What happens when a pastry chef and a savory chef sit down to talk about the industry? Laura Sawicki and Mike Diaz, the culinary minds behind Oseyo in Austin, Texas, join André Natera for an in-depth conversation about food, creativity, and the future of dining.

In this episode, they discuss:

✅ How Austin’s dining scene is evolving
✅ Their dream of opening a New York-style Jewish deli
✅ The creative process behind developing new dishes
✅ The reality of consistency and evolution in a kitchen
✅ Why business knowledge is essential for chefs today
✅ Advice for pastry chefs looking to make their mark

This is a must-listen for chefs, pastry professionals, and food industry insiders who want to learn from two accomplished chefs at the top of their game.

Listen now on Chef’s PSA.

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Laura Sawicki

Mike Diaz

Oseyo

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What happens behind the scenes of one of the toughest cooking competitions on TV? Iman Kawa, a Michelin-trained chef and competitor on Next Level Chef, joins André Natera to break down:

✅ What it’s like to compete on Next Level Chef and what viewers don’t see
✅ The strategies she used to handle high-pressure cooking challenges
✅ How she transitioned from fine dining to building a luxury cookie brand
✅ The role of perseverance and discipline in culinary success
✅ Why Muay Thai and the kitchen have more in common than you think

This episode is perfect for anyone who loves cooking competitions, food entrepreneurship, or hearing real stories from chefs pushing the limits of their craft.

Listen now on Chef’s PSA.

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Iman Kawa

Better Than Your Mothers

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What happens when barbecue meets Michelin-level precision? Evan LeRoy, chef and co-owner of LeRoy & Lewis in Austin, Texas, is helping redefine what barbecue can be.

In this episode of Chef’s PSA, André Natera sits down with Evan to explore:

✅ How LeRoy & Lewis became one of the first Michelin-starred BBQ spots
✅ Why side dishes and unique menu items matter as much as the meat
✅ The science of wood selection, seasoning, and smoking techniques
✅ The biggest mistakes pitmasters make—and how to fix them
✅ The future of barbecue and food trends every chef should know

This is a deep dive into the craft of barbecue, packed with insider knowledge, technical tips, and an inside look at what makes a Michelin-starred BBQ joint stand out.

Listen now on Chef’s PSA.

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Evan LeRoy

LeRoy & Lewis

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What sets a restaurant apart in an industry where hospitality is everything? In this episode, André Natera sits down with Tracy Malechek Ezekiel and Arjav Ezekiel, the co-owners of Birdie’s in Austin, Texas, an award-winning restaurant redefining hospitality with its unique approach to fine dining.

Birdie’s was named Restaurant of the Year 2023 by Food & Wine Magazine, with Tracy being a James Beard Best Chef Texas finalist in 2024 and Arjav a semi-finalist for the James Beard Award for Beverage Service in 2025.

In this conversation, they discuss:

• What true hospitality looks like in a modern restaurant
• The challenges and rewards of running an independent restaurant
• How Birdie’s fine dining counter-service model sets it apart
• Balancing technique, tradition, and innovation in the kitchen
• The business and philosophy behind long-term restaurant success

This is a must-listen for chefs, restaurant owners, and anyone passionate about hospitality.

Listen now on Chef’s PSA.

Tracy Instagram

Arjav Instagram

Birdie's Instagram

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How do Texas-starred chefs balance running world-class restaurants, hosting charity events, and still find time for creative passions? In this Family Meal edition of Chef’s PSA, André Natera sits down with:

✅ Gabe Erales (Top Chef Season 18 Winner, Oido)
✅ Rico Torres (Michelin-Starred Chef & Founder of El Paso Family Meal, Mixtli)
✅ Mike Diaz (Chef of Oseyo and aspiring stand-up comedian)

They discuss:

• The journey after Michelin recognition—how it changes expectations and pressures.
• Giving back to the community through El Paso Family Meal & Hands Offering Hope.
• Comedic relief in the kitchen—how humor helps chefs survive the stress.
• Culinary innovation—fermentation, microgreens, and how byproducts shape new flavors.
• Work-life balance in the food industry—can chefs ever truly "balance" it all?
• Mike Diaz’s transition from chef to comedian and how his kitchen experience fuels his stand-up.

