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 Alain Ducasse—iconic chef, creator, and artisan of living. We couldn’t agree more and believe life is so much better because of chocolate. Chocolate 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  

On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Charlie Mitchell, chef and co-owner of Clover Hill, a restaurant in Brooklyn, New York. Charlie is no stranger to the kitchen. Over the past 9 years, the 30-year-old Detroit native has worked sous chef and executive sous chef positions at Eleven Madison Park, Jônt in DC, Bresca in DC, the Greenwich village neighborhood classic Villanelle, and One White Street in Tribeca. An incredible resume for just under a decade in the business.      Only 8 months after Charlie began his first executive chef position at Clover Hill, he made history by becoming the first Black chef in NYC to receive MICHELIN Guide NY 2022 Young Chef Award. And just a week ago, James Beard Foundation announced Charlie as one of the semi-finalists for the 2023 James Beard Awards' Emerging Chef category.     In this episode, Charlie and I discuss his history-making Michelin award and what that means for him, his partners, and his team moving forward. He shares how he stays balanced and grounded, while also pushing forward and continuing to evolve as a chef. We cannot wait to see how Charlie continues to make an impact in NY and around the world as his platform grows.   For more info on Clover Hill: https://www.cloverhillbk.com     Follow Charlie and Clover Hill on Instagram: https://www.instagram.com/chuckgood/?hl=en https://www.instagram.com/cloverhillbk/?hl=en     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Read Gabriel's recent LinkedIn artcile: https://www.linkedin.com/pulse/playa-viva-design-culture-wellness-yes-food-gabriel-ornelas/?trackingId=Up0neKK5SgODudXglUKerQ%3D%3D     Lets work together! Get in contact: www.gabrielornelas.com  

“Fill your life with adventures, not things. Have stories to tell, not stuff to show.” - Unknown  This quote really embodies how Luis Vargas lives his life and runs his business. Luis is one of the worlds premier experiential travel executives and thought leaders. He is Founder and CEO of Modern Adventure, a certified b-corp, climate neutral and award winning travel company based in Portland, Oregon.  Luis and the Modern Adventure team, as they say, are purveyors of joy, and believe that travel can be a force for good in the world, but also how we travel matters. Luis and his team go through a great deal of effort to not just ensure travel clients are satisfied, but also the impact they leave on the local destinations are positive and majority of the money stays within the country.  In 2017 Luis delivered his TEdx talk entitled “Travel more, buy less” where essentially he is encouraging us all to invest in experiences not more stuff, a talk which has since garnered over 1.7M views and growing.  He discusses how travel has shaped his journey and development as a man, a father, a husband and CEO. We explore how his company, Modern Adventure focuses on culinary and chef talent as an integral component of many of the travel experiences they develop. And now as a company, they are moving even deeper into this space, with the recently launched new division, Paragon by Modern Adventure, a collection of the worlds premier culinary, creative and cultural travel experiences.  Clients can experience the best in travel coupled with top tier iconic talent being their guides. A recent, Paragon partnership is with Kyle Cannaughton. Kyle is the Owner/Chef of SingleThread a 3-Michelin star and World’s 50 Best Restaurant in Healdsburg Ca. For example, this program gives clients the opportunity to book an exclusive travel experience to Japan or explore California Wine Country intimately with Kyle. We also touch on some travel trends and what to expect in 2023. Happy Holidays and enjoy!   For more info on Modern Adventure:  https://modernadventure.com     Follow Modern Adventure on Instagram: https://www.instagram.com/modernadventurists/     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC   Lets work together! Get in contact: www.gabrielornelas.com  

Did you know, coffee consumption in the United States rose by 14% from January 2021 through January 2022, according to the National Coffee Association? And demand for top-quality coffee like organic and fair-trade is on a roll in every region of the world.   Coffee was an important part of my early life for many years, but not for the reasons you may think. I wasn’t a consumer, or even the passionate consumer I am today until 2011. From 2002 - 2009 I was a barista at Starbucks, but never drank coffee. At that time, I was just deeply passionate about coffee culture, and how this ritual was impacting people lives. I was so happy to be apart of this 2nd wave, bringing joy into peoples mornings and creating community. It wasn’t until I moved to Venice that I became a consumer and in large part I have to thank Groundwork Coffee for that. I’m just happy my entry point into the category as a consumer was with such a premium, organic and great brand.   I recently met Eddy Cola, CEO of Groundwork Coffee Co at a restaurant in Venice. Being as Groundwork was a catalyst for my early entry point into coffee, I was excited to chat with him. Eddy, is a fascinating person and entrepreneur originally from Montreal Canada. His career started in music, both as a musician and talent mamanger and then developed into a management role at his family business, a beef processing company. He joined Groundwork in 2011, and has been on a mission to build this organically gown, fair-traded coffee brand into the 10 retail cafes, two roasters, a brewery (for cold brew/nitro) and the national network of distribution, it is at today.   In this epiosde, Eddy highlights how Groundwork recently celebrated 3 decades in business and went through a recent rebranding. He discusses his guiding principles of conscious capitalizism and how he leads Groundwork into the future as the category and competition continues to grow.   For On The Pass listeners, Eddy and the team are offering 20% off orders made through their website with the code ONTHEPASS20. Get your coffee supply up for the holidays and take advantage of this generous offer.    For more info on Groundwork Coffee Co: https://www.groundworkcoffee.com     Follow Groundwork Coffee on Instagram: https://www.instagram.com/groundworkcoffee/?hl=en     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Gabriel's Article - Old Road Rum Co: A Brand, A History, A Mission (St. Kitts and Nevis): https://www.linkedin.com/pulse/old-road-rum-co-brand-history-mission-gabriel-ornelas/?trackingId=     Lets work together! Get in contact: www.gabrielornelas.com  

