#42. In this episode, our listeners are in for a treat as we host a special guest on the show. Introducing Jimmy Kunz, the son of the late, great, world-renowned Chef Gray Kunz. For those deeply rooted in the culinary world, Gray's influence is immeasurable, and he has been a significant mentor to many, including our host, Josh Sharkey.
Jimmy has successfully built a remarkable business around one of the world's most coveted ingredients – truffles.
Jimmy began making truffle butter as a holiday gift for friends and family before he was inspired to take his passion to the next level by officially becoming The Truffleist. Like a modern-day version of the street cart vendors who walked a young New York City, Jimmy started hand-delivering the product to his early customers, personally navigating the City streets by Vespa. Since launching the company with that flagship truffle butter in 2013, The Truffleist now offers a growing selection of distinct truffle products and hosts a wildly successful seasonal market: Cheesesteaks by The Truffleist. The Truffleist products are available at pop-up markets, specialty shops, online, and up and down the East Coast on the shelves of Whole Foods. They are also honored to be featured in the dishes of some of New York’s most visionary and
celebrated chefs.
This season, the podcast delves into a theme close to the host's heart – the impact chefs and hospitality professionals have on their children. As a father of two, our host is intrigued by the dynamics of children entering the hospitality world. Jimmy shares his unique perspective of growing up with a culinary legend as a father.
In this episode, listeners will explore the intricacies of Jimmy's business, The Truffleist, and delve into his innovative cheesesteak concept. The conversation is sprinkled with anecdotes about Chef Kunz, including a surprise from Lespinasse that promises to captivate – watch the video to discover the details!
Where to find Jimmy Kunz:
Where to find The Truffleist:
Where to find host Josh Sharkey:
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In this episode, we cover:
(03:29) What it was like growing up with Chef Gray Kunz as Jimmy's dad
(07:39) Chef Kunz's high standard of cleanliness and how it translated to his home
(14:23) How The Truffleist Started
(22:58) Other Truffleist products and the importance of sourcing high quality ingredients
(26:13) Sourcing mushrooms for a CPG company
(28:41) The controversy behind truffle oil
(33:35) Holiday markets and truffle cheesesteaks
(41:28) The Truffleist in airports
(44:41) How Chef Kunz's idea of excellence has shaped Jimmy's idea of excellence in his company
(46:18) Digitizing Lespinasse Menu Repertoire Volume 1 and 2