Andrew Talks to Chefs

Andrew welcomes one of the founders of modern Israeli cuisine, Erez Komarovsky, to New York City, where he recently opened his first US restaurant, Mint Kitchen. The two discuss Komarovsky's culinary awakening in Tel Aviv, his development in Paris and San Francisco, and his storied, multifaceted career in Israel.In our second interview, Andrew visits with Nicholas Stefanelli of Washington DC's Masseria and Officina. They track how Stefanelli migrated from baseball to fashion to cooking, the similarities and differences between the two sides of his heritage (Italian and Greek), food history and its place in contemporary dining, and restaurant management.Visit the official Andrew Talks to Chefs website to explore past episodes, join our mailing list, leave a voicemail or comment, and keep up with Andrew's blog.Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on Apple Podcasts, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's Podcast store. Thanks for listening! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

After a long hiatus, Andrew Talks to Chefs is back with two interviews featuring chefs at the forefront of the New York City dining scene: First, Andrew sits down with Angie Rito and Scott Tacinelli of the red-hot, red-sauce-inspired Don Angie, which draws on their shared and distinct Italian-American heritage and myriad New York City influences. Then, he catches up with Victoria Blamey (whom you already met in a deep-dive, late-night interview in Episode 9), who recently took the helm at the legendary Gotham Bar and Grill.Visit the official Andrew Talks to Chefs website to explore past episodes, join our mailing list, leave a voicemail or comment, and keep up with Andrew's blog.Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on Apple Podcasts, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's Podcast store. Thanks for listening! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

While in Milan, Ohio, to partiticpate in a dinner at The Culinary Vegetable Institute at The Chef's Garden, Andrew grabbed the opportunity to interview one of his favorite people in the industry, the CVI's Executive Chef & Chef Liaison Jamie Simpson. Hear the story of how this young chef found his way to a unique six-year (and counting) stint at one of the most esteemed farms in the world, and what the the rewards of flowing to to the rhythms of a working farm are. Then, meet Jamie's kitchen team, a passionate group of chefs of varying ages and lengths of tenure who share a common enthusiasm for their surroundings and teammates.Visit the official Andrew Talks to Chefs website to explore past episodes, join our mailing list, leave a voicemail or comment, and keep up with Andrew's blog.Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on Apple Podcasts, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's Podcast store. Thanks for listening!Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

As he readies his new restaurant Pasjoli for a fall debut, Dave Beran--who's already enjoying great success in Santa Monica, California, at Dialogue--takes us back through his life and career, from his formative days in Upstate New York and Michigan, to his early kitchen years at Alinea and Next (he served as chef de cuisine at both) to his decision to migrate to the West Coast. A far-ranging conversation about education, creativity, and finding one's professional home and wheelhouse.Visit the official Andrew Talks to Chefs website to explore past episodes, join our mailing list, leave a voicemail or comment, and keep up with Andrew's blog.Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on Apple Podcasts, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's Podcast store. Thanks for listening!Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

This week, Andrew sits down with two chefs who have gone their own way: Rōze Traore, who's part of the kitchen team at Eleven Madison Park and also stages pop-ups and private dinners around the world, and has a second career as a model, epitomizing the emerging avenues available to a young chef today. And Jose Arroyo, of Ontario, California, who served in the miliary and trained in culinary school, then decided to pursue a more mainstream career, out of the spotlight but no less devoted to delivering quality work. 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 Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

There are no hotter restaurants in New York City right now than Cote and Frenchette, and on this week's episode, we've got the chefs behind both of them: David Shim, the soft-spoken but intensely exacting chef of Cote tells Andrew how and why he gave up aspirations of professional soccer to pursue a pro cooking career, and how he went about designing the food for Cote's unique, modern take on a Korean steakhouse. Then, Lee Hanson and Riad Nasr, the dynamic duo who brought their culinary vision to life at Frenchette, take us all the way back to their early days working for Daniel Boulud and as opening chefs for such landmark New York restaurants as Balthazar. As if that weren't enough, Esquire magazine's food and drinks editor Jeff Gordinier joins Andrew to help introduce these chefs, and to talk about his brand new book, Hungry. This is a special one--at least we think it is--enjoy! 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. Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

