The 2026 James Beard Award Nominee finalists were just announced, so Adrienne and Joe dive headfirst into the biggest surprises, omissions, and things they’d like to see happen this year. In this episode, we discuss:

The biggest names to make each of the lists

Why weren’t there any Caribbean restaurants represented?

An explanation on how the awards process works

What they’d like to see changed, and why the regional layout may need a makeover

Adrienne Cheatham is a member of the James Beard Awards subcommittee

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It’s part 3 of our series on restaurant hospitality, and this week Adrienne and Joe are joined by James Beard nominee Simon Kim, the man behind COTE Korean Steakhouse and COQODAQ. In this episode, we discuss:

Reinventing the steakhouse by blending Korean BBQ with classic American fine dining

Building COTE and COQODAQ and redefining what a modern restaurant can be

Betting on yourself: overcoming investor doubt and financial pressure

The role of the restaurateur as a “producer” behind the scenes

Creating the perfect dining experience

Balancing creativity with business realities in today’s restaurant industry

What it really takes to scale a restaurant brand across cities and markets

Walk-In Confession: Facing racism in fine dining while working the floor

Follow Simon: @simonkimnyc

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Adrienne and Joe are back for part two of our three part hospitality series, this time with legendary restaurateur Drew Nieporent of Nobu and Tribeca Grill fame. They talk about his memoir ‘I'm Not Trying To Be Difficult’ and share tales from his storied career. In this episode, we discuss:

Drew’s role in the rise of celebrity chefs, starting with putting their names on the menu

James Beard awards and the changing role of the restaurateur

Working with celebs like Robert De Niro to launch new ventures

How to deal with tough critics

Rising prices in fine dining and tasting menus getting out of control

Discovering and working with some of the biggest chefs in the world

How to start a restaurant the right way, and when to walk away

Why he brought a fax machine on the road to keep an eye on reservations

Walk In Confession: Cruise ship beginnings and lessons from the high seas

Follow Drew: @drewnieporent 

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This week on the Chef’s Cut, Adrienne and Joe react to René Redzepi stepping down from Noma amid allegations of past abuse. They talk about how this story has reverberated throughout the world of fine dining, and speculate on how it will influence kitchens going forward. In this episode, we discuss:

The $1500 Noma pop-up in Los Angeles

Abuse in restaurants and why the new generation of chefs aren’t putting up with it

Noma and René Redzepi’s impact on the fine dining industry

How diners vote with their dollars

Joe’s thoughts on running a positive and supportive kitchen

Adrienne’s own stories of enduring abusive behavior in the kitchen

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Adrienne and Joe sit down for part one of our three part series on restaurant hospitality and the role of the restauranteur. They preview our upcoming conversations with Simon Kim and Drew Nieporent, including their James Beard accolades and insights into creating a unique restaurant experience. In this episode, we discuss:

Joe and his team were nominated for a James Beard award!

What does Joe focus on when he opens a restaurant? (hint: don’t ignore the bathrooms)

Top Chef Restaurant Wars memories

Lessons from front of the house, including a master class on service

Walk In Confession: Adrienne tells us about the time she almost opened her own restaurant after Top Chef

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Cooking competition shows are heating up this week as Padma Lakshmi’s new show (America’s Culinary Cup) takes on Top Chef. Adrienne and Joe debate which format will win out, and whether or not the Culinary Cup will capture our attention. In this episode, we discuss:

The new ACC format and fine dining focus

Judging vs competing: Which is more fun?

The secrets of judging on food tv

Would you rather: 30-minute quick fires vs doing a dish demo

How cooking shows used to be (teach us something!) vs today’s style of TV

Walk In Confession: Joe’s memories of competing on Iron Chef

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Viral Chef Eli Sussman joins Adrienne and Joe to talk about how he became a hero to line cooks everywhere. They discuss his relatable kitchen humor, how he gained such a large and devoted social media following, and why certain things are true no matter what restaurant you work in. In this episode, we discuss:

Eli’s biggest lessons from opening (and closing) restaurants, including gertrude's in Brooklyn

Eli’s upcoming satire book – and the shortcomings of the self-help industry

Learning the ropes as a chef (and how to manage a team)

The mistakes all restaurant owners make when they’re new

Hosting a show at the James Beard awards

Turn and Burn: Sandwich bread, too many knives, and fine dining snobbery

Walk In Confession: Eli’s biggest regret and the story of his Samesa chain of restaurants

Follow Eli: @thesussmans

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Award-winning chef and Top-Chef runner-up Nina Compton joins Adrienne and Joe to talk about the rise of Caribbean cuisine, Mardi Gras in a New Orleans kitchen, and life after Top Chef. In this episode, we discuss:

Caribbean food finally getting its moment in fine dining

Representing Caribbean cuisine on Top Chef

The joys of being in the Top Chef “Second Place Club”

Nina’s experience moving to New Orleans and opening Compère Lapin

Turn and Burn: Mardi Gras traditions

Walk In Confession: Nina’s first Mardi Gras mishap

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Adrienne and Joe are digging into the busiest restaurant holiday of the year: Valentine’s Day. They tell us why the prix fixe menu is essential to success, operational challenges when everyone needs a two-top, and what chefs really think of the holiday. Plus, we discuss:

Special Valentine's Day menus: Expectations vs. Reality

How chefs would rather spend the holiday when they have the day off

Restaurant friendships and how to maintain your bond after someone moves on

The real drama of workplace breakups

Playing games with your fellow chefs to maintain motivation

Turn and Burn: Lava Cake vs Chocolate Soufflé

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Top Chef alum and Michelin star chef Byron Gomez of BRUTØ joins us to talk about his path from fast food roots to the world of fine dining. Plus, we discuss:

Skipping culinary school and whether or not it’s a prerequisite to success as a chef

Completing the “culinary treble” at three of the highest profile restaurants in New York

Learning from Daniel Boulud and taking the leap to a new kitchen

Relocating to Denver + cooking your own steak and the “Minturn Baked Potato” ice cream dish

The joy of interacting with Top Chef fans in your restaurant

Byron’s creative use of seasonal ingredients to make surprising dishes later (including a creamsicle dish inspired by New York ice cream trucks)

Walk In Confession: Almost getting fired for accidentally taking the boss’s phone

Follow Byron: @chefbyrongomez 

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