Ep-4 – Culinary Characters Unlocked

Culinary Characters Unlocked

David Page is a long-time journalist who reinvented food television when he created Diners, Drive-Ins and Dives. He is also an author, having written the award-winning book Food Americana.

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Classically trained chefs Jeanie Janas Ritter and Adam Ritter shared a culinary journey working at great and Michelin-starred restaurants throughout the US and internationally before coming back to their midwestern roots and working in Minneapolis, first for someone else, then taking the risk of opening a place of their own. Their venture, Bûcheron, French for lumberjack, was an instant hit, embracing the French bistronomy movement that marries fine dining with comfortable surroundings. And they embrace a further marriage French techniques and Minnesota ingredients in creating a menu that features such standouts as Fois gras, venison tartare, even eel. And yes, they were recently named the Best New Restaurant in America in the 2025 James Beard Awards.

2025 JAMES BEARD AWARD BEST NEW RESTAURANT AWARD WINNERS JEANIE JANUS RITTER AND CHEF ADAM RITTER ON COMBINING FRENCH TECHNIQUES WITH MINNESOTA INGREDIENTS AND RISKING EVERYTHING TO OPEN A RESTAURANT WHERE OTHERS WENT BUST. - EP 60

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Chef Cathy Whims was at the forefront of the culinary revolution in Portland, Oregon and decades later she retains that position there. Her Nostrana Italian restaurant continues to dish up the kind of regional cooking truly enjoyed in the small towns and villages of Italy, bolstered by great Oregon ingredients, and her pizza is listed among America’s fifty best. She reminisces about truly discovering Italian cooking on her first visit there, and about being taught by Marcella Hazan who, after dining at Whims’s first Portland restaurant, invited the chef to study with her in Venice. Whims now owns multiple restaurants in Portland and recently released her first cookbook.

PORTLAND CHEF CATHY WHIMS ON THE SECRETS TO COOKING IN ITALY, BEING TUTORED BY THE LEGENDARY MARCELLA HAZAN, AND HELPING TURN PORTLAND, OREGON INTO A CULINARY FORCE. - EP 59

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Chef Thomas Bille describes his cooking as driven by “a love for food that warms your soul and speaks to our ancestors.” A child of Mexican immigrants, Bille grew up with great food his father was a professional chef and his mother a fabulous home cook and as a self-described latchkey kid he was making French toast and spaghetti for himself by the age of 8. He went on to attend cooking school, then got most of his experience in Los Angeles before moving to Texas and opening Belly of the Beast. He was on the verge of financial disaster when, finally, recognition came, and with it, the crowds. In awarding the restaurant a Bib Gourmand, the Michelin Guide, noted that the “twists and turns” in his Mexican inspired cooking, “make for immensely satisfying courses that feel bold and balanced.” And where else will you find Wagyu birria?

2025 James Beard Best Chef-Texas Thomas Bille on creating great food through the lens of a first generation Mexican American, risking everything on a dream, and rebuilding after losing it all - EP 58

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Pitmaster Ali Clem on winning a Michelin star for her barbecue restaurant, and her remarkable rise from selling her barbecue from a trailer. Ali Clem says she was shocked when her La Barbecue restaurant in Austin, TX was recently awarded a Michelin star. She was mentored by members of a legendary Texas barbecue family, the Muellers of Louis Mueller Barbecue in Taylor, Texas and married founder Louis Mueller’s granddaughter, LeAnn Mueller. They worked together until Mueller’s untimely death and Clem now runs the restaurant alone, honoring the legacy of Mueller and her family through the barbecue she is making today. And unlike many in the barbecue world in Texas, she is excited about pushing the envelope, experimenting with new flavors and dishes, even making pickles and the Korean favorite, kimchi.

Pitmaster Ali Clem on winning a Michelin star for her barbecue restaurant, and her remarkable rise from selling her barbecue from a trailer. - EP 57

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The Chang siblings, born in Peru, emigrated to the U.S. as children, and now living in Miami, have locked up the James Beard award for Best Chef South for two straight years. Valerie won last year for her cooking at her Peruvian restaurant, Maty’s. Her older brother and co-owner Nando just won the 2025 award for what he does at his restaurant within that restaurant, the Michelin-star-winning Itamae AO. It is a ten-seat counter at which he serves his interpretation of the Peruvian-Japanese cuisine known as Nikkei, based mostly on raw fish and highlighting bold flavors. Chef Chang did not attend culinary school. In fact, he began working in restaurants to subsidize a music career that he pursued throughout his twenties before turning to the culinary side full-time.

