PODCAST · arts
Chef's PSA
by Chef's PSA
Chef's PSA is a podcast for cooks and chefs on how to be better chefs, and what it's like to work in the food industry. I talk about what it takes to really be successful as a chef.If you're interested in being a great chef or if you're just interested in learning more about what it takes to make it as a cook or chef, then this is the podcast for you.
Episodes
-
Michelin Star in Under Two Months: Chef Christophe De Lellis Ep. 226
Christophe De Lellis is chef and partner at Mamani in Dallas, a French restaurant with an Italian accent that earned a Michelin star in 2025, less than two months after opening, and kept it in the 2026 guide. Before Dallas he spent 13 years at Joël Robuchon Las Vegas. He arrived in 2010 as a […]
-
Why Chefs Keep Paying for Buildings They’ll Never Own? Sarah McIntosh Ep. 225
Paid partnership with Toast. This episode ends with a sponsored bonus segment on menu pricing, built on data from Toast’s Menu Price Monitor and their free Menu Checker tool. Check your menu against the market → https://biz.toasttab.com/us1XN Sarah McIntosh is the chef-owner of epicerie in…
more -
They Said His Restaurant Would Fail. 21 Years Later, He’s Still Here. Abraham Salum Ep. 224
Abraham Salum has one rule he wishes every restaurant would adopt. A friend of his makes everyone pile their phones in the middle of the table before dinner starts. First person to reach for theirs pays the bill. Nobody ever touches their phone. That same instinct for reading a room runs through...
-
He Oversees 11 Restaurants. Here Is What Actually Sells. Nick Walker Ep. 223
Nick Walker is an FSR 40 Under 40 chef who oversaw the James Beard nominated Meridian and now leads 11 Whiskey Cake locations across Texas and Florida. He started in a kitchen at 15, under the table, and cut his thumb open on his first real shift when a slamming office door caught his hand […]
-
Tim Laielli, 1.4 Million Followers, and Next Level Chef. Does He Call Himself a Chef? Ep. 222
Tim Laielli will not call himself a chef. He is clear about it every time someone assumes otherwise, including his own father, who is one. Eighteen months after posting his first cooking video, Tim was on set cooking against professional chefs for Gordon Ramsay on Next Level Chef. He built Bare...
-
Matt Lambert: The Church of Michelin, the Modern Tasting Menu, and What’s Actually Worth It Ep. 221
Matt Lambert earned a Michelin star at The Musket Room in New York in four months, a goal he’d given himself three years to hit. He describes what followed as treating the star like a religion, the Church of Michelin, and says he’s never felt that emotional high again, chasing it in different…
more -
What Working for Jean-Georges Actually Taught Him About Running a Kitchen Bryan Caswell Ep. 220
Bryan Caswell has cooked inside three very different kinds of rooms. Jean-Georges Vongerichten’s kitchen in the early 2000s, where he learned that a quiet, organized kitchen beats a screaming one. Seventeen restaurant openings of his own, roughly half of them his own concepts, from Reef to his…
more -
The First Latina to Beat Bobby Flay Breaks Down Her Real Numbers Ep. 219
Rosana Rivera runs three businesses under one roof: a bakery storefront, a wholesale bread program, and a catering and events company called Gatheria Studio. Most operators would guess wholesale wins on volume alone. It doesn’t. Catering does, by a wide margin, sometimes 30 to 40 percent margins…
more -
Eduardo Osorio on Moving From LA to Dallas and Becoming the City’s Hottest New Chef Ep. 218
Eduardo Osorio moved to Dallas from LA less than a year ago. Then Kent Rathbun, Dallas royalty, ate at Meridian and posted about it, and the walk-ins started within days. It’s the kind of endorsement that doesn’t happen for just anybody. He’s built a career on adapting fast. Restaurant Daniel in...
-
Why San Antonio Is Texas’s Most Underrated Food City With Enrique Lozano Ep. 217
Enrique Lozano is a Chopped champion, James Beard nominee for Best Chef Texas, and executive chef at Aguazul in San Antonio, with roots at Benny Frank’s in El Paso and Mija opening soon in San Elizario. He’d been trying to get on Chopped for over a decade before the call finally came, right after...
