Best The Chefs Without Restaurants Network Podcasts (2025)

1
How to Lead and Mentor as a Black Owner-Operator 4:22

1d ago4:22

4:22

Chef Lamar Moore reflects on his journey to ownership, representation, and the impact of being a Black operator in a major market like downtown Chicago. Takeaways: Visibility matters—representation inspires future leaders. Ownership means accountability, storytelling, and mentorship. Your restaurant can become a platform for others to rise. Want to…

1
How to Mentor with Purpose 2:57

2d ago2:57

2:57

Chef Lamar Moore shares how mentorship shaped his career and how he now gives back by supporting the next generation of chefs—inside and outside the kitchen. Takeaways: Mentorship includes life, career, and emotional support. Create space for people to grow into leadership roles. Mentoring is a long game—invest in people’s whole journey. Want to co…

1
How to Manage People and Set Them Up for Success 2:05

3d ago2:05

2:05

Chef Lamar Moore dives into the soft skills that define great leadership—especially in high-stress kitchens—and why coaching with respect matters more than ever. Takeaways: Praise loudly, criticize privately. One-on-one communication builds trust and clarity. Sometimes, managing means helping people find a better fit elsewhere. Want to connect dire…

1
How to Create Consistency in the Kitchen 2:59

4d ago2:59

2:59

Chef Lamar Moore shares how building consistency across the team—from dishwashers to chefs—drives operational success and guest satisfaction. Takeaways: Efficiency means teaching everyone the why, not just the how. Consistency in recipes and plating leads to better guest experiences. Use every part of an ingredient to reduce waste and build flavor.…

1
How to Grow an Authentic Social Media Presence 3:32

5d ago3:32

3:32

Chef Lamar Moore explains how authenticity, partnerships, and personality built his social following and brought diners into his restaurant. Takeaways: Authentic content resonates more than curated perfection. Only promote brands you believe in and actually use. Viral success can be unplanned—but only happens when you’re real. Want to connect direc…

1
How to Stay Relevant and Keep It Fresh 2:10

8d ago2:10

2:10

Chef Lamar Moore explains how staying relevant means embracing generational change, social media dynamics, and empowering younger staff to lead through creativity. Takeaways: Social presence and ambiance drive today’s customer traffic. Collaboration and youth insight keep menus fresh and diverse. Great leaders evolve, stepping back to let the next …

1
How to Run a Profitable Restaurant with Smart Strategies 2:43

9d ago2:43

2:43

Chef Lamar Moore shares practical strategies for managing restaurant costs—like portion control, daily ordering, and local vendor relationships—while still delivering value. Takeaways: Menu costing, portioning, and vendor partnerships are key to margins. Guest perception of value must match pricing and product. Profitability is built over years, no…

1
Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking 51:42

10d ago51:42

51:42

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also the founder of Kaizen Foods, a compa…

1
How to Balance Food Trends with Timeless Technique 1:45

11d ago1:45

1:45

Chef Lamar Moore breaks down the difference between following food trends and building something lasting—with purpose, technique, and cost in mind. Takeaways: Social media trends can dilute authenticity if followed blindly. Cost-effective, well-executed dishes are more impactful than fads. Chefs should focus on teachable moments, not viral moments.…

1
How to Adapt as the Restaurant Industry Evolves 3:11

12d ago3:11

3:11

Chef Lamar Moore reflects on how the hospitality world has shifted—from formal white-tablecloth service to casual, experiential dining—and what that means for today’s operators. Takeaways: Hospitality now evolves every few years, not decades. Experience, not formality, drives modern guest expectations. Staffing, pacing, and adaptability are crucial…

1
Lessons From Lamar Moore’s Culinary Journey 3:24

13d ago3:24

3:24

Chef Lamar Moore shares how growing up in Chicago and starting as a dishwasher helped shape his culinary path—and why he believes food is about connection above all. Takeaways: Start wherever you can—dishwasher, prep cook, or back door. Hospitality is a community built on shared stories and support. Food is a vessel for healing, helping, and bringi…

1
How to Survive the Worst Job of Your Career 1:09

16d ago1:09

1:09

Chef Michael Mina recounts his most challenging job and how it shaped his work ethic. Takeaways: Use difficult experiences as stepping stones for growth. Learn from every job, no matter how small. Maintain resilience and stay focused on long-term goals. Want to connect directly with industry thought leaders like today's guest? MAJC has built a comm…

1
How to Turn a Job in Hospitality into a Lifelong Calling 1:57

17d ago1:57

1:57

Chef Michael Mina reflects on how he knew hospitality was his true calling and shares advice for those pursuing a career in the industry. Takeaways: Find passion in the daily grind. Embrace mentorship and continuous learning. Develop resilience and adaptability. Want to connect directly with industry thought leaders like today's guest? MAJC has bui…

1
How to Turn Hospitality Hopes and Dreams into Reality 3:05

18d ago3:05

3:05

Chef Michael Mina shares his hopes for the hospitality industry and what it takes to sustain its growth. Takeaways: Keep innovating to sustain long-term industry success. Support and mentor the next generation of chefs. Focus on operational sustainability and guest experience. Want to connect directly with industry thought leaders like today's gues…

1
How Fine Dining Has Evolved 1:22

19d ago1:22

1:22

Chef Michael Mina debunks the myth that fine dining is dead, highlighting its evolution and continued relevance. Takeaways: Fine dining constantly reinvents itself while preserving excellence. Balance innovation with classic culinary principles. Maintain impeccable service and attention to detail. Want to connect directly with industry thought lead…

1
How to Build a Restaurant Around Its Origin Story 2:03

20d ago2:03

2:03

Chef Michael Mina explains why having a strong restaurant origin story is key to its branding and longevity. Takeaways: Develop an authentic backstory that aligns with your restaurant’s vision. Use storytelling in branding, decor, and menu development. Stay true to the origin story while allowing for natural evolution. Want to connect directly with…

1
How to Open a Restaurant in NYC the Right Way 2:44

23d ago2:44

2:44

Chef Michael Mina shares the challenges and strategies behind opening a restaurant in the highly competitive New York market. Takeaways: Ensure your concept fits the market and neighborhood. Be prepared for high operational costs and competition. Build strong local relationships and understand the city’s unique dining culture. Want to connect direc…

1
How to Understand Las Vegas’ Evolving Food Scene 2:29

24d ago2:29

2:29

Chef Michael Mina discusses how the Las Vegas food scene has evolved from a casino-driven dining market to a culinary destination. Takeaways: Recognize how Vegas transitioned from tourist-focused dining to a culinary powerhouse. Study emerging trends to stay ahead in an ever-changing market. Expand off-strip for more intimate and locally driven con…

1
From Fine Dining to Ice Cream with Snow Crane's Chef Takeshi Nishikawa 34:52

25d ago34:52

34:52

On this episode of Chefs Without Restaurants, I’m joined by Chef Takeshi Nishikawa, founder of Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, Maryland in 2025. After years leading high-profile kitchens like the Michelin-starred Rose’s Luxury and Pineapple and Pearls, Takeshi is now channeling his energy into small-batch, seaso…

1
How to Win Big When Opening a Restaurant in Vegas 3:12

25d ago3:12

3:12

Chef Michael Mina details his journey opening in Las Vegas, the challenges he faced, and what it takes to thrive in the competitive market. Takeaways: Understand the unique hospitality-driven culture of Las Vegas. Ensure high service standards and customer engagement. Leverage the city’s tourism to build a strong reputation. Want to connect directl…

1
How to Create the Ultimate Tailgate Menu 4:02

26d ago4:02

4:02

As a sports and food enthusiast, Chef Michael Mina shares his ultimate tailgate menu strategy, emphasizing theme-based rivalry cooking. Takeaways: Tailgate menus should be themed around the teams playing. Use three key cooking setups: a pot for stews, a grill, and a rotisserie. Incorporate an interactive or showpiece dish for added excitement. Want…

1
How to Build a Career Through Meaningful Mentorship 3:23

27d ago3:23

3:23

Chef Michael Mina emphasizes the importance of mentorship in career development, sharing how mentorship has shaped his own journey. Takeaways: Seek mentorship from multiple sources, including peers and industry veterans. Be open to both receiving and giving mentorship. Recognize that mentorship is a two-way street; learn from those you mentor. Want…

1
How to Cook the Perfect Steak at Home 2:33

1M ago2:33

2:33

Chef Michael Mina breaks down the best techniques for cooking steak at home, including proper seasoning, temperature control, and resting periods. Takeaways: Start with high-quality, dry-aged beef. Bring steak to room temperature before cooking. Rest steak properly after cooking to retain juices and maximize flavor. Want to connect directly with in…

1
How to Harness the Power of Technique in Cooking 5:04

1M ago5:04

5:04

Chef Michael Mina shares his experience developing the signature butter-bath steak technique, emphasizing precision and experimentation. Takeaways: Study various cooking methods and refine them through experimentation. Adapt techniques to enhance flavor and texture without compromising quality. Use research and development to perfect signature dish…

1
How to Balance Technique and Innovation in the Kitchen 1:28

1M ago1:28

1:28

Chef Michael Mina discusses the need for chefs to balance traditional culinary techniques with new approaches to create unique dining experiences. Takeaways: Master foundational cooking techniques before experimenting. Innovate responsibly—creativity should enhance, not overshadow, the dish. Use modern technology to refine and perfect classic cooki…

