The Stoveside Stories Podcast

Interview with Chefs Brioza and Krasinski of Statebird Provisions

Chefs Stuart Brioza and Nicole Krasinski have been partners in crime within the restaurant industry for a very long time.

 

Chef Brioza attended the Culinary Institute of America, where he graduated with top honors. He then began cooking in Chicago's famous Savarin restaurant. Chef Krasinski is a skilled pastry chef who started her career in Chicago as well at the Red Hen Bakery.

 

They were then hired and worked side-by-side as Executive Chef and Pastry Chef at Tapawingo restaurant in Ellsworth, Michigan.

 

In 2011, they returned to their native state of California and opened State Bird Provisions in San Francisco. They have since won numerous accolades and opened a few new spaces, including The Progress (which sits next door to State Bird Provisions) and The Anchovy Bar (which is located around the corner).

 

In this episode, they share with us their travels in France and other countries in an attempt to solve what cooking really is, how they work together, the importance of elevating those who work with them and a few of their favorite San Francisco spots.

 

Don't miss this Stoveside Chat - and bon appetit!

Interview with Chef Laurence Jossel of Nopa Restaurant

Born in South Africa, Chef Laurence Jossel came to United States at a young age and started to work at restaurants at 14. Not only did he find a job, but he also found his true calling.

 

Since 2006, his restaurant Nopa has seen lots of transformations. It started out as a hangout for chefs, servers and various late-night stragglers. As times evolved, the food and the style also changed.

 

During the pandemic, it successfully experimented with delivery and pick-up services.

 

And as we continue to move towards normality, Chef Jossel also has more changes in store.

 

In this episode, he shares with us how he changed with the times, how he balances his home life and the latest plans for Nopa. Plus, he also tells us the secret to great fried chicken!

 

So don't miss this Stoveside Chat.

Interview with Chef Rodolfo Guzman of Boragó Restaurant

Chef Rodolfo Guzman, the chef, entrepreneur, and owner of Boragó in Santiago, Chile, did not expect to become a chef.

 

He was working in Chemical Engineering and Bioprocesses at the Catholic University of Chile, specializing in microstructures, and has been a participant in researches of neurology, psychology, nutrition, among other fields.

 

By luck (and necessity), he started to work in restaurants in United States and eventually joined the team at the legendary Mugaritz restaurant in Spain.

 

In 2006, he returned to Santiago and opened Boragó. It was established as a place that cooked with ingredients rooted in the Chilean landscape and culture. As a country that covered more than 4,200 km with an impressive range of geographies and climates, Chile provides a gastronomic playground with countless endemic ingredients.

 

Despite the abundance of great raw materials, Boragó struggled to keep itself on its feet. That changed in 2013, when it started to receive a lot of attention and the  expectations changed in the kitchen.

 

In this episode, he shares with us the challenges he faced early on, the importance of native Chilean cultures and the exciting things he learned from the great country of Chile!

Interview with Chef Francisco Migoya of Modernist Cuisine

As one of the leading culinary artists/scientists in the world, Chef Francisco Migoya grew up in Mexico City while being immersed in the cultures of his parents: American, Italian, and Spanish.

 

At 16 years old, he shifted his main focus from art to food when he started to stage in a Mexico City hotel at age 16. He continued to progress in his career, becoming the pastry chef at Veritas in New York City, the executive pastry chef at both The French Laundry and Bouchon Bakery, and as a professor at The Culinary Institute of America in Hyde Park, New York.

 

In 2014, Chef Migoya joined Modernist Cuisine to lead the culinary team and direct research with founder Nathan Myhrvold. Together, they have co-authored Modernist Bread and Modernist Pizza.

 

In this episode, he shares with us his artistic passion, how he integrates that into his everyday work and what is it like working at a cutting-edge kitchen with (almost) no restraints!

Interview with Chef Daniel Calvert of Sézanne Restaurant

Having worked at numerous legendary restaurants in the west (including Per Se in New York) and pushed Belon to its zenith in Hong Kong, Chef Calvert is now running two concepts in Tokyo's Four Seasons Marunouchi Hotel simultaneously: Sézanne, a French fine-dining restaurant and Maison Marunouchi, an elevated all-day-dining bistro.

His talents shone through again as Sézanne debuted at #17 on Asia's 50 Best Restaurants list in 2022 and was also awarded a Michelin star.

In this episode of Stoveside Chat, Chef Calvert shares his inspiration, his thoughts on Asian and European food culture and more.

Interview with Chef Eduard Xatruch of Disfrutar Restaurant

One of the trio of chefs who run Disfrutar (ranked #5 restaurant in the world by 50 Best Restaurants and was awarded two Michelin stars) and Compartir in Spain, Chef Eduard Xatruch has an impressive depth and breadth of experience in the food industry.

 

Having worked at El Bulli and other legendary spots, he drives the innovation process at his restaurants.

 

In this episode, Chef Xatruch shares with us how they come up with new ideas and what his special upbringing meant to him.

Interview with Chef Justin Sutherland of Handsome Hog Restaurant

Based in St. Paul, Minneapolis of United States, Chef Justin Sutherland has been recognized for his great cooking in addition to his philanthropic endeavors and community involvement.

 

He operates multiple award-winning restaurants including the Handsome Hog, Obachan Noodles and Chicken, Chickpea Hummus Bar, The Gnome, Woodfire Cantina, and Gray Duck Tavern.

 

In this episode, Chef Sutherland shares with us his unique background, his way of mixing different food cultures and how he works as a restaurateur and entrepreneur.

Interview with Chef LG Han of Labyrinth Restaurant

Based in Singapore, Chef LG Han has become an international culinary icon.

 

His restaurant, Labyrinth, has been selected as one of Asia’s 50 Best Restaurants (at #40) in 2021 and simultaneously received the Flor de Caña Sustainable Restaurant Award. It also won one Michelin Star in 2017, 2018, 2019 and 2020; not to mention countless other accolades.

 

In this episode, Chef Han shared with us his journey and how he arrived at his unique food philosophy.

Interview with Chef Chris Shepherd of Underbelly Hospitality

Located in Houston Texas, Chef Chris Shepherd shares the stories of how he grew to love the various restaurants in the city, the growth of Underbelly Hospitality and how he started his philanthropic endeavors.

Interview with Chef Katie Coss of Husk Nashville

Our interview with Husk Nashville's Katie Coss