Explore every episode of the podcast Sucio Talk

Sucio Talks to Chef Kevin Finch!!

A Salt Lake City native with a Michelin-starred resume that spans New York @betony, Bangkok, Shenzhen @ensue, San Francisco @ateliercrenn , and beyond, Kevin brings a global culinary perspective rooted in discipline, curiosity, and intention.

With each chapter of his career, he’s depended on his reverence for seasonality and place — from the burst of a summer tomato in his aunt’s garden to sourcing unfamiliar ingredients halfway across the world. These experiences have shaped a thoughtful, produce-forward style of cooking that honors technique while welcoming constant evolution.

Arthur is Kevin’s first restaurant — a space where precise technique, thoughtful sourcing, and a deep sense of place quietly lead the way. Relaxed yet refined, it’s built to feel both timeless and playful — a place to return to, again and again.

#chef #cheflife #chefpodcast #chefs #cooks #michelin #NYC #greenpointbrooklyn #greenpoint #brooklyn

Miche Fox is renowned for her unique approach to culinary arts, blending seasonal and botanical ingredients with her hunter/gatherer roots to create dishes that sustain both body and planet. 

Most Recently, Her culinary journey includes humanitarian work in Eastern Ukraine, where she provided essential comfort and nourishment to Internally displaced citizens. 

With over 15 years of experience managing high-profile events and large-scale operations, Miche is a champion of diversity and inclusion and brings a dynamic blend of culinary expertise, event management, and a passion for disaster relief. 

Her ability to deliver on complex logistics, ensure seamless coordination, and compassion has defined her career in the culinary world.

#chefs #travel #freedom #humanitarian #suciotalk

Chef Monique Feybesse

Thomas Lo, M.D., D.ABA, aka "Chef Dr. Lo," is a board-certified Anesthesiologist, Chef, CEO, and Entrepreneur. After graduating from Yale University with a degree in Molecular Biology, Dr. Chef Lo began his professional culinary career studying at the French Culinary Institute in New York. With a strong background in fundamental culinary techniques, Thomas interned at Veritas and Lupa Osteria and then joined the opening team of Virot restaurant at the Dylan Hotel in New York.

Chef Dr. Lo is also the owner and culinary director of Spy C Cuisine restaurant in Forest Hills, New York. Spy C Cuisine has quickly gained critical accolades from the New York Times and received its first Michelin Bib Gourmand in 2020. With the understanding of the molecular physiology of taste, Chef Dr. Lo enjoys playing with the palate by synergistically combining flavor combinations and balancing the harmonies of sweet, salty, bitter, and sour. By contrasting various textures of his dishes, Chef Dr. Lo attempts to introduce the complexities and subtleties of food to you. As a Chef Physician, he is able to educate his customers, patients, and fellow colleagues on the medicinal aspects of haute cuisine. As a chef anesthesiologist, Chef Dr. Lo is known for his Sichuan Mind-Numbing Sauce, which must be properly prepared and used for dishes to provide the perfect balanced flavor profile. When given in the proper amount, harmony is achieved; but when too much is given, the flavors are overpowering. Although this would not be like a true overdose that Chef Dr. Lo sees in the operating room, the taste of the dish becomes acrimonious.

Gregory Gourdet Chef and Founder - Kann and SousòlAuthor, Everyone’s Table: Global Recipes for Modern Health - 2022 James Beard Foundation Award Winner2023 James Beard Foundation Award Winner for Best New Restaurant2024 James Beard Foundation Award Winner for Best Chef: Northwest and Pacific RegionCulinary Director Printemps - New York

Gregory Gourdet is a three-time James Beard Foundation Award-winning chef, best-selling author, and television personality. He is best known for his award-winning cuisine, bevy of TV appearances, and trendsetting role in the culinary boom of Portland, Oregon.

A native of Queens, NY, Gregory attended the Culinary Institute of America, becoming the school’s first student to land an internship with celebrity chef Jean-Georges Vongerichten. For nearly seven years, Gregory honed his culinary skills at three of Jean-Georges’ trailblazing restaurants, climbing the kitchen ranks to become one of his chef de cuisines. Gregory ran the kitchen at Portland’s Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening Kann. 

