On The Pass

What does it take to build a two Michelin star restaurant in just six months?   In this episode, Gabriel Ornelas sits down with Chef Brian Limoges, Executive Chef of Enclos in Sonoma County—one of the most exciting new restaurants in American fine dining.   But this conversation goes beyond the stars. Brian reflects on his journey through some of the world's most demanding kitchens and the personal shift that redefined how he leads today—moving from intensity and pressure to patience, intention, and mentorship.   They discuss the deeper story behind Enclos, the importance of storytelling in cuisine, and how a restaurant can truly reflect the land it comes from. From Sonoma's terroir to team culture, this episode explores what it means to build something meaningful, not just successful.   A conversation about growth, perspective, and the evolution of leadership in hospitality. An On The Pass Studios Production 🔔 Subscribe for more conversations with the icons and innovators shaping hospitality and culture worldwide.   Learn more about Enclos: https://bit.ly/4tUjg3S     Follow Enclos on Instagram: https://bit.ly/4w7r6st     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: 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

In this episode of On The Pass, Gabriel Ornelas sits down with Swedish-born chef Marcus Jernmark — one of the most accomplished chefs of his generation, known for leading some of the world's most celebrated kitchens, including Restaurant Frantzén and Zén, both awarded three Michelin stars. After a global career spanning Aquavit and Per Se, Marcus has quietly spent the last four years in Los Angeles — observing, learning, and rethinking what fine dining can be. Now, with the opening of Lielle, Marcus is stepping into a new chapter. This is not another fine dining restaurant. This is a redefinition... Blending the warmth and accessibility of a bistro with the precision and intention of Michelin-level cooking, Lielle represents a shift — away from excess, away from "smoke and mirrors," and toward something more human, more grounded, and more nourishing. In this conversation, Marcus reflects on: What Los Angeles has taught him about food, culture, and community Why he chose patience over speed in building his first independent project The responsibility of leading teams and building sustainable kitchens The realities of burnout, mentorship, and longevity in the hospitality industry And how becoming a father has reshaped his perspective on success and legacy This episode is not just about food...It's about evolution. It's about redefining excellence — without losing yourself in the process. And it's about why Los Angeles may be one of the most important dining cities in the world right now. If you care about restaurants, leadership, creativity, or the future of hospitality — this is a conversation worth sitting with. An On The Pass Studios Production 🔔 Subscribe for more conversations with the icons and innovators shaping hospitality and culture worldwide.   Learn more about Marcus Jernmark + Lielle: https://bit.ly/4vcS9ll     Follow Marcus on Instagram: https://bit.ly/4sWe1QI     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: 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

In this episode of On The Pass, Gabriel Ornelas sits down with Andrew and Michelle Muñoz, the husband-and-wife team behind Moo's Craft Barbecue — one of the most celebrated barbecue restaurants in Los Angeles.   What started as a humble backyard project between friends has grown into a nationally recognized destination for Texas-style barbecue in LA, earning critical acclaim, a Michelin Bib Gourmand, and a James Beard Award nomination.   But this conversation goes far beyond brisket and smoke.   Andrew and Michelle share the story of building Moo's from the ground up — navigating the realities of running a restaurant, the responsibility of leading a team, and the deeper meaning behind hospitality and community. Together, they reflect on the discipline of craft barbecue, the evolution of the Los Angeles food scene, and the balance required to sustain both a business and a life.   This episode is a conversation about perseverance, partnership, and the belief that great food can bring people together in powerful ways.   For anyone interested in barbecue, restaurants, entrepreneurship, or the spirit of hospitality, this is a conversation about what it really takes to build something meaningful.   Listen in as we explore the journey behind one of LA's most beloved barbecue spots. An On The Pass Studios Production. 🔔 Subscribe for more conversations with the icons and innovators shaping hospitality and culture worldwide.   Learn more about Moos Craft BBQ: https://bit.ly/4uptHgl     Follow Moos on Instagram: https://bit.ly/4beQh2p     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: 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    

