tony mantuano

On the heels of the dinner he and Tony Mantuano threw for Andrew last week in Chicago, Spiaggia's executive chef Joe Flamm sat down for a deep-dive biographical interview. He shares it all: From his South Side childhood upbringing, to early jobs in unheralded neighborhood joints, to formative gigs working for Windy City chefs Stephanie Izzard, Art Smith, and Bill Kim, to his arrival and ascension at Spiagiga. He also details, from casting to winning, his triumphant turn on Top Chef Season 15. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Andrew recently had a chance to sit down with Midwestern chefs of two generations: Chicago legend Tony Mantuano, who was instrumental in bringing authentic Italian food to the United States, and has done an admirable job of adjusting to the ever-changing times in stride; and Dan Jacobs and Dan Van Rite, who riff on Chinese food at their Milwaukee restaurant DanDan, and recently announced plans for a forthcoming French restaurant. Two very different and complementary conversations.

Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!

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THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!