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Chefs Without Restaurants

Chefs Without Restaurants

Hosted by The Chefs Without Restaurants Network

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Episodes

262

Latest episode

Jul 2026

Language

EN-US

About the show

Join Chris Spear as he interviews food and beverage entrepreneurs who have built successful careers outside of traditional restaurant kitchens. From personal chefs, caterers, and food truck operators to cookbook authors, research chefs, and farmers , each guest has paved their own way in the culinary world. Through candid conversations, they share the challenges, lessons, and successes of creating a business on their own terms. With over 30 years of experience in the hospitality industry—including running his own personal chef business, Perfect Little Bites —Chris is dedicated to helping chefs and food entrepreneurs navigate their own unconventional paths in the industry. If you're looking for inspiration, business insights, and real stories from those who have stepped beyond the restaurant world, this podcast is for you. 🎧 New episodes available—subscribe now and start exploring the road less traveled in the culinary industry!

Listen to episodes

60 recent
July 22, 2026Episode 26149 min

Scott Heimendinger on Reinventing the Chef's Knife with Ultrasonic Technology

This week on Chefs Without Restaurants, Chris Spear talks with inventor Scott Heimendinger, founder of Seattle Ultrasonics and co-founder of Sansaire. If you've ever cooked sous vide at home or followed Modernist Cuisine, there's a good chance you've used, or been influenced by, Scott's work. His latest project is the world's first ultrasonic chef's knife designed specifically for home cooks.Chris and Scott discuss Scott's journey from Microsoft to the food world, what inspired him to spend six years developing an entirely new kind of chef's knife, and why he believes better kitchen tools aren't just about performance... they're about giving people more confidence to cook. They also dive into the realities of inventing hardware, bringing new technology to market, and what's next for ultrasonic kitchen tools.Topics discussed:Scott's path from software engineer to food inventorThe inspiration behind Seattle UltrasonicsHow ultrasonic knives actually workWhy reducing friction matters as much as sharpnessDesigning products that build confidence in home cooksHardware development, firmware updates, and future innovationsAdvice for aspiring inventors and makersSCOTT HEIMENDINGERScott's InstagramBuy the Ultrasonic 8' Chef's KnifeCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesGet in touchSupport the show

October 16, 2025Episode 26059 min

Recipes from the American South with Michael Twitty

This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum. They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food memory and identity matter now more than ever. This is a heartfelt, thoughtful and delicious episode that food lovers won’t want to miss.  Topics discussed: - What defines Southern food and identity - Why certain recipes made the cut - The cultural storytelling behind Southern dishes - Forgotten and misunderstood foods - The research process behind the cookbook MICHAEL TWITTYMichael's InstagramMichael's website and AfroculinariaMichael on the Chefs Without Restaurants podcast in 2021Buy the book Recipes From the American SouthCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast here, or on Apple Podcasts, Spotify or YouTubeFollow us on Instagram, Threads and YouTubeReach out at chefstartup@gmail.comGet in touchSupport the show

September 30, 2025Episode 25929 min

From Meal Prep to Prime Time: Brandon Rogers on Next Level Chef

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, host Chris Spear welcomes chef Brandon Rogers, a private chef based in the Chicago area who recently competed on Next Level Chef with Gordon Ramsay. With over 15 years of hospitality experience, from fine dining restaurants to cooking for professional athletes, Brandon shares his culinary journey and the transition into running a private chef business.The episode dives into Brandon’s background, how he broke into the private chef world and what it's like cooking under pressure on a reality TV competition. You’ll also get behind-the-scenes insight into Next Level Chef, including his strategies for grabbing ingredients, navigating three kitchen levels and staying composed under the eyes of Richard Blais, Nyesha Arrington and Gordon Ramsay.For those looking to transition into private work or grow their existing business, check out part 2 of our conversation over on Personal Chef Business Startup Guide.Want more Brandon?This is just one part of a two-part series. Head over to Personal Chef Startup Guide to hear Brandon's experience as a private chef.BRANDON ROGERSBrandon's Instagram Check out Brandon's websiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast here, or on Apple Podcasts, Spotify or YouTubeFollow us on Instagram, Threads and YouTubeReach out at chefstartup@gmail.comGet in touchSupport the show

September 3, 2025Episode 25849 min

The Freelance Writer’s Playbook with Nevin Martell

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.“No one buys a story—editors buy a pitch.” That’s the frame for today’s conversation with D.C.–area journalist, photographer and writing coach Nevin Martell. You’ve seen his byline in places like The Washington Post, Washingtonian and The Boston Globe. He’s the author of eight books (including Looking for Calvin and Hobbes, The Founding Farmers Cookbook and the Red Truck Bakery Cookbook). This episode is a practical, candid look at how to build and sustain a writing life.Nevin lays out his ladder—social → local → regional → national, and explains why editors buy pitches, not finished stories. We talk about sharpening ideas, writing tight queries and why relationships and reputation are the real currency. There’s frank talk on “working for exposure,” managing rejection and uncertainty, and balancing service pieces that pay the bills with work that feeds your soul. NEVIN MARTELLNevin's Instagram and ThreadsCheck out Nevin's website"Decadent Desserts in the DC-Area to Get Your Veggie Intake""The Rise of Mission-Driven Restaurants"CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast here, or on Apple Podcasts, Spotify or YouTubeFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.comGet in touchSupport the show

