If this episode brings you value, leave a 5-star rating and follow Chef’s PSA.

Great restaurants are designed, not improvised.

Andre Natera sits down again with Tracy Malechek-Ezekiel of Birdie’s to break down menu structure, kitchen culture, mentorship, and leadership. They explore why Birdie’s moved to a prefixed format, how structure improved creativity, and what it really takes to build sustainable restaurant teams.

This episode is for chefs thinking long-term.

Follow Tracy on Instagram

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Chef Jorge Luis Hernández joins André Natera to break down how innovation actually works inside Michelin-recognized kitchens. From mentorship and iteration to recipe systems and collaboration, this episode focuses on process, not performance.

Jorge on Instagram

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Chef and hospitality leader Franck Desplechin joins André Natera to talk about success, fulfillment, and what actually sustains a long culinary career. From leadership and storytelling to generational shifts and luxury hotel kitchens, this is a reflective conversation for chefs who’ve started questioning the finish line.

Franck on Instagram

Links & Resources

Subscribe on Substack → https://chefspsa.substack.com/
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Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181

If this episode helps you, subscribe and leave a 5-star rating so it reaches more chefs.

Michelin-star chef Philip Frankland Lee returns to Chef’s PSA for a deep conversation on restaurants, media, and cooking under pressure. From omakase and pasta fundamentals to Michelin rankings and TV exposure, this episode pulls back the curtain on what actually matters in modern kitchens.

This is a working-chef conversation about systems, discipline, and long-term thinking, not hype.

Phillip Frankland Lee Instagram

Links & Resources
Chef Works (20% off with code CHEFSPSA20) → https://www.chefworks.com/
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Don't forget to leave a 5-star rating and follow Chef’s PSA if you want more conversations like this.

Jess Pryles joins André Natera on Chef’s PSA for a deep dive into meat science, barbecue, and cooking beef the right way.

They cover prime rib technique, dry aging, brisket methods, and what most cooks misunderstand about meat. Jess also shares insights from writing cookbooks, working in the meat industry, and building Hardcore Carnivore into a serious food brand.

This episode is practical, technical, and grounded in real kitchen experience.

Jess Pryles on Instagram

Links & Resources
Chef Works (20% off with code CHEFSPSA20) → https://www.chefworks.com/
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef’s PSA Merch → https://shop.chefspsa.com/
Visit Chef’s PSA Website → https://chefspsa.com/

Barbecue is built on fire, discipline, and pressure.
Leonard Botello IV, pitmaster and owner of Truth BBQ, joins Chef’s PSA to break down intuitive cooking with wood fire, managing pits, the science behind great barbecue, and the mental toll of operating at a high level.

Leonard shares a near-disastrous fire incident, the realities of running a Texas barbecue operation, and why mental and physical wellness are as critical as technique. This episode gives a clear view of what it takes to maintain excellence in one of the toughest culinary crafts.

Leonard Botello IV on Instagram :

https://www.instagram.com/leo_botello_iv/

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Chef Works (Sponsor) → https://www.chefworks.com/ — Use promo code chefspsa20

Knife work is the foundation of cooking, and most chefs never learn it correctly. In this episode of Chef’s PSA, Andre Natera sits down with Don Smolik (Study The Blade) and knife maker Kolter Livengood to break down knife maintenance, sharpening technique, steel selection, blade geometry, stone care, and how to choose the right knife for your work.

They cover personal stories from the kitchen, common mistakes, and the real method behind effective knife care. If you’re a chef, line cook, or culinary student, this is essential listening.

Links & Resources
Subscribe on Substack → https://chefspsa.substack.com/
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Visit Chef’s PSA → https://chefspsa.com/
Chef Works → https://www.chefworks.com/ — Code chefspsa20
Study The Blade on Instagram → https://www.instagram.com/studytheblade/
Kolter Livengood on Instagram→ https://www.instagram.com/livengood_grindhouse/

Chef Benjamin Maides joins Chef’s PSA for a direct look at ingredient-driven cooking, seasonal discipline, and balancing restaurant life with running a farm. From his time cooking in northern Italy to building Au Courant in Omaha, Maides breaks down technique, menu development, cultural lessons, and the realities of operating multiple roles at once.

This episode is for chefs who care about real craft and the work required to build a sustainable culinary career.

Links & Resources
https://www.instagram.com/swissbenny/Subscribe on Substack → https://chefspsa.substack.com/
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Visit Chef’s PSA Website → https://chefspsa.com/
Chef Works (Sponsor) → https://www.chefworks.com/ — Use promo code chefspsa20 for 20% off

Chef Amanda Rockman joins Chef’s PSA to break down the real pastry chef life—high pressure, long hours, technical discipline, and the mental toll that comes with it. With 20 years in Chicago’s top kitchens and a new bakery and coffee shop in Austin, she shares the truth about pastry work, insomnia, ingredient quality, modern management, and the realities of building a bakery from nothing.

This episode is direct, unfiltered insight for pastry cooks, chefs, and anyone considering pastry as a career.

Links & Resources
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef’s PSA Merch → https://shop.chefspsa.com/
Visit Chef’s PSA Website → https://chefspsa.com/
Chef Works (Sponsor) → https://www.chefworks.com/ — Promo code chefspsa20
Follow Amanda Rockman → https://www.instagram.com/arockman/

Guest: Andrew Turner – Valley Wine Merchants (Newberg, Oregon)

André Natera sits down with Andrew Turner to discuss what it takes to thrive in the world of haute cuisine. From working with legendary chefs like Alain Ducasse, Laurent Gras, and Joachim Splichal to running his own wine shop, Turner shares his journey through Michelin-level kitchens and beyond.

Learn what separates good from great in the kitchen, how to handle career pivots, and why understanding ingredients is the foundation of every lasting culinary career.

Topics:
– Lessons from Ducasse and Gras
– The evolution of fine dining culture
– Building and managing a wine program
– Transitioning from chef to entrepreneur
– How mentorship shapes a chef’s career

Andrew Turner on Instagram: https://www.instagram.com/valley_wine_merchants/

Links & Resources
Subscribe on Substack → https://chefspsa.substack.com/
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Visit Chef’s PSA Website → https://chefspsa.com/

Sponsors
Chef Works → https://www.chefworks.com/ — Use promo code CHEFSPSA20 for 20% off your order
Bragard USA → https://www.bragardus.com/ — Use promo code CHEFSPSA20 for 20% off your order