Nancy Silverton on Purpose, Loss, Leadership & Building Restaurants That Last   This weeks On The Pass episode, Gabriel Ornelas sits down with culinary icon Nancy Silverton — chef, restaurateur, mentor, and co-founder of the Mozza Restaurant Group.    From helping define California cuisine to building an international restaurant empire that includes Osteria Mozza, Pizzeria Mozza, and Chi Spacca, Nancy has shaped the way America eats. But this conversation goes far beyond food.   Nancy opens up about: - Imposter syndrome — and why it may be her secret fuel - The difference between being a chef and being a leader - Why "angry cooks make angry food" - How to choose business partners wisely - Why she feels like she's just getting started - What longevity really requires in restaurants and in life   This episode isn't just for chefs. It's for founders, creatives, and anyone building something meaningful — especially when the road hasn't been straight.   Nancy reminds us that great food is one thing. But building something that lasts requires courage, humility, and purpose.    If you've ever wondered how to keep going — this conversation is for you. 🎧 Listen on Apple Podcasts, Spotify, or watch the full episode here on YouTube.   🔔 Subscribe for more conversations with the icons and innovators shaping hospitality and culture worldwide.   Learn more about Nancy Silverton: https://bit.ly/4akSSc9     Follow Nancy Silverton on Instagram: https://bit.ly/3M23Ny4     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: 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

This conversation is about much more than wine. On this episode of On The Pass, we sit down with Matt Crafton, winemaker at the legendary Chateau Montelena, as the winery approaches a historic milestone—50 years since the Judgment of Paris reshaped the global perception of American wine. Rather than rehashing history, this conversation looks forward. Matt shares his unconventional path into winemaking, from leaving finance behind, starting at the bottom of the cellar, and embracing craft over comfort, to now stewarding one of the most iconic names in Napa Valley alongside CEO Bo Barrett. Together, we explore: What it means to build something that outlives you Leading with trust, clarity, and creative freedom Replanting vineyards with a century-long mindset Embracing innovation and technology without losing soul Why wine is ultimately about people, connection, and shared moments You don't need to be a wine expert to take something meaningful from this episode. This is a conversation about legacy, leadership, patience, and community—told through the lens of a place that has helped shape American culture. If you care about building things with intention, thinking long-term, and creating work that endures, this episode is for you. 🎧 Listen on Apple Podcasts & Spotify 📺 Watch the full conversation on YouTube 🔔 Subscribe for more conversations at the intersection of food, culture, and humanity   Learn more about Chateau Montelena Winery: https://bit.ly/4jVs31m     Follow Chateau Montelena on Instagram: https://bit.ly/45hP3RZ     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: 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

In this episode of On The Pass, with José Luis Hinostroza, the chef behind ARCA, a jungle-rooted restaurant shaped by fire, place, and pre-colonial Mesoamerican tradition. José Luis' journey spans some of the world's most influential kitchens — Alinea, El Celler de Can Roca, and Noma — where he later joined the R&D team for Noma Mexico. But rather than chasing prestige, he chose presence, calm, and connection, ultimately building a life and community in Tulum. Recorded just after a powerful collaboration dinner celebrating 10 years of ARCA, with chefs flying in from across Mexico, this conversation goes far beyond the plate. We explore: Finding calm in Tulum after years of anxiety Reconnecting with Mexican identity through indigenous ingredients Letting go of ego and leading with humility Mentorship, team-building, and protecting creative vision Why ARCA rejects the "fine dining" label Community, responsibility, and the future of Mexican cuisine This episode is about more than food. It's about leadership, legacy, and choosing a life aligned with your values. 🎧 Listen on Apple Podcasts and Spotify 📺 Watch the full conversation on YouTube 📲 Follow @itsonthepass and join the conversation   Learn more about José Luis Hinostroza + ARCA:  https://bit.ly/49uYyi5     Follow José Luis Hinostroza on Instagram: https://bit.ly/4szpuGa     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: 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

Chef Travis Swikard has become one of the most influential voices shaping the future of West Coast dining. After years cooking at the highest levels in New York, Travis returned home to San Diego to create Callie, a restaurant that has redefined Southern California cuisine and captured national attention. Now, he's preparing to open Fleurette, his most intimate and personal restaurant yet — a project rooted in craft, memory, and a deep sense of place.   In this conversation, Travis opens up about the moments that shaped him: the early lessons that forged his discipline, the risk of walking away from a dream job, the grief and setbacks that humbled him, and the clarity that came from rebuilding with purpose. We explore how he leads, how he cultivates culture inside the kitchen, how he thinks about flavor and storytelling, and why he believes San Diego is entering its most exciting culinary chapter yet.   In this episode, we discuss: • The rise of Callie and Travis' return to San Diego • Why Fleurette represents a new creative frontier • Leadership, culture-building, and empowering young cooks • Turning loss into fuel and rebuilding with intention • What defines San Diego's food identity — and where it's going • The responsibility chefs carry in shaping community   Whether you're a chef, entrepreneur, hospitality leader, or someone who simply loves food and meaningful storytelling, this episode offers a rare look into the heart and mind of a chef leading with vision.   📍 Listen to more episodes of On The Pass on Apple, Spotify, Amazon Music, and YouTube. 📺 Watch this full conversation on YouTube — including bonus moments and behind-the-scenes context. 🔔 Subscribe for weekly conversations with the chefs, thinkers, entrepreneurs, and culture-builders shaping hospitality today. An On The Pass Studios Production   Learn more about Travis Swikard + Callie San Diego:  https://bit.ly/48JdQ1Y     Follow Travis Swikard on Instagram: https://bit.ly/44QDyR7     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

