Chef's PSA Podcast

Chef Dan Kennedy spent over 20 years in high end kitchens, most recently as head chef at Pasta|Bar Austin before the concept closed in February 2026. He is now working on Morri, his own concept in Austin.
In this episode, Andre Natera and Dan Kennedy argue that social media has replaced technical skill with aesthetic performance, and duck is the clearest casualty.
Why duck is almost always undercooked and how proper skin rendering changes the entire dish
Why wagyu and high-fat cuts need more heat than most cooks give them, not less
How to build a tasting menu around timing and satiety instead of story and ego
Kennedy covers proper rendering technique, skin drying and aging, heat control, extended resting, and pre-service prep decisions that determine outcome before service starts. They also cover lamb, octopus, and grilling over binchotan and wood embers, using cake testers and feel over thermometers, and finishing with fat and flaky salt. On tasting menus, Kennedy favors 5 to 9 courses with canapés, cold starters, and two desserts, structured around deliciousness over narrative. The episode closes with reactions to America's Culinary Cup, commentary on Pasta|Bar's closure, and Chef's PSA merch.
This episode is sponsored by Rational USA. Learn more at https://rationalusa.com
Guest
Dan Kennedy on Instagram → https://www.instagram.com/cocinero_dk/
Dan's Hip Hop Playlist https://open.spotify.com/playlist/6WjAtI8aeONJSnk1FUAeYf?si=vvki6CM9SUSJ-k1BuOm15g
Links
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 identical twin chefs Brandon and Jonathan Dearden to discuss rivalry, restaurant leadership, culinary school value, and the realities of running profitable restaurants.
Both twins competed on Top Chef and built careers in very different directions. Brandon pursued fine dining and stages at elite kitchens, while Jonathan focused on leadership roles and restaurant management
The conversation covers lessons from high-intensity kitchens like Alinea, the real value of culinary school, hiring pitfalls with impressive resumes, and how menu engineering helps restaurants stay profitable.
They also discuss competing on Top Chef, the importance of building a chef brand online, and how AI tools are beginning to influence restaurant operations.
What You Will Learn
• The real return on investment of culinary school
• What Michelin-level kitchens teach about discipline and systems
• How restaurant owners engineer menus for profitability
Brandon on Instagram
Jonathan 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 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