Ryan and Eric Berley are owners of The Franklin Fountain. Drizzled with drollery and sprinkled with the forgotten flavors of the American past, the Franklin Fountain is a beloved handmade ice cream and candy shop at the corner of Market and Letitia Streets in Old City, Philadelphia. Growing up in the quintessential small town of Media, PA, the Berley family's love of antiquing instilled in Ryan and Eric an appreciation for history and craftsmanship that has made The Franklin Fountain a national ...
Jun 10, 2021•1 hr 22 min•Season 2Ep. 8
Adam Erace is a freelance writer and restaurant critic who has written for Courier Post, Philly Weekly, Philly City Paper, as well as national magazines such as Food and Wine, Bon Appetit, Travel and Leisure, Details, and Fortune. In addition to his magazine writing, he is also the co-author of several cookbooks, most of which are dedicated to recipes and stories of Philadelphia restaurants and culture. Eli discusses Adam’s love for his home neighborhood of South Philly, his career path in journ...
May 27, 2021•1 hr 18 min•Season 2Ep. 7
Eli Kulp sits down with Philadelphia restauranteurs Jim and Kristina Burke, owners of Fishtown based Italian restaurant Wm. Mulherin’s Sons. Since adopting Mulherin’s in 2019, Jim has been executive chef, while Kristina handles FOH duties and pretty much “everything else.” The couple previously founded James in 2006, which served award winning modern American cuisine in the Bella Vista neighborhood until its closing in 2011. The last few years have dealt several blows to the Burkes; with Jim rec...
May 13, 2021•1 hr 34 min•Season 2Ep. 6
Eli Kulp sits down with Chef José Garces, a Philadelphia based chef who is considered one of the leading culinary authorities on Spanish and Latin American cuisine. After being born to Ecuadorian parents and being raised in a culturally diverse neighborhood in Chicago, José spent time in Spain where he learned the craft of Spanish cooking, and brings those influences back to Philadelphia in the form of his restaurants such as Amada, Village Whiskey, Volvér, Tinto, and more. You can learn more ab...
Apr 29, 2021•1 hr 21 min•Season 2Ep. 5
Host Eli Kulp sits down with Nick Kennedy, chef and co-owner of several Philadelphia restaurants including Suraya, Pizzeria Beddia, R&D Cocktail Bar, and Condesa. Nick describes his authentic training in Italian and Lebanese cuisine has inspired his current restaurant ventures, his memories of working alongside Eli in New York City, and how to keep restaurants afloat in the era of Covid-19.
Apr 15, 2021•1 hr 33 min•Season 2Ep. 4
Host Eli Kulp chats with Beverly Kim, co-owner of two Chicago restaurants - Parachute and Wherewithall. The daughter of Korean immigrants, Kim brings traditional Korean cuisine alongside her husband and business partner, Johnny Clark. Together, they have developed Parachute into a Michelin star award winning restaurant, additionally receiving a prestigious James Beard award for Best Chefs in the Great Lakes region. Kim talks about her upbringing, her first restaurant jobs, and some of her favori...
Apr 01, 2021•2 hr•Season 2Ep. 3
In this episode of CHEF Radio Podcast, host Eli Kulp sits down with Heather Thomason to discuss the importance of genetics in farming, selling sustainable products, and being a woman in a male dominated field. Heather specializes in whole animal butchery and is the founder of Primal Supply Meats, a Philadelphia-based butchery and local sourcing company. Since 2016, they've been building a supply chain to connect regional farmers and slaughterhouses to restaurants, chefs and home cooks who care a...
Mar 18, 2021•1 hr 56 min•Season 2Ep. 2
On this week's episode of THE CHEF Radio Podcast, host Eli Kulp is joined by Emilio Mignucci to discuss the challenges of operating a family business, the culture and flavors of South Philadelphia, and his ongoing relationship with his Italian heritage. Emilio is a third generation owner at Di Bruno Bros. and serves as the Vice President of Culinary Pioneering. He’s always on the quest for the latest and greatest eats, and loves telling the stories behind them. He is certified as a cheesemonger ...
Mar 04, 2021•1 hr 33 min•Season 2Ep. 1
On this episode of The CHEF Radio Podcast, host Eli Kulp sits down with two cheese experts, Sue Miller and Tenaya Darlington. Sue Miller is the owner of the local farmstead, Birchrun Hill Farms , where they produce the famous and delicious Fat Cat cheese. Tenaya Darlington is an author, educator and food blogger, also known as Madame Fromage. She is the cheese curator at TRIA in Philadelphia and you can read her work at madamefromageblog.com . Eli, Sue and Tenaya sit down to talk about all thing...
