Introducing the mymuybueno Chefs Get Personal Podcast.
Evolving from our online interviews to better inspire you all. With your host Justine Murphy, Founder and CEO of mymuybueno, interviewing a different chef each fortnight, from all different walks of life, from rising stars to Michelin 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.
We have been interviewing some amazing and highly renowned chefs over the past five years. Scroll back to read all of our chef interviews to date.
Thank you for listening. Subscribe now so you don’t miss an episode.
Follow Justine on Instagram to stay updated as she shares her mymuybueno journey, now in its tenth year, as well as all her restaurant visits too.
And our mymuybueno Chefs Instagram – our culinary community.
Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs
#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn
SEASON 1, EPISODE 1
Chefs Get Personal Podcast - Trailer
Evolving from our online interviews to better inspire you all. With your host Justine Murphy, Founder and CEO of mymuybueno, interviewing a different chef each fortnight, from all different walks of life, from rising stars to Michelin 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.
SEASON 1, EPISODE 2
Rasmus Munk
In this episode Justine interviews Danish Chef Rasmus Munk, who is renowned for pushing boundaries at his award-winning restaurant Alchemist in Copenhagen, which opened in 2019.
Rasmus shares all about his time working in London when he was 18 at his first Michelin star restaurant. He has some seriously good advice for chefs joining the industry today, and when Chef Ferran Adrià came to visit Alchemist.
A genius and a trailblazer in all that he is doing, it’s a very inspiring interview and the very reason this podcast exists as Justine was so inspired and had to simply share it with you all and evolve our existing interviews in this way.
At Alchemist, art, drama, gastronomy, and spectacular visuals blend into one all-encompassing multisensory experience. There are 50 “impressions” on the menu – many which comment on serious issues such as plastic pollution in the oceans or overcrowding in chicken farms. After only being open seven months Rasmus was awarded two Michelin Stars in the 2020 Michelin Guide and is currently ranked number 18 in the World’s 50 Best Restaurants.
SEASON 1, EPISODE 3
Claude Bosi
In this episode Justine interviews French Chef Claude Bosi as he shares what led him to become a chef, who his partner in crime is to eat with at Michelin restaurants and which two chefs inspire him most and why.
Claude was raised in Lyon, surrounded by food, where his passion for cooking and working in the kitchen began. Leaving France for England in his early twenties, Claude took up the position of sous chef at Overton Grange, a small restaurant in Ludlow, Shropshire, where he was promoted to head chef within a matter of month. In January 1999 the restaurant received its first Michelin star.
In 2000, Claude left Overton Grange to open his own restaurant, named ‘Hibiscus’ after his favourite flower. Nine months after opening, Claude was awarded a Michelin star, and in 2004, he received his second. Satisfied with his cooking style, Claude set his sights on moving to a bigger stage with more possibilities. In 2007, Claude relocated the restaurant to London, before its doors closed in 2016. During the spring of 2017 Claude opened the doors of Claude Bosi at Bibendum within South Kensington’s iconic Michelin building – where he then regained – and currently retains – two Michelin stars once again.
SEASON 1, EPISODE 4
Nick Bril
In this episode Justine interviews Dutch Chef Nick Bril as he shares some very sage advice for chefs to have another hobby and passion, just how the pandemic affected his restaurant and world, and how he evolved.
Chef Nick Bril is the owner and chef of the highly acclaimed two Michelin star restaurant The Jane in Antwerp in Belgium, ranked 23 of 50 Best Restaurants in the World. Nick is also an established international DJ an entrepreneur, as well as a family man.
SEASON 1, EPISODE 5
Gaggan Anand
In this episode Justine interviews Chef Gaggan Anand from his pop up Chefs Table at Tomorrowland as he shares who he would take with him to a Michelin star restaurant and how he navigated through the pandemic with his team.
Gaggan is an Indian Chef who is the owner and executive chef of the Restaurant Gaggan in Bangkok, Thailand. The restaurant earned two Michelin stars in the first edition of the Thailand Michelin Guide as well as being ranked number 1 among Asia’s 50 Best Restaurant four times. Gaggan returned to Bangkok this summer with a 14 seat Chefs Table after pursuing other endeavours elsewhere such as pop up events in Singapore and Chefs Tables at festivals like Tomorrowland and Coachella.
