The culinary heart of Chef Timon Balloo’s food draws from a broad range of international flavors. From his Chinese, Indian-Trinidadian heritage to his classic European training, to the diverse kitchens where he built his career, each step along the way has led Balloo to become the chef he is today.
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112 — Chef Maria Mazon: People Who Steal Utensils From Restaurants; When Padma Asks "Are You Going To Cry?"; The Guiltiest Guilty Pleasures
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111: Chef Dale Talde
Dale Talde is the host and producer of Tastemade’s All Up In My Grill, the Executive Chef/Owner of Goosefeather at the Tarrytown House Estate in New York (which was named one of Esquire’s Best New Restaurants in America in 2020), and Talde Noodle and Dumpling in LaGuardia Airport’s newly renovated Terminal B Headhouse, both of which he operates under his full-service hospitality consulting firm, Food Crush Hospitality, that he co-founded with his wife Agnes. His latest project is the opening of Tigress, an open-air rooftop Cantonese steakhouse, in the brand new The Perry Hotel in Naples, FL. Dale was named a semifinalist for the 2022 James Beard Awards in the “Best Chef: New York State” category, and he is the author of the Asian-American cookbook, which was released in 2015.
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110: Chef Justin Cogley
Justin Cogley is the Executive Chef/Partner of Aubergine at L’Auberge Carmel in Carmel-by-the-Sea. As Executive Chef he oversees Aubergine and all of L’Auberge Carmel’s culinary programs. Cogley comes to Carmel by way of Chicago, Illinois, where he was instrumental in opening the Elysian Hotel’s new kitchen as Executive Sous Chef. He previously worked at Charlie Trotter’s critically acclaimed restaurant for four years, claiming the position of Chef de Cuisine for the last two. Prior to his career as a chef, Cogley was a professional international figure skater performing with “Disney on Ice.”
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109: Chef Michael Reed
In the heart of Anaheim, California, Chef Michael Reed, a culinary virtuoso with two decades of experience and a James Beard Best Chef West nominee, and his partner Kwini Reed, a Southern California native with a passion for culinary excellence, an eye for aesthetics, and a talent for curating experiences, have joined forces to create an extraordinary culinary experience at Poppy & Seed.
Über How The Sausage Is Made with Chef Chris Cosentino
Welcome to How The Sausage Is Made, where Chef Chris Cosentino talks with chefs, restaurateurs, athletes, philanthropists, and others who inspire him. Each episode looks beneath the surface, behind the curtain, and digs deep to learn how people and things got to where they are now.
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