Explorez tous les épisodes du podcast flavors unknown podcast
| Titre | Date | Durée | |
|---|---|---|---|
| Madagascar Flavor: Chefs on Creativity and Travel | 18 Nov 2025 | 00:27:41 | |
As many of you know, I’m in the middle of an exciting moment: the launch journey for my new book, A Taste of Madagascar. Our usual chef interviews will resume in January 2026. This episode brings together several moments from across the show that highlight a powerful idea: travel changes the way chefs cook, think, and create. I revisit my 2022 trip to Madagascar with Chef Elizabeth Falkner, Chef Michael Gulotta, and mixologist Shannon Tebay—an experience that planted the seed for the book. You’ll also hear excerpts from previous conversations with chefs whose work is profoundly shaped by global experiences:
These stories help frame the heart of A Taste of Madagascar: how place and flavor shape each other. Beyond the Mic: My Stories in PrintA Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Links mentioned in this episode You can download a free chapter at atasteofmadagascar.com SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Inside Honolulu’s Food Scene with Hawaii’s Top Chefs | 04 Nov 2025 | 01:30:56 | |
In this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii’s Top Chefs. Gathered at the Culinary Institute of the Pacific, five of the island’s most innovative culinary voices — Roy Yamaguchi (Roy’s Restaurants, Eating House 1849), Chris Kajioka (Miro Kaimuki), Keaka Lee (Kapa Hale), Robynne Maii (Fête), and Harry Chin (Pigeonhole) . Sit down for an open conversation about the soul of Hawai‘i’s food and drink culture. They explore how Hawaiian cuisine has evolved beyond stereotypes of luaus and tiki drinks into a rich expression of multicultural heritage, sustainability, and joyful eating. From fusion vs. authenticity to farm-driven creativity and cocktails inspired by place, this episode captures the unique voice of Hawai‘i’s culinary community. One built on collaboration, respect, and flavor. What you’ll learn from this Panel Discussion
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Roy Yamaguchi Social mediaChris Kajioka Social mediaRobynne Maii Social mediaKeaka Lee Social mediaHarry Chin Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Exploring the Houston Food Scene: Creativity & Culture | 21 Oct 2025 | 01:38:40 | |
In this special episode of Flavors Unknown, recorded during StarChefs Rising Stars Houston and presented in partnership with Symrise Food & Beverage North America, I’m taking you behind the scenes with Houston chefs and mixologists who are defining what makes Houston a top U.S. food city. Joining me are five of the city’s most influential culinary minds:
Together, we dive into the Houston food scene — its evolution from an underrated market to a multicultural powerhouse of creativity and flavor innovation. We explore how local chefs and bartenders are driving culinary inspiration and creativity in Houston restaurants, redefining sustainability and sourcing in the Houston food industry, and shaping the city’s identity through collaboration, authenticity, and bold storytelling. You’ll also hear candid takes on the role of social media in modern chef culture, how trends evolve in real time, and how the next generation of culinary talent is rewriting the rules of leadership, creativity, and work-life balance. What you’ll learn from the Panel Discussion
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Justin Yu Social mediaEvelyn Garcia Social mediaSeth Siegel-Gardner Social mediaMarie Riddle Social mediaKristine Nguyen Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Inside the Bold New Cleveland & Detroit Food Scene | 07 Oct 2025 | 01:27:11 | |
Cleveland Food Scene. Today on Flavors Unknown, I sit down with five dynamic culinary voices who are reshaping perceptions of Cleveland and Detroit’s food and drink scenes. My guests include: Together, we explore what it means to create boldly, collaborate fiercely, and honor your roots—without romanticizing the past. From fermentation experiments with blood to cereal milk desserts, fashion-influenced pizzas, and umami cocktails, this conversation is raw, flavorful, and unapologetically Rust Belt. What you’ll learn from this PanelThe Scene & The Spirit [3:27] Why Cleveland deserves your culinary attention [3:53] How Detroit’s food scene is scaling fast [5:11] A rare spirit of collaboration among Cleveland chefs [6:59] Why “Rust Belt” is outdated—and how the Cuyahoga River became a metaphor for rebirth Behind the Apron [8:38] When rival restaurants called the health department on each other [9:01] Beijing’s cutthroat kitchen culture [11:21] Why many chefs left Cleveland—and what brought them back [13:28] Annabella’s imaginary cooking shows for stuffed animals [13:55] Vince’s path from fashion forecasting to pizza Philosophy & Process [20:10] Liu Fang’s sensory rediscovery of childhood flavors [22:05] Vince’s use of fashion “drop culture” and lifestyle branding [29:21] Annabella’s Neapolitan dessert inspired by sake, shōchū, and toasted rice [30:42] Jeremy’s philosophy on rotating seasonal ingredients and making the “non-delicious” craveable Drinks, Desserts & Reinvention [42:17] Liz’s approach to cocktails as storytelling [45:40] Caper brine, MSG, and savory cocktails: gimmick or future? [49:06] Corn, smoked tea, and blueberry in ice cream—Annabella’s unlikely hit [50:33] Vince’s open-door policy on toppings (even pineapple) The Personal & The Political [59:02] Hangover food, donkey burgers, and tuna salad confessions [1:10:19] Jeremy’s call to retire the phrase “food waste” [1:11:00] Annabella’s clever reuse of strawberry scraps [1:14:04] Why regionalism matters more than ever in a TikTok-driven dining world [1:20:25] “It’s good for Cleveland”—why that’s not a compliment Featured Moments You Won’t Want to Miss🔸 Fermenting with blood & tofu gone wrong – [38:41] A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Jeremy Umansky Social mediaChef Vince Morelli Social mediaChef Liu Fang Social mediaAnnabella Andricks Social mediaLiz Dabecco Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Chef Roberto Alcocer on Valle & Mexican Fine Dining | 23 Sep 2025 | 00:47:19 | |
In this episode of Flavors Unknown, I sit down with Chef Roberto Alcocer, the visionary behind two bold culinary concepts: Malva in Baja California, and Valle, the first Michelin-starred restaurant in Oceanside, California. Born in Mexico City, Roberto’s journey is anything but traditional—his story takes us from early resistance at home to elite kitchens in France and Spain, from rustic open-air cooking to high-touch tasting menus rooted in Mexican terroir. We talk about the pressures of perfection, cultural representation in fine dining, and why he believes every great chef has to be “a little cuckoo.” Whether you’re a culinary pro, an aspiring chef, or simply a lover of bold flavors and fearless storytelling, this episode offers a raw, honest look into what it takes to bridge two countries through one cuisine. What you’ll learn from Chef Roberto Alcocer
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Roberto Alcocer Social mediaValle Oceanside Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Inside Tamasha: Chef Bhavin Chhatwani’s Journey | 09 Sep 2025 | 00:37:33 | |
In this episode of Flavors Unknown, I sit down with Chef Bhavin Chhatwani, the visionary Executive Chef behind Tamasha Modern Indian in Raleigh, North Carolina. Recognized as a James Beard Foundation “Emerging Chef” semifinalist, Bhavin is boldly reshaping the narrative around Indian food in America. We explore his journey from the bustling streets of Udaipur to the refined kitchens of luxury hotels and two-MICHELIN-starred restaurants. Along the way, Chef Bhavin shares how he’s bringing depth, nuance, and regional authenticity to modern Indian cuisine—while making it approachable and unforgettable for American diners. From tamarind-glazed pork belly to street food-inspired desserts, you’ll get a behind-the-scenes look at the stories, philosophy, and intention behind Tamasha’s most memorable dishes—and the broader movement to elevate Indian cuisine on the global stage. What you’ll learn from Chef Bhavin Chhatwani
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Bhavin Chhatwani Social mediaTamasha Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Orujo Chef Carlos Portela Breaks All the Rules | 26 Aug 2025 | 00:45:45 | |
IThis week on Flavors Unknown, I travel to San Juan, Puerto Rico to speak with Chef Carlos Portela, the visionary behind Orujo Taller de Gastronomía — a genre-defying restaurant where there’s no printed menu, no scripted experience, and no boundaries between kitchen and guest. With up to 25 ever-evolving courses rooted in fire, fermentation, and emotionally charged memory, Chef Portela is redefining what Puerto Rican cuisine can be. From his decision to eliminate gas systems and cook exclusively over wood fire, to sourcing 100% local ingredients — even sending foragers into the wild — Carlos is building a culinary philosophy rooted in place, process, and presence. In this episode, we explore:
This is a deep, raw, and radical conversation that challenges what a restaurant can be — and how chefs can reimagine identity through food. What you’ll learn from Chef Carlos Portela
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Carlos Portella Social mediaOrujo Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Chef William Dissen on Cooking with Purpose | 12 Aug 2025 | 00:37:13 | |
Today on Flavors Unknown, I’m talking with Chef William Dissen — chef, owner, and visionary behind The Market Place, a renowned 46-year-old farm-to-table restaurant in Asheville, North Carolina. Known for his Appalachian heritage and his fierce commitment to sustainability, Chef Dissen sees cooking not just as craft, but as daily activism. From beating Gordon Ramsay on Uncharted to leading a restaurant that fuels community economics, Chef Dissen blends tradition with innovation — preserving Southern foodways while pushing them into the future. In this episode, we dig into his Appalachian roots, his approach to food preservation, and the lessons he’s learned running one of the most respected sustainable restaurants in America. We’ll talk about the biodiversity of wild mushrooms in Western North Carolina, the business philosophy behind farm-to-table after four decades, and why slowing down to cook together might be the most radical thing you can do in modern life. Whether you’re a chef, home cook, or food lover, this episode will inspire you to think differently about where your food comes from and the impact it makes. What you’ll learn from Chef William Dissen
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef William Dissen Social mediaThe Market Place Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| From Pitmaster to Top Chef: Michelle Wallace’s BBQ Story | 29 Jul 2025 | 00:34:12 | |
Today on Flavors Unknown, I sit down with Michelle Wallace — a trailblazing chef and pitmaster who has redefined what it means to cook with fire and soul in the world of Texas barbecue. From her roots in St. Louis to her rise in Houston’s culinary scene, Michelle has crafted a fearless voice in a male-dominated space, fusing traditional barbecue with bold multicultural influences drawn from African, Asian, and Indian cuisines. We talk about her journey to the pit, her innovative flavor philosophy, her time on Top Chef, and the legacy she’s building—one smoky, soulful bite at a time. What you’ll learn from Chef Michelle Wallace
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here!“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to other episodes with chefs in HoustonDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef from Houston. Conversation with Chef Aaron Bludorn Conversation with Chef Chris Shepherd Baker Matthieu Cabon – Magnol French Baking Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Michelle Wallace Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Hospitality Over Hype with Chef Fabio Trabocchi | 15 Jul 2025 | 00:49:16 | |
In this episode of Flavors Unknown, I sit down with Chef Fabio Trabocchi, the Michelin-starred Italian chef and visionary restaurateur behind a growing empire of acclaimed restaurants including Fiola, Fiola Mare, Del Mar, Sfoglina, and Seta su Ilma. We dive into Fabio’s culinary roots in Italy’s Le Marche region, his early training under the legendary Gualtiero Marchesi, and how French techniques and global travel shaped his approach to modern Italian cuisine. You’ll hear why hospitality always comes before hype, how to create a culture that drives loyalty in the restaurant world, and what it takes to grow from one fine-dining restaurant into a globally respected brand. This episode is packed with personal stories, sharp insights, and timeless advice—from how childhood foraging still inspires Fabio’s dishes to what he’d tell his younger self about ambition, balance, and learning through travel. What you’ll learn from Chef Fabio Trabocchi
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefsfrom the DMV areaDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from the DMV area. Conversation with Chef Opie Crooks Conversation with Chef Matt Conroy Interview with Chef Masako Morishita Conversation with Chef Declan Horgan Conversation with Private Chef Chris Spear Covid-19 – Top Chefs Respond (with Chef Ian Boden) Conversation with Chef Hari Cameron Conversation with chef Johnny Spero Interview with chef Drew Adams Interview with chef Edward Lee Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Fabio Trabocchi Links mentioned in this episode | |||
| Inside Miami Food Scene with Top Rising Stars | 01 Jul 2025 | 01:14:40 | |
Today on Flavors Unknown, I’m sitting down with four incredible voices from the Miami food scene:
In this episode, you’ll hear how these Miami culinary leaders are shaping the city’s vibrant food and drink culture. We dive into how cultural heritage influences their creativity, the power of nostalgia, and why Miami has grown far beyond its party-town reputation. They open up about blending global flavors with local roots, building more inclusive hospitality, and tackling the challenges and opportunities of social media in the restaurant world. From evolving Latin flavors to the energy of Miami’s booming community, this is a revealing look at what makes the Miami food scene so bold, diverse, and future-focused. What you’ll learn from this panel discussion in Miami
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from Miami Food SceneDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from Miami: Conversation with Pastry Chef Antonio Bachour Conversation with Chef Brad Kilgore Interview with Chef Jose Mendin Interview with Chef Nando Chang from Itamae Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Karla Hoyos Social mediaChef Ivan Barros Social mediaChef Carmen Ibarra Social mediaValentino Longo Links mentioned in this episode | |||
| From Paletas to Pastry: Fany Gerson’s Journey | 17 Jun 2025 | 00:55:05 | |
Today, I’m talking to Chef Fany Gerson. She is a cookbook author, James Beard nominee, and the owner of Fan Fan Doughnuts and La Newyorkina.
