Chef's PSA Podcast
Chef's PSA Podcast, hosted by André Natera, offers no-nonsense advice for culinary professionals. It features interviews with James Beard Award winners, Top Chef champions, and Bocuse d'Or competitors, focusing on kitchen management and Michelin standards. The podcast aims to help cooks build serious careers in the culinary industry.
Episodes
Three-Time James Beard Finalist on Building a Hospitality Empire Ep. 208
Chef Brian Lewis is the founder and CEO of Full House Hospitality Group and a three-time James Beard Award finalist for Best Chef Northeast, with nominations in 2018, 2022, and 2025. A Culinary Institute of America and Johnson and Wales University graduate, he apprenticed under Jean Louis Palladin, Marco Pierre White, and Eric Ripert before becoming the founding executive chef of Richard Gere'
How to Hire 196 People in One Week: Jason Dady's Playbook Ep. 207
Chef Jason Dady is one of San Antonio's most prolific restaurateurs, having opened 20 restaurants over 25 years through the Jason Dady Restaurant Group. A San Antonio UNESCO City of Gastronomy Chef Ambassador and Food Network veteran with appearances on Iron Chef Gauntlet, BBQ Brawl, and Beat Bobby Flay, Dady most recently opened Mexico Ceaty, a 25,000-square-foot food hall on San Antonio'
Bocuse d'Or Gold to America's Culinary Cup: Matt Peters Ep. 206
Chef Matt Peters is the first American chef to win gold at the Bocuse d'Or, the most technically demanding culinary competition in the world. He trained under Thomas Keller at Per Se and The French Laundry and at Adour Alain Ducasse in New York before spending over a year preparing for the 2017 Bocuse d'Or in Lyon. He is currently Head Coach for Team USA at the 2027 Bocuse d'Or, coaching Chef Vinc
Michelin Stars, Brisket Mastery, and the Price of Success Ep.205
Evan LeRoy is the co-owner and pitmaster of LeRoy and Lewis Barbecue in Austin, Texas. A Michelin star recipient in the MICHELIN Guide Texas 2024, number two on Texas Monthly's Top 50 BBQ Joints in 2025, and 2025 James Beard Award Semifinalist for Best Chef Texas, LeRoy has spent nearly a decade redefining Texas barbecue through whole-animal butchery, locally sourced meats, and a cooking philo
Fancy Chef Calls, $10K Restaurants, and Originals vs. Covers | Chef's PSA Ep. 204
Phillip Frankland Lee is the co-owner and executive chef of Scratch Restaurants Group, the Michelin-starred hospitality company he operates with his wife and executive pastry chef Margarita Kallas-Lee. The group includes Sushi by Scratch Restaurants, Pasta|Bar, NADC Burger, and Shokunin. Lee is a Top Chef Season 13 competitor, San Pellegrino Young Chef 2015 finalist, Zagat 30 Under 30 honoree, and
How Chaos Builds Great Chefs: Josh Sutcliff on 55 Seventy Episode. 203
Chef Josh Sutcliff is the Corporate Executive Chef and Partner at 55 Seventy, a private members club for wine lovers with locations in Dallas and Houston. A Le Cordon Bleu graduate, CultureMap Dallas Rising Star Chef of the Year, and Zagat 30 Under 30 honoree, his career includes chef de cuisine at FT33, executive chef at Mirador, and stints at The Joule and Knox Bistro.He started washing dishes a
From Celebrity Chef to a Bigger Mission. David Bull Episode 202
Chef David Bull is Austin's first Iron Chef America competitor, Food and Wine Best New Chef 2003, two-time James Beard Foundation nominee, and Regional Vice President of Food and Beverage at LaCorsha Hospitality Group. He led the Driskill Grill to three consecutive Austin American-Statesman number one restaurant awards, competed on Iron Chef America in 2006 as the first Austin chef to do so, and h
Brandon Harpster on Cooking Smarter How Technology Changes Everything Overnight Ep 201
Brandon Harpster is the National Corporate Chef for Training and Events at RATIONAL USA. He trains chefs across the country, runs RATIONAL's culinary academies, and develops cooking programs that translate connected kitchen technology into repeatable, scalable results for working operators.This episode starts with a brunch disaster. A steamship round failed overnight at a country club, no moni
Cooking for 5,000 Before Culinary School Chef Chad Welch Ep. 200
Chef Chad Welch is an American Culinary Federation Certified Executive Chef and Certified Culinary Administrator, a Jacques Pépin Foundation ambassador, and the executive chef with The Urban Stillhouse, an elevated dining concept with locations in St. Petersburg, Florida and Somerset, Kentucky. Horse Soldier bourbon bottles are formed with steel from the World Trade Center.He did not plan to becom
Building a Restaurant Under Pressure With Emmanuel Chavez Episode 199
