Afleveringen
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In this episode of Chef’s PSA, André Natera reconnects with longtime friend and celebrated chef Junior Borges to talk about the upcoming launch of Nic and Junior’s, a new restaurant in Chicago.
They explore:
The process of building a new restaurant from the ground up
How Junior brought his team back together
Evolving food trends and what chefs should pay attention to
Why simplicity, taste, and technique still matter
Creativity in the kitchen—from Brazilian classics to playful desserts
This episode is packed with insights for chefs, operators, and anyone who wants a deeper look into what it really takes to build a successful culinary brand.
Junior Borges on Instagram
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This special episode features a clip from Chef André Natera’s recent appearance on the Say Grace Podcast with Steve Palmer.
In this conversation, André reflects on:
The emotional demands of leadership
Creating safe, growth-oriented kitchen environments
What chefs rarely talk about—but should
For the full episode, visit the Say Grace Podcast with Steve Palmer and hear the complete conversation.
https://open.spotify.com/episode/3T3sct3sNp6PRAvgVvidqP?si=333d3eaf21164d2b
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Zijn er afleveringen die ontbreken?
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What happens when a pastry chef and a savory chef sit down to talk about the industry? Laura Sawicki and Mike Diaz, the culinary minds behind Oseyo in Austin, Texas, join André Natera for an in-depth conversation about food, creativity, and the future of dining.
In this episode, they discuss:
✅ How Austin’s dining scene is evolving
✅ Their dream of opening a New York-style Jewish deli
✅ The creative process behind developing new dishes
✅ The reality of consistency and evolution in a kitchen
✅ Why business knowledge is essential for chefs today
✅ Advice for pastry chefs looking to make their markThis is a must-listen for chefs, pastry professionals, and food industry insiders who want to learn from two accomplished chefs at the top of their game.
Listen now on Chef’s PSA.
Instagram:
Laura Sawicki
Mike Diaz
Oseyo
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What happens behind the scenes of one of the toughest cooking competitions on TV? Iman Kawa, a Michelin-trained chef and competitor on Next Level Chef, joins André Natera to break down:
✅ What it’s like to compete on Next Level Chef and what viewers don’t see
✅ The strategies she used to handle high-pressure cooking challenges
✅ How she transitioned from fine dining to building a luxury cookie brand
✅ The role of perseverance and discipline in culinary success
✅ Why Muay Thai and the kitchen have more in common than you thinkThis episode is perfect for anyone who loves cooking competitions, food entrepreneurship, or hearing real stories from chefs pushing the limits of their craft.
Listen now on Chef’s PSA.
Instagram
Iman Kawa
Better Than Your Mothers
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What happens when barbecue meets Michelin-level precision? Evan LeRoy, chef and co-owner of LeRoy & Lewis in Austin, Texas, is helping redefine what barbecue can be.
In this episode of Chef’s PSA, André Natera sits down with Evan to explore:
✅ How LeRoy & Lewis became one of the first Michelin-starred BBQ spots
✅ Why side dishes and unique menu items matter as much as the meat
✅ The science of wood selection, seasoning, and smoking techniques
✅ The biggest mistakes pitmasters make—and how to fix them
✅ The future of barbecue and food trends every chef should knowThis is a deep dive into the craft of barbecue, packed with insider knowledge, technical tips, and an inside look at what makes a Michelin-starred BBQ joint stand out.
Listen now on Chef’s PSA.
Instagram
Evan LeRoy
LeRoy & Lewis
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What sets a restaurant apart in an industry where hospitality is everything? In this episode, André Natera sits down with Tracy Malechek Ezekiel and Arjav Ezekiel, the co-owners of Birdie’s in Austin, Texas, an award-winning restaurant redefining hospitality with its unique approach to fine dining.
Birdie’s was named Restaurant of the Year 2023 by Food & Wine Magazine, with Tracy being a James Beard Best Chef Texas finalist in 2024 and Arjav a semi-finalist for the James Beard Award for Beverage Service in 2025.
