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PODCAST

Chef"s PSA Podcast

André Natera | Chef"s PSA Media

The no-nonsense chef podcast for culinary leaders. Chef"s PSA with André Natera gives cooks direct insight into kitchen management and what separates the pros from the rest. Featuring conversations with James Beard Award winners, Top Chef champions, and Bocuse d"Or competitors, we reveal the Michelin standards and discipline required to build a serious career. Weekly mentorship for BOH pros who want to GET CHEF BRAINS. https://chefspsa.com

business careers

All Episodes

01:10:18

Emmanuel Laroche on Madagascar Vanilla and Flavors...

Chef"s PSA Podcast ·

2026/04/04

Chef Andre Natera sits down with Emmanuel Laroche, host of the Flavors Unknown podcast and author of A Taste of Madagascar, to explore the global story behind vanilla production and the process of writing a food book.Laroche shares his experience traveling to Madagascar, where roughly 80% of the world’s vanilla is produced, including the realities of hand pollination and the challenges of sourcing ingredients in remote regions.The conversation also covers Madagascar’s broader food ecosystem,

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00:55:21

Dan Kennedy on Meat, Fire, and Ego | Episode 197

Chef"s PSA Podcast ·

2026/03/27

Chef Dan Kennedy spent over 20 years in high end kitchens, most recently as head chef at Pasta|Bar Austin before the concept closed in February 2026. He is now working on Morri, his own concept in Austin.In this episode, Andre Natera and Dan Kennedy argue that social media has replaced technical skill with aesthetic performance, and duck is the clearest casualty.Why duck is almost always undercooked and how proper skin rendering changes the entire dishWhy wagyu and high-fat cuts need more heat than

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01:23:33

Top Chef Twins Brandon and Jonathan Dearden Ep. 196

Chef"s PSA Podcast ·

2026/03/20

Chef Andre Natera sits down with identical twin chefs Brandon and Jonathan Dearden to discuss rivalry, restaurant leadership, culinary school value, and the realities of running profitable restaurants.Both twins competed on Top Chef and built careers in very different directions. Brandon pursued fine dining and stages at elite kitchens, while Jonathan focused on leadership roles and restaurant managementThe conversation covers lessons from high-intensity kitchens like Alinea, the real value of

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01:31:45

Dallas Dining Debate with Josh Sutcliff and Drew...

Chef"s PSA Podcast ·

2026/03/13

Chef Andre Natera sits down with Dallas chef Josh Sutcliff and food commentator Drew Stephenson to unpack the viral debate surrounding the Dallas dining scene.After Drew’s Instagram post sparked widespread reactions among chefs and diners, the conversation expanded into a deeper look at restaurant success, Michelin expectations, and the economic realities of running restaurants in Texas.They discuss the polarizing response to Mamani, why tasting-menu-only restaurants often struggle in Texas, and the

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00:58:13

The Problem With Tipping Culture : Jam Sanichat Ep. 194

Chef"s PSA Podcast ·

2026/03/07

Chef Andre Natera sits down with Jam Sanichat, chef-owner of Thai Fresh in Austin, Texas, to explore how restaurant culture, wage models, and culinary traditions intersect.Jam explains why she eliminated tipping at Thai Fresh and replaced it with a transparent service fee designed to provide stable wages and reduce front-of-house and back-of-house pay disparities.The conversation also traces her journey from teaching Thai cooking classes and selling prepared foods at farmers markets to building Thai

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01:10:52

Most Chefs Shouldn’t Be Owners: James Trees Episode 193

Chef"s PSA Podcast ·

2026/02/26

Most chefs should not open a restaurant.James Trees explains why ownership is finance and leadership, not cooking. From prime cost and food cost velocity to EBITDA, triple net leases, and delivery app traps, this episode is a restaurant business masterclass.If you are thinking about opening your first restaurant, learn the numbers first.How prime cost actually worksWhy food cost velocity matters more than percentagesHow to negotiate leases and protect downsideBuilt for chefs serious about ownership

