On The Pass – Details, episodes & analysis

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On The Pass

Gabriel Ornelas

Arts

Society & Culture

Frequency: 1 episode/15d. Total Eps: 151

On The Pass serves up inspiring conversations with dynamic figures in the food + beverage, hospitality and travel space. Hosted by Gabriel Ornelas.

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134. Or Amsalam: 10 Years of Bread & Belonging

Season 6 · Episode 134

Wednesday, November 26, 2025 • Duration 01:09:34

What does it take to build a bakery that becomes the soul of a neighborhood?
In this episode of On The Pass, host Gabriel Ornelas sits down with Or Amsalam, chef and co-founder of Lodge Bread Co., one of Los Angeles' most influential and beloved artisan bakeries.

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:
• The discipline and philosophy behind naturally leavened sourdough
• How heritage, memory, and flavor inform Or's cooking
• The power of community-driven hospitality
• What creativity looks like after 10 years of growth
• Why every neighborhood needs a bakery and a baker
• The dish Or wishes he had created
• What the next decade of Lodge Bread Co. might hold

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.

Learn more about Lodge Bread Co.:

https://www.lodgebread.com

Follow Lodge Bread Co. on Instagram:

https://www.instagram.com/lodgebreadco/

Follow On The Pass on Instagram:

http://bit.ly/3Kvgm1n

Subscribe to On The Pass on YouTube and Watch "A New Course":

https://bit.ly/4hajZq8

Follow our Host, Gabriel Ornelas:

http://bit.ly/3YS964b

Learn more about On The Pass:

https://bit.ly/44rEOsR

Lets work together! Get in contact:

https://www.onthepass.com

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133. Eduard Xatruch: Inside the World's #1 Restaurant

Season 6 · Episode 133

Wednesday, November 12, 2025 • Duration 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.

🍽️ Watch the full episode on YouTube or listen on Apple Podcasts and Spotify.

Learn more about Disfrutar:

https://bit.ly/4hTmVtu

Follow Disfrutar on Instagram:

https://bit.ly/49HLSG3

Follow On The Pass on Instagram:

125: Hot Spot: Kwame Onwuachi of Tatiana

Season 6 · Episode 125

Wednesday, May 14, 2025 • Duration 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.

Learn more about Kwame Onwuachi:

https://bit.ly/3YHuHym

Follow Kwame Onwuachi Instagram:

https://bit.ly/3SzvJJ2

Follow On The Pass on Instagram:

http://bit.ly/3Kvgm1n

40. Simon Kim: How Failure Cultivates Resilience

Season 2 · Episode 40

Wednesday, September 29, 2021 • Duration 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:

https://bit.ly/3ptPC6S

For more info on Cote:

https://bit.ly/3uuCwH9

Follow Simon on Instagram:

https://bit.ly/3mbcEw5

Info on Cote Wine Club:

39. Victoria Blamey: Breaking Free

Season 2 · Episode 39

Wednesday, August 18, 2021 • Duration 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:

https://bit.ly/3AcIaiD

Follow Gaggenau on Instagram:

https://bit.ly/2VeMPCb

For more info on Victoria Blamey:

https://bit.ly/3k2JMFw

Follow Victoria on Instagram:

https://bit.ly/3k3vHYg

Follow On The Pass:

https://bit.ly/3BpHckD

38. Hot Spot: Santiago Lastra of Kol Restaurant

Season 2 · Episode 38

Wednesday, August 4, 2021 • Duration 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.

For more information on Gaggenau:

https://bit.ly/3AcIaiD

Follow Gaggenau on Instagram:

https://bit.ly/2VeMPCb

For more info on Kol & Santiago:

https://bit.ly/3lwj8aq

Follow Santiago on Instagram:

https://bit.ly/3rPQ3I4

Follow On The Pass:

https://bit.ly/3BpHckD

37. Rising Talent: Jenny Dorsey of Studio ATAO

Season 2 · Episode 37

Wednesday, July 21, 2021 • Duration 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:

https://bit.ly/3ofbDCW

For more info on Jenny Dorsey:

https://bit.ly/3wO8M7G

Follow Jenny on Instagram:

https://bit.ly/3xWJuWa

Follow On The Pass:

https://bit.ly/3BpHckD

Follow our Host, Gabriel Ornelas:

https://bit.ly/3hTpONC

36. Manu Buffara: Community Is Key

Season 2 · Episode 36

Wednesday, July 7, 2021 • Duration 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/

Follow On The Pass:

https://www.instagram.com/itsonthepass/?hl=en

Follow our Host, Gabriel Ornelas:

https://www.instagram.com/gabrielmornelas/?hl=en

35. Hot Spot: Jen Batchelor of Kin Euphorics

Season 2 · Episode 35

Wednesday, June 23, 2021 • Duration 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!

For more info on Kin Euphorics:

https://www.kineuphorics.com

Follow Kin Euphorics on Instagram:

https://www.instagram.com/kineuphorics/

34. Robert Furniss Roe: Putting The Spirit in Spirits

Season 2 · Episode 34

Wednesday, June 2, 2021 • Duration 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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On The Pass – Details, episodes & analysis

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