Top Chef alum and Michelin star chef Byron Gomez of BRUTØ joins us to talk about his path from fast food roots to the world of fine dining. Plus, we discuss:

• Skipping culinary school and whether or not it’s a prerequisite to success as a chef

• Completing the “culinary treble” at three of the highest profile restaurants in New York

• Learning from Daniel Boulud and taking the leap to a new kitchen

• Relocating to Denver + cooking your own steak and the “Minturn Baked Potato” ice cream dish

• The joy of interacting with Top Chef fans in your restaurant

• Byron’s creative use of seasonal ingredients to make surprising dishes later (including a creamsicle dish inspired by New York ice cream trucks)

• Walk In Confession: Almost getting fired for accidentally taking the boss’s phone

Follow Byron: @chefbyrongomez 

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm