Explorez tous les épisodes du podcast On The Pass
| Titre | Date | Durée | |
|---|---|---|---|
| 134. Or Amsalam: 10 Years of Bread & Belonging | 26 Nov 2025 | 01:09:34 | |
What does it take to build a bakery that becomes the soul of a neighborhood? For nearly a decade, Lodge Bread Co. has been more than a place for great bread — it has become a cultural pillar, a symbol of craft, care, and community. Or shares how his Israeli–Moroccan heritage shaped his palate, how failure became a teacher, and how the bakery's recent Culver City expansion is a way of giving back to the neighborhood that believed in them from day one. Together, they dive into: This is a thoughtful, warm, fun conversation with a chef who understands that bread isn't just food — it's connection. Watch the full video episode on YouTube and subscribe to On The Pass for more conversations with chefs, winemakers, and creative leaders shaping food and culture.
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| 133. Eduard Xatruch: Inside the World's #1 Restaurant | 12 Nov 2025 | 00:58:08 | |
In this special in-depth conversation, Gabriel Ornelas sits down with Chef Eduard Xatruch, one of the three creative forces behind Disfrutar — the #1 restaurant in the world (World's 50 Best 2024) and a three-Michelin-stardestination redefining modern gastronomy.
From the legacy of El Bulli to the philosophy of "creative cooking," Eduard reflects on his lifelong pursuit of innovation, collaboration, and meaning. He opens up about the power of partnership with fellow chefs Oriol Castro and Mateu Casañas, the discipline required to harness creativity ("creativity is a beast, and you must control it"), and the relentless curiosity that drives Disfrutar to keep reimagining what's possible in fine dining.
Recorded live in Miami during the Estrella Damm Gastronomy Congress, this conversation offers a rare glimpse into the mind of one of the world's most visionary chefs — an exploration of passion, precision, and purpose that defines the next era of culinary creativity.
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| 125: Hot Spot: Kwame Onwuachi of Tatiana | 14 May 2025 | 00:36:54 | |
You may know Chef Kwame Onwuachi from his remarkable origin story — immortalized in his bestselling memoir, Notes from a Young Black Chef, celebrated on Top Chef, and most recently, reimagined on the latest season of Netflix Chef's Table. His Harlem-born, Bronx-raised perspective, blended with global influences and deep cultural roots, has positioned him as one of the most compelling voices in food today. His New York City restaurant, Tatiana, has quickly become one of the most exciting and culturally significant dining experiences in the country — earning praise from The New York Times, Esquire, and just about every major critic worth their salt. But in this episode, we go beyond the headlines. Kwame and I dive into what it means to be a chef today — not just in the kitchen, but in culture. We talk about building a brand with purpose, embracing evolution, holding space for authenticity, and leading a growing creative and business ecosystem with both grit and grace. We explore identity, pressure and evolution — and how he's navigating it all in real time, while continuing to inspire a new generation of dreamers, doers, and disruptors.
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| 40. Simon Kim: How Failure Cultivates Resilience | 29 Sep 2021 | 01:04:37 | |
Imagine walking into a bustling restaurant filled with intoxicating energy. The awards hanging on the walls, food is hitting the table, the wine is flowing, the music is setting the mood, and you even spot a celebrity face or two in the corner booth. When that picture is painted, it's not hard to see why restaurants get romanticized. Yet, what is usually hidden behind the curtains is often the turmoil of day to day operations and the sad reality of how many perceived successful restaurants can barely pay the light bill. Our next guest, restaurateur Simon Kim, personally knows what it's like to be in that position. Before opening New York's first Michelin starred Korean steakhouse, Cote with a newly opened 2nd outpost in Miami, Simon had to deal with failure. In today's conversation, we dive into his formative teenage years having to adapt in America as an immigrant and what it was like to run his former restaurant Piora, a bustling Michelin starred restaurant that could not financially sustain itself. He shares with us the valuable lessons he's learned through that experience and how he's evolved into the restaurateur he is today as the owner of Gracious Hospitality Management. We talk about his philosophy on growing the business with the right team and the right financial goals. This episode is a must listen. It's an honest conversation about turning failure into wisdom and resiliency. Use code TAOP10 for 10% off Perrier-Jouet:
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| 39. Victoria Blamey: Breaking Free | 18 Aug 2021 | 00:58:48 | |
It's no surprise that being a chef is challenging — the commitment, hours, and lack of sleep that all strains relationships. Now add the layer of being a South American female in what has been a predominately white male environment which has made it even harder to get ahead. This has been chef Victoria Blamey's experience over the past 17+ years. In reference to Victoria in Episode 31, chef Dan Barber said, "anyone who's had her experience, any man who's accomplished what she's accomplished, would be at the top ranks of the profession." Born in Santiago, Chile, Victoria has worked all over the world in some of the best fine dining establishments. She's cut her teeth at restaurants like The Vineyard at Stockcross, Interlude in Melbourne, Mugaritz in San Sebastian, Atera in NYC, and many others before becoming the Executive chef of legacy restaurants like Chumley's and Gotham Bar & Grill. In today's episode, Victoria shares what's it like to finally break out of the constraints that's held her back from fully expressing herself. We talk about her recent residency at Stone Barnes, her residency at Fulgurances in Brooklyn, and her hope for the future. For more information on Gaggenau: Follow Gaggenau on Instagram: For more info on Victoria Blamey:
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| 38. Hot Spot: Santiago Lastra of Kol Restaurant | 04 Aug 2021 | 01:03:02 | |
On this latest edition of the Hot Spot series, Gabriel Ornelas chats with Santiago Lastra, Chef and Co-Owner of Kol restaurant and Kol Mezcaleria in London. Santiago —who is originally from Mexico —was recently named GQ Food and Drink Award's Best Chef 2021. Santiago humbly talks to us about working on Rene Redzepi's Noma Tulum pop-up, one of the most globally recognized pop-ups of all time, and what he learned through that experience which allowed him to explore Mexico's rich culinary history and deepen his relationship to ingredients and techniques from local indigenous communities. We also talk about how his journey took him across the world to London to create a restaurant that is somehow both deeply Mexican and British at the same time. Santiago gives us an in-depth look at the restaurant where he marries Mexican cuisine with local and fresh British produce, the Mezcaleria, and the Mexican spirits and cocktails they are offering.
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| 37. Rising Talent: Jenny Dorsey of Studio ATAO | 21 Jul 2021 | 00:34:35 | |
Launching today is our new series Rising Talent on On The Pass in conjunction with The Art of Plating Rising Talent 2021 program. This series highlights some of the emerging individuals on the list who are are all making an impact on our industry. To kick off our first episode of this series, Gabriel Ornelas chats with Jenny Dorsey, an On The Rise awardee on the 2019 Rising Talent list. Jenny is a Chef, writer, artist, and activist who fuses interdisciplinary storytelling with food as medium to explore topics like income inequality, social issues, and racial injustices. In this episode, Jenny discusses a recent tool kit she published through Studio Atao, a 501c3 non profit she founded. The tool kit guides entrepreneurs and companies on implementing systemic changes towards equitable representation in food media. You can find info on the tool kit in the show notes below, we highly recommend you check it out. Use code TAOP10 for 10% off Perrier-Jouet Champagnes:
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| 36. Manu Buffara: Community Is Key | 07 Jul 2021 | 00:58:29 | |
Beaches, caipirinhas, açaí, and the Amazon are probably just a few things that come to mind when Brazil is mentioned, but there is so much more to this diverse nation than our preconceptions. Being Latin America's largest country, it's layered with both international and indigenous influences, history, experiences and cuisine across its different regions. In this episode, we learn about Curitiba through today's guest Manoella "Manu" Buffara, chef-owner of Manu, a restaurant that has singlehandedly put this city on the map and exposed food lovers to its culinary scene. Curitiba, located in the southern part of Brazil, is most sought after for its agricultural biodiversity and farming lands -- something Manu is deeply integrated in. Manu has become known around the globe as a figure that leads by example with her work. Not only has she created a sustainable ecosystem in her restaurant through responsibly sourced products, she's dedicated her time to create farming programs that educate local underserved communities. We talk about her work installing over 4,000 beehives in the region, transformed 89 abandoned sites into urban gardens, and her support of local artisans. In addition, she gives us a glimpse into her 2nd restaurant Ella which is slated to open mid 2022 in Chelsea, NY. For more info on Manu: http://www.restaurantemanu.com.br/us-en/menu-us-en/ Follow Manu Buffara on Instagram: https://www.instagram.com/manubuffara/
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| 35. Hot Spot: Jen Batchelor of Kin Euphorics | 23 Jun 2021 | 00:51:06 | |
When you're innovating in a category, there is no clear roadmap––you have to pave your own path. This week's guest did just that and focused on creating a brand, building community and tapping into the deep social connection that we all so desperately crave. On this episode of the Hot Spot series, Gabriel Ornelas chats with Jen Batchelor, Co-founder and CEO of Kin Euphorics, functional non-alcoholic adult beverages made with adaptogens, nootropics and botanicals. Each of their mood-boosting blends were developed to uplift, balance and create joy.
Jen launched the company in 2018, and since then it has developed a cult-like following among the sober curious and those simply looking to re-examine their relationship with the ritual of drinking. One thing drinking for centuries has gotten right is it brings people together; creating community and fostering memorable experiences. Jen and her team have taken a special focus on developing and building the Kin community, with social connection at its core. Even during the pandemic, they challenged themselves to create social moments and experiences where people could connect, express themselves and find a bit of joy in what was a dark and uncertain time for many.
Join us on a journey into the world of Kin Euphorics. Their drink lineup includes a handful of staples: High Rhode (Kin's version of an aperitif), Dream Light (Kin's version of a nightcap), Kin Spritz (Kin's bestselling blend) and Lightwave (their newest launch). The attention to detail on the ingredients used and the science behind these products is fascinating. Enjoy!
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| 34. Robert Furniss Roe: Putting The Spirit in Spirits | 02 Jun 2021 | 00:59:28 | |
How do spirits brands create memorable experiences and build a loyal following? Veteran spirits executive Robert Furniss Roe believes it comes down to the few fundamental principles of authenticity, differentiation, flavor and building brands with a certain humanity behind them.
