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PODCAST

Andrew Talks to Chefs

Andrew Friedman

Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation"s chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.

arts food

All Episodes

01:08:03

Akwasi Brenya-Mensa (Tatale: The Restaurant, Dining...

Andrew Talks to Chefs ·

2026/04/21

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]As he prepares to introduce his Tatale dining series to NYC, Ghanaian-British chef, restaurateur, and interdisciplinary creative Akwasi Brenya-Mensa discusses his life and career to date. He and Andrew get into his African-focused upbringing in London, his adventures in the music world, and eventual commitment to the culinary realm

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01:29:39

Scott Conant (multiple restaurants, TV's Chopped, and...

Andrew Talks to Chefs ·

2026/04/14

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] This is a good one! Scott Conant and Andrew go back a long way, and boy, does it show in this friendly and expansive conversation that covers everything from Scott's newish line of pasta sauces Martone Street, to his restaurants, to his longtime role as a key cast member on TV's Chopped. They also touch on the evolution of celebrity

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00:54:58

Remembering Chef Tom Valenti (uncompleted, previously...

Andrew Talks to Chefs ·

2026/04/07

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]The NYC and American chef community lost a beloved and influential figure last week with the sudden death of Chef Tom Valenti after a short illness. Tom presided over the kitchens of such fabled restaurants as Alison on Dominick Street, Cascabel, Butterfield 81, Ouest, and Cesca, among others. In addition to becoming known for a bold,

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01:01:48

Paul Feinstein (managing editor, Fine Dining Lovers)...

Andrew Talks to Chefs ·

2026/03/31

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]Writer, author, and Fine Dining Lovers managing editor Paul Feinstein joins the pod for the first of many planned monthly appearances in which he and Andrew will kick around various industry topics. In this episode, they discuss two recent articles on Fine Dining Lovers: One (by Andrew) on the problem with awards, the other by Heather

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01:15:09

Josh Sharkey (founder of meez & former NYC chef-owner)

Andrew Talks to Chefs ·

2026/03/24

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]Before founding meez, the recipe operating system for hospitality professionals, Josh Sharkey was a NYC chef who came up in the legendary kitchens of such OGs as Rick Moonen, and the late David Bouley, Floyd Cardoz (Tabla), and Gray Kunz (Lespinasse). He also owned and operated Bark, a multi-unit artisanal hot dog concept in Manhattan

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01:09:50

Jordan Frosolone (Borgo restaurant -- NYC)

Andrew Talks to Chefs ·

2026/03/17

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]Jordan Frosolone, who's turning out some of Andrew's favorite food in NYC at the moment at Borgo restaurant, joins us in this episode. Jordan recounts his midwestern upbringing, time in Italy, and formative jobs with chefs and restaurant groups including the late David Bouley, the Momofuku group, and Marco Canora's Hearth

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01:09:42

Tom Colicchio Returns! (to talk about 25 years of...

Andrew Talks to Chefs ·

2026/03/11

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]As the original Craft restaurant turns 25, Tom Colicchio sits down with Andrew to discuss the restaurant's recent menu-format change, Craft's influence on dining in the US, and a few hot topics, such as industry staging culture, the growing Noma scandal, and the problem with awards. Our great thanks to our presenting sponsor, meez, the

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01:09:40

Armond Joseph (Léon 1909 - Shelter Island, NY)

Andrew Talks to Chefs ·

2026/03/03

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]Armond Joseph has been with the live-fire restaurant Léon 1909 since it opened on Shelter Island, NY, about four years ago, first as sous chef and now as chef. Drawing from area purveyors and farms--including the restaurant's own--Armond employs fire as his muse in his never-ending search for what "Shelter Island tastes like." This

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01:14:09

Alexia Duchêne (Le Chêne, NYC)

Andrew Talks to Chefs ·

2026/02/24

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]Alexia Duchêne's West Village (NYC) restaurant Le Chêne opened about eight months ago, and has already found its rhythm as a home for Alexia's personalized yet unmistakably French cuisine. In this conversation, the still-young chef--who cooked in Paris and London before moving to the US--shares the familial and professional influences

