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Join Ann Fisher, Rich Terapak, and Steve Stover as they explore the vibrant food scene of Columbus, Ohio! Each episode, the trio dives into the city's best bites, hottest new restaurants, hidden gems, and everything in between. Whether you're a foodie, a local, or just someone who loves to eat, Chefs in the City is your go-to podcast for all things culinary in Columbus. From behind-the-scenes stories with chefs to insider tips on where to eat next, we’ve got your taste buds covered. Grab a seat at the table and tune in for the best food talk in the heart of Ohio.
35 Episodes
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On this episode of Chefs in the City, the gang sits down with Kamal Boulos, owner of The Refectory Restaurant, as the iconic fine dining institution celebrates its 50th anniversary.What began as the struggling Old Church House Restaurant — $100,000 in debt and nearly closing its doors — became one of the most respected dining destinations in the country. Kamal shares the extraordinary story of surviving the late ’70s restaurant scene, teaching himself to cook when he couldn’t afford a chef, negotiating with vendors to stay afloat, and slowly building what would become a world-class culinary experience.We also dive into:• How a near-disaster led to expansion• The evolution from 50 seats to 150• Building a Wine Spectator Grand Award–winning cellar• Why hospitality, not just food, is the heart of success• How the pandemic permanently reshaped the restaurantFrom busboy at 14 to steward of one of Central Ohio’s most celebrated dining rooms, this is a conversation about resilience, risk, refinement — and what it truly means to create an experience.As Kamal says, “It’s a jungle out there. You’re safe here.”Because at Chefs in the City, we believe a meal is best shared.
This week on Chefs in the City, the team sits down with Lauren Culley, co-founder of Fox in the Snow, to talk about how a former publishing professional who “got paid in bread” built one of Columbus’s most beloved bakery brands.Lauren shares the leap-of-faith story that brought her and her husband Jeff from New York’s coffee scene back to Central Ohio, signing a 20-year lease on a former storage garage, pouring every dollar they had into the buildout, and figuring it out as they went. From opening locations with newborns strapped to her chest to navigating explosive growth, fleet logistics, and a pandemic, this conversation dives into what it really takes to scale without losing your soul.They discuss why Fox in the Snow doesn’t chase trends, how Midwest comfort flavors became their quiet advantage, the discipline of saying no to expansion, and the philosophy behind making everything from scratch at 4:00 AM, every single day.It’s an honest look at entrepreneurship, restraint, community, and building something that lasts in Columbus’ evolving food scene.
In this episode of Chefs in the City, the crew sits down with Erin Edwards—former food editor at Columbus Monthly and co-founder of The Columbus Food Letter—for a thoughtful conversation about how people in Central Ohio discover food in a changing media landscape. Erin shares what inspired the launch of The Food Letter with Bethia Wolf and Andy Dehass, and why there’s still a real need for local voices guiding people through Columbus’s ever-expanding food scene. The group talks about the growing role of independent food journalism, how international cuisines have reshaped the city’s dining culture, and why helping diners feel more comfortable exploring unfamiliar food is just as important as reviewing restaurants. They also dig into the behind-the-scenes realities of running a food publication today, the challenges facing restaurants and workers post-pandemic, and how community, storytelling, and accessibility continue to shape the way Columbus eats. It’s a wide-ranging, honest conversation about food, culture, and the people helping connect the city to what’s on the table.
In this episode of Chefs in the City, the Crew has a wide-ranging, no-rush conversation about the year that was in Central Ohio food—and what’s shaping up next. From long-awaited openings and beloved institutions making a comeback to tough closures and lessons learned the hard way, the trio walks through 2025 restaurant news with context only longtime observers can offer. They talk Metsi’s, Chapman's Eat Market, Chef-o-nette’s return, the reopening of Hunan Lion, downtown’s evolving dining scene, and why some restaurants thrive by staying small while others stumble trying to grow too fast. They also look ahead to 2026, touching on significant developments such as the future of Milestone 229, Josh Dalton’s next moves, the revival of the Worthington Inn, and why collaboration, rather than competition, continues to define the culinary landscape in Columbus. It’s part food news, part history lesson, and part barstool philosophy—exactly how talking about restaurants should be.
