Making the leap from chef de cuisine to chef-owner is no small feat, and we've got somebody fresh off that transition in the studio to tell us all about it. Chef Greg Baxtrom was known to followers of the chef world long before he opened his first restaurant, Olmsted, in Brooklyn, NY, last month. Simply put, Greg had worked in many of the best, most influential restaurants in the world, from Alinea to Per Se, from Blue Hill Stone Barns to Atera... all before the age of 30. We talk with Greg about the culture of those kitchens, what it took to fund and build his own restaurant, and lessons learned after a month in business.

Making the leap from chef de cuisine to chef-owner is no small feat, and we've got somebody fresh off that transition in the studio to tell us all about it. Chef Greg Baxtrom was known to followers of the chef world long before he opened his first restaurant, Olmsted, in Brooklyn, NY, last month. Simply put, Greg had worked in many of the best, most influential restaurants in the world, from Alinea to Per Se, from Blue Hill Stone Barns to Atera... all before the age of 30. We talk with Greg about the culture of those kitchens, what it took to fund and build his own restaurant, and lessons learned after a month in business.

Netflix's documentary series Chef's Table--currently in its second season--examines the evolution of some of the best chefs in the world as few entertainments have. Creator and director David Gelb (who also helmed the extraordinary Jiro Dreams of Sushi) s us to discuss his fascination with chefs and how he approaches depicting them on film, and Gaggan Anand, subject of one of the series' episodes, shares his experience of being profiled. In our roundtable discussion, Chef Jonathan Benno of New York City's Lincoln Ristorante, pops in to discuss what the general public could still learn about the pro cooking trade.

Netflix's documentary series Chef's Table--currently in its second season--examines the evolution of some of the best chefs in the world as few entertainments have. Creator and director David Gelb (who also helmed the extraordinary Jiro Dreams of Sushi) s us to discuss his fascination with chefs and how he approaches depicting them on film, and Gaggan Anand, subject of one of the series' episodes, shares his experience of being profiled. In our roundtable discussion, Chef Jonathan Benno of New York City's Lincoln Ristorante, pops in to discuss what the general public could still learn about the pro cooking trade.

On the heels of launching their new Bastion bar and restaurant, brothers Benjamin and Max Goldberg--owners of Nashville, Tennessee's Strategic Hospitality-- us to discuss their place atop the Nashville, Tennessee, dining and drinking scene. In addition to such chef-driven restaurants as The Catbird Seat, Ben and Max operate a total of nine places that offer hospitality, food, and drink in a wildly varied range of price points and styles. A rare Front Burner chat with over/operators that examines the crucial relationship between proprietor, chef, and other contributors to the Big Picture.

On the heels of launching their new Bastion bar and restaurant, brothers Benjamin and Max Goldberg--owners of Nashville, Tennessee's Strategic Hospitality-- us to discuss their place atop the Nashville, Tennessee, dining and drinking scene. In addition to such chef-driven restaurants as The Catbird Seat, Ben and Max operate a total of nine places that offer hospitality, food, and drink in a wildly varied range of price points and styles. A rare Front Burner chat with over/operators that examines the crucial relationship between proprietor, chef, and other contributors to the Big Picture.