The Ultimate Dish

In today's episode, we chat with Chef Florian Tetart, an Escoffier Chef Instructor in Baking & Pastry Arts based in Boulder, CO. 

Originally from Lille, France, Chef Florian has worked in top-rated restaurants across Hong Kong, Taiwan, and Tokyo, as well as local bakeries in the United States. These diverse experiences have shaped his commitment to delivering the highest quality in everything he creates. In 2019, his dedication earned him the title of Pastry Chef of the Year from GQ Taiwan.

Join us as we explore the importance of finding flow in the kitchen, handling the pressure of high standards, and what it takes to thrive in Michelin-starred fine dining.

In today's episode, we chat with Dave Beran, chef and owner of Pasjoli, a James Beard Award Finalist for Best New Restaurant, celebrated for its classic French cuisine and fresh California produce. 

Chef Dave’s culinary rise began in Chicago, where he worked at MK, Tru, and Alinea, eventually becoming Chef de Cuisine. He later opened Next, earning 14 four-star Chicago Tribune ratings and a James Beard Award. In 2017, Dave moved to Los Angeles, opening Dialogue, which earned a Michelin star and was named one of America’s Best New Restaurants by GQ. By 2019, he launched Pasjoli, cementing his status as a leading culinary innovator.

Join us as we explore Chef Dave's experiences in launching world-class restaurants, how he develops cutting-edge menu items, and his involvement with the hit TV show, FX’s The Bear.

In today's episode, we sit down with Chef Kelly Whitaker, the owner of Id Est and a James Beard Award-Winner for Outstanding Restaurateur.

Chef Kelly shares how his travels abroad inspired him to launch Id Est and its acclaimed restaurants, including Basta and Denver’s Wolf's Tailor, named one of Bon Appétit’s top ten best new restaurants in the U.S. He also expanded his ventures with Dry Storage in Boulder, BRUTØ, and Hey Kiddo in Denver. Additionally, Chef Kelly founded the Noble Grain Alliance to promote domestically milled grains. He emphasizes that his driving force is using his “voice as a chef” to champion zero-waste cooking and sustainability practices.

Join us as we explore Chef Kelly's secrets to balancing a thriving career, his efforts to redefine the traditional kitchen environment, and the importance of keeping the "line cook mentality" alive

In today’s episode, we speak with our guest Chef Johnny Spero, owner of Reverie and Bar Spero in Washington, D.C.

Chef Johnny takes us through his remarkable culinary journey, starting at the age of 16 when he worked alongside James Beard award-winning Chef Johnny Monis. He then staged at the renowned Noma in Copenhagen and later became the Executive Chef at José Andrés’ Minibar in D.C. These formative experiences culminated in the opening of his own restaurant, Reverie, a personal and intimate expression of his travels and talents, followed by Bar Spero, a Seafood Bar and Grill in D.C.'s East End. However, at the pinnacle of his career, a tragic fire demolished Reverie, altering the course of his life.

Join us as Chef Johnny shares how he rose from the ashes to rebuild his dream restaurant and the invaluable lessons he learned along the way. 

In today’s episode, we speak with our guest Mason Snyder, an Escoffier graduate currently serving as the Executive Chef at Feast Your Eyes Catering. Some might even know him as the Cowboy Chef, featured on Hulu’s Chefs vs. Wild.

Mason’s journey is a testament to following one’s passion. Prior to his role as Executive Chef, he proudly served in the United States Air Force. In 2017, he made a pivotal decision to transition his lifelong love for cooking into a full-time career, embarking on a transformative journey at Auguste Escoffier School of Culinary Arts.

Listen as Mason Snyder talks about changing careers to pursue a calling, exploring hunting and foraging techniques, and filming a popular TV show.

In today’s episode, we speak with our guest Nancy Silverton, co-owner of Pizzeria Mozza, as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. She’s also the creative mind behind Nancy’s Fancy gelato.

In today’s interactive chat, Nancy shares how she built an illustrious career based on prep, timing, and luck. This includes working for some of the most influential chefs in the nation, including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago, as well as opening the legendary La Brea Bakery and Campanile Restaurant. 

Listen as Nancy Silverton talks about experiencing food on a deeply emotional level, the cookie that changed her life, and finding an obsession in the kitchen. 

In today’s episode, we speak with our guest Dr. Rollie Wesen, Executive Director of The Jacques Pépin Foundation and an assistant professor at Johnson & Wales University in Providence, RI. 

In 2016, Rollie founded The Jacques Pépin Foundation alongside his wife and father-in-law, Jacques Pepin. In the interview, Rollie shares how the foundation is dedicated to using community kitchens to train individuals who face high barriers to finding employment in the culinary world. 

Listen as Rollie talks about how cooking is like learning a “foreign language” and how adults today can reclaim their lives with fundamental culinary skills.

In today’s episode, we speak with our guest Eli Kulp, the decorated chef and partner of High Street Hospitality Group, host of The Chef Radio Podcast, and co-host of Delicious City Philly Podcast. 

Before 2015, Eli's culinary journey was marked by impressive achievements: he earned coveted accolades like Food & Wine’s Best New Chef of 2014, honed his skills at renowned New York establishments such as Casa Lever and Del Posto, and collaborated with Ellen Yin to launch restaurants in Philadelphia and New York. However, everything changed dramatically in 2015 following a tragic Amtrak accident that left him with a life-altering spinal cord injury.

Listen as Eli candidly shares how he navigated through this unforeseen adversity, the power of perspective, and the importance of fostering a sense of belonging through his podcasts. 

Disclaimer: This podcast episode contains a sensitive subject matter regarding suicide. If you or someone you know is experiencing suicidal thoughts or a crisis, please reach out immediately to the Suicide Prevention Lifeline at 988.

In today’s episode, we speak with our guest Brian Arruda, founder & CEO of Executive Chefs at Home, a premier placement agency for hospitality professionals in private residences across the globe. 

Brian shares the journey of building a thriving business during the pandemic out of necessity and how his experience working for acclaimed chefs, such as Charlie Palmer, José Andrés, Mario Batali, Thomas Keller, and Daniel Boulud, propelled him towards entrepreneurial success.  Today these relationships have played a significant role in the growth of Executive Chefs at Home and its network within the culinary world.

Listen as Brian talks about the power of networking, launching a business from scratch, and the future of private chefs and catering. 

In today’s episode, we speak with our guest Matty Edgell, the 28-year-old winner of the latest season of The Great British Bake Off on Netflix. 

Matty’s journey to triumph was nothing short of extraordinary. Hailed as the “underdog” and “wild card” of the 14th series, he captivated audiences with his humble demeanor and remarkable baking skills he learned from his Nana at a very young age. Matty shares how he’s continuing to share his passion for baking on social media and why sports and teaching will always remain a priority in his life. 

Listen as Matty talks about how he leveraged his sports mindset on television, his proudest Bake Off moment, and the cake he’s baking for his wedding.