In this episode of Chefs in the City, the gang sits down with Columbus native Tricia Wheeler — chef, teacher, traveler, and the founder of The Seasoned Farmhouse. Tricia shares the unconventional path that led her from a successful first career to graduating at the top of her class from the French Culinary Institute in New York, and back home to Central Ohio with a mission to teach people how to cook with confidence.The conversation explores why technique matters more than recipes, how teaching became her true calling, and how food has shaped her life through travel, culture, and connection. Tricia also dives into her culinary travel experiences — from truffle hunting in Tuscany to cooking schools in England — and explains how she creates immersive trips that go far beyond the tourist checklist.Along the way, the group talks about the evolution of home cooking, the power of shared meals, her expanding class offerings, surprise-filled food tours, and why cooking is one of the best ways to understand a place — and each other. Whether you love to cook, love to travel, or just love a great food story, this episode is a reminder that the best meals are built on curiosity, generosity, and a willingness to learn.
Central Ohio culinary heavyweight Chef Josh Dalton sits down with the crew to talk about everything happening in his world (there's a lot). From closing two restaurants in Delaware to reopening Rosebud’s, and then taking over the iconic Milestone 229 space to transform it into a Mediterranean-inspired concept called Rosalita, Josh opens up about the challenges, the excitement, and the quirks of running restaurants in Downtown Columbus. He digs into:• Why the 229 Civic Center space spoke to him• What “Mediterranean” really means for the new concept• DORA drinks, walk-up windows, and menu experimentation• The future of downtown dining• Why he stopped reading cookbooks and started reading leadership books• His path from line cook to running a small restaurant group• Columbus' unique chef community — and how they support each other Plus: memories, mentorship, New Orleans influence, travel, staff culture, Yelp reviews, and how he still refuses to cook in a home kitchen. It's one of the most candid looks yet at what it takes to run some of Columbus' most exciting restaurants — and where the city’s food scene is headed next. 📍 Guest: Chef Josh Dalton📍 Restaurants: Veritas, Speck Italian Eatery, Citizens Trust, Rosebud’s (reopening), and upcoming Rosalita (2026)
Wine importer Patrick Allen returns to Chefs in the City — this time with a glass in hand and some tough truths about the international wine market. The crew dives into how the new 15% tariffs (and the looming return of an older 25% tariff) are reshaping the world of French wine, disrupting small family producers, and putting pressure on importers like Patrick, who champion the authentic, handcrafted bottles we love.Patrick explains how uncertainty—not just the tariffs themselves—has “eviscerated” summer sales, why some French vineyards are literally being ripped out, and how shifting global consumption (including China’s explosive domestic wine growth) is changing the landscape. They also explore his work at Columbus State, where he’s building a wine program that’s capturing the imagination of both younger drinkers and seasoned enthusiasts. And yes — they taste a bottle or two along the way. From Rhône wines to perfect Thanksgiving pairings, Patrick demonstrates why authenticity remains the ultimate luxury in a complex global market. Pour a glass and settle in — it’s a fascinating look at how world events land right in your wine glass.
