On The Pass
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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
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
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
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 Follow Eddie on Instagram: https://bit.ly/3PpVxWN 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
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
On This episode of the High Tea series, Gabriel Ornelas sits down with Andy Wang, Los Angeles-based freelance journalist with well over a decade's experience covering food, dining, bars, and travel. Andy writes for such publications as Food & Wine, Los Angeles Magazine, Zagat, and Robb Report. His work has also appeared in The New York Times, New York Magazine, Condé Nast Traveler, Taste, Observer, Epicurious and Ocean Drive. In this episode, we discuss: ☑️Food is a bigger part of cultural moments ☑️Carbone Beach coming back to F1 weekend ☑️South Beach Food and Wine ☑️Miami’s continued momentum ☑️Chef Niven Patel’s ERBA ☑️How things continue to evolve Follow Andy on Instagram: https://bit.ly/48XA4f6 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
On This episode of the High Tea series, Gabriel Ornelas sits down with Jean Trinh, reporter who writes about food and culture based in Los Angeles. Jean is deeply passionate about and specializes in uncovering stories that look into the communities, cultures, people, and history behind food. She’s been published in outlets like Los Angeles Times, New York Times, Food & Wine, Bon Appétit, The Washington Post, Eater, and WIRED. In this episode, we discuss: ☑️Passion, survival and resilience ☑️Continue to uplift voices who don’t usually get access to media ☑️Cali Tardka ☑️Nonprofit, No Us Without You ☑️Prosperity Market - above and beyond for comunities ☑️Jean's Memoir Learn more about Jean Trinh: https://bit.ly/49YbfR6 Follow Jean on Instagram: https://bit.ly/3UZ0Lg1 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
Imagine a picturesque Italian countryside stretching from the coast, adorned with vineyards cascading down hillsides, lush with cypress trees, and iconic architecture evoking a simpler era, all the while, wild birds gracefully dance through the air. It's the epitome of a dream, isn't it? Well, it's more than just a dream—it's the essence of Tuscany, the inspiration behind our next guest's journey. On this episode of the Hot Spot series, Gabriel Ornelas sits down with Pietro Brembilla, the Co-founder and CEO of Sogno Toscano, which translates to "Tuscan Dream." Sogno Toscano is a premier single Italian brand distributor, bringing the authentic taste of Italy to America. Their extensive range of product offerings spans fresh and genuine Italian meats, cheeses, pastas, beans, sweets, and, naturally, oils. Supplying to some of the finest chefs and restaurants across America, they also extend their reach to households nationwide through SognoToscano.com. Pietro and his co-founder, Brian Persico, share a lifelong bond forged amidst the breathtaking landscapes of Tuscany. Their formative years, spent immersed in the region's natural splendor, galloping through vineyards on horseback, and savoring the finest ingredients Italy has to offer, not only cemented their friendship, but also laid the groundwork for the realization of the Sogno Toscano dream. Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv Learn more about Sogno Toscano: https://bit.ly/3TeoCXz Follow Sogno Toscano on Instagram: https://bit.ly/3Tf0l3z 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
On This episode of the High Tea series, Gabriel Ornelas sits down with Victoire Loup, food critic, culinary consultant and cookbook author based between Los Angeles and Paris. Victoire writes for the Michelin Guide and Le Fooding, a print and digital guide to discover the best of France and has also appeared as a guest judge on several TV shows. She’s been featured in the LA Times, Bon Appetit, Vogue, and Vanity Fair for her expertise in food and Since 2020, she’s published six cookbooks. In this episode, we discuss: ☑️Expanding dry January ☑️Non-alcoholic pairing at Kato Restaurant ☑️Her best selling book, "CUITES" ☑️Coolest wine bars in Los Angeles ☑️Discovering the people behind these incredible brands ☑️Why should booze cost more!? Learn more about Victoire Loup: https://bit.ly/3TdMk6c Follow Victoire on Instagram: https://bit.ly/4c2hrcC 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
On This episode of the High Tea series, Gabriel Ornelas sits down with Palak Patel, Atlanta based chef, traveler and writer. Palak is a classically trained chef, Atlanta Restauranteur and two time Food Network champion winner of Food Network’s famed shows, Chopped and Beat Bobby Flay. Palak has also appeared as a guest judge on Food Network’s competition series, Money Hungry. Her style of cooking is greatly influenced by her childhood in India and time spent working in the south of France, San Francisco and New York. In this episode, we discuss: ☑️Importance of a strong community ☑️Women focused support system around food and wellness ☑️Nourishing your body/soul = better performance ☑️What is your relationship to food? ☑️New Book: Food Is Love (Pre-Order) Learn more about Palak Patel: https://bit.ly/3UJxjKE Follow Palak on Instagram: https://bit.ly/49k0VCZ 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