-
He Is The Third Generation To Run One Of NYC’s Oldest Italian Restaurants Matthew Cutolo Ep. 216
Matthew Cutolo is a third-generation chef at Gargiulo’s, the Coney Island restaurant his family has run since 1965 and that has fed Brooklyn since 1907. In 1977, The New York Times gave it three stars, unheard of at the time for a restaurant outside Manhattan. He learned to bake from Mike the…
more -
The Century Where Food Stopped Being About Food | Bobby Hicks Ep. 215
Bobby Hicks read roughly 800 mid-century cookbooks to write one, and what he found was not a list of bad recipes. It was the exact point where American home cooking lost its thread. The Great Depression ran into World War II with almost no recovery in between. Two generations of mothers cooked...
-
Toby Archibald The Chef Who Traveled the World to Build One Perfect Restaurant in Dallas Ep. 214
Chef Toby Archibald is the New Zealand-born chef and owner of Quarter Acre, a Michelin Guide restaurant on Lower Greenville in Dallas. Texas Monthly named it one of the Best New Restaurants in 2023. D Magazine ranked it a Top 5 restaurant. He spent twenty years working through Michelin-starred...
-
The Food Is a Bonus. Hospitality Is the Point. Chef Geno McWilliams Ep. 213
About Geno McWilliams Geno McWilliams grew up in Cicero, Illinois watching his Italian mother cook, and decided not to become a chef in 1989 because chefs did not make enough money. He became a construction contractor instead, and spent the next several decades teaching himself to cook as an...
-
Matt McCallister on Getting Sober, Losing His Restaurant, and Why He Is Going Back Ep. 212
About Matt McCallister Matt McCallister is a self-taught Dallas chef who grew up in restaurants, attended art school instead of culinary school, and built one of the most critically acclaimed careers in Texas without a formal culinary degree. He started at Stephan Pyles in 2006, rose quickly...
-
Lady Line Cook Finally on Chef’s PSA Ep. 211
About Hanalei Souza Hanalei Souza is a line cook turned sous chef, the creator of Lady Line Cook, one of the most widely followed culinary community accounts on Instagram, and the author of the self-published memoir “Nice Work, Boys!” She started cooking professionally in 2018 and built her…
more -
RJ Yoakum on Imposter Syndrome, Meat Cookery, and What Nobody Tells You Ep. 210
About RJ Yoakum RJ Yoakum is an Orange County, California native who grew up watching his aunt cook and discovered professional kitchens at 19 as a dishwasher. Within months his ability stood out and he earned a recommendation to the Culinary Institute of America at Hyde Park. While at the CIA he...
-
Todd Duplechan and Jessica Maher on What Makes a Great Cook Ep. 209
About Todd Duplechan and Jessica Maher Todd Duplechan and Jessica Maher are the husband-and-wife chef team behind Lenoir, the celebrated South First Street restaurant they opened in Austin in 2012 that has become one of the city’s most enduring and critically recognized dining destinations. The…
more -
Three-Time James Beard Finalist on Building a Hospitality Empire Ep. 208
About Brian Lewis Brian Lewis is the chef and owner of Full House Hospitality Group, one of the most recognized independent restaurant groups in the Northeast. He grew up in Somers, New York, and discovered cooking at thirteen after a football injury ended his athletic career and sent him to the...
-
How to Hire 196 People in One Week: Jason Dady’s Playbook Ep. 207
About Jason Dady Jason Dady is a Kearney, Nebraska native, Texas Tech University BA graduate in Restaurant, Hotel and Institutional Management, and California Culinary Academy alum who has been one of San Antonio’s defining culinary forces since 2001. After staging at Stars Bar and Dining in San...
-
Bocuse d’Or Gold to America’s Culinary Cup: Matt Peters Ep. 206
About Matt Peters Matt Peters is a Meadville, Pennsylvania native, Le Cordon Bleu Pittsburgh graduate, and the first American chef in history to win gold at the Bocuse d’Or. He built his classical foundation at the Ritz-Carlton in Naples, Florida before moving to New York City to cook at Alain...
-
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...
-
Fancy Chef Calls, $10K Restaurants, and Originals vs. Covers | Chef’s PSA Ep. 204
About Phillip Frankland Lee 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...
-
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…
more -
Austin Made Him a Celebrity Chef. Then He Found a Bigger Mission. David Bull Episode 202
About David Bull David Bull is a Culinary Institute of America graduate, Food & Wine Best New Chef 2003, two-time James Beard Foundation nominee, Austin’s first Iron Chef America competitor, and the Regional Vice President of Food and Beverage at La Corsha Hospitality Group. He grew up in his...
