Fugitive Chefs

In this episode of Fugitive Chefs , host Furqan sits down with Andres Jara , Colombian-born chef and founder of Fava Mole . Andres’ journey moves from his grandmother’s kitchen in Cartagena to running his first catering company at 21, studying at culinary schools across Latin America and Europe, and eventually becoming a farmer, butcher, and head chef in Italy. What makes his story unique is how h...

Chef Ned Bell—Canadian chef, educator, and founder of Chefs for Oceans joins Furqan to explore how chefs can shape a food system that sustains people and planet. Ned traces his path from classic French apprenticeships and high-pressure brigades to leading kinder, high-expectation teams and front-lining sustainable seafood. We get into Ocean Wise, the 2014 coast-to-coast bike ride that launched Che...

In this episode of Fugitive Chefs , Furqan sits down with Max (Maximillian) Bogenmann —former Amass chef and co-founder of Endless Food Co. , the team behind THIC , a chocolate made from large-scale brewery side streams. Max traces the leap from New York kitchens to Copenhagen’s Amass, where zero-waste creativity and fermentation shaped his view of food systems. We get into why cacao’s supply chai...

Summary In this conversation, Dan Giusti shares his journey from being the head chef at Noma to founding Brigade, an organization focused on improving institutional food service. He discusses the importance of learning to cook, the challenges of managing older staff, and the misconceptions surrounding culinary school. Dan emphasizes the need for chefs in institutional settings and the value they b...

In this conversation, Furqan and Imrun Texeira discuss the evolution of culinary careers, the importance of hands-on experience in culinary education, and the transition from traditional restaurant roles to innovative positions in the food industry. They explore the significance of mentorship, networking, and international experiences in shaping culinary professionals. The podcast serves as a plat...

In this engaging conversation, Sandhya Kumar shares her unique journey from a traditional culinary background to becoming a food designer and R&D leader at the Future Food Institute. She discusses her early experiences in the hotel industry, the challenges she faced, and how her passion for food led her to explore food styling and film production. Sandhya emphasizes the importance of sustainab...

In this conversation, Nick Chindamo (@nickofnorth) shares his journey from traditional restaurant cooking to foraging and educating others about sustainable food practices. He emphasizes the importance of finding purpose in one's culinary career, the philosophy behind foraging, and the need to connect with nature. Nick discusses his daily life as a forager and educator, the challenges of navig...

In this episode of Fugitive Chefs , Furqan sits down with Curro Polo, a former fine-dining chef who traded Michelin kitchens for microbes. From his early days at Mugaritz to brewing kombucha at Harvard, Curro unpacks a journey that spans hospitality, science, and the search for purpose. They dive into his passion for fermentation, what led him to pursue a PhD, and how his current research is build...

What happens when a chef walks away from the traditional kitchen and builds something entirely his own? In this episode, we speak with Eddie Shepherd, the self-taught, plant-based chef behind The Walled Gardens—a solo tasting menu experience run from the ground floor of his home in Manchester. From his early days as a philosophy student and dishwasher to pioneering a new model for modern fine dini...

In this episode of Fugitive Chefs , we speak with Frederik Jensen — a former fine-dining chef who left the restaurant world to tackle the food system from the inside out. From working in Michelin-starred kitchens in Copenhagen, Shanghai, and Tokyo, to co-founding the food innovation powerhouse Chew , Frederik has now launched Nutrumami (https://www.nutrumami.com/) — a company focused on creating c...

What happens when someone leaves the bar but not the industry? In this episode of Fugitive Chefs, we talk to Jack Muirhead — a former high-end bartender who went on to design hospitality education at the pioneering MAD Academy in Copenhagen. Jack shares his journey from behind the bar in Australia to building programs that tackle the hidden challenges of hospitality — from burnout and lack of ment...

In this episode of Fugitive Chefs , we speak with Christian Weij — fermentation specialist, author, educator, and food systems innovator based in the Netherlands. Christian’s story is anything but linear: from a career in advertising to hosting secret supper clubs, to building Proeftuin Ede (https://proeftuin-ede.nl/) — a living lab for sustainable food education — and becoming one of Europe’s lea...

In this episode of Fugitive Chefs, we sit down with Ioakeim Goulidis, Head of R&D at Muri Drinks(https://muri-drinks.com/), a Copenhagen-based pioneer of complex, non-alcoholic fermented beverages. From growing up in Greece with a passion for food, to studying food science, to working in the legendary Noma Fermentation Lab under David Zilber — his path is anything but linear. We dive into how...

