In this episode of Chef Radio, James Beard award-winning chef Andrew Black shares his inspiring journey from Jamaica to becoming a culinary innovator in Oklahoma City. Learn about Chef Black’s restaurants, Grey Sweater, and his focus on creating heartfelt dining experiences through meticulous care and sourcing of global ingredients. The conversation explores Chef Black's transition to Oklahoma City, the opening of his various ventures like Black Walnut, The Gilded Acorn, and his latest project, Pearl Mesta, at the Skirvin Hotel. Chef Black discusses the importance of consistency, learning from failures, and fostering a strong company culture built on empathy and integrity. The episode provides valuable advice for young chefs on hard work and adaptability, highlighting Chef Black’s dedication to innovation and guest satisfaction.
- 00:00 Introduction
- 03:24 Interview with Chef Andrew Black
- 07:30 Chef Black's Journey to Oklahoma City
- 12:42 The Concept Behind Grey Sweater
- 25:37 Challenges of Finding a Cook
- 25:52 The Story Behind Black Walnut
- 27:29 Exploring Gilded Acorn and Pearl Master
- 28:53 The Concept of Possibility Cuisine
- 36:07 Lessons from Early Struggles
- 39:22 Attributes of a Successful Chef
- 44:44 Building a Strong Company Culture
- 50:47 Advice for Aspiring Chefs
- 52:39 Conclusion and Farewell
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
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