Fugitive Chefs
Episodes
From Noma Fermentation to Food Tech: How Lorenzo Tirelli Is Scaling Flavor with Reduced
17 Dec 2025
Contributed by Lukas
In this episode, Furqan speaks with Lorenzo Tirelli — R&D Manager at Reduced (Copenhagen), a food tech company transforming upcycled ingredients...
Why Kithcen Burnout Isn’t About Hours, It’s About Control
02 Dec 2025
Contributed by Lukas
Burnout in kitchens isn’t just about long hours — it’s about losing control of your creativity, your time, and your purpose.In this solo episode...
Celiac to CEO: How Dylan McDonnell Built Foodini to Fix Dining for Millions
25 Nov 2025
Contributed by Lukas
In this episode, Furqan speaks with Dylan McDonnell — founder & CEO of Foodini, an AI-powered platform fixing one of the most overlooked problem...
How to Know It’s Time to Leave the Restaurant Kitchen (Chef Burnout & Career Change Advice)
18 Nov 2025
Contributed by Lukas
In this solo episode, Furqan shares the moment he realised it was time to walk away from restaurant kitchens and the five signs that tell many chefs t...
From Chef to Tech Founder: How David Castro is Fixing Restaurants from the Inside
11 Nov 2025
Contributed by Lukas
In this episode, Furqan speaks with David Castro — a former chef turned restaurant consultant and the founder of Food Hub, a restaurant software red...
Fermentation as Philosophy: From Fine Dining to Flour and Community
04 Nov 2025
Contributed by Lukas
In this episode, Furqan speaks with Paul Albert — a French chef turned baker, cheesemaker, and fermentation educator. After years in fine dining, Pa...
Beyond the Pass: What’s Next After the Restaurant Kitchen
28 Oct 2025
Contributed by Lukas
After 35 episodes of Fugitive Chefs, I’ve spoken with chefs who left the pass — not to quit food, but to redefine what a chef can be.From R&D ...
Supper Club Culture : Sormeh on Community Over Covers
14 Oct 2025
Contributed by Lukas
In this episode of Fugitive Chefs, host Furqan sits down with Sormeh, a private chef and supper club host from Iran, whose journey shows that you don’...
How I Became a Fugitive Chef: My Origin Story (Birthday Special)
07 Oct 2025
Contributed by Lukas
On my birthday (October 7), I turn the mic on myself and share the real origin story of Fugitive Chefs.I grew up in Bombay, studied hospitality becaus...
Chocolate Without Borders: Julius Persoone on Innovation, Legacy, and Flavor
23 Sep 2025
Contributed by Lukas
Julius Persoone, third-generation chocolatier, chef, and creative force behind one of Belgium’s most celebrated chocolate houses—joins Furqan to t...
From Chef to Entrepreneur: The Fava Mole Journey
16 Sep 2025
Contributed by Lukas
In this episode of Fugitive Chefs, host Furqan sits down with Andres Jara, Colombian-born chef and founder of Fava Mole. Andres’ journey moves from ...
Chefs, Oceans, and Impact: Ned Bell on Going Beyond the Pass
09 Sep 2025
Contributed by Lukas
Chef Ned Bell—Canadian chef, educator, and founder of Chefs for Oceans joins Furqan to explore how chefs can shape a food system that sustains peopl...
From Amass to Endless: Rethinking Chocolate and the Chef’s Role
02 Sep 2025
Contributed by Lukas
In this episode of Fugitive Chefs, Furqan sits down with Max (Maximillian) Bogenmann—former Amass chef and co-founder of Endless Food Co., the team ...
Dan Giusti: The Chef Who Left Noma to Fix School Meals
26 Aug 2025
Contributed by Lukas
SummaryIn this conversation, Dan Giusti shares his journey from being the head chef at Noma to founding Brigade, an organization focused on improving ...
Not Just a Chef: Imrun Texeira’s Stand for Change
19 Aug 2025
Contributed by Lukas
In this conversation, Furqan and Imrun Texeira discuss the evolution of culinary careers, the importance of hands-on experience in culinary education,...
From Hotel Kitchens to Food Systems: Sandhya Kumar’s Journey Beyond the Plate
12 Aug 2025
Contributed by Lukas
In this engaging conversation, Sandhya Kumar shares her unique journey from a traditional culinary background to becoming a food designer and R&D ...
Forager of the Future: Nick of North on Purpose, Plants & the Power of Paying Attention
05 Aug 2025
Contributed by Lukas
In this conversation, Nick Chindamo (@nickofnorth) shares his journey from traditional restaurant cooking to foraging and educating others about susta...
PhD in Kombucha? Curro Polo Made It Real
29 Jul 2025
Contributed by Lukas
In this episode of Fugitive Chefs, Furqan sits down with Curro Polo, a former fine-dining chef who traded Michelin kitchens for microbes. From his ear...
Eddie Shepherd Is Doing Fine Dining on His Own Terms
22 Jul 2025
Contributed by Lukas
What happens when a chef walks away from the traditional kitchen and builds something entirely his own?In this episode, we speak with Eddie Shepherd, ...
From Chef to Systems Thinker: Rethinking Food from the Ingredient Up
15 Jul 2025
Contributed by Lukas
In this episode of Fugitive Chefs, we speak with Frederik Jensen — a former fine-dining chef who left the restaurant world to tackle the food system...
From Bars to Big Ideas | Jack Muirhead on Rethinking Hospitality Through Education
08 Jul 2025
Contributed by Lukas
What happens when someone leaves the bar but not the industry?In this episode of Fugitive Chefs, we talk to Jack Muirhead — a former high-end barten...