1
How the Next Generation of Chefs is Redefining Creativity 2:46

1M ago2:46

2:46

Chef Michael Mina discusses how the new generation of chefs is pushing boundaries by integrating global influences and breaking traditional molds. Takeaways: Stay open to cross-cultural flavors and ingredients. Encourage kitchen creativity while maintaining technical excellence. Adapt restaurant concepts to evolving consumer expectations. Want to c…

1
How to Scale a Restaurant Concept Successfully 3:26

1M ago3:26

3:26

Scaling a restaurant brand requires more than just a great first location. Chef Michael Mina shares how he expanded Bourbon Steak while maintaining its core identity. Takeaways: Develop strong operational systems before expanding. Hire leaders who understand your brand culture and vision. Adjust the concept slightly to fit different markets without…

1
How to Choose the Right Location for a Restaurant 2:50

1M ago2:50

2:50

Chef Michael Mina breaks down the key factors in selecting a restaurant location, from understanding the local market to evaluating customer demand. Takeaways: Assess the demographics and habits of diners in a potential locations. Consider whether your concept fits the area’s needs. Recognize that prime real estate and existing competitors don’t gu…

1
How Heritage and Palate Shape the Way You Cook 1:56

1M ago1:56

1:56

Chef Michael Mina explores how cultural heritage and personal taste preferences play a role in the creative process, helping chefs craft unique dishes. Takeaways: Identify the key flavors that define your personal taste profile. Experiment with heritage-based dishes and incorporate modern techniques. Use cultural influences to differentiate yoursel…

1
How to Cook from Your Roots 1:16

1M ago1:16

1:16

Chef Michael Mina explains how his Egyptian upbringing shaped his palate and influenced his approach to food. He emphasizes the power of bold flavors and balanced dishes. Takeaways: Recognize how early food experiences shape your palate and cooking style. Use strong foundational techniques while integrating heritage flavors. Balance acidity, sweetn…

1
How to Write a Cookbook with Personal Meaning 4:45

1M ago4:45

4:45

Chef Michael Mina discusses the inspiration behind his cookbook "My Egypt," which showcases his culinary roots. He shares why authenticity, extensive research, and collaboration are essential in writing a meaningful cookbook. Takeaways: Choose a cookbook theme that reflects your personal and cultural background. Work with local experts and collabor…

1
Lessons from Michael Mina’s Culinary Journey 4:31

1M ago4:31

4:31

Chef Michael Mina shares the key lessons from his decades-long career, from humble beginnings to building a globally recognized restaurant group. He reflects on the importance of mentorship, adaptability, and staying relevant in the ever-changing food industry. Takeaways: Seek mentorship from multiple sources to broaden your culinary perspective. B…

1
How to Start a Successful Cottage Bakery with Maria Baradell of Leaf & Loaf 38:09

1M ago38:09

38:09

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Have you ever thought about turning your love for baking into a real business? That’s exactly what Maria Baradell, founder of Leaf & Loaf, did. Starting in her home kitchen, she quickly scaled her sourdough micro-bakery into a thriving business. In this epis…

1
How to Balance Fatherhood, Career, and the Chaos in Between 11:24

2M ago11:24

11:24

In this conversation, we delve into the complexities of fatherhood, particularly in the context of demanding careers in the culinary industry. We share personal experiences and reflections on balancing work and family life, the importance of being present for our children, and the lessons learned from past mistakes. The discussion emphasizes the si…

1
How to Make the Perfect Chocolate Chip Cookies 2:41

2M ago2:41

2:41

In this episode, the discussion dives into what makes the perfect chocolate chip cookie, from texture and sugar ratios to creative mix-ins. The conversation highlights the importance of contrast in texture, the role of brown sugar for chewiness, and unique finishing touches that can take cookies to the next level. Takeaways: Size matters. Use brown…

1
How to Get the Most Out of Your Home Kitchen Appliances 2:01

2M ago2:01

2:01

In this episode, the conversation revolves around must-have home kitchen appliances that maximize efficiency, creativity, and convenience. From air fryers to multi-purpose tools, the discussion highlights how modern kitchen gadgets can simplify cooking, experiment with flavors, and enhance home-cooked meals—even for those with limited space. Takeaw…

1
Deposits, Payment Methods, and Payment Horror Stories – What Every Personal Chef Needs to Know 33:21

2M ago33:21

33:21

When you run a personal chef business, getting paid isn’t always as simple as it should be. From payment disputes to canceled checks and questionable Venmo transactions, every chef has a horror story. In this episode, I sit down with Chef Matt Collins to talk about the best payment methods, when to require deposits, and how to protect yourself from…

1
The Do’s and Don’ts of Running a Personal Chef Business 9:15

2M ago9:15

9:15

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Are you thinking about starting a personal chef business or looking for ways to make yours more successful? After 11 years of experience as a personal chef and building the Chefs Without Restaurants community, I’ve learned what works—and what doesn’t—when it…

