Chat Chow TV (HD)

Lalo Durazo, Partner of Peacock Garden Cafe, Talavera and Jaguar chats with us about the history behind the beautiful space, how he got started in the restaurant business and of course… his favorite dishes at Peacock.

Micah Edelstein / neMesis Urban Bistro

Eric Davis, Executive Chef from El Carajo chats with us on the meaning behind the name, their monthly tasting events, favorite menus items, popular dishes and of course "his last meal on earth".

Thomas Buckley, Executive Chef from Nobu chats with us on what it's like working with Mr. Nobu himself, the proudest dish in their cookbook, we ask Thomas "Is Spain the food mecca for chefs?", what dish would he create with $5 and Nobu's 10 year anniversary celebration with $10 special tapas menu/cocktails.

Sarah Almand, Sommelier of Meat Market chats with us about her favorite summer wines, how she become a sommelier, the wine program Sarah developed at Meat Market, her favorite wine pairings and her latest food obsession.

Paul DeMeza, General Manager of RED The Steakhouse chats with us about what makes RED a different steakhouse, their unique menu (including what to eat if you’re not a carnivore), specialty wines and selections and RED’s next location.

Cricket Nelson, mixologist at The Stage chats with us about The Stage, their mixology program and a taste of her cocktails.

Managing partner, Jonathan Lazar talks about their 1920's prohibition influence cocktail program, the concept behind Sustain and being the new kid on the block in midtown.

Jouvens Jean, executive chef of Sawa explains the story behind the name, being a dog chef, best date dinner advice if you only had $5 and some of the most exotic dishes he’s ever eaten.

Angela Garcia, pastry chef and owner of Lovely Daze Macarons chats with us on her favorite macaron flavor, the challenges on making this delicate pastry and dessert trends.

Douglas Rodriguez, chef and owner of D. Rodriguez Cuba on Ocean chats with us about his colorful history in restaurants, what inspired him, his upcoming book and how he came up with his signature dish in a can.

Albert Cabrera, chef at The Local Craft Food & Drink chats with us about the concept behind The Local, house favorite dishes, and the meaning behind the rooster.

Brian Mullins, owner of Ms. Cheezious Food Trucks chats about Miami’s food truck trend, the importance of social media and which is his favorite grilled cheese sandwich.

Mark Zeitouni, Executive Chef at The Lido Restaurant shares with us his favorite rosé, vegan dishes, battle wounds and what it’s like working at one of the most stylish places on Miami Beach.

Owner of Angelique Euro Café talks about brand building, challenges of the restaurant business and what makes Angelique Euro Café so unique.