Chef's PSA

About Chef Takeshi Nishikawa Takeshi Nishikawa grew up in Suzuka, Japan, a city known for its Formula 1 circuit, where he learned to cook alongside his grandmother. He came to the United States and built a career that spans more than 20 years in Michelin-starred kitchens. He served as Culinary Director of Rose’s Restaurant Group

About Joshua Weissman Joshua Weissman is a chef, cookbook author, and food media creator based in Austin, Texas. He grew up in Los Angeles and began cooking seriously as a teenager, losing over 100 pounds and publishing his first cookbook, The Slim Palate Paleo Cookbook, at age 17. He moved to Austin at 18 to

About Sarah Heard and Nathan Lemley Sarah Heard and Nathan Lemley are the chef-owners of Foreign & Domestic in Austin and Commerce Cafe in Lockhart, Texas. They met while working at Parkside in Austin in 2013 and took ownership of Foreign & Domestic in 2017, building it into one of the city’s most respected farm-to-table

About Travis Petersen Travis Petersen is the chef and founder of The Nomad Cook, a culinary cannabis concept based in Vancouver, Canada. Considered one of the pioneers of culinary cannabis in North America, Petersen appeared on MasterChef Canada before launching The Nomad Cook in 2016 as a traveling pop-up and private dining operation. A self-taught

About Chef Bill Roll Bill Roll is an assistant professor of culinary arts and hospitality management at Brookdale Community College in New Jersey, where he teaches the next generation of culinary professionals. He graduated with honors from the Culinary Institute of America and began his restaurant career at Aquavit in New York City, a three-star

About Paul Qui Paul Qui is a Filipino-American chef and restaurateur based in Austin, Texas. Born in Manila, Philippines, he completed his culinary training at Le Cordon Bleu in Austin and built his early career at Uchi, eventually becoming Executive Chef at Uchiko under mentor Tyson Cole. He is the recipient of the James Beard

About Chef John Brand John Brand grew up in the Midwest and began his culinary career washing dishes at the Riverside Ballroom in Green Bay, Wisconsin. He went on to cook in kitchens in Spokane, Minneapolis, Beaver Creek, and Scottsdale before landing at The Little Nell in Aspen, Keswick Hall near Charlottesville, Virginia, and The

About Tavel Bristol-Joseph Tavel Bristol-Joseph is a pastry chef, co-owner, and Director of Hospitality for Emmer & Rye Hospitality Group, whose portfolio of restaurants spans Austin and San Antonio. Originally from Georgetown, Guyana, he moved to the United States at age 17 and earned a degree in pastry arts from the New York Restaurant School.

At the start of 2025, André Natera lays out what he sees coming for the culinary industry over the next twelve months. This episode covers the evolution of fine dining, the rise of Asian cuisines, sustainability in restaurant operations, functional ingredients, and employee wellness as a business priority, not just a talking point. He also

About David Sucio David Sucio is a Puerto Rican chef and the host of Sucio Talk, a podcast focused on raw, uncensored conversations with hospitality professionals about the craft of cooking and the realities of the food industry. He built his culinary career in fine dining on the East Coast before moving to the Bay