Having been the former President and Regional CEO at Bacardi Limited, he follows those principles through to Samson & Surrey, a boutique spirits house he Co-founded whose portfolio of brands includes Bluecoat American Dry Gin, Vago Mezcal, FEW Whiskies, Ocho Tequila, Brenne, and small batch bourbon Widow Jane.
He shares his journey and valuable insight into creating and maintaining a beverage brand in today's competitive market.
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| 33. Carlos Couturier: Uncovering Mexico Through The Eyes of a Hotelier | 19 May 2021 | 00:53:45 | |
From the dense city life of CDMX to tranquil sands of Cabo, Mexico has become one of the top travel destinations in the world, yet so much of it has been undiscovered. In this conversation, legendary hotelier Carlos Couturier, Co-founder and Managing Partner of Grupo Habita, a boutique hotel group with destinations across Latin America, passionately takes us on a journey through Mexico through his eyes as a hotel developer.
Over the last two decades Carlos and his partners have been credited with invigorating destinations throughout Mexico with art, design, architecture, culinary, and of course exceptional hospitality.
He shares his approach to developing in unique neighborhoods and regions, the importance of finding your tribe, and learning to let the guests give life to a hotel's personality. We also dive into his most recent hotel project Baja Club in La Paz, a place he considers one of Mexico's best kept secret.
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| 32. Hot Spot: Jacob Pechenik of Lettuce Grow | 05 May 2021 | 00:59:06 | |
Having kids changes your life and for our next guest it was the catalyst to better understand food and nutrition, which - like a true entrepreneur - led him to the launch of a new venture. On this episode of the Hot Spot series, Gabriel Ornelas chats with Jacob Pechenik, Co-founder and CEO of Lettuce Grow, an outdoor and indoor hydroponic growing system that allows it's users to grow their own fresh food such as veggies, herbs, leafy greens, and fruits at home without pesticides and with 95 percent less water than traditional gardening.
Before coming onto the show, Jacob expressed his passion and interest in Mezcal, so it was only appropriate to host him at the On The Pass studio for this chat while sipping some artisanal mezcal Gabriel recently brought back from his trip to Oaxaca, Mexico.
Jacob shares how having kids was his catalyst for healthy eating and how a farm he helped start in Austin, Texas propelled the creation of Lettuce Grow and the beloved Farmstand product. Not only is The Farmstand producing delicious fruits and veggies at home, but it's an educational tool helping families reconnect with their food. Jacob's hope is his product helps create a deeper appreciation and better decision making around food.
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| 31. Dan Barber: Chefs Can Save Our Planet | 22 Apr 2021 | 00:51:47 | |
Can chefs step up and takeover our broken food system? Chef Dan Barber thinks they can and should. Dan is the Co-owner of Blue Hill and Blue Hill at Stone Barns, author of The New York Times Bestseller "The Third Plate", and Co-Founder of Row 7 Seeds, a company developing and exploring new varieties of vegetables and grains.
We dissect today's broken food system and take a deeper look at the current state of our farms, how the seeds today have been modified for high yield rather than grown for nutrition, and how his company Row 7 Seeds is looking to combat that by breeding organic seeds that result in maximum nutrition and flavor.
Dan is someone who is deeply committed to the concept that better ingredients means better health for ourselves and for our lands. He also is adamant that chefs can be the vehicle to help change our world. Honest, open, and quite the conversationalist, this episode is not to be missed.
This episode was brought to you by Perrier-Jouët as part of our series to bring sustainability inspired content in celebration of Earth Day. We love their holistic approach to becoming a more sustainable Champagne House, not only in the vineyard but also in production. Perrier-Jouët has reduced their carbon footprint by 55% since 2009, and recently launched the Ecobox, a fully recyclable and sustainably sourced gifting solution made of 100% natural fiber, inspired by the chalky soils of Champagne. Join us in making eco conscious choices and enjoy 15% off the non-vintage Perrier-Jouët Blanc de Blancs EcoBox with code TAOP15 until April 30th. Enjoy, and please drink responsibly.
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| 124. Andrew Wong: Our Chinese Restaurant | 23 Apr 2025 | 00:56:08 | |
Our next guest is Chef Andrew Wong — chef, anthropologist, and cultural historian. Born in Britain and of Chinese heritage, Andrew's culinary journey is a compelling blend of personal legacy and academic curiosity. It all began in 1985 when his parents opened a traditional Cantonese restaurant in London's Pimlico neighborhood — the same location where his celebrated, two Michelin-starred restaurant, A. Wong, now stands. Since taking the reins in 2012, Andrew has reimagined what it means to serve Chinese cuisine in the West. Drawing on years of academic research, travel, and immersion into regional cooking styles, Andrew has created a dining experience that is equal parts delicious and deeply informative. His menus are not just meals, but journeys through China's vast culinary landscape — from ancient imperial banquets to the diverse flavors shaped by the country's 14 international borders. With a sharp eye on the past and an innovative spirit toward the future, Andrew uses food as a way to tell stories — challenging preconceived notions about Chinese cuisine while celebrating its depth, diversity, and cultural significance. Sourcing ingredients with care from both Britain and China, he brings together precision, creativity, and playfulness in a way that leaves a lasting impression on anyone lucky enough to dine at his table. In this episode, we explore Andrew's path from reluctant restaurateur to cultural ambassador, how his background in anthropology fuels his work, and why preserving and evolving culinary tradition matters more than ever.
