Hunter Fieri talks about growing up with a superstar father and the lessons he has learned as he forges his own path. Hunter talks about how his family and life changed after his dad, Guy Fieri, won Food Network Star when he was just ten years old. Hunter shares his favorite moments from his life-changing European trip with his father and the country he would most like to visit again. He talks about life post-grad, the personal growth he experienced throughout his collegiate career and the pivots he had to make when the pandemic affected his plans. Hunter then shares what it’s like to be a part of the Food Network family and his nerve-wracking experiences on the sets of Guy’s Grocery Games and Tournament of Champions. He reveals the most competitive Food Network stars he’s witnessed on the shows and whether he would rather host or compete before sharing exciting details about the new show, Guy’s Chance of a Lifetime.
Hunter Fieri talks about growing up with a superstar father and the lessons he has learned as he forges his own path. Hunter talks about how his family and life changed after his dad, Guy Fieri, won Food Network Star when he was just ten years old. Hunter shares his favorite moments from his life-changing European trip with his father and the country he would most like to visit again. He talks about life post-grad, the personal growth he experienced throughout his collegiate career and the pivots he had to make when the pandemic affected his plans. Hunter then shares what it’s like to be a part of the Food Network family and his nerve-wracking experiences on the sets of Guy’s Grocery Games and Tournament of Champions. He reveals the most competitive Food Network stars he’s witnessed on the shows and whether he would rather host or compete before sharing exciting details about the new show, Guy’s Chance of a Lifetime.
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/hunter-fieri-on-flavortown-family-forging-his-own-path
JAYMEE SIRE: Hello, and welcome to Food Network Obsessed. This is the podcast where we dish on all things Food Network with your favorite Food Network stars. I'm your host Jaymee Sire, and today we have someone who is both new and old to the Food Network family. He talks about cutting his teeth in the kitchen with his dad, and what he has learned, both on and off the set, about food, flavor, and family. He is the Prince of Flavortown, and you've watched him on shows like Triple D, Triple G, and Guy: Hawaiian Style. It's Hunter Fieri.
[MUSIC PLAYING]
Hunter, welcome to the podcast. You are affectionately referred to as the Prince of Flavortown. So first things first, how seriously do you take your duty as a successor?
HUNTER FIERI: I mean, the Prince of Flavortown-- Anyways, it started as a joke at first, believe or not. And then they kind of just turned it into this thing of, my dad's Mayor of Flavortown, I'm the Prince of Flavortown. I wouldn't say serious, it's more of a-- you play the role, you have fun with it, and it's-- Flavortown's got its citizens, right? So I'm the Prince and we're rolling with it. But I find it very funny, it's very fun. It's part of the game.
JAYMEE SIRE: Yeah, absolutely, it's a good title to have. And let's kind of take it back-- because you were 10 when your dad won Food Network Star. Do you remember the family's reaction to his victory?
HUNTER FIERI: I don't think that I was capable of understanding what was going on at the time. I knew what my life was like beforehand, and then he, like-- seeing my dad on TV was crazy, but he looked the same to me because he's always just this outgoing, crazy guy. But when he won, like, I just remember all of my dad's friends and all of our family was just like, "Did this just really happen?" It was pretty big, it was pretty stunning. Even in our hometown was like, "We made it." You know, "Santa Rosa made it." Yeah, it was pretty-- it was something new for us, for sure. I mean, from there things just changed drastically.
JAYMEE SIRE: Yeah, I'm sure. I mean, did you have a feeling that that was about to happen? Or did that moment of clarity like, "Wow, this is going to be big." Did that come a little bit later?
HUNTER FIERI: I didn't understand what was happening, why this was such a big deal. I knew he could cook, I knew he was on TV, that was a big deal. I just didn't-- I could never see the future, I could never see what was ahead of-- and what was going to happen. Until I got older, then I realized, "Wow, my father made it. My father is-- he is a unicorn over here."
JAYMEE SIRE: You were 10, so that's very understandable that you were kind of just like, this is cool. So before he went on the show and became this household name. What was your guy's life like? Were you in the kitchen a lot together?
HUNTER FIERI: In the kitchen constantly. I wasn't allowed to come home from school and not do something. So I had my chores-- morning and night, come after school. And the rule was in the house, though, if you're not going to cook, you're going do the dishes. And I hated doing the dishes, so I would hop in there and cook, and I learned a ton.
Ever since I was a kid he would stop making me breakfast. And he said "If you want to eat breakfast this morning, you're going to make it yourself. You can get up a little earlier, go make your own breakfast." Our household, it was normal family. We would make dinner, hang out, watch movies together. Sit by the fire on a rainy day. I mean, that's kind of-- we had a normal-- a normal life of him in the restaurants, and that was it, you know. And then TV happened. And it was the same, he was just gone a little more.
JAYMEE SIRE: Yeah. So how old were you when you started joining your dad in the kitchen?
HUNTER FIERI: As young as I can remember, really. I got to say, like, second or third grade. As soon as I was able to stand on a stool by myself, and pretty much get up there and chop some onions or just stir the pot with my dad, something like that, that's when I really started to get into it with him. And then I got to say, I had to have been fourth grade when I started making-- maybe fourth grade when I started making make my own breakfast. Sometime in that-- in that range. And ever since then, it's just gone up. You know, now he's put me in charge of, "Hey, watch this, cook this. I'm going to run over here, talk to my friends." Or, "hey, I'm going to run outside, make this phone call. Watch this stove." Then he kind of started giving more responsibility. And I was just the start of it.
