DUSTIN SELVAGGIO PART 1: OG OF KOJI
2026-10-04 · 51 min · episode 40 · 16 entities
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Feed author/publisher: Jeff Fell
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Feed category: Food
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Link in episode "DUSTIN SELVAGGIO PART 1: OG OF KOJI": https://youtube.com/@FellIntoFood
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Link in episode "DUSTIN SELVAGGIO PART 1: OG OF KOJI": https://lnkd.in/g_5kFXie
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Link in episode "DUSTIN SELVAGGIO PART 1: OG OF KOJI": https://lnkd.in/gS-wu_YJ
Entities found in this episode
concepts 8
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Feed category: Food
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DUSTIN SELVAGGIO PART 1: OG OF KOJI
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DUSTIN
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KOJI
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@meez_konceptz
persons 4
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Feed author/publisher: Jeff Fell
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Feed author/publisher: Jeff Fell
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Link in episode "DUSTIN SELVAGGIO PART 1: OG OF KOJI": https://lnkd.in/gS-wu_YJ
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Link in episode "DUSTIN SELVAGGIO PART 1: OG OF KOJI": https://lnkd.in/gS-wu_YJ
websites 4
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Link in episode "DUSTIN SELVAGGIO PART 1: OG OF KOJI": https://youtube.com/@FellIntoFood
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Link in episode "DUSTIN SELVAGGIO PART 1: OG OF KOJI": https://lnkd.in/g_5kFXie
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Link in episode "DUSTIN SELVAGGIO PART 1: OG OF KOJI": https://youtube.com/@FellIntoFood
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evidence rules-v5
Link in episode "DUSTIN SELVAGGIO PART 1: OG OF KOJI": https://lnkd.in/g_5kFXie
Episode description as stored
In Part 1 of my conversation with Dustin Selvaggio, we dive into the evolution of chef culture, the science behind koji, and how food tech like dry-aging cabinets and fermentation is reshaping kitchens. From navigating ego to pushing flavor boundaries, Dustin breaks down how chefs can stay creative without getting stuck in outdated mindsets.
Guest
Dustin Selvaggio - Dustin is a chef, fermentation specialist, consultant, and unapologetically curious human. With a background rooted in high-end kitchens and a present-day focus on building systems that blend science with soul, he’s redefining what it means to be a chef in today’s food world.
Instagram:
@dustin.selvaggio
@meez_konceptz
If you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.
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