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Chef's PSA Podcast: Daily Summaries Delivered
by André Natera | Chef's PSA Media
The no-nonsense chef podcast for culinary leaders. Chef's PSA with André Natera gives cooks direct insight into kitchen management and what separates the pros from the rest. Featuring conversations with James Beard Award winners, Top Chef champions, and Bocuse d'Or competitors, we reveal the Michelin standards and discipline required to build a serious career. Weekly mentorship for BOH pros who want to GET CHEF BRAINS.
Latest Episodes
The most recent episodes — sign up to get AI-powered summaries of each one.
- 6 days ago1h 2m
They Said His Restaurant Would Fail. 21 Years Later, He’s Still Here. Abraham Salum Ep. 224
Abraham Salum has one rule he wishes every restaurant would adopt. A friend of his makes everyone pile their phones in the middle of the table before dinner starts. First person to reach for theirs pays the bill. Nobody ever touches their phone.That same instinct for reading a room runs through the whole conversation. Salum opened Salum in Dallas 21 years ago on a block his own realtor questioned and a commercial broker publicly predicted would fail. He ran into him years later. The broker told him he had taken his foot out of his mouth a long time ago.Why he banned the words no problem in his restaurant and trained every server to say my pleasure insteadHow servers at his restaurant made more money in 2020 than they did the year before, even as the restaurant itself brought in 40 percent lessThe exact leverage he used against an insurance company after a flood to make sure his servers still got paidAndre Natera and Abraham Salum cover growing up between Mexican, Lebanese, Italian, and Spanish grandmothers who all wanted to feed him, running 300 staff across seven restaurants in Cancun by his mid twenties, the kitchen design mistake from opening night that he is still working around two decades later, a storm that punctured his roof and shut the restaurant down for four and a half months, and the two year process of writing his first cookbook, A Spoonful of Everywhere, a project he kept completely secret from his own business partner.It ends where every episode ends, with the Mount Rushmore.Guestsalumrestaurant.comInstagram: https://www.instagram.com/salumrestaurant/https://www.instagram.com/asalum/LinksLead Like a Chef App: https://studio.com/apps/andre/leadlikeachefGet the Books: https://chefspsa.com/booksShop Chef's PSA Merch: https://shop.chefspsa.com/Get Episodes Early on Substack: https://chefspsa.substack.com/Follow Chef's PSA on Instagram: https://www.instagram.com/chefspsa/
- 1 weeks ago1h 3m
Nick Walker, Are Your Line Cooks Still Loyal To You? Ep. 223
Nick Walker is an FSR 40 Under 40 chef who oversaw the James Beard nominated Meridian and now leads 11 Whiskey Cake locations across Texas and Florida. He started in a kitchen at 15, under the table, and cut his thumb open on his first real shift when a slamming office door caught his hand mid cut. They poured kitchen whiskey on the wound, duct taped it shut, and he finished service.Why he believes a cook can cook food, but a chef has to manage people and run the numbers, and why so many talented chefs never make that jumpThe line he still thinks about from a mentor who caught him publicly berating a cook over garnish, telling him to be the sous chef he always wantedWhy he says followers do not equal dollars, period, and what actually separates a viral line cook from restaurant successAndre Natera and Nick Walker cover what kitchen culture looked like before HR existed and why some chefs still cannot accept it changed, the real staffing crisis behind restaurants paying 28 dollars an hour and still coming up short, the formula behind a menu item that actually sells versus one built for a chef's own ego, and why Brussels sprouts and hamachi keep showing up on every menu in the country.It ends where every episode ends, with the Mount Rushmore.Guest@chefnickwalkerLinksLead Like a Chef App: https://studio.com/apps/andre/leadlikeachefGet the Books: https://chefspsa.com/booksShop Chef's PSA Merch: https://shop.chefspsa.com/Get Episodes Early on Substack: https://chefspsa.substack.com/Follow Chef's PSA on Instagram: https://www.instagram.com/chefspsa/
- 2 weeks ago1h 2m
Tim Laielli, 1.4 Million Followers, and Next Level Chef. Does He Call Himself a Chef? Ep. 222
Tim Laielli will not call himself a chef. He is clear about it every time someone assumes otherwise, including his own father, who is one. Eighteen months after posting his first cooking video, Tim was on set cooking against professional chefs for Gordon Ramsay on Next Level Chef.He built Bare Food Tim, over a million followers, without ever working a line, and he explains exactly why. His father worked two jobs his whole childhood and told him constantly not to follow him into restaurants. Tim listened, then found a way to work with food anyway.Three things worth hearing straight from him. Why he thinks most chefs make content for other chefs instead of the person actually watching, which is usually a tired parent looking for dinner ideas, not a technique lesson. The real numbers behind brand deal income, and why capping sponsored content around 10 to 20 percent is the difference between monetizing and losing your audience's