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PODCAST

The Chef"s Cut

The Chef’s Cut focuses on the stories and techniques behind the food you love the most! Each week, Top Chef alums Adrienne Cheatham and Joe Flamm give you behind the scenes kitchen access and share food tips that will make you look like a culinary hero, all while hanging out with their celebrity chef friends and making you laugh a lot. If you’re a foodie, there’s a good chance The Chef’s Cut will be the highlight of your week! New episodes drop every Tuesday.

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All Episodes

58:43

Gail Simmons on Why Top Chef Wins, Cooking...

The Chef"s Cut ·

2026/04/21

This week we’re joined by the one and only Gail Simmons, Top Chef judging legend and renowned food author. Andrienne and Joe ask her what has kept Top Chef on top for so many years, what to expect in the latest season, and how judging really works on a food competition show. In this episode, we also discuss:The secret sauce behind the show’s appeal and why locations are everything Behind the scenes of working with Tom and Kristen (among others) Whether or not Gail has seen Padma’s

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31:19

The Ruth’s Chris-Chili’s Dress Code Feud, Michelin’s...

The Chef"s Cut ·

2026/04/13

The Michelin Guide is taking a new tack with American restaurants, but is it just diluting their brand? Adrienne and Joe discuss the “recommended” restaurant approach, Michelin plaques with no stars, and why they just don’t get the American Market. In this episode, we also discuss: Ruth’s Chris battling it out with Chili’s over dining room dress codes Whether or not you should be allowed to wear a hoodie and hat to a steakhouse Michelin’s latest ploy to represent southern food in

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21:16

James Beard Finalists Revealed: The Surprises, Snubs,...

The Chef"s Cut ·

2026/04/07

The 2026 James Beard Award Nominee finalists were just announced, so Adrienne and Joe dive headfirst into the biggest surprises, omissions, and things they’d like to see happen this year. In this episode, we discuss:The biggest names to make each of the lists Why weren’t there any Caribbean restaurants represented? An explanation on how the awards process works What they’d like to see changed, and why the regional layout may need a makeover Adrienne Cheatham is a member of

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39:44

Hospitality Series Pt. 3: Simon Kim on Breaking...

The Chef"s Cut ·

2026/03/30

It’s part 3 of our series on restaurant hospitality, and this week Adrienne and Joe are joined by James Beard nominee Simon Kim, the man behind COTE Korean Steakhouse and COQODAQ. In this episode, we discuss:Reinventing the steakhouse by blending Korean BBQ with classic American fine dining Building COTE and COQODAQ and redefining what a modern restaurant can be Betting on yourself: overcoming investor doubt and financial pressure The role of the restaurateur as a “producer”

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52:54

Hospitality Series (Pt. 2): Drew Nieporent on...

The Chef"s Cut ·

2026/03/23

Adrienne and Joe are back for part two of our three part hospitality series, this time with legendary restaurateur Drew Nieporent of Nobu and Tribeca Grill fame. They talk about his memoir ‘I'm Not Trying To Be Difficult’ and share tales from his storied career. In this episode, we discuss:Drew’s role in the rise of celebrity chefs, starting with putting their names on the menu James Beard awards and the changing role of the restaurateur Working with celebs like Robert De Niro to

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23:49

René Redzepi - Noma Controversy, the $1,500 LA...

The Chef"s Cut ·

2026/03/16

This week on the Chef’s Cut, Adrienne and Joe react to René Redzepi stepping down from Noma amid allegations of past abuse. They talk about how this story has reverberated throughout the world of fine dining, and speculate on how it will influence kitchens going forward. In this episode, we discuss:The $1500 Noma pop-up in Los Angeles Abuse in restaurants and why the new generation of chefs aren’t putting up with it Noma and René Redzepi’s impact on the fine dining industry

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49:45

Hospitality Series (Pt. 1): Beard Award Buzz, Top...