An avid traveler and lifelong student of food and culture, Gregory has made a name for himself by infusing methods and ingredients from all over the world, balanced together with his Haitian heritage, and creating signature flavors adored for their seasonality, boldness, complexity, and spice. 

He was named “Chef of the Year” by both Eater Portland and the Oregon Department of Agriculture, and is a two-time Bravo Top Chef finalist.

In 2021, Gregory released his first cookbook, Everyone’s Table: Global Recipes for Modern Health, the ultimate guide to cooking globally-inspired dishes free of gluten, dairy, soy, legumes, and grains. The book is a national bestseller and a 2022 James Beard Award winner for Best General Cookbook. 

August 2022 brought about the opening of Kann, a live-fire dinner house that showcases traditional Haitian flavors alongside dishes inspired by the cuisines of the African and Caribbean diaspora. Kann was quickly recognized by Eater, The New York Times, and Robb Report as a “Best New Restaurant”; Esquire named Kann the #1 “Best New Restaurant in America.” Portland Monthly and The Oregonian also named it restaurant of the year. Kann was named the James Beard Foundation Awards 2023 “Best New Restaurant.”

In September of 2022, Gregory opened Sousòl, Kann’s subterranean sibling cocktail bar. Sousòl draws inspiration from the greater Pan-Caribbean for its food and drink menu. It also features a full zero-proof menu for an inclusive experience for drinkers and non-drinkers alike. In 2023, Sousòl was named one of Esquire’s “Best Bars in America.”

In 2024, Gregory’s culinary career was recognized by the James Beard Foundation Awards, which named him “Best Chef: Northwest and Pacific.” The same year, Kann was featured on the inaugural “25 Best Restaurants in Portland, OR Right Now” list by The New York Times and was featured on La Liste’s 2025 list of the world’s best restaurants. 

In his role as Culinary Director of Printemps New York, opening March 2025, Gourdet will oversee five concepts, ranging from fine dining to a casual cafe—each a celebration of artistry, unparalleled quality, innovation, culture, and creativity.

Gregory sees food as nourishment and is committed to moving the restaurant industry forward sustainably and equitably. He is a member of the US State Department’s American Culinary Corp. He is also an ambassador for the Marine Stewardship Council.

He spends his spare time trail-running in the woods for hours.

Gregory is a proud member of the LGBTQ+ community and openly gay. He is a member of Alcoholics Anonymous and Ben’s Friends, a national recovery group for the restaurant industry.

​Alice Cheng is the Founder and CEO of Culinary Agents, an online professional networking and job matching platform dedicated to the hospitality industry. Her career began in the hospitality sector, working as a hostess and server at La Maisonette in the Pearl River Hilton and as a catering server for Munno's Deli in Pearl River, NY.

Cheng pursued a Bachelor of Science in Advertising, Marketing & Communications from the Fashion Institute of Technology in New York, NY.  She then embarked on a 13-year tenure at IBM, starting in the mailroom and advancing to roles such as Digital Media Specialist, Economic Stimulus Strategy & Sales Leader, and Global Innovation Executive in Strategy & Transformation.

In 2012, Cheng founded Culinary Agents to address the challenges hospitality professionals faced in job searching and recruitment. The platform has since connected over 2 million users with more than 50,000 businesses, offering job listings, industry insights, and educational content to inspire the next generation of restaurant talent.

Beyond her role at Culinary Agents, Cheng serves as a Strategic Advisor for Hot Bread Kitchen's Kitchen Cabinet in New York, NY, and is a member of the Society of Fellows for the Culinary Institute of America. She also hosts the podcast "Hospitality on the Rise," highlighting stories and insights from hospitality professionals. 

