Food Network Obsessed

Sara Bradley shares how her upbringing in a Jewish-Southern Appalachian household shaped her love of cooking, from matzo ball soup to savory French toast inspired by childhood breakfasts. She discusses her decision to return home to Paducah, Kentucky to open Freight House, drawn by a desire to contribute meaningfully to her community and be closer to family. The chef reflects on the emotional moment she learned Freight House had been named a James Beard Award semi-finalist and what the recognition means for a rural restaurant. Sara dives into Kentucky bourbon culture, explaining her approach to pairing and cooking with bourbon while celebrating the nuanced flavors. She shares her experience competing on Tournament of Champions for the first time, revealing how her calm, methodical style and strategic preparation helped her hold her own against seasoned veterans. She highlights her mission to create a more sustainable, family-friendly restaurant industry by supporting working parents and offering benefits like paid leave and scheduled time off. 

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Joe Sasto returns with big personal news, as he talks about his recent engagement and the story behind the surprise proposal in Mexico City. He discusses his debut cookbook Breaking the Rules, a multi-year passion project that reimagines Italian cuisine and encourages readers to defy culinary tradition. The chef dives into the inspiration and challenges behind launching his frozen pasta line, Ripi, bringing restaurant-quality pasta to the freezer aisle. He reflects on returning to Tournament of Champions, the nerves of competition, and his joy at being recognized as a veteran among fellow chefs. Joe reveals how studying past seasons, embracing the chaos of the randomizer, and evolving his strategy have helped him thrive in the high-stakes arena. He shares how sitting in the judge’s seat on Guy’s Grocery Games sharpened his skills as a competitor and gave him a new perspective on critique and flavor balance. 

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Judy Joo shares how her multicultural background as a French-trained Korean American Londoner shapes her culinary perspective. She reflects on childhood food memories, her father's resilience as an immigrant, and the work ethic instilled by her mother’s scratch cooking. She reveals how she studied engineering at Columbia University and built a finance career at Goldman Sachs and Morgan Stanley before ultimately chasing her passion for food at the French Culinary Institute. She compares the intensity of fine dining to finance and explains how both shaped her approach to running restaurants. She discusses the global success of Seoul Bird, her Korean fried chicken concept, and the authenticity of House of Knives, where chefs showcase their true skills. The chef dishes on K Quick, her upcoming cookbook, featuring 30-minute Korean recipes and practical shortcuts for home cooks. 

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Scott Conant reflects on the surprising moment when a fan got his signature and book title,  Peace, Love, and Pasta, tattooed. The chef talks about his daughters’ evolving culinary skills and their growing interest in cooking. He shares his experience opening The Americano in Atlanta and hints at more restaurant projects in the works. The conversation shifts to the new competition show, House of Knives, where chefs have full creative freedom to showcase their skills without mystery ingredients or randomizers. He explains the show’s unique format, the high level of talent among the contestants, and the dynamic judging panel featuring Marcus Samuelsson and Judy Joo. Scott shares his updated perfect food day, cooking heartfelt Italian dishes for his late grandparents and bringing his journey as a chef full circle. 

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Chef Byron Gomez, a 2025 Food Network Hot List honoree, shares his incredible journey from his childhood in Costa Rica to building a career in some of the most prestigious Michelin-starred kitchens in New York, including Eleven Madison Park during its historic reign as the world’s best restaurant. He opens up about how DACA shaped his path, creating both challenges and opportunities, and why he’s passionate about using his platform to advocate for immigration reform. Byron dives into his commitment to sustainability, weaving his Costa Rican heritage into his cooking while pushing for a deeper appreciation of its cuisine on a global stage. He reflects on his experience running Bruto, a Denver restaurant built on innovation and sustainability, and the significance of becoming the first Costa Rican chef to earn a Michelin star. 

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