About this episode

Tristen Epps-Long discusses his journey from fast food to becoming a Top Chef champion and the challenges within the culinary industry.

Reigning Top Chef champion Tristen Epps-Long joins Adrienne and Joe to talk about life after Top Chef, fine dining in Afro-Caribbean cuisine, and what comes after Top Chef (including his new restaurant in Houston). In this episode, we also discuss: Top Chef favorites this season and his best advice for getting through it all Who Tristen would want to face off against in a Top Chef Masters season Whether Michelin is racist or cuisineist Tristen and Adrienne’s time together at Red Rooster His ascent from McDonald’s to James Beard nominee and cooking competition champ The role of Marcus Samuelsson in his career What life after Top Chef is really like for chefs The culinary scene in Houston Walk In Confession: Booking reservations on Open Table to get out of work early Follow Tristen: @cheftristenepps Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

People in this episode

Hosts: Adrienne, Joe

Guest: Tristen Epps-Long

Topics covered

• Top Chef
• fine dining
• Afro-Caribbean cuisine
• Michelin
• cooking competitions
• restaurant industry
• culinary scene

Keywords

• Top Chef
• Tristen Epps-Long
• Michelin
• fine dining
• cooking competitions
• Houston
• Afro-Caribbean cuisine
• James Beard
• Red Rooster

Mentioned in this episode

Organizations: Top Chef, James Beard

Places: Houston, Red Rooster

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• Reservation Wars, AI in the Dining Room, and the Future of Hospitality!! · May 25, 2026 · 41 min
• Our Spicy Takes On The New York Times Top 100 Restaurants & A New Show Launch for Food and History Lovers!! · May 18, 2026 · 32 min

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