This week on Chefs in the City, Ann Fisher, Steve Stover, and Rich Terapak sit down with Spencer Budros, the award-winning pastry chef and co-founder of Pistacia Vera in German Village. Spencer shares his creative journey from art student to nationally recognized chef — including how he and his sister built one of Columbus’ most beloved bakeries. Hear stories about mentorship, pastry precision, and why “affordable luxury” keeps Pistacia Vera thriving after 20+ years.Subscribe for more episodes highlighting the chefs, bakers, and restaurateurs shaping the 614. #ChefsInTheCity #PistaciaVera #ColumbusEats #ColumbusFood #PastryChef #OhioEats #ColumbusBakeries #FoodStories
Ann Fisher, Steve Stover, and Rich Terapak sit down with Daniel Phillips, co-owner of Weiland's Market, based in Clintonville since 1961. They dig into the “Weiland's tradition,” from its old-school neighborhood feel to its commitment to Ohio-grown meats, local producers, and next-level prepared foods. Daniel shares what it takes to keep an independent market thriving amid rising costs, national chains, and changing customer expectations, all while staying true to its roots.
This week, the gang takes listeners on a culinary tour through three of Columbus’s most exciting dining destinations: Gene’s in Old Dublin, the reborn Metsi’s in the Short North, and the cozy newcomer Isla in Merion Village. From French-inspired flavors to nostalgic Italian classics, this episode explores what makes each restaurant worth visiting and how Columbus’s food scene continually reinvents itself, one plate at a time.
What makes a great burger timeless?Chefs in the City hosts Ann Fisher, Steve Stover, and Rich Terapak sit down with Graydon Webb, founder of Ritzy’s, to talk about his journey from working with Dave Thomas at Wendy’s to reviving a legendary Columbus diner.It’s a story of small-town roots, fresh ice cream, and the love of doing things the right way — the old-fashioned way.📌 Don’t forget to like, comment, and share your favorite Columbus burger spots below! #ColumbusEats #ChefsInTheCity #Ritzys #614FoodScene #OhioRestaurants #FoodStories
Chef Rick Lopez, the force behind La Tavola in Grandview and Lupo in Upper Arlington, joins Ann Fisher, Steve Stover, and Rich Terapak to talk about the power of family, community, and authenticity in the kitchen. From humble beginnings as a busboy to owning two of Columbus’ most beloved restaurants, Rick shares stories from his 25+ years in the business — including his Italian inspirations, his love for slow, handmade cooking, and how both restaurants became true neighborhood gathering spots. He also discusses the challenges of running restaurants post-pandemic, the importance of mental health in the kitchen, and why sharing a great meal will always matter most. Highlights include:The evolution of La Tavola & LupoThe new bar room and menu innovationsHow family and community shape Rick’s cooking philosophyThoughts on staffing, dining trends, and slow food in a fast world
What does it take to create a truly authentic French bistro in the heart of Columbus?In this episode of Chefs in the City, Ann Fisher, Steve Stover, and Rich Terapak sit down with Chef Jacques Sorci, Director of Culinary for MakeReady at Chouette, a French bistro celebrating its first year downtown.Chef Sorci shares how Chouette became the only U.S. restaurant certified by the French Association of Master Restaurateurs, what authenticity really means (down to the fries and bouillabaisse), and why every detail—from mosaic floors to mustard-yellow accents—was chosen to capture the spirit of France. The group also dives into menu favorites, seasonal changes, and what makes dining at Chouette approachable yet elegant. If you’ve ever wondered how French tradition translates to the Midwest—or just where to find the best tarte Tatin in town—this episode will make you say chouette!
While the weather’s still right, nothing beats a meal under the open sky. In this episode of Chefs in the City, Ann Fisher, Steve Stover, and Rich Terapak dig into the best patios, rooftops, and hidden gems for outdoor dining across Central Ohio. From classics like Lindey’s and Barcelona to rooftop views at Astra and Stories on High, the crew shares their favorite spots for every vibe—romantic twinkle-light dinners, people-watching cafes, riverfront patios, and lively beer gardens. They also spotlight exciting new concepts, updates in the dining scene, and a few surprises you might not have heard of. Whether you’re planning a date night, a happy hour, or just a sunny lunch, this episode is your guide to dining al fresco in Columbus.
