Food Network Favorite Fall Books, and praised in UK Independent, Wall Street Journal, Eater, and The Week. It was also a finalist for the 2014 IACP Cookbook award.Rucker is one of Portland’s most respected and decorated chefs, earning many accolades, including two James Beard Awards for Rising Star Chef in 2011 and Best Chef Northwest in 2013, as well as a nomination for Outstanding Chef 2016, 2017, 2018 and 2019. He was named a Food & Wine Best New Chef 2007, one of Portland Monthly’s Chefs of the Year, and was the recipient of StarChefs Mentor Award in 2018. Le Pigeon and Canard have become some of Portland’s most critically acclaimed restaurants, earning many accolades, including The Oregonian’s Restaurant of the Year in 2008 for Le Pigeon and 2 018 for Canard. The restaurants have been featured in Travel + Leisure, The Guardian, Details Magazine, Wall Street Journal, Wine Spectator, San Francisco Chronicle, GQ, USA Today, NBC New York, Bizarre Foods with AndrewZimmern and Zimmern’s List. Le Pigeon has been included in Wine Enthusiast’s 100 Best American Wine Restaurants in 2015, 2016, 2017, 2018, and in 2019 was named to the Wine Enthusiast Restaurant Hall of Fame list. In 2018, his newest restaurant Canard was named one of the 18 Best New Restaurants of 2018 by Eater, one of Thrillist’s Hottest New Restaurants, The Oregonian’s Restaurant of the Year and Portland Monthly’s Restaurant of the Year. In 2019, Canard was named one of America’s 100 Best Wine Restaurants by Wine Enthusiast and was nominated for Best New Restaurant by the James Beard Awards.In 2019, Rucker, along with fellow Portland chef Gregory Gourdet, founded the Portland chapter of Ben’s Friends, a restaurant industry recovery group. Follow Rucker on Instagram @ruckergabriel and @fitchefpdx.

On today's episode of All in the Industry®, host Shari Bayer has a special “On the Road” show from the James Beard Foundation Awards in Chicago, and Food & Wine Classic in Aspen. The JBF Awards were held on May 6, 2019 at the Lyric Opera of Chicago in downtown Chicago, and in addition to Shari's radio coverage, she has a video highlight reel with exclusive interviews from the red carpet, which can be viewed at Facebook.com/allintheindustry. Her interviewees include JBFA winners Kelly Fields, Willa Jean; Brady Williams and Mark Canlis, Canlis; and Mashama Bailey, The Grey. The 37th Food & Wine Classic in Aspen took place June 14-16, 2019, and Shari has interviews with Tabatha Goloborodko, Director of Global Partnerships Culinary, Fashion + Retail, Marriott International; Steve Palmer, Managing Partner, The Indigo Road Hospitality Group and Founder, Ben's Friends; Food & Wine Best New Chef 2019 Kwame Onwuachi, Kith and Kin; and Bravo's Top Chef Season 16 winner and fan favorite, Kelsey Barnard Clark, KBC. Today's show also features Shari's PR tip, Speed Round, Solo Dining experience at The White House Tavern in Aspen, plus, Shari has a special announcement about H.O.S.T. Summit + Social, a new, all-day, inspirational, educational and interactive conference in NYC for, and about, the hospitality industry, in January 2020. Go to allintheindustry.com/host to learm more. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate All in the Industry is powered by Simplecast.

Kwame Onwuachi is learning when to stop and take a deep breath. In the last few weeks alone, he's been named a Food & Wine Best New Chef and a James Beard Rising Star finalist, and published a stunning memoir called Notes from a Young Black Chef. In the midst of all the accolades, he's still at the helm of Kith/Kin, the much-celebrated restaurant that he opened in the wake of the very public and swift closure of his first solo outing. This might seem like a lot all at once, but Onwuachi has been training and hustling since he was a tiny child in his chef-mother's kitchen, and he's ready to step into the spotlight—he might just need a nap first.

His Michelin-starred restaurant Aldea is celebrating its 10th anniversary this year, but George Mendes has been working his way through some of the world's most prestigious restaurant since graduating from the Culinary Institute of America in 1992. He's seen a major shift in kitchen culture along the way—and in his own attitudes toward self care. The 2011 Food & Wine Best New Chef sat down to talk about the importance of mentorship, friendship, biking, and being an ambassador for Portuguese cuisine.

