In today's episode, we chat with Dave Beran, chef and owner of Pasjoli, a James Beard Award Finalist for Best New Restaurant, celebrated for its classic French cuisine and fresh California produce. 

Chef Dave’s culinary rise began in Chicago, where he worked at MK, Tru, and Alinea, eventually becoming Chef de Cuisine. He later opened Next, earning 14 four-star Chicago Tribune ratings and a James Beard Award. In 2017, Dave moved to Los Angeles, opening Dialogue, which earned a Michelin star and was named one of America’s Best New Restaurants by GQ. By 2019, he launched Pasjoli, cementing his status as a leading culinary innovator.

Join us as we explore Chef Dave's experiences in launching world-class restaurants, how he develops cutting-edge menu items, and his involvement with the hit TV show, FX’s The Bear.

In today's episode, we sit down with Chef Kelly Whitaker, the owner of Id Est and a James Beard Award-Winner for Outstanding Restaurateur.

Chef Kelly shares how his travels abroad inspired him to launch Id Est and its acclaimed restaurants, including Basta and Denver’s Wolf's Tailor, named one of Bon Appétit’s top ten best new restaurants in the U.S. He also expanded his ventures with Dry Storage in Boulder, BRUTØ, and Hey Kiddo in Denver. Additionally, Chef Kelly founded the Noble Grain Alliance to promote domestically milled grains. He emphasizes that his driving force is using his “voice as a chef” to champion zero-waste cooking and sustainability practices.

Join us as we explore Chef Kelly's secrets to balancing a thriving career, his efforts to redefine the traditional kitchen environment, and the importance of keeping the "line cook mentality" alive

In today’s episode, we speak with Daphne Oz, Emmy Award-winning television host, New York Times-bestselling author, natural foods chef, and daughter of Dr. Oz.

As a previous co-host at The Good Dish and ABC’s The Chew, Daphne dives into what it takes to start a career in TV hosting and her best social media tips. With features in notable publications such as the New York Times, Wall Street Journal, and Washington Post, Daphne shares more about her distinct culinary philosophy, advocating confidence-boosting recipes with healthy twists. This is reflected in her latest cookbook, Eat Your Heart Out: All-Fun, No-Fuss Food to Celebrate Eating Clean. 

Listen as Daphne talks about what she’s learned from being a judge on MasterChef Junior, auditioning to become a TV host, and managing life as a content creator. 

Chef Charles Carroll is an award winning-author, eight-time Culinary Olympian, speaker, producer, and Executive Chef of River Oaks Country Club in Houston, Texas.

Charles has traveled the world mentoring and speaking to chefs, students, and culinary professionals. He has received over ninety national and international awards, including chapter Chef of the Year in 1988, 2005 and the American Culinary Federation President’s Medallion four times.

In 2011 and 2013, Charles organized Operation Honoring Our Troops. With 21 celebrities and a support team, he raised $450,000, produced 8 shows and fed 8,000 troops a home-cooked meal in the middle of a war zone in Afghanistan. He later received the Honorable Order of Saint Martin Award from the US Army for his support of the soldiers based in the Middle East.

Listen as we chat with Chef Charles about mentorship, managing a country club kitchen, service, and the current state of the culinary industry.

Chef Curtis Duffy is the Executive Chef and owner of Ever, his latest two-Michelin star restaurant in Chicago. 

Chef Curtis has built several world-renowned restaurants. His previous restaurant, “Avenues at The Peninsula Hotel Chicago”, earned two Michelin stars, and “Grace” received two Michelin stars in its first year and three Michelin stars the next four years in a row. 

He won the James Beard Foundation’s Best Chef, Great Lakes Award in 2016, as well as numerous accolades including the Forbes Travel Guide’s Five-Star rating and AAA’s Five-Diamond rating. At Auguste Escoffier School of Culinary Arts, a $25,000 scholarship in Chef Curtis's name is awarded.

Listen as we chat with Chef Curtis about his philosophy on cooking, running a Michelin star restaurant, charity, and his journey to the top of the culinary industry.

Chef Austin Yancey is the CEO and Founder of Elite Personal Chefs, a platform where high-level culinary professionals can offer their services to clients. 

