Mark Welker – Set Goals and Make Them Happen
Mark Welker is the executive pastry chef at “Make it Nice” group which includes Eleven Madison Park and NoMad (New York, L.A., Las Vegas, and London). He was raised in Indiana, went to culinary school in Kentucky, and attended the former French Culinary Institute...
Chris Shepherd – Sharing Food & Life Experiences
I am really pleased to have Chef Chris Shepherd of Houston, TX on the show. Chef Chris Shepherd is a James Beard Award winner and was recently named by the Robbery Report magazine as the best chef in the world. He has helped change...
Beau du Bois – Listen to your Neighborhood!
Have you ever wonder how to revamp a cocktail program or how to go about reinventing a classic cocktail? Well, in today's episode, this is exactly what you will find out with my guest, the award-winning bar director, Beau Du Bois. You recently moved...
Ted Lee – Home Cook and Writer
Ted Lee from the Lee Brothers: “we grew up in Charleston, South Carolina. It's a very particular region of the south. So we didn't know a lot about eastern Kentucky or the panhandle of Florida. And so then this other phase of our lives,...
Brother Luck – Embracing your Fears!
“The first time I did a Top Chef Colorado, says Chef Brother Luck from Four by Luck in Colorado Springs, that was more about anger. I was angry at myself for losing the show. And I understood why. I was disappointed in myself. Coming...
Hari Cameron – Creativity within Boundaries
“When we do the tasting menus at a(MUSE.) we asked each guest three questions. What do you love in season? Do you have any allergies or intolerances? Is there anything you'd rather stay away from? So in the restaurant, we can be doing five...
Gabriel Kreuther – Making Customers Happy!
Chef Gabriel Kreuther with cuisine rooted in his Alsatian heritage, says that “the beauty [of getting 2 Michelin Stars] is the sense of teamwork, the sense of accomplishment and also the sense of making customers happy. We are in business because we love what...
Flavien Desoblin – Owner Brandy Library NYC
The very sole purpose of the Brandy Library, says Flavien Desoblin, is to show our customers whoever wants to listen, that these spirits, whether it is Cognac or bourbon or tequila are made by real people. First of all, with an amazing tradition, usually...
Noosh – Celebrating Eastern Mediterranean Cuisine
Noosh is a cohesive Eastern Mediterranean concept from Chefs Sayat and Laura Ozyilmaz that elevates the simplest foods from the region into a story that basically resonates with the California culture. The restaurant is named after my grandmother, says Chef Sayat. We care about...
3 Chefs from Austin Question Everything
This is the second part of the recording in Austin, TX with three local Chefs. We are here at the Fairmont in Austin and I have with me around the table three chefs from Austin. Chef Kevin Fink from Emmer & Rye, Chef Fiore...
What Is More Important: Techniques or Creativity?
This is a very interesting episode. Techniques or Creativity? It's very different from what we have done before. We are here at the Fairmont in Austin and I have with me around the table three chefs from Austin. Chef Kevin Fink from Emmer &...
Emmanuel Laroche – Podcast Host
Emmanuel Laroche, host of the “flavors unknown” podcast says “Everyone who knows me would say that it's obvious that I love food. I always loved food. It started when I was a kid with my mom. I'm obviously French. You can tell from the...