The Chef's Cut

Level Media

The Chef’s Cut focuses on the stories and techniques behind the food you love the most! Each week, Top Chef alums Adrienne Cheatham and Joe Flamm give you behind the scenes kitchen access and share food tips that will make you look like a culinary hero, all while hanging out with their celebrity chef friends and making you laugh a lot. If you’re a foodie, there’s a good chance The Chef’s Cut will be the highlight of your week! New episodes drop every Tuesday.

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60 episodes
Updated Monday

Episodes60

Newest first

Monday · 31 min
Michael Solomonov on Zahav, Addiction, and Why Philly is the Best Food City!!
Adrienne and Joe are joined by acclaimed Chef Michael Solomonov to talk his award-winning restaurants, the thriving Philadelphia restaurant community, and the realities of addiction and recovery in the industry. In this episode, we also discuss: The origins of Zahav and the inspiration of Israeli food culture Opening a restaurant during the 2008 recession Why Philly’s food scene thrives: affordability and community Moving beyond traditional French and Italian fine dining Ingredient integrity: prioritizing substance over hype Addiction, recovery, and rebuilding a life in the kitchen Building healthier kitchen cultures and leaning on partners Walk In Confession: Cooking out of a neighboring bodega to keep service alive during a power outage. Follow Michael: @mikesolomonov Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
July 20 · 28 min
From Eating History: How Chicago Deep Dish and Detroit Pizza Were Born!!
Adrienne and Joe share their favorite things about regional pizza tastes, including what your favorite Chicago pizzeria says about you. Then we get a taste of Eating History, the newest podcast featuring Adrienne and her husband Stephen Bailey. They dive into one of pizza’s greatest debates: how did America’s regional pizza styles emerge, and why do people defend them so fiercely? Topics Covered: The origins of Chicago deep dish pizza The partnership that launched Pizzeria Uno How deep dish challenged conventional ideas of what pizza could be The key differences between Chicago and New York pizza The rise of Detroit-style pizza and its automotive roots Regional pizza identities and rivalries across America The growth of pizza franchising and commercialization The tension between preserving tradition and expanding access Listen to Season One of Eating History now: Spotify / Apple Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
July 13 · 42 min
What Chefs Think of The Bear's Final Season!!
The Bear has served its final course, and Chef's Cut is breaking down every bite. This week, Adrienne Cheatham and Joe Flamm break down the series finale with a spoiler-filled discussion of what the show got right about restaurant life, from chaotic services and reservation disasters to Michelin stars, leadership, and life in the kitchen. They also explore the journeys of Carmy and Sydney, debate the show's ending, and discuss the lasting impact The Bear may have on restaurant culture. In this episode: A spoiler-filled recap of The Bear's final season How accurately the show portrays restaurant life Michelin stars, leadership, and kitchen culture Carmy, Sydney, Tina, and the series ending The legacy of The Bear and its impact on hospitality Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
July 6 · 35 min
René Redzepi Returns: Are We Ready for Noma's Next Chapter?
This week, Adrienne and Joe are tackling the latest developments in the René Redzepi and Noma saga. In a newly recorded update, they unpack Redzepi’s controversial return to Noma in a creative director role, the separation of creative vision from daily kitchen operations, and what accountability and "atonement" truly look like in the hospitality industry. Following this introduction, we're revisiting our episode from March, where we first discussed the abuse allegations, the immense pressure of wearing multiple hats as a chef and owner, and where the line is drawn between tough leadership and abusive behavior. In this episode: An update on Noma Copenhagen and René Redzepi’s return as creative director Revisiting the earlier scandal and abuse allegations tied to the restaurant The separation of creative leadership from daily kitchen operations How leadership must evolve as a restaurant or business grows What “atonement” and genuine accountability can look like in hospitality Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
June 29 · 43 min
How to Eat Like a Top Chef When You Travel!!
This week, Adrienne and Joe are talking all things travel, sharing their ultimate guide to eating well on the road. From highlighting underrated food cities across the globe to breaking down their insider strategies for finding the best local bites, they cover everything you need to know to plan your next culinary adventure. In this episode: Underrated food cities to add to your itinerary How to find great restaurants when traveling and why you should always ask local chefs and bartenders where they eat The Hotel vs. Airbnb debate and how to choose the right neighborhood for your trip Navigating food tours and the awkwardness of taking local cooking classes as a professional chef Why exploring local supermarkets and grocery store tourism is a must-do travel ritual The experiential approach to eating and embracing unexpected culinary finds Walk-in confessions: Joe's story staging in Florence, accidentally explaining WWE isn't real, and famously not knowing what "basta" means Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
June 22 · 36 min
Inside The Bear: Top Chefs Separate Fact from Fiction!!
With the final season of The Bear almost here, Adrienne and Joe revisit the first four seasons of the hit series to discuss what the show gets right about restaurant life, where it misses the mark, and why it has resonated so deeply with chefs and industry professionals. They share their thoughts on kitchen culture, burnout, and healing in the restaurant world, discuss their favorite character arcs, and make predictions about how the series might end. In this episode: What The Bear gets right and wrong about restaurant life How the series portrays trauma, burnout, and healing in the industry Why Richie's character arc feels so authentic Predictions for the final season Whether Carmy could leave restaurants behind and where he may go next Adrienne's story about almost working with one of the show's biggest stars Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
June 15 · 44 min
