Welcome to Chef Radio! In today’s episode, we’re thrilled to be joined by Chef Alex Kemp of My Loup in Philadelphia, where he brings the warmth of Canadian generosity and hospitality to the city’s vibrant culinary landscape. With roots in French-speaking Quebec, Chef Alex masterfully reimagines French cuisine, weaving together the rich traditions of his heritage with the ebb and flow of Philadelphia’s distinct seasons. His refined techniques and ingenious combinations create an innovative dining experience that’s both rooted in tradition and refreshingly original and his take on company culture is incredibly powerful. Listen in on how this young talent has taken Philadelphia by storm, and as you'll hear, it's not by chance. It was destined.

• (00:00:46) Introduction 
• (00:07:06) Alex’s Recent Travels
• (00:10:13) Early Life and Career
• (00:17:25) Time in Ottawa
• (00:26:36) Finding his Path in Fine Dining
• (00:30:58) Lessons From Joe Beef
• (00:37:06) Meeting Amanda in New York
• (00:40:20) Moving to Montreal and the Influence of Marco Frappier
• (00:45:10) Getting Involved in Philadelphia 
• (00:49:00) The Balance Between Personal and Professional Relationships
• (00:59:45) The Mix Between Inspiration and Innovation
• (01:03:30) Making a Splash In Philadelphia 
• (01:08:00) Menu Items That Encapsulate My Loup
• (01:12:18) What Sets Alex Apart 
• (01:17:55) Alex’s Resilience 
• (01:22:20) Alex And Amanda’s Involvement in the Community
• (01:24:56) Wrap Up Questions

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

In this episode, we dive into the remarkable story of Chef Kyle Knall of Birch in Milwaukee and explore his fascinating journey from the bustling culinary scene of New York City to the vibrant culture of New Orleans, and finally to the heart of Milwaukee. We'll uncover how his deep-rooted love for oysters, inspired by his father, has helped shape his culinary identity. Join us as Kyle shares how he has not only mastered his craft but also fostered a sense of community in Milwaukee, creating a culinary haven that resonates with both locals and visitors alike.

• (00:06:16) Early Days of Kyles Cooking Career
• (00:08:00) Takeaways and Lessons from Working at Highlands with Frank Stitt
• (00:17:38) Time at Gramercy Tavern & Relationship with Mike Anthony
• (00:26:58) Maysville in New York and Kenton in New Orleans 
• (00:35:50) Opening Birch and Going From New York to Milwaukee
• (00:45:15) Elemental Cooking Techniques 
• (00:52:00) Acid and Herbs
• (00:57:25) Jerry
• (01:00:20) Tribute to Kyles Father
• (01:04:19) Navigating the Seasons in Milwaukee
• (01:12:50) Milwaukees Sense of Community 
• (01:18:48) Personal Habits for Success 
• (01:26:57) Conclusions and Final Thoughts

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

• (00:00) Intro

• (05:24) A Culinary Legacy: Growing Up in a Hardcore Italian Family

• (10:52) The Power of Music and Overcoming Deafness

• (24:05) Finding Balance: The Struggle and Joy of a Chef's Life

• (28:59) Redefining Success Beyond the Kitchen

• (30:16) A New Perspective on Cooking and Humility

• (35:36) The Transformative Moment: Gaining the Gift of Hearing

• (38:13) The Power of Medicine in Overcoming Disability

• (38:52) Finding Value in Dreams Amidst Life's Challenges

• (42:16) The Journey to Humility and Healing

• (42:42) Confronting Trauma and Embracing Vulnerability

• (44:16) The Transformative Impact of Parenthood

• (45:30) The Role of Therapy in Personal Growth

• (46:40) Discovering Anxiety and the Path to Healing

• (49:56) The Evolution of a Chef: From Dreams to Reality

• (52:57) Creating an Ethical Restaurant Model

• (01:02:11) Launching Bambino: A New Culinary Adventure

• (01:10:58) Leadership, Vulnerability, and the Path Forward

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

In this episode of The Chef Radio Podcast, Chef Eli Kulp talks with Marc Vetri, whose newest restaurant, Fiorella, was booming from the time it opened in February to the COVID-19 shutdown. Eli and Marc talk about Marc’s background as a chef and musician in LA, spending a few years in Italy, opening restaurants in Philadelphia, and how things have been going since the shutdown.

Eli Kulp and Christopher Plant visit Pocono Organics during their massive Food Forever event and sit down with multiple farmers and agricultural geniuses to talk about the future of food production and how we can go beyond sustainability. Food Forever is a communications campaign, which started in 2017, to raise awareness about what crop diversity is and how everyone around the world is connected to and benefits from agricultural biodiversity. Eli and Christopher sit down with Ashley Walsh, Cierra Martin, Jeff Moyer and Erik Oberholtzer.

Ashley Walsh is the owner of Pocono Organics and talks about how she got into organic farming, working with Food Forever and Rodale and the creation of her immense organic farm, the home of three story greenhouses. 

Cierra Martin is a representative for The Crop Trust, the creators of the Food Forever campaign. The Crop Trust is an international organization with a mission to safeguard crop diversity for food security. The Crop Trust supports a network of genebanks with are facilities for tasking with conserving and sharing seeds. They're making sure this diversity stays alive at the seed level, but they're also packaging it up and shipping it around the world for breeders that use it every day. 

Jeff Moyer is the CEO of Rodale Institute. “Widely recognized as the birthplace of the organic movement, Rodale Institute is a nonprofit dedicated to growing the organic movement through rigorous research, farmer training, and consumer education.” Jeff talks about the importance of regenerative organic agriculture, farming not just organically and sustainably, but with the future of the soil in mind, and the recently released White Papers. The White Papers are a report on climate change and how a shift from cash crops to cover crops could actually reverse our carbon emissions by putting carbon back into the soil.

Erik Oberholtzer is a chef, entrepreneur, and co-founder of Tender Greens. He is on the Rodale Board of Directors and is a leader of the food forever experience, helping to connect Rodale with The Crop Trust. He discusses the importance of building transparent supply chains, new organic certification regulations, and the nutritional and environmental importance of organic agriculture.

