Celebrity Chef Carla Hall – “Chewed Up” on YouTube

Chef Carla Hall is no stranger to the community of foodies. “She first won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others. Carla spent 7 years co-hosting ABC’s Emmy award winning, popular lifestyle series, “The Chew,” and currently is all over Food Network.” She has reunited with her former “The Chew” colleagues, Clinton Kelly and Michael Symon in a 3 times per week YouTube series, “Chewed Up,” dropping new episodes Monday, Wednesday & Friday. They obviously enjoy working together and it’s a provocative blend of chaos, comedy and comfort food. Carla has her one-women show, “Carla Hall – Please Underestimate Me,” debuting on June 3rd at the Olney Theater Center in Baltimore. “Getting to be the beloved personality Carla is was no picnic. In this theatrical one-woman show, Carla Hall invites the audience to “strap in” for a wild, hilarious, and emotional ride as she reveals how she learned to embrace her own authenticity, “work her quirk” and finally step into her power.” Carla Hall joins us.“Dine L.A.” encores running from Friday, January 23rd to Sunday, February 8th, 2026. Santa Monica’s Lunetta returns to Dine LA with two Seasonal Menus (Lunch and Dinner) from Chef Raphael Lunetta—a Dine LA participant since the beginning. “Dine LA has always been about opening doors—inviting guests to experience restaurants in a new way,” says Chef Raphael Lunetta. “I’ve loved being part of it from the start and continuing to cook menus that reflect where we are now, while honoring the foundations of our cuisine.” Chef Lunetta takes a break from his busy kitchens to join us.“Harold & Belle’s (under the 3rd generation of proud Family ownership) is Los Angeles's premiere Creole dining experience. Family owned and operated for over 57 years, the restaurant has received numerous awards for its southern-style cooking. As a Black-owned business that has stood the test of time, the restaurant continues to welcome generations of guests with the same warmth, hospitality, and bold flavors that defined it from the beginning. Specialties include File Gumbo, Crawfish Etouffee, Jambalaya, and Fried Seafood. Come hungry because Harold & Belle's is known for serving up generous portions. A Los Angeles institution since 1969, Harold & Belle’s is proudly celebrating 57 years of family-owned Creole cooking this year. The restaurant is offering both lunch and dinner tasting menus for Dine LA, (running January 23rd to February 8th) highlighting many of its most iconic dishes—including charbroiled oysters, home-style catfish with jambalaya and red beans, and classic beignets.” We’ll meet 3rd generation proprietor Chef Ryan Legaux.

“Harold & Belle’s (under the 3rd generation of proud Family ownership) is Los Angeles's premiere Creole dining experience. Family owned and operated for over 57 years, the restaurant has received numerous awards for its southern-style cooking. As a Black-owned business that has stood the test of time, the restaurant continues to welcome generations of guests with the same warmth, hospitality, and bold flavors that defined it from the beginning. Specialties include File Gumbo, Crawfish Etouffee, Jambalaya, and Fried Seafood. Come hungry because Harold & Belle's is known for serving up generous portions. A Los Angeles institution since 1969, Harold & Belle’s is proudly celebrating 57 years of family-owned Creole cooking this year. The restaurant is offering both lunch and dinner tasting menus for Dine LA, (running January 23rd to February 8th) highlighting many of its most iconic dishes—including charbroiled oysters, home-style catfish with jambalaya and red beans, and classic beignets.” We’ll meet 3rd generation proprietor Chef Ryan Legaux.“Firstborn in Mandarin Plaza is a Modern Chinese American restaurant from Chef/Owner Anthony Wang (formerly of Ink, Auburn, Destroyer) in L.A.’s Chinatown exploring identity, seasonality, and technique. “When you get a classically trained chef cooking dishes like country-fried chongqing chicken, egg custard, and roast duck, there’s probably only one place in Los Angeles that feels right for it: The Mandarin Plaza in Chinatown. Firstborn’s menu changes seasonally which gives the guests extra motivation to dine there regularly.” Chef Anthony Wang takes a break from prep to join us.This week Chef Andrew’s continues his discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of a “trash bowl” on the kitchen counter. Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”

