Toyo hunches over his street food stove, cooking tuna with a blow torch, stopping to light his cigarette with it and produce a cheeky grin. The Japanese chef, who owns a roadside stand in the city …
series “Uncharted” premiering tonight, which combines learning from the locals, a decent dose of adventure and, in typical Ramsay fashion, a sprinkle of healthy competition.
“She busts his chops because he didn’t hire her,” says “Uncharted” executive producer and showrunner Jon Kroll. “And then Monique, the chef from New Zealand, is this badass machete-wielding Maori, so he can barely keep up with her, it’s a unique relationship he has with each chef.” “He’s really a fish out of water, most people in these places have no idea who he is, and he faces some of the harshest critics he’s ever faced in these locals who don’t know he’s a celebrated chef with Michelin stars. They don’t hesitate to tell him when something is under cooked or under seasoned,” Kroll says.
’s foodie content, reveals that the show was born out of working on “Chef’s Table” and wanting to move away from grandiose restaurants and Michelin-starred subjects. “This show has a bit more of a loose feel to it….We’re out on the streets, on the corners, in little stalls, in shared markets, and so we need to find ways to not interfere, not get in the way, while still delivering the kind of quality and beautiful aesthetic that people expect,” Gelb says.and director Caroline Suh face on “Salt, Fat, Acid, Heat” as well.
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