trust. And the two paths he tells struggling restaurants to choose between when they want to go viral, an oversized showstopper dish or full personality driven content, because trying to do both at once usually does neither well.Andre Natera and Tim Laielli also get into the friction between chefs and content creators, why lighting matters more than the camera you shoot on, which dishes reliably perform online and which never do, and the moment Tim realized the platform had started driving him instead of the other way around.It ends where every episode ends, with the Mount Rushmore.GuestBare Food Tim on Instagram : https://www.instagram.com/barefoodtim/LinksLead Like a Chef App: https://studio.com/apps/andre/leadlikeachefGet the Books: https://chefspsa.com/booksShop Chef's PSA Merch: https://shop.chefspsa.com/Get Episodes Early on Substack: https://chefspsa.substack.com/Follow Chef's PSA on Instagram: https://www.instagram.com/chefspsa/
- 3 weeks ago1h 6m
Matt Lambert: The Church of Michelin, the Modern Tasting Menu, and What's Actually Worth It Ep. 221
Matt Lambert earned a Michelin star at The Musket Room in New York in four months, a goal he'd given himself three years to hit. He describes what followed as treating the star like a religion, the Church of Michelin, and says he's never felt that emotional high again, chasing it in different forms for years after.Why he thinks the tasting menu has lost the plot.The moment he realized every chef on Instagram was making the same tart with a different color, and what he did about itWhy moving back to New Zealand after New York hit him harder than the original move to America ever didAndré Natera and Matt Lambert cover 75 Hard and the 30 kilos he lost once he finally started taking care of himself, winning a major international chef award a week after his brother's funeral and feeling nothing standing on that stage, the moment his own chef de cuisine's face told him he didn't want to be the best anymore, why hospitality matters more than the food itself, and building Return in Auckland as his own answer to what The Musket Room used to be.Guest@chefmattlambert@return_restaurantLinksLead Like a Chef App → https://studio.com/apps/andre/leadlikeachefGet the Books → https://chefspsa.com/booksShop Chef's PSA Merch → https://shop.chefspsa.com/Get Episodes Early on Substack → https://chefspsa.substack.com/Follow Chef's PSA on Instagram → https://www.instagram.com/chefspsa/
- Sep 4, 20261h 13m
What Working for Jean-Georges Actually Taught Him About Running a Kitchen Bryan Caswell Ep. 220
Bryan Caswell has cooked inside three very different kinds of rooms. Jean-Georges Vongerichten's kitchen in the early 2000s, where he learned that a quiet, organized kitchen beats a screaming one. Seventeen restaurant openings of his own, roughly half of them his own concepts, from Reef to his new restaurant Latuli in Houston. And, less known, rooms full of policy people deciding how the Gulf actually gets fished.Why he thinks the redfish fishery is in the best shape he's seen in his career, and why almost nobody outside the industry knows itA real proposal for cutting aquaculture's biggest cost problem in half, using something shrimp boats currently throw away for freeThe specific menu-writing rule he still uses today, learned running R&D inside one of the most systemized restaurant groups in the country: count every move a dish takes to plateAndré Natera and Bryan Caswell cover what it was actually like working under Jean-Georges before he was a household name, why talent alone breaks the moment a chef has to build a kitchen from nothing instead of running an established one, the Gulf Coast bycatch program he pioneered at Reef that's now industry standard, why he hasn't touched red wine in a sauce in over two decades, and his return to Houston with Latuli, his first restaurant of his own since Reef closed.It ends where every episode ends, with the Mount Rushmore.Guest@wholefishLatuli HoustonLinksLead Like a Chef App → https://studio.com/apps/andre/leadlikeachefGet the Books → https://chefspsa.com/booksShop Chef's PSA Merch → https://shop.chefspsa.com/Get Episodes Early on Substack → https://chefspsa.substack.com/Follow Chef's PSA on Instagram → https://www.instagram.com/chefspsa/
- Aug 28, 20261h 1m
The First Latina to Beat Bobby Flay Breaks Down Her Real Numbers Ep. 219
Rosana Rivera runs three businesses under one roof: a bakery storefront, a wholesale bread program, and a catering and events company called Gatheria Studio. Most operators would guess wholesale wins on volume alone. It doesn't. Catering does, by a wide margin, sometimes 30 to 40 percent margins in a good season, more than either of the other two combined at the bottom line.She's also the first Latina chef to ever beat Bobby Flay on television, and the casting process that got her there is worth hearing before you ever get a similar email yourself.The one piece of advice from her producer that won her the Beat Bobby Flay episode, and how she practiced her signature dish for exactly the time she'd be givenWhat it actually costs to open a restaurant right now, and why the number most people quote is too lowWhy she runs a monthly AI audit on her own online reviews, and what it caught in her matcha program before it became a real problemAndré Natera and Rosana Rivera cover why most influencer marketing for restaurants doesn't move the needle, whether kitchen robotics are actually worth the investment, the one ingredient that wrecks her food cost every single year no matter what, why a bakery's margins are thinner than most chefs assume, and the full breakdown of why her events business outperforms both her storefront and her wholesale account.It ends where every episode ends, with the Mount Rushmore.Guest@chefrosanarivera@chefandthebakerLinksLead Like a Chef App → https://studio.com/apps/andre/leadlikeachefGet the Books → https://chefspsa.com/booksShop Chef's PSA Merch → https://shop.chefspsa.com/Get Episodes Early on Substack → https://chefspsa.substack.com/Follow Chef's PSA on Instagram → https://www.instagram.com/chefspsa/
