Andrew Talks to Chefs

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As longtime fans of the pod know, there’s nothing we love more than a crossover episode with a show we’re friendly with....
06/28/2025

As longtime fans of the pod know, there’s nothing we love more than a crossover episode with a show we’re friendly with. It reminds us of when we were kids and Saturday morning cartoons did the same thing, with characters from one show appearing on another, and vice versa. (That’s why the animated episode image today.) So we’re thrilled to welcome Nidal Barake, a marketer by trade, whose One of Each podcast presents interviews with an international who’s who of chefs and other creatives who happen to be passionate about cuisine, restaurants, and cooking. (Be sure to check out his show, starting with the episode he launched this week featuring Andrew as his guest.) Hope you’ll give a listen!

🔥NEW EPISODE🔥 Ari Miller’s evolution from journalist to chef was anything but traditional. In this revealing Andrew Talk...
06/25/2025

🔥NEW EPISODE🔥 Ari Miller’s evolution from journalist to chef was anything but traditional. In this revealing Andrew Talks to Chefs conversation, recorded at Ari’s home in Philadelphia, he shares how food became both his creative outlet and medium for making sense of a dark and complicated world. From growing up in a dysfunctional household consumed with historical atrocities, to finding meaning in kitchens in Tel Aviv and Philly, Ari shares stories about the mentors who shaped him, the politics of sourcing, and why he believes every dish contains a story—whether or not it’s given voice. We also dig into his viral “friz wit” cheesesteak, the meaning of “relationship cuisine,” and the role of cooking in his life today. It is a conversation about identity, memory, and the power of food to tell complex, human stories. Please check it out, wherever you listen to podcasts!

PS Apologies that Andrew’s allergy-addled voice makes him sound like RFK Jr in the show intro.

Just in time for Father’s Day, friend of the pod has come out with his excellent first cookbook, DAD, WHAT’S FOR DINNER...
06/13/2025

Just in time for Father’s Day, friend of the pod has come out with his excellent first cookbook, DAD, WHAT’S FOR DINNER? David joins us on this episode to discuss how he & his team ( & ) fashioned a stylish books that’s just as useful for cooking for and/or with kids, as it is as an everyday kitchen bible for anybody. Give a listen, then buy the book!

Besha Rodell has written about food and/or reviewed restaurants for Creative Loafing, LA Weekly, the New York Times, Foo...
05/21/2025

Besha Rodell has written about food and/or reviewed restaurants for Creative Loafing, LA Weekly, the New York Times, Food + Wine, and other outlets, and is currently the restaurant critic for The Age. Today, she joins us to discuss her moving and entertaining new memoir Hunger Like a Thirst. The book tells the story of Besha’s nomadic child- and adulthood, her migration from restaurant work to writing about restaurants, her approach to criticism, and some key themes of the book. We get into all of that and more in this compelling conversation.

Our thanks to & the team at for hosting this interview.

EXCLUSIVE INTERVIEW/ANNOUNCEMENT! For nearly a decade, the LA Chef Conference has been THE gathering of Los Angeles chef...
05/15/2025

EXCLUSIVE INTERVIEW/ANNOUNCEMENT! For nearly a decade, the LA Chef Conference has been THE gathering of Los Angeles chefs and industry professionals. After a one-year hiatus, the conference returns this October 6 in its new home at Redbird and Vibiana in Downtown LA. On this episode, conference founder Brad Metzger and host chef Neal Fraser join Andrew to discuss some featured topics, speakers, and chefs who will be cooking for the conference’s always-impressive lunch, including (in alphabetical order) Gilberto Cetina, David Gelb, Rashida Holmes, Jordan Kahn, Evan Kleiman, Michael Mina, Charles Namba, Laurie Ochoa, Nancy Silverton, Michael Voltaggio, Alice Waters, and others. (Andrew will be moderating a panel on Ten Years of Chef’s Table, celebrating the acclaimed Netflix series.)

Be sure to check out the details at the LA Chef Conference site, and sign up there for email updates regarding tickets (including discounted tickets for restaurant professionals) and updates to the line up.

NEW EPISODE: The other day, we posted a wonderful conversation with of . Before launching this hit modern-Japanese rest...
05/15/2025

NEW EPISODE: The other day, we posted a wonderful conversation with of . Before launching this hit modern-Japanese restaurant in Greenpoint, Brooklyn, Emily worked in some hardcore French kitchens in London and Singapore, then found her way to New York City. In this conversation, Emily shares her evolution from French to Japanese cuisine, how she developed her management chops, and the disparate influences in her food.

NEW EPISODE! Calvin Eng has had a busy and successful few years. His restaurant Bonnie’s in Williamsburg, Brooklyn, has ...
04/30/2025

NEW EPISODE! Calvin Eng has had a busy and successful few years. His restaurant Bonnie’s in Williamsburg, Brooklyn, has become a hub of modern Cantonese-American cuisine, and now he’s out with his first cookbook, Salt Sugar MSG: Recipes and Stories from a Cantonese American Home. Andrew caught up with Calvin at his apartment in Williamsburg to discuss his path to his current projects, and the two are joined for part of the conversation by Phoebe Melnick, Calvin’s partner and collaborator, to discuss the book-writing process.

