Pace Webb is an LA–based chef talking about cuisine and the many ways it affects our everyday lives. Drawing on her experiences in the LA food industry and world travel, Pace examines the world of food the only way she can: from every angle and every side.
I mean, I could have gone on and on with this guy! Andrew Gruel, chef and founder of Slapfish Restaurants, is an endless source of information about seafood. Even if you're not into seafood, the environmental aspect alone is fascinating in this episode of TOP Talk.
Don't let his boyish looks fool you, Randy Clement has had hospitality in his blood for a long time. From working as a bus boy to opening a wine store and now a top notch bar, he is passionate about people and wine and lives by the mantra that he's just here to help you discover what kind of wines you like. And treat you like a VIP no matter your age or social status.
This episode of TOP Talk holds nothing back when it comes to entrepreneurship. Brandyn Tepper and Matt Landes of Cocktail Academy tell all about transforming a neighborhood Mexican restaurant into their take on something new and exciting. To celebrate their new partnership with chefs Phillip Frankland Lee (Top Chef: California) and Alex Carrasco on Cinco de Mayo, El Chavo is hosting a big blow out fiesta with luchador wrestlers, fresh tortillas, live music and amazing El Silencio and Hornitos cocktails!
Feeling like your job is a slog? Robyn did too. After getting her MBA, she had the opportunity to join the FBI. . . or make ice cream. Tune into this episode of TOP Talk to hear how she hocked her fresh creations on the streets of San Francisco to create an absolute craze that led to other such crazy things involving science, engineering, and shipping containers.
Can you imagine cooking for hundreds and hundreds of hungry festival goers, feeding fancy VIPs in the middle of the dessert with all of the obstacles that poses? Not to metion the dust and wind. Chef Fretz of Churchkey LA and Top Round fills us in on the behind the scenes of what it takes to serve high quality festival food at Coachella 2016.
She's humble, but she knows her stuff. Caroline Styne is a restaranteur, sommalier and co-founder with Suzanne Goin of Lucques, A.O.C., Larder Baking Company and Tavern. On this episode of TOP Talk we cover how it all got started as a bold 22 year old entrepreneur all the way to the iconic Hollywood Bowl and whole lot of wine and hustle in between.
On this episode of Top Talk we chat with the generally-enthusiastic-about-life, Nick Erven from Fundamental LA on tirelessly honing dishes on a daily basis to be the very best.
Sure, Roy Choi is building an empire, but his motivation is far from fame or paper. At the essence of everything he does is the intention to feed as many people as possible, regardless of their socioeconomic class. On this episode of Top Talk, we chat with Roy about everything from "Baby Roy" and young adulthood addictions to the rise of Kogi and feeding the community of Watts at his latest fast casual spot, Locol. An honest, heartfelt, meaty episode, indeed!
Jeanette and Erin, the masterminds behind the urban gardening project (Garden on Mars) are examples of what we should all be doing: helping to leave the world, or even neighborhood for that matter, a better place.
Ricardo embodies what you think of when you think sunshine-y happy Peru. He is charming and full of passion and life. He opens up about his struggles starting out and all the barriers he had to overcome. He is so pumped about his new book, The Fire of Peru, and opening his new spot. Both projects will reflect Ricardo in the most authentic light we've seen him in yet.