The Secret to Shopping the Farmers Market Like a Chef, and Technology Transforming Hospitality!!
Farmers market season is here, so Adrienne and Joe are sharing the tips, tricks, and insider knowledge that chefs use to find the best ingredients. From the questions you should be asking farmers to the relationships that can completely change the way you shop, they break down how to get the most out of every trip to the market. In this episode: The questions every shopper should ask at the farmers market How to build relationships with farmers and better understand seasonal produce The creative process behind developing new dishes and menus Why seasonal ingredients drive menu planning in great restaurants How technology is changing the hospitality experience for guests The growing role of AI in reservations, phone service, and restaurant operations Adrienne's Walk-In Confession involving a cooking demo, a head of cabbage, and a chef's knife This episode of The Chef's Cut is sponsored by Slang AI. Visit https://www.slang.ai/ to learn more! Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
June 9 · 42 min
EXCLUSIVE: Top Chef Winner Reveals What It Took to Become Season 23 Champion!!
The Top Chef Season 23 champion joins our podcast for an exclusive conversation about the journey from finalist to winner. Fresh off the finale, the newest Top Chef breaks down the dishes that sealed the victory, the strategy behind the final meal, and the emotions of competing in one of the most pressure-filled moments of the competition. In this episode: A behind-the-scenes look at the Top Chef Season 23 finale The inspiration and cultural influences behind the winning menu Why leaning into personal culinary identity became the key to success The role Joe played as a mentor throughout the finale The toughest challenges and most memorable moments from the season What life has been like since winning Top Chef Future plans, career goals, and what's next after the biggest victory of a culinary career Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
June 2 · 45 min
Top Chef Final 3! An Inside View on the Chaos and Competition!!
SPOILER ALERT!! With the Top Chef Season 23 finale just days away, Adrienne and Joe break down the final three chefs and reveal what it really takes to win it all. They analyze Laurence, Rhoda, and Sherry’s chances, share behind-the-scenes secrets from the competition, and revisit their own Top Chef finale experience, including the mistakes they'd avoid, the sous chefs they'd choose today, and stories they've never shared before. In this episode: The secrets behind how Top Chef is really made, including the infamous clock and other insider rules Sieger’s emotional reaction after his elimination A deep dive into Joe and Adrienne’s Top Chef Season 15 finale experience What they would do differently today and which sous chefs they would choose now A memorable story about fan-favorite Fati Adrienne’s least favorite moment from their season of Top Chef Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
May 25 · 40 min
Reservation Wars, AI in the Dining Room, and the Future of Hospitality!!
The reservation wars are heating up, as SevenRooms (via DoorDash) seeks to challenge OpenTable and Resy with a major play. Adrienne and Joe tell us why this is just the beginning, and how technology and AI are changing the dining experience. In this episode, we also discuss: Why dining experiences have become a huge focus for big tech (and your credit card company) The influence of social media on culinary trends and menu design The evolution of restaurant operations from analog to digital (and why we may be moving back) A shift in power for how restaurants are able to book reservations The initial rise of reservation platforms like OpenTable, Tock, and Resy The role of AI in restaurant operations and guest experience Should we trust AI to get involved in our reservations? Walk In Confession: Joe’s first restaurant convention (a coming of age) Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
May 18 · 31 min
Our Spicy Takes On The New York Times Top 100 Restaurants & A New Show Launch for Food and History Lovers!!
The New York Times released their list of the 100 Best Restaurants in New York City, and people are in their feelings about it. Arienne and Joe sit down to give their thoughts on the backlash, what they did and didn't like about the list, and why former Chef’s Cut guest Ligaya Mishan deserves some grace. In this episode, we also discuss: Budget restaurants vs. fine dining and how to properly compare them The biggest NYC restaurants that didn’t make the list (Gramercy Tavern, Per Se, etc.) Kabawa at number one and the ascent of afro-caribbean cuisine Some of their favorite NYC dining spots that you should try The inclusion of street food and a debate about what actually counts as a “real” restaurant Adrienne announces the newest podcast to join the Chef’s Cut family: Eating History (and our new season all about the history of pizza) Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
May 11 · 52 min
Tristen Epps-Long on Fast Food Beginnings, Michelin’s Race Problem, and Becoming a Top Chef Champion!!
Reigning Top Chef champion Tristen Epps-Long joins Adrienne and Joe to talk about life after Top Chef, fine dining in Afro-Caribbean cuisine, and what comes after Top Chef (including his new restaurant in Houston). In this episode, we also discuss: Top Chef favorites this season and his best advice for getting through it all Who Tristen would want to face off against in a Top Chef Masters season Whether Michelin is racist or cuisineist Tristen and Adrienne’s time together at Red Rooster His ascent from McDonald’s to James Beard nominee and cooking competition champ The role of Marcus Samuelsson in his career What life after Top Chef is really like for chefs The culinary scene in Houston Walk In Confession: Booking reservations on Open Table to get out of work early Follow Tristen: @cheftristenepps Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
May 4 · 35 min
This Merger Could Change What You Eat—and How Much You Pay For It
There’s an impending food supply merger that could have a huge impact on the restaurant industry, so Adrienne and Joe break down what that means for business owners, consumers, and the food that ends up on your plate. In this episode, we discuss: The Sysco–Restaurant Depot merger and why a food supply monopoly is bad for you Why customers are ultimately going to foot the bill with rising prices The difference between wholesale delivery (Sysco) and cash-and-carry (Restaurant Depot) A chef’s perspective on how wholesale purchasing actually works Rising food costs, and the hidden impact of eliminating competition Will this spell doom for small restaurants? Why a merger wouldn’t just impact costs, but also the selection of brands, ingredients, and supplies you have access to What we can all do to keep this from happening Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