Before founding his company, Chef Austin served as a culinary instructor at Le Cordon Bleu, Kendall College, and Auguste Escoffier School of Culinary Arts. He also held a chef role at the world-renowned 3-Michelin-star restaurant Alinea in Chicago. 

Listen as we chat with Chef Austin about working in a Michelin star restaurant, his experience teaching and mentoring young chefs, and the opportunities that exist for culinarians in the private chef world.

Lance McWhorter is the Executive Chef and Owner of Culture ETX restaurant in eastern Texas.

After leaving the military, Lance returned to his love of cooking where he found success as an entrepreneur and competitor. He was a contestant on the Food Network’s Chopped, and more recently the local winner of the prestigious Cochon 555 competition.

Listen as we chat with Lance about adjusting to life after the military, launching a restaurant, winning cooking competitions, and the importance of service.

Tiffany Moore is a U.S. Army Veteran, entrepreneur, and co-owner of the exquisite Event Hall @ Cascade, located in South West Atlanta.

While deployed to Kuwait in support of Operation Iraqi Freedom, Tiffany suffered an injury downrange that required multiple cervical spine surgeries and rendered her unable to walk for a time. Doctors told her that due to the injury, she would never be able to open a restaurant or work in the culinary industry, since it demands significant physical labor.

However, through sheer grit and determination, Tiffany was able to graduate with honors from Auguste Escoffier School of Culinary Arts in 2019 and win multiple grants to start her very own restaurant, Lola Pecan.

Listen as we chat with Tiffany about starting a restaurant, culinary education, adjusting to civilian life after the military, and how to achieve your goals despite overwhelming setbacks.

Greg Bell is an author, motivational speaker, and founder of Water The Bamboo® Center For Leadership.

He is the author of the books Water The Bamboo: Unleashing The Potential Of Teams And Individuals and What's Going Well? The Question That Changes Everything, which outline his philosophy of patience in the process of growth.

Greg is also a Certified Speaking Professional - the highest earned designation from the National Speakers Association - in addition to being a TEDx Talk alum and an advisory board member for the Portland TEDx conference series.

He has worked with Fortune 500 companies like Nike, Disney, and Comcast, sports teams such as Oregon Ducks Football, Gonzaga Bulldogs Basketball, and the NBA’s Portland Trail Blazers, as well as Auguste Escoffier School of Culinary Arts. 

Listen as we chat with Greg about the keys to success in relationships, leadership, and business.

Robert Danhi is a research chef, educator, TV show host, and award-winning cookbook author.

An expert in Southeast Asian cuisine, Chef Robert was the host of Taste of Vietnam, a globally-broadcast, 26-episode TV docuseries that highlighted culinary traditions throughout each of the provinces in Vietnam. He was also a judge on Top Chef Vietnam.

His book Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore was also a finalist for a James Beard award. Currently, Robert's work is focused on Flavor360, a multimedia software platform for research chefs to capture the flavor experience of food.

Listen as we chat with Robert about traveling through Southeast Asia, eel soup, R&D, culinary education, and using technology to innovate in the culinary industry.

Dina Altieri is the Director of Culinary Enterprises at UMOM New Day Centers in Phoenix, Arizona - a non-profit organization that helps fight homelessness in underserved communities. 

With over thirty years of leading kitchens, educating, and training young culinarians, Dina is one of the foremost leaders in culinary education today. Some of her many accolades including winning National Chef Educator of the Year in 2011 and receiving the Cutting Edge Award in 2015 from the American Culinary Foundation. 

Listen as we chat with Dina about the value of being a culinary educator, mentorship, softball, serving underprivileged communities, and the importance of always being open to learning. 

Andy Clark is an expert baker and owner of Moxie Bread Co., a Colorado bakery and coffee shop. He's also the proprietor of a retail grain mill and the chairman of the Colorado Grain Chain, a local non-profit group which seeks to preserve ancient grains. 

During the COVID-19 pandemic, Andy and his team had to innovate and reinvent the bakery, as well as use their resources to help struggling local farmers.

Listen as we chat with Andy about opening a non-traditional bakery, adapting to COVID, serving one's local community, and music. 

Lauren Lewis is a yogi and chef with expertise in plant-based cuisine. She has operated a personal chef and culinary education business for nearly twenty years, and also served as personal chef of Colorado Governor Jared Polis for over a decade.