People often highlight how food brings us together, yet seldom do we acknowledge its potential to divide us. Our upcoming guest firmly believes in the mantra, "food culture is for everyone," shaping her vision as the newly appointed Editor-in-Chief of Condé Nast's Bon Appétit. In this On The Pass episode, we are joined by Jamila Robinson, a veteran journalist, esteemed leader in food media, and an innovator. Jamila's incredible career has spanned decades, with notable tenures at media organizations such as Atlantic Media, the USA Today Network, The Atlanta Journal-Constitution, and The Detroit Free Press. Previously, until August 2023, she served as the assistant managing editor for food and culture at The Philadelphia Inquirer, a position she held since 2020. In addition to her editorial roles, Jamila has played pivotal roles in renowned culinary institutions, having chaired the James Beard Foundation’s Journalism Awards Committee and currently serving as an active Academy chair for the World’s 50 Best Restaurants awards. On August 28th, 2023, The Philadelphia Inquirer announced Jamila's departure from the publication to assume the role of Editor-in-Chief at Bon Appétit. In her new capacity, she will direct the editorial direction, brand strategy, audience development, and all content for Bon Appétit and their recipe website, Epicurious. This conversation with Jamila holds significant importance on multiple fronts: it marks one of Jamila's initial public interviews as Editor-in-Chief and presents an opportunity to delve into her visionary plans for this iconic brand. Amidst the numerous shifts in the media landscape, Jamila's unwavering commitment and fervent vision propel her forward. She is dedicated to establishing Bon Appétit as one of the most important food culture brands globally, demonstrating to the world that food culture is for everyone. Now, let's get into the conversation with Jamila Robinson, Editor-in-Chief of Bon Appétit. Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv Learn more about Bon Appétit: https://bit.ly/49CWK51 Follow Jamila on Instagram: https://bit.ly/48mwHOi 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
On This episode of the High Tea series, Gabriel Ornelas sits down with Jacqueline Coleman, Miami based wine and travel writer, judge and wine consultant. I had the pleasure of spending a week with Jacqueline in northern portugal with our friends at The Fladgate Partnership. For seven years, shes been miamia only regular wine colunmist, wiriting the monthly “Vino” column for the Biscyane Times. Shes also contributes to Luxury Guide USA and is the co-editor of Wineguide Miami. In this episode, we discuss: ☑️Miami as a mauture culinary destination ☑️Strong Beverage community in Miami ☑️Florida Wine Academy | changed the wine landscape in Miami ☑️Wine shops you neeed to check out in Miami ☑️Uncommon wine regions she’s loving ☑️Wine Paris Expo Learn more about Jacqueline: https://bit.ly/49dnzwA Follow Jacqueline on Instagram: https://bit.ly/49vwdXg 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
On This episode of the High Tea series, Gabriel Ornelas sits down with Alisssa Fitzgerald, Brooklyn-based freelance food, travel and spirits writer and chef. Alissa’s wealth of information is rooted in her diverse work and life experiences, ranging from cooking on yachts in Croatia, to working with startups in San Francisco, and spending time in various kitchens throughout Brooklyn. Her passion lies in highlighting individuals dedicated to innovating in the food and drink industries, with a strong emphasis on sustainability and regeneration. You can explore her contributions on Forbes, Travel + Leisure, The Observer, The Kitchn, Insider, and Food & Wine In this episode, we discuss: ☑️Corportations breaking the mold (Young Beam) ☑️What is Grappa? Example: Grappa Ninino ☑️ Regenerative practices and how we think about what we eat/drink ☑️Rooftop Honey ☑️Korbel California Champagne ☑️Exploring Belize + Marie Sharp's Hot Sauce Follow Alissa on Instagram: https://bit.ly/3w6aqqE 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
