From staring out of the QBE building overlooking the city as an Executive Chef, to traveling the world looking for his real father - Jamie has quite the story to tell. Whether it's being pranked by his chef colleagues in the early days to helping grow

How much of personal success relies on luck, or being at the right place at the right time? Jason and I chat about his career from the beginning of picking up a camera as a teenager, to following one of the best restaurants in the world - Noma - from coun

The recipe to success behind whale sperm emulsion or why you should put sand in your restaurant to transport guests to a tropical island? Hear all about it as Andre Natera and I catch up over the past two months in the world of hospitality. Whether it's t

Youll learn and immense amount about the history of Poland through the World Wars and how that effected the produce they came to use for spirits, or food in everyday life. We chat about neurogastronomy and the psychology behind food, how a tartare reigni

I hopped over to Warsaw in Poland while traveling around Europe and I was not disappointed. What a beautiful city. Best of all, an incredible bar hidden away in the outskirts that creates a fun and inviting vibe filled with stunningly illustrated menus (d

Kenneth and I sat down to chat about Noma finally receiving its third hat after 17 years, being able to recognise the chefs who have worked at The French Laundry or Per Se because of their idiosyncrasies during service (like not making a sound during pre

Welcome to the Chefs PSA x Roots Hospitality takeover where Andre Natera and I banter through whats going on in the restaurant industry around the world and in the media. We talk chefs that have blown up in the media, the new Creamy Ninja (a.k.a Pacojet o

We jump over to Oslo in Norway for this special episode. Recently when I travelled through Europe and the U.K. I took my podcasting kit along and caught up with people that were doing awesome work. Rebecca Hawkes, the chef and gardener, is no exception. H

Having walked through professional kitchens since he was 16, Matt has worked with the best and come up in the culinary world alongside some incredible chefs too. We chat about his time under Thomas Keller and the military like style in which Keller conduc

When I started my apprenticeship many years ago, and dabbling with wild and native foods as a chef, Aaron was one of the first people I started following that was utilizing them in an out of the box way that made it engaging enough for me to try it myself