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Artwork for Chef's PSA Podcast
Culinary Arts
Restaurant Management
Culinary School
Culinary Industry
Mental Health
Hospitality
Restaurant Industry
Culinary Techniques
Michelin Star
Culinary Education
Cooking Techniques
Mentorship
Fine Dining
Culinary Competitions
Barbecue
Michelin Guide
James Beard Foundation
Attention To Detail
Burnout
Michelin Stars

The no-nonsense chef podcast for culinary leaders. Chef's PSA with André Natera gives cooks direct insight into kitchen management and what separates the pros from the rest. Featuring conversations with James Beard Award winners, Top Chef champions, and Bocuse d'Or competitors, we reveal the Michelin standards and discipline required to build a serious career. Weekly mentorship for BOH pros who wa... more

PublishesWeeklyEpisodes228Founded4 years ago
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CareersBusiness

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Artwork for Chef's PSA Podcast

Latest Episodes

Jules Wiringa is the Dutch chef behind Jules Cooking, which publishes fine dining recipes and technique videos made for chefs. He came up in Michelin-starred kitchens, became a sous chef at a two-Michelin-star restaurant, and has been making cooking ... more

Jess Pryles returns with more meat science. She is a live fire cook, the founder of Hardcore Carnivore, and the author of Prime Cuts, a 288 page guide to choosing, understanding, and cooking meat with more than 100 recipes built cut by cut. She holds... more

YouTube

Christophe De Lellis is chef and partner at Mamani in Dallas, a French restaurant with an Italian accent that earned a Michelin star in 2025, less than two months after opening, and kept it in the 2026 guide. Before Dallas he spent 13 years at Joël R... more

YouTube

Paid partnership with Toast. This episode ends with a sponsored bonus segment on menu pricing, built on data from Toast's Menu Price Monitor and their free Menu Checker tool. Check your menu against the market → biz.toasttab.com/us1XN

Sarah ... more

YouTube

Key Facts

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Recent Guests

Jess Pryles
Live-fire cook, founder of Hardcore Carnivore, and author of Prime Cuts
Hardcore Carnivore
Episode: YOUR STEAK MENU IS BORING | Jess Pryles Ep. 227
Christophe De Lellis
Chef and partner at Mamani, formerly executive chef at Joël Robuchon Las Vegas
Mamani
Episode: Michelin Star in Under Two Months: Chef Christophe De Lellis Ep. 226
Sarah McIntosh
Chef-owner of epicerie in Austin, with experience at Bouchon and Ad Hoc.
epicerie
Episode: Why Chefs Keep Paying for Buildings They'll Never Own? Sarah McIntosh Ep. 225
Abraham Salum
Mexico City-born chef, owner of Salum in Dallas
Salum Restaurant
Episode: They Said His Restaurant Would Fail. 21 Years Later, He’s Still Here. Abraham Salum Ep. 224
Nick Walker
FSR 40 under 40 chef, oversees Meridian then Whiskey Cake kitchens
Whiskey Cake / Meridian
Episode: Nick Walker, Are Your Line Cooks Still Loyal To You? Ep. 223
Tim Laielli
Creator behind Bare Food Tim
Bare Food Tim
Episode: Tim Laielli, 1.4 Million Followers, and Next Level Chef. Does He Call Himself a Chef? Ep. 222
Matt Lambert
New Zealand chef, Michelin-starred at The Musket Room
The Musket Room, New Zealand Return restaurant
Episode: Matt Lambert: The Church of Michelin, the Modern Tasting Menu, and What's Actually Worth It Ep. 221
Bryan Caswell
James Beard finalist behind Reef, Houston-based chef/restaurateur
Reef, Latuli Houston
Episode: What Working for Jean-Georges Actually Taught Him About Running a Kitchen Bryan Caswell Ep. 220
Rosana Rivera
First Latina chef to beat Bobby Flay; entrepreneur and chef-owner
Gatheria Studio / Catering & Bakery
Episode: The First Latina to Beat Bobby Flay Breaks Down Her Real Numbers Ep. 219

Host

André Natera
Host of the show, focused on kitchen leadership, hospitality, and career mentoring for BOH professionals.

Reviews

4.9 out of 5 stars from 1.1k ratings
  • Fix your audio levels

    Great show, but your audio levels are much lower (quieter) than the ads and other recorded items. It makes it almost impossible to listen to the show, since we have to keep adjusting the volume to avoid going deaf when ads play.

    Apple Podcasts
    2
    Kaliki12
    United States2 months ago
  • Why so may f-bombs

    I got kids, I just cant listen as much as i would like cause you guys drop so many unnecessary f-bombs. Im sure im not the only one.

    Awesome show, super enjoyable. I got a 4 yr old, are f-bombs real that important to the “psa”, ? Is it a psa?