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| 30. Anthony Myint: Solution Is In The Soil | 20 Apr 2021 | 00:48:49 | |
Can healthy soil save our planet? The short answer is Yes. The long answer is we radically have to rethink how we cultivate and giveback to our farm lands. Our next guest, Anthony Myint, Co-Founder of Mission Chinese Food SF and Zero Foodprint (ZFP), a nonprofit organization building a renewable food system rooted in healthy soil, is taking action to be apart of the daunting solution to a better future. Anthony is the 2019 winner of Basque Culinary World prize and 2020 James Beard Humanitarian Of The Year award winner. This is an eye opening conversation around where we are today with climate change, getting to the core of the effects from conventional farming, and how the solution to climate change is in healthy soil. Soils have become one of the most vulnerable resources in the world from the effects of biodiversity loss due to the heavy use of chemicals like fertilizers and pesticides. Carbon farming or Regenerative Farming on the other hand restores soil biology, naturally pulling tons of carbon out of the atmosphere to bring soil back to life and replenishing its nutrients. Taking this into consideration, ZFP is a platform that engages key players in the food system such as chefs, restaurants, and food companies to participate by adding a few cents per meal to help farmers implement carbon farming projects through grant programs. ZFP members are funding regenerative agriculture projects in CA and CO, and will begin in the Northeastern US later this year, as well as international collaborations in Asia and Europe. This episode was brought to you by Perrier-Jouët as part of our series to bring sustainability inspired content in celebration of Earth Day. We love their holistic approach to becoming a more sustainable Champagne House, not only in the vineyard but also in production. Perrier-Jouët has reduced their carbon footprint by 55% since 2009, and recently launched the Ecobox, a fully recyclable and sustainably sourced gifting solution made of 100% natural fiber, inspired by the chalky soils of Champagne. Join us in making eco conscious choices and enjoy 15% off the non-vintage Perrier-Jouett Blanc de Blancs Ecobox with code TAOP15 until April 30th. Enjoy, and please drink responsibly.
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| 29. Hot Spot: Jeremy Chan + Ire Hassan-Odukale of Ikoyi | 07 Apr 2021 | 00:51:12 | |
Breaking barriers and expectations while staying authentic to one's vision despite the world's exterior pressures is a way of life for our next guests. On this episode of the "Hot Spot" series, Gabriel Ornelas chats with chef Jeremy Chan and Ire Hassan-Odukale, the creative and business minds behind Ikoyi, a London based restaurant in St James Market. Having no real prior restaurant experience, within a year of jumping onto the scene Ikoyi was awarded a 1 Michelin star along with other numerous accolades. Jeremy who is Chinese-Canadian and Ire who is Nigerian, marry inspiration from West Africa and other parts of the world with quality seasonal British produce. Today, Ikoyi has become their creative haven to explore unique flavors, ideas and serve up delicious mind-bending food. Jeremy and Ire discuss how their friendship and partnership has evolved over the years and how they support each other by leaning into each others respective strengths. We talk about their evolving menu, where they began and where they are today, and what guests can look forward to as Ikoyi begins to open back up post pandemic. This episode is about two friends on a journey to find their own identity through a restaurant they call home. For more info on Ikoyi:
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| 28. Brian Canlis: Leading and Learning Through Vulnerability | 24 Mar 2021 | 00:52:44 | |
Our guest this episode is Brian Canlis, someone who along with his family has had a reputation for setting the bar for hospitality through their 70 year old restaurant Canlis, a Seattle institution created by his grandfather Peter Canlis. Since the 1950's, the restaurant has won multiple awards including their most recent James Beard award for Outstanding Hospitality. Today, Brian and his brother Mark are at the helm of Canlis. Bringing a fresh perspective, they've made changes to keep the restaurant evolving and in the last year they've steered the restaurant through the pandemic with quick start-up like pivots from turning the restaurant from a fine dining institution to a burger joint, among many other concepts. It's not every day you get to connect and learn from a 3rd generation family restaurant owner. Many times, generational owners take on a huge responsibility to upkeep the legacy and standards of their restaurant while simultaneously working hard to stay relevant. Brian shares his approach to evolving as a brand, his leadership style, and some valuable lessons from his parents. This is an eye-opening episode on how leading and learning with vulnerability is absolutely a strength rather than a weakness. Enjoy! For more information on Canlis:
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| 27. Larissa Zimberoff: The Future of Food and Tech | 10 Mar 2021 | 00:57:38 | |
You don't have to be in the food-tech space to know there is a lot going on. A simple google search will send you down an endless labyrinth of information overload. You've probably heard of companies like, Impossible foods and Beyond Meat, who have raised millions, grown significantly, and can now be found at many local grocery stores and mainstream restaurants. There's a whole host of other brands, technologies, and innovations that are being developed such as eggs made of mung beans or protein from fungi, for example. Wanting to learn more, Gabriel talks to our next guest, Larissa Zimberoff, a freelance journalist, who specializes in covering the convergence of food, tech and business. Larissa's work has appeared in the New York Times, Wall Street Journal, Bloomberg, Businessweek, and many others. Driven by her personal health journey to better understand and navigate the universe of food and technology, Larissa's expert research can be explored in her new upcoming book, Technically Food. In this conversation, she is a wealth of knowledge into the diverse and sometimes complex universe of food tech and plant based proteins. More importantly, we ask the fundamental questions: will these innovations become a part of our everyday diet and is it even good for our health? For more info on Larissa Zimberoff: https://larissazimberoff.com Pre-order her book, Technically Food: https://larissazimberoff.com/book Follow Larissa on Instagram: https://www.instagram.com/technically.food/
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| 26. Hot Spot: Micah McFarlane of Revel Spirits | 24 Feb 2021 | 00:46:27 | |
What is Ávila? There's more to the agave spirits category than just Tequila and Mezcal. On this episode of the "Hot Spot" series, Gabriel Ornelas chats with Micah McFarlane, CEO of Revel Spirits, an emerging agave spirits brand making Ávila, a regionally specific product with deep roots to Mexico's second smallest state Morelos. With big ambitions to put this new agave subcategory on the map, Revel Spirits combines the techniques of roasting (mezcal) and steaming (tequila) piñas to create an exceptional spirit with subtle smokey notes. Micah, who came from a lifelong career in the entertainment industry as a tour manager for numerous artists, describes his fateful "meeting of someone in a bar" that led him to a beautiful world of agave, the people of Morelos, and to where Revel Spirits is at today. *Hot Spot is an On The Pass series highlighting emerging brands and people in food, drink, and hospitality.
