Chef's PSA Podcast

Chef Andre Natera sits down with Dallas chef Josh Sutcliff and food commentator Drew Stephenson to unpack the viral debate surrounding the Dallas dining scene.
After Drew’s Instagram post sparked widespread reactions among chefs and diners, the conversation expanded into a deeper look at restaurant success, Michelin expectations, and the economic realities of running restaurants in Texas.
They discuss the polarizing response to Mamani, why tasting-menu-only restaurants often struggle in Texas, and the operational realities of Dallas restaurants, including large spaces, high rent, and limited kitchen infrastructure.
The episode also examines how chefs balance creativity, identity, and profitability while navigating diner expectations, influencer culture, and the evolving fine-dining landscape.
Restaurants discussed include Lucia, Sushi Cozy, Petra and the Beast
Drew Stephenson on Instagram
Josh Sutcliff on Instagram
LINKS & RESOURCES
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef’s PSA Merch → https://shop.chefspsa.com/
Visit Chef’s PSA Website → https://chefspsa.com/
Sponsored by RATIONAL USA → https://rationalusa.com

Chef Andre Natera sits down with Jam Sanichat, chef-owner of Thai Fresh in Austin, Texas, to explore how restaurant culture, wage models, and culinary traditions intersect.
Jam explains why she eliminated tipping at Thai Fresh and replaced it with a transparent service fee designed to provide stable wages and reduce front-of-house and back-of-house pay disparities.
The conversation also traces her journey from teaching Thai cooking classes and selling prepared foods at farmers markets to building Thai Fresh into a full restaurant and cooking school with vegan desserts, gluten-free ice cream, and a sustainability-focused sourcing philosophy.
Jam shares how she crowdfunded a memoir-style cookbook through Kickstarter, breaking down the strategy behind a successful campaign including reward tiers, promotional planning, and production timelines.
For cooks and chefs interested in Thai cuisine, Jam explains the five-flavor balance that defines Thai cooking and discusses pantry staples like fish sauce, pandan, and curry paste that help create bold, layered flavor.
This episode blends restaurant economics, cookbook publishing insights, and practical Thai cooking knowledge for anyone curious about the intersection of hospitality business and culinary tradition.
Thai Fresh Instagram : https://www.instagram.com/thaifresh/
LINKS & RESOURCES
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef’s PSA Merch → https://shop.chefspsa.com/
Visit Chef’s PSA Website → https://chefspsa.com/
Sponsored by RATIONAL USA → https://rationalusa.com

Most chefs should not open a restaurant.
James Trees explains why ownership is finance and leadership, not cooking. From prime cost and food cost velocity to EBITDA, triple net leases, and delivery app traps, this episode is a restaurant business masterclass.
If you are thinking about opening your first restaurant, learn the numbers first.
How prime cost actually works

Why food cost velocity matters more than percentages

How to negotiate leases and protect downside

Built for chefs serious about ownership and profit.
Follow Chefs PSA and share this episode with a chef who wants to open a restaurant.
James Trees Instagram
LINKS & RESOURCES
Subscribe on Substack → ⁠https://chefspsa.substack.com/⁠
Shop Chef’s PSA Merch → ⁠https://shop.chefspsa.com/⁠
Visit Chef’s PSA Website → ⁠https://chefspsa.com/⁠
Sponsored by RATIONAL USA → https://rationalusa.com

A Michelin-trained chef faces thyroid cancer and the real possibility of losing his taste.
Chef Jake Rojas shares his diagnosis, treatment, feeding tube recovery, and how the experience reshaped his priorities around health and leadership. From El Paso competitions to three-star kitchens in Las Vegas, this is a conversation about discipline, identity, and why flavor is the only thing that truly matters.
What Michelin kitchens teach about execution and respect

How serious illness reframes leadership and priorities

Why deliciousness outweighs presentation and hype

Built for chefs who want longevity, not just accolades.
Follow Chefs PSA and share this episode with a chef who needs permission to prioritize their health.
Jake Rojas on Instagram
LINKS & RESOURCES
Subscribe on Substack → ⁠https://chefspsa.substack.com/⁠
Shop Chef’s PSA Merch → ⁠https://shop.chefspsa.com/⁠
Visit Chef’s PSA Website → ⁠https://chefspsa.com/⁠
Sponsored by RATIONAL USA → https://rationalusa.com

She left finance to open two of Austin’s most talked-about restaurants.
In this episode of Chefs PSA, Laila Bazahm explains how fine dining discipline, financial literacy, and cultural awareness shaped her path from Wall Street to restaurant ownership.
This conversation is essential for chefs who want to open their first restaurant without guessing their way through funding.
How to secure capital for a restaurant

What elite kitchens actually teach

Why financial literacy determines survival

Built for chefs serious about ownership and leadership.
ollow Chefs PSA and share this episode with a chef planning to open a restaurant.
Laila on Instagram
Siti on Instagram
El Raval on Instagram
LINKS & RESOURCES
Subscribe on Substack → ⁠https://chefspsa.substack.com/⁠
Shop Chef’s PSA Merch → ⁠https://shop.chefspsa.com/⁠
Visit Chef’s PSA Website → ⁠https://chefspsa.com/⁠
Sponsored by RATIONAL USA → https://rationalusa.com