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

In this captivating episode, we dive deep with the illustrious James Beard Award-nominated Chef Michael Gallina. At the helm of St. Louis’s Vicia restaurant, Michael crafts seasonal, vegetable-centric dishes, epitomized in his signature 3-course Farmers Feast. Journey with us as we explore Vicia’s underlying philosophy, the forces that continually reinvent its menu, and the core values driving Take Root Hospitality Group. Plus, discover how Michael’s culinary adventures in California and New York have been instrumental in shaping his unique gastronomic vision. Don’t miss this flavorful conversation!

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.

We really get to work with the farmers. Instead of always wanting the best produce, we ask, what else do you need us to utilize to make you successful? It’s my job as a chef to figure out a way to cook that in a delicious way that people will enjoy.

We don’t have a menu. You come in and we ask you if you have any dietary restrictions. or any allergies and then we hand write a menu for you.

We all think collaboration is the best way to be successful. Because one or two minds can only come up with so much when you’re trying to push and be creative and be different.

Chef Miichael Gallina

Vicia Restaurant

Winslow’s  Table

Vicia restaurant in St. Louis

In this episode, I’m talking to Will Guidara. He’s the man responsible for turning New York’s Eleven Madison Park into the number one restaurant in the world. Guidara put his passion onto paper with the publishing of his book Unreasonable Hospitality.
You’ll hear about his commitment to “radical hospitality” and hear real world examples of how he has applied it, as well as how he has inspired and empowered his team to do the same. He explains the principle of his 95- 5 Rule ,and why it’s so important to show hospitality to your staff in the same way you extend it to your guests.

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.

In the same way that a chef writes a cookbook because they have recipes and techniques that they want to share, I felt I had a lot of ideas around service and leadership that I wanted to pass forward.

The best leadership principles are evergreen. Wherever you go those same rules will apply.

Any dollar spent on generosity to the people you work with, or the people you serve has much more impact than any dollar spent on traditional marketing.

Will Guidara

Unreasonable Hospitality website

Will Guidara Ted Talk

Buy the book

Today, I’m talking to Celebrity Chef Maneet Chauhan. You might recognize her from The Food Network where she provides culinary insight to aspiring chef on Chopped . As a successful Nashville restauranteur, she’s known and admired for her uniquely global Indian culinary style.
You’ll hear about her early life and career and the key influences behind her signature modern Indian cooking. She shares stories from her childhood in India and why seasonality is so important to her cooking. She’ll also tackle some of the most common misconceptions people have about Indian cuisine and inspire you to cook outside of the box.

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 Masako Morishita, Carlo Lamagna, and Fermín Nuñez.

Conversation with pastry chef Alyssa Gangeri

Interview with chef Matt Bolus

When people say ‘who are the chefs that you look up to? I say it is the street vendors because they have limited resources. Everything is fresh because they have no storage. And with limited resources, they are making such incredible flavors.

There is no elevator to success, you have to take the stairs. And it is okay to fail because what you learn from failure is so much more valuable than what you will learn from success.

With social media, we have fostered a generation of people who want to learn shortcuts in cooking food. It has a place, but it only has a place when you know the foundation.

Chef Maneet Chauhan

Chauhan – Ale & Masala House

This episode features Top Chef Interviews with 5 culinary professionals in a panel discussion for Symrise in Portland, Oregon, during the StarChefs event. We’ll hear from Chef Bonnie Morales of Kachka, Chef Matt Mayer of Heavenly Creatures, Chef Kyle Christy of Street Disco, Bartender Katsumi Manabe of Scotch Lodge, and Pastry Chef Tara Lewis of Tusk. 

You’ll hear what shaped the professional backgrounds of these culinary creators and how the unique seasonality of Portland inspires them.  You’ll learn why the Portland natives stayed and built careers in this city, and what drove the non-natives to become a part of this celebrated, seasonal food scene. And you’ll discover Portland culinary scene.

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 Panel Discussions.

Panel Discussion Rising Stars NYC 2023 Vol2

Panel Discussion Rising Stars NYC 2023 Vol1

Top Chef Interviews about Leadership

Top Chef Interviews about Techniques and Creativity

Panel Discussion in Madagascar

Top Chef Interviews about Structure and Creativity

Panel Discussion on Hispanic Heritage Month

Panel Discussion with chefs from the Documentary “Her Name is Chef”

Restaurant Kachka

Restaurant Heavenly Creatures

Restaurant Street Disco

Bar Scotch Lodge

Restaurant Tusk

Today, I’m talking to Chef Edgar Rico. He’s the creative force behind the magic at Nixta Taqueria, located in Austin, Texas. In 2022, Rico was bestowed with the prestigious James Beard Award Best Emerging Chef.

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 from Austin:

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

I’m never set in my ways where I say, ‘This is the only way we can do it and we can never change’ because it limits creativity. And when you limit creativity, that’s just not a fun place to work at.

F

Whatever your vision is, don’t let it stray away. Don’t let anyone tell you about what it should be. At the end of the day, you got to be happy with whatever you’re putting out, because it’s got your name on it. It is representative of who you are.

Food was essentially like a conversation. It was a culture that you could share through a meal. And I always loved that.

Whatever your vision is, don’t let it stray away. Don’t let anyone tell you about what it should be. At the end of the day, you got to be happy with whatever you’re putting out, because it’s got your name on it. It is representative of who you are.

Chef Edgar Rico

Nixta Taqueria

Restaurant Nixta Taqueria