Afleveringen
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In this special episode of On The Pass, weâre 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 forâand moreâfor 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 winesâall 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.
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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 excellenceâthey 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 worldârooted 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 Franceâs 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, letâs dive into this inspiring discussion with Laurent Gardinier.
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Zijn er afleveringen die ontbreken?
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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.
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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 Worldâs 50 Best Restaurants, Bars, and Hotels platform. They discuss awards, recognition, and the importance of these platforms as vehicles for discovery and community building.
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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 RenĂŠ 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.
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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 Worldâs 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.
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In Episode 2 of Effects of Change, Jamila and Gabriel sit down with Sean Shermanâaward-winning chef, educator, author, and activistâand 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.
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Jamila and Gabriel kick off this series opener by introducing Effects of Change, a Bon AppĂŠtit 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.
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How do you build a great partnership? And how does that partnership foster a strong company cultureâone 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, weâre joined by two culinary visionaries who have helped shape San Franciscoâs dining sceneâThomas 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-makingâwhether 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 Foodsâ organic dried pasta with promo code ONTHEPASS (one use per customer). Trust us, their regeneratively sourced, organic pasta is something truly specialâyou donât want to miss out!
Learn more about Flour + Water Hospitality Group:
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No matter where you are in the world, January is a time for reflectionâa moment to consider how weâve 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 flavorâbold, 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. MURIâs offerings are a celebration of taste and creativity, challenging traditional boundaries in the drinks world.
In this episode, youâll hear Murrayâs 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.
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At On The Pass we have a deep love for Mexican foodâfrom 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. Itâs hard to imagine a time when the beauty and richness of this storied food culture werenât 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 Observerâs Nightlife and Dining Power List for the second consecutive yearâa testament to their enduring influence. Their restaurants have also received accolades from The Worldâs 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.
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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, itâs quite uncommon for a single brand to oversee every aspect of the processâgrowing 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 lifeâespecially in a time as turbulent as this, and in a category that is navigating its own set of challenges. Guillaumeâs family at Maison Thomas, who have been growing grapes, distilling, and aging Cognac since 1920, are no strangers to change. Theyâve endured numerous economic and political storms over the last century.
And yet, despite their long history, theyâve never had their own brandâuntil now. Martingale, the French term for âdoubling down,â 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.
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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 doesnât automatically mean itâs 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 OpenTableâs 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 âshedding its reputation as an old-guard.â Debby echoed this commitment, stating, âI want to make the best reservations system on the planet.â
In this episode, weâll dive into her strategic vision, her perspective on innovation, and her plans for the future of OpenTable.
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Chef Mauro Colagreco has famously said, âWe arenât a restaurant with a garden, we are a garden with a restaurant.â He and his team are deeply committed to safeguarding the worldâs 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 todayâs 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, Franceânear the Italian borderâhome. 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 Mauroâs vision for how the responsibilities of chefs will continue to expand in the future.
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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 teamâs 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 Worldâs 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 couldnât have been prouderânot just for them, but as fellow Angelenos.
This recognition not only highlights the exceptional work of the Kato team, but also shines a global spotlight on the dynamic and ever-evolving culinary scene in Los Angeles.
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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:
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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:
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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:
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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:
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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:
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
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