Today, I’m talking to chef Rico Torres from Mixtli in San Antonio, TX. Born and raised in El Paso, the vast desert landscapes helped inspire his creativity. His proximity to the border of Mexico fed his love for south of the border culinary traditions, made evident through the food he dishes up at Mixtli.

You’ll hear how he embraces his Mexican cultural roots in the food he creates, and how he cleverly weaves the history of the people and the land into every menu.
He shares his early passion for art and explains how that led to a love for culinary creativity.
You’ll hear about his progression through the world of cooking, his impressive skill set as a self-taught chef, and his thoughts on the future of food.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.

Conversation with chef Edgar Rico

Interview with Chef Rick Lopez from La Condesa

Conversation with chef Tavel Bristol-Joseph

Conversation with chef Fermin Nūnez

Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin

Conversation with Pastry Chef Philip Speer from Comedor in Austin

Leadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2

Interview with Chef Andre Natera – The Culinary Yoda

Chef Fiore Tedesco – L’Oca D’Oro

Chef Michael Fojtasek – Olamaie

We’re like a desert flower that doesn’t receive enough rain, so it just sometimes blooms a little brighter. El Paso is full of incredible creative talent from music and art to food and architecture.

A lot of times, I’m more of a counselor than a chef. There are so many different personalities that need to be dealt with and whenever you’re trying to keep a team together, knowing when to make cuts and knowing when to invest in an individual, is paramount to having the right team.

Throughout my career, it has been things like that- if you want it, go get it, go find it. Go find the answer. Go ask somebody.

Chef Rico Torres

Mixtli

Restaurant Mixtli in San Antonio

Coffee Shop – Greenhouse

Today, I’m talking to Chef Gavin Kaysen. He’s the executive chef and owner of several Minneapolis hotspots, including Spoon and Stable, Bellecour Bakery, Demi, Socca, and Mara. Kaysen was a 2018 recipient of the prestigious James Beard Award for Best Chef.
You’ll hear about his early love for his grandmother’s dishes, how they inspired him to become a chef, and where to find those recipes.
He shares his experiences growing and learning in the industry, his experience wih Chef Daniel Boulud, and the lessons he has woven in to his leadership philosophy.
You’ll learn about his impressive hospitality portfolio, his perspective on the profession as a whole, the future of fine dining, and the role of the guest in their dining experience.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

I want to foster people to give an opinion, and I want to hear what it is that they think. But I need for them to understand that discipline is what will get them where they want to go. Curiosity and questioning will get them there as well, but it’s just a different path.

I think that our profession is very misunderstood in that when somebody works for you for a long time, and then goes and leaves to open up their own business, people from the outside see that as a negative. And they think that something then is going to change internally in the business, or that competition is somehow going to breed frustration. It’s always the opposite.

It’s always hard to go from one role to the other because you need to take a step back and use different parts of your brain. But for me, I love it. Part of my strength is the CEO side, as well as the cooking, but it’s about leadership. It’s about leading a company and leading the business toward profitability because ultimately that profitability is dependent on people who work for you. And so you need to be able to carry that.

Chef Gavin Kaysen

Spoon and Stable

Demi Restaurant

Restaurant Spoon and Stable

Restaurant Demi

Today, I’m sharing a panel discussion dedicated to the art of perfect pizza. With me are Chef Robert
Andreozzi from Marvin Pizza in Providence, RI, Chef Derrick Tung from Paulie Gee’s in Logan Square in Chicago, and Chef Demetri Mechelis from Martha Dear in Washington DC.
You’ll hear how they first became interested in pizza-making, and they each share the individual paths that led them to the pizza business.
You’ll learn the secrets they employ to stay relevant and keep innovating in a popular culinary genre, and some of the unique toppings they incorporate.
They discuss finding balance between what they want to sell and what customers want to eat, and share some choice advice about running a restaurant.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Marvin’s ability to integrate into the community largely hinges on the aspects that complement our pizza. This includes our selection of cocktails, various appetizers, the events we organize, and our merchandise. By presenting these elements as cultural contributions to the neighborhood, we have significantly contributed to our success. – Robert Andreozzi

The specials are not as profitable. If we focused solely on selling cheese pizzas, we might all become millionaires within a few years. – Derrick Tung

I don’t believe water plays a significant role in the quality. While having good water is beneficial, and New York might have the best water I’m aware of, for us, it’s really about our passion and our dough starter. – Demetri Mechelis

Pizza Marvin

Paulie Gee’s

Martha Dear

Restaurant Pizza Marvin in Providence

Restaurant Paulie Gee’s Logan Square

Restaurant Martha Dear in D.C.