She combines her deep passion of food and yoga in her workshops and regularly conducts retreats and one-on-one sessions on healthy living with clients.

Listen as we chat with Lauren about her thoughts on health & wellness, intuitive cooking, balancing priorities, and how to align food & movement in leading a better life.

In today’s episode, we speak with our guest Kristen Kish, the new host of Bravo’s Emmy Award-Winning Top Chef.* Kristen is the chef and partner of Arlo Grey in Austin, TX, as well as the founder of Kish Apéritif.

Kristen shares how remaining authentically true to herself has opened unexpected doors of opportunity, such as winning Season 10 of Top Chef and becoming the franchise’s second female winner. Now, coming full circle, Kristen is taking the helm as the host of Season 21, succeeding Padma Lakshmi. Kristen also chats about her experience authoring two cookbooks: "Kristen Kish Cooking: Recipes and Techniques: A Cookbook," and "It's All in the Sauce: Bringing Your Uniqueness to the Table."

Tune in as Kristen details her journey of being chosen as the new host of Top Chef, reflects on the invaluable lessons gleaned from culinary school, and delves into the significance of encouraging children to pursue their curiosity.

*“Top Chef” season 21 premieres on Wednesday, March 20 at 9pm ET/PT on Bravo. Episodes will be available the next day on Peacock.

Chef Frank Vollkommer is the Director of Culinary Industry Development at Auguste Escoffier School of Culinary Arts, and one of only 11 Certified Master Pastry Chefs in the nation - the highest level of pastry chef certification that one can receive.

Frank carries decades of experience as a chef, educator, business owner, and research & development chef. His creations have been featured in publications such as So Good: The Magazine of Haute Patisserie, Pastry Arts Magazine and Baking and Pastry North America. To top it off, he’s also a champion motorcycle road racer and gold medal winner at the Culinary Olympics.

Listen as Chef Frank shares his thoughts on his career success, entrepreneurship, culinary R&D, and honing one's craft while taking on challenges.

From martial arts to memory competitions, in this episode we speak with the rockstar Executive Chef André Natera of the Fairmont Hotel in Austin, Texas, board member of the Texas Food & Wine Alliance, and host of the Run the Pass podcast & web series.

Chef André is an active individual - a former mixed martial artist and a culinary industry veteran who has held over 10 executive chef positions from Fairmont Hotels to Omni Hotels. A big proponent of education and mentorship, he has a progressive learning environment in his kitchen designed for culinary professionals to be creative.

Listen as we chat with André about work ethic, starting a restaurant, martial arts, culinary mentorship, and how to create a strong team culture in the kitchen.

Shane Witters Hicks, an Escoffier graduate, a private chef, and plant-based culinary specialist, completed his undergraduate degree in physics with a minor in computer science and environmental sustainability, and then spent the first six months after graduation working as a power systems engineer.

Shane decided to switch his career to working in the restaurant industry, before enrolling at Auguste Escoffier School of Culinary Arts. After graduating in May 2020, he started his own company, The Soulful Spread, which offers two primary services — delivering meals as a private chef and teaching virtual cooking classes. Listen as Shane shares about his experience as an entrepreneur, and how plant-based cooking is shaping the culinary industry.

In today’s episode, we speak with our guest Bekei Ijewere, an Escoffier graduate and founder of Beks Culinary Academy in Lagos, Nigeria. 

What makes Bekei's story truly captivating is her unconventional path into the culinary realm. Trained initially as a chartered accountant, she seamlessly merged her financial acumen with her deep-rooted passion for the culinary arts. In 2021, Bekei established Beks Culinary Academy, marking the beginning of her mission to revolutionize Africa's culinary landscape.

Listen as Bekei shares her unique perspective on Africa's dynamic culinary scene, her commitment to fostering opportunities for women at Beks Culinary Academy, and much more! 

In today’s episode, we speak with our guest Shari Bayer, founder & president of Bayer Public Relations, as well as host & producer of All in the Industry podcast.

With over 30 years in the industry, Shari established her PR agency in 2003, representing chefs, restaurants, and culinary-focused clients. As a Les Dames d’Escoffier NY member since 2010 and former president of the New York Women’s Culinary Alliance, Shari sheds light on the pivotal role of "networking" in her career.

