Place Settings by SAVEUR
Episodes
Exploring El Paso’s Culinary Heritage With Chef Emiliano Marentes of ELEMI, Hosted by SAVEUR EIC Kat Craddock
14 Aug 2025
Contributed by Lukas
In El Paso, chef Emiliano Marentes is preserving Mexican culinary traditions while infusing them with a modern sensibility. At ELEMI, his intimate tac...
Inside Panther City BBQ’s Tex-Mex Twist on Barbecue
07 Aug 2025
Contributed by Lukas
At Fort Worth’s Panther City BBQ, pitmasters Chris Magallanes and Ernest Morales are blending Tex-Mex tradition with smoky innovation in dishes like...
Bringing Creole Cooking to Dallas With Chef Tiffany Derry of Roots Southern Table
31 Jul 2025
Contributed by Lukas
Top Chef alum Tiffany Derry brings wood-fire technique, family recipes, and Southern pride to Dallas at Roots Southern Table. In this conversation wit...
Aaron Bludorn’s Journey from Chef to Restaurateur in Houston
24 Jul 2025
Contributed by Lukas
Chef Aaron Bludorn is building a Gulf Coast fine dining empire in Houston, Texas. Joined by host Alyse Whitney, he discusses the region’s local seaf...
Exploring Austin and the Art of Ingredient Innovation With Chef Edgar Rico of Nixta Taqueria
17 Jul 2025
Contributed by Lukas
At Nixta Taqueria in Austin, Texas, chef Edgar Rico is pushing the boundaries of Austin’s taco culture with duck fat, fermentation, and Oaxacan corn...
Chef Jennifer Hwa Dobbertin Tells a Story With Every Dish at San Antonio’s Best Quality Daughter
03 Jul 2025
Contributed by Lukas
San Antonio-born chef Jennifer Hwa Dobbertin of Best Quality Daughter brings personal history, Asian American identity, and nostalgic flavors to her r...
Alice Waters On Feeding People an Idea and Victory-Meets-Guerilla Gardening in Berkeley, California
01 Dec 2022
Contributed by Lukas
When she opened her restaurant Chez Panisse in Berkeley in 1971, Alice Waters had no plans for pioneering California cuisine or launching the farm-to-...
Omar Tate & Cybille St.Aude-Tate on Celebrating Black Foodways and Building Better Food Systems in Philadelphia
17 Nov 2022
Contributed by Lukas
With Honeysuckle Provisions, co-founders Omar Tate and Cybille St.Aude-Tate are offering something comfortingly familiar but also radically new. Their...
Chris Gentine on the Joys of Culinary Collaboration and the Art (and Science) of Affinage in Wisconsin
10 Nov 2022
Contributed by Lukas
Cheese grader and affineur Chris Gentine sees infinite possibilities in transforming an already excellent cheddar into something new and unexpected. A...
Doris Hồ-Kane on the Power of Punk Music, and Creating a Living Archive Through Food and Art in Brooklyn (By Way of Vietnam)
03 Nov 2022
Contributed by Lukas
Since opening Bạn Bè last year, Doris Hồ-Kane has sparked a fast-growing following. As New York City’s first Vietnamese American bakery, the...
Sean Brock on Why All Restaurants Might Need a Meditation Room, and Geeking Out in His Food Lab in Nashville
27 Oct 2022
Contributed by Lukas
Nashville-based, award-winning chef and bestselling cookbook author Sean Brock has been busy over the last two-and-a-half years. He launched four rest...
Johnny Ortiz-Concha on Culinary Initiations and Honoring Time Through Food in Northern New Mexico
20 Oct 2022
Contributed by Lukas
Johnny Ortiz-Concha’s journey to finding himself as a chef doesn’t follow the typical career path—which has led him from the mountains of northe...