This epiosde was recorded in Jan 2020 and released in April 2020. Iconic award-winning Chef-Owner and Restaurateur Daniel Boulud discusses the early days in his career, why building a strong corporate culture is important, and how he’s maintained longevity with over 4 decades in the culinary industry. For more information on Daniel Boulud and his team: https://www.danielboulud.com   Follow Daniel on Instagram: https://www.instagram.com/danielboulud/?hl=en   Follow On The Pass: https://bit.ly/3BpHckD   Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC   Read Gabriel's recent articles: https://www.gabrielornelas.com/#articles  

On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Pyet DeSpain, a rising culinary talent who hit national notoriety as the recent winner of Gordon Ramsey’s "Next Level Chef" Season 1 on Fox Network. Having grown up on a reservation and a member of the Prairie Band Potawatomi Nation, Pyet collides the cuisine of both her Native American and Mexican heritage.  Having won "Next Level Chef" on national TV, she talks about finding a new sense of identity as a spokesperson to share her knowledge, shine light on the Indigenous community,  and to be proud of the resilience that is engrained in the culture. Listen to this epsidode as we dive into who Pyet really is and explore the cultures that inspire her mission driven work.   For more info on Pyet: https://www.pyetsplate.com/about-me     Follow Pyet on Instagram: https://www.instagram.com/chefpyet/?hl=en     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

It all started in 1902 when Vittorio Fasano, an Italian from Milan arrived in São Paulo, Brazil with a dream to open a restaurant. Since then, the Fasano family — the biggest name in Brazilian hospitality for over a century — has built a legendary portfolio that expands over 26 restaurants and 9 hotels across South America and more recently North America. This episode's conversation takes place in person at Fasano Restaurant in New York, the newest addition to the group's roster, with Gero Fasano, the great grandson of Vittorio and the present-day face behind Fasano Group. Having created culturally relevant scenes that epitomize classic, cool, and timeless since buying the family business back at 19 years old, Gero recalls the impact Fasano had in permeating elevated hospitality throughout South America. He also shares what’s next for the brand as it plans to bring its distinct personal approach of luxury to major cities around the world.   For more information on Fasano: https://www.fasano.com.br     Follow Fasano Group on Instagram: https://www.instagram.com/fasano/     Follow Gero on Instagram: https://www.instagram.com/gerofasano/?hl=en     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

Opening a successful restaurant in New York City is no easy feat, yet famed chef Daniel Boulud has managed to successfully open multiple restaurants in the city and around the world in places like Singapore, London, and Toronto. So how does one man do it all? The answer is The Dinex Group, chef Daniel Boulud's restaurant group — the machine that powers his concepts such as Daniel, Bar Boulud, Le Pavillon, and the newly announced Le Gratin. Our next guest is Sebastien Silvestri, CEO of The Dinex Group, who along with chef Daniel Boulud has quickly grown the group into an empire of restaurants.  As a veteran in the business of hospitality, Sebastien honestly shares what it was like facing the pandemic as the new CEO, his joy of working with his mentor and friend, the harsh realities of a restaurateur in the ever competitive landscape, and how he’s helping shape the next era in fine dining for The Dinex Group.   For more info on The Dinex Group: https://www.danielboulud.com     Follow Sebastien on Instagram: https://bit.ly/38vwZcg     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Whether you're exploring the spirited streets of Rio de Janeiro, laid-back beaches of Bahia, or the ultra stylish neighborhoods of São Paulo, you will get to experience a beautiful range of food, culture, and people across its different regions. São Paulo, the home of today's guest, is an international blend of influences from places such as Japan, Italy, Africa, France, Germany, and Lebanon. You would be remiss if you didn't try the foods from these cultures or explore the different restaurants while in the city. Elisa Fernandes is the Chef-Owner of Clos Wine Bar and Bistro, a personal project in collaboration with her husband, a natural wine importer. The restaurant fuses their love for natural wines and french bistronomy — serving up dishes that could compete with any Michelin starred restaurant, but done in an approachable and fun everyday atmosphere to be paired with any of the 100 labels of wines they offer. With a large and continuously growing list, Clos Wine Bar and Bistro has the largest offering of natural wines in the country, while the food takes on flavors and nuances from the city's international inhabitants. In this episode, we get a look into Elisa's time in France working for chef Alain Ducasse after winning MasterChef Brazil, her passion for supporting women, and creating a more equitable future for women in all sectors. She also drops some local knowledge of her favorite spots and hidden gems to discover in São Paulo.   For more info on Clos Wine Bar & Bistro: https://bit.ly/3xqlXzK     Follow Elisa on Instagram: https://bit.ly/3vdD2dr     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

