Eli Kulp sits down with Reuben Harley, AKA Big Rube, owner of Big Rube’s Kitchen, to talk about food, history and reinvention.

In this episode of The Chef Radio Podcast, Chef Eli Kulp talks with Marc Vetri, whose newest restaurant, Fiorella, was booming from the time it opened in February to the COVID shutdown.

Eli Kulp and Christopher Plant visit Pocono Organics during their massive Food Forever event and sit down with multiple farmers and agricultural geniuses to talk about the future of food production and how we can go beyond sustainability.

On the first episode of Season 2 of The CHEF Radio Podcast, we join Chef Eli Kulp at a live event at The Viaduct in Philadelphia.

In part two of host Eli Kulp's conversation with restaurant critic Craig LaBan, we discuss the ins and outs of the critique cycle that new restaurants go through.

We discuss navigating the re-opening of the restaurant business, the winding road that brought Craig to his profession, and the responsibilities of journalists, owners and restauranteurs in establishing a more equitable future for people of color in the Food and Journalism industries.

Chef Tom Hunt is a self described Eco-Chef who is focused on reducing food waste.

Accomplished chef, Mario Carbone joins us for a conversation about understanding the value of hard work, growing a global fine dining restaurant group and how his Italian American upbringing in Queens New York has translated to major success with his restaurants Carbone, Parm, The Grill, Santina restaurant and more.

We discuss how we can use this moment to build a more equitable business when it comes to gender, race, and wage discrimination; why our collective goal must be to evaluate the impact we have on the environment; and how to use this as an opportunity to re-evaluate our role in the industry of food.

We discuss why OUR CHOICES MATTER, how we can do better in our industry as a whole, and if we have a greater impact on the environment through sustainable practices.

We discuss the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19.

Chef & Owner of Girl & The Goat, Little Goat, Duck Duck Goat, Cabra, Sugargoat, & Goat Group Catering.

Food has always played a key part in Erik’s life and after growing his company Tender Greens into a national brand, he sets his sights on new possibilities.

Joe Beddia – what happens when a craftsman and wizard of pizza making decides to shut down his 300 square-foot pizzeria, which served no more than 40 pies a night, and decides to open a real restaurant?

Few people in our industry will ever be able to call themselves pioneers but Rich Landau and Kate Jacoby are exactly that. They have been pushing their own, distinct version vegetable forward and plant based diet way before became popular.

Chef of the reigning Best Restaurant in America, Mike Solomonov of Zahav, offers up his insight and wisdom on the current crisis that is crushing our industry. Always brutally honest, Mike describes his company's current state and what plans they have for an uncertain future.

Chef Jen Carroll has never been somebody who is afraid to tell it how it is. This episode, Jen discusses the struggles and gender biases that are ingrained in our industry.

What happens when a South Philadelphia kid grows up to be a chef and comes back to rescue his family's 100-year-old Italian social club? You get the hottest ticket in town serving the most crave-able and mouth-watering food which just happens to be nearly unattainable unless you are a member. At Palizzi Social Club, Joey Baldino has reshaped how people look at Italian American food in Philadelphia and we have the pleasure to sit down with him and talk about his journey and what it took to rescue a family heirloom.

Philadelphia chef and restaurateur, Nick Elmi sits down with us to talk about his restaurants, his sobriety and his journey to becoming a James Beard nominated chef.

Eli speaks candidly about the moments leading up to the train crash which left him paralyzed from the chest down. He also speaks about the recovery process and the importance of resilience during challenging times.