The Chef’s Table Podcast – America’s Best Chefs
The Chef’s Table podcast brings you profiles of the top chefs across America. Our goal is to introduce you to master chefs and young up and coming chefs across the country who are innovating the...
View Article001 – The Chefs Table Podcast – Jacques Pepin
Chef Jacques Pepin When you think of master chefs, what comes to mind? How about someone who spent decades running restaurants and mentoring new chefs. Someone with dozens of cookbooks who shared...
View Article002 – Chef Hugh Acheson Interview – Five & Ten
Chef Hugh Acheson – Five & Ten Chef Acheson is a recognizable name and face in the culinary world thanks to his participation on the Bravo Television show, Top Chef. Chef Acheson first competed...
View Article003 – Chef Lenny Russo Interview – Heartland Restaurant
Chef Lenny Russo – Heartland Restaurant – St. Paul Twin Cities chef and restaurant proprietor Lenny Russo is a man of many talents. The critical success of his St. Paul eatery, Heartland Restaurant is...
View Article004 – Chef Matthew Molina – Pizzeria Mozza & Osteria Mozza
Chef Matthew Molina – Pizzeria Mozza & Osteria Mozza Chef Matthew Molina recently spoke to The Chef’s Table Podcast about his career, winning the 2012 James Beard Award for Best New Chef in the...
View Article005 – Chef Jesse Schenker – Recette NYC
Chef Jesse Schenker – Recette NYC After high school, Chef Jesse Schenker attending culinary school in Florida and then began his culinary journey, working his way up progressively greater challenges in...
View Article006 – Chef Isaac Becker – 112 Eatery
Chef Isaac Becker – 112 Eatery & Bar La Grassa & Burch Steak and Pizza Bar The restaurant industry attracts a wide range of people. Including many people who find the hours and the lifestyle...
View Article007 – Chef Anthony Martin – Tru Restaurant – Chicago
Chef Anthony Martin – Tru Restaurant – Chicago To describe Chef Anthony Martin as meticulous would be leaving out so much more to discuss. The executive chef and partner at Tru Restaurant in Chicago...
View Article008 – Chef Laurent Tourondel – Brasserie Ruhlmann & Arlington Club
Chef Laurent Tourondel – Brasserie Ruhlmann & Arlington Club – New York Chef Laurent Tourondel is a man always on the go. As an international restaurateur, chef Tourondel is constantly managing...
View Article009 – Chef Michael Ferraro – Delicatessen NYC & MacBar NYC
Chef Michael Ferraro – Delicatessen NYC & MacBar NYC From early memories of growing up in an Italian family with roots in the restaurant business, Chef Michael Ferraro has built his own reputation...
View ArticleAn Interview With Chef Stephen Stryjewski of Cochon – New Orleans – Episode 010
An Interview With Chef Stephen Stryjewski of Cochon – New Orleans When it comes to the almighty pig, there are few places that feature it in all its pure glory. Cochon – New Orleans is one of those...
View ArticleAn Interview with Chef Linton Hopkins of Holeman and Finch & Restaurant...
Chef Linton Hopkins – Restaurant Eugene & Holeman and Finch The city of Atlanta is not often on the fine dining list of culinary meccas. New York City, San Francisco, Chicago, maybe Los Angeles...
View ArticleAn Interview with Chef Ethan Stowell of Staple and Fancy & How to Cook a Wolf...
An Interview with Chef Ethan Stowell of Staple and Fancy & How to Cook a Wolf The Seattle food scene is vibrant and diverse even though many people think of seafood when they think of Seattle...
View ArticleAn Interview With Chef Kim Alter of Haven Oakland and Plum Oakland – 013
An Interview With Chef Kim Alter of Haven Oakland and Plum Oakland Kim Alter is a California girl through and through. Like so many great chefs, she began working with food at an early age. As early...
