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Bits Nicholas & Nancy DaSilva
Compliments to the Chef
Join hosts Bits and Nancy as they unpack every episode of Top Chef. Follow along each week as they discuss the cheftestants, their dishes and, most importantly, Tom Colicchio's hats. Your friendly Top Chef companion podcast will bring you all the Monday morning quarterback commentary you've always wanted to share along with guests from the food industry and beyond to prolong your enjoyment of the most elite cooking competition on TV.
Listen now
Ratings & Reviews
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4.9 stars from 16 ratings
at last, the perfect top chef podcast!
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“For a few years now I’ve been hunting for a top chef podcast that has the right vibe. So many that I have tried are either very bro-y, pretentious, or both. But Compliments to the Chef is PERFECT! The hosts have great friendship chemistry, they have substantive discussion without being mean, and...”Read full review »
feathered via Apple Podcasts ·
United States of America ·
03/31/24
This podcast is EVERYTHING
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“Don’t miss out. Pure entertainment from top to bottom - can’t wait for the next season! 👏🏼 👏🏼”
pepperann415 via Apple Podcasts ·
United States of America ·
03/08/24
So witty and a fun listen.
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“I’m a huge fan of Top Chef so naturally I wanted to listen to a podcast about my favorite show. This doesn’t disappoint. Nancy and Bits are hilarious and get great guests. Don’t sleep on this podcast!”
EJD-E via Apple Podcasts ·
United States of America ·
02/28/24
Recent Episodes
It's our last night in Wisconsin and we're going out with a bang! On this week's episode of Top Chef we have the fan favorite blind taste test challenge followed by a high stakes elimination challenge. The chefs are ask to show their growth over the course of the show in a single dish. Who will...
Published 06/06/24
Published 06/06/24
This week we have CEO and Founder of Square Pie Guys Marc Schechter! Mark is a pizza enthusiast who left a life of corporate misery to pursue his passion of breaking bread and filling the world with joy through pizza. Listen to this episode as we discuss the universality of crust, sauce and...
Published 06/04/24
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