Chefs Without Restaurants

The Chefs Without Restaurants Network
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Join Chris Spear as he interviews food and beverage entrepreneurs who have built successful careers outside of traditional restaurant kitchens. From personal chefs, caterers, and food truck operators to cookbook authors, research chefs, and farmers, each guest has paved their own way in the culinary world. Through candid conversations, they share the challenges, lessons, and successes of creating a business on their own terms. With over 30 years of experience in the hospitality industry—including running his own personal chef business, Perfect Little Bites—Chris is dedicated to helping chefs and food entrepreneurs navigate their own unconventional paths in the industry. If you're looking for inspiration, business insights, and real stories from those who have stepped beyond the restaurant world, this podcast is for you. 🎧 New episodes available—subscribe now and start exploring the road less traveled in the culinary industry!

  1. The Freelance Writer’s Playbook with Nevin Martell

    ٣ سبتمبر

    The Freelance Writer’s Playbook with Nevin Martell

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. “No one buys a story—editors buy a pitch.” That’s the frame for today’s conversation with D.C.–area journalist, photographer and writing coach Nevin Martell. You’ve seen his byline in places like The Washington Post, Washingtonian and The Boston Globe. He’s the author of eight books (including Looking for Calvin and Hobbes, The Founding Farmers Cookbook and the Red Truck Bakery Cookbook). This episode is a practical, candid look at how to build and sustain a writing life. Nevin lays out his ladder—social → local → regional → national, and explains why editors buy pitches, not finished stories. We talk about sharpening ideas, writing tight queries and why relationships and reputation are the real currency.  There’s frank talk on “working for exposure,” managing rejection and uncertainty, and balancing service pieces that pay the bills with work that feeds your soul.  NEVIN MARTELL Nevin's Instagram and Threads Check out Nevin's website "Decadent Desserts in the DC-Area to Get Your Veggie Intake" "The Rise of Mission-Driven Restaurants" CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here, or on Apple Podcasts, Spotify or YouTube Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    ٥٠ من الدقائق
  2. Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice

    ١٣ يونيو

    Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan, and the Philippines, Tristen’s culinary path was built on a foundation of cultural diversity and bold flavor. He’s a Johnson & Wales graduate, completed the rigorous Greenbrier apprenticeship under Chef Richard Rosendale, and worked closely with Marcus Samuelsson, who became both a professional and personal mentor.  Our conversation explores culinary education and mentorship, and how institutional bias and discrimination continue to undervalue certain cuisines. We also examine how pricing can reflect, or deny, cultural respect in the food world.  Tristen shares what it was like competing on Top Chef, and why competitions fuel his creativity. TRISTEN EPPS Tristen's Instagram and Facebook Check out Tristen's website Podcast with Top Chef Season 22 contestant Lana Lagomarsini CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here, or on Apple Podcasts, Spotify or YouTube Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

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  3. Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars

    ٢٩ مايو

    Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed author Kara Newman. Known for her extensive work as a spirits journalist and for writing innovative cocktail books, Kara shares how she made the leap from writing about pork belly futures to becoming a leading voice in the world of spirits and cocktails. They discuss everything from oddball cocktail creations, like a sour cream and onion martini and pot liquor ice cubes, to larger industry trends such as the resurgence of martinis, non-alcoholic beverages, and the use of upcycled ingredients like spent coffee grounds. Kara also talks about her latest venture, The Cocktail Cabinet, a collection of recipe card decks designed to inspire home bartenders. Whether you're new to mixology or a seasoned drink maker, this episode delivers great insights and practical advice on how to elevate your cocktail game at home. KARA NEWMAN Kara's Instagram Check out Kara's website Get Kara's Books and The Cocktail Cabinet Cards  CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    ٤٠ من الدقائق
  4. A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook

    ١٤ مايو

    A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook, out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and place, including The North African Cookbook, Where the Wild Coffee Grows, and Morocco: A Culinary Journey with Recipes. His work has appeared in NPR, The Washington Post, and Saveur, and he's been honored with the IACP award for literary food writing. We talk about Jeff’s journey from the Pacific Northwest to Barcelona, and how he came to split his time between the Spanish mainland and the Balearic Islands. Jeff shares his deep knowledge of the island's culinary traditions, from rustic pantry staples and spreadable pork sausage to fresh seafood and seasonal sweets. You'll hear about daily life in Menorca, what makes each island unique, and why Jeff believes anyone, even those without a Mediterranean market nearby, can cook from this book. If you’ve ever been curious about island living, Mediterranean cuisine, or the power of place in shaping food culture, this is an episode for you.  Episode Highlights Jeff’s move from Seattle to SpainThe food culture of the Balearic Islands: Mallorca, Menorca, Ibiza, FormenteraSeasonal eating and daily market shoppingHow necessity shaped island cuisineTips for recreating Mediterranean dishes at homeJEFF KOEHLER Jeff's Instagram Check out Jeff's website Get Jeff's book The Spanish Mediterranean Islands Cookbook  CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    ٤٩ من الدقائق
  5. Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking

