Jamila Robinson is the Food Editor of the Philadelphia Inquirer, a position she took on after serving as editorial director for Atlantic Media, managing content development for USA Today and overseeing food coverage for the Atlanta Journal-Constitution. Jamila is also Chair of the James Beard Foundation’s Food Journalism Awards Committee and the North American Academy chair for the San Pellegrino World’s 50 Best Restaurants.

On this episode, Eli Kulp sits down with Jamila to talk about her Detroit upbringing, her childhood memories of food, and the current state of systemic racism in both the restaurant industry and beyond.  

More info at https://www.inquirer.com/food/ or @jamilarobinson on social media.

This week host Eli Kulp has a bonus episode! Listen in as he speaks with founders of two companies innovating the food/restaurant industry.

First, he speaks with Nabeel Alamgir, whose company, Lunchbox, provides restaurants with the tools and tech to get off the predatory third-party apps and reclaim their digital sales and direct to consumer ordering. Check out Lunchbox here: https://lunchbox.io/

Next, Eli interviews Arnold Byun and Stephanie Loo of With Warm Welcome, a community-driven, grassroots organization amplifying Asian American chefs, restaurateurs, and founders through podcasts, pop-ups, and creative endeavors. Check out With Warm Welcome here: https://withwarmwelcome.com/ 

Adam Erace is a freelance writer and restaurant critic who has written for Courier Post, Philly Weekly, Philly City Paper, as well as national magazines such as Food and Wine, Bon Appetit, Travel and Leisure, Details, and Fortune.

In addition to his magazine writing, he is also the co-author of several cookbooks, most of which are dedicated to recipes and stories of Philadelphia restaurants and culture.

Eli discusses Adam’s love for his home neighborhood of South Philly, his career path in journalism, the current landscape of the Philly dining scene, his favorite Jersey Shore food, and much more.

More info at www.adamerace.com

Eli Kulp sits down with Philadelphia restauranteurs Jim and Kristina Burke, owners of Fishtown based Italian restaurant Wm. Mulherin’s Sons. Since adopting Mulherin’s in 2019, Jim has been executive chef, while Kristina handles FOH duties and pretty much “everything else.” The couple previously founded James in 2006, which served award winning modern American cuisine in the Bella Vista neighborhood until its closing in 2011. The last few years have dealt several blows to the Burkes; with Jim receiving a Stage-4 lung cancer diagnoses, and Kristina battling with Stage-2 breast cancer and radiation treatment. Eli discusses the experience of co-owning a business as a married couple, cancer diagnoses and treatments, their traveling happy hour fundraising organization, and much more. Information at www.wmmulherinssons.com and www.tagtimehappyhour.com

Eli Kulp sits down with Chef José Garces, a Philadelphia based chef who is considered one of the leading culinary authorities on Spanish and Latin American cuisine.

After being born to Ecuadorian parents and being raised in a culturally diverse neighborhood in Chicago, José spent time in Spain where he learned the craft of Spanish cooking, and brings those influences back to Philadelphia in the form of his restaurants such as Amada, Village Whiskey, Volvér, Tinto, and more.

You can learn more about Jose at his website garcesgroup.com

Host Eli Kulp sits down with Nick Kennedy, chef and co-owner of several Philadelphia restaurants including Suraya, Pizzeria Beddia, R&D Cocktail Bar, and Condesa.

Nick describes his authentic training in Italian and Lebanese cuisine has inspired his current restaurant ventures, his memories of working alongside Eli in New York City, and how to keep restaurants afloat in the era of Covid-19.

Host Eli Kulp chats with Beverly Kim, co-owner of two Chicago restaurants - Parachute and Wherewithall.

The daughter of Korean immigrants, Kim brings traditional Korean cuisine alongside her husband and business partner, Johnny Clark. Together, they have developed Parachute into a Michelin star award winning restaurant, additionally receiving a prestigious James Beard award for Best Chefs in the Great Lakes region.

Kim talks about her upbringing, her first restaurant jobs, and some of her favorite Korean ingredients, and much more. Kim is also a mother of three, and has started a foundation to help support mothers in the industry. Learn more about her at www.parachuterestaurant.com and www.wherewithallchi.com

In this episode of CHEF Radio Podcast, host Eli Kulp sits down with Heather Thomason to discuss the importance of genetics in farming, selling sustainable products, and being a woman in a male dominated field.

Heather specializes in whole animal butchery  and is the founder of Primal Supply Meats, a Philadelphia-based butchery and local sourcing company. Since 2016, they've been building a supply chain to connect regional farmers and slaughterhouses to restaurants, chefs and home cooks who care about sourcing local, sustainably raised meats. You can learn more about Heather on her website primalsupplymeats.com