Episode 94: Chef Johnny Spero of Reverie and Bar Spero
Release Date: 06/09/2023
The CHEF Radio Podcast
In today's can't-miss episode, we have the pleasure of sitting down with Chef Michael Anthony, the culinary mastermind behind New York City's iconic Gramercy Tavern. Join us as we delve into Chef Anthony's culinary journey, his approach to setting the culture and tone in the kitchen, and the creative process behind crafting unforgettable dining experiences at one of America's most celebrated restaurants. Get ready to be inspired by Chef Anthony's passion for food, community, and innovation. Let's dive in! Celebrating 30 Years of Gramercy Tavern in '24 A Special Dinner with a Mentor in Japan...
info_outline Episode 112: Chef Radio Live 2024 with Chefs Alex Kemp, Eric Leveillee, and Chance AniesThe CHEF Radio Podcast
10:10 Chef Alex Kemp: The Canadian chef who's taking Philadelphia by storm Impressions of his new hometown Persistence and Alex’s Culinary Journal His Time on No Reservations How Alex’s Experience Influences Him Today Montreal Restaurants Recommendations 34:18 Chef Eric Leveillee Eli’s First Impression of Eric Cooking for Chef Alain Ducasse… or Not Taking Over at Lacroix The Thought Process of Creating and Executing a New Dish Keeping It Simple vs “One More Ingredient” Upcoming Dishes Mentorship vs Reputation Philadelphia Restaurants...
info_outline Episode 111: Chefs Blake Aguillard and Trey Smith of Saint-Germain restaurant in New OrleansThe CHEF Radio Podcast
In this episode, we delve into the dynamic culinary partnership of Trey Smith and Blake Aguillard, who share a role as chefs at Saint-Germain. Together, they navigate the intricate dance of collaboration in the kitchen, where balancing creativity, leadership, and teamwork is key. As we explore their journey, we uncover the challenges and rewards of working side by side with another chef. While the culinary world often celebrates the lone genius in the kitchen, Trey and Blake demonstrate the beauty of synergy and shared vision. Their partnership yields not only exceptional dishes but also a...
info_outline Episode 110: Missy Robbins of Lilia, Misi and Misi Pasta in Brooklyn NYThe CHEF Radio Podcast
Prepare to be swept away into the heart of culinary excellence as we explore the dynamic world of partnerships in the culinary industry. From the farmers who cultivate our ingredients to the purveyors who supply our kitchens, every alliance plays a vital role in shaping the culinary landscape. But in this episode, we redefine the concept of partnership, delving into the profound bond between chef and business partner—a relationship akin to Batman and Robin or SpongeBob and Patrick. Join us as we unveil the transformative power of great partnerships, igniting creativity, mentorship, and...
info_outline Episode 109: Hari Cameron of The Chef's Table in Rehoboth BeachThe CHEF Radio Podcast
Join us on this episode as we sit down with Chef Hari Cameron, tracing his remarkable journey from the world of fine dining to becoming a sought-after chef consultant, and now, his triumphant return to the culinary scene with his new venture, The Chef's Table in Rehoboth Beach, Delaware. Hari candidly shares the challenges he faced balancing the demands of a culinary career with family responsibilities, shedding light on the pressures many chefs experience as they navigate parenthood and traditional kitchen roles. Tune in as he discusses the pivotal moments that led him to adjust his career,...
info_outline Episode 108: Charlie Mitchell of Clover Hill in BrooklynThe CHEF Radio Podcast
Today's guest, Charlie Mitchell of the one-star Michelin restaurant Clover Hill in Brooklyn, New York, has a wisdom that is hard to come across in a chef barely into his 30s and someone who has gripped the food headlines as becoming the first black Michelin-starred chef in New York City’s history and one of only two black chefs in America. Yeah, you heard read that correctly, the first. In 2022, the Michelin guide recognized the work that he and his partners were doing in Brooklyn Heights and saw that the work that he put in, the training, and his dedication to the craft of cooking helped...
