In this episode of Setting The Table: The Chefs of Best Fest, Tay Westbury sits down with Chef Diwesh Bhattarai of Saffron Urban Indian Kitchen for a conversation about migration, memory, hospitality, and the flavors that connect Nepal, India, and Omaha.

Born in Nepal and raised around home-cooked meals filled with curry, rice, chutneys, and celebration, Chef Diwesh shares how food became tied to family, culture, and community from an early age. After moving to Omaha more than 20 years ago, he found himself longing for the flavors of home — eventually teaching himself to recreate the dishes his mother and grandmother made while discovering a new culinary identity in America.

The episode explores his path from studying computer science to enrolling in culinary school, learning classical techniques, and blending them with the deeply rooted food traditions of Nepal and India. Chef Diwesh reflects on balancing spice and flavor, building a restaurant centered around hospitality, and why creating an unforgettable guest experience matters just as much as the food itself.

Warm, thoughtful, and deeply passionate, this conversation dives into the emotional side of cooking, the discipline of the kitchen, and the belief that true hospitality comes from the heart. Whether discussing goat curry from Nepalese festivals, the hustle of restaurant life, or the importance of making guests feel cared for, Chef Diwesh offers a powerful reminder that food is ultimately about connection.

In this episode of Setting The Table: The Chefs of Best Fest, Tay Westbury sits down with Chef Mario Ochoa of Whispering Roots for a conversation about culture, community, and cooking with purpose.

Born in Zacatecas, Mexico, and raised in Omaha, Chef Mario reflects on growing up between two worlds — learning from a father who farmed the land and a mother whose enchiladas still define comfort and memory for him today. From his early days cooking alongside family to discovering his passion in Omaha’s culinary programs and high-volume restaurant kitchens, Chef Mario shares the experiences that shaped his voice as a chef.

The conversation dives into his years in catering, the challenges of the pandemic, and the unexpected path that led him to Whispering Roots, where he now helps create nourishing meals for underserved communities using rescued food and locally grown produce. Chef Mario opens up about cooking with heart, adapting creatively under pressure, and why feeding people is about far more than just calories.

Warm, funny, and deeply grounded, this episode explores how food connects people, preserves culture, and creates dignity — whether it’s served at a fundraiser, a family table, or a once-in-a-lifetime dinner at Best Fest.

In this episode of Setting The Table: The Chefs of Best Fest, Cameron Logsdon sits down with Chef Abraham Vidaurre of Cattle Call for a conversation about curiosity, creativity, and the journey from small-town Nebraska to Omaha’s evolving culinary scene.

Raised in the village of Elmwood, Nebraska, Chef Abraham shares how cooking alongside his grandparents first sparked his love for food, from homemade cinnamon rolls during the holidays to discovering the energy of restaurant kitchens as a teenager. What started in a tiny local bar and grill eventually led him into some of Omaha’s most respected kitchens, including Block 16, V. Mertz, and Yoshitomo, where he developed a passion for fine dining, storytelling through food, and globally inspired cuisine.

Throughout the episode, Chef Abraham reflects on mentorship, leadership at a young age, and the philosophy that drives everything he creates: “It has to be delicious, and it has to be exciting.” He also explores the emotional connection between food, memory, music, and community, sharing why every dish should tell a story and why shared plates matter.

Thoughtful, energetic, and deeply rooted in both Nebraska and modern culinary culture, this episode is a look inside the mind of one of Omaha’s rising chefs as he prepares for Best Fest.

In this episode of Setting The Table: The Chefs of Best Fest, Tay Westbury sits down with Chef Joel Walsh of Le Bouillon for a conversation about seasonality, family, mentorship, and the journey that brought him back home to Nebraska.

Raised on a farm in Fort Calhoun, Chef Joel learned to cook at an early age while helping feed a household of eight siblings. From harvesting produce straight from the field to making pasta by hand as a child, food became deeply tied to home, family, and community. That foundation eventually carried him from Nebraska to Los Angeles and Las Vegas, where he trained under acclaimed chefs, opened his own restaurant, and built a career rooted in fresh ingredients and thoughtful cooking.

In this episode, Chef Joel reflects on kitchen culture, the importance of mentorship, the evolution of hospitality, and why creating a healthy environment in the kitchen matters just as much as the food itself. He also shares how local farmers, seasonal produce, and Midwest values continue to shape the dishes he creates today.

Warm, thoughtful, and deeply personal, this conversation explores what it means to leave home, grow, and ultimately return with a new appreciation for where you started.

In this episode of Setting The Table: The Chefs of Best Fest, Tay Westbury sits down with In this episode of Setting The Table: The Chefs of Best Fest, Tay Westbury sits down with Chef Joel Hassanali of The Salted Edge for a conversation about culture, identity, and the flavors that shaped his life. Born in Trinidad and Tobago, Chef Joel reflects on growing up around Caribbean cooking, learning from his parents, and discovering his passion for food at an early age.

