Afleveringen
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The Top Chef Season 23 champion joins our podcast for an exclusive conversation about the journey from finalist to winner. Fresh off the finale, the newest Top Chef breaks down the dishes that sealed the victory, the strategy behind the final meal, and the emotions of competing in one of the most pressure-filled moments of the competition.
In this episode:
A behind-the-scenes look at the Top Chef Season 23 finale
The inspiration and cultural influences behind the winning menu
Why leaning into personal culinary identity became the key to success
The role Joe played as a mentor throughout the finale
The toughest challenges and most memorable moments from the season
What life has been like since winning Top Chef
Future plans, career goals, and what's next after the biggest victory of a culinary career
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Follow Joe: @insta.flamm -
SPOILER ALERT!!
With the Top Chef Season 23 finale just days away, Adrienne and Joe break down the final three chefs and reveal what it really takes to win it all. They analyze Laurence, Rhoda, and Sherry’s chances, share behind-the-scenes secrets from the competition, and revisit their own Top Chef finale experience, including the mistakes they'd avoid, the sous chefs they'd choose today, and stories they've never shared before.
In this episode:
The secrets behind how Top Chef is really made, including the infamous clock and other insider rules
Sieger’s emotional reaction after his elimination
A deep dive into Joe and Adrienne’s Top Chef Season 15 finale experience
What they would do differently today and which sous chefs they would choose now
A memorable story about fan-favorite Fati
Adrienne’s least favorite moment from their season of Top Chef
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Zijn er afleveringen die ontbreken?
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The reservation wars are heating up, as SevenRooms (via DoorDash) seeks to challenge OpenTable and Resy with a major play. Adrienne and Joe tell us why this is just the beginning, and how technology and AI are changing the dining experience. In this episode, we also discuss:
Why dining experiences have become a huge focus for big tech (and your credit card company)
The influence of social media on culinary trends and menu design
The evolution of restaurant operations from analog to digital (and why we may be moving back)
A shift in power for how restaurants are able to book reservations
The initial rise of reservation platforms like OpenTable, Tock, and Resy
The role of AI in restaurant operations and guest experience
Should we trust AI to get involved in our reservations?
Walk In Confession: Joe’s first restaurant convention (a coming of age)
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The New York Times released their list of the 100 Best Restaurants in New York City, and people are in their feelings about it. Arienne and Joe sit down to give their thoughts on the backlash, what they did and didn't like about the list, and why former Chef’s Cut guest Ligaya Mishan deserves some grace. In this episode, we also discuss:
Budget restaurants vs. fine dining and how to properly compare them
The biggest NYC restaurants that didn’t make the list (Gramercy Tavern, Per Se, etc.)
Kabawa at number one and the ascent of afro-caribbean cuisine
Some of their favorite NYC dining spots that you should try
The inclusion of street food and a debate about what actually counts as a “real” restaurant
Adrienne announces the newest podcast to join the Chef’s Cut family: Eating History (and our new season all about the history of pizza)
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Reigning Top Chef champion Tristen Epps-Long joins Adrienne and Joe to talk about life after Top Chef, fine dining in Afro-Caribbean cuisine, and what comes after Top Chef (including his new restaurant in Houston). In this episode, we also discuss:
Top Chef favorites this season and his best advice for getting through it all
Who Tristen would want to face off against in a Top Chef Masters season
Whether Michelin is racist or cuisineist
Tristen and Adrienne’s time together at Red Rooster
His ascent from McDonald’s to James Beard nominee and cooking competition champ
The role of Marcus Samuelsson in his career
What life after Top Chef is really like for chefs
The culinary scene in Houston
Walk In Confession: Booking reservations on Open Table to get out of work early
Follow Tristen: @cheftristenepps
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There’s an impending food supply merger that could have a huge impact on the restaurant industry, so Adrienne and Joe break down what that means for business owners, consumers, and the food that ends up on your plate. In this episode, we discuss:
The Sysco–Restaurant Depot merger and why a food supply monopoly is bad for you
Why customers are ultimately going to foot the bill with rising prices
The difference between wholesale delivery (Sysco) and cash-and-carry (Restaurant Depot)
A chef’s perspective on how wholesale purchasing actually works
Rising food costs, and the hidden impact of eliminating competition
Will this spell doom for small restaurants?
