Podcast: Play in new window | Download (Duration: 49:08 — 83.9MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

Today, I’m talking to Chef Simone Tong of the restaurant Zoe Tong in Austin. Her cross-cultural upbringing exposed her to many flavors throughout Asia, informing a blending of influences that resulted in a style uniquely her own.You’ll hear about her early food influences, from street foods in China to her days working in her mother’s…

Podcast: Play in new window | Download (Duration: 50:42 — 116.0MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

Today, I’m talking to chef Jose Carles, the creative mind behind Venice’s newest restaurant, Si! Mon. Carles is originally from Panama, where he ran Donde Jose and currently operates Fonda Lo Que Hay in bustling Panama City. You’ll hear about his early start in the kitchen and the encouragement his family provided to get him…

Podcast: Play in new window | Download (Duration: 48:49 — 76.6MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

Today, I’m talking to chef Rico Torres from Mixtli in San Antonio, TX. Born and raised in El Paso, the vast desert landscapes helped inspire his creativity. His proximity to the border of Mexico fed his love for south of the border culinary traditions, made evident through the food he dishes up at Mixtli. You’ll…

Podcast: Play in new window | Download (Duration: 44:31 — 92.5MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

Today, I’m talking to Chef Gavin Kaysen. He’s the executive chef and owner of several Minneapolis hotspots, including Spoon and Stable, Bellecour Bakery, Demi, Socca, and Mara. Kaysen was a 2018 recipient of the prestigious James Beard Award for Best Chef.You’ll hear about his early love for his grandmother’s dishes, how they inspired him to…

Podcast: Play in new window | Download (Duration: 41:54 — 70.9MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

Today, I’m sharing a panel discussion dedicated to the art of perfect pizza. With me are Chef RobertAndreozzi from Marvin Pizza in Providence, RI, Chef Derrick Tung from Paulie Gee’s in Logan Square in Chicago, and Chef Demetri Mechelis from Martha Dear in Washington DC.You’ll hear how they first became interested in pizza-making, and they…

Podcast: Play in new window | Download (Duration: 1:26:03 — 89.8MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

This is the Best Chefs’ Stories episode of the ‘Flavors Unknown’ podcast, as we celebrate a milestone – episode 150 alongside, 100,000 episode downloads, and the one-year anniversary of my book, “Conversations Behind The Kitchen Door.” This special edition is a journey into the culinary world, highlighting big themes like Heritage and Influences, Childhood Memories,…

Podcast: Play in new window | Download (Duration: 42:38 — 72.7MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

Today, I’m featuring Talat Market and chef Parnass Savang. He’s the co-founder of Talat Market in Atlanta. As a first-generation Thai-American, he’s learned to blend his cultural background in the form of unique and flavorful dishes that he describes as Georgian Thai. You’ll hear about when he first fell in love with Thai food and…

Podcast: Play in new window | Download (Duration: 51:02 — 84.5MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

Today, I’m talking to chef Vikram Garg from UMI by Vikram Garg, located in Honolulu, Hawaii. Raised in India, Garg was trained in the French-style of culinary arts, providing him with the knowledge of classic techniques. With influences from Japan, the Middle East, Scandinavia, and Hawaii, he seamlessly merges international influences with the bounty of…

Podcast: Play in new window | Download (Duration: 46:54 — 75.3MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

Today, I’m talking to Grace Lin, author of Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods. In her book, Lin explores the fascinating stories behind some of the most common and delectable favorites of Chinese cuisine paired with vivid illustrations. You’ll hear how she came up with the idea for this unique…