JAYMEE SIRE: Yeah
HUNTER FIERI: It was-- I was a little kid. Ever since I could stand on that stool, that's where it started.
JAYMEE SIRE: So when you're making your own breakfast at such a young age, what were you making for yourself?
HUNTER FIERI: It was always like, eggs or like maybe some English muffin and butter. Like, cinnamon and butter toast. The first thing he ever taught me was French toast-- and he had me make my own French toast and then put cream cheese and sliced strawberries, and make a French toast sandwich. And that was like my first ever recipe I could make by myself. And it was delicious. And I felt proud of myself, that's for sure.
JAYMEE SIRE: What's your favorite thing to cook together now.
HUNTER FIERI: We love-- we actually we love smoking. We love smoking any of that-- brisket ribs, chicken, wings, that's a fun one for us. Just because-- who doesn't love smoked food? I love-- we love making pasta together. We make some really good pasta, and we do it every year for Christmas, as the tradition. That is one of my favorites. I mean, fresh pasta, you can't beat that.
JAYMEE SIRE: Yeah, that's awesome. Do you guys make the same pasta every year, or you kind of switch it up every holiday.
HUNTER FIERI: We switch it up a little bit, we try different things. One of our great friend Antonia Lofaso, she makes-- I can't remember the name of the pasta. Shoot. But she rolls it. And so we have a simple little pasta machine, we have a hand cranked-- so we try different things here and there. Most thing is for us to try to stay consistent. But after doing it for seven years, plus now, if not more We've gotten pretty good at it. You got to see the way we make this pasta, though. Because we make the pasta, and we're in our ranch house, and we have nowhere to hang it.
JAYMEE SIRE: OK
HUNTER FIERI: So what do we do, we get-- We get it some cloths and our dining room chairs, and we hang it across the dining room chairs. And that's how we dry our pasta. Because we have no other rack. It's pretty janky, but it's funny.
JAYMEE SIRE: I love that. You got to take a picture of that. That's what I do with my laundry, but I'll have to try that with--
HUNTER FIERI: Yeah, exactly.
JAYMEE SIRE: --with pasta. So outside of the kitchen, what are some activities that the Fieri family likes to do together?
HUNTER FIERI: We're super big in outdoors. We do a lot of camping, go to a lake every year for like a month. And we just camp, we fish, we ride dirt bikes, wake boarding, jet skis. My dad's super big into hiking. And even if we're not feeling it on a certain day, he'll make us get up and go hike with him, and-- when I tell you this guy likes to hike, he will hike up a hill for four miles, and just power through it like he's an animal. And we're sitting there dragging along behind him like, "Please slow down, can we get a break. Please?" And he's the power hiker.
But, no, we love outdoors-- and then football. My brother is a huge basketball fan, huge sports fan. So all we do is watch basketball and football, we love all that. We try to stay busy around here.
JAYMEE SIRE: So in addition to your actual family, you're also part of the Food Network family. So what is it just meant to you to grow up around your dad, and all of his famous friends.
HUNTER FIERI: People ask me what it's like to have a famous dad, and I don't ever see him that way, he's just my dad. And now, we have-- we like to call it the Flavortown Crew. The Flavortown family, the army. We don't see them as-- I never saw them as these famous people because I'd watch them on the shows and I'd seen them. But after getting to know them a couple of times-- and we started hanging, out we started just kind of like talking like we were all friends. We're one big family now, so it's honestly like, I call them up, they call me, we text, we'll see them randomly. And it's like we had just seen each other the previous day. It could be three months before we see him again-- we just saw him-- we're right back on the same track of what we were talking about.
It's pretty amazing to see that-- you can get all these chefs together and we're just one big collective group, and we'd like to have fun and cook. And we go to the ranch and we do ranch kitchen. All we do is sit there and talk crap and cook awesome food, and have a great time. It is amazing.
JAYMEE SIRE: It definitely comes through on screen, as well. Is there a person on The Network, in particular, that you really look up to or has kind of impacted your life in a significant way?
HUNTER FIERI: There's been quite a few. One of them we talk about all the time is Carl Ruiz. That man was a legend, one of the funniest guys. We have him at the ranch kitchen. And this guy would make you have the night of your life, just telling you stories, making you laugh. I mean it could be a 10 o'clock at night, and have an early shoot in the morning, but you don't want to go to bed because he has so many stories to tell, and so many jokes to tell. He was one of those guys that really influences you to just relax and have some fun. So we miss like every day.
JAYMEE SIRE: Yeah, we do. Pinkies up, right?
HUNTER FIERI: Yeah, always.
JAYMEE SIRE: Well, when you graduated high school, you and your dad went on a once in a lifetime, month long, European vacation, seven countries. It was documented on Guy & Hunter's European Vacation. Was that your first time abroad?
