Beyond the Plate
Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the food industry and the social impact they have made in their community. Every episode will share inspiring stories of what it means to be in today’s hospitality industry.
HEARD (013): A Chophouse in NJ, cookies in Nashville, smash dumplings, Bronx honey, a new memoir, my NYC recap, and rice cookers.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Capon’s Chop House | Josh Capon IG
Pink Door Cookies | Matt Rice IG
stevescookssomething smash dumplings IG post
Boogie Down Bronx Honey IG | Ceres Food Film Festival | Ceres IG
Kevin Boehm IG | The Bottomless Cup book
Fly Fish Club | Fly Fish IG | Papa d’Amour | Papa d’Amour IG | Dominique Ansel | Mommy Pai’s | Bar Snack | Iain Griffiths IG | Schmuck IG | Moe Aljaff IG | Leo’s Bagels IG | Domi
Beyond the Drink: How Mr. Lyan Is Redefining What Hospitality Can Be
Ryan Chetiyawardana, known globally as Mr. Lyan, is not your average bartender - he’s a boundary-pushing innovator whose work continues to reshape how we think about food, drink, and connection. From his early days in kitchens to launching award-winning bars around the world, Ryan shares how curiosity, collaboration, and care are at the heart of everything he does. We talk about what it means to build spaces that are welcoming, sustainable, and deeply intentional - and how hospitality becomes a way to connect, care for, and uplift others. He also opens up about his advocacy for reducing food wa...
Asma Khan: She Was Told She’d Never Matter - Then She Changed the Game
Asma Khan is the chef and changemaker behind Darjeeling Express, the London restaurant powered by an all-female kitchen of home cooks. Born into Indian royalty but made to feel invisible, she rose from an uncelebrated daughter to become one of the most powerful voices in food - earning a spot on TIME’s 100 Most Influential People and captivating millions through her Chef’s Table episode.
In this episode, Asma shares how she built a restaurant without formal training and uses her platform to honor the women who came before her. She opens up about her work with the...
HEARD (012): A Ukrainian Cafe, fancy snacks, a Rachael Ray hot dog recipe, community fridges, my Austin food recap, and Fritos.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Abrah Bakery & Daily Bistro IG | Soloway Coffee IG
Martie IG
Rachael Ray IG | NYC Wine & Food Festival IG | Burger Bash
One Love Community Fridge IG
Siti | Franklin Barbecue | Rockman | Desnudo | KG BBQ
Fritos
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Beyond the Drink: How Abe Vucekovich Turns Chaos into Creativity Behind the Bar
Abe Vucekovich is one of Chicago’s most imaginative bartenders, known for bringing storytelling and creativity to his cocktails. After nearly a decade at The Violet Hour, Abe now leads the bar programs at The Meadowlark and Friends of Friends - where each menu tells a story. In this episode, he shares how his background in writing influences his approach to drink design, why collaboration fuels his creativity, and how he’s using his platform to make sustainability more accessible behind the bar. Abe also opens up about his support for No Kid Hungry and the importance of addressing food...
Chef Gavin Kaysen: The Hard Truth About Success in the Restaurant World
Gavin Kaysen is a two-time James Beard Award winner, a former Bocuse d'Or competitor, and a true force behind Minneapolis’ rising culinary scene - but his story is about far more than accolades. In this episode, Gavin opens up about his early childhood influences and how a sandwich shop taught him the power of hospitality. He shares the story of a bold cold-call to Gordon Ramsay, and lessons he learned under Chef Daniel Boulud’s mentorship. He also shares how he’s passing on those lessons - mentoring the next generation of young cooks through Ment’or BKB, while supporti...
HEARD (011): Coffee in Philly, Roman-style fish sauce, Filipino meatballs, Haitian rum, 2 new cookbook recs, and our Beyond the Drink premiere.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Rival Bros Coffee | Rival Bros ig | Jonathan Adams
Maine Garum Co | Dave Arnold Beyond the Drink episode
Filipino Meatball Recipe | Sarima Cafe
St. Benevolence Rum IG | Innovating Health International
Jake Cohen | Dinner Party Animal book
Christian Petroni | Parm to Table book
Beyond the Drink premiere episode
This episode is brought to you by Mill - the...