On the first episode of Season 2 of The CHEF Radio Podcast, we join Chef Eli Kulp at a live event at The Viaduct in Philadelphia. He talks with former mayor Micheal Nutter about the importance of the restaurant industry to the life of a city. They also discuss how anyone can support up-and-coming chefs of color, and/or those struggling in the wake of COVID-19.

In part two of host Eli Kulp's conversation with restaurant critic Craig LaBan, we discuss the ins and outs of the critique cycle that new restaurants go through. We also give an inside look at the intricate dance of The Critic and The Chef, culminating in the saga of the short rib bone.

In part one of our two part season finale, we talk with Craig LaBan, restaurant critic for The Philadelphia Inquirer. We discuss navigating the re-opening of the restaurant business, the winding road that brought Craig to his profession, and the responsibilities of journalists, owners and restauranteurs in establishing a more equitable future for people of color in the Food and Journalism industries.

Chef Tom Hunt is a self described Eco-Chef who is focused on reducing food waste. We talk with Tom about cooking from home, food sustainability, and his new cookbook, Eating for Pleasure, People & Planet.

Tom has a weekly column in The Guardian called Waste Not and is the founder of Poco Restaurant in Bristol, England where they serve climate friendly cuisine. He is also the host of The Chef's Manifesto, a podcast about cooking climate friendly cuisine.

Accomplished chef, Mario Carbone joins us for a conversation about understanding the value of hard work, growing a global fine dining restaurant group and how his Italian American upbringing in Queens New York has translated to major success with his restaurants Carbone, Parm, The Grill, Santina restaurant and more.

Mario is one of the founders of Major Food Group (MFG), a new breed of restaurant group seeking to operate restaurants that are respectful of the past, exciting for the present, and sustainable for the future. 

We discuss how we can use this moment to build a more equitable business when it comes to gender, race, and wage discrimination; why our collective goal must be to evaluate the impact we have on the environment; and how to use this as an opportunity to re-evaluate our role in the industry of food.

Host Eli Kulp is joined by James Beard Award winner, Chef Nina Compton of Compère Lapin, Top Chef Alum, Chef Jennifer Carroll of Spice Finch, Jamila Robison, Food Editor for The Philadelphia Inquirer, and Chef Elijah Milligan of Cooking for the Culture.

We discuss why OUR CHOICES MATTER, how we can do better in our industry as a whole, and if we have a greater impact on the environment through sustainable practices.

Host Eli Kulp is joined by chef Tom Hunt of Chefs' Manifesto and Sustainable Development Goal, food editor Kate Krader of Bloomberg Green, Nicole Marquis of HipCityVeg, and farmer Ian Brendle of Green Meadow Farm.

We discuss the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19.

Host Eli Kulp is joined by Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta.

In this episode, you're going to hear the story of a young lady who immigrated with almost nothing and slowly but surely began to rebuild her life in New York City through sheer willpower. By listening, you will learn how Nasim held onto the lessons she learned in her mother's kitchen in Iran until she was able to open Sofreh, as well as how she trains and develops the culture within her kitchen, and how she empowers her cooks to cook with intuition. Nasim talks about one of her favorite ingredients, the reduction of whey—a byproduct of making yogurt—that she uses extensively throughout her menu, and why it was important for her restaurant to reflect a more modern Persian feel.

• (1:30) Opening A New Café: Sofreh and Sofreh Cafe
• (5:49) Nasim’s Early Life
• (12:43) Navigating the Revolution
• (15:35) Some Early Culinary Lessons
• (20:30) The Culture of Iran through Nasim’s eyes
• (24:22) The Decision to Come to the United States
• (28:10) A Fresh Start with No Resources
• (29:30) Developing a Family and the Idea of Sofreh
• (38:30) Teaching Newcomers about Iranian Cuisine
• (43:15) the Process of Opening Sofreh
• (47:05) Sofreh's Menu Development and Evolution
• (1:10:23) Nasim's Breaks Down The Use of Whey and Mushrooms
• (1:14:40) The Inspiration Behind the Look of Sofreh
• (1:17:51) Words of Advice for Anyone Looking for a Career Change
• (1:21:30) The Rise of Sofreh
• (1:24:25) Cooking at the White House

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

Stephanie Izard is an American chef residing in Chicago, Illinois, best known as the first female chef to win Bravo's Top Chef, taking the title during its fourth season.

Host Eli Kulp talks to Stephanie about balancing her life as a Chef, owner of multiple restaurants, and a mother. They also discuss how the restaurant industry in Chicago is dealing with the Covid-19 Pandemic.

In this addendum episode, we catch up with Joe Beddia and hear how recent events have affected him and the restaurant industry.

I’m very happy to announce that I’m hosting the very first CHEF Radio Podcast web summit in a 3 part series called SEIZING THIS MOMENT. In these livestreamed conversations, we’ll be discussing the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19. The first of the series will be held on this coming Tuesday, May 5 at 2 PM and will include great minds such as Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta.

Please register for free using this Ticketleap link. We will be announcing more panelists and more details as we get closer to the event!

So freaking excited for this and thank you to RADIOKISMET and Cohere for your support!

Food has always played a key part in Erik Oberholtzer's life; and after growing his company Tender Greens into a national brand, he sets his sights on new possibilities. He works with some incredibly exciting projects such as The Google Food Lab, Food Forever, and The Global Seed Vault. Erik speaks with us about how the choices we make now, impact the food of the future.

Joe Beddia – what happens when a craftsman and wizard of pizza making decides to shut down his 300 square-foot pizzeria, which served no more than 40 pies a night, and decides to open a real restaurant? Take a listen and hear what that journey was like for Joe. It’s a reminder that sometimes we give up too much of ourselves to ensure that other people are happy in our restaurants. Not always the best recipe for mental health. Enjoy!

Top chef all star and chef/owner of Spice Finch, talks about life since COVID-19 struck and how her businesses and employees are having to adjust.

