Episodes

This week on Chefs Without Restaurants, Chris Spear talks with inventor Scott Heimendinger, founder of Seattle Ultrasonics and co-founder of Sansaire. If you've ever cooked sous vide at home or followed Modernist Cuisine, there's a good chance you've used, or been influenced by, Scott's work. His latest project is the world's first ultrasonic chef's knife designed specifically for home cooks. Chris and Scott discuss Scott's journey from Microsoft to the food world, what inspired him to spend ...

Michael Twitty returns to Chefs Without Restaurants to talk about his new cookbook, Recipes from the American South. With over 250 dishes and stories, this episode dives into the layered traditions of Southern cooking, from cornbread to possum and sweet potatoes. A must-listen for fans of culinary history and storytelling.

Chef Brandon Rogers joins Chris Spear to share what it’s like competing on Next Level Chef with Gordon Ramsay. In this candid conversation, Brandon talks about his culinary background, what led him to the personal chef world and how he balances high-level service with creativity and business smarts. Listen now for behind-the-scenes insights, personal chef strategies and some fun moments from the show.

“No one buys a story—editors buy a pitch.” That’s the frame for today’s conversation with D.C.–area journalist, photographer and writing coach Nevin Martell. You’ve seen his byline in places like The Washington Post, Washingtonian and The Boston Globe. He’s the author of eight books (including Looking for Calvin and Hobbes, The Founding Farmers Cookbook and the Red Truck Bakery Cookbook). This episode is a practical, candid look at how to build and sustain a writing life. Nevin lays out his ladder—social → local → regional → national, and explains why editors buy pitches, not finished stories. We talk about sharpening ideas, writing tight queries and why relationships and reputation are the real currency. There’s frank talk on “working for exposure,” managing rejection and uncertainty, and balancing service pieces that pay the bills with work that feeds your soul.

Tristen Epps is a James Beard-nominated chef and Top Chef finalist whose journey, from JWU and the Greenbrier to mentorship under Marcus Samuelsson, shaped his unique Afro‑Caribbean voice. In this episode, we dive into race and food value, cultural gatekeeping, and resilience during competition. Tristen shares personal victories, industry wisdom, and reflections on what it means to elevate underrepresented cuisines.

Spirits writer and cocktail expert Kara Newman joins Chris Spear to talk about the evolution of modern mixology. From wild drinks like sour cream and onion martinis to smart home bar tips and the rise of non-alcoholic beverages, Kara shares her insights and inspirations. Listen now to learn about her journey and the creative world of cocktails.

Discover the rich culinary traditions of Spain’s Balearic Islands with award-winning food writer Jeff Koehler. In this episode, Jeff joins Chris to discuss his new book, The Spanish Mediterranean Islands Cookbook, and the seasonal, ingredient-driven cooking that defines island life. From daily markets in Menorca to rustic recipes and the importance of eggs in Spanish cuisine, this conversation explores how food reflects place and tradition. Listen now and bring a taste of the Mediterranean into your kitchen.

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud. In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby, how sh...

This week, I’m joined by Arash Hashemi of Shred Happens. We talk about his journey from struggling with food and weight to becoming a cookbook author and founder of Kaizen Foods. Arash shares tips for building healthier habits through low-carb, high-protein meals that actually taste good. We cover breakfast routines, feeding picky families, and what it takes to launch a food product. Whether you're on your own health journey or just want better meals, this one's for you. Listen now and start cooking better today!

Chef Takeshi Nishikawa is trading Michelin stars for ice cream. In this episode, we explore his journey from DC fine dining to launching Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, MD. We talk about flavor innovation, hospitality philosophy, and building a business rooted in culture and community.

In this episode of Chefs Without Restaurants, I sit down with Maria Baradell, the founder of Leaf & Loaf, a thriving home-based sourdough bakery. Maria shares her inspiring journey from baking bread for her family to building a successful cottage bakery—and how she scaled up quickly to meet demand.

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we’re joined by one of the most iconic figures in the culinary world, Jacques Pépin. Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the inspiration be...

In this episode, Chris Spear talks with Joe Yonan, Washington Post food editor and author of Mastering the Art of Plant-Based Cooking. They explore what it means to eat “plant-based” without labels, Joe’s passion for global cuisine, and why texture and flavor are essential in vegetable-based dishes. Whether you’re curious about plant-based eating or looking for advanced culinary techniques, this conversation offers inspiration for all. Listen now!

Chris Spear welcomes Heidrun Metzler to discuss her cookbook German Heritage Baking, a celebration of classic German desserts and hands-on baking techniques. Heidrun shares how she preserves her family's recipes while adapting them for American kitchens, and the essential baking tips she picked up from her mother, aunt, and grandmother. Listen to this episode to learn how to bring traditional German baking into your own kitchen.