We hope you are all enjoying Season 3 thus far and have had the chance to listen to our last few episode with Fulani Chef Fatmata Binta, Chris Jackson & Hélène Seillan of VÉRITÉ wines, and Rafael Shin of Agua Mágica Mezcal. All incredible creative entrepreneurs with valuable wisdom and insight from their personal journeys.   This is the last week of March 2022 and our hope for you is the energy and enthusiasm you started the year off with is not only still present, but building momentum. Despite the world issues, conflict taking place in Europe and general easing back into life, coming out of the pandemic, our hope is you still feel optimistic on both a personal level and for your business as well.   This is always the time of year for us where some of that initial excitement of the new year starts to wear off a bit. Maybe some of the stresses of work or personal life begin to weigh a little heavier or are more present. It’s during this time we like to remind ourselves of all the lessons we've learned, what we've accomplished and the incredible people we have in our life. That always puts things into perspective, builds confidence and puts us in a state or gratitude.    Maybe this resonates with you, so we wanted to dedicate this episode to the life lessons our rockstar guests have shared on this show. At the end of every episode I ask our guests, to leave us with a life lesson, and here are some of our favorites. Enjoy!     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

The addition of Mezcal to menus has been on a high rise the last few years, yet it still feels like it’s just the beginning for this complex and storied spirit.  Rafael Shin, Founder of Agua Mágica Mezcal, is looking to change how people interact with the sprit by honoring the Oaxacan culture and its people, where almost 90% of all Mezcals' are made. Having grown up in Mexico, Rafael shares personal stories about his introduction to Oaxaca, the first time he ever tried Mezcal, and the spark that brought Agua Mágica to life. We talk about how he chose Mezcalero Don Rogelio to partner and co-own the brand with, and dive into the important brand mission to empower local entrepreneurship. Listen now to Rafael Shin of Agua Mágica Mezcal!   For more info on Agua Mágica: https://aguamagica.com     Follow Agua Mágica on Instagram: https://www.instagram.com/aguamagicamezcal/     Follow Rafael on Instagram: https://www.instagram.com/rafaelshin/?hl=en     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

The story of our next guests starts with the late Jess Jackson, a monumental visionary and entrepreneur who built a wine empire around Kendall-Jackson Vintner’s Reserve Chardonnay — catapulting him into the category as one of northern California's most recognizable self-made billionaires.    In the late 1990’s, Mr. Jackson asked Pierre Seillan, a Bordeaux winemaker from France to come to Sonoma, CA to help him realize his dream of creating one of the best wines in the world. Together, they created Vérité wines and subsequently has become one of Sonoma's elite wineries. Today, Vérité is lead by Mr. Jackson's son Chris Jackson, and Pierre's daughter Hélène Seillan, as Assistant Vigneron. Together the two are slated with the responsibility to take Vérité to new heights, having true liberty to blend and curate an exceptional product that reflects Sonoma County.    Listen now as they discuss the beauty of Sonoma County, their respect and admiration for their fathers and the future of this great brand.    Follow Vérité on Instagram: https://bit.ly/3xWJuWahttps://www.instagram.com/veritewines/?hl=en   For more info on Vérité: https://www.veritewines.com     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

What is West African food? You probably didn’t think of traditional Fulani cooking or Fonio, millet, and dawadawa which are a few of the grains, seeds, and locust beans that make up the traditional Fulani diet.    Our next guest, helping us kick off Season 3 of On The Pass is chef Fatmata Binta, the mastermind behind the international nomadic restaurant Dine on a Mat, a 5-course Nomadic Dining Experience and  Founder of the Fulani Kitchen Foundation.   Fatmata, who comes from the African nomadic Fulani tribe, has dedicated her career to educate the world on the Fulani way of life and its culture.   In this episode we explore the diaspora of West African cuisine and how chef Binta incorporates ancient recipes that have been passed down through generations.   We also hear stories about Dine on a Mat’s guests. Her food she says is “for the adventurous diner,” while explaining delicacies such as cows tongue or goats testicles never go to waste with the Fulani people.   This episode sheds light on the beautiful Fulani culture and the ways we can learn from their sustainable lifestyle.    Follow Chef Binta on Instagram: https://www.instagram.com/chef_binta/?hl=en   For more information on Fulani Kitchen Foundation:  https://fulanitestkitchen.com     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Cultures around the world have been eating sea kelp for centuries, but in some places like America, the concept is quite new. Our next guest in the Hot Spot series is Courtney Boyd Myers, the co-founder and CEO of natural food startup Akua. Her company is known for making delicious and nutritious food products from kelp such as its fan favorite the Kelp burger with a mission to feed the planet sustainability while restoring the health of oceans. Unlike a lot of food tech products, the kelp burger is naturally dense nutrients like Vitamins A, B6, E, K, as well as Zinc, Calcium, Folate, Potassium, & Iron. Listen to this episode as we find out Courtney’s personal driving factor to starting Akua, what tough lessons presented themselves along the way as a first time entrepreneur, and what we can expect from Akua’s future innovations.     For more info on Akua: https://bit.ly/3kORXGz   Follow Akua on Instagram: https://bit.ly/3Dq4VBT     Follow Courtney on Instagram: https://bit.ly/3kOpMYt     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

