Chef's PSA Podcast

Leslie Brenner on Restaurant Criticism, Chef Ego, and the Review That Changed My Career Ep. 229

Leslie Brenner is the founder of Leslie Brenner Concepts, a restaurant PR and creative direction firm in Dallas, and the former restaurant critic and dining editor of The

Jules Cooking: Michelin Kitchens, Gatekeeping, and Why Chefs Must Share Knowledge Ep. 228

Jules Wiringa is the Dutch chef behind Jules Cooking, which publishes fine dining recipes and technique videos made for chefs. He came up in Michelin-starred kitchens, be

YOUR STEAK MENU IS BORING | Jess Pryles Ep. 227

Jess Pryles returns with more meat science. She is a live fire cook, the founder of Hardcore Carnivore, and the author of Prime Cuts, a 288 page guide to choosing, unders

Michelin Star in Under Two Months: Chef Christophe De Lellis Ep. 226

Christophe De Lellis is chef and partner at Mamani in Dallas, a French restaurant with an Italian accent that earned a Michelin star in 2025, less than two months after o

Why Chefs Keep Paying for Buildings They'll Never Own? Sarah McIntosh Ep. 225

Paid partnership with Toast. This episode ends with a sponsored bonus segment on menu pricing, built on data from Toast's Menu Price Monitor and their free Menu Checker t

They Said His Restaurant Would Fail. 21 Years Later, He’s Still Here. Abraham Salum Ep. 224

Abraham Salum has one rule he wishes every restaurant would adopt. A friend of his makes everyone pile their phones in the middle of the table before dinner starts. First

Nick Walker, Are Your Line Cooks Still Loyal To You? Ep. 223

Nick Walker is an FSR 40 Under 40 chef who oversaw the James Beard nominated Meridian and now leads 11 Whiskey Cake locations across Texas and Florida. He started in a ki

Tim Laielli, 1.4 Million Followers, and Next Level Chef. Does He Call Himself a Chef? Ep. 222

Tim Laielli will not call himself a chef. He is clear about it every time someone assumes otherwise, including his own father, who is one. Eighteen months after posting h

Matt Lambert: The Church of Michelin, the Modern Tasting Menu, and What's Actually Worth It Ep. 221

Matt Lambert earned a Michelin star at The Musket Room in New York in four months, a goal he'd given himself three years to hit. He describes what followed as treating th

What Working for Jean-Georges Actually Taught Him About Running a Kitchen Bryan Caswell Ep. 220

Bryan Caswell has cooked inside three very different kinds of rooms. Jean-Georges Vongerichten's kitchen in the early 2000s, where he learned that a quiet, organized kitc

The First Latina to Beat Bobby Flay Breaks Down Her Real Numbers Ep. 219

Rosana Rivera runs three businesses under one roof: a bakery storefront, a wholesale bread program, and a catering and events company called Gatheria Studio. Most operato

Eduardo Osorio on Moving From LA to Dallas and Becoming the City's Hottest New Chef Ep. 218

Eduardo Osorio moved to Dallas from LA less than a year ago. Then Kent Rathbun, Dallas royalty, ate at Meridian and posted about it, and the walk-ins started within days.

Why San Antonio Is Texas's Most Underrated Food City With Enrique Lozano Ep. 217

Enrique Lozano is a Chopped champion, James Beard nominee for Best Chef Texas, and executive chef at Aguazul in San Antonio, with roots at Benny Frank's in El Paso and Mi

He Is The Third Generation To Run One Of NYC's Oldest Italian Restaurants Matthew Cutolo Ep. 216

Matthew Cutolo is a third-generation chef at Gargiulo's, the Coney Island restaurant his family has run since 1965 and that has fed Brooklyn since 1907. In 1977, The New

The Century Where Food Stopped Being About Food | Bobby Hicks Ep. 215

Bobby Hicks read roughly 800 mid-century cookbooks to write one, and what he found was not a list of bad recipes. It was the exact point where American home cooking lost

Toby Archibald The Chef Who Traveled the World to Build One Perfect Restaurant in Dallas Ep. 214

Chef Toby Archibald is the New Zealand-born chef and owner of Quarter Acre, a Michelin Guide restaurant on Lower Greenville in Dallas. Texas Monthly named it one of the B

The Food Is a Bonus. Hospitality Is the Point. Chef Geno McWilliams Ep. 213

Geno McWilliams is the self-taught chef and owner of Lucia's Italian Kitchen in Effingham, Illinois, a 39-seat open kitchen Italian restaurant three hours south of Chicag

Matt McCallister on Getting Sober, Losing His Restaurant, and Why He Is Going Back Ep. 212

Chef Matt McCallister is the Food and Wine Best New Chef 2014, three-time James Beard Award finalist, and one of a handful of chefs to ever receive a five-star review fro

Lady Line Cook Finally on Chef's PSA Ep. 211

Hanalei Souza is the sous chef, author, and content creator behind @ladylinecook, one of the most recognized culinary humor and leadership voices on Instagram with 88,000

RJ Yoakum on Imposter Syndrome, Meat Cookery, and What Nobody Tells You Ep. 210

Chef RJ Yoakum is the chef de cuisine at Michelin-recommended Sushi Kozy in Dallas, a kaiseki-inspired omakase restaurant from chef-owner Paul Ko. A 2025 James Beard Awar