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    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.

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

    • Apple Podcasts
    • Google Play
    • Spotify
    Latest Episodes:
    Chef Jiho Kim (New York City) Jan 22, 2026
    Show notes

    Jiho Kim discusses his gravitation toward the pro kitchen, love of pastry-making, and evolution on the savory side of cuisine.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals.

    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!

    Chris Jaeckle (Kitchen Connect Consulting) Jan 22, 2026
    Show notes

    Accomplished chef turned consultant, Chris Jaeckle discusses his career in restaurants and shift to his consultancy, Kitchen Connect.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals.

    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!

    Samir Dhurandhar (Nick & Sam's - Dallas, TX) Jan 22, 2026
    Show notes

    Samir Dhurandhar discusses his childhood in India, training in the US, and his long run at Nick & Sam's steakhouse in Dallas, TX.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals.

    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!

    Samaya Boueri Ziade (Sawa - Brooklyn) Jan 22, 2026
    Show notes

    Samaya Boueri Ziade shares the origin story of her acclaimed Brooklyn restaurant Sawa.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals.

    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!

    Anthony Scotto (Luogo & Pelato--Nashville, TN) Jan 22, 2026
    Show notes

    Anthony Scotto discusses his early life and career in New York City,, and current success with Luogo and Pelato restaurants in Nashville, TN.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals.

    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!

    Julia Sullivan (Henrietta Red and Judith -- Tennessee) Jan 22, 2026
    Show notes

    Julia Sullivan discusses her restaurants Henrietta Red (Nashville, TN) and Judith (Sewanee, TN), and her career to date.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals.

    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!

    Michael Twitty (author, Recipes from the American South) on Regionality, Heritage, and His New Book Jan 17, 2026
    Show notes

    Author Michael Twitty discusses his fascinating new book, Recipes from the American South, the genesis of the project, and the mission between the recipes.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters.

    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!

    David Schuttenberg (Beautiful South & Kwei Fei--Charleston, SC) on Blooming Late, Culinary School, and Staying True to Yourself Jan 05, 2026
    Show notes

    Charleston chef and restaurateur David Schuttenberg (Beautiful South, Kwei Fei) discusses his NYC training and how he found his way to South Carolina, as well as the origin stories of his two restaurants.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters.

    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!

    Drew Nieporent (legendary restaurateur & author of "I'm Not Trying to Be Difficult") on Critics, Chefs, and HIs Long-Awaited Memoir Dec 04, 2025
    Show notes

    Legendary restaurateur Drew Nieporent (Nobu, Montrachet, Tribeca Grill, et. al) discusses his memoir I'm Not Trying to Be Difficult and opines on the state of the industry in a no-holds-barred and free-ranging conversation recorded over lunch at Nobu in Lower Manhattan.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters.

    Please check out the Cookbook Collection program benefitting Citymeals on Wheels that is described on this episode.

    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!

    Jeremy Fox (Chef and Author of "On Meat") on His New Book, California Chef Culture, and the "What You Have" Approach to Cooking Dec 03, 2025
    Show notes

    Chef Jeremy Fox, of Rustic Canyon and Birdie G's, discusses his career, and his recently published second book, On Meat.

    Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters.

    Please check out the Cookbook Collection program benefitting Citymeals on Wheels that is described on this episode.

    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 5 41 Next

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