BOLD & FLAVORFUL TALKS.

In this episode of Chef Radio, James Beard award-winning chef Andrew Black shares his inspiring journey from Jamaica to becoming a culinary innovator in Oklahoma City. Learn about Chef Black’s restaurants, Grey Sweater, and his focus on creating heartfelt dining experiences through meticulous care and sourcing of global ingredients. The conversation explores Chef Black's transition to Oklahoma City, the opening of his various ventures like Black Walnut, The Gilded Acorn, and his latest project, Pearl Mesta, at the Skirvin Hotel. Chef Black discusses the importance of consistency, learning from failures, and fostering a strong company culture built on empathy and integrity. The episode provides valuable advice for young chefs on hard work and adaptability, highlighting Chef Black’s dedication to innovation and guest satisfaction.

In this episode, we sit down with Chef Serigne Mbaye, the James Beard Award-winning chef behind Dakar, a renowned New Orleans restaurant that brilliantly blends the flavors of Senegalese and Southern cuisine. Chef Mbaye shares how his passion for cooking with purpose infuses each dish with a deeper connection to his African heritage and the rich culinary traditions of the American South. We also explore his challenging childhood, including his experience in a strict Muslim school in Senegal, which, despite feeling somewhat abandoned his family, helped shape his resilience, discipline, and ultimately, his success in the culinary world.

On this episode of Chef Radio Podcast, we sit down with the one and only Chef Marc Murphy, famed judge on Food Network’s Chopped, competitor on Iron Chef America, and mastermind behind New York City’s iconic restaurant Landmarc. Chef Murphy takes us on an inspiring journey through his early years as a young chef in Paris, where he honed his skills alongside some of the culinary world’s greats, to his bold move to New York City. Listen as he shares the challenges and triumphs of rising through the ranks of the restaurant industry, eventually becoming one of America’s most respected chefs and TV personalities.

In today’s exciting episode, we sit down with the incredible Mashama Bailey, executive chef and co-owner of The Grey in Savannah, Georgia, to talk about her extraordinary journey to the top of the culinary world. From her humble beginnings to becoming one of the most celebrated chefs in America, Mashama shares her inspiring story of resilience, passion, and creativity. We dive into her groundbreaking work at The Grey, her Southern-rooted cooking style, and the incredible honor of winning the James Beard Award for Best Chef in America. This is a conversation you won’t want to miss!

In today’s episode, we’re thrilled to be joined by Chef Alex Kemp of My Loup in Philadelphia, where he brings the warmth of Canadian generosity and hospitality to the city’s vibrant culinary landscape. With roots in French-speaking Quebec, Chef Alex masterfully reimagines French cuisine, weaving together the rich traditions of his heritage with the ebb and flow of Philadelphia’s distinct seasons. His refined techniques and ingenious combinations create an innovative dining experience that’s both rooted in tradition and refreshingly original and his take on company culture is incredibly powerful. Listen in on how this young talent has taken Philadelphia by storm, and as you'll hear, it's not by chance. It was destined.

In this episode, we dive into the remarkable story of Chef Kyle Knall of Birch in Milwaukee and explore his fascinating journey from the bustling culinary scene of New York City to the vibrant culture of New Orleans, and finally to the heart of Milwaukee. We'll uncover how his deep-rooted love for oysters, inspired by his father, has helped shape his culinary identity. Join us as Kyle shares how he has not only mastered his craft but also fostered a sense of community in Milwaukee, creating a culinary haven that resonates with both locals and visitors alike.

Welcome to our CHEF Radio, where we dive into the secrets of maintaining success in the restaurant business with industry leaders Mary Milliken, Susan Fingar, Phillip Krajeck, Katie Button, and Michael Anthony. In this episode, we explore three key strategies for sustained success: fostering innovation, building a strong team, and maintaining exceptional quality. Hear firsthand from these accomplished chefs as they share their insights and experiences on how to keep pushing the boundaries, continually improve, and never rest on their laurels in the ever-evolving culinary world. Whether you're an aspiring restaurateur or a seasoned pro, this hard hitting episode is packed with valuable advice to help you thrive in the restaurant industry.

In this episode of CHEF Radio, we're thrilled to feature none other than Mike Solomonov of Zahav and the CooknSolo empire. Join us as we dive into Mike's Israeli roots, his courageous battle with addiction, and the challenging beginnings of Zahav. Discover how he built a unique company, blending accessible, scalable concepts like Federal Donuts and Goldie alongside his boundary-pushing experiences at Zahav and Laser Wolf. Mike Solomonov is truly one of a kind, and we can't wait to share his incredible story with you all.

Welcome to another exciting episode, where we delve into the inspiring stories of those making a difference in the culinary world. Today, we're joined by Chef Chris Shepherd and wife/ partner Lindsey Brown from the Southern Smoke Foundation in Houston, Texas. Chef Chris, a celebrated culinary figure, recently hung up his apron to dedicate himself to the Southern Smoke Foundation, an organization committed to supporting folks in the food and beverage industry at large. We'll explore the incredible journey that led him to this decision, as well as a frightening plane ride that Eli and Chris took together. Additionally, we'll uncover why other chefs highly value Chris’s unique ability to engage with their cooks, offering insights and perspectives that inspire and elevate the next generation of culinary professionals. Join us to learn more about Southern Smoke Foundation, Chef Chris Shepherd’s career transition, and his impact on the culinary community.

