TopPodcast.com
Menu
  • Home
  • Top Charts
  • Top Networks
  • Top Apps
  • Top Independents
  • Top Podfluencers
  • Top Picks
    • Top Business Podcasts
    • Top True Crime Podcasts
    • Top Finance Podcasts
    • Top Comedy Podcasts
    • Top Music Podcasts
    • Top Womens Podcasts
    • Top Kids Podcasts
    • Top Sports Podcasts
    • Top News Podcasts
    • Top Tech Podcasts
    • Top Crypto Podcasts
    • Top Entrepreneurial Podcasts
    • Top Fantasy Sports Podcasts
    • Top Political Podcasts
    • Top Science Podcasts
    • Top Self Help Podcasts
    • Top Sports Betting Podcasts
    • Top Stocks Podcasts
  • Podcast News
  • About Us
  • Podcast Advertising
  • Contact
Not in our directory?
Add Show Here
Podcast Equipment
Center

toppodcastlogoOur TOPPODCAST Picks

  • Comedy
  • Crypto
  • Sports
  • News
  • Politics
  • True Crime
  • Business
  • Finance

Follow Us

toppodcastlogoStay Connected

    View Top 200 Chart
    Back to Rankings Page
    Arts

    Andrew Talks to Chefs

    Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation’s chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.

    Advertise

    Copyright: © 2017 - 2019 Table 12 Productions, Inc.

    • Apple Podcasts
    • Google Play
    • Spotify
    Latest Episodes:
    Paul Feinstein (managing editor, Fine Dining Lovers) on Awards, the Rise of Neighborhood Restaurants, and Noma Odds & Ends Mar 31, 2026
    Show notes

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]

    Writer, author, and Fine Dining Lovers managing editor Paul Feinstein joins the pod for the first of many planned monthly appearances in which he and Andrew will kick around various industry topics.

    In this episode, they discuss two recent articles on Fine Dining Lovers: One (by Andrew) on the problem with awards, the other by Heather Platt, about the Rise of Neighborhood restaurants. They also share some lingering Noma-related odds and ends.

    Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.

    And thanks to S.Pellegrino for their longstanding support of the pod.

    THINGS YOU SHOULD KNOW:

    Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

    We'd love if you followed us on Instagram.

    Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

    For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

    Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

    Josh Sharkey (founder of meez & former NYC chef-owner) Mar 24, 2026
    Show notes

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]

    Before founding meez, the recipe operating system for hospitality professionals, Josh Sharkey was a NYC chef who came up in the legendary kitchens of such OGs as Rick Moonen, and the late David Bouley, Floyd Cardoz (Tabla), and Gray Kunz (Lespinasse). He also owned and operated Bark, a multi-unit artisanal hot dog concept in Manhattan and Brooklyn. In this conversation, Josh--also an old friend of Andrew's--discusses his culinary evolution and gradual and successful shift to entrepreneurism.

    Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.

    And thanks to S.Pellegrino for their longstanding support of the pod.

    Episode host/producer/editor/mixer: Andrew Friedman

    Producer: Roderick Alleyne

    Videographer: Victor Michael Thelian

    THINGS YOU SHOULD KNOW:

    Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

    We'd love if you followed us on Instagram.

    Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

    For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

    Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

    Jordan Frosolone (Borgo restaurant -- NYC) Mar 17, 2026
    Show notes

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]

    Jordan Frosolone, who's turning out some of Andrew's favorite food in NYC at the moment at Borgo restaurant, joins us in this episode. Jordan recounts his midwestern upbringing, time in Italy, and formative jobs with chefs and restaurant groups including the late David Bouley, the Momofuku group, and Marco Canora's Hearth restaurant.

    Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.

    And thanks to S.Pellegrino for their longstanding support of the pod.

    Episode host/producer/editor/mixer: Andrew Friedman

    Producer: Roderick Alleyne

    Videographer: Edison Koo

    THINGS YOU SHOULD KNOW:

    Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

    We'd love if you followed us on Instagram.

    Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

    For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

    Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

    Tom Colicchio Returns! (to talk about 25 years of Craft & other hot topics) Mar 11, 2026
    Show notes

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]

    As the original Craft restaurant turns 25, Tom Colicchio sits down with Andrew to discuss the restaurant's recent menu-format change, Craft's influence on dining in the US, and a few hot topics, such as industry staging culture, the growing Noma scandal, and the problem with awards.

    Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.

    And thanks to S.Pellegrino for their longstanding support of the pod.

    Episode host/producer: Andrew Friedman

    Producer/editor/mixer: Roderick Alleyne

    Videographer: Edison Koo

    LISTEN (audio only) to our live show from 2019 in which Tom tells the Craft origin story.

    Here's the article Tom and Andrew talk about, about how food media's focus on restaurants conditions customers to do the same.

    THINGS YOU SHOULD KNOW:

    Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

    We'd love if you followed us on Instagram.

    Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

    For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

    Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

    Armond Joseph (Léon 1909 - Shelter Island, NY) Mar 03, 2026
    Show notes

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]

    Armond Joseph has been with the live-fire restaurant Léon 1909 since it opened on Shelter Island, NY, about four years ago, first as sous chef and now as chef. Drawing from area purveyors and farms--including the restaurant's own--Armond employs fire as his muse in his never-ending search for what "Shelter Island tastes like." This fascinating conversation, recorded from before the open kitchen at Léon 1909, takes on deeper and deeper meaning as it reaches its coda, with a tour of the restaurant's 15-foot hearth.

    Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.

    And thanks to S.Pellegrino for their longstanding support of the pod.

    Episode host/producer: Andrew Friedman

    Producer: Roderick Alleyne

    THINGS YOU SHOULD KNOW:

    Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

    We'd love if you followed us on Instagram.

    Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

    For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

    Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

    Alexia Duchêne (Le Chêne, NYC) Feb 24, 2026
    Show notes

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]

    Alexia Duchêne's West Village (NYC) restaurant Le Chêne opened about eight months ago, and has already found its rhythm as a home for Alexia's personalized yet unmistakably French cuisine. In this conversation, the still-young chef--who cooked in Paris and London before moving to the US--shares the familial and professional influences that helped unleash her culinary style; what her Top Chef experience was like; and some principles of hospitality that every aspiring chef and/or restaurateur should hear. She also discusses her love of New York City, and the journey that led her to open Le Chêne.

    Episode host/producer: Andrew Friedman

    Producer: Roderick Alleyne

    Videographer/editor/mixer: Victor Michael Thelian

    THINGS YOU SHOULD KNOW:

    Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

    We'd love if you followed us on Instagram.

    Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

    For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

    Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

    Oscar Lorenzzi (Nuyores-New York, NY) Feb 17, 2026
    Show notes

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]

    Oscar Lorenzzi’s career has taking him from 5 Napkin Burgers to fine dining. In today’s episode, Oscar tells Andrew about his childhood in Lima, Peru, and the familial and cultural influences that sparked his interest in food, as well as the NYC gigs that led to his current restaurant, Nuyores.

    Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.

    Thanks also to Gage & Tollner for providing our location. Please keep Gage & Tollner in mind for drinking and/or dining in Downtown Brooklyn, and for special and private occasions.

    And thanks to S.Pellegrino for their longstanding support of the pod.

    Episode host/producer: Andrew Friedman

    Producer: Roderick Alleyne

    Videographer/editor/mixer: Victor Michael Thelian

    THINGS YOU SHOULD KNOW:

    Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

    We'd love if you followed us on Instagram.

    Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

    For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

    Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

    Wylie Dufresne (Stretch Pizza, NYC) Feb 10, 2026
    Show notes

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]

    We're thrilled to welcome Wylie Dufresne back to the pod. In this conversation, the accomplished New York City-based chef takes us through the evolution of his focus on pizza, which grew from a pandemic-era fascination to the foundation of his Stretch Pizza restaurants.He and Andrew also kick around thoughts on mentorship, constant learning, the lure of restaurants, and other subjects.

    Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.

