Episodios

  • Pitmaster Ali Clem on winning a Michelin star for her barbecue restaurant, and her remarkable rise from selling her barbecue from a trailer

    Pitmaster Ali Clem on winning a Michelin star for her barbecue restaurant, and her remarkable rise from selling her barbecue from a trailer
    Aug 19 2025
    Ali Clem says she was shocked when her La Barbecue restaurant in Austin, TX was recently awarded a Michelin star. She was mentored by members of a legendary Texas barbecue family, the Muellers of Louis Mueller Barbecue in Taylor, Texas and married founder Louis Mueller’s granddaughter, LeAnn Mueller. They worked together until Mueller’s untimely death and Clem now runs the restaurant alone, honoring the legacy of Mueller and her family through the barbecue she is making today. And unlike many in the barbecue world in Texas, she is excited about pushing the envelope, experimenting with new flavors and dishes, even making pickles and the Korean favorite, kimchi. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    36 m
  • 2025 James Beard Award winner Nando Chang on Peruvian-Japanese cuisine, the threat to immigrants in the food world, and how hip-hop changed his life

    2025 James Beard Award winner Nando Chang on Peruvian-Japanese cuisine, the threat to immigrants in the food world, and how hip-hop changed his life
    Aug 12 2025
    The Chang siblings, born in Peru, emigrated to the U.S. as children, and now living in Miami, have locked up the James Beard award for Best Chef South for two straight years. Valerie won last year for her cooking at her Peruvian restaurant, Maty’s. Her older brother and co-owner Nando just won the 2025 award for what he does at his restaurant within that restaurant, the Michelin-star-winning Itamae AO. It is a ten-seat counter at which he serves his interpretation of the Peruvian-Japanese cuisine known as Nikkei, based mostly on raw fish and highlighting bold flavors. Chef Chang did not attend culinary school. In fact, he began working in restaurants to subsidize a music career that he pursued throughout his twenties before turning to the culinary side full-time. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    41 m
  • Chef and restaurateur Nicholas Fanucci on his career at legendary Michelin-starred restaurants and his journey from the top to a food truck to a restaurant of his own

    Chef and restaurateur Nicholas Fanucci on his career at legendary Michelin-starred restaurants and his journey from the top to a food truck to a restaurant of his own
    Aug 9 2025
    Born in Cannes, France, and raised in a food-centric French-Italian family, Nicholas Fanucci has run some of the greatest and best-known restaurants in America, including the French Laundry, Bouchon, Le Cirque, Le Bec-Fin, and more. Previously, he worked in Europe at legendary establishments including Alain Ducasse’s Louis XV. The restaurants he has worked at have amassed a total of more than 20 Michelin stars. His journey has been remarkable, including one arc that took him from GM of The French Laundry, to cooking in a food truck, to his current incarnation as the owner of two restaurants in L.A. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    40 m
  • Chef Yotaka “Sunny” Martin and her partner/husband on bringing her Thai cuisine to America and, with no restaurant experience, winning the 2025 James Beard Award for Best Chef Southwest

    Chef Yotaka “Sunny” Martin and her partner/husband on bringing her Thai cuisine to America and, with no restaurant experience, winning the 2025 James Beard Award for Best Chef Southwest
    Aug 5 2025
    Chef Yotaka Martin had never heard of the James Beard awards until she was nominated for the 2024 competition. She grew up in a small village in the north of Thailand and has only been in the U.S a few years. But she is well aware now. She didn’t win last year but she was just named the 2025 James Beard Best Chef Southwest for her cooking at the Phoenix restaurant Lom Wong, which she runs with her husband Alex. They met after he visited Thailand while in college and fell in love with the country, then with her. Their travels throughout Thailand and elsewhere in Asia fueled their mutual love of food, and they developed a vast knowledge of regional dishes rarely seen in the U.S., which they now feature. They are committed to spreading not just food knowledge but also cultural understanding and encouraging the enjoyment of food to bring people together, which is a hallmark of Thai cuisine. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    42 m
  • Chef and restaurateur Tyler Akin on re-opening his family’s favorite restaurant from his childhood and cooking a world of cuisines