SEASON 1, EPISODE 6
Tom Aikens
In this episode Justine interviews British Chef Tom Aikens who shares about his time working with Pierre Koffmann and Joel Robuchon, and some sage advice for chefs starting in their career paths now.
Spending most holidays in France, Tom began to develop a flavour for French food which inspired him to develop his cooking skills further. Tom enrolled at the Norwich City College Hotel School, completing an Advanced Catering Diploma in 1989 and then began his career at Michelin-starred Cavalier’s in Battersea, London. He then moved onto The Capital Hotel working under Philip Britten, followed by a chef-de-partie position with Pierre Koffmann at La Tante Claire at a time when the restaurant was awarded with its third Michelin star. Tom later worked for Joel Robuchon in Paris, Gérard Boyer in Reims and Pied-à-Terre to name a few. It was in Pied-à-Terre that Tom became the youngest British chef ever to be awarded two Michelin stars, aged just 26.
In 2018, Tom successfully launched 3 restaurant concepts in the Edition Hotel, Abu Dhabi, a ground-breaking hotel concept brought by Ian Schrager, in collaboration with Marriott International.
2020 saw the most recent addition to Tom’s portfolio – Muse, a cosy 25-seater renovated mews house in the heart of Belgravia. Muse provides a unique and intimate dining journey, offering each guest a kitchen table experience from either the kitchen counter or table side.
The first Michelin star was won in January 2021, despite having only being open for just 7 months in 2020 due to various lockdowns. Muse has won multiple awards such as The Hardens London Restaurant Award for “Best Gastronomic Experience” in September 2021, as well as London’s “Best Restaurant Design” at the Restaurant & Bar Design Awards in October 2021.
SEASON 1, EPISODE 7
Dmitri Magi
In this episode Justine interviews Chef Dmitri Magi where he shares all about his life and just how far he has come, from a dream to reality. His time in noma and Eleven Madison Park, Davies and Brook and now as Culinary Director at Claridge’s Hotel. What a journey.
Originally hailing from Kazakhstan, Dmitri moved to Estonia at the age of 16 and worked in several restaurants there before taking over the kitchen of a popular restaurant in Latvia at the age of 26. From there he moved to Copenhagen and worked at the critically acclaimed Noma alongside Chef Rene Redzepi. After two years working at noma he moved to New York and joined Chef Michael Anthony at Gramercy Tavern. Dmitri has been an integral member of Chef Daniel Humm’s kitchen team at Eleven Madison Park, instrumental to the restaurant securing four stars from the New York Times and maintaining its 3 Michelin star status. In 2019, Dmitri moved to London to open the restaurant Davies and Brook at Claridge’s. The restaurant received one Michelin star and was rated as the best restaurant in the UK by GQ magazine. In 2022, Dmitri became the Culinary Director of the Claridge’s Hotel.
SEASON 1, EPISODE 8
Gareth Ward
In this episode Justine interviews British Chef Gareth Ward, who is the owner and head chef of the award winning Ynyshir Restaurant & Rooms in Wales. Gareth shares all about how the pandemic created lots of time to make many brilliant new changes, some very good advice for chefs starting in their career paths now, and just how to pronounce Ynshir once and for all….
Set in 14 acres of diverse habitat and epic meadows, Ynyshir Restaurant & Rooms is home to some of the worlds most desirable dishes. Built in the 15th Century and formally owned by Queen Victoria, this striking property has changed exponentially since owners Gareth Ward & Amelia Eirikkson injected their ideas and individuality into the business. Gareth was awarded his first Michelin Star in 2013, and gained 4AA Rosettes shortly afterwards, the only place in Wales to hold the accolade, and the first time for Ynyshir Hall. Since then Gareth has put his heart and soul into Ynyshir by creating something truly unique and authentic to him. In 2022 Ynyshir was awarded its second Michelin Star, making it the only restaurant ever in Wales to hold this accolade.
