Episode Archives

The Passion to Be Better by Joe Sasto

In today’s episode, I talk to Joe Sasto, a Celebrity Chef, pasta expert, creator, and consultant. He has had a vibrant and fulfilling career so far, having worked at Michelin star restaurants in the Bay Area, including Quince and Lazy Bear. Today, he expresses his culinary creativity in a myriad of other creative endeavors.  You’ll…

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Bridging the Gap between Classic Pastry and Modern Trends by Alyssa Gangeri

In today’s episode, I talk to pastry chef Alyssa Gangeri from Buttermilk Ranch in Nashville. She is a passionate pastry chef who has worked with the likes of certified master pastry chefs Frank Vollkommer and Antonio Bachour.  You’ll hear about her dedication to laminated pastry and how she bridges the gap between classic pastry and…

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Tacos in Tuxedos and Creative Salsas by Maria Mazon

In today’s episode, I talk to chef Maria Mazon, a two-time James Beard Award semi-finalist and contestant on Season 18 of Top Chef. She’s also the owner of Boca Tacos and SONA Tortillas in Tucson, Arizona.    You’ll learn her inspiration for tacos and special affinity for creative salsas, and how the flavors of her hometown…

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Breaking the Rules by Chef Andy Doubrava

In today’s episode, I talk to chef Andy Doubrava from Rustic Canyon Restaurant in Los Angeles, California. His unique style doesn’t depend on rules, but is more focused on flavor and what local farmers have on offer at the weekly markets.  You’ll hear about the most iconic dishes on the menu at Rustic Canyon, and…

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How Confidence Helped Top Chef Byron Gomez Figure Out His Cuisine

In today’s episode, I talk to Byron Gomez, one of the stars you might remember from Top Chef Season 18. Born in Costa Rica, he came to America as a child. Here, he formed a love for hospitality from the comfort of his own home, leading to a successful culinary career that caught the eye…

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Will Fung Brings His International Experiences to China Chilcano in D.C.

In today’s episode, I talk to Will Fung, head chef at China Chilcano in Washington, D.C. With his extensive cooking experience, plus an educational year spent learning the art of high-end Japanese cooking in Kyoto, he brings a wide range of influences to his menu. You’ll learn the concept of the Hot Pot and how…

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What Farm-to-Table Cooking Looks Like in the Mid Atlantic, by Opie Crooks

In today’s episode, I talk to Opie Crooks, chef at No Goodbyes at The Line Hotel located in DC.  The restaurant honors the traditions of Mid Atlantic food culture, exploring seasonality and harnessing relationships between chefs and local producers.  You’ll hear how Opie got his start with some of the most well-known chefs in the…

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Mexican, Spanish, and French Influences in Minneapolis, with Jorge Guzmán

In today’s episode, I talk to Jorge Guzman, a 2022 James Beard chef award finalist. He’s in charge of the culinary magic behind Petit Leon in Minneapolis, Sueño in Dayton, Ohio, and pop up Pollo al Carbon. Mid-pandemic, he found himself in a job he no longer wanted to be in. A phone call changed…

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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…

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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…

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