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Hospitality industry veterans, Max Trujillo and Matthew Weiss, get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&B podcast. 

"Our intention is to create a behind-the-scenes conversation between industry professionals. Whether we are speaking with an advanced level sommelier about their wine program or a chef about breaking down an entire pig, we just want the conversation to be real, unedited and honest. The food and beverage world is a unique industry, and North Carolina's food scene is growing everyday.

Take a listen. We hope to entertain, teach and inspire while offering some specific information about the NC food scene."

 -Max & Matt

Apr 11, 2024

We chat with Chef Manny Barella, visiting from Denver, Colorado. Barella, a Top Chef contestant and renowned chef, discusses his culinary journey, the inspiration behind his cooking, and his excitement for participating in Bubbles and Brisket. Beyond sharing his experiences on Top Chef and his recent culinary experiments, Barella also reveals his upcoming venture in Raleigh, Jaguar Bolera, an entertainment-focused concept aiming to offer high-quality, scratch-made food. The conversation touches on Barella's diverse cooking influences, expectations for his new project, and the significance of his Top Chef fraternity.
01:41 Chef Manny's Brisket Adventures
03:07 Diving Into Top Chef: The Competition, Challenges, and Cheese Curds
10:14 Building a Brand and the Business Side of the Culinary World
11:45 Chef Manny's Top Chef Cheese Curd Challenge: A Learning Experience
18:31 From Mexico to Michelin: Chef Manny's Culinary Odyssey
26:59 Journey to a Dream Job: From Michelin Stars to Top Chef
29:00 The Birth of Jaguar Bolera: Elevating Entertainment Dining
37:37 Culinary Innovations: Blending Cultures and Flavors
41:52 Expanding Horizons: From Chef to Culinary Director
46:47 Top Chef Insights: Behind the Scenes and Future Collaborations
55:54 A New Chapter in Raleigh: Bringing Unique Dining Experiences


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