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Andrew Talks to Chefs

Andrew Talks to Chefs

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Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation’s chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.

Recent Episodes

  • Douglas Keane (Chef-Owner, Cyrus; Author, Culinary Leverage) on Kitchen Culture, the Cost of Ego, and the Pace of Change

    3 days ago

  • Anne McBride (Vice President of Impact, James Beard Foundation) Discusses the Foundation's 2025 Independent Restaurant Industry Report

    6 days ago

  • John Birdsall (author, What Is Queer Food? How We Served a Revolution) on Community, Culture, and Quiche

    2 weeks ago

  • Nidal Barake (One of Each podcast) on Infiltrating the Chef World, Global Travel, and Adapting to the Moment

    4 weeks ago

  • Ari Miller (Philadelphia) on Shifting from Journalism to Cooking, Breakout Dishes, and the Meaning of "Relationship Cuisine"

    4 weeks ago

  • David Nayfeld (Che Fico, et. al. -- Northern California) on His First Cookbook, Dad, What's for Dinner?

    1 month ago

  • Besha Rodell (author, Hunger Like a Thirst) on Restaurant Criticism, Nomadic Living, and Writing Her First Memoir

    2 months ago

  • EXCLUSIVE! RETURN OF THE LA CHEF CONFERENCE: A Special Announcement by Conference Founder Brad Metzger & Host Chef Neal Fraser

    2 months ago

  • Emily Yuen (Lingo restaurant, Brooklyn) on Moving on from French Cuisine, Finding Her Culinary Voice, and Why She Never Says Never

    2 months ago

  • Calvin Eng (Bonnie's restaurant, Brooklyn, & author of Salt Sugar MSG) on the Value of Unconventional Training, Generations of Cantonese-American Food, and Whether There's Such a Thing as NYC Cuisine

    3 months ago