Chef's PSA Podcast

André Natera | Chef's PSA Media
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The no-nonsense chef podcast for culinary leaders. Chef's PSA with André Natera gives cooks direct insight into kitchen management and what separates the pros from the rest. Featuring conversations with James Beard Award winners, Top Chef champions, and Bocuse d'Or competitors, we reveal the Michelin standards and discipline required to build a serious career. Weekly mentorship for BOH pros who want to GET CHEF BRAINS. https://chefspsa.com

  1. 5 dgn geleden

    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 from the Dallas Morning News. He opened FT33 in Dallas in 2012, followed it with Homewood, and is now opening River Sing, a 24-seat tasting menu restaurant in Fair Park, Dallas, in fall 2026. He has been sober since 2016. This episode is the less glamorous side of the chef world that people do not talk about. How the success of FT33 accelerated access to every vice that was already available, and what that looked like by 2016The morning he called his business partner's wife two days before Valentine's Day, ready to say something stern, and she answered and said Michael's deadWhat imposter syndrome actually feels like when you move from being one of the best fine dining chefs in Texas to being a food and beverage director at a casual dining groupAndré Natera and Matt McCallister trace the full arc from FT33's peak to Homewood's collapse to getting sober to disappearing from public view to building River Sing. The conversation covers the intervention, the shame of public failure, what forgiveness actually costs over time, and why he is doing it again. River Sing is named after a line in a Grateful Dead song and his lifelong love of fly fishing in the Arizona mountains. It enters through a courtyard garden. It opens this fall. It is 24 seats. Guest Matt McCallister on Instagram → https://www.instagram.com/matthewt.mcallister/Links Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

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

  2. 2 jul

    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 followers. She has been in the industry since 2018, has worked at the same restaurant for seven years in a mountain town, and is the self-published author of the kitchen memoir "Nice Work, Boys!" She started making cooking videos on YouTube at age 14, posted with no audience for 11 years, and went viral on Instagram in 2022. She was flown to Texas by commercial kitchen equipment brand Cuchimix, which is how she ended up at Just Push Record Studios in Austin for this episode. The episode was also recorded twice because André forgot to press record the first time. This episode opens with the night a man was literally on fire outside her restaurant. Hanalei grabbed a kitchen fire extinguisher, pulled the pin, chased him down the street, helped save his life, and then went back inside to finish the last three hours of service. That is the opening story. It gets better from there. Why a title earns zero automatic respect in a kitchen and how the only path to genuine authority is being the person who can actually do every job in the buildingWhat the night she burned $300 in New York strips as a new sous chef taught her about leadership, integrity, and why a good chef does not fire you for one mistakeWhy creators who build their platform by complaining about the industry are doing more damage than the toxic kitchens they claim to exposeAndré Natera and Hanalei Souza cover the clipboard fear she had as a line cook and why she now runs four of them, why 80 percent of her job as sous chef is still hands on the food, the transition from being everyone's friend on the line to being the person responsible for their stations, and the social media conversation that the culinary world needs to have about what viral actually means and who it serves. The episode closes with her Mount Rushmore of chefs, her Mount Rushmore of culinary content creators, and a shoutout to Cuchimix and the women's chef coat she co-created with Funky Chef. Guest Hanalei Souza on Instagram → https://www.instagram.com/ladylinecook/Lady Line Cook Website → https://www.ladylinecook.com/Links Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

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

  3. 25 jun

    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 Award finalist for Emerging Chef, he previously led the kitchen at Georgie in Dallas to its first Michelin recommendation and trained at The French Laundry, Angler, and The Clove Club in London. He is 32 years old. He has trained in some of the most demanding kitchens in the world. And in this episode, he says that the more successful he became in Dallas, internally he was broken. Why four excellent elements on a plate always beat seven mediocre ones, and how learning to edit is what separates mature cooking from the need to prove yourselfHow cooking meat and fish whole on the bone and portioning after service protects yield, improves consistency, and teaches teams to develop real judgment instead of following a timerWhat nobody tells you when you leave a three-star kitchen to lead your own, why the resume gets you in but culture has to be built from zero, and why the army disappears the moment you need it mostAndré Natera and RJ Yoakum cover the TFL classics that shaped his approach, the asparagus question of when technique serves the ingredient versus when it gets in the way, the mentorship of David Breeden and Thomas Keller and what it actually transferred, the imposter syndrome that followed his success in Dallas, and the leadership lessons that only made sense once he was on the other side of them. The episode closes with his Mount Rushmore, rapid fire questions, and what he is building at Sushi Kozy. This episode is sponsored by Rational USA. Learn more at https://rationalusa.com