2025 James Beard Award winner Nando Chang on Peruvian-Japanese cuisine, the threat to immigrants in the food world, and how hip-hop changed his life. - EP 56

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Born in Cannes, France, and raised in a food-centric French-Italian family, Nicholas Fanucci has run some of the greatest and best-known restaurants in America, including the French Laundry, Bouchon, Le Cirque, Le Bec-Fin, and more. Previously, he worked in Europe at legendary establishments including Alain Ducasse’s Louis XV. The restaurants he has worked at have amassed a total of more than 20 Michelin stars. Now he’s running two restaurants of his own in Los Angeles

CHEF AND RESTAURATEUR NICHOLAS FANUCCI ON HIS CAREER AT LEGENDARY RESTAURANTS THAT WON MORE THAN 20 MICHELIN STARS. - EP 55

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Chef Yotaka “Sunny” Martin and her partner/husband on bringing her Thai cuisine to America and, with no restaurant experience, winning the 2025 James Beard Award for Best Chef Southwest Chef Yotaka Martin had never heard of the James Beard awards until she was nominated for the 2024 competition. She grew up in a small village in the north of Thailand and has only been in the U.S a few years. But she is well aware now. She didn’t win last year but she was just named the 2025 James Beard Best Chef Southwest for her cooking at the Phoenix restaurant Lom Wong, which she runs with her husband Alex. They met after he visited Thailand while in college and fell in love with the country, then with her. Their travels throughout Thailand and much of Asia fueled their mutual love of food, and they developed a vast knowledge of regional dishes rarely seen in the U.S., which they now feature. They are committed to spreading not just food knowledge but also cultural understanding and encouraging the enjoyment of food to bring people together, which is a hallmark of Thai cuisine.

CULINARY CHARACTERS UNLOCKED - CHEF YOTAKA AND ALEX MARTIN - EP 54

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Acclaimed Philadelphia restaurateur Tyler Akin recreated his childhood memories by re-opening the restaurant where his family celebrated big occasions—the Green Room, in the Hotel DuPont in Wilmington, Delaware. He grew up watching his southern grandmother in the kitchen. He went to law school (his father was a lawyer and later a judge) but dropped out to attend culinary school. His talent was obvious — he staged at José Andrés Minibar in Washington and worked for other noted chefs before opening a variety of restaurants with cuisines and influences including Corsica, Sardinia, Croatia, Israel, France, Vietnam, Thailand, and more.

Chef and restaurateur Tyler Akin on re-opening his family’s favorite restaurant from his childhood and cooking a world of cuisines. EP 53

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Chef Suzette Gresham has been a pioneer in fighting for the place of women in the long-male-dominated world of high-end cooking for forty years. And she’s also one of the greatest chefs working today. She holds two Michelin stars at her San Francisco restaurant Acquerello, where her seasonal tasing menus sparkle with the freshest, often unusual, dishes such as rabbit- mortadella filled cappellacci and quail with fennel confit.

MICHELIN STAR WINNING CHEF SUZETTE GRESHAM ON BATTLING RESTAURANT WORLD MISOGYNY AND WHAT CUSTOMERS ARE DEMANDING TODAY .ep 52

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On Food and Wine’s list of America’s top restaurants for 2025, Canlis came in at number two. That, after decades as a Seattle landmark and a nationally known pinnacle of fine dining. It is also a time of great challenge for Canlis – a new Executive Chef; the departure of Mark’s brother, who had been his business partner for twenty years; and the tough post-covid economic environment that has hit the restaurant industry extremely hard. Yet Mark Canlis says he is not concerned – rather, he is committed to continually raising the bar in both food and service. And he is strikingly candid on a wide range of subjects – from food critics (he says they are too focused on the food as opposed to the overall experience) to a highly publicized lawsuit that accused Canlis of exploiting workers and misleading diners, accusations he vehemently denies, insisting that his restaurant has been at the forefront of improving worker pay by replacing tipping with a service charge.

