Anya takes a trip down memory lane with Iron Chef Rob Feenie and talks about his current menu at Bacchus at the Wedgewood Hotel and plans for the future.

The team behind Archer Restaurant joins Anya for a chat about what contemporary Canadian cuisine really means.

Anya chats with Globe and Mail columnist and culinary judge Alexandra Gill about restaurants, the hospitality industry, what to expect in 2023, and dining like a critic.

Anya chats with lauded chef Eva Chin about food, sustainability, Lunar New Year, how Canadian and Chinese cuisine have both evolved over the years, and cooking with a sense of place.

Anya chats with chef and founder Lee Cooper of L'Abattoir, along with director of operations Chad Clark and head pastry chef Oliver Bernardino, about cooking outside the box, 12 years in Gastown, being selfish (in a good way) and more.

Anya chats with Lee Man, food writer and founding judge of the Chinese Restaurant Awards, about this year's winners, the new format and categories of the awards program, and how Chinese restaurants have evolved in BC.

Chinese-Canadian restaurants have become a staple across Canada, from coast to coast, in even the smallest of towns and most remote of locations (think in the environs of the Arctic circle). Anya chats with local baker, author and multidisciplinary creator Jackie Kai Ellis, who is hosting a new docuseries that explores these quintessentially Canadian establishments and the dishes and stories behind the menus.

Anya has a joyous, hilarious and heartfelt conversation with Michelin-starred chef Andrea Carlson, chef and instructor Hamid Salimian, and food writer and judge Joie Alvaro Kent about the hospitality industry and an upcoming event that supports Canadian chefs, athletes and musicians. It just might be the coolest kitchen party you've ever been to.

Anya chats with Globe and Mail restaurant critic Alexandra Gill and Chinese Restaurant Awards founding judge Lee Man about the recently announced Michelin awards for Vancouver and what this means for the industry.