Digital Social Hour
AI Chefs Are Coming: Can They Replace Human Creativity? | Chef Lisa Dahl DSH #1388
Fri, 30 May 2025
AI chefs are on the rise, but can they ever match the soul of human creativity in the kitchen? 🤖🍴 Tune in now as Sean Kelly sits down with the incredible Chef Lisa Dahl, an award-winning Sedona restaurateur, to explore the future of food, the magic of cooking with love, and the challenges in keeping creativity alive in a world of automation. 🌟 From managing six unique restaurants to crafting meals infused with intention, Chef Lisa shares her inspiring journey, insights on soulful cooking, and her thoughts on AI’s role in the culinary world. Don’t miss out on this episode packed with valuable insights, heartwarming stories, and culinary wisdom. Watch now and subscribe for more insider secrets! 📺 Hit that subscribe button and stay tuned for more eye-opening stories on the Digital Social Hour with Sean Kelly! 🚀 Join the conversation and let us know: Do you think AI chefs could ever replace human creativity? 👇 CHAPTERS: 00:00 - Intro 00:26 - Lisa Dahl Podcast Introduction 03:05 - What Makes a Great Restaurant Experience 04:58 - Today's Sponsor - Kinsta Hosting 09:59 - Today's Sponsor - Notion Productivity Tool 10:55 - Finding Quality Labor in Hospitality 13:45 - Cooking with Passion and Love 16:00 - Expanding Restaurant Business to Vegas 20:18 - Sedona - Embracing the Spirit of Wonder 22:19 - The Future of the Food Industry Trends 27:22 - Upcoming Shows and Appearances 30:33 - Lisa’s Culinary Journey and Inspirations 33:33 - Sedona's Culinary Growth and Development 37:28 - Where to Find Lisa Dahl Online 38:50 - Outro and Closing Remarks APPLY TO BE ON THE PODCAST: https://www.digitalsocialhour.com/application BUSINESS INQUIRIES/SPONSORS: [email protected] GUEST: Chef Lisa Dahl https://www.instagram.com/lisadahlsedona SPONSORS: KINSTA: https://kinsta.com/dsh NOTION: https://www.notion.com/dsh LISTEN ON: Apple Podcasts: https://podcasts.apple.com/us/podcast/digital-social-hour/id1676846015 Spotify: https://open.spotify.com/show/5Jn7LXarRlI8Hc0GtTn759 Sean Kelly Instagram: https://www.instagram.com/seanmikekelly/ The views and opinions expressed by guests on Digital Social Hour are solely those of the individuals appearing on the podcast and do not necessarily reflect the views or opinions of the host, Sean Kelly, or the Digital Social Hour team. While we encourage open and honest conversations, Sean Kelly is not legally responsible for any statements, claims, or opinions made by guests during the show. Listeners are encouraged to form their own opinions and consult professionals for advice where appropriate. Content on this podcast is for entertainment and informational purposes only and should not be considered legal, medical, financial, or professional advice. Digital Social Hour works with participants in sponsored media and stays compliant with Federal Communications Commission (FCC) regulations regarding sponsored media. #ad #aichefs #foodtechnology #drive-thruautomation #foodindustrytrends #artificialintelligence
Chapter 1: What are the challenges of finding quality labor in the restaurant industry?
Well, it wasn't that I planned to be a restaurateur in that market and have six restaurants, but it did happen over a period of 29 years. So it's lovely. It's incredible. It's very different. But when you think of all the guests that come to us from all over the world, it's pretty amazing.
Sedona is a beautiful spot. I actually got engaged there.
Oh, did you?
Chapter 2: How does cooking with love influence the culinary experience?
Where? Lover's Knoll.
Is that up on Schnemble Hill Road?
It was high up because there was a beautiful view.
That's amazing. I think it's up on Schnemble Hill Road. You have to kind of climb up to the top.
Yeah, I played it off. I was like, you want to go hiking? And then just pulled it out.
Oh, brilliant, brilliant.
Pulled it off. But Sedona will always hold a special place in my heart because of that.
When did you get engaged?
Two years ago and we're getting married this year.
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Chapter 3: What inspired Chef Lisa Dahl's culinary journey?
Chapter 4: How does Sedona's environment enhance creativity in cooking?
Chapter 5: Can AI chefs ever replicate the energy of human chefs?
i actually like that because there's there's ai bartenders in vegas now and soon there'll be ai chefs but the food won't have the energy there's no way it could have the energy and that you know i feel like if that day comes i'm done i won't be it's coming it is coming fast food's gonna be first i think yes they're gonna go first and then eventually restaurants
Okay, guys, very special guest today from Sedona. Took the drive out here. Chef Lisa, one of my favorite restaurants in the world right now, Mariposa. So thanks for coming on.
Oh, I'm honored. Thank you.
I was just telling you before we started, I had one lunch reservation there. It was so good. I ended up going every single day on my whole trip.
You know, I told you I wish that you had tried a few of the others, but next time you will.
Can't wait.
I'm so happy that you loved it.
You got six restaurants, right?
I got six. Yes, five concepts. They're all in Sedona.
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Chapter 6: What are the unique features of Chef Lisa's restaurants?
Gordon Ramsay makes the call.
Well, if he makes a call, that would be interesting. Yeah. I don't, I don't really fish for that type of thing. There's a lot of stress involved, but it's also, it's also another learning experience when you put yourself on the line for something that you know is really going to make you really intense, you learn what you could do better the next time.
Yeah. You're right, though. That is the opposite of your cooking style.
Oh, yes. Exactly.
High stress environment.
Yeah. You know, I really feel like cooking fast, you know, I love that expression, slow food. Because trying to see how fast you can cook something is not the name of the game. And that is what most of the shows promote, you know, a short time frame to do what you have to do.
So those adrenaline and the stress builds up in a way when I think cooking with love takes time and it's better to not try to make it something that you have to speed to do. You know, just like I speak about my soups.
You know, when you immerse yourself in making a brilliant soup, something that is going to really resonate with thousands of people, it's like you want to take the time to go through all the stages and watch each stage of it emerge. And so... It's not something that I really see a value for myself in how quickly I can cook something. Although, you know, I do have a competitive nature. And I...
going back a little bit to Butterfly Burger, I was involved in burger battles in Scottsdale. And they were pretty big deals because we had about 800 to 1,000 people that we presented our burgers. And I was awarded... the highest awards three years in a row. And that's why Bobby Flay show, you know, came to me because of that reputation.
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Chapter 8: What makes a great restaurant experience?
I was just telling you before we started, I had one lunch reservation there. It was so good. I ended up going every single day on my whole trip.
You know, I told you I wish that you had tried a few of the others, but next time you will.
Can't wait.
I'm so happy that you loved it.
You got six restaurants, right?
I got six. Yes, five concepts. They're all in Sedona.
That's amazing. So you really like that market.
Well, it wasn't that I planned to be a restaurateur in that market and have six restaurants, but it did happen over a period of 29 years. So it's lovely. It's incredible. It's very different. But when you think of all the guests that come to us from all over the world, it's pretty amazing.
Sedona is a beautiful spot. I actually got engaged there.
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