Today, I’m sharing a recent panel discussion that took place in the thriving culinary scene of Austin, Texas. I was joined by Chef Fiore Tedesco of L’Oca D’Oro, Chef Fermin Nunez of Suerte and Este, Chef Philip Speer of Comedor, Chef Amanda Turner of Olamaie, Bartender Erin Ashford of Holiday.
You’ll hear about the local restaurant scene in Austin and the community-driven aspects that make it unique. You’ll learn about the local ingredients that are utilized, what comes from south of the border, and how chefs are fusing the best of both worlds on the plate and in the cocktail glass.
You’ll hear about the shifts in restaurant culture, and how leaders are learning to adapt to a new generation, finding personal and professional balance along the way.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs Fiore Tedesco, Philip Speer, and Fermín Nuñez.

Conversation with chef Fiore Tedesco

Interview with chef Philip Speer

Conversation with chef Fermin Nuñez

Community is a matter of choice, isn’t it? It involves the decision to make an effort to be open and vulnerable with those beside you, near you, or around you. Therefore, as a city, Austin has collectively determined that fostering a sense of community is of great importance to us – Fiore Tedesco

People are always curious about what comes next. To me, it feels like we should figure things out as we go along. When you follow your own guidance and set your own rules, that’s where the magic happens. It’s better than merely chasing something because you are hot right now. – Fermin Nunez

My primary source of inspiration is eating and experiencing the food of others. It involves understanding other people’s stories and experiences as expressed through their cuisine. This is the most significant learning tool in my repertoire. – Philip Speer

Inspiration first stems from the season, and then it involves engineering backward from that point. It’s about asking, ‘What tastes good right now? What’s exceptional?’ And then, it’s about figuring out how to make it uniquely my own. – Amanda Turner

I’m naturally anxious and introverted, so activities like leading pre-shift meetings or being called on by a teacher or boss can be intimidating. I don’t want others to feel that way, which is why it’s important for me to be a vulnerable, empathetic leader. – Erin Ashford

Chef Fiore Tedesco

Chef Philip Speer

Chef Fermin Nunez

Chef Amanda Turner

Bartender Erin Ashford

Restaurant Olamaie with chef Amanda Turner

Restaurant Suerte in Austin from chef Fermin Nuñez

Restaurant Este in Austin with chef Fermin Nuñez

Restaurant L’Oca D’Oro with chef Fiore Tedesco

Restaurant Comedor with chef Philip Speer

Bar Holiday with bartender Erin Ashford

This is the Best Chefs’ Stories episode of the ‘Flavors Unknown’ podcast, as we celebrate a milestone – episode 150 alongside, 100,000 episode downloads, and the one-year anniversary of my book, “Conversations Behind The Kitchen Door.”
This special edition is a journey into the culinary world, highlighting big themes like Heritage and Influences, Childhood Memories, Sources of Inspiration, and Cooking Techniques. We delve into the stories of chefs Kelly English, Maneet Chauhan, Michael Diaz, Suzanne Goin, Chris Kajioka, Jeff McInnis, Sheldon Simeon, and others, exploring their roots and how these have influenced their cooking. 

From the nostalgic flavors of New Orleans to the cherished aloha spirit of Hawaii, each chef shares their unique story of embracing heritage and childhood memories. We also discuss the role of mentorship and leadership in cooking, alongside the importance of simplicity and collaboration. As we explore the diverse inspirations and techniques that drive these chefs, we understand the deeper connections between food, culture, and personal history.
This episode is not just a celebration of culinary diversity but also a toast to the passion and creativity that fuels the world of cooking. Join us in this flavorful journey and be inspired by the stories and insights from some of the most talented chefs in the industry.

Link to all podcast platforms to listen to the episode: https://pod.link/1438591377

SEGMENT 1: Heritage and Influences

Discussions with chefs like Kelly English, Michael Diaz, Jeff McInnis, and Sheldon Simeon about how their roots and background influenced their passion for cooking.

SEGMENT 2: Childhood Memories

Featuring chefs such as Michael Gallina, Leia Gaccione, Tavel Bristol-Joseph, Maneet Chauhan, Nando Chang, Michael Diaz, and Will Fung exploring how their early culinary experiences and family traditions shaped their cooking styles.

SEGMENT 3: Sources of Inspiration

Insights from chefs like Leia Gaccione, Kelly Whitaker, Chris Kajioka on what inspires their menus and culinary creations.

SEGMENT 4: Techniques in Cooking

Delving into the importance of cooking techniques with chefs including Jacques Pépin and Matt Conroy, and their impact on culinary mastery.

