Chefs Without Restaurants

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The Chefs Without Restaurants Network
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Food Arts Business Entrepreneurship
Audience & Performance Metrics
1.2K - 2.0K listeners Neutral 4.9 rating 79 reviews 254 episodes USA
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30s Ad: $46 - $55 60s Ad: $54 - $63 CPM Category: Business
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Join Chris Spear as he interviews food and beverage entrepreneurs who have built successful careers outside of traditional restaurant kitchens.

From personal chefs, caterers, and food truck operators to cookbook authors, research chefs, and farmers, each guest has paved their own way in the culinary world. Through candid conversations, they share the challenges, lessons, and successes of creating a business on their own terms.


With over 30 years of experience in the hospitality industry—including running his own personal chef business, Perfect Little Bites—Chris is dedicated to helping chefs and food entrepreneurs navigate their own unconventional paths in the industry.


If you're looking for inspiration, business insights, and real stories from those who have stepped beyond the restaurant world, this podcast is for you.


🎧 New episodes available—subscribe now and start exploring the road less traveled in the culinary industry!

Producers, Hosts, and Production Team

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Emails, Phones, and Addresses

Contact Page Emails

Emails
  • Contact chef Chris Spear: Ch***@gmail.com
Phone Numbers
  • Contact chef Chris Spear: 484-319-9030
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A contact form is available on this page. You can fill out the form at this link.

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https://chefswithoutrestaurants.com/contact/

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  • ch***@gmail.com

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Recent Hosts, Guests & Topics

Here's a quick summary of the last 3 episodes on Chefs Without Restaurants.

Hosts

Chris Spear

Previous Guests

Arash Hashemi
Arash Hashemi is the creator of Shred Happens, a social media movement and brand focused on promoting low-carb, high-protein cooking. He is the founder of Kaizen Foods, which specializes in low-carb, protein-packed pasta and rice alternatives. Arash has a personal journey of transformation, having transitioned from a finance executive to a full-time content creator and entrepreneur, amassing over 4 million followers. His new cookbook, 'So Easy, So Good,' emphasizes healthy eating without sacrificing flavor.
Takeshi Nishikawa
Takeshi Nishikawa is a renowned chef and the founder of Snow Crane, a Japanese-inspired ice cream shop set to open in Hyattsville, Maryland in 2025. With a background in leading high-profile kitchens, including the Michelin-starred Roses Luxury and Pineapple and Pearls, Takeshi is known for his minimalist approach to culinary arts and his deep respect for Japanese traditions. He is now focusing on creating small-batch, seasonal ice cream that reflects his culinary philosophy. Throughout his career, he has overseen complex catering operations and emphasizes the importance of mentorship in the culinary field.
Maria Baradell
Maria Baradell is the founder of Leaf & Loaf, a successful cottage bakery that started in her home kitchen. She has scaled her micro-bakery into a thriving business, specializing in sourdough bread. Maria is known for her innovative approach to baking and has gained recognition for her viral TikTok moment where she mixed sourdough on an airplane. Through her journey, she shares valuable insights and tips for aspiring bakers and food entrepreneurs.

Topics Discussed

low-carb cooking high-protein cooking food business meal prep wellness lupini bean pasta healthy eating ice cream Japanese culinary traditions fine dining culinary business mentorship seasonal ice cream small-batch production cottage bakery sourdough micro-bakery social media marketing viral moment

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Instagram

Profile Info

@chefswithoutrestaurants
Chefs Without Restaurants

Account Stats

Followers: 6,909
Posts: 1,566

Account Status

Account Type: Personal
Privacy: Public

Biography

🎙 The Chefs Without Restaurants Podcast
⁣👨‍🍳 Community for Food & Beverage People
Use #chefswithoutrestaurants /tag for feature

Links

https://chefswithoutrestaurants.org/

Episodes

Here's the recent few episodes on Chefs Without Restaurants.