Cheng's dedication to the hospitality industry is evident in her efforts to provide resources and tools that support professionals in their career development. Her work continues to influence and shape the future of hospitality recruitment and networking.​

#194 Tyson Ho-Specialty Meat Purveyor NYC

Andrew Friedman is a renowned author, journalist, and podcaster specializing in the culinary world. Over the past two decades, he has authored or co-authored more than 25 books, many in collaboration with esteemed chefs, offering readers an insider's perspective on professional kitchen life. 

His notable works include "Chefs, Drugs, and Rock & Roll," which chronicles the evolution of the American chef profession in the 1970s and 1980s, and "Knives at Dawn," detailing the American team's journey in the prestigious Bocuse d'Or culinary competition. 

In addition to his writing, Friedman hosts the "Andrew Talks to Chefs" podcast, where he engages in in-depth conversations with a diverse array of chefs from around the world, exploring their careers, philosophies, and personal stories. 

Friedman holds a Bachelor of Arts in English from Columbia University and is a graduate of the French Culinary Institute's "La Technique" cooking program. He resides in New York City with his family. 

For a deeper insight into Friedman's career and perspectives, you might find this interview from the meez Podcast informative:

His latest book, "The Dish: The Lives and Labor Behind One Plate of Food," delves into the intricate network of individuals and efforts involved in creating a single restaurant dish.

Katie Reicher is the Executive Chef at Green's Restaurant a Vegetarian Restaurant in San Francisco, started by the Zen Center in 1979. They are powered by their famed farm in the Bay Area named Green Gulch.

Originally from New York, Katie Reicher was introduced to Greens as part of an externship program through the Culinary Institute of America.  Upon graduating, she returned to Greens to work full time.  Within a few years, she swiftly rose through the ranks to become Executive Chef — A promotion that took place in the heart of the pandemic.Chef Katie continues the restaurant’s legacy of “celebrating vegetables,” while moving the art of vegetarian cuisine to the next level with new and exciting globally-inspired dishes.  She celebrates local farmers and makers first, rotating half of her menu every month to deliver the freshest, most seasonal food possible.  Chef Katie believes that there is no limit to the potential of cooking vegetables.This culinary vision is further enhanced through the creation of her Guest Chef Series, a revolving program welcoming outstanding local-area chefs to participate in collaborative 4-course dinners, bringing their unique culinary perspectives to the art of vegetarian dining.  The Guest Chef Series will continue in 2024 with an incredible line up of Bay Area chefs.

#chefpodcast #zencenter #sanfrancisco

#190

Chef Sucio Went to Austin Texas and Sat down with Andre Natera of Chef's PSA

"Chef's PSA with André Natera is your definitive guide to navigating the culinary world. Join André as he delves deep into the heartbeat of professional kitchens, sharing insights on how to excel and truly stand out as a chef. From the nuances of the craft to the vibrant stories of kitchen life, each episode is a blend of passion, experience, and wisdom."
"Chef's PSA is where I pull back the curtain on the culinary world. Let's embark on this journey together, uncovering what it truly takes to make a mark in the kitchen."
https://podcasters.spotify.com/pod/show/andre-natera/subscribe

We Sucio Talked About

• Michelin Stars
• James Beard
• Hydrocolloids
• Sucio's Mt.Rushmore of Chefs
• Food Podcast Landscape
• Culinary Artistry
• Chef Culture

Found everywhere Podcasts are available!!

#chef #chefpodcast #chefs #cooks #podcast

Chef Sucio Talks to Petra Higby CEO & Co Founder of The Caviar Co. Their mission is to bring truth to the Caviar market and introduce new people to this age old delicacy.

We Sucio Talked about

The Making of Caviar

Sturgeon

Deception within the Industry

Impostor Syndrome

& Growth goals for the company.

Petra has now graced the show twice, the first was recorded audio only in her Caviar Lounge in Tiburon, CA. This Video recording was filmed at the main Caviar Co. store in the Marina neighborhood of San Francisco.

#chefpodcast #podcast #caviar #womenownedbusiness #sf #bayarea #caviarbumps

#186 Chef Avery Ruzika

Chef Sucio Talks to Chef Reem Assil, Owner of Reem's California A restaurant focusing on Arab Californian Cuisine.

