Baker Kelly Jacques on being named a 2025 Food and Wine Best New Chef, and on her unique baked takes on New Orleans favorites

Le Cirque and Spotted Pig alum, Chef Casey Wall on opening a hot new French/Texan hybrid in Austin after fifteen years as a successful restaurateur in Australia.

A double helping of great restaurants off the beaten path: The chef behind a Colorado restaurant you have to ski or snowshoe to get to—and the owners of a James Beard Award winning family favorite in Alaska

2025 James Beard Best Chef in NY state Vijay Kumar on bringing a little known southern Indian cuisine to his Michelin-starred restaurant the New York Times ranked #1 in NY

Chef Kelly Franz on the challenge of coming home to a legendary Charleston restaurant to take it into the future without discarding its storied past

2025 James Beard Best New Restaurant Award winners Jeanie Janas Ritter and Chef Adam Ritter on combining French techniques with Minnesota ingredients and risking everything to open a restaurant where others went bust

2025 James Beard Awards Outstanding Restaurant co-owner and master sommelier Bobby Stuckey on featuring amazing food from an Italian region few people have ever heard of

Portland Chef Cathy Whims on the secrets to cooking in Italy, being tutored by the legendary Marcella Hazan, and helping turn Portland, Oregon into a culinary force

2025 James Beard Best Chef-Texas Thomas Bille on creating great food through the lens of a first generation Mexican American, risking everything on a dream, and rebuilding after losing it all

Bonus Episode - A visit to Brennan's for the art and theatre of Banana's Foster

Pitmaster Ali Clem on winning a Michelin star for her barbecue restaurant, and her remarkable rise from selling her barbecue from a trailer

2025 James Beard Award winner Nando Chang on Peruvian-Japanese cuisine, the threat to immigrants in the food world, and how hip-hop changed his life

Chef and restaurateur Nicholas Fanucci on his career at legendary Michelin-starred restaurants and his journey from the top to a food truck to a restaurant of his own

Chef Yotaka “Sunny” Martin and her partner/husband on bringing her Thai cuisine to America and, with no restaurant experience, winning the 2025 James Beard Award for Best Chef Southwest

Chef and restaurateur Tyler Akin on re-opening his family’s favorite restaurant from his childhood and cooking a world of cuisines

Two Michelin star winning chef Suzette Gresham on battling restaurant world misogyny and finding the soul of a cuisine

Third generation Seattle restaurant owner Mark Canlis, on keeping the highest standards while remaining fresh after 75 years

Michelin award winning chef Julia Momosé on creating the tastes she grew up with in Japan at her Chicago restaurant Kumiko, and the mixology that just won her a James Beard award

Classically trained boundary-shattering chef Jordan Kahn on simultaneously holding Michelin stars at two different restaurants, and his singular approach to storytelling through food

Chef Anita Jaisinghani on creating a wildly successful Indian diner in Houston, Texas