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

    HACE 5 DÍAS

    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
  2. Restaurants vs Private Dining with Chef Francis Pascal Ep. 189

    30 ENE

    Restaurants vs Private Dining with Chef Francis Pascal Ep. 189

    Chef Francis Pascal of Vendador joins André Natera to talk private dining, leadership, contracts, pricing, and the real business behind luxury events. From immigrant roots to building a high-end operation, this episode is packed with practical insight for chefs looking to go independent. If this episode helped you, leave a 5-star rating and follow Chef’s PSA. Francis Pascal 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/

    1 h y 3 min
  3. The 'No Recipe' Rule: with Brent Weathers Ep. 188

    24 ENE

    The 'No Recipe' Rule: with Brent Weathers Ep. 188

    Brent Weathers cuts through the 'Instagram Chef' BS to reveal the reality of cooking without recipes. In this episode, André Natera welcomes back chef and content creator Brent Weathers for a conversation that cuts through trends, gimmicks, and recycled food content. They break down cooking without recipes, the pressure of originality, content creation burnout, and the realities most chefs don’t say out loud. From wild dining stories to serious industry talk, this episode blends food, culture, and humor in a way only Chef’s PSA does. Only 5-stars! ⁠Brent 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/

    1 h y 13 min
  4. Why Great Restaurants Feel Effortless with Tracy Malechek-Ezekiel Ep. 187

    17 ENE

    Why Great Restaurants Feel Effortless with Tracy Malechek-Ezekiel Ep. 187

    If this episode brings you value, leave a 5-star rating and follow Chef’s PSA. Great restaurants are designed, not improvised. Andre Natera sits down again with Tracy Malechek-Ezekiel of Birdie’s to break down menu structure, kitchen culture, mentorship, and leadership. They explore why Birdie’s moved to a prefixed format, how structure improved creativity, and what it really takes to build sustainable restaurant teams. This episode is for chefs thinking long-term. Follow Tracy on Instagram Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181

    59 min
  5. How Michelin-Level Innovation Is Actually Built with Jorge Luis Hernández Ep. 186

    9 ENE

    How Michelin-Level Innovation Is Actually Built with Jorge Luis Hernández Ep. 186

    If this episode helps you, leave a 5-star rating and follow Chef’s PSA so it reaches more working chefs. Chef Jorge Luis Hernández joins André Natera to break down how innovation actually works inside Michelin-recognized kitchens. From mentorship and iteration to recipe systems and collaboration, this episode focuses on process, not performance. Jorge on Instagram Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA → https://chefspsa.com/Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181

    1 h y 9 min
  6. Franck Desplechin: Luxury Hotel Leadership & The Trap of Chasing Titles (Ep. 185)

    2 ENE

    Franck Desplechin: Luxury Hotel Leadership & The Trap of Chasing Titles (Ep. 185)

    Is the climb to "Executive Chef" actually worth the sacrifice? Chef and Hospitality Leader Franck Desplechin joins André Natera to dismantle the myth that a higher job title equals more happiness. They discuss the operational and emotional reality of running luxury hotel kitchens: The Title Trap: Why chasing the next promotion often leads to burnout, not fulfillment. Hotel Operations: The specific leadership skills required to manage massive teams in a corporate luxury environment. Generational Shifts: How to lead and mentor the new generation of cooks who value work-life balance over prestige. The "Why": Redefining what success looks like after you have already reached the top. A crucial listen for Hotel Chefs, Directors of Food & Beverage, and Culinary Leaders questioning their next career move. Franck on Instagram Links & Resources Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA → https://chefspsa.com/Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181

    53 min
  7. Philip Frankland Lee: Michelin Systems, Omakase Economics & The Reality of TV Fame (Ep. 184)

    26/12/2025

    Philip Frankland Lee: Michelin Systems, Omakase Economics & The Reality of TV Fame (Ep. 184)

    What is the operational difference between a "good" restaurant and a Michelin-starred machine? Chef Philip Frankland Lee returns to Chef’s PSA to dismantle the romanticism of fine dining and replace it with systems, discipline, and math. We move past the hype to discuss the structural reality of modern kitchens: The Omakase Model: Why scaling "tasting menu" concepts is the smartest economic move for chefs today. Pasta Fundamentals: The specific techniques that separate amateur cooks from professional pasta makers. Michelin Pressure: How the rankings actually work and the mental toll of maintaining stars. TV vs. Reality: The truth about "Top Chef" fame and why media exposure doesn't guarantee restaurant profit. A masterclass on systems and long-term strategy for Executive Chefs, Restaurateurs, and Operators who are tired of the noise. Phillip Frankland Lee Instagram Links & ResourcesChef Works (20% off with code CHEFSPSA20) → https://www.chefworks.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/

    1 h y 46 min
  8. Mastering Meat Science and BBQ with Jess Pryles Ep. 183

    19/12/2025

    Mastering Meat Science and BBQ with Jess Pryles Ep. 183

    Don't forget to leave a 5-star rating and follow Chef’s PSA if you want more conversations like this. Jess Pryles joins André Natera on Chef’s PSA for a deep dive into meat science, barbecue, and cooking beef the right way. They cover prime rib technique, dry aging, brisket methods, and what most cooks misunderstand about meat. Jess also shares insights from writing cookbooks, working in the meat industry, and building Hardcore Carnivore into a serious food brand. This episode is practical, technical, and grounded in real kitchen experience. Jess Pryles on Instagram Links & ResourcesChef Works (20% off with code CHEFSPSA20) → https://www.chefworks.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/

    1 h y 1 min
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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

Información

  • Creador
    André Natera | Chef's PSA Media
  • Años de actividad
    2022 - 2026
  • Episodios
    190
  • Clasificación
    Explícito
  • Copyright
    © André Natera | Chef's PSA Media
  • Mostrar sitio web
    Chef's PSA Podcast

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