Show 667, February 21, 2026: Head Chef Vincenzo Loseto, Team USA 2027 for Bocuse d’Or International Culinary Competition

Posted on February 23, 2026 by Adam Bell

Vincenzo Loseto who is the Chef de Cuisine at Press Restaurant

“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia.”

“This special event highlighted two decades of Team USA Head Chefs from 2007 to 2025 to showcase the mark they have each made in America’s culinary history. Reflecting on the impact these chefs have made, Ment’or President Chef Thomas Keller shared “Ment’or was built on a promise to honor Chef Paul Bocuse’s vision and to develop a way for American chefs to succeed at the highest level. With each new team, we stand on the shoulders of those who came before, and we look forward to continuing this work together.””

“Chef Loseto and Commis Higson will begin an intensive period of preparation this Spring for the 2026 Bocuse d’Or Americas Selection, the qualifying round that determines the finalists for the 2027 Bocuse d’Or in Lyon, France.”

“This opportunity represents both an honor and a responsibility,” said Chef Loseto. “To be entrusted with representing the United States and carrying forward the legacy of Team USA is deeply meaningful. I am grateful to Ment’or for their belief and support, and I look forward to the work ahead.

“Vincenzo grew up in Massapequa, New York, spending much of his time on the water and in the kitchen, inspired by his Italian family and his nonna’s cooking. When his older brother began working at a local butcher shop, Vincenzo followed, sparking an early passion for butchery and cooking.”

“Upon graduating from the Culinary Institute of America, Vincenzo joined The NoMad in New York City as a sous chef, where he spent almost four years and helped open the restaurant’s first European outpost in London. During this time, he became involved with Ment’or and went on to win the 2016 Ment’or Young Chef Competition. He later served as an assistant for Team USA at the 2017 Bocuse d’Or under Chef Mathew Peters, contributing to the country’s first-ever gold medal victory.“

“Vincenzo continued his career at Three-Michelin-starred Eleven Madison Park under Chef Daniel Humm, where he was part of the restaurant’s transition to a fully plant-based menu. Drawn to Napa Valley’s seasons, produce, and the opportunity to work alongside Chef Philip Tessier, he stepped into the Chef de Cuisine role at Press Restaurant. Now as the Head Chef for Team USA, Vincenzo is looking forward to and focused on training as he progresses on the Road to Lyon for the Bocuse d’Or in January 2027.”

Chef Vincenzo Loseto is our guest.

Show 197, November 12, 2016: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on November 14, 2016 by Adam Bell

Be listening for your chance next Saturday morning, Nov. 19^th to win our VIP Brunch for 2 package at SideDoor on December 3^rd at 10:00 a.m. SideDoor is graciously throwing us a party to celebrate the show’s 4^th Anniversary. We’ll be broadcasting live from SideDoor that morning.

Now a provocatively tempting preview of Saturday’s full-measure show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The Ment’or BKB Foundation (founded by Daniel Boulud, Thomas Keller and Jerome Bocuse) supports Team USA at the bi-annual Bocuse d’Or International Culinary Competition and mentors up-and-coming culinary talent in the USA. Earlier this year Chef Vincenzo Loseto of The Nomad in New York won the prestigious honors as the 2016 Young Chef. He’s been on quite a ride since then. We’ll meet him.

One of our favorite guests of 2016 is the always-opinionated Meathead Goldwyn, the founder of AmazingRibs.com, the hugely popular grilling and barbecue website. He’s also known as the barbecue whisperer. His new book is Meathead: The Science of Great Barbecue and Grilling. Meathead joins us with some unexpected but hugely practical tips for preparing the Thanksgiving feast.

Bravo’s “Top Chef” Season 10 alum Brooke Williamson and her husband/co-chef Nick Roberts have debuted in Playa Vista their 4^th restaurant. It’s the fast-casual, Hawaiian-themed, street-food oriented, Da Kikokiko. Chef Brooke joins us to share the inviting aloha spirit.

Tequila can only come from certain areas of Mexico and the State of Jalisco is famous for their blue agave which is the base for authentic Tequila. The Marriott Resort CasaMagna has a resident Tequila Sommelier and a fascinating Tequila program. We’ll meet her. Bring on the aged Anejo.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

November 12: Vincenso Loseto, Meathead Goldwyn, Brooke Williamson, Marriott CasaMagna

Posted on November 10, 2016 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris.
Segment Two: Chef Vincenzo Loseto, The Nomad, Ment’or BKB Foundation’s 2016 Young Chef Competition Winner
Segment Three: Meathead Goldwyn, AmazingRibs.com, Meathead – The Science of Great Barbecue and Grilling Part One
Segment Four: Meathead Goldwyn, AmazingRibs.com, Meathead – The Science of Great Barbecue and Grilling Part Two
Segment Five: Restaurateur, Chef and “Top Chef” Alum Brooke Williamson, Da Kikokiko, Hudson House, The Tripel and Playa Provisions
Segment Six: Tequila Sommelier Audrey Formisano, Marriott Resort CasaMagna, Puerto Vallarta

The Ment’or BKB Foundation (founded by Daniel Boulud, Thomas Keller and Jerome Bocuse) supports Team USA at the Bocuse d’Or International culinary competition and mentors up-and-coming culinary talent in the USA. Earlier this year Chef Vincenzo Loseto of The Nomad in New York won the prestigious honors as the 2016 Young Chef. He’s been on quite a ride since then. We’ll meet him.

