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Husband and wife duo Joe & Katy Kindred of acclaimed North Carolina restaurants, Kindred Restaurant, Hello Sailor, and Milkbread, join Jamie in sharing all things restaurants and the Charlotte food scene. The three talk management, accountability, understanding fine dining, architecture & design. Joe & Katy share their experience growing to multiple concepts and the process for bringing their flare to downtown Charlotte next year.
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Known by many for bringing joy to eating and cooking, Lindsay Moser, of The Hunger Diaries, joins Jamie to talk all things pasta, content creation, cooking, and fitness. Lindsay shares how she has garnered over 2 million social media followers and why so many are obsessed with watching and listening to her eat. She also shares how she has managed to stay healthy and fit, even eating her sizable dishes.
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Jamie reels in Captain Jamie Hough of Redfish Mafia and Master Chef season 10 contestant as the two discuss all things fishing, Lowcountry cuisine, TV cooking, and more. Jamie takes a deep dive into his Lowcountry roots that inspired his culinary journey during and after television. What was once a hobby has now led him to cook for Darius Rucker and Lee Brice. Jamie’s love for fishing and cooking encouraged him to embark on his newest Southeast Rescue and Relief voyage.
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The stars aligned for Philadelphia native and proud Italian, Anthony Marini, to open his sandwich shop The Pass in Charleston two years ago. Jamie and Anthony discuss the huddles of operating a non-traditional “kitchen,” Anthony’s transition from chef to owner and operator, and how he has since rooted himself in the Charleston community. With ambitions and plans to expand his operations, Anthony details his vision of what is to come.
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Take two for Chef Adam Hodgson as Jamie and Adam sit down to talk all things tasting menus. Jamie and Adam discuss inspiration, challenges, and the future of their new tasting menu endeavors at Tempest, “Tasting on the Quarter Deck.” Get an inside look into the minds of these chefs as they share their thoughts and potential dishes for next week's tasting and what tasting menu experience has been the most memorable for them.
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Jamie is joined by fellow two-time Top Chef Alum and owner of The Hummingbird Way, Jim Smith of Mobile, Alabama. Jim brings his wits and shares his creative process of cooking elevated seafood on the Gulf Coast and his passion for serving up all things local. Listen to hear how his his focus has shifted to creating a more sustainable environment around him and on the plate leading him to newfound passions.
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Philippines native and Chopped Champion, Nikko Cagalanan, is bringing authentic Filipino cuisine to Charleston through a series of pop-up dinners. With recipes inspired by his grandmother’s cooking, Chef Nikko takes us back to his childhood and the influence that has on his cooking style today. Jamie and Nikko look back on their experiences with TV cooking competitions, and discuss the different cultures that make up Filipino cuisine.
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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 two discuss all things tacos, Moles, dips and dishes and how a variety of cuisines have evolved their cooking styles today.
https://jalisco-chs.com/
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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 logic of buying from your local farms, inflation and disruption in the national food supply chain, and the benefits of investing in yourself.
kingtidefarmschs.com
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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 failure, and Jonathan’s integral role in bettering the hospitality industry in Charleston.
queenstreethospitality.com
lowcountryhospitalityassociation.com
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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 the path that led John on his culinary journey. Now a licensed massage therapist, John has yet to shake the culinary urge and sees food as a unified culture.
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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 to discuss her personal experiences interviewing chefs, her favorite Charlotte spots, and reflect on the past 10 years of both of their careers.
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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 integrated their personal experiences into their menus. With five successful concepts and one more on the way, listen to find out how they made their way onto Bon Appetit’s top 10.
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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 and qualified “pros”. Ben’s ingenuity with GigPro began in Charleston and has since spread across the country. Listen as Ben opens up about his trajectory in life before and after choosing sobriety, and the integral moments that changed it all.
Check out GigPro here:
www.gigpro.com
Thank you to Sèchey for hosting us in their space for this episode. Sèchey is an alternative bottle shop, carrying over 100 brands of functional beverages, beer, wine, spirits, mixers, and more. Drink less, live more. www.sechey.com
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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 aspects of sustainability, Jamie discusses the current state of the hospitality industry.
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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 the next generation.
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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 Lake Norman.
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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 this episode, Jamie and Hannah sit down to discuss what it takes to make it in the industry, all things social media and even some secrets of her craft.
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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 discuss what goes into his unique menu creations, the evolving culture as a leader in the kitchen, and the benefits they both experience from choosing sobriety.
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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 operation at Camp North End.
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