Chef's PSA Podcast

CHEF ASHISH ALFRED: BAR RESCUE & The SHOCKING Truth About Running Restaurants! Join host André Natera in this engaging Chef's PSA episode as he chats with award-winning chef and restaurateur Ashish Alfred. Known for co-hosting Bar Rescue, Chef Alfred candidly discusses the raw realities of running a restaurant, the authenticity of reality TV, and his formative experiences working in France. Th...

Join Chef André Natera for a vital conversation on mental health and wellness within the demanding culinary industry. This episode features esteemed guests Chef Harold Villarosa from Oko in Austin, Texas, and Beto Ortiz, the visionary founder of Humans of the Kitchen and the 86 Challenge. This discussion bravely dives into the intense pressures, burnout, and necessary culture changes in kitchens....

Top Chef's Jo Chan EXPOSES Kitchen Truths: Mentorship, Competition & More! Dive into an exclusive conversation on the Chef's PSA Podcast with host André Natera and Austin Chef Jo Chan . Known for her captivating run on Top Chef and her formative years in distinguished New York kitchens under culinary legends Jonathan Waxman and Marcus Samuelsson , Chef Jo offers unparalleled insights into the...

There’s a difference. In this solo episode of Chef’s PSA, André Natera shares raw insights from the James Beard Awards and a powerful reflection on what it really means to thrive in the kitchen. From his visit to Charlie Trotter’s legendary restaurant to the chaotic, beautiful reality of line life, this episode pulls back the curtain on the fantasy vs. the grind. If you’re dreaming of becoming a c...

Will AI elevate the kitchen or erase the soul of cooking? In this episode of Chef’s PSA , André Natera sits down with Helene Kennan , founder of Kennan Food Strategies, and Coner Seargeant , VP of Restaurants at Headington Companies. Together, they break down the coming wave of artificial intelligence in restaurants —from menu engineering and kitchen efficiency to the cultural impact on chefs, edu...

In this episode of Chef’s PSA , host André Natera talks with Chef Casey Wall of Le Calamar in Austin . From his roots in Melbourne’s vibrant food scene to the challenges of navigating U.S. kitchen culture, Casey brings raw stories, honest advice, and plenty of laughs. They cover labor costs in Australia, what the Hat system really means, the importance of consistency in cooking, and how health and...

Join Chef Andre Natera in an engaging and thought-provoking conversation with Chef Dan Kennedy , the Head Chef of Pasta Bar in Austin . With over 20 years of experience in Michelin-starred restaurants, Chef Dan shares his journey from a young cook to leading one of Austin's top culinary destinations. In this episode, Chef Dan opens up about the challenges and realities of maintaining mental health...

Chef Kyle Knall joins Chef André Natera on Chef’s PSA to discuss his culinary philosophy, the launch of his new restaurant Cassis , and what it means to bring a new lens to Midwestern cuisine. A three-time James Beard semifinalist , Knall shares his thoughts on leadership, simplicity, sourcing great ingredients, and how storytelling elevates hospitality. He also discusses balancing family life, th...

Chef Aaron Bludorn returns to Chef’s PSA alongside Chef Allie Peña , executive chef of Bludorn Houston, to talk about what it means to grow as a chef—from early-stage mentorship to leading a culinary team. Together with host André Natera , they break down: The importance of mentorship in building chefs Station setup standards and the value of everyday tools How AI and kitchen display systems are r...

Chef Danny Kievit , founder of Leave It to Kievit , joins Chef André Natera to unpack what it takes to succeed as a private chef in today’s luxury culinary space. They explore how to: Build trust with clients through authenticity Turn your culinary identity into a premium brand Use confidence, storytelling, and food presentation to stand out Transition from traditional kitchen work into entreprene...

Chef Barclay Dodge (Bosq, Aspen) and Heather Kunzer (Foods in Season) join André Natera to talk foraged ingredients, preserving wild food, and lessons learned from El Bulli. This episode covers everything from mushroom prep to mentorship, and why fermentation isn’t just a trend—it’s technique. You’ll hear insider tips on working with seasonal ingredients, navigating small kitchen setups, and how t...

Chef Jakub Czyszczon joins André Natera for a masterclass in surviving and thriving as a chef in today’s kitchen culture. From the pressure of culinary job interviews and tastings, to competition experiences at Ment’or Young Chef and Bocuse d’Or , Czyszczon opens up about what it really takes. They cover: Chef tasting prep, plating psychology, and real-world pressure Pasta as a chef’s signature di...

