Back to the basement to wrap up the season with part two of our conversation with Wolfgang & Byron Puck on the past, present, and future of Wolfgang Puck. Wolfgang and Byron share their experiences "learning in the fire" of high-end kitchens (including Wolfgang's short-reign as The Omelette King), why hospitality is at the center of everything they do, and the amazing chefs that have contributed to the Wolfgang Puck legacy.

Surprise! Season Two's not done yet. Dom & Andy welcome Wolfgang & Byron Puck to the basement for the first of a two part conversation on the past, present, and future of Wolfgang Puck. We dive into the early days of Spago and its team of future Hall of Famers, how Wolfgang landed the Oscars party, and the staying power of truly good, classic dishes. Plus Byron reveals his early talent for butchering fish bigger than him and Dom & Andy get a crash course in "tradition and innovation" involving Lambrusco.

Don't miss the season finale of the Industry Only at The Cheese Store with Dom and Andy! But don't go too far, we have something special up our sleeve for next week. In this week's episode, the pair take listeners through a culinary tour of Los Angeles, naming their favorite new restaurants and where Dom recommends going for top-tier VIP service. Plus discover LA local's treasured spots through Dom & Andy's most craveable dishes and Dom reveals a delicious new project he's been working on, set to debut in mid-December.

Dom & Andy sit down with acclaimed restaurateur Marissa Hermer (Olivetta, The Draycott) to celebrate the opening of Chez Mia, Marissa's new West Hollywood restaurant.

They talk about the importance of having a neighborhood spot, the similarities between California and the South of France, Marissa's colorful design philosophy, and why describing a caviar dish as a "French Kiss" might be a bad idea.

Dom and Andy are joined by someone who actually knows how to do podcasts, Darin Bresnitz of the Snacky Tunes podcast. They discuss what they've learned in the trenches of the LA restaurant scene, including the best neighborhood spots, celebrity haunts, and the "boom and bust" of the media cycle (which, as it turns out, is not just limited to restaurants - sorry, Leo). Plus, Darin offers his perspective on how to find success in the L.A. culinary world, the guys discuss the celebrity encounters that actually impressed them, and you'll learn why restaurants need your support during the holidays.

Find Darin & Snacky Tunes at https://www.snackytunes.space/

Dom and Andy sit down with Bricia Lopez, one of the driving forces behind L.A.‘s iconic Oaxacan restaurant, Guelaguetza for a conversation about how Mexican culture shapes and leads L.A.‘s identity– from groundbreaking cuisine and mezcal culture to music, fashion, and sports. Learn how Bricia has transformed traditional Mexican cuisine and culture into thriving L.A. parties, what Las Vegas means to kids growing up in Los Angeles, and why sometimes it sucks to be a pioneer.

Follow Bricia: www.instagram.com/bricialopez

Follow I Love Micheladas: instagram.com/ilovemicheladas

Eat at Guelaguetza: https://www.ilovemole.com/

We'd love to hear from you. Give us a shout on IG (@industryonlyatthecheesestore) or by email: [email protected].

Follow Dom: www.instagram.com/domsfoods

Follow Andy: www.instagram.com/andywangNYLA

Visit The Cheese Store: https://www.cheesestorebh.com/

In honor of the World Series, Dom & Andy pit the NYC and LA culinary scenes against each other. The guys answer some important questions, like is Pink's better than Gray's Papaya's? Does New York have better Sichuan food than LA? And will Dom survive wearing a Yankees hoodie in Beverly Hills? Plus we recap recent trips to Chicago, Mexico, and Vegas and all the best food along the way. 

Dom & Andy sit down for an illuminating conversation with one of LA's most insightful culinary figures– Rob Gentile, the acclaimed chef behind Stella in West Hollywood. Rob shares his journey from growing up in a traditional Italian immigrant household in Toronto to becoming a culinary sensation in Los Angeles. With a deep love for authentic Italian ingredients and regional dishes, Rob breaks down the philosophy behind his menu and how he's managed to preserve Italy’s culinary traditions while adapting them for a modern audience. The guys also talk about the dilution of italian cuisine and why everyone should eat in the San Gabriel Valley– as long as your Vespa can make it.

We’ve got something a little different today as Dom and Andy welcome writer, comedian, and podcaster Soren Bowie, known for his work on American Dad, Cracked, and his podcast Quick Question with Soren & Dan. The guys discuss the art of a good sandwich, Soren’s worst culinary habits, and why you should embrace turkey in everything. Plus, Soren shares insights into the world of TV writers’ rooms, the LA sandwich renaissance is in full-swing, and Soren almost gets kicked out of The Cheese Store for a pasta sauce faux pas. 

Follow Soren on Blue Sky: https://bsky.app/profile/sorenbowie.bsky.social

Quick Question with Soren & Dan: https://linktr.ee/qqpodcast

Dom and Andy sit down with luxury event caterer and Bites & Bashes founder Crystal Coser to pull back the curtain on the high-stakes world of VIP catering. They dive into how Crystal’s Korean heritage shapes her menus, the art of impressing Rihanna at a Super Bowl party, and what to do when the 200-cap event you’re catering suddenly includes 2,000 hungry festival-goers.