Chef's PSA Podcast

Chef Toby Archibald is the New Zealand-born chef and owner of Quarter Acre, a Michelin Guide restaurant on Lower Greenville in Dallas. Texas Monthly named it one of the Best New Restaurants in 2023. D Magazine ranked it a Top 5 restaurant. He spent twenty years working through Michelin-starred kitchens in London, Canada, New York, and Australia before opening Quarter Acre in December 2022. His career includes sous chef at The Greenhouse in London, sous chef at Café Boulud Toronto and New York under Gavin Kaysen and Aaron Bludorn, and Executive Chef at Georgie by Curtis Stone.
This episode starts in 2006. Toby is 23, backpacking across America, staying in a hostel. He gets a reservation at Restaurant Daniel. Shows up 20 minutes early, gets fitted with a dinner jacket from a room full of them, sits in the middle of the dining room as a solo diner, and has a meal he cannot describe but has never forgotten. That one dinner changed the entire direction of his career, his life, and who he is as a chef.
Why you cannot learn to really cook from YouTube because you cannot taste or smell what is happening in the pan, and the critical learning lives entirely in that gap
The difference between French charcuterie and Italian salumi and why calling a plate of Italian cold cuts a charcuterie board is almost always the wrong name
What one extraordinary hospitality experience at age 23 can do to a twenty-year career and why Daniel Boulud built his entire reputation on making every single person feel exactly the way Toby felt that night
André and Toby cover the Bocuse d'Or dinner at Kent Rathbun's house where this friendship started, the language barrier at The Greenhouse that forced real learning, the seventh generation charcutier at Café Boulud Toronto who could debone a pig with a spoon, Gavin Kaysen leaving New York a week after Toby arrived, Daniel Boulud pulling out his phone at Toby's farewell dinner to look up Sydney hotels, and what Quarter Acre is and why it is impossible to put in a box.
Guest
Toby Archibald on Instagram → https://www.instagram.com/tobyarchibald/
Quarter Acre on Instagram → https://www.instagram.com/quarteracredallas/
Quarter Acre Website → https://www.quarteracrerestaurant.com/
Links
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef's PSA Merch → https://shop.chefspsa.com/
Visit Chef's PSA Website → https://chefspsa.com/
Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

Geno McWilliams is the self-taught chef and owner of Lucia's Italian Kitchen in Effingham, Illinois, a 39-seat open kitchen Italian restaurant three hours south of Chicago that has become a destination in rural America. He spent decades as a construction contractor while teaching himself to cook, traveled with more cooking equipment than construction tools, fired pizzas in hotel rooms with an Ooni Koda, and opened Lucia's in November 2020. He is a member of the US Pizza Team and Women in Pizza certified.
He attended the Rewiring Hospitality conference in Irvine, California the week before this recording. His biggest takeaway became the central argument of this entire episode: after years of obsessing over the food, the food is not the point. The food is the bonus. Hospitality is what brings guests back.
Why Lucia's pre-shift meetings never discuss 86 items, cover counts, or operational details and spend every minute on one question: how are we going to make the guest experience better tonight
The difference between Italian and Italian American cuisine and why Geno built his menu around traditional Italian dishes in a town that walked in expecting fettuccine Alfredo and chicken Parm
The pasta economics that every small Italian restaurant needs to understand: 90 percent extruded, 10 percent stuffed, and why pushing that ratio in the wrong direction will destroy your labor and your consistency
André Natera and Geno McWilliams cover the wedding dance moment that went viral on social media, reading guests through body language and NLP, the Roman tonda meets New York style pizza hybrid that defines Lucia's pizza, the discovery that French toast originated in fourth century Rome, and the construction contractor financial discipline that gave Geno a foundation most self-taught chefs never develop. The episode closes with his Mount Rushmore of chefs by category, his yellow tape kitchen in honor of the Pittsburgh Steelers, and his tagline: cheaper than a ticket to Italy.
Guest
Geno McWilliams on Instagram → https://www.instagram.com/chefginomc/
Lucia's Italian Kitchen on Instagram → https://www.instagram.com/luciaseffingham/
Lucia's Italian Kitchen Website → https://luciasik.com/
Links
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef's PSA Merch → https://shop.chefspsa.com/
Visit Chef's PSA Website → https://chefspsa.com/
Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

