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PODCAST

At The Chefs Table podcast

Chef Anthony Borgo

Much like you, when growing up, I learned life’s most important lessons at the dinner table. My Podcast show and topics are an open discussion about all things food related, highlighting art and culture, and take place at the kitchen table. Welcome to all listeners who enjoy family, friends, food and drink. Salute ! Anthony Borgo

arts food

All Episodes

00:32:54

Episode 52: Baking with Heart on The Rock with Ms....

At The Chefs Table podcast ·

2025/12/22

In this episode, we sit down at the table with baker and entrepreneur Shelly Collins, the creative spirit behind Sea My Buns by the Bay, a brand that blends humour, heart, and unforgettable Newfoundland hospitality. Shelly’s work is a celebration of place — shaped by ocean winds, small-town charm, and the deep sense of welcome that defines life on “The Rock.”Rooted in a lineage of longtime fishermen, Shelly grew up surrounded by the rhythms of the sea and the stories that come from generations

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01:11:05

Episode 51: Crafting an Italian Classic with Chef...

At The Chefs Table podcast ·

2025/12/01

In this episode, I sit down at the table with Chef Eric Goeury, the creative mind behind Viva Panettone in Montreal, Quebec. Chef Goeury is known for his mastery of this iconic Italian bread, combining time-honoured techniques with his own vision to create panettone that is both authentic and unforgettable. Through Viva Panettone, he has introduced Montrealers to the patience, precision, and passion required to craft one of the world’s most celebrated holiday breads.We explore the philosophy and

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00:56:40

Episode 50: Butter, Cream, and Craft – The Art of St....

At The Chefs Table podcast ·

2025/11/17

In this episode, we’re joined at the table by Mr. Guillermo Anderson, Fractional Chief Operating Officer at St. Brigid’s Creamery, located near Brussels in Huron County, Ontario’s West Coast. Known for its exceptional small-batch butter, St. Brigid’s blends time-honoured European methods with the richness of locally sourced milk from the surrounding countryside. Mr. Anderson shares how the creamery’s name pays homage to tradition, while its operations remain firmly rooted in innovation,

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01:04:40

Episode 49: Naagan with Chef Zach Keeshig on...

At The Chefs Table podcast ·

2025/11/03

In this episode, I sit down at the table with Chef Zach Keeshig, an Ojibway chef from Owen Sound, Ontario, and a proud member of the Anishinaabe people. Rooted in his heritage, Chef Keeshig, the creative force behind Naagan, is known for bringing Indigenous traditions and ingredients into a fine-dining setting, creating an experience that is as meaningful as it is memorable. With Naagan, he has built more than a restaurant — it is a space for storytelling, cultural connection, and a deeper

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00:34:48

Episode 48: Kozlik’s Premium Condiments – Crafting...

At The Chefs Table podcast ·

2025/10/20

In this episode, I’m joined at the table with Mr. Noah Kessler, Director of Business Development at Kozlik’s Premium Condiments, a Toronto-based brand that has been crafting mustard with passion and precision since 1948. Known for their all-natural ingredients and bold flavours, Kozlik’s has become a staple for chefs and food lovers alike. We explore the history of the company, the art of mustard-making, and the creative process behind their unique flavour combinations.From classic Dijon to

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00:49:07

Episode 47: Mr. Matthew Ratuski – Elevating Wild Rice...

At The Chefs Table podcast ·

2025/10/06

In this episode, I sit down at the table with Mr. Matthew Ratuski, Director of Possibilities at Floating Leaf Fine Foods. A family business with deep roots in Sunnyside, Manitoba, Floating Leaf has been a pioneer in premium wild rice and innovative grain blends for generations.We discuss the company’s commitment to sourcing high-quality, sustainable ingredients, the art of blending grains for flavour and nutrition, and how Floating Leaf continues to innovate while honouring its heritage. From wild

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01:01:33

Episode 46: Chef Michael Scott on Finding Focus,...

