Afleveringen
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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
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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
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Zijn er afleveringen die ontbreken?
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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
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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
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When was the last time you ate Korean food at your local Koreatown, enjoyed a K-drama on your favorite streaming service, or flipped open TikTok to a viral sensation soundtracked by a famous K-pop band? Have you noticed the impact of Korean cuisine and culture on our world? Maybe you're noticing it now, or perhaps you're already a citizen of Koreaworld, deeply connected to the culture.
Our next two guests, Deuki Hong and Matt Rodbard, are true citizens of Koreaworld—global ambassadors with a deep love, passion, and appreciation for Korean food and culture. Their recent book, titled Koreaworld: A Cookbook, encapsulates this passion with over two years of travel specifically for this book and close to a decade of exploration.
Deuki is a Korean-American executive chef and owner of The Sunday Family Hospitality Group in San Francisco. Matt is a writer, editor, and author of food and culture books with more than two decades of experience. He's also the co-host of This Is Taste podcast. Together, 10 years ago, Deuki and Matt co-authored the New York Times Bestseller Koreatown: A Cookbook.
As they both witnessed the continued influence and impact of Korean culture worldwide, they were compelled to follow up their first book with Koreaworld: a story about vibrant people, community, and brilliant recipes. You're about to listen to the story of a culinary revolution.
Learn more about Koreaworld: A Cookbook:
https://bit.ly/3WQUcgv
Follow Deuki Hong on Instagram:
https://bit.ly/4bQHz99
Follow Matt Rodbard on Instagram:
https://bit.ly/4atjzbb
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
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On this episode of the High Tea series, Gabriel Ornelas sits down with Prairie Rose, Los Angeles-based journalist, trained sommelier, cocktail book author, and wine and spirits educator.
Prairie is Food & Wine's senior drinks editor and also the senior editor of Liquor.com. In addition to Food & Wine, her work has been featured in The Whiskey Wash, Forbes, Men's Health, Self Magazine, and Design Sponge, among others. She is the author of the book Mixology for Beginners: Innovative Craft Cocktails for the Home Bartender.
In this episode, we discuss:
☑️New move to Senior Drinks Editor, Food & Wine
☑️Ability to reach a broader audience, more culinary focused audience
☑️Exploration of non-alcoholic, teas, kombuchas, etc.
☑️Celebrity booze brands..finally some transparency
☑️The experts behind these “Celeb brands”
☑️How do we stay excited about beverage storytelling?
☑️What are we drinking summer 2024?
Follow Prairie Rose on Instagram:
https://bit.ly/3yrFVg9
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
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On this episode of the High Tea series, Gabriel Ornelas sits down with June Kim, Los Angeles-based food media executive and Head of Video for Bon Appétit and Epicurious.
As Head of Video, June oversees numerous shows and series highlighting compelling chefs and restaurants, delicious recipes from their test kitchen, and other food and beverage culture formats that help bring Bon Appétit and Epicurious to life on screen. June and her team were recently nominated for two James Beard Awards, for their shows, On The Line and Street Eats, which are available on the BA website and YouTube.
In this episode, we discuss:
☑️Video and the world of storytelling
☑️Reinventing or redifining American cuisine
☑️Bringing BA to a more international audience
☑️Finding the talents in these international markets
☑️Street Eats with Lucas Sin
☑️Exploration of India and Mexico
☑️June loves the show, “The Bear”
☑️Pulling inspiration from Tik Tok
☑️Two James Beard Noiminations
Follow June Kim on Instagram:
https://bit.ly/3QH4OdT
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
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This is an episode rerelease from our On The Pass archives. We hope you enjoy!
Can chefs step up and takeover our broken food system? Chef Dan Barber thinks they can and should. Dan is the Co-owner of Blue Hill and Blue Hill at Stone Barns, author of The New York Times Bestseller "The Third Plate", and Co-Founder of Row 7 Seeds, a company developing and exploring new varieties of vegetables and grains.
We dissect today’s broken food system and take a deeper look at the current state of our farms, how the seeds today have been modified for high yield rather than grown for nutrition, and how his company Row 7 Seeds is looking to combat that by breeding organic seeds that result in maximum nutrition and flavor.
Dan is someone who is deeply committed to the concept that better ingredients means better health for ourselves and for our lands. He also is adamant that chefs can be the vehicle to help change our world. Honest, open, and quite the conversationalist, this episode is not to be missed.
Learn more about Dan Barber and Blue Hill Farm:
https://bit.ly/3UPgL3v
Follow Dan Barber on Instagram:
https://bit.ly/4baR8Qw
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
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On this episode of the High Tea series, Gabriel Ornelas sits down with Kat Odell, Brooklyn-based food and travel journalist.