The wonderfully creative soul behind Dana's Bakery, Dana Pollack, left a successful career as a photo editor in pursuit of something more fulfilling. She attended culinary school, decided restaurant kitchens weren't for her, and began fashioning unconventional macaroons and other baked goods that have made her (mostly mail order) company a rousing success. Her story is one of career changing and finding an unconventional path in an ever-more-challenging industry. She and Andrew discuss what inspired her, how she went about pursuing it, and how she continues to tweak what her bakery offers even today. 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. Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Our 2nd LIVE show took place last week at San Francisco Cooking School and it was a blast: Oakland-based chef Preeti Mistry joined Andrew to talk about everything from how one's identity is inevitably reflected in their food to the politics of the modern restaurant scene to her early tendencies toward the theatrical. In the second segment, a quintet of current and former Zuni Cafe chefs (Nate Norris, Quang Nguyen, Gail Pirie, John Clark, and Brandon Jew) discuss the legacy of the late Judy Rodgers, one of the most influential figures in contemporary American cuisine. Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

An intersection of the classic and contemporary defines today's episode: First up: Last week, Andrew made a pilgrimage to the legendary, three-Michelin-star Inn at Little Washington where the singular visionary Patrick O'Connell has been lording over his dream restaurant, inn, and other properties since 1978. While there, the two sat down for a revelatory conversation that has had Andrew's head spinning in all the best ways ever since. Then, we turn our attention to Los Angeles, and Lincoln Carson's new Arts District restaurant Bon Temps, which just debuted. Lincoln and Andrew have known each other since 1993, but hadn't seen each other for a quarter-century, so not only cover Lincoln's life and career (until recently, mostly focused on pastry) but also to shared memories of industry friends and restaurants from over the years. Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Two titans of the food world are the focus of this week's episode. First up, an Open Kitchen (non-chef) interview with Ed Levine, founder of Serious Eats and author of the new book Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption. And, from the Chef's Roll Anti-Convention in April, we are thrilled to present a tribute to legendary chef Jeremiah Tower, subject of the recent documentary The Last Magnificent, and creator of Stars and other restaurants. In addition to catching up with Jeremiah himself, Andrew spoke with 6 Stars alumni--Clark Frasier, Mark Gaier, Bruce Hill, Jule and Steve Vranian, and Lisa Sheehan--to gather their memories of working for him. Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

A never-before-aired, recently rediscovered interview with Anthony Bourdain, whom we lost a year ago this week. On April 29, 2014, Tony was kind and generous enough to sit down over lunch with Andrew for a two-part conversation, covering everything from his early days as a cook to his transition to a writer and television icon, to coping with fame, meeting his idols, how the industry has changed over the years, and speaking his mind. Originally recorded for print use in a busy restaurant, the audio quality isn't world class (though we've doctored it to the best of our abilities), here's a rare chance to hear approximately 90 "new" minutes with one of the most influential and transformative figures the industry has ever known, in a very casual, relaxed dialogue. Hope it helps listeners remember a peak career moment in his life. Special thanks to Julia Sexton--a cook-turned-writer/editor who was inspired by Bourdain (as we all were)--for joining Andrew for the introduction. We encourage you to listen to Andrew and Julia's recollections and observations; actual interview begins about 33 minutes in. Cook free or die! Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Four interviews, all recorded outdoors in the splendor of Santa Monica at the recent Los Angeles Chef Conference: Spago's Della Gossett; Providence's Michael Cimarusti; Laura Avery and Meredith Bell on the legendary Santa Monica Farmer's Market; and Brooke Williamson of Playa Provisions, The Tripel, Hudson House Bar, and TV's Top Chef. Plus a conversation on the origins of the festival and the world of chef recruiting with festival founder Brad Metzer. This will be our last anthology episode for a while; please enjoy! Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

As Bâtard (his collaboration with John Winterman and Drew Nieporent) turns 5-years old, and he settles into a new phase of shepherding two restaurants (he's also executive chef of Keith McNaly's Augustine), Markus Glocker sits down with Andrew to discuss his old-school European training, how he takes flavor to the brink even in traditional recipes, and his time working for such legends as Gordon Ramsay and the late Charlie Trotter. Hear how this self-described classicist makes his preferred style of food relatable for a modern clientele. Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

