Episode Description:
Texas BBQ just earned Michelin recognition — and at the center of it is Ali Clem of Austin’s La Barbecue. In this episode of Chef’s PSA, host André Natera sits down with Ali to talk about her journey from food trucks to Michelin stars.
You’ll hear about the legacy of Central Texas barbecue, the real costs of running a BBQ business, myths around brisket cooking, and how Michelin recognition is reshaping the BBQ landscape.
Follow Ali Clem & La Barbecue on Instagram:
👉 @la_barbecue
Whether you’re a pitmaster, chef, or BBQ fan, this episode delivers rare insights into what it takes to run one of the best barbecue spots in the country.
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In this episode of Chef’s PSA, André Natera talks with Chad Solomon, Director of Innovation at the Cooper Spirits Company. From Milk & Honey to Midnight Rambler, Chad shares lessons from 24 years behind the bar.
They explore bartender-chef relationships, bar culture, hospitality, and profitability. Chad also recalls his 9/11 experience and the career shift that led him to bartending. A must-listen for chefs, bartenders, and anyone passionate about hospitality.
Host André Natera sits down with Chef Patrick D. Mitchell—2016 ACF National Chef of the Year and corporate culinary ambassador for Ben E. Keith Foods—for a deep dive into the world of culinary competitions and chef certifications.
Chef Mitchell shares personal stories from his career, insights into judging and preparation, and the value of professionalism and mentorship. For chefs pursuing certification, stepping into competition, or looking to grow as professionals, this episode is full of lessons from one of the best.
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In this episode of Chef’s PSA, André Natera sits down with Travis Petersen (the Nomad Chef) and Dan Kennedy (Pasta Bar, Austin) to explore cannabis cuisine, chef etiquette, and the chef competition circuit. From cannabis-infused dinners and terpenes to the realities of MasterChef and Top Chef, this episode delivers unfiltered insight into modern kitchens.
If you’re curious about how cannabis is changing dining—or just want real stories from chefs on the grind—this one’s for you.
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This episode is for discussion and educational purposes only.
Join host André Natera in this episode of Chef's PSA as he sits down with Chef Eric LeVine, a Food Network Chopped Champion, award-winning chef, author, and cancer survivor. Chef LeVine shares his tumultuous journey through the culinary world, battling addiction and illness, and the crucial importance of authenticity and storytelling in the food and hospitality industry.
From opening his first restaurant to conquering cancer and personal demons, LeVine's story is both inspirational and educational. Discover valuable insights into the art of cooking, running a restaurant, building a positive mindset, and more. Stay tuned for a compelling episode filled with real-world examples and motivational anecdotes that will inspire any chef, restaurateur, or culinary enthusiast.
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DAVID BREEDEN THE CHEF OF CHEFS: From Appalachian Skate Punk to The French Laundry Chef!
Join host André Natera on Chef's PSA as he sits down with the legendary Chef David Breeden. With an illustrious career spanning nearly two decades between Per Se and 13 years as the French Laundry's Chef de Cuisine, Chef David shares his incredible, unfiltered journey.
From his Appalachian roots and agricultural upbringing to pivotal mentorship experiences, the evolution of his culinary philosophy, and the impactful stories that shaped his career, Chef David offers a profound reflection on his life in the culinary world. Learn about his transition from skateboarding dreams to becoming a renowned chef, the challenges he faced, and the priceless lessons he learned along the way from mentors. This episode is a must-watch for anyone passionate about cuisine and inspired by the stories of culinary legends.
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Chef Edgar Rico and Sara Mardanbigi of Nixta Taqueria join André Natera to talk about the art of storytelling in the kitchen, the influence of hip hop on their work, and how they’ve built an award winning while uplifting their community. Fresh off major awards from Michelin and James Beard, they share what drives their creativity, how they manage pressure, and why team well-being matters as much as the food.
Sponsored by Foods In Season.
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What does it really take to build a successful career in today’s culinary industry?
In this episode of Chef’s PSA, Chef Andre Natera sits down with Chef Kevin Fink of Emmer & Rye Hospitality Group for an unfiltered conversation on the realities of kitchen life, building and scaling restaurants, and finding balance outside of work.
From the early days of opening Emmer & Rye to leading multiple concepts like Pullman Market, Chef Fink shares stories about career progression, partnerships, sustainability, and the mindset it takes to keep going—even when the odds are stacked against you.
If you’re looking for hard-earned lessons and practical advice from one of Austin’s most respected chefs, this episode delivers.
