The Starchild hangs up his platform boots to talk meatballs. Paul Stanley drops by the Cheese Store for an unexpectedly moving conversation about the parallel crafts of rock and roll and cooking—both requiring that indefinable quality that can't be taught: genuine passion.

Fresh off Kiss's final bow after 50 years, Stanley reflects on his second act as a home cook, and how that which started as necessity evolved into a deep love affair with Italian food, authentic hospitality, and the simple joy of feeding people.

The conversation spans from his European parents' influence and childhood memories of Stearns Bakery in the Bronx, to his current relationships with LA's chef elite and his role with Rock & Brews restaurant group. Stanley breaks down why emotional connection trumps technical skill every time—whether you're playing guitar or throwing pizza dough—and why he'd rather eat at a neighborhood joint than a pretentious temple to molecular gastronomy.

Plus: the meatball recipe that came from Rocco DiSpirito's mom, why Jimmy Page deserves the perfect puttanesca, and Stanley's theory that great restaurants (like great bands) start with surrounding yourself with people who share your passion for the craft.

Keep up with Paul Stanley:

• Official Website: https://www.paulstanley.com/

• Instagram: @paulstanleylive

• Twitter/X: @PaulStanleyLive

• Facebook: https://www.facebook.com/PaulStanleyOfficial/

KISS:

• Official Website: https://www.kissonline.com/

Rock & Brews:

• Official Website: https://www.rockandbrews.com/

• Rock & Brews info on Paul's site: https://www.paulstanley.com/category/rock-brews/

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