Chef Kyle Knall joins Chef André Natera on Chef’s PSA to discuss his culinary philosophy, the launch of his new restaurant Cassis, and what it means to bring a new lens to Midwestern cuisine.

A three-time James Beard semifinalist, Knall shares his thoughts on leadership, simplicity, sourcing great ingredients, and how storytelling elevates hospitality. He also discusses balancing family life, the essentials of chef station setup, and his biggest lessons from opening Birch in Milwaukee.

This episode is filled with tactical insight and quiet wisdom for anyone working in or inspired by the culinary world.

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Foods In Season

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Chef Aaron Bludorn returns to Chef’s PSA alongside Chef Allie Peña, executive chef of Bludorn Houston, to talk about what it means to grow as a chef—from early-stage mentorship to leading a culinary team.

Together with host André Natera, they break down:

• The importance of mentorship in building chefs

• Station setup standards and the value of everyday tools

• How AI and kitchen display systems are reshaping communication

• Why chef growth is rooted in discipline, culture, and curiosity

This episode gives chefs and hospitality pros an inside look at leadership through systems, creativity, and collaboration.

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Chef Danny Kievit, founder of Leave It to Kievit, joins Chef André Natera to unpack what it takes to succeed as a private chef in today’s luxury culinary space.

They explore how to:

• Build trust with clients through authenticity

• Turn your culinary identity into a premium brand

• Use confidence, storytelling, and food presentation to stand out

• Transition from traditional kitchen work into entrepreneurship

• Navigate challenges—from burnout to business building

Whether you're a caterer, line cook, or dream of your own private chef brand, this episode delivers powerful insight into what it means to cook with integrity and vision.

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