Chefs on the Pass

Phil Street
  • 5.0 (3)
  • Management
  • Monthly

Welcome to "Chefs on the Pass - The Craft Guild of Chefs Official Podcast," where culinary excellence collides with laid-back conversation and a side order of humour. Join us as we take you into the heart of the Guild, offering an exclusive, behind-the-scenes look at the world of professional cooking and everything around it. Each episode, our host—an industry veteran with a knack for keeping things fun—chats with renowned chefs, rising culinary stars, and experts from the Craft Guild of Chefs. Together, they explore the artistry, innovation, and occasional chaos of the culinary profession. Expect to hear about cutting-edge techniques, the latest food trends, and some hilarious kitchen mishaps along the way. Whether you're a seasoned chef, an aspiring culinary student, or just someone who loves anything and all things food, "Chefs on the Pass" promises to spice up your day with laughter, insights, and a deeper appreciation for the people who bring extraordinary flavours to our tables. Tune in to stay connected with the culinary community and hear the stories that shape the gastronomic world. Join us on "Chefs on the Pass"—where every episode is a feast for the ears, a celebration of culinary mastery, and a good laugh.

  1. Nikita Pathakji - Banquets, Battles, Brilliance

    4 days ago

    Nikita Pathakji - Banquets, Battles, Brilliance

    Champion of Champions, Family, and Building a Restaurant from ScratchOn this episode of Chefs on the Pass, Phil sits down with 2026 Great British Menu Champion of Champions, MasterChef: The Professionals winner, and chef owner of Maai by Nikita, Nikita Pathakji. What follows is a refreshingly honest conversation about ambition, self-doubt, family, competition, creativity, and the reality of building a restaurant from the ground up. From making afternoon tea sandwiches at the Lanesborough and working in some of the UK's most respected Michelin starred kitchens, to backpacking across Southeast Asia, winning MasterChef The Professionals, competing on Great British Menu, and opening her own restaurant alongside her mother and sister, Nikita shares a story that proves success is rarely a straight line. Full of warmth, humility, determination, and a healthy dose of reality, this episode is a fascinating look at what happens when talent meets persistence—and when family backs a dream completely. In this episode, you'll hear about:Why Nikita abandoned a planned university path in science to pursue a career in professional kitchens.Learning the craft at the Lanesborough and the importance of creating opportunities by simply showing initiative.Working at Michelin starred restaurants including Bibendum, CORE by Clare Smyth, and Kitchen W8.How travelling across Southeast Asia shaped her understanding of flavour and continues to influence her cooking today.The importance of finding mentors who listen, support development, and help chefs grow.Why being ambitious doesn't always mean chasing stars and how defining success for yourself changes everything.The unexpected journey onto MasterChef: The Professionals and how family helped her create dishes under pressure.What it really feels like to win one of the UK's biggest culinary competitions.The reality of life after MasterChef, from private dining and collaborations to stepping into leadership roles.Experiencing uncertainty and career doubt, despite outward success.Being invited to represent the Central Region on Great British Menu and the emotional rollercoaster that followed.Coming agonisingly close to multiple banquet dishes before ultimately cooking at the banquet and being crowned Champion of Champions.Why imposter syndrome can still exist even after major success.Opening Maai by Nikita with her mother and sister and creating a restaurant that feels like an extension of their family home.The challenges, excitement, and lessons of launching a new restaurant business. Memorable Quotes"As soon as I stepped foot into my first kitchen, that was it." – Nikita Pathakji "I just wanted to cook for the critics and have them enjoy it." – Nikita Pathakji "You always see what you don't achieve rather than what you do." – Nikita Pathakji "Just say yes and see what happens." – Phil Street This episode is for:Aspiring chefs looking to build a career in professional kitchens.Anyone considering apprenticeships as an alternative to university.Hospitality professionals navigating career uncertainty or transition.Fans of MasterChef: The Professionals and Great British Menu.Restaurateurs and entrepreneurs launching independent hospitality businesses.People interested in the role family can play in building something meaningful.Anyone who enjoys stories of resilience, creativity, and determination. Links & ResourcesPhil Street (Host): LinkedIn & Instagram @hospitalitymeetsCraft Guild of ChefsMaai by NikitaNikita Pathakji Instagram @chefnikita.p Want More?Subscribe and tune in monthly for more candid conversations, behind the pass insights, and industry defining stories from some of hospitality's most exciting talent.