June 13, 2025Episode 2571 hr 2 min

Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan, and the Philippines, Tristen’s culinary path was built on a foundation of cultural diversity and bold flavor. He’s a Johnson & Wales graduate, completed the rigorous Greenbrier apprenticeship under Chef Richard Rosendale, and worked closely with Marcus Samuelsson, who became both a professional and personal mentor. Our conversation explores culinary education and mentorship, and how institutional bias and discrimination continue to undervalue certain cuisines. We also examine how pricing can reflect, or deny, cultural respect in the food world. Tristen shares what it was like competing on Top Chef, and why competitions fuel his creativity.TRISTEN EPPSTristen's Instagram and FacebookCheck out Tristen's websitePodcast with Top Chef Season 22 contestant Lana LagomarsiniCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast here, or on Apple Podcasts, Spotify or YouTubeFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.comGet in touchSupport the show

May 29, 2025Episode 25640 min

Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed author Kara Newman. Known for her extensive work as a spirits journalist and for writing innovative cocktail books, Kara shares how she made the leap from writing about pork belly futures to becoming a leading voice in the world of spirits and cocktails.They discuss everything from oddball cocktail creations, like a sour cream and onion martini and pot liquor ice cubes, to larger industry trends such as the resurgence of martinis, non-alcoholic beverages, and the use of upcycled ingredients like spent coffee grounds. Kara also talks about her latest venture, The Cocktail Cabinet, a collection of recipe card decks designed to inspire home bartenders.Whether you're new to mixology or a seasoned drink maker, this episode delivers great insights and practical advice on how to elevate your cocktail game at home.KARA NEWMANKara's InstagramCheck out Kara's websiteGet Kara's Books and The Cocktail Cabinet Cards CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast hereFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.comGet in touchSupport the show

May 14, 2025Episode 25548 min

A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook, out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and place, including The North African Cookbook, Where the Wild Coffee Grows, and Morocco: A Culinary Journey with Recipes. His work has appeared in NPR, The Washington Post, and Saveur, and he's been honored with the IACP award for literary food writing.We talk about Jeff’s journey from the Pacific Northwest to Barcelona, and how he came to split his time between the Spanish mainland and the Balearic Islands. Jeff shares his deep knowledge of the island's culinary traditions, from rustic pantry staples and spreadable pork sausage to fresh seafood and seasonal sweets. You'll hear about daily life in Menorca, what makes each island unique, and why Jeff believes anyone, even those without a Mediterranean market nearby, can cook from this book.If you’ve ever been curious about island living, Mediterranean cuisine, or the power of place in shaping food culture, this is an episode for you. Episode HighlightsJeff’s move from Seattle to SpainThe food culture of the Balearic Islands: Mallorca, Menorca, Ibiza, FormenteraSeasonal eating and daily market shoppingHow necessity shaped island cuisineTips for recreating Mediterranean dishes at homeJEFF KOEHLERJeff's Instagram Check out Jeff's website Get Jeff's book The Spanish Mediterranean Islands Cookbook CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast hereFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.comGet in touchSupport the show

May 7, 2025Episode 25444 min

Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud.In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby, how she brings bold Middle Eastern flavors to her vegetable-forward dishes, and why condiments like tahini, harissa, and pomegranate molasses are key to making vegetables exciting. Eden also opens up about juggling a creative food career with raising two kids, and how her cooking style has changed as a result.We talk about cookbook creation, food photography, and what makes a good tahini—and yes, she gives some practical tips on what store-bought staples she swears by. This isn’t just a chat about vegetarian food. It’s about food that feels vibrant, satisfying, and full of life. Eden’s energy is infectious, and I think you’re going to walk away inspired to shake up your own cooking.EDEN GRINSHPANEden's Instagram and YouTube Check out Eden's website Eden EatsGet Eden's books Tahini Baby and Eating Out LoudCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast hereFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.comGet in touchSupport the show

April 17, 2025Episode 25351 min

Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also the founder of Kaizen Foods, a company making low-carb, protein-packed pasta and rice alternatives. His new cookbook So Easy, So Good is out now.We dive into Arash’s personal journey from struggling with weight, to building a wellness-focused food empire. You’ll hear how he went from being a finance executive to a full-time content creator and entrepreneur with over 4 million followers. We talk about meal prep, cravings, cost barriers to healthy eating, and what he actually eats for breakfast every day. You'll also hear how he created his lupini bean pasta, and the challenges he faced bringing his product to market.Arash’s story is incredibly relatable and inspiring, especially if you’re trying to build healthier habits without giving up flavor.ARASH HASHEMIArash's Instagram and TikTok Check out Kaizen Foods: Website & Instagram But the book So Easy, So GoodCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast hereFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.comGet in touchSupport the show

April 2, 2025Episode 25234 min

From Fine Dining to Ice Cream with Snow Crane's Chef Takeshi Nishikawa

On this episode of Chefs Without Restaurants, I’m joined by Chef Takeshi Nishikawa, founder of Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, Maryland in 2025. After years leading high-profile kitchens like the Michelin-starred Rose’s Luxury and Pineapple and Pearls, Takeshi is now channeling his energy into small-batch, seasonal ice cream that reflects his minimalist approach and deep respect for Japanese culinary traditions.We talk about the challenges of launching a culinary business, and how he's applying his fine dining background to a neighborhood-focused ice cream shop. He shares lessons learned from overseeing complex catering operations, why mentorship is critical, and how he’s laying the groundwork for Snow Crane’s success.TAKESHI  NISHIKAWAInstagram for Snow Crane and chef TakeshiSnow Crane's websiteNew Kitchens on the Block (April 26th) - Try Snow Crane's ice creamCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast hereFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.comGet in touchSupport the show

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