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 (031): A Hotel in Bentonville, Cougar Gold Cheese, Mango Chicken, Sweet Corn Ice Cream, Fettuccine Alfredo, and restaurants that give back.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
The Compton Bentonville | IG
Washington State University Creamery, Cougar Cheese
ReFED job post | CAVA job post
Salt & Straw Ice Cream Cookbook
Billy Shore article | Norimoto Bakery | Adam Richman ig post | D’Romanos Pizza
Mango Chicken Sauce
½ cup ketchup
¼ cup rice vinegar
2–3 tbsp brown sugar
1 tbsp honey
1½ tbsp soy sauce or tamari
¼ cup water<...
HEARD (030): Charleston's newest market, 'Saturday' sauce, a beer cocktail, Green Bronx Machine, American-made knives, and solo dining.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Luther’s Market + Noodle Shop | IG
Sababa Foods | IG
Stiegl Grapefruit Radler
Stephen Ritz | Green Bronx Machine | IG
Montana Knife Company | Josh Smith
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HEARD (029): Indian street food in Charlotte, a Korean-inspired juice for kids, oatmeal raisin cookies, the humans who feed us, soft serve, rice seasoning, and why beans deserve more attention.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Boti Walla | Chef Meherwan Irani | New Book
Umma Juice | IG
Oatmeal Raisin Cookies | Melissa Clark
Humans Who Feed Us | Justice For Migrant Women | Cafe Yaya
@yeschefguides | Papa d’Amour
Siete Mexican Rice Seasonings
Beans is How | NYT article | Schmuck (cacio e pepe beans) | Zarella (gigante beans)
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HEARD (028): Motek, tinned vegetables, frozen gin & tonics, food waste solutions, functional cookies, and Team Lemon.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Motek | IG
Row 7 Seed Co. | Chef Dan Barber
Ninja CREAMi | Fords Gin
ReFED | Catalytic Grant Fund Grantees
Fields Good Functional Cookies | IG
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HEARD (027): Best bites from 48 hours in London, 2 brothers with a smart play for ground beef, baked beans, upcycled food, Andrew Zimmern’s new noodles, and lemonade stands.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Darjeeling Express | Asma Khan | The Connaught | Ago Perrone | Giorgio Bargiani | Mountain | Tomos Parry | The Mayfair Chippy
Spare | Jeremy Kaye | Adam Kaye
Matriark Foods | IG
Zimm’s x A-Sha | Andrew Zimmern
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HEARD (026): Gwyneth Paltrow, chocolate’s Brazilian cousin, rice pudding, teaching kitchens, N.America’s best bars, and sushi taste tests.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Goop Kitchen | IG | Gwyneth Paltrow | Chef Kim Floresca
Figa Foods | IG
Instant Pot Rice Pudding recipe | Melissa Clark
Teaching Kitchen Collaborative
North America's 50 Best Bars | Steve Schneider | Sip & Guzzle
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HEARD (025): Lilac Tiger, Mango Sticky Rice, Wagyu Chuck Roast, Soul & Smoke Foundation, non-cookbook books, Chris Bianco’s tee shirt, and kids in the kitchen
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Lilac Tiger | Chef Zubair Mohajir | Share Our Strength
Bite Tuoso | Van Leeuwen | Cafe Panna | Hallie Meyer
Soul & Smoke BBQ | Soul & Smoke Foundation
What Could Possibly Go Right by Danny Meyer
Unreasonable Hospitality: The Field Guide by Will Guidara
Take It Personal by David Grutman
Guesting by Gail Simmons
White Bark Workwear | Chef Chris Bianco
The Spice House | Garlic Pepper Bu...
HEARD (024): A steakhouse in Miami, watermelon slushies, tahini granola, chefs rallying for autistic individuals, Eric Ripert’s new cookbook, and sweet and sour chicken.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Sunny’s Steakhouse | IG | Will Thompson | Chef Aaron Brooks
Ninja CREAMi | Chris Young video
Chef on the Spectrum program | Chef Franklin Becker | Chitarra Pastaria | Chef Ken Oringer
Chef Eric Ripert’s Mindful Cooking book | IG
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Salty Chocolate + Tahini Granola
3 cups old-fashioned oats
½ - 1 cup chopped nuts of choice (I use pistachios and/or almonds)
1 - 1 ¼ teaspoons kosher salt
⅓ cup...