View ArticleAn Interview With Chef Dale Talde of Pork Slope & Talde – 014
An Interview With Chef Dale Talde of Pork Slope & Talde – 014 Growing up in Chicago to Filipino parents, food was a focus in the home for Dale Talde. At an early age, Chef Dale Talde began to...
View ArticleAn Interview With Chef Matthew Accarrino of SPQR San Francisco – 015
An Interview With Chef Matthew Accarrino of SPQR San Francisco – 015 The path to becoming an accomplished chef is paved with hard work and long hours. Chef Matthew Accarino of SPQR San Francisco...
View ArticleAn Interview With Chef Thomas McNaughton of Flour and Water San Francisco – 016
An Interview With Thomas McNaughton of Flour and Water San Francisco – 016 When you get to know Chef Thomas McNaughton, you begin to have some doubts. Something just doesn’t seem quite right. It...
View ArticleAn Interview With Pastry Chef Bob Truitt of Marea NYC and Altamarea Group – 017
An Interview With Pastry Chef Bob Truitt of Marea NYC and Altamarea Group – 018 So here we are nearly 20 episodes into this odyssey and we are just now introducing our first pastry chef. Even though...
View ArticleAn Interview With Chef Justin Cogley of Aubergine Carmel – 018
An Interview With Chef Justin Cogley of Aubergine Carmel – 018 If you sat down to have a chat with Chef Justin Cogley, recently named one of Food and Wine magazine’s Best New Chefs in 2013, you’d...
View ArticleAn Interview With Chef Jenn Louis of Lincoln Restaurant Portland – 019
An Interview With Chef Jenn Louis of Lincoln Restaurant Portland – 019 Chef Jenn Louis came a long way in a short time to get to where she is today. Where is she today? Well for starters she is...
View ArticleAn Interview With Pastry Chef Melanie Durant of Empire State South Atlanta – 020
An Interview With Pastry Chef Melanie Durant of Empire State South Atlanta – 020 What is the first things that comes to mind when you think of dessert? Sugar? Ice cream? fruit, maybe? For the...
View ArticleAn Interview with Chef Hayden McMillan of Waiheke Island Yacht Club San...
An Interview with Chef Hayden McMillan of Waiheke Island Yacht Club San Francisco – 021 Have you ever heard of a pop-up restaurant? Admittedly, it’s not a typical trend in the culinary world, however...
View ArticleAn Interview with Vintner/Restaurateur Joel Gott of Joel Gott Wines and...
An Interview with Vintner/Restaurateur Joel Gott of Joel Gott Wines and Gott’s Roadside – 022 We interrupt our regularly scheduled podcast episode to bring you a look at the restaurant industry from a...
View ArticleAn Interview with Chef Paul Virant of Vie Restaurant – 023
An Interview with Paul Virant of Vie Restaurant and Perennial Virant Chicago- 023 What began as a tradition at home growing up blossomed into a successful career for Chef Paul Virant. Food was a big...
View ArticleAn Interview with Chef Ken Oringer of Clio Restaurant and Toro Restaurant...
An Interview with Chef Ken Oringer of Clio Restaurant and Toro Restaurant Boston – 024 One of the amazing things about profiling chefs across America is that no two are alike. Some may embrace the...
View ArticleThe 2014 Season if About to Kick Off!
First and foremost, we want to thank everyone who helped make our podcast successful as we launched in 2013. It has been amazing to be able to share the stories of so many culinary innovators who are...
View ArticleAn Interview with Chef Andrew Zimmerman of Sepia Chicago – 025
An Interview with Chef Andrew Zimmerman of Sepia Chicago – 025 Long before, Chef Andrew Zimmerman landed at Sepia Chicago and before the talented chef graduated first in his class at the French...
View ArticleSchnitzel, Life, and Community With Edi Frauneder of Edi & The Wolf NYC – 026
What do you picture when you hear the words Austrian food? Are meat and potatoes at the top of the list? Perhaps, you envision pastries. Chances are you don’t always think of Austrian food as the...
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