#133

Josh sits down with chef Greg Baxtrom fora a conversation about his newly released book, Nothing Matters but Delicious: A Radically Honest Cookbook released this week. Greg dives into his thoughts on ambition, addiction, mental health, and what success actually looks like after the accolades arrive. Greg reflects on his rise through some of the world’s most influential kitchens including Alinea, Per Se, Blue Hill at Stone Barns, and his breakout success with Olmsted in Brooklyn. He opens up about how achieving the dream of critical acclaim and industry recognition did not bring the fulfillment he expected, and how sobriety, therapy, and years of self-work forced him to reevaluate his relationship with restaurants, creativity, and himself. Along the way, the two discuss restaurant economics, burnout, ego, jealousy, friendship in the industry, and why so many chefs quietly wonder how they’ll ever afford to grow old in this business.

Greg shares some deeply personal experiences that shaped the cookbook, including cooking through rehab and recovery, navigating bipolar diagnoses, and rediscovering joy through simpler food. Greg explains why he wanted the book to feel practical rather than precious, shares stories from his days working for Grant Achatz and Dan Barber, and reflects on the pressure of opening acclaimed restaurants in Brooklyn.