September 23, 2025 • 53 mins
From three-mile walks to school in Guyana and “punishment baking” with his aunt to becoming the first pastry chef named a Food & Wine Best New Chef, Tavel Bristol-Joseph has never followed the expected path. In this episode, he shares the chaos and music of landing in Brooklyn, the quiet ritual he keeps each birthday to honor his late father, and why he believes cooking is just the vessel for something much bigger.
For more info visit: foodandwine.com/tinfoilswans
The views expressed in this podcast are those of the speakers – not Resy – and do not constitute professional business advice.
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