SEASON 1, EPISODE 9
Tom Booton
In this episode Justine interviews British Chef Tom Booton, Head chef at The Grill at The Dorchester, Tom shares about his fondest memory of food, the ingredient he could not live without, and how much the pandemic shaped him and his restaurant.
Essex-born Tom Booton’s career began at Le Talbooth, Dedham when he was just 15. In 2013, after five years learning the ropes at Le Talbooth, Tom moved to London and worked for Michelin-starred chef, Alyn Williams at his self-titled restaurant within The Westbury hotel. One year on, Tom moved to L’Autre Pied, Marylebone, under the tutelage of Andy Mcfadden. Tom remained there for over two years, leaving as sous chef to go travelling. Whilst away, he spent time in various restaurants in New York, Copenhagen and Iceland.
Returning to the UK in 2016, Tom’s first position back in London was for chef Ollie Dabbous as sous chef at his highly acclaimed eponymous restaurant, Dabbous. In February 2017, Tom moved back to Alyn Williams at The Westbury as head chef. In 2019, Tom won an Acorn Award presented by The Caterer and later that year he joined The Dorchester as head chef, which saw him join a fine list of culinary greats who have had a profound impact on London’s dining scene. Since Tom’s arrival, The Grill at The Dorchester has been nominated in the top 100 restaurants in Great Britain by the National Restaurant awards and the Hardens awards two years running. In 2021, Tom won the Chef To Watch award at the National Restaurant Awards, voted by fellow hospitality professionals, and that same year The Grill at The Dorchester was awarded AA three-rosettes. In between appearances on Saturday Kitchen, Tom regularly takes part in chef residencies around the country and for the first time took The Grill at The Dorchester to Royal Ascot in June 2022.
SEASON 1, EPISODE 10
Kirk Westaway
In this episode Justine interviews multi-award winning and internationally renowned chef, Kirk Westaway, where he shares about his favourite cookbooks, and which chefs inspire him most.
Drawing from both his English heritage and a strong culinary training under world-renowned chefs, Kirk is recognised for his mastery in reinventing gastronomic classics that are easily received as comforting and refined. Born in South West Britain, Chef Kirk has redefined JAAN by channelling his deeply rooted passion for natural flavours that are reminiscent of his childhood in England. His perpetually evolving menu embodies a seasonal philosophy to showcase British dining in a modern, refreshing light.
From conceptualising his culinary direction and selecting the world’s best gourmet suppliers, to personalising bespoke tableware and curating specially designed furniture, subtle shifts in JAAN’s dining experience over the years have seen Chef Kirk and his team move towards a stronger emphasis on ‘Reinventing British’ – culminating in the eponymous rebranding of JAAN to JAAN by Kirk Westaway in June 2019. In 2021 JAAN was awarded its second Michelin Star.
Prior to JAAN, Kirk had the privilege of working and honing his skills in some of the best kitchens in the world, under culinary masterminds such as Chef Alex Atala of D.O.M., Chef Raymond Patterson of Patterson’s London, as well as Chef Antonin Bonnet who formerly helmed the two MICHELIN-starred Greenhouse in London. Westaway credits his friend and mentor, Chef Julien Royer of Odette, who was previously Executive Chef at JAAN, for opening his culinary chapter here in Singapore where he has lived since 2011.
SEASON 1, EPISODE 11
Adam Handling
In this episode Justine interviews British Chef Adam Handling as he shares his favourite comfort food and just how he navigated the hurdles of the pandemic and his brilliant new cookbook too.
Michelin-starred Chef Adam Handling started out at Gleneagles 16 years ago, where he was the first ever apprentice chef, before he went on to become Fairmont’s youngest ever Head Chef. Adam has a number of impressive awards under his belt, including Scottish Chef of the Year, British Culinary Federation’s Chef of the Year, Chef of the Year in the Food & Travel Awards. Adam was (and still is) the youngest person to be one of the Caterer’s ‘30 under 30 to watch’ in the 2013 Acorn Awards. Adam was named Restaurateur of the Year in the British GQ Food and Drink Awards 2020.
In 2017, Adam opened his flagship restaurant and bar, Frog by Adam Handling and Eve Bar in Covent Garden. Eve Bar was awarded ‘Cocktail List of the Year’ at the 2019 National Restaurant Awards, and then earning his first Michelin star here in 2022.
