Explore every episode of the podcast On The Pass
| Title | Pub. Date | Duration | |
|---|---|---|---|
| 114. Hot Spot: Jon Yao + Ryan Bailey of Kato | 25 Sep 2024 | 01:15:19 | |
On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Jon Yao and Sommelier Ryan Bailey, co-owners of Kato, an Asian American restaurant that artfully explores the intersection of Los Angeles culture and the Asian diaspora.
Kato originally opened in a small Westside strip mall, operating in a space just one-quarter the size of its current location in Downtown LA. At that time, Jon was just 25 years old. Despite its modest beginnings, the team’s innovative approach earned them widespread recognition, including a Michelin star in 2019.
Two years ago, Kato transitioned into its larger downtown space, and has continued to thrive, retaining its Michelin star. This past June, Kato was honored with the Resy One to Watch Award at the World’s 50 Best Restaurants 2024. Gabriel and our team was fortunate to witness this moment in Las Vegas as Chef Daniel Humm handed Jon and the team the award. As a friend and industry colleague, we couldn’t have been prouder—not just for them, but as fellow Angelenos.
This recognition not only highlights the exceptional work of the Kato team, but also shines a global spotlight on the dynamic and ever-evolving culinary scene in Los Angeles.
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| 113. David Leventhal: Living Playa Viva | 07 Aug 2024 | 00:51:02 | |
In January 2023, Gabriel traveled to the southern Pacific Coast of Mexico, in the state of Guerrero, to experience Playa Viva, an eco-luxury and regenerative boutique hotel founded by our next guest, David Leventhal, and his then-wife shortly after purchasing the land in 2006.
Playa Viva is situated at the base of the Sierra Madre Mountains, just forty minutes from Zihuatanejo-Ixtapa International Airport (ZIH). This unique hotel embodies the concept "where your vacation meets your values™," dedicated to a triple-bottom-line approach that benefits the planet, people, and prosperity. With 19 treehouse rooms spread across nearly a mile of private beach and 200 acres of nature reserve, guests enjoy "The Luxury of Immersion in Nature."
In 2023, Playa Viva achieved B-Corp Certification, becoming a world-leading example of experiential travel. The hotel offers an authentic, all-encompassing regenerative experience, combining wellness, action/adventure, excursions to unique places, and a commitment to restoring and regenerating the landscape and local communities.
David’s passion for sustainability also led him to co-found Regenerative Travel, a company that connects travelers with independent hotels deeply rooted in their communities, enabling people, nature, and culture to thrive. Think of it as a Relais & Châteaux for ultra-eco-conscious sustainable properties worldwide. (I’ll include a link in the show notes to explore it further.)
During my stay at Playa Viva, David and I discovered a shared love for building community and fostering genuine human connection—a mission David has successfully pursued since the inception of Playa Viva.
In this episode, you’ll hear more about Playa Viva’s core values and why they have recieved numerous accolades from prestigious publications like Condé Nast Traveler, Travel + Leisure Co., and Global Design News, which have elevated David and his team to a global stage.
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| 104. Daniel Johnnes: America's Pioneering Sommelier | 19 Jun 2024 | 01:04:12 | |
Daniel Johnnes, truly needs no introduction. He is a luminary in the wine industry, renowned for his leadership and community-building efforts. As one of America’s pioneering sommeliers—one of our forefathers in the field, if you will—Daniel has dedicated decades to mentoring and educating the next generation of wine professionals.
Daniel is the visionary founder of several prestigious wine events and initiatives. He established La Paulée, an annual celebration inspired by the traditional Burgundian harvest festival, which brings together top winemakers and wine lovers from around the world. He also co-founded La Fête du Champagne with Peter Liem, a celebration dedicated to the wines of Champagne, showcasing the region's finest producers. Additionally, Daniel created La Tablée, another esteemed event that honors the rich culinary and wine traditions of France.
Beyond these festivals, Daniel is the founder of Pressoir, a unique organization that hosts exclusive wine events and tastings, offering unparalleled experiences for wine enthusiasts. In his role as Corporate Wine Director for the renowned Chef Daniel Boulud, Daniel oversees the wine programs across Boulud's acclaimed restaurants, ensuring exceptional wine pairings and selections.
Daniel's contributions to the wine world have earned him numerous accolades. He is a three-time James Beard Award winner, a testament to his excellence and influence in the industry. Moreover, he has received several prestigious awards from the French government, recognizing his dedication to promoting French wines and culture. Listen, learn and enjoy from Daniel Johnnes!
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| 103. High Tea: Mike Jordan | 17 Jun 2024 | 00:29:21 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with Mike Jordan, Atlanta-based journalist and Senior Editor at The Atlanta Journal-Constitution.
As Senior Editor, Mike leads the media brand “UATL,” which focuses on Black culture. Just last week, Mike won the James Beard Foundation’s 2024 Jonathan Gold Local Voice Award for coverage of Atlanta. He’s also an executive board member for the Atlanta Press Club. His work has been featured in National Geographic, Rolling Stone, The Wall Street Journal, The Guardian, Southern Living, and other national and international publications.
In this episode, we discuss: ☑️Mike’s love for Atlanta ☑️The Atlanta Journal-Constitution, UATL - Black Cultural Coverage ☑️Winner of the Jonathan Gold Local Voice Award 2024 ☑️Why is Atlanta misunderstood? ☑️The depth of Atlanta’s culinary scene on Buford Highway ☑️2026 FIFA World Cup in Atlanta ☑️Not having a segregated dining scene in Atlanta ☑️The Michelin Guide in Atlanta
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| 102. High Tea: Xanthe Clay | 10 Jun 2024 | 00:21:07 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with Xanthe Clay, UK-based chef and food writer with 25 years of experience as a Telegraph columnist.
For the past 11 years Xanthe’s been The World’s 50 Best Restaurants Academy Chair for UK and Ireland. At the Telegraph she provides guidance on everything from roasting a Christmas turkey to baking the perfect loaf of bread. She’s also focused on taking a deep-dive into topical issues such as ultra processed foods, ethical farming and sustainability.
In this episode, we discuss: ☑️Chef’s are more connected to where food comes from ☑️Importance of Regenerative Agriculture ☑️The ripple effect and influence of fine dining ☑️The World’s 50 Best Restaurants platform builds community ☑️Restaurants taking care of staff and valuing staff ☑️50 Best Talks in Las Vegas ☑️More casual restaurants on future lists (Xanthe's hope)
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| |||
| 101. Hot Spot: Jordan Kahn of VESPERTINE | 05 Jun 2024 | 01:04:52 | |
As the Beatles sang in their 1967 hit, “All You Need is Love,” they weren't just referring to the love of another but also the love of oneself. Our next Hot Spot guest, Chef Jordan Kahn, is writing a new chapter in his career, focused on redefining success and joy through love.
Jordan honed his skills under culinary icons like Thomas Keller, Grant Achatz, and Michael Mina. He has been at the forefront of LA’s culinary scene with his restaurants—Destroyer, an informal daytime spot serving sophisticated, wholesome fare; Meteora, a transporting, holistic restaurant focusing on live-fire cooking that opened in 2022; and the recently reopened Vespertine, his extravagant experiment in fine dining that closed for the greater part of three years.