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

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: 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

A New Course is a special three-part video series presented by On The Pass, in partnership with S.Pellegrino and the S.Pellegrino Young Chef Academy — a celebration of mentorship, creativity, and the future of gastronomy. Featuring culinary icons like Nancy Silverton, Aisha Ibrahim, and Brad Kilgore, alongside emerging voices such as Charlie Mitchell and Garrett Brower, each episode explores the deeper meaning of competition, leadership, and community in shaping the next generation of chefs. It offers a rare glimpse into the minds and hearts of chefs across generations who are redefining excellence in the kitchen — and reminds us that every great culinary journey begins with a love for being in service to others. 🎥 Watch the full series now on YouTube — link below.   Watch "A New Course" & Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b       Lets work together! Get in contact: https://www.onthepass.com

In this episode of On The Pass, Gabriel Ornelas sits down with world-renowned chef, restaurateur, and creative force Curtis Stone — a figure who has spent nearly two decades evolving from fine dining in Beverly Hills, to live fire at Gwen, to his latest chapter with Woodend at Maroma, A Belmond Hotel in Mexico.   Curtis has worn many hats: Michelin-starred chef, butcher, farmer, TV personality, cookbook author, Emmy-nominated producer, and entrepreneur. But beneath the accolades lies a deeper story — one about vision, leadership, reinvention, and the pursuit of meaning in both work and life.   In this conversation, Curtis opens up about: How he gets others to believe in and buy into his vision across restaurants, media, products, and farms Why vulnerability is just as essential to leadership as grit and discipline His perspective on the future of culinary storytelling — from network TV to TikTok to long-form depth What Mexico has taught him about humility, culture, and honoring place through food How he decides where to focus his energy, what he's ready to leave behind, and what success means now as a leader, father, and builder of community   This is Curtis Stone like you've never heard him before, not just as a celebrity chef, but as a creative visionary building an ecosystem that stretches far beyond the kitchen.   Learn more about Woodend by Curtis Stone:  https://bit.ly/4naygHt     Follow Curtis Stone on Instagram: https://bit.ly/48iTUV8     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     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

What does it mean to "dare to imagine new possibilities for Chinese cuisine"? For Bolun and Linette Yao, the husband-and-wife duo behind Yingtao in Hell's Kitchen, it means rewriting the story of what Chinese fine dining can be and doing it on their own terms.   In this episode, Gabriel Ornelas sits down with the Yaos to talk about the vision, the challenges, and the triumphs of building New York City's only contemporary Chinese Michelin-starred restaurant. Named after Bolun's grandmother, Yingtao is as much about family and memory as it is about innovation and modernity.   Highlights include: • The grandmother who inspired Yingtao and continues to shape its spirit • Why the Yaos see Yingtao as more than a restaurant, but a brand and a movement • How their backgrounds across China, New Zealand, Singapore, California, and New York influence their approach to food and hospitality • What it takes to build a Michelin-starred restaurant as a young couple in New York City • Why they believe Chinese cuisine is entering a new era, alongside global innovators like Chef Andrew Wong in London   This is a conversation about legacy, ambition, and cultural storytelling. It is about honoring tradition while reimagining what is possible.   🎧 Listen, follow, and subscribe to On The Pass on Apple Podcasts and Spotify, or watch the full episode on YouTube.   Learn more about YINGTAO:  https://bit.ly/3UNnsT6     Follow Bolun Yao on Instagram: https://bit.ly/41riuiy     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     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

There's a certain kind of magic that happens at the intersection of memory and ambition, and Chef Tara Monsod is living proof of that. In this episode, Gabriel Ornelas sits down with Tara, the Executive Chef of Animae and Le Coq in San Diego and a two-time James Beard Award finalist, to explore the story behind her meteoric rise — and the deeper mission fueling her work. Born and raised in LA, Tara has become one of San Diego's fiercest culinary champions. We discuss how she's reshaping perceptions of the city's food scene, why Filipino cuisine is both humble and powerful, and how she uses her platform to mentor the next generation of Asian American and Pacific Islander chefs. This is a conversation about culture, creativity, and community — from building joyful, inclusive kitchen culture to infusing fine dining with soul and heritage.   Learn more about Animae:  https://bit.ly/4lVk7xf     Follow Tar Monsod on Instagram: https://bit.ly/45c4UjX     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     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