Everyone wants the spotlight. Until it actually hits.Andre sits down with Emmanuel Chavez from Tatemo in Houston to talk about what happens when your restaurant gets attention before you’re ready for it.Tatemo went from a tortilla operation to a full tasting menu fast. Recognition came with it. So did pressure.This conversation gets into what it takes to run a tight kitchen with almost no space, h
Emmanuel Laroche on Madagascar Vanilla and Flavors Unknown | Episode 198
Chef Andre Natera sits down with Emmanuel Laroche, host of the Flavors Unknown podcast and author of A Taste of Madagascar, to explore the global story behind vanilla production and the process of writing a food book.Laroche shares his experience traveling to Madagascar, where roughly 80% of the world’s vanilla is produced, including the realities of hand pollination and the challenges of sourcing
Dan Kennedy on Meat, Fire, and Ego | Episode 197
Chef Dan Kennedy spent over 20 years in high end kitchens, most recently as head chef at Pasta|Bar Austin before the concept closed in February 2026. He is now working on Morri, his own concept in Austin.In this episode, Andre Natera and Dan Kennedy argue that social media has replaced technical skill with aesthetic performance, and duck is the clearest casualty.Why duck is almost always undercook
Top Chef Twins Brandon and Jonathan Dearden Ep. 196
Chef Andre Natera sits down with identical twin chefs Brandon and Jonathan Dearden to discuss rivalry, restaurant leadership, culinary school value, and the realities of running profitable restaurants.Both twins competed on Top Chef and built careers in very different directions. Brandon pursued fine dining and stages at elite kitchens, while Jonathan focused on leadership roles and restaurant man
Dallas Dining Debate with Josh Sutcliff and Drew Stephenson : Episode 195
Chef Andre Natera sits down with Dallas chef Josh Sutcliff and food commentator Drew Stephenson to unpack the viral debate surrounding the Dallas dining scene.After Drew’s Instagram post sparked widespread reactions among chefs and diners, the conversation expanded into a deeper look at restaurant success, Michelin expectations, and the economic realities of running restaurants in Texas.They discu
The Problem With Tipping Culture : Jam Sanichat Ep. 194
Chef Andre Natera sits down with Jam Sanichat, chef-owner of Thai Fresh in Austin, Texas, to explore how restaurant culture, wage models, and culinary traditions intersect.Jam explains why she eliminated tipping at Thai Fresh and replaced it with a transparent service fee designed to provide stable wages and reduce front-of-house and back-of-house pay disparities.The conversation also traces her j
Most Chefs Shouldn’t Be Owners: James Trees Episode 193
Most chefs should not open a restaurant.James Trees explains why ownership is finance and leadership, not cooking. From prime cost and food cost velocity to EBITDA, triple net leases, and delivery app traps, this episode is a restaurant business masterclass.If you are thinking about opening your first restaurant, learn the numbers first.How prime cost actually worksWhy food cost velocity matters m
No Star Is Worth Your Health: Jake Rojas Episode 192
A Michelin-trained chef faces thyroid cancer and the real possibility of losing his taste.Chef Jake Rojas shares his diagnosis, treatment, feeding tube recovery, and how the experience reshaped his priorities around health and leadership. From El Paso competitions to three-star kitchens in Las Vegas, this is a conversation about discipline, identity, and why flavor is the only thing that truly mat
She Left Finance to Open 2 Restaurants: Laila Bazahm (Ep. 191)
She left finance to open two of Austin’s most talked-about restaurants.In this episode of Chefs PSA, Laila Bazahm explains how fine dining discipline, financial literacy, and cultural awareness shaped her path from Wall Street to restaurant ownership.This conversation is essential for chefs who want to open their first restaurant without guessing their way through funding.How to secure capital for
How Chefs Escape Restaurants Without Going Broke : Joey Chavez(Ep. 190)
Restaurant kitchens are breaking chefs.Joey Chavez left the traditional kitchen path to build a private dining business that protects income, health, and time. In this episode of Chefs PSA, Andre Natera breaks down what chefs are never taught about money, pricing, and long-term sustainability.This is a reality check for cooks questioning their future.You will learnWhy restaurant kitchens burn chef
Restaurants vs Private Dining with Chef Francis Pascal Ep. 189
Chef Francis Pascal of Vendador joins André Natera to talk private dining, leadership, contracts, pricing, and the real business behind luxury events. From immigrant roots to building a high-end operation, this episode is packed with practical insight for chefs looking to go independent.If this episode helped you, leave a 5-star rating and follow Chef’s PSA.Francis Pascal on InstagramLINKS & R