    Thanks also to Gage & Tollner for providing our location. Please keep Gage & Tollner in mind for drinking and/or dining in Downtown Brooklyn, and for special and private occasions.

    And thanks to S.Pellegrino for their longstanding support of the pod.

    Episode host/producer: Andrew Friedman

    Producer: Roderick Alleyne

    Videographer/editor/mixer: Victor Michael Thelian

    THINGS YOU SHOULD KNOW:

    Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

    We'd love if you followed us on Instagram.

    Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

    For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

    Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

    Mavis-Jay Sanders (Chef & Activist) Feb 03, 2026
    Show notes

    [**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube Or you can just keep on listening in all the same places you usually do.**]

    Today’s guest is Mavis-Jay Sanders. Mavis-Jay is a chef and activist who works to uplift disadvantaged and underrepresented communities, and cares deeply about social justice. In their conversation, Mavis-Jay tells Andrew about her nomadic childhood, which took her everywhere from the American South and Southwest, to Alaska and Italy, and about the events that spun her culinary career towards its current focus. She also discusses the Community Kitchen project for which she served as chef in fall 2025.

    Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.

    Thanks also to Gage & Tollner for providing our location. Please keep Gage & Tollner in mind for drinking and/or dining in Downtown Brooklyn, and for special and private occasions.

    And thanks to S.Pellegrino for their longstanding support of the pod.

    Episode host/producer: Andrew Friedman

    Producer: Roderick Alleyne

    Videographer/editor/mixer: Victor Michael Thelian

    THINGS YOU SHOULD KNOW:

    Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

    We'd love if you followed us on Instagram.

    Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

    For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

    Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

    Sohui Kim (Gage & Tollner and Insa--Brooklyn, NY) Jan 27, 2026
    Show notes

    **OUR FIRST VIDEO EPISODE!!**

    It’s a big day here at Andrew Talks to Chefs as we share our first video podcast with you.

    (You can watch on Spotify or YouTube, or you can just keep listening in all the same places you always have.)

    Our guest on this momentous occasion is Sohui Kim, chef and co-owner of Gage & Tollner and Insa in Brooklyn, NY. Sohui tells Andrew all about about her early childhood in South Korea, move to the United States as a preteen, diversion from academics to the pro kitchen, and the genesis of her current restaurants as well as the first place she and husband-partner Ben Schneider opened, the fondly remembered Good Fork in Red Hook, Brooklyn. It’s no coincidence that we selected Sohui as our first video guest, because our video episodes will be filmed in the private dining rooms at Gage & Tollner.

    Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.

    And thanks to S.Pellegrino for their longstanding support of the pod.

    Thanks also to Gage & Tollner for providing our location. Please keep Gage & Tollner in mind for drinking and/or dining in Downtown Brooklyn, and for special and private occasions.

    Episode host/producer: Andrew Friedman

    Producer: Roderick Alleyne

    Cinematographer/editor/mixer: Victor Michael Thelian

    THINGS YOU SHOULD KNOW:

    Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

    We'd love if you followed us on Instagram.

    Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

    For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

    Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

    Previous 1 2 3 4 41 Next

    Related Podcasts

    Fresh Air

    1

    Fresh Air Arts
    Twenty Thousand Hertz

    2

    Twenty Thousand Hertz Arts
    The Black Tapes

    3

    The Black Tapes Arts
    Snap Judgment

    4

    Snap Judgment Arts
    Here’s The Thing with Alec Baldwin

    5

    Here’s The Thing with Alec Baldwin Arts
    The NoSleep Podcast – Creative Reason Media Inc.

    6

    The NoSleep Podcast – Creative Reason Media Inc. Arts
    footer-logo

    Contact Us

    Toll Free: 844-670-7747

    Links

    • Home
    • Top Charts
    • Networks
    • Apps
    • Independents Podcasts
    • Podcast Advertising
    • Podcast News
    • Contact Us
    • About Us
    • Analytics & Insights

    Stay Connected

      Privacy, Terms of Use & Our Code of Ethics Protecting Content Creators Copyrights