HEARD (023): Thai in the Bahamas, tempeh chips, matzah chilaquiles, ending childhood hunger, desserts for one(!), and the bottom of a tortilla chip bag.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Ko Sa Wan | Ian Kittichai | Atlantis
Mamame Tempeh Chips | IG
@jewishfood | Matzah Chilaquiles
Billy Bearing Witness | Billy Shore | Share Our Strength
Broma Bakery | IG | Sweet Tooth Cookbook
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HEARD (022) (Bonus): Expo West highlights - brand collaborations, standout founders, and what tasted great
In this special bonus episode of HEARD, Kappy shares insights from Expo West - the natural and organic CPG industry’s biggest event. He joins Ilana Shenitzer, EVP of Consumer Brands at Ruder Finn, to talk about the brands, collaborations, founders, and food products that stood out on the show floor.
Links and handles mentioned in this episode:
Cloud 23 | Cravings | Caliwater | Once Upon A Farm
Promobile Marketing | Sababa Foods x Fearless Eggs | Little Sesame x Yellowbird | Gato Dates | Tamar Date Coffee
Kooshy Croutons | Popnuts |
HEARD (021): A new Hollywood restaurant, 3 farm daughters, sous vide egg bites, Expo West, Nassau Paradise Island Wine & Food Festival, and bone broth.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
The Benjamin Hollywood | IG
3 Farm Daughters
Sous Vide Egg Bites
Expo West
Nassau Paradise Island Wine & Food Festival
Brodo | Chef Marco Canora
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HEARD (020): Cuban classics, farm-to-ferment miso, slow cooker rules, Jamie Oliver on change, South Beach Wine & Food Festival, and a hot sauce reset.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Puerto Sagua Restaurant
Shared Cultures | IG
NY Times Slow Cooker Hoisin Garlic Chicken | Sarah DiGregorio
Jamie Oliver BtP Episode | Jamie Oliver
SOBEWFF
Cutino Sauce Co. | Cutino IG | Ouilmette Spice Company
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Chef Jamie Oliver: The Side of Him You’ve Never Really Heard From
For our season finale, we're excited to welcome Jamie Oliver - one of the most recognized chefs in the world and a global food icon who’s used his platform to educate, advocate, and inspire. In this episode, Kappy sits down with this legend to trace his extraordinary journey: from growing up in a rural English pub kitchen (literally) to transforming food education and policy across the globe. They explore the impact of dyslexia, the challenges of raising five kids while staying grounded, and why his latest book, Eat Yourself Healthy, is about so much more than what’s on y...
Chef Evan Funke: How Discipline - and a Plane Ticket - Changed His Life
Evan Funke is a chef, restaurateur, author, and torchbearer of Italian culinary tradition. Known for his obsessive dedication to pasta, he’s behind some of the most celebrated restaurants in LA and beyond. In this episode, we talk about the power of mentorship, the tension between preserving heritage and forging new paths, and why Evan chose a harder, more disciplined road in his craft. He shares how years of focused practice and repetition- not ego- continue to define his approach in the kitchen. He also shares the importance of building community within the restaurant, and how that belief drives bo...
HEARD (019): corn mocha, ice cube molds for soup, basic roast(ed) chicken, 1/2 price food, 2 children's books recommended by chefs, and restocking your pantry.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Milli by Metric | Metric Coffee | IG
Souper Cubes
Combustion Inc.
Too Good To Go | IG
How Full Is Your Bucket? For Kids | Chef Gavin Kaysen | Daniel’s Dream | Chef Daniel Humm
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Jessica Secrest/@applesauceandadhd (LIVE) The ADHD Mom Who Built a 10M+ Following by Being Herself
Jessica Secrest is a mom, content creator, and now cookbook author who’s built a deeply loyal following by doing one thing: showing up as herself. We sat down for a live conversation at Everybody’s Coffee/The Book Cellar in Chicago to talk about her new book, Of Course It’s Good!, and the unexpected journey that led her from packing lunches for her son to becoming a viral force across TikTok, Facebook, Instagram, and beyond. She shares the moment she realized she was “onto something,” how a taco potato tot casserole changed her life, and why she’s never miss...