#chef #podcast #chefpodcast #chefs #cooks #restaurants #reemscalifornia

Chef Sucio Talks to Chef Ryan Pinto. A line cook at Acquerello, A Restaurant by Legendary Chef Suzette Gresham in San Francisco. Holding 2 Michelin Stars and a sister restaurant by the name of Sorella.

We Sucio Talked about

Cooking on the Line

Great Chefs

How to mentor the next generation

Yes Chef mentality

Chef Paul Chung

Chef Suzette Gresham

& Thoughts on his future

Chef Sucio Talks Podcast is available everywhere!!

#michelin #cook #chef #souschef #bayarea #sf #eater #jbf #

Chef Sucio Talks to Austen Falls. He is a Sous Chef at Chez Noir in Carmel California. "A community-driven restaurant rooted in coastal California cuisine". Owned and Operated by Chef Jonny and Monique Black, A Michelin starred hospitality powerhouse paving the way for young chefs and hospitality professionals like Young Chef Austen Falls.

We Sucio Talked about

Carmel by the Sea

Chez Noir retaining it's Michelin Star

Working at Single Thread farms

Living on the coast

Working with Klaus Georis at Maligne

& Future dreams!!

#chef #podcast #chefpodcast #suciotalk #chefsucio #carmelbythesea #carmel #cheznoir

Chef Sucio Talks to Austen Falls. He is a Sous Chef at Chez Noir in Carmel California. "A community-driven restaurant rooted in coastal California cuisine". Owned and Operated by Chef Jonny and Monique Black, A Michelin starred hospitality powerhouse paving the way for young chefs and hospitality professionals like Young Chef Austen Falls.

We Sucio Talked about

Carmel by the Sea

Chez Noir retaining it's Michelin Star

Working at Single Thread farms

Living on the coast

Working with Klaus Georis at Maligne

& Future dreams!!

#chef #podcast #chefpodcast #suciotalk #chefsucio #carmelbythesea #carmel #cheznoir

--- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

#179 Chef Spencer Horovitz Hadeem SF Part 2

@chefsuciotalks 🎙️🚨🎙️New Episode!! Spencer Horovitz @platos_locos Is The Chef behind @wearehadeem , A popup focusing on California-Jewish Cuisine which was named Pop up of The Year in 2023 by @eater_sf . One of the most genuine human beings I’ve ever met in my life. We talked for about 3 hours and we could’ve definitely kept going. That said, the episode will be released in 2 parts!

Keep your eye out for upcoming event dates so you can support this Chef trying to make his dreams come true.

We sucio talked about

ADHD

Popping up in NYC

Grandma Cuisine

Life after Slug

Brick & Mortar

Young cooks

& Past menus

Chef Sucio Talks is Available Everywhere you get your Podcasts!!

#chefsuciotalk #chef #sucio #hadeem #jewishamerican #cooks #popup #restaurants #hospitality

#178 Chef Henry Hamilton

Chef Sucio Talks To Jason Paul Owner and Operator of Coffee Cultures in Alameda & Cannabis Cultures in San Francisco. Ive been hittin up this coffee shop for two years, the vibes are immaculate.

We Sucio Talked about

Coffee

Alameda

Selling Weed

Operating a small business

Designing the Playstation store in SF

& Taking risks!

Hard Work Pays Off

Chef Sucio Talks is Available @spotifypodcasts @applepodcasts @youtube

Chef Sucio Talks to Chef Lamont Montperi, Knife Fight Gauntlet Champion, Owner and Operator of Montperi Catering & Events. Lamont is an exemplary businessman, Entrepeneur, and representative of the black and brown community in Oakland.

We also had Epec Foodie on the show to promote the Big Knife Fight Gauntlet happening this Sunday at Alamar in Oakland. Shoutout to Chef Nelson German for allowing this championship bout to take place at his venue!

