Chef Af

Exploring the Fusion of Flavors at THesis Hotel's The CollabOn Chef AF, we have the privilege of chatting with the culinary scene's brightest talents, guaranteeing an insightful feast. In our latest episode, the spotlight shines brightly on Executive Chef Nicolas Mazier from THesis Hotel's new jewel, The Collab. With a rich tapestry of global culinary adventures behind him, Chef Mazier infuses his creations with a dynamic mix of Mediterranean zest and Asian flair, serving up a dining experience in Miami that's as unforgettable as it is transformative.A Journey From French Countryside to Global SensationsMazier’s tale begins in the picturesque south of France, amidst family feasts and uncles with secret recipes. This intimate setting, bursting with culinary passion, set the stage for his future endeavors. Fast forward through a whirlwind of global kitchens—from the French countryside to the buzz of Las Vegas—Mazier's culinary journey is as rich and varied as the dishes he crafts.The Birth of The Collab: Where

I recently had the pleasure of sitting down with the illustrious Diane Kochilas. Diane, a beacon of Greek cuisine, has brilliantly bottled the essence of Ikaria, an island synonymous with health and longevity, in her latest culinary masterpiece, "The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity." This book isn't just a collection of recipes; it's a passport to the heart and soul of Ikarian living, where every meal is a celebration of life itself.Diane's journey from the bustling streets of New York to the tranquil shores of Ikaria is nothing short of a culinary odyssey. With her roots deeply planted in the rich soil of her homeland, she has become a culinary crusader, bringing the vibrant, healthful flavors of Greek and Mediterranean cuisine to tables around the world. Through her award-winning show "My Greek Table" and her illustrious career as an author and educator, Diane has demystified the complexities of Greek cooking, making it accessible and utte

Step into the world of gastronomic pioneers crafting the future of food, plate by plate. In this episode of Chef AF, I recently sat down with the celebrated Chef Angelo Sosa. Known for his bold flavors and innovative approach to Asian cuisine, Sosa takes us on a gastronomic voyage that marries his rich heritage with the vibrant tapestry of Asian street food culture.Chef Sosa, with over 25 years of experience, has journeyed from the prestigious kitchens of Europe to the bustling street food stalls of Thailand. Raised in a Dominican/Italian family in Durham, CT, Angelo's culinary roots are as diverse as his cooking. Under the tutelage of culinary giants like Jean-Georges Vongerichten and alongside his Tía Carmen's traditional teachings, Sosa has cultivated a unique culinary philosophy that emphasizes the trinity of flavors: sweet, sour, and salty.Our conversation delves into Sosa's latest ventures, Tía Carmen and Kembara, located at the luxurious JW Marriott Phoenix Desert Ridge Resort & Spa. Tía Carmen pay

Welcome to your guide to the savory stories behind the chefs who are redefining dining, one dish at a time. In our latest episode of Chef AF, I had the pleasure of sitting down with none other than Dan Kluger, whose groundbreaking approach to seasonal and sustainable cooking has cemented his status as a vanguard of New York City’s dining scene. Kluger, a James Beard Award-winning chef, shares his journey from learning under renowned chefs to opening his acclaimed restaurants, including the beloved Loring Place and the innovative Greywind.A Chef's Journey: From Learning to Leading in NYCDan Kluger’s story is one of passion, creativity, and an unwavering commitment to showcasing local, seasonal ingredients. His culinary philosophy, deeply rooted in the rhythms of nature, transforms simple dishes into vibrant, flavor-packed creations. During the interview, Kluger recounts his early days in the industry, working under culinary titans like Jean-Georges Vongerichten and Tom Colicchio, and how these experiences shap

