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The Stoveside Stories Podcast

Stoveside Stories

Sharing intimate stove side stories with the best chefs in the world.

From Michelin Star to 50 Best Restaurants. From home masterchefs to street food professionals.

Interview on food, cooking, business, culture and more - we discuss everything that has to do with eating on this podcast.

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22 episodes
Avg 39 min
English

Episodes 22

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#42
October 9 · 19 min
Interview with Yagi Keisuke and Tatsuro Ume of Respiración
Chefs Yagi Keisuke and Tatsuro Ume knew each other since 6 years old when the latter moved from Tokyo to Kanazawa. After training in Japan, they moved to Spain in order to further sharpen their culinary skills at restaurants like SAUC and ABaC. . . After returning to Japan, they opened Respiración in Kanazawa in 2017 along with another friend Yusuke Kitagawa. . . Creating original recipes using ingredients from Ishikawa Prefecture, they have slowly built a strong following in Japan and abroad. . . The restaurant was awarded two Michelin stars and a Michelin Green Star in 2021 and was also ranked at 92 on Asia's 50 Best Restaurants in 2026. . . In this episode, Chefs Yagi and Tatsuro talk about a love for food from convenience stores, their tough early days, how local Japanese restaurants are gaining notoriety globally and more! . . Don't miss these Stoveside Stories - and bon appetit!
#41
September 16 · 41 min
Interview with Tam Kwok Fung of Chef Tam's Seasons
Chef Tam Kwok Fung was raised in Hong Kong and began his professional culinary career at 16. . . Starting from fast-food places, he moved on to perfect his craft at numerous traditional Chinese kitchens all over the world including Thailand and Greater China. . . Joining Wynn Palace in 2018, he has been one of the driving forces in the rise of Macau's culinary credentials. . . He opened Chef Tam’s Seasons in 2023, a conceptual restaurant inspired by the 24 solar terms of traditional Chinese wisdom. . . With this system, he and his team craft more than 700 dishes annually that are rooted in seasonality, nourishment, and balance. . . In this episode, Chef Tam talks about secret Chinese recipes, his early memories of kitchen, being feted by the French President, the importance of timing in cooking and more. . . Don't miss these Stoveside Stories - and bon appetit!
#40
August 29 · 47 min
Interview with Darren Toh of Dewakan
Growing up in Malaysia's Petaling Jaya, Chef Darren Toh was raised in a mixed-heritage family. His mother with an Indian background and his father a Chinese one. Since he was young, he has always loved food and experimenting with them. So, after graduating from secondary school, he enrolled in culinary school. After working in various restaurants in Malaysia and Singapore, Chef Toh became a culinary teacher in Taylor's University and KDU University College. While completing his MBA in Europe, he also staged briefly in places like Noma in Denmark and Restaurant Amador in Germany. In 2015, he opened Dewakan, a fine-dining restaurant that serve indigenous Malaysian ingredients on the ground floor of KDU University College campus in Shah Alam, Malaysia. He then relocated the restaurant to Kuala Lumpur in 2019. Dewakan was the first Malaysian restaurant to enter Asia’s 50 Best Restaurants. It also obtained the first Michelin star in the first Malaysia Michelin Guide in 2022. They garnered the second Michelin star in 2023. In this episode, Chef Toh talks about the national rivalry of chicken rice, his favorite food, his thoughts on theatrical restaurants and more. Don't miss these Stoveside Stories - and bon appetit!