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from New YorkDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New York NYC Panel Discussion with Chefs Conversation with Chef JJ Johnson Conversation with Alexander Smalls Interview with chef Danny Garcia Conversations with chef Trigg Brown Interview with pastry chef Françoois Payard Conversation with Erik Ramirez Interview with pastry chef Erin Kanagy-Loux Conversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Fany Gerson Social mediaLa Newyorkina Social mediaFan Fan Doughnuts Links mentioned in this episode | |||
| Lisa Dahl on Food, Loss & Building Legacy | 03 Jun 2025 | 01:30:17 | |
In this episode of Flavors Unknown, I sit down with Chef Lisa Dahl, one of the most influential figures in Arizona’s culinary landscape. A self-taught chef and resilient entrepreneur, Lisa shares how an unimaginable personal tragedy led her from San Francisco to Sedona—and eventually into the kitchen, where she built a restaurant empire from the ground up. She is the creative force behind a collection of beloved Sedona dining destinations: In our conversation, Lisa opens up about the emotional origins of her culinary career, the soul she pours into every dish, and the unique vision behind each of her restaurants. We also explore her philanthropic mission through her foundation and its two pillars—Soup Hope and Justin’s Garden—that nourish both body and spirit. What you’ll learn from Chef Lisa Dahl
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Lisa Dahl Social mediaDahl & DiLuca Social mediaMariposa Sedona Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Tony Nguyen Talks Vietnamese Roots & Fine Dining | 20 May 2025 | 00:43:42 | |
In this episode of Flavors Unknown, I sit down with Chef Tony Nguyen, the Executive Chef behind the acclaimed Crustacean Restaurant in Beverly Hills—an upscale destination redefining Modern Asian cuisine with elegance and innovation. Born and raised in St. Louis to a Vietnamese family, Chef Tony shares how his upbringing, rich with cultural heritage and culinary storytelling, laid the foundation for his creative vision. We explore his earliest food memories, the influence of French technique on Vietnamese cuisine, and how cooking shows lit the spark that would eventually take him to culinary school—and into some of the country’s most prestigious kitchens. Chef Tony also opens up about the realities of the restaurant world: the importance of mentorship, why culinary school still matters, and how he’s navigating a rapidly evolving industry. From his San Francisco-inspired dishes to launching a new chip brand, and a 3-month solo culinary journey, this conversation is both thoughtful and inspiring. What you’ll learn from Chef Tony Nguyen
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from Los AngelesDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from the LA region. Conversation with Chef Nancy Silverton Inside Los Angeles Food Scene: A Panel Discussion Conversation with Chef Elizabeth Falkner Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Tony Nguyen Links mentioned in this episodeSUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Inside MW Restaurant with Wade & Michelle Ueoka | 06 May 2025 | 00:52:58 | |
Today on Flavors Unknown, we head to Honolulu to meet the culinary duo behind one of Hawaii’s most celebrated dining destinations: Chef Wade Ueoka and Pastry Chef Michelle Karr-Ueoka of MW Restaurant. Their menu is a vibrant tapestry of Hawaii’s multicultural influences, showcasing local farmers, sustainable practices, and authentic island flavors. In this episode, Wade and Michelle share the stories behind their journey—from humble beginnings to culinary excellence—and dive into how Hawaii’s regional cuisine pioneers shaped their vision. We explore the challenges of sourcing ingredients on an island, their partnership with Hawaiian Airlines, and how they keep innovation alive while staying rooted in tradition. Whether you’re passionate about local sourcing, the future of regional cuisine, or the behind-the-scenes realities of running a restaurant in paradise, this conversation offers a deep, flavorful insight into life and food in Hawaii. What you’ll learn from Chefs Wade and Michelle Ueoka
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from HawaiiDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii. Conversation with Chef Roy Yamaguchi Interview with chef Chef Chris Kajioka Interview with chef Sheldon Simeon Conversation with Chef Vikram Garg Conversation with Chef Mourad Lahlou Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media MW restaurant Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| NYC Chef Panel on Bold Flavors and Reinvention | 22 Apr 2025 | 01:07:50 | |
Recorded live at Phoenix Palace during NYC StarChefs Rising Stars. Sponsored by Symrise. In this special episode of Flavors Unknown, we head to New York City for a dynamic roundtable with four of the most exciting names in the city’s food and beverage scene:
Together, they unpack the evolution of New York’s dining and drinking scene post-pandemic—from the craving for authenticity and simplicity to the new generation’s reimagining of luxury, balance, and creativity behind the pass and the bar. What you’ll learn from this panel discussion
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefsDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Panel Discussion Providence, RI Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Zhan Chen Social mediaChef Neel Kajale Social mediaChef Luis Herrera Social mediaRichie Millwater Links mentioned in this episode | |||
| Pig Beach BBQ: Inside Chef Matt Abdoo’s Journey | 08 Apr 2025 | 00:38:45 | |
Today on Flavors Unknown, I’m joined by Chef Matt Abdoo, co-founder of the wildly popular Pig Beach BBQ. Known for its award-winning approach to regional American barbecue, Pig Beach blends the soul of Southern smoke with chef-driven technique—and Matt is the creative fire behind it all. But before the smoke, there were stars—Michelin stars. Matt’s culinary path began at Del Posto, where he worked as Chef de Cuisine, mastering the art of fine dining. In this episode, we explore his journey from cream and cannoli to brisket and smoke rings, and how his Italian-Lebanese roots shaped his passion for inclusive, community-driven cuisine. We get into the misconceptions of barbecue, the emotional storytelling behind his cookbook, and how barbecue—like love—is meant to be shared. Plus, you’ll get his take on the best BBQ side dishes, guilty pleasures, and his favorite eats in West Palm Beach. If you’ve ever wondered what happens when high technique meets humble tradition, this episode is for you. What you’ll learn from Chef Matt Abdoo
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Matt Abdoo Social mediaPig Beach BBQ Links mentioned in this episode | |||
| From SFO to the Hawaii: Mourad’s Next Chapter | 25 Mar 2025 | 01:08:37 | |
In this in-person episode recorded on location in Honolulu, I sit down with Chef Mourad Lahlou, the visionary behind Aziza, Mourad, Leila, and Miro Kaimuki. Known for pioneering modern Moroccan cuisine and earning Michelin stars along the way, Chef Mourad opens up about his personal and professional evolution—from self-taught beginnings in the U.S. to reimagining Moroccan flavors in Hawaii. We talk about his bold move from San Francisco to Honolulu, his collaboration with renowned chef Chris Kajioka, and how local ingredients and a slower pace of life are influencing this new chapter. Chef Mourad shares his thoughts on tradition, creativity, nostalgia, and the power of family-style dining to connect people across cultures. What you’ll learn from Chef Mourad Lahlou
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from HawaiiDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii Conversation with Chef Roy Yamaguchi Interview with chef Chef Chris Kajioka Interview with chef Sheldon Simeon Conversation with Chef Vikram Garg Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Mourad Lahlou Social mediaRestaurant Aziza Social mediaRestaurant Leila Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Dirt Candy’s Amanda Cohen: Breaking Culinary Norms | 11 Mar 2025 | 00:36:51 | |
In this episode of Flavors Unknown, I sit down with Chef Amanda Cohen, the creative force behind Dirt Candy, one of the most innovative vegetable-forward restaurants in New York City. Amanda has spent her career redefining what plant-based fine dining looks like—turning vegetables into culinary masterpieces while challenging industry norms. From eliminating tipping at her restaurant to debunking the biggest myths about vegetarian cuisine, she’s proving that great food doesn’t need meat to be bold, exciting, and luxurious. In our conversation, Amanda shares her journey into the culinary world, the philosophy behind her groundbreaking restaurant, and why she believes the future of food is still being written—one vegetable at a time. What you’ll learn from this panel discussion Chef Amanda Cohen
