Join me inside Flyfish Club, New York’s most talked-about members-only dining experience. In this episode of Beyond the Burner, I sit down with Chef Josh Capon and David Rodolitz for an unfiltered look at the food, the energy, and what it actually takes to get in.
We film inside the club as Chef Capon walks me through Flyfish’s signature dishes, the creative process behind the menu, and why the food has become such a draw for members. Then, David breaks down how membership works, what makes Flyfish so exclusive, and why the club has become one of NYC’s most in-demand dining destinations.

If you’re curious about Flyfish Club, love Chef Capon, or want an inside look at New York’s most exclusive dining club, this interview has everything.

Maximilian Riedel on Why You Should Always Decant Rosé Wine
In this episode of Beyond the Burner, I sit down with Maximilian Riedel, CEO of RIEDEL Glassware and a global authority on wine, to discuss why decanting wine isn't just for sommeliers. From the benefits of using the right wine glass to how decanting transforms the flavor profile of rosé, Riedel shares expert tips that will elevate your wine experience—no matter what you are pouring. We also talk about the science behind RIEDEL’s signature glass designs, how glass shape affects aroma and taste, and what every wine lover should know about serving temperature. If you’re passionate about wine—or just want to drink it better—this is the episode for you.

Join me in my kitchen with Andrew Cotto from Appetito magazine for a delicious conversation about food, storytelling, and the chefs who inspire us. In this episode, Andrew shares incredible stories about legendary chefs, cooks up classic dishes like pasta aglio e olio and chicken francese, and dives into the art of crafting a compelling narrative. Whether you're a foodie, a writer, or just love a good story, you won’t want to miss this one!