Since 1999, City Barbeque has grown from a single converted donut shop in Upper Arlington to 75 restaurants across 10 states. In this episode of Chefs in the City, Ann Fisher, Steve Stover, and Rich Terapak sit down with co-founder Jim Budros—one of the original “Barbecue Boys”—to talk brisket, burnt ends, and the story behind City BBQ’s rise.Jim shares how backyard competitions, a love of Texas-style brisket, and some “barbecue pilgrimages” led to a thriving restaurant group known for smoked meats and legendary sides. From teaching BBQ classes in Bexley to catering for 5,000+ people, Jim reflects on the culture, recipes, and lessons that keep City BBQ true to its roots while continuing to grow. If you love food, family recipes, and barbecue culture, this is an episode you don’t want to miss!
What started as a wild idea in 2011 has grown into one of the top-ranked food festivals in the U.S. — and it all began with 20 trucks, no budget, and a whole lot of hustle. In this episode, Ann Fisher, Steve Stover, and Rich Terapak. sit down with Chas Kaplan, the founder of the Columbus Food Truck Festival, to hear the story behind the scenes: the chaos, the community, and the creativity that made this event a national standout.From his early days in the Columbus restaurant and music scene to managing food trucks at OSU, Chas shares the lessons learned, the trends shaping mobile food in Central Ohio, and what’s new for the 14th Annual Food Truck Festival this year.
Chef BJ Lieberman is back on Chefs in the City with a brand new restaurant—and a fresh perspective on hospitality. The James Beard semifinalist and owner of Chapman’s Eat Market and Ginger Rabbit Cocktail Lounge shares the story behind Metzi’s, his new Italian wood-fired concept in Italian Village. We talk about the power of approachable food, creating emotionally intelligent kitchens, the myth of house-made pasta, and why he refuses to put TVs in his restaurants. It’s a conversation about building a better food scene—one ember-charred Caesar salad at a time.
In this earthy and delicious episode of Chefs in the City, Anne Fisher, Steve Stover, and Rich Tarapak sit down with Deb Knappke—aka Ohio’s Garden Sage—to talk gardening, cooking, and the sacred bond between dirt and dinner. From the history of her epic dinner club (running since 1982!) to the science of sourdough and her obsession with tomatoes, Deb shares what makes a homegrown, homemade meal truly magical. You'll hear:Why heirloom tomatoes might save your marriage (yes, really)How sourdough starters become family members (RIP Olivia…long live Perry)The real reason your basil keeps dying (hint: it’s not your fault)Her method for making fragrant, vibrant herb salts (and why botulism is a buzzkill)Whether you’re a backyard gardener, a curious cook, or just here for the tomato chat, this episode is full of flavor, laughs, and dirt-under-the-nails wisdom.
In this catch-up episode of Chefs in the City, Anne Fisher, Steve Stover, and Rich Tarapack dive into everything sizzling on the Columbus food scene for 2025. From buzzy new restaurants like Mezzi and ILA to long-awaited reopenings like the iconic Blue Danube and Hunan Lion, the team breaks down what’s exciting locals and food lovers alike. Plus, updates on upcoming rooftop bars, James Beard semifinalists, major closures (goodbye NADA), and the evolving culinary hub at Gay & High. It’s your guide to what’s hot—and what’s cooking—in Central Ohio.
In this episode of Chefs in the City, the gang sits down with Bob Vitale, food and dining writer for The Columbus Dispatch, to talk about the evolving culinary landscape of Columbus. From sushi spots and smash burgers to legacy Italian joints and the enduring love for Schmidt’s, Bob shares what he’s learned on the local food beat—without the critic’s hat. They discuss:Why “Before the Buzz” is his favorite seriesWhich old-school Columbus restaurants still deserve your attentionHow the city became a hotspot for global cuisinesWhy listicles still matter (and why we all click them)What trends are bubbling up in the Columbus dining sceneWhether you’re a longtime local or just hungry for the story behind your favorite spots, this episode is a warm, witty look at the culture, characters, and community shaping the way Columbus eats.
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