Vespertine’s previous accolades include two Michelin stars from 2019 to 2021, recognition as one of the Most Beautiful Restaurants by Condé Nast, and a spot on Time Magazine’s prestigious list of the World’s 100 Greatest Places.
Despite the awards, accolades, and so-called success, Jordan felt depleted and undernourished by his work. The pandemic, although devastating to the industry, also allowed him to slow down, find balance and meet the love of his life. His wife Zara has had a tremendous influence on him, helping him move "from the head to the heart" in both his creative culinary pursuits and in life in general.
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| 100. High Tea: Cláudia de Brito | 03 Jun 2024 | 00:22:17 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with Cláudia de Brito, Dubai-based journalist, host, moderator and content creator.
Born to Portuguese-Cape Verdean parents in Singapore, raised in Dubai and educated in London, Cláudia’s depth of experience and global perspective has helped her cover hospitality and travel for over a decade. She’s was the Editor of several publications including Caterer Middle East and Hotelier Middle East. In 2021, she was appointed Gulf Academy chair for MENA’s 50 Best Restaurants and is now also a Middle East Academy Chair for World’s 50 Best Restaurants.
In this episode, we discuss: ☑️The Worlds 50 Best Restaurant 2024, Las Vegas ☑️MENA’s 50 Best Restaurants Academy Chair ☑️Champions of Change Award 2023 | Nora Fitzgerald Belahcen of Amal in Marrakech, Morocco ☑️Dubai’s current culinary scene ☑️What defines Middle Eastern hospitality? ☑️Where her chef friends are eating in Dubai ☑️Dubai as a culinary destination!
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| |||
| 99. High Tea: Kayla Stewart | 27 May 2024 | 00:21:44 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with Kayla Stewart, Houston-and-NY-based food and travel journalist, cookbook author and Editor of Eater Houston.
Kayla’s work has been featured in The New York Times, The Washington Post, Eater, Travel + Leisure, Food & Wine, and others. Her piece, “The Sweetest Harvest,” won the 2023 James Beard Foundation Profile Award, and her story, “Teach a Man to Fish,” will be anthologized in the 2023 edition of Best American Food Writing. She’s currently working on a cookbook with Chef Christopher Williams about Black cuisine in Texas for Ten Speed Press.
In this episode, we discuss: ☑️Cultural applications to timeless American classics ☑️Cultural convergence in the dining scene ☑️Food and dining is changing. Tastes are changing ☑️American food has always been impacted by immigrants ☑️Generation of diners who want to know where their food is from ☑️Eater Houston working on coverage with Latino and Asian communities ☑️Cookbook about w/ Chef Christopher Williams ☑️Thoughts on future of storytelling in food
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| 98. Deuki Hong + Matt Rodbard: Koreaworld | 22 May 2024 | 00:40:13 | |
When was the last time you ate Korean food at your local Koreatown, enjoyed a K-drama on your favorite streaming service, or flipped open TikTok to a viral sensation soundtracked by a famous K-pop band? Have you noticed the impact of Korean cuisine and culture on our world? Maybe you're noticing it now, or perhaps you're already a citizen of Koreaworld, deeply connected to the culture.
Our next two guests, Deuki Hong and Matt Rodbard, are true citizens of Koreaworld—global ambassadors with a deep love, passion, and appreciation for Korean food and culture. Their recent book, titled Koreaworld: A Cookbook, encapsulates this passion with over two years of travel specifically for this book and close to a decade of exploration.
Deuki is a Korean-American executive chef and owner of The Sunday Family Hospitality Group in San Francisco. Matt is a writer, editor, and author of food and culture books with more than two decades of experience. He's also the co-host of This Is Taste podcast. Together, 10 years ago, Deuki and Matt co-authored the New York Times Bestseller Koreatown: A Cookbook.
As they both witnessed the continued influence and impact of Korean culture worldwide, they were compelled to follow up their first book with Koreaworld: a story about vibrant people, community, and brilliant recipes. You're about to listen to the story of a culinary revolution.
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| 97. High Tea: Prairie Rose | 20 May 2024 | 00:29:35 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with Prairie Rose, Los Angeles-based journalist, trained sommelier, cocktail book author, and wine and spirits educator.
Prairie is Food & Wine's senior drinks editor and also the senior editor of Liquor.com. In addition to Food & Wine, her work has been featured in The Whiskey Wash, Forbes, Men's Health, Self Magazine, and Design Sponge, among others. She is the author of the book Mixology for Beginners: Innovative Craft Cocktails for the Home Bartender.
In this episode, we discuss: ☑️New move to Senior Drinks Editor, Food & Wine ☑️Ability to reach a broader audience, more culinary focused audience ☑️Exploration of non-alcoholic, teas, kombuchas, etc. ☑️Celebrity booze brands..finally some transparency ☑️The experts behind these “Celeb brands” ☑️How do we stay excited about beverage storytelling? ☑️What are we drinking summer 2024?
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| 96. High Tea: June Kim | 13 May 2024 | 00:25:48 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with June Kim, Los Angeles-based food media executive and Head of Video for Bon Appétit and Epicurious.
As Head of Video, June oversees numerous shows and series highlighting compelling chefs and restaurants, delicious recipes from their test kitchen, and other food and beverage culture formats that help bring Bon Appétit and Epicurious to life on screen. June and her team were recently nominated for two James Beard Awards, for their shows, On The Line and Street Eats, which are available on the BA website and YouTube.
In this episode, we discuss: ☑️Video and the world of storytelling ☑️Reinventing or redifining American cuisine ☑️Bringing BA to a more international audience ☑️Finding the talents in these international markets ☑️Street Eats with Lucas Sin ☑️Exploration of India and Mexico ☑️June loves the show, “The Bear” ☑️Pulling inspiration from Tik Tok ☑️Two James Beard Noiminations
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| 95. Dan Barber: Chefs Can Save Our Planet | 08 May 2024 | 00:49:54 | |
This is an episode rerelease from our On The Pass archives. We hope you enjoy!
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.
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| 112. High Tea: Clay Williams | 29 Jul 2024 | 00:20:08 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with Clay Williams, Brooklyn-based James Beard Award-winning photographer.
Clay has been capturing and helping tell stories about food, hospitality, and the people and places that define our culture for more than 15 years. His work has appeared in the pages of Food & Wine, The New York Times, Bloomberg, and Travel + Leisure, as well as in cookbooks by Chef Kwame Onwuachi and Atlanta chef Todd Richards.
In this episode, we discuss: ☑️New stage in where hospitality is going ☑️Storytelling through food ☑️Hospitality if ready to move out of survival mode ☑️A snapshot of Philadelphia based culinary creatives and doing it their way ☑️Fusion food is American food ☑️Clay’s unique creative approach to capturing content
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| 94. High Tea: Kat Odell | 06 May 2024 | 00:27:29 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with Kat Odell, Brooklyn-based food and travel journalist.