At The Chefs Table podcast ·

2025/09/22

In this episode, I sit down at the table with Chef Michael Scott to reflect on how culinary careers can take very different paths, even when chefs begin their journeys together. We explore the choices that shape not only professional outcomes but also personal fulfilment, and how shared beginnings can lead to diverging roads in the hospitality industry.Michael shares thoughtful insights on maintaining work–life balance in a demanding field. From staying focused during long service hours to

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01:08:24

Episode 45: Mr. Matthew Nevitt of Wild Foragers –...

At The Chefs Table podcast ·

2025/09/08

In this episode, I sit down at the table with Mr. Matthew Nevitt of Wild Foragers, an expert forager based in Raymond, Washington, USA. With a passion for the wild, Matt shares his deep knowledge of foraging and the incredible bounty of edible plants, mushrooms, and herbs that nature has to offer. He explains that nature is not only what we see and experience on the earth’s surface, but also what takes place below — an underground network of fungi, roots, and microorganisms that supports and

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00:31:37

Episode 44: Through the Lens – Capturing the Art of...

At The Chefs Table podcast ·

2025/08/25

In this episode, we’re joined at the table by Ms. Theresa Scarborough, a professional food and beverage photographer based in Chicago. Ms. Scarborough specializes in capturing high-quality images of food and drink, focusing on the details that make each dish visually appealing. Her work showcases the importance of lighting, composition, and styling in bringing food to life through a camera lens. We discuss the technical aspects of food photography, including how to properly light and style food to

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01:05:10

Episode 43: The Art of À Table Chez Anou with Chef...

At The Chefs Table podcast ·

2025/08/11

In this episode, I sit down at the table with Ms. Anou Boccasam, the visionary chef behind À Table Chez Anou in Geneva, Switzerland. Known for her warm hospitality and inventive approach to cuisine, she creates a dining experience that feels like home while celebrating bold, seasonal flavours. We discuss her culinary philosophy, the inspiration behind her ever-changing menu, and how she crafts dishes that bring people together around the table.Chef Anou Boccasam is indeed a transformative figure in

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00:30:40

Episode 42: Mr. Anthony Miller – Miller Bison Meat:...

At The Chefs Table podcast ·

2025/07/28

In this episode, we sit down at the table in Eureka, Nevada, to explore the art of bison farming with Mr. Anthony Miller, the dedicated force behind Miller Bison Meat. Known for its commitment to sustainability and natural practices, Miller Bison Meat provides a unique perspective on raising these majestic animals and producing high-quality, unaltered protein.Mr. Miller shares the story of how he started his bison farming venture, the challenges and rewards of working with these incredible

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00:32:30

Episode 41: Mr. Alexander Borgo – Upholding Cheese...

At The Chefs Table podcast ·

2025/07/14

In this episode, we’re joined at the table by fifth-generation cheesemaker Mr. Alexander Borgo, a passionate advocate for handcrafted, award-winning artisan cheese produced at Fiscalini Farmstead in Modesto, California. A family-operated dairy farm since 1914, Fiscalini has built its reputation on creating exceptional cheeses using only the milk from their own responsibly raised cows.Mr. Borgo takes us through the art of cheesemaking, sharing the meticulous process that goes into each wheel of

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01:06:25

Episode 40: Pizza Gabriel – Passion-Fueled Pizza...

At The Chefs Table podcast ·

2025/07/07

In this episode, I have the pleasure of sitting down at the table with Mr. Gabriel Reboul, the pizzaiolo behind Pizza Gabriel and Nenni Ma Foi — a pizzeria in Belfort, France — where passion for food and dedication to quality come together in every dish. Known for his mastery of Neapolitan Contemporary Pizza and his commitment to fresh, high-quality ingredients, Pizza Gabriel is redefining what pizza can be. Pizza, as Italians see it, is not just food—it’s tradition, pride, and a reflection of

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01:00:40

Episode 39: Chef John Forcier – Director of Culinary...

