Afleveringen
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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 valuesâ˘," 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.
Davidâs 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. (Iâll 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 connectionâa mission David has successfully pursued since the inception of Playa Viva.
In this episode, youâll hear more about Playa Vivaâs core values and why they have recieved numerous accolades from prestigious publications like CondĂŠ 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
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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:
âď¸New stage in where hospitality is going
âď¸Storytelling through food
âď¸Hospitality if ready to move out of survival mode
âď¸A snapshot of Philadelphia based culinary creatives and doing it their way
âď¸Fusion food is American food
âď¸Clayâs unique creative approach to capturing content
For more info on Caly Williams:
https://bit.ly/46oA3ku
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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 Adam Teeter, New York-based Co-founder and CEO of VinePair.
Adam and Josh Malin Co-founded VinePair ten years ago and together theyâve 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:
âď¸Remake the industry in a new image
âď¸Journalism through the lens of the glass
âď¸Educating the next generation
âď¸How drinks culture has shifted over the past 10 years
âď¸Cocktail culture is dominating
âď¸Rise of the celeb bartenders
âď¸Challenges ahead for Sommâs and Wine Directors
âď¸What does the VinePair data tell us?
Check out VinePair:
https://bit.ly/3zVXRA7
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Our next guests are Ian Burrell and Aaisha Dadral, Co-founders of The Equiano Rum Company, creators of the worldâs 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 Rumâs 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 Equianoâfrom slavery to freedomâthey have introduced the worldâs first African and Caribbean rum. This unique blend not only pays homage to Equianoâs 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; itâs 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
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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. Heâs also the Owner of âWill Travel For Wine Consultingâ 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:
âď¸You canât just be good anymore!
âď¸Finding people who know the best times are ahead of us
âď¸Find way to be comfortable in the uncomfortable
âď¸Staying relevant and keeping up with culture
âď¸Article, âI know how to save the wine industryâ
âď¸Make memories with friends a family
âď¸The wine Matthew wants to bring to the world
Articles by Matthew Kaner:
https://bit.ly/4cL2QlF
Follow Matthew on Instagram:
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Kaner article, "I know how to save the wine industry"
https://bit.ly/4f1Bnhc
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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 AndrĂŠ owned and operated the iconic New York French restaurant, La Caravelle. The New York Times described La Caravelle as a âFrench Legend and a Paris in Manhattan experience to food enthusiasts and the A-list of American society.â
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 Franceâs Ministry of Agriculture and Food.
Simply put, Rita is apart of the social and cultural fabric of New Yorkâs dining scene, a whoâs who if you will of New Yorkâs 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:
âď¸The joy of hospitality
âď¸More positivity and support in the industry
âď¸Jamal James Kent Memorial / Celebration of life
âď¸The next generation of chefs and hospitality professionals
âď¸Ritaâs lessons and learning from the restaurant business
âď¸La Caravelle Champagne Relaunch (âChampagne is magic!â)
For more info on Rita and La Caravelle:
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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 JosĂŠ AndrĂŠs 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 JĂ´nt, 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 youâll hear Jhonatan discuss, it's more than just food; itâs an emotive and therapeutic experience for him.
Learn more about Jhonatan and Hive Hospitality:
https://bit.ly/4cP4zGn
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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; heâs also appeared on several food television programs.
In this episode, we discuss:
âď¸Travel always inspires him to discover more
âď¸Afro-Mexican cuisine of Oaxaca
âď¸âThe indigenous-exchangeâ
âď¸Brief history of Afro-Mexican people
âď¸Evolution of Mexican cuisine in Los Angeles
âď¸Los Angeles is the 2nd largest Oaxacan city on earth
For more info on Bill's articles:
https://bit.ly/4bugTL4
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Lets work together! Get in contact:
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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 Worldâs 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 AppĂŠtit, Food & Wine, Eater, Civil Eats, Saveur, Resy, VICE, Time Out and many more.
In this episode, we discuss:
âď¸Estherâs recent tasting menu experiences
âď¸National Geographic walking guide of Los Angeles
âď¸Culver City itinerary, starting at Jordan Kahnâs Destroyer
âď¸How to be a good diner and respectable guest?
âď¸Are the days of, âthe customer is always right over?â
âď¸Celebrity restaurants
For more info on Esther:
https://bit.ly/3VUVrtT
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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 Americaâs pioneering sommeliersâone of our forefathers in the field, if you willâDaniel 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 PaulĂŠe, 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 FĂŞte du Champagne with Peter Liem, a celebration dedicated to the wines of Champagne, showcasing the region's finest producers. Additionally, Daniel created La TablĂŠe, 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
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Learn more about La PaulĂŠe:
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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 âUATL,â which focuses on Black culture. Just last week, Mike won the James Beard Foundationâs 2024 Jonathan Gold Local Voice Award for coverage of Atlanta. Heâs 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:
âď¸Mikeâs love for Atlanta
âď¸The Atlanta Journal-Constitution, UATL - Black Cultural Coverage
âď¸Winner of the Jonathan Gold Local Voice Award 2024
âď¸Why is Atlanta misunderstood?
