Episode 143: Understanding Culinary Psychology with Stelios Kiosses
Worldchefs Podcast: World on a Plate
Release Date: 04/01/2026
Episode 147: What Defines a ‘Good’ Restaurant? Inside the SRA’s Story and Vision with Juliane Caillouette Noble.
Worldchefs Podcast: World on a Plate
On this episode, Ragnar speaks with Juliane Caillouette Noble, CEO of The Sustainable Restaurant Association (SRA), about how an emerging conversation in London grew into a global effort to define better hospitality. Juliane shares why sustainability cannot be reduced to environmental impact alone, and how the choices restaurants make around food, people, resources, and communities all contribute to their long-term success. Tune in to explore the SRA’s journey, its vision of a truly “good” restaurant, and what businesses can do to become more resilient in a changing world. World on a...
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Episode 146: The Versatility of Vanilla with Nielsen-Massey CEO Jonathan Thompson
Worldchefs Podcast: World on a Plate
On this episode, Ragnar speaks with Jonathan Thompson, the CEO of Nielsen-Massey Vanillas, a global leader in crafting the finest pure vanilla extracts for nearly 120 years. Since taking the helm in 2020, Jonathan has spearheaded a major business transformation, leveraging his extensive leadership background at top consumer packaged goods companies like Mars and Danone to lead Nielsen-Massey to its strongest financial position in history. Under his guidance, the family-owned company remains dedicated to its "no compromise" approach to quality, utilizing a meticulous cold extraction process....
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Episode 145: Slovenian Terroir and Culinary Identity with Three Michelin-Starred Chef Ana Roš
Worldchefs Podcast: World on a Plate
On this episode, Ragnar speaks with Ana Roš, a self-taught chef from Slovenia who helms the kitchens at Hiša Franko, a world-renowned three-star Michelin restaurant in the Soča Valley. Ana’s path to the kitchen was anything but traditional; a former competitive alpine skier and diplomacy student, she pivoted to gastronomy out of love, eventually being named the World’s Best Female Chef in 2017. Her journey reached a global audience when she was featured on Netflix’s Chef's Table, an appearance that served as a catalyst for her career and transformed her remote restaurant into a...
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Episode 144: Progressive Indian Cuisine and Mentorship with Executive Chef Hussain Shahzad
Worldchefs Podcast: World on a Plate
On this episode, Ragnar speaks with Hussain Shahzad, Executive Chef of Hunger Inc. Hospitality. A leading voice in Indian cuisine, he uses local ingredients, tradition, and innovation to shape a forward-thinking food culture. After training with the Oberoi Group in Mumbai and gaining experience at Eleven Madison Park in New York, Hussain returned to India to be part of a rapidly evolving culinary landscape. Chef Hussain is the creative culinary force behind Papa's Bombay, a 12-seater chef’s counter recently named to TIME Magazine’s World’s Greatest Places 2025 list. Tune in to explore...
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Episode 143: Understanding Culinary Psychology with Stelios Kiosses
Worldchefs Podcast: World on a Plate
On this episode, Ragnar speaks with Stelios Kiosses, psychotherapist, Course Director at the University of Oxford, and pioneering voice in the emerging field of culinary psychology. With over three decades of clinical experience, Stelios explores how food is inseparably connected to how we think, feel, and live. He has spoken at Harvard Medical School, authored books, and has just released his latest book, Culinary Psychology: Food Choices and the Mind-Body Connection. Tune in to explore how flavor, perception, and mindful eating shape our relationship with food, and discover the ways chefs...
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Ep 142: Women, Leadership, and Equity in Hospitality with Anna Blue
Worldchefs Podcast: World on a Plate
On this episode, Ragnar speaks with Anna Blue, Founder and CEO of Blue Moss Group, where she helps organizations align business strategy and social impact to drive growth. She is also the founder of the Hospitality Creator Summit, a first-of-its-kind platform connecting hospitality leaders, creators, and brands to shape storytelling and influence in the industry. Before entering hospitality, Anna built her career advancing gender equity, working in politics and later with global nonprofit initiatives supporting young women’s leadership and advocacy. Today, she brings that experience and...
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Ep 141: A Historic First for Asia at the Gelato World Cup with Team Singapore and SIGEP World
Worldchefs Podcast: World on a Plate
On this episode, Ragnar is joined by members of Team Singapore, winners of the 2026 Gelato World Cup, and Ilaria Cicero, recently-appointed Global Exhibition Director of the F&B division of IEG Group, organizer of SIGEP World and the Gelato World Cup. First launched in 2003, the Gelato World Cup unites top talent from across the globe to compete for the world title through challenges in Gelato-making, Pastry, Chocolate-making and Haute Cuisine. In 2026, Singapore made history as the first Asian country to win the finals, serving as a landmark moment for the region and a breakthrough...
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Ep 140: Inside Worldchefs Digital Community with Andy Cuthbert and Sunjeh Raja
Worldchefs Podcast: World on a Plate
On this episode, Ragnar speaks with Andy Cuthbert, Worldchefs President, and Sunjeh Raja, Founder of Foodverse and CEO of ICCA Dubai, about the launch of Worldchefs Digital Community, a new online platform designed to unite chefs around the world. Officially launched in December 2025, this platform offers chefs, educators, and associations a dedicated space to build professional profiles, access education, explore job opportunities, and connect beyond borders. Tune in to learn how the Worldchefs Digital Community is transforming engagement, education, and career development for chefs...
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Ep 139: Cooking with Purpose with Raphaël Reynard
Worldchefs Podcast: World on a Plate
On this episode, Ragnar speaks with Raphaël Reynard, co-founder of Chaleur, a socially engaged restaurant in Marseille. With 15 years of experience working in professional kitchens and a passion for serving people in precarious situations, Raphaël co-founded Chaleur, officially opening its doors in June 2025. The restaurant builds its menus around rescued and unsold ingredients from local producers and distributes roughly 15% of its meals free of charge through a trust-based model. By welcoming people from vastly different backgrounds at shared tables, Chaleur uses food as a powerful tool...
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Ep 138: Mapping the Future of Food with Trend Forecaster Morgaine Gaye
Worldchefs Podcast: World on a Plate
On this episode, Ragnar speaks with Morgaine Gaye, a food futurologist, trend forecaster, researcher, and author whose work sits at the intersection of culture, behavior, geopolitics, and the human relationship to food. Morgaine has built a career on identifying the subtle cultural signals that shape how and why we eat. She advises major food companies, technology brands, governments, and organizations, helping them understand long-term shifts in society and anticipate what consumers will desire years into the future. Featured across international media from BBC News to Al Jazeera and Netflix,...
info_outlineOn this episode, Ragnar speaks with Stelios Kiosses, psychotherapist, Course Director at the University of Oxford, and pioneering voice in the emerging field of culinary psychology. With over three decades of clinical experience, Stelios explores how food is inseparably connected to how we think, feel, and live. He has spoken at Harvard Medical School, authored books, and has just released his latest book, Culinary Psychology: Food Choices and the Mind-Body Connection. Tune in to explore how flavor, perception, and mindful eating shape our relationship with food, and discover the ways chefs and culinary experiences can influence wellbeing, behavior, and satisfaction. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.