THIRD GENERATION OWNER OF LEGENDARY SEATTLE RESTAURANT CANLIS, MARK CANLIS, ON KEEPING THE HIGHEST STANDARDS WHILE HITTING RE-SET TO KEEP FROM GETTING STALE AFTER 75 YEARS. EP 51

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Born and raised in Japan, Chef Julia Momosé developed a respect and love for hospitality watching her mother entertain at home. Her motivation for entering the culinary world was a visit she made to a bar in Kyoto—watching the bartender hand making ice spheres for use in drinks. She pursued that newfound passion while attending college in the U.S., working at bars and local restaurants, before making a big name for herself as a bartender in Chicago, working for celebrated chefs and restaurateurs at Michelin star restaurants, before opening Kumiko, what she calls a dining bar, pairing cutting edge drinks with Japanese food that goes far beyond sushi and ramen, and earned a Michelin star there. Recently, she’s taken on an even greater role—when health issues forced her Executive Chef to step down, she took his place, and is getting fabulous reviews, including from the Michelin Guide. And Kumiko has now won Outstanding Bar in the 2025 James Beard Awards.

MICHELIN AWARD WINNING CHEF JULIA MOMOSÉ ON CREATING THE TASTES SHE GREW UP WITH IN JAPAN AT HER CHICAGO RESTAURANT KUMIKO, AND THE MIXOLOGY THAT JUST WON HER A JAMES BEARD AWARD. EP 50

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Pioneering chef Jordan Kahn holds Michelin stars at two different Los Angeles area restaurants— two stars at Vespertine, and one star at Meteora. Appropriately, the Michelin Guide calls his rise in the food world “meteoric.” Kahn worked under legendary chefs Thomas Keller and Grant Achatz before striking out on his own, He is known for crafting not just a meal, but a multi-sensory experience intended to connect the diner with the natural world, featuring a range of what he calls “exceptional ingredients” ranging from algae, ancestral grains, and wild herbs and flowers, to inventive creations of local seafood, quail wagyu beef, and more. And each dish — and meal —is intended to tell a story, often historical, even ancient, through the selection and juxtaposition of ingredients and cooking methods. Kahn has a third restaurant, Destroyer, aimed at recreating the vibe of historic café society in Paris.

CLASSICALLY TRAINED BOUNDARY-SHATTERING CHEF JORDAN KAHN ON SIMULTANEOUSLY HOLDING MICHELN STARS AT TWO DIFFERENT RESAURANTS, AND HIS SINGULAR APPROACH TO STORYTELLING THROUGH FOOD. EP 49

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Chef Anita Jaisinghani grew up in India and, while she loved food, she didn’t make it a career at first. She became a microbiologist, worked in that field when she and her husband moved to Canada, and only decided to enter the restaurant business when they moved to Houston. There, she opened what she describes as an Indian diner, Pondicheri, and in the space above it, a bakery, infusing even traditional baked goods such as croissants with Indian spices and flavors. She has received multiple James Beard Award nominations, include one for her cookbook, Masala: Recipes from India, the Land of Spices.

CHEF ANITA JAISINGHANI ON CREATING A WILDLY SUCCESSFUL INDIAN DINER IN HOUSTON, TEXAS . EP 48

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Laurent Tourondel is a Michelin star winning French chef who opened an affordable New York steakhouse, Skirt Steak, that became a Tik Tok sensation. Born in Auvergne, France, he has worked all over the world in a storied 40-year career (and even says his time in Moscow was a great culinary learning experience). He has earned a Michelin star, three stars from the New York times, founded the BLT Restaurant Group, and now owns LT hospitality, running a range of restaurants including Skirt Steak, which exploded on Tik Tok with millions of views after being discovered by a couple of influencers. And he has some great advice for home cooks on making the perfect steak and burger.

MICHELIN STAR WINNING CHEF LAURENT TOURONDEL ON HIS RESTAURANT BLOWING UP ON TIK TOK. EP 47

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Marisa Baggett had never seen sushi, never tasted sushi, when a customer asked for it at her Starkville Mississippi café. And that launched her quest to master the age old Japanese culinary tradition, graduating from the California Sushi Academy, and championing creativity that remains true to the fresh and local soul of sushi, such as her southern influenced sushi made with ingredients including pickled okra, catfish, and collard greens. She says anyone can learn to make their own sushi at home, and she’s written the cookbooks to help people make it happen. She’s also writing about Japanese food — sushi and much more — in a Substack column called Dear Sensei at dearsensei.substack.com.

