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Three years after she first appeared on Eat It, Virginia (Episode 43, Sept. 2020), Keya Wingfield returns to the podcast. In this episode, she discusses the ups and downs of life after winning her Food Network baking championship, the incredible community she's fostered in Richmond, and the launch of her new product -- Bombay Chips.

Three years after she first appeared on Eat It, Virginia (<a href="https://omny.fm/shows/eat-it-virginia/forbidden-love-and-the-art-of-cake-pops">Episode 43, Sept. 2020</a>), Keya Wingfield returns to the podcast. In this episode, she discusses the ups and downs of life after winning her Food Network baking championship, the incredible community she's fostered in Richmond, and the launch of her new product -- <a href="https://www.keyaandco.net/">Bombay Chips</a>.

Eat It, Virginia! is a deep dive into the food, restaurants, and dining trends of Richmond, Virginia and spots around the Commonwealth. 

Eat It, Virginia! is a deep dive into the food, restaurants, and dining trends of Richmond, Virginia and spots around the Commonwealth.

Eat It, Virginia!

Eat It, Virginia is your front-row seat to the stories and people that make both Richmond and Virginia a top food destination. Hosted by Scott Wise and Robey Martin, each episode dishes on the latest restaurant openings, the hottest Virginia dining trends, and insider tips food lovers won’t find anywhere else. You’ll meet the chefs, farmers, bartenders, winemakers, and restaurant owners shaping the local culinary scene and discover where to find hidden gems, must-try dishes, and unforgettable dining experiences.

Whether you’re a Richmond local, a Virginia-wide foodie, a tourist planning your trip, or a culinary traveler, Eat It, Virginia will guide you to the best new restaurants, upcoming food events, and behind-the-scenes stories that make dining here so very special. Follow now for engaging trusted recommendations and a taste of Virginia’s best.

 

Richmond restaurants · Virginia dining · food trends · restaurant openings · foodie travel · chef interviews · local food events · wine and cocktails · farm-to-table · restaurant reviews · dining guides · hidden gems · culinary stories · food recommendations · Virginia wine · craft cocktails · fine dining · casual eats · food culture

Eat It, Virginia is your front-row seat to the stories and people that make both Richmond and Virginia a top food destination. Hosted by Scott Wise and Robey Martin, each episode dishes on the latest restaurant openings, the hottest&nbsp;Virginia dining trends, and insider tips food lovers won&rsquo;t find anywhere else. You&rsquo;ll meet the chefs, farmers, bartenders, winemakers, and restaurant owners shaping the&nbsp;local culinary scene and discover where to find hidden gems, must-try dishes, and unforgettable dining experiences.
Whether you&rsquo;re a&nbsp;Richmond local, a&nbsp;Virginia-wide foodie, a&nbsp;tourist planning your trip, or a&nbsp;culinary traveler, Eat It, Virginia will guide you to the best new restaurants, upcoming&nbsp;food events, and behind-the-scenes stories that make dining here so very special. Follow now for engaging trusted recommendations and a taste of Virginia&rsquo;s best.
&nbsp;
Richmond restaurants &middot; Virginia dining &middot; food trends &middot; restaurant openings &middot; foodie travel &middot; chef interviews &middot; local food events &middot; wine and cocktails &middot; farm-to-table &middot; restaurant reviews &middot; dining guides &middot; hidden gems &middot; culinary stories &middot; food recommendations &middot; Virginia wine &middot; craft cocktails &middot; fine dining &middot; casual eats &middot; food culture

Keya Wingfield: Bombay Chips

How does someone leave a successful insurance career at 50 to open one of Richmond’s most beloved wine bars?

On this episode of Eat It, Virginia, Scott Wise and Robey Martin sit down with Melissa Stallard, proprietor of Chez Nous in Richmond’s Monroe Ward neighborhood, to talk about food, reinvention, French culture, hospitality and building community through wine and conversation.

Melissa shares how growing up in her father’s Doswell butcher shop helped shape her love of food, why she left the insurance industry after decades in business, and how a lifelong fascination with France inspired Chez Nous. Her intimate French wine bar near The Jefferson Hotel has quickly become one of Richmond’s hottest dining destinations.

Whether you love Richmond restaurants, French food, wine bars, hospitality culture or stories about personal reinvention, this episode offers a thoughtful look inside one of RVA’s most talked-about culinary concepts.

Subscribe to Eat It, Virginia for conversations with the chefs, restaurateurs and food personalities shaping Richmond’s dining scene.

