Show overview
The Chef's Cut launched in 2025 and has put out 49 episodes, alongside 1 trailer or bonus episode in the time since. That works out to roughly 40 hours of audio in total. Releases follow a weekly cadence.
Episodes typically run thirty-five to sixty minutes — most land between 45 min and 53 min — and the run-time is fairly consistent across the catalogue. None of the episodes are flagged explicit by the publisher. It is catalogued as a EN-US-language Arts show.
The show is actively publishing — the most recent episode landed 3 days ago, with 19 episodes already out so far this year. Published by Level Media.
From the publisher
The Chef’s Cut focuses on the stories and techniques behind the food you love the most! Each week, Top Chef alums Adrienne Cheatham and Joe Flamm give you behind the scenes kitchen access and share food tips that will make you look like a culinary hero, all while hanging out with their celebrity chef friends and making you laugh a lot. If you’re a foodie, there’s a good chance The Chef’s Cut will be the highlight of your week! New episodes drop every Tuesday.
Latest Episodes
View all 49 episodesTristen Epps-Long on Fast Food Beginnings, Michelin’s Race Problem, and Becoming a Top Chef Champion!!
This Merger Could Change What You Eat—and How Much You Pay For It
Karen Akunowicz on Boston’s Food Scene, Bib Gourmand, and the Importance of Powerlifting!!
Gail Simmons on Why Top Chef Wins, Cooking Competition Shows and What Judges Really Think!!
The Ruth’s Chris-Chili’s Dress Code Feud, Michelin’s Identity Crisis, and Wonton Lasagna!!
James Beard Finalists Revealed: The Surprises, Snubs, and Secrets!!
The 2026 James Beard Award Nominee finalists were just announced, so Adrienne and Joe dive headfirst into the biggest surprises, omissions, and things they’d like to see happen this year. In this episode, we discuss: The biggest names to make each of the lists Why weren’t there any Caribbean restaurants represented? An explanation on how the awards process works What they’d like to see changed, and why the regional layout may need a makeover Adrienne Cheatham is a member of the James Beard Awards subcommittee Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
Hospitality Series Pt. 3: Simon Kim on Breaking Steakhouse Rules, Redefining Fried Chicken, and Going Global!!
It’s part 3 of our series on restaurant hospitality, and this week Adrienne and Joe are joined by James Beard nominee Simon Kim, the man behind COTE Korean Steakhouse and COQODAQ. In this episode, we discuss: Reinventing the steakhouse by blending Korean BBQ with classic American fine dining Building COTE and COQODAQ and redefining what a modern restaurant can be Betting on yourself: overcoming investor doubt and financial pressure The role of the restaurateur as a “producer” behind the scenes Creating the perfect dining experience Balancing creativity with business realities in today’s restaurant industry What it really takes to scale a restaurant brand across cities and markets Walk-In Confession: Facing racism in fine dining while working the floor Follow Simon: @simonkimnyc Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
Hospitality Series (Pt. 2): Drew Nieporent on Creating Celebrity Chefs, A-List Partnerships, and Going 40 for 40!!
Adrienne and Joe are back for part two of our three part hospitality series, this time with legendary restaurateur Drew Nieporent of Nobu and Tribeca Grill fame. They talk about his memoir ‘I'm Not Trying To Be Difficult’ and share tales from his storied career. In this episode, we discuss: Drew’s role in the rise of celebrity chefs, starting with putting their names on the menu James Beard awards and the changing role of the restaurateur Working with celebs like Robert De Niro to launch new ventures How to deal with tough critics Rising prices in fine dining and tasting menus getting out of control Discovering and working with some of the biggest chefs in the world How to start a restaurant the right way, and when to walk away Why he brought a fax machine on the road to keep an eye on reservations Walk In Confession: Cruise ship beginnings and lessons from the high seas Follow Drew: @drewnieporent Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
René Redzepi - Noma Controversy, the $1,500 LA Pop-Up, and What Happens Next?!
This week on the Chef’s Cut, Adrienne and Joe react to René Redzepi stepping down from Noma amid allegations of past abuse. They talk about how this story has reverberated throughout the world of fine dining, and speculate on how it will influence kitchens going forward. In this episode, we discuss: The $1500 Noma pop-up in Los Angeles Abuse in restaurants and why the new generation of chefs aren’t putting up with it Noma and René Redzepi’s impact on the fine dining industry How diners vote with their dollars Joe’s thoughts on running a positive and supportive kitchen Adrienne’s own stories of enduring abusive behavior in the kitchen Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
Hospitality Series (Pt. 1): Beard Award Buzz, Top Chef Restaurant Wars, and What Makes a Restaurant Great!!
