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.
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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.
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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.
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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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Chef Jakub Czyszczon joins André Natera for a masterclass in surviving and thriving as a chef in today’s kitchen culture. From the pressure of culinary job interviews and tastings, to competition experiences at Ment’or Young Chef and Bocuse d’Or, Czyszczon opens up about what it really takes.
They cover:
Chef tasting prep, plating psychology, and real-world pressure
Pasta as a chef’s signature dish
Kitchen station setup and flavor layering
Navigating mentorship, growth, and concept development
This episode is filled with technical insight, candid stories, and a roadmap for cooks looking to elevate their craft.
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Michelin-starred Chef Rogelio Garcia joins André Natera to talk guest-chef circuits, his cookbook “Convivir,” and the discipline required to maintain Michelin excellence at Auro in Napa Valley. The chefs dive into leadership tactics, kitchen communication, and the effect of social-media plating on fine dining. Rogelio also opens up about mental health, his love of simple food for friends, and a surprising dream of acting on screen. Insightful, tactical, and heartfelt—perfect for cooks and food lovers aiming higher.
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What does it take to win the world’s most elite culinary competition? In this episode of Chef’s PSA, André Natera sits down with Mathew D. Peters, the first American to win the Bocuse d’Or, to unpack the strategy, leadership, and mindset behind world-class cooking.
They discuss:
How to prepare for high-level culinary competitions
What separates great kitchen teams from good ones
How fine dining is evolving with vegetable-forward menus, Nordic influences, and cost-conscious creativity
The role of social media in shaping modern dining expectations
The story and philosophy behind Prelude, Mathew’s hospitality-forward bar in Austin
Advice for young chefs navigating a changing culinary landscape
Whether you’re a seasoned chef or just starting out, this episode delivers high-impact insights on execution, innovation, and leadership in today’s culinary world.
Listen now and subscribe for more chef-to-chef conversations.
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In this episode, André Natera sits down with Chef Anastacia Quiñones-Pittman, a celebrated chef and James Beard Award semifinalist in 2022, 2023, and 2024, to explore what it really means to build a culinary identity.
They discuss:
How chefs can stay original in a trend-driven industry
The evolution of Mexican cuisine and modern Latin American food
Gender dynamics in the kitchen and the long road to equity
The business of being a chef—from branding to mentorship
If you’re serious about the craft of cooking, this episode will challenge and inspire you.
Anastacia Instagram: https://www.instagram.com/chefaqpittman/
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In this episode of Chef’s PSA, André Natera reconnects with longtime friend and celebrated chef Junior Borges to talk about the upcoming launch of Nic and Junior’s, a new restaurant in Chicago.
They explore:
The process of building a new restaurant from the ground up
How Junior brought his team back together
Evolving food trends and what chefs should pay attention to
Why simplicity, taste, and technique still matter
Creativity in the kitchen—from Brazilian classics to playful desserts
This episode is packed with insights for chefs, operators, and anyone who wants a deeper look into what it really takes to build a successful culinary brand.
Listen now on Chef’s PSA.
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This special episode features a clip from Chef André Natera’s recent appearance on the Say Grace Podcast with Steve Palmer.
In this conversation, André reflects on:
The emotional demands of leadership
Creating safe, growth-oriented kitchen environments
What chefs rarely talk about—but should
For the full episode, visit the Say Grace Podcast with Steve Palmer and hear the complete conversation.
https://open.spotify.com/episode/3T3sct3sNp6PRAvgVvidqP?si=333d3eaf21164d2b
What happens when a pastry chef and a savory chef sit down to talk about the industry? Laura Sawicki and Mike Diaz, the culinary minds behind Oseyo in Austin, Texas, join André Natera for an in-depth conversation about food, creativity, and the future of dining.
In this episode, they discuss:
✅ How Austin’s dining scene is evolving
✅ Their dream of opening a New York-style Jewish deli
✅ The creative process behind developing new dishes
✅ The reality of consistency and evolution in a kitchen
✅ Why business knowledge is essential for chefs today
✅ Advice for pastry chefs looking to make their mark
This is a must-listen for chefs, pastry professionals, and food industry insiders who want to learn from two accomplished chefs at the top of their game.
Listen now on Chef’s PSA.
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