Beyond the Drink: How Dave Arnold Redefined What a Cocktail Could Be
In this season's first Beyond the Drink episode, Kappy sits down with Dave Arnold - an inventor, bar owner, author, and one of the most influential figures in the modern bar world. Known for challenging conventional thinking, Dave reflects on the early days of modernist techniques and how they’ve become common practice behind bars today. From shaping how bartenders think about drinks to his role as an educator and mentor, Dave shares stories and insights on the evolution of cocktail culture. Enjoy this episode as we go Beyond the Drink… with Dave Arnold.
This...
Chef Enrique Olvera: He Helped Put Mexico on the Culinary Map - But That’s Not What Drives Him
Enrique Olvera is the internationally renowned chef behind Pujol, one of the world’s top restaurants. He’s widely credited with transforming the global perception of Mexican cuisine. In this episode, he shares where his love for cooking began, why simplicity in food matters, and how a conversation with a culinary historian pushed him to embrace his roots even more boldly. From engineering a mole that’s been simmering for over a decade to redefining tacos for a new generation, Chef Enrique opens up about honoring tradition, working with small farmers, and ensuring communities benefit from the success of his ki...
HEARD (010): A Mexican restaurant in Tulsa, a food recycler for your home (Mill), Vegan Peanut Soup, The Chefs’ Manifesto, Chef Enrique Olvera, Food & Wine 2025 Best New Chefs, and Spicy Honey.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Noche Woodfired Grill & Agave Bar | Noche ig
Mill
Vegan Peanut Soup
The Chefs’ Manifesto | Food For Climate League | hungry book | Eve Turow-Paul
Beyond the Plate Season 12 Premiere with Chef Enrique Olvera (coming 9/17)
F&W 2025 Best New Chefs | NY Times America’s Best Restaurants 2025
Mike’s Hot Honey | Jacobsen Co.
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HEARD (009): Siti Austin, wild blueberries, a ChatGPT recipe, have a plant®️, Complex’s new L.A. food fest, and buttered noodles.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Siti | Chef Laila Bazahm
WIld Blueberries
ChatGPT Granola (recipe below)
Have A Plant®️ | National Fruits & Veggies Month
Family Style Food Festival
Best Buttered Noodles Ever!
ChatGPT Granola (Lemon-Blueberry)
3 cups old-fashioned rolled oats
½ - 1 cup chopped nuts (almond, pecans, cashews or pistachios)
1 teaspoon kosher salt
¾ cup dried blueberries
2 teaspoons finely grated lemon zest
⅓ cup...
HEARD (008): Hall Pass, nut butter, milk soup, pizza collabs for a cause, manuka honey, and tater tots
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Hall Pass | Lawrence Longo | Amirah Kassem
Ground Up Nut Butters
Food Republic Article | Massimo Bottura’s Milk Soup
Billy Zureikat | Muscular Dystrophy Association
Stoked Beekeeping Co.