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| 25. Shep Gordon: The Man Who Created Celebrity Chefs | 10 Feb 2021 | 00:53:22 | |
Who is Shep Gordon? You've probably heard the popular phrase "Chefs Are The New Rockstars" — you can thank Shep for that. He's the visionary who brought chefs like Roger Vergé, Emeril Lagasse, Wolfgang Puck, Roy Yamaguchi and Daniel Boulud to the mainstream and coined the term "Celebrity Chefs." Coming from a colorful life as a music manager to artists like Alice Cooper, Luther Vandross, Blondie and Teddy Pendergrass to name a few, Shep brought his show business know-how to the culinary arts where he singlehandedly paved the path for chefs to become today's cultural icons. If you've seen him in the beloved 2013 documentary Supermensch: The Legend of Shep Gordon, directed by Mike Myers, his persona is no different in this episode. Being the phenomenal storyteller that Shep is, he shares personal stories about some of today's most iconic chefs before their heydays, what he saw in chefs that encouraged him to create a highway for them to have a better life, and his own journey with food. For more info on Shep Gordon: Website https://www.shepgordon.com
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| 24. Lynnette Marrero: Crafting a Life In Mixology | 26 Jan 2021 | 00:59:43 | |
If anyone knows what goes into making a great cocktail, it's Lynette Marrero, award-winning bartender, mixologist, and philanthropist who is often regarded as a pioneer in the cocktail space. To help us kick off Season 2 of On The Pass, Lynette joins us to talk about her formative years spending summers in Puerto Rico, to her transition from the musical theatre stage to behind the bar post 9/11. She shares her process in pairing cocktails with food and her approach to working closely with chefs to develop a best in class cocktail experience. -- like the ones she created at Llama San and Llama Inn in Manhattan and Brooklyn. We also dive into Speed Rack, a non-profit competition for female bartenders she co-founded to champion women in the space while raising almost a million dollars for cancer research. For more info on Lynnette and her non-profit Speed Rack: https://www.lynnettemarrero.com
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| 23. On The Pass: Everything We Learned and Loved in Season 1 | 17 Dec 2020 | 00:41:47 | |
We kicked off the 1st Episode of Season 1 with Maria Nguyen, Founder of The Art of Plating, so it was only right to bring her back for the season finale. We wax lyrical on all the things we've learned and loved this season, our biggest takeaways, and who we'd like to have on for Season 2. Thank you to all our listeners and we will see you in 2021. Happy Holidays! Remember to take advantage of Perrier Jouet X The Art of Plating: Champagne Week Use code TAOP20 from Nov 25th - Dec 31 for a 20% discount on Perrier Jouet products https://www.perrier-jouet.com/en-ww
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| 22. Hot Spot: Marc Farrell of Ten To One Rum | 25 Nov 2020 | 00:49:52 | |
If you're not a rum drinker, this episode will surely turn you into one. On this Episode of the "Hot Spot" series, Gabriel Ornelas chats with Marc Farrell, Founder and CEO of Ten To One Rum, an emerging rum brand grounded in celebrating the Caribbean's diverse culture. Coming from a beyond impressive resume — one that includes studying at MIT at the age of 16, Harvard Business School at 26, and becoming one of the youngest executives at Starbucks at 36 years old — Marc shares with us his wisdoms, lessons, his deep passion for rum, and Ten To One's newly announced 17 year single cask reserve that's now available for purchase on their online shop. Don't miss his notes on how to pair Rum and what it means to be Caribbean made. Grab a Ten to One with soda water and enjoy this episode! More info on Ten to One Rum: | |||
| 21. Nyesha Arrington: Resilience to Nourish | 11 Nov 2020 | 00:46:53 | |
One of today's most charismatic Chefs, Nyesha Arrington, award-winning Chef, TV personality, and travel enthusiast, graces our studio with a reflection of her journey — one that is laced with stories, wisdom, lessons, and her unconventional philosophy on why she's a Chef. We talk about where Nyesha stands today as she contemplates her most authentic existence in today's new reality. Having worked every position in the kitchen to opening and closing several restaurants of her own, Nyesha shows us how resilience has pushed her to continue to evolve as a culinary artist, to focus her intentions, and to dive deeper into being a conduit for Mother Nature. For more information on Nyesha and her non-profit: https://www.nyeshaarrington.com https://www.thecollectiveidentity.org
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| 123. Hot Spot: Fariyal Abdullahi of Hav & Mar | 09 Apr 2025 | 00:54:29 | |
