50 Years at the Top: Kamal Boulos and the Legacy of The Refectory

Travel, Taste, and Finding Great Food Abroad

On this episode of Chefs in the City, The Crew turn their attention to the role of food in travel. Drawing on decades of international experience, Rich and Steve reflect on how cuisine shapes their journeys; from researching restaurants and working with local guides to discovering unexpected meals in markets, small neighborhood spots, and Michelin-recognized kitchens.  The conversation explores how to identify authentic dining experiences, the value of local knowledge, and the evolving tools travelers use today. From concierge recommendations to digital resources. They also discuss cultural etiquette, regional specialties, and how food offers a deeper understanding of place.  From Tokyo to Tuscany, the episode highlights the moments that make travel memorable—and the meals that define it. Chefs in the City is a conversation about food, culture, and the experiences that bring people together around the table.

Orale Guey and the Rise of Mexican Brunch in Columbus

On this episode of Chefs in the City, hosts Ann Fisher, Steve Stover, and Rich Terapak explore the growing popularity of Mexican brunch through the story of Orale Guey Café, Bar & Grill.  General Manager Fritzi Martinez joins the conversation to share how a family-run concept—built on traditional recipes and regional influences from across Mexico—found its footing in Columbus. From a slow opening to a sudden surge in customers from a viral TikTok, Orale Guey has quickly become one of the city’s most talked-about new restaurants. The discussion touches on the evolution of dishes like chilaquiles and mole, the challenges of maintaining authenticity while scaling a business, and what it means to introduce new dining traditions to a broader audience. Martinez also reflects on operating a restaurant with two families, expanding to a second location, and navigating the realities of today’s restaurant industry. Chefs in the City is a conversation about food, culture, and the people who bring both to the table.

Preserving the Past, Plating the Future: Bob Szuter Brings New Life to the Worthington Inn

On this episode of Chefs in the City, the crew sits down with Bob Szuter, co-owner of Wolf's Ridge Brewing and Understory, to talk about the highly anticipated revival of the historic Worthington Inn. After a nine-year hiatus, the beloved 1831 landmark is getting a thoughtful refresh — not a reinvention. Bob shares how his team plans to honor the building’s legacy while introducing updated dining spaces, a reimagined bar program, live music in the “Wolf’s Den,” and a menu focused on high-quality ingredients and approachable hospitality. From preserving original architectural character to balancing nostalgia with new culinary vision, this conversation dives into what it really takes to reopen a nearly 200-year-old community gathering place. Plus, we get an update on lunch service downtown, a new pizza kitchen at Wolf’s Ridge, and what it means to grow a restaurant group without losing its soul. If you’ve ever celebrated a milestone at the Worthington Inn — or you’re ready to make new memories there — this episode is for you. Because as always, a meal is best shared.

50 Years at the Top: Kamal Boulos and the Legacy of The Refectory

On this episode of Chefs in the City, the gang sits down with Kamal Boulos, owner of The Refectory Restaurant, as the iconic fine dining institution celebrates its 50th anniversary. What began as the struggling Old Church House Restaurant — $100,000 in debt and nearly closing its doors — became one of the most respected dining destinations in the country. Kamal shares the extraordinary story of surviving the late ’70s restaurant scene, teaching himself to cook when he couldn’t afford a chef, negotiating with vendors to stay afloat, and slowly building what would become a world-class culinary experience. We also dive into: • How a near-disaster led to expansion • The evolution from 50 seats to 150 • Building a Wine Spectator Grand Award–winning cellar • Why hospitality, not just food, is the heart of success • How the pandemic permanently reshaped the restaurant From busboy at 14 to steward of one of Central Ohio’s most celebrated dining rooms, this is a conversation about resilience, risk, refinement — and what it truly means to create an experience. As Kamal says, “It’s a jungle out there. You’re safe here.” Because at Chefs in the City, we believe a meal is best shared.

Lauren Culley on Building Fox in the Snow: Risk, Restraint & 11 Years of Growth

This week on Chefs in the City, the team sits down with Lauren Culley, co-founder of Fox in the Snow, to talk about how a former publishing professional who “got paid in bread” built one of Columbus’s most beloved bakery brands. Lauren shares the leap-of-faith story that brought her and her husband Jeff from New York’s coffee scene back to Central Ohio, signing a 20-year lease on a former storage garage, pouring every dollar they had into the buildout, and figuring it out as they went. From opening locations with newborns strapped to her chest to navigating explosive growth, fleet logistics, and a pandemic, this conversation dives into what it really takes to scale without losing your soul. They discuss why Fox in the Snow doesn’t chase trends, how Midwest comfort flavors became their quiet advantage, the discipline of saying no to expansion, and the philosophy behind making everything from scratch at 4:00 AM, every single day. It’s an honest look at entrepreneurship, restraint, community, and building something that lasts in Columbus’ evolving food scene.