CHEF MARISA BAGGETT ON SHATTERING EXPECTATIONS AS A FEMALE, BLACK, JEWISH SUSHI CHEF, AND REDEFINING SUSHI HER WAY EP 46

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Chef Eric LeVine was so taken by cooking that before he even attended culinary school, he wrote a letter to groundbreaking chef David Burke at the legendary River Café in New York – and got hired. He credits Chef Burke with setting him on the path to culinary achievement and, after graduating from the Culinary Institute of America, Chef Levine cooked at a variety of restaurants, winning a three-star review from the New York Times. He then began opening restaurants of his own, building a restaurant group that now includes locations in Brooklyn and on Long Island, offering cuisines that run the gamut from burgers to handmade pasta to elevated high-end cooking that evokes his life, such as an upscale homage to the bagels, knishes, and hot dogs from the Brooklyn of his childhood. Along the way he was named champion on Chopped. And he did it all while repeatedly battling cancer.

CHEF ERIC LEVINE ON TURNING BROOKLYN FAVORITES LIKE HOT DOGS AND KNISHES INTO ELEVATED CULINARY MASTERPIECES— AND ON ACHIEVING CELEBRITY AND SUCCESS WHILE REPEATEDLY BATTLING CANCER . EP45

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Amy Mills grew up surrounded by barbecue. Her father Mike Mills owned 17th St. Barbecue in Murphysboro, Illinois and was the first pitmaster ever named Grand Champion three times at the “super bowl of swine,” The Memphis in May barbecue competition. Her father passed away a few years back and Amy now runs the growing operation which includes two restaurants, a sauce factory, and catering. She’s kept the quality and the flavor up to her father’s standards and reveals some of the secrets for creating 17th Street’s signature ribs, brisket, sausage, and more. She’s now consulting and teaching barbecue classes as well.

OWNER AMY MILLS ON SECRETS BEHIND THE ICONIC BARBECUE RESTAURANT FOUNDED BY HER FATHER, MIKE MILLS, THE FIRST PITMASTER NAMED GRAND CHAMPION THREE TIMES AT THE INTERNATIONALLY RENOWNED MEMPHIS IN MAY BARBECUE COMPETITION. EP44

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James Beard Award winning chef Alon Shaya, born in Israel and raised in Philadelphia, was cooking for his family from the age of seven. When he was getting into trouble as a teen, his high school home economics teacher intervened, getting him his first fine-dining cooking job when he was just 16. He says she saved his life. He went on the Culinary Institute of America, then cooked in a variety of restaurants, become an executive chef at 21. He won the 2015 James Beard award as Best Chef South for cooking at the Italian restaurant Domenica which he co-owned in New Orleans, and then the following year, his Israeli cooking at Shaya in New Orleans the James Beard award The following year his restaurant Shaya, offering Israeli food, won the James Beard Award as the country’s best new restaurant. He then moved on to open two more highly popular Israeli restaurants, in New Orleans and Denver, and is now growing his Pomegranate Hospitably group with locations featuring other cuisines as well, including a restaurant in the Bahamas.

CULINARY CHARACTERS UNLOCKED - JAMES BEARD AWARD WINNING CHEF ALON SHAYA - EP 43

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Chef Alycia Wahn Martindale is cooking up southern flavors north of the border at Conejo Negro (Black Rabbit in Spanish), the massively popular Toronto restaurant she owns with her husband and their good friend. The menu is a combination of Creole, Caribbean, and Latin American cooking. And she is making everything possible from scratch— bacon, butter, pickles and much more. The former punk rock musician says she wants diners to feel the love in her food, which should feel like something someone’s grandmother would make. After little more than a year, Conejo Negro was feted by Michelin with a bib gourmand and an award for outstanding service.