HUNTER FIERI: First time abroad, yeah. I got to tell you, the trip of a lifetime. I didn't know what-- before we went, like, what exactly I was going to be getting to experience. Every day we were with each other, so you can imagine how that was like, you know, father and son. But I got to tell you, that was one of the most amazing trips in my life. We learned so much, we got to see some of the most amazing places in the world, and try some of the most outstanding food that I've yet to ever try again. The whole experience itself, I mean, milking goats in Greece. Who does that?
JAYMEE SIRE: No.
HUNTER FIERI: Who goes out there and does that? Making Parmesan cheese and Parma. Just seeing how prosciutto is made. All of this-- just the experiences we went through. And then my parents, my mom and my brother meet me out in Mallorca after. And we got to make paella the real way. It gives me chills just talking about it. I mean, just the experience itself. Life is made right there.
JAYMEE SIRE: When you think about the meals that you had while you were on that trip, is there a particular one that really sticks out to you?
HUNTER FIERI: Something very hard for me. It was-- we were in Greece, and they're very into using all the animal, which I totally agree with. But they did put intestines and liver and all-- and heart and all this-- and the stomach, all on a spit, you know, and then wrapped it in the intestines and-- it was hard to look at. But I got to tell you, you learn to appreciate it when you see how it's done, you see that's made and then you try you're like, I-- this is actually truly delicious. I mean, it's hard to think about, for me at least, because I've never been a liver fan, but-- that was really pretty neat. That was pretty neat to see.
Pasta in Italy, of course amazing. The paella, though, in Spain. Nobody can do pie like that. Nobody can. Makes my mouth water just thinking about it.
JAYMEE SIRE: Me too. You think about all the places you went. Where is like the first place that you would want to return to?
HUNTER FIERI: Probably Italy. I didn't-- I want to spend more time there. I loved all the places we went to, but Italy, for me it was-- because we got to see my extended family from there in Sicily, Corelone. And that was really neat to see. I want to go spend more time with them, and learn more about our history of our family. That was pretty that's pretty amazing just to meet them and see and talk to great, great aunts and grandmas, and all this stuff. And it was just super to see the pictures. And they had books about the history and that was amazing to learn.
JAYMEE SIRE: When you think about just the experience overall, and just traveling to new places, and like you said, trying new things that maybe you wouldn't have, if you hadn't had that experience. How does that impact the way you approach travel now? Just the idea of exploring a culture through their food, and again, like trying new things.
HUNTER FIERI: It impacted me a lot, actually. I didn't understand how and why that felt that way about traveling. And then my dad really kind of opened my eyes to want to travel more with him, to do shows with him. I kind of got the sense of, I'm like, "Oh, where are we going today?" Like, I wasn't so "I'm tired, I kind of want to stay in a hotel." It was more of a, "Let's see what this guy can cook." Or, "Let's see what this guy's history is." Because he's the smartest chef-- he's one of the smartest I know, and he's a brilliant guy. And he is still learns from other chefs every day. So I kind of have this ambition now, this optimism of, let's see what we can. Learn let's see who's offering what kind of service today. Who came from nowhere and got to where they are now. I love kind of just exploring and open to new ideas and new adventures.
JAYMEE SIRE: Yeah. Well, speaking of education, you attended the University of Nevada. Following in dad's footsteps there as well, studying hospitality, restaurant management. You graduated in 2019. How was that form of education different from what you were able to learn from your dad, growing up.
HUNTER FIERI: It was good education. I learned more, academic wise, how to study and how to stay focused. I learned-- of course, I learned the subject itself, did a couple of culinary classes, did a couple accounting, financial classes. Learning cost control. That was all real great, definitely much needed.
But I learned a lot more about myself, just going to college, of how to maintain yourself, how to keep yourself ahead. And I think that college is important in that way. It's not just about the academics, it's about, how do you live your life, right? How do you how do you keep yourself focused? So that was a big part. I also learned a ton with internships throughout the college, because the college makes you take at least one internship to graduate, and I took three.
JAYMEE SIRE: Oh, wow.
HUNTER FIERI: And just learning how different-- I took a-- just learning how different restaurants do their thing, how different cuisines-- All right, now, I took a fine dining internship and I had no idea it was the way it was. I had an idea of what I thought it was, but going in there I'm like, "This is hard." That fine dining cuisine is no joke.
JAYMEE SIRE: I mean, I'm sure the pandemic kind of had an impact on the post-grad plans. How were you--
HUNTER FIERI: It did, yeah
JAYMEE SIRE: --able to pivot, and just kind of continue moving forward in the wake of, obviously, a lot of uncertainty in the food industry.
HUNTER FIERI: As you can tell, my dad did come up with some great ideas for those takeaway and delivery shows. When I got out of college, though, I came home and the plans that I had were kind of shut down. And my dad goes, "We're not just going to sit here and do nothing." And so he pushed me to go and do some work.
And I started doing electrical and working on the ranch, herding goats, working with wood, and learning just all these things about how to run a ranch. And that's been really neat actually, just to kind of get my hands dirty, and learn how to be sustainable for myself. And then doing that, and then also doing Triple D take out, and Triple D delivery was amazing. I just love that we can help and give back to the restaurants in need, that was the most important part about that.
JAYMEE SIRE: Yeah, I know, that was really cool. What are your plans? Do you want to open a restaurant, or do you want to continue on the television path?
HUNTER FIERI: Both.
JAYMEE SIRE: Yeah.
