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Episode #162 - Charles Wong of Umamicue

This week’s guest once crunched numbers in finance -- a world that, as he tells it, never quite added up. But after one bite of brisket at Franklin Barbecue, Chef Charles Wong found a new equation that made sense: low and slow. He swapped spreadsheets for smoke and hasn’t looked back. A longtime fixture in Chicago’s pop-up scene, Charles built Umamicue from the ground up, mixing Vietnamese flavors with Texas barbecue. He held down a years-long residency at Split Milk and nearly opened a brick-and-mortar at Sterling Food Hall. These days, he’s focused on catering, collaborations, and fine-tuning his own vision of what barbecue can be. This week, we slice deep into brisket -- how to render it, what variables matter most, and how to make it your own -- alongside insights into hospitality, sides, pop-ups, and the messy, rewarding work of turning a cult favorite into a full-time craft from a man who knows his stuff. 

Episode #161 - Jake Potashnick of Feld

When Chef Jake Potashnick opened Feld, it stirred controversy among Chicago’s culinary insiders -- some critics called the plating sparse, the seasoning “too European”, and the concept overly cerebral. But even as a first-time owner-operator, Potashnick leaned into his global experience -- from Michelin-starred kitchens in Tokyo, Berlin, and Sweden -- and a philosophy rooted in deep relationships with farmers and diners alike. Rather than retreat, he listened, adapted, and refined. Now, Feld is one of Chicago’s most distinctive tasting menus, known for its immersive 30-course format, transparent sourcing, and ever-evolving narrative. He joins us in the studio to talk about taking criticism seriously without losing creative voice, how Feld became a relationship-to-table experience, the importance of listening, and so much more.

Episode #160 - Lamar Moore of etc.

This week, we’re joined by Chef Lamar Moore -- a celebrated chef and culinary innovator, known for winning Vegas Chef Prizefight and for memorable showdowns on Beat Bobby Flay and Chopped, as well as Bravo’s Welcome to Waverly. He’s cooked for Barack and Michelle Obama, fed the Chicago Bears, and coordinated menus for Super Bowls and NBA Finals. His latest venture is etc. (Experience, Taste, Cocktails) -- a bold new dining concept in the South Loop, where he blends elevated Southern cuisine with an intimate bar experience. In the studio, Lamar shares insider tips on making next-level grits, recounts the wild ride of Vegas during COVID as he worked at Bugsy & Meyer’s, reflects on the Waverly social experiment, and so much more.

Episode #159 - Art Mendoza of Barrel Aged Hospitality

From his early days at Chuck E. Cheese to launching a consulting firm with his son Tyler, Art Mendoza has built a career defined by innovation, hospitality, and a deep understanding of customer experience. He joins us in the studio to discuss new ventures with Barreled Aged Hospitality—including the playful, whiskey-forward “Toasted” brand and a forthcoming café bar at the Lyric Opera House—while reflecting on his storied career. We discuss his early lessons in leadership and systems-thinking at Marriott’s Great America, the strategic evolution of Chili’s and Brinker International, his approach to crafting concepts that balance simplicity with profitability, and so much more. 

Episode #158 - Alba Huerta of Julep

Alba Huerta is a Houston-based bartender, entrepreneur, author, cocktail educator, and owner of the James Beard Award–winning cocktail program at Julep—which is expanding with the addition of The Parlor, a new lounge space designed for private, immersive gatherings. Born in Mexico and raised in Texas, she has spent over a decade shaping the national cocktail scene, creating more than 110 cocktails and earning widespread recognition for her work. She joins us during her recent visit to Chicago for the James Beard Awards, where she shares insights into her inspiring career trajectory, her collaborative and story-driven approach to cocktails, and her evolution from hospitality professional to industry innovator.

Episode #157 - Mitch Gropman, Moderator of /r/ChicagoFood on Reddit

The Chicago food subreddit has quietly become one of the internet’s most reliable sources for up-to-the-minute restaurant intel, thoughtful recommendations, and lively conversation celebrating the city’s singular hospitality culture. This week’s guest, Mitch Gropman — better known by his Reddit handle TriedForMitchcraft — has played a key role in shaping that space into what it is today. After moving to Chicago from Jacksonville, Florida, Mitch helped turn /r/ChicagoFood into a vibrant hub for both newcomers and seasoned locals. A top-notch culinarian with a knack for deep-dive posts into the city’s vast and varied food scene, he joins us in the studio to talk about the evolution of the subreddit, the etiquette of digital food discourse, how he ended up eating for free at Alinea, and plenty 

Episode #156 - Tigist Reda of Demera

When this week’s guest moved to Chicago from Ethiopia in 1997, she brought with her the deep culinary traditions of her homeland and a vision for sharing them with her new community. Now, Chef Tigist Reda is the acclaimed chef and owner of Demera Ethiopian Restaurant—featured in the Michelin Guide and soon expanding from its Uptown flagship to a new location in Bronzeville. In this episode, we're given a guided tour of one of the world’s most vibrant culinary traditions, with a colorful history and deep community roots here in Chicago. Our conversation spans Demera's opening, Ethiopia’s unique calendar and drinking culture, the communal identity shaped by shared meals and rituals, and so much more.

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!