Chef Carla Hall, 2025 Daytime Emmy Award winner for “Chasing Flavor” on HBO Max, is no stranger to foodies. “She first won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.”Carla spent 7 years co-hosting ABC’s Emmy award winning, popular lifestyle series “The Chew” and currently is all over Food Network.Taste of the NFL, an annual fundraiser for GENYOUTH, is coming to San Francisco on February 7th as part of Superbowl Weekend. Chef Carla is again one of the attending Culinary Stars.She has reunited with her former “The Chew” colleagues, Clinton Kelly and Michael Symon in a 3 times per week YouTube series, “Chewed Up” dropping new episodes Monday, Wednesday & Friday. They obviously enjoy working together and it’s a provocative blend of chaos, comedy and comfort food.Carla has her one-women show, “Carla Hall – Please Underestimate Me,” debuting on June 3rd at the Olney Theater Center in Baltimore. “Getting to be the beloved personality Carla is was no picnic. In this theatrical one-woman show, Carla Hall invites you to “strap in” for a wild, hilarious, and emotional ride as she reveals how she learned to embrace her own authenticity, “work her quirk” and finally step into her power. From her Tennessee roots as an awkward theater camp kid, to Howard University, to a stint on the runways of Paris, to her irreverent takes on the confusing expectations of Black excellence, crushing sexism, and the many attempts to erase her uniqueness, Carla has had to battle every step of the way to find her true voice -- and wait till you hear it.”We’re joined by Carla Hall.

Chef Carla Hall is no stranger to the community of foodies. “She first won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others. Carla spent 7 years co-hosting ABC’s Emmy award winning, popular lifestyle series, “The Chew,” and currently is all over Food Network.” She has reunited with her former “The Chew” colleagues, Clinton Kelly and Michael Symon in a 3 times per week YouTube series, “Chewed Up,” dropping new episodes Monday, Wednesday & Friday. They obviously enjoy working together and it’s a provocative blend of chaos, comedy and comfort food. Carla has her one-women show, “Carla Hall – Please Underestimate Me,” debuting on June 3rd at the Olney Theater Center in Baltimore. “Getting to be the beloved personality Carla is was no picnic. In this theatrical one-woman show, Carla Hall invites the audience to “strap in” for a wild, hilarious, and emotional ride as she reveals how she learned to embrace her own authenticity, “work her quirk” and finally step into her power.” Carla Hall joins us.“Dine L.A.” encores running from Friday, January 23rd to Sunday, February 8th, 2026. Santa Monica’s Lunetta returns to Dine LA with two Seasonal Menus (Lunch and Dinner) from Chef Raphael Lunetta—a Dine LA participant since the beginning. “Dine LA has always been about opening doors—inviting guests to experience restaurants in a new way,” says Chef Raphael Lunetta. “I’ve loved being part of it from the start and continuing to cook menus that reflect where we are now, while honoring the foundations of our cuisine.” Chef Lunetta takes a break from his busy kitchens to join us.“Harold & Belle’s (under the 3rd generation of proud Family ownership) is Los Angeles's premiere Creole dining experience. Family owned and operated for over 57 years, the restaurant has received numerous awards for its southern-style cooking. As a Black-owned business that has stood the test of time, the restaurant continues to welcome generations of guests with the same warmth, hospitality, and bold flavors that defined it from the beginning. Specialties include File Gumbo, Crawfish Etouffee, Jambalaya, and Fried Seafood. Come hungry because Harold & Belle's is known for serving up generous portions. A Los Angeles institution since 1969, Harold & Belle’s is proudly celebrating 57 years of family-owned Creole cooking this year. The restaurant is offering both lunch and dinner tasting menus for Dine LA, (running January 23rd to February 8th) highlighting many of its most iconic dishes—including charbroiled oysters, home-style catfish with jambalaya and red beans, and classic beignets.” We’ll meet 3rd generation proprietor Chef Ryan Legaux.“Firstborn in Mandarin Plaza is a Modern Chinese American restaurant from Chef/Owner Anthony Wang (formerly of Ink, Auburn, Destroyer) in L.A.’s Chinatown exploring identity, seasonality, and technique. “When you get a classically trained chef cooking dishes like country-fried chongqing chicken, egg custard, and roast duck, there’s probably only one place in Los Angeles that feels right for it: The Mandarin Plaza in Chinatown. Firstborn’s menu changes seasonally which gives the guests extra motivation to dine there regularly.” Chef Anthony Wang takes a break from prep to join us.This week Chef Andrew’s continues his discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of a “trash bowl” on the kitchen counter. Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce...

