Chef's PSA Podcast

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 Instagram Subscribe on Substack → https://c...

Is the climb to "Executive Chef" actually worth the sacrifice? Chef and Hospitality Leader Franck Desplechin joins André Natera to dismantle the myth that a higher job title equals more happiness. They discuss the operational and emotional reality of running luxury hotel kitchens: The Title Trap: Why chasing the next promotion often leads to burnout, not fulfillment. Hotel Operations: Th...

What is the operational difference between a "good" restaurant and a Michelin-starred machine? Chef Philip Frankland Lee returns to Chef’s PSA to dismantle the romanticism of fine dining and replace it with systems, discipline, and math. We move past the hype to discuss the structural reality of modern kitchens: The Omakase Model: Why scaling "tasting menu" concepts is the smar...

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 m...

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...

Knife work is the foundation of cooking, but most chefs are ruining their edges without realizing it. In this episode, André Natera sits down with Don Smolik (Study The Blade) and custom knife maker Kolter Livengood for a technical deep dive into knife care. They strip away the myths to reveal the science behind a perfect edge: Blade Geometry: Why "thinness behind the edge" matters more...

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 cr...

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 epi...

Guest: Andrew Turner – Valley Wine Merchants (Newberg, Oregon) André Natera sits down with Andrew Turner to discuss what it takes to thrive in the world of haute cuisine. From working with legendary chefs like Alain Ducasse, Laurent Gras, and Joachim Splichal to running his own wine shop, Turner shares his journey through Michelin-level kitchens and beyond. Learn what separates good from great in...

What happens when you leave the stability of a restaurant to go it alone? Chef Ron McKinlay joins André Natera to break down the technical and emotional reality of the "Post-Restaurant" career path. They explore the transition from traditional brigades to the independent pop-up circuit, sharing lessons on: The Pop-Up Hustle: How to execute Michelin-level dinners without a permanent kitch...

What is it actually like to work beside Gordon Ramsay in the most high-pressure kitchen on television? Chef James Avery (The Blue Team Sous Chef) joins André Natera to pull back the curtain on Hell's Kitchen . They move beyond the drama to discuss the reality of TV cooking vs. professional kitchens: The Ramsay Standard: What it takes to survive as Gordon Ramsay’s right-hand man and the leaders...

How do you translate the discipline of a 3-Michelin-star kitchen into a personal brand? Chef Adrienne Cheatham (James Beard Semifinalist & Top Chef Finalist) joins André Natera to discuss her evolution from the elite brigade of Le Bernardin to the world of high-end private dining. They discuss the technical and mental shifts required to succeed outside of the traditional restaurant model: The...

Ever wonder what it’s like to run a kitchen with your spouse? Join André Natera on Chef’s PSA as he talks with chefs Eduardo and Elizabeth Espiritu, a husband-and-wife duo who know the highs and lows of kitchen life. From insane New Year’s Eve services to leadership lessons, funny disasters, and post-pandemic realities, this episode pulls back the curtain on what really goes down in the culinary w...

Chef Thomas Bille: From Garden to James Beard Glory | Chef’s PSA Podcast Chef André Natera sits down with Chef Thomas Bille of Belly of the Beast in Spring, Texas — winner of the James Beard Foundation Best Chef: Texas award and recipient of a Michelin Bib Gourmand . They discuss his rise in the culinary world, the pressure of recognition, growing ingredients by hand, and the lessons of running —...

What is the difference between "cooking food" and "honoring ingredients"? Chef David Breeden joins André Natera for a philosophical and technical masterclass on what it means to cook at the highest level. They explore the balance between old-school discipline and modern innovation: The Foundation: A deep dive into classical stocks and sauces—why the basics are still the hardest...

Episode Description: Texas BBQ just earned Michelin recognition — and at the center of it is Ali Clem of Austin’s La Barbecue . In this episode of Chef’s PSA , host André Natera sits down with Ali to talk about her journey from food trucks to Michelin stars. You’ll hear about the legacy of Central Texas barbecue , the real costs of running a BBQ business, myths around brisket cooking, and how Mich...

In this episode of Chef’s PSA , André Natera talks with Chad Solomon, Director of Innovation at the Cooper Spirits Company. From Milk & Honey to Midnight Rambler, Chad shares lessons from 24 years behind the bar. They explore bartender-chef relationships, bar culture, hospitality, and profitability. Chad also recalls his 9/11 experience and the career shift that led him to bartending. A must-l...

Host André Natera sits down with Chef Patrick D. Mitchell —2016 ACF National Chef of the Year and corporate culinary ambassador for Ben E. Keith Foods—for a deep dive into the world of culinary competitions and chef certifications . Chef Mitchell shares personal stories from his career, insights into judging and preparation, and the value of professionalism and mentorship. For chefs pursuing certi...

In this episode of Chef’s PSA , André Natera sits down with Travis Petersen (the Nomad Chef) and Dan Kennedy (Pasta Bar, Austin) to explore cannabis cuisine, chef etiquette, and the chef competition circuit. From cannabis-infused dinners and terpenes to the realities of MasterChef and Top Chef , this episode delivers unfiltered insight into modern kitchens. If you’re curious about how cannabis is...

Join host André Natera in this episode of Chef's PSA as he sits down with Chef Eric LeVine, a Food Network Chopped Champion, award-winning chef, author, and cancer survivor. Chef LeVine shares his tumultuous journey through the culinary world, battling addiction and illness, and the crucial importance of authenticity and storytelling in the food and hospitality industry. From opening his first res...

Before he spent 13 years leading the kitchen at The French Laundry , David Breeden was just a kid trying to survive. In the most raw and powerful episode in Chef’s PSA history, David sits down with André Natera to share a life story defined by unthinkable loss and impossible resilience. This is not just a conversation about cooking. It is a 2-hour journey through the darkness that eventually led t...

Chef Edgar Rico and Sara Mardanbigi of Nixta Taqueria j oin André Natera to talk about the art of storytelling in the kitchen, the influence of hip hop on their work, and how they’ve built an award winning while uplifting their community. Fresh off major awards from Michelin and James Beard , they share what drives their creativity, how they manage pressure, and why team well-being matters as much...

What does it really take to build a successful career in today’s culinary industry? In this episode of Chef’s PSA , Chef Andre Natera sits down with Chef Kevin Fink of Emmer & Rye Hospitality Group for an unfiltered conversation on the realities of kitchen life, building and scaling restaurants, and finding balance outside of work. From the early days of opening Emmer & Rye to leading mult...

Join host André Natera on this episode of Chef's PSA as he sits down with Michelin Star Chef Phillip Frankland Lee, the mastermind behind renowned concepts like Sushi by Scratch, Pasta Bar, NADC Burger and the 'Not a Damn Chance' podcast. Together, they dive deep into the challenging journey of earning respect in the kitchen, maintaining a unique creative vision, and the art of buildin...

Mental Health, Mentorship & Running a NONPROFIT Culinary School! Join André Natera on this episode of Chef's PSA as he welcomes back Top Chef Season 18 winner Gabe Erales and Mike Diaz from Oseyo in Austin, Texas. They dive into a range of critical topics, offering unique perspectives from their diverse culinary journeys. Discover insights on legendary figures like Jacques Pepin, Gabriel's int...