CHEF ALYCIA WAHN MARTINDALE ON MICHELIN RECOGNIZING HER NEW TORONTO RESTAURANT; COOKING CREOLE, CARRIBEAN, AND LATIN AMERICAN FLAVORS NORTH OF THE BORDER; AND WHY SHE’S SCRATCH- MAKING HER OWN BUTTER AND BACON. EP 42

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Often cited as America’s best deli, Katz’s has been a lower East Side institution in New York for more than 137 years this month. Owner Jake Dell’s father and uncle bought the deli from the original Katz family in 1988. Jake joined in 2009. He refuses to change anything about the customer experience there—from the ancient decor to the scratch made pastrami, corned beef, chopped liver, knishes and everything else on the expansive menu. He is, however, working to bring his food to even more people, opening a take-out location in Brooklyn and expanding into nationwide shipping. Katz’s was, of course, the location for the famous “I’ll have what she’s having” scene in the movie When Harry Met Sally, a scene recreated there by stars Meg Ryan and Billy Crystal for a 2025 Super Bowl commercial for Helmann’s mayonnaise. Dell insisted he would only allow the ad to be shot there if the producers promised not to put mayo on pastrami, which requires mustard.

Katz’s Deli owner Jake Dell with the inside story of the 137 year-old American institution and having Meg Ryan and Billy Crystal back to re-do their famous movie scene – EP 41

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Cara Tobin got her first restaurant job at the age of 17, by lying about her cooking experience in the job interview—she had none at all. In the years that followed she went to culinary school, graduating number one in her class, then worked her way up the cooking ladder at several restaurants before falling in love with Eastern Mediterranean cuisine when she worked at Oleana in Cambridge, Massachusetts. Now she is cooking that cuisine at two restaurants she co-owns in Burlington, Vermont—Honey Road and The Grey Jay. And she and her business partner have been named finalists for the title of America’s Outstanding Restaurateur in the 2025 James Beard awards, which will be announced in June.

SMALL TOWN CHEF AND RESTAURANT OWNER CARA TOBIN ON HER NOMINATION AS AMERICA’S BEST RESTAURATEUR IN THE UPCOMING THE 2025 JAMES BEARD AWARDS. Ep 40

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Chef André Bienvenu spent more than a quarter-century as executive chef at America’s highest grossing independent restaurant, Joe’s Stone Crab in Miami Beach. He considered that the pinnacle of his long career and was looking ahead to retirement, but those plans changed dramatically. Given an unexpected opportunity to partner on a new restaurant, he began a second chapter in his professional life, now as an owner, opening Catch & Cut in Fort Lauderdale, an old school seafood and steak restaurant that became an instant hit. He does things his way—a reservation book instead of an iPad, an obsession with running a civilized kitchen with no shouting, and of course his own take on stone crab.

Executive Chef Andre Bienvenu on his quarter century at the legendary Joe’s Stone Crab and his unexpected second chapter as a restaurant owner. EP 39

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Named a Food & Wine Best New Chef for 2024, Karyn Tomlinson has won raves for her restaurant Myriel in St. Paul, Minnesota. Her menu, combining elements of French, Nordic, and Midwestern cuisines has been dubbed “Grandma Chic.” A major advocate of local, seasonal cooking, she sources all her ingredients from local farms, which she visits every week. But she is pragmatic about getting people to eat better, encouraging them to simply do as well as they can (and she herself admits to enjoying a bowl of Honey Nut Cheerios after work).

Food & Wine Best New Chef Karyn Tomlinson on her invention of “Grandma Chic” cuisine - EP 38

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After coming to the United States from Peru in his teens, Diego Sanchez found a sense of belonging in restaurant kitchens. He cooked under some of the world’s greatest chefs before striking out on his own and now owns his own restaurant on the Jersey shore, 39 Degrees North in Manahawkin, NJ—a diner he has reimagined his way, adding items like handmade gnocchi and lomo saltado to the traditional diner menu.

CULINARY CHARACTERS UNLOCKED – MARY NGUYEN – EP 37

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Chef Mary Nguyen grew up in a Vietnamese immigrant household in Denver, went on to work as an investment banker, then decided to make a major career change—into the world of food. She began by working three culinary jobs at once, and becoming one of America’s first female sushi chefs, before opening the first of several restaurants in her hometown, including Olive & Finch, which is now a growing restaurant group. It offers chef-driven, scratch-made food without the fine dining prices.

CULINARY CHARACTERS UNLOCKED – MARY NGUYEN – EP 36

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Michelin star winning chef John Fraser worked for Jean-Georges Vongerichten and Thomas Keller, and in some of the most storied restaurants in France, before opening a restaurant of his own and then continuing to build a culinary empire. He has won Michelin stars at two different restaurants, including the vegetarian Nix in New York city. His restaurants focus on a range of cuisines, including French, Greek and Turkish, and vegetable-focused California style cooking.

