How The Sausage Is Made with Chef Chris Cosentino

Nick Wong is the Co-Owner and Executive Chef of Agnes and Sherman, Houston Heights’ Asian American diner-inspired concept, a 2026 James Beard Award Finalist for Best New Restaurant.

In 2023, Chef Kari Shaughnessy founded Hayward, a restaurant now in Carlton, Oregon, that has quickly gained acclaim for its innovative ‘New Northwest Fare’ and commitment to local sourcing. At Hayward, Kari’s deep connections with local farmers and winemakers shine through, creating a dining experience that celebrates the rich ecosystems and vibrant community of the Willamette Valley. The menu re...

Adam Sobel  is a chef, restaurateur, entrepreneur, and builder of teams driven by one simple belief: hospitality is about how you make people feel. Today, as the founder of Aether Group , Adam is focused on creating soulful, culture-driven concepts that blur the lines between food, music, art, and community. That entrepreneurial drive extends beyond restaurants. Adam is the founder of Sobelini Piz...

Philip Tessier , an acclaimed chef, author, and mentor, serves as Chef Partner at PRESS Restaurant in St. Helena, California. Best known for its modern, refined American cuisine, PRESS has earned a Michelin star and the distinction of being a World’s 50 Best Discovery restaurant.

Shola Olunloyo is a talented, passionate, and resourceful chef, and distinguished member of the Philadelphia restaurant community. At Studio kitchen, or “SK,” Olunloyo develops and plays with culinary concepts, global foods, and cutting edge technology in an approachable laboratory setting. There, he sees ideas to fruition, from concepts for restaurants to innovations for food service equipment ma...

Beau Schooler is a highly skilled and innovative chef based in Juneau, Alaska. Chris and Beau went so deep in conversation, we made two episodes and both are not to be missed. In Part 2, the chefs have a frank conversation about their personal struggles with addiction and the complexities of that issue in the hospitality industry. They delve into the importance of understanding, especially when it...

Beau Schooler is a highly skilled and innovative chef based in Juneau, Alaska. With over two decades of experience in the culinary industry, Beau has become renowned for his ability to create unique and delicious dishes using local Alaskan ingredients. Beau has continued to push the boundaries of Alaskan cuisine as the Executive Chef at  In Bocca Al Lupo , a popular Italian restaurant in Juneau.

Chef Marc Murphy is a Food Network personality and acclaimed New York City restaurateur known for hosting exclusive private dining experiences and pop-up dinners at his event space in Manhattan. A familiar face at food festivals and culinary events, he is a longtime judge on Chopped. He frequently appears on The Drew Barrymore Show and other Food Network programs. He and his brother produce Umbria...

Chef Johnny Courtney is the chef and co-owner of Atoma in Seattle’s Wallingford neighborhood, operating out of a charming 100-year-old Craftsman home. The restaurant has earned significant recognition, including being named a 2025 James Beard Award finalist for Best New Restaurant and one of Eater, Robb Report and Esquire’s Best New Restaurants in 2025.

An early pioneer of seasonally driven fine dining, Chef Ken Frank has been in relentless pursuit of deliciousness since his teenage years living in France. At just 23, Ken opened the first La Toque on the Sunset Strip, Today, Chef Ken Frank continues to lead La Toque in Napa Valley with the same curiosity and passion that sparked his career, blending classic French foundations with modern creativi...

Based in New Orleans, Nini Nguyen is a chef and cookbook author known for blending her Vietnamese heritage with Louisiana flavors. She began her culinary journey in some of the country’s most innovative kitchens, including Eleven Madison Park in New York, before stepping into the spotlight on Top Chef Season 16 and Top Chef: All-Stars Los Angeles, where she earned a dedicated fan following.

lan Hall rose to national attention as the winner of Top Chef and went on to host and executive produce shows like Knife Fight and Food to Get You Laid , captivating audiences with his bold point of view and infectious energy. His culinary legacy lives on through his groundbreaking restaurants—The Gorbals in Los Angeles and Brooklyn, Esh, and Ramen Hood at LA’s Grand Central Market—each celebrated...

Amanda Shulman,  Co-owner of Libbie Loup Hospitality and Executive Chef of Her Place Supper Club a not-restaurant dinner party restaurant with 24 seats, 2 seatings a night, sometimes four days a week. The multi-course menu is a blend of French, Italian, and American Jewish cuisines, with shared and individually plated dishes changing from top to bottom every three weeks. In 2023, Amanda opened the...