Chef Jen Carroll has never been somebody who is afraid to tell it how it is. This episode, Jen discusses the struggles and gender biases that are ingrained in our industry. Even as she has become a household name, she opens our eyes about the systemic inequality that she faces, even today, as a woman business owner. As a listener, you’ll hear her tenacity and grit coming through your speakers.

Chef of the reigning Best Restaurant in America, Mike Solomonov of Zahav, offers up his insight and wisdom on the current crisis that is crushing our industry. Always brutally honest, Mike describes his company's current state and what plans they have for an uncertain future.

In this addendum episode, we catch up with Joey Baldino and hear how the recent events have affected him and the restaurant industry. He talks about he plans to make changes to help his restaurants survive and continue support his teams.

What happens when a South Philadelphia kid grows up to be a chef and the comes back to rescue his family's 100-year-old Italian social club? You get the hottest ticket in town serving the most craveable and mouth watering food which just happens to be nearly unattainable unless you are a member. At Palizzi Social Club, Joey Baldino has reshaped how people look at Italian American food in Philadelphia and we have the pleasure to sit down with him and talk about his journey and what it took to rescue a family heirloom.

• (00:01:28) A Kid From Queens to a Resident of Oregon 

• (00:04:15) Seafood of Oregon

• (00:06:45) The Food of Queens

• (00:08:45) Birth of Kann

• (00:12:18) Changing the Menu at Kann

• (00:13:30) Why Portland for Kann's Home

• (00:16:12) Time At Jean Georges

• (00:18:33) Finding Culinary School and The Early Years of His Culinary Journey 

• (00:21:58) Inspiration from Jean Goerges Healthy View & Gregory's Books

• (00:28:10) Food and The World Intertwined

• (00:31:10) How the Current State of Haiti Affects Gregory 

• (00:35:10) Sharing the Story of Haiti Through The Menu 

• (00:37:45) Story behind Sousal Their Underground Bar

• (00:39:48) Gregory's Past with Substance Abuse

• (00:45:12) A Brush with Death

• (00:47:55) How Sauce Box Changed Gregory's Perspective 

• (00:49:40) How the Culinary and Drug Culture Go Hand in Hand

• (00:52:16) Ben’s Friends - A Pathway to Sobriety

• (00:55:50) How Gregory Embraced Running Culture

• (00:58:30) Rapid Fire Round Up

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

In this added episode, we catch up with Rich Landau and hear how the recent Coronavirus has affected him and the restaurant industry.

Few people in our industry will ever be able to call themselves pioneers but Rich Landau and Kate Jacoby are exactly that. They have been pushing their own, distinct version vegetable forward and plant based diet way before became popular. For over 25 years now Rich has lived and worked with a passion to change the narrative for a vegan population and now he husband and wife team has created a mini empire with a dedicated following of vegetarians and carnivores alike.  

In this addendum episode, we catch up with Nick Elmi and hear how recent events have affected him and the restaurant industry.

Philadelphia chef and restaurateur, Nick Elmi sits down with us to talk about his restaurants, his sobriety and his journey to becoming a James Beard nominated chef. A family man who still makes time for the important things in life, Nick talks to us about the challenges that come with owning small restaurants in a competitive market like Philadelphia. A great listen for anyone who is interested in starting off on their own path to ownership.

Eli speaks candidly about the moments leading up to the train crash which left him paralyzed from the chest down. He also speaks about the recovery process and the importance of resilience during challenging times.  

Join chef Eli Kulp as he talks with the people that shape the way we eat in America today. Whether it’s important life lessons in the workplace, the relevance of great leadership in the kitchen, or even the responsibilities we now hold in protecting our food ways, Chef Eli will navigate these deep and highly relevant conversations to ensure the listener not only learns from these passionate guests but is inspired by them also.

In today's can't-miss episode, we have the pleasure of sitting down with Chef Michael Anthony, the culinary mastermind behind New York City's iconic Gramercy Tavern. Join us as we delve into Chef Anthony's culinary journey, his approach to setting the culture and tone in the kitchen, and the creative process behind crafting unforgettable dining experiences at one of America's most celebrated restaurants. Get ready to be inspired by Chef Anthony's passion for food, community, and innovation. Let's dive in!

• Celebrating 30 Years of Gramercy Tavern in '24
• A Special Dinner with a Mentor in Japan
• Navigating the Culinary Industry: Trusting Your Gut and Learning from Failure
• The Role of Gramercy Tavern in Shaping Culinary Career
• The Importance of Local Agriculture and the Union Square Green Market
• The Unmatched Culinary Scene of New York
• A Chef's Journey to New York Culinary Evolution at Gramercy Tavern
• The Philosophy of Menu Development 
• The Impact of Technology in Modern Restaurants
• The Importance of Team Dynamics in the Kitchen
• Looking Forward: Growth and Opportunities
• Celebrating 30 Years of Gramercy Tavern
• Chef's Personal Reflections and Future Outlook

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

10:10 Chef Alex Kemp: 

• The Canadian chef who's taking Philadelphia by storm
• Impressions of his new hometown
• Persistence and Alex’s Culinary Journal
• His Time on No Reservations 
• How Alex’s Experience Influences Him Today
• Montreal Restaurants Recommendations 

34:18 Chef Eric Leveillee

• Eli’s First Impression of Eric
• Cooking for Chef Alain Ducasse… or Not
• Taking Over at Lacroix
• The Thought Process of Creating and Executing a New Dish
• Keeping It Simple vs “One More Ingredient”
• Upcoming Dishes 
• Mentorship vs Reputation 
• Philadelphia Restaurants Recommendations 

1:02:00 Chef Chance Anies

• Background 
• Telling his Story Through his Menu
• Quitting his Job and Starting The Food Cart
• Meaning Behind the Name of Tabachoy
• Advice for Anyone Not in the Right Career Feild
• How Fatherhood Changed Chances Perspective
• Philadelphia Restaurants Recommendation 

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

In this episode, we delve into the dynamic culinary partnership of Trey Smith and Blake Aguillard, who share a role as chefs at Saint-Germain. Together, they navigate the intricate dance of collaboration in the kitchen, where balancing creativity, leadership, and teamwork is key. As we explore their journey, we uncover the challenges and rewards of working side by side with another chef. While the culinary world often celebrates the lone genius in the kitchen, Trey and Blake demonstrate the beauty of synergy and shared vision. Their partnership yields not only exceptional dishes but also a culinary experience that transcends individual talents. 