There are only four ingredients needed to produce whiskey, and yet there are endless possibilities that can be expressed. Some put an emphasis on the water while others others focus on the wood with their own specific maturation philosophy, yet few really focus on the quality of whiskey's key ingredient: barley.   Majority of whiskey today is produced with commodity barley, but our next guest Matt Hofmann is looking to change this ecosystem by focusing on regionally-grown and shortening the distance between distiller and farmer.   Matt is Co-Founder and Master Distiller of Westland Distillery, the makers of an award-winning line of American Single Malt Whiskey. Matt is deeply passionate and knowledgeable and it's no surprise he was awarded in 2015 Whiskey of the Year by the American Distilling Institute, and in 2018, Whisky Magazine named him Master Distiller/Blender of the Year.   Matt takes us on journey through the Pacific Northwest and shares why this region is so important and how it reflects in his products. He also talks about the need for reconnecting the industry to agriculture, and Westland’s commitment to local farmers through barley sustainability initiatives such as The Bread Lab, in partnership with Washington State University.   Listen to this episode and get inspired by a passionate entrepreneur paving his own path in the whiskey space.   For more information on Westland Distillery: https://bit.ly/3GPi75c   Follow Westland on Instagram: https://bit.ly/3GPQlWj   Follow Matthew Hofmann on Instagram: https://bit.ly/3nXEXiN     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

In the last decade with the rise of social media and our abilities to document every detail of our lives, the word experience has become synonymous with our generation. It's been said that consumers today care more about experiences than possessions which is why brands have had to evolve the way they interact with their customers. From store pop-ups to brand themed restaurants, companies are leaning into that word by creating memorable activations that change the way they connect to their customers. Our next guest is Christian Lachel, an experiential strategy & design expert and Chief Creative Officer of BRC Imagination Arts, a global experience production company founded in 1981. For the past 40 years BRC has worked with some of the world's biggest brands like General Motors, Brown-Forman, NASA, Pernod Ricard, Walt Disney, Ford and Coca Cola to name a few. Some of their more recent experiences include the World Food Center in the Netherlands, Rock & Roll Hall of Fame Museum in Ohio, Jameson Distillery Bow St. in Dublin, and Johnnie Walker Distillery in Scotland. As CCO, Christian has devoted his career in creating sensory interactions. Whether he's doing it for whiskey lovers in the whiskey drinking capital of the world or beer drinkers in Amsterdam, he is a wealth of knowledge when it comes bridging the gap between ideas and reality. Listen to this episode as we talk about his most recent projects, his personal creative process, and how to create meaningful yet unique touch points for different audiences.   Use code TAOP10 for 10% off Perrier-Jouet: https://bit.ly/3ptPC6S     For More info on BRC Imagination Arts: https://bit.ly/3pmiWfy     Follow BRC on Instagram: https://bit.ly/3AX3qch   Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

For this addition of our Rising Talent series on On The Pass, Gabriel Ornelas chats with Andy Kadin, a Rising Talent 2019 Finalist. Andy is the owner and baker behind Bub and Grandma's, one of LA’s most beloved bread. What launched in 2014 as a small and humble business, after leaving behind an advertising career,  has now evolved into a wholesale bakery with over 150 customers around LA, many of which are some of the city's most well known restaurants. Andy shares how he got his start, the evolution of Bub & Grandma’s incredible growth, and his upcoming sandwich shop which has been years in the making.    About Rising Talent Series The Rising Talent series on On The Pass coincides in conjunction with The Art of Plating Rising Talent 2021 program. This series highlights some of the emerging individuals on the list who are are all making an impact on our industry. Rising Talent 2021 Finalists will be announced on  Monday, October 25, 2021.      For Info on Bub and Grandma's: https://bit.ly/3lfM9Xj     Follow Bub and Grandma's on Instagram: https://bit.ly/3AgJJM8     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Imagine walking into a bustling restaurant filled with intoxicating energy. The awards hanging on the walls, food is hitting the table, the wine is flowing, the music is setting the mood, and you even spot a celebrity face or two in the corner booth. When that picture is painted, it's not hard to see why restaurants get romanticized. Yet, what is usually hidden behind the curtains is often the turmoil of day to day operations and the sad reality of how many perceived successful restaurants can barely pay the light bill.      Our next guest, restaurateur Simon Kim, personally knows what it's like to be in that position. Before opening New York's first Michelin starred Korean steakhouse, Cote with a newly opened 2nd outpost in Miami, Simon had to deal with failure. In today's conversation, we dive into his formative teenage years having to adapt in America as an immigrant and what it was like to run his former restaurant Piora, a bustling Michelin starred restaurant that could not financially sustain itself.     He shares with us the valuable lessons he's learned through that experience and how he's evolved into the restaurateur he is today as the owner of Gracious Hospitality Management. We talk about his philosophy on growing the business with the right team and the right financial goals.     This episode is a must listen. It’s an honest conversation about turning failure into wisdom and resiliency.     Use code TAOP10 for 10% off Perrier-Jouet: https://bit.ly/3ptPC6S     For more info on Cote: https://bit.ly/3uuCwH9     Follow Simon on Instagram: https://bit.ly/3mbcEw5   Info on Cote Wine Club: https://bit.ly/3ulOdzZ     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