A Culinary Journey from Oregon to Vermont: Micah Tavelli's Path to Paradiso Hi-FiIn the heart of Burlington, Vermont, lies Paradiso Hi-Fi, a record-listening lounge, bar, and restaurant where executive chef Micah Tavelli orchestrates a menu that sings in harmony with the venue's vinyl vibes. Tavelli, whose culinary journey took him from Oregon through Utah and under the mentorship of celebrated chefs, now leads Paradiso Hi-Fi's kitchen with a commitment to local sourcing and innovative dishes.From Dedalus to Paradiso Hi-Fi: The Seamless Blend of Wine, Food, and MusicBefore his tenure at Paradiso Hi-Fi, Tavelli honed his skills at Dedalus, a natural wine shop and bar that paved his way into the world of wine-centric menus. The transition from Dedalus to Paradiso offered Tavelli a canvas to merge his love for natural wines with a Nordic-inspired, New England-twisted menu. This move wasn't just a career shift; it was a step into a broader cultural contribution to Burlington's dining scene.The Paradiso Hi-Fi Expe

The Pizza Pioneer's Journey: From New Jersey Roots to Global AcclaimIn this episode of CHEF AF, we take you on a flavorful journey with the pizza pioneer himself, Anthony Mangieri. Born and raised in New Jersey, Anthony's love affair with pizza began at a tender age. This passion blossomed into a career that has placed him on the global pizza map. From opening a bakery in his early twenties to the inception of Una Pizza Napoletana, Anthony's path has been nothing short of remarkable.The Meticulous Art of Pizza Making: A Day in the Life of Anthony MangieriAnthony's approach to pizza making is a blend of art, discipline, and relentless pursuit of perfection. Every day at Una Pizza Napoletana is a testament to his dedication. Anthony crafts each dough ball by hand, ensuring that each pizza served is a piece of culinary art. His belief that a restaurant is not just a business, but a life's work, resonates in every slice of pizza he serves.A Leap into Retail: The Birth of Genio Della PizzaExpanding beyond the wall

The Appalachian Awakening of Chef Andy McLeod Chef Andy McLeod’s journey is a testament to life’s unexpected turns. Originally not envisioning a life in the culinary world, his pivotal moment came while hiking the Appalachian Trail in 2009. It was here he crossed paths with a chef from Blue Hill at Stone Barns, leading to a profound change in his culinary direction. This encounter not only sparked his passion for sustainable food sourcing but also set him on a path back to Charleston to pursue a career in culinary arts.Southern Roots Influencing a Sustainable Future Chef McLeod's South Carolinian heritage deeply influences his culinary style. His experiences growing up around traditional farming and food preservation are the foundation of his approach at Fleet Landing. Inspired by Chef Dan Barber, McLeod integrates sustainable practices into his cooking, marrying his Southern roots with a commitment to local and sustainable food sourcing. His unique perspective on traditional Southern cuisine is a direct refl

First, let me introduce you to Susan Jung. With a career as rich and varied as her recipes, Susan has journeyed from California to Hong Kong, leaving a trail of culinary delights. Her resume? Impressive! Food editor for Vogue Hong Kong, a pastry chef with stints in some of the world's top kitchens, and a 25-year tenure at the South China Morning Post. Not to mention, she's rubbed shoulders with culinary legends like Anthony Bourdain and Jamie Oliver!The Cookbook: A Fried Chicken DiarySusan's new cookbook, "Kung Pao & Beyond: Fried Chicken Recipes from East and Southeast Asia," is a treasure trove of fried chicken recipes. It's a compilation of her global culinary adventures, with recipes ranging from Sriracha Wings to Chicken Poppers with Instant Noodle Coating. Each dish in this book is a testament to Susan's innovative spirit and love for all things fried chicken.My Chat with Susan: A Foodie’s DelightIn our conversation, Susan takes us on a tantalizing journey. We explore her beginnings in the culinary

As I settled in for my latest culinary adventure, the "Chef AF" podcast with the incomparable Chef Eric Brownlee of Kimpton The Forum Hotel was my guide. It wasn't just another interview—it was a journey through the taste-laden pathways of Charlottesville, Virginia, led by a chef whose roots in sustainable cooking run as deep as the soil on his grandfather's cattle farm.Raised with the earthy aroma of Pennsylvania farmlands, Chef Eric's culinary narrative began amidst the beef cattle of his childhood, instilling in him an ethos of sustainability long before it was a culinary catchphrase. Over 15 years ago, a pivotal moment came with Michael Pollan's "The Omnivore's Dilemma," deeply engraving his commitment to ethical sourcing.At Birch & Bloom, the heartbeat of the hotel's dining experience, Chef Eric's menus dance to the rhythm of the seasons. "It's not just about crafting a menu," Eric shared, "it's a dedication to the narrative of every ingredient." His collaboration with local growers and butchers ensu