#39
August 21 · 32 min
Interview with LG Han of Labyrinth
As a native who was born-and-bred in Singapore, Chef LG Han did not originally plan to become a chef despite coming from a family that boasts 3 generations of restaurateurs. He studied finance at the London School of Economics and worked as a banker in Singapore. However, the culinary bug eventually caught him. So, he quit the banker's job and threw himself into the kitchen. After gaining experience all over Europe and Singapore, he eventually opened Labyrinth in 2014. The menu at the time emphasized local ingredients and using them to create elevated Singaporean street food. In 2017, his restaurant was awarded a Michelin star and in 2021 it was recognized amongst Asia’s 50 Best Restaurants. Chef Han has since updated his approach to one that infuses different products around the world to highlight the Singaporean way of cooking. Even with all the changes, he has kept the restaurant amongst the best in Asia for both critics and diners. That includes being ranked #97 in the 2025 World’s 50 Best list, #40 in the 2026 Asia’s 50 Best list and maintaining the one Michelin star rating. He has also opened new concepts like Milli Sky Dining & Bar. In this episode, Chef Han talks about the importance of joy in cooking, pacing a menu, the memories of his grandma, why chefs travel and more. Don't miss these Stoveside Stories - and bon appetit!
#38
August 15 · 24 min
Interview with Johnson Wong of Gen
Born in Johor, Malaysia, Chef Johnson Wong saw an ad by chance about Le Cordon Bleu from a magazine and decided that it was something he wanted to do. So, he traveled to Australia to study at the prestigious institute. After graduating, he worked at various fine-dining kitchens in France and Denmark as well as those located in Macau and Singapore. Upon his return to Malaysia, he decided to open his own restaurant Gen in Penang in 2018. He focuses on translating "our Malaysian story" into an edible experience by cooking his take on Malaysian cuisine, with local ingredients that are often under-the-radar outside of the country. Thanks to the diligent work of himself and the team, Gen won a spot on Asia’s 50 Best Restaurants list in 2021, while Chef Wong won the Young Chef Award 2024 by Michelin Kuala Lumpur and Penang. In this episode, Chef Wong talks about being a young person in the kitchen, the challenges of the restaurant business, putting too much faith in a recipe and more. Don't miss these Stoveside Stories - and bon appetit!
#37
August 2 · 36 min
Interview with Dave Pynt of Burnt Ends
Born in Perth, Australia, Chef Dave Pynt has worked with a host of legendary chefs like Tetsuya Wakuda (Tetsuya’s in Sydney; Waku Ghin in London), Rene Redzepi (Noma in Copenhagen), Fergus Henderson (St John and St John Bread and Wine in London) and Nũno Mendes (Viajanteand The Loft Project, London). It was at Bittor Arginzoniz's Asador Etxebarri in Axpe Achondo, Spain, however, that he truly transformed himself. There, Chef Pynt started to realize the true potential of cooking with fire and wood. He then started a pop-up restaurant in London in Spring of 2012. It was hugely successful and served up to 350 guests a day on weekends. After the pop-up ended, he traveled and keep learning around the world, before settling down and opening Burnt Ends in Singapore. It entered the Asia's 50 Best Restaurants list at #30 in 2014 and has held a Michelin star since it was first awarded in 2018. The restaurant has continued to climb to new heights: as high as #15 in Asia's 50 Best and #68 in World's 50 Best. In 2026, it was named #9 in World’s 101 Best Steak Restaurants list. As the accolades and customers came piling in, the location soon outgrew itself. So, in 2022, Chef Pynt moved Burnt Ends from Chinatown to the historic 40-hectare site known as Dempsey Hill. In this episode, Chef Pynt talks about being cussed out early on in his career, cooking with fire, opening a restaurant in a completely foreign place and more. Don't miss these Stoveside Stories - and bon appetit!
#36
July 27 · 50 min
Interview with Varun Totlani of Masque
Born and grew up in Mumbai, India, Chef Varun Totlani has always loved food and all things related to it. He spent a lot of time watching cooking shows and internet videos for fun. His dreams took on a more professional tone as he began to stage at a 5-star hotel in the city then moved to Hyderabad to study at the Culinary Academy of India, and later graduated from the Culinary Institute of America in New York. When he returned to India in 2016, he joined the Masque opening team as a Commis, and rose through the ranks from being the Sous Chef in 2021, to the Head Chef in 2022. He is focused on showcasing the diversity of India’s produce and carrying the cuisine forward into the future. After Chef Totlani took over the rein in 2025, the restaurant was ranked as No.19 in the 2025 Asia's 50 Best Restaurants list. In 2026, it jumped to No. 15 and also won the prestigious Art of Hospitality Award. In this episode, Chef Totlani talks about defying the naysayers, the complexity of Indian food, his life philosophy and more. Don't miss these Stoveside Stories - and bon appetit!