Why a merger wouldn’t just impact costs, but also the selection of brands, ingredients, and supplies you have access to
What we can all do to keep this from happening
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Adrienne and Joe are joined by Bib Gourmand award-winning Chef Karen Akunowicz to talk about the Boston food scene, excellent food at a great value, and the importance of finding balance in and out of the kitchen (if that’s even possible). In this episode, we also discuss:
Fork It or Forget It: Lobster Rolls (cold or hot?)
The booming Boston food scene and how Karen got her start as a Houston’s bartender
Prominent female chefs in Boston and the example they set
Her restaurants (including Fox & the Knife) achieving Bib Gourmand status
Training in Italy and making Italian food (with a very different chef background)
The influence of her time working at Disney World and what hospitality excellence looks like
Karen’s time spent outside the kitchen as a powerlifter
The illusion of work-life balance (especially when you’re building a career)
Walk In Confession: Karen’s first day as a line cook… and head chef for a night
Follow Karen: @chefkarenakunowicz
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This week we’re joined by the one and only Gail Simmons, Top Chef judging legend and renowned food author. Andrienne and Joe ask her what has kept Top Chef on top for so many years, what to expect in the latest season, and how judging really works on a food competition show. In this episode, we also discuss:
The secret sauce behind the show’s appeal and why locations are everything
Behind the scenes of working with Tom and Kristen (among others)
Whether or not Gail has seen Padma’s new show
The real origin story of Top Chef and why they owe it all to another Bravo show
Stories from Top Chef: Colorado and taking a turn at judging
Gail’s upbringing, career, and how she landed on TV
Walk In Confession: Gail’s mishap during filming that almost derailed the latest season
Follow Gail: @gailsimmons
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The Michelin Guide is taking a new tack with American restaurants, but is it just diluting their brand? Adrienne and Joe discuss the “recommended” restaurant approach, Michelin plaques with no stars, and why they just don’t get the American Market. In this episode, we also discuss:
Ruth’s Chris battling it out with Chili’s over dining room dress codes
Whether or not you should be allowed to wear a hoodie and hat to a steakhouse
Michelin’s latest ploy to represent southern food in America
What Joe chose to do with his new Michelin plaque
Fork It or Forget It: Wonton Lasagna
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The 2026 James Beard Award Nominee finalists were just announced, so Adrienne and Joe dive headfirst into the biggest surprises, omissions, and things they’d like to see happen this year. In this episode, we discuss:
The biggest names to make each of the lists
Why weren’t there any Caribbean restaurants represented?
An explanation on how the awards process works
What they’d like to see changed, and why the regional layout may need a makeover
Adrienne Cheatham is a member of the James Beard Awards subcommittee
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It’s part 3 of our series on restaurant hospitality, and this week Adrienne and Joe are joined by James Beard nominee Simon Kim, the man behind COTE Korean Steakhouse and COQODAQ. In this episode, we discuss:
Reinventing the steakhouse by blending Korean BBQ with classic American fine dining
Building COTE and COQODAQ and redefining what a modern restaurant can be
Betting on yourself: overcoming investor doubt and financial pressure
The role of the restaurateur as a “producer” behind the scenes
Creating the perfect dining experience
Balancing creativity with business realities in today’s restaurant industry
What it really takes to scale a restaurant brand across cities and markets
Walk-In Confession: Facing racism in fine dining while working the floor
Follow Simon: @simonkimnyc
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Adrienne and Joe are back for part two of our three part hospitality series, this time with legendary restaurateur Drew Nieporent of Nobu and Tribeca Grill fame. They talk about his memoir ‘I'm Not Trying To Be Difficult’ and share tales from his storied career. In this episode, we discuss:
Drew’s role in the rise of celebrity chefs, starting with putting their names on the menu
James Beard awards and the changing role of the restaurateur
Working with celebs like Robert De Niro to launch new ventures
How to deal with tough critics
Rising prices in fine dining and tasting menus getting out of control
Discovering and working with some of the biggest chefs in the world
How to start a restaurant the right way, and when to walk away
Why he brought a fax machine on the road to keep an eye on reservations
Walk In Confession: Cruise ship beginnings and lessons from the high seas
Follow Drew: @drewnieporent
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This week on the Chef’s Cut, Adrienne and Joe react to René Redzepi stepping down from Noma amid allegations of past abuse. They talk about how this story has reverberated throughout the world of fine dining, and speculate on how it will influence kitchens going forward. In this episode, we discuss:
The $1500 Noma pop-up in Los Angeles
Abuse in restaurants and why the new generation of chefs aren’t putting up with it
Noma and René Redzepi’s impact on the fine dining industry
How diners vote with their dollars
Joe’s thoughts on running a positive and supportive kitchen
Adrienne’s own stories of enduring abusive behavior in the kitchen
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Adrienne and Joe sit down for part one of our three part series on restaurant hospitality and the role of the restauranteur. They preview our upcoming conversations with Simon Kim and Drew Nieporent, including their James Beard accolades and insights into creating a unique restaurant experience. In this episode, we discuss:
Joe and his team were nominated for a James Beard award!
