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!

In this lively and entertaining episode recorded at the Harmonie Club, I sit down with celebrity chef, Rocco DiSpirito. We talk about his career, from his early days at Union Pacific, his incredible career as a celebrity chef, and his perspective on the future of fine dining. Rocco shares hilarious behind-the-scenes stories, cooking tips, and his thoughts on the trends reshaping the food world. Plus, we talk about his latest cookbook, Everyday Delicious!

Get ready to indulge in the magic of MarieBelle Chocolate! 🍫✨ Join me as I sit down with Maribel Lieberman to uncover her incredible journey from her roots in Honduras to opening NYC’s most enchanting cacao bar. We’re talking Oprah-approved hot chocolate, stunning chocolates that are as beautiful as they are delicious, and why this Broome Street gem is the ultimate spot for tea, pastries, and sweet escapes. Don’t miss this irresistible story!

In this special episode, I had the privilege of sitting down with legendary chef Jacques Pépin in front of a live audience. We delved into his incredible life and illustrious career, from his time working alongside Julia Child to his experiences as the personal chef for three French presidents. Jacques also shared his perspective on becoming the first true celebrity chef, shaping the culinary world as we know it today. His stories, wisdom, and charm captivated the audience, offering a rare glimpse into the life of one of the most influential figures in the culinary arts.

I had the pleasure of meeting with master pastry chef François Payard, where we discussed his remarkable journey from growing up in his father's patisserie in Nice to working with culinary legends like Daniel Boulud before launching his own renowned Payard Patisserie. Now, Chef Payard brings his expertise to Southold Social, where he’s crafting an exclusive line of pies for Southold General just in time for Thanksgiving.

I sat down with Chef Eric Ripert, the celebrated chef and co-owner of New York’s iconic Le Bernardin. We dove into the journey of Le Bernardin being named the number one restaurant in the world and what it means to receive such a prestigious title. Chef Ripert shared insights from his cookbook Seafood Simple and he walked me through his secrets to making the perfect ceviche!