CULINARY CHARACTERS UNLOCKED - JOHN FRASER – EP 35

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Sheila and Duffy Witmer bought the Pioneer Saloon in Ketchum, Idaho nearly half a century ago. And they’ve kept it a jam-packed favorite ever since, with scores of repeat customers including Clint Eastwood, Sandy Koufax, and Ernest Hemingway’s grandchildren. The menu is beef-heavy, featuring steaks and their legendary prime rib. And scraps from preparing the prime rib are the key ingredient in the Jim Spud, a massive twenty-two ounce baked potato stuffed with teriyaki beef, cheese, sour cream, caramelized onions and more.

CULINARY CHARACTERS UNLOCKED – SHEILA AND DUFFY WITMER– EP 34

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Carlos Gaytán has earned a Michelin star (the first Mexican-born chef ever to receive one) at two different restaurants. He is noted for combining regional Mexican cooking with classic French techniques. After working his way up from dishwasher in a hotel kitchen, he now owns restaurants in Chicago, Mexico, and recently opened several in the Downtown Disney District adjacent to Disneyland. He has appeared on Top Chef and as a judge on numerous cooking competition shows in the U.S. and Mexico.

CULINARY CHARACTERS UNLOCKED –CARLOS GAYTÁN – EP 33

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Called the Soul Food Scholar, Adrian Miller is renowned for his knowledge of African American and southern cooking. Author of multiple books, he won James Beard awards for two of them: Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, and Black Smoke: African Americans and the United States of Barbecue. Yet culinary history was not his original career path. He was a lawyer, worked for the Clinton White House, and then for the governor of Colorado, before turning to culinary research. His findings are profound and often surprising. Our conversation ranged far and wide – from the white history of chitlins, to vegan soul food, the German origins of chicken and waffles, and how, in his words, mac and cheese became “so black.”

CULINARY CHARACTERS UNLOCKED – ADRIAN MILLER - EP 32

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Chef Katie Button is a James Beard winner for her Asheville, North Carolina Spanish restaurant Cúrate, which is the flagship of her restaurant group. Button discovered her deep love for food when she was living in Paris, studying for a master’s degree in biomedical engineering. The awakening was so profound that she changed careers, worked for two of the world’s greatest chefs, Ferran Adrià and José Andrés, before opening tapas-based Cúrate, then building a culinary empire that includes a Catalonian restaurant, a Spanish market, European tours, a cookbook, and more. She is heavily involved in helping the Asheville community rebuild after massive flooding from Hurricane Helene.

CULINARY CHARACTERS UNLOCKED - KATIE BUTTON - EP 31.

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Culinary Characters Unlocked

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2025 JAMES BEARD AWARD BEST NEW RESTAURANT AWARD WINNERS JEANIE JANUS RITTER AND CHEF ADAM RITTER ON COMBINING FRENCH TECHNIQUES WITH MINNESOTA INGREDIENTS AND RISKING EVERYTHING TO OPEN A RESTAURANT WHERE OTHERS WENT BUST. - EP 60

PORTLAND CHEF CATHY WHIMS ON THE SECRETS TO COOKING IN ITALY, BEING TUTORED BY THE LEGENDARY MARCELLA HAZAN, AND HELPING TURN PORTLAND, OREGON INTO A CULINARY FORCE. - EP 59

2025 James Beard Best Chef-Texas Thomas Bille on creating great food through the lens of a first generation Mexican American, risking everything on a dream, and rebuilding after losing it all - EP 58

Pitmaster Ali Clem on winning a Michelin star for her barbecue restaurant, and her remarkable rise from selling her barbecue from a trailer. - EP 57

2025 James Beard Award winner Nando Chang on Peruvian-Japanese cuisine, the threat to immigrants in the food world, and how hip-hop changed his life. - EP 56

CHEF AND RESTAURATEUR NICHOLAS FANUCCI ON HIS CAREER AT LEGENDARY RESTAURANTS THAT WON MORE THAN 20 MICHELIN STARS. - EP 55

CULINARY CHARACTERS UNLOCKED - CHEF YOTAKA AND ALEX MARTIN - EP 54

Chef and restaurateur Tyler Akin on re-opening his family’s favorite restaurant from his childhood and cooking a world of cuisines. EP 53

