The Ultimate Dish

In today’s episode, we speak with Jeffrey Saad, author of Jeffrey Saad's Global Kitchen: Recipes Without Borders: A Cookbook, and creator of several restaurants such as San Francisco’s Sweet Heat, Pasta Pomodoro, and the Grove.

Chef Saad started his culinary career at the young age of 13 working in a local diner. Once the hospitality bug hit him, he followed his passion all around the world, launching several eateries. With his bold culinary voice and intrinsic desire to teach everyday people how to cook locally, he began his TV career, appearing on Food Network’s Chopped All-Stars, Grill it! with Bobby Flay, ABC’s The Chew, and many more.

Listen as Chef Saad talks about creating a social media presence in culinary arts, his encyclopedic knowledge of spices and ingredients, and building a career doing what you love. 

In today’s episode, we speak with Patrick Nuzzo, an alternative medicine doctor who’s opened five practices including the Southwest University of Naprapathic Medicine and Health Sciences. 

After spending years formulating nutritional supplements for the natural food industry, Dr. Nuzzo discovered naprapathy—what he sees as the future of health and nutrition. This type of “hands-on” manual medicine involves nutritional counseling and techniques that optimize circulation of the body. Dr. Nuzzo’s passion for this treatment made him instrumental in the passing of the Naprapathic Practice Act of New Mexico—allowing naprapaths to practice in the state of New Mexico.

Listen as Dr. Nuzzo talks about the difference between naprapathy and physical therapy, developing a sports nutrition line for former NFL great Walter Payton, and why naprapathy is one of the best wellness treatments in natural medicine. 

In today’s episode, we speak with our guest Nikhil Abuvala, owner and executive chef of Roux 30A and Nanbu Noodle Bar in Santa Rosa Beach, FL.

Nikhil developed his passion for cooking before he could even reach a kitchen countertop. Helping his grandmother roll out fresh Indian flatbread was one of his early motivations for pursuing culinary arts. With experience cooking in more than 30 countries over twenty years, Nikhil aims to create unique dining experiences leveraging global ingredients, food, culture, and entertainment. His restaurant culture and ambiance is built on the idea that the most intimate thing that you can do is break bread with your family.

Listen as Nikhil talks about the influence of his grandmother’s cooking, starting his culinary career at age 13, and the joy of “breaking bread” at one big table. 

In today’s episode, we speak with our guest Brad Barnes, award-winning certified Master Chef, author, food strategist, and president at Pure Food Consulting. 

Chef Barnes is the co-author of the American Culinary Federation’s Guide to Culinary Certification, as well as So You Want to Be a Chef? A Guide to Culinary Careers. He is dedicated to helping a new generation of chefs understand the shifts in technology, business, and education so they can “make space” for innovation in the culinary arts.

Listen as Brad talks about how to reduce the cost of food, society’s growing interest in plant-based foods, and other emerging culinary trends. 

In today’s episode, I’m honored to chat with my father and hero, Josef Bachmann, who reflects on his 'journeyman to Meisterbrief’ experience. 

From Bavaria to Düsseldorf to Frankfurt and beyond, Chef Bachmann’s story is rooted in humble beginnings. We talk about his childhood growing up around pastry chefs, becoming a baker, and ultimately how he convinced his wife to leave Europe and migrate to America to raise a young family—and buy a bakery. 

Listen as Chef Bachmann talks about memories of life in Europe working with pastries, mastering his craft, his family, and the pursuit of pride, happiness, and hospitality. 

In today’s episode, we speak with our guest David Delcourt, co-founder and Chief of Flavor at Seed Ranch Flavor Co.—a company that creates unique blends of hot sauces and seasonings with clean and organic ingredients. 

To inspire others, David and his team create accessible meals that are always healthy, delicious, and sourced responsibly. Through his sustainable business model, he remains committed to partnering with farmers and suppliers who hold themselves to the same high standards of integrity.

Listen as David talks about creating a vegan mac and cheese line, how to leverage your ROF (Return on Failure), and his startup culture & strategy around people, planet, plants and profit. 

In today’s episode, we speak with our guest Ewald Notter—teacher, pastry arts gold medalist, and the first pastry chef inducted into the Pastry Art and Design Hall of Fame.

Between winning numerous gold medals in pastry competitions and becoming a founder and Director of Education at Notter School of Pastry Arts in Orlando, Ewald shares his best career advice and how he approaches pastry arts across multiple cultures.

Listen as Ewald talks about opening one of the most popular coffee shops in Bellevue, WA, helping the US Team achieve its only Gold Medal at the Coupe du Monde in Lyon, and the future of pastry arts.

In today’s episode, we speak with our guest Richard Rosendale, an award-winning certified Master Chef, chief creator of the Rosendale Collective, and a Bocuse d’Or top-ten finalist.

From winning over 20 world culinary Olympic medals and cooking in some of the finest kitchens around the globe, Rich shares how he intentionally balances all of his interests and selects projects that make him a better chef, leader, entrepreneur, and person . 

Listen as Rich talks about being the youngest executive chef in the history of Greenbrier resort, launching the 44-acre Greenbrier Farm, following your curiosity, and the emergence of “a new breed of American chefs.” 

In today’s episode, we speak with our guest Chef Tim Condon—Owner of Angry Cactus Bar in San Angelo, TX and partner with Escoffier’s Work & Learn program, which gives new and existing restaurant employees a chance to complete an online culinary degree while working in the kitchen.

Since the age of 14, Tim has always immersed himself in the culinary world and launched several successful restaurants, including Lonestar Cheeseburger Company—Voted #1 Food Truck Burger in Texas by Mobilecusine. Now he finds passion in helping other chefs proactively find success—the intersection of opportunity and preparation.

Listen as Tim talks about building his career from working at Burger King to owning a food truck, his plans for building the World’s Largest drive thru restaurant, and how he improves retention by investing in culinary education for his employees. 

In today’s episode, we speak with our guest Cole Ellis—semifinalist for the James Beard Award “Best Chef South” and Executive Chef at Delta Meat Market at Butcher’s Shop. 

Cole is nothing short of an innovative chef, with over 13 years experience cooking in Charleston’s most acclaimed kitchens such as Magnolia’s, Hominy Grill, and Carolina’s. He now spends time on collaborative passion projects—hosting off-premise events with like-minded chefs. 

Listen as Cole talks about the origin story behind Delta Meat Market, the decision between office and kitchen life, designing innovative menus, and how to make food feel welcoming.