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. The Problem With Tipping Culture : Jam Sanichat Ep. 194

    3 DAYS AGO

    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
  2. 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

    1h 11m
  3. 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

    1h 14m
  4. 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

    1h 1m
  5. 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
  6. Restaurants vs Private Dining with Chef Francis Pascal Ep. 189

    30 JAN

    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/

    1h 3m
  7. The 'No Recipe' Rule: with Brent Weathers Ep. 188

    24 JAN

    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/

    1h 13m
  8. Why Great Restaurants Feel Effortless with Tracy Malechek-Ezekiel Ep. 187

    17 JAN

    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
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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
    194
  • Rating
    Explicit
  • Copyright
    © André Natera | Chef's PSA Media
  • Show Website
    Chef's PSA Podcast

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