Kat is the author of Unicorn Food and Day Drinking and is a TasteHunter for The World’s 50 Best Restaurants and 50 Best Bars. She’s been published in Vogue, New York Times’, Travel + Leisure, Condé Nast Traveler, Bloomberg and Michelin Guide to name a few. As a creative consultant, she also advises numerous companies on their culinary strategy.
In this episode, we discuss:
☑️New Openings — César Ramirez
☑️10 seat sushi counter called Sendo — Sushi Namba
☑️Omakase 5 Day Pop-up
☑️Mike + Kat looking at next concept to create
☑️Kat's love and passion for Japanese food and culture
☑️Sip&Guzzle (West Village NYC)
☑️The power of hospitality and human capital
☑️New York is the gold standard for high end sushi experiences
Follow Kat on Instagram:
https://bit.ly/44t0wfV
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
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On this episode of the High Tea series, Gabriel Ornelas sits down with Devin Reed, Los Angeles-based Sommelier, wine consultant and creator of Wine and Culture LA.
As producer and host of Wine & Culture LA, a content series and moment he created for the culture and enjoyment of wine, Dev sits down with notable guests like Cedric the Entertainer, Maverick Carter who’s (LeBron James’ business partner) and Neil brown Jr, who you’ll know from Issa Rae’s HBO series, Insecure, and many others.
Dev also works with La Fête Rose, which is the only minority-owned Rosé in the Gulf of Saint-Tropez in the South of France. He’s been featured in Wine Spectator, Shoutout LA, Entertainment Weekly, Decanter, and others.
In this episode, we discuss:
☑️Wine is having its moment
☑️Just jump into the wine space. Get involved
☑️Dev’s show, Wine and Culture LA
☑️Season 3 of Wine and Culture LA…Tune in!
☑️His goal is to introduce everyone to the secret society of wine
☑️Wine Wine Wine by Dev The Somm
☑️There is always more to learn in wine. Dev goes to Robert Vardanian when he has tough questions!
Learn more about Dev Reed and Wine and Culture LA:
https://bit.ly/3UElVOP
Follow Dev on Instagram:
https://bit.ly/3xXmawv
Listen to his song "Wine Wine Wine" by Dev The Somm:
https://bit.ly/3WiQDPE
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
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What could be better than enjoying gelato with friends on a warm evening? It's a simple pleasure that captures life's essence. But what sets apart a truly great gelato?
Meet Edoardo Tonolli, the Co-founder and CEO of Bacio di Latte, a Gelateria dedicated to crafting the world's finest gelato and spreading joy to every customer.
"Bacio di latte" translates to "kiss of milk" in English, embodying their belief that while any ingredient can make a gelato, it takes something special to create a Bacio di Latte experience. Once you taste it, you'll understand the truth in this statement.
Edoardo's journey began in Milan, where his love for gelato blossomed during frequent gatherings with family and friends. After completing his degree, he ventured across the Atlantic and volunteered at a hospital in northern Brazil. Along the way, he noticed a scarcity of gelato shops in Sao Paulo. His passion for gelato collided with the opportunity to make his mark in Brazil.
In 2011, Edoardo realized his vision by establishing a premium Gelateria in Sao Paulo. Today, Bacio di Latte boasts nearly 180 locations in Brazil and four stores in Southern California, with plans for expansion in the coming months. This is a story inspired by Italy, perfected in Brazil, and now leaving its mark on Southern California.
Learn more about Bacio di Latte:
https://bit.ly/3wh6mUN
Follow Bacio di Latte on Instagram:
https://bit.ly/4deVIyv
https://bit.ly/4b4iRBU
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
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On this episode of the High Tea series, Gabriel Ornelas sits down with Kristen Hawley, San Francisco-based journalist and Founder of Expedite, a newsletter about restaurant technology and the future of hospitality.
For the last decade Kristen has been at the forefront offering pragmatic coverage and sharp analysis of the technology that’s changing our relationship with restaurants.
Her writing has appeared in Bon Appetit, Insider, Food & Wine, Eater, Robb Report, the San Francisco Chronicle, and many more.
In this episode, we discuss:
☑️People caring how restaurants work
☑️Her work and focus is adding a layer of understanding to how these businesses function
☑️Fast Company Most Innovative In Dining 2024
☑️Wonder — a new food hall partnering with chefs
☑️Zume, the start-up flop who was supposed to revolutionize the food system (Soft Bank funded)
☑️Sign up for Expedite Newsletter (link in show notes)
Learn more about Kristen Hawley and Expedite Newsletter:
https://bit.ly/3U8XwQY
Follow Kristen on Instagram:
https://bit.ly/3QgluIV
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
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On this episode of the High Tea series, Gabriel Ornelas sits down with Dana Cowin, New York-based food-obsessed journalist and former Editor-in-Chief of Food & Wine.
