The CHEF Radio Podcast

This week on The CHEF Radio Podcast, Eli Kulp sits down with chef and restaurant owner, Ange Branca. After closing Saté Kampar in May, Ange has just opened Kampar Kitchen, a communal space that hosts different restaurants, and therefore a different carry out menu, every day of the week. Eli and Ange discuss growing up in Malaysia and adjusting to America, leaving the consulting field for the resta...

On this episode of The CHEF Radio Podcast, Eli sits down with Yannick Benjamin. Yannick is the Head Sommelier at University Club, Co-Founder of Wheeling Forward and Wine on Wheels , and proprietor of Contento , an up and coming NYC restaurant which prioritizes accessibility and inclusivity amongst great food and wine. Wheeling Forward is an organization that helps "people with disabilities experie...

This week on CHEF Radio Podcast, host Eli Kulp sits down with Christa Barfield, head farmer at Farmer Jawn Community Greenhouses and owner of Viva Leaf Tea Company . In this two part interview, Eli and Christa talk about regenerative agriculture and food insecurity while attending the Food Forever Event at Pocono Organics. They continue their interview online to discuss food injustice, specificall...

This week, Eli Kulp sits down with Greg Vernick, owner of Vernick Food and Drink , Vernick Fish , Vernick at Home and Vernick Coffee Bar , all located in Philadelphia. Eli describes Greg as a chef that, "just has a knack for creating food that's craveable." They discuss how Greg got into the restaurant industry, their old mentors and how vital a mentor can be, Philadelphia's restaurant community,...

Eli Kulp sits down with  Reuben Harley, AKA Big Rube, owner of Big Rube's Kitchen, to talk about food, history and reinvention. Big Rube is a regular host on WIP Radio and has been featured in Philadelphia Magazine. He is famous all around Philly for his pop up kitchens, guest Chef appearances, and most recently, his ghost Kitchen.  He has been quoted as Philadelphia's King of reinvention and has...

  This week on CHEF, Eli Kulp sits down with Nok Suntaranon, owner of Kayala Thai Kitchen and Kayala Thai Market . Nok is an experienced chef, restaurant owner and hospitality expert who aims to create the feeling of home in every meal. About her menu, she says "it's a food that I kept cooking on and on and on. Some of them are my neighbor's favorites. Some of them are my husband's favorites. Some...

In this episode of The Chef Radio Podcast, Chef Eli Kulp talks with Marc Vetri, whose newest restaurant, Fiorella , was booming from the time it opened in February to the COVID-19 shutdown. Eli and Marc talk about Marc's background as a chef and musician in LA, spending a few years in Italy, opening restaurants in Philadelphia, and how things have been going since the shutdown.

Eli Kulp and Christopher Plant visit Pocono Organics during their massive Food Forever event and sit down with multiple farmers and agricultural geniuses to talk about the future of food production and how we can go beyond sustainability. Food Forever is a communications campaign, which started in 2017, to raise awareness about what crop diversity is and how everyone around the world is connected...

On the first episode of Season 2 of The CHEF Radio Podcast, we join Chef Eli Kulp at a live event at The Viaduct in Philadelphia. He talks with former mayor Micheal Nutter about the importance of the restaurant industry to the life of a city. They also discuss how anyone can support up-and-coming chefs of color, and/or those struggling in the wake of COVID-19.

In part two of host Eli Kulp's conversation with restaurant critic Craig LaBan, we discuss the ins and outs of the critique cycle that new restaurants go through. We also give an inside look at the intricate dance of The Critic and The Chef, culminating in the saga of the short rib bone.

In part one of our two part season finale, we talk with Craig LaBan, restaurant critic for The Philadelphia Inquirer. We discuss navigating the re-opening of the restaurant business, the winding road that brought Craig to his profession, and the responsibilities of journalists, owners and restauranteurs in establishing a more equitable future for people of color in the Food and Journalism industri...