This week, we're joined by a chef who's made reinvention his signature — building, breaking, and reshaping what fine dining can be. Chef Dave Beran joins us from Seline, his most personal project yet. A restaurant named after his daughter, rooted in emotion, intention, and the culmination of a lifetime in kitchens. We talk about what it means to truly start over, the evolving landscape of fine dining in Los Angeles, and how becoming a father has transformed the way he cooks, leads, and creates. From cookbook walls to mood boards, from training actors for The Bear to chasing originality over comfort — Dave opens up about legacy, vulnerability, and why food should make you feel something.   Learn more about Seline:  https://bit.ly/467Mza1     Follow Dave Beran on Instagram: https://bit.ly/46IAN66     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     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

In this episode of On The Pass, host Gabriel Ornelas sits down with Scott Linder — chef, creative collaborator, and co-founder of Matū and Matū Kai, two standout restaurants in Los Angeles that are quietly, and powerfully, reshaping the steakhouse as we know it. Scott takes us behind the curtain of Matū's vertically integrated model — built in partnership with First Light Farms in New Zealand — and shares why owning the full story of the beef, from soil to service, was the only way forward. This isn't about indulgence — it's about responsibility, intention, and the pursuit of better: better farming, better flavor, better systems. We explore: Scott's journey from private chef to purpose-driven restaurateur Why First Light Wagyu is considered the most sustainable red meat on the planet The philosophy behind vertical integration and how it impacts quality, ethics, and experience What Matū is not — and why dismantling steakhouse clichés matters Lessons for chefs and operators looking to build mission-aligned models Scott's vision for the future — of hospitality, of steak, of leadership Whether you're a chef, a restaurateur, or just someone who cares about where your food comes from, this episode invites you to think more deeply about what's on your plate — and who's behind it.   Learn more about Matū + Matū Kai:  https://bit.ly/400bKaG     Follow Matū + Matū Kai on Instagram: https://bit.ly/44j2X4M     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     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    

This week, Gabriel sits down with the deeply imaginative and visionary chef Aitor Zabala, the creative mind behind the newly reimagined Somni in Los Angeles.   In this expansive and intimate conversation, Aitor opens up about the last five years — from losing precious creative time when the original Somni closed, to rebuilding not just a restaurant, but a philosophy. He shares how failure became a tool for growth, how time has reshaped his approach to leadership and storytelling, and why fine dining must be about more than just impressing — it must be about meaning, memory, and human connection.   We explore his Spanish roots, the spirit of Los Angeles, and how his work aims to spark emotion through every course, every detail, and every interaction.   This episode is for anyone who believes in the artistry of hospitality — and that the future of fine dining is not louder, but deeper.   Learn more about Somni:  https://bit.ly/43MHFwk     Follow Somni on Instagram: https://bit.ly/43S6Xt4     Follow Aitor on Instagram: https://bit.ly/3SExHbj     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.onthepass.com    

Pablo Rivero is CEO of Resy + Tock and SVP of American Express Global Dining, leading the charge in reshaping how diners connect with restaurants worldwide. With a deep background in both strategy and hospitality, Pablo brings a rare blend of tech-forward thinking and boots-on-the-ground understanding of the industry.   In this episode of On The Pass, Gabriel and Pablo dive into how he stays close to the heartbeat of restaurants even as his role becomes increasingly strategic. They discuss the evolution of Resy's mission, the current structural challenges facing independent restaurants, and what it truly means to build tools that serve the people behind the pass.   Be sure to follow and subscribe to On The Pass wherever you get your podcasts — and catch recent episodes featuring Kwame Onwuachi, Andrew Wong, and Fariyal Abdullahi for more inspiring conversations with the leaders shaping the future of hospitality.   Learn more about Resy CEO, Pablo Rivero:  https://bit.ly/4jhwiC7     Follow Pablo on Instagram: https://bit.ly/3FiFM2h     Follow Resy on Instagram: https://bit.ly/3Fji3z1     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

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     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

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.   Learn more about A.Wong:  https://bit.ly/4jMduf3     Follow Andrew Wong Instagram: https://bit.ly/3S0heh7     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

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. ​   Learn more about Hav & Mar:  https://bit.ly/4iiZGaY     Follow Fariyal on Instagram: https://bit.ly/4lCF3t8     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

