Say Grace

Chef Justin Devillier and Mia Devillier are the husband-and-wife team behind New Orleans’ beloved La Petite Grocery, where Justin serves as Chef/Owner and Mia as Director of Operations and co-owner. Raised in Dana Point, California, Justin’s early experiences fishing and diving along the Pacific coast sparked a lifelong passion for cooking. After moving to New Orleans in 2003, he worked in acclaimed kitchens before joining La Petite Grocery in 2004. He became Executive Chef in 2007 and, alongside Mia, purchased the restaurant in 2010. In 2016, Justin received the James Beard Award for Best Chef: South. Originally from Charleston, South Carolina, Mia brings a strong background in business and hospitality. Together, they have guided La Petite Grocery to national acclaim while fostering a culture of service-driven hospitality.In this episode, Justin and Mia sit down with Steve to discuss the evolution of the hospitality industry, their personal journey to becoming the owners of La Petite Grocery, and the challenges and joys of owning a restaurant.

James London is a Charleston native whose culinary career began at age 14. After graduating from the College of Charleston and training at The French Culinary Institute in New York, he went on to lead kitchens in New York City and San Francisco, including serving as Executive Chef at the Japanese restaurant Niko in SoHo. Returning home to the Lowcountry, he opened Chubby Fish, a dock-to-table seafood restaurant that quickly earned national acclaim. Under his leadership, Chubby Fish has been recognized by Bon Appétit, Food & Wine, Eater, and The New York Times, and received James Beard Award nominations for Best Chef: Southeast (2024) and Outstanding Restaurant (2025).In this episode, James sits down with Steve to discuss his path to becoming a chef, how he discovered his cooking style and the science of food, and what it’s like running “Charleston's most famous restaurant” right now.

Kat Kinsman is the Executive Features Editor at Food & Wine. She is the author of Hi, Anxiety: Life with a Bad Case of Nerves, host of the award-winning podcast Tinfoil Swans, and founder of Chefs with Issues. Previously, she served as senior food and drinks editor at Extra Crispy, editor in chief of Tasting Table, and founding editor of CNN’s Eatocracy. A two-time IACP Award winner, with honors in 2024 and 2020, her work has also been included in The Best American Food Writing. She is an internationally sought-after keynote speaker and moderator on food culture and mental health in the hospitality industry, and a former vice chair of the James Beard Journalism Committee.In this episode, Kat joins Steve for a conversation about what inspired Kat to speak up about the prevailing mental health issues in the restaurant community, how the food media landscape has changed since the rise of social media, the power of connection in a digital age, and more.Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Wolfgang Puck is a chef, restaurateur, and culinary pioneer whose name is synonymous with innovation in modern cuisine. Born in Austria, he worked in some of Europe’s most renowned kitchens before moving to the United States, where his fusion of French technique, California sensibility, and global influences reshaped fine dining. In 1982, he opened Spago, a flagship restaurant that became an international phenomenon and earned multiple James Beard Awards. Over his career, he has built a global restaurant empire, authored bestselling cookbooks, starred in television series, and received many honors including the James Beard Lifetime Achievement Award, induction into the Culinary Hall of Fame, and a star on the Hollywood Walk of Fame.In this episode, Wolfgang joins Steve to share stories of his early years of training under his mentor in France, what it was like when Spago became a worldwide sensation, his transition into becoming the first celebrity chef, and his influence on modern American dining.Thank you to Wolfgang Puck and his team for allowing us to use their space to film this episode.

Andrew Zimmern is an Emmy- and four-time James Beard Award–winning chef, creator, producer, and storyteller who has built a career on the belief that food tells the world’s most important stories. Through his acclaimed shows including Bizarre Foods, The Zimmern List, and Family Dinner, he’s explored how food can bridge divides and inspire change. Beyond television, he founded Intuitive Content and Passport Hospitality, authored five books, and co-created the Emmy-nominated series Hope in the Water. As a Global Goodwill Ambassador for the UN World Food Programme and The Nature Conservancy, he continues to champion sustainability, fight hunger, and advocate for cultural understanding. In this episode, Andrew joins Steve to discuss his journey to sobriety and what sparked his decision to support the recovery community, how he landed in food media and how it has changed throughout the years, and how people can display hospitality in their everyday lives. Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

Brooks Reitz is a Charleston-based entrepreneur, investor, and writer. He is the owner of Leon's Oyster Shop, Little Jack's Tavern, and Melfi's, in Charleston, and The Bell, in New Orleans. He is also the founder of Jack Rudy Cocktail Co., a manufacturer of mixers and bar tools distributed internationally, and along with his wife, Erin, he is the co-founder of E.M. Reitz, making high-end shirts for women and men in NYC's Garment District. Via investments in brands like Blackbird and MUBI, he is focused on championing food, art, media, and culture; he writes his weekly newsletter, A Small & Simple Thing, available on Substack, through the lens of these experiences.In this episode, Brooks joins Steve to discuss how he discovered his love of hospitality, the ever-evolving Charleston culinary scene, and where he finds inspiration—both personally and professionally.Thank you to Stolon Food Lab for allowing us to use the space to film this episode.

In this special kick-off to 2026, host Steve Palmer and his previous and upcoming guests, including Frank Stitt, Kat Kinsman, Andrew Zimmern, and more, share thoughts on what trends we will see more (and less of) in the new year. Thank you to our studio partners for allowing us to use their space to film this episode.

In this special holiday episode, host Steve Palmer takes a moment to reflect on the past year and highlight the important work his partners, community, and friends are doing within the hospitality community and beyond. Thank you to Sloss Real Estate for allowing us to use their space to film this episode.

Hunter Lewis is the Editor-in-Chief of Food & Wine, a role he has held since 2017, overseeing the brand’s print, digital, and experiential platforms. He began his career in food journalism after leaving a newspaper job in Durham, North Carolina, for a spot in Jonathan Waxman’s kitchen at Barbuto. This experience shaped his editorial approach and deepened his connection to restaurant culture. His path through the food media industry includes leadership roles at Saveur, Bon Appétit, Southern Living, and Cooking Light, ultimately leading to his current position at Food & Wine. In this episode, Hunter joins Steve Palmer to talk through the early days of their careers, the evolution of traditional media, and how competition can benefit everyone.Thank you to Smithey Ironware and to Sloss Real Estate for allowing us to use their space to film this episode. 

John T. Edge is the writer and host of the Emmy Award-winning television show TrueSouth on the SEC Network, ESPN, Disney, and Hulu. He also pens a beloved restaurant column for Garden & Gun and is the author of The Potlikker Papers: A Food History of the Modern South, which was named one of the best books of the year by NPR and Publishers Weekly.  His most recent work is a memoir, House of Smoke: A Southerner Goes Searching for Home, which was published in September 2025 and has been met with great acclaim. In addition to his writing and storytelling, John serves the University of Mississippi as a teacher, writer-in-residence, and director of the Mississippi Lab, and mentors students in the University of Georgia’s MFA program in narrative nonfiction. In this episode, John T. sits down with Steve Palmer to explore Southern food culture and storytelling, reflect on his journey through roles in academia and food media, and unpack the important, layered themes that connect them.Thank you to Smithey Ironware and Sloss Real Estate for allowing us to use their space to film this episode.