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with chefs about vegetarian cookingDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of vegetarian cooking. Conversation with Richard Landau from Vedge in Philadelphia Interview with Chef Jean-Marie Josselin in Kauai Conversation with Farmer Lee Jones Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Dirt Candy Links mentioned in this episode | |||
| How Chef Rivera is Redefining Sushi at Bakku in Puerto Rico | 25 Feb 2025 | 00:38:51 | |
In this episode of Flavors Unknown, I sit down with Chef Joerick Rivera, the culinary mind behind Bakku, a Japanese crudo bar in Rincón, Puerto Rico, and Palmonte, where he explores Puerto Rican flavors with a modern twist. Despite initially resisting the idea of becoming a chef, Rivera has established himself as a pioneer, bringing Japanese precision to a town best known for its laid-back surf culture. We dive into his unexpected journey from reluctant cook to restaurant owner, how he navigated skepticism to make Bakku a success, and his process for balancing Japanese technique with Puerto Rican influences. Chef Rivera shares his approach to dish creation, the importance of supplier relationships, and why he refuses to take reservations at Bakku. Plus, we get into the most underrated Puerto Rican dishes, pet peeves in the kitchen, and what he eats when no one’s watching. What you’ll learn from Chef Joe Rivera at Bakku
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with chefs in Puerto RicoDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the link below for more conversations with Chef Mario Pagán. Conversation with Chef Mario Pagán Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Joe Rivera Social mediaBakku Links mentioned in this episode | |||
| Chef JJ Johnson: The Power of Rice and Culinary Heritage | 11 Feb 2025 | 00:40:18 | |
On today’s episode of Flavors Unknown, I sit down with Chef JJ Johnson, the James Beard Award-winning chef and founder of FIELDTRIP, a fast-casual concept with four locations across New York. Known for his deep appreciation of the African diaspora’s culinary traditions, Chef JJ Johnson has built a brand around rice as a universal connector, sustainability, and bold, unapologetic flavors. In this conversation, we explore his unique multicultural background, how his Puerto Rican and Barbadian heritage shaped his cooking, and why mentorship and hard work have been key pillars in his career. He also shares the moment he realized rice was more than just an ingredient—it was a cultural story waiting to be told. We also get into the behind-the-scenes of running a fast-casual restaurant, how the industry has shifted post-pandemic, and the overlooked ingredients that deserve a spot in every kitchen. Whether you’re a home cook, a chef, or just a lover of great food, this episode is packed with insight, humor, and inspiration. What you’ll learn from Chef JJ Johnson
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from New York CityDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from NYC. Conversation with Alexander Smalls Interview with chef Danny Garcia Conversations with chef Trigg Brown Interview with pastry chef Françoois Payard Conversation with Erik Ramirez Interview with pastry chef Erin Kanagy-Loux Conversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef JJ Johnson Social mediaFILEDTRIP Links mentioned in this episode | |||
| Inside the Mind of Puerto Rican Chef Mario Pagán | 28 Jan 2025 | 00:56:42 | |
In this episode of Flavors Unknown, I sit down with Chef Mario Pagán at his restaurant La Central in San Juan, Puerto Rico. Chef Pagán is a visionary in Puerto Rican cuisine, blending French techniques with bold, local flavors in what he calls the “Nueva Mesa Boricua” philosophy. With a restaurant portfolio that includes Mario Pagán, La Central, and Raya by Mario Pagán in Puerto Rico, along with Chayote in Winter Park, Florida, his culinary influence is far-reaching. Chef Pagán shares his deep respect for food, tradition, and his team, as well as his belief in letting Puerto Rican dishes evolve while preserving their cultural heritage. From his late-night bursts of creativity to his admiration for the women in his life who inspired his love of cooking, Mario offers a heartfelt and insightful look into his world. You’ll also hear about his experiences transitioning from architecture to culinary arts, his take on the global standing of Puerto Rican cuisine, and his mission to highlight the island’s rich culinary diversity. What you’ll learn from Chef Mario Pagán
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Notable Quotes from Chef Mario Pagán
Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Mario Pagán Social mediaChayote Bario Kitchen Social mediaMario Pagán Restaurant Links mentioned in this episode | |||
| Exploring The Charleston Food Scene with StarChefs Rising Stars | 14 Jan 2025 | 01:17:58 | |
Today’s episode is a special one! I’m joined by five exceptional chefs shaping the Charleston Food Scene:
This engaging panel interview was recorded during the StarChefs Rising Stars event in Charleston, South Carolina. Together, we explore the unique influence of Charleston’s low-country cuisine and how these chefs are transforming it with their creativity and vision. You’ll hear insights into their commitment to local sourcing, the challenges of sustainability, and how they’re weaving global influences into the fabric of Charleston’s food culture. Whether you’re a culinary professional or a passionate foodie, this episode is packed with inspiration and stories from some of Charleston’s finest culinary minds. What you’ll learn from this panel discussion about the Charleston Food Scene
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with other panel discussion with chefsDon’t miss out on the chance to hear from talented chefs from across the country. Panel Discussion Providence, RI Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Shuai Wang Social mediaChef Shaun Brian Social mediaChef Annie Coleman Social mediaBodega Social mediaPorchetta Shop Links mentioned in this episode – Charleston Food Scene SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Alexander Smalls on African Cuisine and Culture | 31 Dec 2024 | 01:05:45 | |
In this episode of Flavors Unknown, I sit down with the extraordinary Alexander Smalls—Harlem-based chef, opera singer, storyteller, and James Beard Award-winning author. Alexander recently released his latest book, The Contemporary African Kitchen, a celebration of African culinary traditions and the chefs shaping its future. Recorded in the intimate setting of Alexander’s Harlem apartment, we explore the photo-lined hallway that pays homage to his South Carolina roots. Our conversation is a deep dive into the intersection of music, food, and identity, with Alexander sharing how his Gullah Geechee upbringing shaped his approach to bringing the vibrant, often-overlooked flavors of Africa to fine dining tables around the world. From his early days performing opera to becoming a culinary ambassador of the African diaspora, Alexander Smalls reflects on the personal stories, cultural connections, and bold ideas that drive his work. What you’ll learn from Alexander Smalls
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Overview of My Conversation with Alexander Smalls
Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Alexander Smalls Links mentioned in this episode | |||
| Chef Dave Beran: Innovation at Pasjoli and Seline | 17 Dec 2024 | 00:54:43 | |
In this episode of Flavors Unknown, we’re thrilled to welcome Chef Dave Beran, a culinary visionary whose remarkable journey spans some of the most iconic restaurants in Chicago and Los Angeles. From his early days at MK, Tru, and the trailblazing Alinea, to creating the critically acclaimed Pasjoli and his newest venture, Seline, Chef Dave Beran has continually redefined what it means to innovate in the kitchen. Join us as Chef Dave Beran shares the highs and lows of his career, including the lessons learned from working with culinary legends and stepping into the spotlight as a restaurateur. We’ll explore his philosophy of food, his unique approach to storytelling through cuisine, and how his restaurants in Santa Monica are shaping the future of fine dining. Plus, you’ll hear a sweet behind-the-scenes moment as Chef Dave seamlessly balances being a chef, entrepreneur, and father during our recording. What you’ll learn from Chef Dave Beran