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.    Learn more about Salsify at the Roadhouse:  https://bit.ly/4275y0T     Follow Salsify at the Roadhouse on Instagram: https://bit.ly/4iHTr15     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

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.   Learn more about Relais & Châteaux:  https://bit.ly/3A3Hl1o     Follow Relais & Châteaux on Instagram: https://bit.ly/4hhL7E4     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

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.   Learn More about Uncle Nearest Premium Whiskey: https://bit.ly/464ow8N     Follow Fawn Weaver on Instagram: https://bit.ly/3ZacgkS     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com  

 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.   Learn More about The World's 50 Best Ecosystem: https://bit.ly/416kRGt     Learn more about The James Beard Foundation: https://bit.ly/3X6Lk5J     Follow Tim Brooke-Webb and Clare Reichenbach on Instagram: https://bit.ly/4b9iPtF https://bit.ly/432eLcJ     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

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.     Follow Melina Shannon-DiPietro and Juliane Caillouette Noble on Instagram: https://bit.ly/40Zn5r8 https://bit.ly/4i4Xbcp     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

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.   Learn more about Bon Appétit:  https://bit.ly/49CWK51     Follow Daniel Humm and Elena Reygadas on Instagram: https://bit.ly/3EVVdg3 https://bit.ly/3EUm4sR     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

In Episode 2 of Effects of Change, Jamila and Gabriel sit down with Sean Sherman—award-winning chef, educator, author, and activist—and Rupa Bhattacharya, Executive Director of the Strategic Initiatives Group at The Culinary Institute of America. Together, they discuss heritage, culture, and education through the lens of food.   Learn more about Bon Appétit:  https://bit.ly/49CWK51     Follow Sean Sherman and Rupa Bhattacharya on Instagram: https://bit.ly/412ibK1 https://bit.ly/439ckVI     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

Jamila and Gabriel kick off this series opener by introducing Effects of Change, a Bon Appétit and On The Pass original six-part series. The series explores progress and features intimate conversations with some of the most influential change-makers in the restaurant and hospitality industry.   Learn more about Bon Appétit:  https://bit.ly/49CWK51     Follow Bon Appétit and Jamila Robinson on Instagram: https://bit.ly/48mwHOi     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

How do you build a great partnership? And how does that partnership foster a strong company culture—one that extends beyond your guests to include your entire team? Our next guests have mastered this balance, creating a thriving hospitality group while continuing to expand their portfolio of offerings.   In this episode of On The Pass, we're joined by two culinary visionaries who have helped shape San Francisco's dining scene—Thomas McNaughton and Ryan Pollnow, partners and co-executive chefs of Flour + Water Hospitality Group. Renowned for their dedication to craft, sustainability, and culture-driven leadership, Thomas and Ryan oversee an impressive portfolio, including Flour + Water Pasta Shop and Penny Roma in the Mission District, as well as Flour + Water Pizzeria and Flour + Water Foods.   Together, they pull back the curtain on their dynamic partnership and share the philosophies that guide their decision-making—whether it's building a thriving restaurant culture, championing regenerative agriculture, or redefining what it means to make high-quality, organic pasta accessible to all. We also dive into their approach to leadership, the evolution of Flour + Water, and how their team continues to push the boundaries of Italian-inspired cuisine.   And as a special treat, On The Pass listeners get 15% off Flour + Water Foods' organic dried pasta with promo code ONTHEPASS (one use per customer). Trust us, their regeneratively sourced, organic pasta is something truly special—you don't want to miss out!   Learn more about Flour + Water Hospitality Group:  https://bit.ly/3Empt3s     Follow Flour + Water on Instagram: https://bit.ly/3Q3Xp7G     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

No matter where you are in the world, January is a time for reflection—a moment to consider how we've moved through the past and envision how we want to step into the future. January offers us a cultural and astrological milestone, the New Year, as an opportunity to start fresh.    For many, Dry January becomes a product of this cultural shift, reflecting a growing interest in a more health-conscious start to the year. Some dive in wholeheartedly, others embrace a "Damp January," balancing moderation with indulgence, and some choose not to participate at all. Regardless of where you fall on this spectrum or how you choose to begin the year, this episode is for you.   This is a story about flavor—bold, innovative, and deeply considered. It just so happens that this flavor comes through the lens of nonalcoholic beverages. In the Season 6 opener, we sit down with Murray Paterson, founder of MURI, a pioneering drinks brand born out of the gastronomic community in Copenhagen. Inspired by the city's renowned expertise in fermentation and its culinary creativity, MURI is redefining what it means to enjoy a nonalcoholic or low-ABV drink.   Using obscure ingredients, inventive flavors, and techniques typically associated with high-end cuisine, Murray and his team create beverages that transcend the concept of "alternatives." These drinks stand on their own as complex, delicious, and innovative expressions of flavor. MURI's offerings are a celebration of taste and creativity, challenging traditional boundaries in the drinks world.   In this episode, you'll hear Murray's infectious passion for flavor as he dives deep into the artistry of his craft, his vision for the evolving nonalcoholic drinks category, and the philosophy that drives Muri.    Learn more about MURI:  https://bit.ly/4hgPcsw     Follow MURI on Instagram: https://bit.ly/4g0iASw     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