Our next guest truly embodies joy—a sentiment beautifully reflected in the meaning of her name within her culture. Chef Fariyal Abdullahi is a multifaceted talent: an accomplished chef, entrepreneur, television personality, and the Executive Chef at Marcus Samuelsson's Hav & Mar restaurant, in New York City's Chelsea neighborhood. Born and raised in Ethiopia as the youngest of six siblings, Fariyal's culinary passion was deeply influenced by her mother's exceptional cooking and the vibrant markets of her childhood. She fondly recalls assisting her mother in the kitchen and cherishing the communal family meals that brought everyone together—Fariyal felt an undeniable pull toward the culinary arts. Her culinary journey led her to esteemed positions, including a role at the renowned Noma in Copenhagen, where she honed her skills under Chef René Redzepi. At Hav & Mar, Fariyal seamlessly weaves her Ethiopian heritage into the seafood-centric menu, emphasizing sustainability and thoughtful sourcing. The restaurant reflects a commitment to diversity, with a leadership team comprising women of color and collaborations with Black and BIPOC winemakers and farmers. Beyond her culinary endeavors, Fariyal is dedicated to fostering inclusive kitchen environments and mentoring aspiring chefs, particularly women of color. Her leadership and advocacy have positioned her as a trailblazer in the industry, inspiring others to pursue their passions and challenge traditional norms.
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| 20. Marissa Hermer: Creating A Home Away From Home | 13 Oct 2020 | 00:44:51 | |
Marissa Hermer, Owner of The Draycott and Olivetta in Los Angeles, is one of LA's newest and most exciting restaurateurs. In a city with a relentless dining scene, she's carved a name for herself by creating neighborhood restaurants that feel like a home away from home. In this episode, Marissa shares the catalyst for her starting a restaurant group shortly after a life changing move from London to LA with her family. We talk about her restaurants in depth as she highlights the challenges of being an operator in today's reality, and how she's responded to the pandemic with the "You Give. We Cook. They Eat." campaign. For more information on The Draycott & Olivetta: Valrhona Chocolate Baking Classes: https://www.valrhona-chocolate.com/class-schedule
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| 19. Hot Spot: Mélanie Masarin of Ghia | 30 Sep 2020 | 00:38:55 | |
On this episode of the "Hot Spot" series, Gabriel Ornelas sits down with Mélanie Masarin, Founder & CEO of Ghia, a non alcoholic aperitif recently launched this past summer 2020. Inspired by her own personal sober curious and wellness journey, Melanie gives us an in depth view of how she went about creating the product and enlightens us on the difficulties of launching in middle of a global pandemic. For more information on Ghia: | |||
| 18. Christine Moseley: Food Waste At The Farm Level | 16 Sep 2020 | 00:43:36 | |
AgTech entrepreneur Christine Moseley, Founder + CEO of Full Harvest, the first B2B marketplace for imperfect and surplus produce, sheds light on the global food waste problem, how she's tackling it at the farm level, and ways consumers at home can incorporate good practices in theirs daily lives. This episode will inspire you to think differently about food waste and encourage you to take action. For more information on Full Harvest: | |||
| 17. Amar Lalvani: Pushing The Standard | 01 Sep 2020 | 00:53:06 | |
Hotelier Amar Lalvani, CEO of Standard International (parent company of Standard Hotels, Bunkhouse Group and One Night) recounts unbelievable stories from his formative years. He talks about the very first moment that left a mark on his journey into hospitality, how he navigated the acquisition of The Standard brand from the iconic Andre Balazs, and his plans for future growth. For more information on The Standard: | |||
| 16. Hot Spot: Beny Ashburn + Teo Hunter of Crowns & Hops Brewing Co | 18 Aug 2020 | 01:07:34 | |
On this episode of the "Hot Spot" series, Gabriel Ornelas sits down with Beny Ashburn and Teo Hunter, co-founders of Crowns & Hops Brewing Co, a Black-Owned craft beer brand soon to be opening a brewery in Inglewood, California. Beny and Teo discuss what originally hooked them to craft beer, their evolution as a company and their bigger than beer mission for racial equity in the space. For more information on Crowns & Hops:
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| 15. Meredith Erickson: Taking On Cookbooks | 04 Aug 2020 | 00:42:05 | |
Award-winning food, travel and author of cookbooks like Claridges: The Cookbook and Joe Beef: Surviving the Apocalypse, Meredith Erickson chats with us about her early days and how Joe Beef served as a catalyst for her authoring career. We also dive into her solo project Alpine Cooking, a highly acclaimed cookbook meets travelogue where Meredith lived, skied and ate her way through the Alps. For more information on Meredith: | |||
| 14. Jeff Kozak: Farm-to-Bottle Distilling | 20 Jul 2020 | 00:47:54 | |
Spirits veteran, Jeff Kozak, CEO of WhistlePig Rye Whiskey, the most awarded Rye Whiskey maker in the world, discusses his entry into the spirits space as a commodity trader, the craft spirits movement over the past 10-15 years and WhistlePig's role in it as well as how WhistlePig has shown up for the community during these challenging past months of COVID-19. For more information on WhistlePig: | |||
| 13. Hot Spot: Loren Brill of Sweet Loren's | 07 Jul 2020 | 00:48:07 | |
