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Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan, and the Philippines, Tristen’s culinary path was built on a foundation of cultural diversity and bold flavor. He’s a Johnson & Wales graduate, completed the rigorous Greenbrier apprenticeship under Chef Richard Rosendale, and worked closely with Marcus Samuelsson, who became both a professional and personal mentor.

Our conversation explores culinary education and mentorship, and how institutional bias and discrimination continue to undervalue certain cuisines. We also examine how pricing can reflect, or deny, cultural respect in the food world.

Tristen shares what it was like competing on Top Chef, and why competitions fuel his creativity.

TRISTEN EPPS
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Check out Tristen's website

Podcast with Top Chef Season 22 contestant Lana Lagomarsini

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In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed author Kara Newman. Known for her extensive work as a spirits journalist and for writing innovative cocktail books, Kara shares how she made the leap from writing about pork belly futures to becoming a leading voice in the world of spirits and cocktails.

They discuss everything from oddball cocktail creations, like a sour cream and onion martini and pot liquor ice cubes, to larger industry trends such as the resurgence of martinis, non-alcoholic beverages, and the use of upcycled ingredients like spent coffee grounds. Kara also talks about her latest venture, The Cocktail Cabinet, a collection of recipe card decks designed to inspire home bartenders.

Whether you're new to mixology or a seasoned drink maker, this episode delivers great insights and practical advice on how to elevate your cocktail game at home.

KARA NEWMAN
Kara's Instagram
Check out Kara's website
Get Kara's Books and The Cocktail Cabinet Cards

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
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PERSONAL CHEF BUSINESS STARTUP GUIDE
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This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook, out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and place, including The North African Cookbook, Where the Wild Coffee Grows, and Morocco: A Culinary Journey with Recipes. His work has appeared in NPR, The Washington Post, and Saveur, and he's been honored with the IACP award for literary food writing.

We talk about Jeff’s journey from the Pacific Northwest to Barcelona, and how he came to split his time between the Spanish mainland and the Balearic Islands. Jeff shares his deep knowledge of the island's culinary traditions, from rustic pantry staples and spreadable pork sausage to fresh seafood and seasonal sweets. You'll hear about daily life in Menorca, what makes each island unique, and why Jeff believes anyone, even those without a Mediterranean market nearby, can cook from this book.

If you’ve ever been curious about island living, Mediterranean cuisine, or the power of place in shaping food culture, this is an episode for you.

Episode Highlights

• Jeff’s move from Seattle to Spain
• The food culture of the Balearic Islands: Mallorca, Menorca, Ibiza, Formentera
• Seasonal eating and daily market shopping
• How necessity shaped island cuisine
• Tips for recreating Mediterranean dishes at home

JEFF KOEHLER
Jeff's Instagram
Check out Jeff's website
Get Jeff's book The Spanish Mediterranean Islands Cookbook

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
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Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
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Follow us on Instagram, Threads, TikTok and YouTube
Reach out at chefstartup@gmail.com

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