Dive deep into the world of gastrophysics and multisensory food design with Jozef Youssef — chef, researcher, and founder of Kitchen Theory. In this episode, Jozef shares his journey from Michelin-starred kitchens to pioneering immersive dining experiences that blend psychology, sensory science, and storytelling. Discover how his collaborations with Professor Charles Spence led to redefining how w...

What happens when the Michelin dream doesn’t feel like the dream anymore? In this episode of Fugitive Chefs , we sit down with Josh Whitehead — MasterChef UK semi-finalist, former fine-dining chef, and now founder of pie business Finer Pleasures . Josh takes us deep into his journey: Growing up dreaming of stars and TV kitchens The harsh realities of restaurant life and mental health struggles Wha...

What do you do when you’re burned out managing musicians? If you’re Joseph Yoon, you start hosting pop-up dinners... and eventually become the world’s leading edible insect advocate. In this episode of Fugitive Chefs, Joseph shares how he went from the music scene to bug cuisine — building Brooklyn Bugs and redefining what chefs can bring to the future of food systems, sustainability, and culture....

What happens when a fermentation scientist with a PhD from Oxford gets stopped at the airport for carrying mysterious powders? In this episode of the Fugitive Chefs Podcast, Dr. Johnny Drain takes us on a wild, brilliant, and deeply inspiring journey through the world of food innovation. From nearly getting arrested due to his Instagram bio ("Walter White of Fermentation") to reimagining...

I’m Furqan Meerza, a chef who worked in some of the world’s most demanding kitchens — including Mugaritz and Noma — before burnout forced me to step away. Fugitive Chefs is a podcast about chefs who’ve chosen to rewrite their path. It’s for anyone who still loves food, but needs a new relationship with the industry. You’ll hear honest conversations with those who’ve left the traditional kitchen be...

En este episodio de Voy Atrás, tenemos el honor de contar con la entrevista de Cristina Megias, una destacada profesional del mundo de la restauración y la industria alimentaria. Cristina comenzó su carrera en el ámbito de la restauración a la temprana edad de 16 años, lo que evidencia su pasión y dedicación por este apasionante mundo desde una edad temprana. Cristina decidió ampliar sus horizonte...

In this thought-provoking podcast episode, we delve into the extraordinary life of John Regefalk, a Swedish chef whose unconventional career path defied conventional norms. Join us as we explore John's transformative journey, from a dishwasher seeking extra income to a world-traveled chef and gastronomic researcher. From an early age, John displayed a passion for the visual arts, which eventually...

En este episodio de "Voy Atrás", nos adentramos en el fascinante mundo de la gastronomía y la fermentación. Tenemos el privilegio de entrevistar a Martin Russo, un talentoso chef argentino que ha recorrido un camino único en el mundo culinario. Desde sus humildes comienzos en la Escuela IAG de Argentina hasta su participación en el prestigioso restaurante Mugaritz en San Sebastián, Martin ha lleva...

In this captivating episode, we sit down with Jade Gross, an extraordinary chef with a unique background and an inspiring journey. Born to Chinese-American parents in Hong Kong, Jade defied expectations by forging her path in the culinary world after initially pursuing studies in politics and human affairs. Join us as we delve into her incredible story of transformation, from her humble beginnings...

"De la Alta Cocina a la Pasión por el Aceite: Una Entrevista con Juan Vargas" En este emocionante episodio de "Voy Atrás", tenemos el privilegio de entrevistar a Juan Vargas, un talentoso chef y emprendedor con una historia inspiradora. Nacido en Almería y formado en la prestigiosa escuela Hoffmann de Barcelona, Juan trazó su camino culinario en restaurantes de alto nivel, trabajando con renombrad...

linktr.ee/voyatraspodcast   "Del Metal al Fuego" En este apasionante episodio de "Voy Atrás", viajamos en el tiempo para explorar la trayectoria de Alatz Bilbao. Desde sus humildes comienzos en Mungia, cerca de Bilbao, hasta convertirse en un chef y emprendedor, Alatz nos lleva a través de su fascinante viaje. Antes de sumergirse en el mundo culinario, Alatz se adentró en el estudio de la metalurg...

linktr.ee/voyatraspodcast   En este episodio del "Voy Atrás", tenemos el placer de conversar con Nabilla Rodriguez, una destacada científica gastronómica que actualmente trabaja en el departamento de I+D del Restaurante Alchemist en Copenhague. Después de una formación académica en ciencias químicas, Nabilla estudió el Master de Ciencias Gastronómicas en el prestigioso Basque Culinary Centre en Sa...