The Chef"s Cut ·

2026/03/09

Adrienne and Joe sit down for part one of our three part series on restaurant hospitality and the role of the restauranteur. They preview our upcoming conversations with Simon Kim and Drew Nieporent, including their James Beard accolades and insights into creating a unique restaurant experience. In this episode, we discuss:Joe and his team were nominated for a James Beard award! What does Joe focus on when he opens a restaurant? (hint: don’t ignore the bathrooms) Top Chef

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59:17

Padma Takes On Top Chef, Judging Secrets, and the...

The Chef"s Cut ·

2026/03/02

Cooking competition shows are heating up this week as Padma Lakshmi’s new show (America’s Culinary Cup) takes on Top Chef. Adrienne and Joe debate which format will win out, and whether or not the Culinary Cup will capture our attention. In this episode, we discuss:The new ACC format and fine dining focus Judging vs competing: Which is more fun? The secrets of judging on food tv Would you rather: 30-minute quick fires vs doing a dish demo How cooking shows used to be

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53:06

Eli Sussman On Memes, Mistakes, and Making Fun of...

The Chef"s Cut ·

2026/02/23

Viral Chef Eli Sussman joins Adrienne and Joe to talk about how he became a hero to line cooks everywhere. They discuss his relatable kitchen humor, how he gained such a large and devoted social media following, and why certain things are true no matter what restaurant you work in. In this episode, we discuss:Eli’s biggest lessons from opening (and closing) restaurants, including gertrude's in Brooklyn Eli’s upcoming satire book – and the shortcomings of the self-help industry

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50:36

Nina Compton on The Top Chef Runner-Up Club,...

The Chef"s Cut ·

2026/02/16

Award-winning chef and Top-Chef runner-up Nina Compton joins Adrienne and Joe to talk about the rise of Caribbean cuisine, Mardi Gras in a New Orleans kitchen, and life after Top Chef. In this episode, we discuss:Caribbean food finally getting its moment in fine dining Representing Caribbean cuisine on Top Chef The joys of being in the Top Chef “Second Place Club” Nina’s experience moving to New Orleans and opening Compère Lapin Turn and Burn: Mardi Gras traditions

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44:20

Valentine’s Day Romance vs Reality and Falling...

The Chef"s Cut ·

2026/02/09

Adrienne and Joe are digging into the busiest restaurant holiday of the year: Valentine’s Day. They tell us why the prix fixe menu is essential to success, operational challenges when everyone needs a two-top, and what chefs really think of the holiday. Plus, we discuss:Special Valentine's Day menus: Expectations vs. Reality How chefs would rather spend the holiday when they have the day off Restaurant friendships and how to maintain your bond after someone moves on The real

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52:20

Byron Gomez on Burger King Beginnings, Life After Top...

The Chef"s Cut ·

2026/02/02

Top Chef alum and Michelin star chef Byron Gomez of BRUTØ joins us to talk about his path from fast food roots to the world of fine dining. Plus, we discuss:Skipping culinary school and whether or not it’s a prerequisite to success as a chef Completing the “culinary treble” at three of the highest profile restaurants in New York Learning from Daniel Boulud and taking the leap to a new kitchen Relocating to Denver + cooking your own steak and the “Minturn Baked Potato” ice

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45:39

Super Bowl Snacks, Burger Hype, and the Internet’s...

The Chef"s Cut ·

2026/01/26

The Super Bowl is just over a week away so Adrienne and Joe try the latest viral snack, Reverse Jalapeño Poppers. They also debate some of your favorite Super Bowl snacks and traditions (ranch or blue cheese?) before the big game arrives. Plus, we discuss:A listener’s “Salted” Take: Is it ever worth taking a special trip just to try a new burger? We respond to the latest viral video that tells people never to open a restaurant Is it harder than ever to open a restaurant? Still

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48:47

Michael Anthony’s Gramercy Tavern Legacy, His First...

