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. Dan Kennedy on Meat, Fire, and Ego | Episode 197

    3 DAYS AGO

    Dan Kennedy on Meat, Fire, and Ego | Episode 197

    Chef Dan Kennedy spent over 20 years in high end kitchens, most recently as head chef at Pasta|Bar Austin before the concept closed in February 2026. He is now working on Morri, his own concept in Austin. In this episode, Andre Natera and Dan Kennedy argue that social media has replaced technical skill with aesthetic performance, and duck is the clearest casualty. Why duck is almost always undercooked and how proper skin rendering changes the entire dishWhy wagyu and high-fat cuts need more heat than most cooks give them, not lessHow to build a tasting menu around timing and satiety instead of story and egoKennedy covers proper rendering technique, skin drying and aging, heat control, extended resting, and pre-service prep decisions that determine outcome before service starts. They also cover lamb, octopus, and grilling over binchotan and wood embers, using cake testers and feel over thermometers, and finishing with fat and flaky salt. On tasting menus, Kennedy favors 5 to 9 courses with canapés, cold starters, and two desserts, structured around deliciousness over narrative. The episode closes with reactions to America's Culinary Cup, commentary on Pasta|Bar's closure, and Chef's PSA merch. This episode is sponsored by Rational USA. Learn more at https://rationalusa.com Guest Dan Kennedy on Instagram → https://www.instagram.com/cocinero_dk/Dan's Hip Hop Playlist https://open.spotify.com/playlist/6WjAtI8aeONJSnk1FUAeYf?si=vvki6CM9SUSJ-k1BuOm15gLinks Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Sponsored by Rational USA → https://rationalusa.com

    55 min
  2. Top Chef Twins Brandon and Jonathan Dearden Ep. 196

    20 MAR

    Top Chef Twins Brandon and Jonathan Dearden Ep. 196

    Chef Andre Natera sits down with identical twin chefs Brandon and Jonathan Dearden to discuss rivalry, restaurant leadership, culinary school value, and the realities of running profitable restaurants. Both twins competed on Top Chef and built careers in very different directions. Brandon pursued fine dining and stages at elite kitchens, while Jonathan focused on leadership roles and restaurant management The conversation covers lessons from high-intensity kitchens like Alinea, the real value of culinary school, hiring pitfalls with impressive resumes, and how menu engineering helps restaurants stay profitable. They also discuss competing on Top Chef, the importance of building a chef brand online, and how AI tools are beginning to influence restaurant operations. What You Will Learn • The real return on investment of culinary school • What Michelin-level kitchens teach about discipline and systems • How restaurant owners engineer menus for profitability Brandon on Instagram Jonathan on Instagram LINKS & RESOURCES Subscribe on Substack → https://chefspsa.substack.com/ Shop Chef’s PSA Merch → https://shop.chefspsa.com/ Visit Chef’s PSA Website → https://chefspsa.com/ Sponsored by RATIONAL USA → https://rationalusa.com

    1hr 24min
  3. Dallas Dining Debate with Josh Sutcliff and Drew Stephenson : Episode 195

    13 MAR

    Dallas Dining Debate with Josh Sutcliff and Drew Stephenson : Episode 195

    Chef Andre Natera sits down with Dallas chef Josh Sutcliff and food commentator Drew Stephenson to unpack the viral debate surrounding the Dallas dining scene. After Drew’s Instagram post sparked widespread reactions among chefs and diners, the conversation expanded into a deeper look at restaurant success, Michelin expectations, and the economic realities of running restaurants in Texas. They discuss the polarizing response to Mamani, why tasting-menu-only restaurants often struggle in Texas, and the operational realities of Dallas restaurants, including large spaces, high rent, and limited kitchen infrastructure. The episode also examines how chefs balance creativity, identity, and profitability while navigating diner expectations, influencer culture, and the evolving fine-dining landscape. Restaurants discussed include Lucia, Sushi Cozy, Petra and the Beast Drew Stephenson on Instagram Josh Sutcliff on Instagram LINKS & RESOURCES Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/Sponsored by RATIONAL USA → https://rationalusa.com

    1hr 32min
  4. The Problem With Tipping Culture : Jam Sanichat Ep. 194

    7 MAR

    The Problem With Tipping Culture : Jam Sanichat Ep. 194

    Chef Andre Natera sits down with Jam Sanichat, chef-owner of Thai Fresh in Austin, Texas, to explore how restaurant culture, wage models, and culinary traditions intersect. Jam explains why she eliminated tipping at Thai Fresh and replaced it with a transparent service fee designed to provide stable wages and reduce front-of-house and back-of-house pay disparities. The conversation also traces her journey from teaching Thai cooking classes and selling prepared foods at farmers markets to building Thai Fresh into a full restaurant and cooking school with vegan desserts, gluten-free ice cream, and a sustainability-focused sourcing philosophy. Jam shares how she crowdfunded a memoir-style cookbook through Kickstarter, breaking down the strategy behind a successful campaign including reward tiers, promotional planning, and production timelines. For cooks and chefs interested in Thai cuisine, Jam explains the five-flavor balance that defines Thai cooking and discusses pantry staples like fish sauce, pandan, and curry paste that help create bold, layered flavor. This episode blends restaurant economics, cookbook publishing insights, and practical Thai cooking knowledge for anyone curious about the intersection of hospitality business and culinary tradition. Thai Fresh Instagram : https://www.instagram.com/thaifresh/ LINKS & RESOURCES Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/Sponsored by RATIONAL USA → https://rationalusa.com