💡 This is an unfiltered, behind-the-scenes look at the real lives of top chefs.

🎧 Listen now on Chef’s PSA!

Instagram: Gabe Erales : https://www.instagram.com/g_erales/Oido : https://www.instagram.com/oido.co/Rico Torres : https://www.instagram.com/rico__torres/El Paso Family Meal : https://www.instagram.com/elpaso_familymeal/Oseyo : https://www.instagram.com/oseyoaustin/Mike Diaz : https://www.instagram.com/cantinflado/

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From running Michelin-star restaurants to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa is redefining what it means to be a chef. In this episode, André Natera and Chef Nishikawa dive into:

✅ The evolution of Japanese ice cream and why it’s different from Western styles

✅ How Michelin-level precision translates into the dessert world

✅ The business side of launching a unique concept like Snow Crane

✅ The importance of aesthetics, knife selection, and fine dining experience in a chef’s career

✅ Why chefs should invest in learning new skills, including languages

💡 A must-listen for chefs, food entrepreneurs, and anyone fascinated by Japanese culinary craftsmanship.

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Takeshi Instagram

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In this episode, André Natera sits down with Joshua Weissman, one of the biggest names in food media and content creation. They discuss:

✅ The new era of food influencers—what’s real, what’s fake, and what actually matters

✅ Cooking vs. content creation—are social media chefs helping or hurting the industry?

✅ Michelin Guide in Texas—does it really impact the industry or is it just hype?

✅ AI in food content—how will it shape the future of the industry?

✅ Building a brand as a chef—how to scale, stay relevant, and not lose yourself

Joshua Weissman shares raw insights on what it takes to make it today. Whether you’re an aspiring chef or a food media fan, this episode will change how you see the industry.

Joshua Weissman Instagram:

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In this episode, André Natera chats with Sarah Heard and Nathan Lemley, co-owners of Foreign & Domestic and Commerce Cafe. They discuss their journey from chefs to successful restaurant owners, emphasizing the importance of sustainability, quality ingredients, and cultivating a respectful kitchen culture.

The duo also shares their insights on minimizing waste, incorporating foraged ingredients, and finding work-life balance in a demanding industry. Whether you’re in the restaurant business or just love hearing about great food, this episode offers inspiration and practical advice.

🎧 Listen now for valuable lessons on teamwork, creativity, and restaurant success!

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Nathan Instagram

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🌿 Cannabis-infused dining reimagined!

In this episode of the Chef’s PSA Podcast, André Natera sits down with Travis Petersen, also known as "The Cannabis Chef," to discuss the art and business of cannabis cuisine. Travis shares his journey running a unique traveling pop-up restaurant, The Nomad Cook, offering infused dining experiences across the U.S., Canada, and Europe.

Learn about the logistics, safety, and creativity behind cannabis cooking, as well as the importance of proper dosing, understanding cannabis effects, and breaking into the private catering industry. Whether you're curious about culinary cannabis or seeking inspiration as a chef, this episode is packed with insights you don’t want to miss!

🎧 Watch the full episode and explore the future of cannabis cuisine.

Travis Petersenhttps://www.instagram.com/the_nomadcook/

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In this episode of the Chef's PSA Podcast, host André Natera sits down with Chef Bill Roll, an assistant professor of culinary arts and hospitality at Brookdale Community College, who brings nearly two decades of experience as an executive chef. Together, they discuss the evolution of the culinary industry, the relevance of culinary school today, and the exciting potential of AI in the kitchen.

Chef Bill reflects on his transition from running professional kitchens to educating future chefs, emphasizing the importance of hands-on tasting, teamwork, and preparing students for the realities of the industry. The conversation also explores the booming world of private catering, offering advice on starting your own business, building relationships, and leveraging social media to grow your brand.

Whether you're a culinary student, aspiring chef, or industry veteran, this episode is packed with insights on education, technology, and the future of hospitality.

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