Episode Archives

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…

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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…

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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…

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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…

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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…

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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….

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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…

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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…

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Declan Horgan – Following the American Dream

Chef Declan Horgan talks about his life-changing decision to leave the emerald shores of Ireland to carve out a name for himself in America. His breakout role on Hell’s Kitchen and his engaging personality quickly helped him become a recognizable force within the US culinary scene. You’ll hear what it was like working with celebrity…

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Junior Merino Defines Nuevo Latino Cuisine

From The Liquid Chef making cocktails to M Cantina in Dearborn, Michigan,  Junior Merino is  a chef, sommelier, and mixologist originally hailing from Puebla, Mexico. Through his food, guests find not only a wide variety of flavors, but an introduction to some of the lesser-known, pre-Hispanic foods that you don’t see on most Mexican restaurant…

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