All Episodes
Chefs In The City — 36 episodes
Preserving the Past, Plating the Future: Bob Szuter Brings New Life to the Worthington Inn
50 Years at the Top: Kamal Boulos and the Legacy of The Refectory
Lauren Culley on Building Fox in the Snow: Risk, Restraint & 11 Years of Growth
Finding Our Way to the Table: Erin Edwards on Food Media, The Food Letter & How Columbus Eats Now
The Year in Food: Columbus Restaurants, Comebacks, Closures, and What’s Cooking for 2026
Tricia Wheeler on Teaching, Travel, and the Joy of Cooking Well
Chef Josh Dalton on Rosalita, Downtown Dining & the Future of Columbus Food
What Wine Tariffs Mean for Columbus? Patrick Allen's Back to Break It Down
The Art of Pastry in Columbus - Spencer Budros of Pistacia Vera
Keeping It Local: Weiland's Market and the Heart of Clintonville
A Tour of Columbus Dining: Gene’s, Metsi’s, and Isla
Graydon Webb on Reviving Ritzy’s and Columbus’ Burger Culture
Rick Lopez on Family, Flavor & Building Columbus Dining Icons: La Tavola & Lupo
Authentic French Dining in Columbus: Chef Jacques Sorci & Chouette
Al Fresco in Columbus: The Best Outdoor Dining Spots
From Backyard BBQ to 75 Restaurants - Jim Budros of City Barbeque
How Columbus Built One of America’s Best Food Truck Festivals — with Chas Kaplan
BJ Lieberman on Wood-Fired Flavor, Hospitality Culture & Launching Metzi’s
Garden to Table with Deb Knapke: Sourdough, Herbs & Heirlooms
Columbus Food Scene 2025: What’s New, What’s Back, and What’s on the Horizon
The Stories Behind Columbus’ Food Scene with Bob Vitale of the Dispatch
The Best Italian Restaurants in Columbus: A Saucy Conversation
Rob Littleton on Building Littleton’s: A Foodie Haven in Upper Arlington
Donnie Austin of Aardvark Wine & Beer: Building a Community-Focused Wine Bar in Columbus
Chef Andrew Smith on Isla, Supper Clubs & Reinventing the Restaurant Experience in Columbus
Exploring Columbus with Bethia Woolf: The Story Behind Columbus Food Adventures
Patrick Allen on Wine, Tariffs & Tastings: Bringing Southern France to Columbus
Shaping Columbus’ Culinary Future: Inside Columbus State’s Hospitality Program with Joshua Wickham
James Beard Semifinalist Lawbird: Crafting Cocktails & Community with Annie Pierce
James Beard Semifinalist Dan the Baker: The Art & Science of Sourdough
James Beard Semifinalist Avishar Barua: Crafting Culinary Experiences at Agni & Joya’s
Episode #4: Looking Ahead to 2025
Episode #3: The 2024 Central Ohio Food Scene
Episode #2: Columbus Uncovered: From Meat-and-Potatoes to Culinary Hotspot
Episode #1: A Flavorful Introduction to Chefs in the City
Welcome to Chefs In the City!