132: Curtis Stone: Leading With Vision
On The Pass
In this episode of On The Pass, Gabriel Ornelas sits down with world-renowned chef, restaurateur, and creative force Curtis Stone — a figure who has spent nearly two decades evolving from fine dining in Beverly Hills, to live fire at Gwen, to his latest chapter with Woodend at Maroma, A Belmond Hotel in Mexico. Curtis has worn many hats: Michelin-starred chef, butcher, farmer, TV personality, cookbook author, Emmy-nominated producer, and entrepreneur. But beneath the accolades lies a deeper story — one about vision, leadership, reinvention, and the pursuit of meaning in both...
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131. Hot Spot: Bolun & Linette Yao of NYC’s YINGTAO
On The Pass
What does it mean to “dare to imagine new possibilities for Chinese cuisine”? For Bolun and Linette Yao, the husband-and-wife duo behind Yingtao in Hell’s Kitchen, it means rewriting the story of what Chinese fine dining can be and doing it on their own terms. In this episode, Gabriel Ornelas sits down with the Yaos to talk about the vision, the challenges, and the triumphs of building New York City’s only contemporary Chinese Michelin-starred restaurant. Named after Bolun’s grandmother, Yingtao is as much about family and memory as it is about innovation and modernity. ...
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130. Hot Spot: Tara Monsod of Animae + Le Coq
On The Pass
There’s a certain kind of magic that happens at the intersection of memory and ambition, and Chef Tara Monsod is living proof of that. In this episode, Gabriel Ornelas sits down with Tara, the Executive Chef of Animae and Le Coq in San Diego and a two-time James Beard Award finalist, to explore the story behind her meteoric rise — and the deeper mission fueling her work. Born and raised in LA, Tara has become one of San Diego’s fiercest culinary champions. We discuss how she’s reshaping perceptions of the city’s food scene, why Filipino cuisine is both humble and powerful, and how...
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129. Dave Beran: The Courage To Reinvent
On The Pass
This week, we’re joined by a chef who’s made reinvention his signature — building, breaking, and reshaping what fine dining can be. Chef Dave Beran joins us from Seline, his most personal project yet. A restaurant named after his daughter, rooted in emotion, intention, and the culmination of a lifetime in kitchens. We talk about what it means to truly start over, the evolving landscape of fine dining in Los Angeles, and how becoming a father has transformed the way he cooks, leads, and creates. From cookbook walls to mood boards, from training actors for The Bear to chasing...
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128. Hot Spot: Scott Linder of Matū + Matū Kai
On The Pass
In this episode of On The Pass, host Gabriel Ornelas sits down with Scott Linder — chef, creative collaborator, and co-founder of Matū and Matū Kai, two standout restaurants in Los Angeles that are quietly, and powerfully, reshaping the steakhouse as we know it. Scott takes us behind the curtain of Matū’s vertically integrated model — built in partnership with First Light Farms in New Zealand — and shares why owning the full story of the beef, from soil to service, was the only way forward. This isn’t about indulgence — it’s about responsibility, intention, and the pursuit of...
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127. Aitor Zabala: Somni Reimagined
On The Pass
This week, Gabriel sits down with the deeply imaginative and visionary chef Aitor Zabala, the creative mind behind the newly reimagined Somni in Los Angeles. In this expansive and intimate conversation, Aitor opens up about the last five years — from losing precious creative time when the original Somni closed, to rebuilding not just a restaurant, but a philosophy. He shares how failure became a tool for growth, how time has reshaped his approach to leadership and storytelling, and why fine dining must be about more than just impressing — it must be about meaning, memory, and human...
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126. Pablo Rivero: Powering Restaurants in a New Era
On The Pass
Pablo Rivero is CEO of Resy + Tock and SVP of American Express Global Dining, leading the charge in reshaping how diners connect with restaurants worldwide. With a deep background in both strategy and hospitality, Pablo brings a rare blend of tech-forward thinking and boots-on-the-ground understanding of the industry. In this episode of On The Pass, Gabriel and Pablo dive into how he stays close to the heartbeat of restaurants even as his role becomes increasingly strategic. They discuss the evolution of Resy’s mission, the current structural challenges facing independent restaurants,...
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125: Hot Spot: Kwame Onwuachi of Tatiana
On The Pass
You may know Chef Kwame Onwuachi from his remarkable origin story — immortalized in his bestselling memoir, Notes from a Young Black Chef, celebrated on Top Chef, and most recently, reimagined on the latest season of Netflix Chef’s Table. His Harlem-born, Bronx-raised perspective, blended with global influences and deep cultural roots, has positioned him as one of the most compelling voices in food today. His New York City restaurant, Tatiana, has quickly become one of the most exciting and culturally significant dining experiences in the country — earning praise from The New York Times,...
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124. Andrew Wong: Our Chinese Restaurant
On The Pass
Our next guest is Chef Andrew Wong — chef, anthropologist, and cultural historian. Born in Britain and of Chinese heritage, Andrew’s culinary journey is a compelling blend of personal legacy and academic curiosity. It all began in 1985 when his parents opened a traditional Cantonese restaurant in London’s Pimlico neighborhood — the same location where his celebrated, two Michelin-starred restaurant, A. Wong, now stands. Since taking the reins in 2012, Andrew has reimagined what it means to serve Chinese cuisine in the West. Drawing on years of academic research, travel, and immersion...
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123. Hot Spot: Fariyal Abdullahi of Hav & Mar
On The Pass
Our next guest truly embodies joy—a sentiment beautifully reflected in the meaning of her name within her culture. Chef Fariyal Abdullahi is a multifaceted talent: an accomplished chef, entrepreneur, television personality, and the Executive Chef at Marcus Samuelsson's Hav & Mar restaurant, in New York City's Chelsea neighborhood. Born and raised in Ethiopia as the youngest of six siblings, Fariyal's culinary passion was deeply influenced by her mother's exceptional cooking and the vibrant markets of her childhood. She fondly recalls assisting her mother in the kitchen and cherishing...
info_outlineOn this episode of the High Tea series, Gabriel Ornelas sits down with Matthew Kaner, Los Angeles-based sommelier, wine educator, correspondent and consultant.
Matthew is the wine correspondent for Men's Journal which garners 12,000,000 unique monthly views. He’s also the Owner of “Will Travel For Wine Consulting” and literally will travel anywhere and everywhere on the globe for wine and food experiences. Matthew was named one of the Sommeliers of the Year by Food & Wine Magazine and in 2019 Wine Enthusiast named him on the 40 Under 40 Tastemakers list among numerous other accolades.
In this episode, we discuss:
☑️You can’t just be good anymore!
☑️Finding people who know the best times are ahead of us
☑️Find way to be comfortable in the uncomfortable
☑️Staying relevant and keeping up with culture
☑️Article, “I know how to save the wine industry”
☑️Make memories with friends a family
☑️The wine Matthew wants to bring to the world
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Kaner article, "I know how to save the wine industry"
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