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Join host André Natera on this episode of Chef's PSA as he sits down with Michelin Star Chef Phillip Frankland Lee, the mastermind behind renowned concepts like Sushi by Scratch, Pasta Bar, NADC Burger and the 'Not a Damn Chance' podcast.
Together, they dive deep into the challenging journey of earning respect in the kitchen, maintaining a unique creative vision, and the art of building a high-performing team from scratch. Phillip shares his personal experiences and mindset for achieving culinary mastery, candidly addressing the delicate balance between the pursuit of perfection, immense pressure, and vital personal growth. This in-depth discussion covers what it truly takes to be the best, including real-life challenges, inspirations, the impact of social media on culinary arts, the importance of standards and accountability, learning from culinary mentors, and the fascinating world of culinary leadership. Don't miss their conversation about Phillip's new ventures, including rapidly opening restaurants, navigating legal challenges and his luxury bed and breakfast vision! This episode also delves into the enigma of Fancy Chef and much more!
Tune in for invaluable insights for every chef, restaurateur, and aspiring culinary leader passionate about the culinary arts.
Phillip Frankland Lee Instagram
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Mental Health, Mentorship & Running a NONPROFIT Culinary School!
Join André Natera on this episode of Chef's PSA as he welcomes back Top Chef Season 18 winner Gabe Erales and Mike Diaz from Oseyo in Austin, Texas. They dive into a range of critical topics, offering unique perspectives from their diverse culinary journeys.
Discover insights on legendary figures like Jacques Pepin, Gabriel's intense experience in a French culinary competition, the paramount importance of mental health in the culinary industry, and the transformative benefits of mentorship. This conversation also sheds light on the challenges and immense rewards of running a nonprofit culinary school in Mexico through the Oido organization, which aims to provide life-changing opportunities for underprivileged youth. Tune in for an insightful, engaging conversation among chef friends, packed with lessons on cooking techniques, chef life balance, career advice, and building a sustainable kitchen culture.
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CHEF ASHISH ALFRED: BAR RESCUE & The SHOCKING Truth About Running Restaurants!
Join host André Natera in this engaging Chef's PSA episode as he chats with award-winning chef and restaurateur Ashish Alfred. Known for co-hosting Bar Rescue, Chef Alfred candidly discusses the raw realities of running a restaurant, the authenticity of reality TV, and his formative experiences working in France.
This conversation delves into the crucial nuances of balancing culinary excellence with business pragmatism, the often-overlooked importance of physical fitness in the kitchen, and the evolving nature of the culinary industry. From mastering your social media presence as a chef to essential advice for aspiring restaurateurs, this episode offers a wealth of insider insights for chefs and food enthusiasts alike. Get the real story behind the scenes, from Bar Rescue challenges to building a sustainable restaurant business.
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Join Chef André Natera for a vital conversation on mental health and wellness within the demanding culinary industry. This episode features esteemed guests Chef Harold Villarosa from Oko in Austin, Texas, and Beto Ortiz, the visionary founder of Humans of the Kitchen and the 86 Challenge.
This discussion bravely dives into the intense pressures, burnout, and necessary culture changes in kitchens. They highlight the critical importance of structured environments and healthy practices for a sustainable culinary career. Learn directly about the groundbreaking 86 Challenge, an initiative encouraging chefs to prioritize holistic wellness over 27, 54, or 86 days. Get exclusive insights into how individual chefs and restaurant teams can adopt healthier lifestyles for a more balanced and sustainable future in the kitchen. This is a must-listen for anyone in the culinary world seeking support and solutions for chef well-being.
Humans of the Kitchen Instagram
Sponsored by Foods in Season: Your trusted source for premium culinary ingredients.
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Top Chef's Jo Chan EXPOSES Kitchen Truths: Mentorship, Competition & More!
Dive into an exclusive conversation on the Chef's PSA Podcast with host André Natera and Austin Chef Jo Chan. Known for her captivating run on Top Chef and her formative years in distinguished New York kitchens under culinary legends Jonathan Waxman and Marcus Samuelsson, Chef Jo offers unparalleled insights into the demanding yet rewarding culinary world.
In this must-listen episode, Chef Jo Chan shares her unexpected entry and experiences on Top Chef, giving future contestants and fans a rare behind-the-scenes look at the competition. Discover her unique perspective on the significance of being a good diner, the vital value of mentorship in a culinary career, and personal stories from her own chef journey. Learn why staying humble is crucial and how to cultivate supportive leadership in the kitchen.