It's no surprise that being a chef is challenging — the commitment, hours, and lack of sleep that all strains relationships. Now add the layer of being a South American female in what has been a predominately white male environment which has made it even harder to get ahead. This has been chef Victoria Blamey’s experience over the past 17+ years.     In reference to Victoria in Episode 31, chef Dan Barber said, “anyone who’s had her experience, any man who’s accomplished what she’s accomplished, would be at the top ranks of the profession.”     Born in Santiago, Chile, Victoria has worked all over the world in some of the best fine dining establishments. She's cut her teeth at restaurants like The Vineyard at Stockcross, Interlude in Melbourne, Mugaritz in San Sebastian, Atera in NYC, and many others before becoming the Executive chef of legacy restaurants like Chumley's and Gotham Bar & Grill.   In today's episode, Victoria shares what’s it like to finally break out of the constraints that's held her back from fully expressing herself. We talk about her recent residency at Stone Barnes, her residency at Fulgurances in Brooklyn, and her hope for the future.      For more information on Gaggenau: https://bit.ly/3AcIaiD Follow Gaggenau on Instagram: https://bit.ly/2VeMPCb     For more info on Victoria Blamey: https://bit.ly/3k2JMFw     Follow Victoria on Instagram: https://bit.ly/3k3vHYg     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

On this latest edition of the Hot Spot series, Gabriel Ornelas chats with Santiago Lastra, Chef and Co-Owner of Kol restaurant and Kol Mezcaleria in London. Santiago —who is originally from Mexico —was recently named GQ Food and Drink Award's Best Chef 2021.   Santiago humbly talks to us about working on Rene Redzepi’s Noma Tulum pop-up, one of the most globally recognized pop-ups of all time, and what he learned through that experience which allowed him to explore Mexico's rich culinary history and deepen his relationship to ingredients and techniques from local indigenous communities.    We also talk about how his journey took him across the world to London to create a restaurant that is somehow both deeply Mexican and British at the same time. Santiago gives us an in-depth look at the restaurant where he marries Mexican cuisine with local and fresh British produce, the Mezcaleria, and the Mexican spirits and cocktails they are offering.      For more information on Gaggenau: https://bit.ly/3AcIaiD     Follow Gaggenau on Instagram: https://bit.ly/2VeMPCb   For more info on Kol & Santiago: https://bit.ly/3lwj8aq     Follow Santiago on Instagram: https://bit.ly/3rPQ3I4     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Launching today is our new series Rising Talent on On The Pass in conjunction with The Art of Plating Rising Talent 2021 program. This series highlights some of the emerging individuals on the list who are are all making an impact on our industry.    To kick off our first episode of this series, Gabriel Ornelas chats with Jenny Dorsey, an On The Rise awardee on the 2019 Rising Talent list. Jenny is a Chef, writer, artist, and activist who fuses interdisciplinary storytelling with food as medium to explore topics like income inequality, social issues, and racial injustices.   In this episode, Jenny discusses a recent tool kit she published through Studio Atao, a 501c3 non profit she founded. The tool kit guides entrepreneurs and companies on implementing systemic changes towards equitable representation in food media. You can find info on the tool kit in the show notes below, we highly recommend you check it out.     Use code TAOP10 for 10% off Perrier-Jouet Champagnes: https://bit.ly/3ofbDCW     For more info on Jenny Dorsey: https://bit.ly/3wO8M7G     Follow Jenny on Instagram: https://bit.ly/3xWJuWa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Beaches, caipirinhas, açaí, and the Amazon are probably just a few things that come to mind when Brazil is mentioned, but there is so much more to this diverse nation than our preconceptions.   Being Latin America's largest country, it's layered with both international and indigenous influences, history, experiences and cuisine across its different regions.     In this episode, we learn about Curitiba through today's guest Manoella “Manu" Buffara, chef-owner of Manu, a restaurant that has singlehandedly put this city on the map and exposed food lovers to its culinary scene.   Curitiba, located in the southern part of Brazil, is most sought after for its agricultural biodiversity and farming lands -- something Manu is deeply integrated in.     Manu has become known around the globe as a figure that leads by example with her work. Not only has she created a sustainable ecosystem in her restaurant through responsibly sourced products, she's dedicated her time to create farming programs that educate local underserved communities.     We talk about her work installing over 4,000 beehives in the region, transformed 89 abandoned sites into urban gardens, and her support of local artisans.     In addition, she gives us a glimpse into her 2nd restaurant Ella which is slated to open mid 2022 in Chelsea, NY.     For more info on Manu:   http://www.restaurantemanu.com.br/us-en/menu-us-en/       Follow Manu Buffara on Instagram:   https://www.instagram.com/manubuffara/     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

When you’re innovating in a category, there is no clear roadmap––you have to pave your own path. This week’s guest did just that and focused on creating a brand, building community and tapping into the deep social connection that we all so desperately crave. On this episode of the Hot Spot series, Gabriel Ornelas chats with Jen Batchelor, Co-founder and CEO of Kin Euphorics, functional non-alcoholic adult beverages made with adaptogens, nootropics and botanicals. Each of their mood-boosting blends were developed to uplift, balance and create joy.    Jen launched the company in 2018, and since then it has developed a cult-like following among the sober curious and those simply looking to re-examine their relationship with the ritual of drinking. One thing drinking for centuries has gotten right is it brings people together; creating community and fostering memorable experiences. Jen and her team have taken a special focus on developing and building the Kin community, with social connection at its core. Even during the pandemic, they challenged themselves to create social moments and experiences where people could connect, express themselves and find a bit of joy in what was a dark and uncertain time for many.    Join us on a journey into the world of Kin Euphorics. Their drink lineup includes a handful of staples: High Rhode (Kin’s version of an aperitif), Dream Light (Kin’s version of a nightcap), Kin Spritz (Kin’s bestselling blend) and Lightwave (their newest launch). The attention to detail on the ingredients used and the science behind these products is fascinating. Enjoy!   For more info on Kin Euphorics: https://www.kineuphorics.com   Follow Kin Euphorics on Instagram: https://www.instagram.com/kineuphorics/   Follow Jen on Instagram: https://www.instagram.com/jenofkin/?hl=en     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

