Shows
Kitchen Rags to RichesEric Robertson: From a Small Town Kitchen to 2 Michelin StarsEric Robertson shares his journey from aspiring cyclist to acclaimed chef, reflecting on the influences that shaped his culinary career and the evolution of the Canadian food scene. He opens up about the challenges of balancing work and family, the importance of authentic leadership, and the value of surrounding yourself with supportive teams in the kitchen.Eric also discusses the process of writing a cookbook that inspires future generations, the significance of mentorship, and the value of nurturing Canada’s unique culinary identity. This episode offers practical insights and motivation for aspiring chefs and food professionals seeking to...
2025-12-0253 minKitchen Rags to RichesOzoz Sokoh: From Geology to GastronomyOzoz Sokoh shares her transformative journey from geology to gastronomy, embracing a passion for food that blends science, culture, and creativity. She reveals how her blog, Kitchen Butterfly, became a therapeutic outlet, helping her overcome perfectionism while documenting and preserving West African culinary traditions.Ozoz highlights the power of cookbooks and platforms like Feast Afrique to celebrate cultural heritage and enrich Canada’s culinary landscape. She also explores the value of cultural diversity in cooking, teaching culinary curiosity, and how self-reflection during the pandemic fueled personal and professional growth.This episode offers inspiration for aspiring ch...
2025-12-021h 34Kitchen Rags to RichesAlberto Aguilar: From Garage Prototype to Dragons’ Den $400k InvestmentAlberto Aguilar shares his journey from childhood inspirations in Spain to founding Plantaform, a Canadian startup pioneering NASA-inspired fogponics for indoor gardening. He opens up about overcoming skepticism, learning from startup failures, and achieving a major breakthrough when his plants thrived — culminating in a $400,000 investment on Dragons’ Den Canada.Alberto discusses how COVID-19 sparked a surge in home gardening, the role of mentorship, and partnerships with schools and food banks to drive community impact. This episode explores the future of sustainable agriculture, food security, and how innovation can transform how we grow and access fresh food.
2025-12-0243 minKitchen Rags to RichesMatt Taylor: From Heartache to Healing Through Sustainable SeafoodMatt Taylor shares his journey from struggling with addiction in high-pressure kitchens to building a career focused on mental health, balance, and sustainable seafood. He opens up about the challenges of the restaurant industry, the culture of substance use, and the importance of self-care, therapy, and community support for chefs.Matt also dives into his philosophy at Affinity Fish, highlighting local sourcing, sustainability, and building relationships with fishermen to elevate Canadian seafood. This episode offers raw insight and inspiration for anyone navigating the pressures of culinary careers, emphasizing that personal recovery and professional impact can go hand...
2025-12-0259 minKitchen Rags to RichesJoshna Maharaj: From Community Kitchens to Social ImpactJoshna Maharaj shares her journey from community kitchens to creating real social impact in the culinary world. She breaks down the challenges of racism, the importance of cultural representation, and how chefs can use food to drive inclusivity, reconciliation, and social change.Joshna highlights the evolving role of chefs beyond fine dining, the power of intercultural creativity, and why aspiring chefs should focus on passion, mentorship, and community impact. She also explores the future of Indian cuisine in the West, the need to dismantle traditional kitchen hierarchies, and the growing demand for chefs in community-driven culinary spaces.
2025-12-021h 10Kitchen Rags to RichesNed Bell: From Alcoholism to Sustainable LeadershipChef Ned Bell traces his path through one of the most diverse culinary careers in Canada, revealing how a commitment to sustainable seafood and nourishing food shaped his philosophy. He breaks down the evolving meaning of success, the role of cultural influences in defining Canadian cuisine, and why daily structure and healthy habits are essential in an industry battling mental health and substance abuse. Ned speaks candidly about the realities of the profession, the need to revive true hospitality, and the importance of sustainable practices for the future of food. He also highlights how immigration and diverse experiences fuel...
2025-12-0156 minKitchen Rags to RichesNick Chindamo: From Foraging to Culinary LeadershipChef and forager Nick Chindamo, known as NickOfNorth, shares how a childhood spent learning the land became a career built on landscape literacy and culinary innovation. He explains his transition from kitchen life to full-time forager, why meticulous foraging shapes great cooking, and how mentorship guided his evolution. Nick breaks down the hidden richness of PEI’s terrain, the power of hyperlocal ingredients, and the future of dining rooted in storytelling, community, and knowledge sharing. He also speaks to the importance of rest and recovery in a demanding industry and why wellness must sit at the center of any su...
2025-12-0150 minKitchen Rags to RichesEvelyn Chick: From Cocktail Kits to 50 Best BarsEvelyn Chick opens up about her rise from early days in hospitality to becoming one of the most respected voices in food and beverage. She breaks down how she turned pandemic uncertainty into Evelyn Chick Projects, created one of the most successful cocktail kit programs in the country, and built the foundation for bars recognized on the 50 Best list. Evelyn shares the realities of entrepreneurship, navigating imposter syndrome, and why mentorship and community drive every move she makes. She also discusses her mission to support BIPOC and female founders through Feastie, and where she believes hospitality is heading for...