In this conversation, they discuss:
What true hospitality looks like in a modern restaurantThe challenges and rewards of running an independent restaurantHow Birdie’s fine dining counter-service model sets it apartBalancing technique, tradition, and innovation in the kitchenThe business and philosophy behind long-term restaurant successThis is a must-listen for chefs, restaurant owners, and anyone passionate about hospitality.
Listen now on Chef’s PSA.
Tracy Instagram
Arjav Instagram
Birdie's Instagram
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How do Texas-starred chefs balance running world-class restaurants, hosting charity events, and still find time for creative passions? In this Family Meal edition of Chef’s PSA, André Natera sits down with:
✅ Gabe Erales (Top Chef Season 18 Winner, Oido)
✅ Rico Torres (Michelin-Starred Chef & Founder of El Paso Family Meal, Mixtli)
✅ Mike Diaz (Chef of Oseyo and aspiring stand-up comedian)They discuss:
The journey after Michelin recognition—how it changes expectations and pressures.Giving back to the community through El Paso Family Meal & Hands Offering Hope.Comedic relief in the kitchen—how humor helps chefs survive the stress.Culinary innovation—fermentation, microgreens, and how byproducts shape new flavors.Work-life balance in the food industry—can chefs ever truly "balance" it all?Mike Diaz’s transition from chef to comedian and how his kitchen experience fuels his stand-up.💡 This is an unfiltered, behind-the-scenes look at the real lives of top chefs.
🎧 Listen now on Chef’s PSA!
Instagram: Gabe Erales : https://www.instagram.com/g_erales/Oido : https://www.instagram.com/oido.co/Rico Torres : https://www.instagram.com/rico__torres/El Paso Family Meal : https://www.instagram.com/elpaso_familymeal/Oseyo : https://www.instagram.com/oseyoaustin/Mike Diaz : https://www.instagram.com/cantinflado/
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From running Michelin-star restaurants to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa is redefining what it means to be a chef. In this episode, André Natera and Chef Nishikawa dive into:
✅ The evolution of Japanese ice cream and why it’s different from Western styles
✅ How Michelin-level precision translates into the dessert world
✅ The business side of launching a unique concept like Snow Crane
✅ The importance of aesthetics, knife selection, and fine dining experience in a chef’s career
✅ Why chefs should invest in learning new skills, including languages
💡 A must-listen for chefs, food entrepreneurs, and anyone fascinated by Japanese culinary craftsmanship.
Snow Crane Instagram
Takeshi Instagram
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In this episode, André Natera sits down with Joshua Weissman, one of the biggest names in food media and content creation. They discuss:
✅ The new era of food influencers—what’s real, what’s fake, and what actually matters
✅ Cooking vs. content creation—are social media chefs helping or hurting the industry?
✅ Michelin Guide in Texas—does it really impact the industry or is it just hype?
✅ AI in food content—how will it shape the future of the industry?
✅ Building a brand as a chef—how to scale, stay relevant, and not lose yourself
Joshua Weissman shares raw insights on what it takes to make it today. Whether you’re an aspiring chef or a food media fan, this episode will change how you see the industry.
Joshua Weissman Instagram:
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In this episode, André Natera chats with Sarah Heard and Nathan Lemley, co-owners of Foreign & Domestic and Commerce Cafe. They discuss their journey from chefs to successful restaurant owners, emphasizing the importance of sustainability, quality ingredients, and cultivating a respectful kitchen culture.
The duo also shares their insights on minimizing waste, incorporating foraged ingredients, and finding work-life balance in a demanding industry. Whether you’re in the restaurant business or just love hearing about great food, this episode offers inspiration and practical advice.
🎧 Listen now for valuable lessons on teamwork, creativity, and restaurant success!
Sarah Instagram
Nathan Instagram
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🌿 Cannabis-infused dining reimagined!
