Chef's PSA

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

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

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

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

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

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

About Chef Danny Kievit Danny Kievit is a born and raised Austinite who trained at the Culinary Academy of Austin and built his restaurant career working at some of Austin’s most established kitchens — Jeffery’s, Truluck’s, Castle Hill Café, Reeds Supper Club, and Moonshine Patio Bar and Grill. In December 2019 he founded Leave It

About Barclay Dodge & Heather Kunzer Barclay Dodge grew up in Aspen, Colorado and began cooking in local kitchens as a teenager. He trained at the California Culinary Academy in San Francisco before working in Michelin-starred restaurants across Spain and New York, including a formative stint at El Bulli — Ferran Adrià’s three-Michelin-star restaurant in

About Chef Jakub Czyszczon Jakub Czyszczon is a high-level competition chef who has competed at both the Ment’or Young Chef competition and been a part of the supporting team for the Bocuse d’Or — two of the most demanding culinary stages in the world. Known for his technical precision, his approach to pasta as a