Whether you're an aspiring chef, a Top Chef enthusiast, or simply a culinary enthusiast eager for authentic chef advice, this episode is packed with invaluable lessons and inspiration.
Sponsored by Foods in Season: Your trusted source for premium culinary ingredients.
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There’s a difference. In this solo episode of Chef’s PSA, André Natera shares raw insights from the James Beard Awards and a powerful reflection on what it really means to thrive in the kitchen. From his visit to Charlie Trotter’s legendary restaurant to the chaotic, beautiful reality of line life, this episode pulls back the curtain on the fantasy vs. the grind.
If you’re dreaming of becoming a chef—or already deep in the hustle—this is your wake-up call.
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Will AI elevate the kitchen or erase the soul of cooking?
In this episode of Chef’s PSA, André Natera sits down with Helene Kennan, founder of Kennan Food Strategies, and Coner Seargeant, VP of Restaurants at Headington Companies. Together, they break down the coming wave of artificial intelligence in restaurants—from menu engineering and kitchen efficiency to the cultural impact on chefs, education, and hospitality leadership.
They explore:
How AI can enhance creativity instead of killing it
Why storytelling still matters in the age of automation
What young chefs must learn now to stay relevant
Burnout, balance, and building meaningful kitchen culture
Flavor Forays, culinary icons, and advice from the front lines
Whether you're a chef, culinary student, or restaurant operator, this episode will reshape how you think about the future of food.
Don’t miss the segment on AI's role in culinary education and how it’s already changing the industry.
AI in restaurants, culinary innovation, Helene Kennan, Coner Seargeant, Chef's PSA Podcast, fine dining technology, kitchen automation, chef burnout, hospitality leadership, Flavor Forays, chef education, restaurant management, Michelin star kitchens, future of cooking, food tech podcast.
New episodes weekly. More tools for chefs at chefspsa.com
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In this episode of Chef’s PSA, host André Natera talks with Chef Casey Wall of Le Calamar in Austin. From his roots in Melbourne’s vibrant food scene to the challenges of navigating U.S. kitchen culture, Casey brings raw stories, honest advice, and plenty of laughs. They cover labor costs in Australia, what the Hat system really means, the importance of consistency in cooking, and how health and wellness play a major role in long-term chef success.
Whether you're a professional cook, culinary student, or someone just fascinated by life in a kitchen, this episode is a must-listen.
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Chef Kyle Knall joins Chef André Natera on Chef’s PSA to discuss his culinary philosophy, the launch of his new restaurant Cassis, and what it means to bring a new lens to Midwestern cuisine.
A three-time James Beard semifinalist, Knall shares his thoughts on leadership, simplicity, sourcing great ingredients, and how storytelling elevates hospitality. He also discusses balancing family life, the essentials of chef station setup, and his biggest lessons from opening Birch in Milwaukee.
This episode is filled with tactical insight and quiet wisdom for anyone working in or inspired by the culinary world.
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Chef Aaron Bludorn returns to Chef’s PSA alongside Chef Allie Peña, executive chef of Bludorn Houston, to talk about what it means to grow as a chef—from early-stage mentorship to leading a culinary team.
Together with host André Natera, they break down:
The importance of mentorship in building chefs
Station setup standards and the value of everyday tools
How AI and kitchen display systems are reshaping communication
Why chef growth is rooted in discipline, culture, and curiosity
This episode gives chefs and hospitality pros an inside look at leadership through systems, creativity, and collaboration.
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Chef Danny Kievit, founder of Leave It to Kievit, joins Chef André Natera to unpack what it takes to succeed as a private chef in today’s luxury culinary space.
They explore how to:
Build trust with clients through authenticity
Turn your culinary identity into a premium brand
Use confidence, storytelling, and food presentation to stand out
Transition from traditional kitchen work into entrepreneurship
Navigate challenges—from burnout to business building
Whether you're a caterer, line cook, or dream of your own private chef brand, this episode delivers powerful insight into what it means to cook with integrity and vision.
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Chef Barclay Dodge (Bosq, Aspen) and Heather Kunzer (Foods in Season) join André Natera to talk foraged ingredients, preserving wild food, and lessons learned from El Bulli. This episode covers everything from mushroom prep to mentorship, and why fermentation isn’t just a trend—it’s technique.
You’ll hear insider tips on working with seasonal ingredients, navigating small kitchen setups, and how to think like a Michelin chef without losing touch with the earth. It’s a grounded, high-level episode for cooks, chefs, and wild flavor seekers.
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