Michelin-starred Chef Rogelio Garcia joins André Natera to talk guest-chef circuits, his cookbook “Convivir,” and the discipline required to maintain Michelin excellence at Auro in Napa Valley. The chefs dive into leadership tactics, kitchen communication, and the effect of social-media plating on fine dining. Rogelio also opens up about mental health, his love of simple food for friends, and a su...

What does it take to win the world’s most elite culinary competition ? In this episode of Chef’s PSA , André Natera sits down with Mathew D. Peters , the first American to win the Bocuse d’Or , to unpack the strategy, leadership, and mindset behind world-class cooking. They discuss: How to prepare for high-level culinary competitions What separates great kitchen teams from good ones How fine dinin...

In this episode, André Natera sits down with Chef Anastacia Quiñones-Pittman , a celebrated chef and James Beard Award semifinalist in 2022, 2023, and 2024 , to explore what it really means to build a culinary identity. They discuss: How chefs can stay original in a trend-driven industry The evolution of Mexican cuisine and modern Latin American food Gender dynamics in the kitchen and the long ro...

In this episode of Chef’s PSA , André Natera reconnects with longtime friend and celebrated chef Junior Borges to talk about the upcoming launch of Nic and Junior’s , a new restaurant in Chicago. They explore: The process of building a new restaurant from the ground up How Junior brought his team back together Evolving food trends and what chefs should pay attention to Why simplicity, taste, and t...

This special episode features a clip from Chef André Natera’s recent appearance on the Say Grace Podcast with Steve Palmer . In this conversation, André reflects on: The emotional demands of leadership Creating safe, growth-oriented kitchen environments What chefs rarely talk about—but should For the full episode, visit the Say Grace Podcast with Steve Palmer and hear the complete conversation. ht...

What happens when a pastry chef and a savory chef sit down to talk about the industry? Laura Sawicki and Mike Diaz , the culinary minds behind Oseyo in Austin, Texas, join André Natera for an in-depth conversation about food, creativity, and the future of dining. In this episode, they discuss: ✅ How Austin’s dining scene is evolving ✅ Their dream of opening a New York-style Jewish deli ✅ The cr...

What happens behind the scenes of one of the toughest cooking competitions on TV? Iman Kawa , a Michelin-trained chef and competitor on Next Level Chef , joins André Natera to break down: ✅ What it’s like to compete on Next Level Chef and what viewers don’t see ✅ The strategies she used to handle high-pressure cooking challenges ✅ How she transitioned from fine dining to building a luxury cooki...

What happens when barbecue meets Michelin-level precision ? Evan LeRoy , chef and co-owner of LeRoy & Lewis in Austin, Texas, is helping redefine what barbecue can be. In this episode of Chef’s PSA , André Natera sits down with Evan to explore: ✅ How LeRoy & Lewis became one of the first Michelin-starred BBQ spots ✅ Why side dishes and unique menu items matter as much as the meat ✅ The...

What sets a restaurant apart in an industry where hospitality is everything? In this episode, André Natera sits down with Tracy Malechek Ezekiel and Arjav Ezekiel , the co-owners of Birdie’s in Austin, Texas , an award-winning restaurant redefining hospitality with its unique approach to fine dining. Birdie’s was named Restaurant of the Year 2023 by Food & Wine Magazine , with Tracy being a Ja...

How do Texas-starred chefs balance running world-class restaurants, hosting charity events, and still find time for creative passions? In this Family Meal edition of Chef’s PSA , André Natera sits down with: ✅ Gabe Erales ( Top Chef Season 18 Winner, Oido ) ✅ Rico Torres ( Michelin-Starred Chef & Founder of El Paso Family Meal, Mixtli ) ✅ Mike Diaz ( Chef of Oseyo and aspiring stand-up come...

From running Michelin-star restaurant s to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa i s redefining what it means to be a chef. In this episode, André Natera and Chef Nishikawa dive into: ✅ The evolution of Japanese ice cream and why it’s different from Western styles ✅ How Michelin-level precision translates into the dessert world ✅ The business side of launching a unique co...

How is the definition of a "Chef" evolving in the digital age? In this episode, Joshua Weissman joins André Natera to discuss the intersection of professional fine dining and the new era of food media. They break down the realities of the changing culinary landscape: The Content Shift: Understanding the difference between "Influencing" and building a legitimate digital media bu...

In this episode, André Natera chats with Sarah Heard and Nathan Lemley , co-owners of Foreign & Domestic and Commerce Cafe. They discuss their journey from chefs to successful restaurant owners, emphasizing the importance of sustainability, quality ingredients, and cultivating a respectful kitchen culture. The duo also shares their insights on minimizing waste, incorporating foraged ingredient...