Fermentation, Flavor & Food Activism | Christian Weij on Crafting Change from the Ground Up
01 Jul 2025
Contributed by Lukas
In this episode of Fugitive Chefs, we speak with Christian Weij — fermentation specialist, author, educator, and food systems innovator based in the...
From Line Cook to Liquid Alchemist | Ioakeim Goulidis on Building Flavor Beyond Alcohol
24 Jun 2025
Contributed by Lukas
In this episode of Fugitive Chefs, we sit down with Ioakeim Goulidis, Head of R&D at Muri Drinks(https://muri-drinks.com/), a Copenhagen-based pio...
Jozef Youssef on the Science of Flavor, Gastrophysics & Future Food
18 Jun 2025
Contributed by Lukas
Dive deep into the world of gastrophysics and multisensory food design with Jozef Youssef — chef, researcher, and founder of Kitchen Theory. In this...
From MasterChef to Meat Pies: Josh Whitehead on Redefining the Chef’s Life
10 Jun 2025
Contributed by Lukas
What happens when the Michelin dream doesn’t feel like the dream anymore?In this episode of Fugitive Chefs, we sit down with Josh Whitehead — Mast...
He Quit Music to Cook Crickets? Joseph Yoon on Edible Bugs and the Future of Food
03 Jun 2025
Contributed by Lukas
What do you do when you’re burned out managing musicians?If you’re Joseph Yoon, you start hosting pop-up dinners... and eventually become the worl...
Arrested for Fermentation? Dr. Johnny Drain on Reinventing Food
27 May 2025
Contributed by Lukas
What happens when a fermentation scientist with a PhD from Oxford gets stopped at the airport for carrying mysterious powders? In this episode of the ...
Trailer - Fugitive Chefs Podcast
20 May 2025
Contributed by Lukas
I’m Furqan Meerza, a chef who worked in some of the world’s most demanding kitchens — including Mugaritz and Noma — before burnout forced me t...
S1E15 Cristina Megias (Spanish)
04 Jul 2023
Contributed by Lukas
En este episodio de Voy Atrás, tenemos el honor de contar con la entrevista de Cristina Megias, una destacada profesional del mundo de la restauració...
S1E14 John Regefalk (English)
20 Jun 2023
Contributed by Lukas
In this thought-provoking podcast episode, we delve into the extraordinary life of John Regefalk, a Swedish chef whose unconventional career path defi...
S1E13 Martin Russo (Spanish)
13 Jun 2023
Contributed by Lukas
En este episodio de "Voy Atrás", nos adentramos en el fascinante mundo de la gastronomía y la fermentación. Tenemos el privilegio de entrevistar a ...
S1E12 Jade Gross (English)
06 Jun 2023
Contributed by Lukas
In this captivating episode, we sit down with Jade Gross, an extraordinary chef with a unique background and an inspiring journey. Born to Chinese-Ame...
S1E11 Juan Vargas (Spanish)
23 May 2023
Contributed by Lukas
"De la Alta Cocina a la Pasión por el Aceite: Una Entrevista con Juan Vargas" En este emocionante episodio de "Voy Atrás", tenemos el privilegio de ...
S1E10 Alatz Bilbao (Spanish)
16 May 2023
Contributed by Lukas
linktr.ee/voyatraspodcast "Del Metal al Fuego" En este apasionante episodio de "Voy Atrás", viajamos en el tiempo para explorar la tra...
S1E09 Nabila Rodriguez (Spanish)
09 May 2023
Contributed by Lukas
linktr.ee/voyatraspodcast En este episodio del "Voy Atrás", tenemos el placer de conversar con Nabilla Rodriguez, una destacada cientí...
S1E08 Yair Yosefi (English)
02 May 2023
Contributed by Lukas
linktr.ee/voyatraspodcast In this episode of Voy Atrás we invite Yair Yosefi, a renowned chef based in Tel Aviv, Israel. Yair has an impressive cu...
S1E07 Pol Contreras (Spanish)
25 Apr 2023
Contributed by Lukas
linktr.ee/voyatraspodcast Desde sus primeros pasos en la restauración a los 15 años trabajando durante los veranos en el hotel de su pueblo...
S1E06 Nicholas Ronyai (English)
18 Apr 2023
Contributed by Lukas
linktr.ee/voyatraspodcast In today's interview at Voy Atras, we have a fascinating conversation with Nicholas Ronyai, a young Chef from the United ...
S1E05 Maria Barriga (Spanish)
11 Apr 2023
Contributed by Lukas
linktr.ee/voyatraspodcast En este episodio, charlamos con Maria Barriga, profundizaremos en su trayectoria culinaria, comenzando desde sus humildes...
S1E04 Pat Clifford (English)
04 Apr 2023
Contributed by Lukas
linktr.ee/voyatraspodcast In this episode of Voy Atras, we have the pleasure of speaking with Pat Clifford, the Principal Research Chef at PepsiCo....
S1E03 Ines Castañeda (Spanish)
27 Mar 2023
Contributed by Lukas
linktr.ee/voyatraspodcast En este episodio, tengo el placer de conversar con Inés Castañeda, una joven chef que ha trabajado en algunos de los re...
S1E02 Vojtech Vegh (English)
20 Mar 2023
Contributed by Lukas
linktr.ee/voyatraspodcast Join us in this episode as we talk to Vojtech Vegh, a chef and global advocate for sustainability in gastronomy. In this ...
S1E01 Dani Lasa (Spanish)
19 Mar 2023
Contributed by Lukas
linktr.ee/voyatraspodcast En este episodio, nos sentamos con Dani Lasa, el ex Jefe de I+D del reconocido restaurante Mugaritz y ahora el socio gere...