Chef Matt McCallister is the Food and Wine Best New Chef 2014, three-time James Beard Award finalist, and one of a handful of chefs to ever receive a five-star review from the Dallas Morning News. He opened FT33 in Dallas in 2012, followed it with Homewood, and is now opening River Sing, a 24-seat tasting menu restaurant in Fair Park, Dallas, in fall 2026. He has been sober since 2016.
This episode is the less glamorous side of the chef world that people do not talk about.
How the success of FT33 accelerated access to every vice that was already available, and what that looked like by 2016
The morning he called his business partner's wife two days before Valentine's Day, ready to say something stern, and she answered and said Michael's dead
What imposter syndrome actually feels like when you move from being one of the best fine dining chefs in Texas to being a food and beverage director at a casual dining group
André Natera and Matt McCallister trace the full arc from FT33's peak to Homewood's collapse to getting sober to disappearing from public view to building River Sing. The conversation covers the intervention, the shame of public failure, what forgiveness actually costs over time, and why he is doing it again. River Sing is named after a line in a Grateful Dead song and his lifelong love of fly fishing in the Arizona mountains. It enters through a courtyard garden. It opens this fall. It is 24 seats.
Guest
Matt McCallister on Instagram → https://www.instagram.com/matthewt.mcallister/
Links
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef's PSA Merch → https://shop.chefspsa.com/
Visit Chef's PSA Website → https://chefspsa.com/
Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

Hanalei Souza is the sous chef, author, and content creator behind @ladylinecook, one of the most recognized culinary humor and leadership voices on Instagram with 88,000 followers. She has been in the industry since 2018, has worked at the same restaurant for seven years in a mountain town, and is the self-published author of the kitchen memoir "Nice Work, Boys!" She started making cooking videos on YouTube at age 14, posted with no audience for 11 years, and went viral on Instagram in 2022. She was flown to Texas by commercial kitchen equipment brand Cuchimix, which is how she ended up at Just Push Record Studios in Austin for this episode. The episode was also recorded twice because André forgot to press record the first time.
This episode opens with the night a man was literally on fire outside her restaurant. Hanalei grabbed a kitchen fire extinguisher, pulled the pin, chased him down the street, helped save his life, and then went back inside to finish the last three hours of service. That is the opening story. It gets better from there.
Why a title earns zero automatic respect in a kitchen and how the only path to genuine authority is being the person who can actually do every job in the building
What the night she burned $300 in New York strips as a new sous chef taught her about leadership, integrity, and why a good chef does not fire you for one mistake
Why creators who build their platform by complaining about the industry are doing more damage than the toxic kitchens they claim to expose
André Natera and Hanalei Souza cover the clipboard fear she had as a line cook and why she now runs four of them, why 80 percent of her job as sous chef is still hands on the food, the transition from being everyone's friend on the line to being the person responsible for their stations, and the social media conversation that the culinary world needs to have about what viral actually means and who it serves. The episode closes with her Mount Rushmore of chefs, her Mount Rushmore of culinary content creators, and a shoutout to Cuchimix and the women's chef coat she co-created with Funky Chef.
Guest
Hanalei Souza on Instagram → https://www.instagram.com/ladylinecook/
Lady Line Cook Website → https://www.ladylinecook.com/
Links
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef's PSA Merch → https://shop.chefspsa.com/
Visit Chef's PSA Website → https://chefspsa.com/
Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

Chef RJ Yoakum is the chef de cuisine at Michelin-recommended Sushi Kozy in Dallas, a kaiseki-inspired omakase restaurant from chef-owner Paul Ko. A 2025 James Beard Award finalist for Emerging Chef, he previously led the kitchen at Georgie in Dallas to its first Michelin recommendation and trained at The French Laundry, Angler, and The Clove Club in London.
He is 32 years old. He has trained in some of the most demanding kitchens in the world. And in this episode, he says that the more successful he became in Dallas, internally he was broken.
Why four excellent elements on a plate always beat seven mediocre ones, and how learning to edit is what separates mature cooking from the need to prove yourself
How cooking meat and fish whole on the bone and portioning after service protects yield, improves consistency, and teaches teams to develop real judgment instead of following a timer
What nobody tells you when you leave a three-star kitchen to lead your own, why the resume gets you in but culture has to be built from zero, and why the army disappears the moment you need it most
André Natera and RJ Yoakum cover the TFL classics that shaped his approach, the asparagus question of when technique serves the ingredient versus when it gets in the way, the mentorship of David Breeden and Thomas Keller and what it actually transferred, the imposter syndrome that followed his success in Dallas, and the leadership lessons that only made sense once he was on the other side of them. The episode closes with his Mount Rushmore, rapid fire questions, and what he is building at Sushi Kozy.
This episode is sponsored by Rational USA. Learn more at https://rationalusa.com