Chefs Get Personal with Justine Murphy

• Season 4 Trailer

  Chefs Get Personal Podcast is back for its fourth season with an incredible line up ahead. With your host Justine Murphy as she interviews a different chef each fortnight, from all different walks of life, from Michelin stars to rising stars.She will be asking the very same questions to each chef and of course every answer is very different, which is what makes each interview so inspirational.Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.Follow us at @chefsgetpersonalpodcast for all our visual episode clips.Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.This episode is part of Season 4 of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before. Hosted on Acast. See acast.com/privacy for more information.

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  0:44
• Adam Smith

  In this episode, Justine interviews Chef Adam Smith as he shares about his journey on Great British Menu, his time at The Ritz with John Williams and he shares about his restaurant Woven by Adam Smith. Hailing from a Birmingham estate, and a pot washer at his local pub at the age of 13, Adam Smith is now considered one of the UK’s most talented executive chefs with an ethos of ‘taste is king’ and a reputation for accomplished, classically-based cooking with modern presentation.In 2004 Adam received his first break and joined The Ritz under chef John Williams where he was put in charge of the larder. By 2012 he was executive sous chef at The Ritz with a string of culinary awards under his belt including Observer Food Monthly Young Chef of the Year. In the same year, Adam won the Roux Scholarship prompting chef Michel Roux senior to describe him as “one to watch”.In 2013 Adam joined The Devonshire Arms as head chef, overseeing all food operations including The Burlington Restaurant, Devonshire Brasserie, and conference & banqueting.In 2017 Adam was announced as a Master of Culinary Arts by the Royal Academy of Culinary Arts, the UK’s highest culinary and hospitality honour awarded only every four years. In 2018, Restaurant Coworth Park was awarded a Michelin star for the first time in the Michelin Guide UK & Ireland, an accolade it has retained ever since. Adam was awarded Hotel Chef of the Year at The Hotel Cateys 2018, described by the judges as ‘the real package’, praised for his intuitive, adaptive and passionate approach to leading his team at Restaurant Coworth Park. In 2019, Adam was shortlisted for Best Chef in the GQ Food & Drink Awards.Restaurant Coworth Park closed in summer 2022, to make way for the launch of a new restaurant at Coworth Park: Woven by Adam Smith.Woven by Adam Smith, which opened in September 2022 received a Michelin star within six months and most recently, in October 2024 has been awarded 5 AA Rosettes, which is truly remarkable. The restaurant offers diners an unforgettable culinary experience in a stunning new space overlooking 240 acres of picturesque Berkshire parkland.Website: www.thedorchestercollection.comInstagram: @chefadamsmith & @coworthparkmymuybueno Visits: Woven by Adam SmithFollow Justine on Instagram to keep up to date with all her restaurant visits and more. For all things mymuybueno, head to The mymuybueno Group here too.Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs . Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn Hosted on Acast. See acast.com/privacy for more information.

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  43:05
• Kirk Haworth

  In this episode, Justine interviews Chef Kirk Haworth as he shares about his battle with Lyme disease, winning Great British Menu and how the concept of his restaurant Plates came about. Kirk Haworth leads the kitchen with unparalleled passion, inspired by his very personal journey in food and galvanised by his pursuit back to health. Winner of Great British Menu, Champion of Champion's, Kirk has worked under the world's top chefs at The French Laundry, Restaurant Sat Bains, The Square, The Quay and Northcote, perfecting his craft in Michelin-starred restaurants around the world for almost two decades.In 2016, a diagnosis with Lyme Disease led him to overhaul his lifestyle and explore a plant-based diet in pursuit of health. His unique perspective also nurtures a thoughtful working environment for his team that focuses on balance and well-being, without compromising on taste or creativity. Taking all that nature has to offer, he delivers modern British plant-based food with high-end execution. With a focus on sustainability for people and the planet, Kirk has become a leading figure in British plant-based cookery. He is spear-heading a mission to improve chef’s wellness in the wider industry, as well as connecting people globally back to nature through the power of food.Website: https://plates-london.comInstagram: @kirk_haworth and @plates_londonmymuybueno Academy of culinary Arts: Kirk Haworth's Guest Chef CourseThank you for listening. Subscribe now so you don't miss an episode.Follow Justine on Instagram to keep up to date with all her restaurant visits and more. For all things mymuybueno, head to The mymuybueno Group here too.Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs . Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn Hosted on Acast. See acast.com/privacy for more information.