Beyond the Drink: Christine Kim Doesn’t Care What You Order - She Just Wants You Happy
Christine Kim is a Washington, DC-based bartender and the newly crowned U.S. Bartender of the Year at the Tales of the Cocktail Spirited Awards. She shares the journey that began with her first restaurant job at just 13 years old, and how her path ultimately led to becoming a partner and Beverage Director of one of the country’s most celebrated neighborhood bars. We discuss how her background in food shapes her approach to drinks, the importance of creating a space for community, and why she still has no judgment for a good vodka soda. She also opens up ab...
HEARD (018): an all-day Italian café in Chicago, a delicious bloody mary mix, PB Banana Oatmeal Bars, food waste, SANDWICHES, a new kind of hotel experience, and spices.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Bar Tutto | Chef Joe Flamm | day off group | Share Our Strength/No Kid Hungry
Eleven City Diner | IG
PB Banana Oatmeal Bars | Erin Lives Whole | IG
Littlefoot Ventures
Adam Mesnick/Deli Board | BtP Episode | Siete Foods
The Neighborhood Hotel
This episode is brought to you by Siete Foods.
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Fo...
Chef Grant Achatz (Re-Release): How to Chase the Impossible - Even When Everything’s at Stake
Note: This episode was originally released in 2020 and is being re-shared due to its continued relevance and listener response. It reflects the business context at the time of recording.
Grant Achatz is the Creative Director & Co-Owner of The Alinea Group. Named one of TIME Magazine’s 100 Most Influential People in the world and a multi-time James Beard Award winner, Grant’s story goes far beyond accolades. In this episode, he shares how his early days in a Michigan diner shaped his relentless work ethic, how he handles criticism at the top of his game, and how a life...
Adam Mesnick (Deli Board): He Quit Banking to Build One of the Best Sandwich Shops in America
Adam Mesnick is the “Chairman of the Board” and founder behind Deli Board in San Francisco - a place that’s built a cult following with chefs, tech execs, and loyal regulars alike. With a career that started in mortgage banking, Adam made the leap to professional cooking in his mid-30s, fueled by a lifelong passion for food and a deep respect for hospitality. In this episode, he shares how Deli Board became a benchmark for sandwich craftsmanship, why he limits bulk orders, and how every detail - down to the way each sandwich is wrapped - reflects his re...
HEARD (017): pistachio halva rice krispie treat, sourdough pasta, chef’s press, Chicago style “Italian Beef” carpaccio, pie crust cookies, a chocolate bar collab, and fancy choco tacos.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
hani's bakery + café | Miro Uskokovic | Shilpa Uskokovic | Daniel Alvarez | Jake Cohen BtP episode
Bionaturae Sourdough Pasta | Rachael Ray
Dimmi Dimmi Corner Italian | Chef Matt Eckfeld | Cornerstone Restaurant Group
Janie’s Life Changing Baked Goods | Janie’s ig
La Boîte × Éclat Chocolate Bars | Christopher Curtain | Lior Lev Sercarz (limited edition)
The Chef’s Press | IG
Tacolate | Tyler Malek
This episode is brought to y
Beyond the Drink: How Kevin Armstrong Built One of the Most Respected Bars in the World
Kevin Armstrong is a celebrated bartender, bar owner, educator, and author based in East London. His neighborhood bar has become a global destination - thanks in part to its daily-changing cocktail menu and one of the most thoughtfully trained teams in the business. In this episode, Kevin shares why he believes great bars are built on great experiences, not just great drinks, and how he empowers his staff to lead with both creativity and consistency. He also highlights his involvement with organizations like Equal Measures and Celebrate Her, which support mentorship and diversity in the bar industry. Enjoy this...
Jake Cohen: How Hosting Dinner Parties Changed Everything
Jake Cohen is a two-time bestselling cookbook author, culinary content creator, and unapologetic dinner party enthusiast. In this episode, he shares how a childhood curiosity for hosting dinner parties and Shabbat dinners became a lifelong passion for bringing people together around the table. From CIA to food media, Jake opens up about his path through fine dining, his strategic career shifts, and the intentionality behind every step of his new book Dinner Party Animal. He talks about building a life and career rooted in intention, creativity, and joy. He also opens up about how he gives back to his...
