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Episode #155 - Carlos Gaytán of Tzuco

This week, we sidle up to the only chef on the planet to earn Michelin stars in more than one country: Carlos Gaytán. A trailblazer and culinary virtuoso, Gaytán is known for his bold, genre-defying approach that fuses French technique with the bright flavors of his native Mexico. His cooking is elevated yet playful, rooted in tradition but always evolving. From Tzuco in Chicago to HA’ in Playa del Carmen—and his latest ventures in Disneyland and beyond—Gaytán’s restaurants tell personal stories through vibrant, boundary-pushing cuisine. He joins us to share what’s next, in a conversation that includes perfectly cooked iguana, the art of juxtaposing French and Mexican cuisines, emerging culinary destinations in Mexico, and so much more.

Episode #154 - Marcos Ascencio of Taqueria Chingón and Mariscos San Pedro

This week, we welcome Chef Marcos Ascencio, the man behind Taqueria Chingón and Mariscos San Pedro. Taqueria Chingón is a Mexico City-style taqueria known for its bold Al Pastor and playful takes on classic tacos. From his early days at NoMi under Chef Sandro Gamba to mentoring young chefs in Chicago Public Schools, Ascencio has carved out a path that blends fine dining precision with street food soul. His collaboration with Oliver Poilevey at Taqueria Chingón honors tradition while embracing reinvention—offering tacos that celebrate the past and explore bold, new conceptions. His latest venture, Mariscos San Pedro, brings that same spirit to seafood. We’ve got an action-packed episode—sinkholes, days working for Jerry Springer, tales of jailbirds on the lam—full of practical advice and culinary insight from one of the city’s most grounded and generous chefs.

Episode #153 - Dylan Trotter of Charlie Trotter's

This week we’re excited to have Dylan Trotter in the studio. He’s the son of the legendary Charlie Trotter, and he’s now honoring that lineage with a series of pop-up dinners leading up to the much-anticipated reopening of Trotter’s. But Dylan is also a hospitality force in his own right. Having interned at the famed El Bulli and worked at BOA Steakhouse in West Hollywood — and a smattering of other notable gigs he touches on throughout this episode — he brings a wealth of experience to the table. He joins us to talk about what it means to iterate on legacy without diluting it, share stories about his visionary father, reflect on his choice to revive the family name in a new era — and so much more!

Episode #152 - Gregg Horan of The Greggory

Gregg Horan is the founder — and namesake — behind The Greggory, and owner and managing partner of Hearth Hospitality. A sharp, good-humored force in Chicago’s dining scene, Horan’s journey took him from wild shifts at Cubby Bear in Wrigleyville to the polished halls of Gibson’s, where he helped the restaurant evolve into one of the world’s premier restaurant groups. Now, he brings his expertise to his own venture in South Barrington’s Arboretum, where rustic tavern fare meets steakhouse precision. He joins us in the studio to talk about scaling service without sacrificing soul, navigating celebrity tables, building a restaurant that reflects both his name (whether or not it’s spelled the same way) and his ethos — and so much more!

Episode #151 - Ivan Valdez of Taquizas Valdez

Ivan Valdez is the veteran chef and creative driver behind Taquizas Valdez, a vibrant taqueria and panadería tucked away in Irving Park. The establishment is renowned for its inventive tacos, house-baked shareable tortas, and weekend pastries, all of which pay homage to Valdez’s rich culinary heritage and personal journey. But his path to restaurateur was far from conventional. In addition to his culinary work, Valdez is a U.S. Marine Corps Reserve veteran and a trained electrical engineer -- his diverse background reflects a multifaceted creativity and a relentless drive to reinvent himself. This episode, we delve into the often-overlooked merits of culinary school, explore the nuances of different types of chorizo, discuss the past, present, and future of Taquizas Valdez, and so much more.

Episode #150 - Sarah Grueneberg of Monteverde

Chef Sarah Grueneberg — the James Beard Award-winning chef and founder of Monteverde, now celebrating its 10th anniversary — joins us in the studio for a warm and lively conversation. You might recognize her from her unforgettable run on Top Chef, but Sarah’s career spans far beyond television: she’s known for her soulful approach to Italian cuisine, the vibrant Creole influences woven into her cooking, and her time leading the kitchen at Chicago’s iconic Spiaggia. In this episode, Sarah shares behind-the-scenes stories from Top Chef — including how she now mentors friends and colleagues preparing for the competition — reveals the secrets to perfect pasta boil times, recounts the serendipitous story of how Monteverde found its home in the West Loop, and so much more.

Episode #149 - Kevin Brown of Lettuce Entertain You

This week, we sit down with Kevin Brown, former CEO and one of the earliest employees of the renowned restaurant group Lettuce Entertain You, whose depth, variety, and consistent success have made it a cornerstone of the hospitality world. Kevin’s creative instincts, quiet wisdom, and sharp business acumen have been central to the company’s remarkable growth over the decades. He joins us in the studio to share insights into the evolution of Lettuce, the secrets behind its enduring appeal, and stories from his own journey — from accepting the job in the ’70s while sitting in a car, to behind-the-scenes tales of Shaw’s, to a look ahead at what’s next for the company. This episode dives deep into what makes Lettuce a perennial powerhouse — and the people who keep it thriving.

Episode #148 - Peter Vestinos of Bisous & Sparrow

Peter Vestinos is the driving force behind Bisous and Sparrow, two of Chicago’s most celebrated cocktail destinations, where his signature mix of elegance and intention defines the drinking experience. In addition to helming these standout bars, Peter is also the hospitality coach and cocktail program curator behind BarMedic, the consulting company through which he’s shaped dozens of restaurant openings across the country. He joins us with a bottle of Freezer Door Martini in hand to share his journey—from moonlighting as a bartender to designing his first cocktail menu and building bars that feel like home. This week, we’re talking ice theory, essential glassware, hospitality coaching — and so much more!

Episode #147 - Erick Williams of Virtue Hospitality Group

Chef Erick Williams is the award-winning restaurateur, community-builder, and mentor whose dedication to equity, leadership, and culinary excellence makes him one of Chicago’s most influential voices in food. He understands the importance of hospitality in making people’s days better—especially in a city like Chicago, which he sees as the perfect blend of southern grace and northern polish, the quiet strength that keeps the city’s cultural fabric alive and well. He comes to the studio to talk about his journey from his formative years at mk to founding Virtue, the South Side restaurant that has become a national beacon of inclusive fine dining. We hear the story behind his distinctive hospitality philosophy (rooted in memories of his grandmother’s kitchen, where every meal was a gesture of love) the moving experience of being cared for by nurses after a kitchen accident, the legacy of Black culinary labor in Chicago, and so much more.

Episode #146 - Ina Pinkney, Hospitality Legend

This week’s guest needs no introduction — but we’ll give it a shot anyway. Ina Pinkney is the sage-like force and entrepreneurial spirit behind the late great Ina’s Kitchen, a beloved Chicago culinary landmark known for its warmth, character, and unforgettable food. But, as she wryly reminds us, she didn’t arrive fully formed. A childhood illness and a string of firings from corporate gigs — during a decidedly less-than-equitable era — shaped her path long before she became a hospitality visionary. It wasn’t a flash in the pan, but a hard-won opportunity that led her to redefine what a restaurant could be: not just a place to eat, but a place to belong. Ina joins us in the studio with a letter to her younger self, a list of ways restaurants can better serve their customers, a few pointed snipes at her friend (and former guest) Doug Sohn — and, of course, more stories, wit, and wisdom that only she could bring.