Flavors Unknown

Best Food in Boston: Insights from Top Chefs

Episode 168 Boston Panel

In this episode of the Flavors Unknown podcast, we bring you an exclusive panel discussion from StarChefs Boston's Rising Stars, sponsored by Symrise NA. Join me as I sit down with some of Boston's most innovative culinary minds: Chef Will Gilson of Puritan & Co., Pastry Chef Monica Glass, co-founder of Verveine Cafe & Bakery, Bartender James Sutter of Birds of Paradise, Chef Laurence Louie of Rubato HK Cafe, and Chef Matthew Bullock of Southern Pines Diner Car.
Together, these culinary leaders share their unique perspectives on Boston's evolving food scene, the challenges and opportunities in the industry, and how their cultural and familial backgrounds have shaped their culinary journeys. From the impact of social media and AI on their work to the deep colonial roots that still influence Boston’s food culture, this episode offers a deep dive into what makes Boston a unique culinary destination.

What you'll learn from this panel discussion

Perspectives on Boston's Culinary Scene (5:19): Discover how tradition and innovation coexist in Boston’s food culture and the challenges of introducing new concepts in a city with deep roots.
Cocktail Trends and Challenges (6:24): Bartender James Sutter discusses why Boston has been slow to adopt certain cocktail trends and how Birds of Paradise is changing that.
Adapting to Change (8:36): Learn how these chefs and bartenders are adapting their menus and concepts to meet the changing tastes and demographics of Boston.
Personal Culinary Journeys (15:24 – 25:36): From Chef Matthew Bullock’s transition from tech to cooking, to Pastry Chef Monica Glass’s pivot to gluten-free baking, to Chef Laurence Louie’s exploration of the London food scene, each panelist shares the personal stories that led them to where they are today.
Innovative Cooking and Mixology (28:21): The panel delves into how they explore flavors and create unique culinary experiences, from sandwiches to cocktails.
The Role of Nostalgia and Tradition (49:44): How memory and tradition influence what we love to eat and drink, and how these elements are woven into the Boston food scene.
The Future of AI in the Culinary World (52:03): Panelists discuss their concerns and hopes for AI’s role in food and drink, with some skepticism about current capabilities.
Social Media’s Influence (57:51): How social media impacts their businesses, the pros and cons of digital engagement, and when it truly makes sense to leverage these platforms.
Industry Trends and Affordability (1:06:36): How current economic challenges are reshaping the restaurant industry, particularly in terms of accessibility and affordability.
Favorite Sandwiches of All Time (1:11:43): A fun, quick round where each panelist shares their all-time favorite sandwich.
Summarizing Your Business in a Single Flavor (1:14:59): Each culinary leader gives a one-flavor summary of what their business represents.

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Links to other episodes with StarChefs Panel Discussions

Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with culinary leaders from across the country.

Panel Discussion LA

Panel Discussion Philadelphia

Panel Discussion Austin

Panel Discussion Providence, RI

Panel Discussion Portland, OR

Panel Discussion New York

Links to most downloaded episodes (click on any picture to listen to the episode)

Quotes

“I enjoy opening a restaurant more than I do owning restaurants, which is like a very sick addiction to have.” – Will Gilson

“I find Boston to be very eclectic and innovative. A lot of the chefs are pushing boundaries as well, similar to big cities, but also you. Have that small town feel.” – Monica Glass

“Two cultures that may not otherwise interact geographically can do so through a beverage.” – James Sutter

“The first time I hugged my dad was maybe when I was, like, 22 and it was the most awkward thing in the world. And I still don't hug him now, but, food was always the way we like, express love.” – Laurence Louie

“I don't have to compromise on my style and my mission, but still produce something very tasty? And sandwiches just came into my mind. And you can pack a lot of flavor between two pieces of bread.” – Matthew Bullock