2025-12-0153 minKitchen Rags to RichesBuilding a Career in Food and Hospitality: Welcome to Kitchen Rags to RichesWelcome to the very first episode of Kitchen Rags to Riches with your host, Imrun Texeira. In this episode, I share why I started this podcast and the mission behind it.We will dive into the realities of building a career in the food and hospitality industry; the highs, the lows, and everything in between. From years spent mentoring students and young professionals to working in kitchens around the world, I’ve seen firsthand what it takes to turn passion into purpose.Whether you’re a student, an aspiring chef, or simp...
2025-08-2004 min
Hospitality BitesFrom Kitchen Rags to Culinary Wanderlust: Bold Flavors, Breaking Barriers, and Building a Healthier Hospitality Industry with Chef Imrun Texeira- Founder, Culinary Media Personality, and Chief Canadian Ambassador at The Burnt Chef ProjectIn this episode of Hospitality Bites, host Colleen Silk sits down with Imrun Texeira, a chef whose culinary journey spans from washing dishes to shaping the future of the hospitality industry. With a rich blend of personal stories and industry insights, Imrunn opens up about the influence of family experiences, his cultural diversity, and how these elements have molded his unique cooking style and approach to restaurant culture.Imrun shares the highs and lows of his path, from overcoming racial and cultural hurdles to navigating the intense mental pressure of competition shows.Beyond the kitchen, Imrun is an...
2025-08-1149 min
Walk-In Talk PodcastBreaking the Kitchen's Silent Struggles: Burnt Chef Project with Imrun TexeiraSend us a text Chef Imrun Texeira takes us on a powerful journey through the intense world of professional kitchens, from his humble beginnings as a 14-year-old dishwasher to competing on Top Chef Canada and staging at the world-renowned Noma restaurant. With remarkable candor, he reveals how his multicultural heritage—blending Northern Indian, East African, British, and Canadian influences—shaped his unique culinary perspective and created a distinctive palate that sets his food apart. The conversation takes a profound turn as Imrun shares his personal struggles during the pandemic, a period that stripped away his dire...
2025-03-1438 min
The Reflect-On Podcast#10 - Imrun Texeira - The Artistry of Food and Translating it to the Artistry of LifeImrun Texeira is a highly sought-after chef that is trailblazing a path of uniqueness in the culinary industry. He has trained at the former #1 ranked restaurant in the world, competed on the TV series Top Chef and Chopped, and been recognized as one of Canada's Top 30-Under-30 in the Hospitality Leader's space. Inspired by his fondest memories, multicultural roots, and teachings that all span around the world, Imrun brings forth culinary adventures that embody the art of cooking in its truest forms.In this episode, Imrun discusses how the emotionality of his artistry is what makes it...
2024-04-0747 min
The Construction Life#490 Discovering what's possible with food with chef Imrun Texeira of WanderlustImrun tells us about finding hidden gem restaurants in the GTA, the essentials of a kitchen, the value of fresh herbs and spices, sacrificing taste for presentation, and food in media. Stick around for some great GTA restaurant recommendations on this episode of The Construction Life Podcast. Check out Imrun Texeira at ImrunTexeira.ca and @Imrun.Texeira. Reach out at TexeiraImrun@gmail.com. Stay connected with The Construction Life Podcast by texting Manny at 416 433-5737 or emailing him at manny@theconstructionlife.com. If you have something to contribute to the podcast...
2024-01-171h 25
Table Talk with Rosanna CairaE69. Setting a New StandardIn this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Kris Hall, founder of the London-England based Burnt Chef Project and Imrun Texeira, chef and Canadian ambassador of the project. The two speak about the impressive growth of this important movement that aims to tackle the stigma of mental health within the global hospitality industry, while improving the industry and the health of those that work within it.
2023-09-211h 00
Chefs Without RestaurantsStart and Grow a Successful Personal Chef Business with Imrun TexeiraChef Imrun Texeira is the chef and owner of Wanderlust, a personal chef service based in Toronto, Canada focused on blind tasting menus. Whether you currently have a personal chef business, want to start one, or are any type of culinary entrepreneur, this episode is packed with valuable tips on growing a food business.Imrun’s worked in some of the world's best and most influential restaurants, including Noma in Copenhagen. Most recently, he was named as a recipient of the Top 30-Under-30 Award for hospitality leaders in Canada, and as a rising talent in North America by...
2022-12-1459 min
The Burnt Chef JournalImrun Texeira - From the ArchivesChef Imrun Texeira has worked in some of the world's best and most influential restaurants, including 3 Michelin Starred Noma in Copenhagen. Most recently, he has been named as a recipient of the Top 30-Under-30 Award for hospitality leaders in Canada and as a rising talent in North America by The Art of Plating.
Imrun was a semi-finalist on the Food Network’s Top Chef Canada Season 8 and a finalist on the Food Network’s Chopped Canada Season 3. In 2019, he was a regional finalist in the Hawksworth Young Chef Competition. Chef Texeira was also nominated for t...
2022-09-0139 minTable Talk with Rosanna CairaE54. A Love of CookingIn this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality, speaks with chef Imrun Texeira about his passion for the culinary arts, his new business curating menus for consumers in their own homes, and about his desire to make the industry a more hospitable and healthier place in which to work.
2022-04-1152 min
At The Pass with Adam VettorelImrun TexeiraToday Imrun and I talk about his journey to become a chef, his experience on Top Chef Canada and his travels around the world. I hope you enjoy
2020-08-2350 min