Episode 45: Alex Stupak
On today's show we welcome the chef Alex Stupak, owner of Empellon in Midtown, Al Pastor in the E.V. and Taqueria in the W.V. He began his career by washing dishes at age 12 and then attended the Culinary Institute of America on a full scholarship and has worked at Tru in Chicago, the Federalist in Boston, Alinea and wd-50. His restaurants have made top ten lists at New York Magazine, NY Times and Empellon Cocina was named a JBF best new restaurant semifinalist in 2013. Alex was named a...
Episode 44: Wilson Tang
On today's show, we welcome the owner and operator of Nom Wah Tea Parlor and several other NYC restaurants. Wilson Tang took over the flagship Nom Wah in 2011 from his uncle Wally and infused with new life and excitement and a few hints of modernity while maintaining the classic elements of the menu dining room and vibe. In addition to Nom Wah which opened nearly 100 years ago, Wilson operates Nom Wah Nolita and Nom Wah Kuai, both fast-casual concepts; and Nom Wah Tu. In this episode We...
Episode 43: Justin Bazdarich
Today's guest is the co-owner and chef of Speedy Romeo a wood-fired restaurant serving pizza, grilled meats and fish in Brooklyn. He attended the French Culinary Institute and then began working for Jean-Georges. He rose to the level of CDC within the Jean-George restaurant group and then became a chef trainer helping to launch multiple restaurants all around the world taking him to far off locations like Instanbul and Qatar.
Episode 42: Akhtar Narawab
On today's episode we are joined by a true chef's chef Akhtar Narawab owner of Alta Calidad, founder of two fast casual concepts Indie Fresh and Choza Taqueria and a Fero in Birmingham Alabama. The busy chef worked extensively for Tom Collichio and was previously the chef of La Esquina.
Episode 41: Michael McCarty
This week on The Line, host Eli Sussman is joined by Michael McCarty, proprietor of restaurants Michael’s Santa Monica and Michael’s New York. McCarty was an early pioneer of California Cuisine, jump-starting the farm-to-table movement and regional American food. He was a founder of the American Institute of Wine and Food (AIWF) and an early supporter of the James Beard Foundation (JBF).
Episode 40: Jessica Koslow, Chef and Owner of Sqirl
Jessica Koslow is the chef and owner of Sqirl in Los Angeles. Jessica started her career in pastry at the James Beard award-winning restaurant, Bacchanalia, in Atlanta, Georgia. In 2011, she returned to Los Angeles and started Sqirl – a breakfast and lunch cafe in tune with the seasons not only through daily dishes, but also through her line of preserves. In 2014, she was named Eater LA’s Chef of the Year, and her first cookbook, Everything I Want To Eat, was nominated for a James Beard...
Episode 39: Ali LaRaia, Co-Founder + Executive Chef, The Sosta
This week on The Line, host Eli Sussman is joined in the studio by Ali LaRaia, the co-founder and executive chef of The Sosta. Growing up in restaurants, Ali developed a love and understanding of the business from an early age. In 2011, Ali started Marianberry Cookies, an E-commerce brand selling a full line of all-natural cookies, that were nationally distributed after just 6 months. Later that year, Ali took her love of Italian cuisine and began to travel through Italy to experience its...
Episode 38: Jessica Largey of SIMONE
Growing up northwest of Los Angeles in Ventura County, surrounded by agriculture, Jessica Largey developed an appreciation for farming and sustainability alongside her love of cooking, ultimately leading her to work at regional farmers’ markets and visiting local farms. Today, she is the Executive Chef of SIMONE in the emerging Arts District of downtown L.A., which offers an a la carte menu of seasonal California fare.
Episode 35: Pit Master Hugh Mangum from Mighty Quinn's
This week on The Line, host Eli Sussman is joined in the studio by Hugh Mangum, co-founder and pit master of Mighty Quinn’s Barbeque. Initially a passion project inspired by Mangum’s late father, Mighty Quinn’s Barbeque (named after Mangum’s eldest son) defines a distinct brand of New York-style barbeque that slots neatly into the fast-casual industry. Partnering with Christos Gourmos and stepbrother Micha Magid, Mangum grew the business far beyond its humble start at the Smorgasburg...
Episode 32: Chef Tracy Chang
Tracy Chang’s love for the restaurant industry began at an early age at her grandmother’s Japanese restaurant in Cambridge. Her grandmother, Chin-Fun Shiue, immigrated to Boston in the 1980’s and decided to open not only one restaurant, but several. At an early age, Tracy observed her grandmother’s hard work and leadership that created opportunities for other immigrants. Fast forward to today, and Tracy is excited to feed the Cambridge community and continue her grandmother’s legacy at her...