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01:12:53

Oscar Lorenzzi (Nuyores-New York, NY)

Andrew Talks to Chefs ·

2026/02/17

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]Oscar Lorenzzi’s career has taking him from 5 Napkin Burgers to fine dining. In today’s episode, Oscar tells Andrew about his childhood in Lima, Peru, and the familial and cultural influences that sparked his interest in food, as well as the NYC gigs that led to his current restaurant, Nuyores.Our great thanks to our presenting sponsor,

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01:11:43

Wylie Dufresne (Stretch Pizza, NYC)

Andrew Talks to Chefs ·

2026/02/10

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**]We're thrilled to welcome Wylie Dufresne back to the pod. In this conversation, the accomplished New York City-based chef takes us through the evolution of his focus on pizza, which grew from a pandemic-era fascination to the foundation of his Stretch Pizza restaurants.He and Andrew also kick around thoughts on mentorship, constant

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01:14:31

Mavis-Jay Sanders (Chef & Activist)

Andrew Talks to Chefs ·

2026/02/03

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube Or you can just keep on listening in all the same places you usually do.**]Today’s guest is Mavis-Jay Sanders. Mavis-Jay is a chef and activist who works to uplift disadvantaged and underrepresented communities, and cares deeply about social justice. In their conversation, Mavis-Jay tells Andrew about her nomadic childhood, which took her everywhere from the American South and Southwest, to Alaska and Italy, and

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01:13:17

Sohui Kim (Gage & Tollner and Insa--Brooklyn, NY)

Andrew Talks to Chefs ·

2026/01/27

**OUR FIRST VIDEO EPISODE!!**It’s a big day here at Andrew Talks to Chefs as we share our first video podcast with you.(You can watch on Spotify or YouTube, or you can just keep listening in all the same places you always have.)Our guest on this momentous occasion is Sohui Kim, chef and co-owner of Gage & Tollner and Insa in Brooklyn, NY. Sohui tells Andrew all about about her early childhood in South Korea, move to the United States as a preteen, diversion from academics to the pro kitchen, and the

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01:32:03

Chef Jiho Kim (New York City)

Andrew Talks to Chefs ·

2026/01/22

Jiho Kim discusses his gravitation toward the pro kitchen, love of pastry-making, and evolution on the savory side of cuisine.Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals.THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the

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01:42:13

Chris Jaeckle (Kitchen Connect Consulting)

Andrew Talks to Chefs ·

2026/01/22

Accomplished chef turned consultant, Chris Jaeckle discusses his career in restaurants and shift to his consultancy, Kitchen Connect.Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the

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01:02:56

Samir Dhurandhar (Nick & Sam's - Dallas, TX)

Andrew Talks to Chefs ·

2026/01/22

Samir Dhurandhar discusses his childhood in India, training in the US, and his long run at Nick & Sam's steakhouse in Dallas, TX.Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals.THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the

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00:49:03

Samaya Boueri Ziade (Sawa - Brooklyn)

Andrew Talks to Chefs ·

2026/01/22

Samaya Boueri Ziade shares the origin story of her acclaimed Brooklyn restaurant Sawa.Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.)

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00:59:54

Anthony Scotto (Luogo & Pelato--Nashville, TN)

Andrew Talks to Chefs ·

2026/01/22

Anthony Scotto discusses his early life and career in New York City,, and current success with Luogo and Pelato restaurants in Nashville, TN.Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people

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01:01:14

Julia Sullivan (Henrietta Red and Judith -- Tennessee)

Andrew Talks to Chefs ·

2026/01/22

Julia Sullivan discusses her restaurants Henrietta Red (Nashville, TN) and Judith (Sewanee, TN), and her career to date.Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant,

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01:18:16

Michael Twitty (author, Recipes from the American...

Andrew Talks to Chefs ·

2026/01/17

Author Michael Twitty discusses his fascinating new book, Recipes from the American South, the genesis of the project, and the mission between the recipes.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.THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him,

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396 results

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