You may think you know Angie Mar from her ultra-luxe Instagram feed, or maybe you've had the pleasure of indulging in a meal at her inventive, over-the-top restaurant, The Beatrice Inn. But the 2017 Food & Wine Best New Chef wants you to know about the blood, sweat, tears, and terrifyingly lean times that led up to her buying this classic property and pushing its legacy forward. And that has an awful lot to do with the way she hires, and how she mentors her team. Mar sat down with Food & Wine Senior Editor Kat Kinsman for a from-the-heart chat, and you're welcome to pull up a chair.

On this episode of The Line, Eli welcomes Chef Jess Shadbolt of King New York. After having worked at The River Cafe in London, Jess came to New York and along with her co-chef, opened King to great acclaim. The restaurant was named a top 2017 restaurant by Pete Wells along with a 2 star review from The New York Times. Jess and her co-chef Clare were both named a Food and Wine Best New Chef in 2018. The Line is powered by Simplecast.

Many folks remember Stephanie Izard as being the first woman to ever win Top Chef, but in the years since that victory she’s proven to be one of the most admired and successful chef-restaurateurs in the biz. Besides adding a coveted James Beard Award, Food & Wine “Best New Chef” and even an Iron Chef title to her mantle, Stephanie is best known for her critically acclaimed empire of Chicago restaurants, which include her flagship, Girl & the Goat. She sits down with us to discuss her much-anticipated Girl & the Goat expansion to Los Angeles, and also lets us know how challenging it can be sourcing goats in the city. Speaking of the City Angels, we once again descend upon the Silver Lake studio for Dangerbird Records, and this go-round we capture a live performance from composer, Coleman Zurkowski. Baltimore-bred and NYC-based, Coleman’s making a name for himself for his work with such brands as Netflix, Toyota and Lebron James’ “Uninterrupted” documentary series. He gives us a listen to his first album, ZERO, which was released under Dangerbird’s new “Arthur King Presents” series that showcases experimental music. Snacky Tunes is powered by Simplecast.

Liz Johnson has had quite a damn year: she moved to LA, opened the neo-jewish deli Freedman's to near universal acclaim, won a Food & Wine Best New Chef nod, and now is onto the next project. in this ep, she sits down with the boys, along with her fiance, Will Aghajanian, a talented chef in his own right, to talk getting physical hate mail, burning hay at Noma, the magic of mutton, and what comes next.

It’s an all-Windy City lineup for this episode. We begin with a conversation with Diana Dávila, recent winner of Food & Wine Best New Chef 1018. She is the chef-owner of Mi Tocaya Antojería, the Logan Square restaurant that’s the epicenter of contemporary Mexican cooking in Chicago. Diana grew up in a restaurant family, and realized that her true life’s calling was in the kitchen after “hearing the sauce” and heeding its call. Na'el Shehade and Via Rosa make up Drama, the talented R&B/dance duo whose musical stylings the Chicago Tribune defined as, “...a more danceable version of The xx's haunting, minimalist masterpieces mixed with the sensuality of Sade.” They join us in-studio for a live performance. Snacky Tunes is powered by Simplecast

Chef Stephanie Izard has been a Top Chef, an Iron Chef, and a Food & Wine Best New Chef. She runs three of Chicago’s hottest restaurants: Girl & the Goat, Little Goat Diner, and Duck Duck Goat in Chicago. She’s a mom, wife, dog owner, and sunny human being. And now she’s author of Gather & Graze, a new cookbook filled with craveworthy recipes, from Pork Belly Frittata to Miso-Butterscotch Budino to Sweet Corn Frozen Nougat. She stopped by to talk about her book and the ingredients she swears by (fish sauce, soy sauce, blue cheese…), and explains her fondness for kids of the goat and human variety. Also joining us is Gabi Vigoreaux, baker and culinary director of Smith Canteen, the coffee shop in Carroll Gardens, Brooklyn. She talks about life at the Good Housekeeping test kitchen, Cuban bakeries in Miami, and turning the royal wedding cake flavors into a donut. Thank you to Le Cordon Bleu and Bob’s Red Mill for sponsoring today’s show. Radio Cherry Bombe is powered by Simplecast