On today’s episode, I'm joined by Steven Satterfield, the executive chef and co-owner of Miller Union, a celebrated ingredient-driven restaurant located in Atlanta's West Side neighborhood. The restaurant, which opened in 2009, has become an institution and has been recognized as a top restaurant in America by Eater, Bon Appetit...

Chef Todd Richards is an award-winning chef known for his contemporary cooking style rooted in Soul Southern cuisines. Todd is the founder of The Soulful Company Restaurant Group in Atlanta which includes Lake Oak Neighborhood BBQ, Soul: Food Culture, and the upcoming Kuro. He is also the...

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Daniel Bender. Chef Rob Connoley discusses culinary collaboration and the roots of Ozark cuisine at his research-driven restaurant, Bulrush. Drawing on his experiences of shared knowledge creation...

My man behind the line, Chef Duane Nutter joins me on this episode as we throwback to our old - much younger - days in the kitchen together. We learned so much and have taught each other even more in the last 20 years. This is a fun one so...

It's an honor to host Southern cuisine's true queen - Chef Mashama Bailey. Known for her soulful style in the kitchen of The Grey in Savannah, Georgia, Mashama was recently featured on Netflix's Chef's Table series. She talks her upbringing in The Bronx, her pathway to the South, and more...

While taking French classes at the University of California-Berkeley, Whitney Otawka responded to an ad for a waitress position at a local French creperie. Although she didn’t get the waitress job, she was hired into the two-person kitchen and her culinary career began. Raised in the mojave desert in Hespiria...

“There’s no genre of American cuisine as storied as Southern,” according to Rob Newton, Southern born chef/restaurateur, and now cookbook author. In his book, Seeking the South: Finding Inspired Regional Cuisines, Rob describes how the clash of cultures and ever-shifting mix of people who have moved through Southern regions have...

There's a brand new cookbook out in the world today, and it's about the regional distinctions and new influences that make up the changing face of Southern cuisine. The author is our dear friend, Rob Newton, who grew up in Arkansas and is now the Executive Chef at Gray ...

Eddie Hernandez, a native of Monterrey, Mexico, is a former drummer who aspired to be a rockstar. He grew up loving the vegetables his grandmother, who owned restaurants and bars, cooked. As the only family member with any interest in cooking, Eddie became the house cook for his six half-siblings...

Considering the inspired plates leaving Chef Blake Hartwick’s kitchen, it’s only fitting Bonterra Dining Wine Room is housed in what used to be a Methodist Church. In delivering a truly spiritual experience, Chef Hartwick’s inspired take on Southern Cuisine celebrates fresh, local flavors, allowing both the farmers he sources...