How do spirits brands create memorable experiences and build a loyal following? Veteran spirits executive Robert Furniss Roe believes it comes down to the few fundamental principles of authenticity, differentiation, flavor and building brands with a certain humanity behind them.   Having been the former President and Regional CEO at Bacardi Limited, he follows those principles through to Samson & Surrey, a boutique spirits house he Co-founded whose portfolio of brands includes Bluecoat American Dry Gin, Vago Mezcal, FEW Whiskies, Ocho Tequila, Brenne, and small batch bourbon Widow Jane.    He shares his journey and valuable insight into creating and maintaining a beverage brand in today’s competitive market.   For more info on Samson & Surrey: https://samsonandsurrey.com     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

From the dense city life of CDMX to tranquil sands of Cabo, Mexico has become one of the top travel destinations in the world, yet so much of it has been undiscovered. In this conversation, legendary hotelier Carlos Couturier, Co-founder and Managing Partner of Grupo Habita, a boutique hotel group with destinations across Latin America, passionately takes us on a journey through Mexico through his eyes as a hotel developer.   Over the last two decades Carlos and his partners have been credited with invigorating destinations throughout Mexico with art, design, architecture, culinary, and of course exceptional hospitality.   He shares his approach to developing in unique neighborhoods and regions, the importance of finding your tribe, and learning to let the guests give life to a hotel's personality. We also dive into his most recent hotel project Baja Club in La Paz, a place he considers one of Mexico's best kept secret.   For more info on Grupo Habita: https://www.grupohabita.mx   Follow Grupo Habita on Instagram: https://www.instagram.com/grupohabita/?hl=en   Baja Club, La Paz: https://www.bajaclubhotel.com     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Having kids changes your life and for our next guest it was the catalyst to better understand food and nutrition, which - like a true entrepreneur - led him to the launch of a new venture. On this episode of the Hot Spot series, Gabriel Ornelas chats with Jacob Pechenik, Co-founder and CEO of Lettuce Grow, an outdoor and indoor hydroponic growing system that allows it’s users to grow their own fresh food such as veggies, herbs, leafy greens, and fruits at home without pesticides and with 95 percent less water than traditional gardening.   Before coming onto the show, Jacob expressed his passion and interest in Mezcal, so it was only appropriate to host him at the On The Pass studio for this chat while sipping some artisanal mezcal Gabriel recently brought back from his trip to Oaxaca, Mexico.   Jacob shares how having kids was his catalyst for healthy eating and how a farm he helped start in Austin, Texas propelled the creation of Lettuce Grow and the beloved Farmstand product. Not only is The Farmstand producing delicious fruits and veggies at home, but it's an educational tool helping families reconnect with their food. Jacob's hope is his product helps create a deeper appreciation and better decision making around food.    For more info on Lettuce Grow: https://www.lettucegrow.com   Follow Lettuce Grow on Instagram: https://www.instagram.com/lettucegrow/     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Can chefs step up and takeover our broken food system? Chef Dan Barber thinks they can and should. Dan is the Co-owner of Blue Hill and Blue Hill at Stone Barns, author of The New York Times Bestseller "The Third Plate", and Co-Founder of Row 7 Seeds, a company developing and exploring new varieties of vegetables and grains.   We dissect today’s broken food system and take a deeper look at the current state of our farms, how the seeds today have been modified for high yield rather than grown for nutrition, and how his company Row 7 Seeds is looking to combat that by breeding organic seeds that result in maximum nutrition and flavor.   Dan is someone who is deeply committed to the concept that better ingredients means better health for ourselves and for our lands. He also is adamant that chefs can be the vehicle to help change our world. Honest, open, and quite the conversationalist, this episode is not to be missed.   This episode was brought to you by Perrier-Jouët as part of our series to bring sustainability inspired content in celebration of Earth Day. We love their holistic approach to becoming a more sustainable Champagne House, not only in the vineyard but also in production. Perrier-Jouët has reduced their carbon footprint by 55% since 2009, and recently launched the Ecobox, a fully recyclable and sustainably sourced gifting solution made of 100% natural fiber, inspired by the chalky soils of Champagne. Join us in making eco conscious choices and enjoy 15% off the non-vintage Perrier-Jouët Blanc de Blancs EcoBox with code TAOP15 until April 30th.  Enjoy, and please drink responsibly.   For more information on Dan Barber and Blue Hill Farm: https://www.bluehillfarm.com   Follow Dan on Instagram: https://www.instagram.com/chefdanbarber/?hl=en     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Can healthy soil save our planet? The short answer is Yes. The long answer is we radically have to rethink how we cultivate and giveback to our farm lands. Our next guest, Anthony Myint, Co-Founder of Mission Chinese Food SF and Zero Foodprint (ZFP), a nonprofit organization building a renewable food system rooted in healthy soil, is taking action to be apart of the daunting solution to a better future. Anthony is the 2019 winner of Basque Culinary World prize and 2020 James Beard Humanitarian Of The Year award winner. This is an eye opening conversation around where we are today with climate change, getting to the core of the effects from conventional farming, and how the solution to climate change is in healthy soil.   