In this episode of Chef’s PSA, André Natera reconnects with longtime friend and celebrated chef Junior Borges to talk about the upcoming launch of Nic and Junior’s, a new restaurant in Chicago.

They explore:

• The process of building a new restaurant from the ground up

• How Junior brought his team back together

• Evolving food trends and what chefs should pay attention to

• Why simplicity, taste, and technique still matter

• Creativity in the kitchen—from Brazilian classics to playful desserts

This episode is packed with insights for chefs, operators, and anyone who wants a deeper look into what it really takes to build a successful culinary brand.

Junior Borges on Instagram

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This special episode features a clip from Chef André Natera’s recent appearance on the Say Grace Podcast with Steve Palmer.

In this conversation, André reflects on:

• The emotional demands of leadership

• Creating safe, growth-oriented kitchen environments

• What chefs rarely talk about—but should

For the full episode, visit the Say Grace Podcast with Steve Palmer and hear the complete conversation.

https://open.spotify.com/episode/3T3sct3sNp6PRAvgVvidqP?si=333d3eaf21164d2b

What happens when a pastry chef and a savory chef sit down to talk about the industry? Laura Sawicki and Mike Diaz, the culinary minds behind Oseyo in Austin, Texas, join André Natera for an in-depth conversation about food, creativity, and the future of dining.

In this episode, they discuss:

✅ How Austin’s dining scene is evolving
✅ Their dream of opening a New York-style Jewish deli
✅ The creative process behind developing new dishes
✅ The reality of consistency and evolution in a kitchen
✅ Why business knowledge is essential for chefs today
✅ Advice for pastry chefs looking to make their mark

This is a must-listen for chefs, pastry professionals, and food industry insiders who want to learn from two accomplished chefs at the top of their game.

Listen now on Chef’s PSA.

Instagram:

Laura Sawicki

Mike Diaz

Oseyo

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What happens behind the scenes of one of the toughest cooking competitions on TV? Iman Kawa, a Michelin-trained chef and competitor on Next Level Chef, joins André Natera to break down:

✅ What it’s like to compete on Next Level Chef and what viewers don’t see
✅ The strategies she used to handle high-pressure cooking challenges
✅ How she transitioned from fine dining to building a luxury cookie brand
✅ The role of perseverance and discipline in culinary success
✅ Why Muay Thai and the kitchen have more in common than you think

This episode is perfect for anyone who loves cooking competitions, food entrepreneurship, or hearing real stories from chefs pushing the limits of their craft.

Listen now on Chef’s PSA.

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Iman Kawa

Better Than Your Mothers

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What happens when barbecue meets Michelin-level precision? Evan LeRoy, chef and co-owner of LeRoy & Lewis in Austin, Texas, is helping redefine what barbecue can be.

In this episode of Chef’s PSA, André Natera sits down with Evan to explore:

✅ How LeRoy & Lewis became one of the first Michelin-starred BBQ spots
✅ Why side dishes and unique menu items matter as much as the meat
✅ The science of wood selection, seasoning, and smoking techniques
✅ The biggest mistakes pitmasters make—and how to fix them
✅ The future of barbecue and food trends every chef should know

This is a deep dive into the craft of barbecue, packed with insider knowledge, technical tips, and an inside look at what makes a Michelin-starred BBQ joint stand out.

Listen now on Chef’s PSA.

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Evan LeRoy

LeRoy & Lewis

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What sets a restaurant apart in an industry where hospitality is everything? In this episode, André Natera sits down with Tracy Malechek Ezekiel and Arjav Ezekiel, the co-owners of Birdie’s in Austin, Texas, an award-winning restaurant redefining hospitality with its unique approach to fine dining.

Birdie’s was named Restaurant of the Year 2023 by Food & Wine Magazine, with Tracy being a James Beard Best Chef Texas finalist in 2024 and Arjav a semi-finalist for the James Beard Award for Beverage Service in 2025.

In this conversation, they discuss:

• What true hospitality looks like in a modern restaurant
• The challenges and rewards of running an independent restaurant
• How Birdie’s fine dining counter-service model sets it apart
• Balancing technique, tradition, and innovation in the kitchen
• The business and philosophy behind long-term restaurant success

This is a must-listen for chefs, restaurant owners, and anyone passionate about hospitality.

Listen now on Chef’s PSA.

Tracy Instagram

Arjav Instagram

Birdie's Instagram

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How do Texas-starred chefs balance running world-class restaurants, hosting charity events, and still find time for creative passions? In this Family Meal edition of Chef’s PSA, André Natera sits down with:

✅ Gabe Erales (Top Chef Season 18 Winner, Oido)
✅ Rico Torres (Michelin-Starred Chef & Founder of El Paso Family Meal, Mixtli)
✅ Mike Diaz (Chef of Oseyo and aspiring stand-up comedian)

They discuss:

• The journey after Michelin recognition—how it changes expectations and pressures.
• Giving back to the community through El Paso Family Meal & Hands Offering Hope.
• Comedic relief in the kitchen—how humor helps chefs survive the stress.
• Culinary innovation—fermentation, microgreens, and how byproducts shape new flavors.
• Work-life balance in the food industry—can chefs ever truly "balance" it all?
• Mike Diaz’s transition from chef to comedian and how his kitchen experience fuels his stand-up.

💡 This is an unfiltered, behind-the-scenes look at the real lives of top chefs.

🎧 Listen now on Chef’s PSA!

Instagram: Gabe Erales : https://www.instagram.com/g_erales/Oido : https://www.instagram.com/oido.co/Rico Torres : https://www.instagram.com/rico__torres/El Paso Family Meal : https://www.instagram.com/elpaso_familymeal/Oseyo : https://www.instagram.com/oseyoaustin/Mike Diaz : https://www.instagram.com/cantinflado/

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From running Michelin-star restaurants to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa is redefining what it means to be a chef. In this episode, André Natera and Chef Nishikawa dive into:

✅ The evolution of Japanese ice cream and why it’s different from Western styles

✅ How Michelin-level precision translates into the dessert world

✅ The business side of launching a unique concept like Snow Crane

✅ The importance of aesthetics, knife selection, and fine dining experience in a chef’s career

✅ Why chefs should invest in learning new skills, including languages

💡 A must-listen for chefs, food entrepreneurs, and anyone fascinated by Japanese culinary craftsmanship.

Snow Crane Instagram

Takeshi Instagram

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