When was the last time you indulged in the rich flavors of port wine? Whether it was a festive holiday occasion or an exquisite tasting menu paired with delectable sweet treats, this episode is designed for both seasoned port enthusiasts and those new to the category. The aim here is to encourage everyone to break free from their preconceived notions, explore new drinking experiences, and cultivate a deeper appreciation for the birthplace of ports. In our upcoming On The Pass episode, we are joined by the remarkable Adrian Bridge, Chairman and CEO of The Fladgate Partnership, a dynamic holding company based in Portugal with diverse ventures in port wine, tourism, and distribution. Best known for their iconic Taylor's Port, established in 1692, the group has evolved significantly over the last 300+ years and 13 generations of family ownership. Their acquisitions include renowned brands such as Croft Port and Fonseca, along with ventures into hospitality tourism, exemplified by The Yeatman Hotel and the captivating cultural destination WOW (World of Wine), featuring seven museums, twelve restaurants, bars, shops, a wine school, and much more. Port wine, a traditionally sweet fortified wine from Portugal, is truly a unique experience. Fortified with a grape spirit, it boasts a higher alcohol content, typically ranging from 18-20% ABV. The distinctions between Ruby and Tawny ports add further layers to this delightful beverage – Ruby being aged in bottles for up to 3 years, while Tawny matures in casks for decades. Accolades have showered upon The Fladgate Partnership, including the prestigious title of European Winery of the Year by The Wine Enthusiast. Their collection boasts more 100-point wines than any of their competitors. Reflecting on my own fortunate journey to Porto, Portugal in September 2023, where I explored the UNESCO World Heritage Site of the Douro Valley – the very birthplace of port. The mesmerizing blend of natural landscapes and centuries-old human creations left an indelible mark, making it one of the most distinctive wine regions globally. Adrian Bridge and his team have passionately worked to transform Porto and the Douro Valley into a sought-after travel destination. During my visit, I had the pleasure of savoring exceptional ports from their diverse portfolio. Adrian and his wife Natasha warmly welcomed us, allowing us to partake in the age-old tradition of stomping grapes, a practice integral to the winemaking process in the Douro. Adrian Bridge, a former military serviceman, avid traveler, mountaineer, and collector of ancient drinking vessels, emerges as one of the most intriguing personalities in the world. Now, let's delve into my conversation with the captivating Adrian Bridge. Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv Learn more about The Fladgate Partnerhsip: https://bit.ly/3OqKDj4 Learn more about the Porto Protocol: https://bit.ly/3SCsmC4 Follow Taylor's Port on Instagram: https://bit.ly/3UlRbUb Follow Croft Port on Instagram: https://bit.ly/48UA7sO Follow Fonseca Port on Instagram: https://bit.ly/42i2v5z 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
On This episode of the High Tea series, Gabriel Ornelas sits down with Jasmine L. Pierce, New York based hospitality publicist, freelance writer and founder of JLP Consulting. Over the last decade Jasmine has worked with notable clients like The Standard Hotels, The Jose Andres Group, Daniel Boulud’s Dinex Group, and beverage brands like Louis XIII and Ten To One Rum to name a few. Jasmine is also a freelance writer with bylines in EBONY Magazine, POPSUGAR and The Zoe Report. In this episode, we discuss: ☑️Sustainable / regenerative travel ☑️Conscious decision making ☑️Conservation diving / Blue Apple Beach Cartagena ☑️Regenerative food programs ☑️Whats a destination dupe? ☑️New York food scene Follow Jasmine on Instagram: https://bit.ly/3UlLgye Follow On The Pass: http://bit.ly/3Kvgm1n Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b On The Pass Website: https://bit.ly/3J2PPXP Read Gabriel's Articles: http://bit.ly/3SnOsGG
On This epiosde of the High Tea series, Gabriel Ornelas sits down with Jillian Dara, a freelance journalist and avid traveler. Jillian's expertise lies in crafting compelling narratives about travel, wine & spirits, and culture. Chances are, you've come across her articles in renowned publications such as Forbes, Travel + Leisure, Vine Pair, Wine Enthusiast, and more. In this episode, we discuss: ☑️Multigenerational travel ☑️Luxury deepens into more experiential travel ☑️ Sober and wellness travel is having a moment ☑️Her love for Napa and its continuous evolution ☑️Emphasis on smaller wine producers from specific storied regions ☑️Where she’s traveling to in 2024 Follow Jillian on Instagram: https://bit.ly/4aYQuWy 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: www.gabrielornelas.com
On this episode of the Hot Spot series, Gabriel Ornelas sits down with with chef Franco Sampogna and operator Bernardo Silva, co-owners of FREVO, a contemporary French restaurant hidden behind a small art gallery in Greenwich Village, New York—a secret you'd want to share with everyone. The name "Frevo" in Portuguese means "to boil," reflecting not only the shared language of the co-owners but also the vibrant energy of New York City. Originally from Brazil and Portugal respectively, Franco and Bernardo crossed paths in their late teens in France, driven by a youthful hunger for knowledge and a passion for the hospitality industry. Franco spent a decade in France, working with culinary legends like Alain Ducasse, Guy Savoy, and Fabrice Vulin, while Bernardo focused on honing his hospitality management skills at esteemed places such as the Shangri-La Hotel in Paris and Hôtel Windsor in Nice. France served as their training ground and foundation, but New York remained their North Star. After almost a decade in France, Franco