Chefs Without Restaurants

This week on Chefs Without Restaurants, Chris Spear talks with inventor Scott Heimendinger, founder of Seattle Ultrasonics and co-founder of Sansaire. If you've ever cooked sous vide at home or followed Modernist Cuisine, there's a good chance you've used, or been influenced by, Scott's work. His latest project is the world's first ultrasonic chef's knife designed specifically for home cooks.

Chris and Scott discuss Scott's journey from Microsoft to the food world, what inspired him to spend six years developing an entirely new kind of chef's knife, and why he believes better kitchen tools aren't just about performance... they're about giving people more confidence to cook. They also dive into the realities of inventing hardware, bringing new technology to market, and what's next for ultrasonic kitchen tools.

Topics discussed:

• Scott's path from software engineer to food inventor
• The inspiration behind Seattle Ultrasonics
• How ultrasonic knives actually work
• Why reducing friction matters as much as sharpness
• Designing products that build confidence in home cooks
• Hardware development, firmware updates, and future innovations
• Advice for aspiring inventors and makers

SCOTT HEIMENDINGER
Scott's Instagram
Buy the Ultrasonic 8' Chef's Knife

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This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum.
 
They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food memory and identity matter now more than ever. This is a heartfelt, thoughtful and delicious episode that food lovers won’t want to miss.
 
 Topics discussed:
 - What defines Southern food and identity
 - Why certain recipes made the cut
 - The cultural storytelling behind Southern dishes
 - Forgotten and misunderstood foods
 - The research process behind the cookbook
 

MICHAEL TWITTY
Michael's Instagram
Michael's website and Afroculinaria

Michael on the Chefs Without Restaurants podcast in 2021

Buy the book Recipes From the American South

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This week on Chefs Without Restaurants, host Chris Spear welcomes chef Brandon Rogers, a private chef based in the Chicago area who recently competed on Next Level Chef with Gordon Ramsay. With over 15 years of hospitality experience, from fine dining restaurants to cooking for professional athletes, Brandon shares his culinary journey and the transition into running a private chef business.

The episode dives into Brandon’s background, how he broke into the private chef world and what it's like cooking under pressure on a reality TV competition. You’ll also get behind-the-scenes insight into Next Level Chef, including his strategies for grabbing ingredients, navigating three kitchen levels and staying composed under the eyes of Richard Blais, Nyesha Arrington and Gordon Ramsay.

For those looking to transition into private work or grow their existing business, check out part 2 of our conversation over on Personal Chef Business Startup Guide.

Want more Brandon?
This is just one part of a two-part series. Head over to Personal Chef Startup Guide to hear Brandon's experience as a private chef.

BRANDON ROGERS
Brandon's Instagram
Check out Brandon's website

CHEFS WITHOUT RESTAURANTS
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“No one buys a story—editors buy a pitch.” That’s the frame for today’s conversation with D.C.–area journalist, photographer and writing coach Nevin Martell. You’ve seen his byline in places like The Washington Post, Washingtonian and The Boston Globe. He’s the author of eight books (including Looking for Calvin and Hobbes, The Founding Farmers Cookbook and the Red Truck Bakery Cookbook). This episode is a practical, candid look at how to build and sustain a writing life.

Nevin lays out his ladder—social → local → regional → national, and explains why editors buy pitches, not finished stories. We talk about sharpening ideas, writing tight queries and why relationships and reputation are the real currency. 

There’s frank talk on “working for exposure,” managing rejection and uncertainty, and balancing service pieces that pay the bills with work that feeds your soul. 

NEVIN MARTELL
Nevin's Instagram and Threads
Check out Nevin's website

"Decadent Desserts in the DC-Area to Get Your Veggie Intake"

"The Rise of Mission-Driven Restaurants"

CHEFS WITHOUT RESTAURANTS
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Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan, and the Philippines, Tristen’s culinary path was built on a foundation of cultural diversity and bold flavor. He’s a Johnson & Wales graduate, completed the rigorous Greenbrier apprenticeship under Chef Richard Rosendale, and worked closely with Marcus Samuelsson, who became both a professional and personal mentor. 

Our conversation explores culinary education and mentorship, and how institutional bias and discrimination continue to undervalue certain cuisines. We also examine how pricing can reflect, or deny, cultural respect in the food world. 

Tristen shares what it was like competing on Top Chef, and why competitions fuel his creativity.

TRISTEN EPPS
Tristen's Instagram and Facebook
Check out Tristen's website

Podcast with Top Chef Season 22 contestant Lana Lagomarsini

CHEFS WITHOUT RESTAURANTS
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In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed author Kara Newman. Known for her extensive work as a spirits journalist and for writing innovative cocktail books, Kara shares how she made the leap from writing about pork belly futures to becoming a leading voice in the world of spirits and cocktails.