#35
July 23 · 38 min
Interview with Michael Stadtländer of Eigensinn Farm
Chef Michael Stadtländer of Eigensinn Farm in Singhampton, Canada, grew up on a family farm in Lubeck, Germany. As a young person, Chef Michael Stadtländer was immersed in food. From helping with collecting ingredients to prepping in the kitchen, his early life revolved around it. After meeting Chef Jamie Kennedy - a Toronto native - in Switzerland during the 1980s, they went to Canada to run the newly opened Scaramouche restaurant. In 1993, he bought a piece of land in nearby Singhampton, Ontario and opened Eigensinn Farm. And from that moment on, he has been at the forefront of farm-to-table movement and was ahead of the trend for a few decades. He is also an artist and an activist. He created functional works of art on his property and commissioned multiple art projects. He also organized charity events such as Foodstock and Soupstock, which were instrumental in stopping the development of a limestone quarry in Ontario. In this Back to the Archives episode, Chef Stadtländer shares funny stories from his youth, why charity is important to him, the difference between Vancouver and Toronto and more. Don't miss these Stoveside Stories - and bon appetit!
#34
July 13 · 35 min
Interview with Jaime Pesaque of Mayta
Born and raised in Peru, Chef Jaime Pesaque started his culinary journey as a teenager, then studied at Le Cordon Bleu, Italian Culinary Institute (ICIF) as well as the Culinary Institute of America in New York. Afterwards, worked at a number of legendary restaurants such as El Celler de Can Roca in Spain among others in Europe before going back to his home country. Upon returning, he led Al Grano, an Italian restaurant. Eventually though, Chef Pesaque shifted his focus back to his native Peruvian food as he opened Mayta in 2008. In 2019, Mayta entered the list of Latin America’s 50 Best Restaurants, where it currently ranks 13th. In 2020, it made its debut on The World’s 50 Best Restaurants list, reaching 39th place. That same year, it was named Best Restaurant in the World by the World Culinary Awards. In addition, he has also been recognized by The Best Chef Awards. As an entrepreneur, he expanded his business and opened concepts such as Sapiens, 500 Grados, and Mad Burger in Lima. Operating as "culinary embassies", he also opened Callao in The Hague, Netherlands and Mad Burger as well as NUNA in Miami, US. In this Back to the Archives episode, Chef Pesaque shares his thoughts on the money aspect of a restaurant, the pressure chefs face, the reality of being creative and more. Don't miss these Stoveside Stories - and bon appetit!
#33
June 27 · 38 min
Interview with Georgianna Hiliadaki of Iodio
Though Chef Georgianna Hiliadaki first studied European Studies and Italian in the UK, she found her true passion and went to train as a chef at the Institute of Culinary Education in New York. After her training, she co-founded Funky Gourmet in Athens and becoming the first Greek woman to earn two Michelin stars. She also helped open OPSO in London, and now works on restaurant projects in Greece and abroad. In 2019, Funky Gourmet was slated to close temporarily but the pandemic caused a permanent shutdown. In 2024, she opened Iodio, a new restaurant in Athens to rave reviews. Recently, she started another new restaurant called Lianolia in Parga, a Greek resort town known for its natural environment. In this Back to the archives episode, Chef Hiliadaki talks about food stereotypes, what real Greek food means to her, the wild Ancient Greek recipes she put to use and more. Don't miss these Stoveside Stories - and bon appetit!
