How do Texas-starred chefs balance running world-class restaurants, hosting charity events, and still find time for creative passions? In this Family Meal edition of Chef’s PSA, André Natera sits down with:

✅ Gabe Erales (Top Chef Season 18 Winner, Oido)
✅ Rico Torres (Michelin-Starred Chef & Founder of El Paso Family Meal, Mixtli)
✅ Mike Diaz (Chef of Oseyo and aspiring stand-up comedian)

They discuss:

• The journey after Michelin recognition—how it changes expectations and pressures.
• Giving back to the community through El Paso Family Meal & Hands Offering Hope.
• Comedic relief in the kitchen—how humor helps chefs survive the stress.
• Culinary innovation—fermentation, microgreens, and how byproducts shape new flavors.
• Work-life balance in the food industry—can chefs ever truly "balance" it all?
• Mike Diaz’s transition from chef to comedian and how his kitchen experience fuels his stand-up.

💡 This is an unfiltered, behind-the-scenes look at the real lives of top chefs.

🎧 Listen now on Chef’s PSA!

Instagram: Gabe Erales : https://www.instagram.com/g_erales/Oido : https://www.instagram.com/oido.co/Rico Torres : https://www.instagram.com/rico__torres/El Paso Family Meal : https://www.instagram.com/elpaso_familymeal/Oseyo : https://www.instagram.com/oseyoaustin/Mike Diaz : https://www.instagram.com/cantinflado/

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From running Michelin-star restaurants to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa is redefining what it means to be a chef. In this episode, André Natera and Chef Nishikawa dive into:

✅ The evolution of Japanese ice cream and why it’s different from Western styles

✅ How Michelin-level precision translates into the dessert world

✅ The business side of launching a unique concept like Snow Crane

✅ The importance of aesthetics, knife selection, and fine dining experience in a chef’s career

✅ Why chefs should invest in learning new skills, including languages

💡 A must-listen for chefs, food entrepreneurs, and anyone fascinated by Japanese culinary craftsmanship.

Snow Crane Instagram

Takeshi Instagram

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In this episode, André Natera sits down with Joshua Weissman, one of the biggest names in food media and content creation. They discuss:

✅ The new era of food influencers—what’s real, what’s fake, and what actually matters

✅ Cooking vs. content creation—are social media chefs helping or hurting the industry?

✅ Michelin Guide in Texas—does it really impact the industry or is it just hype?

✅ AI in food content—how will it shape the future of the industry?

✅ Building a brand as a chef—how to scale, stay relevant, and not lose yourself

Joshua Weissman shares raw insights on what it takes to make it today. Whether you’re an aspiring chef or a food media fan, this episode will change how you see the industry.

Joshua Weissman Instagram:

Listen now on Chef’s PSA!

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