Pot Luck Food Talks

After almost 2 decades of working in some of the best restaurants in the world, Phil & Eric have a lot of stories to tell and things to set straight!

Put Luck Food Talks are unfiltered, unapologetic c…

🎙️ EP131 – How to Build a Restaurant That Actually Works 🔥 From kitchen workflows to sustainable design, this episode is a must-listen. Broadcasting from 🇪🇸 San Sebastián, after stuffing ourselves at…

🎙️ EP129 – From Hong Kong to Rioja 🍷Jade Gross didn’t follow the rules—she broke them. Born in 🇭🇰 Hong Kong, trained in human rights law ⚖️, and thrown into the fire at Alain Ducasse’s Plaza Athénée …

🎙️ EP129 – The Noodle Episode 🍜🧵

On the backseat from Basque Country to La Rioja 🚗, Phil and Eric slurp their way through one of the world’s most iconic foods: noodles. From hand-pulled Biang Biang in…

🎙️ EP128 – Let’s Talk About Game 🦌🔥 On the road to La Rioja 🚗, Phil and Eric dive deep into the wild world of game cooking—from deer to squab, boar to snipe. Phil shares his German hunting roots, Eri…

🎙️ EP127 – Do desserts in fine dining restaurants kinda suck?

🍰😬Phil and Eric are cruising through the Basque Country🚗, having a fun argument about whether dessert is the most forgotten course in fine…

🎙️ EP126 - Phil and Eric are having breakfast on Zurriola beach—coffee in hand, cheesecake on their laps—and diving into philosophical food talks. ☕🧀 From their dinner at Muka to how a dish becomes “…

🎙️ EP125 – 🇪🇸 Eric and Phil kick off their Basque journey in San Sebastián—the land of grills, pintxos, and legendary chefs. 🔥🐟 They dive into what makes Basque cuisine so unique, from minimal interv…

🎙️ EP125 🎤 🔥Eric finally takes the hot seat! 📺 The premiere of Iron Chef America lit the fuse, but it was being at Mugaritz when they received their second Michelin 🌟 star that cemented his path in f…

🎙️ EP123 – 🍽️ Eric and Phil take on parsley—the most unsexy, overlooked, yet somehow everywhere herb. Is it a true kitchen workhorse or just a sad, obligatory garnish? 🤔🌿 They dig into its history, t…

🎙️ EP122 – Can Food Be Funny? The Playful World of Culinary Humor

🍽️ Eric and Phil dive deep into the world of humor in food—from floating eucalyptus clouds to steak knives that feel like weapons of c…

🎙️EP121: Bitterness—the one flavor no chef deliberately adds to a dish… or do they? In this episode, Eric and Phil dive deep into the misunderstood role of bitterness in food and drinks. From radicch…

🎙️ EP120 – Ready to crack open eggs like never before? 🍳 Eric and Phil strip down the world of eggs—from delicate poached and silky onsen to chawanmushi and perfectly imperfect fried eggs. They serve…

Fresh off a trip to Paris, Phil shares his culinary highlights from the city that defines food culture. From classic bistros serving steak tartare and escargots to discovering boudin noir wontons at …

What’s it like for a Venezuelan chef to cook for Ferran Adrià in Tokyo while redefining Peruvian cuisine on Japanese soil? Chef Santiago Fernandez reveals how he blends cultures, respects traditions,…

Eric and Phil reunite to dive into Eric’s extraordinary 25-day journey through Japan. From unforgettable sushi omakase experiences to exploring the depths of Japan’s fermentation traditions, Eric sha…

🎙️🍳 Phil & Eric tackle the messy world of kitchen leadership! From throwing sauce pots (back in the day) to creating an environment where chefs actually want to stay, they dish on what it takes to ea…

In this episode, Eric sits down with Cristina Megías, Head of Production and Development at Noma Projects, at Noma's pop-up restaurant in Kyoto. Cristina shares her fascinating journey from gastronom…

In this episode, Erich sits down with visionary Guatemalan chef Debora Fadul to explore her groundbreaking journey in redefining Guatemalan cuisine. From her early inspirations to her innovative rest…

Recovering from a legendary night at Noma’s Vegetable Season 2024, Phil and Eric sit down over flat whites and Danish pastries to break down the dinner course by course. From exquisite plating to unf…