Soils have become one of the most vulnerable resources in the world from the effects of biodiversity loss due to the heavy use of chemicals like fertilizers and pesticides. Carbon farming or Regenerative Farming on the other hand restores soil biology, naturally pulling tons of carbon out of the atmosphere to bring soil back to life and replenishing its nutrients. Taking this into consideration, ZFP is a platform that engages key players in the food system such as chefs, restaurants, and food companies to participate by adding a few cents per meal to help farmers implement carbon farming projects through grant programs. ZFP members are funding regenerative agriculture projects in CA and CO, and will begin in the Northeastern US later this year, as well as international collaborations in Asia and Europe. This episode was brought to you by Perrier-Jouët as part of our series to bring sustainability inspired content in celebration of Earth Day. We love their holistic approach to becoming a more sustainable Champagne House, not only in the vineyard but also in production. Perrier-Jouët has reduced their carbon footprint by 55% since 2009, and recently launched the Ecobox, a fully recyclable and sustainably sourced gifting solution made of 100% natural fiber, inspired by the chalky soils of Champagne. Join us in making eco conscious choices and enjoy 15% off the non-vintage Perrier-Jouett Blanc de Blancs Ecobox with code TAOP15 until April 30th.  Enjoy, and please drink responsibly.   For more info on Zero Foodprint: https://www.zerofoodprint.org   Follow ZFP on Instagram: https://www.instagram.com/zerofoodprint/     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Breaking barriers and expectations while staying authentic to one’s vision despite the world's exterior pressures is a way of life for our next guests.  On this episode of the “Hot Spot” series, Gabriel Ornelas chats with chef Jeremy Chan and Ire Hassan-Odukale, the creative and business minds behind Ikoyi, a London based restaurant in St James Market. Having no real prior restaurant experience, within a year of jumping onto the scene Ikoyi was awarded a 1 Michelin star along with other numerous  accolades.  Jeremy who is Chinese-Canadian and Ire who is Nigerian, marry inspiration from West Africa and other parts of the world with quality seasonal British produce. Today, Ikoyi has become their creative haven to explore unique flavors, ideas and serve up delicious mind-bending food. Jeremy and Ire discuss how their friendship and partnership has evolved over the years and how they support each other by leaning into each others respective strengths. We talk about their evolving menu, where they began and where they are today, and what guests can look forward to as Ikoyi begins to open back up post pandemic. This episode is about two friends on a journey to find their own identity through a restaurant they call home. For more info on Ikoyi: https://ikoyilondon.com   Follow Ikoyi on Instagram: https://www.instagram.com/ikoyi_london/   Follow Jeremy Chan on Instagram: https://www.instagram.com/jeremychanikoyi/?hl=en     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Our guest this episode is Brian Canlis, someone who along with his family has had a reputation for setting the bar for hospitality through their 70 year old restaurant Canlis, a Seattle institution created by his grandfather Peter Canlis. Since the 1950’s, the restaurant has won multiple awards including their most recent James Beard award for Outstanding Hospitality. Today, Brian and his brother Mark are at the helm of Canlis. Bringing a fresh perspective, they’ve made changes to keep the restaurant evolving and in the last year they’ve steered the restaurant through the pandemic with quick start-up like pivots from turning the restaurant from a fine dining institution to a burger joint, among many other concepts. It's not every day you get to connect and learn from a 3rd generation family restaurant owner. Many times, generational owners take on a huge responsibility to upkeep the legacy and standards of their restaurant while simultaneously working hard to stay relevant. Brian shares his approach to evolving as a brand, his leadership style,  and some valuable lessons from his parents. This is an eye-opening episode on how leading and learning with vulnerability is absolutely a strength rather than a weakness. Enjoy! For more information on Canlis: https://canlis.com   Follow Canlis on Instagram:  https://www.instagram.com/canlisrestaurant/     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com      

You don’t have to be in the food-tech space to know there is a lot going on. A simple google search will send you down an endless labyrinth of information overload. You’ve probably heard of companies like, Impossible foods and Beyond Meat, who have raised millions, grown significantly, and can now be found at many local grocery stores and mainstream restaurants.  There’s a whole host of other brands, technologies, and innovations that are being developed such as eggs made of mung beans or protein from fungi, for example. Wanting to learn more, Gabriel talks to our next guest, Larissa Zimberoff, a freelance journalist, who specializes in covering the convergence of food, tech and business. Larissa’s work has appeared in the New York Times, Wall Street Journal, Bloomberg, Businessweek, and many others.  Driven by her personal health journey to better understand and navigate the universe of food and technology, Larissa’s expert research can be explored in her new upcoming book, Technically Food. In this conversation, she is a wealth of knowledge into the diverse and sometimes complex universe of food tech and plant based proteins. More importantly, we ask the fundamental questions: will these innovations become a part of our everyday diet and is it even good for our health?   For more info on Larissa Zimberoff:   https://larissazimberoff.com       Pre-order her book, Technically Food:   https://larissazimberoff.com/book       Follow Larissa on Instagram:   https://www.instagram.com/technically.food/     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

