Andrew Talks to Chefs

Episode 168: Remembering Mark Peel (previously unaired 2010 interview); Lisa Abend on Copenhagen after COVID

Episode Summary

We remember the late, great LA chef Mark Peel with a previously unaired 2010 interview. Copenhagen-based journalist Lisa Abend discusses her new Substack, Bord, and the post-pandemic Copenhagen dining scene.

Episode Notes

This week, the American restaurant industry lost a Los Angeles legend when chef Mark Peel passed away at the untimely age of 66. As tribute, we're sharing a 2010 book interview Andrew conducted with Mark that covers his culinary awakening in the 1970s, his time in (and contributions to) such landmark restaurants as Ma Maison, Michael's Santa Monica, and Spago, as well as the launch of his own restaurant Campanile, in partnership with his wife at the time, Nancy Silverton. 

And in our weekly news and commentary segment, The Line-Up, Copenhagen-based journalist Lisa Abend joins us to discuss her new Substack, Bord, on which she and her colleagues and collaborators cover the contemporary Copenhagen restaurant scene, and the fascinating goings-on behind the scenes. 

And in our jobs-of-the-week segment, we share some of the great positions our sponsor Brad Metzger Restaurant Solutions (BMRS) is currently looking to fill.  (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at

To learn more about the Valrhona School Pastry Classes being offered this summer--click here!

All that plus Andrew's notes on the restaurants and bars he's visited this week.

Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.

Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

(photo of Mark Peel by Anne Fishbein)