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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

01:09:40

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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01:13:14

David Schuttenberg (Beautiful South & Kwei...

Andrew Talks to Chefs ·

2026/01/05

Charleston chef and restaurateur David Schuttenberg (Beautiful South, Kwei Fei) discusses his NYC training and how he found his way to South Carolina, as well as the origin stories of his two restaurants. 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

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01:20:39

Drew Nieporent (legendary restaurateur & author of...

Andrew Talks to Chefs ·

2025/12/04

Legendary restaurateur Drew Nieporent (Nobu, Montrachet, Tribeca Grill, et. al) discusses his memoir I'm Not Trying to Be Difficult and opines on the state of the industry in a no-holds-barred and free-ranging conversation recorded over lunch at Nobu in Lower Manhattan.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

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01:05:02

Jeremy Fox (Chef and Author of "On Meat") on His New...

Andrew Talks to Chefs ·

2025/12/03

Chef Jeremy Fox, of Rustic Canyon and Birdie G's, discusses his career, and his recently published second book, On Meat.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.Please check out the Cookbook Collection program benefitting Citymeals on Wheels that is described on this

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01:09:41

Kyle Knall (Birch - Milwaukee) on Mentorship,...

Andrew Talks to Chefs ·

2025/11/06

Chef Kyle Knall shares about his formative years in New York City, and how and why he relocated to Milwaukee, where he's found success with Birch restaurant, and plans to open his second venture, Cassis, this winter.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.Please check out the

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01:17:48

Joshua Pinsky (Claud & Penny, NYC) on Influences,...

Andrew Talks to Chefs ·

2025/10/24

Longtime listeners know that Claud restaurant is one of Andrew's favorite places in New York City. And that Penny, the same group's seafood-counter restaurant, has also been a rousing success. In a rare interview, chef of both restaurants, Joshua Pinsky, sits down with Andrew to discuss his personal and professional background, and related subjects, such as whether his distinct, stripped-down style fits into a larger culinary movement.THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd

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01:24:15

Chris Shepherd (Southern Smoke Foundation) on Finding...

Andrew Talks to Chefs ·

2025/09/12

As the Southern Smoke Foundation's big fall fundraiser approaches on October 4, 2025, Chris Shepherd--who co-founded the foundation with Lindsey Brown (also his wife)--sits down with Andrew to discuss the crucial, grant-based work the organization does for hospitality professionals. He also shares his own personal story and how cooking became its professional focus, until he shifted gears into the altruistic realm. He also discusses two recent beer collaborations he and the foundation have been

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00:46:00

When It's Time to Say Goodbye to the Industry: A...

Andrew Talks to Chefs ·

2025/08/05

Chef Andrew Turner came up cooking for legends like Alain Ducasse, Hubert Keller, and Joachim Splichal, and became a chef in his own right for several years. Then, he decided that having the personal life he craved would mean leaving the industry into which he'd poured so much of himself. In this short conversation, Andrew shares from both sides of that progression: His time in those kitchens and evolution as a cook and chef, and what life on the other side, operating his business, Valley Wine

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389 results

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