This podcast episode features James Beard award-winning author, entrepreneur, adventurer and tea-lover Henritta Lovell.

Growing up in London, England, she was used to the common British industrial tea products. A business trip to Hong Kong in 1999 changed her view forever - the incredible depth and taste of the liquor awakened something in her. She wanted to shared the amazing experience with people around the world in an honest way.

So in 2004, she left a career in corporate finance to found the Rare Tea Company, an ethical and sustainable tea business which trades teas and herbal infusions directly with farmers around the world.

She travels the world to source great products and sells to them top restaurants and hotels like Noma, 11 Madison Park, Gordon Ramsey and Claridges.

In 2016, she started Rare Charity, which donates a portion of Rare Tea Company's revenue back to its partner farms to support educational scholarships.

She published her memoir Infused, Adventures in Tea in 2019 and wrote lovingly about her personal love and adventures surrounding this great beverage.

In this episode, Ms. Lovell talked about and more.

Don't miss these Stoveside Stories - and bon appetit!

This Back to the Archives podcast episode features the legendary Chef Paul Liebrandt, who is now based in New York but was born in London, England.

Ever since he was a teenager, Chef Liebrandt was immersed in the art of cooking in various kitchens. From the Marco Pierre White, Raymond Blanc to Jean-Georges Vongerichten, he has worked alongside these great chefs early on his career in United Kingdom.

After moving to Paris, he met his most influential mentor in Pierre Gagnaire, whose work continues to inspire Chef Liebrandt.

In 1999, his life changed dramatically when he went on a three weeks vacation in New York. He loved it so much that he moved there and became a culinary superstar.

First started working briefly at the Bouley Bakery, he then opened Atlas restaurant at the young age of 24. A string of illustrious eateries followed - including Papillion, Gilt, Corton and The Elm. With each place bringing more accolades like youngest chef ever awarded New York Times' three stars, James Beard Foundation's Best New Restaurant in the United States, New York Magazine's four out of five stars, Time Out New York's six out of six stars, Esquire Magazine's best new restaurant in the USA and more.

A Matter of Taste: Serving Up Paul Liebrandt, the documentary that followed his career over the course of a decade, premiered on HBO on June 13, 2011. Directed by Sally Rowe, it was a cutting-edge project. One that influenced many in the hospitality industry and predicted the future of food-focused content-creation.

In 2015 he founded the Crumpet Management group which consults and manages on multiple projects globally.

In this episode, Chef Liebrandt talked about the history of great chefs, what he thinks of "molecular gastronomy," how he approaches cooking as he matures and more.

Don't miss these Stoveside Stories - and bon appetit!

A native of the province of Ontario, Canada, Chef Jeremy Austin started his culinary journey at the Culinary Arts Italian program at Toronto's George Brown College. He continued his career in various establishments within the province, further afield in Canada, as well as in Italy and China.

After globetrotting to hone his craft, he returned to Canada and opened The Pine with his wife Cassie in Collingwood, a smaller town little more than two hours north of Toronto. It opened in 2020 during the pandemic and offered a multi-course Canadian-driven tasting menu. They have since relocated to a larger space in nearby Creemore, while still offering creative Chinese-inspired cooking informed by local ingredients.

The Pine has been going from strength to strength in its existence. From climbing up the Canada's 100 Best Restaurants every year since 2022, to winning a Michelin one-star in 2024 - it has been steadily progressing in the culinary world.

In this episode, Chef Austin talked about how he thinks about using luxurious ingredients, what reminds him of growing up at his grandparents' farm while working in Italy, why anyone would start a restaurant during a global pandemic and more.

Don't miss these Stoveside Stories - and bon appetit!

Chef Allison Leroux, an Ontario native who runs Crowded Table Pizza, is born to be in the business.

She grew up working in Amadio’s - her family’s pizzeria - to learn first-hand about the industry, and spent time outdoors with gardens and animals. She went on to study Animal Biology and Agriculture at the University of Guelph, while working on farms, urban agriculture and community gardens.

During university, Chef Leroux founded Crowded Table Pizza, a mobile, farm-to-table pizza project highlighting Ontario producers and seasonal ingredients, and has been growing ever since.

She also spends her time volunteering for non-profit organizations and festivals with a focus on culture and reconciliation.

In this episode, she talked about her journey to become a pizza maker, her love of local ingredients, the challenges she faces as a woman in the industry and more.

Don't miss these Stoveside Stories - and bon appetit!

Two Ontario native chefs collaborate to create one of the best restaurants in Canada.

