Episodios

  • Le Cirque and Spotted Pig alum, Chef Casey Wall on opening a hot new French/Texan hybrid in Austin after fifteen years as a successful restaurateur in Australia.

    Le Cirque and Spotted Pig alum, Chef Casey Wall on opening a hot new French/Texan hybrid in Austin after fifteen years as a successful restaurateur in Australia.
    Oct 7 2025
    Chef Casey Wall cut his teeth at New York’s legendary Spotted Pig and Le Cirque, before moving to Australia and opening a string of successful restaurants and bars. Now he’s come back to the states and settled in Austin, where his Le Calamar, blending French technique with Texas ingredients, has debuted to glowing reviews. And where his deboned and sweetbread stuffed chicken wings are a sensation. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    41 m
  • A double helping of great restaurants off the beaten path: The chef behind a Colorado restaurant you have to ski or snowshoe to get to—and the owners of a James Beard Award winning family favorite in Alaska

    A double helping of great restaurants off the beaten path: The chef behind a Colorado restaurant you have to ski or snowshoe to get to—and the owners of a James Beard Award winning family favorite in Alaska
    Sep 30 2025
    It’s a double helping of great eating off the beaten path. Erica Curry, who runs the Tennessee Pass Cookhouse at an altitude above 10,000 feet in Colorado explains how diners have to hike, snowshoe, or ski a mile to reach it. Once there, they enjoy four course meals featuring local ingredients, such as elk tenderloin with blueberry, sage, and port reduction. Then in Anchorage, Alaska, owners Patricia Brown Heller, Heidi Heinrich-Lervagg and Carolina Stacey tell the 70-year story of their Lucky Wishbone restaurant, winner of a 2025 James Beard America’s Classics Award and renowned for its famous fried chicken. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    51 m
  • 2025 James Beard Best Chef in NY state Vijay Kumar on bringing a little known southern Indian cuisine to his Michelin-starred restaurant the New York Times ranked #1 in NY

    2025 James Beard Best Chef in NY state Vijay Kumar on bringing a little known southern Indian cuisine to his Michelin-starred restaurant the New York Times ranked #1 in NY
    Sep 23 2025
    Born in southern India, a region rarely represented on Indian restaurant menus in the U.S., Chef Vijay Kumar was raised in rural poverty. His culinary aspirations surfaced early and he attended culinary school in India then worked on cruise ships and in restaurants in a variety of locations before coming to the United States and finding a culinary foothold in San Francisco, where he led the kitchen team at Rasa and earned a Michelin star for five straight years. He got a chance to open his own restaurant, Semma in New York in 2021, featuring his version of the Southern Indian food he grew up with, and has now won a Michelin star there, as well as being ranked the number one restaurant in New York for 2025 by the New York Times and being named the 2025 James Beard Award Outstanding Chef for New York state. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    32 m
  • Chef Kelly Franz on the challenge of coming home to a legendary Charleston restaurant to take it into the future without discarding its storied past

    Chef Kelly Franz on the challenge of coming home to a legendary Charleston restaurant to take it into the future without discarding its storied past
    Sep 16 2025
    Chef Kelly Franz developed her taste for great food growing up in Europe as part of a military family. She made her name during the culinary boom in Charleston, rising to Executive Chef at the storied Magnolias restaurant, which took low country cooking upscale. Now she has returned as Culinary Director to freshen up the menu, mindful that there are some iconic dishes that simply cannot be changed. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    41 m
  • 2025 James Beard Best New Restaurant Award winners Jeanie Janas Ritter and Chef Adam Ritter on combining French techniques with Minnesota ingredients and risking everything to open a restaurant where others went bust

