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By Tony & Xavier
Restaurant veterans talk about their experiences and try to shed a little light on the realities of The Industry.
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Currently playing episode

the current STATE of fried CHICKEN AFFAIRS in dallas, TEJAS


foodservice REVOLUTIONS through GOOD times & GOUT times
Julien Shapiro the governor of galantines, boss of the ballotine, patron of pates and the crust of the croute  (not to mention resident chef & Belle Époque Butcher of 8 hands farm) joins us again OverSeasoned to enlighten us on how farm producers are filling in the gaps as most restaurants remain closed due to the pandemic. 
May 27, 2020
WASTING a way in Margaritaville (w/ a Del maguey FLOAT)
Looking for our lost shaker of salt with Matthew Conway, GM and Beverage Director of Restaurant Marc Forgione in New York City. 
May 22, 2020
take a left at the ARBY's, right at the WATER ICE, go around the SIZZLER and get to the BROWN BUTTER GNOCCHI
Ben Fileccia shares his restaurant journey and thoughts on the present and future of The Industry.  He's doing a lot of good work at of the Pennsylvania Restaurant & Lodging Association and want's everyone to understand that not only does advocacy work, but it matters. 
May 8, 2020
A1 & HP sauce - BROTHERS from a different MOTHER
Chef Marcus Ware, an Englishman by way of NYC dishes up a lexan's worth of thoughts on where the Industry goes next post corona. 
April 25, 2020
turning the FROWN UPSIDE DOWN with Amy Z
A wealth of experience behind the great bars of Philadelphia yields lessons for life and second careers with the indelible Amy Zumpano. 
April 20, 2020
if you BURN it on monday, U better BURN it on friday too
Chef Quincy Logan of COUNCIL OAK STEAKS & SEAFOOD in AC drops his steakhouse wisdom chops on OverSeasoned and what it's like to shut down ops in the middle of the corona. dozens of openings? check, live fire cooking? check. steak au poivre? check. Old Bay? check. All this and wedge salads a-plenty on this ep of OS'd. 
March 30, 2020
the current STATE of fried CHICKEN AFFAIRS in dallas, TEJAS
Cliff Edgar of BRICK & BONES in Deep Ellum gives us a glimpse of what it's like to pivot a business in uncertain times. 
March 26, 2020
frozen STEAKS, canned TUNA, and burnt PORK chops
flattening the profit curve to zero. #86corona
March 24, 2020
take another POQUILLO my heart
yes. yet again Xavier is talking about the homeland. But this time he brought gifts like poquillo peppers and piment d'espelette hot sauce. 
February 5, 2020
the OCEANS' mozzarella STICKS, coconut CHARCOAL, and PINAKURAT
Jet lagging and chin wagging from the overseasoned advanced travel research team. 
September 24, 2019
american DIGNITY & sugar free KETCHUP
4th of July cuisine holiday tribute. 
August 11, 2019
What happens when a dedicated consumer of crusty Franch Bread with fancy cheese learns that he has joined the ranks of annoying restaurant people? Find out on the lates episode of OverSeasoned, where the packets of soy sauce that come with the beef and broccoli are really starting to pile up. 
July 1, 2019
the consultant INSULTANT
tips and tricks for starting out your on restaurant consulting career. 
February 17, 2019
secret MUSTARD recipes & dried LEMON peel w / Julien Shapiro
Chef Julien Shapiro of 8 Hands Farm dishes up some charcuterie knowledge while reminiscing about tomato raviolis in January, The World Pate en Croute Championships, the Roman Goddess of Dung, the dangers of meat that is less expensive than apples, and the importance of being a good steward of the earth. 
February 10, 2019
Parental Guidance...SUGGESTED?
Restaurant Friends, knowing what you know, and doing what you do (or have done) would you allow your kids to work in the hospitality industry? 
February 6, 2019
OverSeasoned Holiday Special 2018
The busy holiday season is finally coming to end as prep for your favorite night of service begins..NYE. Join us as we talk turducken. And don't forget inventory on the 31st as we get geared up for #serviceindustryappreciationday2020
December 28, 2018
smoked PAPRIKA = white trash SAFFRON w/ Jeffry Feder of
In which one opines on the meaning of art and creativity juxtaposed with the importance of nostalgia in curating a considered and modern life experience. We also decide to change the name of the show to the hot dog poddy. 
December 22, 2018
Long time compatriots David Katz & Tom Pittakas join OverSeasoned for a conversation covering their wide-ranging experiences from the inside, outside, and fringes of the restaurant industry. Listen in as we discuss everything from "roller bar" dogs, vendor relationships, murder, Taylor Pork vs ham roll, waitrons with sticky chicken fingers, and as always...condiment SOP's for a better life.
December 17, 2018
CHICKEN STOCK-holm syndrome
Why do restaurant people feel that we need to work an event to get a day off from regular service? Ever notice that you actually want to go to a budget meeting just for a chance to sit down? What's with the guilt that we feel for sleeping more that 6 hours? Join us on the next episode of OverSeasoned as we try to understand the chains that bind us and how we forge them ourselves. Xavier also talks about his distaste for house-made ketchup, again. He's really got it out for house-made ketchup, maybe #Heinz will sponsor us? Next episode: "57 reasons why house-made ketchup is bad for business and health."
November 25, 2018
The battle of which side of the restaurant family has it better is dismantled in this episode of OverSeasoned. Is the front of the house a bunch of lazy, air conditioned prima donnas? Are kitchen people nothing more than dirty booze-hounds with undeserved star appeal? You be the judge.
November 14, 2018
BBQ head Eric FAUST @thesmoketrail tells his story
OverSeasoned travels to Austin, TX to chat with Chef Eric Faust about his variety filled cooking career. From the caffeine fueled fine dining kitchens of NYC, to a private chef gig for Robert De Niro, to geeking out on post oak as he has his custom smoker made. Get into the nooks & crannies of The Industry as we learn that all that glitters is not gold leaf and caviar.
November 4, 2018
The FAJITA incident & other restaurant scams
We're going to cost a lot people a lot of stolen money with this episode. Learn about some of the most complex scams happening in the restaurant industry: How to prevent them, how to catch them, and how to DIY your very own farm to back-pocket scam.
October 28, 2018
u put the HOSPITAL in hospitality
wurk smaht not haad
September 5, 2018