Setting The Table: The Chefs of Best Fest

Episode 10: Chef Clayton Chapman

In this episode of Setting The Table: The Chefs of Best Fest, Tay Westbury sits down with Chef Clayton Chapman for a conversation about hospitality, sacrifice, family, and the deeper purpose behind cooking. Raised between Omaha and the countryside outside Fort Calhoun, Chef Clayton grew up surrounded by backyard gardens, family dinners, and fresh ingredients long before food became his profession. What started with teenage jobs at Subway and local Creole restaurants eventually evolved into a lifelong pursuit of hospitality, leading him to culinary school in Chicago, nationally recognized restaurants, and opening his own acclaimed restaurant in Omaha at just 24 years old. Throughout the episode, Chef Clayton reflects on the realities of restaurant life — the discipline, the grind, the emotional cost, and the importance of caring for both guests and yourself. He shares stories about early kitchen mentors, lessons learned from failure, the impact of Covid on his career and family life, and why food remains one of the most powerful ways to connect people and create lasting memories. Thoughtful, grounded, and deeply intentional, this conversation explores what it truly means to serve others through food, hospitality, and human connection. From backyard gardens to nationally recognized dining rooms, Chef Clayton’s story is ultimately about building something meaningful — one meal at a time. Purchase your tickets for Best Fest at bestfest.omahamagazine.com

Episode 9: Chef Diwesh Bhattarai

In this episode of Setting The Table: The Chefs of Best Fest, Tay Westbury sits down with Chef Diwesh Bhattarai of Saffron Urban Indian Kitchen for a conversation about migration, memory, hospitality, and the flavors that connect Nepal, India, and Omaha. Born in Nepal and raised around home-cooked meals filled with curry, rice, chutneys, and celebration, Chef Diwesh shares how food became tied to family, culture, and community from an early age. After moving to Omaha more than 20 years ago, he found himself longing for the flavors of home — eventually teaching himself to recreate the dishes his mother and grandmother made while discovering a new culinary identity in America. The episode explores his path from studying computer science to enrolling in culinary school, learning classical techniques, and blending them with the deeply rooted food traditions of Nepal and India. Chef Diwesh reflects on balancing spice and flavor, building a restaurant centered around hospitality, and why creating an unforgettable guest experience matters just as much as the food itself. Warm, thoughtful, and deeply passionate, this conversation dives into the emotional side of cooking, the discipline of the kitchen, and the belief that true hospitality comes from the heart. Whether discussing goat curry from Nepalese festivals, the hustle of restaurant life, or the importance of making guests feel cared for, Chef Diwesh offers a powerful reminder that food is ultimately about connection.

Episode 8: Chef Mario Ochoa

In this episode of Setting The Table: The Chefs of Best Fest, Tay Westbury sits down with Chef Mario Ochoa of Whispering Roots for a conversation about culture, community, and cooking with purpose. Born in Zacatecas, Mexico, and raised in Omaha, Chef Mario reflects on growing up between two worlds — learning from a father who farmed the land and a mother whose enchiladas still define comfort and memory for him today. From his early days cooking alongside family to discovering his passion in Omaha’s culinary programs and high-volume restaurant kitchens, Chef Mario shares the experiences that shaped his voice as a chef. The conversation dives into his years in catering, the challenges of the pandemic, and the unexpected path that led him to Whispering Roots, where he now helps create nourishing meals for underserved communities using rescued food and locally grown produce. Chef Mario opens up about cooking with heart, adapting creatively under pressure, and why feeding people is about far more than just calories. Warm, funny, and deeply grounded, this episode explores how food connects people, preserves culture, and creates dignity — whether it’s served at a fundraiser, a family table, or a once-in-a-lifetime dinner at Best Fest.

Episode 7: Chef Abe Vidaurre

In this episode of Setting The Table: The Chefs of Best Fest, Cameron Logsdon sits down with Chef Abraham Vidaurre of Cattle Call for a conversation about curiosity, creativity, and the journey from small-town Nebraska to Omaha’s evolving culinary scene. Raised in the village of Elmwood, Nebraska, Chef Abraham shares how cooking alongside his grandparents first sparked his love for food, from homemade cinnamon rolls during the holidays to discovering the energy of restaurant kitchens as a teenager. What started in a tiny local bar and grill eventually led him into some of Omaha’s most respected kitchens, including Block 16, V. Mertz, and Yoshitomo, where he developed a passion for fine dining, storytelling through food, and globally inspired cuisine. Throughout the episode, Chef Abraham reflects on mentorship, leadership at a young age, and the philosophy that drives everything he creates: “It has to be delicious, and it has to be exciting.” He also explores the emotional connection between food, memory, music, and community, sharing why every dish should tell a story and why shared plates matter. Thoughtful, energetic, and deeply rooted in both Nebraska and modern culinary culture, this episode is a look inside the mind of one of Omaha’s rising chefs as he prepares for Best Fest.

Episode 6: Chef Joel Walsh

In this episode of Setting The Table: The Chefs of Best Fest, Tay Westbury sits down with Chef Joel Walsh of Le Bouillon for a conversation about seasonality, family, mentorship, and the journey that brought him back home to Nebraska. Raised on a farm in Fort Calhoun, Chef Joel learned to cook at an early age while helping feed a household of eight siblings. From harvesting produce straight from the field to making pasta by hand as a child, food became deeply tied to home, family, and community. That foundation eventually carried him from Nebraska to Los Angeles and Las Vegas, where he trained under acclaimed chefs, opened his own restaurant, and built a career rooted in fresh ingredients and thoughtful cooking. In this episode, Chef Joel reflects on kitchen culture, the importance of mentorship, the evolution of hospitality, and why creating a healthy environment in the kitchen matters just as much as the food itself. He also shares how local farmers, seasonal produce, and Midwest values continue to shape the dishes he creates today. Warm, thoughtful, and deeply personal, this conversation explores what it means to leave home, grow, and ultimately return with a new appreciation for where you started.