Feb 18, 2021•1 hr 4 min•Season 2Ep. 9
This week on the CHEF Radio Podcast, host Eli Kulp talks to Chef Hooni Kim, owner of DANJI and HANJAN . He recently released his own cookbook called My Korea this past April. Eli and Hooni discuss how he became a renowned chef and an international cooking show icon, the distinct flavors and intricacies of Korean food, and his charity Yori Chunsa . Yori Chunsa, which means Chef Angels in Korean, connects Chefs with orphans to offer them training and connections to secure careers as line chefs. Le...
Feb 04, 2021•1 hr 14 min•Season 2Ep. 8
This week on The CHEF Radio Podcast, Eli Kulp sits down with chef and restaurant owner, Ange Branca. After closing Saté Kampar in May, Ange has just opened Kampar Kitchen, a communal space that hosts different restaurants, and therefore a different carry out menu, every day of the week. Eli and Ange discuss growing up in Malaysia and adjusting to America, leaving the consulting field for the restaurant industry, and what 2020 has taught her about flexibility, community and equity. Follow Kompar ...
Jan 21, 2021•1 hr 3 min•Season 2Ep. 7
On this episode of The CHEF Radio Podcast, Eli sits down with Yannick Benjamin. Yannick is the Head Sommelier at University Club, Co-Founder of Wheeling Forward and Wine on Wheels , and proprietor of Contento , an up and coming NYC restaurant which prioritizes accessibility and inclusivity amongst great food and wine. Wheeling Forward is an organization that helps “people with disabilities experience life to the fullest and enable them to see possibilities where others see insurmountable obstacl...
Jan 07, 2021•1 hr 38 min•Season 2Ep. 6
This week on CHEF Radio Podcast, host Eli Kulp sits down with Christa Barfield, head farmer at Farmer Jawn Community Greenhouses and owner of Viva Leaf Tea Company . In this two part interview, Eli and Christa talk about regenerative agriculture and food insecurity while attending the Food Forever Event at Pocono Organics. They continue their interview online to discuss food injustice, specifically in Northwest Philadelphia, and how Farmer Jawn’s CSA is fighting food insecurity with intense orga...
Dec 22, 2020•47 min•Season 2Ep. 5
This week, Eli Kulp sits down with Greg Vernick, owner of Vernick Food and Drink , Vernick Fish , Vernick at Home and Vernick Coffee Bar , all located in Philadelphia. Eli describes Greg as a chef that, “just has a knack for creating food that’s craveable.” They discuss how Greg got into the restaurant industry, their old mentors and how vital a mentor can be, Philadelphia’s restaurant community, and how to take a day to day approach to owning a restaurant during a pandemic. Explore Greg Vernick...
Dec 10, 2020•1 hr 2 min•Season 2Ep. 4
Eli Kulp sits down with Reuben Harley, AKA Big Rube, owner of Big Rube’s Kitchen, to talk about food, history and reinvention. Big Rube is a regular host on WIP Radio and has been featured in Philadelphia Magazine. He is famous all around Philly for his pop up kitchens, guest Chef appearances, and most recently, his ghost Kitchen. He has been quoted as Philadelphia's King of reinvention and has been described as a master marketer, photographer, lifestyle guru, fried chicken master and chef. Foll...
Nov 24, 2020•55 min•Season 2Ep. 5
This week on CHEF, Eli Kulp sits down with Nok Suntaranon, owner of Kayala Thai Kitchen and Kayala Thai Market . Nok is an experienced chef, restaurant owner and hospitality expert who aims to create the feeling of home in every meal. About her menu, she says “it's a food that I kept cooking on and on and on. Some of them are my neighbor’s favorites. Some of them are my husband’s favorites. Some of them are my own fabric. So it is a love letter from me to my customers.” She talks about her caree...
Nov 12, 2020•58 min•Season 2Ep. 4
In this episode of The Chef Radio Podcast, Chef Eli Kulp talks with Marc Vetri, whose newest restaurant, Fiorella , was booming from the time it opened in February to the COVID-19 shutdown. Eli and Marc talk about Marc’s background as a chef and musician in LA, spending a few years in Italy, opening restaurants in Philadelphia, and how things have been going since the shutdown.
Oct 29, 2020•1 hr 10 min•Season 2Ep. 3
Eli Kulp and Christopher Plant visit Pocono Organics during their massive Food Forever event and sit down with multiple farmers and agricultural geniuses to talk about the future of food production and how we can go beyond sustainability. Food Forever is a communications campaign, which started in 2017, to raise awareness about what crop diversity is and how everyone around the world is connected to and benefits from agricultural biodiversity. Eli and Christopher sit down with Ashley Walsh, Cier...