The Match is intense, we have the Challenger @chefstreete from Lita Walnut Creek VS.

The Reigning, Defending @chefmontperi

Check it out and get your tickets if you havent already!!

We Sucio Talked About...

Being born and raised in Oakland

Cooking from a young age

Personal cheffing

Catering & Events

Breaking boundaries for Black & Brown Chefs

What it means to be Knife fight Gauntlet Champion

& Epec Foodie & Chef Aaronette King




Check Out The Show, Leave a 5 Star. Review, and Follow everywhere you get your podcasts!!

#chefsuciotalks #chefsucio #chefpodcast #podcast #show #knifefightgauntlet

Chef Sucio Talks to Michael Sinowitz, Author of "Finding Meaning In Wine: A US Blend" "Michael Sinowitz first discovered a passion for wine while attending graduate school in Miami, studying literary theory and Modernist literature, with breaks spent hanging out at a local wine shop, hoping for free samples and wine knowledge. That interest has bloomed into a lifelong love, developed in many ways by frequent travel to California wine country, one of his favorite places. He lives with his wife, son, two cats, and lots of bottles of wine in Greencastle, Indiana. #chefsuciotalks #chef #cooks #chefs #culinary #wine #napavalley #winecountry #willamette #sommelier #winemaker #author #newbook

Chef Sucio Talks to Jason Grubbs, he is the Chef de Cuisine at Mentone in Santa Cruz. An Italian concept by Chef David Kinch of Manresa. I first met Grubbs as a Culinary Intern at The Restaurant at Meadowood.

We Sucio Talked about

Joining the navy

Being a Medic

The CIA in Napa California

Meadowood

Terra in St.Helena

& Becoming CDC at Mentone

100% Raw Chefs Talk

#suciotalk #spicetalkin #chef #chefs #cooks #culinaryschool #intern #navy #chefsuciotalks

Chef Sucio Talks to Stephane Saint Louis, Chef/Owner of Table Culture Provisions. A Fine Dining Tasting Menu in the Heart of Petaluma, CA.

We Sucio Talked about

Growing up in Haiti

Attending Bocuse Institut in Lyon France

Working at Della Fattoria

Doing a Popup During Covid

Opening a Restaurant

New projects in Petaluma

& his 2nd Restaurant Opening up Soon!!

#chef #podcast #chefpodcast #cooks #culinaryarts #bocuseinstitut #restaurants #popup

Chef Sucio Talks to Elizabeth & Eduardo Espiritu. Elizabeth is the Executive Chef & Eduardo Lara is the Sous Chef of Charlie Palmer Steakhouse In Napa Valley. This Husband and Wife team are dominating the restaurant scene in downtown Napa repine one of the best Chefs of our time.

We Sucio Talked about

Working as a couple

Chef Culture

Great Chefs

Learning from trauma

Teaching young cooks

Not relating to The Bear at all

& downtown Napa's Growth

!00% Raw Chefs Talk!!

Available Everywhere!

#chef #chefpodcast #cooking #napavalley #archerhotel #winecountry #suciotalks

Chef Sucio Talks to Aaron Plascencia, he is the Executive Chef at Taste Catering in Burlingame, California. They've been catering for over 2 decades all over the Bay Area putting on events for more than 5,000 people at a time!

We Sucio Talked About

Catering Logistics

hotboxin with sternos

Planning process of events

Working for d*ckhead Chefs

Disney Fine Dining Kitchens

Bay Area

Chef Geoff Davis Congrats

& keeping employees for 20 years

100% Food Industry Talk

#chefpodcast #foodpodcast #foodindustry #food #chef #cooks #kitchen #catering #events

Chef Sucio Talks about Michelin Effort Staging The Bear Doing My Goodest & Other Stuff #chefpodcast #chef #podcast #cooks #cooking #food #thebear #thebearfx