What is Ávila? There's more to the agave spirits category than just Tequila and Mezcal. On this episode of the “Hot Spot” series, Gabriel Ornelas chats with Micah McFarlane, CEO of Revel Spirits, an emerging agave spirits brand making Ávila, a regionally specific product with deep roots to Mexico's second smallest state Morelos. With big ambitions to put this new agave subcategory on the map, Revel Spirits combines the techniques of roasting (mezcal) and steaming (tequila) piñas to create an exceptional spirit with subtle smokey notes. Micah, who came from a lifelong career in the entertainment industry as a tour manager for numerous artists, describes his fateful "meeting of someone in a bar" that led him to a beautiful world of agave, the people of Morelos, and to where Revel Spirits is at today. *Hot Spot is an On The Pass series highlighting emerging brands and people in food, drink, and hospitality.   More info on Revel Spirits: https://www.revelspirits.com   Follow Revel: https://www.instagram.com/revelspirits/?hl=en   Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

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: Website https://www.shepgordon.com   Follow Shep  https://www.instagram.com/supermenschshep/?hl=en   Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

If anyone knows what goes into making a great cocktail, it's Lynette Marrero, award-winning bartender, mixologist, and philanthropist who is often regarded as a pioneer in the cocktail space. To help us kick off Season 2 of On The Pass, Lynette joins us to talk about her formative years spending summers in Puerto Rico, to her transition from the musical theatre stage to behind the bar post 9/11. She shares her process in pairing cocktails with food and her approach to working closely with chefs to develop a best in class cocktail experience. -- like the ones she created at Llama San and Llama Inn in Manhattan and Brooklyn. We also dive into Speed Rack, a non-profit competition for female bartenders she co-founded to champion women in the space while raising almost a million dollars for cancer research.  For more info on Lynnette and her non-profit Speed Rack: https://www.lynnettemarrero.com https://www.speed-rack.com   Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

We kicked off the 1st Episode of Season 1 with Maria Nguyen, Founder of The Art of Plating, so it was only right to bring her back for the season finale. We wax lyrical on all the things we've learned and loved this season, our biggest takeaways, and who we'd like to have on for Season 2. Thank you to all our listeners and we will see you in 2021. Happy Holidays! Remember to take advantage of Perrier Jouet X The Art of Plating: Champagne Week  Use code TAOP20 from Nov 25th - Dec 31 for a 20% discount on Perrier Jouet products https://www.perrier-jouet.com/en-ww  

If you're not a rum drinker, this episode will surely turn you into one. On this Episode of the “Hot Spot” series, Gabriel Ornelas chats with Marc Farrell, Founder and CEO of Ten To One Rum, an emerging rum brand grounded in celebrating the Caribbean's diverse culture. Coming from a beyond impressive resume  — one that includes studying at MIT at the age of 16, Harvard Business School at 26, and becoming one of the youngest executives at Starbucks at 36 years old — Marc shares with us his wisdoms, lessons, his deep passion for rum, and Ten To One’s newly announced 17 year single cask reserve that's now available for purchase on their online shop. Don't miss his notes on how to pair Rum and what it means to be Caribbean made. Grab a Ten to One with soda water and enjoy this episode! More info on Ten to One Rum: https://www.tentoonerum.com

One of today's most charismatic Chefs, Nyesha Arrington, award-winning Chef, TV personality, and travel enthusiast, graces our studio with a reflection of her journey — one that is laced with stories, wisdom, lessons, and her unconventional philosophy on why she’s a Chef. We talk about where Nyesha stands today as she contemplates her most authentic existence in today’s new reality. Having worked every position in the kitchen to opening and closing several restaurants of her own, Nyesha shows us how resilience has pushed her to continue to evolve as a culinary artist, to focus her intentions, and to dive deeper into being a conduit for Mother Nature. For more information on Nyesha and her non-profit: https://www.nyeshaarrington.com https://www.thecollectiveidentity.org  

Marissa Hermer, Owner of The Draycott and Olivetta in Los Angeles, is one of LA's newest and most exciting restaurateurs. In a city with a relentless dining scene, she's carved a name for herself by creating neighborhood restaurants that feel like a home away from home. In this episode, Marissa shares the catalyst for her starting a restaurant group shortly after a life changing move from London to LA with her family. We talk about her restaurants in depth as she highlights the challenges of being an operator in today's reality, and how she's responded to the pandemic with the "You Give. We Cook. They Eat." campaign. For more information on The Draycott & Olivetta:  https://www.thedraycott.com/# https://www.olivetta.la Valrhona Chocolate Baking Classes: https://www.valrhona-chocolate.com/class-schedule  

On this episode of the "Hot Spot" series, Gabriel Ornelas sits down with Mélanie Masarin, Founder & CEO of Ghia, a non alcoholic aperitif recently launched this past summer 2020. Inspired by her own personal sober curious and wellness journey, Melanie gives us an in depth view of how she went about creating the product and enlightens us on the difficulties of launching in middle of a global pandemic. For more information on Ghia: https://drinkghia.com