The 'No Recipe' Rule: with Brent Weathers Ep. 188
Brent Weathers cuts through the 'Instagram Chef' BS to reveal the reality of cooking without recipes.In this episode, André Natera welcomes back chef and content creator Brent Weathers for a conversation that cuts through trends, gimmicks, and recycled food content.They break down cooking without recipes, the pressure of originality, content creation burnout, and the realities most chefs d
Why Great Restaurants Feel Effortless with Tracy Malechek-Ezekiel Ep. 187
If this episode brings you value, leave a 5-star rating and follow Chef’s PSA.Great restaurants are designed, not improvised.Andre Natera sits down again with Tracy Malechek-Ezekiel of Birdie’s to break down menu structure, kitchen culture, mentorship, and leadership. They explore why Birdie’s moved to a prefixed format, how structure improved creativity, and what it really takes to build sustaina
How Michelin-Level Innovation Is Actually Built with Jorge Luis Hernández Ep. 186
If this episode helps you, leave a 5-star rating and follow Chef’s PSA so it reaches more working chefs.Chef Jorge Luis Hernández joins André Natera to break down how innovation actually works inside Michelin-recognized kitchens. From mentorship and iteration to recipe systems and collaboration, this episode focuses on process, not performance.Jorge on InstagramSubscribe on Substack → https://chef
Franck Desplechin: Luxury Hotel Leadership & The Trap of Chasing Titles (Ep. 185)
Is the climb to "Executive Chef" actually worth the sacrifice? Chef and Hospitality Leader Franck Desplechin joins André Natera to dismantle the myth that a higher job title equals more happiness.They discuss the operational and emotional reality of running luxury hotel kitchens:The Title Trap: Why chasing the next promotion often leads to burnout, not fulfillment.Hotel Operations: The s
Philip Frankland Lee: Michelin Systems, Omakase Economics & The Reality of TV Fame (Ep. 184)
What is the operational difference between a "good" restaurant and a Michelin-starred machine? Chef Philip Frankland Lee returns to Chef’s PSA to dismantle the romanticism of fine dining and replace it with systems, discipline, and math.We move past the hype to discuss the structural reality of modern kitchens:The Omakase Model: Why scaling "tasting menu" concepts is the smarte
Mastering Meat Science and BBQ with Jess Pryles Ep. 183
Don't forget to leave a 5-star rating and follow Chef’s PSA if you want more conversations like this.Jess Pryles joins André Natera on Chef’s PSA for a deep dive into meat science, barbecue, and cooking beef the right way.They cover prime rib technique, dry aging, brisket methods, and what most cooks misunderstand about meat. Jess also shares insights from writing cookbooks, working in the mea
Leonard Botello IV: The Truth About Fire, Barbecue, and Mental Pressure Ep. 182
Barbecue is built on fire, discipline, and pressure.Leonard Botello IV, pitmaster and owner of Truth BBQ, joins Chef’s PSA to break down intuitive cooking with wood fire, managing pits, the science behind great barbecue, and the mental toll of operating at a high level.Leonard shares a near-disastrous fire incident, the realities of running a Texas barbecue operation, and why mental and physical w
Blade Geometry, Steel Science & The Truth About Sharpening (Ep. 181)
Knife work is the foundation of cooking, but most chefs are ruining their edges without realizing it. In this episode, André Natera sits down with Don Smolik (Study The Blade) and custom knife maker Kolter Livengood for a technical deep dive into knife care.They strip away the myths to reveal the science behind a perfect edge:Blade Geometry: Why "thinness behind the edge" matters more th
From Italy to Omaha: Chef Benjamin Maides on Craft, Farming & Tasting Menus Ep. 180
Chef Benjamin Maides joins Chef’s PSA for a direct look at ingredient-driven cooking, seasonal discipline, and balancing restaurant life with running a farm. From his time cooking in northern Italy to building Au Courant in Omaha, Maides breaks down technique, menu development, cultural lessons, and the realities of operating multiple roles at once.This episode is for chefs who care about real cra
Amanda Rockman on the Real Pastry Chef Life: Pressure, Craft, and Survival Ep. 179
Chef Amanda Rockman joins Chef’s PSA to break down the real pastry chef life—high pressure, long hours, technical discipline, and the mental toll that comes with it. With 20 years in Chicago’s top kitchens and a new bakery and coffee shop in Austin, she shares the truth about pastry work, insomnia, ingredient quality, modern management, and the realities of building a bakery from nothing.This epis