On the Alley
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HEARD (007): a Taiwanese and French bakery, granola, cookie salad, Monterverde restaurant gives back, 2 new books, cinnamon rolls
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
papa d’amour | Chef Dominique Ansel
Nana Joes Granola | Nana Joes IG
Cookie Salad | Samantha Lande Newsletter
Monteverde Restaurant & Pastaficio | Chef Sarah Grueneberg
Deep Dish by Marc Malnati | Lou Malnati’s Pizzeria | I’m Not Trying To Be Difficult by Drew Nieporent | Drew’s IG
Damaris Phillips IG
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HEARD (006): handrolls, hot sauce, slow cooker, 50% off, and gluten-free
Links and handles mentioned in this episode:
Mr. Tuna | Jordan Rubin | KazuNori | Noriko
Cutino Hot Sauce
Slow Cooker Recipe
Flashfood
The Gluten Free Austrian | Daniela | Newsletter
Food Republic Air Fryer Banana Hack
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www.beyondtheplatepodcast.com
www.onkappysplate.com
HEARD (005): Chinese food, Calabrian chiles, pudding, molly yeh, Chicago-style giardiniera, and peanut m&m’s
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Wan’s | Alex Kuk | Temple Street Eatery | Diego Ng
Sobelini Pizza Crunch | Adam Sobel | Aether Group
Alex Guarnaschelli | Beyond the Plate Season 2/Episode 8/Pudding
breaking barriers | molly yeh
Mauro Provisions Honey G Pepper Relish | Jeff Mauro
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HEARD (004): Food Network Chef’s new restaurant, green chickpeas, Doritos, a game-changing school food program in Chicago, and a world-renowned chef’s new project
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Elmina Restaurant | Chef Eric Adjepong
Fresh Nature Foods Green Chickpeas
Golden Sriracha Doritos
Academy for Global Citizenship | take a tour
Eric Ripert Newsletter | Chef Eric Ripert | A Return to Cooking
Eric Ripert’s Beyond the Plate Season 1 episode
...
HEARD (003): Zarella Restaurant, New Mexican gochujang, crispy rice, chefs rallying against childhood hunger, two cookbooks recs, and food processors
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Zarella Pizzeria & Taverna / ig
Chef Lee Wolen
Chef Chris Pandel
Boka Restaurant Group
Fra’ Mani
Chef David Ruiz
Overland Park Convention Center
NM ChileJang
KALEJUNKIE, Nicole Keshishian
Share Our Strength
Childhood hunger Chef letter sign-on
Childhood hunger non-chef call-to-action info
Chef Joshua McFadden
Six Seasons of Pasta
Chef D...
HEARD (002): San Diego, thermometers, chilli tahini sauce, Southern Smoke, Gail Simmons, LeBron James, knives
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
- Combustion Inc. Predictive Thermometer
- Deliciously Ella
- Ella Mills
- Lotus Foods
- Temple Street Eatery
- Callie Restaurant
- Chef Travis Swikard
- Chris Young
- Southern Smoke
- Chris Shepherd
- Gail Simmons Newsletter
- Ferrero Pocket Coffee
- That’s It Organic Dark Chocolate Espresso Truffles
...
HEARD (001): haloumi, iconic ice creams, a molecular biologist, giving back, Top Chef, and chili crunch
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
- Aviv, avivsb.com
- CookNSolo, cooknsolo.com
- @mikesolomonov
- saltandstraw.com
- @saltandstraw
- book: https://a.co/d/5vvo7f0
- @abrowntable
- shareourstrength.org
- nokidhungry.org/events
- @kristenlkish
- https://mr-bing.com/collections/products
- https://www.flavorforkfood.com/store-1/p/style-01-ej5na-md2rc
<...
MINISERIES: Tiffany Derry - PepsiCo Foods Culinary Advisory Board Member
We’re joined by Tiffany Derry, the co-founder of T2D Concepts, TV personality, and owner of critically acclaimed Dallas restaurants Roots Chicken Shak, Roots Southern Table and Radici Wood Fired Grill. Tiffany brings her Southern flair and global culinary insights, and discusses inventive ways of reimagining PepsiCo Foods brands as pantry staples. Enjoy this episode as we go Beyond the Plate… with Tiffany Derry.
This series is brought to you by PepsiCo Foods.
To learn more about PepsiCo Foods visit PepsiCo.com
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Foll...
MINISERIES: Tyler Malek - PepsiCo Foods Culinary Advisory Board Member
We’re joined by Tyler Malek, the co-founder and Chief Creative Officer at Salt & Straw, where he is best known for developing over 2,000 inventive, delicious ice cream flavors. Tyler brings his knack for creativity and innovation to the Culinary Advisory Board, highlighting his playful approach to rethinking and transforming familiar flavors. Enjoy this episode as we go Beyond the Plate… with Tyler Malek.
