Sam Fore is a Sri Lankan-American chef and recipe developer based in Lexington, Kentucky, whose cooking blends her Sri Lankan heritage with her upbringing in the American South. She founded Tuk Tuk Sri Lankan Bites in 2016 after hosting Sri Lankan brunches in her home and went on to bring her cooking to pop-ups across the country. In 2023, she opened Tuk Tuk Snack Shop, which was named one of Garden & Gun’s Best New Restaurants of the South in 2025. Today, Sam continues to share her cooking through her online platform and in-person SnackEasy experiences.

In this episode, Sam sits down with Steve to discuss what it’s like showcasing Sri Lankan cuisine to the world, her experience opening up her home for pop-ups and transitioning to bigger and bigger events, and the struggles she faced as a self-taught chef while learning through working in other kitchens.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Jeremiah Langhorne is the chef and co-owner of The Dabney in Washington, D.C., a restaurant that has helped redefine modern American cooking through a deep reverence for Mid-Atlantic ingredients, history, and hearth-driven technique. The Dabney has earned a MICHELIN star every year since the Guide’s D.C. debut, was named a 2025 James Beard Award semifinalist for Outstanding Restaurant, and was ranked the #1 restaurant in the District by Washingtonian. Jeremiah himself received the 2018 James Beard Award for Best Chef: Mid-Atlantic, cementing his place as one of the region’s defining culinary voices

In this episode, Jeremiah joins Steve for a conversation on his journey to Washington, D.C., the mentors and friends who supported him through the various cities where he honed his craft, and the process of opening, adapting, and sustaining The Dabney throughout its 10+ years of business.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Kyle Knall is the Culinary Director at Stone Bank Farms and chef/co-owner of Birch in Milwaukee, which he operates with his wife, Meghan. At Birch, he champions regionally sourced ingredients cooked over an open hearth, emphasizing sustainability and honest, flavorful food. His impact on Milwaukee’s dining scene has earned him multiple James Beard Foundation semifinalist nominations, including Best Chef: Midwest (2024, 2025) and Outstanding Chef (2022). Birch was also named to The New York Times’ 2023 “Restaurant List,” praised for its “worldly Midwestern cuisine free of clichés.” After serving as executive chef of Electric Lemon, Kyle and Meghan settled in Milwaukee, opening Birch and recently-opened CASSIS, a French bistro, in 2025.

In this episode, Kyle joins Steve for a conversation on how growing up in the South and his Italian heritage shaped his cooking career and approach, the differences in food cultures across the various regions where he has worked, and the importance of creating a sense of place and ownership for his Milwaukee community through his restaurants.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Yia Vang is the executive chef and owner of Vinai in Minneapolis, where he honors the past, present, and future of Hmong cooking. Born in a Thai refugee camp and raised in Wisconsin, his culinary perspective is deeply rooted in family, culture, and the power of food to bring people together. He began his career as a dishwasher before launching Union Hmong Kitchen, earning James Beard recognition and becoming a defining voice in the Minneapolis dining scene. In 2024, he opened Vinai, a deeply personal tribute to his parents and a celebrated expression of Hmong cuisine.

In this episode, Yia joins Steve for a conversation about what pushed him to take cooking seriously after finding his love for the kitchen at a young age, the impact his family’s time in a Thai refugee camp has on his motivation for success, and introducing Americans to Hmong food.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Nancy Silverton is a five-time James Beard Award–winning chef and co-owner of the Mozza Restaurant Group, which includes eight locations worldwide. Her flagship California restaurants include MICHELIN-starred Osteria Mozza, Pizzeria Mozza, chi SPACCA, and Mozza2Go, with additional U.S. locations in Washington, D.C., and Hawaii, and international outposts in Singapore and Cabo. In 2025, she opened Max & Helen’s with Phil Rosenthal and will debut Spacca Tutto later this year. A celebrated author of eleven cookbooks, Silverton has been featured on Chef’s Table, MasterClass, and Food Network, and is deeply involved in philanthropic work. Nancy most recently was the recipient of the 2026 James Beard Lifetime Achievement Award for her contributions to the hospitality industry and was recognized as one of TIME Magazine’s Most Influential People of 2026.

In this episode, Nancy sits down with Steve from the Food & Wine Classic in Aspen for a conversation on her illustrious career, including being a part of defining “California cuisine,” the evolution of hospitality around the world, and breaking barriers as a pioneering woman in the culinary field.

Siblings Matt and Ted Lee grew up and learned to cook in Charleston, SC. They founded The Lee Brothers Boiled Peanuts Catalogue, a mail-order source for Southern pantry staples, in 1994 before embarking on a second career as food journalists and award-winning authors.

The Lee Brothers currently produce live events and festivals, turning narratives around contemporary food and beverage culture into thrilling and transformative experiences.

In this episode, Matt and Ted join Steve for a conversation about the growth of Charleston’s food scene, finding their footing in the hospitality industry, and what’s next for their journey.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Vinnie Cimino is a Cleveland, Ohio-based chef who has built his reputation on Midwest values, exceptional ingredients, and genuine hospitality. At his restaurant, Cordelia, he champions “Midwest Nice,” putting team and guests first while celebrating farm-fresh, seasonal bounty. Named one of Food & Wine Best New Chefs in 2025, Cimino also co-founded Cleveland Family Meal, supports local charitable initiatives through Five Star Sensation, and recently opened his second restaurant, ROSY. His leadership and dedication to the region earned him a spot as a finalist for the James Beard Award for Best Chef: Great Lakes in 2026.

In this episode, Vinnie joins Steve to discuss the importance of taking care of his employees, the business of food and opening restaurants, and the importance of investing and giving back to his community of northeast Ohio.

Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Jon Bassford is a best-selling author, TEDx speaker, and founder of Lateral Solutions, an operations consulting and advisory firm.

With a background spanning law, philosophy, and executive operations, Jon now helps founders and leadership teams scale by transforming curiosity into a competitive advantage.

In this episode, Jon sits down with Steve for a conversation about the power of curiosity, the importance of building a strong and positive company culture, and why lasting profitability is directly tied to the health of that culture.

Alyssa Maute Smith is the Executive Director of Charleston Wine + Food, where she led the organization into its 20th anniversary year in 2026 with a focus on community, education, and sustainability. A Charleston native appointed to the role in 2023, she has overseen nearly $21.7 million in economic impact for the Festival while expanding its reach through free community programming and industry-first initiatives that support local talent and advance equity in the culinary world. In 2024, she was named one of Charleston Business Magazine’s “50 Most Influential,” recognizing her impact on both the Festival and the city’s broader hospitality landscape.

In this episode, Alyssa joins Steve for a conversation about the local perspective Alyssa has brought to Charleston Wine + Food, the positive impact the festival has on Charleston’s economy, and their hopes for the future of the hospitality industry.

Bill Addison is the restaurant critic for the Los Angeles Times, where he writes influential reviews and guides that spotlight the diversity of the Southern California dining scene. Bill is the recipient of the 2023 Craig Claiborne Distinguished Restaurant Review Award from the James Beard Foundation, one of the highest honors in food writing. Before joining the Los Angeles Times, he was the national critic for Eater, where he traveled across the United States exploring regional cuisine. Bill recently made headlines by voluntarily dropping his long-held anonymity as a critic after nearly 25 years, embracing a more open approach to his craft while continuing to pay for every meal he reviews.

In this episode, Bill joins Steve to discuss his journey from writing about Southern food culture to becoming a restaurant critic in Los Angeles, how the role of a food critic has evolved and changed over the years, and how life on the road shaped both his dining perspective and writing voice.