INFORMAZIONI SU QUESTO PODCAST 🔗
Emmy Winner, International Acclaimed Journalist, Executive Producer, Food & Travel Lover, and Creator of the Beloved show “Diners, Drive-Ins & Dives” David Page takes us deep into the world of chefs, restaurateurs, and everything “foodie” from the nationally and internationally awarded to the locally loved on Culinary Characters Unlocked. New episode every Tuesday.
Conduttori:
Frequenza di aggiornamento:
weekly
Durata media dell'audio:
39 minutes
Interviste agli ospiti
Inglese
Stati Uniti
125 episodi
da 16 Agosto 2024
episodic
ULTIMO EPISODIO 🔗
After growing up in New Mexico and diving deep into southwestern cuisine, Chef Nick Zocco went to work for Bobby Flay in Las Vegas. A decade later, he went on Bobby’s TV show, Beat Bobby Flay, and did just that, winning with a crab stuffed chili relleno. That dish is now a favorite at the Salt Lake…
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Cerca gli episodi passati di Culinary Characters Unlocked.
EPISODI PRECEDENTI 🔗
When Joanne Chang was hired as pastry chef at one of Christopher Myers’s restaurants, the connection was instant. Years later, friendship turned into marriage. Along the way they built a celebrated restaurant group in Boston— eleven bakery-restaurant combos, then a pan Asian place that grew out of …
Chef Loryn Nalic married into a Bosnian family in St. Louis and fell in love with their food. She explored it further, traveling to Bosnia and the surrounding Balkans region, even cooking in the kitchens of women she met in local markets, before she, her husband, and his brother opened the Balkan T…
2026 James Beard Best Chef Northwest & Pacific Ryan
Roadhouse is celebrated for marrying Japanese techniques and traditions with fresh local ingredients to create extraordinary meals at his Portland
restaurant Nodoguro. What began as a pop-up is now a highly honored destination restaurant. His …
Katie Reicher runs the kitchen at one of the most historically important vegetarian restaurants in America, Greens in San Francisco. But she insists she’s cooking for everybody, that her vegetarian food is about great flavors, not necessarily eating healthy, and certainly not about depriving yourse…
Chef David Bancroft got into the food biz early, selling jerky to his classmates in elementary school until he got busted by a teacher.
He went on to become a force in southern and local cuisine, then added Tex Mex and barbecue to his repertoire as well. He’s now got three restaurants and a market …
Kyle and Amanda Lussier spent five years overcoming challenges to open their own restaurant, The Pines. And speaking of challenges, they did it in a small northern Minnesota town where they admit they’ve had to educate the locals about fine dining. But now they’ve developed a devoted following wit…
Mesmerized by the chefs see saw on TV, chef Melissa Perello fell in love with cooking as a child. Her mom still talks about the leg of lamb she made from a cooking show recipe when she was 8 years old! After attending the Culinary Institute of America, she rose through the ranks of fine dining in S…
Their Washington state restaurant boasts of doing farm to table since 1986 and is credited with helping define Pacific Northwest Cuisine. It even has its own farm, and what they don’t grow there they get from a network of trusted local producers and foragers. When we talked in early Spring their re…
Chef Ana Sortun knew as a teenager that she wanted to cook. At 16 she decided to move to France for culinary school. It changed her life. But so did another trip many years later, to Turkey, where she found her true culinary passion. At her Boston area restaurants, she is cooking up the dishes she…
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