What does Joe focus on when he opens a restaurant? (hint: don’t ignore the bathrooms)
Top Chef Restaurant Wars memories
Lessons from front of the house, including a master class on service
Walk In Confession: Adrienne tells us about the time she almost opened her own restaurant after Top Chef
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Cooking competition shows are heating up this week as Padma Lakshmi’s new show (America’s Culinary Cup) takes on Top Chef. Adrienne and Joe debate which format will win out, and whether or not the Culinary Cup will capture our attention. In this episode, we discuss:
The new ACC format and fine dining focus
Judging vs competing: Which is more fun?
The secrets of judging on food tv
Would you rather: 30-minute quick fires vs doing a dish demo
How cooking shows used to be (teach us something!) vs today’s style of TV
Walk In Confession: Joe’s memories of competing on Iron Chef
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Viral Chef Eli Sussman joins Adrienne and Joe to talk about how he became a hero to line cooks everywhere. They discuss his relatable kitchen humor, how he gained such a large and devoted social media following, and why certain things are true no matter what restaurant you work in. In this episode, we discuss:
Eli’s biggest lessons from opening (and closing) restaurants, including gertrude's in Brooklyn
Eli’s upcoming satire book – and the shortcomings of the self-help industry
Learning the ropes as a chef (and how to manage a team)
The mistakes all restaurant owners make when they’re new
Hosting a show at the James Beard awards
Turn and Burn: Sandwich bread, too many knives, and fine dining snobbery
Walk In Confession: Eli’s biggest regret and the story of his Samesa chain of restaurants
Follow Eli: @thesussmans
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Award-winning chef and Top-Chef runner-up Nina Compton joins Adrienne and Joe to talk about the rise of Caribbean cuisine, Mardi Gras in a New Orleans kitchen, and life after Top Chef. In this episode, we discuss:
Caribbean food finally getting its moment in fine dining
Representing Caribbean cuisine on Top Chef
The joys of being in the Top Chef “Second Place Club”
Nina’s experience moving to New Orleans and opening Compère Lapin
Turn and Burn: Mardi Gras traditions
Walk In Confession: Nina’s first Mardi Gras mishap
Follow Nina: @ninacompton
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Adrienne and Joe are digging into the busiest restaurant holiday of the year: Valentine’s Day. They tell us why the prix fixe menu is essential to success, operational challenges when everyone needs a two-top, and what chefs really think of the holiday. Plus, we discuss:
Special Valentine's Day menus: Expectations vs. Reality
How chefs would rather spend the holiday when they have the day off
Restaurant friendships and how to maintain your bond after someone moves on
The real drama of workplace breakups
Playing games with your fellow chefs to maintain motivation
Turn and Burn: Lava Cake vs Chocolate Soufflé
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Top Chef alum and Michelin star chef Byron Gomez of BRUTØ joins us to talk about his path from fast food roots to the world of fine dining. Plus, we discuss:
Skipping culinary school and whether or not it’s a prerequisite to success as a chef
Completing the “culinary treble” at three of the highest profile restaurants in New York
Learning from Daniel Boulud and taking the leap to a new kitchen
Relocating to Denver + cooking your own steak and the “Minturn Baked Potato” ice cream dish
The joy of interacting with Top Chef fans in your restaurant
Byron’s creative use of seasonal ingredients to make surprising dishes later (including a creamsicle dish inspired by New York ice cream trucks)
Walk In Confession: Almost getting fired for accidentally taking the boss’s phone
Follow Byron: @chefbyrongomez
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The Super Bowl is just over a week away so Adrienne and Joe try the latest viral snack, Reverse Jalapeño Poppers. They also debate some of your favorite Super Bowl snacks and traditions (ranch or blue cheese?) before the big game arrives. Plus, we discuss:
A listener’s “Salted” Take: Is it ever worth taking a special trip just to try a new burger?
We respond to the latest viral video that tells people never to open a restaurant
Is it harder than ever to open a restaurant? Still worth the trouble?
Adrienne’s Walk In Confession involves measuring incorrectly and failing to wash the herbs
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm - Laat meer zien