HEARD (016): immersion blenders, pressure cookers, brand values, what knives I use, Chef Joel Gamoran, buy someone a restaurant gift certificate, and frozen charleston chews.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Vitamix Immersion Blender and Attachments | IG
Instant Pot Pressure Cooker | mine
Beyond the Drink x Alexis Soler
Mac Knives | Professional Series
Chef Joel Gamoran | Homemade | ReFED Food Waste Solutions Summit
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Beyond the Drink: How Miami Native Alexis Soler Became a Pioneer in Nashville’s Bar Scene
Alexis Soler made the leap from Miami’s high-energy bar world to a Nashville that looked very different from the city we know today. In this conversation, she shares how that move shaped her creatively and opened the door to building some of Nashville’s most thoughtful and dynamic hospitality experiences. We explore her process for developing cocktails, her growing passion for design, and her love of pushing herself - whether that’s opening a new food and beverage concept or climbing mountains (literally). She also speaks about her thoughtful approach to social impact - from supporting national parks to cho...
Vaughn Vreeland (LIVE): The Story Behind NYT’s Cookie Book Everyone’s Talking About
Vaughn Vreeland is a writer, recipe developer, and video series host for NYT Cooking - and the co-creator behind the wildly popular Cookie Week. We sat down for a live conversation at The Book Cellar in Chicago to talk about his journey from bakery counter to bylines, and how he brings joy and intention to everything he creates. Vaughn shares the inspiration behind COOKIES, the new book he curated for NYT Cooking. Whether you're a seasoned home baker or a total beginner, there are plenty of recipes that’ll make you want to play in the kitchen and share th...
HEARD (015): A ‘London-Italian’ restaurant, soy sauceS, cookies, Chicago Chefs Cook, taste curators, corduroy aprons, and SHARPEN YOUR KNIVES.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Motorino London | Stevie Parle | Luke Ahearne
Chef Liv’s Soy Sauce | HEYDOH Soy Sauce
Cookies book | Vaughn Vreeland
Chicago Chefs Cook
Palate Palette | The Taste Curators | Lish Steiling | Abbey Cook
Hedley & Bennett corduroy collection | Ellen Bennett
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Beyond the Drink: Simon Ford Has Seen It All. Here’s What Still Surprises Him.
Simon Ford is one of the most respected voices in the spirits and cocktails industry - and a true steward of gin culture. In this episode, he returns to the pod and shares the story behind the second-ever release of Fords Sloe Gin, a centuries-old English tradition made by steeping wild sloes in gin. We cover some exciting things happening around the world in bars, including the martini (or rather, the size), savory cocktails, and the small details that leave lasting impressions in hospitality. Simon also shares his admiration for bartenders and bars around the world and reflects on...
Chef Leah Cohen: She Stopped Cooking Other People’s Food - and Found Her Culinary Voice
Leah Cohen is the chef, author, and Top Chef alum behind NYC’s Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it’s like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why show...
HEARD (014): A Mexican restaurant in New Orleans, stand mixer attachment, cookie bar recipe, SNAP, a new seafood cookbook, panettone, and a vinaigrette.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Acamaya | Chef Ana Castro | Lydia Castro
BeaterBlade
Clean Plate Club
Share Our Strength | Feeding America | Hunger Free America | Food Bank Finder | Hunger Hotline | Volunteer Info
The Blue Food Cookbook | Andrew Zimmern | Barton Seaver | Iain McPherson BtD Episode
From Roy Panettone | IG
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Beyond the Drink: Iain McPherson Studied Gelato - Then Became One of the World’s Best Bartenders
Iain McPherson is one of the most respected people in the bar world today - and his story starts in a lucid dream. He was recently named Best International Bar Mentor, while his bar took home awards for Best International Bar Team and World’s Best Cocktail Menu at the Tales of the Cocktail Spirited Awards. Based in Edinburgh, Scotland, Iain has reimagined what’s possible behind the bar, pioneering freezing techniques that have inspired bartenders around the globe. He shares how studying at Gelato University became the unlikely turning point in his career, and why curiosity and never sett...
Kevin Boehm: He Built 46 Restaurants - Then He Had To Do the Real Work
Kevin Boehm is the Co-CEO and Co-Founder of Boka Restaurant Group, which has opened more than 46 restaurants over the past 30 years. In this episode, Kevin opens up about the journey behind his deeply personal new memoir, The Bottomless Cup - a story rooted in resilience, identity, and the pursuit of authenticity. We discuss his path from growing up in Springfield, IL, to living in his car in Florida, to co-building one of the most respected restaurant groups in the country - all while exploring how his definition of success has evolved. Kevin shares lessons from decades in hospitality and...
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...
