The Shift List

Jose Salazar is a chef and restauranter based in Cincinnati Ohio. Originally based in Queens, he got his start in restaurants around New York, most notably working with Chef Thomas Keller for a four year stint at Per Se and as the Executive Sous-Chef at Bouchon Bakery when it first opened in 2006.

In 2008 he and his wife Anne moved to Cincinnati after receiving an irresistable offer to be the Executive Chef of The historical Cincinnatian Hotel and Palace restaurant, and in December of 2013, they opened Salazar together in Cincinnati’s Over the Rhine neighborhood.

In August of 2015, Jose and Ann opened Mita’s, their second restaurant together, which has earned Jose nominations for “best Chef”Great Lakes from the James Beard foundation in 2016 and 2017 consecutively.

Philip Krajeck is the chef and owner of Rolf and Daughters in Nashville’s Germantown neighborhood. Distinguished in music city for bringing global cooking techniques to Tennessee’s Southern ingredients, he opened Rolf & Daughters in 2012 and it’s still full every night.

His follow up, Folk, opened a few months ago in the Spring, and he describes the menu as loosely Italian-influenced food that he’d essentially like to eat himself on any given day.

Krajeck’s musical influences run far and wide, in no small part due to the fact that he moved to Belgium with his family at the age of 10 and soaked up the vast array of genres he was exposed to, most notably by listening to Engligh DJ Giles Peterson and learning about Dance Music, Hip Hop, Spiritual Jazz, Funk, Soul, World Music and everything in between, tapping him into an entirely new universe of artists that he otherwise may have never have discovered.

He contributes this passionate and eclectic spirit to the vibe at Folk, creating a seamless and relaxed dining experience that’s comforting but constantly engaging.

Edward Lee is the chef and owner of three restaurants with their own unique identities in Louisville, Kentucky: 610 Magnolia, MilkWood, and Whiskey Dry.

Beyond his adopted hometown of Louisville, Lee is the culinary director of Succotash in Maryland and Washington DC, and is the author of two books, Smoke & Pickles - his first - a cookbook that chronicles the story of how he was raised in Brooklyn in a family of Korean immigrants to his arrival in Louisville, and his second, Buttermilk Graffiti, a uniquely inspiring read that is part food essay, part travel book, part memoir and part cookbook.

Released in the Spring of 2018, Buttermilk Graffiti finds Lee traveling across America to learn how immigrants arrive, thrive, and influence the cuisine of communities all over the country, from the Cambodian community of Lowell Massachusetts to the predominantly Muslim neighborhoods of Dearborn Michigan.

In addition to his appearances on award winning shows like Mind of a Chef and writing and producing the Feature Documentary Fermented, Lee participates in the annual Bourbon and Beyond festival held in Louisville at the end of each September for the past two years.

Equal parts bourbon, music, and food, the festival shines a spotlight on the things that make Kentucky and Louisville a great place to visit and live.

Miles Thompson is the Executive Chef of Michael’s Restaurant in Santa Monica, a mainstay in the modern Californian cuisine movement for almost 40 years, having acted as a springboard for the likes of Nancy Silverton, Jonathan Waxman, Brooke Williamson, Sang Yoon, and more.

Originally from New York state, Thompson moved to LA over a decade ago to work in the kitchens of NOBU, Animal, and Sonofagun, respectively, before venturing out on his own to start the wonderfully-received pop-up series called The Vagrancy Project, a supper club that he ran out of his tiny Hollywood apartment for about 8 months.

The Vagrancy Project ultimately led to Thompson opening his first restaurant as head chef at the now closed Allumette restaurant in Echo Park, which was selected by Bon Appétit as one of the Best New Restaurants in 2013.

After a brief stint away from Southern California, Thompson returned in 2016 to take the helm at Michael’s, after founder Michael McCarty’s son Chas convinced his father to bring on the young chef, telling him they needed to “take things to the next step” at the venerable restaurant.