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

  4. 19 jun

    Todd Duplechan and Jessica Maher on What Makes a Great Cook Ep. 209

    Todd Duplechan and Jessica Maher are the husband-and-wife chef-owners of Lenoir, a MICHELIN Guide restaurant in Austin's Bouldin Creek neighborhood open since 2012. They also formerly owned Métier Cook's Supply next door and opened Boni's Bar, a Spanish drinks and bites concept, in Spring 2026. Todd is a native Texan who trained at The Danube under David Bouley and served as chef de cuisine at the Four Seasons Austin before opening Lenoir. Jessica cooked through the Bouley restaurant family and at Tabla with Floyd Cardoz and Gray Kunz before moving to Austin. They met through the Bouley restaurants and have built Lenoir together for 14 years. This episode is about the gap between technically skilled and genuinely great, and what it actually takes to close it. Why great cooking is built through process, patience, and accumulated experience, and why social media trends actively work against that developmentThe foundational cookbook list every serious cook should own, from Ducasse's Grand Livre de Cuisine to Jacques Pépin's La Technique to Paul Bertolli's Cooking by HandHow mentorship through observation, athletic team dynamics, and genuine hospitality have kept Lenoir evolving for 14 years without losing what makes it worth returning toAndré Natera, Todd Duplechan, and Jessica Maher cover Todd's stage at The Danube, being hired, and the 12-course meal at the pass that changed how he understood professional cooking, how they met through the Bouley restaurant family, what separates cooks who develop into great chefs from those who plateau, and the teamwork and hospitality philosophy that has driven Lenoir's 14-year evolution. The episode closes with rapid fire kitchen gear, the chef Mount Rushmore, and the story behind Métier and Boni's Bar. Guest Todd Duplechan on Instagram → https://www.instagram.com/duplechananigans/Lenoir on Instagram → https://www.instagram.com/lenoiratx/Boni's Bar on Instagram → https://www.instagram.com/bonisbaratx/Links Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

    Todd Duplechan and Jessica Maher on What Makes a Great Cook Ep. 209

  5. 11 jun

    Three-Time James Beard Finalist on Building a Hospitality Empire Ep. 208

    Chef Brian Lewis is the founder and CEO of Full House Hospitality Group and a three-time James Beard Award finalist for Best Chef Northeast, with nominations in 2018, 2022, and 2025. A Culinary Institute of America and Johnson and Wales University graduate, he apprenticed under Jean Louis Palladin, Marco Pierre White, and Eric Ripert before becoming the founding executive chef of Richard Gere's The Bedford Post Inn, which earned Esquire's Best New Restaurant in 2009 and an Excellent review from The New York Times. In 2015 he founded Full House Hospitality Group, which now operates The Cottage in Westport and Greenwich, Connecticut, and OKO in Westport and Rye, New York, with 125 employees across four locations. This episode opens with a story about a job interview that most chefs would have walked away from. Lewis did not walk away. He secretly prepared an eight-course meal before anyone asked, controlled the entire tasting, and landed the role that gave him what he calls a PhD in opening and operating a restaurant from the ground up. How he built Full House Hospitality Group around a single principle: only expand when operations can thrive without you in the room Why empowering teams with genuine autonomy inside defined guardrails is the only leadership model that scales across four restaurants and 125 people How strategy and psychology replaced technique as his primary tools when he made the shift from chef to CEO André Natera and Brian Lewis cover the identity shift required when a chef stops being the creative voice in the kitchen and starts leading other chefs to express theirs, the role of kindness as a non-negotiable management standard, navigating reviews and social media pressure across multiple concepts, and the research trip to Japan that preceded the launch of OKO. The episode closes with rapid fire kitchen gear, stocks and dashi minimalism, and the chef Mount Rushmore. Guest Brian Lewis on Instagram → https://www.instagram.com/brianlewischef/Full House Hospitality on Instagram → https://www.instagram.com/fullhousehg/Links Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

    Three-Time James Beard Finalist on Building a Hospitality Empire Ep. 208

  6. 5 jun

    How to Hire 196 People in One Week: Jason Dady's Playbook Ep. 207

    Chef Jason Dady is one of San Antonio's most prolific restaurateurs, having opened 20 restaurants over 25 years through the Jason Dady Restaurant Group. A San Antonio UNESCO City of Gastronomy Chef Ambassador and Food Network veteran with appearances on Iron Chef Gauntlet, BBQ Brawl, and Beat Bobby Flay, Dady most recently opened Mexico Ceaty, a 25,000-square-foot food hall on San Antonio's River Walk at the Shops at Rivercenter. The concept opened April 20, 2026 and includes eight distinct dining and drinking venues celebrating Mexican and San Antonio food culture, with direct River Walk access. This episode covers the full operational story behind Mexico Ceaty, from a decade-old idea to 196 employees hired in one week. How an 18-month lease negotiation, financing setbacks, and a small Houston bank shaped the opening before a single taco was served How targeted social media ads and structured onboarding placed 196 employees across nine concepts in a single week Why SOPs and recipes calibrated to the gram are not micromanagement but the only way to maintain standards at scale. André Natera and Jason Dady cover the Eataly-inspired origin of Mexico Ceaty, the nine concepts inside the space, the transition from chef-operator to CEO, profit margin realities across fine dining and fast casual formats, and the EOS Traction L10 meeting structure that creates leadership accountability without requiring the founder in every room. The episode closes with career advice, the importance of stages as learning rather than labor, and rapid fire chef questions. Guest Jason Dady on Instagram → https://www.instagram.com/chefjasondady/Mexico Ceaty on Instagram → https://www.instagram.com/mexicoceatysa/Links Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

