Pandemic-prompted restaurant closures forced
a 200 year old wagyu beef producer from Northern Australia to try something new—show diners How To Cook A Steak at home. During the holidays we documented chefs Resetting The Table in their homes. When restaurants re-opened we put chefs, and the cross-cultural versatility of Australian wagyu, back on a pedestal by documenting the Kitchen Philosophy of the country’s most interesting cooks.
WESTHOLME
Kitchen Philosophy
CONCEPT
CONTENT STRATEGY
CREATIVE, ART, VIDEO DIRECTION
PRODUCTIONAn original content series for Westholme Wagyu featuring a few of the most interesting and dynamic chefs in America using the finest, and most versatile wagyu beef in Australia.
When you want to show other chefs how to think about your product, we figured letting leading chefs experiment with new ideas—and documenting the process—would be a good way to start.
This documentary video series was designed to put all kinds of Westholme Wagyu cuts in the best light possible while not limiting chefs creativity in the process. We criss-crossed the country, tried wagyu in ice cream, savored beef fat pull-apart bread, ate it raw, grilled, skewered, sliced thin, and roasted whole.
Featuring:
Chef Jenner Tomaska, Esmé, Chicago
Chef Brandon Jew, Mister Jiu’s, San Francisco
Chef Chris Cosentino, Acacia House, Napa
Chef Sarah Grueneberg, Monteverde, Chicago
Chef Lucas Sin, Junzi, New York City
Chef Nancy Silverton, Chi Spacca, Los Angeles
Resetting The Table
CONTENT STRATEGY CREATIVE, ART & VIDEO DIRECTION
PRODUCTIONResetting The Table is an original content series developed for Westholme that enlisted a diverse group of chefs around the country to invite us into their homes and backyards to show us how they celebrate important moments during isolation. With restaurants closed during the holiday season it was a powerful moment to connect with chefs in a new way, watch them preparing food for their families, celebrate old traditions, and invent new ones.
This joy of this project was in taking a simple question—how do chefs celebrate important moments at home?—and using it as a platform to talk tradition, talk Turkey at Thanksgiving, and talk about all the things that really matter when you get down to it.
Featuring:
Chef Suzanne Goin, A.O.C., Los Angeles
Chef Nina Compton, Compére Lapin, New Orleans
Chef Kris Yenbamroong, Night + Market, Los Angeles
Chef Edouardo Jordan, June Baby, Seattle
Chef Mei Lin, Daybird, Los Angeles
CONTENT STRATEGY PRODUCTION
TALENTHow To Cook A Steak
As a premium food brand used to talking to lifelong restaurateurs and Michelin-starred chefs, sometimes keeping things simple can be the biggest challenge. As Westholme started selling their Australian Wagyu online for the first time it became apparent they needed to help home chefs feel confident they could cook it like a pro.
Given the brands long history with big name chefs it made sense to start there. So we created a content franchise to let the pros could teach everyone at home how to cook a (wagyu) steak, like a pro.
Featuring:
Chef Kristen Kish, Arlo Grey, Austin
Chef Ludo Lefebvre, Petit Trois, Los Angeles