This series is brought to you by PepsiCo Foods.
To learn more about PepsiCo Foods visit PepsiCo.com
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MINISERIES: Ali Bouzari - PepsiCo Foods Culinary Advisory Board Member
We’re joined by Ali Bouzari, a culinary scientist and the co-founder and Chief Science Officer of Pilot R&D, where he combines his culinary creativity and scientific expertise to develop new products and techniques. Ali’s approach highlights the potential of PepsiCo Foods’ brands as everyday ingredients, including how ingredient substitutions can unlock a playful and delicious way to think about food. From his innovative use of iconic PepsiCo products like Cheetos in polenta, to tips for home cooks, Ali shares how his unique perspective bridges the worlds of science and culinary artistry. Enjoy this episode as we go Beyo...
MINISERIES: Ellen Bennett - PepsiCo Foods Culinary Advisory Board Member
We’re joined by Ellen Bennett, the founder & Chief Brand Officer of the beloved culinary apparel brand, Hedley & Bennett, as well as the TV host of Kitchen Glow Up and author of Dream First, Details Later, inspiring people to make their dreams happen. Ellen shares her unique perspective on blending her fine dining background with her Mexican heritage. She also shares how she showcases the versatility of everyday ingredients from PepsiCo Foods. Enjoy this episode as we go Beyond the Plate… with Ellen Bennett.
This series is brought to you by PepsiCo Foods.
To learn more...
MINISERIES: Eric Adjepong - PepsiCo Foods Culinary Advisory Board Member
We’re joined by Eric Adjepong, a professional chef, Food Network host, bestselling author and activist, best known for his fusion of West African flavors into creative dishes. Eric dives into the creative intersections of his career and how they will all play a role as a member of the Culinary Advisory Board. He shares innovative uses for PepsiCo Foods brands as pantry staples, highlighting the power of bold flavors in everyday cooking. Enjoy this episode as we go Beyond the Plate… with Eric Adjepong
This series is brought to you by PepsiCo Foods.
To lear...
Chef Aaron Franklin: when he found his life calling…..brisket.
For our season finale, we’re thrilled to welcome Aaron Franklin, owner of Franklin Barbecue in Austin, Texas, often hailed as the best barbecue spot on the planet. The self-taught barbecue expert shares his journey from humble beginnings—cooking just two briskets a day—to becoming the first pitmaster to win a James Beard Award and serving over 120 briskets daily to customers who line up for hours. Aaron opens up about why he still gets terrified cooking at events, the community-driven spirit that makes Franklin Barbecue a must-visit, and his Hot Luck Live Food & Music Festival. Aaron supports a number...
Chef Dominique Ansel: how he turned a single pastry into a global phenomenon while staying true to his craft
Dominique Ansel is the pastry mastermind who was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards, and is widely celebrated for his creation of the Cronut®. Dominique shares his journey from a small-town in France to revolutionizing the pastry world in New York City and beyond. We learn the story behind the Cronut's viral success, his commitment to quality over mass production, and the life lessons he’s learned through his culinary adventures. Dominique shares a glimpse into the magic behind his iconic creations and the memories they evoke for his customers- and int...
Chef Eric Adjepong: how food helped him find pride and self-worth from a young age
Eric Adjepong is a father, chef, author, and Food Network host celebrated for bringing West African cuisine to the mainstream culinary conversation. From his memorable appearances on Top Chef to his collaboration with Crate & Barrel and his work with the PepsiCo Foods Culinary Advisory Board, Eric shares insights into his creative journey. He discusses the pivotal moment in culinary school when he realized he needed to focus on the culinary traditions of Africa. He also tells the story of which chef idol he declined the chance to work with—and the reason behind his decision. Beyond being one of th...
