Double Episode – Third generation owner Dino Figaretti on his James Beard award winning Italian restaurant and importer Nate Bradley answers every question about olive oil

Foraging chef /owner David Jackman of a Bon Appétit 2025 Best New Restaurant

Canadian chef David Jackman faced hurdle after hurdle getting to cook in the U.S., from being unable to afford culinary school to problems getting a visa that would allow him to work in American restaurants. But he persevered, starting a pop up with his wife and building it into a brick and mortar, Wildweed. His menu features unique and creative dishes made from what he calls “wildcrafted” local ingredients sourced from local farmers and cheesemakers, even some he forages for. Wildweed has been named a 2025 Best New restaurant by Bon Appétit. Learn more about your ad choices. Visit megaphone.fm/adchoices [https://megaphone.fm/adchoices]

Chef Ellie Parker on winning Hell’s Kitchen and her new job as an Executive Chef for Gordon Ramsey

Chef Ellie Parker grew up in Las Vegas where she’s had a meteoric culinary career—cooking on the strip at age 17, helping Martha Stewart open her first restaurant, Executive Chef of a celebrated steakhouse at 25, then Hell’s Kitchen champion, and now running one of Gordon Ramsey's kitchens. She talks about it all—and explains how to make the perfect steak at home. Learn more about your ad choices. Visit megaphone.fm/adchoices [https://megaphone.fm/adchoices]

Chef Matthew Timoszyk on his year-long quest to cook dishes from almost every country on earth

Chef Matthew Timoszyk first encountered global flavors while serving in the Air Force. He went on to cook in restaurants and as a personal chef before beginning a massive project he calls The Culinary Expedition. For the past year he’s been compiling and cooking recipes from as many countries as he can fit into twelve months, which he will be compiling into his third cookbook. He shares a few of them here, along with a fascinating life story that includes his personal commitment to taking the screaming and brutality out of restaurant kitchens. Learn more about your ad choices. Visit megaphone.fm/adchoices [https://megaphone.fm/adchoices]

Chef Christina Theofilos on opening a Greek restaurant and bakery with no culinary background at all and then being singled out for a Michelin Guide award

Christina Theofilos was raised in a Greek-American family in Tampa, learning to cook Greek specialties from her mother and her yiayia (Greek for grandmother). After graduating from Notre Dame and spending some time in California, she returned home and, disappointed by the Greek restaurants there, decided to open one of her own, even though she had never even worked in a restaurant before. She called it Psomi, Greek for bread. It quickly became a big success, earning a Michelin Bib Gourmand, and she was named a Michelin Guide Young Chef award winner. Learn more about your ad choices. Visit megaphone.fm/adchoices [https://megaphone.fm/adchoices]

Double Episode – Third generation owner Dino Figaretti on his James Beard award winning Italian restaurant and importer Nate Bradley answers every question about olive oil

Dino Figaretti’s nearly 80-year-old Italian restaurant in West Virginia was born from his great grandmother’s homemade pasta sauce. Now it’s been named a 2026 James Beard America’s Classics award winner. And he’s burnishing the legacy and grooming his son to take over. Plus, the next generation of another family business, olive oil importer Nate Bradley, tells all about the ingredient nearly everyone uses and few know much about. Learn more about your ad choices. Visit megaphone.fm/adchoices [https://megaphone.fm/adchoices]