Chez Nous

4 W Cary St. 
Richmond, VA 23220

How does someone leave a successful insurance career at 50 to open one of Richmond&rsquo;s most beloved wine bars?
On this episode of Eat It, Virginia, Scott Wise and Robey Martin sit down with Melissa Stallard, proprietor of Chez Nous in Richmond&rsquo;s Monroe Ward neighborhood, to talk about food, reinvention, French culture, hospitality and building community through wine and conversation.
Melissa shares how growing up in her father&rsquo;s Doswell butcher shop helped shape her love of food, why she left the insurance industry after decades in business, and how a lifelong fascination with France inspired Chez Nous. Her intimate French wine bar near The Jefferson Hotel has quickly become one of Richmond&rsquo;s hottest dining destinations.
<ul></ul>
Whether you love Richmond restaurants, French food, wine bars, hospitality culture or stories about personal reinvention, this episode offers a thoughtful look inside one of RVA&rsquo;s most talked-about culinary concepts.
Subscribe to Eat It, Virginia for conversations with the chefs, restaurateurs and food personalities shaping Richmond&rsquo;s dining scene. <a href="https://cheznousrva.com/">Chez Nous</a>
4 W Cary St. Richmond, VA 23220

Melissa Stallard’s Chez Nous Story

Richmond pizza legend Billy Fallen is back with a new Billy Pie restaurant in Henrico’s West End. 

In this episode of Eat It, Virginia, Scott Wise and Robey Martin sit down with the longtime baker, restaurateur and entrepreneur behind Billy Bread, Aziza’s on Main, Billy Pasta and Billy Pie to talk about his decades in Richmond’s food scene, his family’s restaurant roots, and why he’s opening another pizza shop.

Fallen shares stories about:
Starting Billy Bread in Richmond in 1999 after baking in Vermont
Learning from legendary French baker Gerard Rubaud
Building Aziza’s on Main with his mother Rusty
The cult following behind Rusty’s famous cream puffs
Launching pizza concepts inside Virginia breweries
Growing Billy Pie frozen pizzas into a six-state wholesale business
Opening the newest Billy Pie location near Ridge Road Shopping Center in Richmond

The conversation also covers artisan bread baking, Neapolitan-style pizza, restaurant life, balancing business and family, Richmond restaurant culture, and the future of Billy Pie.

If you love Richmond restaurants, pizza, bread baking, local food stories, brewery culture, and behind-the-scenes conversations with chefs and restaurateurs, this episode is for you.

Richmond pizza legend Billy Fallen is back with a new Billy Pie restaurant in Henrico&rsquo;s West End. 
In this episode of Eat It, Virginia, Scott Wise and Robey Martin sit down with the longtime baker, restaurateur and entrepreneur behind Billy Bread, Aziza&rsquo;s on Main, Billy Pasta and Billy Pie to talk about his decades in Richmond&rsquo;s food scene, his family&rsquo;s restaurant roots, and why he&rsquo;s opening another pizza shop.
Fallen shares stories about:
<ul>
<li>Starting Billy Bread in Richmond in 1999 after baking in Vermont</li>
<li>Learning from legendary French baker Gerard Rubaud</li>
<li>Building Aziza&rsquo;s on Main with his mother Rusty</li>
<li>The cult following behind Rusty&rsquo;s famous cream puffs</li>
<li>Launching pizza concepts inside Virginia breweries</li>
<li>Growing Billy Pie frozen pizzas into a six-state wholesale business</li>
<li>Opening the newest Billy Pie location near Ridge Road Shopping Center in Richmond</li>
</ul>
The conversation also covers artisan bread baking, Neapolitan-style pizza, restaurant life, balancing business and family, Richmond restaurant culture, and the future of Billy Pie.
If you love Richmond restaurants, pizza, bread baking, local food stories, brewery culture, and behind-the-scenes conversations with chefs and restaurateurs, this episode is for you.

Billy Fallen brings Billy Pie back to Richmond with new pizza shop

Five years after his pandemic-era appearance, Chef Evan Campbell returns to Eat It, Virginia with an update on his culinary journey. Robey Martin and Scott Wise catch up on Evan’s move from running The Stables and Franklin Inn in Richmond to a serene apple orchard resort in Sedona, Arizona. 

Back home in Virginia, Evan now leads food and beverage at Westminster Canterbury, manages seven dining programs, and curates creative rotating menus for residents. 

He also shares how his private chef business — complete with his drag persona “Rita Recipe” — keeps him connected to Richmond’s dining scene, and outlines plans for a grassroots advocacy group to support local restaurants.

Five years after his pandemic-era appearance, Chef Evan Campbell returns to Eat It, Virginia with an update on his culinary journey. Robey Martin and Scott Wise catch up on Evan&rsquo;s move from running The Stables and Franklin Inn in Richmond to a serene apple orchard resort in Sedona, Arizona. Back home in Virginia, Evan now leads food and beverage at <a href="https://wcrichmond.org/">Westminster Canterbury</a>, manages seven dining programs, and curates creative rotating menus for residents. He also shares how his private chef business &mdash; complete with his drag persona &ldquo;<a href="https://www.instagram.com/direct/t/17848211360802350/">Rita Recipe</a>&rdquo; &mdash; keeps him connected to Richmond&rsquo;s dining scene, and outlines plans for a grassroots advocacy group to support local restaurants.

Keya Wingfield: Bombay Chips

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