133. Eduard Xatruch: Inside the World’s #1 Restaurant
On The Pass
In this special in-depth conversation, Gabriel Ornelas sits down with Chef Eduard Xatruch, one of the three creative forces behind Disfrutar — the #1 restaurant in the world (World’s 50 Best 2024) and a three-Michelin-stardestination redefining modern gastronomy. From the legacy of El Bulli to the philosophy of “creative cooking,” Eduard reflects on his lifelong pursuit of innovation, collaboration, and meaning. He opens up about the power of partnership with fellow chefs Oriol Castro and Mateu Casañas, the discipline required to harness creativity (“creativity is a beast,...
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A New Era of Culinary Greatness | In Partnership with S.Pellegrino
On The Pass
A New Course is a special three-part video series presented by On The Pass, in partnership with S.Pellegrino and the S.Pellegrino Young Chef Academy — a celebration of mentorship, creativity, and the future of gastronomy. Featuring culinary icons like Nancy Silverton, Aisha Ibrahim, and Brad Kilgore, alongside emerging voices such as Charlie Mitchell and Garrett Brower, each episode explores the deeper meaning of competition, leadership, and community in shaping the next generation of chefs. It offers a rare glimpse into the minds and hearts of chefs across generations who are redefining...
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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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