*** This episode originally aired on our former host network; Andrew Talks to Chefs is now an independent podcast please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.***Two big winners at last week's James Beard Foundation Awards join Andrew on this week's show: Kwame Onwuachi of Kith and Kin in Washington, DC, and author of the new book Notes from a Young Black Chef, who was named Rising Star Chef; and Kelly Fields of Willa Jean in New Orleans, Louisiana, who was named Outstanding Pastry Chef. Both open up dramatically, both about their own lives and about a societal issues they and the industry grapple with every day.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Raised as a "bar baby" by his devoted jazz musician father and just-as-loving mother, it might have seemed that Milton Abel II was destined for a life onstage himself. But after a period of self-discovery, this Kansas City native found his way to the professional kitchen, eventually settling on pastry and rising to the top of such world-renowned kitchens as The French Laundry, Per Se, and Noma. Today, he's a partner in the Copenhagen bakery and coffee roastery Andersen and Maillard and the subject of a new short film, "That's My Jazz," which recently debuted at the Tribeca Film Festival in New York City. While he was in town to attend the festival, Milton sat down with Andrew to explore some topics not addressed in the film, and expand on those that are. Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Andrew took his podcasting gear on the road again (this is getting to be a habit) and recorded interviews with 5 participating chefs at the recent Chef’s Roll Anti-Convention in San Diego, California, earlier this month. This 3-hour episode should keep you entertained through our between-season break: Listen at your leisure to intimate conversations with LA’s Nyesha Arrington; Boston’s Barbara Lynch; Napa’s Ken Frank; San Diego’s own Claudette Zepeda-Wilkins; and Modernist Cuisine’s Francisco Migoya. See you in May with a new roster of guests for the spring and summer! Andrew Talks to Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

A rare food-focused episode of the pod, featuring two of the preeminent pizza specialists working in the United States today: US-born Dan Richer of Jersey City's Razza and Italian-born Daniele Uditi of Brentwood's Pizzana. While Daniele was on the East Coast to collaborate on a special dinner with Dan, the two took time out from their preparations to sit down with Andrew and talk about how they found their way to pizza-making, what makes their individual approaches distinct, and the obsessiveness their work demands. Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Not many people can lay claim to having shaped the restaurant world that we dine in today, but Michael McCarty is surely one of them. As his masterpiece, Michael's Santa Monica, prepares to celebrate its 40th Anniversary with a special dinner later this month, Andrew sat down with this visionary (featured on the cover of Chefs, Drugs, and Rock & Roll) to discuss his original vision for the restaurant, the innovations he introduced there (nightly staff meetings!); how American food moves forward in "baby steps," his double-edged relationship with France; and the restaurant-theater connection. Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Pull up a chair at the table in the window and join Andrew as he gets to know Clare de Boer and Jess Shadbolt, the British-born team behind the ever-changing menu at downtown Manhattan's wonderfully received Kings restaurant. The kitchen collaborators share their approach to honing the restaurant's culinary style, how they've managed growth and evolution, and the highs and lows of their first years in business. A casual, open hour of shop talk with two of the more successful young cooks (their preferred word) in New York City. Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

A great many professional cooks and chefs shifted to the kitchen after one or more earlier careers. On this episode, we speak to two women whose stories exemplify the possibilities available if you can muster the courage to make a change: Alycia Matthews is a New Jersey-based engineer whose love of cooking was so persistent that after years of wrestling with the impulse, she began attending culinary school in her late 30s, and will graduate the Institute of Culinary Education this May. (Her story is also presented on her blog at foodieengineer.com.) Patty Nusser shifted twice in her life: first from computer programming to professional cooking (she was a sous chef at Babbo) and then from New York City kitchens to private cheffing. If you harbor a dream, or just enjoy hearing how people took a leap of faith and succeeded ... this episode is for you. Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

We're not sure what the odds are of two Nashville chefs turning up in New York City on the same day, but somehow they did, and we were lucky to book them both for back-to-back interview sessions. First up: Chopped judge and prolific chef and restaurateur Maneet Chauhan takes us through her life and career, from her Indian childhood to her culinary training at the Culinary Institute of America to chef gigs in Chicago and the Tri-State area and ultimately to a home and success in Nashville. Then Andy Little narrates his singular career, which took him from Pennsylvania Dutch country to the Inn at Little Washington to other jobs before ultimately settling in Nashville and opening Josephine restaurant, currently in its fifth year. (Special thanks to The Mermaid Inn for providing us a space for these interviews.) Andrew Talks to Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Last weekend, an international who's who of chefs gathered in the City of Brotherly Love for the 6th Annual Philly Chef Conference. In between speaking gigs, Andrew was fortunate to sit down with some of the chefs who are making huge dents in the culinary universe right now. They are (in alphabetical order): Mashama Bailey of the Grey in Savannah, GA (recently the subject of a Chef's Table profile); Katie Button of Cúrate and Button & Co in Asheville, NC; Genevieve Gergis, co-owner & pastry chef of Bestia and Bavel in Los Angeles, CA; Christina Nguyen co-owner and chef of Hai Hai and Hola Arepa in Minneapolis, MN; and Matt Orlando of Amass in Copenhagen. Each of these roughly 30-minute conversations gives a glimpse into what makes each of these chefs tick, and what makes their restaurants so singularly important. And we have a Pennsylvania bonus: John & Sukey Jamison of the legendary Jamison Farm in Latrobe, PA, drove down to visit with Andrew and discuss their recently published memoir Coyotes in the Pasture and Wolves at the Door. We suggest you treat this episode as the anthology that it is and listen to individual interviews at your leisure, or spend an afternoon taking them all in together. Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

