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66. A hybrid restaurant - Genie Kwon from Kasama in Chicago.
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Genie Kwon is the chef and owner of Kasama in Chicago. She grew up in New Orleans, studied at university and then decided to become a baker and chef. That led her to working in some of the best restaurants in the world, among them Eleven Madison Park and Oreole in the US and with Janice Wong and Andre Chiang in Singapore. In 2020 Genie Kwon opened Kasama, a modern Filipino restaurant by night and a French-American bakery by day, together with her husband, chef Tim Flores. In the podcast we will hear Genie Kwon describe her passion for her profession and how she got involved in the award winning tv-series The Bear, in which she also featured. At the end of the podcast, she will reveal her favourite places for pastries, deep dish pizza and hot dogs in Chicago. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/
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68. Vegetarian fine dining - Paul Ivic from Tian in Vienna, Austria.
50:31|Paul Ivic is the chef at Tian in Vienna, Austria. Born in Tyrol with Croatian roots, he learned his trade in top gastronomy in Germany, Austria and Switzerland before starting his vegetarian restaurant Tian in Vienna 2011 and later TIAN Bistro am Spittelberg. The Michelin-starred chef has now become a pioneer of vegetable cuisine and an advocate of biodynamic agriculture. In the podcast we will hear how Paul Ivic’s declining health became a reason to make a change in his work and gave birth to his vegetarian restaurant and how he is dependent on his vegetable growers and farmers. At the end of the podcast, he will reveal his favourite restaurant sin Vienna, Austria and the rest of the world. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/
67. Farm to table - Merlin Labron-Johnson from Osip in Somerset, England
38:39|Merlin Labron-Johnson is the chef and restaurateur of Osip in Somerset, England. He was raised in Devon, worked in several Michelin starred restaurants before becoming sous chef at Kobe Desramaults restaurant In de Wulf in Belgium. In 2014 he moved back to the UK to launch Portland restaurant and later Clipstone in Fitzrovia. Merlin Labron-Johnson now resides in rural Somerset where he splits his time between his Michelin starred farm-to-table restaurant Osip, his wine bar and bistro The Old Pharmacy and the two plots of land where he grows his own fruit and vegetables. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/
65. Cooking the Midlands - Sat Bains in Nottingham, England.
38:56|Sat Bains is the chef and owner of restaurant Sat Bains in Nottingham, England. His parents moved to England from India and he grew up with Indian, mostly vegetarian cooking. As a teenager, he picked a cooking class in school by random, became a cook and after a few years of work decided to make a change and become one of the best. Today, he has been running his 2 Michelin Star restaurant for 25 years, together with his wife Amanda. We will hear how Sat Bains now takes his responsibility to teach a younger generation, and how he still has a hunger to learn more and become a better chef every day. He will also reveal his favourite restaurants in England and in the rest of the world. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Kenneth NarsCreative directorWorld of Mouth+358 50 511 01 77kenneth@worldofmouth.appwww.worldofmouth.app
64. A Dutch master - Joris Bijdendijk from RIJKS in Amsterdam.
53:10|Joris Bijdendijk is the executive chef of restaurants RIJKS, Wils and Wils Bakery Café in Amsterdam. His interest for cooking started while spending his childhood weekends in the countryside at his family’s vegetable garden. As a teenager he apprenticed with chef Ron Blaauw and got his education while working at restaurants in the Netherlands and France. In his cooking he blends the best of Dutch produce with international flavors, as they have been shaping Dutch cuisine for centuries. We will also hear how Joris Bijdendijk approaches sustainability by using heritage animal breeds, as well as new produce, like local squid and plankton from the sea. The recommendations by Joris Bijdendijk and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/
63. The Global British Chef - Jason Atherton
45:49|Jason Atherton is one of the most respected British chef-restaurateurs with tens of restaurants as part of The Social Company. Atherton started working in the late 1980’s for legendary chefs like Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adria, before joining Gordon Ramsay in 2001 and launching ‘Maze’, first in London and then another five globally. He left Gordon Ramsay in 2010 to launch his own restaurants, with his flagship Pollen Street Social first in Mayfair and then restaurants in Shanghai, Dubai, Mykonos and St Moritz. We will hear how Jason Atherton rose from a working class background to one of the most famous chefs globally. Also, we will hear his best advice for any young chef. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/
62. Modern Filipino cooking - Jordy Navarra from Toyo Eatery, Manila.
36:07|Jordy Navarra is the Chef at Toyo Eatery in Manila, the Philippines. He entered the culinary scene quite late and worked in kitchens worldwide, and while working in the UK he started to miss miss the rice based Filipino meals of his youth. Back in Manila, he opened Toyo Eatery in 2016 and it soon became a pioneer of modern Filipino cuisine. In 2018, the restaurant entered Asia’s 50 Best Restaurants list, and during the last years it’s been voted the country’s best. In the podcast we’ll hear Jordy Navarra tell about the meals of his childhood and the fascinating culinary landscape of the Philippines. He will also reveal his favourite restaurants in Manila. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/
61. Californian roots - Stuart Brioza from State Bird Provisions in San Francisco.
01:18:48|Stuart Brioza is the chef and co-owner of State Bird Provisions, The Progress and The Anchovy Bar in San Francisco. Born and raised in California, he worked in restaurants while still in high school. After culinary school, he worked in Chicago and France and then returned to California working at Rubicon before opening State Bird Provisions with his wife, pastry chef Nicole Krasinski in 2011. In the podcast, we will hear about Stuart Brioza’s love for the French bistro, the Japanese izakaya and for his native California. He will also reveal his favourite restaurants in San Francisco and Japan. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/
60. A Filipino in Singapore - Johanne Siy from Lolla in Singapore
48:55|Chef Johanne Siy is the chef at restaurant Lolla in Singapore. She grew up in the Philippines in a Chinese-Filipino family. She left her corporate career and went to culinary school in the US and worked at Le Bernardin and Café Boulud in New York, Restaurant Andre in Singapore and later at Noma, Relae in Copenhagen and Faviken in Sweden. Returning to Singapore, she became the head chef at Lolla, where she combines Asian and Mediterranean flavours in her cooking. A year ago, she was awarded Asia’s Best Female Chef by ‘The World’s 50 Best Restaurants. In the podcast, we will hear Johanne Siy tell about how her cultural background has given her multiple culinary layers. She will also reveal her favourite restaurants in Singapore and Manila. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/