and Bernardo made the leap to New York, slowly shaping their dream. Despite the challenges, they opened FREVO, featuring an exquisite tasting menu an intimate 18 counter seats and a table for six. Tune in as Franco and Bernardo passionately narrate their journey—a tale of friendship, partnership, and the pursuit of their dream against all odds in the bustling city of New York. Discover more about our partner REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv Visit FREVO's website for more information: https://bit.ly/3Ob5tD1 Follow FREVO on Instagram: https://bit.ly/3vMTFQX Follow Chef Franco on Instagram: https://bit.ly/3S5EARY Follow Bernardo on Instagram: https://bit.ly/48BR7nu Follow On The Pass: http://bit.ly/3Kvgm1n Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Read Gabriel's Articles: http://bit.ly/3SnOsGG Lets work together! Get in contact: www.gabrielornelas.com
* On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Tolu Eros. Chef Eros is a storyteller, entertainer and African ambassador on a mission to share and explore the wonders of West African food; a food and culture full of life and flavor, just like Eros. * * * * Chef’s formative years were spent between Benin City and Lagos, Nigeria, where he learned from his mother, “if food does not have love, you might as well not cook it at all!" It is that love for food and for building community that brought Eros to Los Angeles in 2021. The many years he spent in Nigeria honing his ability to entertain and educate through food brought him to the entertainment capital of the world. But not to open a restaurant right away, he started with a series of intimate, well thought out dinners at his personal home, in Hollywood. * * * * Eros quickly received critical acclaim from numerous publications and from industry icons like Wolfgang Puck, expressing their excitement and passion for the food and overall experience. His private dinner series is called Ilé, which in the Yoruba language means home, which Eros gives you listeners a look into this memorable experience. His food has and always will be about bringing people together, in a way that is elevated, yet fun, fresh and worth talking about. * * * * He also recently opened up Ilé Bistro, in Culver City, which highlights some of his classic favorites, but in a fast casual setting. I encourage you all to head to the show notes while listening to this episode to check out Chef Eros on instagram and his concepts. * * * * There is so much more to say, but I’d rather you hear from Chef himself. Listen as we explore his mind and creativity, his vision for continuing build community through West African food culture and what we can expect next from him. * * * Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv Follow Tolu Eros on Instgram: https://bit.ly/48ykXJO Follow Ilé on Instagram: https://bit.ly/3EW29qg Follow On The Pass: http://bit.ly/3Kvgm1n Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Read Gabriel's Articles: http://bit.ly/3SnOsGG Lets work together! Get in contact: www.gabrielornelas.com
* You’ve probably heard the incredible story of Nearest Green, the former slave who taught Jack Daniel how to make whiskey. If you haven’t, you’re in for a treat. If you have, I invite you to dive deeper into the story, the history, the mission and the legacy, guided by Fawn Weaver, Founder and CEO of Grant Sidney, Inc. (GSI), a privately held investment company, which owns Uncle Nearest Premium Whiskey. * * * * Uncle Nearest is currently the fastest-growing American whiskey brand in U.S. history. A brand she founded with her husband in 2016 and has since made her mark on history, culture and the spirits industry. After learning about Uncle Nearest, a formerly enslaved man who taught Jack Daniel how to make Tennessee whiskey, Fawn was on a mission to solidify, or as she says, cement the legacy of Nearest Green. Uncle Nearest as he was referred too, was the first known black master distiller, which up until that point when Fawn started this journey, was sadly lost in history and less known by a wider audience. * * * * Fawn and her husband purchased the 300-acre farm in Tennessee, where Nearest taught Jack how to distill and has since been on a mission to bring this legacy to life through the bottle, its award winning liquid and incredible story. As actor Jeffrey Wright (a passionate consumer and collaborator of Uncle Nearest) who you’ll know from popular series and films like Westworld, Shaft, The Batman, James Bond No Time To Die and many others, says…”its a story that unifies us.” * * * * There was a deep love and respect between Jack Daniel and Uncle Nearest. This is a story of love and respect, not a story of a successful historical white man taking advantage of a black man. But just like Uncle Jack, as he’s known in Tennessee, Uncle Nearest’s legacy deserves to stand on its own and to never be lost again. * * * * Fawn and her team are ensuring people will be telling the story of Uncle Nearest for generations to come, but also uplifting and supporting so many other brands along the journey. Please enjoy the conversation with storyteller, serial entrepreneur and sprits industry innovator Fawn Weaver. * * * Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv For more info on Uncle Nearest: https://bit.ly/464ow8N Follow Uncle Nearest on Instagram: https://bit.ly/45YVDdR Follow Founder and CEO Fawn Weaver on Instgram: https://bit.ly/3ZacgkS The Story of Nearest Green w/ Jeffrey Wright: https://bit.ly/3sPcEJ9 Follow On The Pass: http://bit.ly/3Kvgm1n Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Read Gabriel's Articles: http://bit.ly/3SnOsGG Lets work together! Get in contact: www.gabrielornelas.com