Beyond the Drink: Sebastian Tollius on crafting cocktails that harmonize with a plant-based menu
For our Beyond the Drink season finale, we sit down with Sebastian Tollius, a globally renowned beverage director known for crafting exceptional hospitality and cocktail experiences. From his work at Eleven Madison Park and Clemente Bar in New York City, Sebastian shares his innovative approach to his beverage programs. He discusses the artistry of pairing flavors with gin, his dedication to reducing waste, and his commitment to sourcing responsibly. Beyond the bar, Sebastian discusses his impactful work with Rethink Food and their support of underserved communities. He also opens up about his passion for mentoring young bartenders, helping them...
Chef Gregory Gourdet: how every ingredient and flavor at kann plays a role in creating memorable experiences for guests
Gregory Gourdet is an award-winning chef, writer, restaurateur, best-selling author, and television personality. He shares his journey- from pre-med at NYU to studying wildlife biology at University of Montana- and how it led him to Portland, a place where he found sobriety and community. Gregory shares the philosophy behind his acclaimed Portland restaurant, kann, where he infuses Haitian and West African flavors into seasonal dishes. He also discusses his commitment to giving back, from his involvement with Ben’s Friends and Urban Gleaners to his coffee company, Kann Coffee, which supports local Haitian farmers and celebrates one of the co...
Beyond the Drink: Simon Ford of Fords Gin on the importance of community and hospitality
Kappy sits down for an inspiring conversation with Simon Ford, co-founder of Fords Gin and a celebrated figure in the world of spirits and cocktails. As a returning guest, Simon reflects on his journey in gin-making, emphasizing the deeper values Fords Gin brings to the hospitality community. He shares how Fords is more than just a bottle on the shelf; it's a commitment to bringing people together, supporting industry creativity, and giving back through memorable experiences. Simon also gives us a sneak peek (sneak listen?!) at the new cocktail bar at the Fords Gin distillery in London. Enjoy this...
BONUS Episode: Appetite For Impact
In this special episode, host Andrew “Kappy” Kaplan moderates an inspiring panel from the Social Innovation Summit, bringing together three influential voices dedicated to creating positive change through food and sustainability.
Eric Ripert, acclaimed chef, author, and co-owner of New York’s Le Bernardin, shares his journey of blending culinary excellence with meaningful philanthropy.Claire Babineaux-Fontenot, CEO of Feeding America, discusses her commitment to addressing food insecurity across the nation and highlights innovative, community-driven solutions.
Beyond the Drink: Marc Rose & Med Abrous on reviving iconic establishments
Marc Rose and Med Abrous are NYC natives who have made a significant impact on Los Angeles' nightlife and dining scenes. They have breathed new life into iconic spots like The Spare Room at the Hollywood Roosevelt Hotel, Genghis Cohen, and the classic La Dolce Vita in Beverly Hills. We explore their creative process, attention to detail, and what drives them to honor the legacy of these storied locations while pushing the boundaries of hospitality. Their community involvement spans across the cocktail community and the various cities they work in- organizations include The Mountaineers, Giving Kitchen, Billion Oyster Project...
Drew Nieporent: an OG restaurateur on building a culinary empire with Robert De Niro
Drew Nieporent is one of the most accomplished and influential restaurateurs of our time. He is the founder of Myriad Restaurant Group and co-founder of Nobu Restaurants with actor and producer Robert De Niro. In this episode, we dive deep into Drew's philosophy on hospitality, his reflections on business principles, and his personal challenges, including surviving a stroke and cancer. He opens up about his forthcoming memoir, his 34-year partnership with De Niro, and what keeps him inspired after decades in the business. Drew's deep commitment to philanthropy shines through as he discusses his involvement with Citymeals on Wheels...
Beyond the Drink: Steve Schneider - from U.S. Marine to acclaimed international bartender and bar owner on two continents
Steve Schneider has more than 20 years of bar experience in New York, Singapore, Shanghai and Panama City, earning a reputation as one of the most respected and inspiring bartenders in the industry. He is known for his time at Employees Only when it earned “The World’s Best Cocktail Bar” Award at Tales of the Cocktail. In this episode, Steve shares his journey of opening bars across continents, and how it feels to be back in NYC! We dive into the creative side of his cocktail making and his love for the high-energy atmosphere of bustling bars. Steve also discus...