Oct 15, 2020•1 hr 21 min•Season 2Ep. 2
On the first episode of Season 2 of The CHEF Radio Podcast, we join Chef Eli Kulp at a live event at The Viaduct in Philadelphia. He talks with former mayor Micheal Nutter about the importance of the restaurant industry to the life of a city. They also discuss how anyone can support up-and-coming chefs of color, and/or those struggling in the wake of COVID-19.
Oct 01, 2020•1 hr 22 min•Season 2Ep. 1
In part two of host Eli Kulp's conversation with restaurant critic Craig LaBan, we discuss the ins and outs of the critique cycle that new restaurants go through. We also give an inside look at the intricate dance of The Critic and The Chef, culminating in the saga of the short rib bone.
Jul 15, 2020•55 min•Season 1Ep. 22
In part one of our two part season finale, we talk with Craig LaBan, restaurant critic for The Philadelphia Inquirer. We discuss navigating the re-opening of the restaurant business, the winding road that brought Craig to his profession, and the responsibilities of journalists, owners and restauranteurs in establishing a more equitable future for people of color in the Food and Journalism industries.
Jul 02, 2020•49 min•Season 1Ep. 21
Chef Tom Hunt is a self described Eco-Chef who is focused on reducing food waste. We talk with Tom about cooking from home, food sustainability, and his new cookbook, Eating for Pleasure, People & Planet. Tom has a weekly column in The Guardian called Waste Not and is the founder of Poco Restaurant in Bristol, England where they serve climate friendly cuisine. He is also the host of The Chef's Manifesto , a podcast about cooking climate friendly cuisine....
Jun 18, 2020•1 hr 5 min•Season 1Ep. 20
Accomplished chef, Mario Carbone joins us for a conversation about understanding the value of hard work, growing a global fine dining restaurant group and how his Italian American upbringing in Queens New York has translated to major success with his restaurants Carbone, Parm, The Grill, Santina restaurant and more. Mario is one of the founders of Major Food Group (MFG), a new breed of restaurant group seeking to operate restaurants that are respectful of the past, exciting for the present, and ...
Jun 11, 2020•1 hr 26 min•Season 1Ep. 19
We discuss how we can use this moment to build a more equitable business when it comes to gender, race, and wage discrimination; why our collective goal must be to evaluate the impact we have on the environment; and how to use this as an opportunity to re-evaluate our role in the industry of food. Host Eli Kulp is joined by James Beard Award winner, Chef Nina Compton of Compère Lapin , Top Chef Alum, Chef Jennifer Carroll of Spice Finch , Jamila Robison , Food Editor for The Philadelphia Inquire...
May 28, 2020•1 hr 7 min•Season 1Ep. 18
We discuss why OUR CHOICES MATTER, how we can do better in our industry as a whole, and if we have a greater impact on the environment through sustainable practices. Host Eli Kulp is joined by chef Tom Hunt of Chefs' Manifesto and Sustainable Development Goal , food editor Kate Krader of Bloomberg Green , Nicole Marquis of HipCityVeg , and farmer Ian Brendle of Green Meadow Farm ....
May 21, 2020•1 hr 7 min•Season 1Ep. 17
We discuss the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19. Host Eli Kulp is joined by Mike Solomonov of Zahav , Erik Oberholtzer of a Tender Greens , and Ryan Smith of Staplehouse in Atlanta.
May 14, 2020•56 min•Season 1Ep. 16
Stephanie Izard is an American chef residing in Chicago, Illinois, best known as the first female chef to win Bravo's Top Chef, taking the title during its fourth season. Host Eli Kulp talks to Stephanie about balancing her life as a Chef, owner of multiple restaurants, and a mother. They also discuss how the restaurant industry in Chicago is dealing with the Covid-19 Pandemic.
May 07, 2020•32 min•Season 1Ep. 14
In this addendum episode, we catch up with Joe Beddia and hear how recent events have affected him and the restaurant industry.
May 04, 2020•17 min•Season 1Ep. 13
I’m very happy to announce that I’m hosting the very first CHEF Radio Podcast web summit in a 3 part series called SEIZING THIS MOMENT. In these livestreamed conversations, we’ll be discussing the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19. The first of the series will be held on this coming Tuesday, May 5 at 2 PM and will include great minds such as Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ry...
May 04, 2020•6 min
Food has always played a key part in Erik Oberholtzer's life; and after growing his company Tender Greens into a national brand, he sets his sights on new possibilities. He works with some incredibly exciting projects such as The Google Food Lab, Food Forever, and The Global Seed Vault. Erik speaks with us about how the choices we make now, impact the food of the future.
Apr 29, 2020•1 hr 16 min•Season 1Ep. 12