Kat is the author of Unicorn Food and Day Drinking and is a TasteHunter for The World’s 50 Best Restaurants and 50 Best Bars. She’s been published in Vogue, New York Times’, Travel + Leisure, Condé Nast Traveler, Bloomberg and Michelin Guide to name a few. As a creative consultant, she also advises numerous companies on their culinary strategy.
In this episode, we discuss: ☑️New Openings — César Ramirez ☑️10 seat sushi counter called Sendo — Sushi Namba ☑️Omakase 5 Day Pop-up ☑️Mike + Kat looking at next concept to create ☑️Kat's love and passion for Japanese food and culture ☑️Sip&Guzzle (West Village NYC) ☑️The power of hospitality and human capital ☑️New York is the gold standard for high end sushi experiences
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| 93. High Tea: Dev Reed | 29 Apr 2024 | 00:25:35 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with Devin Reed, Los Angeles-based Sommelier, wine consultant and creator of Wine and Culture LA.
As producer and host of Wine & Culture LA, a content series and moment he created for the culture and enjoyment of wine, Dev sits down with notable guests like Cedric the Entertainer, Maverick Carter who’s (LeBron James’ business partner) and Neil brown Jr, who you’ll know from Issa Rae’s HBO series, Insecure, and many others.
Dev also works with La Fête Rose, which is the only minority-owned Rosé in the Gulf of Saint-Tropez in the South of France. He’s been featured in Wine Spectator, Shoutout LA, Entertainment Weekly, Decanter, and others.
In this episode, we discuss: ☑️Wine is having its moment ☑️Just jump into the wine space. Get involved ☑️Dev’s show, Wine and Culture LA ☑️Season 3 of Wine and Culture LA…Tune in! ☑️His goal is to introduce everyone to the secret society of wine ☑️Wine Wine Wine by Dev The Somm ☑️There is always more to learn in wine. Dev goes to Robert Vardanian when he has tough questions!
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| 92. Edoardo Tonolli: The Art of Gelato | 24 Apr 2024 | 00:57:32 | |
What could be better than enjoying gelato with friends on a warm evening? It's a simple pleasure that captures life's essence. But what sets apart a truly great gelato?
Meet Edoardo Tonolli, the Co-founder and CEO of Bacio di Latte, a Gelateria dedicated to crafting the world's finest gelato and spreading joy to every customer.
"Bacio di latte" translates to "kiss of milk" in English, embodying their belief that while any ingredient can make a gelato, it takes something special to create a Bacio di Latte experience. Once you taste it, you'll understand the truth in this statement.
Edoardo's journey began in Milan, where his love for gelato blossomed during frequent gatherings with family and friends. After completing his degree, he ventured across the Atlantic and volunteered at a hospital in northern Brazil. Along the way, he noticed a scarcity of gelato shops in Sao Paulo. His passion for gelato collided with the opportunity to make his mark in Brazil.
In 2011, Edoardo realized his vision by establishing a premium Gelateria in Sao Paulo. Today, Bacio di Latte boasts nearly 180 locations in Brazil and four stores in Southern California, with plans for expansion in the coming months. This is a story inspired by Italy, perfected in Brazil, and now leaving its mark on Southern California.
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| 91. High Tea: Kristen Hawley | 22 Apr 2024 | 00:27:09 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with Kristen Hawley, San Francisco-based journalist and Founder of Expedite, a newsletter about restaurant technology and the future of hospitality.
For the last decade Kristen has been at the forefront offering pragmatic coverage and sharp analysis of the technology that’s changing our relationship with restaurants.
Her writing has appeared in Bon Appetit, Insider, Food & Wine, Eater, Robb Report, the San Francisco Chronicle, and many more.
In this episode, we discuss: ☑️People caring how restaurants work ☑️Her work and focus is adding a layer of understanding to how these businesses function ☑️Fast Company Most Innovative In Dining 2024 ☑️Wonder — a new food hall partnering with chefs ☑️Zume, the start-up flop who was supposed to revolutionize the food system (Soft Bank funded) ☑️Sign up for Expedite Newsletter (link in show notes)
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| 90. High Tea: Dana Cowin | 15 Apr 2024 | 00:31:30 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with Dana Cowin, New York-based food-obsessed journalist and former Editor-in-Chief of Food & Wine.
Dana is an award-winning editor, author, podcast host, TEDx speaker and facilitator who creates change through food, gathering, conversation and community.
She believes in the power of food to bring joy, connection and transformation and is doing all of this with her new platform, Progressive Hedonist. A Progressive Hedonist is a person whose sense of enjoyment is amplified when their actions also help heal the planet.
In this episode, we discuss: ☑️Farmers evolving climate resilient crops ☑️More delivery options ☑️Progressive Hedonist launch event + upcoming collaboration events ☑️Farm-House French 75 w/ Anytime Spritz (Regenerative Organic) ☑️Good Food Awards 2024 ☑️The work and mission of Progressive Hedonist ☑️5 Principles of Progressive Hedonist ☑️What most surprised Dana about food over the last few decades
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| 89. Hot Spot: Ari Heckman + Xavier Donnelly of ASH NYC | 10 Apr 2024 | 01:01:40 | |
Step into a world where every hotel feels like a scene from a captivating movie, with you as the supporting cast member. Join us as we delve into the visionary minds behind Ash NYC, a trailblazing design firm and hotelier known for crafting unforgettable experiences in the boutique hospitality realm.
Meet Ari Heckman, the Co-founder and CEO, and Xavier Donnelly, the Creative Director, leading Ash NYC. Their portfolio boasts iconic projects like the enchanting Hotel Peter & Paul in New Orleans, the stylish Dean in Providence, Rhode Island, the alluring Siren in Detroit, and the forthcoming Shenandoah Mansions in Richmond, Virginia, set to open this fall.
For Ash NYC, hotels are not just places to stay; they are cinematic fantasies waiting to be explored. Each property is a meticulously curated world, inviting guests to embark on an immersive journey of discovery. Through their work, they breathe new life into forgotten spaces, transforming them into vibrant cultural hubs that redefine the essence of a city.
Welcome to the world of ASH NYC—a place where every stay, every play, and every moment promises a new adventure.
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| 88. High Tea: Mike Traud | 08 Apr 2024 | 00:17:13 | |
On This episode of the High Tea series, Gabriel Ornelas sits down with Mike Traud, Philadelphia-based lawyer-turned-chef-turned-university instructor and Founder and Executive Director of The Chef Conference.
Mike founded The Chef conference in 2013 in partnership with Drexel University. It has evolved to become its own entity still lead by the vision and leadership of Mike.
The Chef Conference is set to kick off in Philadelphia from April 12th - 15th, serving up opportunities for both hospitality professionals and food lovers to eat, drink and share their passion for the culinary arts via a sweet of engaging programing, for example, live talks, tastings, special collaboration dinners, podcasts recordings and more.
