More than Mise

A French-born pastry chef trained in some of Europe’s most exacting kitchens, including Geranium in Copenhagen and Le Louis XV - Alain Ducasse in Monaco, Paul Feybesse now co-owns Tarts de Feybesse in Oakland with his wife, where they bring together French pastry technique and Filipino flavors into a deeply personal, modern pâtisserie.

Born in the Philippines and raised in the South Bronx, Chef Harold Villarosa is a product of two worlds - one defined by survival, the other by possibility. He came to America chasing a dream, started as a dishwasher, and worked his way through some of New York’s most demanding kitchens - from Per Se to Noma.But after years in the fine dining grind, Harold realized something: the system that built him was also breaking him — and breaking countless others like him.Today, he’s turning that pain into purpose. Through mentorship, activism, Harold is giving young immigrants the tools to rise - to find dignity, opportunity, and equity in an industry that too often forgets its own people.His story isn’t about accolades. It’s about accountability, redemption, and rebuilding something real - an industry that values humanity as much as it does excellence.

In this episode, Jack Eigen sits down with Chef Dan Kennedy - a Philadelphia native who trained under Michelin-starred chefs Michael Voltagio and Ludo Lefebvre in acclaimed kitchens including ink. and Volt before joining Pasta Bar in Austin. Kennedy shares his philosophy on food, the pursuit of purpose, and what it truly takes to lead, stay balanced, and express emotion through cooking.

In this episode of More than Mise, Jack sits down with Chef Raphael Dequeker to talk about his family’s patisserie roots, the artistry of pastry, the future of his family's legacy, and the discipline it takes to carry tradition forward while making it his own.