Chef Dave Beran’s name is synonymous with innovation, creativity, and pushing boundaries in the culinary world. I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from Los AngelesDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Los Angeles. Interview with Nancy Silverton Inside Los Angeles Food Scene: A Panel Discussion Interview with Chef Suzanne Goin Conversation with Chef Elizabeth Falkner Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Dave Beran Social mediaPasjoli Social mediaSeline Links mentioned in this episode | |||
| Chef Andrew Black Talks Perle Mesta and Grey Sweater | 03 Dec 2024 | 00:44:31 | |
In this episode of Flavors Unknown, host Emmanuel Laroche dives deep into the world of Chef Andrew Black, a James Beard Award-winning chef whose restaurants are redefining Oklahoma City’s culinary landscape. With three acclaimed establishments—Grey Sweater, Black Walnut, and the newly launched Perle Mesta—Chef Black combines his Jamaican and Indian heritage with a philosophy of storytelling and boundless creativity in every dish. What you’ll learn from Chef Andrew Black
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs discussing Cultural Impact of FoodDon’t miss out on the chance to hear from these talented chefs or culinary experts who discuss the cultural significance of food and its role in identity, much like how Chef Black integrates Jamaican and Indian influences. Conversation with Chef Arnold Myint Conversation with Chef Norman Van Aken Interview with Chef Brad Kilgore Interview with Chef Shota Nakajima Panel Discussion SXSW – Immigrant Flavors Reshape America Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Andrew Black Social mediaGrey Sweater restaurant Social mediaPerle Mesta restaurant Links mentioned in this episode | |||
| Dinara Kasko: Redefining Pastry with 3D Art | 19 Nov 2024 | 00:44:16 | |
In this episode of Flavors Unknown, host Emmanuel Laroche sits down with Dinara Kasko, the Ukrainian pastry artist who’s revolutionized the world of baking. Combining her architectural background with a passion for pastry, Dinara creates breathtaking edible sculptures using cutting-edge 3D printing techniques. Her unique approach has earned her international acclaim, inspiring bakers and artists alike. Dinara shares her incredible journey—from her memories of traditional desserts growing up in Ukraine to her rise to fame as a 3D pastry pioneer. She opens up about how the war in Ukraine forced her to relocate with her family while continuing to innovate and grow her business. You’ll hear how she finds inspiration, manages her creative process, and uses technology like AI to bring her edible designs to life. What you’ll learn from Baker Dinara Kasko
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Baker Dinara Kasko Social mediaDinara Moulds Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Nancy Silverton: Culinary Icon on Cooking and Travel | 05 Nov 2024 | 00:59:39 | |
In today’s episode of Flavors Unknown, I’m delighted to sit down with the iconic Nancy Silverton—Los Angeles-based chef, award-winning baker, restaurateur, and celebrated author. Known for co-founding Pizzeria Mozza, Osteria Mozza, Mozza2Go, and Chi Spacca, Silverton is a James Beard Foundation Award winner for Outstanding Chef, an honor she received in 2014 for her remarkable contributions to the culinary world. Join us as Nancy reflects on what ignited her passion for the kitchen, her love-at-first-sight experience with cooking, and how she shaped her career path by learning from strong female mentors in California kitchens. We also explore how her yearly retreats to her home in a medieval village in Umbria, Italy, have profoundly influenced her style—both culinary and personal. What you’ll learn from Chef Nancy Silverton
Chef Nancy Silverton embodies passion, resilience, and innovation. Her journey is a testament to the transformative power of dedication and travel, shaping not only her flavors but her life philosophy. I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with chefs from Los AngelesDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Los Angeles.Conversation with Chef Elizabeth Falkner Inside Los Angeles Food Scene: A Panel Discussion Conversation with Chef Elizabeth Falkner Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Nancy Silverton Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Top Chef Winner Danny Garcia on Leadership and Legacy | 22 Oct 2024 | 00:42:02 | |
Today on Flavors Unknown, I’m sitting down with Chef Danny Garcia, the Top Chef Season 21 winner and Executive Chef at Saga Hospitality Group. Chef Danny is preparing to launch Time and Tide, a highly anticipated seafood restaurant opening in Manhattan in late 2024. In this episode, we explore his culinary journey—from his early days at Johnson & Wales to his experience at world-renowned kitchens like The French Laundry and his long-standing collaboration with the late Chef James Kent. Join us as we dive into his thoughts on mentorship, collaboration, and leadership in the kitchen, and how his Dominican and Puerto Rican roots have shaped his bold and innovative cooking style. Chef Danny also shares stories about his carefree attitude on Top Chef, his favorite upcoming dishes, and how he’s honoring Chef Kent’s legacy through his new restaurant. What you’ll learn from Chef Danny Garcia
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs in New York CityDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs in NYC. Conversations with chef Trigg Brown Interview with pastry chef Françoois Payard Conversation with Erik Ramirez Interview with pastry chef Erin Kanagy-Loux Conversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Erik Ramirez Chef Jacques Pepin Social media Chef Danny Garcia Social mediaTime & Tide Links mentioned in this episode
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| Robbie Felice Talks Wafu Italian and His NJ Restaurants | 08 Oct 2024 | 00:41:19 | |
In this episode of Flavors Unknown, I sit down with Chef Robbie Felice, the New Jersey-based culinary innovator and co-founder of several renowned restaurants, including the exclusive pop-up pasta RAMEN,Viaggio Ristorante, Osteria Crescendo, and Fatto con Amore. A James Beard Rising Star Chef semifinalist, Chef Felice is known for his inventive approach to Wafu Italian cuisine—a fusion of Japanese and Italian traditions—that’s turning heads in the culinary world. We dive into his Italian-American upbringing, his culinary philosophy, and how his approach to food emphasizes love, nostalgia, and customer satisfaction over strict adherence to tradition. Chef Felices hares insights into his creative process, his leadership style, and how he’s managed to successfully launch multiple restaurant concepts while continuing to innovate in the kitchen. If you’re a fan of bold culinary experimentation, this episode is not to be missed! What you’ll learn from Chef Robbie Felice
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with other chefs from New JerseyDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from NJ. Interview with Chef Leia Gaccione Conversation with Chef Sam Freund from White Birch Conversation with Chef Ehren Ryan from Common Lot Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Robbie Felice Social mediapasta Ramen Social mediaViaggio Ristorante Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Shota Nakajima Talks Top Chef, Taku, and Japanese Food | 24 Sep 2024 | 00:50:56 | |
In this episode of Flavors Unknown, we sit down with Chef Shota Nakajima, the culinary force behind Seattle’s acclaimed restaurant Taku and a finalist on Top Chef Season 18. Shota Nakajima shares how his family cultivated his passion for food and hospitality from a young age, and how his career has evolved from his early days in Japan to becoming a well-known figure in the U.S. culinary scene. We dive deep into his experiences training under a Michelin-starred chef, his reflections on the Top Chef experience, and the lasting impact it had on his leadership style. What you’ll learn from Chef Shota Nakajima
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with Japanese influencesDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Conversation with chef Masako Morishita Interview with Chef Chris Kajioka from Honolulu Conversation with Chef Nando Chang in Miami Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Shota Nakajima Social mediaTaku restaurant Links mentioned in this episode | |||
| AI in Kitchens: James Passafaro and Opsi.io Lead the Way | 10 Sep 2024 | 00:46:59 | |
