The Chef Show (2019 - 2020)

Roy and Jon assemble some of the Avengers, including Robert Downey Jr. and Tom Holland, to help conquer an obscene amount of food in Atlanta.

Roy and Jon revisit the best dishes from the film "Chef," including Scarlett Johansson's favorite pasta and the oft-misunderstood chocolate lava cake.

Late food writer Jonathan Gold's reviews helped so many chefs. Jon and Roy honor his memory with KCRW's Evan Kleiman and Jitlada's Jazz Singsanong.

Roy and Jon make pizza and chat creativity with Robert Rodriguez, then embark on a food truck cooking (and eating) bonanza in Venice, California.

Jon and Roy head into the kitchen to make dueling fried rice recipes, before welcoming in David Chang to cook and discuss some classic Korean dishes.

Roy and Jon travel to Austin to grab tacos with Aaron Franklin and then learn the intricacies behind preparing his famous Franklin Barbecue brisket.

Aaron Franklin brings Jon and Roy to Hot Luck, Austin's "anti-food-fest food festival," where the duo serves up Roy's iconic short ribs.

Seth Rogen knows how to break down chickens, so Jon and Roy put him to work as they prep two distinct chicken dishes.

Jon and Roy visit Chef Daniele Uditi at LA's Pizzana, where Jon tries his hand at making Neapolitan pizza and some meticulously measured meatballs.

Jon and Roy head to Guerrilla Tacos, where they enjoy some off-menu breakfast burritos and help Chef Wes Avila prep his flagship tacos and tostadas.

Jon and Roy study, harvest and prepare oysters in Tomales Bay, California. Then, the two get in on a barbecue at Hog Island Oyster Co.

Jon's worked on amazing films at George Lucas's Skywalker Ranch. Now he works on dishes with Roy and Dave Filoni using fresh produce from the property.

Jon and Roy cook up some bonus recipes with Andrew Rea of "Binging with Babish" and "Ugly Delicious" host David Chang.

Jon and Roy visit chef Wolfgang Puck at his Las Vegas steakhouse CUT to test Jon's omelet-making skills and prepare some incredible cuts of meat.

While in Las Vegas, Jon and Roy stop at Border Grill for a lesson in modern Mexican cuisine from co-owners Mary Sue Milliken and Susan Feniger.

Jon and Roy invite director Sam Raimi into the kitchen to bake sourdough bread and southern biscuits.

Jon and Roy visit Micah Wexler and Michael Kasser of Wexler's Deli to make some traditional Jewish deli staples and also concoct a few new variations.

Jon and Roy revisit some sweet and savory bonus recipes from Pizzana chef Daniele Uditi and Sprinkles founder Candace Nelson.