Chef Vikas Khanna: how a homeless immigrant became one of the world’s most celebrated chefs
Vikas Khanna's journey is nothing short of extraordinary - rising from homelessness as an immigrant to becoming an internationally acclaimed chef. He’s also a filmmaker, author of over 37 books, and one of the first Indian chefs to earn a Michelin star in the U.S. Currently, Vikas is the Chef and Partner at Bungalow in NYC. In this episode, he shares his remarkable story, from his roots in Amritsar, India, to the pivotal role his mother played during his most challenging moments. Vikas also discusses how cooking became the foundation of his diverse creative pursuits and reflects on hi...
BONUS Episode: Chef Shota Nakajima explores global flavors with Kikkoman
We’re excited to bring you a special bonus episode featuring our partner, Kikkoman. Joining us is Shota Nakajima, a friend of the podcast and member of the Kikkoman Kitchen Cabinet- a group of chefs and culinary operators dedicated to sharing innovative uses for soy sauce in global cuisines. We dive into a fascinating discussion about various Japan-adjacent cuisines that incorporate soy sauce, the techniques he uses, and why he’s proud to collaborate with Kikkoman. Enjoy this bonus episode as we go Beyond the Plate… with Chef Shota Nakajima of the Kikkoman Kitchen Cabinet.
This episode is bro...
Beyond the Drink: Moe Aljaff decorated his first bar with his actual living room furniture
Moe Aljaff has been a creative force behind some of the world’s most celebrated bars, including Two Schmucks in Barcelona, which earned a top 10 spot on the World's 50 Best Bars list. Moe shares his extraordinary journey, from his refugee upbringing in Sweden to bartending around the globe, including stints in Amsterdam, Thailand, Norway and Barcelona. Now, as he gears up to launch a new bar in New York, Moe shares his philosophy on creativity born out of limitations and how he feels like he’s found home in NYC. He shares the importance and meaning of community in his...
Binging with Babish’s Andrew Rea: how creative stagnation and depression led to one of the world’s most popular youtube cooking channels with over 10 million subscribers
Andrew “Babish” Rea is the creative force behind the wildly popular YouTube channel, Babish Culinary Universe. Best known for his series Binging with Babish, Andrew shares how his passion for food and film led him to create an online culinary empire. We dive deep into his journey—from overcoming personal struggles and creative burnout to developing his own cookware line and embarking on new ventures like Bed & Babish. Andrew has used his platform to raise a significant amount of money for various charities including work with St Jude Children’s Research Hospital, Ugandan Water Project and more. Enjoy this episode...
Chef Cassidee Dabney: reflects on being terrified of becoming the Executive Chef of The Barn at Blackberry Farm
Cassidee Dabney is the Executive Chef of The Barn at Blackberry Farm, one of the most renowned culinary destinations in the U.S. We learn her path to leading a world-class kitchen team and she shares the one must-have item every cook should own. We dive into The Barn’s menu and its hyper-local “Foothills Cuisine®” of Appalachia- a cuisine inspired by the freshest seasonal ingredients and produce grown just steps away from the kitchen. Cassidee also talks about her commitment to community, including her volunteer work with food-related projects at Boys & Girls Clubs and her efforts to support Share O...
Beyond the Drink: Kapri Robinson travels the country guiding the next generation of bartenders
Kapri Robinson is one of the most accomplished bartenders in Washington, DC. She shares her journey from entering the world of bartending to being awarded 2024 U.S. Bartender of the Year by Tales of the Cocktail Spirited awards. Listen in as Kapri reveals her unique approach to crafting cocktails and her vision for a more equitable future in the industry. She discusses the creation of her initiative Chocolate City's Best, which shines a spotlight on uplifting US bartenders of color. She also talks about A Sip of Paradise Garden, an organization with a vision of creating a sanctuary where...
