Marc Vetri on Why the Best Chefs Don’t Just Cook — They Care

In today’s episode, we chat with André Hueston Mack, acclaimed sommelier, designer, and founder of Maison Noir Wines, whose journey into the wine world started far from the vineyard in a corporate office at Citicorp.André shares how a bold leap of faith led him from finance to fine dining, where he trained as a sommelier in San Antonio and eventually led award-winning wine programs at The French Laundry and Per Se. He discusses the importance of storytelling in wine service, his mission to make wine more approachable through design and media, and how his diverse experiences continue to shape his unique voice in the industry.Join us as André reflects on following passion over convention and the creative path that made him one of the most respected figures in modern wine culture.

In today’s episode, we chat with Claudette Zepeda, award-winning chef, culinary entrepreneur, and Creative Director of Chispa Hospitality, known for her fearless approach to regional Mexican cuisine and globally inspired storytelling.Claudette shares the creative vision behind her newest restaurant, Leu Leu. She reflects on growing up near the U.S.–Mexico border, how her travels have shaped her culinary identity, and the influence of fashion and music in her work. She also discusses her social impact initiative Viva La Vida, her journey as a single mom, and the deliberate choices that set her apart, including why she’s resisted putting tacos on any menu.Join us as Claudette reflects on her path from home kitchens to international acclaim—and how she continues cooking without borders, labels, or limits.

In today’s episode, we chat with Chef Stefani De Palma, former Chef de Cuisine at San Diego’s three-Michelin-starred Addison and Head Chef of Team USA at the 2024 Bocuse d’Or Americas.Stefani shares her journey from starting as a pastry chef to leading Team USA to a gold medal victory in New Orleans, securing their spot at the prestigious Bocuse d’Or finals in Lyon, France. She discusses the intense preparation, the challenges of the competition, and how her experiences have shaped her approach to mentorship and leadership in the culinary world.Join us as Stefani reflects on her path to culinary excellence and how she led Team USA to gold at the Bocuse d’Or Americas.

In today’s episode, we chat with Marc Vetri, an award-winning chef, restaurateur, and cookbook author who helped put Philadelphia on the national culinary map.Marc is the founder of Vetri Cucina and the force behind acclaimed restaurants like Osteria, Pizzeria Vetri, and Fiorella. His journey began in a South Philly kitchen alongside his Sicilian grandmother, and took him from dishwashing as a teen to working under Wolfgang Puck in Los Angeles — before buying a one-way ticket to Northern Italy that would cement his path. Beyond the kitchen, Marc is a passionate mentor, musician, and founder of the Vetri Community Partnership, a nonprofit helping kids and families discover the power of cooking and nutrition.Join us as Marc shares the origin story behind his culinary empire — and why the best chefs don’t just cook, they care.

In today’s episode, we chat with Kristen Kish, Escoffier Chef-in-Residence, award-winning chef, and host of Bravo’s Top Chef.A Korean adoptee raised in Michigan, Kristen discovered her passion for cooking at a young age. After working in various Boston kitchens, she competed on Season 10 of Top Chef, ultimately winning the coveted title. Since then, she’s published a cookbook, starred in hit shows like Fast Foodies on TruTV and Iron Chef on Netflix, and in 2023, took over as the host of Top Chef for its 21st season—earning Primetime Emmy nominations for both herself and the show. Kristen is also the chef/partner of Arlo Grey in Austin, TX, the creator of KISH Aperitif, and the host of Restaurants at the End of the World on National Geographic/Disney+.Join us as Kristen discusses her role at Escoffier, how she balances ambition with authenticity, and gives us a peek into her new memoir, Accidentally on Purpose.

In today’s episode, we chat with Maria Zouves, a Greek-American soprano, educator, director, producer, and current Escoffier student pursuing a degree in Holistic Nutrition & Wellness.As President of the Sherrill Milnes VOICE Programs, which she co-founded with her husband, legendary baritone Sherrill Milnes, Maria has spent over 25 years nurturing artists and building new audiences for classical music. She has directed operas across the U.S. and Europe, including productions at the Estates Theatre in Prague and Opera Tampa. A celebrated performer, Maria made her Carnegie Hall debut in 1997 and is now preparing for a return to Don’t Tell Mama Cabaret Theatre in New York City to promote her upcoming classical cabaret album, Everything.Join us as Maria shares her inspiring journey from opera to culinary school, delves into the deep connection between food and the arts, and discusses how she’s inspiring others to live with intention and purpose.

In today’s episode, we chat with Brian Blum and Evan Kaplan, two expert recruiters from Gecko Hospitality—an esteemed partner of Escoffier.With over 20 years of experience in restaurant operations and staffing, Brian has held leadership roles at Applebee’s, Ragazzi’s, and Houlihan’s. His deep understanding of what makes a business thrive and his passion for community impact make him a powerhouse in hospitality recruitment. Evan, an award-winning recruiter and sommelier, brings a wealth of knowledge in executive search and talent acquisition. With experience in hotels, resorts, and private clubs, he has helped countless professionals secure top positions in the industry.Join us as Brian and Evan share exclusive resume tips, interview strategies, and career insights to help you stand out in today’s competitive job market. 

In today’s episode, we chat with Kevin Boehm, a James Beard Award-winning restaurateur.With a career spanning three decades and over 40 restaurants opened, Kevin has redefined the dining experience. From launching his first six-table restaurant at 23 to co-founding the acclaimed Boka Restaurant Group with his partner Rob Katz, Kevin’s influence is undeniable. Boka has earned 13 consecutive Michelin stars, and Kevin and Rob have been named TimeOut Chicago’s Restaurateurs of the Year, Eater National’s Empire Builders of the Year, and won the James Beard Award for Best Restaurateur in 2019.Join us as we explore Kevin’s inspiring path from small-town dreamer to hospitality visionary, how he builds award-winning restaurants, and his insights on the future of dining.

In today’s episode, we chat with Trenin Nubiru, a graduate of Escoffier's culinary and baking & pastry programs.Trenin’s journey to the kitchen is far from conventional. With an engineering degree from West Point and 20 years of military service as a captain in communications, he made a bold leap into the culinary world. After discovering a deep passion for cooking and pastry, he enrolled at Escoffier, where he honed his skills in patisserie, cake design, and chocolate work. Today, Trenin competes on prestigious stages and prepares for the prestigious Coupe du Monde de la Pâtisserie and Bocuse d’Or. Join us as we dive into Trenin’s remarkable transition from the Army Band to the world of American cuisine, his commitment to excellence, and the power of self-discovery.

In today’s episode, we chat with Chef Jesse Ito, co-founder of Philadelphia’s Royal Sushi & Izakaya. A first-generation Japanese Korean American, Jesse refined his skills at his family’s restaurant, Fuji, under the guidance of his father, Masaharu Ito. Today, he’s celebrated for his exquisite omakase and the lively izakaya atmosphere at Royal. Since opening Royal Sushi & Izakaya, Jesse has earned numerous accolades, including being named an Eater Young Gun and a finalist for Best Chef Mid-Atlantic 2024. He’s also preparing to launch Dancerobot, a high-energy restaurant serving Japanese comfort food.Join us as we explore Jesse’s culinary journey, from family traditions to his leadership style and his commitment to mental health and sobriety.