About This Episode

Recorded in person at the New Jersey Wine & Food Festival at Crystal Springs Resort, this special episode features conversations with chefs, restaurateurs, producers and hospitality leaders shaping New Jersey’s food scene.

Featured Guests

• Mike Carino & Mike Cosenza — Mike’s Pasta & Sandwich Shop 
• Florian Wehrli — Crystal Springs Resort 
• Jacques Torres — Jacques Torres Chocolate
• Jeff Galen — Fossil Farms
• Olivier Muller — Faubourg
• Bryan Gregg — Blue Morel

Why This Episode Matters

This festival episode explores sourcing, craftsmanship, sustainability and hospitality through conversations with some of New Jersey’s leading culinary voices.

Topics include:

• artisan food production
• independent restaurants vs. corporate food systems
• responsible sourcing and farming
• luxury dining and consumer habits
• collaboration in New Jersey’s restaurant community
• the importance of story, trust and hospitality
  
  

Bios

Mike Carino & Mike Cosenza

Owners of Mike’s Pasta & Sandwich Shop in Nutley, NJ, known for artisan pasta and supplying restaurants throughout the state.

https://www.instagram.com/mikespastashoppe/

Florian Wehrli

Executive Chef overseeing Crystal Springs Resort’s culinary operations, including Restaurant Latour.

https://www.crystalgolfresort.com/

Jacques Torres

World-renowned pastry chef, chocolatier, and founder of Jacques Torres Chocolate.

https://mrchocolate.com/ 

Jeff Galen

Executive Sous Chef at Fossil Farms, specializing in sustainable and exotic proteins.

https://www.fossilfarms.com/

Olivier Muller

Chef-owner of Faubourg in Montclair and Weehawken, NJ.

https://www.faubourgnj.com/

Bryan Gregg

Executive Chef of Blue Morel at Westin Governor Morris Hotel

https://www.bluemorel.com/

Time Stamps

• 0:00 — Welcome
• 0:35 — Mike Carino & Mike Cosenza
• 13:10 — Florian Wehrli & Jacques Torres
• 36:40 — Jeff Galen
• 42:30 — Olivier Muller
• 52:00 — Bryan Gregg
  
  

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