Master of the Turducken Matt Rebhan on creating the ultimate Thanksgiving item, three generations in the food biz, and how to pick and cook the perfect steak.

Cousins Jared Rouben and Jeremy Cohn on adding a restaurant to their brewery – and winning a Michelin Star

Chef Amy Mehrtens on cooking at a New Orleans legend, then moving on to run a NOLA kitchen of her own and getting creative with that city’s classics

Cleveland Chef Vinnie Cimino on being named a Food and Wine 2025 Best New Chef for re-inventing midwestern cuisine

Chef Diane Moua on her restaurant being named 2025 Food and Wine restaurant of the year, featuring a cuisine most Americans have never heard of – Hmong cooking

Chef Kyle Knall on training at legendary restaurants, then opening his own place and helping turn a spotlight on an unexpectedly hot dining city.

Baker Kelly Jacques on being named a 2025 Food and Wine Best New Chef, and on her unique baked takes on New Orleans favorites

Le Cirque and Spotted Pig alum, Chef Casey Wall on opening a hot new French/Texan hybrid in Austin after fifteen years as a successful restaurateur in Australia.

A double helping of great restaurants off the beaten path: The chef behind a Colorado restaurant you have to ski or snowshoe to get to—and the owners of a James Beard Award winning family favorite in Alaska

2025 James Beard Best Chef in NY state Vijay Kumar on bringing a little known southern Indian cuisine to his Michelin-starred restaurant the New York Times ranked #1 in NY

Chef Kelly Franz on the challenge of coming home to a legendary Charleston restaurant to take it into the future without discarding its storied past

2025 James Beard Best New Restaurant Award winners Jeanie Janas Ritter and Chef Adam Ritter on combining French techniques with Minnesota ingredients and risking everything to open a restaurant where others went bust

2025 James Beard Awards Outstanding Restaurant co-owner and master sommelier Bobby Stuckey on featuring amazing food from an Italian region few people have ever heard of

Portland Chef Cathy Whims on the secrets to cooking in Italy, being tutored by the legendary Marcella Hazan, and helping turn Portland, Oregon into a culinary force

2025 James Beard Best Chef-Texas Thomas Bille on creating great food through the lens of a first generation Mexican American, risking everything on a dream, and rebuilding after losing it all

Bonus Episode - A visit to Brennan's for the art and theatre of Banana's Foster

Pitmaster Ali Clem on winning a Michelin star for her barbecue restaurant, and her remarkable rise from selling her barbecue from a trailer

2025 James Beard Award winner Nando Chang on Peruvian-Japanese cuisine, the threat to immigrants in the food world, and how hip-hop changed his life

Chef and restaurateur Nicholas Fanucci on his career at legendary Michelin-starred restaurants and his journey from the top to a food truck to a restaurant of his own

Chef Yotaka “Sunny” Martin and her partner/husband on bringing her Thai cuisine to America and, with no restaurant experience, winning the 2025 James Beard Award for Best Chef Southwest