info_outline Episode 107: Matt Kelly of MK Hospitality in Durham, North CarolinaThe CHEF Radio Podcast
Chef Matt Kelly talks about his journey into the culinary arts, discusses what has influenced his cooking style, and how he managed to build a successful career out of it. His experiences range from early life in the kitchen to his stint at the Inn at Little Washington, where he honed his takes on food quality and sourcing. The Chef goes in-depth about his mission to create dishes that speak to their roots and tell a story, especially in his own restaurants in Durham, North Carolina. Apart from sharing insights into running multiple restaurant businesses and keeping up with the ever-changing...
info_outline Chef Jeremy Fox Coming to Philadelphia!The CHEF Radio Podcast
That's right! You read that headline correctly. Chef Jeremy Fox is coming to Philadelphia for the next installment of the dining series where he is joining fellow CHEF Radio alum, Nicholas Elmi of Lark restaurant! And in honor of Chef Fox coming to Philadelphia, we are revisiting his podcast, which still ranks up there as an all-time favorite and one of the most listened CHEF Radio Podcast to. As one of the most influential chefs of the past decade, Chef Fox continues to forge a path forward with his Michelin-starred restaurant, Rustic Canyon, and his critically acclaimed...
info_outline Episode 106: Chef Jesse Ito of Royal Sushi and Izakaya in PhiladelphiaThe CHEF Radio Podcast
This episode of CHEF Radio is brought to you by , the world’s leader in dry aging technology. Embarking on the journey of a sushi chef involves an unparalleled commitment—one that extends far beyond the ordinary expectations for culinary excellence. Often, to begin that journey, one must apprentice for years under an Itamae, or sushi master, working hard to learn even the most humble tasks before earning the privilege to handle crucial elements like rice, scallions, and ginger. In the realm of high-end sushi, these seemingly ordinary duties bear significant weight. In today's podcast, Chef...
info_outline Episode 105: Matt Orlando of Amass* & AIR in Singapore as well as Endless in CPHThe CHEF Radio Podcast
Heavy is the head that wears the crown—an adage familiar to all. For chefs, the culmination of aspirations often transforms into a suffocating responsibility. Balancing the delicate dance between creative desires and the day-to-day demands of a profitable restaurant, chefs find themselves assuming the roles of part-time therapists, plumbers, dishwashers, and maintenance personnel. While these daily responsibilities are integral, chefs must elevate their perspective beyond the immediate tasks, recognizing that the traditional role has evolved add our positions as role models and trendsetters...
info_outlineBeing a successful chef is so much more than being a great cook, and once you find yourself in that position, your attention is constantly being pulled away from the kitchen to handle business matters, HR, food costs, scheduling, etc. etc. So with all of these demands, how do you still maintain your creativity, your energy to lead, and your positive state of mind? Well, unsurprisingly, there is no easy answer, but in just a few minutes, you’re going to hear from chef and owner Johnny Spero, of Reverie and Bar Spero in Washington DC, who in ’22 saw his restaurant reduced to ashes and who is someone who strives to be a great chef, a great husband, and a great father, but as you hear, it is a delicate and ever-evolving task. Do you struggle with similar challenges? Well, if you do, pull up a seat at the table and give this one a listen.
Here’s some of what was discussed:
- His recent trip to Kyoto to cook with Jacob Kear at Lurra
- Eating at the Noma residency in Kyoto
- Johnny’s introduction to the industry
- The lessons he learned when becoming a chef too early in his career
- Accolades are no longer about ego as much as they’re about making sure your business is healthy and busy
- Working at incredible restaurants such as Komi, Minibar, Noma, Mugaritz
- What he had to do to stage at Noma while being broke
- The different evolutions of Reverie and what to expect when 2.0 opens
- Why having your cooks run food to the tables can be so impactful to the diner
- His recollection after getting a call that his restaurant was on fire
- All the different restaurants and places he’s been cooking at as he awaits Reverie to reopen
- Bar Spero is inspired by “The food you want to eat on your day off”, but through a Spanish lense
- Why he had to quit drinking and how he did it
A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you’ll here in the podcast to upload 25 free recipes to the platform.
Check out and follow us on Instagram
Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. [email protected]