Brendan Barnard is the Owner, Orchardist, and Cidermaker at Posterity Ciderworks in Mokelumne Hill, CA. He made the almost 4 hour trip to be on the show, for that I’ll be forever grateful. His land focuses on apples and the ciders they produce. His goal is to bring the same level of respect for Cider as we have for Wine. We Sucio Talked about Cider production, Apple Varietals, Making a small business work, Grapes VS. Apples, Beverages and how they shaped our History, & Featuring his Cider at Michelin Star Restaurants! Sucio Talk is 100% Raw and Unfiltered! #1 food industry podcast #chefpodcast #chef #cook #cocinero #food #restaurants #applecider #cider #lowintervention

Chef Sucio Talks to Chef klaus Georis. He is the owner of Maligne in Seaside, CA. A beautiful casual Restaurant that focuses on local ingredients, fire cooking, and the community.

We Sucio Talked About

Owning a restaurant

Responsibilities beyond cooking

His Dad's Art

Working at In De Wulf for Chef Kobe Desramaults Fine dining vs. Casual

& Carmel by the Sea

Raw Chefs Talk Only On Sucio Talk

#chefpodcast #podcast #cooks #chefs #people #hospitality #videopodcast #restaurants

Chef Sucio Talks to Abraham Woodliff A writer and Creator for his Viral Meme Page IG: @realbayareamemes and his articles in the Broke Ass Stuart Publication.

We Sucio Talked about

Being Viral

How to handle 40 DMs a day

Writing

Mayor Sheng Thao

San Francisco Homeless

Bay Area Politics

& A bunch of other Random Raw sentiments!

Raw Talk Only on Chef Sucio Talks!!

#writer #chefpodcast #chef #podcast #sfstandard #sfgate #brokeassstuart #oakland #vallejo #sanfrancisco #eater #memes #influencer #comedian #bayareahumor #bayareamemes

Chef Sucio Talks to Chef Parker Brown Proprietor of Side A Pop Up Restaurant in San Francisco. A pop up series currently looking for a restaurant space in the Bay Area! We Sucio Talked About Popups Working Garmo Vinyl Records Hard Chefs Searching for Restaurant Spaces Mike Lanham & Working at Bay Area Restaurants #chefpodcast #cookpodcast #foodpodcast #chef #food #restaurants #popups #bayarea #sideasf #michelin #jbf #eater

Sucio Talks To Haley Garabato who is A Sous Chef at Nisei in San Francisco, and also the founder of Feed The People Collective. FTPC is aimed at helping distribute food to those in need in the Bay Area.

We Sucio Talked about

Being Born and Bred in the Bay Area

Justice In Kitchens

Working Outside the US

Asian Fundamentals VS. French Fundamentals

Chef Culture

& Kitchen Politics

Raw Talk Only On Chef Sucio Talks!

Available Everywhere Podcasts Are Found

https://open.spotify.com/show/0ZDzei6DP1HSQscEd1fKlp?si=00940fcbccee4015

#chefpodcast #chef #cooks #cooking #bayarea #michelin #jbf #restaurants #popups #thailand #australia #filipino

Anna Voloshyna is a Bay Area Chef and Author. Her first cookbook called "BUDMO! Recipes From A Ukrainian Kitchen". She is currently working on her second book and A docuseries about Ukraine and it's food. We Sucio Talked About Ukraine Writing a book Bookstores & Libraries Creating a worldwide network of creators Amplifying your brand & Docuseries ideas for the future! Raw Talk only On Chef Sucio Talks Suciotalk.com #chef #cooks #hospitality #restaurants #cookbooks #ukraine #cuisine

Mike Lanham is the Chef Owner of Anomaly SF, located in the Pacific Heights neighborhood in San Francisco A tasting menu restaurant that's inspired by his journey through the kitchen ranks in the bay area. We Sucio Talked about Cycling Professionally Sports Impact on Cookin Learning how to Cook Being Relentless Popping Up and The Journey to Restaurant Triumphs and Losses What the Future Holds Raw Chef Stories Only on Sucio Talk #chef #michelin #cooks #chefpodcast #cheflife #sf #chefs #restaurants

Lindsay Hoopes in the Owner of Hoopes Vineyard in Napa Valley, California. The vineyard aims to embody authenticity and the family-friendly, approachable vibe of Napa from decades past. The vineyard is family-owned, with roots going back to the early 1980s. The vineyard was started by Lindsays father, initially as a grape-growing operation before expanding into winemaking in 1999.

