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PODCAST

Culinary Characters Unlocked

Culinary Characters Unlocked

Emmy Winner, International Acclaimed Journalist, Executive Producer, Food & Travel Lover, and Creator of the Beloved show “Diners, Drive-Ins & Dives” David Page takes us deep into the world of chefs, restaurateurs, and everything “foodie” from the nationally and internationally awarded to the locally loved on Culinary Characters Unlocked. New episode every Tuesday.

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All Episodes

43:09

14-time Michelin star winning chef Ken Frank on...

Culinary Characters Unlocked ·

2026/01/06

Ken Frank was a pioneer in the creation of fresh and local California cuisine as a young chef in Los Angeles. He became famous not just for his food but also for standing up to and calling out restaurant owners he says didn’t live up to his standards. He’s won a Michelin star 14 times at his own restaurant in the Napa Valley, where he’s still in the kitchen five days a week. And he’s become America’s leading truffle chef, with a lot to say about the allure of that fungus and why truffle oil is an

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40:39

Food trends for the new year from the woman major...

Culinary Characters Unlocked ·

2025/12/30

Maeve Webster is the woman big companies rely on to understand what’s happening—and what’s about to happen—in the culinary world. A trained chef and former café owner, she is president of the culinary research firm Menu Matters and in this episode she predicts the next hot cuisine—not one you might expect, explains how restaurateurs have gone wrong chasing trends, why consumers are becoming bored with restaurantmenus, and calls for a return to hospitality in the hospitality business at the same

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35:30

Master Mixologist Mariena Mercer Boarini on the...

Culinary Characters Unlocked ·

2025/12/23

Mariena Mercer Boarini invents 300 cocktails a year as Master Mixologist for Wynn Resorts, North America. She supervises the drinks programs at nearly 40 venues at Wynn’s flagship in Las Vegas, treating drinks as culinary creations, collaborating with chefs to match drinks with specific dishes, and often employing incredible molecular gastronomy techniques. She explains some of her best loved cocktails, how and why mocktails are exploding, what’s hot now and what to expect in the future, and talks

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38:50

Chef Darian Bryan on pioneering Jamaican fine dining...

Culinary Characters Unlocked ·

2025/12/16

Born in Jamaica, now living in Buffalo, NY, Chef Darian Bryan has elevatedJamaican cuisine to the fine dining level at his restaurant, and through his work as a private chef. He has also amassed a roster of Buffalo Bills NFL players including MVP Qquarterback Josh Allen as clients, as an in-home private chef, preparing ready-to-heat meals, and as a special event caterer. He is engaging, entertaining, and an inspiration—from a childhood of poverty without electricity or running water to a first job

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48:04

Eater Editor-In-Chief Stephanie Wu on the newest...

Culinary Characters Unlocked ·

2025/12/09

Eater Editor-In-Chief Stephanie Wu is probably the most influentialperson in American food. She was raised in the Taiwan capital of Taipei, one of the world’s great food cities. After college in New York, she began a meteoric magazine career that now sees her in charge of the editorial content at Eater, which just celebrated its 20th anniversary, and has grown from a single blog focused on dining in New York to an online culinary juggernaut with a national edition, multiple city editions, and a

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40:12

Food and Wine Best New Chef Jordan Rubin on the...

Culinary Characters Unlocked ·

2025/12/02

Chef Jordan Rubin got into sushi by accident when the sushi chef’sassistant didn’t show up for work at the restaurant where he was making salads. From there, he’s worked his way up to owning his own sushi restaurant, Mr. Tuna and being named a 2025 Best New Chef by Food & Wine. That climb began when he turned a hot dog cart into a sushi cart and began peddling sushi and sashimi on the streets of Portland, Maine. He says he wants to offer something for everyone – including untraditional flavors and

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34:09

Master of the Turducken Matt Rebhan on creating the...