Dana is an award-winning editor, author, podcast host, TEDx speaker and facilitator who creates change through food, gathering, conversation and community.
She believes in the power of food to bring joy, connection and transformation and is doing all of this with her new platform, Progressive Hedonist. A Progressive Hedonist is a person whose sense of enjoyment is amplified when their actions also help heal the planet.
In this episode, we discuss:
☑️Farmers evolving climate resilient crops
☑️More delivery options
☑️Progressive Hedonist launch event + upcoming collaboration events
☑️Farm-House French 75 w/ Anytime Spritz (Regenerative Organic)
☑️Good Food Awards 2024
☑️The work and mission of Progressive Hedonist
☑️5 Principles of Progressive Hedonist
☑️What most surprised Dana about food over the last few decades
Learn more about Dana Cowin and Progressive Hedonist:
https://bit.ly/3Q25Z7g
Follow Dana on Instagram:
https://bit.ly/4aGLaXy
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
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Step into a world where every hotel feels like a scene from a captivating movie, with you as the supporting cast member. Join us as we delve into the visionary minds behind Ash NYC, a trailblazing design firm and hotelier known for crafting unforgettable experiences in the boutique hospitality realm.
Meet Ari Heckman, the Co-founder and CEO, and Xavier Donnelly, the Creative Director, leading Ash NYC. Their portfolio boasts iconic projects like the enchanting Hotel Peter & Paul in New Orleans, the stylish Dean in Providence, Rhode Island, the alluring Siren in Detroit, and the forthcoming Shenandoah Mansions in Richmond, Virginia, set to open this fall.
For Ash NYC, hotels are not just places to stay; they are cinematic fantasies waiting to be explored. Each property is a meticulously curated world, inviting guests to embark on an immersive journey of discovery. Through their work, they breathe new life into forgotten spaces, transforming them into vibrant cultural hubs that redefine the essence of a city.
Welcome to the world of ASH NYC—a place where every stay, every play, and every moment promises a new adventure.
Learn more about ASH NYC:
https://bit.ly/43UxwNN
Follow ASH NYC on Instagram:
https://bit.ly/3JguhXv
Explore ASH Souvenirs:
https://bit.ly/3xwjJ3U
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
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On This episode of the High Tea series, Gabriel Ornelas sits down with Mike Traud, Philadelphia-based lawyer-turned-chef-turned-university instructor and Founder and Executive Director of The Chef Conference.
Mike founded The Chef conference in 2013 in partnership with Drexel University. It has evolved to become its own entity still lead by the vision and leadership of Mike.
The Chef Conference is set to kick off in Philadelphia from April 12th - 15th, serving up opportunities for both hospitality professionals and food lovers to eat, drink and share their passion for the culinary arts via a sweet of engaging programing, for example, live talks, tastings, special collaboration dinners, podcasts recordings and more.
In this episode, we discuss:
☑️Willingness to engage in dialogue
☑️Provide a space for necessary conversation
☑️The Chef Conference 2024
☑️Alain Ducasse Book Discussion
☑️Beauty in the accessibility
☑️2024 Programming
☑️How The Chef Conference evolves
Learn more about The Chef Conference:
https://bit.ly/3vFSWl7
Follow The Chef Conference on Instagram:
https://bit.ly/4altekS
Follow On The Pass:
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
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On This episode of the High Tea series, Gabriel Ornelas sits down with Marian Cheng, New York-based restaurateur and food and travel enthusiast.
Marian is the Co-founder of Mimi Cheng’s along with her sister Hannah. Over the last decade they have become a celebrated New York staple, beloved for their casual counter service restaurants serving fresh heritage Taiwanese dumplings and creative monthly specials and collaborations.
Mimi Cheng’s has locations in East Village, Upper West Side and Brooklyn. Marian has been featured in Forbes 30 Under 30 and Zagat 30 Under 30 among many others.
In this episode, we discuss:
☑️Highlights from Natural Products Expo West 2024
☑️Founder's community rooted in support and mentorship
☑️Mimi Cheng's celebrating 10 years this July
☑️New Mimi Cheng's frozen dumpling venture
☑️Monthly specials and collaborations
☑️Mimi Cheng's growth in 2024
Learn more about Mimi Cheng's:
https://bit.ly/49j3B2L
Follow Marian on Instagram:
https://bit.ly/3VHsAK2
Follow On The Pass:
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
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Brazil stands out as one of the world's most diverse countries, deeply influenced by global cultures. Its rich tapestry of art, music, dance, architecture, and, notably, cuisine has left a lasting mark on the global stage. Within this vibrant landscape emerges a new wave of Brazilian creatives, eager to showcase the nation's present while honoring its storied past.