Two years in, Thompson continues to push forward the restaurant’s legacy as an icon of Southern California’s restaurant scene, coming up with many of his most innovative recipes while listening to music during his sometimes 90-minute commute from East LA to Santa Monica on the 10 freeway.

Andy Kadin is the founder, owner, and head baker at Bub and Grandma’s, a wholesale bakery that provides loaves to some of L.A.’s best restaurants, including Osteria Mozza, Petit Trois, Kismet, and Sqirl.

After 10 years of writing for TV and advertising in Los Angeles, Kadin decided it was time for a career change.

Being from New Jersey, he always had a deep love for sandwiches -- so much so that his nickname became ‘Lunch’ at a previous job...so while dreaming of someday opening a sandwich shop in LA, he decided that he first needed to learn how to bake bread.

He eventuatly commited himself to baking loaves every day in his home kitchen, giving them away to friends, and one such loaf got into the hands of Scott Zwiezen of Dune, home to some of LA’s best falafel and other Mediterranean bites. Zwiezen was so impressed that he convinced Kadin to supply Dune with their daily ciabatta, essentially turned his home kitchen into a commercial kitchen for the six months that would follow (something he would not recommend doing ever again, by the way).

Now baking in a warehouse east of downtown LA with 12 bakers by his side, Kadin and his team produce more than 600 loaves a day, making Bub and Grandma’s one of the best premium small batch wholesale bakeries in the city.

Andy's Shift List

Neu! - "Isi"

Can - "Vitamin C"

Freddie Hubbard - "Uncle Albert / Admiral Halsey"

Manuel Göttsching - "Deep Distance"

Brian Eno - "Ambient 1 Music For Airports: 2"

Juno Presents Wins The World Cup - "Dangerous Match One"

Gregory Isaacs - "Night Nurse"

The Saints - "I'm Stranded"

Mastadon - "Blood and Thunder"

Andy's Shit List

Shania Twain - "Man! I Feel Like a Woman!"

Alanis Morisette - "Ironic"

Bub and Grandma's: http://bubandgrandmas.com

Theme Song: Jamie Drake - "Wonder"

Lauran and Peter Lemos are the co-owners of Wax Paper Sandwich Company - a small but mighty sandwich shop operating out of LA’s Frogtown neighborhood since 2015.

Now married, they met back in 2012 while working in a restaurant in Downtown Los Angeles. Peter cooked, and Lauren served.

Since then, Peter has cooked in some of the finest kitchens on the California coast, such as SPQR, Étoile, Craft, Bazaar, and L&E Oyster Bar, and even had the pleasure of competing on Food Network's Chopped, while Lauren worked in the front of the house at many places around Los Angeles such as L&E Oyster Bar, The Ace Hotel in DTLA, and Sweet Lady Jane.

Wax Paper evolved from Peter and Lauren’s dream of opening a simple, but delicious neighborhood sandwich shop.

Guests are always greeted with a welcoming smile from the couple, who often work together in the combined 226 square foot kitchen and counter service restaurant, and music is always a constant source of inspiration in such an intimate space.

Lauren and Peter's Shift List

Metallica - "One"

Nick Kershaw - "Wouldn't It Be Good"

Pusha T - "If You Know You Know"

MF Doom - "Bomb Thrown"

New Found Glory - "Happy Being Miserable"

Taking Back Sunday - "Tidal Wave"

Ronnie Hudson And The Street People - "West Coast Poplock"

Home Improvement - "Theme Song"

Curb Your Enthusiasm - "Theme Song"

Jimmy Eat World - "For Me This Is Heaven"

LMFAO - "Yes"

Wax Paper: www.waxpaperco.com

Theme song - Jamie Drake - "Wonder"

Matt Orlando is the head chef and founder of Amass restaurant in Copenhagen’s Refshalevej neighborhood, a somewhat secluded post industrial part of the city that you can choose to arrive to by public ferry.

Orlando opened Amass in 2013, which is a relatively short distance from both locations of Noma, where Orlando previously worked.

