mymuybueno Chefs Get Personal Podcast is back for a third season with an incredible line up ahead.

With your host Justine Murphy, Founder and CEO of mymuybueno, as she interviews a different chef each fortnight, from all different walks of life, from rising stars to Michelin stars.

She will be asking the very same questions to each chef and of course every answer is very different, which is what makes each interview so inspirational.

Thank you for listening. Subscribe now so you don't miss an episode.

Follow Justine on Instagram to keep up to date with all her restaurant visits and reviews and much more and The mymuybueno Group here too.

Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs . Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.

#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn

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In this season finale episode, Justine interviews Chef Jack Cashmore as he shares all about the opening of his dream destination restaurant, The Chef's Table at Blue Duck Station, New Zealand.

British chef Jack Cashmore began his career in kitchens at 13 years old. The infectious energy and buzz of the restaurant environment enthralled him and set him on a path with the desire of one day opening his own restaurant. That path lead him through some of the best kitchens in Europe, notably the two Michelin starred Restaurant Sat Bains in Nottingham, and In De Wulf in Belgium. 

Several trips to New Zealand acquainted him with the magical an enchanting wild paradise that is Blue Duck Station. However, it wasn’t until after a 3-year stint as head chef at the critically acclaimed ANGLO in London, that he returned to Blue Duck Station in early 2018. Here, at the age of 27, he began developing and building The Chef’s Table at Blue Duck Station, New Zealand. Built from scratch, atop a remote mountain ridgeline, the intimate 10 seat restaurant opened in 2021.

Instagram: @jack_cashmore and @thechefstableatblueduck

Website: thechefstable.co.nz

Thank you for listening. Subscribe now so you don’t miss an episode.

You can follow mymuybueno on Instagram to stay updated in all going on, now in it’s eleventh year and all Justine’s restaurant visits and reviews too.

And mymuybueno Chefs Instagram – our culinary community.

Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs

#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn

Hosted on Acast. See acast.com/privacy for more information.

In this episode Justine interviews the inspiring Two Michelin star chef of Da Terra, Rafael Cagali.

Originally from São Paulo in Brazil, Rafael started his career in London at the age of 21. Inspired by his Italian heritage, young Cagali then took to Italy to work under Chef Stefano Baiocco at A Villa Feltrinelli where he spent over 3 years. Later in another European excursion, he began growing his career after travelling to Spain to work for Chef Quique Dacosta and Martin Berasategui. 

After returning to England, Cagali joined the team at famed restaurant The Fat Duck by Heston Blumenthal where he had an honourable stagiare position and after graduating took on the role of their Chef de Partie. From there, he went onto work with Simon Rogan at Fera at Claridges. Leading the Aulis in Fera, Rafael carried on there as head chef. 

In January 2019, Rafael opened his first restaurant Da Terra in Bethnal Green, London. With Cagali as executive chef after only 8 months, and followed by hard work and dedication, Da Terra gained its first Michelin star. And just 1 year later, following a very eventful 2020, the restaurant was awarded their second star in the Michelin guide of 2021. Rafael Cagali’s experimental cuisine is inspired by the flavours of his origins and influences of his culinary experiences throughout his career.

Instagram: @rafacagali and @daterrarestaurant and @elis.ldn

Website: daterra.co.uk and restaurantelis.co.uk

Thank you for listening. Subscribe now so you don’t miss an episode.

You can follow mymuybueno on Instagram to stay updated in all going on, now in it’s eleventh year and all Justine’s restaurant visits and reviews too.

And mymuybueno Chefs Instagram – our culinary community and mymuybueno Group.

Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs

#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn

Hosted on Acast. See acast.com/privacy for more information.