At On The Pass we have a deep love for Mexican food—from the humble street taco to the artistry of fine dining. Mexican cuisine is vibrant, flavorful, and as colorful as the people, culture, and diverse landscapes it represents. It's hard to imagine a time when the beauty and richness of this storied food culture weren't widely celebrated, both in Mexico and across the globe. In many ways, we can thank our next guest and his partner for helping spark more appreciation for Mexican cuisine and culture.   Santiago Perez, CEO of CasaMata, business partner to renowned Mexican chef Enrique Olvera, and co-owner of iconic restaurant brands like Pujol, Cosme, Damian, Atla, Criollo, and more. Santiago and Enrique were recently recognized on The Observer's Nightlife and Dining Power List for the second consecutive year—a testament to their enduring influence. Their restaurants have also received accolades from The World's 50 Best Restaurants  and they continue to celebrate major milestones, such as Pujol turning 25 and Cosme marking its 10th anniversary. CasaMata is rooted in tradition, innovation, and an undeniable pride in Mexican culture. Dive into our conversation with Santiago as he discusses his vision for building on these incredible milestones and the future of CasaMata.   Learn more about CasaMata:  https://bit.ly/3ZNqw4V     Follow CasaMata and Santiago on Instagram: https://bit.ly/4f77lHC https://bit.ly/4g6Kspa     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

Are you familiar with the three key tiers in Cognac production? These include the distillers, the grape growers, and those who age the eau-de-vie. In Cognac, it's quite uncommon for a single brand to oversee every aspect of the process—growing grapes, distilling, and aging. However, our next guests are doing just that. Some might even say this challenger Cognac brand has been a century in the making.   Our next guests, Guillaume Thomas and Andrew Weir, co-founders of Martingale Cognac, are no strangers to the spirits industry. Guillaume spent nearly a decade at Pernod Ricard as Chief Financial Officer for North America. He also comes from a family that has been producing Cognac since 1920. Andrew, on the other hand, worked for William Grant & Sons and also held a leadership role at Pernod Ricard, spearheading Aberlour Single Malt Scotch Whisky.   Despite their impressive pedigrees and deep industry knowledge, nothing quite prepares you for the challenges of start-up life—especially in a time as turbulent as this, and in a category that is navigating its own set of challenges. Guillaume's family at Maison Thomas, who have been growing grapes, distilling, and aging Cognac since 1920, are no strangers to change. They've endured numerous economic and political storms over the last century.   And yet, despite their long history, they've never had their own brand—until now. Martingale, the French term for "doubling down," perfectly embodies the vision of Guillaume, Andrew, and the entire team. They are doubling down on the Cognac category with an exciting new offering that strikes an exquisite balance of complexity and smoothness.   Learn more about Martingale Cognac:  https://bit.ly/4eFHg20     Follow Martingale on Instagram: https://bit.ly/4fDDrvQ     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

Our next guest is on a mission to support restaurants and reclaim market share in a sector her company helped revolutionize 26 years ago. Debby Soo, CEO of OpenTable, the pioneering platform for restaurant reservations, founded in 1998 in San Francisco. Today, OpenTable remains the leader in online reservations as part of Booking Holdings Inc., but being the first and largest doesn't automatically mean it's the best.   Debby took the helm in 2020 during an extraordinarily challenging time for the restaurant industry, facing stiff competition and an evolving dining landscape. Over the years, platforms like Resy and Tock have gained traction, partnering with top-tier restaurants and renowned chefs, raising the bar for what reservation platforms can deliver.   Determined to reclaim OpenTable's position, Debby and her team have embraced an ambitious, offense-driven approach, recently announcing a partnership with Visa to enhance their offerings. A recent article in The San Francisco Chronicle described OpenTable as "shedding its reputation as an old-guard." Debby echoed this commitment, stating, "I want to make the best reservations system on the planet."   In this episode, we'll dive into her strategic vision, her perspective on innovation, and her plans for the future of OpenTable.   Learn more about OpenTable:  https://bit.ly/3YGVpYc     Follow OpenTable on Instagram: https://bit.ly/3YjnenO     Follow Debby Soo on Instagram: https://bit.ly/3YIGdd7     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