    52 min
  2. Ian Page - Marquees, Mayhem & Mastery

    24 May

    Ian Page - Marquees, Mayhem & Mastery

    Military Discipline, Major Events, and Inspiring the Next Generation of ChefsOn this episode of Chefs on the Pass, Phil sits down with Ian Page, Group Executive Chef at Sodexo Live and Craft Guild of Chefs Young Chef Ambassador, for a fast-moving, hugely passionate conversation packed with stories from military kitchens, major sporting events, global aviation catering, and the future of hospitality. From cooking in the Royal Air Force and feeding troops in the field, to running large-scale operations at Royal Ascot, Chelsea Flower Show, Henley Regatta, and The Open, Ian shares the adrenaline, chaos, camaraderie, and pure buzz of life behind some of the UK’s biggest culinary operations. Full of energy, humour, honesty, and serious passion for developing young chefs, this episode is a brilliant reminder that hospitality is about far more than what happens on the plate. In this episode, you’ll hear about:Ian’s journey from wanting to become a helicopter pilot in the RAF to discovering life as a chef in the militaryCooking in every environment imaginable, from silver-service officer dining to feeding troops in the middle of nowhereThe excitement and pressure of Greenfield event catering and why major events became his passionBuilding temporary kitchens from scratch at world-famous events like Chelsea Flower Show and Royal AscotWhy reacting quickly under pressure is one of the most important skills any chef can learn.Ian’s move into global aviation catering and managing international culinary operations across the UK, USA, and Johannesburg.The incredible cultural food experiences that come from working with chefs around the world.Why hospitality still offers some of the best life skills and career opportunities anywhere.His mission as Craft Guild Young Chef Ambassador to inspire, nurture, and sustain the next generation entering the industryWhy the industry needs chefs everywhere, not just in Michelin-starred restaurants, but in schools, hospitals, care homes, prisons, events, and the military. Memorable Quotes:“You’ve always got to have a plan B, plan C, plan D” – Ian Page “There’s nothing better than when a kid makes something and feels proud of themselves” – Ian Page “If we don’t have young chefs, we don’t have an industry” – Ian Page “Nobody else in the world is getting to do this at that moment” – Phil Street This episode is for:Young chefs exploring the huge variety of opportunities hospitality offers.Hospitality professionals who thrive on energy, teamwork, and pressure.Anyone fascinated by the hidden world behind major events and aviation catering.Industry leaders passionate about mentoring and developing future talent.People who believe hospitality is about people as much as food. Links & Resources:Phil Street (Host): LinkedIn & Instagram @hospitalitymeetsCraft Guild of Chefs – Craft Guild of ChefsIan Page – LinkedIn Want More?Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and industry defining stories. Only on Chefs on the Pass!

    54 min
  3. Duncan Biggs - Grit, Galley & The Globe

    24 Apr

    Duncan Biggs - Grit, Galley & The Globe

    Guest: Duncan Biggs, Yacht Chef, Founder of Ocean Wave Monaco & Maritime Culinary Trainer Host: Phil Street In this episode, Phil dives into a world Chefs on the Pass hasn’t explored before, the high-pressure, high-reward life of a yacht chef. Joining the show is Duncan Biggs, a chef with over 30 years’ experience in the yachting industry, who has cooked for billionaires, travelled the globe, and now trains the next generation of chefs entering the maritime world. From the Bahamas to Antarctica, Duncan shares what it really takes to cook at sea, where planning is everything, produce is world-class, and your “kitchen” could be anywhere on the planet. In this episode, you’ll hear about: Duncan’s journey from cooking with his mum to joining the Royal Navy.How a chance opportunity led him into the world of superyachts.The reality of life on board, from 30m family-style boats to 160m floating cities.The importance of preparation when your nearest supplier might be thousands of miles away.Cooking for billionaires, celebrities, and high-profile guests.Why feeding crew is just as important as feeding guests.The camaraderie and lifestyle that keeps chefs in yachting for decades.How the industry has evolved with bigger yachts and more adventurous global routes. Listen now for: Why planning and logistics are everything when cooking at sea.The balance between fine dining and simple comfort food on board.What it’s really like cooking for high-profile guests (including a few familiar names 👀).Why the yacht kitchen is “like Hogwarts”, where the magic just has to happen. Memorable Quotes: “You get the best produce and get paid well — it’s a great industry” – Duncan Biggs“When it clicks, it’s one of the best teams you’ll ever be part of” – Duncan Biggs“Sometimes the best meal is just something simple done really well” – Duncan Biggs This episode is for: Chefs curious about alternative career paths beyond restaurants.Hospitality professionals with a love of travel and adventure.Young chefs considering yachting as a career move.Anyone fascinated by life behind the scenes on superyachts. Links & Resources: Phil Street (Host): LinkedIn & Instagram @hospitalitymeetsDuncan Biggs: LinkedIn Ocean Wave Monaco Want More? Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and industry defining stories, only on Chefs on the Pass.

