The pandemic threw a lot of curveballs at the restaurant industry. It forced chefs to get creative with their offerings and shift their business models to pick-up and to-go while focusing on new revenue streams. On this episode of Run The Pass, Host Andre Natera talked with Chef Uno Immanivong about her career and how she’s pivoted to make money during the pandemic. Chef Uno is a first-generation Asian American of Laotian descent. She was born in a Thai refugee camp where her parents dreamed of giving her a better life.

Workforce management has always been a challenge in hospitality. A year-plus into the pandemic, and the problems are both new and the same. For a look inside recruiting and staffing, Run the Pass host Andre Natera spoke with Eropa Stein, CEO of Hyre.

On this episode of Run The Pass, Host Andre Natera talked with Michael Mohammed, the Chief Executive Officer and President at Chronic Tacos Enterprises, Inc., where he oversees the strategic vision of the fast-casual Mexican restaurant brand. The duo talked about Mohammed’s career, Chronic Tacos, and creating a vibe.

The art of butchery was Cara Nicoletti’s birthright in many ways, growing up working in her grandfather’s Boston shop. She comes from generations of it but changed course after considering the sustainability of meat. She recently joined Andre Natera on Run the Pass to share her story.

On this episode of Run The Pass, Host Andre Natera talked with Hemalee Patel, an internal medicine physician with a nutrition and lifestyle medicine background, for a unique episode about burnout, health, and wellness in the restaurant industry.

On this episode of Run The Pass, Host Andre Natera talked with Byron Gomez about his career, Top Chef, his love of travel, and a super-secret project.

On this episode of MarketScale’s Run the Pass, host and Executive Chef Andre Natera brought in Patrick Mitchell to talk about the American Culinary Federation, the mindset that goes into competitions, how to get into food challenges, and the certifications for chefs.

Launching a new food concept is never easy. The pandemic and going to the route of a food truck make it an even more unique journey. Run the Pass host Andre Natera spoke with Chef Kevin Truong about doing just that and marrying two cultures in the kitchen with Fil N’ Viet.

Without flavor, every bite would be much less enjoyable. Discussing this world and unique cuisines, Run the Pass host Andre Natera welcomed a fellow podcaster and flavor expert, Emmanuel Laroche. Laroche is the host of Flavors Unknown and serves as the VP of Marketing for Symrise, a producer of flavors and fragrances.

On this episode of Run the Pass, host and Executive Chef Andre Natera brought in Chef Omar Flores to talk about the Texas food scene, his impressive career, how to scale restaurants, and the changes that will stick after COVID-19.

A chef's journey can take many twists and turns—such is the story of Alan Delgado, a native of El Paso and, until recently, a big name in the Austin food community. He worked at many notable Austin hotspots, including Comedor. Host Andre Natera welcomed his friend and fellow Texan to Run the Pass to talk about what he’s doing now after moving to New York. Delgado is currently the Director of Recipe and Development of Brooklyn’s Michelin-starred Oxomoco.

Being a traditional chef was a way of life for Run the Pass’ guest Allen Campbell. He started in the industry at 14 in Boston. He then attended culinary school and began life as a chef in posh restaurants. While working in Boston, he had an epiphany around the new type of chef he wanted to be, focusing on a plant-based, health-focused lifestyle for himself. Talking about his evolution, host Andre Natera gets Campbell’s full story.

Run the Pass looks at the world of seafood as host Andre Natera welcomed Chef Barton Seaver. Seaver has an illustrious career as a chef and expert on seafood sustainability and diversity. His early career included working for Jose Andres and making DC’s best burger. He then stepped out of the kitchen with a focus on seafood literacy. He was a National Geographic explorer and taught classes on the subject at Harvard. He’s also a best-selling author of books on seafood.

Consistent delivery of outstanding food requires more than cooking acumen; the team also needs a strong culture with all the rigth ingredients. Dishing about the topic today, Run the Pass host Andre Natera welcomed colleague Chef Atticus Garant to the show. Garant and Natera worked together on opening the Fairmont Austin. Garant opened the Fairmont Pacific Rim in Vancouver and serves his current location, the Fairmont Century Plaza in Los Angeles, as Executive Chef.

Continuing to bring stories of celebrated chefs to audiences, Run the Pass host Andre Natera welcomed Chef Mathew Peters to the show. Peters is the only U.S. winner of the famed Bocuse d'Or, a biennial world chef championship.

Run the Pass is always excited to present the stories of chefs and restaurant pioneers. Host Andre Natera spoke with two chefs in this episode, Rico Torres and Diego Galicia, two of San Antonio’s brightest voices. Together, they own Mixtli and Kumo. They shared details on their restaurants and what they’re doing to reimagine restaurant culture.

Borges is overseeing the entire culinary operation for 12 restaurants, including a food hall and food mart, as a part of an elaborate upgrade to his neighborhood, and Executive Chef Andre Natera is taking a visit to the construction site of the largest culinary project in North Texas.

From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry.