As a chef who has kept an open mind throughout his career, which has had many different influences on him, Tyler Akin describes his journey, from falling in love with Southeast Asian cuisine to opening his beloved Pho spot, Stock, to his current love affair with modern, French brasserie cooking at the recently updated and re-launched Le Cav, in the storied Hotel Du Pont in Wilmington, Delaware. Chef Akin opens up about going from studying law in DC to working for a bakery in West Virginia and how that singular decision has led him to where he is today and takes us along the journey and arc of his career.
Episode 79: Chef Rich Torrisi of Torrisi Restaurant and Major Food Group
Episode 78: Chef Eli Collins of a.kitchen + a.bar
Episode 77: Chef Stuart Brioza of State Bird Provisions, The Progress and The Anchovy Bar
Episode 76: Chef Christopher Kearse of Forsythia
Episode 75: Chef Andrew Carmellini of The Dutch & NoHo Hospitality Group
Episode 74: The Kitchen Culture Code
Episode 73: Chef Philip Krajeck of Rolf & Daughters and Folk Restaurants
Episode 72: Geno Vento of Geno’s World Famous Cheesesteak's
Episode 71: Chef Kurt Evans of Everybody Eats
Episode 70: Jen Carroll of Carroll Couture Cuisine
Nok Suntaranon of Kalaya Restaurant
Chefs Angie Rito & Scott Tacinelli of Don Angie NYC
Chef Yehuda Sichel of Huda
Chefs Scott Calhoun and Dave Feola of Ember & Ash
Justin Rosenberg of Honeygrow
Chef Wylie Dufresne of wd~50
Christopher Curtin of Éclat Chocolate
Chef Ron McKinlay of Canoe Restaurant
Alex Talbot of Curiosity Doughnuts & Ideas In Food
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