The CHEF Radio Podcast

Latest Episodes:

Chef Wylie Dufresne of wd~50 Mar 03, 2022

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In this can't miss podcast, one of the greatest culinary minds America has ever produced, Chef Wiley Dufresne, sits down with Eli to discuss his journey as a chef and modernist cuisine champion. Curiosity has been a leading edge for everything Chef Wiley does, and as one of the first chefs to start asking questions about the chemistry and science behind cooking, he began to develop his own New York version of modern cuisine. Working with food scientists and modernist chefs around the globe, he began to blend his own creativity and curiosity to bend the rules of cooking as we knew it, creating dishes such as pickled beef tongue with fried mayonnaise, foie gras tied in knots, and a frozen "everything bagel" with smoked salmon threads and crispy cream cheese, just to name a few.

Christopher Curtin of Éclat Chocolate Feb 17, 2022

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In this episode, Eli sits down and chats with the incredibly talented and passionate chocolatier, Christopher Curtin, to talk about his journey of learning, which has led him around the globe in search of finding the best skills and techniques, as well as finding the best and most rarest cacao for his tremendous chocolate. His creative flavors and methods have put him and his chocolates amongst the world's best, which he credits to the foundations of hard work that he learned as a nationally ranked cross country skier in his hometown of Madison, Wisconsin.

Chef Ron McKinlay of Canoe Restaurant Feb 03, 2022

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As an absolute technician in the kitchen, Chef Ron McKinlay has ushered the Toronto stalwart, Canoe Restaurant, into a new era with his breath-taking craftsmanship that combines old-world technique with modern day sensibilities. After taking over Canoe four years ago, Chef Ron has continued to push the narrative and shine a spotlight on the amazing ingredients coming from the forests, oceans, and farms that make up his culinary ecosystem. Working for some of the best chefs around the globe, Chef Ron has now found the perfect place to showcase his talents.

Chef Tyler Akin of Le Cavalier Jan 20, 2022

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As a chef who has kept an open mind throughout his career, which has had many different influences on him, Tyler Akin describes his journey, from falling in love with Southeast Asian cuisine to opening his beloved Pho spot, Stock, to his current love affair with modern, French brasserie cooking at the recently updated and re-launched Le Cav, in the storied Hotel Du Pont in Wilmington, Delaware. Chef Akin opens up about going from studying law in DC to working for a bakery in West Virginia and how that singular decision has led him to where he is today and takes us along the journey and arc of his career.

Alex Talbot of Curiosity Doughnuts & Ideas In Food Jan 07, 2022

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Chef, author, inventor and all around food enthusiast, Alex Talbot, sits down with Eli to discuss his journey with his dynamo doughnut brand, Curiosity Doughnuts, where their boundary pushing doughnuts are flipping the script on the industry. Eli also reminisces about the days as a young chef when he would spend hours pouring over Alex's (and his wife, Aki's), Ideas In Food, food blog where they would post about their journeys in exploring foods, flavors and cooking techniques. Alex and Aki were instrumental in pushing the modern food movement in America through the blog by supplying many cooks and chefs with new and inventive techniques and perspectives in food and cooking at no cost. Alex and Aki now put their energy into running Curiosity Doughnuts, consulting and writing books.

Thu Pham of Caphe Roasters Dec 22, 2021

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In this episode of CHEF Radio, we invite local coffee roaster and owner of Caphe, Thu Pham, into the studio to talk about her growth from being a one-woman show to running a full-blown coffee shop in the Kensington neighborhood of Philly. Her recently opened spot has been the talk of the town as it's Philadelphia's only purely Vietnamese and Southeast Asian coffee shop, where she focuses on showcasing the flavors of her family's heritage and proudly plants the Vietnam flag in Philly.

Chef Michael Vincent Ferreri of Irwin's Dec 16, 2021

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Raised by two chefs, Michael Vincent Ferreri was destined to do great things. Michael left everything behind in upstate New York to start fresh here in Philadelphia, where he began working with Michael Solomonov at Zahav, Joey Baldino at Zeppoli and Tyler Akin at Stock and Res Ipsa. After blowing up the scene with Res, Michael took over the kitchen at Irwin's in South Philadelphia where, through his minimalist approach to Sicilian cuisine, he has made Irwin's a must-go restaurant in Philadelphia.

Jacob & Alexandra of Kismet Bagels Dec 07, 2021

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As a true pandemic story, Kismet Bagels came on the scene in 2020 after Alexandra & Jacob began experimenting with bread and bagels out of sheer boredom in their home kitchen after the pandemic took away both of their incomes as well as access to foods they craved. Just as kismet, aka destiny, brought these two childhood crushes together after 20+ years apart, bagels became their livelihood and passion after both their careers where put on hold. Hear how these two have manifested their destiny and created a dynamic relationship with Philadelphia's food community and how they have philanthropy and generosity, baked into their recipe for success.

Diana Widjojo of Hardena Nov 23, 2021

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In this episode, Diana Widjojo of Hardena restaurant, located in South Philly, sits down with Eli to discuss the rich history of the restaurant that she now runs alongside her family. Hardena is truly a family run operation that started with her mother, Ena, relocated from Queens New York to open the restaurant and start cooking for the local Indonesian population. Listen as Diana speaks about how she's now embraced her roll as the leader of the pack and shouldered the responsibility to continue promoting Indonesian cuisine and preserving her family's legacy.

Chef Marcus Anthony of Wah Gwan Nov 11, 2021

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Join us as Chef Eli talks with former NYC Steamfitter turned self-taught chef, Marcus Anthony, about how his Jamaican heritage has influenced him to embrace and share the central flavors of Jamaica with chefs and home cooks alike after starting his own business, Wah Gwan. Named from the ubiquitous Jamaican greeting that literally means "What's going on?", Marcus has set out to inspire people in the kitchen by creating delicious salts and spice blends that deliver high impact flavors simply and quickly with products such as his scotch bonnet powder, G Salt, and proprietary blend of spices called Wah Gwan.

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