In this episode of Repertoire, I travel to Black Rock City, the temporary desert city that rises each year for Burning Man, to sit down with Chef Sammy Jackson—one of my closest friends and a chef whose life and career have unfolded across continents, cultures, and extreme conditions. This episode is a little different—and that’s the point. Recorded live on the playa during Burning Man 2025, this is a holiday bonus episode—a dusty, sunburned, radically self-reliant Christmas gift from the desert. We weren’t able to film our full sit-down conversation due to weather, dust, and gear constraints (welcome to the playa), but the audio is crystal clear, and the episode is visually brought to life through immersive B-roll captured throughout the burn. We also filmed a full “The Dish” cooking segment—proof that even in the harshest environment on earth, chefs will still feed people with care. Born in St. Helens, Australia, Sammy’s journey spans Sydney kitchens like Catalina, cooking for royalty in the UK, private chalets in the French Alps, luxury yachts across the Mediterranean and Caribbean, and Boston—where he built the cult-favorite Australian meat pie shop KO Pies before selling the business post-pandemic and returning to a nomadic, adventure-driven life. We dive into: What it takes to cook at scale in one of the most extreme festival environments imaginable—dust storms, mud, heat, cold, and total infrastructure improvisation. Feeding and nourishing a camp of 75 people for nearly two weeks without compromising standards. Adapting menus, systems, and expectations in real time when conditions change daily. Why morale, teamwork, and shared purpose matter as much as technique in extreme hospitality. How nourishment becomes sacred when exhaustion, survival, and community intersect. Why cooking at Burning Man strips the craft back to its core: intention, generosity, and care. Sammy and I reflect on friendship, endurance, and why chefs are uniquely equipped to thrive in chaos—problem-solvers by nature, builders of systems, caretakers of people. This episode is raw, funny, dusty, and deeply human—a holiday bonus from the playa, wrapped in foil, gifted late, and delivered with love. Consider this your Repertoire Christmas special—no snow, no sleighs, just fire, dust, community, and a reminder of why we cook for one another in the first place. Watch the episode visuals on YouTube, listen to the full audio wherever you get your podcasts, and happy holidays from the desert. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Repertoire, I travel to Boston’s Back Bay to sit down with Chris Coombs—James Beard Award–nominated chef, restaurateur, and co-founder of Boston Urban Hospitality, known for shaping some of the city’s most defining dining rooms, including Deuxave, dbar, and Boston Chops. Chris’s journey is rooted in precision, discipline, and an almost obsessive commitment to the craft. From his formative years cooking under Patrick O’Connell at The Inn at Little Washington—a place he still calls “church”—to becoming one of Boston’s most influential culinary leaders, his story is one of evolution, resilience, and relentless refinement. Today, he’s expanding his vision with BOSSE, a 100,000-square-foot concept blending pickleball, pastry, fitness, and hospitality into a new kind of community hub. We dive into:His early mentorship at The Inn at Little Washington and the lessons that shaped his standards of excellence.Why he believes chefs must honor every part of the animal, and how respect influences the way he cooks duck, steak, and seafood.The shift from fine dining to building BOSSE, and what it means to create a concept that merges sport, food, and lifestyle.The rise of “soft boy cooks,” and the changing expectations of professionalism, discipline, and work ethic in today’s kitchens.How social media has reframed the public’s understanding of culinary skill—and the tension between online clout and real craft.The economics of dining, value perception, and what it takes to run restaurants in a culture that both celebrates and undervalues food.Chris and I talk about legacy, standards, and the evolution of leadership—what changes with age, what stays the same, and how a chef shapes culture both inside and outside the kitchen. Watch the full episode on YouTube or listen wherever you get your podcasts. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Repertoire, I travel to Los Angeles, California to sit down with Mei Lin—James Beard Award–winning chef, Top Chef champion, and the creative mind behind Daybird, the first fast-casual Szechuan hot chicken spot in the U.S. Born in China and raised in Detroit, Mei’s path through food is a story of balance—between precision and intuition, heat and harmony, tradition and reinvention. Her journey spans from fine dining kitchens like Wolfgang Puck’s Spago and Michael Voltaggio’s Ink to winning Top Chef: Boston and earning national acclaim for redefining fried chicken through an unapologetically personal lens. We dive into:How her Chinese heritage and Midwest upbringing shaped her palate and perspective.The origins of Daybird and how she brought a Szechuan spin to the American fried chicken sandwich.Her approach to creative evolution, from running food pop-ups to managing a viral restaurant phenomenon.Why she values minimalism, restraint, and control as guiding principles in both cooking and leadership.What winning Top Chef taught her about visibility, confidence, and the reality behind TV fame.How she channels identity and authenticity through flavor—using spice, texture, and timing as her language. Mei and I talk about the duality of being a chef in today’s world—where tradition and innovation are constantly in dialogue, and where clarity of vision is what keeps your craft alive. Watch the full episode on YouTube or listen wherever you get your podcasts. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Repertoire, I continue my conversation with James Beard Award–winning chef and Saltbox Seafood Joint founder Ricky Moore—a man who’s turned frying fish into an act of storytelling, mentorship, and self-discovery. In Part 2, we dig even deeper into Ricky’s philosophy on leadership, culture, and the craft of cooking. What begins as a conversation about building better kitchens evolves into a masterclass on purpose and presence. Ricky and I dig into what it truly means to lead, create, and sustain culture in the modern restaurant world. We dive into:The responsibility of chefs to lead with empathy—and how accountability shapes healthy work culture.Why joy and discipline can coexist in the kitchen, and how the old “angry chef” archetype has no place in modern hospitality.Breaking cycles of fear-based leadership and replacing them with creativity, intention, and love.The evolution of American food culture—and what it means to protect tradition while embracing technology.A chef’s science talk on steak perfection, sous vide precision, and the beauty of rendering fat just right.The connective tissue between global cuisines—from Basque salted cod to North Carolina seafood—and how storytelling ties it all together. And then, the rhythm shifts. The conversation flows into hip hop, creativity, and the parallels between music and food. We talk about:The shared language of authenticity, individuality, and storytelling, rejecting “corny” personas in both art forms.How the golden age of hip hop shaped our generation’s worldview — referencing Busy Bee, Jay-Z, and the pioneers of Wild Style — and how those voices came from Black and brown resilience and trauma.The way rap continues to mature alongside its founders, with veteran MCs still pushing culture forward—just as seasoned chefs continue to innovate in their craft.And how artists like RZA and Mos Def embodied conscious lyricism and social awareness—long before “woke” became a headline. This is Ricky Moore in full form: reflective, relentless, and rooted in respect for the people who make restaurants run. It’s not just a conversation about food—it’s about rhythm, leadership, culture, and the future we’re building one plate at a time. Watch Part 2 of Repertoire featuring Ricky Moore on YouTube, or listen wherever you get your podcasts. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Repertoire, I’m in Durham, North Carolina, where the scent of hot oil, vinegar, and fresh herbs drifts down the block from Saltbox Seafood Joint—a place that’s redefined what it means to serve North Carolina seafood with soul. My guest, Chef Ricky Moore, is a James Beard Award–winning chef, cookbook author, Army veteran, and proud North Carolina native. His journey spans fine dining kitchens around the world, yet it’s here—on the side of the road in Durham—where he distilled decades of training into something profoundly simple: fish cooked with heart, skill, and truth. We talk about:The meaning behind the word “joint”—and why he traded white tablecloths for a walk-up window.His “gospel of croaker and spot”—a sermon on honoring local fish and the overlooked beauty of whole fry.Growing up fishing the Neuse River with his grandmother and learning that vinegar, not lemon, was all you needed.How a trip to Singapore inspired the model for Saltbox, and why doing one thing deliciously is enough.The art of patience, purpose, and building something authentic one plate at a time.What it means to lead with passion, intention, and integrity in an industry that tests all three.This is Part 1 of a two-part conversation that captures the rhythm and reverence of a chef who’s turned a humble roadside shack into a Southern institution. Ricky Moore doesn’t just fry fish—he tells stories through it. Watch Part 1 of Repertoire with Chef Sammy Monsour featuring Ricky Moore on YouTube, or listen wherever you get your podcasts. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Repertoire, I’m in Seattle’s Ballard neighborhood, where oyster shells clink and the tide meets the bar, sitting down with Renée Erickson—James Beard Award–winning chef, restaurateur, author, and the creative force behind The Walrus and the Carpenter and her celebrated restaurant group, Sea Creatures. Renée’s food has always carried a quiet confidence—briny, romantic, and rooted in grace. Her restaurants feel like art installations you can eat inside of, shaped by her painter’s background and eye for beauty in texture, color, and imperfection. We talk about how that foundation in art informs her approach to cooking, design, and storytelling through space and plate alike. We dive into:The creative intersection between visual art and cuisine, and how her degree in painting still guides every concept she builds.Learning to see food differently after studying abroad in Rome, and how Italy’s reverence for seasonality reshaped her worldview.Building a restaurant empire from a 25-year-old’s leap of faith, without investors, blueprints, or a roadmap.The evolution of Seattle’s restaurant culture—its challenges, costs, and resilience amid change.Her process for creating dishes that start with vegetables, texture, and mood rather than recipes.The delicate balance between entrepreneurship and artistry, and why she still cooks for herself at home after long days in the kitchen.What it means to lead with intention, mentor young cooks, and protect creativity in a business that rarely lets you come up for air. Renée and I explore what it takes to sustain beauty, community, and craft in one of America’s most thoughtful food cities—and why the work of chefs like her must endure. Watch the full episode on YouTube or listen wherever you get your podcasts. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Repertoire with Chef Sammy Monsour, I travel to Saint Louis Park, Minnesota—just outside Minneapolis—to sit down with Andrew Zimmern, the Emmy and four-time James Beard Award–winning chef, writer, television host, and global advocate whose work has redefined how we talk about food. Andrew’s career spans continents and decades: creator and host of Bizarre Foods, What’s Eating America, and Family Dinner; founding member of the Independent Restaurant Coalition and the Coalition for Sustainable Aquaculture (which I’m proud to have co-founded alongside him); and one of the most influential voices using food to foster cultural understanding and social change. We dive into:His new cookbook, The Blue Food Cookbook, coauthored with Barton Seaver, and how aquaculture can help feed a growing planet.The complexities of U.S. seafood policy—from the MARA Act to the future of the blue economy.Why chefs are uniquely positioned to lead conversations about climate, labor, and equity.Lessons from decades of global travel, from artisanal fishing villages in Africa to Indigenous food systems in Alaska.The evolution of food media—from PBS and the early days of Bizarre Foods to the digital storytelling era.His personal Mount Rushmore of culinary icons—Bourdain, Emeril, and Martin Yan among them.And a few unforgettable adventures from the road: maggot cheese in Sardinia, giant scallops in Samoa, and the rare foods that tell stories of place and time.Andrew and I explore food as both joy and justice—a bridge between people, cultures, and the planet itself. Watch the full episode on YouTube or listen wherever you get your podcasts. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Repertoire, I travel to the Eastlake neighborhood of Seattle to sit down with J. Kenji López-Alt—New York Times bestselling author of The Food Lab and The Wok, James Beard Award winner, YouTube creator, dad, knife nerd, and one of the most influential food writers of our time. Kenji’s impact on the way home cooks and chefs approach food is unmatched. From reverse-searing steak to slathering turkeys with mayo, he’s built a career on peeling back the science behind cooking and making it accessible, joyful, and endlessly useful. Millions of cooks—myself included—are better because of his work. We dive into:The honor (and surreal weirdness) of being Simpsonized and writing a stew recipe for The Simpsons.Gas station cult culture and first impressions of Buc-ee’s.Why Duke’s mayo holds its own alongside Kewpie and Hellmann’s.The science of washing vs. not washing chicken—and how velveting meat transforms stir-fries.Frozen vs. fresh seafood, invasive catfish, and why labels like “fresh” can be misleading.Recipe ownership, credit, and the ethics of content creation in the social media era.His journey from architecture student to restaurant cook to one of the most trusted voices in food writing. Kenji and I explore the craft of recipe development, the role of science in shaping instincts, and the joy of cooking with curiosity. We also share plenty of laughs, swap cat stories, and get honest about what it means to carry influence in today’s food world. Whether you’re a chef, cook, or just a lover of food culture, this conversation is loaded with flavor, science, and unfiltered kitchen talk. Watch the full episode on YouTube or listen wherever you get your podcasts. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Repertoire, Chef Sammy Monsour heads to Deep Run, North Carolina to sit down with the legendary Vivian Howard—chef, restaurateur, television host, cookbook author, and one of the most celebrated culinary voices of the South. Vivian first captured national attention with her Emmy Award–winning PBS series A Chef’s Life, which spotlighted the food traditions of eastern North Carolina. The show not only earned her a James Beard Award for Outstanding Host but also made her the first woman since Julia Child to win a Peabody for a cooking program. She has since gone on to author two acclaimed cookbooks, including the New York Times bestseller Deep Run Roots, and continues to evolve her culinary vision through multiple restaurants across North Carolina and Charleston, SC In this candid, unfiltered conversation, Sammy and Vivian cover a wide range of topics—from squash blossoms, figs, and muscadine grapes to the art of questioning culinary traditions and creating new ones. Vivian reflects on her early influences, the isolation of building Chef & the Farmer in Kinston, the importance of travel and mentorship, and how her storytelling spirit has shaped both her television career and her cooking. The two chefs dive deep into the evolution of Southern cuisine, exploring its roots, cultural ownership, and the ways it continues to grow through global influences. Vivian shares hard-earned lessons on balance, creativity, and what it really means to carry the weight of both a community and a national platform. This is more than just a conversation about food—it’s about resilience, identity, and redefining success on your own terms. Watch the full episode on YouTube or listen wherever you get your podcasts. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Eric Adjepong joins Sammy Monsour in Washington, D.C. to talk West African cuisine, Southern food roots, and the craft of cooking.