-
Brandon Harpster on Cooking Smarter How Technology Changes Everything Overnight Ep 201
About Brandon Harpster Brandon Harpster is a Certified Executive Chef (CEC) and the National Corporate Chef for Training and Events at Rational USA, where he designs and oversees culinary training programs, runs Rational’s culinary academies, and leads demonstrations and events across the…
more -
Cooking for 5,000 Before Culinary School Chef Chad Welch Ep. 200
About Chad Welch Chad Welch is an American Culinary Federation Certified Executive Chef (CEC) and Certified Culinary Administrator (CCA), a Jacques Pépin Foundation ambassador, and the executive chef behind The Urban Stillhouse, an elevated dining concept with locations in St. Petersburg, Florida...
-
Building a Restaurant Under Pressure With Emmanuel Chavez Episode 199
About Emmanuel Chavez Emmanuel Chavez is the Mexico City-born, Houston-raised chef-owner of Tatemó, the Michelin-starred Mexican restaurant in Spring Branch that has become one of the most celebrated in the country. Chavez immigrated to Houston with his family around age nine and spent his...
-
Emmanuel Laroche on Madagascar Vanilla and Flavors Unknown | Episode 198
Episode Overview In this episode, André 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 and what it actually takes to write a serious food book. Laroche traveled to Madagascar, which…
more -
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...
-
Top Chef Twins Brandon and Jonathan Dearden Ep. 196
About Brandon & Jonathan Dearden Brandon Dearden is the executive chef and co-owner of Ember and Grano in Hamilton, Montana — two restaurants built around live-fire cooking and local ingredients. He trained at Alinea and Saison and was recently named a James Beard Award semifinalist for Best…
more -
Dallas Dining Debate with Josh Sutcliffe and Drew Stevenson : Episode 195
Josh Sutcliff is executive chef at 55 Seventy in Dallas, a restaurant that has built a loyal following by putting delicious food and full dining rooms ahead of accolades. Drew Stephenson — known online as Drew the Food Guy — is a Dallas-based food commentator whose Instagram post about the city’s...
-
The Problem With Tipping Culture : Jam Sanichat Ep. 194
Jam Sanitchat is the chef and owner of Thai Fresh in Austin, Texas — a restaurant, cooking school, and gluten-free bakery rooted in the Bouldin Creek neighborhood of South Austin. Born and raised in Bangkok, she has been cooking since the age of five and moved to Austin in 2001 as a graduate...
-
Most Chefs Shouldn’t Be Owners: James Trees Episode 193
About Chef James Trees James Trees is a Las Vegas-based chef, restaurateur, and James Beard Award nominee who built his career under legends including Eric Ripert, Michael Mina, Heston Blumenthal, and Gordon Ramsay. He spent several seasons behind the scenes on Kitchen Nightmares and Hell’s…
more -
No Star Is Worth Your Health: Jake Rojas Episode 192
About Chef Jake Rojas Jake Rojas is a classically trained chef who built his career in some of the most demanding kitchens in the country, including working alongside Joël Robuchon in Las Vegas. He was the chef and co-owner of Tallulah on Thames and Tallulah’s Taqueria in Providence, Rhode Island…
more
We're indexing this podcast's transcripts for the first time — this can take a minute or two. We'll show results as soon as they're ready.
No matches for "" in this podcast's transcripts.
No topics indexed yet for this podcast.
Loading reviews...
ABOUT THIS SHOW
Chef's PSA is a podcast for cooks and chefs on how to be better chefs, and what it's like to work in the food industry. I talk about what it takes to really be successful as a chef.If you're interested in being a great chef or if you're just interested in learning more about what it takes to make it as a cook or chef, then this is the podcast for you.
HOSTED BY
Chef's PSA
Loading similar podcasts...
Frequently Asked Questions
How many episodes does Chef's PSA have?
Chef's PSA currently has 35 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Chef's PSA about?
Chef's PSA is a podcast for cooks and chefs on how to be better chefs, and what it's like to work in the food industry. I talk about what it takes to really be successful as a chef.If you're interested in being a great chef or if you're just interested in learning more about what it takes to make...
How often does Chef's PSA release new episodes?
Chef's PSA has 35 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to Chef's PSA?
You can listen to Chef's PSA on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Chef's PSA?
Chef's PSA is created and hosted by Chef's PSA.
URL copied to clipboard!