Chef's PSA Podcast

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...

🌿 Cannabis-infused dining reimagined! In this episode of the Chef’s PSA Podcast, André Natera sits down with Travis Petersen, also known as "The Cannabis Chef," to discuss the art and business of cannabis cuisine. Travis shares his journey running a unique traveling pop-up restaurant, The Nomad Cook, offering infused dining experiences across the U.S., Canada, and Europe. Learn about the logistic...

In this episode of the Chef's PSA Podcast, host André Natera sits down with Chef Bill Roll, an assistant professor of culinary arts and hospitality at Brookdale Community College, who brings nearly two decades of experience as an executive chef. Together, they discuss the evolution of the culinary industry, the relevance of culinary school today, and the exciting potential of AI in the kitchen. Ch...

In this episode of the Chef's PSA Podcast, host André Natera sits down with Chef Paul Qui, winner of Top Chef Texas and a celebrated Austin restaurateur. Together, they explore the creative process behind culinary innovation, the challenges of managing multiple restaurants, and how the industry is evolving in today’s fast-paced world. Chef Paul shares his journey, insights on work-life balance, an...

In this episode of Chef's PSA Podcast, André Natera is joined by Chef John Brand, Director of Culinary Endeavors in San Antonio, Texas. With over three decades of experience in the culinary world, Chef Brand shares his wisdom on what it takes to build and sustain a successful restaurant. From starting with the right concept to cultivating a strong kitchen culture, Chef Brand discusses essential to...

Join André Natera on Chef’s PSA Podcast for a powerful conversation with Michelin-starred chef Tavel Bristol-Joseph. Tavel discusses the journey to earning Michelin stars for Hestia and Emmer & Rye , his innovative dessert restaurant Nicosi , and the critical role of mental health in the culinary industry. This episode highlights the dynamics of scaling hospitality, creating a unique kitchen c...

What’s next for the culinary world in 2025? In this episode of Chef's PSA Podcast , host Andre Natera shares his top predictions for the year ahead. From the evolution of fine dining to the rise of Asian cuisines and the next superstar chefs, Andre dives into the trends shaping the culinary industry. Discover insights on sustainability, functional ingredients, employee wellness, and how the restau...

In this special crossover episode of Chef's PSA Podcast and Sucio Talks , join Chef Andre Natera and David Sucio for a deep dive into the world of Michelin stars, chef stories, and the culinary journey . This engaging conversation spans two hours, offering a candid look at what it takes to succeed in the high-pressure world of top-tier kitchens. The discussion covers everything from the Texas Mich...