    How to Hire 196 People in One Week: Jason Dady's Playbook Ep. 207

  7. 29 mei

    Bocuse d'Or Gold to America's Culinary Cup: Matt Peters Ep. 206

    Chef Matt Peters is the first American chef to win gold at the Bocuse d'Or, the most technically demanding culinary competition in the world. He trained under Thomas Keller at Per Se and The French Laundry and at Adour Alain Ducasse in New York before spending over a year preparing for the 2017 Bocuse d'Or in Lyon. He is currently Head Coach for Team USA at the 2027 Bocuse d'Or, coaching Chef Vincenzo Loseto and Commis Tyler Higson, and competed this year on CBS's America's Culinary Cup. This episode is the most detailed inside account of America's Culinary Cup that any competitor has given publicly. Peters does not filter it. What the sequestering process, point structure, and unexpected challenges like cooking someone else's food actually feel like from the inside Why precision and technical refinement can work against you on television, and what the criticism that his food was too chefy actually meant The sauce argument: why Keller-style clean reductions and Ducasse-style fat-emulsified sauces represent two fundamentally different philosophies, and why the choice defines your cooking voice André Natera and Matt Peters cover the beef stroganoff versus Bocuse-style dish debate from episode one, mental fatigue from the finale curveballs, his honest format critique, the training timeline for Team USA 2027 on the road to Lyon, and where smart product use fits into a scratch cooking philosophy. Guest Matt Peters on Instagram → https://www.instagram.com/chefmattpeters/Links Block Lead Like a Chef App → ⁠https://studio.com/apps/andre/leadlikeachef⁠Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

    Bocuse d'Or Gold to America's Culinary Cup: Matt Peters Ep. 206

  8. 22 mei

    Michelin Stars, Brisket Mastery, and the Price of Success Ep.205

    Evan LeRoy is the co-owner and pitmaster of LeRoy and Lewis Barbecue in Austin, Texas. A Michelin star recipient in the MICHELIN Guide Texas 2024, number two on Texas Monthly's Top 50 BBQ Joints in 2025, and 2025 James Beard Award Semifinalist for Best Chef Texas, LeRoy has spent nearly a decade redefining Texas barbecue through whole-animal butchery, locally sourced meats, and a cooking philosophy that refuses to treat barbecue as a fixed menu. His debut cookbook, New School Barbecue: Recipes for Next-Level Smoking and Grilling from Austin's LeRoy and Lewis, co-authored with Paula Forbes, is out May 12, 2026. In this episode, he gets direct about the one thing most chefs with new recognition do not want to admit: the star changed everything, and not all of it in ways that are easy to manage. What earning and retaining a Michelin star actually does to a barbecue operation in terms of volume, scrutiny, and internal pressure Why Texas barbecue's dominance as the national formula is creating a copycat monoculture that is hurting the genre The complete brisket process from trimming for airflow to Dalmatian rub ratios, wood selection, wrapping decisions, and the overnight heated rest André Natera and Evan LeRoy cover the ways success can quietly destabilize priorities, how portioning precision and pricing realities shift under heightened expectations, and the three-year process behind translating LeRoy and Lewis's restaurant technique into nearly 100 home-cook-friendly recipes for the cookbook. The episode closes with how LeRoy steps away from the pressure and what he is watching in the broader BBQ landscape. New School Barbecue is available wherever books are sold, out May 12, 2026. This episode is sponsored by Rational USA. Learn more at https://rationalusa.com Guest Evan LeRoy on Instagram → https://www.instagram.com/evanleroybbq/Standard Links Block Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachefSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

    Michelin Stars, Brisket Mastery, and the Price of Success Ep.205
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Info

The no-nonsense chef podcast for culinary leaders. Chef's PSA with André Natera gives cooks direct insight into kitchen management and what separates the pros from the rest. Featuring conversations with James Beard Award winners, Top Chef champions, and Bocuse d'Or competitors, we reveal the Michelin standards and discipline required to build a serious career. Weekly mentorship for BOH pros who want to GET CHEF BRAINS. https://chefspsa.com

Informatie

  • Maker
    André Natera | Chef's PSA Media
  • Jaren actief
    2022 - 2026
  • Afleveringen
    212
  • Beoordeling
    Expliciet
  • Copyright
    © André Natera | Chef's PSA Media
  • Website van aflevering
    Chef's PSA Podcast

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