SEGMENT 5: Passion for Cooking & Early Influences

Exploring the role of passion in cooking, with insights from chefs like Maneet Chauhan and Suzanne Goin.

SEGMENT 6: Lessons Learned in Their Careers

Chefs like Chris Kajioka and Michael Gallina share the valuable lessons they learned throughout their careers.

SEGMENT 7: Leadership and Mentorship

Discussing aspects of leadership and mentorship in the culinary world with chefs like Rick Lopez, Tavel Bristol-Joseph, and Suzanne Goin.

SEGMENT 8: Simplicity and Collaboration in Cooking

Featuring thoughts from chefs like Jacques Pépin, Joe Sasto, Nathanial Zimet, Kelly English, and Michael Gallina on the importance of simplicity and collaborative efforts in cooking.

SEGMENT 9: Local/Seasonal Ingredients & Menu Creation

Chefs such as Michael Gallina, Chris Coleman, Andy Doubrava, and Derek Wagner discuss how local and seasonal ingredients influence their menu creations.

CONCLUSION

Wrapping up with thoughts from chefs including Brad Kilgore, Maneet Chauhan, Jose Sasto, and Will Guidara and reflecting on the overall themes of the episode.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Chef Nando Chang – Itamae (Miami, FL)
Chef Maneet Chauhan – Chauhan Ale & Masala House (Nashville, TN)
Chef Chris Coleman – The Goodyear House (Charlotte, NC)
Chef Matt Conroy – Restaurant Lutece (Washington, D.C.)
Chef Andy Doubrava
Chef Kelly English – Restaurant Iris (Memphis, TN)
Chef Will Fung – China Chilcano (Washington D.C.
Chef Michael Gallina – Vicia (St Louis, MO)
Chef Leia Gaccione – South + Pine (Morristown, NJ)
Chef Suzanne Goin – a.o.c. (Los Angeles, CA)
Will Guidara – Previously co-owned Eleven Madison Park (New York, NY)
Chef Chris Kajioka – Miro Kaimuki (Honolulu, HI)
Chef Brad Kilgore – Marygold Brasserie (Miami, FL)
Chef Rick Lopez – La Condesa (Austin, TX) – lacondesa.com
Chef Jeff McInnis – Root & Bone (Miami, FL)
Chef Jose Mendin – Pubbelly Sushi (Miami, FL)
Chef Jacques Pépin
Chef Sheldon Simeon – Tin Roof (Maui, HI)
Chef Joe Sasto
Chef Tavel Bristol-Joseph – Canje (Austin, TX)
Chef Michael Diaz – Bruto (Denver, CO)
Chef Nathanial Zimet – Boucherie (New Orleans, LA)
Chef Kelly Whitaker – The Wolf’s Tailor (Denver, CO)

Today, I’m featuring Talat Market and chef Parnass Savang. He’s the co-founder of Talat Market in Atlanta. As a first-generation Thai-American, he’s learned to blend his cultural background in the form of unique and flavorful dishes that he describes as Georgian Thai.

You’ll hear about when he first fell in love with Thai food and how he began to find connections between his cultural roots and his southern upbringing. He talks about the balance between authenticity and creativity when it comes to representing a culture through its cuisine. He also shares some of his creative inspiration and a few of the dishes that represent his creative process.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

It felt like a band pouring years of music into their debut album—that was my first food pop-up. But then, I hit a creative wall; I’d given it my all.

Every collaboration adds a new skill to my repertoire, spurring me to craft a unique dish under pressure—I can’t let my collaborator or patrons down.

You’re going to fail a lot. That’s just the nature of cooking. You fail until you understand the technique or your station. Follow the chef’s recipes, ask him questions, be clean, and organized. All that stuff is important.

Talat Market

Chef Parnass Savang

Restaurant Talat Market

Today, I’m talking to chef Vikram Garg from UMI by Vikram Garg, located in Honolulu, Hawaii. Raised in India, Garg was trained in the French-style of culinary arts, providing him with the knowledge of classic techniques. With influences from Japan, the Middle East, Scandinavia, and Hawaii, he seamlessly merges international influences with the bounty of the sea to bring guests a Michelin-level dining experience.
You’ll hear about the beginnings of his culinary journey from his childhood home in India to his experiences abroad. He shares the global influences that inspired his creative artistry and takes you behind the scenes to understand the mouthwatering depths of flavor that grace his restaurant menu.

Listen to my conversation with chef Vikram Garg on Apple Podcast here!

Listen to my conversation with chef Vikram Garg on Spotify here!

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii.

