October 27, 2020
A native of Toluca, Mexico chef Diego Galicia moved to Texas at a young age. A graduate of The Culinary Institute of America Galicia worked at Lüke, owned by Chef John Besh, during his studies, and upon graduation he went on to work in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz; followed by stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago.
From this foundation he went onto launch Mixtli his own restaurant focusing on modern Mexican cuisine. Mixtli was met with critical acclaim earning him Food & Wine Magazine Best New Chefs 2017, he was James Beard Foundation Semifinalists 2018 , and the restaurant has received AAA 4 Diamond Awards in 2018, ‘19, and ‘20.
October 20, 2020
Executive Chef Morris Salerno has a storied career that has spanned five decades. He currently operates Salerno's and Bistecca Steakhouse (FKA Grotto) in Highland Village, TX. A two time winner of "Dallas Chef of The Year” by the Texas Chef Association, chef Salerno has also won numerous awards with the World Master Chefs Society Team USA, He served as the President of the Epicurean World Master Chefs Society, and in 2012 fulfilled a life long dream of winning a bronze medal at International Culinary Olympics in German.
October 13, 2020
Daniel Vaughn is Texas Monthly Magazine’s Barbecue Editor. In a former life, the Dallas-based Vaughn was an architect and a mere barbecue hobbyist, eating, reviewing, and writing about smoked meats for his popular blog, Full Custom Gospel BBQ. Then, in March 2013, hobby turned to profession, as he became the country’s one and only barbecue editor.
October 6, 2020
Dr. Davey Griffin is a professor, Extension meat specialist, and a member of the meat science section in the Department of Animal Science at Texas A&M University.
October 1, 2020
Dr. Emily Williams Knight is the CEO of the Texas Restaurant Association which represents almost 50,000 restaurants and 1.3 million hospitality workers. In a normal year the Lone Star restaurants do $70 billion in sales. Obviously the COVID 19 pandemic has had a drastic impact on this. We discuss how the TRA is providing resources and guidance to restaurants during the pandemic.