Introducing Chef JJ Johnson, a renowned chef, owner, and cookbook author, who is revolutionizing the fast-casual dining scene with his innovative restaurant, Fieldtrip. Chef JJ, a CIA-trained chef with a background in fine dining, decided to break the mold by creating a community-driven rice bowl concept that highlights the global significance of rice. At Fieldtrip, he uses rice as a canvas to craft diverse and inspiring dishes, showcasing flavors from around the world. In our conversation, we delve into the cultural importance of rice, Chef JJ's recent expansion to the Atlantis Hotel in the Bahamas, and the vital role of fostering a positive company culture.

Today, we’re thrilled to welcome Chef Rob Rubba, the ’90s skater kid turned culinary mastermind behind the Michelin-starred Oyster Oyster in Washington, DC. Celebrated for its groundbreaking and eco-friendly approach, Oyster Oyster leads the way in sustainable dining, artfully blending diverse techniques in preservation to craft extraordinary flavors while prioritizing ethical practices. Join us as Rob delves into his inspiring journey, reveals the creative sparks behind his plant-forward menu, and shares how embracing a vegetarian lifestyle has elevated his purpose and deepened his connection to the culinary world.

Welcome to episode 119 featuring the remarkable scientist-turned-culinary-pioneer, Nathan Myhrvold, where we dive deep into his fascinating journey from Chief Technology Officer at Microsoft to culinary innovator and author of the groundbreaking Modernist Cuisine series. Join us as Nathan shares his unique approach to writing his Modernist Cuisine collection of books, the influence of his time working with Stephen Hawking, and his transition from the tech world to the culinary arts. We'll explore the challenges and joys of creating cookbooks tailored for both professional chefs and home cooks, and uncover his favorite pizza place (in Jersey City) that sparks his culinary inspiration. This episode is an engaging blend of science, technology, and cooking with one of the most innovative minds the world has ever seen.

We're thrilled to have Chef Tracy Malechek join us on CHEF Radio, where we discuss her impressive background that includes working at some of New York's finest restaurants, honing her craft and developing a profound understanding of the culinary world. In this episode, we’ll explore her journey from the bustling kitchens of New York to meeting her husband, a renowned wine expert, and how together they are building a sustainable business that truly supports their employees at Birdies in Austin Texas. We’ll also discuss the challenges and rewards of balancing parenthood with restaurant ownership, and what it means to be mission-driven in today’s food industry. Stay tuned for an inspiring conversation with Chef Tracy Malechek.

Susan Feniger and Mary Sue Millikan, two pioneering chefs behind acclaimed restaurants like Border Grill and Alice B. discuss their beginnings, challenges in the industry, and the influence of Mexican cuisine on their careers. From their early struggles at City Cafe to their television success, this conversation is packed with invaluable insights and heartwarming anecdotes.

In this heartfelt episode, Chef Fiore Tedesco shares his remarkable personal and professional journey. Born deaf, Fiore faced significant challenges growing up in a large Italian family. The episode touches on his experiences with anxiety and trauma, his reflections on leadership and empathy, and the constant pursuit of balance in the demanding restaurant industry.

In this episode, you're going to hear the story of a young lady who immigrated with almost nothing and slowly but surely began to rebuild her life in New York City through sheer willpower. By listening, you will learn how Nasim held onto the lessons she learned in her mother's kitchen in Iran until she was able to open Sofreh, as well as how she trains and develops the culture within her kitchen, and how she empowers her cooks to cook with intuition. Nasim talks about one of her favorite ingredients, the reduction of whey—a byproduct of making yogurt—that she uses extensively throughout her menu, and why it was important for her restaurant to reflect a more modern Persian feel.

Embark on a gripping journey of resilience and redemption with Chef Gregory Gourdet in this riveting episode! Brace yourself for a rollercoaster of ambition, setbacks, and ultimately, triumph. In a world where success is often elusive, Gregory's story reminds us that the path to greatness is anything but linear. Join us as we unravel the challenges he faced on his quest to self-discovery and celebrate the inspiring triumph that awaits. Tune in now for a tale that will keep you captivated until the very end!

In today's can't-miss episode, we have the pleasure of sitting down with Chef Michael Anthony, the culinary mastermind behind New York City's iconic Gramercy Tavern. Join us as we delve into Chef Anthony's culinary journey, his approach to setting the culture and tone in the kitchen, and the creative process behind crafting unforgettable dining experiences at one of America's most celebrated restaurants. Get ready to be inspired by Chef Anthony's passion for food, community, and innovation. Let's dive in!