Listen as Shari shares stories of solo dining adventures, discusses writing her first book, Chefwise, and reveals the secrets to building an exciting career in restaurant public relations.

In today’s episode, we speak with our guest Wonda Grobbelaar, an expert in soft skills, leadership quality assurance, and management training. 

As a PhD candidate, Wonda shares her ground-breaking research on how chefs can navigate stress, offers tips on hospitality leadership, and discusses the future of workplace psychology. She advocates for quality cultures in higher education, guides culinarians in burnout prevention, and explores Industry 4.0's impact on culinary jobs. 

Listen as Wonda talks about prioritizing mental health in the kitchen, identifying your personality type to help manage stress, and how robotics can support the hospitality industry.

To celebrate our 100th episode, today’s special guest is Michel Escoffier, the great-grandson of our school’s namesake Auguste Escoffier, renowned as the ‘King of Chefs’ and the pioneer of modern French cuisine.

Michel holds the esteemed position of President at the Auguste Escoffier Foundation and Museum in Villeneuve-Loubet, France. Additionally, he serves as an advisory board member at the Auguste Escoffier School Of Culinary Arts. His dedication revolves around preserving the enduring legacy of his great-grandfather. Michel, along with his father, authored "Souvenirs Inédits," a publication later translated by his wife into "Auguste Escoffier: Memories of My Life" in 1996. Beyond this, Michel remains actively engaged in global events, forging partnerships with organizations bearing the famous Escoffier name.

Listen as Michel talks about encouraging culinary innovation, his vision for the future, and remembering Auguste Escoffier.

*Consider your situation and resources to determine what is affordable and on budget, for you.

In today’s episode, we speak with our guest Gavin Kaysen, an award-winning chef and founder of Soigné Hospitality Group in Minneapolis, home to his nationally-renowned restaurants and cafes in the Twin Cities. 

Gavins sheds light on how he became a nationally recognized chef, launching restaurants like Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant; and Demi, a 20-seat gem ranked #3 on Robb Report’s list of the “10 Best Restaurants in North America.” He shares how his mentors helped him reach this caliber of success, and how taking bold, sometimes uncomfortable chances, expanded his career. 

Listen as Gavin talks about fostering a restaurant culture that enables culinarians to grow and his advice for the next generation of chefs.

In this episode, we're joined by Ragnar Fridriksson, the Managing Director of the World Association of Chefs’ Societies and the host of "World on a Plate," a podcast presented by Worldchefs. 

With an impressive culinary career spanning over 25 years, Ragnar's expertise covers a multitude of roles – from consultancy and food & wine writing to the art of capturing delectable dishes through photography. Drawing from this tapestry of experiences, Ragnar delves into invaluable insights on navigating the culinary landscape. He not only shares strategies for career advancement but also details the importance of maintaining well-being while achieving success in the field.

Tune in as Ragnar discusses bringing together a global society of culinarians, the significance of networking, and why upskilling is the key to unlocking advancement in the vibrant world of culinary arts.

In today’s episode, we speak with our guest Gina Homolka, founder of the award-winning food blog, “Skinnytaste,” and best-selling cookbook author. 

In this episode, Gina offers an intimate insight into the genesis of Skinnytaste in 2008, a venture ignited by her desire to “slim down some of her favorite recipes.” Through the ingenious combination of seasonal produce and a mindful approach to portion control, Gina not only discovered her niche but also attracted an enormous online following. Her digital footprint boasts 2 million Instagram followers, as well as over 6 million fans on Facebook. Gina's culinary prowess and cookbook achievements have been prominently featured in publications such as Fitness Magazine, Better Homes & Gardens, Oprah.com, and even on Good Morning America.

Listen as Gina chats about her latest book launch, how to maximize flavor with limited ingredients, and the secret behind how she scaled her successful brand.

In today’s episode, we speak with David Wiens, a former professional cross-country mountain biker and Executive Director at the International Mountain Bicycling Association.