Here's what else:

• The influence of Chef Michael Gulotta and Restaurant August on their careers
• Exploring culinary journeys and influences
• The hearth cooking experience and its impact
• Founding Saint Germain and the birth of a partnership between three friends
• Maximizing quality in tasting menus
• The art of never settling and constantly evolving culinary techniques
• Balancing passion and emotion in leadership
• Cultivating their unique culinary identity
• What Blake and Trey look for in potential employees
• Exploring the business model of tasting menus
• Creative inspiration behind the menu
• Embracing New Orleans' rich culinary tradition
• Future aspirations and preserving their quality of life
• The impact of social media and fame on culinary careers
• Concluding thoughts and future plans

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Prepare to be swept away into the heart of culinary excellence as we explore the dynamic world of partnerships in the culinary industry. From the farmers who cultivate our ingredients to the purveyors who supply our kitchens, every alliance plays a vital role in shaping the culinary landscape. But in this episode, we redefine the concept of partnership, delving into the profound bond between chef and business partner—a relationship akin to Batman and Robin or SpongeBob and Patrick.

Join us as we unveil the transformative power of great partnerships, igniting creativity, mentorship, and innovation in the pursuit of culinary perfection.

Here's a taste of the culinary wisdom awaiting you in today's episode:

• Embark on a journey of self-discovery as we unravel the story of a chef whose path from the art world led her to her true passion: cooking.
• Witness the pivotal moment at Charlie Trotter's that forever changed the course of her culinary journey, setting her on a trajectory of unparalleled success.
• Explore the unique challenges faced by a left-handed chef and the profound impact of growing up in a kosher household.
• Prepare to be surprised as we uncover the identity of the toughest chef she ever worked for and the valuable lessons learned along the way.
• Follow her from the bustling streets of Chicago to the vibrant culinary scene of NYC, where mentorship under Tony Mantuano and the daunting task of filling Andrew Carmellini's shoes shaped her culinary philosophy.
• Discover the transformative power of taking a step back, as a year off brings herclarity, confidence, and a renewed sense of purpose, culminating in the creation of Grove House Hospitality.
• Explore the profound impact of breast cancer on her life and career, and the unwavering determination that led her to open her second restaurant amid intensive radiation treatment.
• Uncover the importance of self-care in the culinary industry, especially for young women
• The game-changing impact of her latest venture, Misi Pasta and it's boundless potential and why this might need to be your next step into entrepreneurship.

Join us as we dive deep into the heart of the culinary world, where every partnership, every challenge, and every triumph shapes the narrative of culinary excellence. Welcome to a podcast like no other. Welcome to the CHEF Radio Podcast

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

Join us on this episode as we sit down with Chef Hari Cameron, tracing his remarkable journey from the world of fine dining to becoming a sought-after chef consultant, and now, his triumphant return to the culinary scene with his new venture, The Chef's Table in Rehoboth Beach, Delaware. Hari candidly shares the challenges he faced balancing the demands of a culinary career with family responsibilities, shedding light on the pressures many chefs experience as they navigate parenthood and traditional kitchen roles. Tune in as he discusses the pivotal moments that led him to adjust his career, leveraging his expertise while carving out time for his family, all while passionately pursuing his culinary dreams.

• An introduction to Hari and a little history lesson on the restaurants of Rehobeth Beach, Delaware
• Growing up in a spiritual household where gurus and meditation were typical, along with the prasad, aka the offering
• How he got the name Hari from the Bhagavad Gita
• A family with three boys who are all in the restaurant business, and how it was the youngest of the brothers who helped Hari find his path in food
• Getting busted at a young age with some illegal substances, which made him wake up and realize he had to get his shit together
• Setting a goal to open a restaurant by 30 and beating it by one year
• Opening his restaurant a(MUSE.) in Rehobeth, which was noticed very quickly by the press
• How he is hyper-focused and obsessive about learning things until he knows a lot about it
• Getting lucky by selling his restaurant after 10 years in late January 2019 before the pandemic hit
• How he shares his enthusiasm for food with his three young sons
• Getting into consulting and why he says he never applies the "hard sale"
• How he does a large range of consulting, from equipment companies, menu development to food companies, etc.
• Opening his new space in Rehoboth called The Chef’s Table, where he will be doing dinners, classes, content creation, and other food related research and development
• The art of dry aging fish and why he is a big fan of it

Supporters of the show:

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram and subscribe to the show.

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Today's guest, Charlie Mitchell of the one-star Michelin restaurant Clover Hill in Brooklyn, New York, has a wisdom that is hard to come across in a chef barely into his 30s and someone who has gripped the food headlines as becoming the first black Michelin-starred chef in New York City’s history and one of only two black chefs in America. Yeah, you heard read that correctly, the first. In 2022, the Michelin guide recognized the work that he and his partners were doing in Brooklyn Heights and saw that the work that he put in, the training, and his dedication to the craft of cooking helped leapfrog him over even some of the more established and well-known chefs in the country's most competitive restaurant city.