#32
June 23 · 1 hr 6 min
Interview with Andrew Wong of A. Wong
Born and brought up in London England, Chef Wong grew up in a restaurant family. His grandfather, who moved to London as a Chinese refugee, owned a restaurant in Chinatown. While his father was the first Chinese publican in the United Kingdom. In 1985, his parents opened Kym's a Cantonese restaurant in Pimlico. He started to help in the kitchen by washing dishes since he was seven years old. Though he was accepted to law school, he only stayed for a cup of coffee and dropped out very soon after and changed his studies to anthropology instead. When Chef Wong’s mother wanted to sell the family restaurant in 2012, he and his wife, Nathalie, took over and renamed it A. Wong. In 2017, A. Wong restaurant received its first Michelin star. And in 2021, A. Wong achieved a coveted second Michelin star. Chef Wong, together with his longtime collaborator Dr. Mukta Das, a distinguished food anthropologist, also host a podcast called XO Soused. The program dives into a wide range of Chinese culinary topics, such as recipes, ingredients, cultural importance, and the fascinating evolution of Chinese cuisine throughout history. In this Back to the archives episode, Chef Wong talks about the enormous variations and evolution of Chinese food, his take on Michelin stars, how Chinese cuisine compare to Western food and more. Don't miss these Stoveside Stories - and bon appetit!
#31
June 18 · 35 min
Interview with Rasmus Kofoed of Geranium
Chef and Co-owner Rasmus Kofoed of Geranium restaurant was born in Birkerød, Denmark. He grew up in the old ferry town of Vordingborg, located 100km south of Copenhagen. Thanks to a mother who often took him foraging in the forest or along the coastline, he became enamored with food and cooking at an early age. Having trained in Denmark and Belgium, he ultimately returned to Copenhagen and opened Geranium in 2007 with his business partner Søren Ledet. They moved the location to the current one within Parken Stadium, where the Danish national football team calls home. The restaurant has garnered one Michelin Star Awarded in 2012, two in 2013, three in 2016. In addition, it was named the 2022 best restaurant in the world by World's 50 Best Restaurant. He is the only chef in history to have achieved bronze, silver, and gold at the prestigious Bocuse d’Or culinary competition. Furthermore, he has coached teams of different nationalities to compete at this event. In this Back to the archives episode, Chef Kofoed talks about changing the menu by removing meat products, how chefs are not educated properly in how to take care of themselves, staying creative by being challenged and more. Don't miss these Stoveside Stories - and bon appetit!
#30
May 30 · 40 min
Interview with Henrietta Lovell of Rare Tea Company
This podcast episode features James Beard award-winning author, entrepreneur, adventurer and tea-lover Henritta Lovell. Growing up in London, England, she was used to the common British industrial tea products. A business trip to Hong Kong in 1999 changed her view forever - the incredible depth and taste of the liquor awakened something in her. She wanted to shared the amazing experience with people around the world in an honest way. So in 2004, she left a career in corporate finance to found the Rare Tea Company, an ethical and sustainable tea business which trades teas and herbal infusions directly with farmers around the world. She travels the world to source great products and sells to them top restaurants and hotels like Noma, 11 Madison Park, Gordon Ramsey and Claridges. In 2016, she started Rare Charity, which donates a portion of Rare Tea Company's revenue back to its partner farms to support educational scholarships. She published her memoir Infused, Adventures in Tea in 2019 and wrote lovingly about her personal love and adventures surrounding this great beverage. In this episode, Ms. Lovell talked about and more. Don't miss these Stoveside Stories - and bon appetit!