Among these individuals is Chef Alberto Landgraf, a luminary in the culinary world with accolades like Two Michelin stars and recognition in the prestigious World's 50 Best Restaurants list for Oteque in Rio De Janeiro, Brazil. His mission? To illuminate the trajectory of Brazilian cuisine on a global scale.
Alberto's culinary journey began in London during the early 2000s, where he honed his skills alongside renowned chefs like Tom Aiken and Gordon Ramsay. Returning to Brazil, he made waves with his first restaurant, Epice, in São Paulo, earning critical acclaim including a coveted Michelin star.
In 2018, Alberto made a pivotal move to Rio and unveiled Oteque, drawing inspiration not from his Japanese heritage in ingredients but in ethos: embracing simplicity and meticulous technique. A true global citizen, he traverses the globe for collaboration dinners with culinary icons, yet always remains rooted in his Brazilian heritage, ensuring that his creations resonate with the soul of Brazil.
Learn more about Oteque:
https://bit.ly/3TS7Cqx
Follow Alberto on Instagram:
https://bit.ly/3TUNQuk
Follow On The Pass:
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:
www.gabrielornelas.com
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On This episode of the High Tea series, Gabriel Ornelas sits down with Dana Beninati, New York-based chef, instructor, writer and third level sommelier.
Dana has traveled the world cooking and competing in different kitchens and holds an M.B.A. in management and hospitality from Cornell University. She spent 6 years at The Food Network as their supervising culinary director and is an instructor at Sommelier Society of America, a judge for StarChef’s SommSlam and serves on the board of the Food Education Fund. She’s been featured in Better Homes & Gardens, Forbes, HGTV, and the Wall Street Journal.
In this episode, we discuss:
☑️Celebrating Women’s History Month
☑️Women in the wine industry (Kristin Olszewski, CEO of Nomadica)
☑️Sindyanna of Galilee, The Taste of Fair Trade
☑️Teaching the next generation
☑️Pairing, “One elevates the other”
☑️Science of flavor combinations
Learn more about Dana:
https://bit.ly/4a68WeV
Follow Dana on Instagram:
https://bit.ly/49qlyNb
Follow On The Pass:
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
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On This episode of the High Tea series, Gabriel Ornelas sits down with Eddie Zamora, Los Angeles-based host, home chef and brand ambassador.
Eddie is the creator of TheYUMYUMFoodie, a blog and social platform to share all his numerous culinary explorations and travels. He’s also an amazon TV host, west coast ambassador to Havana Club and host of Kill The Bottle, a podcast that dives into his love for food and travel.
In this episode, we discuss:
☑️His love for Spain
☑️Basque Country wine region (Txakoli)
☑️Ribera del Duero (Spanish Wine Region)
☑️Exploring cocktail culture
☑️Vila Viniteca Barcelona, Spain
☑️Opportunity to shift your mindset
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Follow our Host, Gabriel Ornelas:
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Connect with Gabriel on LinkedIn:
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On The Pass Website:
https://bit.ly/3J2PPXP
Read Gabriel's Articles:
http://bit.ly/3SnOsGG
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If you've been a long-time listener to our podcast, you're aware of the strong connection between flavor and nutrient density. Episodes such as Dan Barber's delve deep into this correlation, underscoring the significance of quality ingredients and our interconnectedness with the environment and one another.
Our upcoming guest, Kanchan Koya, is dedicated to helping us lead healthier, more vibrant lives. With a background as a chef and nutrition coach trained at the Institute of Integrative Nutrition, she's also the author of "Spice Spice Baby," hosts the Radical Vitality podcast, and holds a PhD in Biomedicine from Harvard University.
Having grown up in India, where spices are integral to cuisine and Ayurvedic wisdom is deeply rooted, Kanchan was exposed to these teachings from a young age. However, it wasn't until later in life that she truly grasped their significance.
Kanchan is at the forefront of advocating for spices as not only flavor enhancers but also as crucial elements of preventive medicine. Supported by compelling scientific research, she remains optimistic about their long-term health benefits, as well as their potential to broaden our palates and enrich our culinary experiences.
Discover more about REPÚBLICA DEL CACAO:
https://bit.ly/3ZRoVIv
Learn more about Kanchan Koya:
https://bit.ly/3IC7qoW
Follow Kanchan on Instagram:
https://bit.ly/3IUW7bL
Follow On The Pass:
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:
www.gabrielornelas.com
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