This is a Vintage Selection from 2012

The Banter

The Guys talk about the decline of professional food writing and support by the media. Is it good that many amateur voices have drowned out the professional ones?

The Conversation

The Restaurant Guys reach around the world to talk with Frank Brunacci, King Truff, provider of excellent Australian truffles. Frank tells how this got started and why they are able to produce such excellent truffles.

The Inside Track

The Guys somehow got in contact with Frank to sample his Australian truffles and they were blown away! They wanted to have him on their show in 2012 and he’s still their truffle purveyor in 2024.

Frank on experiencing Australian truffles:

“So from the moment I first saw them, I smelt them, I was just in love, and I just knew that this was an opportunity of a lifetime,” Frank Brunacci (King Truff) on The Restaurant Guys Podcast 2012

Bio

Frank Brunacci was raised in Australia and trained under culinary greats.

Brunacci eventually moved on to Victor’s at the Ritz-Carlton in New Orleans, LA, where his career as a chef took off.During his tenure at Victor’s, the restaurant received a five diamond rating from AAA, becoming the only restaurant in the state of Louisiana to garner this award.

Brunacci became a bit more well-known in Chicago after in early 2008 he helped launch the Michelin-starred Sixteen in the Trump International Hotel & Tower.

He left in 2011 to pursue a gig as a truffle importer with his wife, Lillian. The duo formed The Chef's Diamond Company now Subdus and pursue what they call their great passion, obtaining truffles for high-end restaurants nationwide.

Info

Frank’s Truffle Company
http://www.subdus.com/

Brett Anderson currently writes for The New York Times

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