    ٧ مايو

    Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud. In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby, how she brings bold Middle Eastern flavors to her vegetable-forward dishes, and why condiments like tahini, harissa, and pomegranate molasses are key to making vegetables exciting. Eden also opens up about juggling a creative food career with raising two kids, and how her cooking style has changed as a result. We talk about cookbook creation, food photography, and what makes a good tahini—and yes, she gives some practical tips on what store-bought staples she swears by. This isn’t just a chat about vegetarian food. It’s about food that feels vibrant, satisfying, and full of life. Eden’s energy is infectious, and I think you’re going to walk away inspired to shake up your own cooking. EDEN GRINSHPAN Eden's Instagram and YouTube Check out Eden's website Eden Eats Get Eden's books Tahini Baby and Eating Out Loud CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    ٤٥ من الدقائق
  6. Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking

    ١٧ أبريل

    Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also the founder of Kaizen Foods, a company making low-carb, protein-packed pasta and rice alternatives. His new cookbook So Easy, So Good is out now. We dive into Arash’s personal journey from struggling with weight, to building a wellness-focused food empire. You’ll hear how he went from being a finance executive to a full-time content creator and entrepreneur with over 4 million followers. We talk about meal prep, cravings, cost barriers to healthy eating, and what he actually eats for breakfast every day. You'll also hear how he created his lupini bean pasta, and the challenges he faced bringing his product to market. Arash’s story is incredibly relatable and inspiring, especially if you’re trying to build healthier habits without giving up flavor. ARASH HASHEMI Arash's Instagram and TikTok Check out Kaizen Foods: Website & Instagram But the book So Easy, So Good CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    ٥٢ من الدقائق
  7. From Fine Dining to Ice Cream with Snow Crane's Chef Takeshi Nishikawa

    ٢ أبريل

    From Fine Dining to Ice Cream with Snow Crane's Chef Takeshi Nishikawa

    On this episode of Chefs Without Restaurants, I’m joined by Chef Takeshi Nishikawa, founder of Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, Maryland in 2025. After years leading high-profile kitchens like the Michelin-starred Rose’s Luxury and Pineapple and Pearls, Takeshi is now channeling his energy into small-batch, seasonal ice cream that reflects his minimalist approach and deep respect for Japanese culinary traditions. We talk about the challenges of launching a culinary business, and how he's applying his fine dining background to a neighborhood-focused ice cream shop. He shares lessons learned from overseeing complex catering operations, why mentorship is critical, and how he’s laying the groundwork for Snow Crane’s success. TAKESHI  NISHIKAWA Instagram for Snow Crane and chef Takeshi Snow Crane's website New Kitchens on the Block (April 26th) - Try Snow Crane's ice cream CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    ٣٥ من الدقائق
  8. How to Start a Successful Cottage Bakery with Maria Baradell of Leaf & Loaf

    ١٣ مارس

    How to Start a Successful Cottage Bakery with Maria Baradell of Leaf & Loaf

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Have you ever thought about turning your love for baking into a real business? That’s exactly what Maria Baradell, founder of Leaf & Loaf, did. Starting in her home kitchen, she quickly scaled her sourdough micro-bakery into a thriving business. In this episode, she shares her journey, tips for success, and how she turned a viral moment into brand growth. We discuss: How Maria got started in the cottage baking industryThe realities of running a profitable home bakeryUsing Hotplate and other tools to streamline ordersSocial media marketing for micro-bakeriesHer viral TikTok moment—mixing sourdough on an airplaneMARIA BARADELL Maria's Instagram (Leaf & Loaf) and TikTok Find Maria's resources Buy the bread pans Maria uses CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    ٣٨ من الدقائق
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Join Chris Spear as he interviews food and beverage entrepreneurs who have built successful careers outside of traditional restaurant kitchens. From personal chefs, caterers, and food truck operators to cookbook authors, research chefs, and farmers, each guest has paved their own way in the culinary world. Through candid conversations, they share the challenges, lessons, and successes of creating a business on their own terms. With over 30 years of experience in the hospitality industry—including running his own personal chef business, Perfect Little Bites—Chris is dedicated to helping chefs and food entrepreneurs navigate their own unconventional paths in the industry. If you're looking for inspiration, business insights, and real stories from those who have stepped beyond the restaurant world, this podcast is for you. 🎧 New episodes available—subscribe now and start exploring the road less traveled in the culinary industry!

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  • صناع العمل
    The Chefs Without Restaurants Network
  • سنوات النشاط
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    © 2025 Chefs Without Restaurants
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    Chefs Without Restaurants

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