Sometimes, the universe introduces you to characters that truly shape your perspective on a subject. As a devoted food enthusiast, I’m always on the lookout for culinary wonders. One such marvel was my recent deep dive into the journey of Executive Chef Anthony Jones of Dirty Habit DC on the "Chef AF" podcast. So, let me share a tale that’s sure to excite your inner foodie!Hailing from Sunderland, MD, Chef Jones is an epitome of talent and dedication. Early in life, he found himself enamored by the cooking prowess displayed on the original Iron Chef. If you're like me, you might recall spending hours glued to episodes of this iconic show. For Chef Jones, it wasn't just a show, but an inspiration. In a touching revelation, he said during the podcast, "The spark was the original episode of Iron Chef. That was the one that pretty much lit the fire in me."Fast forward a few years, and not only did he master the culinary arts, but he also took center stage, clinching the first place on an episode of Food Network’s

A Brooklyn Childhood and a Lifelong Culinary PassionFrom humble beginnings in Brooklyn, helping his ailing mother in the kitchen, Franklin Becker's culinary journey has been nothing short of extraordinary. In my recent conversation with him, Becker recounted how these early experiences ignited his passion for cooking, which later became his medium for celebrating family, friends, and cherished moments.Navigating the Waters from Chef to EntrepreneurOver three decades, Chef Becker has left an indelible mark on New York City's culinary landscape. His stints at iconic restaurants such as Catch and Capitale have garnered him accolades and recognition, including being named a Star Chef Rising Star. He was also a contestant on Bravo's "Top Chef Masters." Transitioning from a chef to an entrepreneur wasn't devoid of challenges, from construction hurdles to managing restaurant operations. Yet, with establishments like The Little Beet and The Manhattanville Market Food Hall under his belt, it's evident that Becker has

Unlock the culinary secrets of the East Village with the latest Chef AF podcast episode, where we sit down with the innovative Ruben Rodriguez, the celebrated chef and owner of the Nai Restaurant Group. This conversation promises an inspiring journey through Rodriguez’s early roots to his thriving restaurant empire in New York City's vibrant East Village.A Culinary Tale Worth SavoringBorn in a small town in northern Spain, Chef Rodriguez shares the tapestry of his culinary journey, weaving a story that begins with intimate family food gatherings and his early exposure to the world of gastronomy through his mother, a skilled chef herself. With a foundation rooted deeply in the rich Spanish heritage of Galicia, Rodriguez embarked on a culinary adventure that led him to the bustling kitchens of New York City, providing him with both purpose and direction.Crafting a Legacy in the East Village: From his first venture, Nai, to the recently inaugurated Kōbo, each restaurant under Rodriguez’s belt tells a unique stor

In the latest episode of "Chef AF", we welcomed Chef Daniel Garwood, a culinary force to be reckoned with. Currently, the Sous Chef at Atomix in New York City – the restaurant that recently made waves by ranking No. 8 in the 2023 World's 50 Best Restaurants list – Garwood is more than just a chef; he's a global storyteller.From Tasmania to the World StageBorn in Launceston, Tasmania, Chef Garwood started his culinary journey in local Tasmanian restaurants, where his passion for foraging, grilling, and using all-natural ingredients blossomed. His global expeditions led him to hone his skills in world-renowned kitchens from Sweden to South Korea, and all the way to the heart of New York City.It is at Atomix that Chef Garwood combines his rich tapestry of international experiences with the unique essence of New York – a city known for its diverse culinary landscape. While the foundation is Korean-inspired, the execution is globally nuanced, resulting in a menu that is distinctly "Korean but not."As we chatted ab