With a prestigious induction into the Mountain Bike Hall of Fame in 2000, David shares his remarkable story of how he achieved an incredible feat—six consecutive victories in the grueling Leadville Trail 100 MTB race. Along the way, he beat some of the cycling world's most prominent figures, including Floyd Landis and Lance Armstrong. David also delves into his transition toward leadership advocacy. This shift prompted him to start Gunnison Trails, a non-profit organization passionately committed to improving and expanding trail networks in Gunnison, Colorado.

Join us as Dave offers insights into the role that cycling plays in strengthening relationships and unveils the strategic mindset that propelled him to success in high-stakes competitions.

In today’s episode, we speak with our guest Chef Johnny Spero, owner of Reverie and Bar Spero in Washington, D.C.

Chef Johnny takes us through his remarkable culinary journey, starting at the age of 16 when he worked alongside James Beard award-winning Chef Johnny Monis. He then staged at the renowned Noma in Copenhagen and later became the Executive Chef at José Andrés’ Minibar in D.C. These formative experiences culminated in the opening of his own restaurant, Reverie, a personal and intimate expression of his travels and talents, followed by Bar Spero, a Seafood Bar and Grill in D.C.'s East End. However, at the pinnacle of his career, a tragic fire demolished Reverie, altering the course of his life.

Join us as Chef Johnny shares how he rose from the ashes to rebuild his dream restaurant and the invaluable lessons he learned along the way. 

In today’s episode, we speak with Les Misfits d'Escoffier, a small virtual meetup group of Auguste Escoffier School of Culinary Arts graduates from around the country.  

Back in January 2021, in the midst of the COVID-19 pandemic, these students came together with a simple goal: to help each other with assignments beyond the classroom. Since then, this small virtual community has grown, attracting more members from different corners of the country. Everyone in the group has graduated from Escoffier with honors and considers each other “family.”

Listen as Les Misfits d'Escoffier members talk about how they structured their meetings, shared resources virtually, and ultimately, found an undeniable sense of belonging.

In today’s episode, we speak with our guest Jocelyn Delk Adams, author behind the award-winning cookbook and her eponymous food blog, Grandbaby Cakes.

In this episode, Jocelyn shares more about her decision to leave her 9-5 job to pursue blogging full-time, how she began authoring cookbooks, and her advice to beginner bakers. She also delves into her experience as a national TV personality, co-hosting Stab That Cake on Cooking Channel and Discovery+, alongside being a regular on the TODAY Show and Good Morning America.

Listen as Jocelyn chats about her newest cookbook Everyday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments, the artistry behind soulful baking, and her ultimate dish, Big Mama’s peach cobbler.

In this episode, we're thrilled to chat with Chad White—a Navy veteran, award-winning chef, and restaurateur.

Chef Chad shares his journey from the United States Navy to becoming a Top Chef contender. His dedication led to opening successful restaurants, including Zona Blanca Ceviche Bar (2016), winning Best New Restaurant and Chef of the Year awards for an impressive five consecutive years. He was also a two-time semi-finalist for the James Beard "Best Chef" award in 2020 and 2022.

Join us as Chad discusses chef collaboration, the valuable contributions of military personnel in the culinary world, and his distinction as the "Sea Maverick of San Diego."

In today’s episode, we speak with our guest John Lehndorff, an acclaimed Colorado-based food writer, radio host, and editor. 

In this episode, John shares how he pivoted from yearning to be a music critic to becoming an award-winning food media professional—penning the Nibbles column since around 1985 and hosting Radio Nibbles show at KGNU FM for more than 25 years. He takes a deep dive into his “food critic” days when he reviewed more than 400 restaurants for the Rocky Mountain News. John also elaborates on what it’s like to be a head judge at the National Pie Championships.

Listen as John talks about how to cover local food scenes, what his days typically look like as a professional food writer, and his deep affinity for pies. 

In today’s episode, we speak with our guest Dan Pelosi, better known as “The Italian American Meatball” and the content creator behind GrossyPelosi on social media.

In this episode, we delve into Dan's inspiring story of transitioning from a design career to building his own brand during the pandemic. Through the natural comfort and connection of food, he shares how this bright online community has rapidly grown. We also explore the heartwarming anecdotes behind the recipes in Dan’s new cookbook Let's Eat: 101 Recipes to Fill Your Heart & Home.

Listen as Dan talks about “living in a rainbow,” enjoying punny catchphrases, and the real meaning behind his “don’t yuck my yum” philosophy. 