Hailing from Brantford, Ontario, Chef Eric Robertson seriously contemplated a career in cyclist as a teenager. Eventually, his love for the kitchen won over as he focused on culinary work. His career led him all through out Europe, including stints in Belgium, Sweden and France.

Meanwhile, Chef Daniel Hadida started his career washing dishes in a restaurant as a youngster. Just like his future kitchen-partner, Chef Hadida also went on to work in numerous countries like France, Peru and Mexico.

The two met in Paris when Chef Hadida was working at the famed Septime. As two Canadians working abroad, they became fast friends.

When Chef Robertson came back to Canada in 2017, he visited Chef Hidida - who returned in 2015 - and realized they still share an enthusiasm in farm-based cooking at a rural destination restaurant. So, the latter offered the former a chance to team-up at The Restaurant at Pearl Morissette. It was a great opportunity to work on a property that also featured a vineyard and a farm.

The Jordan Station, Ontario restaurant serves up ever-changing multi-course menus inspired by seasonal French cooking and redefine what Canadian terroir cuisine can be. And it has won numerous awards, including enRoute Magazine's #1 Canada's Best New Restaurants 2019, Canada's 100 Best's Best Destination Restaurant 2023, #3 in North America's 50 Best Restaurants 2023, Michelin 2 Stars in 2025, #1 in Canada's 100 Best 2025 and more.

In this episode, the chefs talked about their experiences working abroad, dealing with the Canadian winter, what winning awards mean for them and more.

Don't miss these Stoveside Stories - and bon appetit!

Growing up in a small village near Bergamo, Chef Riccardo Camanini had the good fortune of eating very well with his family.

He worked under legendary Italian chef Gualtiero Marchesi, which granted him a great view of what Italian cuisine could be.

After that, he moved and worked at renowned places throughout England, France and Spain with chefs like Raymond Blanc, Jean-Louis Nomicos, Andoni Luis Aduriz and Hélène Darroze. These experiences allowed him to absorb each country's different ideas about food.

At age forty, Chef Camanini decided to return to Italy and open his own restaurant, Lido 84, with his brother in 2014. It has been a very fruitful partnership, winning multiple awards including Michelin one star, named as one of the Top 50 restaurants in the world (at number 16 in 2025), 50 Top Italy (at number 28 in 2026), Three Knives from The Best Chefs awards 2025 and more.

Sadly, the restaurant is set to close in March 2026 - so I'm releasing this interview to commemorate this date.

In this episode, Chef Camanini talked about the different regional cuisines within Italy, the various approaches to food among different countries, building his restaurant later in life during a difficult time, and more.

Don't miss these Stoveside Stories - and bon appetit!

Raised in Nova Scotia, Chef Joel Gray developed a lifelong passion for hospitality. He always finds joy in welcoming and providing a warm experience for others.

After a few years working in "traditional" restaurants, he and his now-wife Hannah Harradine started their first pop-up series called Sumac & Salt in 2019. They also acquired the property where the restaurant is currently located in the same year. Eventually, they decided to literally open their home for diners and so, Down Home Restaurant was born.

It is not merely a restaurant but also a farm project that provides Chef Gray with a big portion of his ingredients.

His love of the kitchen and gardening shows when visitors are first welcomed in the farm. Here, they share a few bites and while being introduced to the surroundings and the wonderful products from which they came from.

They prioritize sourcing from local suppliers whenever ingredients can’t be produced on their own property, while continually working to minimize waste wherever possible.

As proof of their hard work and laudable ethos, the restaurant has been named as a Michelin recommendation as well as a certified FeastON member.

In this episode, Chef Gray talked about vegetables' varying flavours at different times, chef traumas, the transactional nature of the hospitality industry and more.

Don't miss these Stoveside Stories - and bon appetit!

As a member of the Chippewas of Nawash Unceded First Nation at Cape Croker Reserve, Chef Zach Keeshig was born in Wiarton and raised in Owen Sound, Ontario.

He started in the restaurant world at 17, then continued studying at the Georgian College for Culinary Arts. After that, he went on to work in various restaurants across Ontario with many of the top Chefs in Canada including Eigensinn Farm, Restaurant Pearl Morissette and Langdon Hall.

In 2020, he started a pop-up restaurant at the weekend farmers' market in Owen Sound. It fused Ojibwa cuisine with modern culinary techniques and ingredients.

And in November 2024, he opened Naagan, a brick-and-mortar restaurant in Owen Sound that continued his journey of exploring and presenting Indigenous cuisine through a fine-dining lens.

In this episode, Chef Keeshig talked about his idea of Indigenous cuisine, the roles that colonialism and tradition play in food, and more.

Don't miss these Stoveside Stories - and bon appetit!