After honing his style in pop-ups for three years, Chef Nico Russell opened his Oxalis restaurant in Brooklyn, New York, about 12 weeks ago. On the day after he was inducted into Star Chefs' Rising Stars for New York, Class of 2019, we are delighted to run this conversation with a talent Andrew agrees is one to watch in the coming weeks and months. They get into how Nico's family kitchen--blending Mexican and Filipino influences--growing up influenced his palate, why he's attracted to French cuisine, and the enduring lessons of the pop-up life. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks To Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

While in New York City to collaborate on a special dinner with her pal Sara Jenkins at Porsena, Cathy Whims made some time to visit with us, and man are we glad she did. This modest chef from Portland, Oregon (originally from North Carolina where she initially wanted to be a dancer) has been honing her touch with traditional Italian food there since the early 1980s. Her personal story and point of view compel, as do her recollections of the American chef revolution during her formative years. This one has a little bit of everything. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In the quiet town of Chester, Connecticut, in a former bank building on Main Street, Chef-Owner Joel Gargano--who trained under Jonathan Benno at Lincoln Ristorante in New York City--is turning out sublime and refined spins on classic Italian cuisine at his Grano Arso. Andrew recently (and accidentally) braved a ""snow squall"" to dine at the restaurant and interview Joel. The chef has a compelling story--the son of a baker who found his calling in the pro kitchen and developed his skills and early repertoire--of all places--cheffing for a corporate cafeteria for five years. After his time in New York City, including a teaching stint at the Institute of Culinary Education, he returned to his home state and rolled the dice, raising the money to open Grano Arso. Fourteen months in, the restaurant is a smash success and Joel shares the stories, and lessons learned so far with refreshing honesty. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Angela Dimayuga's gift for weaving art, culture, politics, and locality into restaurant food & spaces inspired Standard International to create a new position for her in 2018. As the company's Creative Director of Food & Culture, Dimayuga--who first drew attention as Executive Chef of Mission Chinese Food in New York City--is taking a fresh look at all aspects of existing Standard restaurants and food programs, and helping shape them in upcoming projects such as a planned hotel in London. She shares the origins of her interest in cooking as a child in San Jose, California, as well as the first stirrings of her artistic and musical interests, her move to New York City and early jobs, such as a formative one at Brooklyn's Vinegar Hill House. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Good day, from the 11th Annual Cayman Cookout. In this star-studded, revelation-packed, 4-interview compilation recorded at the Ritz-Carlton Grand Cayman, some of the most celebrated chefs on the planet join Andrew for intimate conversations: Le Bernardin's Eric Ripert talks about how practicing Buddhism and living in New York City have affected him as a chef; Dominique Crenn shares details of her tomboy youth, including her willingness to take on bullies, by force when necessary; Emeril Lagasse, Amanda Cohen & Andrew Zimmern trade shop talk on the relative value of lawyers vs. agents, how to spot a bad business deal, and the importance of putting food in cultural & historical context; and Nancy Silverton takes us through her storied career, from her early days in 1970s California, to two new projects planned for 2019 & 2020. And it all takes place against a majestic setting worthy of a James Bond movie. Pour yourself some rum and enjoy! Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Season 5 of Andrew Talks to Chefs kicks off with our action-packed, first-ever LIVE production from the Brooklyn Podcast Festival! Tom Colicchio joins Andrew on stage for a one-on-one conversation covering everything from his culinary point of view to the origins of Craft restaurants and Top Chef to his social advocacy and political outspokenness to why he doesn't dig sous vide. Then chefs Greg Baxtrom (Olmsted), Alan Harding (Gowanus Yacht Club, et al), and Alex Raij (La Vara, Saint Julivert) participate in a Brooklyn--Then & Now rap session. Plus, Caitlin meets the audience for a trivia contest, the Brooklyn-based band FaTHERS performs our theme music in person, and Georgia chef and former Top Chef judge Hugh Acheson joins Andrew in studio to introduce the show. Let's get this 2019 party started! Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Pastry chef Bill Yosses has found more gears in his career than most chefs could imagine. From his early days at the four-star Bouley in New York City, to gigs at such landmarks as Tavern on the Green, to his years at the White House to his current role as pastry chef of The Four Seasons and chef of the much-lauded Broadway production of Network. Andrew and Bill sat down on a rainy Sunday in New York to go through it all—enjoy our last show of the year, with this great conversationalist and talent. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

