#21 - Chef Jonathan Atanacio of The Epicurean | Inside Tampa Bay's Food-Inspired Hotel

#24 - Chef Eric Fralick of Koya, Noble Rice & Kinjo | Life After the MICHELIN Star

Back in the spotlight, Chef Eric Fralick—the MICHELIN-starred mind behind Koya and Noble Rice—returns to Tampa’s Table to share what’s next in his culinary journey. With his newest concept Kinjo now open, Eric discusses how he continues to push creative boundaries while maintaining the precision, artistry, and passion that earned him one of dining’s highest honors.

#23 - Jill & Troy Manthey of Craft and Yacht StarShip | Dining on the Water

Set sail for a culinary experience like no other. Jill and Troy Manthey of Craft and Yacht StarShip share how they’re redefining dining on the water—combining local flavors, luxury, and community connection. From creative menus to unforgettable sunsets, the Mantheys reveal what makes dining afloat one of Tampa Bay’s most unique and memorable experiences.

#22 - Copeland Moré of La Segunda Bakery | The Story Behind Tampa Bay's Iconic Cuban Bread

Every great Tampa sandwich starts with one thing: La Segunda’s Cuban bread. In this episode, Copeland Moré takes us behind the scenes of this century-old bakery to share its rich history, family legacy, and what it means to be a true Tampa institution.

#21 - Chef Jonathan Atanacio of The Epicurean | Inside Tampa Bay's Food-Inspired Hotel

What happens when hospitality meets culinary creativity? We sit down with Chef Jonathan Atanacio of The Epicurean Hotel to explore how food and flavor drive every aspect of this one-of-a-kind property. From the kitchen to the guest experience, Chef Atanacio shares how the Epicurean continues to set the standard for food-inspired stays in Tampa Bay.

#20 - Chef Richard Hales of Hales Blackbrick | Reinventing Chinese Cuisine in Tampa Bay

Daring dishes. Bold fusion. Global inspiration. Chef Richard Hales of Hales Blackbrick shares how he’s reinventing Chinese cuisine in Tampa Bay with fearless creativity and local roots. From traditional techniques to modern twists, Chef Hales explores how authenticity and innovation can coexist beautifully on the same plate.