âď¸The depth of Atlantaâs culinary scene on Buford Highway
âď¸2026 FIFA World Cup in Atlanta
âď¸Not having a segregated dining scene in Atlanta
âď¸The Michelin Guide in Atlanta
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Read Gabriel's Articles:
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Lets work together! Get in contact:
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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 Xantheâs been The Worldâs 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. Sheâs also focused on taking a deep-dive into topical issues such as ultra processed foods, ethical farming and sustainability.
In this episode, we discuss:
âď¸Chefâs are more connected to where food comes from
âď¸Importance of Regenerative Agriculture
âď¸The ripple effect and influence of fine dining
âď¸The Worldâs 50 Best Restaurants platform builds community
âď¸Restaurants taking care of staff and valuing staff
âď¸50 Best Talks in Las Vegas
âď¸More casual restaurants on future lists (Xanthe's hope)
Follow Xanthe Clay on Instagram:
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The World's 50 Best Restaurants 2024:
https://bit.ly/3KAMr6K
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As the Beatles sang in their 1967 hit, âAll You Need is Love,â 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 LAâs culinary scene with his restaurantsâDestroyer, 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.
Vespertineâs previous accolades include two Michelin stars from 2019 to 2021, recognition as one of the Most Beautiful Restaurants by CondĂŠ Nast, and a spot on Time Magazineâs prestigious list of the Worldâs 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:
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Learn more about Meteora:
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On this episode of the High Tea series, Gabriel Ornelas sits down with ClĂĄudia 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, ClĂĄudiaâs depth of experience and global perspective has helped her cover hospitality and travel for over a decade. Sheâs was the Editor of several publications including Caterer Middle East and Hotelier Middle East. In 2021, she was appointed Gulf Academy chair for MENAâs 50 Best Restaurants and is now also a Middle East Academy Chair for Worldâs 50 Best Restaurants.
In this episode, we discuss:
âď¸The Worlds 50 Best Restaurant 2024, Las Vegas
âď¸MENAâs 50 Best Restaurants Academy Chair
âď¸Champions of Change Award 2023 | Nora Fitzgerald Belahcen of Amal in Marrakech, Morocco
âď¸Dubaiâs current culinary scene
âď¸What defines Middle Eastern hospitality?
âď¸Where her chef friends are eating in Dubai
âď¸Dubai as a culinary destination!
Follow ClĂĄudia de Brito on Instagram:
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Read Gabriel's Articles:
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Lets work together! Get in contact:
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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.
Kaylaâs work has been featured in The New York Times, The Washington Post, Eater, Travel + Leisure, Food & Wine, and others. Her piece, âThe Sweetest Harvest,â won the 2023 James Beard Foundation Profile Award, and her story, âTeach a Man to Fish,â will be anthologized in the 2023 edition of Best American Food Writing. Sheâs currently working on a cookbook with Chef Christopher Williams about Black cuisine in Texas for Ten Speed Press.
In this episode, we discuss:
âď¸Cultural applications to timeless American classics
âď¸Cultural convergence in the dining scene
âď¸Food and dining is changing. Tastes are changing
âď¸American food has always been impacted by immigrants
âď¸Generation of diners who want to know where their food is from
âď¸Eater Houston working on coverage with Latino and Asian communities
âď¸Cookbook about w/ Chef Christopher Williams
âď¸Thoughts on future of storytelling in food
Follow Kayla Stewart on Instagram:
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Learn more about Kayla Stewart:
https://bit.ly/4bRAhSK
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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 Koreaworldâglobal 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:
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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:
âď¸New move to Senior Drinks Editor, Food & Wine
âď¸Ability to reach a broader audience, more culinary focused audience
âď¸Exploration of non-alcoholic, teas, kombuchas, etc.
âď¸Celebrity booze brands..finally some transparency
âď¸The experts behind these âCeleb brandsâ
âď¸How do we stay excited about beverage storytelling?
âď¸What are we drinking summer 2024?
Follow Prairie Rose on Instagram:
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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 AppĂŠtit 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 AppĂŠtit 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:
âď¸Video and the world of storytelling
âď¸Reinventing or redifining American cuisine
âď¸Bringing BA to a more international audience
âď¸Finding the talents in these international markets
âď¸Street Eats with Lucas Sin
âď¸Exploration of India and Mexico
âď¸June loves the show, âThe Bearâ
âď¸Pulling inspiration from Tik Tok
âď¸Two James Beard Noiminations
Follow June Kim on Instagram:
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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:
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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 todayâs 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
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Read Gabriel's Articles:
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Lets work together! Get in contact:
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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 Worldâs 50 Best Restaurants and 50 Best Bars. Sheâs been published in Vogue, New York Timesâ, Travel + Leisure, CondĂŠ 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:
âď¸New Openings â CĂŠsar Ramirez
âď¸10 seat sushi counter called Sendo â Sushi Namba
âď¸Omakase 5 Day Pop-up
âď¸Mike + Kat looking at next concept to create
âď¸Kat's love and passion for Japanese food and culture
âď¸Sip&Guzzle (West Village NYC)
âď¸The power of hospitality and human capital
âď¸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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