In this episode, we discuss: ☑️Willingness to engage in dialogue ☑️Provide a space for necessary conversation ☑️The Chef Conference 2024 ☑️Alain Ducasse Book Discussion ☑️Beauty in the accessibility ☑️2024 Programming ☑️How The Chef Conference evolves
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| 87. High Tea: Marian Cheng | 01 Apr 2024 | 00:13:57 | |
On This episode of the High Tea series, Gabriel Ornelas sits down with Marian Cheng, New York-based restaurateur and food and travel enthusiast.
Marian is the Co-founder of Mimi Cheng’s along with her sister Hannah. Over the last decade they have become a celebrated New York staple, beloved for their casual counter service restaurants serving fresh heritage Taiwanese dumplings and creative monthly specials and collaborations.
Mimi Cheng’s has locations in East Village, Upper West Side and Brooklyn. Marian has been featured in Forbes 30 Under 30 and Zagat 30 Under 30 among many others.
In this episode, we discuss: ☑️Highlights from Natural Products Expo West 2024 ☑️Founder's community rooted in support and mentorship ☑️Mimi Cheng's celebrating 10 years this July ☑️New Mimi Cheng's frozen dumpling venture ☑️Monthly specials and collaborations ☑️Mimi Cheng's growth in 2024
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| 86. Alberto Landgraf: Where Talent Meets Perseverance | 27 Mar 2024 | 01:01:01 | |
Brazil stands out as one of the world's most diverse countries, deeply influenced by global cultures. Its rich tapestry of art, music, dance, architecture, and, notably, cuisine has left a lasting mark on the global stage. Within this vibrant landscape emerges a new wave of Brazilian creatives, eager to showcase the nation's present while honoring its storied past.
Among these individuals is Chef Alberto Landgraf, a luminary in the culinary world with accolades like Two Michelin stars and recognition in the prestigious World's 50 Best Restaurants list for Oteque in Rio De Janeiro, Brazil. His mission? To illuminate the trajectory of Brazilian cuisine on a global scale.
Alberto's culinary journey began in London during the early 2000s, where he honed his skills alongside renowned chefs like Tom Aiken and Gordon Ramsay. Returning to Brazil, he made waves with his first restaurant, Epice, in São Paulo, earning critical acclaim including a coveted Michelin star.
In 2018, Alberto made a pivotal move to Rio and unveiled Oteque, drawing inspiration not from his Japanese heritage in ingredients but in ethos: embracing simplicity and meticulous technique. A true global citizen, he traverses the globe for collaboration dinners with culinary icons, yet always remains rooted in his Brazilian heritage, ensuring that his creations resonate with the soul of Brazil.
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| 85. High Tea: Dana Beninati | 25 Mar 2024 | 00:17:16 | |
On This episode of the High Tea series, Gabriel Ornelas sits down with Dana Beninati, New York-based chef, instructor, writer and third level sommelier.
Dana has traveled the world cooking and competing in different kitchens and holds an M.B.A. in management and hospitality from Cornell University. She spent 6 years at The Food Network as their supervising culinary director and is an instructor at Sommelier Society of America, a judge for StarChef’s SommSlam and serves on the board of the Food Education Fund. She’s been featured in Better Homes & Gardens, Forbes, HGTV, and the Wall Street Journal.
In this episode, we discuss: ☑️Celebrating Women’s History Month ☑️Women in the wine industry (Kristin Olszewski, CEO of Nomadica) ☑️Sindyanna of Galilee, The Taste of Fair Trade ☑️Teaching the next generation ☑️Pairing, “One elevates the other” ☑️Science of flavor combinations
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| 111. High Tea: Adam Teeter | 22 Jul 2024 | 00:32:11 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with Adam Teeter, New York-based Co-founder and CEO of VinePair.
Adam and Josh Malin Co-founded VinePair ten years ago and together they’ve grown the platform into the largest multi-media publication about wine, beer and spirits in America, reaching almost 40 million people a month.
In this episode, we discuss: ☑️Remake the industry in a new image ☑️Journalism through the lens of the glass ☑️Educating the next generation ☑️How drinks culture has shifted over the past 10 years ☑️Cocktail culture is dominating ☑️Rise of the celeb bartenders ☑️Challenges ahead for Somm’s and Wine Directors ☑️What does the VinePair data tell us?
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| 84. High Tea: Eddie Zamora | 18 Mar 2024 | 00:19:04 | |
On This episode of the High Tea series, Gabriel Ornelas sits down with Eddie Zamora, Los Angeles-based host, home chef and brand ambassador.
Eddie is the creator of TheYUMYUMFoodie, a blog and social platform to share all his numerous culinary explorations and travels. He’s also an amazon TV host, west coast ambassador to Havana Club and host of Kill The Bottle, a podcast that dives into his love for food and travel.
In this episode, we discuss: ☑️His love for Spain ☑️Basque Country wine region (Txakoli) ☑️Ribera del Duero (Spanish Wine Region) ☑️Exploring cocktail culture ☑️Vila Viniteca Barcelona, Spain ☑️Opportunity to shift your mindset
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| 83. Kanchan Koya: Culinary Medicine Of Spices | 13 Mar 2024 | 00:54:39 | |
If you've been a long-time listener to our podcast, you're aware of the strong connection between flavor and nutrient density. Episodes such as Dan Barber's delve deep into this correlation, underscoring the significance of quality ingredients and our interconnectedness with the environment and one another.
Our upcoming guest, Kanchan Koya, is dedicated to helping us lead healthier, more vibrant lives. With a background as a chef and nutrition coach trained at the Institute of Integrative Nutrition, she's also the author of "Spice Spice Baby," hosts the Radical Vitality podcast, and holds a PhD in Biomedicine from Harvard University.
Having grown up in India, where spices are integral to cuisine and Ayurvedic wisdom is deeply rooted, Kanchan was exposed to these teachings from a young age. However, it wasn't until later in life that she truly grasped their significance.
Kanchan is at the forefront of advocating for spices as not only flavor enhancers but also as crucial elements of preventive medicine. Supported by compelling scientific research, she remains optimistic about their long-term health benefits, as well as their potential to broaden our palates and enrich our culinary experiences.
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| 82. High Tea: Andy Wang | 11 Mar 2024 | 00:17:14 | |
On This episode of the High Tea series, Gabriel Ornelas sits down with Andy Wang, Los Angeles-based freelance journalist with well over a decade's experience covering food, dining, bars, and travel.
Andy writes for such publications as Food & Wine, Los Angeles Magazine, Zagat, and Robb Report. His work has also appeared in The New York Times, New York Magazine, Condé Nast Traveler, Taste, Observer, Epicurious and Ocean Drive.
In this episode, we discuss: ☑️Food is a bigger part of cultural moments ☑️Carbone Beach coming back to F1 weekend ☑️South Beach Food and Wine ☑️Miami’s continued momentum ☑️Chef Niven Patel’s ERBA ☑️How things continue to evolve
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| 81. High Tea: Jean Trinh | 04 Mar 2024 | 00:17:34 | |
On This episode of the High Tea series, Gabriel Ornelas sits down with Jean Trinh, reporter who writes about food and culture based in Los Angeles.
