The Vagabond Chef enters the studio: culinary anthropologist, West Virginia prodigal son, and all about stories and real f*cking food made with intention. This self-described &quot;more vigilante than superhero&quot; is reimagining the way small communities look at food culture—through the lens of Appalachian history and his travels.
The true embodiment of artist and adventurer—inflected perhaps with a bit of stoic Memento mori—this dairy farm kid turned entrepreneur has bootstrapped his way to becoming a farm-to-table restaurant owner, executive chef of <a href="https://wvstateparks.com/" target="_blank" rel="noopener">West Virginia State Parks</a>, and Value Added Product Coordinator for the <a href="https://www.wvfoodandfarm.org/" target="_blank" rel="noopener">WV Food and Farm Coalition</a>.
Follow the Vagabond Chef&#39;s journey on the <a href="https://www.thevagabondkitchen.com/" target="_blank" rel="noopener">Vagabond Kitchen</a> website, <a href="https://www.youtube.com/c/theVagabondChefRides" target="_blank" rel="noopener">YouTube</a>, <a href="https://www.facebook.com/thevagabondchefrides/" target="_blank" rel="noopener">Facebook</a>, and Instagram <a href="https://www.instagram.com/thevagabondchef/?hl=en" target="_blank" rel="noopener">@thevagabondchef</a>.
Restaurant sound effect from Pixabay. Intro clip: Anthony Bourdain, as interviewed by <a href="https://www.youtube.com/watch?v=vUEFdWAKpf0&t=0s" target="_blank" rel="noopener">Fast Company</a>.

Chef-Owner Tita from Portland

Join us as we hear restaurant leaders and lifers tell insider war stories—from the absurd to the awkward to the heartfelt. Cohosts and restaurant consultants Fred Gordon and Sarah Williams bring their signature north-south flair in a lighthearted, relaxed format. More at turnburn.co