After spending about 20 years in New York City, and making a name for himself at his Brooklyn restaurants Seersucker, Nightingale 9, and Wilma Jean (among others), Arkansas native Rob Newton returned to the South and took over the kitchen at Gray & Dudley in Nashville, Tennessee. While back in town for Heritage’s annual holiday gala, Rob made time to join Andrew for lunch and an interview. They discuss modern Southern food, how it feels to return to the South after so long in New York, and talk a little about Rob’s forthcoming debut cookbook. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

How did a British-born chef, who spent most of his career in the United States, end up cooking his own distinct take on the food of Oaxaca in Washington, DC? To find out, Andrew sat down with Robert Aikens while he was in New York City to cook a James Beard House dinner. Robert took us through his fascinating beginnings (his twin brother Tom is also a chef), his move the the States, and the wide variety of jobs he’s held here, from private chef to cheffing for exclusive private clubs, to a brief return to the UK before committing to the US for good. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In this time of giving, Andrew sits down with Alex Harris, the executive chef of Emma’s Torch, a not-for-profit Carroll Gardens, Brooklyn, restaurant and school that teaches refugees English language and culinary skills in a fully functioning restaurant, then helps place them in jobs. It turns out that Alex’s life and career—he went to engineering school and was once on a lucrative career path in the pharmaceutical industry before working for companies like Danny Meyer’s Union Square Hospitality Group—were the perfect preparation for his current, unique position. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

A former model and corporate executive, driven to introspection after a natural disaster, resolves to move from her native Thailand to New York City and become a chef. That’s the improbable, and improbably successful, journey of Chef Hong Thaimee, who now presides over a number of Thai restaurants in New York City, with dreams of conquering the world “one pad Thai at a time.” Hong shares her story with Andrew, painting us a verbal picture of her Chiang Mai childhood, first days in New York City, education at Jean-Georges Vongerichten’s Spice Market restaurant, and adventures as an entrepreneur in a strange land. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Take a break from the madness of the holiday season, throw on a life vest, and join Andrew and Chef Kerry Heffernan as they chat on board Grand Banks, a restaurant situated on a converted boat docked off lower Manhattan. Kerry takes us through his career, from his days as a New York City line cook working for such legends as David Bouley, to his time in France with a fellow, then-unknown whisk named Tom Colicchio (who turned him on to fishing) to becoming a chef in his own right. Along the way, they discuss sustainability, changes in the profession (including the very definition of “chef”), and the intersection of cooking and politics. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

From a retrofitted train car in San Antonio, Texas, chef/owners Diego Galicia and Rico Torres turn out some of the most exciting, constantly changing Mexican food in the United States today. While in New York City to cook their third James Beard House dinner, the pair sat down with Andrew to discuss how they met and became co-chefs and business partners, their approach to menu development and collaboration, and their next project. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