In this episode, I’m joined by Chef James Passafaro, co-owner of the revolutionary app Opsi.io, which is changing the way restaurants manage their operations. Opsi.io is a cloud-based tool that streamlines recipe management, food costing, inventory, and more—eliminating the need for old-school binders and paperwork. James shares his incredible journey from working alongside some of the most renowned chefs in the industry to becoming a tech entrepreneur, spearheading a game-changing solution for kitchens. He opens up about the evolving role of AI in the hospitality industry, its potential for reshaping kitchen efficiency, and why it’s crucial to have tech solutions designed by industry professionals. What you’ll learn from Chef James Passafaro• Coming up in the culinary industry 4:13 I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Click to tweet I think basic cooking techniques are more important than focusing on a specific region of the world that tells you how to cook an egg so many different ways because you wear a little hat on top of your head. -Fermín Núñez Click To TweetThe cooking I do is an extension of my childhood memories, my family memories, and my culture. Masako Morishita Click To TweetFrench technique is there. It was a good foundation for a lot of people. But I think now, it’s not necessarily the be-all and end-all. There’s a reason why French chefs are now pulling from Japan, or from Mexico. Look at all the fine dining chefs, now they’re pulling from everyone else. Do you know why? They got bored. -Carlo Lamagna Click To Tweet Social mediaChef James Passafaro Social mediaOpsi.io Links mentioned in this episode | |||
| Chef Corey Siegel’s Journey from CIA to Electrolux | 27 Aug 2024 | 00:50:48 | |
In this episode of Flavors Unknown, I sit down with Chef Corey Siegel, the North American Corporate Executive Chef and Director of Culinary Development at Electrolux Professional. Based in Charlotte, NC, Corey is a culinary innovator who has left a remarkable imprint on the industry. Known for his unique blend of culinary mastery and passion for music, Corey shares the influences that shaped his culinary style, his experiences in prestigious culinary competitions, and how music plays a pivotal role in his creative process. Whether you’re an aspiring chef or a seasoned professional, Corey’s insights are sure to inspire. What you’ll learn from Chef Corey Siegel
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with chefs from Charlotte, NCDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below. Conversation with Chef Chris Coleman Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Corey SIegel Links mentioned in this episodehttps://coreybsiegel.com/ | |||
| Best Food in Boston: Insights from Top Chefs | 13 Aug 2024 | 01:17:44 | |
In this episode of the Flavors Unknown podcast, we bring you an exclusive panel discussion from StarChefs Boston’s Rising Stars, sponsored by Symrise NA. Join me as I sit down with some of Boston’s most innovative culinary minds: Chef Will Gilson of Puritan & Co., Pastry Chef Monica Glass, co-founder of Verveine Cafe & Bakery, Bartender James Sutter of Birds of Paradise, Chef Laurence Louie of Rubato HK Cafe, and Chef Matthew Bullock of Southern Pines Diner Car. Together, these culinary leaders share their unique perspectives on Boston’s evolving food scene, the challenges and opportunities in the industry, and how their cultural and familial backgrounds have shaped their culinary journeys. From the impact of social media and AI on their work to the deep colonial roots that still influence Boston’s food culture, this episode offers a deep dive into what makes Boston a unique culinary destination. What you’ll learn from this panel discussion
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with StarChefs Panel DiscussionsDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with culinary leaders from across the country. Panel Discussion Providence, RI Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Quotes “I enjoy opening a restaurant more than I do owning restaurants, which is like a very sick addiction to have.” – Will Gilson “I find Boston to be very eclectic and innovative. A lot of the chefs are pushing boundaries as well, similar to big cities, but also you. Have that small town feel.” – Monica Glass “Two cultures that may not otherwise interact geographically can do so through a beverage.” – James Sutter “The first time I hugged my dad was maybe when I was, like, 22 and it was the most awkward thing in the world. And I still don’t hug him now, but, food was always the way we like, express love.” – Laurence Louie “I don’t have to compromise on my style and my mission, but still produce something very tasty? And sandwiches just came into my mind. And you can pack a lot of flavor between two pieces of bread.” – Matthew Bullock Social mediaChef Will Gilson Social mediaChef Monica Glass Social mediaBartender James Sutter Social mediaChef Laurence Louie Social mediaChef Matt Bullock Links mentioned in this episode | |||
| Norman Van Aken’s Culinary Journey & Legacy | 30 Jul 2024 | 00:47:52 | |
Today, we delve into the fascinating journey of Chef Norman Van Aken, considered one of the founders of New American Cuisine. A true culinary legend, Van Aken is a pioneer who expertly blends old-world techniques with new-world flavors, coining the term “fusion.” With numerous books, his own Netflix series, and a legacy of inspiring and mentoring many of today’s culinary leaders, Van Aken’s story is one you won’t want to miss. In this episode, you’ll discover how Chef Norman Van Aken’s Florida upbringing exposed him to New World flavors and how his appreciation for Old World techniques fostered his imaginative style. Hear about his most creative and iconic dishes, his catalog of inspiration, and how his diverse experiences have shaped his legendary American legacy. What you’ll learn from Chef Norman Van Aken
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with chefs from FloridaDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of Interview with Chef Jeff McInnis Conversation with Pastry Chef Antonio Bachour Conversation with Chef Brad Kilgore Interview with Chef Jose Mendin Interview with Chef Nando Chang from Itamae Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Norman Van Aken Links mentioned in this episode | |||
| Arnold Myint: Thai Cuisine and Southern Roots | 16 Jul 2024 | 00:40:33 | |
Today, I’m excited to talk to Arnold Myint, the talented Chef at The International Market in Nashville. Known for his vibrant personality on Top Chef, Arnold is redefining Thai cuisine by blending modern techniques with traditional Thai flavors. In 2024, he was a semifinalist for the prestigious James Beard Award for Best Chef Southeast, highlighting his exceptional culinary skills. In this episode, you’ll discover how Arnold connects his Thai roots to his southern home, honoring his family through his culinary creations. He shares the unique flavors and combinations featured on his menu, creating a gateway into Thai cuisine for his customers. You’ll also learn about his signature dishes, his personal and professional milestones, and his contributions to the LGBTQ+ community in Nashville. What you’ll learn from Chef Arnold Myint
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with chefs in NashvilleDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations: Conversation with Chef Maneet Chauhan Conversation with pastry chef Alyssa Gangeri Interview with chef Levon Wallace from Fatbelly Pretzels in Nashville Interview with chef Matt Bolus Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Arnold Myint Social mediaThe International Market Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Alex Yoon: From Korean Roots to Little Fish Success | 02 Jul 2024 | 00:52:16 | |
In this episode of Flavors Unknown, we sit down with Chef Alex Yoon, the culinary visionary behind Little Fish, a 16-seat seafood BYOB gem nestled in the Queen Village neighborhood of Philadelphia. Known for its intimate setting and creative seafood dishes, Little Fish has been a local favorite since the 90s. Chef Yoon shares his journey of taking over this beloved establishment, balancing its storied legacy with his own culinary innovations. We delve into his Korean roots, his path into the culinary world, and his reflections on navigating the challenges of the industry, including the impact of the Covid-19 pandemic. Tune in to discover Chef Yoon’s insights on perseverance, his culinary philosophy, and an exciting new project for the Little Fish family. What you’ll learn from Chef Alex Yoon
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with chefs in PhiladelphiaDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Conversation with Chef Mike Carter at Down North Pizza A Taste of Philly: Chefs and bartenders Innovations – Panel Discussion Interview with Restaurant Critic Craig Laban Conversation with Celebrity Chef Jose Garces Conversation with Chef Richard Landau Interview with Chef Brian Duffy Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Alex Yoon Social mediaLittle Fish Restaurant Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| JWU’s Dean Evans: A New Era in Culinary Education | 18 Jun 2024 | 00:52:00 | |