We Sucio Talked About...

San Francisco

splitting time between the city and Napa

attending boarding school in Massachusetts

desire to become a spy

working at the district attorney's office and later teaching law.

Lindsay is a certified badass!!

#chefpodcast #chef #winery #napavalley #napawine #womenowned #districtattorney #hoopesvineyard #yountville #lawschool #teacher #wine

Reid Martin is the Chief Operating Officer at Lone Mountain Wagyu in New Mexico. He's been in the cattle industry his entire life. I met Reid during my time at Meadowood, and it was good to reconnect, drink wine and share stories! We Sucio Talked about Growing up on a Dairy Farm Teaching English in Japan The Beef Business Lone Mountain Wagyu Bull Sperm & Heifers #1 Chef Podcast !!Ya Tu Sabes!! #suciotalk #lonemountainwagyu #wagyu #beef #heifers #bulls #ribeyes #japan #rice

Chef Darryl Bell is the Chef and Owner of the Highly Anticipated Stateline Road Smoke House. Opening in the Napa Valley this summer. We Sucio Talked about

Culinary School

Working at Bouchon

Being a Corporate Chef

Opening a BBQ spot in Napa Valley

& Much More only on Sucio Talk!

#chefpodcast #chef #foodpodcast #podcast #food #bbq #napavalley

Chef Osman Karakus is a Michelin Trained Chef Noted mostly for his time at Apple (the tech company) and when he was chef de cuisine at Quince. He is now focused on teaching chefs about financial literacy something that as we all know is not taught to young cooks. We Sucio Talked about Being born in Germany Growing up in Turkey Serving in the Army Hairdressing Moving to the US & Working his way up to Michelin #chef #chefpodcast #podcast #foodpodcast #suciotalkpodcast #sucio #michelin #sanfrancisco #apple

Travis Todd is the Winemaker at De La Boue Wines in Willamette Valley, Oregon. Shoutout to Chris Andrew his business partner for putting this together. De La Boue 2022 Syrah from The Pines Vineyard was enjoyed while we Sucio Talked about...

Bartending

Restaurant Work

Making Wine

The Willamette Valley

Grapes

The Multiverse

& His First Vintage

Raw Food & Wine Talk Only On Sucio Talk

#Winemaker #Oregon #Willamettevalley #chefpodcast #podcast #foodpodcast #wine #food&wine #michelin #jbf

Chef Justin Cogley is the Executive Chef of Aubergine in Carmel CA. He is a Michelin Starred, James Beard nominee, and won Best New Chef in 2013 by Food & Wine Magazine. I met him When we did the 12 Days of Christmas event at Meadowood. I remembered we got along very well, and it's an honor to finally sit down with him on Sucio Talk. Shoutout to Tiffany DeGeorge for Setting this one up.

We Sucio Talked About

Being an Athlete

Figure Skating for Disney

Carmel through the Years

Beginning days of Aubergine

Michelin Stars

Trail Running

International Staff Trips

& Inspiring His Team

#1 Raw Chefs Podcast

#chef #podcast #chefshow #cooking #culinaryarts #cooks #inspiration #carmelbythesea #aubergine

#155 Ian Cobb Gm-Beverage Director/ Nisei SF

Christina Wilson Is the Chef Owner of

The Pleasure Principal Events and Catering Company based in Oakland, California. We met at the Indie Chefs event last year and I'm excited we finally got a chance to sit down.

We Sucio Talked about

Running a catering business after pandemic

Inflation and Food cost

Jose Andres for President

Working with World Central Kitchen

Residency at Kinfolx

Hi Felicia Thoughts

& her goals for the future

Available Everywhere!!