Adrienne and Joe sit down for part one of our three part series on restaurant hospitality and the role of the restauranteur. They preview our upcoming conversations with Simon Kim and Drew Nieporent, including their James Beard accolades and insights into creating a unique restaurant experience. In this episode, we discuss: Joe and his team were nominated for a James Beard award! What does Joe focus on when he opens a restaurant? (hint: don’t ignore the bathrooms) Top Chef Restaurant Wars memories Lessons from front of the house, including a master class on service Walk In Confession: Adrienne tells us about the time she almost opened her own restaurant after Top Chef Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
Padma Takes On Top Chef, Judging Secrets, and the Evolution of Food TV!!
Cooking competition shows are heating up this week as Padma Lakshmi’s new show (America’s Culinary Cup) takes on Top Chef. Adrienne and Joe debate which format will win out, and whether or not the Culinary Cup will capture our attention. In this episode, we discuss: The new ACC format and fine dining focus Judging vs competing: Which is more fun? The secrets of judging on food tv Would you rather: 30-minute quick fires vs doing a dish demo How cooking shows used to be (teach us something!) vs today’s style of TV Walk In Confession: Joe’s memories of competing on Iron Chef Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
Eli Sussman On Memes, Mistakes, and Making Fun of Restaurant Life!!
Viral Chef Eli Sussman joins Adrienne and Joe to talk about how he became a hero to line cooks everywhere. They discuss his relatable kitchen humor, how he gained such a large and devoted social media following, and why certain things are true no matter what restaurant you work in. In this episode, we discuss: Eli’s biggest lessons from opening (and closing) restaurants, including gertrude's in Brooklyn Eli’s upcoming satire book – and the shortcomings of the self-help industry Learning the ropes as a chef (and how to manage a team) The mistakes all restaurant owners make when they’re new Hosting a show at the James Beard awards Turn and Burn: Sandwich bread, too many knives, and fine dining snobbery Walk In Confession: Eli’s biggest regret and the story of his Samesa chain of restaurants Follow Eli: @thesussmans Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
Nina Compton on The Top Chef Runner-Up Club, Caribbean Cuisine’s Ascent and Mardi Gras Madness!!
Award-winning chef and Top-Chef runner-up Nina Compton joins Adrienne and Joe to talk about the rise of Caribbean cuisine, Mardi Gras in a New Orleans kitchen, and life after Top Chef. In this episode, we discuss: Caribbean food finally getting its moment in fine dining Representing Caribbean cuisine on Top Chef The joys of being in the Top Chef “Second Place Club” Nina’s experience moving to New Orleans and opening Compère Lapin Turn and Burn: Mardi Gras traditions Walk In Confession: Nina’s first Mardi Gras mishap Follow Nina: @ninacompton Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
Valentine’s Day Romance vs Reality and Falling Head-Over-Heels for Food!!
Adrienne and Joe are digging into the busiest restaurant holiday of the year: Valentine’s Day. They tell us why the prix fixe menu is essential to success, operational challenges when everyone needs a two-top, and what chefs really think of the holiday. Plus, we discuss: Special Valentine's Day menus: Expectations vs. Reality How chefs would rather spend the holiday when they have the day off Restaurant friendships and how to maintain your bond after someone moves on The real drama of workplace breakups Playing games with your fellow chefs to maintain motivation Turn and Burn: Lava Cake vs Chocolate Soufflé Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
Byron Gomez on Burger King Beginnings, Life After Top Chef, and Meeting Michelin Expectations!!
Top Chef alum and Michelin star chef Byron Gomez of BRUTØ joins us to talk about his path from fast food roots to the world of fine dining. Plus, we discuss: Skipping culinary school and whether or not it’s a prerequisite to success as a chef Completing the “culinary treble” at three of the highest profile restaurants in New York Learning from Daniel Boulud and taking the leap to a new kitchen Relocating to Denver + cooking your own steak and the “Minturn Baked Potato” ice cream dish The joy of interacting with Top Chef fans in your restaurant Byron’s creative use of seasonal ingredients to make surprising dishes later (including a creamsicle dish inspired by New York ice cream trucks) Walk In Confession: Almost getting fired for accidentally taking the boss’s phone Follow Byron: @chefbyrongomez Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
Super Bowl Snacks, Burger Hype, and the Internet’s Case Against Opening a Restaurant!!
