Chefs In The City

On this episode of Chefs in the City, we're joined by Greg Stokes, owner of Accent Wine and Cordial Cocktail Club & Bottle Shop, to talk about the evolving wine culture in Columbus and why enjoying wine should never feel intimidating. Greg shares how Accent Wine's ever-changing weekly tasting flights encourage guests to discover new wines, why he reimagined The Bottle Shop into Cordial Cocktail Club & Bottle Shop, and what it takes to create spaces where curiosity matters more than expertise. In this episode, we discuss:

• Why wine bars are growing in Columbus
• How weekly tasting flights help people discover new wines
• The difference between a wine bar and a wine shop
• Building an approachable wine culture
• The role of sommeliers in today's restaurant industry
• Why younger wine drinkers are embracing exploration
• Curating rare bottles and unforgettable experiences
• How travel inspired Greg's vision for modern wine bars

Whether you're a seasoned wine enthusiast or someone who has always felt intimidated by a wine list, this conversation offers practical advice, fascinating stories, and plenty of encouragement to pour something new. Because at Chefs in the City, a meal is best shared.

On this episode of Chefs in the City, the crew sits down with Bethia Woolf, co-founder of Columbus Food Adventures, to explore one of the country's most diverse and exciting food scenes. With more than 70 international cuisines represented across Central Ohio, Columbus has become a destination for adventurous eaters looking to experience authentic flavors from around the world. Bethia shares how new immigrant-owned restaurants are shaping the city's culinary identity, why some cuisines thrive while others disappear, and how anyone can discover incredible meals hiding in plain sight. In this episode, we discuss:

• Why Columbus now features more than 70 global cuisines
• The neighborhoods transforming the local food scene
• Hidden restaurants worth seeking out
• The rise of Afghan, Venezuelan, Nepali, Japanese, and other international cuisines
• Food trucks that became successful brick-and-mortar restaurants
• How Columbus Food Adventures helps people explore beyond their comfort zone
• The brand-new Asian Eats Tour and what's included

Whether you're a lifelong Columbus resident or just visiting, this episode is an invitation to see the city through its incredible restaurants and maybe discover your next favorite meal. Because at Chefs in the City, a meal is best shared.

On this episode of Chefs in the City, the crew welcomes Faye Muncie, co-owner and wine expert at HausFrau Haven, for a conversation celebrating 30 years of helping Central Ohio discover great wine. Faye shares how she went from wine enthusiast to self-taught expert, building one of Columbus' most beloved wine shops by tasting, traveling, and never stopping her education. She also discusses the evolution of HausFrau Haven, the creation of its intimate wine bar, Laundry, and why trying something new is still the best way to discover your next favorite bottle. In this episode, we discuss:

• How Faye became a wine expert
• The story behind HausFrau Haven and Laundry
• Today's biggest wine trends, from Sauvignon Blanc to orange wines
• Why younger wine drinkers are embracing natural wines
• Cork vs. screw caps: does it really matter?
• The impact of tariffs on imported wines
• How to choose a great bottle with confidence

Whether you're a seasoned collector or just beginning your wine journey, this conversation is full of approachable advice, fascinating stories, and plenty of inspiration for your next glass.

On this episode of Chefs in the City, Ann Fisher, Steve Stover, and Rich Tarapak welcome John Barker, President & CEO of the Ohio Restaurant & Hospitality Alliance, for a wide-ranging conversation about the biggest challenges and opportunities facing today's restaurant industry. From food safety concerns and staffing shortages to inflation, delivery apps, and changing consumer habits, John shares what restaurant owners across Ohio are experiencing and how they're adapting to an industry that's evolving faster than ever. In this episode, we discuss:

• Food safety and the recent Cyclospora outbreak
• The ongoing restaurant labor shortage
• Why casual dining is making a comeback
• How inflation is impacting restaurant profitability
• The rise of mocktails and changing drinking habits
• How GLP-1 medications are influencing restaurant menus
• Emerging food trends and flavors shaping the future of dining

Whether you're a restaurant owner, hospitality professional, or simply someone who loves dining out, this episode offers a behind-the-scenes look at where the industry is headed. Because at Chefs in the City, a meal is best shared.

On this episode of Chefs in the City, The Crew turn their attention to the role of food in travel.

Drawing on decades of international experience, Rich and Steve reflect on how cuisine shapes their journeys; from researching restaurants and working with local guides to discovering unexpected meals in markets, small neighborhood spots, and Michelin-recognized kitchens. 

The conversation explores how to identify authentic dining experiences, the value of local knowledge, and the evolving tools travelers use today. From concierge recommendations to digital resources. They also discuss cultural etiquette, regional specialties, and how food offers a deeper understanding of place.

 From Tokyo to Tuscany, the episode highlights the moments that make travel memorable—and the meals that define it. Chefs in the City is a conversation about food, culture, and the experiences that bring people together around the table.

On this episode of Chefs in the City, hosts Ann Fisher, Steve Stover, and Rich Terapak explore the growing popularity of Mexican brunch through the story of Orale Guey Café, Bar & Grill. 

General Manager Fritzi Martinez joins the conversation to share how a family-run concept—built on traditional recipes and regional influences from across Mexico—found its footing in Columbus. From a slow opening to a sudden surge in customers from a viral TikTok, Orale Guey has quickly become one of the city’s most talked-about new restaurants.

The discussion touches on the evolution of dishes like chilaquiles and mole, the challenges of maintaining authenticity while scaling a business, and what it means to introduce new dining traditions to a broader audience. Martinez also reflects on operating a restaurant with two families, expanding to a second location, and navigating the realities of today’s restaurant industry. Chefs in the City is a conversation about food, culture, and the people who bring both to the table.

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.

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.

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.

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.