Chefs In The City Podcast Por Boxland Media arte de portada

Chefs In The City

Chefs In The City

De: Boxland Media
Escúchala gratis

Join Ann Fisher, Rich Terapak, and Steve Stover as they explore the vibrant food scene of Columbus, Ohio! Each episode, the trio dives into the city's best bites, hottest new restaurants, hidden gems, and everything in between. Whether you're a foodie, a local, or just someone who loves to eat, Chefs in the City is your go-to podcast for all things culinary in Columbus. From behind-the-scenes stories with chefs to insider tips on where to eat next, we’ve got your taste buds covered. Grab a seat at the table and tune in for the best food talk in the heart of Ohio.Copyright Boxland Media Arte Comida y Vino
Episodios
  • Preserving the Past, Plating the Future: Bob Szuter Brings New Life to the Worthington Inn

    Preserving the Past, Plating the Future: Bob Szuter Brings New Life to the Worthington Inn
    Mar 19 2026
    On this episode of Chefs in the City, the crew sits down with Bob Szuter, co-owner of Wolf's Ridge Brewing and Understory, to talk about the highly anticipated revival of the historic Worthington Inn.
    After a nine-year hiatus, the beloved 1831 landmark is getting a thoughtful refresh — not a reinvention. Bob shares how his team plans to honor the building’s legacy while introducing updated dining spaces, a reimagined bar program, live music in the “Wolf’s Den,” and a menu focused on high-quality ingredients and approachable hospitality.
    From preserving original architectural character to balancing nostalgia with new culinary vision, this conversation dives into what it really takes to reopen a nearly 200-year-old community gathering place. Plus, we get an update on lunch service downtown, a new pizza kitchen at Wolf’s Ridge, and what it means to grow a restaurant group without losing its soul.
    If you’ve ever celebrated a milestone at the Worthington Inn — or you’re ready to make new memories there — this episode is for you.
    Because as always, a meal is best shared.
    Más Menos
    31 m
  • 50 Years at the Top: Kamal Boulos and the Legacy of The Refectory

    50 Years at the Top: Kamal Boulos and the Legacy of The Refectory
    Mar 5 2026
    On this episode of Chefs in the City, the gang sits down with Kamal Boulos, owner of The Refectory Restaurant, as the iconic fine dining institution celebrates its 50th anniversary.
    What began as the struggling Old Church House Restaurant — $100,000 in debt and nearly closing its doors — became one of the most respected dining destinations in the country. Kamal shares the extraordinary story of surviving the late ’70s restaurant scene, teaching himself to cook when he couldn’t afford a chef, negotiating with vendors to stay afloat, and slowly building what would become a world-class culinary experience.
    We also dive into:
    • How a near-disaster led to expansion
    • The evolution from 50 seats to 150
    • Building a Wine Spectator Grand Award–winning cellar
    • Why hospitality, not just food, is the heart of success
    • How the pandemic permanently reshaped the restaurant
    From busboy at 14 to steward of one of Central Ohio’s most celebrated dining rooms, this is a conversation about resilience, risk, refinement — and what it truly means to create an experience.
    As Kamal says, “It’s a jungle out there. You’re safe here.”
    Because at Chefs in the City, we believe a meal is best shared.
    Más Menos
    35 m
  • Lauren Culley on Building Fox in the Snow: Risk, Restraint & 11 Years of Growth

    Lauren Culley on Building Fox in the Snow: Risk, Restraint & 11 Years of Growth
    Feb 19 2026
    This week on Chefs in the City, the team sits down with Lauren Culley, co-founder of Fox in the Snow, to talk about how a former publishing professional who “got paid in bread” built one of Columbus’s most beloved bakery brands.
    Lauren shares the leap-of-faith story that brought her and her husband Jeff from New York’s coffee scene back to Central Ohio, signing a 20-year lease on a former storage garage, pouring every dollar they had into the buildout, and figuring it out as they went. From opening locations with newborns strapped to her chest to navigating explosive growth, fleet logistics, and a pandemic, this conversation dives into what it really takes to scale without losing your soul.
    They discuss why Fox in the Snow doesn’t chase trends, how Midwest comfort flavors became their quiet advantage, the discipline of saying no to expansion, and the philosophy behind making everything from scratch at 4:00 AM, every single day.
    It’s an honest look at entrepreneurship, restraint, community, and building something that lasts in Columbus’ evolving food scene.
    Más Menos
    30 m
Todavía no hay opiniones