The episode follows his journey from Trinidad to New York, through kitchens in Miami and French culinary training, all the way to Omaha’s evolving dining scene. Along the way, Chef Joel shares stories about cooking for the Miami Dolphins organization, finding mentorship in professional kitchens, and blending Caribbean flavors with refined culinary technique.

He also gives listeners a preview of the bold dish he’s preparing for Best Fest, an oxtail egg roll layered with curry, jerk seasoning, scotch bonnet aioli, and Caribbean honey glaze.

This episode is about more than food. It’s about memory, migration, family, and how chefs use cuisine to tell stories people never forget.of The Salted Edge for a conversation about culture, identity, and the flavors that shaped his life. Born in Trinidad and Tobago, Chef Joel reflects on growing up around Caribbean cooking, learning from his parents, and discovering his passion for food at an early age.

The episode follows his journey from Trinidad to New York, through kitchens in Miami and French culinary training, all the way to Omaha’s evolving dining scene. Along the way, Chef Joel shares stories about cooking for the Miami Dolphins organization, finding mentorship in professional kitchens, and blending Caribbean flavors with refined culinary technique.

He also gives listeners a preview of the bold dish he’s preparing for Best Fest, an oxtail egg roll layered with curry, jerk seasoning, scotch bonnet aioli, and Caribbean honey glaze.

This episode is about more than food. It’s about memory, migration, family, and how chefs use cuisine to tell stories people never forget.

Setting the Table: The Chefs of Best Fest is a storytelling podcast where food becomes the lens for culture, identity, and human connection.

In each episode, host Tay Westbury sits down with the chefs behind Best Fest—exploring not just what they cook, but why they cook. These are conversations about origin, resilience, ambition, and the philosophies that turn a career into a legacy.

In this episode, we meet Wilson Calixte, a chef whose journey spans Haiti, New York City, and ultimately Omaha. Born in Haiti and shaped by the cultural intensity of New York kitchens, Wilson’s path into food wasn’t planned—it was forged through necessity, discipline, and an unshakable drive to build something of his own.

At Le Voltaire, Wilson blends French technique with Haitian roots, creating a dining experience that is as much about connection as it is cuisine. From his signature Haitian spice base to his curated wine labels—each with a personal story—everything he creates is rooted in intention. For Wilson, food is only part of the equation. What matters most is how people feel: welcomed, seen, and at home.

This is more than a conversation about cooking. It’s about perseverance, community, and the belief that success isn’t just what you build—it’s what you leave behind for others to see, follow, and believe is possible.

Setting the Table: The Chefs of Best Fest is a storytelling podcast where food becomes the lens for culture, identity, and human connection.

In each episode, host Tay Westbury sits down with the chefs behind Best Fest—exploring not just what they cook, but why they cook. These are conversations about origin, memory, discipline, and the values that shape a life in hospitality.

In this episode, we meet Gerald Dimabuyu, a chef whose journey begins in the Philippines and stretches across oceans, kitchens, and communities. Raised in a culture rooted in family, humility, and hospitality, Gerald’s approach to food is grounded in respect—for ingredients, for tradition, and for the people he serves. From cooking alongside family at communal tables to feeding crews across the world on merchant vessels, his philosophy is clear: treat ingredients right, and they will take care of the dish.

Now the force behind The Fifth Taste, Gerald centers his cooking around umami—the “fifth taste”—that indescribable depth of flavor that lingers, connects, and evokes memory. But his story doesn’t stop in the kitchen. Balancing life as both a chef and a nurse, Gerald brings the same intention to both worlds: to nourish, to heal, and to serve others with care.

This is more than a conversation about food. It’s about generosity, cultural respect, and the belief that one meal—shared at the right moment—can transport you home or introduce you to somewhere entirely new.

In this episode, we meet Djamil Djibril Bah-Traore, chef and founder of House of Bah. Born in Togo with roots in Mali, Djamil’s journey into food is deeply personal—shaped by family, loss, and a longing for home. His philosophy is simple but powerful: food should move people. Through his cooking, he invites others to experience culture not as something distant, but something felt one meal at a time.

This is more than a conversation about cuisine. It’s about how a single dish can carry history, shift perspective, and connect us all at the table.

Today, Host Tay Westberry is sitting down with Chef Andrew Novak of All in Thyme. His story starts with a search for meaning, for craft, and for the kind of work that feels worth giving yourself to. What pulled him in wasn’t just cooking. It was the realization that food, when made with real care, can hold detail, integrity, and something deeply human. Here’s Chef Andrew Novak.