Chef Aaron Bludorn returns to Chef’s PSA alongside Chef Allie Peña, executive chef of Bludorn Houston, to talk about what it means to grow as a chef—from early-stage mentorship to leading a culinary team.

Together with host André Natera, they break down:

• The importance of mentorship in building chefs

• Station setup standards and the value of everyday tools

• How AI and kitchen display systems are reshaping communication

• Why chef growth is rooted in discipline, culture, and curiosity

This episode gives chefs and hospitality pros an inside look at leadership through systems, creativity, and collaboration.

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Chef Danny Kievit, founder of Leave It to Kievit, joins Chef André Natera to unpack what it takes to succeed as a private chef in today’s luxury culinary space.

They explore how to:

• Build trust with clients through authenticity

• Turn your culinary identity into a premium brand

• Use confidence, storytelling, and food presentation to stand out

• Transition from traditional kitchen work into entrepreneurship

• Navigate challenges—from burnout to business building

Whether you're a caterer, line cook, or dream of your own private chef brand, this episode delivers powerful insight into what it means to cook with integrity and vision.

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Chef Barclay Dodge (Bosq, Aspen) and Heather Kunzer (Foods in Season) join André Natera to talk foraged ingredients, preserving wild food, and lessons learned from El Bulli. This episode covers everything from mushroom prep to mentorship, and why fermentation isn’t just a trend—it’s technique.

You’ll hear insider tips on working with seasonal ingredients, navigating small kitchen setups, and how to think like a Michelin chef without losing touch with the earth. It’s a grounded, high-level episode for cooks, chefs, and wild flavor seekers.

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Chef Jakub Czyszczon joins André Natera for a masterclass in surviving and thriving as a chef in today’s kitchen culture. From the pressure of culinary job interviews and tastings, to competition experiences at Ment’or Young Chef and Bocuse d’Or, Czyszczon opens up about what it really takes.

They cover:

• Chef tasting prep, plating psychology, and real-world pressure

• Pasta as a chef’s signature dish

• Kitchen station setup and flavor layering

• Navigating mentorship, growth, and concept development

This episode is filled with technical insight, candid stories, and a roadmap for cooks looking to elevate their craft.

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Michelin-starred Chef Rogelio Garcia joins André Natera to talk guest-chef circuits, his cookbook “Convivir,” and the discipline required to maintain Michelin excellence at Auro in Napa Valley. The chefs dive into leadership tactics, kitchen communication, and the effect of social-media plating on fine dining. Rogelio also opens up about mental health, his love of simple food for friends, and a surprising dream of acting on screen. Insightful, tactical, and heartfelt—perfect for cooks and food lovers aiming higher.

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What does it take to win the world’s most elite culinary competition? In this episode of Chef’s PSA, André Natera sits down with Mathew D. Peters, the first American to win the Bocuse d’Or, to unpack the strategy, leadership, and mindset behind world-class cooking.

They discuss:

• How to prepare for high-level culinary competitions

• What separates great kitchen teams from good ones

• How fine dining is evolving with vegetable-forward menus, Nordic influences, and cost-conscious creativity

• The role of social media in shaping modern dining expectations

• The story and philosophy behind Prelude, Mathew’s hospitality-forward bar in Austin

• Advice for young chefs navigating a changing culinary landscape

Whether you’re a seasoned chef or just starting out, this episode delivers high-impact insights on execution, innovation, and leadership in today’s culinary world.

Listen now and subscribe for more chef-to-chef conversations.

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In this episode, André Natera sits down with Chef Anastacia Quiñones-Pittman, a celebrated chef and James Beard Award semifinalist in 2022, 2023, and 2024, to explore what it really means to build a culinary identity.

They discuss:

• How chefs can stay original in a trend-driven industry

• The evolution of Mexican cuisine and modern Latin American food

• Gender dynamics in the kitchen and the long road to equity

• The business of being a chef—from branding to mentorship

If you’re serious about the craft of cooking, this episode will challenge and inspire you.

Anastacia Instagram: https://www.instagram.com/chefaqpittman/

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In this episode of Chef’s PSA, André Natera reconnects with longtime friend and celebrated chef Junior Borges to talk about the upcoming launch of Nic and Junior’s, a new restaurant in Chicago.

They explore:

• The process of building a new restaurant from the ground up

• How Junior brought his team back together

• Evolving food trends and what chefs should pay attention to

• Why simplicity, taste, and technique still matter

• Creativity in the kitchen—from Brazilian classics to playful desserts

This episode is packed with insights for chefs, operators, and anyone who wants a deeper look into what it really takes to build a successful culinary brand.

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