Premiering February 5, 2026, Twisted Skillet brings a straightforward, hands-on approach to food television, rooted in food and fire. Hosted by Texas chef Sean Koehler, the series explores open-fire outdoor cooking techniques, regional ingredients, and the people who raise, prepare, and inspire the food found across America. Every episode begins with restaurant inspiration, and every dish gets a cowboy culinary twist.
Each episode opens with Sean spending time in a local restaurant or kitchen, learning how a dish comes together and uncovering the story behind it. He then heads back to the ranch to reinterpret the meal in his own way, cooking outdoors over an open fire and walking viewers through his process step by step.
The style is intentionally simple and unpolished. Food is cooked the way it often is in rural America, outside, with what’s on hand, focused on technique, instinct, and creativity rather than perfection.
“Food has always been part of rural life, community, and culture, and expanding into cooking programming felt like a natural evolution for us,” said Raquel Gottsch Koehler, Co-Owner and Chief Marketing + Creative Officer. “Twisted Skillet brings together great storytelling, regional flavor, and a fresh take on outdoor cooking, and we’re excited to introduce it as part of our 2026 lineup.”
“I’ve always been passionate about food, but traveling across the country has deepened my appreciation for the different styles, techniques, and traditions of cooking,” said Sean Koehler, host of Twisted Skillet. “For me, cooking is about learning, and then taking what you’ve learned and making it your own.”
At its heart, Twisted Skillet honors tradition while encouraging cooks to trust their instincts and let experience guide the final dish, shaped by fire, process, and personal style.
About Sean Koehler
Growing up in South Texas, I’ve spent most of my life living the western lifestyle. Over the past decade, I have had the pleasure of traveling across the country as a television host, learning as much as I can about people and their traditions. And along the way, I found a new passion of mine- cooking.
Now don’t get me wrong, I have always enjoyed food, but my appreciation for the different types, styles, and methods of cooking has grown tremendously. And once I figured out I not only had a love for cooking, but a talent, I decided to attend culinary school in Austin, Texas. My philosophy-cooking is about learning, and taking what you’ve learned, to make it your own. I love to take a great recipe and put my own twist on it, whether it’s biscuits & gravy, dove pate’, deer chili, catfish sliders with hush puppy waffles, or duck fajitas, the combinations are endless.