Behind the Scenes with Legendary Chefs: Lessons from Ducasse, Gras & Splichal with Andrew Turner Ep. 178
Guest: Andrew Turner – Valley Wine Merchants (Newberg, Oregon)André Natera sits down with Andrew Turner to discuss what it takes to thrive in the world of haute cuisine. From working with legendary chefs like Alain Ducasse, Laurent Gras, and Joachim Splichal to running his own wine shop, Turner shares his journey through Michelin-level kitchens and beyond.Learn what separates good from great in th
Ron McKinlay: Pop-Up Dinners, Meat Cookery, and Life After Restaurants (Ep. 177)
What happens when you leave the stability of a restaurant to go it alone? Chef Ron McKinlay joins André Natera to break down the technical and emotional reality of the "Post-Restaurant" career path.They explore the transition from traditional brigades to the independent pop-up circuit, sharing lessons on:The Pop-Up Hustle: How to execute Michelin-level dinners without a permanent kitchen
James Avery: Leadership, Wellness & The Reality of Hell's Kitchen (Ep. 176)
What is it actually like to work beside Gordon Ramsay in the most high-pressure kitchen on television? Chef James Avery (The Blue Team Sous Chef) joins André Natera to pull back the curtain on Hell's Kitchen.They move beyond the drama to discuss the reality of TV cooking vs. professional kitchens:The Ramsay Standard: What it takes to survive as Gordon Ramsay’s right-hand man and the leadership
Adrienne Cheatham: Le Bernardin Standards, Top Chef Reality & The Private Chef Pivot (Ep. 175)
How do you translate the discipline of a 3-Michelin-star kitchen into a personal brand? Chef Adrienne Cheatham (James Beard Semifinalist & Top Chef Finalist) joins André Natera to discuss her evolution from the elite brigade of Le Bernardin to the world of high-end private dining.They discuss the technical and mental shifts required to succeed outside of the traditional restaurant model:The Le
Chef Life: Surviving the Kitchen Chaos with Eduardo & Elizabeth Espiritu
Ever wonder what it’s like to run a kitchen with your spouse?Join André Natera on Chef’s PSA as he talks with chefs Eduardo and Elizabeth Espiritu, a husband-and-wife duo who know the highs and lows of kitchen life. From insane New Year’s Eve services to leadership lessons, funny disasters, and post-pandemic realities, this episode pulls back the curtain on what really goes down in the culinary wo
Chef Thomas Bille: From Garden to James Beard Glory | Episode 173
Chef Thomas Bille: From Garden to James Beard Glory | Chef’s PSA PodcastChef André Natera sits down with Chef Thomas Bille of Belly of the Beast in Spring, Texas — winner of the James Beard Foundation Best Chef: Texas award and recipient of a Michelin Bib Gourmand.They discuss his rise in the culinary world, the pressure of recognition, growing ingredients by hand, and the lessons of running — and
David Breeden: Classical Foundations, Modern Precision & The Philosophy of Perfection (Ep. 172)
What is the difference between "cooking food" and "honoring ingredients"? Chef David Breeden joins André Natera for a philosophical and technical masterclass on what it means to cook at the highest level.They explore the balance between old-school discipline and modern innovation:The Foundation: A deep dive into classical stocks and sauces—why the basics are still the hardest t
Revolutionizing Texas BBQ: An Interview with Ali Clem of La Barbecue Ep. 171
Episode Description:Texas BBQ just earned Michelin recognition — and at the center of it is Ali Clem of Austin’s La Barbecue. In this episode of Chef’s PSA, host André Natera sits down with Ali to talk about her journey from food trucks to Michelin stars.You’ll hear about the legacy of Central Texas barbecue, the real costs of running a BBQ business, myths around brisket cooking, and how Michelin
Behind the Bar with Chad Solomon: Innovation, Cocktails & Insights Ep. 170
In this episode of Chef’s PSA, André Natera talks with Chad Solomon, Director of Innovation at the Cooper Spirits Company. From Milk & Honey to Midnight Rambler, Chad shares lessons from 24 years behind the bar.They explore bartender-chef relationships, bar culture, hospitality, and profitability. Chad also recalls his 9/11 experience and the career shift that led him to bartending. A must-lis
The Competitor’s Journey: Chef Patrick Mitchell on Competitions & Certification Ep. 169
Host André Natera sits down with Chef Patrick D. Mitchell—2016 ACF National Chef of the Year and corporate culinary ambassador for Ben E. Keith Foods—for a deep dive into the world of culinary competitions and chef certifications.Chef Mitchell shares personal stories from his career, insights into judging and preparation, and the value of professionalism and mentorship. For chefs pursuing certific
