Carlo Lamagna Reformulates Traditional Filipino Cuisine
What we covered in this episode Chef Carlo Lamagna shares his thoughts about Filipino cuisine and why when restaurant suggestions are made, often people mention Thai, Ramen, Korean Barbecue, Pho, Sushi, and Indian joints. Rarely will Filipino Cuisine be included in the conversation. Other Asian...
Lamar Moore – Striving for Greatness
What we covered in this episode Chef Lamar Moore won the Food Network’s Vegas Chef Prizefight and became the Head Chef of Bugsy & Meyer’s Steakhouse at the Flamingo in las Vegas. He shares with us the premise of the show ad his experience...
Nick DiGiovanni – A Young Entrepreneur Pursuing His Dreams
What we covered in this episode with Nick DiGiovanni Nick DiGiovanni talks about his motivation to participate to MasterChefs. 8 in 10 US Adults in the US watch cooking shows – what specifics appeal to Nick DiGiovanni about cooking shows? Nick DiGiovani shares his...
Jeremy Umansky – The Koji Expert
What we covered in this episode Chef Jeremy Umansky mentions that they were really fortunate that a good half of our business before the pandemic was to-go-food. They have greatly pared down the amount of offerings that we've been been doing on a given...
Matt Bolus Introduces New Global Flavors To Nashville
What we covered in this episode Chef Matt Bolus describes his locations in Nashville, TN: The 404 Kitchen and Gertie's Bar. All lot of global flavors and bourbon! He talks about the types of dishes that bring him comfort. Chef Matt Bolus shares how...
Brian Duffy – A Gigantic Appetite for Casual Restaurants
What we covered in this episode Chef Brian Duffy talks about his podcast ‘Duffified Live' and the challenge to get chefs on a podcast. He shares his thoughts about the pandemic situation and its impact on the hospitality industry. Chef Brian Duffy focuses most...
Tim Hollingsworth – Celebrating Luxury and Mundane Food
What we covered in this episode Chef Tim Hollingsworth shares how they are navigating through this current situation of the pandemic. It is a heavy cost to reopen a restaurant. Everybody needs to rethink what they're doing with the restrictions. Chef Tim Hollingsworth describes...
Charlotte Voisey – The Exciting Life of a Brand Ambassador
What we covered in this episode with Brand Ambassador Charlotte Voisey Charlotte Voisey introduces William Grant & Sons, global supplier of spirits. She works with all the ambassadors on all of William Grant & Sons' brands. Their job is to make people fall in...
Michael Gulotta – Asian Inspired Cuisine with Louisiana Pantry
What we covered in this episode Chef Michael Gulotta explains the reasons why he shut down early March his restaurants in New Orleans at the start of the pandemic. He shares how different the impact of this pandemic is compared the situation caused by...
Leadership – What Every Senior Executive Can Learn From Top Chefs
This conversation about leadership and “What Every Senior Executives Can Learn From Top Chefs” with Chef Andre Natera should have taken place at the SXSW CMO Clubhouse in Austin, TX back in March. Obviously, with the pandemic situation the event was canceled and we...
COVID-19 Prompts Two NJ Chefs to Pivot Business
What we covered in this episode Chef Leia Gaccione and Chef Sam Freund describe their dining concepts. South + Pine American Eatery in Morristown, NJ and at Central + Main American Eatery in Madison, NJ for Leia. White Birch in Flanders, NJ and Slamwich...
Chris Cosentino – Inspired by Local Culinary Heritage
Chef Chris Cosentino says: “you can't create future unless you understand history. If there's not a grounding in history, then it just doesn't make sense. And it's also easier to draw from history than it is to just make shit up!” What we covered...