In the heart of Anaheim, California, Chef Michael Reed, a culinary virtuoso with two decades of experience and a James Beard Best Chef West nominee, and his partner Kwini Reed, a Southern California native with a passion for culinary excellence, an eye for aesthetics, and a talent for curating experiences, have joined forces to create an extraordin…

As a chef, restaurateur, and cookbook author, Marco Canora promotes delicious, simple, and healthful food. In 2003, he opened Hearth in Manhattan's East Village, earning a strong local following and critical acclaim for his seasonal, Italian-inflected cooking. Hearth has a positive two-star review from The New York Times and a prestigious “Outstand…

Mason Hereford is the chef and owner of Turkey and the Wolf, a counter service-only joint that Food & Wine and Esquire listed as one of the most important restaurants of the decade, and Bon Appetit named the number one Best New Restaurant in America in 2017. His other restaurants include, Molly’s Rise & Shine, Hungry Eyes & Hot Stuff all in the cit…

Mike Lata is Chef/Co-Owner of FIG and The Ordinary in Charleston, SC. A formidable presence in the city’s culinary scene, he won the James Beard Foundation Award for Best Chef: Southeast in 2009, and was a semifinalist for Outstanding Chef in 2017 and 2018. Lata’s restaurants have received major accolades of their own, including several James Beard…

Roland Passot is a classically trained French Chef. After moving to San Francisco in the 1980s, he opened La Folie in 1988 earning such accolades as a James Beard Award for Rising Star chef, Best Chef in California 2005 – 2007, Best Food and Best French Restaurant in Zagat in 2002, Best French Restaurant in 7x7 Magazine, 4 stars by the San Francisc…

Chef Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, Nico Osteria, Dove’s Luncheonette, Publican Quality Bread,…

Chef Michael Voltaggio has established a bold and trendsetting legacy. His influence spans multiple industries, with groundbreaking projects like Vulcania at Mammoth Mountain, Volt Burger at over 40 Live Nation Venues nationwide, and Voltaggio Brothers Steak House at MGM National Harbor in DC, all reflecting his innovative spirit.…

Alex Stupak is the Chef and Co-Owner of the Empellón restaurant group in New York City. Born in Massachusetts, Alex became a scholar of the avant garde and molecular gastronomy movements. He worked as the pastry chef of Clio in Boston with Ken Oringer, Alinea in Chicago with Grant Achatz and wd~50 in NYC with Wylie Dufresne. With earnest dedication…

Renee Erickson is a James Beard award-winning chef, author and the chef/co-owner of multiple projects in Seattle, Washington: The Walrus and the Carpenter, The Whale Wins, Barnacle, Boat Bar, Bateau, Lioness, Deep Dive, Willmott's Ghost, Westward, and several General Porpoise Doughnuts and Coffee locations. ​Her new cookbook Sunlight & Breadcrumbs …

Mark Miller is an American chef, restaurateur, author, global flavor designer/consultant, and culinary thought leader. He is recognized as an early pioneer and developer of the importance of Non -European Cuisines, Ingredients, techniques to the American Culinary Culture, and specifically, one of the founders of Modern Southwestern Cuisine.…

Well folks, we are about to celebrate my 100th episode, and over these last four years, the podcast has evolved, so I’m changing the name to better reflect what it’s about.

Hey Everybody! In this episode, I catch up with the one and only Guy Fieri. He shares his journey from a small-town boy with a passion for food to becoming one of the most recognizable faces in America. We dig into how his early experiences in restaurants shaped his work ethic and cooking style, and why he’s always thinking about how he can use his…

Cindy Pawlcyn, a pioneer in the development of wine country cuisine, is the owner of Napa Valley’s legendary restaurant Mustards Grill. Since Mustards opened in 1983, Pawlcyn has been involved in the creation of many heralded restaurants in the greater San Francisco Bay Area including Fog City Diner, Bix, Roti, Betelnut, Buckeye Roadhouse, Cindy’s …

At his award-winning seafood-focused culinary concepts, Executive Chef & Restaurateur Michael Cimarusti, winner of the 2019 James Beard ‘Best Chef: West’ award, combines his knowledge and appreciation of the dynamic nature of seafood with an advocacy for sustainable fishing practices evident in every dish. Cimarusti’s acclaimed restaurant Providenc…

Chef Dan Giusti grew up in a food-loving Italian family inspired Dan to attend the Culinary Institute of America in New York. He quickly rose through the culinary ranks, serving as Executive Chef of 1789 in Washington, D.C. and Head Chef of Noma in Copenhagen. After three years in the latter role, he returned to the United States to tackle another …

Chef Brian Dunsmoor of Dunsmoor Restaurant Los Angeles, California

Waxman is the chef/owner of Barbuto in Manhattan’s West Village and Jams at 1 Hotel Central Park.

He now owns and operates Danny Boy’s Famous Original Pizza, the New York-style slice joint of his childhood dreams, in Los Angeles. www.dannyboysfamousoriginalpizza.com

CHEF RYAN HARDY FOUNDER/CEO/CHEF, THE DELICIOUS HOSPITALITY GROUP (NYC)CHARLIE BIRD, PASQUALE JONES, LEGACY RECORDS, ADA’S PLACE, EASY VICTOR CAFÉ, BAR PASQUALE, and MIDNIGHT PLUS ONE.

Niche Food Group is based in St. Louis, Missouri and owned by executive chef Gerard Craft. As a Food & Wine Best New Chef, Food & Wine Innovator of the Year, 2015 James Beard Foundation Award-winning Best Chef: Midwest, and Inc. Magazine Star Entrepreneur, Chef Craft has been a pioneer for the Midwest dining scene.…

Pasjoli Restaurant Santa Monica

Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine

Sang Yoon is the chef and proprietor of the acclaimed gastropub Father’s OfficeChef Chris Cosentino által

Giuseppe Tentori is the Chef and owner of GT Prime, and BOKA CateringGroup.

Praised as one of the “Ten Chefs of the Millennium '' by Food & Wine magazine, Susur Lee is still at the top of his game.Chef Chris Cosentino által