* He's been referred to as the real life “Willy Wonka!” Gonzo Jimenez is a celebrated pastry chef, chocolatier and República del Cacao’s North American corporate pastry chef. We believe, if Willy Wonka was real, he would actually want to be Gonzo Jimenez. * * Gonzo, as he openly says, "had a very blessed start,” originally from Northern Argentina and was raised in a Spanish household surrounded by good food and long family meals. These strong family values helped him find his calling in food, but specifically on the sweeter side of the business. His early training taught him that he was able to apply not only science, but also artistic expressions when it came to presenting beautiful sweets and confections. He was instantly hooked and found his true calling. * * In addition to being a valued República del Cacao partner, Gonzo is an educator, Co-owner and chocolatier of Miette et Chocolat in Denver Colorado where he currently lives. You may also recognize him from the Netflix Original Series “BakeSquad," hosted by Christina Tosi, where Gonzo and the cast of talented pastry chefs develop some of the most incredible treats for life celebrations. * * Get ready for a fun filled, energetic and informative conversation as Gonzo gives us a look into his life as a chocolatier, what motivates him personally and professionally and why he finds so much joy in being a República del Cacao partner, helping educate and empower the future generation of culinary creatives. * * * Discover more about : https://bit.ly/3ZRoVIv Follow on Instagram: https://bit.ly/3mGwWBw Follow Gonzo Jimenez on Instgram: https://bit.ly/3KJjCWa Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Read Gabriel's Articles: http://bit.ly/3SnOsGG Lets work together! Get in contact: www.gabrielornelas.com
On this episode of the Hot Spot series, Gabriel Ornelas sits down with Yiming Lin. He’s the creator and food ethnographer behind Literally.Starving—the highly popular social media platform and human interest food account he started in the summer of 2022 as a means of understanding his personal relationships with food and creating community as a new resident to New York. It's no surprise that in less than a year, Literally.Starving has garnered over 3 million subscribers from around the world and has been featured on BuzzFeed, First We Feast, World Journal, Fox News, and numerous other publications. We’re excited to have him at On The Pass where we dig deeper into his creator journey. This journey began long before the genesis of Literally.Starving and stretches back to when his Chinese immigrant parents sought a better opportunity and escaped China’s one child policy regulations. Yiming’s parents settled in Tampa, Florida and opened a local Chinese-American takeout restaurant, which is where he truly found his love and deep curiosity for cooking and how food brings people together. In this episode, we discuss the impact of his upbringing in his family’s restaurant, the origins of Literally.Starving, the evolution of both his content creator journey and this platform, and the responsibility and ethics around creating media and having a growing, global platform. It’s a story about entrepreneurship, community building, and following one’s passions. Hungry for more? Let’s get into our exciting conversation with Yiming Lin of Literally.Starving! For more info on Literally.Starving: https://bit.ly/3OFWZUZ Follow Literally.Staving on Instagram: https://bit.ly/43Urriw Follow Literally.Staving on TikTok: https://bit.ly/45bWdob Follow Literally.Starving on Youtube: https://bit.ly/3OkHfWb Follow On The Pass: http://bit.ly/3Kvgm1n Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Read Gabriel's Articles: http://bit.ly/3SnOsGG Lets work together! Get in contact: www.gabrielornelas.com
Did you know Colombia is home to 87 indigenous communities and 51,330 species of flora and fauna, which makes it the second-most biodiverse country in the world? Back in April 2023, Gabriel had the pleasure of spending time in Bogotá, Colombia with our next guests: Chef Leonor ‘Leo’ Espinosa and her daughter, the sommelier and drinks alchemist, Laura Hernández Espinosa. Both are the owners and creative visionaries behind the critically-acclaimed and globally recognized restaurant, LEO. Chef Leo and Laura are Colombia’s highest-profile women working in gastronomy and have played an integral role in putting Colombia on the global culinary map. Restaurante LEO has ranked in both The World’s 50 Best and Latin America’s 50 Best lists many times, and Leo has been named The World’s Best Female Chef. She also took home the