In this episode, Chris Spear talks with cookbook author and food writer Ben Mims about his latest book, Crumbs. They dive into the fascinating history of cookies, discussing what defines a cookie, the stories behind classic recipes, and how different cultures have shaped cookie traditions worldwide. Ben also shares insights into his research process, the challenges of writing a cookbook, and some unique ingredients he discovered along the way. Whether you're a baking enthusiast or just love learning about culinary history, this episode is sure to inspire and entertain.

Celebrate the upcoming 250th episode and five-year anniversary of Chefs Without Restaurants with host Chris Spear! In this special solo episode, Chris announces a brief hiatus and introduces his new podcast, Personal Chef Business Startup Guide, focused on helping culinary entrepreneurs grow their businesses. Don't worry—Chefs Without Restaurants will return in early 2025 with more great content. Listen now to hear what's next.

Join Chris Spear as he chats with Owen Han, the 'King of Sandwiches' and popular TikTok culinary creator. In this episode, Owen shares his journey from working in a hospital to becoming a social media sensation, amassing over 6 million followers with his mouthwatering sandwich creations. They dive into Owen’s debut cookbook Stacked, which offers a fresh take on sandwiches from breakfast to dessert. Learn about Owen’s creative process, favorite ingredients, and how he’s redefining what counts as a sandwich.

In this episode, Chris Spear chats with Sarah Fennel, the founder of Broma Bakery and author of the new cookbook Sweet Tooth. Sarah shares her journey from starting a food blog in college to building a successful online brand with millions of followers. They discuss her approach to recipe development, balancing food photography with content creation, and how she stays connected with her audience on social media. Tune in for valuable insights on growing a food-based business, developing creative recipes, and standing out in a crowded blogging world.

Send us a text In this episode of Chefs Without Restaurants, host Chris Spear sits down with renowned chef David Burke, a trailblazer in modern American cuisine. Burke discusses his journey from a young chef leading kitchens in New York City to building a restaurant empire and pioneering culinary innovations like his patented dry-aging process. The conversation dives deep into the balance between craftsmanship and running a successful business, the evolution of fine dining, and the importance of...

Join Chris Spear on this week's episode of Chefs Without Restaurants as he sits down with Chef Michael Gulotta. A New Orleans native and culinary innovator, Michael shares his journey from working in fine dining to opening MoPho, Maypop, and his latest venture, Tana. Tune in to hear about the realities of the restaurant industry, the complexities of running multiple eateries, and Michael's take on fusion cuisine. Listen now to gain valuable insights into the world of culinary entrepreneurship.

Send us a text In this episode of Chefs Without Restaurants, host Chris Spear sits down with Jeremy Salamon, the talented chef behind Agi’s Counter in Brooklyn and author of the newly released cookbook, Second Generation. Jeremy, a second-generation Hungarian Jew, has made waves in the culinary world, earning accolades like a James Beard Award nomination and a spot on Bon Appetit's Best New Restaurants list in 2022. Jeremy shares his journey from working in some of New York’s finest kitchens,...

In this episode, we sit down with Aaron Elliott, former punk drummer turned vegan chef. Aaron shares his unique journey from touring musician to running a successful vegan meal delivery service, Meal Ticket, in LA. We discuss his love for music, how he became vegan, and the challenges of cooking on the road. Aaron also dives into his experiences cooking for celebrities, his time at world-renowned restaurants like Noma, and the importance of sourcing fresh, local ingredients. Tune in for an inspiring conversation about creativity, passion, and the intersection of food and music.

In this episode of Chefs Without Restaurants, Chris Spear delves into the world of landrace heirloom grains and sustainable farming with Glenn Roberts, the founder of Anson Mills. Glenn shares his extensive knowledge on the history and significance of landrace crops, the challenges and rewards of polyculture farming, and the importance of preserving traditional agricultural practices in the face of modern challenges like climate change. This episode is a must-listen for anyone interested in sustainable agriculture, food security, and the future of farming. Discover how ancient farming techniques can inform today's practices and what the future holds for our food systems. Whether you're a chef, a farmer, or just passionate about where your food comes from, this conversation offers valuable insights and inspiration.

In this episode of Chefs Without Restaurants, Chris Spear continues his conversation from last week with John Kanell of Preppy Kitchen. Part 1 of their conversation can be found here. John's a former middle school teacher turned cooking personality, and currently has more than 10 million followers across all online platforms. In this episode, John provides valuable insights for those looking to transition into food content creation, including tips on lighting, styling, and developing a personal...