#29
May 21 · 49 min
Interview with Chef Paul Liebrandt of Crumpet Consulting
This Back to the Archives podcast episode features the legendary Chef Paul Liebrandt, who is now based in New York but was born in London, England. Ever since he was a teenager, Chef Liebrandt was immersed in the art of cooking in various kitchens. From the Marco Pierre White, Raymond Blanc to Jean-Georges Vongerichten, he has worked alongside these great chefs early on his career in United Kingdom. After moving to Paris, he met his most influential mentor in Pierre Gagnaire, whose work continues to inspire Chef Liebrandt. In 1999, his life changed dramatically when he went on a three weeks vacation in New York. He loved it so much that he moved there and became a culinary superstar. First started working briefly at the Bouley Bakery, he then opened Atlas restaurant at the young age of 24. A string of illustrious eateries followed - including Papillion, Gilt, Corton and The Elm. With each place bringing more accolades like youngest chef ever awarded New York Times' three stars, James Beard Foundation's Best New Restaurant in the United States, New York Magazine's four out of five stars, Time Out New York's six out of six stars, Esquire Magazine's best new restaurant in the USA and more. A Matter of Taste: Serving Up Paul Liebrandt, the documentary that followed his career over the course of a decade, premiered on HBO on June 13, 2011. Directed by Sally Rowe, it was a cutting-edge project. One that influenced many in the hospitality industry and predicted the future of food-focused content-creation. In 2015 he founded the Crumpet Management group which consults and manages on multiple projects globally. In this episode, Chef Liebrandt talked about the history of great chefs, what he thinks of "molecular gastronomy," how he approaches cooking as he matures and more. Don't miss these Stoveside Stories - and bon appetit!
#28
May 16 · 27 min
Interview with Chef Jeremy Austin of The Pine
A native of the province of Ontario, Canada, Chef Jeremy Austin started his culinary journey at the Culinary Arts Italian program at Toronto's George Brown College. He continued his career in various establishments within the province, further afield in Canada, as well as in Italy and China. After globetrotting to hone his craft, he returned to Canada and opened The Pine with his wife Cassie in Collingwood, a smaller town little more than two hours north of Toronto. It opened in 2020 during the pandemic and offered a multi-course Canadian-driven tasting menu. They have since relocated to a larger space in nearby Creemore, while still offering creative Chinese-inspired cooking informed by local ingredients. The Pine has been going from strength to strength in its existence. From climbing up the Canada's 100 Best Restaurants every year since 2022, to winning a Michelin one-star in 2024 - it has been steadily progressing in the culinary world. In this episode, Chef Austin talked about how he thinks about using luxurious ingredients, what reminds him of growing up at his grandparents' farm while working in Italy, why anyone would start a restaurant during a global pandemic and more. Don't miss these Stoveside Stories - and bon appetit!
#27
April 27 · 27 min
Interview with Chef Allison Leroux of Crowded Table Pizza
Chef Allison Leroux, an Ontario native who runs Crowded Table Pizza, is born to be in the business. She grew up working in Amadio’s - her family’s pizzeria - to learn first-hand about the industry, and spent time outdoors with gardens and animals. She went on to study Animal Biology and Agriculture at the University of Guelph, while working on farms, urban agriculture and community gardens. During university, Chef Leroux founded Crowded Table Pizza, a mobile, farm-to-table pizza project highlighting Ontario producers and seasonal ingredients, and has been growing ever since. She also spends her time volunteering for non-profit organizations and festivals with a focus on culture and reconciliation. In this episode, she talked about her journey to become a pizza maker, her love of local ingredients, the challenges she faces as a woman in the industry and more. Don't miss these Stoveside Stories - and bon appetit!
#26
April 5 · 33 min
Interview with Chefs Daniel Hadida and Eric Robertson of Pearl Morissette
Two Ontario native chefs collaborate to create one of the best restaurants in Canada. Hailing from Brantford, Ontario, Chef Eric Robertson seriously contemplated a career in cyclist as a teenager. Eventually, his love for the kitchen won over as he focused on culinary work. His career led him all through out Europe, including stints in Belgium, Sweden and France. Meanwhile, Chef Daniel Hadida started his career washing dishes in a restaurant as a youngster. Just like his future kitchen-partner, Chef Hadida also went on to work in numerous countries like France, Peru and Mexico. The two met in Paris when Chef Hadida was working at the famed Septime. As two Canadians working abroad, they became fast friends. When Chef Robertson came back to Canada in 2017, he visited Chef Hidida - who returned in 2015 - and realized they still share an enthusiasm in farm-based cooking at a rural destination restaurant. So, the latter offered the former a chance to team-up at The Restaurant at Pearl Morissette. It was a great opportunity to work on a property that also featured a vineyard and a farm. The Jordan Station, Ontario restaurant serves up ever-changing multi-course menus inspired by seasonal French cooking and redefine what Canadian terroir cuisine can be. And it has won numerous awards, including enRoute Magazine's #1 Canada's Best New Restaurants 2019, Canada's 100 Best's Best Destination Restaurant 2023, #3 in North America's 50 Best Restaurants 2023, Michelin 2 Stars in 2025, #1 in Canada's 100 Best 2025 and more. In this episode, the chefs talked about their experiences working abroad, dealing with the Canadian winter, what winning awards mean for them and more. Don't miss these Stoveside Stories - and bon appetit!