    58 min
  5. Most Chefs Shouldn’t Be Owners: James Trees Episode 193

    26 FEB

    Most Chefs Shouldn’t Be Owners: James Trees Episode 193

    Most chefs should not open a restaurant. James Trees explains why ownership is finance and leadership, not cooking. From prime cost and food cost velocity to EBITDA, triple net leases, and delivery app traps, this episode is a restaurant business masterclass. If you are thinking about opening your first restaurant, learn the numbers first. How prime cost actually works Why food cost velocity matters more than percentages How to negotiate leases and protect downside Built for chefs serious about ownership and profit. Follow Chefs PSA and share this episode with a chef who wants to open a restaurant. James Trees Instagram LINKS & RESOURCES Subscribe on Substack → ⁠https://chefspsa.substack.com/⁠Shop Chef’s PSA Merch → ⁠https://shop.chefspsa.com/⁠Visit Chef’s PSA Website → ⁠https://chefspsa.com/⁠Sponsored by RATIONAL USA → https://rationalusa.com

    1hr 11min
  6. No Star Is Worth Your Health: Jake Rojas Episode 192

    19 FEB

    No Star Is Worth Your Health: Jake Rojas Episode 192

    A Michelin-trained chef faces thyroid cancer and the real possibility of losing his taste. Chef Jake Rojas shares his diagnosis, treatment, feeding tube recovery, and how the experience reshaped his priorities around health and leadership. From El Paso competitions to three-star kitchens in Las Vegas, this is a conversation about discipline, identity, and why flavor is the only thing that truly matters. What Michelin kitchens teach about execution and respect How serious illness reframes leadership and priorities Why deliciousness outweighs presentation and hype Built for chefs who want longevity, not just accolades. Follow Chefs PSA and share this episode with a chef who needs permission to prioritize their health. Jake Rojas on Instagram LINKS & RESOURCES Subscribe on Substack → ⁠https://chefspsa.substack.com/⁠Shop Chef’s PSA Merch → ⁠https://shop.chefspsa.com/⁠Visit Chef’s PSA Website → ⁠https://chefspsa.com/⁠Sponsored by RATIONAL USA → https://rationalusa.com

    1hr 14min
  7. She Left Finance to Open 2 Restaurants: Laila Bazahm (Ep. 191)

    13 FEB

    She Left Finance to Open 2 Restaurants: Laila Bazahm (Ep. 191)

    She left finance to open two of Austin’s most talked-about restaurants. In this episode of Chefs PSA, Laila Bazahm explains how fine dining discipline, financial literacy, and cultural awareness shaped her path from Wall Street to restaurant ownership. This conversation is essential for chefs who want to open their first restaurant without guessing their way through funding. How to secure capital for a restaurant What elite kitchens actually teach Why financial literacy determines survival Built for chefs serious about ownership and leadership. ollow Chefs PSA and share this episode with a chef planning to open a restaurant. Laila on Instagram Siti on Instagram El Raval on Instagram LINKS & RESOURCES Subscribe on Substack → ⁠https://chefspsa.substack.com/⁠Shop Chef’s PSA Merch → ⁠https://shop.chefspsa.com/⁠Visit Chef’s PSA Website → ⁠https://chefspsa.com/⁠Sponsored by RATIONAL USA → https://rationalusa.com

    1hr 1min
  8. How Chefs Escape Restaurants Without Going Broke : Joey Chavez(Ep. 190)

    6 FEB

    How Chefs Escape Restaurants Without Going Broke : Joey Chavez(Ep. 190)

    Restaurant kitchens are breaking chefs. Joey Chavez left the traditional kitchen path to build a private dining business that protects income, health, and time. In this episode of Chefs PSA, Andre Natera breaks down what chefs are never taught about money, pricing, and long-term sustainability. This is a reality check for cooks questioning their future. You will learn Why restaurant kitchens burn chefs out How private dining actually pays Why health is a financial issue Follow Joey on Instagram LINKS & RESOURCES Rational → Rationalusa.com Subscribe on Substack → ⁠https://chefspsa.substack.com/⁠Shop Chef’s PSA Merch → ⁠https://shop.chefspsa.com/⁠Visit Chef’s PSA Website → ⁠https://chefspsa.com/⁠

    57 min
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About

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

Information

  • Creator
    André Natera | Chef's PSA Media
  • Years Active
    2022 - 2026
  • Episodes
    197
  • Rating
    Explicit
  • Copyright
    © André Natera | Chef's PSA Media
  • Show Website
    Chef's PSA Podcast

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