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Episode #131 - Josh Tilden of Maxwells Trading

Last year, when we had Chef Erling Wu-Bower on the pod, Maxwells hadn’t opened yet — the concept was brimming with promise, but its mettle was yet untested. After a year of service, there’s no denying how much the spot is thriving, and it’s in large part to this week’s guest — Josh Tilden, Chef Erling’s front-of-house counterpart. Josh is an engineering major-turned hospitality maestro, whose methodical approach and attention to the finer points have made him an indispensable member of the Chicago dining community. He joins us to tell us about the inception of Maxwells, give us a tour of their inspiring space, talk Shaw's lore, and so much more.

Episode #130 - Giuseppe Tentori of GT Prime

This week, we are delighted to welcome a culinary artist who, despite his reluctance to embrace the title of "chef", is undeniably one of the industry’s most esteemed talents. Chef Giuseppe Tentori refined his culinary skills in some of Chicago’s premier kitchens before joining BOKA Group, where he led BOKA (the restaurant) and subsequently opened GT Fish & Oyster, GT Prime, and BOKA Catering. In our conversation, we dive into Chef Tentori’s experiences working with Charlie Trotter, explore the philosophy of allowing a protein to speak for itself versus enhancing it, discuss the pursuit of artful consistency, and much more.

Episode #129 - James Martin of Bocadillo Market

This week’s guest is busy. From championing numerous charitable causes alongside fellow Chicago chefs to running the award-winning Bocadillo Market, James Martin embodies the spirit of humble grit and hospitality zeal. With a passion for crafting inventive dishes that put a modern twist on Spanish classics, James shares his journey from modest beginnings to becoming a celebrated force in the culinary world. In this episode, we explore saffron yields, the remarkable resourcefulness of Chicago’s culinary community, tips for achieving the perfect paella, and much more.

Episode #128 - Adam McFarland of John's Food and Wine

In his early 20s, this week’s guest was working as a builder when he accidentally dropped a pallet of bricks — and vowed to move to San Francisco to pursue a life in the kitchen. And we are lucky he did: Adam McFarland is a born natural (he started cooking when he was a toddler), and his latest venture, John’s Food and Wine, which he started alongside longtime co-conspirator Thomas Rogers, is a testament to his creativity and kindness-first approach to hospitality. After Thanksgiving, they’re launching a new reservation system and tasting menu that will give diners an intimate and playful dining experience inspired by the seasons. He joins us in the studio this week to walk us through how he designs a menu, tell some stories that influenced his vision for a kinder kitchen, give us the skinny on making a good egg, and so much more. 

Episode #127 - Joe Flamm of Rose Mary

This week, we're thrilled to be joined by Joe Flamm in the studio. The Top Chef champion and driving force behind acclaimed restaurants Rose Mary and BLVD Steakhouse takes us on a conversational journey through his life in the kitchen. From his South Side roots and the influence of his Italian grandmother to his time spent working alongside culinary icons, Joe shares the highs and lows that accompany a life dedicated to food. He talks about the grit and determination it took to rise through the ranks, the importance of mentorship and finding your own culinary voice, the challenges and rewards of opening and running your own restaurants in a city as vibrant and demanding as Chicago -- and so much more. 

Episode #126 - Dani Alonso of Bonhomme Hospitality Group

This week’s guest is no stranger to blending global influences with a heartfelt approach to hospitality. Dani Alonso, the visionary founder and creative director behind Bonhomme Group, has created an expansive portfolio of venues that bring the vibrancy of both Chicago and Spain to life. From award-winning restaurants and lounges to Casa Beatnik, a boutique hotel nestled in the Spanish countryside, Bonhomme reflects a passion for storytelling, luxury, and escapism. He joins us in the studio to share fascinating insights about his journey, dive into the nuances of running a business abroad, explore the enigmatic calculus of design, and much, much more.

Episode #125 - John Carruthers of Crust Fund Pizza

During the early days of the pandemic, this week’s guest was looking for ways to stave off dread and make a difference—and he decided to start selling pizzas out of the alleyway behind his house. That’s right: this week we are talking to John Carruthers, founder and proprietor of Crust Fund Pizza (and director of communications for Revolution Brewing by day.) He’s raised over $70,000 for a wide variety of charities and causes and created a cult following to boot: his maximalist pizza creations sell out almost instantly, with fans from all over the region trying to crack the code on his release process. He comes to the studio to tell us how to get a leg up on securing a pizza, dives into the genesis of his pizza-making nonprofit, tells us all about a recent tavern pizza odyssey across Chicago, and so much more. He’s also got a new book: The church cookbook-inspired Super Pizza World, a treasure trove of some of his most iconic pies, bound with a spiral so you can keep it open while you play chef (why isn’t this the standard for cookbooks?)

Episode #124 - Des Echavarrie, Master Sommelier

This week, we’re diving into the world of wine with a master class led by Des Echavarrie, master sommelier and owner of Scale Wine—a Napa-based distribution business dedicated to bringing exceptional wines to discerning palates worldwide. With a career that includes a stint as a sommelier at none other than The French Laundry, Des truly knows his craft — and he’s passionate about hospitality. Here’s what’s on the syllabus today: creating unforgettable wine accompaniment, unpacking the challenges in the wine collector’s market, exploring the rich past, dynamic present, and exciting future of the wine industry, and, as always, so much more.

Episode #123 - Brenton Engel of Letherbee

From selling homemade hooch at his band's merch table to distilling one of the finest artisanal gins available, Brenton Engel’s story is worth telling and listening to. As founder of Letherbee, Brenton’s commitment to authenticity and craftsmanship has made the Chicago-based distillery a flagship for quality liquor, and his philosophy to “always work with friends” makes him an exemplar of a community-first approach. He joins us to tell us all about the early days of “Illinois joy”, dive deep into the nature of gin, debunk myths and misconceptions about liquor through the ages, and so much more.

Episode #122 - Max Robbins of Lettuce Entertain You

After a career spent honing his skills around food, across many of Chicago’s best restaurant groups including One Off Hospitality, Hogsalt, and Land & Sea Dept, Max Robbins now serves as Culinary Director at Lettuce Entertain You Restaurants, where he leads menu development and chef training with a hands-on, collaborative approach. Known for his creativity, dedication, and intrepid leadership, Max brings a deep respect for the craft, drawing on his diverse experiences to inspire innovation in the kitchen while maintaining a humble, team-oriented mentality. He joins us this week to discuss Chicago's renegade kitchen culture (of yesteryear), being spit in the mouth during a tense shift on the line, how to get the most out of your time at culinary school, and so much more.