Culinary Characters Unlocked ·

2025/11/25

Matt Rebhan is the third-generation owner of his family’s Alpine Steakhouse and Butcher Shop in Sarasota, Florida. And a master of making the turducken – a turkey stuffed with a chicken, stuffed with a duck, which runs circles around a plain ol’ turkey for Thanksgiving. He first got national exposure for his turducken on Diners, Drive-Ins and Dives back in2007 and now sells hundreds each holiday season. He’s also got plenty to say about red meat – what to buy and how to cook it – and the challenges

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32:08

Cousins Jared Rouben and Jeremy Cohn on adding a...

Culinary Characters Unlocked ·

2025/11/18

A Michelin starred brewery! Cousins Jared Rouben (a graduate of bothculinary school and brewing school) and Jeremy Cohn, a Wharton business grad, began by opening Moody Tongue Brewing in Chicago, then expanded into restaurants. The one they run above their brewery, featuring a hyper-seasonal tasting menu with a beer pairing for each course, has earned a Michelin star. And their sushi restaurant in West Palm Beach, Florida got a Michelin Guide recommendation. Learn more about your ad

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35:28

Chef Amy Mehrtens on cooking at a New Orleans legend,...

Culinary Characters Unlocked ·

2025/11/11

Growing up in a military family, Chef Amy Mehrtens explored new tastes invarious places around the world. She trained at the Culinary Institute of America, then worked her way up to Sous Chef at the legendary Commander’s Palace in New Orleans. She is now Executive Chef at Copper Vine in NOLA, where she is expanding her repertoire beyond traditional New Orleans standards and going beyond the dining room to cater to guests at the newly opened inn attached to the restaurant. Learn more about

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32:42

Cleveland Chef Vinnie Cimino on being named a Food...

Culinary Characters Unlocked ·

2025/11/04

Northern Ohio native Vinnie Cimino is reinventing traditionalmidwestern cuisine as “modern grandma” cooking at his Cleveland restaurant Cordelia. His signature dishes include a box of pull-apart smashburgers topped with Kool-Aid pickles, steak tartare done as an homage to the Galley Boy cheeseburger at famed local chain Swensons, corned beef reimagined as corned lamb, and deep fried saltines, a throwback to his grandmother’s past in Alabama. Learn more about your ad choices. Visit

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35:50

Chef Diane Moua on her restaurant being named 2025...

Culinary Characters Unlocked ·

2025/10/28

Chef Diane Moua grew up a child of refugees in the tight knitHmong community, which at the time limited a woman’s professional opportunities. Still, she followed her culinary dreams and became a wildly successful pastry chef in Minneapolis. Then she took on an even greater challenge – opening a restaurant of her own and adding savory Hmong cooking to her lauded baking. Now her restaurant, Diane’s Place has been named Food and Wine’s 2025 restaurant of the year. It’s on the New York Times list of

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35:33

Chef Kyle Knall on training at legendary restaurants,...

Culinary Characters Unlocked ·

2025/10/21

After training under legendary southern chef Frank Stitt, thenworking his way up to sous chef at New York’s famed Gramercy Tavern, Kyle Knall has become one of the hot young chefs turning once-sleepy Milwaukee into a culinary hotspot. His Birch restaurant features a farm to table menu and open fire cooking. And his French inspired Cassis will be opening soon. Learn more about your ad choices. Visit megaphone.fm/adchoices

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36:11

Baker Kelly Jacques on being named a 2025 Food and...

Culinary Characters Unlocked ·

2025/10/14

New Orleans baker Kelly Jacques was just named a Food and WineBest New Chef for 2025. After making her mark in New York, she is now running her own bakery in New Orleans, re-defining what to expect from baked goods with signature dishes that include the boudin boy, a highly elevated hot pocket—a croissant stuffed with boudin sausage and a boiled egg; a king cake named the best in New Orleans by the Times Picayune; muffaletta breadsticks; and a jalapeno cornbread cookie. Learn more

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40:35

Le Cirque and Spotted Pig alum, Chef Casey Wall on...

