About Gabe Erales & Mike Diaz Gabe Erales is a chef and restaurateur based in Austin, Texas. He is the chef-owner of Omateo and serves as Executive Director of Oido — a nonprofit organization that provides professional culinary training and career pathways to young people from underserved communities in Mexico. His cooking is rooted in
Chef Mike Diaz & Gabe Erales: Cooking, Mentorship, Mental Health Ep. 162 Read More »
About Ashish Alfred Ashish Alfred is an Indian-American, classically French-trained chef and restaurateur based in the DMV area. He trained at the French Culinary Institute (now the International Culinary Center) in New York City and worked at acclaimed restaurants including Bar Pitti, Daniel, and Lupa before returning to Maryland to build his own restaurant group.
Chef Ashish Alfred Reveals Restaurant Reality Ep. 161 Read More »
About Harold Villarosa & Beto Ortiz Harold Villarosa is a Filipino-born, South Bronx-raised chef whose career spans some of the most demanding and creative kitchens in the world. He got his first food job at McDonald’s on 34th Street at 16 and built a career that led to a personal invitation from René Redzepi to
About Chef Jo Chan Jo Chan is an Austin-based chef who grew up in Southern California and trained at the San Diego Culinary Institute. She moved to New York City in 2012 and began her career at Nobu Fifty-Seven before working under Jonathan Waxman at Barbuto in the West Village, where she rose from line
Top Chef’s Jo Chan EXPOSES Kitchen Truths: Mentorship, Competition & More! Ep. 159 Read More »
Episode Overview There is a question every cook eventually has to answer — and most don’t ask it honestly enough: do you love cooking, or do you love kitchens? In this solo episode, Andre Natera draws a sharp line between the two. Inspired by reflections from the James Beard Awards and a visit to Charlie
Do you love cooking — or do you love kitchens? Read More »
About the Guests Helene Kennan is the founder of Kennan Food Strategies, a consulting firm focused on the intersection of food, technology, and hospitality operations. Conor Seargeant is the Vice President of Restaurants at Headington Companies in Dallas, Texas, overseeing a portfolio of food and beverage concepts across the group’s hospitality properties. Episode Overview Artificial
How AI Will Change Fine Dining Forever Ep. 157 Read More »
About Chef Casey Wall Casey Wall is an Australian chef who spent 15 years building his career in Melbourne before returning to the United States to open Le Calamar in Austin. His resume spans two countries and two culinary cultures — in New York he worked at Le Cirque and The Spotted Pig, and in
Behind the Pass with Chef Casey Wall: Mistakes, Metrics & Mental Health Ep. 156 Read More »
About Chef Dan Kennedy Dan Kennedy is a chef with over 20 years of experience in high-end restaurant kitchens. He served as Head Chef of Pasta|Bar Austin, a fine dining tasting menu concept that earned a national reputation for its pasta-driven seasonal menus and precision cooking. He is also a visible presence on social media,
About Chef Kyle Knall Kyle Knall is a three-time James Beard Award semifinalist and the chef-owner of Birch in Milwaukee, Wisconsin — a restaurant built around simplicity, seasonal ingredients, and a deep commitment to Midwestern sourcing. He has spent his career developing a culinary philosophy rooted in restraint and precision, and is widely regarded as
Chef Kyle Knall on Simplicity, Seasonality & Restaurant Culture Ep. 155 Read More »
About Aaron Bludorn & Allie Peña Aaron Bludorn is the chef and owner of the Bludorn Hospitality Group in Houston, Texas. He grew up in the Pacific Northwest, trained at the Culinary Institute of America in Hyde Park, and built his career working under Douglas Keane and Daniel Boulud, eventually rising to Executive Chef at
Aaron Bludorn & Allie Peña – Mentorship, Leadership & Kitchen Tools Read More »
Get notified when new Chef’s PSA podcast episodes drop. No spam. No noise.