HUNTER FIERI: There's a lot there's a lot of things I want to do. We do a lot in this family. My dad's, of course, very busy. I definitely want-- but it's always been a dream of mine to open my own restaurant. My dad's my idol. When he had his restaurant, I'm like, "I'm doing that one day."
But I'm going to wait, though. I know restaurants are very hard, especially nowadays, to open and to succeed. I want to wait until I get as much knowledge as I can, and a good amount of money, to really put a lot of effort into this, because I want it to succeed. I'm going to wait, though. I'm not in a rush to do it, but we'll do it at some point of time in my life, I know that for sure.
JAYMEE SIRE: What would the restaurant be?
HUNTER FIERI: I don't know. My dad had this restaurant called Tex Wasabi's. And it was a barbecue Asian fusion restaurant. So it was sushi and all this Asian-- like, Asian salads and all these creations. And then like, sushi-- like he put fries and pulled pork in a sushi roll. Can you imagine that?
JAYMEE SIRE: No.
HUNTER FIERI: So I'm not set in stone any ideas that I have. Ideas flow through, but I don't want it to be something plain Jane, I don't want it to be-- I need something original. It'll come to me someday. Ideas are there.
JAYMEE SIRE: Coming up next, we talk about all of your favorite Food Network shows with Hunter. Tournament of Champions, Guy's Grocery Games, Triple D, and more.
[MUSIC PLAYING]
But obviously, you've kind of alluded to it. You've had a ton of other experiences on the network, in addition to The European Vacation. You've got Triple D, Guy's Grocery Games, TOC, all of those-- really an education, in and of itself, I'm sure. What have you learned being on set with all these talented people?
HUNTER FIERI: These people are truly talented and truly gifted cooks, that's for sure. So actually being on Triple G. It's such a fun show, but it is nerve-racking. What my dad puts these chefs through is so cruel. But it's so fun, though. And they know it, and they love it. Especially the all-stars, they come through again and again, because they just-- the environment and the atmosphere is really addicting, I guess.
JAYMEE SIRE: Yeah.
HUNTER FIERI: But I've learned a lot too, working with them. Because I get more comfortable with the chefs that I've met and know. And then I get more comfortable with the production crew that we work with. And it's kind of helped me build myself as a character on TV to be a little more comfortable and open on camera, and not so shy and not wanting to talk and all that stuff, you know. But it's a blast.
JAYMEE SIRE: Do you remember your first time visiting dad on set?
HUNTER FIERI: Well, I remember I was on Guys Big Bite, back when he first started that. And I was tiny, I had long hair. I think I had the voice that sounded like a mouse. I couldn't-- I remember what I did. I imagine I was pretty shy, though. Except I remember on like Triple D a couple of times, I was a little shy. Even in high school, when I was on Triple G, I was a little shy. As time's gone on, though, I'm getting more comfortable with everyone and myself.
JAYMEE SIRE: Yeah, it takes some reps, don't be hard on yourself. What has surprised you most about these competition shows?
HUNTER FIERI: The amount that they are able to focus themselves. I've seen so many chefs, especially on Triple G and TOC, they get in there and they're-- talented chefs-- and they get in there and then all their knowledge just goes out the door because they get so nervous. And it's amazing to watch a lot of these chefs just turn a knob, and they get into battle mode. Like if you were watching Antonia Lafaso or Brooke Williamson, like, they're super loving and kind, in person. But when you put them in a battle-- or even Mike Voltaggio. When you get them in competition, it is-- there's no friends. They're in the wild. It is dog-eat-dog-- it's go time.
JAYMEE SIRE: Yeah.
HUNTER FIERI: It's pretty amazing to see, and they're just phenomenal chefs.
JAYMEE SIRE: Yeah.
HUNTER FIERI: I mean, amazing to-- It's amazing to see. It's like watching sports.
JAYMEE SIRE: It is, it is. And they know how to flip a switch. We've had quite a few people on the podcast that have bet on Tournament of Champions, and they have, pretty much across the board, said, "It is the hardest competition on Food Network." Do you agree?
HUNTER FIERI: I 100% agree. So I was doing the little interviews after the competition. I'm sitting there in the back and I'm nervous. I'm watching the randomizer and I'm getting all hyped up like, "Who's going to do this? Who's going to win?" You're rooting for both sides because they're both your friends, and you both want them to win, and everyone in the back is getting nervous. We're all in the back, trying not to be loud. And back in the production. Oh gosh, it's gnarly. But it's so much fun, everyone wants to come back. It's one of the best shows I've ever watched.
JAYMEE SIRE: How have you learned to kind of keep your cool when interviewing these chefs coming off the big competition stage?
HUNTER FIERI: Like I said, I'm friends with most of them. And then, even the new ones that come on, I get to meet them beforehand and chat with them. I know that they're super stressed, and I know that they know who I am, and I don't want them to get out of the zone because they may have a competition come up after that. And so I just talked to them super cool. You know, I get them kind of pumped up, get them excited, make them feel good. I don't want to get too friendly with them, though, I don't want them drop their guard.
JAYMEE SIRE: OK.
HUNTER FIERI: So I kind of just feel like, I know this person is tense right now. I'm just going to play it cool with them, keep them focused, and that's all I think about. Because I don't want them to lose because of me. That would be terrible.