Here's what else we talked about:

• Growing up in Detroit, Michigan, and hailing from a family of auto workers
• Finding a mentor who pointed him in the right direction and inspired him to leave Detroit and go to New York, even though it was his last choice of city
• Pushing himself to work in the hardest kitchen in NYC
• Why his first cookbook, Eleven Madison Park, motivated him to work there
• The layers of protection from failure that EMP has to ensure that each guest has the experience that they expect
• Why working as a commis at EMP was one of the biggest growth point in his career
• Going out on a ledge and taking over a smaller neighborhood restaurant in NYC, but then quickly learning he wasn't ready to be the man just yet
• Meeting his future partners at Clover Hill and why it's such a great match
• How they slowly transitioned to a tasting menu-only restaurant
• Creating a fine dining restaurant that was reflective of the owners and why it's so important for Clover Hill to make people feel comfortable and at home without the pretension that you may find often in fine dining
• Charlie talks about why honest cooking is so important to him
• Raising their prices because they are getting better ingredients to work with, not just because they now have a Michelin star
• When they started getting clued in that they may be on the Michelin radar
• The conversations he had with his partners after they won the star
• What it means to him to be the first black chef in New York City history to have a Michelin star
• What he learned once he started writing tasting menus and deciding what kind of journey he wanted to take the guests on
• How he sees the restaurant continuing to evolve over the next few years
• How he folks on "doing his part" when it comes to being a leader and showing other black chefs what's possible. Leading by example

Sponsors

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Chef Matt Kelly talks about his journey into the culinary arts, discusses what has influenced his cooking style, and how he managed to build a successful career out of it. His experiences range from early life in the kitchen to his stint at the Inn at Little Washington, where he honed his takes on food quality and sourcing. The Chef goes in-depth about his mission to create dishes that speak to their roots and tell a story, especially in his own restaurants in Durham, North Carolina. Apart from sharing insights into running multiple restaurant businesses and keeping up with the ever-changing food trends, he also emphasizes the importance of nurturing future chefs and make sure they understand the importance of foundational cooking. The conversation wraps up on a high note, with appreciative closing remarks and a display of gratitude for the shared interaction.

The Meat of the Conversation:

• Discussing the North Carolina Food Scene
• The Influence of Sports on Local Culture
• Chef Matt Kelly's Background and Early Life 
• Impact of Regional Cuisine in NC
• Influence of Family and Early Cooking Experiences
• Importance of Local Food Systems
• The Role of Mentorship in Culinary Careers
• The Impact on Matt of Working at the Inn at Little Washington
• Exploring Spanish Cuisine and Opening Mateo Bar & Tapas
• Incorporating Southern Traditions into Food
• The Importance of Foundational Cooking
• Defining Southern Food
• The Story of Grano Arso and its Influence on Cuisine
• The Evolution of Oyster Culture in North Carolina
• Reviving a Classic: The Story of Nana's
• The Importance of Relationships with Purveyors
• The Role of Grandmothers in Culinary Traditions
• The Importance of Mentoring in the Culinary World

A huge shout out to our sponsor Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Welcome to our CHEF Radio, where we dive into the secrets of maintaining success in the restaurant business with industry leaders Mary Milliken, Susan Fingar, Phillip Krajeck, Katie Button, and Michael Anthony. In this episode, we explore three key strategies for sustained success: fostering innovation, building a strong team, and maintaining exceptional quality. Hear firsthand from these accomplished chefs as they share their insights and experiences on how to keep pushing the boundaries, continually improve, and never rest on their laurels in the ever-evolving culinary world. Whether you're an aspiring restaurateur or a seasoned pro, this hard hitting episode is packed with valuable advice to help you thrive in the restaurant industry.

Show notes:

• Starting a Restaurant: Essential Steps
• Challenges of Maintaining Success
• Insights from Mary Sue Milliken and Susan Feniger
• Maximizing Every Opportunity
• Marathon Mindset and Motivation
• Insights from Chef Phillip Krajeck
• Athlete's Mindset
• Emotional Intelligence and Leadership
• Insights from Chef Katie Button
• Hospitality in the Kitchen
• Insights from Mike Anthony
• The 49% - 51% mentality

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.\

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

That's right! You read that headline correctly. Chef Jeremy Fox is coming to Philadelphia for the next installment of the Voi•ãge dining series where he is joining fellow CHEF Radio alum, Nicholas Elmi of Lark restaurant! And in honor of Chef Fox coming to Philadelphia, we are revisiting his podcast, which still ranks up there as an all-time favorite and one of the most listened CHEF Radio Podcast to.

As one of the most influential chefs of the past decade, Chef Fox continues to forge a path forward with his Michelin-starred restaurant, Rustic Canyon, and his critically acclaimed restaurant, Birdie G's, in Los Angeles. Be sure to click the link above to check out tickets for this once-in-a-lifetime dinner that will also raise money to support a nonprofit of the chef's choice.

There will be two nights of dinners on February 28th and 29th, and tickets are highly limited. However, because you are part of the CHEF Radio family, we have an early access to your price for you to take advantage of. For listeners of the show, there is a discount of $10 per ticket if purchased before Thursday, January 25th, so be sure to head over and get those tickets before it's too late.

Take a listen to this incredible, inspiring story of perseverance as chef Fox describes the successes, challenges, and mistakes that were made along the journey that his career took.

Topics discussed in this episode:

• Eli breaks down Jeremy Fox’s career
• Creating the menu for Ubuntu
• Jeremy’s transition to working at Rustic Canyon and his reputation
• Eli on his time at Torrisi
• Jeremy reflects on his childhood in Philadelphia
• Philadelphia food traditions vs. the west coast
• Jeremy on his experience in Los Angeles
• How Rustic Canyon changed in 10 years
• Jeremy’s grandmother and inspiration for Birdie G’s
• Jewish cuisine-inspired dishes at Birdie G’s
• How fatherhood changed Jeremy as a chef
• The journey to working at Manresa
• Jeremy’s advice to leaders in the kitchen
• The next generation of chefs
• How Jeremy stopped being an intense, confrontational chef
• Managing the stress of making a restaurant successful
• Eli’s experience with anxiety
• Jeremy on his anxiety and helping others
• Dealing with anxiety and effects of the pandemic

Stay connected with Jeremy Fox on Instagram, and grab his book On Vegetables: Modern Recipes for the Home Kitchen here!

Listen to more episodes of The Chef Radio Podcast, and be sure to check out our other podcast Delicious City Philly!

Connect with Eli on Instagram:

The Chef Radio Podcast

Delicious City Philly

A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

This episode of CHEF Radio is brought to you by DryAger, the world’s leader in dry aging technology.

