Chef's PSA

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

Episode Overview In this solo episode, André Natera breaks down the habits, behaviors, and mindset that make someone the most valued person in any professional kitchen. This is not about title or rank. It is about the daily actions that build trust, reduce friction, and make the people around you better at their jobs. André

About Chef Rogelio Garcia Rogelio Garcia is a Michelin-starred chef who grew up in Mexico City and immigrated to the United States, beginning his career in professional kitchens as a dishwasher. He worked his way up through some of the most demanding fine dining kitchens in California, building a reputation for his approach to modern

About Chef Harold Villarosa Harold Villarosa is a Filipino-born, South Bronx-raised chef who began his culinary career at McDonald’s before working his way through some of the most celebrated kitchens in the world without formal culinary school training. He received an invitation from René Redzepi to work at Noma in Copenhagen, then returned to New

About the Guests Rico Torres is the co-founder and co-owner of Mixtli in San Antonio, which he built alongside Diego Galicia. A self-taught chef and El Paso native, Torres co-opened Mixtli in 2013 as a rotating regional Mexican prix fixe that tours the culinary geography of Mexico. Torres and Galicia were named Food and Wine

About Chef Brent Weathers Brent Weathers is a chef and food content creator with over 25 years of professional kitchen experience. He began his culinary career washing dishes in Tennessee and worked his way through serious kitchens, including helping open Knife and Spoon in Orlando. He built a large social media following under the handle