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.
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    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.
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    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.
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    30 m
  • Finding Our Way to the Table: Erin Edwards on Food Media, The Food Letter & How Columbus Eats Now

    Finding Our Way to the Table: Erin Edwards on Food Media, The Food Letter & How Columbus Eats Now
    Feb 5 2026
    In this episode of Chefs in the City, the crew sits down with Erin Edwards—former food editor at Columbus Monthly and co-founder of The Columbus Food Letter—for a thoughtful conversation about how people in Central Ohio discover food in a changing media landscape.

    Erin shares what inspired the launch of The Food Letter with Bethia Wolf and Andy Dehass, and why there’s still a real need for local voices guiding people through Columbus’s ever-expanding food scene.

    The group talks about the growing role of independent food journalism, how international cuisines have reshaped the city’s dining culture, and why helping diners feel more comfortable exploring unfamiliar food is just as important as reviewing restaurants.

    They also dig into the behind-the-scenes realities of running a food publication today, the challenges facing restaurants and workers post-pandemic, and how community, storytelling, and accessibility continue to shape the way Columbus eats. It’s a wide-ranging, honest conversation about food, culture, and the people helping connect the city to what’s on the table.
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    30 m
  • The Year in Food: Columbus Restaurants, Comebacks, Closures, and What’s Cooking for 2026

    The Year in Food: Columbus Restaurants, Comebacks, Closures, and What’s Cooking for 2026
    Jan 22 2026
    In this episode of Chefs in the City, the Crew has a wide-ranging, no-rush conversation about the year that was in Central Ohio food—and what’s shaping up next. From long-awaited openings and beloved institutions making a comeback to tough closures and lessons learned the hard way, the trio walks through 2025 restaurant news with context only longtime observers can offer. They talk Metsi’s, Chapman's Eat Market, Chef-o-nette’s return, the reopening of Hunan Lion, downtown’s evolving dining scene, and why some restaurants thrive by staying small while others stumble trying to grow too fast. They also look ahead to 2026, touching on significant developments such as the future of Milestone 229, Josh Dalton’s next moves, the revival of the Worthington Inn, and why collaboration, rather than competition, continues to define the culinary landscape in Columbus. It’s part food news, part history lesson, and part barstool philosophy—exactly how talking about restaurants should be.
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    28 m
  • Tricia Wheeler on Teaching, Travel, and the Joy of Cooking Well

    Tricia Wheeler on Teaching, Travel, and the Joy of Cooking Well
    Jan 8 2026
    In this episode of Chefs in the City, the gang sits down with Columbus native Tricia Wheeler — chef, teacher, traveler, and the founder of The Seasoned Farmhouse. Tricia shares the unconventional path that led her from a successful first career to graduating at the top of her class from the French Culinary Institute in New York, and back home to Central Ohio with a mission to teach people how to cook with confidence.
    The conversation explores why technique matters more than recipes, how teaching became her true calling, and how food has shaped her life through travel, culture, and connection. Tricia also dives into her culinary travel experiences — from truffle hunting in Tuscany to cooking schools in England — and explains how she creates immersive trips that go far beyond the tourist checklist.
    Along the way, the group talks about the evolution of home cooking, the power of shared meals, her expanding class offerings, surprise-filled food tours, and why cooking is one of the best ways to understand a place — and each other. Whether you love to cook, love to travel, or just love a great food story, this episode is a reminder that the best meals are built on curiosity, generosity, and a willingness to learn.
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    29 m
  • Chef Josh Dalton on Rosalita, Downtown Dining & the Future of Columbus Food

    Chef Josh Dalton on Rosalita, Downtown Dining & the Future of Columbus Food
    Dec 18 2025
    Central Ohio culinary heavyweight Chef Josh Dalton sits down with the crew to talk about everything happening in his world (there's a lot). From closing two restaurants in Delaware to reopening Rosebud’s, and then taking over the iconic Milestone 229 space to transform it into a Mediterranean-inspired concept called Rosalita, Josh opens up about the challenges, the excitement, and the quirks of running restaurants in Downtown Columbus. He digs into:
    • Why the 229 Civic Center space spoke to him
    • What “Mediterranean” really means for the new concept
    • DORA drinks, walk-up windows, and menu experimentation
    • The future of downtown dining
    • Why he stopped reading cookbooks and started reading leadership books
    • His path from line cook to running a small restaurant group
    • Columbus' unique chef community — and how they support each other Plus: memories, mentorship, New Orleans influence, travel, staff culture, Yelp reviews, and how he still refuses to cook in a home kitchen. It's one of the most candid looks yet at what it takes to run some of Columbus' most exciting restaurants — and where the city’s food scene is headed next. 📍 Guest: Chef Josh Dalton
    📍 Restaurants: Veritas, Speck Italian Eatery, Citizens Trust, Rosebud’s (reopening), and upcoming Rosalita (2026)
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    28 m
  • What Wine Tariffs Mean for Columbus? Patrick Allen's Back to Break It Down

    What Wine Tariffs Mean for Columbus? Patrick Allen's Back to Break It Down
    Dec 4 2025
    Wine importer Patrick Allen returns to Chefs in the City — this time with a glass in hand and some tough truths about the international wine market. The crew dives into how the new 15% tariffs (and the looming return of an older 25% tariff) are reshaping the world of French wine, disrupting small family producers, and putting pressure on importers like Patrick, who champion the authentic, handcrafted bottles we love.

    Patrick explains how uncertainty—not just the tariffs themselves—has “eviscerated” summer sales, why some French vineyards are literally being ripped out, and how shifting global consumption (including China’s explosive domestic wine growth) is changing the landscape. They also explore his work at Columbus State, where he’s building a wine program that’s capturing the imagination of both younger drinkers and seasoned enthusiasts. And yes — they taste a bottle or two along the way.

    From Rhône wines to perfect Thanksgiving pairings, Patrick demonstrates why authenticity remains the ultimate luxury in a complex global market. Pour a glass and settle in — it’s a fascinating look at how world events land right in your wine glass.
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    32 m