The Chef"s Cut ·

2026/01/19

Adrienne and Joe are joined by acclaimed Chef Michael Anthony to talk about his time at the iconic Gramercy Tavern, and what he hopes to achieve at his new restaurant, Lex Yard at the Waldorf Astoria Hotel. Plus, we discuss: His biggest mistake after taking over the kitchen at Gramercy Tavern The most exciting things about launching at the Waldorf Astoria and why its history is so important His journey from Indiana to Japan, then to France, and finally to New York City What it

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49:56

Michelin Guide Controversy, New Year’s Goals and the...

The Chef"s Cut ·

2026/01/12

Adrienne and Joe are back in the new year and tell us all about their biggest goals for what lies ahead, including TV hosting aspirations and building more community among local chefs. Plus, we discuss:The most controversial Michelin star upgrades (and downgrades) among major American restaurants Why it means so much to get one or more Michelin stars and how it impacts a restaurant A surprising stat about just how many black chefs have (and have not) received a Michelin star

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50:54

Back on the Menu: Kristen Kish Dishes It All (First...

The Chef"s Cut ·

2026/01/05

It’s a new year, so we’re throwing it back to one of our favorite episodes of The Chef’s Cut. Award-winning chef Kristen Kish joins hosts Adrienne Cheatham and Joe Flamm for a deep, fun, and unfiltered conversation about her Top Chef memories, Chicago food roots, and the biggest lessons from the kitchen. In this episode, they dive into:The power of kitchen mentorship, featuring the San Pellegrino Young Chef Academy Kristen, Adrienne, and Joe’s first impressions and early memories of one

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55:34

Back on the Menu: Adrienne & Joe on Food TV, Tofu...

The Chef"s Cut ·

2025/12/29

🎙️ We’re throwing it back to our first ever episode of The Chef’s Cut, as Adrienne and Joe dive into everything from food industry headlines to hilarious kitchen horror stories, including:🍽️ Gregory Gourdet’s bold return to NYC’s dining scene 📺 Padma Lakshmi’s new cooking show—and how much the winner actually takes home 😂 Review Review: People who complain about sunshine 🥒 Fork It or Forget It: Pickle Lemonade + NYT’s hot take on Caesar Salad & French Fries 🔥

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46:51

Chef Battle Scars, Eggnog Judgment Day, and the One...

The Chef"s Cut ·

2025/12/22

It’s the holiday season so Adrienne and Joe are debating the most important questions: Is it time to give up on eggnog? Where does prime rib rank among Christmas meats? And what does Joe serve for Feast of the Seven Fishes. Plus, we discuss:The physical perils of being a chef, including real stories about burns and battle scars One question you should stop asking chefs: what’s your favorite thing to cook? Review Review: The surprising Japanese restaurant review system Joe

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48:06

Jamila Robinson on Leading Bon Appétit, Picking 50...

The Chef"s Cut ·

2025/12/15

This week on The Chef’s Cut, Adrienne and Joe are joined by one of the most important figures in American food media: Jamila Robinson, editor-in-chief of Bon Appétit and Epicurious. Together, they offer a behind-the-scenes look at food criticism. What does it take to get noticed by a major publication like Bon Appétit? How much testing goes into their recipes? And how does Jamila go about helping to pick the 50 Best for North America? Plus, we discuss:Should critics remain anonymous

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36:29

The Ultimate Steak Cuts, Viral Fishy-Marshmallow...

The Chef"s Cut ·

2025/12/09

With Joe’s latest restaurant opening in Chicago, Adrienne gets all the secrets on how he sources ingredients for his kitchens. How do you balance getting local ingredients with sourcing from major suppliers? Plus, we discuss: Fork It or Forget It: Goldfish Cracker Rice Krispie Treats Ice Cream Debates: Ranking the best flavors (including mint chip and Gold Medal Ribbon) Whole eggs or just egg yolks: which makes for the better pasta? How chefs work alongside suppliers to make

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