Jean is deeply passionate about and specializes in uncovering stories that look into the communities, cultures, people, and history behind food. She’s been published in outlets like Los Angeles Times, New York Times, Food & Wine, Bon Appétit, The Washington Post, Eater, and WIRED.
In this episode, we discuss: ☑️Passion, survival and resilience ☑️Continue to uplift voices who don’t usually get access to media ☑️Cali Tardka ☑️Nonprofit, No Us Without You ☑️Prosperity Market - above and beyond for comunities ☑️Jean's Memoir
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| 80. Hot Spot: Pietro Brembilla of Sogno Toscano | 28 Feb 2024 | 00:56:05 | |
Imagine a picturesque Italian countryside stretching from the coast, adorned with vineyards cascading down hillsides, lush with cypress trees, and iconic architecture evoking a simpler era, all the while, wild birds gracefully dance through the air. It's the epitome of a dream, isn't it? Well, it's more than just a dream—it's the essence of Tuscany, the inspiration behind our next guest's journey.
On this episode of the Hot Spot series, Gabriel Ornelas sits down with Pietro Brembilla, the Co-founder and CEO of Sogno Toscano, which translates to "Tuscan Dream." Sogno Toscano is a premier single Italian brand distributor, bringing the authentic taste of Italy to America. Their extensive range of product offerings spans fresh and genuine Italian meats, cheeses, pastas, beans, sweets, and, naturally, oils. Supplying to some of the finest chefs and restaurants across America, they also extend their reach to households nationwide through SognoToscano.com.
Pietro and his co-founder, Brian Persico, share a lifelong bond forged amidst the breathtaking landscapes of Tuscany. Their formative years, spent immersed in the region's natural splendor, galloping through vineyards on horseback, and savoring the finest ingredients Italy has to offer, not only cemented their friendship, but also laid the groundwork for the realization of the Sogno Toscano dream.
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| 79. High Tea: Victoire Loup | 26 Feb 2024 | 00:17:48 | |
On This episode of the High Tea series, Gabriel Ornelas sits down with Victoire Loup, food critic, culinary consultant and cookbook author based between Los Angeles and Paris.
Victoire writes for the Michelin Guide and Le Fooding, a print and digital guide to discover the best of France and has also appeared as a guest judge on several TV shows. She’s been featured in the LA Times, Bon Appetit, Vogue, and Vanity Fair for her expertise in food and Since 2020, she’s published six cookbooks.
In this episode, we discuss: ☑️Expanding dry January ☑️Non-alcoholic pairing at Kato Restaurant ☑️Her best selling book, "CUITES" ☑️Coolest wine bars in Los Angeles ☑️Discovering the people behind these incredible brands ☑️Why should booze cost more!?
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| 78. High Tea: Palak Patel | 19 Feb 2024 | 00:17:50 | |
On This episode of the High Tea series, Gabriel Ornelas sits down with Palak Patel, Atlanta based chef, traveler and writer. Palak is a classically trained chef, Atlanta Restauranteur and two time Food Network champion winner of Food Network’s famed shows, Chopped and Beat Bobby Flay. Palak has also appeared as a guest judge on Food Network’s competition series, Money Hungry.
Her style of cooking is greatly influenced by her childhood in India and time spent working in the south of France, San Francisco and New York.
In this episode, we discuss: ☑️Importance of a strong community ☑️Women focused support system around food and wellness ☑️Nourishing your body/soul = better performance ☑️What is your relationship to food? ☑️New Book: Food Is Love (Pre-Order)
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| 77. Jamila Robinson: Food Culture For Everyone | 14 Feb 2024 | 01:01:09 | |
People often highlight how food brings us together, yet seldom do we acknowledge its potential to divide us. Our upcoming guest firmly believes in the mantra, "food culture is for everyone," shaping her vision as the newly appointed Editor-in-Chief of Condé Nast's Bon Appétit.
In this On The Pass episode, we are joined by Jamila Robinson, a veteran journalist, esteemed leader in food media, and an innovator. Jamila's incredible career has spanned decades, with notable tenures at media organizations such as Atlantic Media, the USA Today Network, The Atlanta Journal-Constitution, and The Detroit Free Press. Previously, until August 2023, she served as the assistant managing editor for food and culture at The Philadelphia Inquirer, a position she held since 2020. In addition to her editorial roles, Jamila has played pivotal roles in renowned culinary institutions, having chaired the James Beard Foundation’s Journalism Awards Committee and currently serving as an active Academy chair for the World’s 50 Best Restaurants awards.
On August 28th, 2023, The Philadelphia Inquirer announced Jamila's departure from the publication to assume the role of Editor-in-Chief at Bon Appétit. In her new capacity, she will direct the editorial direction, brand strategy, audience development, and all content for Bon Appétit and their recipe website, Epicurious.
This conversation with Jamila holds significant importance on multiple fronts: it marks one of Jamila's initial public interviews as Editor-in-Chief and presents an opportunity to delve into her visionary plans for this iconic brand. Amidst the numerous shifts in the media landscape, Jamila's unwavering commitment and fervent vision propel her forward. She is dedicated to establishing Bon Appétit as one of the most important food culture brands globally, demonstrating to the world that food culture is for everyone.
Now, let's get into the conversation with Jamila Robinson, Editor-in-Chief of Bon Appétit.
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| 76. High Tea: Jacqueline Coleman | 12 Feb 2024 | 00:17:14 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with Jacqueline Coleman, Miami based wine and travel writer, judge and wine consultant.
I had the pleasure of spending a week with Jacqueline in northern Portugal with our friends at The Fladgate Partnership. For seven years, she's been Miami's only regular wine colunmist, wiriting the monthly “Vino” column for the Biscyane Times. She also contributes to Luxury Guide USA and is the Co-Editor of Wineguide Miami.
In this episode, we discuss: ☑️Miami as a mature culinary destination ☑️Strong beverage community in Miami ☑️Florida Wine Academy | changed the wine landscape in Miami ☑️Wine shops you need to check out in Miami ☑️Uncommon wine regions she’s loving ☑️Wine Paris Expo
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| 75. High Tea: Alissa Fitzgerald | 05 Feb 2024 | 00:17:44 | |
On This episode of the High Tea series, Gabriel Ornelas sits down with Alisssa Fitzgerald, Brooklyn-based freelance food, travel and spirits writer and chef.
Alissa’s wealth of information is rooted in her diverse work and life experiences, ranging from cooking on yachts in Croatia, to working with startups in San Francisco, and spending time in various kitchens throughout Brooklyn.
Her passion lies in highlighting individuals dedicated to innovating in the food and drink industries, with a strong emphasis on sustainability and regeneration. You can explore her contributions on Forbes, Travel + Leisure, The Observer, The Kitchn, Insider, and Food & Wine
In this episode, we discuss: ☑️Corportations breaking the mold (Young Beam) ☑️What is Grappa? Example: Grappa Ninino ☑️ Regenerative practices and how we think about what we eat/drink ☑️Rooftop Honey ☑️Korbel California Champagne ☑️Exploring Belize + Marie Sharp's Hot Sauce
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| 110. Hot Spot: Ian Burrell + Aaisha Dadral of Equiano Rum | 17 Jul 2024 | 01:10:25 | |
Our next guests are Ian Burrell and Aaisha Dadral, Co-founders of The Equiano Rum Company, creators of the world’s first African and Caribbean rums. This pioneering venture not only celebrates the rich heritage of rum but also champions the values of freedom and equality, inspired by the legendary figure Olaudah Equiano.