April 27 · 51 min
Karen Akunowicz on Boston’s Food Scene, Bib Gourmand, and the Importance of Powerlifting!!
Adrienne and Joe are joined by Bib Gourmand award-winning Chef Karen Akunowicz to talk about the Boston food scene, excellent food at a great value, and the importance of finding balance in and out of the kitchen (if that’s even possible). In this episode, we also discuss: Fork It or Forget It: Lobster Rolls (cold or hot?) The booming Boston food scene and how Karen got her start as a Houston’s bartender Prominent female chefs in Boston and the example they set Her restaurants (including Fox & the Knife) achieving Bib Gourmand status Training in Italy and making Italian food (with a very different chef background) The influence of her time working at Disney World and what hospitality excellence looks like Karen’s time spent outside the kitchen as a powerlifter The illusion of work-life balance (especially when you’re building a career) Walk In Confession: Karen’s first day as a line cook… and head chef for a night Follow Karen: @chefkarenakunowicz Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
April 21 · 58 min
Gail Simmons on Why Top Chef Wins, Cooking Competition Shows and What Judges Really Think!!
This week we’re joined by the one and only Gail Simmons, Top Chef judging legend and renowned food author. Andrienne and Joe ask her what has kept Top Chef on top for so many years, what to expect in the latest season, and how judging really works on a food competition show. In this episode, we also discuss: The secret sauce behind the show’s appeal and why locations are everything Behind the scenes of working with Tom and Kristen (among others) Whether or not Gail has seen Padma’s new show The real origin story of Top Chef and why they owe it all to another Bravo show Stories from Top Chef: Colorado and taking a turn at judging Gail’s upbringing, career, and how she landed on TV Walk In Confession: Gail’s mishap during filming that almost derailed the latest season Follow Gail: @gailsimmons Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
April 13 · 31 min
The Ruth’s Chris-Chili’s Dress Code Feud, Michelin’s Identity Crisis, and Wonton Lasagna!!
The Michelin Guide is taking a new tack with American restaurants, but is it just diluting their brand? Adrienne and Joe discuss the “recommended” restaurant approach, Michelin plaques with no stars, and why they just don’t get the American Market. In this episode, we also discuss: Ruth’s Chris battling it out with Chili’s over dining room dress codes Whether or not you should be allowed to wear a hoodie and hat to a steakhouse Michelin’s latest ploy to represent southern food in America What Joe chose to do with his new Michelin plaque Fork It or Forget It: Wonton Lasagna Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
April 7 · 21 min
James Beard Finalists Revealed: The Surprises, Snubs, and Secrets!!
The 2026 James Beard Award Nominee finalists were just announced, so Adrienne and Joe dive headfirst into the biggest surprises, omissions, and things they’d like to see happen this year. In this episode, we discuss: The biggest names to make each of the lists Why weren’t there any Caribbean restaurants represented? An explanation on how the awards process works What they’d like to see changed, and why the regional layout may need a makeover Adrienne Cheatham is a member of the James Beard Awards subcommittee Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
March 30 · 39 min
Hospitality Series Pt. 3: Simon Kim on Breaking Steakhouse Rules, Redefining Fried Chicken, and Going Global!!
It’s part 3 of our series on restaurant hospitality, and this week Adrienne and Joe are joined by James Beard nominee Simon Kim, the man behind COTE Korean Steakhouse and COQODAQ. In this episode, we discuss: Reinventing the steakhouse by blending Korean BBQ with classic American fine dining Building COTE and COQODAQ and redefining what a modern restaurant can be Betting on yourself: overcoming investor doubt and financial pressure The role of the restaurateur as a “producer” behind the scenes Creating the perfect dining experience Balancing creativity with business realities in today’s restaurant industry What it really takes to scale a restaurant brand across cities and markets Walk-In Confession: Facing racism in fine dining while working the floor Follow Simon: @simonkimnyc Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
March 23 · 52 min
Hospitality Series (Pt. 2): Drew Nieporent on Creating Celebrity Chefs, A-List Partnerships, and Going 40 for 40!!
Adrienne and Joe are back for part two of our three part hospitality series, this time with legendary restaurateur Drew Nieporent of Nobu and Tribeca Grill fame. They talk about his memoir ‘I'm Not Trying To Be Difficult’ and share tales from his storied career. In this episode, we discuss: Drew’s role in the rise of celebrity chefs, starting with putting their names on the menu James Beard awards and the changing role of the restaurateur Working with celebs like Robert De Niro to launch new ventures How to deal with tough critics Rising prices in fine dining and tasting menus getting out of control Discovering and working with some of the biggest chefs in the world How to start a restaurant the right way, and when to walk away Why he brought a fax machine on the road to keep an eye on reservations Walk In Confession: Cruise ship beginnings and lessons from the high seas Follow Drew: @drewnieporent Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm
March 16 · 23 min
René Redzepi - Noma Controversy, the $1,500 LA Pop-Up, and What Happens Next?!
This week on the Chef’s Cut, Adrienne and Joe react to René Redzepi stepping down from Noma amid allegations of past abuse. They talk about how this story has reverberated throughout the world of fine dining, and speculate on how it will influence kitchens going forward. In this episode, we discuss: The $1500 Noma pop-up in Los Angeles Abuse in restaurants and why the new generation of chefs aren’t putting up with it Noma and René Redzepi’s impact on the fine dining industry How diners vote with their dollars Joe’s thoughts on running a positive and supportive kitchen Adrienne’s own stories of enduring abusive behavior in the kitchen Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

