Chefs Without Restaurants
Join Chris Spear as he interviews food and beverage entrepreneurs who have built successful careers outside of traditional restaurant kitchens.
From personal chefs, caterers, and food truck operators to cookbook authors, research chefs, and farmers, each guest has paved their own way in the culinary world. Through candid conversations, they share the challenges, lessons, and successes of creating a business on their own terms.
With over 30 years of experience in the hospitality industry—including running his own personal chef business, Perfect Little Bites—Chris is dedicated to helping chefs and food entrepreneurs navigate their own unconventional paths in the industry.
If you're looking for inspiration, business insights, and real stories from those who have stepped beyond the restaurant world, this podcast is for you.
🎧 New episodes available—subscribe now and start exploring the road less traveled in the culinary industry!
Episodes
261 episodes
Recipes from the American South with Michael Twitty
This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the...
From Meal Prep to Prime Time: Brandon Rogers on Next Level Chef
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, host Chris Spe...
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The Freelance Writer’s Playbook with Nevin Martell
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.“No one buys a story—editors buy a pitch.” That’s the ...
Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.Today on Chefs Without Restaurants, I speak with Chef ...
Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.In this episode of Chefs Without Restaurants, host Chr...
A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week, I’m joined by Jeff Koehler, food writer, traveler, a...
Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, I’m joined by Eden G...
Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, I’m joined by ...
From Fine Dining to Ice Cream with Snow Crane's Chef Takeshi Nishikawa
On this episode of Chefs Without Restaurants, I’m joined by Chef Takeshi Nishikawa, founder of Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, Maryland in 2025. After years leading high-profile kitchens like the Mi...
How to Start a Successful Cottage Bakery with Maria Baradell of Leaf & Loaf
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.Have you ever thought about turning your love for baking into a...
Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, we celebrate ...
Mastering the Art of Plant-Based Cooking with Joe Yonan
Join Chris Spear in this episode as he interviews Joe Yonan, the acclaimed food and dining editor of The Washington Post and celebrated cookbook author. Joe’s latest work, Mastering the Art of Plant-Based Cooking, redefines pl...
German Heritage Baking: Preserving Tradition with Heidrun Metzler
In this episode, Chris Spear chats with Heidrun Metzler, a passionate baker and author of German Heritage Baking. With recipes that include everything from Apple Strudel to Black Forest Cake, Heidrun's cookbook is a true labor of love ...
Exploring Cookie History and Recipes with Ben Mims, Author of Crumbs
In this episode, Chris Spear chats with cookbook author Ben Mims about his new book, Crumbs. The conversation delves into the cultural history of cookies, what defines a cookie, and Ben's research process for compiling recipes f...
Big Changes Ahead: What’s Next for Chefs Without Restaurants
In this solo episode, host Chris Spear shares some exciting updates and future plans for the Chefs Without Restaurants podcast. As the show approaches its 250th episode and five-year anniversary, Chris reflects on the incredible journe...
The Art of Sandwich Making with Owen Han: From Viral Videos to a New Cookbook
In this episode of Chefs Without Restaurants, host Chris Spear talks with Owen Han, viral content creator and sandwich aficionado. With a new cookbook titled Stacked about to launch, Owen shares his journey from making his fir...
Mastering Baking, Blogging and Photography with Broma Bakery's Sarah Fennel
In this episode of Chefs Without Restaurants, Chris Spear speaks with Sarah Fennel, the founder of Broma Bakery and author of the new cookbook Sweet Tooth. What began as a simple creative outlet during her coll...
Chef David Burke on Creativity, Craftsmanship and Culinary Innovation
In this episode of Chefs Without Restaurants, host Chris Spear sits down with renowned chef David Burke, a trailblazer in modern American cuisine. Burke discusses his journey from a young chef leading kitchens in New York City to build...
Balancing Passion, Profit, and Culinary Innovation in the Restaurant Industry with Chef Michael Gulotta
In this episode of Chefs Without Restaurants, host Chris Spear talks with Chef Michael Gulotta, the chef-owner behind New Orleans hotspots MoPho, ...
Reimagining Hungarian Cuisine with Chef Jeremy Salamon of Agi’s Counter
In this episode of Chefs Without Restaurants, host Chris Spear sits down with Jeremy Salamon, the talented chef behind Agi’s Counter in Brooklyn and author of the newly released cookbook, Second Generation. Jerem...
From Punk Drummer to Vegan Private Chef: Aaron Elliott’s Culinary Journey
In this episode of Chefs Without Restaurants, host Chris Spear speaks with Aaron Elliott, a vegan chef with a unique background in punk music. Aaron shares his journey from being a drummer in various bands to becoming a private chef for high-pr...
Exploring Landrace Heirloom Grains & Sustainable Farming | Glenn Roberts of Anson Mills
In this episode of Chefs Without Restaurants, Chris Spear is joined by Glenn Roberts, the founder of Anson Mills, a company renowned for its dedication to preserving landrace crops and advancing sustainable farming practices. Glenn shares his f...
The Business of Food Content Creation with Preppy Kitchen’s John Kanell
In this episode of Chefs Without Restaurants, Chris Spear continues his conversation from last week with John Kanell of Preppy Kitchen.
Super Easy Recipes with Preppy Kitchen's John Kanell - Part 1
In this episode of Chefs Without Restaurants, Chris Spear sits down with John Kanell of Preppy Kitchen for part 1 of their discussion. John's a former middle school teacher turned cooking personality. They discuss John's new cookbook <...