Cannabis in the Kitchen: Travis Petersen& Dan Kennedy Ep. 168
In this episode of Chef’s PSA, André Natera sits down with Travis Petersen (the Nomad Chef) and Dan Kennedy (Pasta Bar, Austin) to explore cannabis cuisine, chef etiquette, and the chef competition circuit. From cannabis-infused dinners and terpenes to the realities of MasterChef and Top Chef, this episode delivers unfiltered insight into modern kitchens.If you’re curious about how cannabis is cha
Overcoming Adversity: Chef Eric LeVine's Story of Triumph Ep. 167
Join host André Natera in this episode of Chef's PSA as he sits down with Chef Eric LeVine, a Food Network Chopped Champion, award-winning chef, author, and cancer survivor. Chef LeVine shares his tumultuous journey through the culinary world, battling addiction and illness, and the crucial importance of authenticity and storytelling in the food and hospitality industry.From opening his first rest
David Breeden: Survival, Resilience & The Unlikely Road to The French Laundry (Ep. 166)
Before he spent 13 years leading the kitchen at The French Laundry, David Breeden was just a kid trying to survive. In the most raw and powerful episode in Chef’s PSA history, David sits down with André Natera to share a life story defined by unthinkable loss and impossible resilience.This is not just a conversation about cooking. It is a 2-hour journey through the darkness that eventually led to
From Hip Hop to James Beard: The Nixta Story with Edgar Rico and Sara Mardanbigi Ep. 165
Chef Edgar Rico and Sara Mardanbigi of Nixta Taqueria join André Natera to talk about the art of storytelling in the kitchen, the influence of hip hop on their work, and how they’ve built an award winning while uplifting their community. Fresh off major awards from Michelin and James Beard, they share what drives their creativity, how they manage pressure, and why team well-being matters as much a
From Struggle to Success: Chef Kevin Fink’s Culinary Journey Ep. 164
What does it really take to build a successful career in today’s culinary industry?In this episode of Chef’s PSA, Chef Andre Natera sits down with Chef Kevin Fink of Emmer & Rye Hospitality Group for an unfiltered conversation on the realities of kitchen life, building and scaling restaurants, and finding balance outside of work.From the early days of opening Emmer & Rye to leading multipl
Michelin Star Chef Phillip Frankland Lee: Battling Fancy Chef & Building Dream Restaurants Ep. 163
Join host André Natera on this episode of Chef's PSA as he sits down with Michelin Star Chef Phillip Frankland Lee, the mastermind behind renowned concepts like Sushi by Scratch, Pasta Bar, NADC Burger and the 'Not a Damn Chance' podcast.Together, they dive deep into the challenging journey of earning respect in the kitchen, maintaining a unique creative vision, and the art of building
Chef Mike Diaz & Gabe Erales: Cooking, Mentorship, Mental Health Ep. 162
Mental Health, Mentorship & Running a NONPROFIT Culinary School!Join André Natera on this episode of Chef's PSA as he welcomes back Top Chef Season 18 winner Gabe Erales and Mike Diaz from Oseyo in Austin, Texas. They dive into a range of critical topics, offering unique perspectives from their diverse culinary journeys.Discover insights on legendary figures like Jacques Pepin, Gabriel's inte
Chef Ashish Alfred Reveals Restaurant Reality Ep. 161
CHEF ASHISH ALFRED: BAR RESCUE & The SHOCKING Truth About Running Restaurants!Join host André Natera in this engaging Chef's PSA episode as he chats with award-winning chef and restaurateur Ashish Alfred. Known for co-hosting Bar Rescue, Chef Alfred candidly discusses the raw realities of running a restaurant, the authenticity of reality TV, and his formative experiences working in France.This
Chef Burnout & Kitchen Wellness: A Conversation with Harold Villarosa & Beto Ortiz Ep. 160
Join Chef André Natera for a vital conversation on mental health and wellness within the demanding culinary industry. This episode features esteemed guests Chef Harold Villarosa from Oko in Austin, Texas, and Beto Ortiz, the visionary founder of Humans of the Kitchen and the 86 Challenge.This discussion bravely dives into the intense pressures, burnout, and necessary culture changes in kitchens. T
Top Chef's Jo Chan EXPOSES Kitchen Truths: Mentorship, Competition & More! Ep. 159
Top Chef's Jo Chan EXPOSES Kitchen Truths: Mentorship, Competition & More!Dive into an exclusive conversation on the Chef's PSA Podcast with host André Natera and Austin Chef Jo Chan. Known for her captivating run on Top Chef and her formative years in distinguished New York kitchens under culinary legends Jonathan Waxman and Marcus Samuelsson, Chef Jo offers unparalleled insights into the dem