One of our favorite guests of 2016 is the always-opinionated Meathead Goldwyn the founder of AmazingRibs.com, the hugely popular grilling and barbecue website. He’s also known as the barbecue whisperer. His new book is Meathead : The Science of Great Barbecue and Grilling. Meathead joins us with some unexpected but hugely practical tips for preparing the Thanksgiving feast.

Bravo’s “Top Chef” Season 10 alum Brooke Williamson and her husband/co-chef Nick Roberts have debuted their 4^th restaurant in Playa Vista on the Runway. It’s the fast-casual, Hawaiian-themed, street-food oriented, Da Kikokiko. Chef Brooke joins us to share the inviting aloha spirit.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

The Ment’or BKB Foundation (founded by Daniel Boulud, Thomas Keller and Jerome Bocuse) supports Team USA at the Bocuse d’Or International Culinary Competition and mentors up-and-coming culinary talent in the USA. Earlier this year Chef Vincenzo Loseto of The Nomad in New York won the prestigious honors as the 2016 Young Chef. He’s been on quite a ride since then. We’ll meet him.

Vincenzo’s winning presentation was Veal Tenderloin with Oyster Mushroom and Herb Mousseline. The judges included Daniel Boulud, Thomas Keller, Jerome Bocuse and Team USA 2015 alum, Chef Philip Tessier.

Since then Chef Vincenzo has staged at Noma in Copenhagen, one of the World’s most acclaimed restaurants. He was also just with Team USA in Lyon in advance of the 2017 Bocuse d’Or International Culinary Competition.

Chef Vincenzo will also preview the Bocuse d’Or 2017 Team USA VIP Experience. Talk about the ultimate gift for a very special foodie…

One of our favorite guests of 2016 is Meathead Goldwyn, the founder of AmazingRibs.com, the hugely popular grilling and barbecue website. He’s also known as the barbecue whisperer.

His new book is Meathead: The Science of Great Barbecue and Grilling. Meathead joins us with some unexpected but practical tips for preparing the traditional Thanksgiving feast.

Let’s not stuff the bird in the traditional way. Instead, make mufflings (stuffing prepared and baked in muffin pans.) Also, so all parts of the turkey cook evenly on the grill butterfly or spatchcock the bird.

For accurate temperature control always use a digital thermometer. It’s much more reliable. For cooking the bird Meathead suggests smoking or grilling. This opens up critical oven space for baking pies.

“Understanding is the first step in mastery. This book (MEATHEAD) explains the science of barbecuing and grilling in lay terms. Along the way, I use science to filter the hogwash, bust the myths, and take down the old husbands’ tales and canards passed along by pit masters whose rituals that have gone largely untested since that first forest fire.” Meathead Goldwyn – From the Introduction.

Bravo’s “Top Chef” Season 10 alum, Brooke Williamson and her husband/co-chef Nick Roberts have just debuted their 4^th restaurant in Playa Vista on the Runway. It’s the fast-casual, Hawaiian-themed, street-food oriented Da Kikokiko. It’s Family-friendly, too.

“When brainstorming ideas a few years ago for our next restaurant, we knew we wanted to open a Hawaiian spot, since we love Asian flavors and felt there was a need for good, authentic Hawaiian cuisine in Los Angeles that went beyond poké,” says Brooke and Nick. “It’s why Da Kikokiko also offers musubi and shave ice, since it gives guests variety and lets us have a bit more fun in the kitchen. There’s also a casualness, yet approachability to Hawaiian food, which we strive for at all of our restaurants, and the cuisine has loads of flavor but is still fresh.”

Created by Brooke and Nick, the menu lends itself to authentic island flavors with Asian influences, and makes for an ideal lunch, dinner, or beach trip snack. Celebrating one of Hawaii’s most popular street foods, Da Kikokiko offers musubi made traditionally with grilled SPAM on top of a block of rice, and wrapped with dried nori seaweed, plus innovative twists with contemporary protein and vegetable options like teriyaki chicken, yuzu kosho salmon, and sesame miso zucchini.

Customizable poké bowls are available with a variety of base mixes, proteins, sauces, and toppings to select from. ogonori, cilantro, and sesame, plus more.

To cap off the Hawaiian experience, guests can enjoy refreshing shave ice with housemade organic syrups like hibiscus-currant, mango-jasmine, yuzu, matcha, Kona coffee, and pineapple, along with toppings such as li hing mui (salty dried plum) powder and condensed milk. Making it extra indulgent, guests can also add a scoop of housemade vanilla and coconut ice cream, or lilikoi sorbet, from Brooke and Nick’s artisanal ice cream shop Small Batch, located inside nearby Playa Provisions.

For “Top Chef” fans please know Chef Brooke returns as an encore “Cheftestant” for Season 14 starting in early December.

Chef Brooke joins us to share the aloha spirit.

Genuine Tequila can only come from certain areas of Mexico and the State of Jalisco is famous for their blue agave which is the base for authentic Tequila. The accommodating Marriott Resort CasaMagna in Puerto Vallarta’s Marina zone has a resident Tequila Sommelier and a fascinating on-site Tequila program. We’ll meet her. Bring on the aged Anejo.

CasaMagna has their own, on-property agave garden. CasaMagna Tequila (only available there) is distilled in five styles including Blanco, Joven, Reposado, and Anejo. They also offer over 114 different varieties of Tequila from other producers at the resort for the guests’ sipping pleasure.

Audrey hosts highly-rated Weekly Tasting Classes. These include colorful commentary on the mythical origins of the drink as well as the modern state of the tequila industry.