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Culinary Characters Unlocked: Daily Summaries Delivered
by Culinary Characters Unlocked
Emmy Winner, International Acclaimed Journalist, Executive Producer, Food & Travel Lover, and Creator of the Beloved show “Diners, Drive-Ins & Dives” David Page takes us deep into the world of chefs, restaurateurs, and everything “foodie” from the nationally and internationally awarded to the locally loved on Culinary Characters Unlocked. New episode every Tuesday.
Latest Episodes
The most recent episodes — sign up to get AI-powered summaries of each one.
- 5 days ago35 min
Chef Rochelle Daniel and her husband, front of house chief Michael Hopper, on blowing up fine dining in Flagstaff, Arizona
Chef Rochelle Daniel survived an almost brutal kitchen culture on the way up to hone her innovative fine dining skills. Her husband Michael Hopper brings that same creativity to cocktails and immersive hospitality. Together they are redefining fine dining in Flagstaff, Arizona. Her advice to any would-be chef: Forget culinary school. Find a mentor and learn on the job. Learn more about your ad choices. Visit megaphone.fm/adchoices
- 1 weeks ago40 min
Chef Nick Zocco on shocking diners with an experience they’ve never had before
After growing up in New Mexico and diving deep into southwestern cuisine, Chef Nick Zocco went to work for Bobby Flay in Las Vegas. A decade later, he went on Bobby’s TV show, Beat Bobby Flay, and did just that, winning with a crab stuffed chili relleno. That dish is now a favorite at the Salt Lake City restaurant where Chef Zocco says he is surprising local diners with inventive dishes they’ve never had before like lamb tartare. Learn more about your ad choices. Visit megaphone.fm/adchoices
- 2 weeks ago38 min
THE COUPLE THAT BUILT A CULINARY EMPIRE
When Joanne Chang was hired as pastry chef at one of Christopher Myers’s restaurants, the connection was instant. Years later, friendship turned into marriage. Along the way they built a celebrated restaurant group in Boston— eleven bakery-restaurant combos, then a pan Asian place that grew out of her upbringing as the child of Taiwanese immigrants and offers a unique cross-cultural menu. Learn more about your ad choices. Visit megaphone.fm/adchoices
- 3 weeks ago33 min
Chef Loryn Nalic on winning a James Beard Award cooking a cuisine few Americans have ever tried
Chef Loryn Nalic married into a Bosnian family in St. Louis and fell in love with their food. She explored it further, traveling to Bosnia and the surrounding Balkans region, even cooking in the kitchens of women she met in local markets, before she, her husband, and his brother opened the Balkan Treat Box food truck, then transitioned it into a brick and mortar restaurant. And with the profits from their business, they were able to reunite the family with their Bosnian relatives displaced by war. Learn more about your ad choices. Visit megaphone.fm/adchoices
- Oct 6, 202641 min
Chef Ryan Roadhouse on winning a James Beard Award on his NINTH nomination. And studying sushi in Japan
2026 James Beard Best Chef Northwest & Pacific Ryan Roadhouse is celebrated for marrying Japanese techniques and traditions with fresh local ingredients to create extraordinary meals at his Portland restaurant Nodoguro. What began as a pop-up is now a highly honored destination restaurant. His frequently changing tasting menus are built around themes—everything from the seasons to books, films, memories, and more. And the chef himself remains in the kitchen, not just managing and supervising but cooking and creating. The food is in the tradition of kaiseki, Japan’s finest dining, but less restricted. One writer called it kaiseki without the rules. The musician Questlove even included Chef Roadhouse in his book Something to Food About. Learn more about your ad choices. Visit megaphone.fm/adchoices
- Sep 29, 202632 min
Executive Chef Katie Reicher on loving burgers while cooking at a historic vegetarian restaurant
Katie Reicher runs the kitchen at one of the most historically important vegetarian restaurants in America, Greens in San Francisco. But she insists she’s cooking for everybody, that her vegetarian food is about great flavors, not necessarily eating healthy, and certainly not about depriving yourself. She also points out that Oreos are vegan. Learn more about your ad choices. Visit megaphone.fm/adchoices
- Sep 22, 202643 min
Chef David Bancroft on the journey from 5th grade entrepreneur to successful restaurateur. And on inventing chicken fried bacon
Chef David Bancroft got into the food biz early, selling jerky to his classmates in elementary school until he got busted by a teacher. He went on to become a force in southern and local cuisine, then added Tex Mex and barbecue to his repertoire as well. He’s now got three restaurants and a market in Auburn, Alabama and is looking toward expanding that empire in the future. Learn more about your ad choices. Visit megaphone.fm/adchoices
- Sep 15, 202641 min
Kyle and Amanda Lussier—he’s the James Beard nominated chef, she runs front of house—on bringing fine dining to a small Minnesota town that’s never seen it before
Kyle and Amanda Lussier spent five years overcoming challenges to open their own restaurant, The Pines. And speaking of challenges, they did it in a small northern Minnesota town where they admit they’ve had to educate the locals about fine dining. But now they’ve developed a devoted following with a menu of not just classics, but also innovative dishes such as “cauliflower three ways” and tempura battered walleye. And less than a year after opening, Kyle received a James Beard Award nomination in the emerging chef category. Learn more about your ad choices. Visit megaphone.fm/adchoices
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About Culinary Characters Unlocked
Emmy Winner, International Acclaimed Journalist, Executive Producer, Food & Travel Lover, and Creator of the Beloved show “Diners, Drive-Ins & Dives” David Page takes us deep into the world of chefs, restaurateurs, and everything “foodie” from the nationally and internationally awarded to the locally loved on Culinary Characters Unlocked. New episode every Tuesday.
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