If there's one thing we're sure of here at Chef AF, it's that passion, perseverance, and a great recipe can cook up success. Today, we invite you to sink your teeth into a remarkable success story. In our latest episode, we unravel the inspiring journey of Gocha Hawkins, the creative brain behind Gocha’s Breakfast Bar and Gocha’s Tapas Bar.Known for her iconic recipes like the “Krunch-Tastic” French Toast, "Gocha’s Impossible Burger," and "Better Than Yo Momma" Biscuits, Gocha Hawkins is no stranger to the food industry. And that's not all! Gocha's remarkable resume also includes a successful stint as a celebrity hairstylist, where she styled stars like Beyonce, Drake, and Serena Williams. After almost three decades in the beauty industry, Gocha turned to the culinary world, leveraging her business acumen and passion for cooking to create a unique dining experience.In this episode, Gocha takes us on a culinary journey, starting from the humble beginnings of learning to cook at 18 under her grandmother's watch

In the latest episode of Chef AF, I had the opportunity to sit down with culinary powerhouse, Chef Ryan Costanza. As the co-owner of Nashville's newest foodie hotspot, Present Tense, Costanza gave us a taste of his fascinating culinary journey.From his beginnings in New York, his exposure to his family's pizza restaurant at an early age, to cutting his teeth in Michelin-starred kitchens and world travels, Costanza has a story as rich as his menu offerings. He dispelled the common myth of needing formal culinary education by sharing his own experiences and passion-driven path that saw him ascend to the heights of the culinary world.In our chat, we uncovered the influence of his family's Italian roots and their resistance to his career choice. We learned about his grind in Michelin kitchens and his yearning for exploration which led him to culinary adventures in Japan, Korea, and other countries. His decade-long stay in LA, followed by stints in Singapore and San Francisco, added more layers to his culinary rep

In the latest episode of Chef AF, I sit down with home chef, cookbook author, and lifestyle blogger, Palak Patel, best known for her work on The Chutney Life. Patel shares her journey, from her earliest memories of being surrounded by the vibrant, aromatic cuisine of her Indian heritage, to her evolution as a home cook, creating fusion recipes that blend traditional Indian flavors with diverse global influences.Patel delves into her deep-rooted love for food, born from large family gatherings, where she was immersed in a culture where food is central to every celebration. Her culinary style is influenced by her mother's innovative approach to cooking, which Patel has carried forward in her kitchen. She shares anecdotes from her life that have shaped her unique culinary perspective, from her upbringing in a South Asian family in America to the diverse food cultures she experienced growing up in the tri-state area.In the interview, Patel talks about her forthcoming cookbook, The Chutney Life: 100 Easy-to-Make I

In this episode of Chef AF, our guest is Jonathan Pogash, founder, owner, and President of The Cocktail Guru. Pogash's venture is renowned as one of the nation's leading cocktail and full-service hospitality consultancies—a testament to his entrepreneurial drive and commitment to his craft.Pogash's career began in an atmosphere steeped in wines and spirits, thanks to his father's career in the beverage industry. His first job was as a barista at a New Jersey restaurant, an early step that unexpectedly sowed the seeds for his future enterprise. However, Pogash's initial ambition was to make his mark in the theater. He pursued this dream, earning a degree in theater and moving to New York City for auditions. To support himself, he took on work in restaurants and bars, including a stint at the esteemed Russian Tea Room.It was here in the bustling New York hospitality scene that Pogash's creativity found a new outlet. He launched The Cocktail Guru as a side project, a small idea that would eventually blossom into

In this informative episode of Chef AF, join us as we explore the fascinating world of sake with Sake Samurai, author, and expert Michael Tremblay. Delve into the evolution of sake in the food and beverage industry, and discover the art of pairing this versatile beverage with food and cocktails.I began my conversation with Michael Tremblay by congratulating him on his induction as a Sake Samurai, a prestigious title held by only a select few. Tremblay described the honor as both humbling and deeply meaningful. He explained that the title signifies not only his dedication to promoting sake and its culture, but also his commitment to fostering international understanding and appreciation for this traditional Japanese beverage.Discussing his collaboration with SOTO, Michael shared that he was drawn to the company's modern and creative approach to sake, which aligns with his own mission of making it accessible and appealing to a wide range of people. As a collaborator, he has helped introduce innovative sake opti