Embarking on the journey of a sushi chef involves an unparalleled commitment—one that extends far beyond the ordinary expectations for culinary excellence. Often, to begin that journey, one must apprentice for years under an Itamae, or sushi master, working hard to learn even the most humble tasks before earning the privilege to handle crucial elements like rice, scallions, and ginger. In the realm of high-end sushi, these seemingly ordinary duties bear significant weight.

In today's podcast, Chef Jesse Ito shares his journey with us from being the son of a sushi chef to becoming one of the most celebrated sushi chefs in America today.

Here's what else was discussed:

• How Jesse's star is rising as a twice-selected James Beard finalist
• How his restaurant has exceeded his expectations after seven years in business
• His father being one of the founding sushi chefs in the Philadelphia area, and how that came about
• Fuji restaurant in Cinnaminson, New Jersey, just outside of Philadelphia, and how it used to be a very sketchy area, including some questionable “motels” with mirrors on the ceiling.
• Growing up in a restaurant and running around with king crab shells on his head as a child
• The very notable chefs that would come in to have his father cook for them
• Why a great dishwasher is worth its weight in gold
• How Jesse worked his way up in his father's restaurant to be a sushi chef before he was 20 years old
• Finding his partners at Royal Sushi and Izakaya, and how that relationship began
• Why Jesse slices his fish before each service and why the temperature of the fish is so important but often overlooked
• The importance of rice and sushi and why it is the most important part of the Nigri experience. Jesse talks about his technique
• What the actual definition of the word sushi is and why it applies to preservation
• How the great earthquake in 1923 changed the game for sushi chefs and allowed them to come indoors after traditionally serving from street carts
• The way Jesse supplies his fish, how the topography of the Asian Pacific Ocean is different than that of the rest of the world, and why it factors into the price of the product
• The reverence that the Japanese hold their fish in versus how American fisheries treat their product
• How dry aging has begun to change the game in sushi and why it makes the product more interesting, according to Jesse
• Jesse's decision to stop drinking and begin to live a cleaner lifestyle and how that has allowed him to become an even better leader, business owner, and chef
• Jesse reads his vision statement and mission statement that he originally had in 2016 and how it continues to be applied to the work he does today

A huge shout out to our sponsor Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Rosito Bisani: If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Morello Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!🎁🧀

Heavy is the head that wears the crown—an adage familiar to all. For chefs, the culmination of aspirations often transforms into a suffocating responsibility. Balancing the delicate dance between creative desires and the day-to-day demands of a profitable restaurant, chefs find themselves assuming the roles of part-time therapists, plumbers, dishwashers, and maintenance personnel. While these daily responsibilities are integral, chefs must elevate their perspective beyond the immediate tasks, recognizing that the traditional role has evolved add our positions as role models and trendsetters require to look at how we can help the evolving world outside of our restaurants.

Chef Matt Orlando is an absolute visionary and his work at *the now concluded Amass* in Copenhagen, Denmark, forged the pathway for other chefs to see how they can have a major impact on reducing food waste, thus helping with the needs for action when it comes to the future of our planet.

⚠️ One note before you get to the show, because we are calling international, we had some challenging moments with the technology, so please forgive the less the desirable recording quality. We apologize and will try to be better next time.🤘

• Economics of upcycling
• Saving water from blanching and circulating to clean the floors at the end of the day
• Turning fish bones into noodles and why it just works. Bouncy!
• Why he wants people to copy his food and techniques
• Why Matt closed Amass and why he says he’ll never open a restaurant under the same name
• His company, Endless, where they take massive amounts of commercially produced food waste and find ways to keep it out of the waste stream
• His chocolate alternative called Thic and why it could be a game changer for the industry
• Working with large skill producers and why it’s a totally different way of thinking then a chef and a fine dining restaurant
• His new project in Singapore that is a multifaceted restaurant and education spot called AIR that will include a 9000 square-foot garden and farm in the middle of Singapore
• Using flavor as a vessel to carry a message of sustainability and not preaching to the guest table side
• The importance of understanding that sometimes a journey ends and you have to begin a new.
• The importance of being a chef, but also allowing yourself to be open to other ideas and concepts when it comes to food
• Leaving a team in today’s labor climate and what you have to do to be successful in creating a culture of excellence

A huge shout out to our sponsor Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!🎁🧀

For this podcast, we have an author, publicist, and podcast host who recently published a book that has so many incredible and unique perspectives from an astounding number of industry-leading chefs from around the globe. The author, Shari Bayer, based in New York City, is someone who is a lifer in our industry, or at least industry adjacent, as she has been a publicist for many of the highest-achieving chefs in America, and she's done that by creating genuine relationships with the chefs that she's met over the years.

Most recently, she added author to her title with a book that is as much great reading material as it is great lessons from many of the world's leading chefs as they share their own perspectives and methods when it comes to the duties of a chef. 

Here's what was discussed:

• Why this book is a dream project of Shari's
• The early jobs that got her interested in the restaurant industry
• Working for Charlie Trotter in Chicago
• Her first foray into the world of restaurant PR with some industry legends
• She breaks down the reasons why your restaurant needs or does not need a PR company
• Working with Jim Lahey of the respected Sullivan Street bakery
• Some of the common threads that she sees through the different chefs she interviewed for the book
• Many chefs opened up to her about the mistakes they made along the way and shared those life lessons with her readers
• The pressures on chefs today that were not there 15 to 20 years ago, and why so many chefs feel they need to open more than one restaurant
• Eli is extremely impressed with the roster of chefs that she was able to put together for this book
• The importance of cooking for not only great chefs but also great leaders who are going to mentor you while you grow, and why you need to give them your all, and they will help you succeed when it is your time
• The wisdom of Chef David Kinch
• How easy it is to get from NYC to Philadelphia, and why more people don't take advantage of it

Note: This is not a paid advertisement and no money was exchanged for our guest's appearance on CHEF Radio Podcast.

A huge shout out to our sponsor Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!🎁🧀

What would you say if I told you that a Disney artist, who helped bring animated films to life as well as designed video games and Disney theme park attractions, won a James Beard award this year for Best Chef California? Well, in today's podcast, we welcome Justin in to talk about his highly improbable journey from a first-generation Thai kid who grew up in his parents restaurant to one day leaving his artistic profession to come back to take over after his father had a debilitating stroke. This podcast has all the elements of a heart wrenching and uplifting Disney film, and we can't wait for you to listen!