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01:14:20

No Star Is Worth Your Health: Jake Rojas Episode 192

Chef"s PSA Podcast ·

2026/02/19

A Michelin-trained chef faces thyroid cancer and the real possibility of losing his taste.Chef Jake Rojas shares his diagnosis, treatment, feeding tube recovery, and how the experience reshaped his priorities around health and leadership. From El Paso competitions to three-star kitchens in Las Vegas, this is a conversation about discipline, identity, and why flavor is the only thing that truly matters.What Michelin kitchens teach about execution and respectHow serious illness reframes leadership and

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01:00:40

She Left Finance to Open 2 Restaurants: Laila Bazahm...

Chef"s PSA Podcast ·

2026/02/13

She left finance to open two of Austin’s most talked-about restaurants.In this episode of Chefs PSA, Laila Bazahm explains how fine dining discipline, financial literacy, and cultural awareness shaped her path from Wall Street to restaurant ownership.This conversation is essential for chefs who want to open their first restaurant without guessing their way through funding.How to secure capital for a restaurantWhat elite kitchens actually teachWhy financial literacy determines survivalBuilt for chefs

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00:57:28

How Chefs Escape Restaurants Without Going Broke :...

Chef"s PSA Podcast ·

2026/02/06

Restaurant kitchens are breaking chefs.Joey Chavez left the traditional kitchen path to build a private dining business that protects income, health, and time. In this episode of Chefs PSA, Andre Natera breaks down what chefs are never taught about money, pricing, and long-term sustainability.This is a reality check for cooks questioning their future.You will learnWhy restaurant kitchens burn chefs outHow private dining actually paysWhy health is a financial issueFollow Joey on InstagramLINKS &

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01:02:35

Restaurants vs Private Dining with Chef Francis...

Chef"s PSA Podcast ·

2026/01/30

Chef Francis Pascal of Vendador joins André Natera to talk private dining, leadership, contracts, pricing, and the real business behind luxury events. From immigrant roots to building a high-end operation, this episode is packed with practical insight for chefs looking to go independent.If this episode helped you, leave a 5-star rating and follow Chef’s PSA.Francis Pascal on InstagramLINKS & RESOURCES Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch →

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01:13:02

Brent Weathers on Creative Cooking, Content Chaos,...

Chef"s PSA Podcast ·

2026/01/24

If you enjoy the show, please leave a 5-star rating and follow Chef’s PSA. It helps more chefs find these conversations.In this episode, André Natera welcomes back chef and content creator Brent Weathers for a conversation that cuts through trends, gimmicks, and recycled food content.They break down cooking without recipes, the pressure of originality, content creation burnout, and the realities most chefs don’t say out loud. From wild dining stories to serious industry talk, this episode blends

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00:59:18

Why Great Restaurants Feel Effortless with Tracy...

Chef"s PSA Podcast ·

2026/01/17

If this episode brings you value, leave a 5-star rating and follow Chef’s PSA.Great restaurants are designed, not improvised.Andre Natera sits down again with Tracy Malechek-Ezekiel of Birdie’s to break down menu structure, kitchen culture, mentorship, and leadership. They explore why Birdie’s moved to a prefixed format, how structure improved creativity, and what it really takes to build sustainable restaurant teams.This episode is for chefs thinking long-term.Follow Tracy on InstagramSubscribe on

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01:09:02

How Michelin-Level Innovation Is Actually Built with...

Chef"s PSA Podcast ·

2026/01/09

If this episode helps you, leave a 5-star rating and follow Chef’s PSA so it reaches more working chefs.Chef Jorge Luis Hernández joins André Natera to break down how innovation actually works inside Michelin-recognized kitchens. From mentorship and iteration to recipe systems and collaboration, this episode focuses on process, not performance.Jorge on InstagramSubscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA →

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00:53:01

Why Chasing Titles Is Burning Chefs Out Franck...

