Episode Archives

French-Japanese Influence in Honolulu, by Chris Kajioka

In today’s episode, I talk to Honolulu native, Chef Chris Kajioka. His French-Japanese inspired restaurant Miro Kaimuki and his more casual concept Papa Kurt’s have quickly become popular local institutions in Hawaii.  You’ll hear him share his passion for Japan, his experience attending the Culinary Institute of America in Hyde Park, and what it was…

Read More

How to Eat Local with Style in a Neo Bistro, with Matt Conroy

In today’s episode, I talk to Matt Conroy, chef and partner at “neo bistro” Lutèce in Georgetown, Washington D.C. Previously of Michelin-starred Mexican restaurant Oxomoco in Brooklyn, he’s taken what he knows about Mexican food to this revamped French-inspired concept.  You’ll hear his unique take on what connects these two worldly cuisines, and how both…

Read More

On Changing the American Culinary Landscape, with Suzanne Goin

In today’s podcast episode, I talk to Chef Suzanne Goin, a Los Angeles native who has worked with Alice Waters at Chez Panisse. In 1998, she and business partner Caroline Styne opened Lucques restaurant. In 2002, they followed up with a.o.c. and today, they recently opened two new hotel restaurant concepts: Caldo Verde and Cara…

Read More

The Cornerstone Ingredients of Japanese Cuisine, by Masako Morishita

In today’s episode, I talk to Masako Morishita, the creator of Otabe pop-up restaurant in Washington DC. Otabe specializes in Japanese comfort food, unique flavors that are exciting taste buds in the capital city. Morishita has recently taken on the role of chef at Maxwellpark Wine Bar where she’s serving up pairing-friendly dishes like the…

Read More

How to Use Local and Nontraditional Mexican Ingredients, with Fermin Núñez

In today’s episode, I talk to chef Fermin Núñez, an Austin-based chef who was recently named one of the Best New Chefs of 2021 by Food & Wine. His restaurant Suerte (meaning good luck in Spanish) celebrates the traditional art of made-from-scratch masa, the culinary backbone of his restaurant concept.  You’ll hear about his longtime…

Read More

4 Influences that shaped Hawaii food culture, by Sheldon Simeon

In today’s episode, I welcome Chef Sheldon Simeon of Maui’s Tin Roof restaurant. After his success on Top Chef as a two-time finalist, he decided to commit his kitchen skills towards bringing the flavors of Hawaii to the masses. Through his restaurant and his cookbook, Cook Real Hawai’i, his passion for these uncomplicated cultural staples…

Read More

How to explore a region through the lens of food, with Craig Laban

In today’s episode, I talk to Craig Laban, a restaurant critic and columnist for the Philadelphia Inquirer. Since falling into his satiating career reviewing restaurants, he’s made a name for himself (albeit undercover) exploring the unique flavors of the city.  You’ll hear how Craig’s career first began, and the perks and pitfalls of life as…

Read More

Tiffany Derry: Life-Changing Call & Culinary Journey

In today’s episode, I talk to Chef Tiffany Derry of Roots Chicken Shak and Roots Southern Table. From the comfort of these Dallas, Texas kitchens, she’s taken Southern food to new heights. Inspired by the dishes her family made when she was young, she always felt that this cuisine deserved a place at the table….

Read More

A Dazzling Dining Experience for the 5 Senses, by Rikku O’Donnchü

In today’s episode, I talk to Chef Rikku Ó’Donnchü who’s currently responsible for the eye-catching, artfully plated dishes at Amorette in Lancaster, PA. His culinary credentials include having worked at Michelin starred restaurants such as Heston Blumenthal, Marco Pierre White and Thomas Keller. His unique style focuses on ingredients that lead the creative process of…

Read More

How to Turn a Passion for Pies into a Successful Business, with Kat Gordon

After 13 years in business, Muddy’s Bake Shop has become a local favorite, built on the stilts of hands-on help and encouragement from Kate Gordon’s community.  You’ll hear her optimistic and quirky personality come through as she talks about her experience opening a bakery during the 2008 financial crisis, and what it’s been like living…

Read More