    Chef and restaurateur Tyler Akin on re-opening his family’s favorite restaurant from his childhood and cooking a world of cuisines
    Jul 29 2025
    Acclaimed Philadelphia restaurateur Tyler Akin recreated his childhood memories by re-opening the restaurant where his family celebrated big occasions—the Green Room, in the Hotel DuPont in Wilmington,Delaware. He grew up watching his southern grandmother in the kitchen. He went to law school (his father was a lawyer and later a judge) but dropped out to attend culinary school. His talent was obvious — he staged at José Andrés Minibar in Washington and worked for other noted chefs before opening a variety of restaurants with cuisines and influences from Corsica, Sardinia, Croatia, Israel, France, Vietnam, Thailand, and more. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    39 m
  • Two Michelin star winning chef Suzette Gresham on battling restaurant world misogyny and finding the soul of a cuisine

    Two Michelin star winning chef Suzette Gresham on battling restaurant world misogyny and finding the soul of a cuisine
    Jul 22 2025
    Chef Suzette Gresham has been a pioneer in fighting for the place of women in the long-male-dominated world of high-end cooking for forty years. And she’s also one of the greatest chefs working today. She holds two Michelin stars at her San Francisco restaurant Acquerello, where her seasonal tasing menus sparkle with the freshest, often unusual, dishes such as rabbit- mortadella filled cappellacci and quail with fennel confit. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    52 m
  • Third generation Seattle restaurant owner Mark Canlis, on keeping the highest standards while remaining fresh after 75 years

    Third generation Seattle restaurant owner Mark Canlis, on keeping the highest standards while remaining fresh after 75 years
    Jul 15 2025
    On Food and Wine’s list of America’s top restaurants for 2025, Canlis came in at number two. That, after decades as a Seattle landmark and a nationally known pinnacle of fine dining. It is also a time of great challenge for Canlis – a new Executive Chef; the departure of Mark’s brother, who had been his business partner for twenty years; and the tough post-covid economic environment that has hit the restaurant industry extremely hard. Yet Mark Canlis says he is not concerned – rather, he is committed to continually raising the bar in both food and service. And he is strikingly candid on a wide range of subjects – from food critics (he says they are too focused on the food as opposed to the overall experience) to a highly publicized lawsuit that accused Canlis of exploiting workers and misleading diners, accusations he vehemently denies, insisting that his restaurant has been at the forefront of improving worker pay by replacing tipping with a service charge. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    39 m
  • Michelin award winning chef Julia Momosé on creating the tastes she grew up with in Japan at her Chicago restaurant Kumiko, and the mixology that just won her a James Beard award

    Michelin award winning chef Julia Momosé on creating the tastes she grew up with in Japan at her Chicago restaurant Kumiko, and the mixology that just won her a James Beard award
    Jul 8 2025
    Born and raised in Japan, Chef Julia Momosé developed a respect and love for hospitality watching her mother entertain at home. Her motivation for entering the culinary world was a visit she made to a bar in Kyoto watching the bartender hand making ice spheres for use in drinks. She pursued that newfound passion while attending college in the U.S., working at bars and local restaurants, before making a big name for herself as a bartender in Chicago, working for celebrated chefs and restaurateurs at Michelin starred restaurants, before opening Kumiko, what she calls a dining bar, pairing cutting edge drinks with Japanese food that goes far beyond sushi and ramen, and earned a Michelin star there. Recently, she’s taken on an even greater role—when health issues forced her Executive Chef to step down, she took his place, and is getting fabulous reviews, including from the Michelin Guide. And Kumiko has now won Outstanding Bar in the 2025 James Beard Awards. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    42 m