The Chef's Cut

Michael Solomonov on Zahav, Addiction, and Why Philly is the Best Food City!!

From Eating History: How Chicago Deep Dish and Detroit Pizza Were Born!!

What Chefs Think of The Bear's Final Season!!

René Redzepi Returns: Are We Ready for Noma's Next Chapter?

How to Eat Like a Top Chef When You Travel!!

Inside The Bear: Top Chefs Separate Fact from Fiction!!

The Secret to Shopping the Farmers Market Like a Chef, and Technology Transforming Hospitality!!

EXCLUSIVE: Top Chef Winner Reveals What It Took to Become Season 23 Champion!!

Top Chef Final 3! An Inside View on the Chaos and Competition!!

Reservation Wars, AI in the Dining Room, and the Future of Hospitality!!

Our Spicy Takes On The New York Times Top 100 Restaurants & A New Show Launch for Food and History Lovers!!

Tristen Epps-Long on Fast Food Beginnings, Michelin’s Race Problem, and Becoming a Top Chef Champion!!

This Merger Could Change What You Eat—and How Much You Pay For It

Karen Akunowicz on Boston’s Food Scene, Bib Gourmand, and the Importance of Powerlifting!!

Gail Simmons on Why Top Chef Wins, Cooking Competition Shows and What Judges Really Think!!

The Ruth’s Chris-Chili’s Dress Code Feud, Michelin’s Identity Crisis, and Wonton Lasagna!!

James Beard Finalists Revealed: The Surprises, Snubs, and Secrets!!

Hospitality Series Pt. 3: Simon Kim on Breaking Steakhouse Rules, Redefining Fried Chicken, and Going Global!!

Hospitality Series (Pt. 2): Drew Nieporent on Creating Celebrity Chefs, A-List Partnerships, and Going 40 for 40!!

René Redzepi - Noma Controversy, the $1,500 LA Pop-Up, and What Happens Next?!