Ian, known globally as the Rum Ambassador, has spent decades entertaining and educating audiences about the diverse and exhilarating world of rum. He is the visionary behind The UK RumFest, which has inspired a wave of similar festivals worldwide. Ian is one of the most traveled and respected figures in the rum industry, known for his passion and deep knowledge of the craft.
Aaisha, a branding and marketing executive, began her illustrious career in the music industry with major record labels like Island Records, Mercury/Def Jam Records, and Levels Entertainment. She is also the founder of Crave, a brand studio that showcases her innovative approach to branding and marketing. Her expertise has been instrumental in shaping Equiano Rum’s distinctive identity and global appeal.
Together with their partner Amanda, Ian and Aaisha have set out to make a significant impact not only in the rum category but in the global spirits industry. Drawing inspiration from the remarkable journey of Olaudah Equiano—from slavery to freedom—they have introduced the world’s first African and Caribbean rum. This unique blend not only pays homage to Equiano’s legacy but also contributes a percentage of the profits to organizations dedicated to freedom and equality annually.
The story of Equiano Rum is not just about producing exceptional spirits; it’s about creating a brand that embodies resilience, liberation, and a commitment to positive change. This ethos resonates deeply with those who believe in the transformative power of storytelling and the importance of honoring cultural heritage while driving social progress.
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| 74. Adrian Bridge: Innovating Port-to-Tourism | 31 Jan 2024 | 00:58:27 | |
When was the last time you indulged in the rich flavors of port wine? Whether it was a festive holiday occasion or an exquisite tasting menu paired with delectable sweet treats, this episode is designed for both seasoned port enthusiasts and those new to the category. The aim here is to encourage everyone to break free from their preconceived notions, explore new drinking experiences, and cultivate a deeper appreciation for the birthplace of ports.
In our upcoming On The Pass episode, we are joined by the remarkable Adrian Bridge, Chairman and CEO of The Fladgate Partnership, a dynamic holding company based in Portugal with diverse ventures in port wine, tourism, and distribution. Best known for their iconic Taylor's Port, established in 1692, the group has evolved significantly over the last 300+ years and 13 generations of family ownership. Their acquisitions include renowned brands such as Croft Port and Fonseca, along with ventures into hospitality tourism, exemplified by The Yeatman Hotel and the captivating cultural destination WOW (World of Wine), featuring seven museums, twelve restaurants, bars, shops, a wine school, and much more.
Port wine, a traditionally sweet fortified wine from Portugal, is truly a unique experience. Fortified with a grape spirit, it boasts a higher alcohol content, typically ranging from 18-20% ABV. The distinctions between Ruby and Tawny ports add further layers to this delightful beverage – Ruby being aged in bottles for up to 3 years, while Tawny matures in casks for decades.
Accolades have showered upon The Fladgate Partnership, including the prestigious title of European Winery of the Year by The Wine Enthusiast. Their collection boasts more 100-point wines than any of their competitors.
Reflecting on my own fortunate journey to Porto, Portugal in September 2023, where I explored the UNESCO World Heritage Site of the Douro Valley – the very birthplace of port. The mesmerizing blend of natural landscapes and centuries-old human creations left an indelible mark, making it one of the most distinctive wine regions globally.
Adrian Bridge and his team have passionately worked to transform Porto and the Douro Valley into a sought-after travel destination. During my visit, I had the pleasure of savoring exceptional ports from their diverse portfolio. Adrian and his wife Natasha warmly welcomed us, allowing us to partake in the age-old tradition of stomping grapes, a practice integral to the winemaking process in the Douro.
Adrian Bridge, a former military serviceman, avid traveler, mountaineer, and collector of ancient drinking vessels, emerges as one of the most intriguing personalities in the world. Now, let's delve into my conversation with the captivating Adrian Bridge.
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| 73. High Tea: Jasmine L. Pierce | 29 Jan 2024 | 00:15:24 | |
On This episode of the High Tea series, Gabriel Ornelas sits down with Jasmine L. Pierce, New York based hospitality publicist, freelance writer and founder of JLP Consulting. Over the last decade Jasmine has worked with notable clients like The Standard Hotels, The Jose Andres Group, Daniel Boulud’s Dinex Group, and beverage brands like Louis XIII and Ten To One Rum to name a few. Jasmine is also a freelance writer with bylines in EBONY Magazine, POPSUGAR and The Zoe Report.
In this episode, we discuss: ☑️Sustainable / regenerative travel ☑️Conscious decision making ☑️Conservation diving / Blue Apple Beach Cartagena ☑️Regenerative food programs ☑️Whats a destination dupe? ☑️New York food scene
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| 72. High Tea: Jillian Dara | 22 Jan 2024 | 00:13:12 | |
On This epiosde of the High Tea series, Gabriel Ornelas sits down with Jillian Dara, a freelance journalist and avid traveler. Jillian's expertise lies in crafting compelling narratives about travel, wine & spirits, and culture. Chances are, you've come across her articles in renowned publications such as Forbes, Travel + Leisure, Vine Pair, Wine Enthusiast, and more.
In this episode, we discuss: ☑️Multigenerational travel ☑️Luxury deepens into more experiential travel ☑️ Sober and wellness travel is having a moment ☑️Her love for Napa and its continuous evolution ☑️Emphasis on smaller wine producers from specific storied regions ☑️Where she’s traveling to in 2024
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| 71. Hot Spot: Franco Sampogna + Bernardo Silva of FREVO | 17 Jan 2024 | 00:51:03 | |
On this episode of the Hot Spot series, Gabriel Ornelas sits down with with chef Franco Sampogna and operator Bernardo Silva, co-owners of FREVO, a contemporary French restaurant hidden behind a small art gallery in Greenwich Village, New York—a secret you'd want to share with everyone.
The name "Frevo" in Portuguese means "to boil," reflecting not only the shared language of the co-owners but also the vibrant energy of New York City. Originally from Brazil and Portugal respectively, Franco and Bernardo crossed paths in their late teens in France, driven by a youthful hunger for knowledge and a passion for the hospitality industry. Franco spent a decade in France, working with culinary legends like Alain Ducasse, Guy Savoy, and Fabrice Vulin, while Bernardo focused on honing his hospitality management skills at esteemed places such as the Shangri-La Hotel in Paris and Hôtel Windsor in Nice.
Tune in as Franco and Bernardo passionately narrate their journey—a tale of friendship, partnership, and the pursuit of their dream against all odds in the bustling city of New York.