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  1:18:55
• Elliott Grover

  In this episode, Justine interviews Chef Elliott Grover as he shares about cooking at the Oscars for the second time, the importance of networking in the industry and his experience working with Wolfgang Puck. Elliott Grover is an accomplished and seasoned culinary professional, having worked across some of the leading hotels and restaurants across London. His culinary journey started at Le Caprice, where he honed his craft across various sections from the age of 16 to 18, culminating in the role of Chef de Partie. Following this experience, Elliott played a pivotal role in the opening of Hix Soho and Hix Selfridges after the departure of Mark Hix from Caprice Holdings. At Scott's Mayfair, Elliott's versatility was further highlighted as he assumed roles ranging from Sous Chef, where he worked on all sections and managed the kitchen pass, to heading the Private Dining Room, curating exclusive culinary experiences for VIP guests. His tenure as Head Chef at Hix Soho, from 2018 to 2020, showcased his leadership in day-to-day operations, reporting to both the Executive Chef and Mark Hix.Subsequently, Elliott took on the role of Head Chef at The Ned Hotel, overseeing the culinary operations of a five-star establishment with a 24-hour restaurant, managing Millie's Lounge, Lutyens Grill, and The Library Bar. Following this, he assumed the position of Executive Chef at Duck and Waffle, where he ran all aspects of the kitchen contributing to its continued success.Currently, Elliott holds the position of Executive Chef at 45 Park Lane, working alongside celebrity chef Wolfgang Puck at his renowned restaurant CUT, further enhancing the culinary experience at the hotel. Elliott has twice cooked at the Governors Ball in Los Angeles alongside Wolfgang Puck.As the Executive Chef at 45 Park Lane, he brings a wealth of experience and dynamic flair to the world of gastronomy, while continuously pushing the boundaries of culinary innovation.Instagram: @elliottgrover & @45parklaneThank you for listening. Subscribe now so you don't miss an episode.Follow Justine on Instagram to keep up to date with all her restaurant visits and more. For all things mymuybueno, head to The mymuybueno Group here too.Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs . Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn Hosted on Acast. See acast.com/privacy for more information.

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  40:57
• Jeremy Chan

  In this episode, Justine interviews Chef Jeremy Chan as he shares about his journey in the industry, his team’s strategies to develop his restaurant and winning two Michelin stars. Born in the North West of England, Jeremy’s journey into professional kitchens was far from traditional. An intuitive academic, his early years through to adulthood were spent soaking up the ever-changing world around him. Sciences, languages, arts - nothing within or outwith school escaped his restless enthusiasm. However, his one constant in all this was food, and he early recognised its link to his studies, the senses, and the part culture played too.This analytical mindset led him to university, and after graduating in Languages and Philosophy, he found himself back in Europe working in business for two years. A chance conversation with childhood friend and now- business partner, Iré Hassan-Odukale ignited a spark around the possibilities of new restaurant concept. A period of intensive research ensued and what emerged was a series of new dishes with unique international flavour profiles and a desire to forge a new culinary narrative. For almost five years, he worked tirelessly, absorbing every last bit of information, taking notes, researching in his free time and immersing himself in the physical and mental repetition of acquiring skill and technique to master the craft of cheffing.Chan immersed himself in the culture and tastes of a new world of flavour and began combining his culinary skills and ideas with British ingredients. A series of new dishes with unique international flavour profiles emerged, driven solely by his search for ‘deliciousness’, and the concept of Ikoyi was born.Working directly with select British farmers, fishermen and producers, the kitchen is driven by a totally objective, creative reaction to micro-seasonality and often overlooked ingredients in terms of context and culture. A pure, personal expression through Jeremy’s analytical lens, dishes harness flavour highs while respecting the nature of each ingredient. The result are menus that surprise the senses with a balance of heat and umami, with dishes imagined in the first instance artistically for visual impact and only then are recipes created.Website: www.ikoyilondon.comInstagram: @jeremychanikoyi & @ikoyi_londonThank you for listening. Subscribe now so you don't miss an episode.Follow Justine on Instagram to keep up to date with all her restaurant visits and more. For all things mymuybueno, head to The mymuybueno Group here too.Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs . Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn Hosted on Acast. See acast.com/privacy for more information.

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  1:09:29

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