It turns out he actually spent two periods at Noma. His first post was sous chef in the mid 2000s, but he departed briefly for New York with his wife – who’s Danish – to take an opportunity as Sous Chef at Thomas Keller’s Per Se. Longing to return to Denmark, he got a call from Rene Redzepi after a couple of years in New York asking him to serve as NOMA’s first executive chef, a post he accepted and kept for three years prior to leaving to start his own restaurant down the street, an endeavor Redzepi was characteristically enthusiastic and encouraging of.

The result was Amass, a fine dining establishment located in a sprawling industrial warehouse covered in curated grafiti and proudly blasting often obscure and sometimes aggressive hip hop.

The juxtaposed restaurant is an extension of the chef himself, a San Diego native who grew up skateboarding and skiing amidst the graffiti’d culture of bay area hip hop legends Hieroglyphics before taking up a distinguished career in fine dining.

Chef Matt's Shift List

Hieroglyphics - "You Never Knew"

A$AP Mob Feat. Wiz Khalifa - "Molly"

GZA - "When The Fat Lady Sings (Madlib Remix)"

Mungo's Hi-Fi - "Scrub a Dub Style (Prince Fatty Mix)

Gentlemen's Dub Club - "High Grade"

Tool - "Sober"

Chef Matt's Shit List

Rasmus Seebach - "Lidt I Fem"

Arcade Fire - "Wake Up"

Amass Restaurant: http://amassrestaurant.com

Amass Restaurant's Spotify Playlists: https://spoti.fi/2Pa8q9w

Theme Song: Jamie Drake - "Wonder"

Philipp Inreiter opened Slurp Ramen Joint in 2017, a shop near Copenhagen’s city center that merges Japanese ramen with Danish design and ingredients.

Originally from Austria, Philip has worked in kitchens around the world, most notably getting his start at noma, which originally brought him to Copenhagen, and took a detour to work in Tokyo where he discovered his love for ramen while apprenticing at Konjiki Hototogisu, one of the best ramen shops in Japan.

He soon returned to Copenhagen and worked for a while at Chef Christian Puglisi at Relae, and opened Slurp Ramen soon after to fill what he considered to be a void on the wintry city’s culinary scene.

The result is an exceptional bowl of noodles, served in a relaxed, fun, and tight atmosphere, and going through the experience of opening his own restaurant has led Chef Philipp and his collaborators to start an entirely new project called Informal - a tech-forward company that aims to be the Airbnb of the food world.

Chef Philipp’s Shift List

Orgone - “Look-A Py Py”

Lana Del Rey - “Ultraviolence”

Beastie Boys - “Super Disco Breakin”

Homeboy Sandman - “The Carpenter”

Wu Tang Clan - “Protect Ya Neck”

Dead Prez - “It's Bigger Than Hip-Hop (Hip-Hop Remix)”

Christina Aguilera feat. Missy Elliott - “Car Wash”

Robbie Williams - “Rock DJ”

Wa Dai Ko Matsuri Za (Japanese Drums) - “Kabuki Gomen-Jyo!”

Iron Maiden - “Aces High”

Jonathan Tam was named executive chef at Copenhagen’s Restaurant Relæ in 2016.

Relæ was the first restaurant opened by Chef Christian Puglisi, and Tam’s been with him from the start.

Trained at a culinary school in his hometown of Edmonton in Alberta, Canada, Jonathan, he landed an internship at NOMA in 2007 and has been in Copenhagen ever since.

His elevation to executive chef at Relæ was a natural progression, as he’s been creating menus at the restaurant with Puglisi from day one back in 2010.

Chef Jonathan’s Shift List

Andrea Bocelli - “Con Te Partiro”

Gali - “Zingarello”

Fleetwood Mac - “Everywhere”

Gang Starr - “Full Clip”

Duck Sauce - “Big Bad Wolf”

Johnny Cash - “Ring of Fire”

Hailu Mergia - “Sintayehu”

David McCallum - “The Edge”

R Kelly - “Ignition”

Gang Starr - “Mass Appeal”

Restaurant Relæ: http://www.restaurant-relae.dk • https://www.relae.community

Theme song: Jamie Drake - “Wonder”