At the heart of their successful Brooklyn restaurants Colonia Verde and Disco Tacos is the longstanding romance between Felipe Donnelly and Tamy Rofe. The couple sat down with Andrew in Williamsburg to discuss how they met, fell in love, and eventually ditched their marketing careers for a new life in hospitality. At this precarious moment in time, this is a feel-good conversation sure to put a smile on your face.

In The Line-Up, our news and commentary segment, David Nayfeld and Matt Brewer of Che Fico and Che Fico Alimentari discuss the complexities of the tipping issue and how they've changed their own practices to create a more profitable and equitable structure for their team.

In this week's Andrew Talks to Chefs classic moment, we revisit Andrew's conversation with the late Anthony Bourdain. (Please peruse our alphabetical archive of hundreds of guests at the pod's website to hear your favorite chefs on demand.)

And in our jobs-of-the-week segment, we share some of the great positions our sponsor Brad Metzger Restaurant Solutions (BMRS) is currently looking to fill.  (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at [email protected].)

All that plus Andrew's notes on the restaurants and bars he's visited this week.

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Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

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Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!