In May 2021 Adam opened his first ever venue outside of London, The Loch & The Tyne, a restaurant, pub, and rooms in the countryside of Old Windsor.
The latest opening was Ugly Butterfly in 2021, at the Carbis Bay Estate, offering British food, inspired by Cornwall. In keeping with both Adam’s and the Estate’s ethos, there’s a strong focus on sustainability.
Adam Handling Restaurant Group is committed to fighting food waste and has teamed up with a number of core charities, including The Felix Project and Quintessentially Foundation.
Saturday Kitchen Live, Great British Menu and judging on amateur MasterChef and MasterChef: The Professionals.
SEASON 1, EPISODE 12
Jean-Philippe Blondet
In this season finale episode, Justine interviews French Chef Jean-Philippe Blondet as he shares all about his team and ethos, and how he gets inspired with every new dish he creates.
Born in Nice, on the French Riviera, Jean-Philippe Blondet, has been working alongside Alain Ducasse for over a decade. His first role with Alain Ducasse was interestingly at Spoon at Sanderson in London, before joining 3-Michelin starred Le Louis XV-Alain Ducasse at l’Hôtel de Paris in Monaco, Alain Ducasse’s iconic restaurant.
Before returning to London, Jean-Philippe held the position of Sous-Chef at Spoon in Hong Kong, further adding to his international experience and satisfying his curiosity and interest in cuisines of the world.
In September 2013, he joined the team at Alain Ducasse at The Dorchester as Sous-Chef with Jocelyn Herland to quickly progress to Head Chef within 2 years. Jean-Philippe Blondet became Executive Chef in January 2016.
Jean-Philippe interprets Alain Ducasse’s cuisine in London in a contemporary and refined way. In keeping with Alain Ducasse’s philosophy, the ingredients are the key elements. Jean-Philippe only uses the freshest and most seasonal produce, strictly sourced for their quality and provenance.
You can follow Jean-Philippe below to stay tuned and inspired with all he has going on ahead.
Season 2
SEASON 2, EPISODE 1
Trailer
mymuybueno Chefs Get Personal Podcast is back for it’s second season with an incredible line up ahead.
With your host Justine Murphy, Founder and CEO of mymuybueno, as she interviews a different chef each fortnight, from all different walks of life, from rising stars to Michelin 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. Subscribe now so you don’t miss an episode.
Follow mymuybueno on Instagram to stay updated, now in it’s eleventh year, and you can follow Justine too, recently awarded Leader of the year with Code Hospitality and all of her restaurant visits too.
And our mymuybueno Chefs Instagram to be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs
#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn
SEASON 2, EPISODE 2
Marc Fosh
In this episode, Justine interviews British Chef Marc Fosh as he shares about his time in The Greenhouse, London as well as all that he created in the pandemic with chefs in Mallorca to raise for an important charity.
Marc Fosh is one of Europe’s most exciting and creative cookery talents and without doubt one of Britain’s most successful culinary exports. He began his culinary career at London’s Greenhosue restaurant, before moving on to The Michelin starred Chelsea Room at the Carlton Tower Hotel. Living and working in Spain since 1991, he developed his own unique style of cuisine focusing on fresh ingredients and quality of produce, to which he adds a touch of inspired genius. The result is a modern, yet simple cuisine with clean tastes and big flavours. In 2002, Marc became the first and only British Chef to be awarded Michelin star in Spain.
Restaurant MARC FOSH is located in Palma’s Convent de la Missio where contemporary design, blends seamlessly with traditional features and modern premiere culinary destination.
Marc has also provided the first and business class menus for Germany’s flagship airline Lufthansa and became the global brand ambassador for Braun, providing his image and expertise in the area of recipe creation; PR and Marketing campaigns related to various products manufactured by Braun. Marc has also recently published his first cookery book entitled Modern Mediterranean-sun drenched recipes from Mallorca & beyond. The book takes us on a tour of the bountiful produce of the Mediterranean and shows us how to harness its flavours in new and exciting ways.
SEASON 2, EPISODE 2
Podcast Title
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