Chef"s PSA Podcast ·

2026/01/02

If this episode helps you, leave a 5-star rating and follow Chef’s PSA so it reaches more working chefs.Chef and hospitality leader Franck Desplechin joins André Natera to talk about success, fulfillment, and what actually sustains a long culinary career. From leadership and storytelling to generational shifts and luxury hotel kitchens, this is a reflective conversation for chefs who’ve started questioning the finish line.Franck on InstagramLinks & Resources Subscribe on Substack →

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01:45:33

Inside the Mind of Michelin-Star Chef Philip...

Chef"s PSA Podcast ·

2025/12/26

If this episode helps you, subscribe and leave a 5-star rating so it reaches more chefs.Michelin-star chef Philip Frankland Lee returns to Chef’s PSA for a deep conversation on restaurants, media, and cooking under pressure. From omakase and pasta fundamentals to Michelin rankings and TV exposure, this episode pulls back the curtain on what actually matters in modern kitchens.This is a working-chef conversation about systems, discipline, and long-term thinking, not hype.Phillip Frankland Lee

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01:01:04

Mastering Meat Science and BBQ with Jess Pryles Ep. 183

Chef"s PSA Podcast ·

2025/12/19

Don't forget to leave a 5-star rating and follow Chef’s PSA if you want more conversations like this.Jess Pryles joins André Natera on Chef’s PSA for a deep dive into meat science, barbecue, and cooking beef the right way.They cover prime rib technique, dry aging, brisket methods, and what most cooks misunderstand about meat. Jess also shares insights from writing cookbooks, working in the meat industry, and building Hardcore Carnivore into a serious food brand.This episode is practical,

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01:03:20

Leonard Botello IV: The Truth About Fire, Barbecue,...

Chef"s PSA Podcast ·

2025/12/12

Barbecue is built on fire, discipline, and pressure.Leonard Botello IV, pitmaster and owner of Truth BBQ, joins Chef’s PSA to break down intuitive cooking with wood fire, managing pits, the science behind great barbecue, and the mental toll of operating at a high level.Leonard shares a near-disastrous fire incident, the realities of running a Texas barbecue operation, and why mental and physical wellness are as critical as technique. This episode gives a clear view of what it takes to maintain

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01:28:10

Knife Maintenance, Sharpening & Blade Selection for...

Chef"s PSA Podcast ·

2025/12/05

Knife work is the foundation of cooking, and most chefs never learn it correctly. In this episode of Chef’s PSA, Andre Natera sits down with Don Smolik (Study The Blade) and knife maker Kolter Livengood to break down knife maintenance, sharpening technique, steel selection, blade geometry, stone care, and how to choose the right knife for your work.They cover personal stories from the kitchen, common mistakes, and the real method behind effective knife care. If you’re a chef, line cook, or culinary

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01:00:38

From Italy to Omaha: Chef Benjamin Maides on Craft,...

Chef"s PSA Podcast ·

2025/11/29

Chef Benjamin Maides joins Chef’s PSA for a direct look at ingredient-driven cooking, seasonal discipline, and balancing restaurant life with running a farm. From his time cooking in northern Italy to building Au Courant in Omaha, Maides breaks down technique, menu development, cultural lessons, and the realities of operating multiple roles at once.This episode is for chefs who care about real craft and the work required to build a sustainable culinary career.Links &

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01:06:45

Amanda Rockman on the Real Pastry Chef Life:...

Chef"s PSA Podcast ·

2025/11/21

Chef Amanda Rockman joins Chef’s PSA to break down the real pastry chef life—high pressure, long hours, technical discipline, and the mental toll that comes with it. With 20 years in Chicago’s top kitchens and a new bakery and coffee shop in Austin, she shares the truth about pastry work, insomnia, ingredient quality, modern management, and the realities of building a bakery from nothing.This episode is direct, unfiltered insight for pastry cooks, chefs, and anyone considering pastry as a

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198 results

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