Join us today from JWU as we delve into the transformative world of culinary education with Dean Jason Evans of Johnson & Wales University, Providence, RI. With a unique blend of economics and a visionary approach to food sustainability, Dean Evans is steering JWU towards a future where culinary education intertwines seamlessly with health and nutrition education. In this episode, discover how JWU is reshaping the culinary landscape to forge connections between food, the economy, and health. Learn about the innovative program opportunities that extend beyond traditional roles to empower students for a sustainable food future. What you’ll learn from this episode about JWU
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Quotes from Dean Jason Evans at JWU “If you change the way people eat and the way they think about food, you can fundamentally change how people experience poverty. You can change how long people live. It affects their overall health and even their mental and emotional well-being. Essentially, it alters how they live every day of their lives.” I think culture beats strategy every day, and building a workplace culture means that you model it in every aspect of your own behavior. So my faculty and staff must know me. Otherwise, it’s difficult for them to understand my intentions. Social mediaJohnson & Wales University Social mediaDean Jason Evans Links mentioned in this episode | |||
| Inside LA Food Scene: Rising Star Panel Discussion | 04 Jun 2024 | ||
Join us for a special episode of our podcast featuring a dynamic panel discussion that took place during the StarChefs Rising Stars event in Los Angeles. Today, we dive into the heart of the LA food scene with some of its most innovative culinary leaders: Chef Sandra Cordero at Xuntos, Pastry Chef Sherry Yard, Mixologist Ramsey Musk at Accomplice Bar, Chef Matt Schaler at Birdie G’s, and Chef Diego Argoti at Poltergeist at Button Mash. In this episode, you’ll explore the diverse cultural backgrounds of these LA-based chefs and learn how their unique upbringings led them to culinary careers. They share personal stories of working in the industry, discuss how they gather inspiration, and highlight what makes the LA food scene distinct from other major city scenes. Get insider tips on where to eat in LA and hear some of the best and worst advice for those embarking on a career in the kitchen or behind the bar. What you’ll learn from this LA Food Scene Innovation Panel
Tune in to get a deeper understanding of the LA food scene, its fearless innovators, and their contributions to the culinary world. I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with chefs talking about LA Food SceneDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with other LA chefs: Interview with Chef Suzanne Goin Conversation with Chef Elizabeth Falkner Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Sandra Cordero Social mediaPastry Chef Sherry Yard Social mediaChef Matt Schaler Social mediaChef Diego Argoti Social mediaRamsey Musk Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| From Jail to Chef at Down North Pizza | 21 May 2024 | 00:40:20 | |
Join us today as we explore the compelling narrative of Chef Mike Carter at Down North Pizza in North Philadelphia, where his passion for culinary innovation and social entrepreneurship takes center stage. As a chef who has navigated the journey from incarceration to leading one of Philly’s best pizza restaurants, Mike’s story is a profound testament to the power of second chances and culinary creativity. In this episode, you’ll delve into his experiences with the U.S. prison system, his drive to reduce recidivism through community transformation, and his mission to mentor and uplift others who are leaving the prison system behind. Along with sharing insights about the societal impact of incarceration, Mike will reveal the process behind creating gourmet pizzas that are as inspired as they are delicious. What you’ll learn from Chef Mike Carter at Down North Pizza
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from PhillyDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Philadephia. A Taste of Philly: Chefs and bartenders Innovations – Panel Discussion Interview with Restaurant Critic Craig Laban Conversation with Celebrity Chef Jose Garces Conversation with Chef Richard Landau Interview with Chef Brian Duffy Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Mike Carter Social mediaChef Down North Pizza Links mentioned in this episode with Chef Mike Carter at Down North PizzaTo donate: https://givebutter.com/c/dntreehouse Down North Pizza Instagram: https://www.instagram.com/downnorth_pizza Chef Mike Carter Instagram: https://www.instagram.com/coolhandmiz/ Chef Mike Carter Website: https://chefmikecarter.com/ SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Aaron Bludorn’s Food Tales: From NYC to Houston | 07 May 2024 | ||
Today I’m talking to Chef Aaron Bludorn. Born in Minneapolis and raised in the Pacific Northwest, he’s known for his refined and personal style. He’s the creative force behind Bludorn Restaurant and Navy Blue, both located in Houston, Texas. You’ll hear about his youthful excursions catching fish in Seattle and his experiences working in some of the most coveted restaurants in New York, especially What it was like working with Chef Daniel Boulud. He shares his creative process and how it’s driven by the seasonality of the Houston climate. You’ll also learn why it’s important to him that his team is always his first priority, and he shares a few recommendations for eating well in his Texas city. What you’ll learn from this episode with Chef Aaron Bludorn
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefsDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from Houston. Conversation with Chef Chris Shepherd Baker Matthieu Cabon – Magnol French Baking Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet You’re always working with the best in the business when you’re working for Daniel [Boulud]. And that’s because that’s who he is. Good people want to want to work for him. Greatness attracts greatness. Creativity, you have to use it. You have to make sure your imagination is freed up and you can sort of break down any barriers in your mind. Social mediaChef Aaron Bludorn Social mediaBludorn Social mediaNavy Blue Links mentioned in this episode with Aaron Bludorn | |||
| Nina Compton: From Caribbean Flavors to NOLA | 23 Apr 2024 | 00:58:43 | |
Today I’m talking to Chef Nina Compton, a James Beard award-winning chef based in New Orleans,Louisiana. She’s the owner and creative mind behind Compère Lapin and Bywater American Bistro. You’ll hear about her experience on Season 11 of Top Chef, – Saint Lucian roots What you’ll learn from Nina Compton
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefsDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New Orleans. Conversaion with chef Nathanial Zimet Conversation with chef Michael Gulotta Listen to my conversation with chef Alex Harrell Listen to my conversation with Chef Rebecca Wilcomb Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Nina Compton Social mediaCompère Lapin Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| SXSW 2024 Panel: Immigrant Flavors Reshape America | 09 Apr 2024 | ||
This episode is the recording of the SXSW 2024 panel discussion I moderated with local chefs in Austin at a live SXSW event called Global Bites, Local Delights: How Immigrant Flavors Are Shaping the U.S. Food Scene. I’m joined by Chef Tavel Bristol-Joseph from Emmer & Rye Hospitality Group, Chef Edgar Rico from Nixta Taqueria, and Chef Simone Tong from Zoe Tong. You’ll hear how global flavors are making their mark on American cuisine, influenced by talented chefs with roots from Guyana, Mexico, and China. You’ll learn how these chefs are adapting classical dishes from around the world to the local ingredients available in Austin. You’ll also hear about the important community role restaurants play and how these restaurants are overcoming food stereotypes. What you’ll learn from the SXSW 2024 panel discussion
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other Panel Discussions with chefsDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations during panel discussions. Panel StarChefs in Philadelphia 2024 Panel StarChefs in Austin 2023 Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Tavel Bristol-Joseph Social mediaChef Simone Tong Social mediaChef Edgar Rico Links mentioned in this episode SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER | |||
| Inside ‘The Dish’ with Author Andrew Friedman | 26 Mar 2024 | 01:11:42 | |
Today I’m talking to Author Andrew Friedman. His most recent book is called The Dish: The Lives and Labor Behind One Plate of Food. It takes a deep dive into one Chicago kitchen to explore the nature of our food system and the professionals who plate and prepare the food we eat. He’s also the host of the podcast “Andrew Talks to Chefs”.
