Run the Pass

This week Andre Natera sits down with the the only U.S. winner of the famed Bocuse d'Or, a biennial world chef championship.

San Antonio’s premier chefs talk creativity, giving back to employees, and more

While digital transformation across restaurants was already taking place, the pandemic seemingly accelerated innovation by years in mere months.

With the pandemic continuing to push restaurants to the brink, chefs are being forced to be more creative than ever before

Andre Natera sits down with the General Manager of the world renown Next Restaurant, part of the Alinea Group.

Premier Chef Junior Borges is aiming to leave a legacy through an expansive culinary project that’s uniting a community.

Erales brought his extensive resume and expertise in Mexican-inspired dining to in Austin, Texas.

Chef Andre Natera pays a visit to celebrity chef Tiffany Derry to learn how she is growing her restaurant empire.

This January, Executive Chef Andre Natera is heading to a new city in the Lone Star State.

From chefs growing successful restaurants by building media channels to the changing luxury food market and an expansive culinary project that's uniting a community - Run the Pass is back.

Point 5 Brewing’s Ronan McGovern talks his non-alcoholic main attraction, his innovative process, and navigating the COVID-19 pandemic.

How do you push the taste of your community or find the next star chef?

The COVID-19 pandemic is still forcing restaurants to find new and agile solutions to help diners feel comfortable.

How does a chef cultivate an image that matches the aesthetic of their restaurant? How do you turn media exposure into revenue?

In this bonus clip from Run the Pass, V is for Vino host Vince Anter tackles some hot topics in the wine industry, particularly in the wake of COVID and wildfires.

In this bonus clip, we discuss how restaurants can tap into educational content as more people are experimenting with cooking at home.

On this episode of Run the Pass with Executive Chef Andre Natera, Natera sat down with Luciano Ciociari to explore one of the restaurant industries most endearing, yet challenging aspects – family-owned businesses.

Sarah Heard, Co-Chef and Owner of Austin’s Foreign and Domestic, joins Chef Andre as they discuss what’s she’s learned and how she’s reimagining running a restaurant.

On this bonus clip, Chef Gabe Erales shares how his Austin eatery has adopted a meal-kit model during the pandemic.

Motivated by a family history spanning over 100 years in the kitchen supply business, Kalick set out to rethink how the industry approaches its toolset.

In the inaugural episode Andre Natera is joined by food and beverage leaders across Austin who have pivoted their business to adapt to the disruptions they have faced in the midst of a pandemic.