The duo behind one of the hottest restaurants in the country—San Francisco’s Che Fico—join Andrew for today’s interview. Executive Chef David Nayfeld and Pastry Chef Angela Pinkerton hailed from very different backgrounds when they met working at Eleven Madison Park in New York City. But the two became friends and stayed in touch, even when David moved back to the West Coast. They’ve come together at the Italian restaurant Che Fico, which was selected for both Bon Appetit’s Hot List and Esquire magazine’s Best New Restaurants in 2018. In addition to getting the story behind this of-the-moment restaurant, this interview, recorded several weeks ago, poignantly underscores the volatility of today’s restaurant industry as the team’s follow-up dinette and bakery, Theorita is sadly scheduled to shutter in about a week. But Che Fico rolls on, and is the main focus of this episode. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Few chefs can lay claim to being true pioneers in their field but legendary pastry chef Jim Dodge is certainly one of them. Once the pastry chef of the storied Stanford Court Hotel in San Francisco, Jim made desserts his specialty long before it was common for most restaurants to have a dedicated pastry chef. In his role, he helped elevate classic American desserts to new heights, just as his contemporaries on the hot line were doing the same for savory food. While in Boston to speak together at Boston University, Jim and Andrew sat down to go through Jim's career, his early remembrances of such figures as Julia Child and James Beard, and his distinct views on his craft. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In My Blood is the title of chef Bo Bech’s stunning and singular new book, and it’s an apt description of the man himself. Bo sat down with Andrew this week to discuss his book, which tells the story—in words, watercolors, photographs, and recipes—of his Copenhagen restaurant Geist. The interview is as unique as the man and his book, full of culinary and philosophical revelations, vivid descriptions, passion—plus an examination of the life lessons of the Rumble in the Jungle. (To order Bo’s books, visit ChefBoBech.com.) Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! *Andrew Talks to Chefs * is powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Swedish chef Magnus Nilsson supplements his groundbreaking, deeply personal cuisine at Fäviken with scholarly books like his newly published Nordic Baking Book, recently out from Phaidon. Magnus sat down with Andrew in New York City to discuss his goal with the book, which like his previous Nordic Cook Book, is not a collection of Fäviken recipes, but rather a thoughtful and thorough gathering and examination of crucial Nordic recipes and the culture of baking in the Nordic region. (Magnus has referred to the project in writing as a documentary.) They also discuss milestones of his professional career and some of the philosophies and practices that have helped Fäviken rise to its place in the international scene. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks To Chefs is powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Not many chefs can boast a degree in Russian language and literature, but that was just one of the many accomplishments Tanya Holland achieved before gravitating to chefdom and gaining acclaim at her beloved Brown Sugar Kitchen in Oakland. While in Brooklyn for Star Chefs, Tanya found an hour to relate her journey from academia to the culinary arts; how her parents’ inclusive worldview helped shaped her own trajectory; her abiding interest in politics and diplomacy; and the ups and downs of running (and relocating) a restaurant. Fun fact: Tanya is also our third guest of the fall who appeared on Top Chef Season 15. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

On the heels of his recent victory on Food Network Star, Christian Petroni--the culinary and personality force behind a quintet of Fortina restaurants in New York and Connecticut--sits down with Andrew to share the story behind his successful Italian-American restaurant group, recall autumn hunting trips with his father and brothers, and get into the perhaps surprising role French and Spanish food have played in his life and career. Great stories and unfiltered honesty make this a special conversation that we love. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In the three-and-a-half years since opening her Centrolina restaurant in Washington, DC, Amy Brandwein has earned rave reviews and a devoted following (she was also the subject of an article by Melissa Clark last month in the New York Times). It’s an extra-remarkable accomplishment since Amy didn’t set her sights on chefdom until age 30, switching careers, and eventually homing in on Italian food. Andrew and Amy sat down recently to go over her story, from baking pies as a child to assimilating the Italian culinary mindset as an adult to developing her own strongly held convictions about authenticity as a chef. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Chef Miles Thompson grew up on the East Coast of the United States with dreams of becoming an actor, but after he moved to California (and landed a movie role), he migrated to the pro kitchen. He first drew attention at Allumette restaurant, then left LA, returning about two years ago to take over the kitchen of Michael’s Santa Monica (the restaurant featured on the cover of Andrew’s recent book), and reinvigorated the nearly 40-year-old landmark with his state-of-the-art cuisine. Deceptively reserved in the dining room, at the podcast mics, Miles reveals himself to be a young chef of great confidence, thoughtfulness, and honesty with a wonderful culinary philosophy to share. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

John Currence doesn't hold back. From his politics to his convictions about Southern cuisine to his feelings about industry awards and what defines a chef, this Oxford, Mississippi-based chef/restaurateur/author/advocate lays it all out there. Who better to chat with the weekend before Election Day 2018? Andrew and "Johnny Snack" go deep and wide, touching on his earliest days as a cook, evolution as a chef, and his no-holds-barred opinions on myriad aspects of his chosen profession and of society at-large, the early days of the Southern Foodways Alliance, and more. A one-of-a-kind open, honest, and philosophical conversation. Give it a listen, and (if you're a US-based listener) VOTE on Tuesday, November 6! Andrew Talks to Chefs is powered by Simplecast THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