In today’s episode, we speak with our guest Nisha Vora, a lawyer turned foodie and full-time blogger behind Rainbow Plant Life. 

In this interview, Nisha outlines her journey to mastering vegan cooking at home through flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle easy. She also shares how she began to build a thriving social media presence, garnering over 1 million subscribers on YouTube and 700k+ followers on Instagram.

Listen as Nisha talks about landing her first cookbook deal, becoming “plant curious,” and how she was able to find success after pivoting careers. 

In today’s episode, we speak with our guest Iliana Regan, a self-taught chef who currently runs Milkweed Inn with her wife Anna. 

In this interview, Iliana shares why she turned over her successful Michelin-starred restaurant Elizabeth to her employees to run a 150-acre bed and breakfast—set deep in the upper peninsula of Michigan. She also divulges intimate details about finding her identity as a chef and what it took to write her debut memoir, Burn the Place, which was included on the National Book Award Longlist— being the first time a food writer was listed since Julia Childs.

Listen as Iliana talks about growing up on a 10-acre farm, relying on instinct and memory to create dishes, and serving “new gatherer” cuisine at Milkweed Inn. 

In today’s episode, we speak with “The Queen of Scones” Danielle Sepsy, chef and owner behind The Hungry Gnome, and a finalist on HBO Max’s The Big Brunch.

In this interview, Danielle details her culinary journey, from starting her own scone business at the age of 13 to opening The Hungry Gnome based in NYC—where she and her team produce over 100,000 baked goods a month. She also discusses how she secured the opportunity to be on The Big Brunch and what the rigorous casting process entailed.

Listen as Danielle shares exclusive details about her secret cookbook project, what Dan Levy from Schitt’s Creek is really like off-camera, and how to become fearless in the kitchen. 

In today’s episode, we speak with Brian Malarkey, Top Chef finalist, San Diego-based celebrity chef, and restaurateur.

Brian shares the “key” behind launching award-winning restaurant concepts, including Herb & Wood, named one of America’s 10 best restaurants by USA Today, and his latest work with Animae. He also reveals how he took his talent to television, with appearances on Bravo’s Top Chef All-Stars, ABC’s The Taste, Food Network’s Guy’s Grocery Games, Good Morning America, and more. 

Listen as Brian chats about finding opportunities that highlight your culinary talents, cooking for the people, and mastering “the art of food parties.”

In today’s episode, we speak with our guest Dr. Terrell Strayhorn, a socially conscious American scholar, professor, and CEO, who advocates building “a sense of belonging” to strengthen student success.

Since 2017, Terrell has been President/CEO of Do Good Work Educational Consulting Group—partnering with hundreds of colleges, universities, and agencies on the implementation of diversity, equity, inclusion, and belonging outcomes for staff and students. Terrell has also published over 200 book chapters, journal articles, scholarly publications, and 11 books, including “College Students' Sense of Belonging: A Key to Educational Success for All Students.”  

Listen as Terrell talks about how students and faculty can create a sense of belonging, what it means to “accelerate learning” in education and life, and how to be a mindful leader. 

In today’s episode, we speak with our guest Mason Snyder, an Escoffier graduate currently serving as the Executive Chef at Feast Your Eyes Catering. Some might even know him as the Cowboy Chef, featured on Hulu’s Chefs vs. Wild.

Mason’s journey is a testament to following one’s passion. Prior to his role as Executive Chef, he proudly served in the United States Air Force. In 2017, he made a pivotal decision to transition his lifelong love for cooking into a full-time career, embarking on a transformative journey at Auguste Escoffier School of Culinary Arts.

Listen as Mason Snyder talks about changing careers to pursue a calling, exploring hunting and foraging techniques, and filming a popular TV show.

In today’s episode, we speak with Rick Malnati and Jean Malnati Miller, Co-Owners and operators of Lou Malnati's Pizzeria—a Chicago-style pizza restaurant chain headquartered in Northbrook, IL.

Since its grand opening in 1971, Lou Malnati’s has continued to be the most recognized pizza chain in Chicago. Lou’s son, Rick Malnati, and wife, Jean Malnati Miller, share how they’ve kept Lou’s vibrant legacy and vision alive, even through hardship. Today, they still use Lou’s signature pizza recipe and strive to maintain its warm, family culture.

