Chefs In The City
Ann Fisher, Rich Terapak, Steve Stover
chefsinthecity111@gmail.com
Booking Overview
Chefs in the City is a Columbus, Ohio food-focused show where a trio talks directly with local restaurant and hospitality leaders about building and sustaining great dining experiences. For PR pros, it’s a strong outlet for brand stories tied to openings, anniversaries, and behind-the-scenes craft in the regional culinary scene.
Metrics
36 episodes, Irregular, 4.7 rating
<1k, Male, USA
Contact Information
chefsinthecity111@gmail.com
Description
Join Ann Fisher, Rich Terapak, and Steve Stover as they explore the vibrant food scene of Columbus, Ohio! Each episode, the trio dives into the city's best bites, hottest new restaurants, hidden gems, and everything in between. Whether you're a foodie, a local, or just someone who loves to eat, Chefs in the City is your go-to podcast for all things culinary in Columbus. From behind-the-scenes stories with chefs to insider tips on where to eat next, we’ve got your taste buds covered. Grab a seat at the table and tune in for the best food talk in the heart of Ohio.
Production Team
Host
Ann Fisher, Rich Terapak, Steve Stover
Categories
Food, Arts, Leisure, Business, Society & Culture, Entrepreneurship, Marketing
Booking Intelligence
Booking Requirements
medium
Typical Credentials:
Local (Columbus/Central Ohio) restaurant, hospitality, and culinary brand leaders—typically owners/co-founders/partners of established or fast-growing dining concepts (restaurants, inns, bakeries, breweries).
Required Achievements:
Restaurant or venue ownership/leadership, Notable anniversaries/openings or major reopens/rebrands, Regional recognition (awards like wine/culinary honors may come up), Demonstrated operational scale (multiple locations or significant growth), Historic preservation or community landmark stewardship
Recent Guest Discussions
Bob Szuter - Revival Of The Worthington Inn; Preserving Historic Character While Updating Dining/bar Concepts; Reopening Strategy; Menu/ingredients; Growth And Scaling Restaurant Group Operations, Kamal Boulos - 50-year Legacy And Evolution Of The Refectory; Resilience Through Late-70s Industry Challenges; Scaling From Small Beginnings; Wine Cellar Accolades; Hospitality-first Philosophy; Pandemic Impact, Lauren Culley - Building Fox In The Snow From Prior Publishing/career Change; Long-term Lease/buildout; Scaling Operations And Logistics; Maintaining Restraint Vs Chasing Trends; Midwest Comfort Flavors; Making Everything From Scratch
Recent Topics
Columbus, Restaurants, Hospitality, Chefs, Food, Culinary, Entrepreneurship, Bakery, Brewing, Heritage
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