    33 min
  4. Cherish Finden - Technique, Taste & Timing

    24 Mar

    Cherish Finden - Technique, Taste & Timing

    Guest: Cherish Finden – Award Winning Pastry Chef, TV Judge & National Chef of the Year Judge Host: Phil Street Recorded in the crypt at Fortnum & Mason during the launch of National Chef of the Year, Phil is joined by the incredible Cherish Finden, one of the most respected pastry chefs in the industry and now part of this year’s judging panel. From her early days training at the iconic Raffles Hotel in Singapore to building a career in London over the past 25 years, Cherish shares her philosophy on pastry, precision, and what truly matters when it comes to creating world class desserts. In this episode, you’ll hear about: Cherish’s journey from Singapore to the UK and her formative years at Raffles Hotel.The influence of world class chefs and why technique matters more than certificates.How London’s food scene has evolved over the past two decades.Why classic dishes still matter, and how to elevate them without losing their soul.The importance of simplicity and precision in pastry.What she’s looking for as a judge in this year’s National Chef of the Year competition.Why practice, repetition, and discipline are the keys to success.How mistakes can sometimes lead to your best ideas. Listen now for: Why “action speaks louder than words” in the kitchen.The secret to a perfect chocolate tartWhy every ingredient on the plate must have a purpose.How to manage pressure and time in a competition environment. Memorable Quotes: “It’s not what you put on the plate, it’s how it tastes”“Keep it simple, keep it real”“Every ingredient must have a purpose”“Practice, practice, and still practice” This episode is for: Chefs who want to improve their pastry gameCompetition entrants looking to sharpen their approachHospitality professionals who value precision and consistencyAnyone who believes simple done well beats complicated done badly Links & Resources: Phil Street (Host): LinkedIn & Instagram @hospitalitymeetsCherish Finden – Instagram @cherish_findenNational & Young National Chef of the YearCraft Guild of Chefs Want More? Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and industry-shaping discussions, only on Chefs on the Pass.

    21 min
  5. Mark Birchall & Tom Shepherd - Graft, Grit & Greatness in Competition

    24 Feb

    Mark Birchall & Tom Shepherd - Graft, Grit & Greatness in Competition

    Guests: Mark Birchall - Chef Patron, Moor Hall (Three Michelin Stars) & Chair of National Chef of the Year Judges Tom Shepherd - Chef Patron, Upstairs by Tom Shepherd (One Michelin Star) & Chair of Young National Chef of the Year Judges Host: Phil Street Recorded in the crypt at Fortnum & Mason on launch day of National Chef of the Year, Phil is joined by two of the UK’s most respected chefs, Mark Birchall and Tom Shepherd, now leading the judging panels for National Chef of the Year and Young National Chef of the Year. From three Michelin stars to Staffordshire’s only Michelin-starred restaurant (At the time, congrats to "The Boat" since recording), this is a conversation about graft, humility, resilience, and what truly matters when it comes to cooking at the highest level. In this episode, you’ll hear about: Mark’s journey from school food tech classes to building Moor Hall into a three star destinationTom’s early days in the Lake District and the moment he realised cooking was his calling.The reality behind Michelin success, and the doubts that come before the breakthroughs.Why hard work often trumps “natural talent”The evolution of their own restaurants and why perfection is always a moving targetWhat they’re looking for in this year’s National and Young National Chef competitorsWhy flavour beats fireworks every single timeThe biggest kitchen clangers they’ve made along the way (yes, even three-star chefs mess up) Listen now for: Why confidence and authenticity matter more than complexity in competition.The importance of cooking your food, not someone else’s Instagram version of it.Why judges want to see personality on the plate.How to handle pressure and still enjoy the moment. Memorable Quotes: “You sit down, you’ve got a plate of food, you want it to be delicious” - Mark Birchall“Don’t look at Instagram and recreate someone else’s dish. Cook your food” - Tom Shepherd“You’ve got to really want it” - Mark Birchall“No one’s exempt from making mistakes” - Tom Shepherd This episode is for: Chefs considering entering National or Young National Chef of the YearHospitality professionals striving for excellence without losing themselvesYoung chefs needing reassurance that doubt is normal, even at the topAnyone fascinated by what truly drives Michelin-level ambition Links & Resources: Phil Street (Host): LinkedIn & Instagram @hospitalitymeetsMoor HallUpstairs by Tom ShepherdNational & Young National Chef of the YearCraft Guild of Chefs Want More? Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and industry-defining discussions, only on Chefs on the Pass.