Here’s what else was talked about:

• Justin doing the inaugural Voi•ãge dinner at Kalaya with Chef Nok
• Starting out as an artist at Disney
• How certain aspects of his time at Disney still play into his decisions at Anajak Thai
• Justin’s and Eli’s shared love for drawing out dishes before they begin to develop them in real life
• Literally growing up in his mom and dad’s restaurant
• His mother would give him ”showers” in the bathroom at the restaurant!
• How beat up the physical space of Anajak is after 40+ years in business
• When he had to take over the restaurant for his ailing father and the difficulties of filling his shoes…literally
• Learning from other chefs and friends in the business
• Are drop lines for servers necessary, or should guests be left to figure out the dish?
• What kind of chef do you want to be? 
• The importance of hiring people who compliment you and fill the void in your knowledge
• Justin’s early memory of trips to Thailand to visit family
• How his father, after his stroke, still came into the restaurant using a wheelchair to help direct and train Justin
• Justin’s incredible James Beard speech

Supporters of the show:

This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with its incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only King of Cheese this holiday season!🎁🧀

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

 Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only King of Cheese this holiday season!🎁🧀

How many different individuals go into serving one plate of food in a restaurant? How many people, including producers, delivery personnel, cooks, servers, and porters, does it take to get each singular ingredient of a dish to the table? Maybe that’s not something you ever thought about; however, Andrew Friedman, author of the newly released book titled ”The Dish: The Lives and Labor Behind One Plate of Food”, spells it out for us in his book and takes a deep dive to help the reader understand how many hands go into growing, raising, picking, butchering, and delivering a single dish.

Here’s what else you’ll hear:

• The many chefs he has written cookbooks for, including Chef Jimmy Bradley, Paul Liebrandt and Alfred Portale
• The incredible work that he’s done on his podcast, Andrew Talks To Chefs, and the trust that he has developed over the years with chefs
• How he got into writing and fell into the culinary world after hoping to be a screenwriter
• Writing the book, Chefs, Drugs and Rock & Roll, and why trust was such a major factor in being able to write that book
• How he was able to land an interview with Chef Wolfgang Puck
• Writing his newest book and the premise behind it
• Working with chefs Beverly Kim and Johnny Clark in Chicago to write the book
• The one dish that he decided to right about and why he was at first unsure, but in the end, he felt great about hit
• How he followed the food from seed to plate and what role it played in the logistics of it all most impressed him
• Diving deep into the background of each employee who helps bring that one dish to life
• How the kitchen is a safe haven for many people who may not be compatible with the traditional career path
• Why sketching out dishes for Eli was important in minimizing how many times he had to try it out during the research and development phases

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Peace, Love & Chicken Grease

Do you have dreams of controlling your own destiny rather than waiting in line for your turn to step up in a restaurant owned by someone else? It seems like an obvious question, but maybe it isn’t because not everyone has the same ambition. What you are going to hear here today is the improbable story of a chef who was so driven to be their own boss that he bought a beat-up hot dog cart, shined it up with some stainless steel cleaner, hammered out some dents, and opened Portland, Maine’s first sushi hand roll cart, calling it Mr. Tuna.

Here's what else is on deck:

• How being sick of the grind inspired him to get creative and start a hand roll cart
• The short summer season in Maine
• How Portland has a very high restaurant per capita number
• Jordan paints a picture of what the fishing docks look like in Portland
• How he fell into the world of sushi
• Convincing the owners of a restaurant to put in a sushi bar that he ran for his first taste of running his own business
• Deciding to move to Portland in order to put on some roots
• The challenges of running a food cart in a climate that has snow on the ground many months of the year
• The impeccable seafood that he gets to serve his guests in Maine
• Eli and Jordan talk about their favorite oysters from Maine.
• How a sushi chef can manipulate fish to get the most out of it 
• How a sushi chef can breakdown preconceived notions of their guests and get them to try fish they may know otherwise
• Why he does not use fish from Japan
• Jordan talks about his fleet of food trucks that go out and around the Portland area
• Starting his Thai-style fried chicken concept with his partner
• What’s next

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

For our 100th episode, we take a road trip to New York City to talk with the legend himself, Chef Daniel Boulud, of Restaurant Daniel, Café Boulud, DB Bistro, and more. In this 100th episode, Eli has the opportunity to ask Chef what it takes to stay on top of the mountain for 30+ years as his restaurant celebrates its own incredible milestone. Chef Daniel graciously opens his dining room up to us as we sit down and talk about the early years that shaped him and the people along the way who mentored him to become the great chef that he is. As someone who is a direct disciple of chef Paul Bocuse and who worked in some of the great houses of French cuisine, Chef Daniel has seen this industry transform itself over the years into the diverse, multicultural industry it has become.

Here’s what else was discussed:

• Perspective and why it’s so important to maintain it
• Chef gives gratitude and credit to all the people who helped make his dream come true
• Eli talks about the many chefs that he’s worked for who have come up through Chef Daniel’s kitchens
• Chef takes us back to the farm that he grew up on outside of Lyon, France
• The incredible tradition of taking a plate of “fricassee” to the neighbors after slaughtering a hog
• Making goat cheese and selling it at the farmers market in Lyons with his father
• The importance of understanding the circle of life and why growing up on a farm helps you appreciate the animals that you are cooking
• How Chef Daniel got his first apprenticeship at a two-star Michelin restaurant
• The legendary chefs that he worked for who shaped him
• How Chef Paul Bocuse became his mentor and took him under his wing
• The reason Chef Daniel came to the United States and the legendary chef that he worked for at the Watergate in DC
• The incredible influence that the famous winemaker, Robert Mondavi, had in bringing French chefs to the US
• Chef talks about his 30th birthday, where chef Jean-Louis Palladin cooked a dinner of live animals, including a live lamprey that he brought to the table
• Working at Le Cirque with the famed Sirio Maccioni
• The beautiful practical joke that was played on him when leaving Le Cirque
• Looking back on 30 years and the incredible perspective chef still has
• The current threat to profitability in our industry 
• How to maintain a culture among many different restaurants with many different partners
• The importance of creating upward mobility in his company and how building out the new Café Boulud will allow some of his key players to move up

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

What is the biggest moment in your career as a chef? Is it opening your first restaurant? Maybe it's when you receive an accolade that you were always dreaming of, or maybe it's getting a really nice review from your city's food critic. These are all great moments, without a doubt, but I would venture to say that the biggest moment in a chef's career is when they finally start to find their own voice in their food, when all of these past experiences, dishes, and efforts come together in a unique vision that is completely their own. 

