#191 - Chefs & Guests - Chef Stephan Madias of Wario's Beef And Pork - a podcast by Ray Chmielecki

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray chats with chef/owner Stephan Madias of Wario's Beef And Pork about growing up in Cleveland, his first job as a dishwasher at a bakery, moving to Columbus to go to Ohio State, his love of butchery, getting his start in kitchen’s at The Crest, bouncing around to all the different A&R Creative restaurants, joining Ray Ray’s Hog Pit to learn from chef James Anderson, returning to A&R Creative and working on No Menu Mondays with chef Tyler Minnis, the challenges with becoming an executive chef for the first time, charcuterie with Brian Polcyn, where the name for Wario’s comes from, almost quitting the restaurant industry entirely, the origin story of Wario’s Beef & Pork, what makes a great cheesesteak, the reasoning for the small menu, the craziness of the Saturday Specials, tinkering with pop up dinners, what the ideal charcuterie board looks like, if he’ll ever do a New Jersey style cheesesteak, the state of the food scene in Columbus, future plans, answers the question left behind from Andrew Smith of Roy's Ave Supper Club, and more before taking on the “burning grill” questions! For more on chef Stephan Madias & Wario's Beef And Pork, visit spoonmob.com/stephanmadias and follow him on Instagram @stephanmadias & @wariosbeefandpork. Visit warios-beef-and-pork.business.site for menu details, call in ordering & catering/bulk orders. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

Further episodes of Spoon Mob

Further podcasts by Ray Chmielecki

Website of Ray Chmielecki