prestigious Basque Culinary World Prize for the social and economic development work she, her daughter, and their team do at their NGO, FUNLEO. Both inspiring women are on a mission to reintroduce Colombia’s ancestral culinary knowledge, while also supporting the country’s Afro-Colombian and Indigenous communities. Colombia has 1.5 million indigenous people who, like elsewhere in the world, have been historically stripped of their rights and left with little resources. Leo and Laura are artfully telling the story of Colombia’s invisible territories and indigenous communities through the experience of fine dining. Both the food and drinks proposal are uniquely delicious and extremely memorable. Leo and her team bring you on an unforgettable gastronomic journey through Colombia’s incredible biodiversity. It’s been one of Gabriel's favorite meals this year, and this experience has been a catalyst for wanting to discover more of Colombia and learn more about its numerous beauty and offerings. Our hope is that this episode sparks a similar interest and curiosity for listeners to get out and explore Colombia’s rich culture and delicious culinary scene. For more info on Restaurante LEO and FUNLEO: https://bit.ly/3JPr0za Follow Restaurante LEO on Instagram: https://bit.ly/3rpfwvI Follow Leonor Espinosa on Instgram: https://bit.ly/3PPUyAf Follow Laura Hernández Espinosa on Instagram: https://bit.ly/3rpuHVQ Follow On The Pass: http://bit.ly/3Kvgm1n Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Read Gabriel's Articles: http://bit.ly/3SnOsGG Lets work together! Get in contact: www.gabrielornelas.com
* This episode was recorded and released in Feb 2021. * * Who is Shep Gordon? You’ve probably heard the popular phrase "Chefs Are The New Rockstars" — you can thank Shep for that. He's the visionary who brought chefs like Roger Vergé, Emeril Lagasse, Wolfgang Puck, Roy Yamaguchi and Daniel Boulud to the mainstream and coined the term “Celebrity Chefs.” * Coming from a colorful life as a music manager to artists like Alice Cooper, Luther Vandross, Blondie and Teddy Pendergrass to name a few, Shep brought his show business know-how to the culinary arts where he singlehandedly paved the path for chefs to become today's cultural icons. * If you've seen him in the beloved 2013 documentary Supermensch: The Legend of Shep Gordon, directed by Mike Myers, his persona is no different in this episode. Being the phenomenal storyteller that Shep is, he shares personal stories about some of today's most iconic chefs before their heydays, what he saw in chefs that encouraged him to create a highway for them to have a better life, and his own journey with food. For more info on Shep Gordon: https://bit.ly/3PoAowZ Follow Shep on Instagram: https://bit.ly/4498fOS Follow On The Pass: http://bit.ly/3Kvgm1n Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Read Gabriel's Articles: http://bit.ly/3SnOsGG Lets work together! Get in contact: www.gabrielornelas.com
Starting any business requires your energy, enthusiasm, and passion for the space, but to catalyze its success, you also need a mission, vision, and business plan. Our next guest, Sherry Villanueva, was a first-time hospitality entrepreneur, but with a focused vision and mission, she’s been able to successfully grow a multifaceted restaurant and hotel company. The mission is simple: Make people happy. Sherry is the founder and managing partner of Acme Hospitality and proudly serves as the owner and operator of an innovative collection of restaurants and historic hotels. If you’ve spent any time in Santa Barbara, we guarantee you’ve eaten, sipped on a fun cocktail, or enjoyed a glass of wine (or some combination of the three) at one of her spots like Loquita, The Lark, Santa Barbara Wine Collective, La Paloma Cafe, Lucky Penny, Helena Ave Bakery, and numerous others. With over a decade in the business, Sherry and her team diversified their portfolio several years back, started Acme Lodging, and have since opened historic properties in Grass Valley, Nevada City, and the newly opened 1950’s mid-century modern Palm Springs hotel, Azure Sky. Sherry discusses helping pioneer Santa Barbara’s Funk Zone, gives us a look into her creative process, and foreshadows what we can expect from her and her team in the years to come. For more info on Acme Hospitality: https://bit.ly/42tmIUk Follow Acme Hospitality on Instagram: https://bit.ly/43rUMSg Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Check out On The Pass website: https://bit.ly/3J2PPXP Read Gabriel's Articles: http://bit.ly/3SnOsGG Lets work together! Get in contact: www.gabrielornelas.com
