In the Kitchen with Bret Thorn
By Nation's Restaurant News
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Episodes: 50
Description
In the Kitchen with Bret Thorn is a bi-monthly podcast from Restaurant Hospitality, a sister publication of Nation’s Restaurant News. In the Kitchen features senior food and beverage editor Bret Thorn, who talks with the most innovative chefs at independent restaurants from across the country, discussing their latest menu items, business innovations, trends, and what’s next for culinary experts.
| Episode | Date |
|---|---|
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Alex Curley of Palacios Murphy provides insight into running seasonal restaurants
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Mar 15, 2024 |
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Chef Gayle Pirie of Foreign Cinema in San Francisco strives to create a haven from daily troubles
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Feb 29, 2024 |
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Julia Zhu prepares for the opening of the first U.S. location of Grandma’s Home
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Feb 09, 2024 |
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Ameneh Marhaba to debut a brick-and-mortar version of Little Liberia in Detroit
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Jan 25, 2024 |
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Johnny Spero gets ready to reopen Reverie in Washington, D.C.
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Jan 11, 2024 |
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Lane Li shares her journey from Smorgasburg to brick-and-mortar restaurant
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Dec 21, 2023 |
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Carl Sobocinski of Table 301 restaurant group and Michael Minelli of Passerelle Bistro in Greenville, S.C., discuss work-life balance and foodservice culture
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Dec 07, 2023 |
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Paramjeet Bombra brings traditional Punjabi cuisine to Midtown Manhattan
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Nov 16, 2023 |
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Sarah Stegner nurtures her community at Prairie Grass Cafe
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Oct 27, 2023 |
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Restaurateur Billy Dec explores his food roots in new documentary
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Oct 17, 2023 |
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Richard Sandoval launches mentorship program for up and coming culinarians
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Oct 09, 2023 |
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Sam Fore showcases her style of Southern food influenced by Sri Lanka
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Sep 29, 2023 |
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Veteran chef and restaurateur Michael Schlow regroups in the aftermath of the pandemic
|
Sep 18, 2023 |
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Maya-Camille Broussard serves pastry and education through Justice of the Pies
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Aug 24, 2023 |
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Ilili chef and owner Philippe Massoud uses his family’s restaurant background to elevate Lebanese cuisine in the United States
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Aug 10, 2023 |
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José Andrés Group CEO Sam Bakhshandehpour discusses his hotel strategy
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Jul 28, 2023 |
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Shawn and Holly McClain share operational strategies for their Detroit and Las Vegas restaurants
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Jul 14, 2023 |
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Rob Rubba of Oyster Oyster in Washington, D.C., supports local producers and his employees
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Jun 22, 2023 |
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David Burke shares his perspective on restaurant trends
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Jun 08, 2023 |
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Ria Montes, chef de cuisine of Estuary in Washington, D.C., thrives on the energy of the kitchen
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May 25, 2023 |
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Bin Lu experiments with new ways to bring out flavor at The Restaurant at Blue Rock
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May 10, 2023 |
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Michael Mina emphasizes continuous education with Mina-versity
|
Apr 27, 2023 |
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Chris Morgan pushes boundaries at Pizza Serata in Washington, D.C.
|
Apr 13, 2023 |
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Nick Livanos adapts to the new New York dining scene
|
Mar 23, 2023 |
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Aaron Taylor encourages Baltimore youth to pursue careers in foodservice
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Mar 10, 2023 |
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Chef Yia Vang discusses Hmong cooking, his restaurants, and hunting invasive species
|
Feb 24, 2023 |
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Tonii Hicks seeks to educate her young neighbors about food and cooking
|
Feb 10, 2023 |
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Adijatu Jalloh brings the flavors of home to her catering business
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Jan 26, 2023 |
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Jahqyad Austin forges his path as a pastry chef
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Jan 12, 2023 |
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Meghan Lee discusses her approach of running a communal kitchen at Heirloom in Lewes, Del.
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Dec 23, 2022 |
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Gavin Kaysen shares his experience as a restaurateur, competitor, and caterer for athletes
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Dec 10, 2022 |
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Jordan Abraham pairs whiskey and wagyu at Gozu in San Francisco
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Nov 12, 2022 |
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Selena Tan discusses Peranakan culture and her family’s new restaurant, Daisy’s Dream NYC
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Oct 27, 2022 |
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Former ThinkFoodGroup COO Hollis Silverman plots her own course with Eastern Point Collective
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Oct 14, 2022 |
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Rob Connoley produces zero-waste food rooted in Ozark cuisine at Bulrush in St. Louis
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Sep 09, 2022 |
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Ji Hye Kim makes food inspired by local farmers and Korean history in Ann Arbor, Mich.
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Aug 31, 2022 |
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Ricky Moore brings a lifetime of travel and experience home to Saltbox Seafood Joint in Durham, N.C.
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Aug 12, 2022 |
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Seamus Mullen shares how chefs can live happier, healthier lives
|
Aug 04, 2022 |
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Levy Restaurants CEO Andy Lansing shares advice on hiring and keeping staff as Jake Melnick’s Corner Tap celebrates its 20th anniversary
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Jul 15, 2022 |
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Robert Ash, culinary head of the Encore Boston Harbor Hotel, discusses labor and supply chain strategies
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Jul 08, 2022 |
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Andrew Black creates memories at Grey Sweater and Black Walnut in Oklahoma City
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Jun 30, 2022 |
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Rocco DiSpirito and Troy Guard discuss their Denver fundraisers
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Jun 10, 2022 |
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Amelie Kang’s Málà Project provides Sichuan dry pot to New Yorkers
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May 27, 2022 |
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Okan Kizilbayir focuses on seafood at Salt restaurant on Amelia Island in Florida
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May 13, 2022 |
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Lettuce Entertain You Enterprise’s Amarit Dulyapaibul shares the pleasures of running restaurants
|
May 05, 2022 |
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Kevin Tien tells his personal story at Moon Rabbit
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Apr 22, 2022 |
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PDT founder Jim Meehan discusses making Oregon cocktails in a Japanese context
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Mar 25, 2022 |
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Café Grumpy co-founder Caroline Bell traces her path to becoming a coffee expert
|
Mar 11, 2022 |
|
Justin Cucci previews his ‘gastro-brothel’ opening in Denver
|
Feb 25, 2022 |
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Michael Reed of Poppy + Rose in Los Angeles is opening new restaurants while seeking work-life balance
|
Feb 04, 2022 |