JAYMEE SIRE: Would you rather compete or host a competition show?
HUNTER FIERI: A show like TOC, I'd rather host.
JAYMEE SIRE: OK.
HUNTER FIERI: Until I am at that level of a chef like they are, I don't know if I could compete with them. I mean, it's just so nerve-racking. But I think-- but something about Triple-G, you know, I just did a competition with-- a couple of times with my dad around, and just kind of cooked on there, and helped some other chefs. And that's really fun. I think I could do that. But I'd rather host a competition show like that. I think that would be a little bit more my style.
JAYMEE SIRE: Yeah, I agree with you. I don't think I would want to be going up against any of those chefs, but hosting it, I think, would be a lot of fun and--
HUNTER FIERI: Yeah.
JAYMEE SIRE: Let's talk about Guy's Grocery Games. Because you brought it up a couple of times, it's such a fun show, I love watching it. And you guys co-hosted the Triple G delivery during the pandemic. What is your favorite element of that particular show?
HUNTER FIERI: Knowing the pranks that we're going to play on them, and then trying to hide-- trying to hide poker face and not giggle. That-- they're going to hate it. That's some of the funniest stuff. Because we get to plan the games ahead of time, and we get to kind of prank them. And we want to know how to prank-- it depends on who's playing.
And then, two, the reactions. They know something's going to happen, they know it's not going to be good for them, but they don't know what's going to happen. And so they get all nervous and tense up. They're and just like, "Come on, tell us what it is, tell us what it is. And Carl had the best reactions. Carl's reactions to the games were-- it's like he just lost the leg. I mean, he was just, "Oh, gosh, darn it. Just--" that is probably some of the best-- but also, too, seeing all the love. They still talk each other in the games. They'll be in the middle of a hardcore cook, and they're still yelling across the kitchen, seeing-- checking on each other, seeing how they're doing. Maybe even messing with each other. So it's, honestly-- it's one big fun game that scares the hell out of you.
JAYMEE SIRE: I think that's an excellent way to put it. I know you and your entire family recently competed on an episode. Does your dad get joy out of putting all of you guys to the test, as well?
HUNTER FIERI: Are you kidding me. Does get joy? That's his favorite thing to do. I mean, that's-- that's his fatherly role, he loves to put us through torture.
JAYMEE SIRE: Who's the most competitive?
HUNTER FIERI: Oh, I don't-- All of us. We're very competitive. We don't-- probably my dad. Like, we play family games a lot, and if someone's feeling like they're getting cheated out or if someone's losing, there's no friends. We'll go to bed mad. It's-- we'll end the game right there, and will walk away. It's done.
JAYMEE SIRE: How do you think being part of that show has helped you kind of figuring out what you guys are cooking at home on a given night?
HUNTER FIERI: Honestly, it's given us a lot of ideas. But there's been a couple of times on delivery, where we'll be cooking or we'll be giving a few of the contestants a game to play. And then my dad's like, "All right, Hunter let's hop in and see what we can do." And it's kind of fun, because sometimes we'll go to the store and we'll just grab random things. Or even at the house, we'll just kind of throw in whatever we can to kind of make it a little different, make it a little fun. Invent the wheel a little bit-- you know, reinvent the wheel, I should say. So it gives us some ideas, it gives us a little hope that, hey, you can make it work, pretty much, with anything, if you put your mind to it, so.
JAYMEE SIRE: Do you have your own signature dish?
HUNTER FIERI: When I was a kid, my signature dish was chicken parm. That was like always-- when we go camping, he'd put me in lead for that because I could rock a chicken parm.
JAYMEE SIRE: You're cooking chicken parm on a camping trip?
HUNTER FIERI: Oh, heck, yeah. You kidding me?
JAYMEE SIRE: How does that go?
HUNTER FIERI: We go camping and ride dirt bikes, and we have this old camp chef's stove, and we run everything off. We have the fire pit in the back, and you get your hot water, you get your hot oil, and you get other foldable tables on the side. We were using, like, lawn chairs to prep stuff on and-- you make it work out there.
JAYMEE SIRE: Yeah absolutely.
HUNTER FIERI: We were doing-- we are high class camping on that one, for sure.
JAYMEE SIRE: Yeah. My camping meals are some sausages on the grill, on the fire, and maybe some baked beans and that kind of thing. So you guys--
HUNTER FIERI: Let me clarify, for sure. We weren't tent camping. This is camping-- come out with the RVs.
JAYMEE SIRE: OK.
HUNTER FIERI: Come on. And we have tents if we have some extra guests. But we're dirt biking out in the hills, so we've got some RV trailers out there. It wasn't-- wasn't roughing it.
JAYMEE SIRE: I love it, though. Chicken parm camping. I'm going to have to try that. Let's talk the classic. Triple D This show is so special, I think, for a number of reasons. Long before Yelp or any of these online reviews, he was highlighting local small businesses in cities and towns across the country. Has your dad always been drawn to these small hidden gems?
HUNTER FIERI: 100%. I mean, one, to give these small businesses free advertising on a national level is huge. But he does it for a reason. One, he loves to help out. He's a huge supporter in communities and first responders and all that. But we always found the small joints, those hidden gems, the hole in the walls, produced the best food, the mom and pop places, right? That's some of the best food ever going to get.