#foodpodcast #chef #podcast #chefpodcast #suciotalk #wholetsucioinhere #oakland #catering #smallbusinessowners

here we were Sucio Talkin under the #hoshigaki in the house that @chefjeremyfox built……New Episode My babies!!
@suciotalk.tv
Episode #153 feat. @birdiegsla
Brought to you by!
Executive Chef @mattschalerofficial
& General Manager @keelyobbards !!
Humbled by these professionals and their devotion to making this a healthier industry and building badass cooks!
This is the first establishment in the history of #suciotalk that reached out to me to be on the show! All thanks to Matt and Keely! Shoutout Elise Freimuth @thelushchef !! It’s an honor for this show to be considered among the best Puñeta!
We Sucio Talked About
Working together
Keeping a positive environment
Hoshigaki handling & maintenance
What dinner service means to them
Michelin stars and awards
& Pickles
Episode out now everywhere podcasts are found!!
#chef #chefpodcast #podcast #santamonica #restaurant #gm #wholetsucioinhere #foodpodcast

Chef Jeremy Jarman is a freelance chef who specializes in pastry. He is a weekly chef instructor at Sur Chef Jeremy Jarman is a freelance chef who specializes in pastry. He is a weekly chef instructor at Sur La Table, and Truffle Shuffle. He is also working on a Cookbook! Exciting Career trajectory to follow I see Jeremy as one of the future stars in the pastry space!! We Sucio Talked about Marketing Degrees Teaching people how to cook La Table, and Truffle Shuffle. He is also working on a Cookbook! Exciting Career trajectory to follow I see Jeremy as one of the future stars in the pastry space!! We Sucio Talked about Marketing Degrees Teaching people how to cook Truffle Shuffle Self-Branding Teslas & Learning under Stress #chefpodcast #chef #podcast #food #pastry #bread #cakes #suciotalk #wholetsucioinhere #boricua

Michelle Fox is a Self Taught private Chef who currently travels the world doing contract Chef Jobs. Shes been in Alaska for the last 3 months and is now going to Helsinki to spend the next 3 months.

We Sucio talked about

Being born and raised in Brazil

Skateboarding

Event Planning

Cooking & Traveling

Lifes Moments

& future plans.

Check out our fun conversation everywhere podcasts are available!!

#chefpodcast #chef #cook #podcast #chefculture #suciotalkpodcast #chefslife

Chef Erica Castillo is a cook in the Bay Area that has worked at some of the most notable restaurants in NorCal. We Sucio Talked about Growing up with Latino Parents Working at Bird Dog Hi Felicia Supper Club & Breadboy in Santa Cruz #merrychristmas #happyholidays #suciotalk #chefpodcast #podcast #society #hifelicia

Chris Yang is the Chef Partner of Piglet&Co in San Francisco,CA. Eddie is Sous Chef at Piglet&Co. They are both very passionate chefs who work everyday to perfect their craft. It's not easy owning and operating a restaurant in the city. For the past year these Chefs have been doing it with grace and humility. Ushering San Francisco into the next generation of restaurants. Enjoy Episode #150!!! Shoutout to all the fans of the show. More new episodes coming every week!! #chefpodcast #chef #cooks #sf #restaurants #pigletsf #highonthehog #pig #podcast #hospitality Peace!!

Chefs After Service

This past week I got to sit down with

Andres Giraldo of Snail Bar in Oakland,CA. A natural wine bar and retail shop in the Temescal district known for its excellent food, and incredible hospitality.

Julianna Thorpe and Ignacio Zuzulich are both the Chefs of Dawn Ranch in Guerneville,CA. They have a storied history of acclaimed restaurants under their belt, including Meadowood where I worked with Julianna, and Mugaritz where Ignacio was the Chef de Cuisine o el JEFE DE COCINA!! YA TU SABES!!

Its always fun to have multiple chefs on to talk shop about the industry that we love.

Con mucho Amor!!

Peace!!

#chefpodcast #chef #cooks #restaurants #resorts #oakland #guerneville #podcast #chefstable #michelin #jbf #eater