Culinary Characters Unlocked

Culinary Characters Unlocked
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Emmy Winner, International Acclaimed Journalist, Executive Producer, Food & Travel Lover, and Creator of the Beloved show “Diners, Drive-Ins & Dives” David Page takes us deep into the world of chefs, restaurateurs, and everything “foodie” from the nationally and internationally awarded to the locally loved on Culinary Characters Unlocked. New episode every Tuesday.

  1. 6 NGÀY TRƯỚC

    2025 James Beard Best Chef in NY state Vijay Kumar on bringing a little known southern Indian cuisine to his Michelin-starred restaurant the New York Times ranked #1 in NY

    Born in southern India, a region rarely represented on Indian restaurant menus in the U.S., Chef Vijay Kumar was raised in rural poverty. His culinary aspirations surfaced early and he attended culinary school in India then worked on cruise ships and in restaurants in a variety of locations before coming to the United States and finding a culinary foothold in San Francisco, where he led the kitchen team at Rasa and earned a Michelin star for five straight years. He got a chance to open his own restaurant, Semma in New York in 2021, featuring his version of the Southern Indian food he grew up with, and has now won a Michelin star there, as well as being ranked the number one restaurant in New York for 2025 by the New York Times and being named the 2025 James Beard Award Outstanding Chef for New York state.     Learn more about your ad choices. Visit megaphone.fm/adchoices

    32 phút

  2. 16 THG 9

    Chef Kelly Franz on the challenge of coming home to a legendary Charleston restaurant to take it into the future without discarding its storied past

    Chef Kelly Franz developed her taste for great food growing up in Europe as part of a military family. She made her name during the culinary boom in Charleston, rising to Executive Chef at the storied Magnolias restaurant, which took low country cooking upscale. Now she has returned as Culinary Director to freshen up the menu, mindful that there are some iconic dishes that simply cannot be changed.   Learn more about your ad choices. Visit megaphone.fm/adchoices

    41 phút
  3. 2025 James Beard Awards Outstanding Restaurant co-owner and master sommelier Bobby Stuckey on featuring amazing food from an Italian region few people have ever heard of

    9 THG 9

    2025 James Beard Awards Outstanding Restaurant co-owner and master sommelier Bobby Stuckey on featuring amazing food from an Italian region few people have ever heard of

    Bobby Stuckey entered the culinary world as a teenaged dishwasher and worked his way up through a range of front of the house positions until he achieved the rarely awarded rank of Master Sommelier and became a multi-award-winning restaurateur. The centerpiece of the restaurant group he co-owns, Frasca Food and Wine in Boulder, Colorado, which holds a Michelin star, has just won the James Beard Award as America’s Outstanding Restaurant, the fourth James Beard Award it has accumulated since 2008. Earlier in his career, Stuckey worked at The French Laundry, where his team earned that esteemed restaurant a James Beard Award for Outstanding Wine Service. Frasca features the cuisine – and wines – of Italy’s sub-alpine Friuli-Venezia Giulia region, created and served through the lens of Colorado.   Learn more about your ad choices. Visit megaphone.fm/adchoices

    40 phút

  4. 9 THG 9

    2025 James Beard Best New Restaurant Award winners Jeanie Janas Ritter and Chef Adam Ritter on combining French techniques with Minnesota ingredients and risking everything to open a restaurant where others went bust

    Classically trained chefs Jeanie Janas Ritter and Adam Ritter shared a culinary journey working at great and Michelin-starred restaurants throughout the US and internationally before coming back to their midwestern roots and working in Minneapolis, first for someone else, then taking the risk of opening a place of their own. Their venture, Bûcheron, French for lumberjack, was an instant hit, embracing the French bistronomy movement that marries fine dining with comfortable surroundings. And they embrace a further marriage—French techniques and Minnesota ingredients in creating a menu that features such standouts as Fois gras, venison tartare, even eel. And yes, they were recently named the Best New Restaurant in America in the 2025 James Beard Awards.   Learn more about your ad choices. Visit megaphone.fm/adchoices

    49 phút

  5. 2 THG 9

    Portland Chef Cathy Whims on the secrets to cooking in Italy, being tutored by the legendary Marcella Hazan, and helping turn Portland, Oregon into a culinary force