    2025 James Beard Best New Restaurant Award winners Jeanie Janas Ritter and Chef Adam Ritter on combining French techniques with Minnesota ingredients and risking everything to open a restaurant where others went bust
    Sep 9 2025
    Classically trained chefs Jeanie Janas Ritter and Adam Ritter shared a culinary journey working at great and Michelin-starred restaurants throughout the US and internationally before coming back to their midwestern roots and working in Minneapolis, first for someone else, then taking the risk of opening a place of their own. Their venture, Bûcheron, French for lumberjack, was an instant hit, embracing the French bistronomy movement that marries fine dining with comfortable surroundings. And they embrace a further marriage—French techniques and Minnesota ingredients in creating a menu that features such standouts as Fois gras, venison tartare, even eel. And yes, they were recently named the Best New Restaurant in America in the 2025 James Beard Awards. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    49 m
  • 2025 James Beard Awards Outstanding Restaurant co-owner and master sommelier Bobby Stuckey on featuring amazing food from an Italian region few people have ever heard of

    2025 James Beard Awards Outstanding Restaurant co-owner and master sommelier Bobby Stuckey on featuring amazing food from an Italian region few people have ever heard of
    Sep 9 2025
    Bobby Stuckey entered the culinary world as a teenaged dishwasher and worked his way up through a range of front of the house positions until he achieved the rarely awarded rank of Master Sommelier and became a multi-award-winning restaurateur. The centerpiece of the restaurant group he co-owns, Frasca Food and Wine in Boulder, Colorado, which holds a Michelin star, has just won the James Beard Award as America’s Outstanding Restaurant, the fourth James Beard Award it has accumulated since 2008. Earlier in his career, Stuckey worked at The French Laundry, where his team earned that esteemed restaurant a James Beard Award for Outstanding Wine Service. Frasca features the cuisine – and wines – of Italy’s sub-alpine Friuli-Venezia Giulia region, created and served through the lens of Colorado. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    40 m
  • Portland Chef Cathy Whims on the secrets to cooking in Italy, being tutored by the legendary Marcella Hazan, and helping turn Portland, Oregon into a culinary force

    Portland Chef Cathy Whims on the secrets to cooking in Italy, being tutored by the legendary Marcella Hazan, and helping turn Portland, Oregon into a culinary force
    Sep 2 2025
    Chef Cathy Whims was at the forefront of the culinary revolution in Portland, Oregon and decades later she retains that position there. Her Nostrana Italian restaurant continues to dish up the kind of regional cooking truly enjoyed in the small towns and villages of Italy, bolstered by great Oregon ingredients, and her pizza is listed among America’s fifty best. She reminisces about truly discovering Italian cooking on her first visit there, and about being taught by Marcella Hazan who, after dining at Whims’s first Portland restaurant, invited the chef to study with her in Venice. Whims now owns multiple restaurants in Portland and recently released her first cookbook. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    40 m
  • 2025 James Beard Best Chef-Texas Thomas Bille on creating great food through the lens of a first generation Mexican American, risking everything on a dream, and rebuilding after losing it all

    2025 James Beard Best Chef-Texas Thomas Bille on creating great food through the lens of a first generation Mexican American, risking everything on a dream, and rebuilding after losing it all
    Aug 26 2025
    Chef Thomas Bille describes his cooking at his suburban Houston restaurant Belly of the Beast as driven by “a love for food that warms your soul and speaks to our ancestors.” A child of Mexican immigrants, Bille grew up with great food – his father was a professional chef and his mother a fabulous home cook – and as a self-described latchkey kid he was making French toast and spaghetti for himself by the age of 8. He went on to attend cooking school, then got most of his experience in Los Angeles before moving to Texas and opening Belly of the Beast. He was on the verge of financial disaster when, finally, recognition came, and with it, the crowds. Then he had to rebuild after a hurricane ravaged his restaurant. In awarding Belly of the Beast a Bib Gourmand, the Michelin Guide, noted that the “twists and turns” in his Mexican inspired cooking, “make for immensely satisfying courses that feel bold and balanced.” And where else will you find Wagyu birria? Learn more about your ad choices. Visit megaphone.fm/adchoices
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    37 m