Shows / Chef's PSA
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
Chef's PSALeslie Brenner on Restaurant Criticism, Chef Ego, and the Review That Changed My Career Ep. 229
Leslie Brenner is the founder of Leslie Brenner Concepts, a restaurant PR and creative direction firm in Dallas, and the former restaurant critic and dining…
Chef's PSAJules Cooking: Michelin Kitchens, Gatekeeping, and Why Chefs Must Share Knowledge Ep. 228
Jules Wiringa is the Dutch chef behind Jules Cooking, which publishes fine dining recipes and technique videos made for chefs. He came up in Michelin-starred…
Chef's PSAYOUR STEAK MENU IS BORING | Jess Pryles Ep. 227
Jess Pryles returns with more meat science. She is a live fire cook, the founder of Hardcore Carnivore, and the author of Prime Cuts, a 288 page guide to…
Chef's PSAMichelin 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…
Chef's PSAWhy 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…
Chef's PSAThey 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…
Chef's PSAHe 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…
Chef's PSATim 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…
Chef's PSAMatt 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…
Chef's PSAWhat 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…
Chef's PSAThe 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…
Chef's PSAEduardo 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…
Chef's PSAWhy 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…
Chef's PSAHe 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…
Chef's PSAThe 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…
Chef's PSAToby 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…
Chef's PSAThe 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…
Chef's PSAMatt 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…
Chef's PSALady 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…
Chef's PSARJ 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…
Chef's PSATodd 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…
Chef's PSAThree-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…
Chef's PSAHow 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…
Chef's PSABocuse 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…
Chef's PSAMichelin 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…
Chef's PSAFancy 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…
Chef's PSAHow 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…
Chef's PSAAustin 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…