Brian Dunsmoor's guest appearances

Brian Dunsmoor

The Southern Fork

Snacky Tunes

In Love with the Process Podcast

Scott Crawford

Nathalie Dupree

David Shields

Chris Stewart

Sara Bir

Ashley Christensen

Joy Wilson

Kevin Johnson

Dana Cowin

Chris Shepherd

Ted Lee

Corey Nickols

Wade Eastwood

Marc Maron

Jeff Daniels

OwlTail

It’s finally here. Host Mike Pecci has been openly obsessed with food since... well... forever, and he finally got to sit down with a true master of the craft to nerd out about the effort, skill, experience, dedication, and true passion that it takes to run your own restaurant. Brian Dunsmoor, Owner/Chef at LA-based Hatchet Hall woodfire cookery, shares his extensive knowledge and amazing story with Mike in this long-awaited episode on creativity, passion for the craft, and (most of all) food.Brian Dunsmoor's IG:instagram.com/hatchetchiefHatchet Hall's IG:instagram.com/hatchethallMike Pecci's IG:instagram.com/mikepecciILWP's IG:instagram.com/inlovewiththeprocesspodILWP Subreddit:www.reddit.com/r/inlovewiththeprocessThe Episode is Sponsored by:Puget Systems: http://puget.systems/go/inlovewiththeprocessPuget Systems Consultation: https://www.pugetsystems.com/landing/Puget-Labs-Consultation-Service-101?Quasar Science: www.quasarscience.com/Support our show by signing up for a 30 day free trial at www.audibletrial.com/InLoveWithTheProcessILWP Sponsor Page: www.inlovewiththeprocess.com/sponsors

It’s finally here. Host Mike Pecci has been openly obsessed with food since... well... forever, and he finally got to sit down with a true master of the craft to nerd out about the effort, skill, experience, dedication, and true passion that it takes to run your own restaurant. Brian Dunsmoor, Owner/Chef at LA-based Hatchet Hall woodfire cookery, shares his extensive knowledge and amazing story with Mike in this long-awaited episode on creativity, passion for the craft, and (most of all) food. Brian Dunsmoor's IG: <a href="http://instagram.com/hatchetchief" rel="nofollow" target="_blank">instagram.com/hatchetchief</a> Hatchet Hall's IG: <a href="http://instagram.com/hatchethall" rel="nofollow" target="_blank">instagram.com/hatchethall</a> Mike Pecci's IG: <a href="http://instagram.com/mikepecci" rel="nofollow" target="_blank">instagram.com/mikepecci</a> ILWP's IG: <a href="http://instagram.com/inlovewiththeprocesspod" rel="nofollow" target="_blank">instagram.com/inlovewiththeprocesspod</a> ILWP Subreddit: <a href="http://www.reddit.com/r/inlovewiththeprocess" rel="nofollow" target="_blank">www.reddit.com/r/inlovewiththeprocess</a> The Episode is Sponsored by: Puget Systems: http://puget.systems/go/inlovewiththeprocess Puget Systems Consultation: <a href="https://www.pugetsystems.com/landing/Puget-Labs-Consultation-Service-101?" rel="nofollow" target="_blank">https://www.pugetsystems.com/landing/Puget-Labs-Consultation-Service-101?</a> Quasar Science: <a href="http://www.quasarscience.com/" rel="nofollow" target="_blank">www.quasarscience.com/</a> Support our show by signing up for a 30 day free trial at <a href="http://www.audibletrial.com/InLoveWithTheProcess" rel="nofollow" target="_blank">www.audibletrial.com/InLoveWithTheProcess</a> ILWP Sponsor Page: <a href="http://www.inlovewiththeprocess.com/sponsors" rel="nofollow" target="_blank">www.inlovewiththeprocess.com/sponsors</a>

EP77 | The Chef Episode (Guest Chef Brian Dunsmoor)

Food can make you feel at home, no matter where you are, and when I walked into Hatchet Hall, located in Los Angeles, I immediately had a sense that this was my kind of place. The best Grandma parlor decor with a hefty dose of taxidermy, hearth cooking, good whiskey, food cooked from a sense of history, and you know, one helluva whole fish, and suddenly I forgot about the thousands of miles I was away from my front door. Chef Brian Dunsmoor, a Georgia-born cook who studied at Johnson &amp; Wales, delves deep into history to create something distinctly forward thinking; he’s striving to build a fuller and more broad idea of what we consider “American food.” And he’s doing it without modern equipment, just modern thinking. 

Food can make you feel at home, no matter where you are, and when I walked into <a href="http://www.hatchethallla.com/" rel="nofollow" target="_blank">Hatchet Hall</a>, located in Los Angeles, I immediately had a sense that this was my kind of place. The best Grandma parlor decor with a hefty dose of taxidermy, hearth cooking, good whiskey, food cooked from a sense of history, and you know, one helluva whole fish, and suddenly I forgot about the thousands of miles I was away from my front door. Chef Brian Dunsmoor, a Georgia-born cook who studied at <a href="https://www.jwu.edu/" rel="nofollow" target="_blank">Johnson &amp; Wales</a>, delves deep into history to create something distinctly forward thinking; he’s striving to build a fuller and more broad idea of what we consider “American food.” And he’s doing it without modern equipment, just modern thinking.

170: Brian Dunsmoor, Hatchet Hall (Los Angeles, CA)