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

A few weeks ago, in record time, the good folks behind the LA Chef Conference, organized a benefit for victims of the re...
04/07/2025

A few weeks ago, in record time, the good folks behind the LA Chef Conference, organized a benefit for victims of the recent, devastating LA wildfires. Dubbed Chefs ❤️ LA, the event raised more than $800,000, with all proceeds going to World Central Kitchen and Restaurants Care to support their work on behalf of those who lost their homes in the conflagrations. It was a restorative and emotional evening, and Andrew was honored to be in attendance to interview some key participants. This episode of Andrew Talks to Chefs takes you inside the planning of an event of this scale (it was hosted at the expansive Lawry’s The Prime Rib), and features interviews with auctioneer Billy Harris, chefs Nyesha Arrington and Sherry Yard, Darin Bresnitz (who lost his home in the fires), Ellen Marie Bennett (from outside the site of her childhood home in Altadena, which was lost in the fire), and others. The episode is also a celebration of the spirit of the industry and testament to the way so many chefs, purveyors, restaurateurs, and others step up when tragedy strikes.

Listen via the Andrew Talks to Chefs feed on Apple Podcasts, Spotify, or wherever you get your podcasts.

Photos courtesy AND .

Earlier this year, we lost one of the greatest and most influential chefs ever to ply his trade in the United States, wh...
04/05/2025

Earlier this year, we lost one of the greatest and most influential chefs ever to ply his trade in the United States, when André Soltner passed away at age 92. On the day the culinary community pay their respects at a celebration of his life in New York City, we wanted to share this previously unaired conversation with Chef Soltner, recorded in 2016 as part of Andrew’s research for his book Chefs, Drugs, and Rock & Roll. André Soltner was of course best known for his restaurant Lutèce, where he was the chef (and for 22 years, also the owner) from 1961 – 1994.

This conversation took place in Chef Soltner’s apartment on the Upper East Side of Manhattan on December 5, 2016, just five weeks after the death of his wife Simone. It covers his first interest in the culinary arts, his feelings about nouvelle cuisine, the brutality of old-school kitchens, his disposition toward the young American chefs who rose up during Lutèce’s heyday, the pain of a negative review, and whether or not the legend of his only taking five nights off in the restaurant’s lifespan was true. (He also does a quick but memorable impression of Julia Child.) Chef Soltner’s kindness, generosity, and good humor shine through in this conversation. We hope it offers those who never had the opportunity to know him a sense of his personality, and those who did know him a welcome remembrance.

Listen via the Andrew Talks to Chefs feed on Apple Podcasts, Spotify, or wherever you get your podcasts.

Photo courtesy

NEW ANDREW TALKS TO CHEFS () EPISODE! At just 27 years of age, Rasika Venkatesa () has already put herself in position t...
02/13/2025

NEW ANDREW TALKS TO CHEFS () EPISODE! At just 27 years of age, Rasika Venkatesa () has already put herself in position to plan her first restaurant. Currently serving a tasting menu in her residency in Greenpoint, Brooklyn, (though March 1), Rasika attended hotel management school in India, worked her way up from commis to chef de partie at The French Laundry, and attained the position of chef de cuisine at Mourad in San Francisco. (As if that weren’t enough, she also recently competed on .) After relocating to New York City in 2024, Rasika is currently planning a brick-and-mortar incarnation of her pop-up .nyc (named for her grandmother and North Star). The restaurant, like the pop-up, will offer a personal and progressive take on Southern Indian cuisine (specifically the food of Tamil Nadu), and Rasika is refining dishes and menus in her current residency. Rasika discusses all of this and more in this deeply personal and open conversation.

Hope you’ll give a listen wherever you get your podcasts, and try to get over to Fulgrances before Rasika’s residency wraps up—she’s doing awesome stuff there!

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

In case you missed it, we wrapped up the year on Andrew Talks to Chefs with a new-episode marathon. Pictured here are th...
01/06/2025

In case you missed it, we wrapped up the year on Andrew Talks to Chefs with a new-episode marathon. Pictured here are the last (but by NO means least) 11 guests we welcomed during the holidays. Catch up with these conversations before our new season kicks off in just a few days!

The marathon is/was brought to you by the newly published PAPERBACK edition of THE DISH, Andrew’s most recent book—swipe to 2nd image here for a look at the awesome new B&W cover.

As Christmas draws ever closer, wanted to share the cover of the new PAPERBACK edition of my book The Dish: The Story of...
12/18/2024

As Christmas draws ever closer, wanted to share the cover of the new PAPERBACK edition of my book The Dish: The Story of One Restaurant Meal,from Farm to Kitchen to Table. It’s quite a departure from the original hardcover and I think it really captures the spirit and energy of the narrative. (maybe that’s because I took the picture myself📸😉) Gently priced (just $16.50 on amazon, which features it as an “editors’ pick”), I’d humbly suggest it as a gift or stocking stuffer for the chef, cook, culinary student, and/or industry-interested person in your life, or for yourself if you find yourself in possession of a gift card next week.

(For what it’s worth, Publishers Weekly called the book “masterful,” Chicago magazine called it “awesome,” & Salon said it was “meticulous & engrossing.” There’s also a nice WSJ quote on the cover.)

Set during a Saturday night service in a Chicago restaurant, The Dish tracks a single plate of food from when it’s ordered to when it drops at the table. As its components are readied & assembled by the kitchen team, we meet all the key people who contribute to the dish—cooks, chefs, dishwashers, servers, farmers, field workers, delivery truck drivers, etc.

I’m super proud of this book & hope you’ll consider picking up a copy for yourself and/or someone special this season.

- Andrew

PS HUGE thanks to Johnny Clark & Tayler Ploshehanski for permission to feature them on the cover & to all who are profiled in the book 🙏❤️

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