Chef's PSA Podcast

Restaurant kitchens are breaking chefs.
Joey Chavez left the traditional kitchen path to build a private dining business that protects income, health, and time. In this episode of Chefs PSA, Andre Natera breaks down what chefs are never taught about money, pricing, and long-term sustainability.
This is a reality check for cooks questioning their future.
You will learn
Why restaurant kitchens burn chefs out

How private dining actually pays

Why health is a financial issue

Follow Joey on Instagram
LINKS & RESOURCES
Rational → Rationalusa.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/⁠

Chef Francis Pascal of Vendador joins André Natera to talk private dining, leadership, contracts, pricing, and the real business behind luxury events. From immigrant roots to building a high-end operation, this episode is packed with practical insight for chefs looking to go independent.
If this episode helped you, leave a 5-star rating and follow Chef’s PSA.
Francis Pascal on Instagram
LINKS & RESOURCES
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef’s PSA Merch → https://shop.chefspsa.com/
Visit Chef’s PSA Website → https://chefspsa.com/

Brent Weathers cuts through the 'Instagram Chef' BS to reveal the reality of cooking without recipes.
In this episode, André Natera welcomes back chef and content creator Brent Weathers for a conversation that cuts through trends, gimmicks, and recycled food content.
They break down cooking without recipes, the pressure of originality, content creation burnout, and the realities most chefs don’t say out loud. From wild dining stories to serious industry talk, this episode blends food, culture, and humor in a way only Chef’s PSA does. Only 5-stars!
⁠Brent on Instagram⁠

🔗 Links & Resources
Subscribe on Substack → ⁠https://chefspsa.substack.com/⁠
Shop Chef’s PSA Merch → ⁠https://shop.chefspsa.com/⁠
Visit Chef’s PSA Website → ⁠https://chefspsa.com/

If this episode brings you value, leave a 5-star rating and follow Chef’s PSA.
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

Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef’s PSA Merch → https://shop.chefspsa.com/
Visit Chef’s PSA Website → 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 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