In this episode of The Front Burner, I sit down with Chef Hector Contreras, a Research & Development Chef at the José Andrés Group, to explore the cutting-edge intersection of culinary arts and space exploration. Chef Contreras shares his inspiring career journey and his groundbreaking work with Axiom Space and SATED, where he helps design and prepare meals for astronauts.

We discuss the unique challenges of cooking in microgravity, the science behind space-friendly recipes, and what the future holds for food innovation beyond Earth.

Whether you're passionate about food, science, or the final frontier, this episode offers a taste of the extraordinary.