On this episode of the Hot Spot series, Gabriel Ornelas sits down with chef and restaurateaur Sean MacDonald. Sean is the chef/owner of Bar Monette—one of LA’s newest and most talked about restaurant openings located in Santa Monica. Sean was named Canada’s best young chef in 2016 by San Pellegrino and through the years, he has since made his mark on Toronto’s fine dining scene. Thanks, in large part, to his lovely wife Monette—for which his newest Santa Monica concept, Bar Monette, is named after—he made it out west to sunny Southern California. Shortly after attending his friends and family pre-opening, Gabriel posted on social media saying, "Bar Monette will become your new third place, an instant neighborhood classic with delicious food and an even better vibe...Sean is setting the tone for the impact he will have in Los Angeles." Fast forward a month, it‘s been lovely to see publications such as Forbes, Time Out, Eater, and the Los Angeles Times, who have recently covered Sean’s exciting opening, share their high praises, too. Listen as Sean talks about the development of Bar Monette, how he approaches challenges and cultivates joy, and how he plans to continue to evolve and grow in the City of Angels. For more info on Bar Monette: https://bit.ly/3WjqRZF Follow Sean MacDonald on Instagram: https://bit.ly/433n44N Follow Bar Monette on Instgram: https://bit.ly/3MbzSPR Follow On The Pass: http://bit.ly/3Kvgm1n Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Read Gabriel's Articles: http://bit.ly/3SnOsGG Lets work together! Get in contact: www.gabrielornelas.com
A little over 2 years ago, we released Season 2 episode 27 titled “The Future of Food and Tech,” featuring journalist and author of “Technically Food”, Larissa Zimberoff. So much has transpired in the last 2 years since the release of this episode and her book, “Technically Food”. Given the lightning-fast pace the food-tech space moves at, it only made sense to have Larissa back on the podcast for a Part 2. It brings us great pleasure to welcome Larissa back to the show to enlighten us, once again, on all things food-tech and future foods. If you’re new to this podcast, I suggest you go back and listen to episode 27. Larissa’s work has appeared in The New York Times, The Wall Street Journal, Fast Company, Bloomberg and many others. In this episode, Larissa discusses the responsibility investors have in helping propel the future of food. She provides an update on what’s happening in the alternative protein space, the latest on cultivated meat, and helps answer some questions around when we will see future foods hit grocery stores and restaurants. For more info on Larissa: https://bit.ly/42gPEPQ Get her book, Technically Food: https://bit.ly/44pCVw3 Follow Larissa on Instagram: https://bit.ly/42mcOUO Follow On The Pass: http://bit.ly/3Kvgm1n Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Read Gabriel's Articles: http://bit.ly/3SnOsGG Lets work together! Get in contact: www.gabrielornelas.com BBC - The secret that fuels Metallica? Earl Grey Tea https://bbc.in/3LrrLOU
“Tea mind,” as referenced by Steve Schwartz, is the simple, celebratory act of serving tea and has well-documented, powerful health and wellness benefits on a physical, spiritual, mental, and emotional level. Over the years, researchers have discovered how the ingredients in a cup of tea can lift mood, improve focus, and perhaps even ward off depression and dementia. The combination of this simple act paired with quality ingredients lends itself to a 360 welness experience. Master Tea Blender and Founder and CEO of Art of Tea, Steve Schwartz, in large part, has based his career on his belief in the powerful benefits of tea and is on a mission to impact as many lives as possible through tea. Steve lost his mother at an early age, and the tragic loss lead him on a path to discover and explore wellness. He found Ayurveda, the ancient Indian medical system based on ancient writings that rely on a “natural” and holistic approach to physical and mental health. Steve begins our conversation with a proper tea tasting experience, giving both myself and listeners a snapshot of the art of tasting tea. We get properly grounded, present, and activate our tea minds. He shares his own philosophy around healthy living, which he pulls from his studies of Ayurvedic practices. Steve also provides insight into his travels in search of the perfect product, as well as the numerous lives he gets to interact with along the way. Grab yourself a cup of tea, get grounded, and enjoy episode 61 with Steve Schwartz, Founder and CEO of Art of Tea. 🚀Special offer to On The Pass listeners. 20% off discountable Art of Tea products through June 21st with code ONTHEPASS20 * For more info on Art of Tea: * http://bit.ly/3nXgqxK * * * Follow Art of Tea on Instagram: * http://bit.ly/3MCHeh3 * * * Check out Steve's Book: * http://bit.ly/3o5ikMT * * * Follow On The Pass on Instagram: * http://bit.ly/3Kvgm1n * * * Follow our Host, Gabriel Ornelas on Instagram: * http://bit.ly/3YS964b * * * Read Gabriel's Articles: * http://bit.ly/3SnOsGG * * * Lets work together! Get in contact: * www.gabrielornelas.com * * *