- Aug 21, 20261h 6m
Eduardo Osorio on Moving From LA to Dallas and Becoming the City's Hottest New Chef Ep. 218
Eduardo Osorio moved to Dallas from LA less than a year ago. Then Kent Rathbun, Dallas royalty, ate at Meridian and posted about it, and the walk-ins started within days. It's the kind of endorsement that doesn't happen for just anybody.He's built a career on adapting fast. Restaurant Daniel in New York, where a chef corrected his micro-green prep on day one and made it clear there wouldn't be a second warning. Eight months in Jeddah, cooking out of what was essentially a shipping container in 130-degree heat, where he learned the hard way that crossing your legs the wrong way gets you slapped. And now Meridian, where he's building a kitchen that runs on almost none of that old pressure.Why he thinks LA took ten years to build its dining scene and Dallas will do it in three or fourWhat actually happens when you build a kitchen with no yelling, and why his team is more surprised by his calm than anything elseThe brown butter trick behind his now-signature cornbread, and the one ingredient nobody expectsAndré Natera and Eduardo Osorio cover the guest chef dinner series that's turned Meridian into a clubhouse for Dallas's next generation of cooks, the difference between LA, Vegas, New York, and Saudi Arabia kitchen cultures, why his sous chef of fourteen years just walked away from cooking entirely, the influencer economy and why a bad review travels further than a good one, and what it takes to run ten restaurants and two burger concepts at once without losing the plot.It ends where every episode ends, with the Mount Rushmore, and the phrase his entire kitchen shouts when a table sends back a compliment.Guest@chefeduardoosorio https://www.instagram.com/chefeduardoosorio/LinksLead Like a Chef App → https://studio.com/apps/andre/leadlikeachefGet the Books → https://chefspsa.com/booksShop Chef's PSA Merch → https://shop.chefspsa.com/Get Episodes Early on Substack → https://chefspsa.substack.com/Follow Chef's PSA on Instagram → https://www.instagram.com/chefspsa/
- Aug 14, 20261h 3m
Why San Antonio Is Texas's Most Underrated Food City With Enrique Lozano Ep. 217
Enrique Lozano is a Chopped champion, James Beard nominee for Best Chef Texas, and executive chef at Aguazul in San Antonio, with roots at Benny Frank's in El Paso and Mija opening soon in San Elizario.He'd been trying to get on Chopped for over a decade before the call finally came, right after his James Beard nomination. His strategy once he got there: cook exactly what he already knew, nothing more ambitious, nothing borrowed. It won him ten thousand dollars and, once the embargo lifted a year later, a wave of business he hadn't planned for.Why he thinks contestants lose on cooking competition shows by trying dishes they've never made before, instead of doing what they already do wellWhat actually separates Beat Bobby Flay from Chopped once the cameras are off, and why one felt like being treated like a rock starWhy he doesn't strain his ramen tonkotsu broth anymore, and the tare trick a friend talked him into tryingAndré Natera and Enrique Lozano cover what it actually takes to build a 100% sustainable restaurant from the ground up at Mija, why a 200-item menu at Aguazul isn't chaos but cross-utilization, San Antonio's quiet run of Michelin recognition, the deep well of chef talent coming out of El Paso, two restaurant closures and the identical tax mistake behind both of them, who actually showed up when things fell apart and who didn't, and whether music belongs in a kitchen at all.It ends where every episode ends, with the Mount Rushmore, and the one addition to his tonkotsu broth that isn't a spice.GuestInstagram: Chef Enrique LozanoLinksLead Like a Chef App → https://studio.com/apps/andre/leadlikeachefGet the Books → https://chefspsa.com/booksShop Chef's PSA Merch → https://shop.chefspsa.com/Get Episodes Early on Substack → https://chefspsa.substack.com/Follow Chef's PSA on Instagram → https://www.instagram.com/chefspsa/
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About Chef's PSA Podcast
The no-nonsense chef podcast for culinary leaders. Chef's PSA with André Natera gives cooks direct insight into kitchen management and what separates the pros from the rest. Featuring conversations with James Beard Award winners, Top Chef champions, and Bocuse d'Or competitors, we reveal the Michelin standards and discipline required to build a serious career. Weekly mentorship for BOH pros who want to GET CHEF BRAINS.
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