Tinfoil Swans

Eric Ripert was throwing plates and losing staff when he realized the problem in his kitchen was him. The Le Bernardin chef and author of Mindful Cooking opens up about breaking the cycle of abuse in restaurants, coping with anxiety, and learning to appreciate his wrinkles. Plus, he delves into the mystery ingredient in his grandmother’s apple tart and the surprising emotional power of soup.

For more info visit: ⁠⁠⁠⁠⁠⁠foodandwine.com/tinfoilswans⁠⁠⁠

Episode art courtesy of Food & Wine / Nigel Parry

Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ming-Na Wen plays indelible characters in the worlds of Marvel, Disney, and "Star Wars," but movie and TV stardom never got her out of clearing tables at her family's restaurant. The actor and self-described nerd opens up about trying to fit in as an immigrant kid in Pittsburgh, imagining herself as Han Solo, and the hospitality work that prepared her for Hollywood. She also shares how writing her new instantly bestselling cookbook, Have You Eaten Yet?, meant sharing family secrets and revisiting memories she'd spent years pushing aside.

For more info visit: ⁠⁠⁠⁠⁠foodandwine.com/tinfoilswans⁠⁠

Episode art courtesy of Food & Wine / Riker Brothers

Learn more about your ad choices. Visit podcastchoices.com/adchoices

The teenager who had a weed plant on his night table, and was waitlisted at his safety school probably wouldn’t recognize the beloved international restaurateur and bestselling author he is today. However, in his new book, What Could Possibly Go Right? — published 20 years after his influential hospitality manual, Setting the Table — Danny Meyer is ready to open up about the missteps and mess-ups along the way, including having crowed about never having had to close a restaurant. He shares what it meant to shut down the beloved Tabla, the fear he felt relinquishing day-to-day control as his hospitality group expanded, and what it feels like to be underestimated by the people who love you. He also delves into his very particular love of acronyms, why so-called “soft skills” are actually a tremendous source of strength, and that sacred moment when a hot pizza hits your table at a restaurant, and the rest of the world just melts away.

For more info visit: ⁠⁠⁠⁠foodandwine.com/tinfoilswans⁠

Episode art courtesy of Food & Wine / Jeff Wojtasek

Learn more about your ad choices. Visit podcastchoices.com/adchoices

As a kid growing up in suburban California in the Lunchables generation, Peabody Award-winning comedian and director Hasan Minhaj dismissed the rajma chawal and dahi chawal his parents cooked at home. Now he craves those dishes, as well as the ritual of chai and commiseration he shared with his grandparents after dinner, and knows it’s up to him to keep that tradition alive for his own kids. He opens up about the teacher who found an outlet for his restless mind, why he wanted to bring the world of collegiate Bollywood dance to the screen in Best of the Best, and why he thinks his wife, Beena, could save him in a zombie apocalypse.

Vote for Tinfoil Swans in the 2026 Signal Awards,

For more info visit: ⁠⁠⁠foodandwine.com/tinfoilswans⁠⁠⁠

Episode art courtesy of Food & Wine / Amir Hamja

Learn more about your ad choices. Visit podcastchoices.com/adchoices

Before Telly Justice became a Food & Wine Best New Chef and co-owner of HAGS, she played drums in a self-described "terrible grunge band" called Skaz at all-ages shows where her parents bought everyone pizza. She talks about stumbling into restaurant work through a crew of "punks, weirdos, and queer people," the radical mayonnaise that transformed her cooking, and building a restaurant where every diner receives a "distillate of pure care."

For more info visit: ⁠⁠⁠foodandwine.com/tinfoilswans⁠⁠⁠

Episode art courtesy of Food & Wine / Seth Caplan

Learn more about your ad choices. Visit podcastchoices.com/adchoices

How did Food & Wine’s Best New Chefs go from an idea sparked by a chance lunch to one of the culinary world’s greatest honors? The award’s creator, former Food & Wine editor Malachy Duffy, and restaurant editor Erika Adams take you behind the scenes of nearly four decades of scouting, secret deliberations, surprising misses, hard-earned lessons, and the one year there were no Best New Chefs at all.

For more info visit: ⁠⁠⁠foodandwine.com/tinfoilswans⁠⁠⁠

Episode art courtesy of Food & Wine / Russell Maynard (Malachy Duffy) & Celina Colby (Erika Adams)

Learn more about your ad choices. Visit podcastchoices.com/adchoices

Food & Wine editor in chief Hunter Lewis, restaurant editor Erika Adams, and executive features editor Kat Kinsman go behind the scenes of the search for the 2026 Best New Chefs. They reveal what scouts look for in a standout meal, the “goosebump test” that can seal the deal, and the chefs and restaurants that made this year’s class unforgettable.

For more info visit: ⁠⁠⁠foodandwine.com/tinfoilswans⁠⁠⁠

Episode art courtesy of Food & Wine

Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef and writer Lane Regan left Chicago for the remote woods of Michigan’s Upper Peninsula, and built a life beyond their wildest dreams. They joined Tinfoil Swans for a conversation about sobriety, grief, gender, kitchen culture, finding softness as a leader, and creating Milkweed Inn at the end of nine miles of logging road. Plus: pigs, year-long ferments, and the beavers determined to make life interesting.

For more info visit: ⁠⁠⁠foodandwine.com/tinfoilswans⁠⁠⁠

Episode art courtesy of Food & Wine / Lane Regan

Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nina Compton grew up in Saint Lucia marking time by fruit seasons, dreaming of becoming a chef, and learning to cook alongside her mother and grandmother. The Top Chef fan favorite talked about the intense kitchens that shaped her, why she took a chance on putting goat curry on the menu in New Orleans, the advice that taught her to say no, and her dream of opening a culinary school back home.

For more info visit: ⁠⁠foodandwine.com/tinfoilswans⁠⁠

Episode art courtesy of Food & Wine / Kasimu Harris

Learn more about your ad choices. Visit podcastchoices.com/adchoices

Alex Stupak has built a career by questioning what food can and should be. The Empellón chef and restaurateur and 2013 Food & Wine Best New Chef talks about rebellion as a creative force, what pastry taught him about transformation, and why he thinks we all want the cheeseburger right now. He also digs into David Lynch, punk rock, the lessons of a restaurant that broke his heart, the tension between recognition and individualism, and why the restaurants we return to are about much more than what’s on the plate.

For more info visit: ⁠foodandwine.com/tinfoilswans⁠

Episode art courtesy of Food & Wine / Evan Sung

Learn more about your ad choices. Visit podcastchoices.com/adchoices