In this episode of the Chef’s PSA Podcast, André Natera sits down with Travis Petersen, also known as "The Cannabis Chef," to discuss the art and business of cannabis cuisine. Travis shares his journey running a unique traveling pop-up restaurant, The Nomad Cook, offering infused dining experiences across the U.S., Canada, and Europe.
Learn about the logistics, safety, and creativity behind cannabis cooking, as well as the importance of proper dosing, understanding cannabis effects, and breaking into the private catering industry. Whether you're curious about culinary cannabis or seeking inspiration as a chef, this episode is packed with insights you don’t want to miss!
🎧 Watch the full episode and explore the future of cannabis cuisine.
Travis Petersenhttps://www.instagram.com/the_nomadcook/
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In this episode of the Chef's PSA Podcast, host André Natera sits down with Chef Bill Roll, an assistant professor of culinary arts and hospitality at Brookdale Community College, who brings nearly two decades of experience as an executive chef. Together, they discuss the evolution of the culinary industry, the relevance of culinary school today, and the exciting potential of AI in the kitchen.
Chef Bill reflects on his transition from running professional kitchens to educating future chefs, emphasizing the importance of hands-on tasting, teamwork, and preparing students for the realities of the industry. The conversation also explores the booming world of private catering, offering advice on starting your own business, building relationships, and leveraging social media to grow your brand.
Whether you're a culinary student, aspiring chef, or industry veteran, this episode is packed with insights on education, technology, and the future of hospitality.
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In this episode of the Chef's PSA Podcast, host André Natera sits down with Chef Paul Qui, winner of Top Chef Texas and a celebrated Austin restaurateur. Together, they explore the creative process behind culinary innovation, the challenges of managing multiple restaurants, and how the industry is evolving in today’s fast-paced world.
Chef Paul shares his journey, insights on work-life balance, and the influences that shaped his career. From modernist cuisine to ambitious restaurant concepts, this episode dives deep into what it takes to succeed at the top of the culinary world.
Chapters:
00:00 Introduction and Guest Overview
03:47 Navigating the Restaurant Industry's Challenges
12:02 Creative Processes and Influences
19:44 Modernist Cuisine and Culinary Inspirations
28:25 Future Food Trends and New Ventures
38:21 The Creative Process and Inspirations
46:32 Advice for Aspiring ChefsSubscribe to my Substack!
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In this episode of Chef's PSA Podcast, André Natera is joined by Chef John Brand, Director of Culinary Endeavors in San Antonio, Texas. With over three decades of experience in the culinary world, Chef Brand shares his wisdom on what it takes to build and sustain a successful restaurant.From starting with the right concept to cultivating a strong kitchen culture, Chef Brand discusses essential topics like financial planning, hiring strategies, and maintaining your restaurant’s identity in a competitive market. Whether you're a seasoned chef or an aspiring restaurateur, this episode is packed with actionable insights to help you navigate the challenges of the restaurant industry.
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Join André Natera on Chef’s PSA Podcast for a powerful conversation with Michelin-starred chef Tavel Bristol-Joseph. Tavel discusses the journey to earning Michelin stars for Hestia and Emmer & Rye, his innovative dessert restaurant Nicosi, and the critical role of mental health in the culinary industry.
This episode highlights the dynamics of scaling hospitality, creating a unique kitchen culture, and the delicate balance between work and personal life. With insights for aspiring chefs and industry veterans, Tavel shares what it takes to thrive in today’s restaurant world.
If you’re passionate about culinary arts, mental health, and redefining hospitality, this is an episode you don’t want to miss. Like, share, and subscribe for more chef insights!Tavel Bristol-Joseph Instagram
https://www.instagram.com/tavel19/
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What’s next for the culinary world in 2025? In this episode of Chef's PSA Podcast, host Andre Natera shares his top predictions for the year ahead. From the evolution of fine dining to the rise of Asian cuisines and the next superstar chefs, Andre dives into the trends shaping the culinary industry.
Discover insights on sustainability, functional ingredients, employee wellness, and how the restaurant industry is adapting to new challenges. Plus, Andre reflects on key trends from 2024 and their impact on the food world.
