Guest: Andrew Turner – Valley Wine Merchants (Newberg, Oregon)

André Natera sits down with Andrew Turner to discuss what it takes to thrive in the world of haute cuisine. From working with legendary chefs like Alain Ducasse, Laurent Gras, and Joachim Splichal to running his own wine shop, Turner shares his journey through Michelin-level kitchens and beyond.

Learn what separates good from great in the kitchen, how to handle career pivots, and why understanding ingredients is the foundation of every lasting culinary career.

Topics:
– Lessons from Ducasse and Gras
– The evolution of fine dining culture
– Building and managing a wine program
– Transitioning from chef to entrepreneur
– How mentorship shapes a chef’s career

Andrew Turner on Instagram: https://www.instagram.com/valley_wine_merchants/

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Sponsors
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Chef Ron McKinlay joins André Natera to talk pop-up dinners, cooking techniques, and mental health in the culinary industry.

From mastering meat cookery to navigating post-restaurant life, Ron shares the lessons, struggles, and small victories that come with a life in food. This episode is both raw and inspiring — a reminder that great cooking and self-awareness go hand in hand.

Follow Ron on Instagram

Ron's Spotify Playlist

Chef's PSA Hip Hop Playlist on Spotify

Sponsored by Bragard USA — bragardus.com
Use code CHEFSPSA20 for 20% off.

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What’s it like working beside Gordon Ramsay on Hell’s Kitchen?
In this week’s Chef’s PSA, I sit down with Chef James Avery, Ramsay’s sous chef on Hells Kitchen, mentor, chef, mental health and wellness advocate. We get to talk about leadership, wellness, and what it takes to thrive in one of the most high-pressure kitchens in the world.

James Avery on Instagram

Sponsored By Bragard USA

This episode is brought to you by Bragard USA — makers of the world’s best chef coats and uniforms.

Receive 20% off your next order with code CHEFSPSA20 → https://bragardus.com

Links & Resources
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Join André Natera on Chef’s PSA as he sits down with Chef Adrienne Cheatham—James Beard Award semifinalist and former Top Chef contender. Together they cover her evolution from the elite kitchens of Le Bernardin to the pressures and freedom of private-chef life.
We dig into seasoning, knife work, kitchen presentation, brand building and the meaning of staying true to your voice in a changing culinary world.

Links & Resources
Subscribe on Substack → https://chefspsa.substack.com/

Shop Chef’s PSA Merch → https://shop.chefspsa.com/
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• BragardUSA → https://bragardus.com — Use promo code chefspsa20 for 20% off

  James Beard Foundation → https://www.jamesbeard.org

• Chef Adrienne Instagram → https://www.instagram.com/chefadriennecheatham/

Ever wonder what it’s like to run a kitchen with your spouse?

Join André Natera on Chef’s PSA as he talks with chefs Eduardo and Elizabeth Espiritu, a husband-and-wife duo who know the highs and lows of kitchen life. From insane New Year’s Eve services to leadership lessons, funny disasters, and post-pandemic realities, this episode pulls back the curtain on what really goes down in the culinary world.

Follow the guests on Instagram
Eduardo Espiritu →

James Beard Foundation → jamesbeard.org

Bragard USA — use promo code chefspsa20 for 20% off at bragardus.com

Links & Resources
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Follow Chef’s PSA for more unfiltered chef stories and lessons from the line.

Chef Thomas Bille: From Garden to James Beard Glory | Chef’s PSA Podcast

Chef André Natera sits down with Chef Thomas Bille of Belly of the Beast in Spring, Texas — winner of the James Beard Foundation Best Chef: Texas award and recipient of a Michelin Bib Gourmand.
They discuss his rise in the culinary world, the pressure of recognition, growing ingredients by hand, and the lessons of running — and closing — restaurants.

Thomas Bille Instagram

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🏅 James Beard Foundation Nominations: https://www.jamesbeard.org/awards
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Masterclass on Culinary Philosophy and Precision Cooking with Chef David Breeden

In this powerful episode of the Chef’s PSA Podcast, host André Natera sits down again with Chef David Breeden for a deep dive into culinary philosophy, ingredient-driven cooking, and precision techniques. From classical stocks and sauces to modern innovations like sous vide and gelling agents, Breeden shares the lessons and epiphanies that shaped his approach to cooking.

Whether you’re a young chef looking for guidance or an industry veteran seeking inspiration, this episode offers invaluable insight into the craft and mindset required to excel in the kitchen.

Follow Chef David Breeden on Instagram

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Episode Description:
Texas BBQ just earned Michelin recognition — and at the center of it is Ali Clem of Austin’s La Barbecue. In this episode of Chef’s PSA, host André Natera sits down with Ali to talk about her journey from food trucks to Michelin stars.

You’ll hear about the legacy of Central Texas barbecue, the real costs of running a BBQ business, myths around brisket cooking, and how Michelin recognition is reshaping the BBQ landscape.

Follow Ali Clem & La Barbecue on Instagram:
👉 @la_barbecue

Whether you’re a pitmaster, chef, or BBQ fan, this episode delivers rare insights into what it takes to run one of the best barbecue spots in the country.

Learn about Marketscale⁠⁠⁠⁠⁠⁠:

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