Chef's PSA

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Great restaurants are designed, not improvised.
Andre Natera sits down again with Tracy Malechek-Ezekiel of Birdie’s to break down menu structure, kitchen culture, mentorship, and leadership. They explore why Birdie’s moved to a prefixed format, how structure improved creativity, and what it really takes to build sustainable restaurant teams.
This episode is for chefs thinking long-term.

Follow Tracy on Instagram

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Chef Jorge Luis Hernández joins André Natera to break down how innovation actually works inside Michelin-recognized kitchens. From mentorship and iteration to recipe systems and collaboration, this episode focuses on process, not performance.
Jorge on Instagram
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef’s PSA Merch → https://shop.chefspsa.com/
Visit Chef’s PSA → https://chefspsa.com/
Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181

If this episode helps you, leave a 5-star rating and follow Chef’s PSA so it reaches more working chefs.
Chef and hospitality leader Franck Desplechin joins André Natera to talk about success, fulfillment, and what actually sustains a long culinary career. From leadership and storytelling to generational shifts and luxury hotel kitchens, this is a reflective conversation for chefs who’ve started questioning the finish line.
Franck on Instagram
Links & Resources
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef’s PSA Merch → https://shop.chefspsa.com/
Visit Chef’s PSA → https://chefspsa.com/
Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181

If this episode helps you, subscribe and leave a 5-star rating so it reaches more chefs.
Michelin-star chef Philip Frankland Lee returns to Chef’s PSA for a deep conversation on restaurants, media, and cooking under pressure. From omakase and pasta fundamentals to Michelin rankings and TV exposure, this episode pulls back the curtain on what actually matters in modern kitchens.
This is a working-chef conversation about systems, discipline, and long-term thinking, not hype.

Phillip Frankland Lee Instagram
Links & Resources
Chef Works (20% off with code CHEFSPSA20) → https://www.chefworks.com/
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef’s PSA Merch → https://shop.chefspsa.com/
Visit Chef’s PSA Website → https://chefspsa.com/

Don't forget to leave a 5-star rating and follow Chef’s PSA if you want more conversations like this.
Jess Pryles joins André Natera on Chef’s PSA for a deep dive into meat science, barbecue, and cooking beef the right way.
They cover prime rib technique, dry aging, brisket methods, and what most cooks misunderstand about meat. Jess also shares insights from writing cookbooks, working in the meat industry, and building Hardcore Carnivore into a serious food brand.
This episode is practical, technical, and grounded in real kitchen experience.
Jess Pryles on Instagram

Links & Resources
Chef Works (20% off with code CHEFSPSA20) → https://www.chefworks.com/
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef’s PSA Merch → https://shop.chefspsa.com/
Visit Chef’s PSA Website → https://chefspsa.com/