Dave Beran, today’s guest, had a very unique way of finding his voice in food. In fact, he was given the rains of a Chicago restaurant that would completely change every four months. That restaurant was aptly called Next, and it is a restaurant that pushes the imagination and boundaries of what our industry can do. Next would lead him to find his own style and voice, and ironically, after loathing the 1910 bistro menu Next began with in 2011, it led him down a path to where he is today, cooking in Santa Monica with his critically acclaimed Pasjoli, an elevated French bistro where they cook food that is rooted in Southern California but inspired by the markets of Paris.

Here’s what else was talked about:

• How the name of the restaurant came to fruition
• When Dave and Eli met after becoming Food & Wine Best New Chefs together in 2014
• Dave’s introduction into the industry as ”Toast Boy”
• Working for chef Michael Tramano at Tru in Chicago
• The intricacies of Pommes Soufflé 
• Getting a job at Alinea restaurant and why they start cooks as a food runner
• How his mentor, Chef Erick Williams of Virtue, helped guide him
• The day they got a call from Chef Grant Achatz telling them he had cancer
• The relearning process after Chef Achatz came back to the kitchen after receiving treatment
• How Alinea changed the game for modern food in America
• When he decided to open Next, and why there were 20,000 names on the list for reservations when they opened
• The moment he started to find his own perspective in food
• Opening his tasting menu-only restaurant, Dialogue
• Training actor Jeremy Allen White at Pasjoli to prepare for his lead role in The Bear 
• Eli and Dave w poetic about Chicago’s Italian Beef sandwich!
• How they cook at Pasjoli and use old school techniques when roasting meats
• Why teaching his team so important to him and why he even opens the financial books for his team to learn and empower them

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Success in our business is never a linear path, and it will always be met with unexpected ups and downs that will challenge you at your lowest and enthrall you at your highest. After our guest, Ana Castro of Lengua Madre and the up-and-coming Acamaya, worked in a New York City restaurant with a toxic environment that nearly killed her, she was contemplating leaving the industry altogether and pursuing a career in her family’s line of work as an architect. But, after departing New York City for New Orleans, Ana began to surround herself with true friends who supported her and also lifted her up in a way where she began to enjoy the industry again and found a new food language that was at the core of her being and connected her to her roots as a Mexican. Lengua Madre, which translates to Mother Tongue, perfectly describes the style of food she is cooking, where she’s able to use inspiration from her family’s roots as well as the vast and seemingly endless flavors of Mexican cuisine to create awe-inspiring meals that have made the industry stand up and notice. What Ana may lack in experience running a restaurant, she makes up for in youthful exuberance and bullish energy that is infectious when you hear her talk. 

Here's what else was discussed:

• How Eli and Ana met at the Beard Awards in 2023
• The family tragedy that impacted her first James Beard finalist award
• Interning at Relae in Copenhagen
• The importance of her Abuela (grandmother) in her family as the matriarch
• The hilarious tradition that they have for birthdays in her family
• Being born in the States as an "anchor baby", but growing up in Mexico City
• The goal she has that involves her fellow Food & Wine Best New Chef class of 2022
• How her family came from extreme poverty in Mexico
• Growing up in the kitchen, surrounded by her grandmother and aunts, and why she was not allowed to open her mouth
• Coming from a family of architects and engineers, and how she applies some of those inherent skills to her operation
• Why she works hard at being extremely organized and creating an efficient kitchen, and the impact it has on her anxiety
• Why you need to be vulnerable as a chef to create an environment of trust and accountability in your organization
• The moment she realized she had to get out of a toxic kitchen that was physically and mentally abusive, to the point of panic attacks
• Why she considers herself "a white passing Mexican”, and how people perceive her 
• The importance of putting creative limitations on yourself and your menu, and why that will ultimately make you more innovative
• Chef walks us through some of her favorite menu items to explain her vision for her food. Think Nixtamalized sweet potatoes!
• Why Eli feels her perspective as a chef is so refreshing

Supporters of the show:

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

In this episode of CHEF Radio, we're thrilled to feature none other than Mike Solomonov of Zahav and the CooknSolo empire. Join us as we dive into Mike's Israeli roots, his courageous battle with addiction, and the challenging beginnings of Zahav. Discover how he built a unique company, blending accessible, scalable concepts like Federal Donuts and Goldie alongside his boundary-pushing experiences at Zahav and Laser Wolf. Mike Solomonov is truly one of a kind, and we can't wait to share his incredible story with you all. 

• (00:00:46) Intro
• (00:06:45) Trip to Israel
• (00:09:14) Falling In Love with Baking in Israel
• (00:20:04) Mike Arrives in Philadelphia
• (00:24:10) How Getting Fired Helped Mike
• (00:28:15) Mike's Meal Made by Eli
• (00:29:34) Eli’s Move from New York to Philadelphia
• (00:31:30) Marigold and Xochitl Restaurants
• (00:37:44) Refined Cooking vs Grandma's cooking
• (00:46:00) The Passing of Mike's brother, David and the Beginning of Addiction
• (00:53:05) Inside the Mind of addiction
• (01:06:29) From Struggling to Thriving at Zahav
• (01:15:30) The Zahav Umbrella
• (01:26:02) Steve and Mike's Partnership
• (01:29:40) How Mike Sets the Bar for the Culture at His Company
• (01:39:00) Wrap Up Questions

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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