    28 min
  6. John Holden - Front of House Craft Guild

    24 Jan

    John Holden - Front of House Craft Guild

    Guest: John Holden – Chair, Front of House Craft Guild; Hospitality Educator & Industry Advocate Host: Phil Street In this landmark episode, Phil sits down with John Holden to talk about one of the most significant developments in the Craft Guild of Chefs’ recent history - the launch of the Front of House Craft Guild. A lifelong hospitality professional, educator, and passionate advocate for people facing roles, John shares how a phone call on a hotel balcony in Lanzarote turned into a once in a career opportunity: being asked to establish and chair a brand new professional body dedicated entirely to front of house. Together, Phil and John explore why this moment matters, how the Guild came together at pace, and what it means for the future recognition, professionalism, and pride of front-of-house teams across the UK. In this episode, you’ll hear about: John’s journey through hospitality - from operations to education and industry leadershipWhy front of house has long needed its own professional body.How the Front of House Craft Guild came to life - starting with one unexpected phone callThe thinking behind building a diverse, skills-led committee from across the industryWhy front of house roles deserve the same professional recognition as chefsThe importance of community, mentoring, and networking in hospitality careersWhat success looks like in the first year of the Front of House Craft Guild Listen now for: Why hospitality careers don’t need to follow a single, linear pathHow education and real world experience must work hand in handWhat true professionalism in front of house really meansWhy pride, identity, and belonging matter more than ever in hospitality Memorable Quotes: “Front of house needs a professional body it can be proud of” - John Holden“This is about recognition and belonging” - John Holden“We want members wearing the badge with pride” - John Holden“This is about building something that will outlast all of us” – John Holden This episode is for: Front of house professionals at every stage of their careerHospitality leaders passionate about people, culture, and professionalismEducators and mentors supporting the next generation of talentAnyone interested in how the hospitality industry continues to evolve Links & Resources: Phil Street (Host): LinkedIn & Instagram @hospitalitymeetsJohn Holden: LinkedInCraft Guild of Chefs - https://craftguildofchefs.org/Front of House Craft Guild - Front of House Craft Guild launches to help hospitality professionals | Craft Guild of Chefs Want More? Subscribe and tune in monthly for more candid conversations, behind the pass insights, and industry shaping discussions, only on Chefs on the Pass.

    36 min
  7. Hayden Groves - Grit, Graft and the Glory of the Journey

    24/12/2025

    Hayden Groves - Grit, Graft and the Glory of the Journey

    Guest: Hayden Groves, National Chef of the Year 2013, Freelance Chef, Consultant, Author and Cyclist Host: Phil Street In this powerhouse of an episode, Phil sits down with Hayden Groves, former National Chef of the Year, freelance chef, consultant, author, and endurance cyclist. From flipping burgers at McDonald’s to leading kitchens for Lloyd’s of London and Barclays, Hayden’s story is a masterclass in perseverance, discipline, and self belief. Hayden opens up about his unlikely journey from aspiring pro cyclist to award-winning chef, how sport shaped his approach to kitchen leadership, and the lessons learned from both triumph and failure, including the infamous “grouse incident” that nearly broke him but ultimately set him on the path to success. In this episode, you’ll hear about: Hayden’s early start in food and how important lemon drizzle cake wasHow his love of cycling built the mindset that carried him through his career.The intense years running the kitchens at Lloyd’s of London and Barclays.Competing in National Chef of the Year - and what it took to go from third place to the top spot.The story behind his blog It’s Not About the Grouse and how failure sparked a new chapter.His ongoing work as a consultant, mentor, and advocate for balance and resilience.The crossover between cycling discipline and kitchen excellence. Listen now for: How setbacks can become your greatest turning points.Why discipline, focus, and humility are the foundations of success.The parallels between elite sport and professional kitchens.The truth about pressure, leadership, and learning to let go. Memorable Quotes: “I was probably that second mouse, the one that churned the cream into butter” – Hayden Groves“It wasn’t about ego; it was about excellence” – Hayden Groves“I didn’t need to be perfect; I just needed to make fewer mistakes than anyone else” – Hayden Groves“That failure with the grouse, it hurt, but it made me who I am” – Hayden Groves This episode is for: Chefs chasing excellence, not just accolades.Anyone learning to turn setbacks into success.Hospitality professionals curious about leadership, balance, and long-term resilience.People who love stories of grit, growth, and sheer determination. Links & Resources: Phil Street (Host): LinkedIn & Instagram @hospitalitymeetsHayden Groves: Instagram @haydenkgrovesHayden Website – www.haydengroves.co.ukBook: Back in the Saddle – documenting Hayden’s 3,000 km cycling challenge and recipes along the wayNational Chef of the Year: www.nationalchefoftheyear.co.uk Want More? Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and culinary journeys from some of the UK’s best chefs, only on Chefs on the Pass.

