Scott Conant (multiple restaurants, TV's Chopped, and Martone Street pasta sauces)

[** New episodes of ATTC are now available in video! You can watch on Spotify , or YouTube . Or you can just keep on listening in all the same places you usually do. **] This is a good one! Scott Conant and Andrew go back a long way, and boy, does it show in this friendly and expansive conversation that covers everything from Scott's newish line of pasta sauces Martone Street , to his restaurants , to his longtime role as a key cast member on TV's Chopped . They also touch on the evolution of celebrity chef culture, how restaurants change over time, and a few of the industry characters they've both enjoyed knowing over the years. We're going a little long on this episode ... stick around for all of it, and hope you have as much fun as Andrew and Scott did! Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. THINGS YOU SHOULD KNOW: Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish. We'd love if you followed us on Instagram . Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch. For Andrew's writing, dining, and personal adventures, follow along at his personal feed . Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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Scott Conant (multiple restaurants, TV's Chopped, and Martone Street pasta sauces) is an episode from Andrew Talks to Chefs by Table 12 Productions, Inc..

This episode is 01:29:39 long.

This episode was published on Apr 14, 2026.

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