Do you love cooking… or do you love kitchens? Ep. 158
There’s a difference. In this solo episode of Chef’s PSA, André Natera shares raw insights from the James Beard Awards and a powerful reflection on what it really means to thrive in the kitchen. From his visit to Charlie Trotter’s legendary restaurant to the chaotic, beautiful reality of line life, this episode pulls back the curtain on the fantasy vs. the grind.If you’re dreaming of becoming a ch
How AI Will Change Fine Dining Forever Ep. 157
Will AI elevate the kitchen or erase the soul of cooking?In this episode of Chef’s PSA, André Natera sits down with Helene Kennan, founder of Kennan Food Strategies, and Coner Seargeant, VP of Restaurants at Headington Companies. Together, they break down the coming wave of artificial intelligence in restaurants—from menu engineering and kitchen efficiency to the cultural impact on chefs, educatio
Behind the Pass with Chef Casey Wall: Mistakes, Metrics & Mental Health Ep. 156
In this episode of Chef’s PSA, host André Natera talks with Chef Casey Wall of Le Calamar in Austin. From his roots in Melbourne’s vibrant food scene to the challenges of navigating U.S. kitchen culture, Casey brings raw stories, honest advice, and plenty of laughs. They cover labor costs in Australia, what the Hat system really means, the importance of consistency in cooking, and how health and w
Chef Dan Kennedy Discusses Mental Health, Social Media, and Kitchen Culture | Chef's PSA Podcast Ep. 131
Join Chef Andre Natera in an engaging and thought-provoking conversation with Chef Dan Kennedy, the Head Chef of Pasta Bar in Austin. With over 20 years of experience in Michelin-starred restaurants, Chef Dan shares his journey from a young cook to leading one of Austin's top culinary destinations.In this episode, Chef Dan opens up about the challenges and realities of maintaining mental health in
Chef Kyle Knall on Simplicity, Seasonality & Restaurant Culture Ep. 155
Chef Kyle Knall joins Chef André Natera on Chef’s PSA to discuss his culinary philosophy, the launch of his new restaurant Cassis, and what it means to bring a new lens to Midwestern cuisine.A three-time James Beard semifinalist, Knall shares his thoughts on leadership, simplicity, sourcing great ingredients, and how storytelling elevates hospitality. He also discusses balancing family life, the e
Aaron Bludorn & Allie Peña – Mentorship, Leadership & Kitchen Tools
Chef Aaron Bludorn returns to Chef’s PSA alongside Chef Allie Peña, executive chef of Bludorn Houston, to talk about what it means to grow as a chef—from early-stage mentorship to leading a culinary team.Together with host André Natera, they break down:The importance of mentorship in building chefsStation setup standards and the value of everyday toolsHow AI and kitchen display systems are reshapi
Danny Kievit on Building a Private Chef Brand & Cooking for Celebs Ep. 153
Chef Danny Kievit, founder of Leave It to Kievit, joins Chef André Natera to unpack what it takes to succeed as a private chef in today’s luxury culinary space.They explore how to:Build trust with clients through authenticityTurn your culinary identity into a premium brandUse confidence, storytelling, and food presentation to stand outTransition from traditional kitchen work into entrepreneurshipN
Barclay Dodge & Heather Kunzer on Wild Ingredients & Kitchen Wisdom ep 152
Chef Barclay Dodge (Bosq, Aspen) and Heather Kunzer (Foods in Season) join André Natera to talk foraged ingredients, preserving wild food, and lessons learned from El Bulli. This episode covers everything from mushroom prep to mentorship, and why fermentation isn’t just a trend—it’s technique.You’ll hear insider tips on working with seasonal ingredients, navigating small kitchen setups, and how to
Jakub Czyszczon on Pasta, Pressure & the Path to Greatness
Chef Jakub Czyszczon joins André Natera for a masterclass in surviving and thriving as a chef in today’s kitchen culture. From the pressure of culinary job interviews and tastings, to competition experiences at Ment’or Young Chef and Bocuse d’Or, Czyszczon opens up about what it really takes.They cover:Chef tasting prep, plating psychology, and real-world pressurePasta as a chef’s signature dishKi
Rogelio Garcia’s Culinary Journey—Guest Chef Tips, Napa Valley & Pebble Beach Ep. 150
Michelin-starred Chef Rogelio Garcia joins André Natera to talk guest-chef circuits, his cookbook “Convivir,” and the discipline required to maintain Michelin excellence at Auro in Napa Valley. The chefs dive into leadership tactics, kitchen communication, and the effect of social-media plating on fine dining. Rogelio also opens up about mental health, his love of simple food for friends, and a su
How Mathew D. Peters Won Bocuse d’Or – Leadership, Fine Dining & Culinary Competition Insights Ep 149