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| 70. Hot Spot: Tolu Eros of Ilé | 27 Sep 2023 | 01:07:51 | |
On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Tolu Eros. Chef Eros is a storyteller, entertainer and African ambassador on a mission to share and explore the wonders of West African food; a food and culture full of life and flavor, just like Eros. Chef’s formative years were spent between Benin City and Lagos, Nigeria, where he learned from his mother, “if food does not have love, you might as well not cook it at all!" It is that love for food and for building community that brought Eros to Los Angeles in 2021. The many years he spent in Nigeria honing his ability to entertain and educate through food brought him to the entertainment capital of the world. But not to open a restaurant right away, he started with a series of intimate, well thought out dinners at his personal home, in Hollywood. Eros quickly received critical acclaim from numerous publications and from industry icons like Wolfgang Puck, expressing their excitement and passion for the food and overall experience. His private dinner series is called Ilé, which in the Yoruba language means home, which Eros gives you listeners a look into this memorable experience. His food has and always will be about bringing people together, in a way that is elevated, yet fun, fresh and worth talking about. He also recently opened up Ilé Bistro, in Culver City, which highlights some of his classic favorites, but in a fast casual setting. I encourage you all to head to the show notes while listening to this episode to check out Chef Eros on instagram and his concepts. There is so much more to say, but I’d rather you hear from Chef himself. Listen as we explore his mind and creativity, his vision for continuing build community through West African food culture and what we can expect next from him. Discover more about REPÚBLICA DEL CACAO:
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| 69. Fawn Weaver: Cementing A Legacy | 06 Sep 2023 | 00:53:49 | |
You’ve probably heard the incredible story of Nearest Green, the former slave who taught Jack Daniel how to make whiskey. If you haven’t, you’re in for a treat. If you have, I invite you to dive deeper into the story, the history, the mission and the legacy, guided by Fawn Weaver, Founder and CEO of Grant Sidney, Inc. (GSI), a privately held investment company, which owns Uncle Nearest Premium Whiskey. Uncle Nearest is currently the fastest-growing American whiskey brand in U.S. history. A brand she founded with her husband in 2016 and has since made her mark on history, culture and the spirits industry. After learning about Uncle Nearest, a formerly enslaved man who taught Jack Daniel how to make Tennessee whiskey, Fawn was on a mission to solidify, or as she says, cement the legacy of Nearest Green. Uncle Nearest as he was referred too, was the first known black master distiller, which up until that point when Fawn started this journey, was sadly lost in history and less known by a wider audience. Fawn and her husband purchased the 300-acre farm in Tennessee, where Nearest taught Jack how to distill and has since been on a mission to bring this legacy to life through the bottle, its award winning liquid and incredible story. As actor Jeffrey Wright (a passionate consumer and collaborator of Uncle Nearest) who you’ll know from popular series and films like Westworld, Shaft, The Batman, James Bond No Time To Die and many others, says…”its a story that unifies us.” There was a deep love and respect between Jack Daniel and Uncle Nearest. This is a story of love and respect, not a story of a successful historical white man taking advantage of a black man. But just like Uncle Jack, as he’s known in Tennessee, Uncle Nearest’s legacy deserves to stand on its own and to never be lost again. Fawn and her team are ensuring people will be telling the story of Uncle Nearest for generations to come, but also uplifting and supporting so many other brands along the journey. Please enjoy the conversation with storyteller, serial entrepreneur and sprits industry innovator Fawn Weaver. Discover more about REPÚBLICA DEL CACAO:
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| 68. Gonzo Jimenez: Life Of A Chocolatier | 16 Aug 2023 | 00:56:59 | |
He's been referred to as the real life “Willy Wonka!” Gonzo Jimenez is a celebrated pastry chef, chocolatier and República del Cacao’s North American corporate pastry chef. We believe, if Willy Wonka was real, he would actually want to be Gonzo Jimenez. Gonzo, as he openly says, "had a very blessed start,” originally from Northern Argentina and was raised in a Spanish household surrounded by good food and long family meals. These strong family values helped him find his calling in food, but specifically on the sweeter side of the business. His early training taught him that he was able to apply not only science, but also artistic expressions when it came to presenting beautiful sweets and confections. He was instantly hooked and found his true calling. In addition to being a valued República del Cacao partner, Gonzo is an educator, Co-owner and chocolatier of Miette et Chocolat in Denver Colorado where he currently lives. You may also recognize him from the Netflix Original Series “BakeSquad," hosted by Christina Tosi, where Gonzo and the cast of talented pastry chefs develop some of the most incredible treats for life celebrations. Get ready for a fun filled, energetic and informative conversation as Gonzo gives us a look into his life as a chocolatier, what motivates him personally and professionally and why he finds so much joy in being a República del Cacao partner, helping educate and empower the future generation of culinary creatives. Discover more about República del Cacao:
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| 67. Hot Spot: Yiming Lin of Literally.Starving | 03 Aug 2023 | 00:56:01 | |
On this episode of the Hot Spot series, Gabriel Ornelas sits down with Yiming Lin. He’s the creator and food ethnographer behind Literally.Starving—the highly popular social media platform and human interest food account he started in the summer of 2022 as a means of understanding his personal relationships with food and creating community as a new resident to New York.
It's no surprise that in less than a year, Literally.Starving has garnered over 3 million subscribers from around the world and has been featured on BuzzFeed, First We Feast, World Journal, Fox News, and numerous other publications. We’re excited to have him at On The Pass where we dig deeper into his creator journey.
This journey began long before the genesis of Literally.Starving and stretches back to when his Chinese immigrant parents sought a better opportunity and escaped China’s one child policy regulations. Yiming’s parents settled in Tampa, Florida and opened a local Chinese-American takeout restaurant, which is where he truly found his love and deep curiosity for cooking and how food brings people together.
In this episode, we discuss the impact of his upbringing in his family’s restaurant, the origins of Literally.Starving, the evolution of both his content creator journey and this platform, and the responsibility and ethics around creating media and having a growing, global platform. It’s a story about entrepreneurship, community building, and following one’s passions.
Hungry for more? Let’s get into our exciting conversation with Yiming Lin of Literally.Starving!
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| 66. Leonor Espinosa and Laura Hernández Espinosa: Colombia’s Mother-Daughter Duo | 12 Jul 2023 | 00:45:47 | |
Did you know Colombia is home to 87 indigenous communities and 51,330 species of flora and fauna, which makes it the second-most biodiverse country in the world?
Back in April 2023, Gabriel had the pleasure of spending time in Bogotá, Colombia with our next guests: Chef Leonor ‘Leo’ Espinosa and her daughter, the sommelier and drinks alchemist, Laura Hernández Espinosa. Both are the owners and creative visionaries behind the critically-acclaimed and globally recognized restaurant, LEO.
Chef Leo and Laura are Colombia’s highest-profile women working in gastronomy and have played an integral role in putting Colombia on the global culinary map. Restaurante LEO has ranked in both The World’s 50 Best and Latin America’s 50 Best lists many times, and Leo has been named The World’s Best Female Chef. She also took home the prestigious Basque Culinary World Prize for the social and economic development work she, her daughter, and their team do at their NGO, FUNLEO.