On this episode of the "Hot Spot" series, which was recorded in early March, Gabriel Ornelas sits down with Loren Brill, Founder and CEO of Sweet Loren's, a clean ingredient food company known for their all natural cookie dough. Loren discusses how her health journey and being a cancer survivor was the catalyst for starting the company and her mission of bringing clean, Non-GMO, gluten free treats to the world. For more information on Sweet Loren's:
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| 12. Mike Bagale: Food Is Medicine | 23 Jun 2020 | 00:34:18 | |
Award winning Chef and Inventor of Floating Food, Mike Bagale calls in from Tulum, Mexico where he has been working on an upcoming project and exploring his passion around the concept of Food is Medicine. He gives us some insight from his extensive research in the medicinal properties of different plants and foods and talks about what we should be including into our daily routine. For more information on Superfood Concepts:
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| 11. Bertha González Nieves: Tequila Business of Taste, Not Volume | 12 May 2020 | 00:57:07 | |
Master Tequilera, Bertha González Nieves, Co-Founder and CEO of Casa Dragones tequila discusses how her company is adapting and supporting the industry during COVID-19, the creation of Casa Dragones with her co-founder Bob Pittman and how they have pioneered premium sipping tequila to compete on the world stage of spirits. For more information on Casa Dragones:
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| 122. Ryan Cole of Salsify at the Roadhouse | 27 Mar 2025 | 00:20:43 | |
In this special episode of On The Pass, we're joined by Chef Ryan Cole, the visionary chef and co-owner of Salsify at The Roundhouse in Cape Town, South Africa. Recently recognized by 50 Best Discovery and acclaimed for its innovative approach to modern South African cuisine, Salsify was everything we could have hoped for—and more—for our first proper sit-down meal in Cape Town. Set within a historic landmark overlooking the breathtaking views of Camps Bay, Salsify blends heritage with culinary artistry, offering a dining experience that feels both rooted in tradition and refreshingly contemporary. Ryan and his team craft dishes that are as thoughtful as they are delicious, pairing them with an exquisite selection of wines—all delivered with the warm, unmistakable touch of South African hospitality. In our conversation, Ryan shares his creative philosophy, and what it means to shape the future of South African fine dining.
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| 10. Hot Spot: Michael Fox of Fable Food Co | 04 May 2020 | 00:38:47 | |
On this episode of the "Hot Spot" series, Gabriel sits down with Michael Fox, Co-Founder and CEO of Fable Food Co, a new company producing plant-based meat alternatives based in Australia. Michael discusses how him and his two partners founded and developed their first product, their current distribution and the future plans for the brand. For more information on Fable Food Co: https://fablefood.co | |||
| 9. Restaurant Owners Facing COVID-19 Realities w/ Greg Baxtrom and Max Katzenberg | 28 Apr 2020 | 00:40:49 | |
Greg Baxtrom and Max Katzenberg of Olmsted and Maison Yaki in Brooklyn, New York give a sobering depiction of the current reality for many restaurant owners and operators. We discuss the New York Hospitality Coalition, how the Paycheck Protection Program is failing independent restaurant owners and how they've pivoted their business. For more information on Greg, Max and the New York Hospitality Coalition: https://www.instagram.com/nyhospcoalition/ https://www.instagram.com/gregbaxtrom/ https://www.instagram.com/max.katzenberg/?hl=en
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| 8. Dominique Ansel: Finding Sweetness At Home | 14 Apr 2020 | 00:47:57 | |
One of the worlds most celebrated pasty chef's and creator of the Cronut, Dominique Ansel discusses the current state of his business in an era of COVID-19 and how his team is responding by supporting the community and healthcare workers. Dominique also gives insight into his evolution as a chef and the important role NY played in that evolution. He also talks about baking from home and his new book Everyone Can Bake, which will be available on April 14th. For more information on Dominque Ansel and his new book: | |||
| 7. Navigating the COVID-19 CARES Act for Small Businesses w/ Chief Risk Officer of BofA | 06 Apr 2020 | 00:28:29 | |
This is an important episode on how to navigate the COVID-19 CARES Act and what it means for small business owners. Bank of America's Small Business Banking Chief Risk Officer Andrew Glassford and Senior Vice President of Strategy and Segmentation Carol Lee Mitchell discuss the historic economic-rescue package estimated at $2 Trillion. This is a helpful episode as they go in-depth in how you can access the Paycheck Protection Program loans. For more information on the CARES Act:
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| 6. Initial Impact of COVID-19 w/ Maria Nguyen | 02 Apr 2020 | 00:24:22 | |
On March 14th, pre federal, state and local governments shelter in place / safer at home mandates: Maria Nguyen and Gabriel Ornelas examine the initial impact COVID-19 pandemic has had on the restaurant and hospitality industry. Resources for impacted restaurant industry: | |||
