In this episode of Chef’s PSA, host André Natera talks with Chef Casey Wall of Le Calamar in Austin. From his roots in Melbourne’s vibrant food scene to the challenges of navigating U.S. kitchen culture, Casey brings raw stories, honest advice, and plenty of laughs. They cover labor costs in Australia, what the Hat system really means, the importance of consistency in cooking, and how health and wellness play a major role in long-term chef success.

Whether you're a professional cook, culinary student, or someone just fascinated by life in a kitchen, this episode is a must-listen.

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Chef Kyle Knall joins Chef André Natera on Chef’s PSA to discuss his culinary philosophy, the launch of his new restaurant Cassis, and what it means to bring a new lens to Midwestern cuisine.

A three-time James Beard semifinalist, Knall shares his thoughts on leadership, simplicity, sourcing great ingredients, and how storytelling elevates hospitality. He also discusses balancing family life, the essentials of chef station setup, and his biggest lessons from opening Birch in Milwaukee.

This episode is filled with tactical insight and quiet wisdom for anyone working in or inspired by the culinary world.

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Foods In Season

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Chef Aaron Bludorn returns to Chef’s PSA alongside Chef Allie Peña, executive chef of Bludorn Houston, to talk about what it means to grow as a chef—from early-stage mentorship to leading a culinary team.

Together with host André Natera, they break down:

• The importance of mentorship in building chefs

• Station setup standards and the value of everyday tools

• How AI and kitchen display systems are reshaping communication

• Why chef growth is rooted in discipline, culture, and curiosity

This episode gives chefs and hospitality pros an inside look at leadership through systems, creativity, and collaboration.

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