Listen as Rick and Jean talk about how integrity and consistency play a large role in the brand’s longevity, how they expanded to 59 locations, and why Lou Malnati’s is the best deep dish pizza in America. 

In today’s episode, we speak with our guest Gaby Dalkin, Los Angeles-based celebrity food influencer, chef, and cookbook author.

In this interview, Gaby shares how she left her fashion PR job to attend culinary school, before entering the world of full-time blogging in 2009. Since then, she’s quickly become the “go-to girl for all things California” and superwoman behind the digital cooking empire and blog, What’s Gaby Cooking—attracting millions of people monthly to her social media platforms and profiled in People, Glamour, The New Yorker, Los Angeles Times, and more. Her thriving brand has helped her monetize content and book major collaborations, such as her popular line of cooking products for Williams-Sonoma.

Listen as Gaby chats about how she landed her first cookbook deal, developed her personal brand messaging, and grew a multi-channel digital cooking empire from the ground up. 

In today’s episode, we speak with our guest Peter McQuaid, 25-year-old Executive Chef of Cala, a Clive Collective restaurant in Scottsdale, as well as the James Beard Foundation’s Taste America Award recipient at the JBF Taste America Tour in Phoenix.

Referenced as a culinary “prodigy,” Peter shares how early career mentors such as Silvana Salcido Esparza at Barrio Café and Beau MacMillan at the Sanctuary have opened several doors for him. Through his relentless thirst to learn new skills and build connections, Peter chats about the steps he took after graduating from culinary school to claim an Executive Chef title. He also discusses his experience being a private chef for former UFC commentator Mike Goldberg, Alicia Keys, and the Arizona Cardinals’ A.Q. Shipley.

Listen as Peter McQuaid talks about how he started an Emulsion Popup restaurant series and why networking is important for up-and-coming chefs. 

In today’s episode, we speak with our guest Bryan Dayton, founder of Half Eaten Cookie Hospitality. Bryan is also an award-winning mixologist, beverage director, decorated ultramarathoner, and trail runner.   

From starting as a dishwasher at a mom-and-pop shop, then transitioning up the ranks through various bartending roles, Bryan shares his entrepreneurial journey and how he built an elite restaurant group in Colorado. 

Listen as Bryan talks about his commitment to hospitality, how sports and restaurant life intersect, and the major cocktail trends you need to know.  

In today’s episode, we speak with Francois de Melogue, a chef, recipe developer, cookbook author, photographer, and mentor for revered chefs like Beau MacMillan. 

With over 30 years of cross-cultural culinary experience, working in acclaimed kitchens such as The Bakery in Chicago, Old Drovers Inn, as well as opening an award-winning restaurant Pili Pili in his hometown of Chicago, Francois shares exclusive details about his climb to success. This includes how he bounced back from major setbacks—like a motorcycle accident that nearly ended his culinary career.

Listen as Francois de Melogue talks about restaurant entrepreneurship, the meaning behind “people eat results,” and why resiliency and mentorship are critical to success. 

In today’s episode, we speak with our guest James Porter, Arizona-born chef and business owner of TERRA farm + manor—a combined restaurant and rustic farm cooking school located in the Prescott National Forest. 

With a career spanning 33+ years in the hospitality industry, including private clubs and boutique hotels, Chef Porter is nothing short of a creative visionary. Now at TERRA, he’s dedicated to employing sound culinary principles that directly support local businesses, farmers, and ranchers. Chef Porter always presents fresh, innovative menu ideas that still remain nostalgic.

Listen as Chef Porter talks about how he built his own food mecca from the ground up, his transition from apprentice to culinary risk-taker, and ways to bring innovative menu ideas to the table.

In today’s episode, we speak with our guest Jayson Simons-Jones, CEO of Lotus Alpine Adventures, an alpine rock, ice, and ski mountain guiding company, and the 95th American to earn his IMFGA/ UIAGM Mountain Guide License.

Jayson has spent the last two decades of his life and career as an outdoor educator and mountain guide, which is his most authentic passion. Now he dedicates his career to mentoring others in the outdoor world and finds the most joy in witnessing his clients’ deep personal development. 