#25
February 27 · 1 hr 18 min
Interview with Chef Riccardo Camanini of Lido 84
Growing up in a small village near Bergamo, Chef Riccardo Camanini had the good fortune of eating very well with his family. He worked under legendary Italian chef Gualtiero Marchesi, which granted him a great view of what Italian cuisine could be. After that, he moved and worked at renowned places throughout England, France and Spain with chefs like Raymond Blanc, Jean-Louis Nomicos, Andoni Luis Aduriz and Hélène Darroze. These experiences allowed him to absorb each country's different ideas about food. At age forty, Chef Camanini decided to return to Italy and open his own restaurant, Lido 84, with his brother in 2014. It has been a very fruitful partnership, winning multiple awards including Michelin one star, named as one of the Top 50 restaurants in the world (at number 16 in 2025), 50 Top Italy (at number 28 in 2026), Three Knives from The Best Chefs awards 2025 and more. Sadly, the restaurant is set to close in March 2026 - so I'm releasing this interview to commemorate this date. In this episode, Chef Camanini talked about the different regional cuisines within Italy, the various approaches to food among different countries, building his restaurant later in life during a difficult time, and more. Don't miss these Stoveside Stories - and bon appetit!
#24
February 23 · 44 min
Interview with Chef Joel Gray of Down Home Restaurant
Raised in Nova Scotia, Chef Joel Gray developed a lifelong passion for hospitality. He always finds joy in welcoming and providing a warm experience for others. After a few years working in "traditional" restaurants, he and his now-wife Hannah Harradine started their first pop-up series called Sumac & Salt in 2019. They also acquired the property where the restaurant is currently located in the same year. Eventually, they decided to literally open their home for diners and so, Down Home Restaurant was born. It is not merely a restaurant but also a farm project that provides Chef Gray with a big portion of his ingredients. His love of the kitchen and gardening shows when visitors are first welcomed in the farm. Here, they share a few bites and while being introduced to the surroundings and the wonderful products from which they came from. They prioritize sourcing from local suppliers whenever ingredients can’t be produced on their own property, while continually working to minimize waste wherever possible. As proof of their hard work and laudable ethos, the restaurant has been named as a Michelin recommendation as well as a certified FeastON member. In this episode, Chef Gray talked about vegetables' varying flavours at different times, chef traumas, the transactional nature of the hospitality industry and more. Don't miss these Stoveside Stories - and bon appetit!
#23
January 28 · 13 min
Interview with Chef Zach Keeshig of Naagan
As a member of the Chippewas of Nawash Unceded First Nation at Cape Croker Reserve, Chef Zach Keeshig was born in Wiarton and raised in Owen Sound, Ontario. He started in the restaurant world at 17, then continued studying at the Georgian College for Culinary Arts. After that, he went on to work in various restaurants across Ontario with many of the top Chefs in Canada including Eigensinn Farm, Restaurant Pearl Morissette and Langdon Hall. In 2020, he started a pop-up restaurant at the weekend farmers' market in Owen Sound. It fused Ojibwa cuisine with modern culinary techniques and ingredients. And in November 2024, he opened Naagan, a brick-and-mortar restaurant in Owen Sound that continued his journey of exploring and presenting Indigenous cuisine through a fine-dining lens. In this episode, Chef Keeshig talked about his idea of Indigenous cuisine, the roles that colonialism and tradition play in food, and more. Don't miss these Stoveside Stories - and bon appetit!

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