0:00 51:42

Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking

Hosts
Chris Spear
Guests
Arash Hashemi
Keywords
low-carb cooking high-protein cooking food business meal prep wellness lupini bean pasta healthy eating

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.

This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also the founder of Kaizen Foods, a company making low-carb, protein-packed pasta and rice alternatives. His new cookbook So Easy, So Good is out now.

We dive into Arash’s personal journey from struggling with weight, to building a wellness-focused food empire. You’ll hear how he went from being a finance executive to a full-time content creator and entrepreneur with over 4 million followers. We talk about meal prep, cravings, cost barriers to healthy eating, and what he actually eats for breakfast every day. You'll also hear how he created his lupini bean pasta, and the challenges he faced bringing his product to market.

Arash’s story is incredibly relatable and inspiring, especially if you’re trying to build healthier habits without giving up flavor.

ARASH HASHEMI
Arash's Instagram and TikTok
Check out Kaizen Foods: Website & Instagram
But the book So Easy, So Good

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
Listen to the podcast here
Follow us on Instagram, Threads, TikTok and YouTube
Reach out at [email protected]

Get in touch

Support the show

0:00 34:52

From Fine Dining to Ice Cream with Snow Crane's Chef Takeshi Nishikawa

Hosts
Chris Spear
Guests
Takeshi Nishikawa
Keywords
ice cream Japanese culinary traditions fine dining culinary business mentorship seasonal ice cream small-batch production

On this episode of Chefs Without Restaurants, I’m joined by Chef Takeshi Nishikawa, founder of Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, Maryland in 2025. After years leading high-profile kitchens like the Michelin-starred Rose’s Luxury and Pineapple and Pearls, Takeshi is now channeling his energy into small-batch, seasonal ice cream that reflects his minimalist approach and deep respect for Japanese culinary traditions.

We talk about the challenges of launching a culinary business, and how he's applying his fine dining background to a neighborhood-focused ice cream shop. He shares lessons learned from overseeing complex catering operations, why mentorship is critical, and how he’s laying the groundwork for Snow Crane’s success.

TAKESHI  NISHIKAWA
Instagram for Snow Crane and chef Takeshi

Snow Crane's website

New Kitchens on the Block (April 26th) - Try Snow Crane's ice cream

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
Listen to the podcast here
Follow us on Instagram, Threads, TikTok and YouTube
Reach out at [email protected]

Get in touch

Support the show

0:00 38:09

How to Start a Successful Cottage Bakery with Maria Baradell of Leaf & Loaf

Hosts
Chris Spear
Guests
Maria Baradell
Keywords
cottage bakery food business sourdough micro-bakery social media marketing viral moment

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.

Have you ever thought about turning your love for baking into a real business? That’s exactly what Maria Baradell, founder of Leaf & Loaf, did. Starting in her home kitchen, she quickly scaled her sourdough micro-bakery into a thriving business. In this episode, she shares her journey, tips for success, and how she turned a viral moment into brand growth.

We discuss:

  • How Maria got started in the cottage baking industry
  • The realities of running a profitable home bakery
  • Using Hotplate and other tools to streamline orders
  • Social media marketing for micro-bakeries
  • Her viral TikTok moment—mixing sourdough on an airplane

MARIA BARADELL
Maria's Instagram (Leaf & Loaf) and TikTok
Find Maria's resources
Buy the bread pans Maria uses

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
Listen to the podcast here
Follow us on Instagram, Threads, TikTok and YouTube
Reach out at [email protected]

Get in touch

Support the show

Ratings

Global:
4.9 rating 79 reviews

USA

4.9 ratings 74 reviews

Canada

4.7 ratings 3 reviews

Australia

5.0 ratings 1 reviews

South Africa

5.0 ratings 1 reviews

UK

0.0 ratings 0 reviews

Ireland

0.0 ratings 0 reviews

New Zealand

0.0 ratings 0 reviews

Singapore

0.0 ratings 0 reviews