Raphael Dequeker: Building a Legacy

André Natera has spent nearly 30 years in professional kitchens. He chose a head chef job over a pro fighting career to support his family. He ran Pyramid at the Fairmont Dallas, oversaw seven restaurants at the Omni Barton Creek Resort, and opened the Fairmont Austin as executive chef, running its seven restaurants and bars. Today he hosts Chef’s PSA, one of the leading podcasts in the culinary world, and he’s building a hospitality group in San Antonio with two partners.We talked about how to build a successful career in this industry: the best advice he ever got, chef egos, when cooks actually start making money, why the problem might be you, cook vs. chef, culinary school, staging, hotels vs. independents, the best meal of his life, and more.

Dan Lawrence is not a sommelier. He's a former banker, a professional powerboat racer who represented the United States and won medals in 2008 and 2014, and now one of the most serious wine storage operators in the country — managing private cellars for collectors with bottles ranging from $200 to $5,000 each.In this episode of Uncorked we sit down with Dan and talk through his unexpected path into the wine world, what it actually takes to store wine properly, and why he believes hosting people well — with great food and great wine — is one of the most underrated skills a person can have.

A French-born pastry chef trained in some of Europe’s most exacting kitchens, including Geranium in Copenhagen and Le Louis XV - Alain Ducasse in Monaco, Paul Feybesse now co-owns Tarts de Feybesse in Oakland with his wife, where they bring together French pastry technique and Filipino flavors into a deeply personal, modern pâtisserie.

Born in the Philippines and raised in the South Bronx, Chef Harold Villarosa is a product of two worlds - one defined by survival, the other by possibility. He came to America chasing a dream, started as a dishwasher, and worked his way through some of New York’s most demanding kitchens - from Per Se to Noma.But after years in the fine dining grind, Harold realized something: the system that built him was also breaking him — and breaking countless others like him.Today, he’s turning that pain into purpose. Through mentorship, activism, Harold is giving young immigrants the tools to rise - to find dignity, opportunity, and equity in an industry that too often forgets its own people.His story isn’t about accolades. It’s about accountability, redemption, and rebuilding something real - an industry that values humanity as much as it does excellence.

In this episode, Jack Eigen sits down with Chef Dan Kennedy - a Philadelphia native who trained under Michelin-starred chefs Michael Voltagio and Ludo Lefebvre in acclaimed kitchens including ink. and Volt before joining Pasta Bar in Austin. Kennedy shares his philosophy on food, the pursuit of purpose, and what it truly takes to lead, stay balanced, and express emotion through cooking.

In this episode of More than Mise, Jack sits down with Chef Raphael Dequeker to talk about his family’s patisserie roots, the artistry of pastry, the future of his family's legacy, and the discipline it takes to carry tradition forward while making it his own.