    1hr 16min
  8. Keira Carolan - Young National Chef of the Year - Growth, Grit & Grace

    24/11/2025

    Keira Carolan - Young National Chef of the Year - Growth, Grit & Grace

    Guest: Keira Carolan - Young National Chef of the Year, Chef at Henrock by Simon Rogan Host: Phil Street In this uplifting episode, Phil catches up with the newly crowned Young National Chef of the Year, Keira Carolan, who returns to the podcast after finishing third last year to share how she came back stronger, wiser, and more determined than ever. Keira’s story is one of quiet confidence, persistence, and growth. From learning the ropes in Simon Rogan’s kitchens to taking the top spot in one of the most respected competitions in the country, she opens up about what’s changed in the last year, and what’s stayed the same. In this episode, you’ll hear about: How Keira turned last year’s near miss into this year’s victory.The lessons she learned from a fiery barbecue incident and how it shaped her mindset.The value of feedback, resilience, and self-belief in the competition kitchen.Her journey at Henrock by Simon Rogan and how mentorship drives her development.The importance of teamwork, communication, and a calm head under pressure.How practice and preparation built her confidence for the big day.What winning Young National Chef of the Year really means to her, and what’s next. Listen now for: Why setbacks are the best preparation for success.How discipline and positivity can take you further than raw talent alone.The role of mentorship and camaraderie in shaping young chefs.Why humility is a strength, not a weakness, in the kitchen. Memorable Quotes: “You learn so much more when things don’t go perfectly”“It wasn’t about winning, it was about proving to myself that I could do better”“Every bit of feedback helps you grow, even when it stings a little”“The more you practice, the calmer you become, and that’s when you can really shine" This episode is for: Aspiring young chefs dreaming of competing on the national stage.Hospitality professionals who believe in the power of learning from setbacks.Mentors and leaders supporting the next generation of culinary talent.Anyone who loves hearing stories of resilience, passion, and growth. Links & Resources: Phil Street (Host): LinkedIn & Instagram @hospitalitymeetsKeira Carolan: Instagram @keiracarolan1Henrock by Simon Rogan: www.henrock.co.ukYoung National Chef of the Year: www.nationalchefoftheyear.co.ukCraft Guild of Chefs: | Craft Guild of Chefs Want More? Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and culinary journeys from some of the UK’s best chefs, only on Chefs on the Pass.

    40 min
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Trailer

Ratings & Reviews

5
out of 5
3 Ratings

About

Welcome to "Chefs on the Pass - The Craft Guild of Chefs Official Podcast," where culinary excellence collides with laid-back conversation and a side order of humour. Join us as we take you into the heart of the Guild, offering an exclusive, behind-the-scenes look at the world of professional cooking and everything around it. Each episode, our host—an industry veteran with a knack for keeping things fun—chats with renowned chefs, rising culinary stars, and experts from the Craft Guild of Chefs. Together, they explore the artistry, innovation, and occasional chaos of the culinary profession. Expect to hear about cutting-edge techniques, the latest food trends, and some hilarious kitchen mishaps along the way. Whether you're a seasoned chef, an aspiring culinary student, or just someone who loves anything and all things food, "Chefs on the Pass" promises to spice up your day with laughter, insights, and a deeper appreciation for the people who bring extraordinary flavours to our tables. Tune in to stay connected with the culinary community and hear the stories that shape the gastronomic world. Join us on "Chefs on the Pass"—where every episode is a feast for the ears, a celebration of culinary mastery, and a good laugh.

Information

  • Creator
    Phil Street
  • Years Active
    2024 - 2026
  • Episodes
    26
  • Rating
    Clean
  • Copyright
    © Copyright 2026 Phil Street
  • Show Website
    Chefs on the Pass

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