The Ultimate Dish podcast

58:10

In today’s episode, we chat with Kevin Boehm, a James Beard Award-winning restaurateur. With a career spanning three decades and over 40 restaurants opened, Kevin has redefined the dining experience. From launching his first six-table restaurant at 23 to co-founding the acclaimed Boka Restaurant Group with his partner Rob Katz, Kevin’s influence is undeniable. Boka has earned 13 consecutive Michelin stars, and Kevin and Rob have been named TimeOut Chicago’s Restaurateurs of the Year, Eater National’s Empire Builders of the Year, and won the James Beard Award for Best Restaurateur in 2019. Join us as we explore Kevin’s inspiring path from small-town dreamer to hospitality visionary, how he builds award-winning restaurants, and his insights on the future of dining.…

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From Army to Artistry: Trenin Nubiru’s Culinary Reinvention 55:55

for 5 weeks siden55:55

55:55

In today’s episode, we chat with Trenin Nubiru, a graduate of Escoffier's culinary and baking & pastry programs. Trenin’s journey to the kitchen is far from conventional. With an engineering degree from West Point and 20 years of military service as a captain in communications, he made a bold leap into the culinary world. After discovering a deep passion for cooking and pastry, he enrolled at Escoffier, where he honed his skills in patisserie, cake design, and chocolate work. Today, Trenin competes on prestigious stages and prepares for the prestigious Coupe du Monde de la Pâtisserie and Bocuse d’Or. Join us as we dive into Trenin’s remarkable transition from the Army Band to the world of American cuisine, his commitment to excellence, and the power of self-discovery.…

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The Unstoppable Chef Jesse Ito: Omakase, Legacy, and Sobriety 50:51

for 7 weeks siden50:51

50:51

In today’s episode, we chat with Chef Jesse Ito, co-founder of Philadelphia’s Royal Sushi & Izakaya. A first-generation Japanese Korean American, Jesse refined his skills at his family’s restaurant, Fuji, under the guidance of his father, Masaharu Ito. Today, he’s celebrated for his exquisite omakase and the lively izakaya atmosphere at Royal. Since opening Royal Sushi & Izakaya, Jesse has earned numerous accolades, including being named an Eater Young Gun and a finalist for Best Chef Mid-Atlantic 2024. He’s also preparing to launch Dancerobot, a high-energy restaurant serving Japanese comfort food. Join us as we explore Jesse’s culinary journey, from family traditions to his leadership style and his commitment to mental health and sobriety.…

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The Healing Power of Pasta: Graduate Natalia Lepore Hagan’s Inspiring Story 48:05

for 9 weeks siden48:05

48:05

In today’s episode, we chat with Natalia Lepore Hagan, a 2022 Escoffier graduate with honors and the founder of Midnight Pasta Co. After experiencing profound personal loss, Natalia shares how she channeled her grief into building Midnight Pasta Co.—a beacon of joy and community. Since earning her culinary degree, she’s taught over a thousand people the art of making fresh pasta and hosted unforgettable events that blend food, fun, and connection. Natalia’s passion for cooking was passed down from her grandfather, and it’s evident in the poetic, theatrical way she speaks about this beloved craft. Join us as we explore her rich Italian heritage, her background in performing arts, and the transformative, healing power of these memorable culinary experiences.…

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Charlie Trotter’s Legacy Lives On: A Son’s Journey of Innovation and Tribute 48:57

for 12 weeks siden48:57

48:57

In today’s episode, we chat with Dylan Trotter, a 33-year-old Chicago native and the son of famed chef Charlie Trotter. Dylan reflects on growing up in his father’s iconic Lincoln Park restaurant, where he first discovered the magic of crafting unforgettable dining experiences. From interning at world-renowned kitchens like El Bulli to restoring his father’s former restaurant space, Dylan is dedicated to keeping his father’s legacy alive. He’s not just preserving his father’s memory; he’s revitalizing it by digitizing his father’s work and organizing pop-up dinners with other culinary legends. Join us as we explore family dynamics, advice for today’s culinarians, and the lasting impact of Charlie Trotter on the culinary world.…