Marc Vetri is the chef and founder of Philadelphia’s acclaimed Vetri Cucina . A Philadelphia native, he opened the storied restaurant in 1998 with partner Jeff Benjamin. Marc’s restaurant group has since expanded nationally and internationally. In 2020, he opened Fiorella , a pasta-focused bar in Philadelphia’s Italian Market; Mr. Maurice’s Italian at Ace Hotel Kyoto in Japan, honoring his grandfa...

Chef Alex Kemp is the chef/partner of My Loup i n Philadelphia with his wife Chef Amanda Shulman . The menu is influenced by their collective cooking experiences over the past six years, resulting in a mix of French inspired market cuisine with an emphasis on freshness.. The menu is French Canadian with a lighter touch.

Chef Peter Cho is the chef and co-owner of Han Oak and Jeju in Portland, Oregon. His cooking draws from his Korean heritage, and his formative years in New York kitchens, a commitment to honest, ingredient-driven food rooted in community and family.

Brad Mathews   is the Executive Chef and Co-Owner of  ⁠ Bar Le Côte ⁠ in Los Olivos, California. Born in Ithaca and raised in Watkins Glen, New York, Brad’s earliest memories of hyper-local cuisine come from a childhood spent hunting, fishing, and foraging along the Finger Lakes. By fourteen, he was already cooking in small, family-run restaurants with a focus on seasonal, from-scratch food. In 20...

ANDY RICKER worked in restaurants, fields, factories, shops and construction sites all over the world before opening his first restaurant, Pok Pok, in Portland, Oregon, USA in 2005. He has since gone on to open and close several other restaurants of a similar ilk in Portland, Los Angeles, Ls Vegas and New York City and is the founder and managing director of Som beverage company. A two time James...

Andy Ricker worked in restaurants, fields, factories, shops and construction sites all over the world before opening his first restaurant, Pok Pok, in Portland, Oregon, USA in 2005. He has since gone on to open and close several other restaurants of a similar ilk in Portland, Los Angeles, Ls Vegas and New York City and is the founder and managing director of Som beverage company. A two time James...

Marc-Olivier Frappier   is a partner-chef of Mon Lapin , a 50-seat bistro in Montreal’s Little Italy. Mon Lapin was named Canada’s Best Restaurant 2 years in a row by C100B, and received a Michelin Recommendation. After high school, he moved to Italy, where he spent almost two years, soaking up the culinary culture that would inspire him to become a chef. He then worked in various kitchens in Euro...

Tracy is the Chef/Co-Owner of Birdie's in Austin, Texas. She was born in Houston, Texas, and grew up just outside the city in Tomball, a suburb. Growing up, she spent her summers on her Granny and Papaw’s goat and sheep ranch in West Texas. After graduating from the University of Houston’s Hilton College of Hotel and Restaurant Management, she moved to Spain, where she fell in love with ingred...

Chef Aitor Zabala   is a visionary chef known for his mastery of modernist cuisine and his ability to craft immersive dining experiences. A native of Catalonia, Aitor became a key figure in the U.S. culinary scene, serving as the Creative Director for Chef Jose Andres’s ThinkFoodGroup for a decade, and where he played a pivotal role in opening groundbreaking dining concepts. In 2018, Aitor opened...

You can take the man out of Kansas City, but not Kansas City out of the man. Missouri-native Darryl Bell Jr.   knows that eminently. He’ll be the first to acknowledge that this city, steeped in history, jazz, and world-class barbecue, flavored and seasoned his upbringing in countless ways that linger. So much so that when this chef – who’s cooked in the celebrated kitchens of Alinea in Chicago, Bo...

Melissa Perello is an accomplished chef and restaurateur, leading the acclaimed San Francisco restaurants Octavia and Frances.

Bryan Voltaggio isn’t just a chef; he’s a generational talent, respected by his peers and admired by food lovers everywhere. His restaurants— Voltaggio Brothers Steakhouse, Vulcania   (co-owned with his brother Michael), and Wye Oak Tavern —each tell a story of culinary mastery and savory innovation. With accolades that include being a James Beard Foundation Award finalist and starring on Top Chef...