Both inspiring women are on a mission to reintroduce Colombia’s ancestral culinary knowledge, while also supporting the country’s Afro-Colombian and Indigenous communities. Colombia has 1.5 million indigenous people who, like elsewhere in the world, have been historically stripped of their rights and left with little resources. Leo and Laura are artfully telling the story of Colombia’s invisible territories and indigenous communities through the experience of fine dining.
Both the food and drinks proposal are uniquely delicious and extremely memorable. Leo and her team bring you on an unforgettable gastronomic journey through Colombia’s incredible biodiversity. It’s been one of Gabriel's favorite meals this year, and this experience has been a catalyst for wanting to discover more of Colombia and learn more about its numerous beauty and offerings. Our hope is that this episode sparks a similar interest and curiosity for listeners to get out and explore Colombia’s rich culture and delicious culinary scene.
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| 65. Shep Gordon Rerelease: The Man Who Created Celebrity Chefs | 21 Jun 2023 | 00:52:53 | |
This episode was recorded and released in Feb 2021. 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.
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| 109. High Tea: Matthew Kaner | 15 Jul 2024 | 00:30:21 | |
On this episode of the High Tea series, Gabriel Ornelas sits down with Matthew Kaner, Los Angeles-based sommelier, wine educator, correspondent and consultant.
Matthew is the wine correspondent for Men's Journal which garners 12,000,000 unique monthly views. He’s also the Owner of “Will Travel For Wine Consulting” and literally will travel anywhere and everywhere on the globe for wine and food experiences. Matthew was named one of the Sommeliers of the Year by Food & Wine Magazine and in 2019 Wine Enthusiast named him on the 40 Under 40 Tastemakers list among numerous other accolades.
In this episode, we discuss: ☑️You can’t just be good anymore! ☑️Finding people who know the best times are ahead of us ☑️Find way to be comfortable in the uncomfortable ☑️Staying relevant and keeping up with culture ☑️Article, “I know how to save the wine industry” ☑️Make memories with friends a family ☑️The wine Matthew wants to bring to the world
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| 64. Sherry Villanueva: The Business of Happiness | 07 Jun 2023 | 00:58:13 | |
Starting any business requires your energy, enthusiasm, and passion for the space, but to catalyze its success, you also need a mission, vision, and business plan. Our next guest, Sherry Villanueva, was a first-time hospitality entrepreneur, but with a focused vision and mission, she’s been able to successfully grow a multifaceted restaurant and hotel company. The mission is simple: Make people happy.
Sherry is the founder and managing partner of Acme Hospitality and proudly serves as the owner and operator of an innovative collection of restaurants and historic hotels. If you’ve spent any time in Santa Barbara, we guarantee you’ve eaten, sipped on a fun cocktail, or enjoyed a glass of wine (or some combination of the three) at one of her spots like Loquita, The Lark, Santa Barbara Wine Collective, La Paloma Cafe, Lucky Penny, Helena Ave Bakery, and numerous others.
With over a decade in the business, Sherry and her team diversified their portfolio several years back, started Acme Lodging, and have since opened historic properties in Grass Valley, Nevada City, and the newly opened 1950’s mid-century modern Palm Springs hotel, Azure Sky.
Sherry discusses helping pioneer Santa Barbara’s Funk Zone, gives us a look into her creative process, and foreshadows what we can expect from her and her team in the years to come.
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| 63. Hot Spot: Sean MacDonald of Bar Monette | 17 May 2023 | 00:48:48 | |
On this episode of the Hot Spot series, Gabriel Ornelas sits down with chef and restaurateaur Sean MacDonald. Sean is the chef/owner of Bar Monette—one of LA’s newest and most talked about restaurant openings located in Santa Monica. Sean was named Canada’s best young chef in 2016 by San Pellegrino and through the years, he has since made his mark on Toronto’s fine dining scene. Thanks, in large part, to his lovely wife Monette—for which his newest Santa Monica concept, Bar Monette, is named after—he made it out west to sunny Southern California.
Shortly after attending his friends and family pre-opening, Gabriel posted on social media saying, "Bar Monette will become your new third place, an instant neighborhood classic with delicious food and an even better vibe...Sean is setting the tone for the impact he will have in Los Angeles." Fast forward a month, it‘s been lovely to see publications such as Forbes, Time Out, Eater, and the Los Angeles Times, who have recently covered Sean’s exciting opening, share their high praises, too.
Listen as Sean talks about the development of Bar Monette, how he approaches challenges and cultivates joy, and how he plans to continue to evolve and grow in the City of Angels.
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| 62. Larissa Zimberoff: The Update On Future Foods | 03 May 2023 | 01:04:47 | |
A little over 2 years ago, we released Season 2 episode 27 titled “The Future of Food and Tech,” featuring journalist and author of “Technically Food”, Larissa Zimberoff.
So much has transpired in the last 2 years since the release of this episode and her book, “Technically Food”. Given the lightning-fast pace the food-tech space moves at, it only made sense to have Larissa back on the podcast for a Part 2.
It brings us great pleasure to welcome Larissa back to the show to enlighten us, once again, on all things food-tech and future foods. If you’re new to this podcast, I suggest you go back and listen to episode 27. Larissa’s work has appeared in The New York Times, The Wall Street Journal, Fast Company, Bloomberg and many others.
In this episode, Larissa discusses the responsibility investors have in helping propel the future of food. She provides an update on what’s happening in the alternative protein space, the latest on cultivated meat, and helps answer some questions around when we will see future foods hit grocery stores and restaurants.
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BBC - The secret that fuels Metallica? Earl Grey Tea
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| 61. Steve Schwartz: Activating The “Tea Mind” | 12 Apr 2023 | 00:57:54 | |
“Tea mind,” as referenced by Steve Schwartz, is the simple, celebratory act of serving tea and has well-documented, powerful health and wellness benefits on a physical, spiritual, mental, and emotional level. Over the years, researchers have discovered how the ingredients in a cup of tea can lift mood, improve focus, and perhaps even ward off depression and dementia. The combination of this simple act paired with quality ingredients lends itself to a 360 welness experience.
Master Tea Blender and Founder and CEO of Art of Tea, Steve Schwartz, in large part, has based his career on his belief in the powerful benefits of tea and is on a mission to impact as many lives as possible through tea. Steve lost his mother at an early age, and the tragic loss lead him on a path to discover and explore wellness. He found Ayurveda, the ancient Indian medical system based on ancient writings that rely on a “natural” and holistic approach to physical and mental health.
Steve begins our conversation with a proper tea tasting experience, giving both myself and listeners a snapshot of the art of tasting tea. We get properly grounded, present, and activate our tea minds. He shares his own philosophy around healthy living, which he pulls from his studies of Ayurvedic practices. Steve also provides insight into his travels in search of the perfect product, as well as the numerous lives he gets to interact with along the way.
Grab yourself a cup of tea, get grounded, and enjoy episode 61 with Steve Schwartz, Founder and CEO of Art of Tea.
🚀Special offer to On The Pass listeners. 20% off discountable Art of Tea products through June 21st with code ONTHEPASS20
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