10:10 Chef Alex Kemp:

The Canadian chef who's taking Philadelphia by storm

Impressions of his new hometown

Persistence and Alex’s Culinary Journal

His Time on No Reservations

How Alex’s Experience Influences Him Today

Montreal Restaurants Recommendations

34:18 Chef Eric Leveillee

Eli’s First Impression of Eric

Cooking for Chef Alain Ducasse… or Not

Taking Over at Lacroix

The Thought Process of Creating and Executing a New Dish

Keeping It Simple vs “One More Ingredient”

Upcoming Dishes

Mentorship vs Reputation

Philadelphia Restaurants Recommendations

1:02:00 Chef Chance Anies

Background

Telling his Story Through his Menu

Quitting his Job and Starting The Food Cart

Meaning Behind the Name of Tabachoy

Advice for Anyone Not in the Right Career Feild

How Fatherhood Changed Chances Perspective

Philadelphia Restaurants Recommendation

In this episode, we delve into the dynamic culinary partnership of Trey Smith and Blake Aguillard, who share a role as chefs at Saint-Germain. Together, they navigate the intricate dance of collaboration in the kitchen, where balancing creativity, leadership, and teamwork is key. As we explore their journey, we uncover the challenges and rewards of working side by side with another chef. While the culinary world often celebrates the lone genius in the kitchen, Trey and Blake demonstrate the beauty of synergy and shared vision. Their partnership yields not only exceptional dishes but also a culinary experience that transcends individual talents.

Prepare to be swept away into the heart of culinary excellence as we explore the dynamic world of partnerships in the culinary industry. From the farmers who cultivate our ingredients to the purveyors who supply our kitchens, every alliance plays a vital role in shaping the culinary landscape. But in this episode, we redefine the concept of partnership, delving into the profound bond between chef and business partner—a relationship akin to Batman and Robin or SpongeBob and Patrick.

Join us as we unveil the transformative power of great partnerships, igniting creativity, mentorship, and innovation in the pursuit of culinary perfection.

Join us on this episode as we sit down with Chef Hari Cameron, tracing his remarkable journey from the world of fine dining to becoming a sought-after chef consultant, and now, his triumphant return to the culinary scene with his new venture, The Chef's Table in Rehoboth Beach, Delaware. Hari candidly shares the challenges he faced balancing the demands of a culinary career with family responsibilities, shedding light on the pressures many chefs experience as they navigate parenthood and traditional kitchen roles. Tune in as he discusses the pivotal moments that led him to adjust his career, leveraging his expertise while carving out time for his family, all while passionately pursuing his culinary dreams.

Today's guest, Charlie Mitchell of the one-star Michelin restaurant Clover Hill in Brooklyn, New York, has a wisdom that is hard to come across in a chef barely into his 30s and someone who has gripped the food headlines as becoming the first black Michelin-starred chef in New York City’s history and one of only two black chefs in America. Yeah, you heard read that correctly, the first. In 2022, the Michelin guide recognized the work that he and his partners were doing in Brooklyn Heights and saw that the work that he put in, the training, and his dedication to the craft of cooking helped leapfrog him over even some of the more established and well-known chefs in the country's most competitive restaurant city.

Chef Matt Kelly talks about his journey into the culinary arts, discusses what has influenced his cooking style, and how he managed to build a successful career out of it. His experiences range from early life in the kitchen to his stint at the Inn at Little Washington, where he honed his takes on food quality and sourcing. The Chef goes in-depth about his mission to create dishes that speak to their roots and tell a story, especially in his own restaurants in Durham, North Carolina. Apart from sharing insights into running multiple restaurant businesses and keeping up with the ever-changing food trends, he also emphasizes the importance of nurturing future chefs and make sure they understand the importance of foundational cooking. The conversation wraps up on a high note, with appreciative closing remarks and a display of gratitude for the shared interaction.

Embarking on the journey of a sushi chef involves an unparalleled commitment—one that extends far beyond the ordinary expectations for culinary excellence. Often, to begin that journey, one must apprentice for years under an Itamae, or sushi master, working hard to learn even the most humble tasks before earning the privilege to handle crucial elements like rice, scallions, and ginger. In the realm of high-end sushi, these seemingly ordinary duties bear significant weight.

In today's podcast, Chef Jesse Ito shares his journey with us from being the son of a sushi chef to becoming one of the most celebrated sushi chefs in America today.

Chef Matt Orlando is an absolute visionary and his work at *the now concluded Amass* in Copenhagen, Denmark, forged the pathway for other chefs to see how they can have a major impact on reducing food waste, thus helping with the needs for action when it comes to the future of our planet.

For this podcast, we have an author, publicist, and podcast host who recently published a book that has so many incredible and unique perspectives from an astounding number of industry-leading chefs from around the globe. The author, Shari Bayer, based in New York City, is someone who is a lifer in our industry, or at least industry adjacent, as she has been a publicist for many of the highest-achieving chefs in America, and she's done that by creating genuine relationships with the chefs that she's met over the years.

What would you say if I told you that a Disney artist, who helped bring animated films to life as well as designed video games and Disney theme park attractions, won a James Beard award this year for Best Chef California? Well, in today's podcast, we welcome Justin in to talk about his highly improbable journey from a first-generation Thai kid who grew up in his parents restaurant to one day leaving his artistic profession to come back to take over after his father had a debilitating stroke. This podcast has all the elements of a heart wrenching and uplifting Disney film, and we can't wait for you to listen!