1
How to Create a Pantry That Makes Home Cooking Better 5:13

2M ago5:13

5:13

In this conversation, we discuss the essentials of building a perfect home pantry and how to make cooking at home more efficient and enjoyable. We share tips on organizing pantry items, utilizing leftovers creatively, and making quick meals without sacrificing flavor. The discussion emphasizes the importance of having a well-stocked pantry and the …

1
How to Channel the Entrepreneurial Spirit and Build Beyond the Kitchen 9:35

2M ago9:35

9:35

In this conversation, we explore the evolving landscape of the hospitality industry, focusing on the entrepreneurial spirit of chefs who are diversifying their ventures beyond traditional restaurant settings. They discuss the importance of maintaining a connection to hospitality, the need for innovation, and the responsibility of chefs to keep the …

1
How to Make Technology Work for You in the Kitchen 6:38

2M ago6:38

6:38

Bryan and Michael discuss the evolving role of technology in the hospitality industry, particularly in kitchen operations. They explore the challenges faced by operators in managing multiple tech tools, the importance of personal relationships with vendors, and the potential return to more traditional methods of hospitality as a response to the imp…

1
How to Start a Personal Chef Business - Welcome to the Podcast 2:48

2M ago2:48

2:48

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Welcome to the very first episode of Personal Chef Business Startup Guide. If you’re a chef looking to start or grow your personal chef business, you’re in the right place. I’m Chris Spear, a personal chef with over a decade of experience and the founder of …

1
How to Thrive as Fast-Casual Redefines The Way We Dine 4:53

2M ago4:53

4:53

Fast-casual dining is reshaping the industry, driven by economic shifts, changing consumer habits, and the demand for high-quality yet accessible meals. In this episode, we highlight how chefs and restaurateurs must adapt to evolving dining preferences while maintaining culinary integrity. With guests seeking craveable, high-impact food in a faster…

1
How to Practice the Hospitality We Preach Within the Industry 5:03

2M ago5:03

5:03

Today we explore the complexities of hospitality within the culinary industry, focusing on the hypocrisy that exists when chefs fail to support one another while promoting hospitality to customers. They reflect on the evolution of chef communities, the importance of respect among peers, and the shift from a supportive environment to one marked by r…

1
How to Define ‘Chef’ in a World of TV and Social Media Stars 8:26

2M ago8:26

8:26

In this conversation, we explore the evolving definition of a chef in today's culinary landscape, discussing the impact of social media, the changing nature of culinary careers, and the shift in how knowledge is shared among chefs. They reflect on their own experiences in the industry and how the role of a chef has transformed over the years, empha…

1
How to Handle the Rise of 'Chefluencers' and Stay True to the Craft 2:37

2M ago2:37

2:37

In this episode, we explore the rise of "chefluencers"—cooks who gain massive followings on social media without necessarily having the traditional kitchen experience. Michael and Bryan Voltaggio discuss the blending of entertainment and culinary expertise, the challenges of staying relevant in a social media-driven industry, and how chefs can upho…

1
How to Help Young Cooks Slow Down and Master Their Skills 4:08

2M ago4:08

4:08

In this episode, culinary veterans explore the challenge of transitioning from culinary school to professional kitchens. They emphasize that young cooks must slow down, build solid foundational skills, and embrace mentorship to grow into effective chefs. Takeaways: Master the fundamentals before chasing leadership. Mentorship is key. Personal conne…

1
Lessons from Michael and Bryan Voltaggio’s Culinary Journeys 2:44

2M ago2:44

2:44

In this episode of Serving Success, Michael and Bryan Voltaggio share insights from their journey—from Top Chef fame to running acclaimed restaurants like Voltaggio Brothers Steakhouse and their latest venture, Volcania. They also discuss their Live Nation partnership, bringing Volt Burger to concert venues nationwide, and how they balance innovati…

1
How to Rethink Traditional Restaurant Pricing Models 2:24

2M ago2:24

2:24

Jonathan addresses the decline in alcohol sales and the need to adapt pricing models for future restaurant success. Takeaways: Assess Beverage Trends. Expand NA Options. Diversify Revenue. Stay Flexible. Want to connect directly with industry thought leaders like today's guest? MAJC has built a community of hospitality professionals, where insights…

1
How to Handle Dietary Restrictions with Genuine Hospitality 4:44

2M ago4:44

4:44

Jonathan stresses accommodating dietary restrictions with a positive attitude, making guests feel valued. Takeaways: Say Yes Strategically. Eliminate Complaints. Prepare Alternatives. Train Staff. Want to connect directly with industry thought leaders like today's guest? MAJC has built a community of hospitality professionals, where insights and to…

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