Listen as Jayson Simons-Jones talks about guiding clients through challenging terrains like rock, ice, and snow, building a brand based on your ‘why,’ and the power of learning something new and applying it immediately. 

In today’s episode, we speak with Jeffrey Saad, author of Jeffrey Saad's Global Kitchen: Recipes Without Borders: A Cookbook, and creator of several restaurants such as San Francisco’s Sweet Heat, Pasta Pomodoro, and the Grove.

Chef Saad started his culinary career at the young age of 13 working in a local diner. Once the hospitality bug hit him, he followed his passion all around the world, launching several eateries. With his bold culinary voice and intrinsic desire to teach everyday people how to cook locally, he began his TV career, appearing on Food Network’s Chopped All-Stars, Grill it! with Bobby Flay, ABC’s The Chew, and many more.

Listen as Chef Saad talks about creating a social media presence in culinary arts, his encyclopedic knowledge of spices and ingredients, and building a career doing what you love. 

In today’s episode, we speak with Patrick Nuzzo, an alternative medicine doctor who’s opened five practices including the Southwest University of Naprapathic Medicine and Health Sciences. 

After spending years formulating nutritional supplements for the natural food industry, Dr. Nuzzo discovered naprapathy—what he sees as the future of health and nutrition. This type of “hands-on” manual medicine involves nutritional counseling and techniques that optimize circulation of the body. Dr. Nuzzo’s passion for this treatment made him instrumental in the passing of the Naprapathic Practice Act of New Mexico—allowing naprapaths to practice in the state of New Mexico.

Listen as Dr. Nuzzo talks about the difference between naprapathy and physical therapy, developing a sports nutrition line for former NFL great Walter Payton, and why naprapathy is one of the best wellness treatments in natural medicine. 

In today’s episode, we speak with our guest Nikhil Abuvala, owner and executive chef of Roux 30A and Nanbu Noodle Bar in Santa Rosa Beach, FL.

Nikhil developed his passion for cooking before he could even reach a kitchen countertop. Helping his grandmother roll out fresh Indian flatbread was one of his early motivations for pursuing culinary arts. With experience cooking in more than 30 countries over twenty years, Nikhil aims to create unique dining experiences leveraging global ingredients, food, culture, and entertainment. His restaurant culture and ambiance is built on the idea that the most intimate thing that you can do is break bread with your family.

Listen as Nikhil talks about the influence of his grandmother’s cooking, starting his culinary career at age 13, and the joy of “breaking bread” at one big table. 

In today’s episode, we speak with our guest Nancy Silverton, co-owner of Pizzeria Mozza, as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. She’s also the creative mind behind Nancy’s Fancy gelato.

In today’s interactive chat, Nancy shares how she built an illustrious career based on prep, timing, and luck. This includes working for some of the most influential chefs in the nation, including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago, as well as opening the legendary La Brea Bakery and Campanile Restaurant. 

Listen as Nancy Silverton talks about experiencing food on a deeply emotional level, the cookie that changed her life, and finding an obsession in the kitchen. 

In today’s episode, we speak with our guest Brad Barnes, award-winning certified Master Chef, author, food strategist, and president at Pure Food Consulting. 

Chef Barnes is the co-author of the American Culinary Federation’s Guide to Culinary Certification, as well as So You Want to Be a Chef? A Guide to Culinary Careers. He is dedicated to helping a new generation of chefs understand the shifts in technology, business, and education so they can “make space” for innovation in the culinary arts.

Listen as Brad talks about how to reduce the cost of food, society’s growing interest in plant-based foods, and other emerging culinary trends. 

In today’s episode, I’m honored to chat with my father and hero, Josef Bachmann, who reflects on his 'journeyman to Meisterbrief’ experience. 

From Bavaria to Düsseldorf to Frankfurt and beyond, Chef Bachmann’s story is rooted in humble beginnings. We talk about his childhood growing up around pastry chefs, becoming a baker, and ultimately how he convinced his wife to leave Europe and migrate to America to raise a young family—and buy a bakery. 

Listen as Chef Bachmann talks about memories of life in Europe working with pastries, mastering his craft, his family, and the pursuit of pride, happiness, and hospitality.