Chef Tom Hunt is a self described Eco-Chef who is focused on reducing food waste. We talk with Tom about cooking from home, food sustainability, and his new cookbook, Eating for Pleasure, People & Planet. Tom has a weekly column in The Guardian called Waste Not and is the founder of Poco Restaurant in Bristol, England where they serve climate friendly cuisine. He is also the host of The Chef's Man...

Accomplished chef, Mario Carbone joins us for a conversation about understanding the value of hard work, growing a global fine dining restaurant group and how his Italian American upbringing in Queens New York has translated to major success with his restaurants Carbone, Parm, The Grill, Santina restaurant and more. Mario is one of the founders of Major Food Group (MFG), a new breed of restaurant...

We discuss how we can use this moment to build a more equitable business when it comes to gender, race, and wage discrimination; why our collective goal must be to evaluate the impact we have on the environment; and how to use this as an opportunity to re-evaluate our role in the industry of food. Host Eli Kulp is joined by James Beard Award winner, Chef Nina Compton  of Compère Lapin , Top Chef A...

We discuss why OUR CHOICES MATTER, how we can do better in our industry as a whole, and if we have a greater impact on the environment through sustainable practices. Host Eli Kulp is joined by chef Tom Hunt of Chefs' Manifesto and Sustainable Development Goal , food editor Kate Krader  of Bloomberg Green , Nicole Marquis of HipCityVeg , and farmer Ian Brendle of Green Meadow Farm .

We discuss the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19. Host Eli Kulp is joined by Mike Solomonov of Zahav , Erik Oberholtzer of a Tender Greens , and Ryan Smith of Staplehouse in Atlanta.  

Stephanie Izard is an American chef residing in Chicago, Illinois, best known as the first female chef to win Bravo's Top Chef, taking the title during its fourth season. Host Eli Kulp talks to Stephanie about balancing her life as a Chef, owner of multiple restaurants, and a mother. They also discuss how the restaurant industry in Chicago is dealing with the Covid-19 Pandemic.

In this addendum episode, we catch up with Joe Beddia and hear how recent events have affected him and the restaurant industry.

I'm very happy to announce that I'm hosting the very first CHEF Radio Podcast web summit in a 3 part series called SEIZING THIS MOMENT. In these livestreamed conversations, we'll be discussing the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19. The first of the series will be held on this coming Tuesday, May 5 at 2 PM and w...

Food has always played a key part in Erik Oberholtzer's life; and after growing his company Tender Greens into a national brand, he sets his sights on new possibilities. He works with some incredibly exciting projects such as The Google Food Lab, Food Forever, and The Global Seed Vault. Erik speaks with us about how the choices we make now, impact the food of the future.

Joe Beddia – what happens when a craftsman and wizard of pizza making decides to shut down his 300 square-foot pizzeria, which served no more than 40 pies a night, and decides to open a real restaurant? Take a listen and hear what that journey was like for Joe. It's a reminder that sometimes we give up too much of ourselves to ensure that other people are happy in our restaurants. Not always the b...

Top chef all star and chef/owner of Spice Finch, talks about life since COVID-19 struck and how her businesses and employees are having to adjust.

Chef Jen Carroll has never been somebody who is afraid to tell it how it is. This episode, Jen discusses the struggles and gender biases that are ingrained in our industry. Even as she has become a household name, she opens our eyes about the systemic inequality that she faces, even today, as a woman business owner. As a listener, you'll hear her tenacity and grit coming through your speakers.

Chef of the reigning Best Restaurant in America, Mike Solomonov of Zahav , offers up his insight and wisdom on the current crisis that is crushing our industry. Always brutally honest, Mike describes his company's current state and what plans they have for an uncertain future.

In this addendum episode, we catch up with Joey Baldino and hear how the recent events have affected him and the restaurant industry. He talks about he plans to make changes to help his restaurants survive and continue support his teams.