Chef Andre Natera sits down with identical twin chefs Brandon and Jonathan Dearden to discuss rivalry, restaurant leadership, culinary school value, and the realities of running profitable restaurants.

Both twins competed on Top Chef and built careers in very different directions. Brandon pursued fine dining and stages at elite kitchens, while Jonathan focused on leadership roles and restaurant management

The conversation covers lessons from high-intensity kitchens like Alinea, the real value of culinary school, hiring pitfalls with impressive resumes, and how menu engineering helps restaurants stay profitable.

They also discuss competing on Top Chef, the importance of building a chef brand online, and how AI tools are beginning to influence restaurant operations.

What You Will Learn

• The real return on investment of culinary school

• What Michelin-level kitchens teach about discipline and systems

• How restaurant owners engineer menus for profitability

Brandon on Instagram

Jonathan 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/
Sponsored by RATIONAL USA → https://rationalusa.com

Chef Andre Natera sits down with Dallas chef Josh Sutcliff and food commentator Drew Stephenson to unpack the viral debate surrounding the Dallas dining scene.

After Drew’s Instagram post sparked widespread reactions among chefs and diners, the conversation expanded into a deeper look at restaurant success, Michelin expectations, and the economic realities of running restaurants in Texas.

They discuss the polarizing response to Mamani, why tasting-menu-only restaurants often struggle in Texas, and the operational realities of Dallas restaurants, including large spaces, high rent, and limited kitchen infrastructure.

The episode also examines how chefs balance creativity, identity, and profitability while navigating diner expectations, influencer culture, and the evolving fine-dining landscape.

Restaurants discussed include Lucia, Sushi Cozy, Petra and the Beast

Drew Stephenson on Instagram

Josh Sutcliff 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/
Sponsored by RATIONAL USA → https://rationalusa.com

Chef Andre Natera sits down with Jam Sanichat, chef-owner of Thai Fresh in Austin, Texas, to explore how restaurant culture, wage models, and culinary traditions intersect.

Jam explains why she eliminated tipping at Thai Fresh and replaced it with a transparent service fee designed to provide stable wages and reduce front-of-house and back-of-house pay disparities.

The conversation also traces her journey from teaching Thai cooking classes and selling prepared foods at farmers markets to building Thai Fresh into a full restaurant and cooking school with vegan desserts, gluten-free ice cream, and a sustainability-focused sourcing philosophy.

Jam shares how she crowdfunded a memoir-style cookbook through Kickstarter, breaking down the strategy behind a successful campaign including reward tiers, promotional planning, and production timelines.

For cooks and chefs interested in Thai cuisine, Jam explains the five-flavor balance that defines Thai cooking and discusses pantry staples like fish sauce, pandan, and curry paste that help create bold, layered flavor.

This episode blends restaurant economics, cookbook publishing insights, and practical Thai cooking knowledge for anyone curious about the intersection of hospitality business and culinary tradition.

Thai Fresh Instagram : https://www.instagram.com/thaifresh/

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/
Sponsored by RATIONAL USA → https://rationalusa.com