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CHEF MIKE HARVEY

Chef Mike Harvey of Jalisco Taqueria is passionate about utilizing authentic ingredients while paying homage to the flavors of Mexican culture. As a fellow graduate of NECI, years later, Jamie and Mike have both found themselves cooking in the Lowcountry. The…

HAMILTON HORNE

Charleston native, Hamilton Horne, operates a hydroponic farm inside a shipping container and serves as a purveyor of artisanal lettuce, micro greens, herbs, and leafy greens for restaurants in the Lowcountry. In this episode, Hydro Ham and Jamie chat about the…

JONATHAN KISH

Jonathan Kish, CEO of Queen Street Hospitality and VP of the Lowcountry Hospitality Association, is keeping his family’s role in Charleston hospitality alive. Jonathan joins Jamie as the two talk about the mission of restaurant week, the value of learning from…

John Matthews

Jamie is joined by John Matthews, aka “Turtle,” as they take a trip down memory lane to where their friendship started 26 years ago. Jamie and John discuss their time at culinary school, the countless kitchens they both worked in, and…

KRISTEN MIRANDA

Longtime news personality, Kristen Miranda, hosts the best of Charlotte’s culinary scene on her WBTV lifestyle segment. With the launch of her new collaborative cookbook “Tastes and Talents of Charlotte – WBTV Family Recipes” Jamie hosts Kristen for the first time…

JAMIE BROWN & JEFF TONIDANDEL

North Carolina restaurateurs, Jamie Brown & Jeff Tonidandel, are the faces behind some of your favorite Charlotte restaurants. In this episode, the duo sits down with Jamie to discuss their entry into hospitality, women empowerment within the industry, and how they’ve…

BEN ELLSWORTH

Ben Ellsworth took the leap of a lifetime when he decided to get sober 6 and a half years ago. After spending 25 years working in the back of house, Ben founded GigPro, a software that provides a connection between restaurants…

STATE OF THE INDUSTRY

For our 35th episode, Chef Jamie is joined by co-producer, Julia Kane, to reflect back on the common themes of our episodes thus far. From mental health awareness in the industry, to the influence of social media on diners, and all…

CHEF MARC JACKSINA

Whether it be cooking, running or writing, Chef Marc Jacksina brings the heat to all of his endeavors. Jamie and Marc recount their time spent in the kitchen together, discuss their experiences with learning from failure, and their approach to teaching…

CHEF MICHAEL NOLL

Chef Michael Noll lets the ingredients tell the story of every dish. As Chef Partner of Bardo and Vana in Charlotte, Michael discusses the concept, configuration and execution of a tasting menu concept. Follow along to hear what’s coming soon to…

HANNAH SCHNEIDER

Nashville hospitality public relations mogul, Hannah Schneider acts as the voice for her vast portfolio of restaurant and hotel clients. While she currently serves as the founder and owner of BRND House, Hannah’s career path began at the host stand. In…

CHEF BRIAN BAXTER

Chef Brian Baxter knows how to hold court at Nashville’s “chef incubator” and open kitchen concept, The Catbird Seat. Brian’s creativity extends from his food to the canvas where he experiments with oils and watercolors. In this episode, Jamie and Brian…

CHEF SAM ALLEN

Owner and Executive Pastry Chef of Wentworth & Fenn, Sam Allen, is known by many in Charlotte for her signature desserts and pastries. Jamie and Sam whisk up conversation about how she turned her passion into an independently owned gourmet pastry…

CHEF ASHLEY BOYD

Chef Ashley Boyd was destined for the restaurant life, it was just a matter of choosing the right position. After working her way through the front and back of the house, she found her passion lied within pastry. In this episode,…

CHEF GERALD SOMBRIGHT

From opponents to friends, Jamie brings on Chef Gerald Sombright, who recently led his team at Knife & Spoon in Orlando to become Florida’s inaugural Michelin star restaurant. The two recount their experiences on Top Chef and the one ingredient that…

CHEF WILLIAM DISSEN

With Appalachian roots, Chef William Dissen was raised cooking with fresh ingredients from his grandmother’s farm. His upbringing cultivated his cooking style today and has led him to become known as one of the world’s most sustainable chefs. Listen as Jamie…

CHEF BILL SMITH

Tried-and-true North Carolinian, Chef Bill Smith, spent the majority of his culinary career at the iconic Crook’s Corner in Chapel Hill. In this episode, Jamie & Bill talk for the very first time about the evolution of the culinary world and…

MICHAEL SHEMTOV

Michael Shemtov got his start as a restaurateur at the ripe age of 22. While he still successfully operates multiple concepts across three cities, his heart lies with giving back to his community. Follow along as Michael and Jamie discuss their…

CHEF ORLANDO PAGÁN

Growing up in Puerto Rico, Chef Orlando Pagán always dreamt of becoming a chef. From the east coast to the west coast he has spent years perfecting the craft of cooking, all while battling MS and navigating his mental health. Having…

JESSE LEADBETTER

What if you could order fresh local food products straight from the farm to your doorstep? Jesse Leadbetter made this possible for the Charlotte community. His innovation led him to spearhead the connection between farmers and chefs in hopes to support…

SAMMY KOENIGSBERG

Sammy Koenigsberg is on a mission to keep local agriculture alive and accessible to the Charlotte community. Sammy’s passion for farming has become an inspiration to chefs, culinary students, and home cooks to know and care where their food comes from.…

TOMMY WHEELER

When there’s a will theres a way, and Tommy Wheeler of Tidewater Grain Company found a way. In hopes to re “ingrain” rice culture in North Carolina, Tommy has managed to preserve historical farmland and maintain sustainable farming of Carolina Gold…

Where Does Your Food Come From?

Following a Chef Field Trip to Oriental, North Carolina with NCAGR and Got To Be NC to meet with local farmers and purveyors, Jamie recaps his experience. From rice to soft shell crabs, listen to hear how he + 30 other…

KATHLEEN PURVIS

Beloved Charlotte food writer, Kathleen Purvis, and Jamie have long shared their love of cooking. Kathleen saved the food column at the Charlotte Observer from its demise 25 years ago and continues to break down barriers in food journalism. Follow along…

RESTAURANT REVITALIZATION FUND

Next week, the Senate will vote on whether or not to replenish the Restaurant Revitalization Fund (RRF). Nearly 200,000 restaurants were approved to receive grants from the RRF before it ran out of funds in 2021. The fund could provide $40…

ADAM HODGSON

Chef Adam Hodgson has never been one to shy from a challenge. It’s been 10 years since he joined the kitchen with Jamie, years filled with hard work and discipline as he’s climbed the ladder as a leader. Follow along as…

PATRICK WHALEN PT. 2

Patrick is always looking for ways to #ChangeTheGame in hospitality for the better. With the first full year of the Tip The Kitchen Initiative in the books, the two discuss its success thus far, and how they continue to strive for…

COREY MCGOVERN

Corey is a woman of many talents, especially art, but had never delved into the culinary world until she met Jamie. Now, Corey has learned and become an expert in the art of food. From farmers to sailors, these two work…

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