Chef Gabriel Balderas on Farm-to-Table and Slow Food Movement

Why Every Chef Needs a Business Playbook

One of Houston’s most talked about chefs, Ryan Lachaine, explores the differences between owning a restaurant and working at one. He reflects on the decade-long journey of owning his restaurant, Riel, and the relief of moving back to a corporate-supported role.

The NASA Chef: Designing The Menu For Mars

Exclusively on the OysterLink Podcast, the fastest growing hospitality job platform in the US. -  Chef David Skinner discusses his journey from oil and gas to creating Eculent, an avant-garde multisensory restaurant, and Ishtia, a Native American fine dining concept. He also shares insights on consulting with NASA and the power of food storytelling.

From Dishwasher to James Beard Award: Chef Hugo Ortega’s Recipe for Success

In this episode of OysterLink Podcast, we are honored to host a true industry legend: Chef Hugo Ortega. His story is a masterclass in resilience and ambition. Arriving in Houston from Mexico with nothing, Hugo began his career as a dishwasher, climbing every rung of the culinary ladder to become the first Mexican-born chef to win the prestigious James Beard Award for Best Chef: Southwest in 2017. Today, as Executive Chef and Co-owner of H Town Restaurant Group, Hugo leads a culinary empire that includes icons such as Hugo's, Xochi, Caracol, and Urbe.

Chef Gabriel Balderas on Farm-to-Table and Slow Food Movement

Chef Gabriel Balderas, , Owner @elcaboverde @zuzulcoastalcuisine @nourishingfarmla Shreveport, Louisiana @papalotloaxAt his restaurants, El Cabo Verde and Zuzul Coastal Cuisine, Chef Gabriel Balderas is thinking beyond farm-to-tableIn this revealing short, Chef Balderas explains why farm-to-table isn't always the romantic ideal it's made out to be. Discover the untold challenges of sourcing fresh, local ingredients and the sheer hard work involved in bringing truly sustainable food to your table.

They Turned Backyard BBQ Into a Michelin Star Restaurant

What started as a passion for BBQ in the backyard soon turned into a lifelong dedication to the art of BBQ for Pitmaster Will Buckman. After years of experimenting with different rubs, smoking techniques, Will has earned a reputation as a top-tier pitmaster in the BBQ world and is known for crafting mouthwatering, award-winning BBQ. Nicole and Will Buckman share their 15-year journey in hospitality management, starting from a family driveway and reaching a Michelin Star destination. They offer insights into the importance of work life balance while maintaining a Michelin Star, and the power of organic social media marketing.