MICHELIN STAR WINNING CHEF SUZETTE GRESHAM ON BATTLING RESTAURANT WORLD MISOGYNY AND WHAT CUSTOMERS ARE DEMANDING TODAY .ep 52

THIRD GENERATION OWNER OF LEGENDARY SEATTLE RESTAURANT CANLIS, MARK CANLIS, ON KEEPING THE HIGHEST STANDARDS WHILE HITTING RE-SET TO KEEP FROM GETTING STALE AFTER 75 YEARS. EP 51

MICHELIN AWARD WINNING CHEF JULIA MOMOSÉ ON CREATING THE TASTES SHE GREW UP WITH IN JAPAN AT HER CHICAGO RESTAURANT KUMIKO, AND THE MIXOLOGY THAT JUST WON HER A JAMES BEARD AWARD. EP 50

CLASSICALLY TRAINED BOUNDARY-SHATTERING CHEF JORDAN KAHN ON SIMULTANEOUSLY HOLDING MICHELN STARS AT TWO DIFFERENT RESAURANTS, AND HIS SINGULAR APPROACH TO STORYTELLING THROUGH FOOD. EP 49

CHEF ANITA JAISINGHANI ON CREATING A WILDLY SUCCESSFUL INDIAN DINER IN HOUSTON, TEXAS . EP 48

MICHELIN STAR WINNING CHEF LAURENT TOURONDEL ON HIS RESTAURANT BLOWING UP ON TIK TOK. EP 47

CHEF MARISA BAGGETT ON SHATTERING EXPECTATIONS AS A FEMALE, BLACK, JEWISH SUSHI CHEF, AND REDEFINING SUSHI HER WAY EP 46

CHEF ERIC LEVINE ON TURNING BROOKLYN FAVORITES LIKE HOT DOGS AND KNISHES INTO ELEVATED CULINARY MASTERPIECES— AND ON ACHIEVING CELEBRITY AND SUCCESS WHILE REPEATEDLY BATTLING CANCER . EP45

OWNER AMY MILLS ON SECRETS BEHIND THE ICONIC BARBECUE RESTAURANT FOUNDED BY HER FATHER, MIKE MILLS, THE FIRST PITMASTER NAMED GRAND CHAMPION THREE TIMES AT THE INTERNATIONALLY RENOWNED MEMPHIS IN MAY BARBECUE COMPETITION. EP44

CULINARY CHARACTERS UNLOCKED - JAMES BEARD AWARD WINNING CHEF ALON SHAYA - EP 43

CHEF ALYCIA WAHN MARTINDALE ON MICHELIN RECOGNIZING HER NEW TORONTO RESTAURANT; COOKING CREOLE, CARRIBEAN, AND LATIN AMERICAN FLAVORS NORTH OF THE BORDER; AND WHY SHE’S SCRATCH- MAKING HER OWN BUTTER AND BACON. EP 42

Katz’s Deli owner Jake Dell with the inside story of the 137 year-old American institution and having Meg Ryan and Billy Crystal back to re-do their famous movie scene – EP 41

SMALL TOWN CHEF AND RESTAURANT OWNER CARA TOBIN ON HER NOMINATION AS AMERICA’S BEST RESTAURATEUR IN THE UPCOMING THE 2025 JAMES BEARD AWARDS. Ep 40

Executive Chef Andre Bienvenu on his quarter century at the legendary Joe’s Stone Crab and his unexpected second chapter as a restaurant owner. EP 39

Food & Wine Best New Chef Karyn Tomlinson on her invention of “Grandma Chic” cuisine - EP 38

CULINARY CHARACTERS UNLOCKED – MARY NGUYEN – EP 37

CULINARY CHARACTERS UNLOCKED – MARY NGUYEN – EP 36

CULINARY CHARACTERS UNLOCKED - JOHN FRASER – EP 35

CULINARY CHARACTERS UNLOCKED – SHEILA AND DUFFY WITMER– EP 34

CULINARY CHARACTERS UNLOCKED –CARLOS GAYTÁN – EP 33

CULINARY CHARACTERS UNLOCKED – ADRIAN MILLER - EP 32

CULINARY CHARACTERS UNLOCKED - KATIE BUTTON - EP 31.

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