Culinary Characters Unlocked ·

2025/10/07

Chef Casey Wall cut his teeth at New York’s legendary Spotted Pig and Le Cirque, before moving to Australia and opening a string of successful restaurants and bars. Now he’s come back to the states and settled in Austin, where his Le Calamar, blending French technique with Texas ingredients, has debuted to glowing reviews. And where his deboned and sweetbread stuffed chicken wings are a sensation.Learn more about your ad choices. Visit megaphone.fm/adchoices

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51:06

A double helping of great restaurants off the beaten...

Culinary Characters Unlocked ·

2025/09/30

It’s a double helping of great eating off the beaten path. Erica Curry, who runs the Tennessee Pass Cookhouse at an altitude above 10,000 feet in Colorado explains how diners have to hike, snowshoe, or ski a mile to reach it. Once there, they enjoy four course meals featuring local ingredients, such as elk tenderloin with blueberry, sage, andport reduction. Then in Anchorage, Alaska, owners Patricia Brown Heller, Heidi Heinrich-Lervagg and Carolina Stacey tell the 70-year story of their Lucky

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32:24

2025 James Beard Best Chef in NY state Vijay Kumar on...

Culinary Characters Unlocked ·

2025/09/23

Born in southern India, a region rarely represented on Indian restaurant menus in the U.S., Chef Vijay Kumar was raised in rural poverty. His culinary aspirations surfaced early and he attended culinary school in India then worked on cruise ships and in restaurants in a variety of locations before coming to the United States and finding a culinary foothold in San Francisco, where he led the kitchen team at Rasa and earned a Michelin star for five straight years. He got a chance to open his

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40:35

Chef Kelly Franz on the challenge of coming home to a...

Culinary Characters Unlocked ·

2025/09/16

Chef Kelly Franz developed her taste for great food growing up in Europe as part of a military family. She made her name during the culinary boom in Charleston, rising to Executive Chef at the storied Magnolias restaurant, which took low country cooking upscale. Now she has returned as Culinary Director to freshen up the menu, mindful that there are some iconic dishes that simply cannot be changed.Learn more about your ad choices. Visit megaphone.fm/adchoices

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48:37

2025 James Beard Best New Restaurant Award winners...

Culinary Characters Unlocked ·

2025/09/09

Classically trained chefs Jeanie Janas Ritter and Adam Ritter shared a culinary journey working at great and Michelin-starred restaurants throughout the US and internationally before coming back to their midwestern roots and working in Minneapolis, first for someone else, then taking the risk of opening a place of their own. Their venture, Bûcheron, French for lumberjack, was an instant hit, embracing the French bistronomy movement that marries fine dining with comfortable surroundings. And they

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40:05

2025 James Beard Awards Outstanding Restaurant...

Culinary Characters Unlocked ·

2025/09/09

Bobby Stuckey entered the culinary world as a teenaged dishwasherand worked his way up through a range of front of the house positions until he achieved the rarely awarded rank of Master Sommelier and became a multi-award-winning restaurateur. The centerpiece of the restaurant group he co-owns, Frasca Food and Wine in Boulder, Colorado, which holds a Michelin star, has just won the James Beard Award as America’s Outstanding Restaurant, the fourth James Beard Award it has accumulated since 2008

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39:43

Portland Chef Cathy Whims on the secrets to cooking...

Culinary Characters Unlocked ·

2025/09/02

Chef Cathy Whims was at the forefront of the culinary revolution in Portland, Oregon and decades later she retains that position there. Her Nostrana Italian restaurant continues to dish up the kind of regional cooking truly enjoyed in the small towns and villages of Italy, bolstered by great Oregon ingredients, and her pizza is listed among America’s fifty best. She reminisces about truly discovering Italian cooking on her first visit there, and about being taught by Marcella Hazan who, after dining

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80 results

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