“Dine L.A.” returns running from Friday, January 23rd to Sunday, February 8th, 2026. Santa Monica’s Lunetta returns to Dine LA with two Seasonal Menus (Lunch and Dinner) from Chef Raphael Lunetta—A Dine LA participant since the beginning“Lunetta’s Dine LA experience highlights Chef Lunetta’s signature California-Mediterranean approach, built on pristine ingredients, seasonal flavors, and classic technique—an evolution of the cuisine he has been showcasing to Angelenos since Dine LA first began.”“Dine LA has always been about opening doors—inviting guests to experience restaurants in a new way,” says Chef Raphael Lunetta. “I’ve loved being part of it from the start and continuing to cook menus that reflect where we are now, while honoring the foundations of our cuisine.”Chef Lunetta takes a break from his busy kitchens to join us.

“Harold & Belle’s (under the 3rd generation of proud Family ownership) is Los Angeles's premiere Creole dining experience. Family owned and operated for over 57 years, the restaurant has received numerous awards for its southern-style cooking. As a Black-owned business that has stood the test of time, the restaurant continues to welcome generations of guests with the same warmth, hospitality, and bold flavors that defined it from the beginning. Specialties include File Gumbo, Crawfish Etouffee, Jambalaya, and Fried Seafood. Come hungry because Harold & Belle's is known for serving up generous portions.”“A Los Angeles institution since 1969, Harold & Belle’s is proudly celebrating 57 years of family-owned Creole cooking this year. The restaurant is offering both lunch and dinner tasting menus for Dine LA, (running January 23rd to February 8th) highlighting many of its most iconic dishes—including charbroiled oysters, home-style catfish with jambalaya and red beans, and classic beignets.”3rd generation proprietor Chef Ryan Legaux, continues with us.

“Harold & Belle’s (under the 3rd generation of proud Family ownership) is Los Angeles's premiere Creole dining experience. Family owned and operated for over 57 years, the restaurant has received numerous awards for its southern-style cooking. As a Black-owned business that has stood the test of time, the restaurant continues to welcome generations of guests with the same warmth, hospitality, and bold flavors that defined it from the beginning. Specialties include File Gumbo, Crawfish Etouffee, Jambalaya, and Fried Seafood. Come hungry because Harold & Belle's is known for serving up generous portions.”“A full bar is also available as well as properly decadent desserts such as Louisiana Bread Pudding and Peach Cobbler. Harold & Belle’s offers Happy Hour daily from 3-6:00 p.m. from Monday through Friday and a Late Night Happy Hour from 9-10:00 p.m. Friday & Saturday.”“A Los Angeles institution since 1969, Harold & Belle’s is proudly celebrating 57 years of family-owned Creole cooking this year. The restaurant is offering both lunch and dinner tasting menus for Dine LA, (running January 23rd to February 8th) highlighting many of its most iconic dishes—including charbroiled oysters, home-style catfish with jambalaya and red beans, and classic beignets.”We’ll meet 3rd generation proprietor Chef Ryan Legaux.

“Firstborn in Mandarin Plaza is a Modern Chinese American restaurant from Chef/Owner Anthony Wang (formerly of Ink, Auburn, Destroyer) in L.A.’s Chinatown exploring identity, seasonality, and technique.”“When you get a classically trained chef cooking dishes like country-fried chongqing chicken, egg custard, and roast duck, there’s only one place in Los Angeles that feels right for it: The Mandarin Plaza in Chinatown. Firstborn’s menu changes seasonally which gives the guests extra motivation to dine there regularly.”Chef Anthony Wang takes a break from prep to join us.

“Firstborn in Mandarin Plaza is a Modern Chinese American restaurant from Chef/Owner Anthony Wang (formerly of Ink, Auburn, Destroyer) in L.A.’s Chinatown exploring identity, seasonality, and technique.”“When you get a classically trained chef cooking dishes like country-fried chongqing chicken, egg custard, and roast duck, there’s only one place in Los Angeles that feels right for it: The Mandarin Plaza in Chinatown. Firstborn’s menu changes seasonally which gives the guests motivation to dine there regularly.”Chef Anthony Wang takes a second break from prep to stay with us.

This week Chef Andrew’s continues his discussion of useful “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up with the practicality of using a bench scraper. Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”