As he prepares to double his number of restaurants from 2 to 4 (and in the midst of Hudson Valley Restaurant Week), David DiBari--chef/owner of The Cookery and The Parlor in Dobbs Ferry, NY--sits down with Andrew to discuss his Upstate New York roots, his time cooking at Babbo and at David Bouley's Danube in Manhattan, and why he chooses to ply his trade in Westchester County. They also discuss his upcoming projects: a British-style eatery in Dobbs Ferry, and an upscale diner in Port Chester, NY. In between they get into the "criminal amount" of fun David has always found in the cooking trade, his love of culinary school, his surprising affection for classic French cuisine, and the importance of bringing his own personality to every project he takes on. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Powered by Simplecast https://simplecast.com [1]http://thecookeryrestaurant.com/chef-david-dibari/ [2]http://www.theparlordf.com/about-the-chef/ [3]http://thecookeryrestaurant.com/ THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

A double-feature episode—Chefs Naomi Pomeroy and Pano Karatassos both have relatively new non-restaurant ventures in their lives. Naomi, based in Portland, Oregon, has opened—of all things—a flower shop. Why did this chef who already has a successful restaurant (Beast), bar (Expatriate), and cookbook (Taste & Technique) take on such a seemingly out-of-left-field enterprise? To find out, Andrew sat down with her at the shop, Colibri, for a free-flowing and wide-ranging conversation. Pano, based in Atlanta, Georgia, and known for his Greek seafood restaurant Kyma, just saw his first cookbook, Modern Greek Cooking, published. Andrew and Pano discuss his career (he came up cooking for Eric Ripert, Thomas Keller, and Jean-Georges Vongerichten) and the process of writing and producing one’s first cookbook. Two complementary interviews about how the chef’s mind and talents can be adapted to extra-kitchen pursuits. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Chef Fatima “Fati” Ali connected deeply with the culinary community earlier this month with her Bon Appetit essay where she shared the news that her cancer had retuned and been deemed terminal. The Top Chef Season 15 fan favorite wrote with stunning honesty and eloquence about her diagnosis, prognosis, and plans for the coming months—everything from a bucket-list global eating tour to making amends with people in her life. Though they’d never met, Andrew reached out to invite Fati on the pod, and she graciously accepted and the two sat down for a conversation about Fati’s life and career and how she’s coping with the challenge before her, as well as the incredible outpouring she’s received from the cook/chef population worldwide, and the lessons she’s gleaned from the past year. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast https://simplecast.com [1]http://www.bravotv.com/people/fatima-ali [2]http://www.bravotv.com/the-daily-dish/top-chef-season-15-contestant-fatima-ali-cancer-update-chemotherapy-complete-photo [3]http://www.grubstreet.com/2018/10/top-chef-fatima-ali-cancer.html THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Culinary degrees and kitchen experience don't always lead to chefdom. In this Open Kitchen episode, Chandra Ram, editor of PLATE magazine, shares her journey from her home state of Kentucky to the Culinary Institute of America to life as a working cook and consulting chef to her longstanding role as editor of PLATE magazine. A compeling story of where the cook's road can take you. (Chandra is also the author of the forthcoming The Complete Indian Instant Pot Cookbook: 130 Traditional and Modern Recipes.) Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

On the heels of the dinner he and Tony Mantuano threw for Andrew last week in Chicago, Spiaggia's executive chef Joe Flamm sat down for a deep-dive biographical interview. He shares it all: From his South Side childhood upbringing, to early jobs in unheralded neighborhood joints, to formative gigs working for Windy City chefs Stephanie Izzard, Art Smith, and Bill Kim, to his arrival and ascension at Spiagiga. He also details, from casting to winning, his triumphant turn on Top Chef Season 15. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

For three years, at Maude restaurant in Beverly HIlls, Justin Hilbert (who was elevated to Executive Chef by Chef-Owner Curtis Stone in April 2016) changed the menu monthly to celebrate a single ingredient. These days, the restaurant revamps itself quarterly to focus on a different wine region. What kind of chef does it take to pull off this periodic feat, and what toll does the commitment demand of the chef? Find out in this remarkably open conversation with Justin, who also recounts his first days in the pro kitchen, his time in New York restaurants such as WD-50 and Gwynnett Street, and his other creative interests. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!