On this episode of the Hot Spot series, Gabriel Ornelas sits down with entrepreneur and sommelier Kristin Olszewski. Kristin is the Founder and CEO of Nomadica Wine—a premium, sustainably sourced canned wine brand that is looking to make waves in the industry, or as they say on the Nomadica website, they are sourcing universally gratifying wines with flavor profiles that are “serious enough for a glass, but vivacious enough to be sipped out of the can.” Kristin earned a degree in sustainable agriculture before embarking on pre-med studies at Harvard, but life had different plans for her. She met the owner of a wine bar who sparked her passion for wine, and decided to drop out of Harvard Medical School to earn a Level 3 sommelier certification. Kristin then spent the next decade working at iconic and award winning establishments like Saison, Osteria Mozza, Gigi’s, Husk and numerous others. Now Kristin is on a mission to disrupt the wine industry and is architecting a plan to draw in younger consumers to the category. * For more info on Nomadica: * http://bit.ly/3G07uxZ * * * Follow Nomadica on Instagram: * http://bit.ly/3JTvuE6 * * * Follow Kristin Olszewski on Instgram: * https://www.instagram.com/kristin___o/ * * * Follow On The Pass: * http://bit.ly/3Kvgm1n * * * Follow our Host, Gabriel Ornelas: * http://bit.ly/3YS964b * * * Read Gabriel's Articles: * http://bit.ly/3SnOsGG * * * Lets work together! Get in contact: * www.gabrielornelas.com * *
"Everywhere in the world there are tensions – economic, political, religious. So we need chocolate,” says the great hocolate is one of the most beloved foods and ingredients around the world. Almost every culture and society have a passionate love affair with it. There is no limit to the power chocolate has in cultivating emotive reactions, and it often accompanies major milestones throughout our lives. But have you ever been curious about how chocolate is made? The rich history of chocolate? Ever wonder about the ways chefs and chocolatiers from all over the globe put their own unique, creative twists on this ancient super food? At On The Pass, these are questions we often contemplate on, as we are fortune enough to sit down with the best chefs and creatives in the business. We decided to go straight to the source and have on our next guest. You may remember on a previous episode, Gabriel was in Mérida, Mexico in November 2022, for Latin America’s 50 Best Awards and got to spend time with Philippe Bongrain. Philippe is the CEO of República del Cacao, a Certified B-Corp creating the most authentic Latin American Chocolate hand-in-hand with local communities. As Chief Executive of one of the premier chocolate manufacturers based in Quito, Ecuador—the birthplace of the modern domestication of premium fine cacao—Philippe provides in-depth insight into his company’s passion and dedication to the craft and a step-by-step process from cacao seed to chocolate bar. Philippe enthusiastically takes us on a journey through Ecuador, the origins of modern-day chocolate making, and República del Cacao’s mission of creating a chocolate with purpose. * For more info on República del Cacao: * http://bit.ly/3ZRoVIv * * * Follow República del Cacao on Instagram: * http://bit.ly/3mGwWBw * * * Follow Philippe Bongrain on Instgram: * http://bit.ly/4211GNM * * * Follow On The Pass: * http://bit.ly/3Kvgm1n * * * Follow our Host, Gabriel Ornelas: * http://bit.ly/3YS964b * * * Read Gabriel's Articles: * http://bit.ly/3SnOsGG * * * Lets work together! Get in contact: * www.gabrielornelas.com *
The journey of an entrepreneur is often layered with numerous challenges and setbacks. It requires a certain level of determination, sacrifice, willingness to learn, and getting used to hearing alot of no’s. Layering on the challenges Black women face in our society adds another element of difficulty. Our next guest speaks to her own entrepreneurial journey as a Black woman, the hurdles she has faced, and her beautiful breakthroughs. Nina Oduro is an entrepreneur, host, social justice warrior, and Chief Enjoyment Officer, as she proclaims on her Instagram. She is the CEO and Co-founder of Dine Diaspora, an agency connecting people and brands to African food culture through experiential marketing and branding services. She’s also Co-founder of Black Women in Food, an initiative she launched in 2018 that, “identifies, amplifies, and supports Black women in the food and beverage industry." Nina was born in Ghana, West Africa and was raised in the United States. Her mission is to create a more equitable food system through initiatives that center the African diaspora. She has been recognized by numerous organizations for her work, and her writing has been featured in Black Enterprise Magazine, Cuisine Noir Magazine, and Fields Magazine. Nina discusses her journey as an entrepreneur into the culinary industry and the many challenges she’s faced. She also touches on the impact and incredible programming she and her co-founders are developing to advance Black creatives and their work, as well as contribute to a more equitable and sustainable food system. Listen now to this inspiring, informative, and fun conversation as Nina takes us through her entrepreneurial journey. For more info on Dine Diaspora: http://bit.ly/3Irirc6 Follow Dine Diaspora on Instagram: http://bit.ly/3IhKRoW For More info on Black Women in Food: http://bit.ly/3XRaKSo Follow Nina on Instagram: http://bit.ly/3KplynE Follow On The Pass: http://bit.ly/3Kvgm1n Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Read Gabriel's Articles: http://bit.ly/3SnOsGG Lets work together! Get in contact: www.gabrielornelas.com