| 5. Brian De Lowe: Developing A Life Well Lived | 28 Mar 2020 | 00:58:28 | |
Hotelier Brian De Lowe, Co-Founder and President of Proper Hotels and Residences discusses his journey into hospitality, building the Proper Brand, and the importance of living a balanced life. For more information on the Proper Hotels and Residences: | |||
| 4. Daniel Boulud: Four Decades of Service | 28 Mar 2020 | 00:42:51 | |
Iconic award-winning Chef-Owner and Restaurateur Daniel Boulud discusses the early days in his career, why building a strong corporate culture is important, and how he's maintained longevity with over 4 decades in the culinary industry. For more information on Daniel Boulud and his team: | |||
| 3. Rajat Parr: Journey Into Winemaking | 28 Mar 2020 | 00:43:23 | |
Co-founder of Domaine de la Côte, three-time James Beard Award winner and one of the world's foremost experts on wine, Rajat Parr discusses his journey into wine, the importance of mentorship and his current projects. For more info on Rajat Parr and the Raj Parr Wine Club: | |||
| 2. Dominique Crenn: Connection Between Personal and Planetary Health | 28 Mar 2020 | 00:26:12 | |
Chef-Owner of Three Michelin Starred Atelier Crenn of San Francisco Dominique Crenn discusses the importance of personal and planetary health and how that affects our food and our future. For more information on Dominque Crenn and Crenn Dining Group: | |||
| 121. Laurent Gardinier: Leading Relais & Châteaux | 05 Mar 2025 | 00:48:48 | |
Many of my most unforgettable hospitality and culinary experiences have been meaningful not just because of their quality, creativity, or service, but because they fostered a deeper connection to the local culture, people, and traditions. These experiences go beyond excellence—they tell a story, evoke emotion, and create lasting impressions. This is exactly what our next guest has dedicated his career to curating, preserving, and championing. Joining us on this episode of On The Pass is Laurent Gardinier, President of Relais & Châteaux, a prestigious global association of independently owned luxury hotels and restaurants. With nearly 580 properties across 65 countries, Relais & Châteaux offers travelers an immersive way to experience the world—rooted in sustainability, heritage, and authentic local culture. Laurent is not only a visionary leader in hospitality, but also a hotelier and restaurateur himself. He co-owns Domaine Les Crayères, a luxurious 20-room hotel nestled in France's Champagne region, and Le Taillevent, a two-Michelin-starred fine-dining institution in Paris. His deep industry expertise, passion for excellence, and commitment to sustainability shape his leadership as he steers Relais & Châteaux into an exciting new era. In our conversation, Laurent shares insights into the evolving landscape of hospitality, what makes the Relais & Châteaux collection so unique, and his ambitious vision for a more sustainable future. Now, let's dive into this inspiring discussion with Laurent Gardinier.
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| Effects Of Change Ep. 6: Fawn Weaver + Series Round Up | 19 Feb 2025 | 00:44:13 | |
In Episode 6 of Effects of Change, Jamila and Gabriel sit down with Fawn Weaver, entrepreneur, author, and spirits mogul, CEO of Grant Sidney Inc. and owner of Uncle Nearest Premium Whiskey. They discuss leading as your authentic self. Jamila and Gabriel close out the series by reflecting on everything they've learned through these conversations, the progress that has been made, and the work that still lies ahead.
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| Effects Of Change Ep. 5: Clare Reichenbach + Tim Brooke-Web | 19 Feb 2025 | 00:46:34 | |
In Episode 5 of Effects of Change, Jamila and Gabriel sit down with Clare Reichenbach, CEO of the James Beard Foundation, and Tim Brooke-Webb, Managing Director of the World's 50 Best Restaurants, Bars, and Hotels platform. They discuss awards, recognition, and the importance of these platforms as vehicles for discovery and community building.
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| Effects Of Change Ep. 4: Melina Shannon-DiPietro + Juliane Caillouette Noble | 19 Feb 2025 | 00:39:35 | |
In Episode 4 of Effects of Change, Jamila and Gabriel sit down with Melina Shannon-DiPietro, Managing Director of MAD, the nonprofit founded by chef René Redzepi of restaurant Noma, and Juliane Caillouette Noble, Managing Director of the Sustainable Restaurant Association. Together, they discuss sustainability, the supply chain, and the broader impact of how and what we eat.
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| Effects Of Change Ep. 3: Daniel Humm + Elena Reygadas | 19 Feb 2025 | 00:52:15 | |
In Episode 3 of Effects of Change, Jamila and Gabriel sit down with Daniel Humm, chef and owner of the iconic New York fine-dining establishment Eleven Madison Park, and Elena Reygadas, The World's Best Female Chef 2023 and chef-owner of Rosetta in Mexico City. They discuss philosophical change and the courage to cook the food they truly want to create.
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