Chef Mauro Colagreco has famously said, "We aren't a restaurant with a garden, we are a garden with a restaurant." He and his team are deeply committed to safeguarding the world's culinary heritage, particularly through the preservation of biodiversity in both flora and fauna. This dedication has extended his role far beyond the kitchen and his numerous restaurants, positioning him as a global leader in sustainable gastronomy.   An Argentine-born chef, Mauro has embraced a philosophy of circular gastronomy that honors the natural cycles of the environment. He constantly challenges himself and his team to explore what it truly means to be a responsible chef in today's world. His commitment to excellence is matched by a deep appreciation for the simplicity of life, making him a true citizen of the world.   Since 2006, Mauro and his family have called Menton, France—near the Italian border—home. It is here that he transformed Mirazur, a three-Michelin-star restaurant, into a globally celebrated culinary destination. Mirazur was named the Best Restaurant in the World in 2019 by The World's 50 Best Restaurants. Spanning five hectares, the restaurant embodies the philosophy of living in total harmony with nature.   In addition to Mirazur, Mauro now oversees more than 25 restaurants across the globe, including locations in London, Tokyo, Hong Kong, Singapore, Bangkok, Dubai, Palm Beach, and Buenos Aires. His influence extends beyond the kitchen; he has lectured at Harvard University on the cosmic influences of gastronomy and was appointed UNESCO Goodwill Ambassador for Biodiversity in 2022. Mauro also serves as Vice President of Relais & Châteaux, further exemplifying his commitment to responsible and sustainable practices.   In this episode, we delve into the evolving role of chefs and explore Mauro's vision for how the responsibilities of chefs will continue to expand in the future.   Learn more about Relais & Châteaux:  https://bit.ly/3A3Hl1o     Learn more about Mauro Colagreco: https://bit.ly/4eMwnfL     Follow Mauro Colagreco on Instagram: https://bit.ly/4883yrE     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com

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.   Learn more about Kato:  https://bit.ly/4eyAY4I     Follow Kato on Instagram: https://bit.ly/47HV9eb     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

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.   Learn more about Playa Viva:  https://bit.ly/4dzZ1zG     Follow Playa Viva on Instagram: https://bit.ly/3Yw61cL     Learn more about Regenerative Travel: https://bit.ly/4cjhPlU     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

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      For more info on Caly Williams: https://bit.ly/46oA3ku     Follow Clay on Instagram: https://bit.ly/46pnzJj     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

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?     Check out VinePair: https://bit.ly/3zVXRA7     Follow Adam Teeter on Instagram: https://bit.ly/4dcWOdu     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

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.   Learn more about Equiano Rum:  https://bit.ly/4fauwBZ     Follow Equiano Rum on Instagram: https://bit.ly/4cKiaPB     Follow Ian Burrell "Global Rum Ambassador": https://bit.ly/3YaQsH9     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

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    Articles by Matthew Kaner: https://bit.ly/4cL2QlF     Follow Matthew on Instagram: https://bit.ly/3LqEnpU     Kaner article, "I know how to save the wine industry" https://bit.ly/4f1Bnhc     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

On this episode of the High Tea series, Gabriel Ornelas sits down with Rita Jammet, New York-based restaurateur, hospitality advisor and Founder of La Caravelle Champagne.   Rita and her husband André owned and operated the iconic New York French restaurant, La Caravelle. The New York Times described La Caravelle as a "French Legend and a Paris in Manhattan experience to food enthusiasts and the A-list of American society."    After closing La Caravelle restaurant in 2004, Rita started to market and distribute La Caravelle Champagne available in a number of distinguished New York hospitality, restaurant and retail establishments.   An avid Champagne lover, Rita promotes not only her champagne but the Champagne region and wines in general. In recognition for her services to the food, wine and hospitality worlds, Rita was recently bestowed the Order of Agricultural Merit by France's Ministry of Agriculture and Food.    Simply put, Rita is apart of the social and cultural fabric of New York's dining scene, a who's who if you will of New York's hospitality elite. But more important than that, Rita has a true love for people and hospitality and is actively building community and supporting her industry friends, colleagues and the next generation.   In this episode, we discuss: ☑️The joy of hospitality ☑️More positivity and support in the industry ☑️Jamal James Kent Memorial / Celebration of life ☑️The next generation of chefs and hospitality professionals  ☑️Rita's lessons and learning from the restaurant business  ☑️La Caravelle Champagne Relaunch ("Champagne is magic!")   For more info on Rita and La Caravelle: https://bit.ly/3XTtS5E     Follow Rita on Instagram: https://bit.ly/3WdYqhr     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

