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!
- Update frequency
- every 7 days
- Average duration
- 44 minutes
- Episodes
- 259
- Years Active
- 2019 - 2025
The Freelance Writer’s Playbook with Nevin Martell
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“No one buys a story—editors buy a pitch.” That’s the frame for today’s conversation with D.C.–area journali…
Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice
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Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a J…
Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars
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In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed aut…
A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook
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This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Island…
Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking
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This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinar…
Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking
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This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social …
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 leadi…
How to Start a Successful Cottage Bakery with Maria Baradell of Leaf & Loaf
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Have you ever thought about turning your love for baking into a real business? That’s exactly what Maria Bar…
Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food
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This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years …
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-…
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…
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 pr…
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, Chr…
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 …
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 duri…
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 leadin…
Balancing Passion, Profit, and Culinary Innovation in the Restaurant Industry with Chef Michael Gulotta
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 Gene…
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…
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 sust…