Not saying that big chains and big restaurants aren't good. It's just, a lot of the times that you find a small little joint that everyone kind of bypasses, may have some of the best pizza you'll have ever in your life, or in that city. So you never know. And that's what I was going to-- his idea of, these people are spending-- he knows how hard the restaurant business is. These people are putting their life savings into opening this restaurant, and to keeping this restaurant running. Let's help them out a little bit. And it's worked tremendously.
JAYMEE SIRE: Did you guys go on road trips as kids, and would you stop into these types of places, even back then?
HUNTER FIERI: Yeah, I wouldn't say, like, road trips. But when we did travel places, even before Triple D started, it was-- he was a chef, he was a food guy. He was always looking for the best food in town, he wasn't going to go to a big chain restaurant if he didn't have to. He wanted to go and find-- he would ask locals, "Hey, where's-- where can I get the best tacos around here." Right. "Where can I get the best pizza. Where's some bomb hot dogs? Or where's a good Italian joint?" And people kind of give him my ideas and that's what he did, and it worked. I mean, literally. Those hole in the walls-- best sushi, where can I get it? Who's got we get the freshest stuff? That's where the best food is.
JAYMEE SIRE: Have you ever gotten to take the '67 red Camaro for a spin?
HUNTER FIERI: I've driven it a couple of times.
JAYMEE SIRE: OK
HUNTER FIERI: Not very far. I drove it-- I think there was one time I got to drive it like a good four blocks. One location we were shooting at was next to the next location, so he let me drive it. I drove it for the first time on a military base. I can't remember where we were. I remember which military base we were at, but it was for the Air Force, and we were doing a road show there. And we stopped by just to thank the troops and feed them. And he said, "Hunter, go get the car to that trailer." And it was a good like quarter mile away. So I got to pull it out of the trailer and-- I knew how to drive a stick but I'd never driven that car and-- I may, every now and then have accidentally done a burnout at the Air Force. But, hey, we won't say anything about that.
JAYMEE SIRE: That's all right. Just having the chance to experience these small businesses, and knowing that you also want to have your own restaurant someday. How has that shaped your point of view when it comes to running a business and running a restaurant?
HUNTER FIERI: I really try to focus on how to manage, and how to be open minded, and how to be a people person. I want to be a leader. I see a lot of bad restaurants-- I see a lot of businesses that are not run properly. I see how my dad looks at him, and he's such a great teacher. And that's what I want to be. If I eventually-- when I run the business and I have my own restaurant, I want to be the one that people look up to and come to me ask for help. And I want to have a good reputation where people say, "Hey it's a hard business but this guy keeps his keeps himself levelheaded." So I try to focus on just all the good qualities that someone can have when running a business or running-- even hosting a show. I want to be able to give back. I want people to-- I want us to be all a family and be friends.
That's how it is on all of the shows that we do, we're all great friends. Everyone is super cool. Everyone's got good food, we all hang out together after the shows. We do like a thing called $5 Friday on Triple G, where we all put in money throughout the week, and then on the last day we-- everyone gets prizes. I mean, literally, like, someone got a TV last time.
JAYMEE SIRE: What?
HUNTER FIERI: Yeah. That's just part of the love that we-- we want-- we're going to do this, we're going to be around each other, let's at least be friends and love each other. That's what it is.
JAYMEE SIRE: That's awesome. And I know you got to kind of explore the magic of Hawaii on Guy Hawaiian Style with your entire family. What was that experience like?
HUNTER FIERI: Amazing. The culture is, hands down, one of those amazing cultures I've got to experience.
JAYMEE SIRE: What's your favorite Hawaiian cultural tradition that you learned about.
HUNTER FIERI: The use of their land. We did a legitimate luau, and they use this-- I'm blanking on the name of the root right now, son of a gun. They use a lot from their ground. They grow it, they use it. They use everything on a pig. The way they sort the pig under the-- under the ground, and the banana leaf, everything. The tradition, the prayers, the songs, the dance. Everything they do is just super spiritual. When you come into the luau, they give you a prayer, to say welcome-- you know, welcome here. Very loving to the land and to family. That was a pretty good experience.
JAYMEE SIRE: Do you have a favorite meal from that trip?
HUNTER FIERI: Very hard question, but I can say, you know, I do love poke. So I ate poke every day.
JAYMEE SIRE: And I know you and your dad are also certified divers. Have you ever had a scary or a close call while exploring?
HUNTER FIERI: Not in Hawaii. We got certified a couple of years ago when we did Shark Week. We got certified at my house in our pool.
JAYMEE SIRE: OK.
HUNTER FIERI: So we did our training there with the change of vest and, take it off and turn around, take your goggles off. Did all that, the preliminary stuff. And then we flew to the Bahamas for Shark Week. And we had a full day of, like-- to finish our certified diving. So we had to go out in the middle of rough water, and go down 30 feet, change out your BC, turn it around-- switch to your other regulator. Help your friend, do a rescue dive, all this stuff. In the water. Like, in the ocean. I'm like, "This is scary."
And then from there we go-- we start diving with the sharks, that same day. And so we started off easy, to go diving with the Nerf sharks and all this stuff, and the reef sharks. The next day we go, we're diving in 6,000 feet of water with chum buckets around all these sharks.
