Episode 114: Chef Gregory Gourdet of Kann and Sousol in Portland
Release Date: 05/13/2024
Flour + Water - 2 Simple Ingredients = 1 Incredible Restaurant
The CHEF Radio Podcast
On this episode, Eli dives into the stories and philosophies of chefs Thomas McNaughton and Ryan Pollnow from Flour & Water Hospitality in San Francisco. They discuss their personal culinary journeys, the founding and growth of Flour & Water, and the importance of collaboration, mentorship, and evolving in the restaurant industry. The episode is packed with personal anecdotes, insights on the restaurant business, and the significance of staying current and innovative. All brought together with some good laughs. Enjoy! 01:17 The Culinary Journey: From Food as Fuel to Food as Pleasure...
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Chef Ian Graye of Pietramala: The Journey of a Vegan Chef"
The CHEF Radio Podcast
In this episode of Chef Radio Podcast, host Eli Kulp dives into the culinary journey of Chef Ian Gray, the innovative mind behind Philadelphia's renowned plant-based restaurant, Pietramala. The episode details Gray's early inspirations, his transition to vegetarianism and veganism, and his unique approach to plant-based cuisine. Highlights include insights into the Philadelphia culinary scene's supportive nature, Chef Gray's experiences at Blue Hill and other top restaurants, and the role of serendipitous opportunities and influential connections in his career. The episode also touches on...
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A Global Culinary Journey: Insights from Chef Andrew Black
The CHEF Radio Podcast
In this episode of Chef Radio, James Beard award-winning chef Andrew Black shares his inspiring journey from Jamaica to becoming a culinary innovator in Oklahoma City. Learn about Chef Black’s restaurants, Grey Sweater, and his focus on creating heartfelt dining experiences through meticulous care and sourcing of global ingredients. The conversation explores Chef Black's transition to Oklahoma City, the opening of his various ventures like Black Walnut, The Gilded Acorn, and his latest project, Pearl Mesta, at the Skirvin Hotel. Chef Black discusses the importance of consistency, learning...
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From Senegal to New Orleans: Serigne Mbaye's Improbable Story
The CHEF Radio Podcast
In this episode, we sit down with Chef Serigne Mbaye, the James Beard Award-winning chef behind Dakar, a renowned New Orleans restaurant that brilliantly blends the flavors of Senegalese and Southern cuisine. Chef Mbaye shares how his passion for cooking with purpose infuses each dish with a deeper connection to his African heritage and the rich culinary traditions of the American South. We also explore his challenging childhood, including his experience in a strict Muslim school in Senegal, which, despite feeling somewhat abandoned his family, helped shape his resilience, discipline, and...
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All Over the World to On Your TV: Chopped's Marc Murphy
The CHEF Radio Podcast
On this episode of Chef Radio Podcast, we sit down with the one and only Chef Marc Murphy, famed judge on Food Network’s Chopped, competitor on Iron Chef America, and mastermind behind New York City’s iconic restaurant Landmarc. Chef Murphy takes us on an inspiring journey through his early years as a young chef in Paris, where he honed his skills alongside some of the culinary world’s greats, to his bold move to New York City. Listen as he shares the challenges and triumphs of rising through the ranks of the restaurant industry, eventually becoming one of America’s most respected...
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Mashama Bailey: From The Grey to James Beard’s Best Chef in America
The CHEF Radio Podcast
In today’s exciting episode, we sit down with the incredible Mashama Bailey, executive chef and co-owner of The Grey in Savannah, Georgia, to talk about her extraordinary journey to the top of the culinary world. From her humble beginnings to becoming one of the most celebrated chefs in America, Mashama shares her inspiring story of resilience, passion, and creativity. We dive into her groundbreaking work at The Grey, her Southern-rooted cooking style, and the incredible honor of winning the James Beard Award for Best Chef in America. This is a conversation you won’t want to miss! Show...
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Chef Alex Kemp: Montreal Roots, Philadelphia Flavors - A True Culinary Journey
The CHEF Radio Podcast
Welcome to Chef Radio! In today’s episode, we’re thrilled to be joined by Chef Alex Kemp of My Loup in Philadelphia, where he brings the warmth of Canadian generosity and hospitality to the city’s vibrant culinary landscape. With roots in French-speaking Quebec, Chef Alex masterfully reimagines French cuisine, weaving together the rich traditions of his heritage with the ebb and flow of Philadelphia’s distinct seasons. His refined techniques and ingenious combinations create an innovative dining experience that’s both rooted in tradition and refreshingly original and his take on...
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Elemental Cooking, Oysters, and Culinary Legends: Chef Kyle Knall’s Journey
The CHEF Radio Podcast
In this episode, we dive into the remarkable story of Chef Kyle Knall of Birch in Milwaukee and explore his fascinating journey from the bustling culinary scene of New York City to the vibrant culture of New Orleans, and finally to the heart of Milwaukee. We'll uncover how his deep-rooted love for oysters, inspired by his father, has helped shape his culinary identity. Join us as Kyle shares how he has not only mastered his craft but also fostered a sense of community in Milwaukee, creating a culinary haven that resonates with both locals and visitors alike. (00:06:16) Early Days of Kyles...
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3 Key Strategies for Creating and Sustaining a Successful Restaurant
The CHEF Radio Podcast
Welcome to our CHEF Radio, where we dive into the secrets of maintaining success in the restaurant business with industry leaders Mary Milliken, Susan Fingar, Phillip Krajeck, Katie Button, and Michael Anthony. In this episode, we explore three key strategies for sustained success: fostering innovation, building a strong team, and maintaining exceptional quality. Hear firsthand from these accomplished chefs as they share their insights and experiences on how to keep pushing the boundaries, continually improve, and never rest on their laurels in the ever-evolving culinary world. Whether you're...
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Redemption in the Kitchen: Mike Solomonov’s Path to Culinary Excellence
The CHEF Radio Podcast
In this episode of CHEF Radio, we're thrilled to feature none other than Mike Solomonov of Zahav and the CooknSolo empire. Join us as we dive into Mike's Israeli roots, his courageous battle with addiction, and the challenging beginnings of Zahav. Discover how he built a unique company, blending accessible, scalable concepts like Federal Donuts and Goldie alongside his boundary-pushing experiences at Zahav and Laser Wolf. Mike Solomonov is truly one of a kind, and we can't wait to share his incredible story with you all. (00:00:46) Intro (00:06:45) Trip to Israel (00:09:14) Falling In...
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(00:01:28) A Kid From Queens to a Resident of Oregon
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(00:04:15) Seafood of Oregon
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(00:06:45) The Food of Queens
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(00:08:45) Birth of Kann
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(00:12:18) Changing the Menu at Kann
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(00:13:30) Why Portland for Kann's Home
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(00:16:12) Time At Jean Georges
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(00:18:33) Finding Culinary School and The Early Years of His Culinary Journey
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(00:21:58) Inspiration from Jean Goerges Healthy View & Gregory's Books
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(00:28:10) Food and The World Intertwined
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(00:31:10) How the Current State of Haiti Affects Gregory
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(00:35:10) Sharing the Story of Haiti Through The Menu
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(00:37:45) Story behind Sousal Their Underground Bar
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(00:39:48) Gregory's Past with Substance Abuse
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(00:45:12) A Brush with Death
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(00:47:55) How Sauce Box Changed Gregory's Perspective
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(00:49:40) How the Culinary and Drug Culture Go Hand in Hand
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(00:52:16) Ben’s Friends - A Pathway to Sobriety
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(00:55:50) How Gregory Embraced Running Culture
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(00:58:30) Rapid Fire Round Up
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.