Our next guest bathes throughout the year in an energy of potential and is constantly on a journey of exploration and discovery.   Meet Jhonatan Cano, restaurateur, travel enthusiast, and global citizen. Born and raised in Lima, Peru, Jhonatan always had a deep yearning to discover the world. He began his career in award-winning hotels such as the Ritz-Carlton, Waldorf Astoria, and Conrad Hotel. Later, he joined José Andrés and the ThinkFoodGroup as an integral team member of the flagship Minibar and Barmini.   Jhonatan is now a Partner and Director of Operations for Hive Hospitality, alongside celebrated chef Ryan Ratino. Chef Ratino is best known for Bresca, a one Michelin-starred bistro, and Jônt, a 17-seat intimate dining experience with a strong Japanese influence, holding two Michelin stars in Washington, D.C.   In addition to his role and influence at Hive Hospitality and their growing portfolio of restaurants, Jhonatan is well-known for his travels and passion for fine dining.    He regularly travels across the globe for 48 to 72 hours to experience the best restaurants in the world. Jhonatan has visited all 50 of The World's 50 Best Restaurants, all three Michelin-starred restaurants in the U.S., 83 three Michelin-starred restaurants worldwide, and over 40 countries and counting. As you'll hear Jhonatan discuss, it's more than just food; it's an emotive and therapeutic experience for him.     Learn more about Jhonatan and Hive Hospitality: https://bit.ly/4cP4zGn     Follow Jhonatan on Instagram: https://bit.ly/3VHAhyg     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

On this episode of the High Tea series, Bill Esparza, Los Angeles-based James Beard Award winning writer and author of LA Mexicano.   Bill is a leading authority on Latin American cuisine as a freelance writer for publications such as New York Times, Washington Post, Los Angeles Times, and Eater; he's also appeared on several food television programs.   In this episode, we discuss: ☑️Travel always inspires him to discover more ☑️Afro-Mexican cuisine of Oaxaca  ☑️"The indigenous-exchange" ☑️Brief history of Afro-Mexican people ☑️Evolution of Mexican cuisine in Los Angeles  ☑️Los Angeles is the 2nd largest Oaxacan city on earth   For more info on Bill's articles: https://bit.ly/4bugTL4     Follow Bill on Instagram: https://bit.ly/3XKWBtm     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

On this episode of the High Tea series, Gabriel Ornelas sits down with Esther Tseng, Los Angeles-based food, drinks and culture writer.   Esther is an Academy Chair of the USA West region for The World's 50 Best Bars and has served as judge for the James Beard Foundation. She has contributed to numerous publications like The New York Times, The Los Angeles Times, Bon Appétit, Food & Wine, Eater, Civil Eats, Saveur, Resy, VICE, Time Out and many more.   In this episode, we discuss: ☑️Esther's recent tasting menu experiences  ☑️National Geographic walking guide of Los Angeles  ☑️Culver City itinerary, starting at Jordan Kahn's Destroyer  ☑️How to be a good diner and respectable guest?  ☑️Are the days of, "the customer is always right over?" ☑️Celebrity restaurants     For more info on Esther: https://bit.ly/3VUVrtT     Follow Esther on Instagram: https://bit.ly/4bmkjiK     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

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!   Learn more about Daniel and Pressoir: https://bit.ly/3z8dHY9     Follow Daniel Johnnes on Instagram: https://bit.ly/3zj4sUL     Learn more about La Paulée: https://bit.ly/3VyxEhY     Follow La Paulée on Instagram: https://bit.ly/3LaKSgt     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

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   Follow Mike Jordan on Instagram: https://bit.ly/4c4VbhB     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

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)     Follow Xanthe Clay on Instagram: https://bit.ly/3yWbcI8     The World's 50 Best Restaurants 2024: https://bit.ly/3KAMr6K     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

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.    Learn more about VESPERTINE: https://bit.ly/3xek3UZ     Follow VESPERTINE on Instagram: https://bit.ly/3VqpRUG     Learn more about Meteora: https://bit.ly/3yQ6JXy     Follow Jordan Kahn on Instagram: https://bit.ly/4bN0UIL     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

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!   Follow Cláudia de Brito on Instagram: https://bit.ly/3RcrJ0G     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

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      Follow Kayla Stewart on Instagram: https://bit.ly/44ZhFOm     Learn more about Kayla Stewart: https://bit.ly/4bRAhSK     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com