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Join Chef Andre Natera in an engaging and thought-provoking conversation with Chef Dan Kennedy, the Head Chef of Pasta Bar in Austin. With over 20 years of experience in Michelin-starred restaurants, Chef Dan shares his journey from a young cook to leading one of Austin's top culinary destinations.
In this episode, Chef Dan opens up about the challenges and realities of maintaining mental health in the high-pressure world of professional kitchens, and how important it is to create a supportive kitchen culture. He also discusses the evolving role of sous chefs, the balance of content creation with his demanding culinary career, and the influence of hip hop on his work and creativity.
Whether you're a seasoned chef or just curious about the behind-the-scenes world of professional cooking, this episode provides an honest look at the highs and lows of life in the kitchen, and the importance of finding balance in a demanding industry.
Watch now to learn more about kitchen teamwork, wellness, and how to navigate the evolving culinary landscape with insight from one of Austin's top chefs.
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In this special crossover episode of Chef's PSA Podcast and Sucio Talks, join Chef Andre Natera and David Sucio for a deep dive into the world of Michelin stars, chef stories, and the culinary journey. This engaging conversation spans two hours, offering a candid look at what it takes to succeed in the high-pressure world of top-tier kitchens.
The discussion covers everything from the Texas Michelin awards to life lessons from working in renowned establishments like Meadowood. The hosts also critique the modern food critic, dive into the impact of Yelp reviews, and explore the evolving nature of chef training in the digital age. Whether you're a seasoned chef, an aspiring cook, or someone curious about the world of fine dining, this episode is packed with insight, honesty, and a bit of humor.
Watch now to hear firsthand the experiences and wisdom from two culinary experts who have seen it all, from the kitchen to the critic's table.
Sucio Talks
Listen on Spotify Here
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In this episode of Chef's PSA Podcast, Andre Natera dives into what it takes to become the most useful person in the kitchen. Whether you're a line cook, sous chef, or culinary student, Andre provides practical tips to boost kitchen efficiency, build team camaraderie, and increase your likability among coworkers. Learn simple but impactful actions, like replenishing salt and pepper shakers, organizing the walk-in, and anticipating your team’s needs. These small gestures can make a big difference in your kitchen career, setting you up for leadership opportunities and a stronger kitchen culture.
Key Takeaways:
Why being useful is key to thriving in any kitchen environment.
Small but impactful actions that elevate team morale.
How proactive habits can pave the way for leadership roles.
Tips for improving efficiency and building camaraderie.
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From Dishwasher to Michelin-Starred Chef: Chef Rogelio Garcia’s Inspiring Journey
Rogelio Garcia Instagram : https://www.instagram.com/chefrogeliogarcia/
Welcome to another episode of the Chef's PSA Podcast! In this episode, host André Natera interviews Chef Rogelio Garcia, a Michelin-starred chef and author of the cookbook Convivir. Chef Rogelio shares his incredible journey from immigrating to the United States, starting out as a dishwasher, and climbing his way to the top of the culinary world.
What You’ll Learn in This Episode:
•Overcoming Challenges: Hear Chef Rogelio’s inspiring journey from immigrating from Mexico City to building a career in fine dining, overcoming language and cultural barriers along the way.
•Michelin-Star Insights: Get a behind-the-scenes look at what it’s like to work at Michelin-starred restaurants and the significance of the Michelin Guide expanding to Texas.
•Cookbook Creation: Discover the process, inspiration, and dedication behind Chef Rogelio's new cookbook, Convivir.
•Honoring Heritage in Cuisine: Learn about Chef Rogelio’s personal commitment to celebrating his Mexican heritage through his dishes.
•Maintaining Wellness: Find out how Chef Rogelio balances the demands of a high-pressure career with physical and mental wellness, including his passion for martial arts.
MISE Footwear
https://www.misefootwear.com
https://www.instagram.com/misefootwear/
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