JAYMEE SIRE: Wow.
HUNTER FIERI: And we're diving-- and this is, I mean, this is 6,000 feet. I am terrified. I always think there's a big old monster going to come up and eat me. We're diving with all these sharks, and all of a sudden, we hear this banging on the side of the boat, and he's like, "Get out of the water." And apparently a big ol' Tiger shark had come through because he smelled all the chum, I guess, and-- that's probably the scariest moment I had.
It wasn't really harmless, there was a guy in chain nets trying to get it to the other way, I guess. But I just got out of the water as fast as I could. A big big old Tiger shark. I'm not getting eaten today.
JAYMEE SIRE: Yeah. Well, just announced, you're also going to be a judge on the new show, Guys Chance of a Lifetime, it premieres in January. So in the show, your dad and his business partner Robert Earl, are looking for the top candidate who they think could run a chicken guy franchise. So each week competitors are put through a rigorous training, gauntlet filled with real restaurant world challenges, to see who can fly or fry. In the end, one competitor will win keys to a brand new franchise of their own to run. So what were some of the toughest challenges the competitors faced over the course of this competition?
HUNTER FIERI: They have to go in and pretty much run a kitchen by themselves. And it's-- here's your mission, here's the ingredients, here's how the restaurants run, good luck. And it's just like letting them free. It's like-- it's like letting a child out in the world and saying, "All right, go figure it out." That's what it is. They have to show that they understand the concept of the restaurant, the concept of Guy and Robert. They understand what we're looking for and why we do things a certain way. And they have to understand that-- and it would be-- it'll show if they don't.
JAYMEE SIRE: What was the difference in terms of working on a show like this and a show like Guy's Grocery Games.
HUNTER FIERI: Guys Grocery Games, we had games, it's competition. It's high stakes. Not as high stakes as Chance of a Lifetime. It's a little more produced. This show was-- this is the real deal, guys. You're going to get a lot of recognition here, you're going to get a massive franchise. Bring your a-game. This is no joke, it's going to be some hard work. Like, long nights, long days, very stressful, people are going to be in tears. It's going to be-- this was like a reality show but with nothing pre-produced. I mean, we didn't give them any lines. So everything you see is true and real to their heart, right there. It's gonna be good.
JAYMEE SIRE: What was it like working on that show, and working alongside your dad on that show? Like you said, it's real life. These people are really fighting for something that's going to, potentially, change their life
HUNTER FIERI: Yeah, it's great to see. I really had like focus on myself to not say anything to them. I wanted to be their friend, but I didn't want to befriend them. Because I didn't want any sort of friction or situation going on to where one thinks that they're favorite over the other. That's the last thing we wanted. But it was really great to see how they were all very serious about it. They all asked a lot of questions. There was a ton of just love and support for each other, which was great to see. Because they're all fighting for the same thing, but they all know that, if you guys are all going to go against each other, then nobody's going to win. That's gonna be terrible, that's not going to look good.
So it-- And it was really nice. To see how my dad talks to them and gets them motivated, and gets them focused, and helps them at least get their stuff together, get their attitude together. He really cared. And they knew it and they felt safe and they felt comfortable, even though it's going to be a crazy six weeks.
JAYMEE SIRE: Well, we're looking forward to it. And one of the challenges on the show is to come up with an original source flavor and shake flavor. So what--
HUNTER FIERI: That's right.
JAYMEE SIRE: What would your original sauce and shake flavors be?
HUNTER FIERI: You can go a million different directions with that. I want to say like a dulce de leche, but like creme brulee style. Not with the egg, just with the caramelized sugar on top. Just something sweet-- I like caramel a lot, so something like that. Maybe-- who knows if it's even going to work like that. You could do like, a chocolate cake, that's so original. There's just so many ideas. You gotta really sit down and think about it, you got to think-- there's got to be crazy, out of the box, out of bounds, Guy Fieri style, right?
JAYMEE SIRE: Yeah.
HUNTER FIERI: And then sauce flavor, you do like, wasabi and peanut sauce with mayo. It's got to be something weird but tastes delicious. I mean, it's got to be something that the average person wouldn't think about, right. But then when they try out, they're like, "Oh, Lord, this is delicious," right.
JAYMEE SIRE: At the end of the day, it's got to be Guy and Hunter approved.
HUNTER FIERI: That's right, that's right. And when we also had Antonia and Christian.
JAYMEE SIRE: Fun.
HUNTER FIERI: Oh, great time.
JAYMEE SIRE: Yeah.
HUNTER FIERI: We ate more chicken when we were there, than I should have. I walked out like, 10 pounds heavier. They offered me another sandwich, the last day that we were there. I'm like, "I can't do it anymore. I got to go, guys."
JAYMEE SIRE: We are looking forward to seeing that in January. And it's been so much fun chatting with you and hearing all the family stories. We're going to finish things off with a few rapid fire questions, and then we have one final question for you. So--
HUNTER FIERI: Let's do it.
JAYMEE SIRE: Let's do rapid fire, all right. Compete on TOC or Triple G?
HUNTER FIERI: Triple G. TOC scares me.
JAYMEE SIRE: Same. Best burger toppings.
HUNTER FIERI: I got to go Mac and cheese. That's so bomb.