They discuss everything from oddball cocktail creations, like a sour cream and onion martini and pot liquor ice cubes, to larger industry trends such as the resurgence of martinis, non-alcoholic beverages, and the use of upcycled ingredients like spent coffee grounds. Kara also talks about her latest venture, The Cocktail Cabinet, a collection of recipe card decks designed to inspire home bartenders.

Whether you're new to mixology or a seasoned drink maker, this episode delivers great insights and practical advice on how to elevate your cocktail game at home.

KARA NEWMAN
Kara's Instagram
Check out Kara's website
Get Kara's Books and The Cocktail Cabinet Cards 

CHEFS WITHOUT RESTAURANTS
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This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook, out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and place, including The North African Cookbook, Where the Wild Coffee Grows, and Morocco: A Culinary Journey with Recipes. His work has appeared in NPR, The Washington Post, and Saveur, and he's been honored with the IACP award for literary food writing.

We talk about Jeff’s journey from the Pacific Northwest to Barcelona, and how he came to split his time between the Spanish mainland and the Balearic Islands. Jeff shares his deep knowledge of the island's culinary traditions, from rustic pantry staples and spreadable pork sausage to fresh seafood and seasonal sweets. You'll hear about daily life in Menorca, what makes each island unique, and why Jeff believes anyone, even those without a Mediterranean market nearby, can cook from this book.

If you’ve ever been curious about island living, Mediterranean cuisine, or the power of place in shaping food culture, this is an episode for you.

 Episode Highlights

• Jeff’s move from Seattle to Spain
• The food culture of the Balearic Islands: Mallorca, Menorca, Ibiza, Formentera
• Seasonal eating and daily market shopping
• How necessity shaped island cuisine
• Tips for recreating Mediterranean dishes at home

JEFF KOEHLER
Jeff's Instagram
Check out Jeff's website
Get Jeff's book The Spanish Mediterranean Islands Cookbook 

CHEFS WITHOUT RESTAURANTS
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PERSONAL CHEF BUSINESS STARTUP GUIDE
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This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud.

In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby, how she brings bold Middle Eastern flavors to her vegetable-forward dishes, and why condiments like tahini, harissa, and pomegranate molasses are key to making vegetables exciting. Eden also opens up about juggling a creative food career with raising two kids, and how her cooking style has changed as a result.

We talk about cookbook creation, food photography, and what makes a good tahini—and yes, she gives some practical tips on what store-bought staples she swears by. This isn’t just a chat about vegetarian food. It’s about food that feels vibrant, satisfying, and full of life. Eden’s energy is infectious, and I think you’re going to walk away inspired to shake up your own cooking.

EDEN GRINSHPAN
Eden's Instagram and YouTube
Check out Eden's website Eden Eats
Get Eden's books Tahini Baby and Eating Out Loud

CHEFS WITHOUT RESTAURANTS
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This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also the founder of Kaizen Foods, a company making low-carb, protein-packed pasta and rice alternatives. His new cookbook So Easy, So Good is out now.

We dive into Arash’s personal journey from struggling with weight, to building a wellness-focused food empire. You’ll hear how he went from being a finance executive to a full-time content creator and entrepreneur with over 4 million followers. We talk about meal prep, cravings, cost barriers to healthy eating, and what he actually eats for breakfast every day. You'll also hear how he created his lupini bean pasta, and the challenges he faced bringing his product to market.

Arash’s story is incredibly relatable and inspiring, especially if you’re trying to build healthier habits without giving up flavor.

ARASH HASHEMI
Arash's Instagram and TikTok
Check out Kaizen Foods: Website & Instagram
But the book So Easy, So Good

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
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PERSONAL CHEF BUSINESS STARTUP GUIDE
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On this episode of Chefs Without Restaurants, I’m joined by Chef Takeshi Nishikawa, founder of Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, Maryland in 2025. After years leading high-profile kitchens like the Michelin-starred Rose’s Luxury and Pineapple and Pearls, Takeshi is now channeling his energy into small-batch, seasonal ice cream that reflects his minimalist approach and deep respect for Japanese culinary traditions.

We talk about the challenges of launching a culinary business, and how he's applying his fine dining background to a neighborhood-focused ice cream shop. He shares lessons learned from overseeing complex catering operations, why mentorship is critical, and how he’s laying the groundwork for Snow Crane’s success.

TAKESHI  NISHIKAWA
Instagram for Snow Crane and chef Takeshi

Snow Crane's website

New Kitchens on the Block (April 26th) - Try Snow Crane's ice cream

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
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PERSONAL CHEF BUSINESS STARTUP GUIDE
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