Episode 7: Greg Baxtrom

**PLEASE DON’T BE CONFUSED: OUR FIRST 94 EPISODES ORIGINALLY AIRED ON OUR FORMER HOST NETWORK, AND STILL FEATURE THEIR STATION ID’S AND ADS. BUT ANDREW TALKS TO CHEFS HAS BEEN AN INDEPENDENT PODCAST SINCE 2019, AND WE’VE  NOW AIRED SEVERAL HUNDRED EPISODES, AND COUNTING! SO … THE ONLY CURRENT, COMPLETE, AND OFFICIAL SITE FOR THE PODCAST IS ANDREWTALKSTOCHEFS.COM (PLEASE VISIT AND BOOKMARK), WHERE YOU CAN FIND ALL EPISODES, ANDREW’S MUSINGS, NEWS ABOUT PERSONAL AND VIRTUAL APPEARANCES, AND RELATED INFORMATION. THANKS!**Last year, chef Greg Baxtrom took one of the best resumes around (Alinea, Per Se, Blue Hill at Stone Barns, Atera) and funneled his hard-earned technique and experience into Brooklyn's Olmsted restaurant, a neighborhood gem that quickly rose to prominence as a destination restaurant. On the heels of Olmsted's inclusion on Esquire's Best New Restaurants list, Greg takes us through his young life and career and shares his recent experience opening his first restaurant as chef-owner. A rare and unusually open conversation about this crucial transitional time in a chef's career. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!