JAYMEE SIRE: OK.
HUNTER FIERI: Mac and cheese and onion rings, come on now.
JAYMEE SIRE: Very-- Like father, like son, right?
HUNTER FIERI: Of course, I was raised by him, right?
JAYMEE SIRE: Most important meal of the day.
HUNTER FIERI: Dinner.
JAYMEE SIRE: Favorite weekend activity.
HUNTER FIERI: Football. Doing basketball writer. Honestly, eating grits on a Sunday morning, watching Sunday football.
JAYMEE SIRE: All right.
HUNTER FIERI: So awesome. Better than that, you know-- Especially in the summertime, going to the pool, riding the bikes with the family. We're like 10 minutes from the town green, so we just hop on the bikes and go down there and get some lunch, get some drinks. That's awesome.
JAYMEE SIRE: Nice. The person you would most like to have dinner with.
HUNTER FIERI: Rodney Dangerfield.
JAYMEE SIRE: OK.
HUNTER FIERI: That'd be awesome, that'd be fun.
JAYMEE SIRE: That that would be a fun time, for sure.
HUNTER FIERI: This guy would have some stories.
JAYMEE SIRE: Favorite show of your dad's.
HUNTER FIERI: Triple G.
JAYMEE SIRE: All right. Well, we've talked a lot about how similar you are to your dad. How are you different from your dad?
HUNTER FIERI: Well, I don't have blond hair. But, no, he's very crazy. He started this trend with the glass on the back of the head, and the bowling shirt and all that stuff. I grew up-- I'm not-- I don't really fall to trend a ton. You know, so I'm a little, just kind of sit outside. But he's just nuts. I mean, he's just a crazy, very loud spoken, outgoing guy. I'm sometimes a little more reserved, quiet, I focus. I'm not as crazy as him. But he's sort of turned me into that kind of crazy, so let's see what happens in a couple years.
JAYMEE SIRE: Yeah, we'll check in a couple of years.
HUNTER FIERI: Yeah.
JAYMEE SIRE: Next travel destination.
HUNTER FIERI: I think Colorado. Do some Triple D out in Colorado.
JAYMEE SIRE: Fun. All right, and personal motto.
HUNTER FIERI: Oh, it's always been, and always will be, "Go big or go home." That has been, literally since I was a little kid, go big or go home. So we're going big.
JAYMEE SIRE: All right, we're going to go big on this last question then. We ask everybody this question to end every episode of the podcast, and that is, what would be on the menu for your perfect food day? So we want to know what you're having for breakfast, lunch, dinner, dessert. There are no rules, so anyone can cook for you, you can cook, dad can cook. You can time travel, you can regular travel. However you want to put this day together, it is up to you.
HUNTER FIERI: I'm just letting you know right now, this is going to be a hodgepodge.
JAYMEE SIRE: OK. I love it.
HUNTER FIERI: And it's going to make no sense, but it's gonna be awesome. All right, first up. Ham and grits with red-eye gravy in the morning.
JAYMEE SIRE: OK.
HUNTER FIERI: And some Bacon. That's delicious. Maybe brunch, I'd probably do Buffalo chicken wrap, I love those. Maybe with some champagne. Lunch, jalapeno poppers. I could do some Mac and cheese, a burger. I could do-- I could do ribs-- wings, I love wings. I could do those, for sure. Maybe like a watermelon feta mint salad, that sounds kind of bomb.
JAYMEE SIRE: Yeah.
HUNTER FIERI: Let's see. Dinner, clams, raviolis, truffle-- I'll eat anything with truffle on it. Fresh pasta, paella.
JAYMEE SIRE: All the things you had on the European--
HUNTER FIERI: Neapolitan pizza.
JAYMEE SIRE: Yeah.
HUNTER FIERI: I mean, literally it can never end. It would never end. I could ramble on this for like, hours. And then dessert, I love tiramisu, creme brulee. Honestly, I'd be cool just a bowl of fruit.
JAYMEE SIRE: OK.
HUNTER FIERI: I love-- I love dessert with just some fresh strawberries and blackberries and raspberries. Love that, that is delicious.
JAYMEE SIRE: Yeah. Nature's dessert.
HUNTER FIERI: Maybe a little shortbread on the side with whipped cream too. That can can always work.
JAYMEE SIRE: OK. Just for good measure, right?
HUNTER FIERI: Yeah, you know. Get a little sweet in there.
JAYMEE SIRE: I love it. Well, it's been so much fun, kind of watching you grow up on Food Network, and now getting to chat with you about all of it. We're looking forward to all these projects you're talking about, and thank you so much for taking the time.
HUNTER FIERI: Well, Jaymee, thank you for having me. This has been a blast.
JAYMEE SIRE: So excited to see what's in store for Hunter's future, and so endearing to see the close relationship that he has with his dad. You can catch more of Hunter on Guy Hawaiian Style, streaming now on Discovery Plus, and premiering on Food Network on Tuesday, December 21 at 9:00/8:00 Central. And be sure to check out Guys Chance of a Lifetime, premiering on Food Network on Sunday, January 2nd at 9:00/8:00 Central.
Thanks so much for listening and make sure to follow us wherever you listen to podcasts, so you don't miss a thing. That's all for now, we'll catch you foodies next Friday.