    Chef Cathy Whims was at the forefront of the culinary revolution in Portland, Oregon and decades later she retains that position there. Her Nostrana Italian restaurant continues to dish up the kind of regional cooking truly enjoyed in the small towns and villages of Italy, bolstered by great Oregon ingredients, and her pizza is listed among America’s fifty best. She reminisces about truly discovering Italian cooking on her first visit there, and about being taught by Marcella Hazan who, after dining at Whims’s first Portland restaurant, invited the chef to study with her in Venice. Whims now owns multiple restaurants in Portland and recently released her first cookbook.   Learn more about your ad choices. Visit megaphone.fm/adchoices

    40 phút
  6. 2025 James Beard Best Chef-Texas Thomas Bille on creating great food through the lens of a first generation Mexican American, risking everything on a dream, and rebuilding after losing it all

    26 THG 8

    2025 James Beard Best Chef-Texas Thomas Bille on creating great food through the lens of a first generation Mexican American, risking everything on a dream, and rebuilding after losing it all

    Chef Thomas Bille describes his cooking at his suburban Houston restaurant Belly of the Beast as driven by “a love for food that warms your soul and speaks to our ancestors.” A child of Mexican immigrants, Bille grew up with great food – his father was a professional chef and his mother a fabulous home cook – and as a self-described latchkey kid he was making French toast and spaghetti for himself by the age of 8. He went on to attend cooking school, then got most of his experience in Los Angeles before moving to Texas and opening Belly of the Beast. He was on the verge of financial disaster when, finally, recognition came, and with it, the crowds. Then he had to rebuild after a hurricane ravaged his restaurant. In awarding Belly of the Beast a Bib Gourmand, the Michelin Guide, noted that the “twists and turns” in his Mexican inspired cooking, “make for immensely satisfying courses that feel bold and balanced.” And where else will you find Wagyu birria?   Learn more about your ad choices. Visit megaphone.fm/adchoices

    37 phút

  7. 22 THG 8

    Bonus Episode - A visit to Brennan's for the art and theatre of Banana's Foster

    This special bonus episode comes from the folks at Gravy, a production of the Southern Foodways Alliance. Gravy shares stories of the changing American South, and in this episode, producer Eve Troeh takes us to Brennan’s, an iconic restaurant in the heart of New Orleans’ French Quarter, where spectacle and tradition come together over a flambé pan. At Brennan’s, servers don’t just deliver dessert; they ignite Bananas Foster tableside in a performance perfected over decades. But behind the fire and flourish is a demanding skillset and an old-school apprenticeship that’s anything but simple. We meet the servers who’ve mastered the flame, and explore how this tableside ritual continues to evoke an era of elegance, even as restaurant culture evolves. For more stories from the South, follow Gravy wherever you get your podcasts or visit southernfoodways.org.   Learn more about your ad choices. Visit megaphone.fm/adchoices

    22 phút

  8. 19 THG 8

    Pitmaster Ali Clem on winning a Michelin star for her barbecue restaurant, and her remarkable rise from selling her barbecue from a trailer

    Ali Clem says she was shocked when her La Barbecue restaurant in Austin, TX was recently awarded a Michelin star. She was mentored by members of a legendary Texas barbecue family, the Muellers of Louis Mueller Barbecue in Taylor, Texas and married founder Louis Mueller’s granddaughter, LeAnn Mueller. They worked together until Mueller’s untimely death and Clem now runs the restaurant alone, honoring the legacy of Mueller and her family through the barbecue she is making today. And unlike many in the barbecue world in Texas, she is excited about pushing the envelope, experimenting with new flavors and dishes, even making pickles and the Korean favorite, kimchi.     Learn more about your ad choices. Visit megaphone.fm/adchoices

    36 phút
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Giới Thiệu

Emmy Winner, International Acclaimed Journalist, Executive Producer, Food & Travel Lover, and Creator of the Beloved show “Diners, Drive-Ins & Dives” David Page takes us deep into the world of chefs, restaurateurs, and everything “foodie” from the nationally and internationally awarded to the locally loved on Culinary Characters Unlocked. New episode every Tuesday.

Thông Tin

  • Nhà sáng tạo
    Culinary Characters Unlocked
  • Năm hoạt động
    2024 - 2025
  • Tập
    65
  • Xếp hạng
    Thô tục
  • Bản quyền
    © Culinary Characters Unlocked
  • Trang web chương trình
    Culinary Characters Unlocked

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