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Reinventing Life at 53: An Escoffier Student’s Journey to MasterChef 52:59

for 14 weeks siden52:59

52:59

In today’s episode, we chat with Daniela Peregrina, a 53-year-old plant-based culinary student at Auguste Escoffier School of Culinary Arts. Daniela proves that it’s never too late to reinvent yourself. A lifelong teacher, she shares how her love for culture, cuisine, and travel inspired her to pivot to a new career and take on the challenge of competing on MasterChef Generations . After being diagnosed with rheumatoid arthritis, Daniela embraced a plant-based lifestyle, which not only helped her manage her condition but also deepened her connection with food. By working with plant-based ingredients, she honors her roots while creating innovative dishes that are uniquely her own. Join us for an inspiring conversation about the MasterChef audition process, overcoming the fears of switching careers, and setting future goals with a tape measure.…

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Curtis Stone Unplugged: TV Stardom, Michelin Stars, and Cooking with Heart 39:30

for 16 weeks siden39:30

39:30

In today’s episode, we chat with Curtis Stone, Michelin-starred chef, restaurateur, podcast host, and TV personality. Curtis shares captivating stories from his early days as an apprentice for Marco Pierre White to his rise as a culinary master, giving us a behind-the-scenes look at the high-stakes intensity of top kitchens. We also discuss his experiences on hit shows like Take Home Chef , Top Chef Masters , MasterChef Australia , Iron Chef: Quest for an Iron Legend , and Crime Scene Kitchen . Join us for an inspiring conversation on Curtis’s approach to cooking, business, and his philosophy that talent isn’t just a gift—it’s something that can be learned.…

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Ask Me Anything: Chef Kirk Bachmann Answers Your Most Burning Questions 35:15

for 19 weeks siden35:15

35:15

In today’s episode of The Ultimate Dish , host Chef Kirk Bachmann addresses your most burning questions in this inaugural Q&A episode. Join Kirk as he delves into his daily motivations, reflects on the mentors who have influenced his culinary journey, and shares invaluable advice for aspiring chefs. He’ll tackle questions from followers, including: “What’s the best vanilla stacker for layered cakes in your opinion?” and “Will there be any more special guests visiting Escoffier to talk with students about the industry?” Plus, he answers, “Would you let any of your former students cook for you? And if so, what dishes?” Listen as Kirk recounts a heartfelt food memory from a farmers market in Stockholm, unveils insights into emerging culinary trends, and reveals his ultimate dish.…

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Joy the Baker: Baking, Blogging, and the Life-Changing Magic of it All 40:43

for 21 weeks siden40:43

40:43

In today's episode, we chat with Joy Wilson, the founder and chief sweet tooth behind the beloved blog, JoytheBaker.com. Since launching in 2008, Joy has grown her platform into a baking empire, amassing over half a million Instagram followers. Along the way, she’s published cookbooks, served as editor-in-chief of the biannual Joy the Baker Magazine , and created the popular Camp Joy—an experience inspired by her viral backyard camping and cooking video series. Joy’s work has been featured in Food52 , New York Magazine , The Kitchn , Better Homes & Gardens , and Sunset Magazine , just to name a few. In this episode, we dive into Joy’s love for classic baking techniques, how she manages the ever-growing Joy the Baker brand, and what it was like to co-author her latest children’s cookbook, The Life-Changing Magic of Baking , with her father.…

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From Michelin Stars to Escoffier: Chef Instructor Florian Tetart on Building Culinary Excellence 42:52

for 24 weeks siden42:52

42:52

In today's episode, we chat with Chef Florian Tetart, an Escoffier Chef Instructor in Baking & Pastry Arts based in Boulder, CO. Originally from Lille, France, Chef Florian has worked in top-rated restaurants across Hong Kong, Taiwan, and Tokyo, as well as local bakeries in the United States. These diverse experiences have shaped his commitment to delivering the highest quality in everything he creates. In 2019, his dedication earned him the title of Pastry Chef of the Year from GQ Taiwan. Join us as we explore the importance of finding flow in the kitchen, handling the pressure of high standards, and what it takes to thrive in Michelin-starred fine dining.…