What does it take to win the world’s most elite culinary competition? In this episode of Chef’s PSA, André Natera sits down with Mathew D. Peters, the first American to win the Bocuse d’Or, to unpack the strategy, leadership, and mindset behind world-class cooking.They discuss:How to prepare for high-level culinary competitionsWhat separates great kitchen teams from good onesHow fine dining is evo
Crafting Your Culinary Identity with Chef Anastacia Quiñones-Pittman EP. 148
In this episode, André Natera sits down with Chef Anastacia Quiñones-Pittman, a celebrated chef and James Beard Award semifinalist in 2022, 2023, and 2024, to explore what it really means to build a culinary identity.They discuss:How chefs can stay original in a trend-driven industryThe evolution of Mexican cuisine and modern Latin American foodGender dynamics in the kitchen and the long road to
Inside the Culinary World: Junior Borges on Opening a New Restaurant and Food Trends Ep. 147
In this episode of Chef’s PSA, André Natera reconnects with longtime friend and celebrated chef Junior Borges to talk about the upcoming launch of Nic and Junior’s, a new restaurant in Chicago.They explore:The process of building a new restaurant from the ground upHow Junior brought his team back togetherEvolving food trends and what chefs should pay attention toWhy simplicity, taste, and techniqu
The Hardest Part About Being a Chef—And Why No One Talks About It – Clip from Say Grace
This special episode features a clip from Chef André Natera’s recent appearance on the Say Grace Podcast with Steve Palmer.In this conversation, André reflects on:The emotional demands of leadershipCreating safe, growth-oriented kitchen environmentsWhat chefs rarely talk about—but shouldFor the full episode, visit the Say Grace Podcast with Steve Palmer and hear the complete conversation.https://o
Oseyo’s Chefs Laura Sawicki and Mike Diaz on Creativity, Business, and the Future of Dining | Ep 146
What happens when a pastry chef and a savory chef sit down to talk about the industry? Laura Sawicki and Mike Diaz, the culinary minds behind Oseyo in Austin, Texas, join André Natera for an in-depth conversation about food, creativity, and the future of dining.In this episode, they discuss:✅ How Austin’s dining scene is evolving✅ Their dream of opening a New York-style Jewish deli✅ The creative p
Inside the World of Next Level Chef with Iman Kawa | Ep. 145
What happens behind the scenes of one of the toughest cooking competitions on TV? Iman Kawa, a Michelin-trained chef and competitor on Next Level Chef, joins André Natera to break down:✅ What it’s like to compete on Next Level Chef and what viewers don’t see✅ The strategies she used to handle high-pressure cooking challenges✅ How she transitioned from fine dining to building a luxury cookie brand✅
Breaking Barbecue Barriers: Michelin Star Insights with Evan LeRoy | Ep 144
What happens when barbecue meets Michelin-level precision? Evan LeRoy, chef and co-owner of LeRoy & Lewis in Austin, Texas, is helping redefine what barbecue can be.In this episode of Chef’s PSA, André Natera sits down with Evan to explore:✅ How LeRoy & Lewis became one of the first Michelin-starred BBQ spots✅ Why side dishes and unique menu items matter as much as the meat✅ The science of
Mastering Hospitality with Birdie’s: An Exclusive Conversation with Tracy & Arjav Ep. 143
What sets a restaurant apart in an industry where hospitality is everything? In this episode, André Natera sits down with Tracy Malechek Ezekiel and Arjav Ezekiel, the co-owners of Birdie’s in Austin, Texas, an award-winning restaurant redefining hospitality with its unique approach to fine dining.Birdie’s was named Restaurant of the Year 2023 by Food & Wine Magazine, with Tracy being a James
Family Meal: Chefs, Comedy, & The Future of the Industry Ep 142
How do Texas-starred chefs balance running world-class restaurants, hosting charity events, and still find time for creative passions? In this Family Meal edition of Chef’s PSA, André Natera sits down with:✅ Gabe Erales (Top Chef Season 18 Winner, Oido)✅ Rico Torres (Michelin-Starred Chef & Founder of El Paso Family Meal, Mixtli)✅ Mike Diaz (Chef of Oseyo and aspiring stand-up comedian)They di
Michelin-Star Chef Takeshi Nishikawa on Japanese Ice Cream & Culinary Artistry #141
From running Michelin-star restaurants to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa is redefining what it means to be a chef. In this episode, André Natera and Chef Nishikawa dive into:✅ The evolution of Japanese ice cream and why it’s different from Western styles✅ How Michelin-level precision translates into the dessert world✅ The business side of launching a unique concept li