The Super Bowl is just over a week away so Adrienne and Joe try the latest viral snack, Reverse Jalapeño Poppers. They also debate some of your favorite Super Bowl snacks and traditions (ranch or blue cheese?) before the big game arrives. Plus, we discuss: A listener’s “Salted” Take: Is it ever worth taking a special trip just to try a new burger? We respond to the latest viral video that tells people never to open a restaurant Is it harder than ever to open a restaurant? Still worth the trouble? Adrienne’s Walk In Confession involves measuring incorrectly and failing to wash the herbs Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
Michael Anthony’s Gramercy Tavern Legacy, His First New Restaurant in 20 Years & a Skyline Chili Debate!!
Adrienne and Joe are joined by acclaimed Chef Michael Anthony to talk about his time at the iconic Gramercy Tavern, and what he hopes to achieve at his new restaurant, Lex Yard at the Waldorf Astoria Hotel. Plus, we discuss: His biggest mistake after taking over the kitchen at Gramercy Tavern The most exciting things about launching at the Waldorf Astoria and why its history is so important His journey from Indiana to Japan, then to France, and finally to New York City What it means to have “courage” in the kitchen and whether or not the industry has gotten too soft (hint: it hasn’t) Reinventing and updating the Waldorf Salad Fork It or Forget It: Skyline Chili (compliments of Michael's hometown) Walk In Confession: Mike finds an emergency hire and somehow doesn’t live to regret it Follow Michael: @chefmikeanthony Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
Michelin Guide Controversy, New Year’s Goals and the Internet's Favorite Phyllo Cake!!
Adrienne and Joe are back in the new year and tell us all about their biggest goals for what lies ahead, including TV hosting aspirations and building more community among local chefs. Plus, we discuss: The most controversial Michelin star upgrades (and downgrades) among major American restaurants Why it means so much to get one or more Michelin stars and how it impacts a restaurant A surprising stat about just how many black chefs have (and have not) received a Michelin star Fork It or Forget It: Adrienne baked the viral phyllo dough cake Walk In Confession: Joe’s grueling wait to find out if he got his first Michelin star Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
Back on the Menu: Kristen Kish Dishes It All (First Guest Episode Re-Release)
It’s a new year, so we’re throwing it back to one of our favorite episodes of The Chef’s Cut. Award-winning chef Kristen Kish joins hosts Adrienne Cheatham and Joe Flamm for a deep, fun, and unfiltered conversation about her Top Chef memories, Chicago food roots, and the biggest lessons from the kitchen. In this episode, they dive into: The power of kitchen mentorship, featuring the San Pellegrino Young Chef Academy Kristen, Adrienne, and Joe’s first impressions and early memories of one another The buzz around the Charlie Trotter tribute pop-up event A new round of Fork It or Forget It featuring Raspberry Espresso Tom Colicchio’s hidden tradition from the Top Chef finale Kristen’s shocking Walk-In Confession about her worst kitchen mistake Burning foie gras, forgetting meat, and other culinary disasters Her honest journey writing "Accidentally on Purpose," her personal memoir 🎧 Whether you're a Top Chef fan, an aspiring chef, or love insider food stories — this episode is packed with flavor, failure, and fun. 🔗 Follow the Hosts & Guest: 👩🍳 Kristen Kish: @kristenlkish 👩🍳 Adrienne Cheatham: @chefadriennecheatham 👨🍳 Joe Flamm: @insta.flamm
Back on the Menu: Adrienne & Joe on Food TV, Tofu Tales, & Real-Life Friendship (First Episode Re-Release)
🎙️ We’re throwing it back to our first ever episode of The Chef’s Cut, as Adrienne and Joe dive into everything from food industry headlines to hilarious kitchen horror stories, including: 🍽️ Gregory Gourdet’s bold return to NYC’s dining scene 📺 Padma Lakshmi’s new cooking show—and how much the winner actually takes home 😂 Review Review: People who complain about sunshine 🥒 Fork It or Forget It: Pickle Lemonade + NYT’s hot take on Caesar Salad & French Fries 🔥 Joe’s tofu-in-a-wok story (spoiler: it nearly took off his eyebrows) 😱 Adrienne’s unforgettable Brillo Pad disaster that made it to the dining room 💬 Tune in for this fun, unfiltered, and flavorful conversation between two Top Chef stars turned podcast co-hosts. 📱 Follow Adrienne: @chefadriennecheatham 📱 Follow Joe: @insta.flamm