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How Chef Dave Beran Prepped Hollywood Stars for FX’s The Bear 48:34

for 26 weeks siden48:34

48:34

In today's episode, we chat with Dave Beran, chef and owner of Pasjoli, a James Beard Award Finalist for Best New Restaurant, celebrated for its classic French cuisine and fresh California produce. Chef Dave’s culinary rise began in Chicago, where he worked at MK, Tru, and Alinea, eventually becoming Chef de Cuisine. He later opened Next, earning 14 four-star Chicago Tribune ratings and a James Beard Award. In 2017, Dave moved to Los Angeles, opening Dialogue, which earned a Michelin star and was named one of America’s Best New Restaurants by GQ. By 2019, he launched Pasjoli, cementing his status as a leading culinary innovator. Join us as we explore Chef Dave's experiences in launching world-class restaurants, how he develops cutting-edge menu items, and his involvement with the hit TV show, FX’s The Bear .…

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James Beard Award-Winner Kelly Whitaker on Why You Should Keep a Line Cook Mentality 1:11:07

for 28 weeks siden1:11:07

1:11:07

In today's episode, we sit down with Chef Kelly Whitaker, the owner of Id Est and a James Beard Award-Winner for Outstanding Restaurateur. Chef Kelly shares how his travels abroad inspired him to launch Id Est and its acclaimed restaurants, including Basta and Denver’s Wolf's Tailor, named one of Bon Appétit’s top ten best new restaurants in the U.S. He also expanded his ventures with Dry Storage in Boulder, BRUTØ, and Hey Kiddo in Denver. Additionally, Chef Kelly founded the Noble Grain Alliance to promote domestically milled grains. He emphasizes that his driving force is using his “voice as a chef” to champion zero-waste cooking and sustainability practices. Join us as we explore Chef Kelly's secrets to balancing a thriving career, his efforts to redefine the traditional kitchen environment, and the importance of keeping the "line cook mentality" alive…

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Reverie Reborn: How Chef Johnny Spero Rebuilt His Dream Restaurant After a Tragic Fire 1:06:38

for 30 weeks siden1:06:38

1:06:38

In today’s episode, we speak with our guest Chef Johnny Spero, owner of Reverie and Bar Spero in Washington, D.C. Chef Johnny takes us through his remarkable culinary journey, starting at the age of 16 when he worked alongside James Beard award-winning Chef Johnny Monis. He then staged at the renowned Noma in Copenhagen and later became the Executive Chef at José Andrés’ Minibar in D.C. These formative experiences culminated in the opening of his own restaurant, Reverie, a personal and intimate expression of his travels and talents, followed by Bar Spero, a Seafood Bar and Grill in D.C.'s East End. However, at the pinnacle of his career, a tragic fire demolished Reverie, altering the course of his life. Join us as Chef Johnny shares how he rose from the ashes to rebuild his dream restaurant and the invaluable lessons he learned along the way.…

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From Air Force to Cowboy Chef: Escoffier Grad Mason Snyder’s Unique Life Journey 53:20

for 33 weeks siden53:20

53:20

In today’s episode, we speak with our guest Mason Snyder, an Escoffier graduate currently serving as the Executive Chef at Feast Your Eyes Catering. Some might even know him as the Cowboy Chef, featured on Hulu’s Chefs vs. Wild . Mason’s journey is a testament to following one’s passion. Prior to his role as Executive Chef, he proudly served in the United States Air Force. In 2017, he made a pivotal decision to transition his lifelong love for cooking into a full-time career, embarking on a transformative journey at Auguste Escoffier School of Culinary Arts. Listen as Mason Snyder talks about changing careers to pursue a calling, exploring hunting and foraging techniques, and filming a popular TV show.…

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Chef Nancy Silverton: The Key to Finding Your Culinary Obsession 50:22

for 35 weeks siden50:22