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Chris Spear has spent over 20 years building a career outside traditional restaurant kitchens — from hospitals to catering to running a personal chef business.
He’s also the host of Chefs Without Restaurants, a podcast and community that explores exactly what its name suggests.
In this conversation, we talk about:
• Why culinary school still shows only one path
• What “freedom” actually looks like outside restaurants
• The reality of running a one-person food business
• Identity, status, and what it means to be a “real chef”
• How to start without going all in
This isn’t theory. It’s someone who’s done it for years.
If you’ve ever felt stuck in kitchens, this one’s for you.
🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday.
👉 Follow, rate us on Spotify, subscribe & comment on YouTube, and share with someone who’s questioning their place in the kitchen.
🌐 Website: www.fugitivechefs.com
📸 Furqan’s Instagram: https://bit.ly/4dtiyTv
🎧 Podcast Instagram: https://bit.ly/43ndATO
🎵 Spotify: https://spoti.fi/3F6j25A
🍏 Apple Podcasts: https://apple.co/43vBtbT
▶️ YouTube: https://www.youtube.com/@fugitivechefs