    Apple Podcasts
    5
    ds.chi.twn
    United States7 months ago
  • PSA hardcore kitchen conversations

    High level, intelligent conversations about the many sides of our profession as chefs. Great for aspiring newcomers to learn from conversations that they won’t be privy to in a busy industry. Excellent interviews with the best people in the business hosted by a chef who himself has probably forgotten more than most will ever know.

    Thank you CHEFS PSA

    Apple Podcasts
    5
    ChrisKon72
    Canada9 months ago
  • Love this podcast!

    This is such a true and insightful look into the ins and outs of the world of professional kitchens. It’s inspiring, insightful, and cathartic!

    Apple Podcasts
    5
    triskal09
    United Statesa year ago
  • Great mix of culinary views and ideas. Nice platform. No bashing of others. Ideas about current culinary trends.

    Audible
    5
    jay
    United States2 years ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Media and branding angles are well integrated with culinary craft.
Listeners appreciate practical playbooks and tough, candid industry stories.
Guests bring top-tier perspectives from multi-concept growth to mentorship.
Honest, actionable kitchen leadership insights that translate to real-world ops.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts
#85
United States/Business/Careers
Apple Podcasts
#117
United Kingdom/Business/Careers
Apple Podcasts
#234
Canada/Business/Careers
Apple Podcasts
#2
Finland/Business/Careers
Apple Podcasts
#44
Finland/Business
Apple Podcasts
#104
Netherlands/Business/Careers

Talking Points

Recent interactions between the hosts and their guests.

YOUR STEAK MENU IS BORING | Jess Pryles Ep. 227
Q: Can you explain what equilibrium brining is? How does it work? And which cuts of meat is that probably best suited for?
Pryles describes it as soaking meat in a brine with a calculated salt percentage for enough time to equalize the salt throughout. It is commonly used for pork and chicken to season them and improve moisture retention, while red meat can lose its color in liquid.
YOUR STEAK MENU IS BORING | Jess Pryles Ep. 227
Q: What do you want to see in your steakhouse?
Pryles wants steak menus to offer different breeds and flavor profiles, more premium grass-fed beef, and cuts such as picanha, flat iron, skirt and hanger, with descriptions that help diners understand them.
Why Chefs Keep Paying for Buildings They'll Never Own? Sarah McIntosh Ep. 225
Q: What advice would you give chefs opening their first restaurant about choosing a lease or purchase and evaluating the deal?
Buying can create a long-term asset but usually requires more capital and backing, while leasing can make sense for a first restaurant without those resources. She advises against investing heavily in someone else's building, encourages chefs to explore ownership or partnership options, and recommends conservative projections in multiple versions that an experienced person can scrutinize.
Why Chefs Keep Paying for Buildings They'll Never Own? Sarah McIntosh Ep. 225
Q: How did you get into real estate, and what should chefs know about restaurant real estate?
McIntosh traces her interest to buying an Austin home in 2008 and learning from Sam Hellman-Mass's approach of owning the property alongside the restaurant. She recommends weighing buying against leasing based on available backers, negotiating for landlord-funded mechanical, electrical and plumbing work and tenant-improvement funds, understanding lease terms, and using cautious financial projections.
Michelin Star in Under Two Months: Chef Christophe De Lellis Ep. 226
Q: Can you talk about how your menu is created? What is your methodology when you sit down and you start writing out a menu?
He starts from the guest's perspective and balances categories, ingredients, and styles so the menu offers variety, supports repeat visits, and lets each dish stand on its own.

Audience Metrics

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Frequently Asked Questions About Chef's PSA Podcast

What is Chef's PSA Podcast about and what kind of topics does it cover?

A hard-hitting show focused on kitchen leadership, restaurant operations, and the business of running serious hospitality concepts. Episodes converge on leadership mindset, mentorship, staffing, and scalable systems, often tackling real-world challenges—from building multi-concept groups to navigating sobriety, branding, and media presence. Guests range from top chefs and restaurant owners to historians and industry experts, offering tactical takeaways on hiring, culture, guest experience, and sustainable growth. The format tends to blend practical playbooks with candid stories from the BOH world, making it a go-to for culinary leaders and operators seeking actionable insights and a no-nonsense perspective on progress, discipline, and craft... more

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Which podcasts are similar to Chef's PSA Podcast?

These podcasts share a similar audience with Chef's PSA Podcast:

1. The Chef's Cut
2. The Dave Chang Show
3. Things Bakers Know: The King Arthur Baking Podcast
4. Modern Wisdom
5. The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

How many episodes of Chef's PSA Podcast are there?

Chef's PSA Podcast launched 4 years ago and published 228 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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What guests have appeared on Chef's PSA Podcast?

Recent guests on Chef's PSA Podcast include:

1. Jess Pryles
2. Christophe De Lellis
3. Sarah McIntosh
4. Abraham Salum
5. Nick Walker
6. Tim Laielli
7. Matt Lambert
8. Bryan Caswell

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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