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Andrew Talks to Chefs Social mediaAndrew Friedman Links mentioned in this episodeAndrew Talks to Chefs (Apple Podcast) Andrew Talks to Chefs (Spotify) | |||
| A Taste of Philly: Chef and Bartender Innovations | 12 Mar 2024 | 01:19:33 | |
Today, I’m exploring A Taste of Philly with a StarChefs Rising Stars panel of talented chefs in Philadelphia. You’ll hear from Chef Michael Vincent Ferreri at Irwin’s, Chef George Madosky at Fork, Chef Yun Fuentes at Bolo, Bartender Fred Beebe at Post Haste, and Pastry Chef Amanda Rafaiski from Friday, Saturday, Sunday.
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with chefs from PhillyDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez. Interview with Restaurant Critic Craig Laban Conversation with Celebrity Chef Jose Garces Conversation with Chef Richard Landau Interview with Chef Brian Duffy Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Michael V. Ferreri Social mediaChef George Masosky Social mediaChef Yun Fuentes Social mediaBartender Fred Beebe Links mentioned in this episode A Taste of Philly | |||
| Chef Simone Tong: Blending Asia in Austin’s Zoe Tong | 27 Feb 2024 | 00:49:08 | |
Today, I’m talking to Chef Simone Tong of the restaurant Zoe Tong in Austin. Her cross-cultural upbringing exposed her to many flavors throughout Asia, informing a blending of influences that resulted in a style uniquely her own.
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes from AustinDon’t miss out on the chance to hear from these talented chefs from Austin and gain insight into the world of culinary techniques. Chef Panel Explores Culinary Creativity in Austin Interview with Chef Rick Lopez from La Condesa Conversation with chef Tavel Bristol-Joseph Conversation with chef Fermin Nūnez Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin Conversation with Pastry Chef Philip Speer from Comedor in Austin Leadership with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs Interview with Chef Andre Natera – The Culinary Yoda Chef Fiore Tedesco – L’Oca D’Oro Chef Michael Fojtasek – Olamaie Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet Some memories hold a sacred place in our hearts, especially from when we were very young. Those memories taste even sweeter in the remembrance than they might have in reality. It’s hard to please everybody when you have a restaurant, especially when you have a restaurant that you claim to make modern Chinese food. Because what does it really mean? I don’t think I was someone who loved to cook. I was someone who loved to eat. My culinary style might be just as ambiguous and messy as my upbringing. Social mediaChef Simone Tong Social mediaZoe Tong Restaurant Links mentioned in this episode | |||
| Panama to LA: Chef Jose Carles’ Culinary Journey | 13 Feb 2024 | 00:50:42 | |
Today, I’m talking to chef Jose Carles, the creative mind behind Venice’s newest restaurant, Si! Mon.
Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet I think that Fonda Lo Que Hay was and still is, and I say this very humbly, a revolutionary restaurant for the country [Panama]. Chef Jose Carles Fonda Lo Que Hay Si!Mon | |||
| El Paso to Mixtli: Chef Rico’s Story | 30 Jan 2024 | 00:48:49 | |
Today, I’m talking to chef Rico Torres from Mixtli in San Antonio, TX. Born and raised in El Paso, the vast desert landscapes helped inspire his creativity. His proximity to the border of Mexico fed his love for south of the border culinary traditions, made evident through the food he dishes up at Mixtli. You’ll hear how he embraces his Mexican cultural roots in the food he creates, and how he cleverly weaves the history of the people and the land into every menu.
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from TexasDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Conversation with chef Edgar Rico Interview with Chef Rick Lopez from La Condesa Conversation with chef Tavel Bristol-Joseph Conversation with chef Fermin Nūnez Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin Conversation with Pastry Chef Philip Speer from Comedor in Austin Leadership with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs Interview with Chef Andre Natera – The Culinary Yoda Chef Fiore Tedesco – L’Oca D’Oro Chef Michael Fojtasek – Olamaie Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet We’re like a desert flower that doesn’t receive enough rain, so it just sometimes blooms a little brighter. El Paso is full of incredible creative talent from music and art to food and architecture. Click To TweetA lot of times, I’m more of a counselor than a chef. There are so many different personalities that need to be dealt with and whenever you’re trying to keep a team together, knowing when to make cuts and knowing when to invest in an individual, is paramount to having the right team. Click To TweetThroughout my career, it has been things like that- if you want it, go get it, go find it. Go find the answer. Go ask somebody. Click To Tweet Social mediaChef Rico Torres Social mediaMixtli Links mentioned in this episode | |||
| Gavin Kaysen: Cooking Philosophy, Leadership & Future | 16 Jan 2024 | 00:44:31 | |
Today, I’m talking to Chef Gavin Kaysen. He’s the executive chef and owner of several Minneapolis hotspots, including Spoon and Stable, Bellecour Bakery, Demi, Socca, and Mara. Kaysen was a 2018 recipient of the prestigious James Beard Award for Best Chef.
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet I want to foster people to give an opinion, and I want to hear what it is that they think. But I need for them to understand that discipline is what will get them where they want to go. Curiosity and questioning will get them there as well, but it’s just a different path. Click To TweetI think that our profession is very misunderstood in that when somebody works for you for a long time, and then goes and leaves to open up their own business, people from the outside see that as a negative. And they think that something then is going to change internally in the business, or that competition is somehow going to breed frustration. It’s always the opposite. Click To TweetIt’s always hard to go from one role to the other because you need to take a step back and use different parts of your brain. But for me, I love it. Part of my strength is the CEO side, as well as the cooking, but it’s about leadership. It’s about leading a company and leading the business toward profitability because ultimately that profitability is dependent on people who work for you. And so you need to be able to carry that. Click To Tweet Social mediaChef Gavin Kaysen Social mediaSpoon and Stable Social mediaDemi Restaurant Links mentioned in this episode
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| Dough Masters: Crafting the Perfect Pizza | 02 Jan 2024 | 00:41:54 | |
Today, I’m sharing a panel discussion dedicated to the art of perfect pizza. With me are Chef Robert
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Click to tweet Marvin’s ability to integrate into the community largely hinges on the aspects that complement our pizza. This includes our selection of cocktails, various appetizers, the events we organize, and our merchandise. By presenting these elements as cultural contributions to the neighborhood, we have significantly contributed to our success. – Robert Andreozzi Click To TweetThe specials are not as profitable. If we focused solely on selling cheese pizzas, we might all become millionaires within a few years. – Derrick Tung Click To TweetI don’t believe water plays a significant role in the quality. While having good water is beneficial, and New York might have the best water I’m aware of, for us, it’s really about our passion and our dough starter. – Demetri Mechelis Click To Tweet Social mediaPizza Marvin Social mediaPaulie Gee’s Social mediaMartha Dear Links mentioned in this episodeRestaurant Pizza Marvin in Providence | |||