Conversation with Chef Roy Yamaguchi

Interview with chef Chef Chris Kajioka

Interview with chef Sheldon Simeon

The word experience means time. One year experience and 10 years experience, there’s a lot of difference.

You can make a dish, but writing a menu is different because you’ve got to balance out everything. There’s a composition.

I think independent restaurants are more passion-driven whereas hotel restaurants are more requirement-driven.

I don’t like to make dishes on my menu that you can find everywhere else. It has to be unique. But it cannot be totally out of the spectrum that you don’t understand the food.

Chef Vikram Garg

UMI by Vikram Garg

UMI by Vikram Garg

Today, I’m talking to Grace Lin, author of Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods.
In her book, Lin explores the fascinating stories behind some of the most common and delectable favorites of Chinese cuisine paired with vivid illustrations.
You’ll hear how she came up with the idea for this unique book, and the important roles the fortune cookie and the pandemic played in its conceptualization.
You’ll learn interesting myths. and legends about some of your favorite Chinese dishes. And you’ll hear how Chinese food in America has become a flavorful bridge of understanding between two cultures.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

CConversations with Will Guidara – Unreasonable Hospitality

We should be proud of the Fortune Cookie because it’s like one of the first truly Asian American foods.

People think of Chinese food as cheap food, and they don’t realize that it has this rich, beautiful history and mythology behind it.

Most people do not create books for the money. They create books for love. So create the books that you love.

Author Grace Lin

Website Author Grace Lin

5  Providence Restaurants. Today, I’m sharing a panel discussion I had with 5 of Rhode Island’s finest culinary professionals at the Star Chef’s event in Providence. Chef Derek Wagner from Nick’s on Broadway in Providence, Chef Eric Brown from Thick Neck at The Dean Hotel in Providence, Chef Kevin O’Donnell from Giusto in New Port, Chef Nick Gillespie at Dune Brothers Seafood in Providence, and Bartender Jesse Hedberg at Pizza Marvin in Providence.

You’ll hear what makes the cuisine of New England unique and the important role of sourcing what’s local to the region, rather than what’s trending in other parts of the world. The chefs share how they’re incorporating lesser-known, local seafood and produce into their menus.
You’ll learn how the food scene in Rhode Island has changed over the last 20 years, and how local sourcing, as well as having pride in that bounty, is shaping their culinary landscape.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef Derek Wagner and chef Jamie Bissonnette.

Conversation with Chef Derek Wagner

Interview with Chef Jamie Bissonnette

One thing I’ve always liked about Providence is that we sort of have a Napoleon Complex. So we’re kind of always like, ‘Oh, we can do what Boston does, we can do with New York City does, because we’re often overlooked.- Jesse Hedberg

I’m not going to try to compete and be like a restaurant in New York, Boston, or Chicago, because that’s not my experience. My story comes from finally realizing that. I’m going to show you what comes from here [New England].- Derek Wagner

Every time that I walk away from one of my farmers, I’ll ask them when they are done for the day, and if they have anything that they don’t want to lug back, text me, bring it by the restaurant, and then we’ll work it out.- Eric Brown

With fast casual, whether it’s a pizza shop or a fish and chip shop, the deliciousness of the food comes first. Because you’re not worried about the way a napkin is on the table. It’s just food-focused. That was very exciting for chefs.- Nick Gillespie

People are willing to take a risk. People are willing to try something different and be unique and stand out like you’ve got to. Nothing is handed to anybody.- Kevin. O’Donnell

Restaurant Nicks on Broadway

Restaurant Thick Neck at The Dean Hotel

Restaurant Giusto in New Port

Restaurant Dune Brothers Seafood

Pizza Marvin

Today, I’m diving into the Bold Fork Books Chef Panel discussion, organized by co-owner Clementine Thomas, co-owner of the Bold Fork Books bookstore in Washington DC. Joining me are Chef Matt Conroy from Lutèce in DC and Chef Opie Crooks from FARM Hospitality Group in Savannah, Georgia.

Listen in as these culinary professionals share their initial reactions to my book, Conversations Behind the Kitchen Door. Through their insights, discover how the stories within have deeply resonated with them, drawing from their rich experiences in the industry.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs Conroy and Opie Crooks.

Conversation with chef Matt Conroy

Interview with chef Opie Crooks

I thought the book did a really great job of riding the line between making it [chef life] sound romantic and also making it sound very real. – Opie Crooks

Unlike many books that romanticize our jobs, “Conversations Behind The Kitchen Door” portrays both the dream and the reality. – Matt Conroy

Bold Fork Books

Chef Matt Conroy

Chef Opie Crooks

Bold Fork Books bookstore iin WDC

Restaurant Lutèce in WDC