Joshua Weissman: The Future of Food Media, Michelin, and Building a Brand (Ep. 140)
How is the definition of a "Chef" evolving in the digital age? In this episode, Joshua Weissman joins André Natera to discuss the intersection of professional fine dining and the new era of food media.They break down the realities of the changing culinary landscape:The Content Shift: Understanding the difference between "Influencing" and building a legitimate digital media busi
Finding Balance: Chef & Owner Duo Sarah Heard and Nathan Lemley Ep 139
In this episode, André Natera chats with Sarah Heard and Nathan Lemley, co-owners of Foreign & Domestic and Commerce Cafe. They discuss their journey from chefs to successful restaurant owners, emphasizing the importance of sustainability, quality ingredients, and cultivating a respectful kitchen culture.The duo also shares their insights on minimizing waste, incorporating foraged ingredients,
Cannabis Dining, Pop-Ups, and Culinary Innovation with The Nomad Cook Travis Petersen Ep. 137
🌿 Cannabis-infused dining reimagined!In this episode of the Chef’s PSA Podcast, André Natera sits down with Travis Petersen, also known as "The Cannabis Chef," to discuss the art and business of cannabis cuisine. Travis shares his journey running a unique traveling pop-up restaurant, The Nomad Cook, offering infused dining experiences across the U.S., Canada, and Europe.Learn about the logistics,
Chef Bill Roll: Culinary School, Catering Business, and AI in Kitchens | Chef's PSA Podcast Ep. 136
In this episode of the Chef's PSA Podcast, host André Natera sits down with Chef Bill Roll, an assistant professor of culinary arts and hospitality at Brookdale Community College, who brings nearly two decades of experience as an executive chef. Together, they discuss the evolution of the culinary industry, the relevance of culinary school today, and the exciting potential of AI in the kitchen.Che
Chef Paul Qui on Creativity, Industry Challenges, and Restaurant Empires | Ep. 135
In this episode of the Chef's PSA Podcast, host André Natera sits down with Chef Paul Qui, winner of Top Chef Texas and a celebrated Austin restaurateur. Together, they explore the creative process behind culinary innovation, the challenges of managing multiple restaurants, and how the industry is evolving in today’s fast-paced world.
Chef Paul shares his journey, insights on work-life balance, an
Chef John Brand | Building a Successful Restaurant Ep. 134
In this episode of Chef's PSA Podcast, André Natera is joined by Chef John Brand, Director of Culinary Endeavors in San Antonio, Texas. With over three decades of experience in the culinary world, Chef Brand shares his wisdom on what it takes to build and sustain a successful restaurant.
From starting with the right concept to cultivating a strong kitchen culture, Chef Brand discusses essential t
Chef Tavel Bristol-Joseph on Mental Health & Culinary Innovation | Chef's PSA Podcast Ep 133
Join André Natera on Chef’s PSA Podcast for a powerful conversation with Michelin-starred chef Tavel Bristol-Joseph. Tavel discusses the journey to earning Michelin stars for Hestia and Emmer & Rye, his innovative dessert restaurant Nicosi, and the critical role of mental health in the culinary industry.
This episode highlights the dynamics of scaling hospitality, creating a unique kitchen cul
2025 Culinary Trends & Predictions | Chef's PSA Podcast Ep. 132
What’s next for the culinary world in 2025? In this episode of Chef's PSA Podcast, host Andre Natera shares his top predictions for the year ahead. From the evolution of fine dining to the rise of Asian cuisines and the next superstar chefs, Andre dives into the trends shaping the culinary industry.
Discover insights on sustainability, functional ingredients, employee wellness, and how the restaur
David Sucio | Michelin Stars, Chef Stories, and the Culinary Journey | Chef's PSA x Sucio Talks Special Episode 130
In this special crossover episode of Chef's PSA Podcast and Sucio Talks, join Chef Andre Natera and David Sucio for a deep dive into the world of Michelin stars, chef stories, and the culinary journey. This engaging conversation spans two hours, offering a candid look at what it takes to succeed in the high-pressure world of top-tier kitchens.
The discussion covers everything from the Texas Michel
How to be the Most Useful and Loved Person in the Kitchen | Chef's PSA Podcast Ep. 129
In this episode of Chef's PSA Podcast, Andre Natera dives into what it takes to become the most useful person in the kitchen. Whether you're a line cook, sous chef, or culinary student, Andre provides practical tips to boost kitchen efficiency, build team camaraderie, and increase your likability among coworkers. Learn simple but impactful actions, like replenishing salt and pepper shakers, organi
