Take a deep dive into the intricacies of operating a post-Covid restaurant with Chef PJ Calapa of NYC’s Scampi and The Spaniard. In this podcast you will hear about the early days when PJ and host Eli Kulp were roommates and fellow ambitious cooks navigating the steamy kitchens of Manhattan. PJ, a native of Texas, talks about how his upbringing still impacts the way he eats, cooks and leads his teams.

Michael is a chef and restaurant owner of the Whiskey Kitchen in Raleigh, North Carolina. Michael and I share much more in common than just being chefs and enjoying fine whiskeys. 2015 was a incredibly hard year for both of us because this is the year we were opening restaurants, living out our dreams, seeing all of our hard work manifest itself in new opportunities, but it was also the year that our lives took tragic turns when each of us were in crashes that took away our ability to walk, our ability to stand in our kitchens and our ability to cook with our hands and lead our teams into service.

Jezabel Careaga is the chef and owner of Jezabel’s located right here in West Philadelphia is a restaurant, market and bakery that is firmly rooted in her Argentinian heritage and one that she has built up over the past 10 years. Jezebel has also branched out into furniture making which is part of the latest iteration of The Atelier and allows her to creatively express her talents from what you're eating all the way to how you are eating it. Listen as she walks us through her career and how she has built her life from scratch right here in Philadelphia.

Monica Glass is a nationally recognized pastry chef with experience working in and consulting with Michelin restaurants, hotels, bakeries, cafes, catering, and cultural institutions. She has been recognized with “Best Pastry Chef” awards from Food & Wine Magazine, Boston Magazine, and Zagat, as well as being named a Food Network’s ChoppedSweets Champion in 2021.

Jamila Robinson is the Food Editor of the Philadelphia Inquirer, a position she took on after serving as editorial director for Atlantic Media, managing content development for USA Today and overseeing food coverage for the Atlanta Journal-Constitution. Jamila is also Chair of the James Beard Foundation’s Food Journalism Awards Committee and the North American Academy chair for the San Pellegrino World’s 50 Best Restaurants.

This week host Eli Kulp has a bonus episode! Listen in as he speaks with founders of two companies innovating the food/restaurant industry: Lunchbox and With Warm Welcome.

Ryan and Eric Berley are owners of The Franklin Fountain. Drizzled with drollery and sprinkled with the forgotten flavors of the American past, the Franklin Fountain is a beloved handmade ice cream and candy shop at the corner of Market and Letitia Streets in Old City, Philadelphia.

Adam Erace is a freelance writer and restaurant critic who has written for Courier Post, Philly Weekly, Philly City Paper, as well as national magazines such as Food and Wine, Bon Appetit, Travel and Leisure, Details, and Fortune.

Eli Kulp sits down with Philadelphia restauranteurs Jeff and Kristina Burke, owners of Fishtown-based Italian restaurant Wm. Mulherin’s Sons.

Eli Kulp sits down with Chef José Garces, a Philadelphia based chef who is considered one of the leading culinary authorities on Spanish and Latin American cuisine.

Host Eli Kulp sits down with Nick Kennedy, chef and co-owner of several Philadelphia restaurants including Suraya, Pizzeria Beddia, R&D Cocktail Bar, and Condesa.

Host Eli Kulp chats with Beverly Kim, co-owner of two Chicago restaurants - Parachute and Wherewithall.

In this episode of CHEF Radio Podcast, host Eli Kulp sits down with Heather Thomason to discuss the importance of genetics in farming, selling sustainable products, and being a woman in a male dominated field.

On this week’s episode of THE CHEF Radio Podcast, host Eli Kulp is joined by Emilio Mignucci to discuss the challenges of operating a family business, the culture and flavors of South Philadelphia, and his ongoing relationship with his Italian heritage.

On this episode of The CHEF Radio Podcast, host Eli Kulp sits down with two cheese experts, Sue Miller and Tenaya Darlington. Sue Miller is the owner of the local farmstead, Birchrun Hill Farms, where they produce the famous and delicious Fat Cat cheese.

This week on the CHEF Radio Podcast, host Eli Kulp talks to Chef Hooni Kim, owner of DANJI and HANJAN. He recently released his own cookbook called My Korea this past April.

This week on The CHEF Radio Podcast, Eli Kulp sits down with chef and restaurant owner, Ange Branca. After closing Saté Kampar in May, Ange has just opened Kampar Kitchen, a communal space that hosts different restaurants, and therefore a different carry out menu, every day of the week.