At The Chefs Table podcast ·

2025/06/30

In this episode, we sit down at the table with Mr. John Forcier, Director of Culinary Operations for Equal Parts Hospitality Group. With years of experience leading diverse kitchen teams and shaping standout dining experiences, Chef Forcier shares insights into building strong kitchen culture, navigating leadership in a multi-concept restaurant group, and staying creative while keeping operations grounded. Though his parents once hoped he would become a teacher, Chef Forcier has found his own path

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00:36:10

Episode 38: Chef Jason Howard - The Modern Caribbean...

At The Chefs Table podcast ·

2025/06/23

In this episode, we sit down at the table with Chef Jason Howard, known as The Modern Caribbean Chef, to explore his culinary journey and unique approach to Caribbean cuisine. Chef Jason Howard, the creative force behind The Pillars, has teamed up with Urvin Croes to create something truly extraordinary: the world’s first book dedicated to Modern Caribbean Cuisine. His style blends bold flavours and traditional Caribbean cooking techniques with modern twists, delivering not only incredible taste but

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00:36:00

Episode 37: Chef Ian Riddick – Heartwood Kitchen...

At The Chefs Table podcast ·

2025/06/16

In this episode, we sit down at the table with Chef Ian Riddick of Heartwood Kitchen, located in the historic Matterson House in Ucluelet, BC—a charming building originally known as Glendale Cottage, built by the Matterson family in the 1920s. Through his travels and work experience, Ian fell in love with the West Coast of Vancouver Island—a paradise for a self-proclaimed “wild food enthusiast”—and has since created an unforgettable dining experience at Heartwood Kitchen.Chef Riddick shares his

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00:33:37

Episode 36: Mrs. Karen Woods – Baked Beans, Butter...

At The Chefs Table podcast ·

2025/06/09

In this episode, we sit down at the table with Mrs. Karen Woods, a respected business and management studies professor known for her dedication to teaching and her strong presence in the community. Karen shares the story behind her famous baked beans recipe and other sweet treats, along with the inspiration she draws from her family — especially her mother, who was a beloved community member.We explore her love for cooking and her enjoyment of the Butter Tart Trail, as her passion for sweet treats

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00:32:14

Episode 35: Ms. Priya Winsor – Compass Chocolates,...

At The Chefs Table podcast ·

2025/06/02

In this episode, we sit down at the table with Chocolatier and Pastry Chef Priya Winsor, founder and owner of Compass Chocolates in St. Albert, Alberta. Priya is passionate about creating artisanal, handcrafted chocolates using the finest ingredients and techniques. We explore her journey from the early days of chocolate-making to building a successful business that has become a local favourite.Priya is committed to sourcing only sustainably grown and harvested cocoa, ensuring fair trade practices

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00:47:29

Episode 34: Ms. Elysia Vandenhurk – Founder & Chief...

At The Chefs Table podcast ·

2025/05/26

In this episode, I sit down at the table with Ms. Elysia Vandenhurk, the Founder & Chief Brand and Innovation Officer of Three Farmers Foods. From its humble beginnings, Three Farmers Foods has grown into a leader in sustainable, plant-based snacking, staying true to its mission of offering wholesome, delicious, and responsibly sourced foods.At the heart of the company is a deep connection to the land. By sourcing sustainably grown lentils and other pulses from the nutrient-rich soils of

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00:30:20

Episode 33: Mrs. Sinda Simpson & Ms. Alexandria...

At The Chefs Table podcast ·

2025/05/19

In this episode, we explore the fascinating world of mushroom farming with Mrs. Sinda Simpson and Ms. Alexandria Simpson, the dynamic duo behind The Mushroomery at White Pine Meadows in Oro-Medonte, Ontario. Together, they are dedicated to growing specialty mushrooms and bringing high-quality, sustainably grown varieties to the local market.Sinda and Alexandria share their journey of starting and growing The Mushroomery, their passion for learning, and the challenges and rewards of cultivating

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52 results

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