On The Pass
On The Pass serves up inspiring conversations with dynamic figures in the food + beverage, hospitality and travel space. Hosted by Gabriel Ornelas.
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127. Aitor Zabala: Somni Reimagined
06/11/2025
127. Aitor Zabala: Somni Reimagined
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 connection. We explore his Spanish roots, the spirit of Los Angeles, and how his work aims to spark emotion through every course, every detail, and every interaction. This episode is for anyone who believes in the artistry of hospitality — and that the future of fine dining is not louder, but deeper. Learn more about Somni: Follow Somni on Instagram: Follow Aitor on Instagram: Follow On The Pass on Instagram: Subscribe to On The Pass on YouTube: Watch On The Pass Original: RARE, A Chef's Story: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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126. Pablo Rivero: Powering Restaurants in a New Era
05/28/2025
126. Pablo Rivero: Powering Restaurants in a New Era
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, and what it truly means to build tools that serve the people behind the pass. Be sure to follow and subscribe to On The Pass wherever you get your podcasts — and catch recent episodes featuring Kwame Onwuachi, Andrew Wong, and Fariyal Abdullahi for more inspiring conversations with the leaders shaping the future of hospitality. Learn more about Resy CEO, Pablo Rivero: Follow Pablo on Instagram: Follow Resy on Instagram: Follow On The Pass on Instagram: Subscribe to On The Pass on YouTube: Watch On The Pass Original: RARE, A Chef's Story: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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125: Hot Spot: Kwame Onwuachi of Tatiana
05/14/2025
125: Hot Spot: Kwame Onwuachi of Tatiana
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, Esquire, and just about every major critic worth their salt. But in this episode, we go beyond the headlines. Kwame and I dive into what it means to be a chef today — not just in the kitchen, but in culture. We talk about building a brand with purpose, embracing evolution, holding space for authenticity, and leading a growing creative and business ecosystem with both grit and grace. We explore identity, pressure and evolution — and how he’s navigating it all in real time, while continuing to inspire a new generation of dreamers, doers, and disruptors. Learn more about Kwame Onwuachi: Follow Kwame Onwuachi Instagram: Follow On The Pass on Instagram: Subscribe to On The Pass on YouTube: Watch On The Pass Original: RARE, A Chef's Story: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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124. Andrew Wong: Our Chinese Restaurant
04/23/2025
124. Andrew Wong: Our Chinese Restaurant
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 into regional cooking styles, Andrew has created a dining experience that is equal parts delicious and deeply informative. His menus are not just meals, but journeys through China’s vast culinary landscape — from ancient imperial banquets to the diverse flavors shaped by the country’s 14 international borders. With a sharp eye on the past and an innovative spirit toward the future, Andrew uses food as a way to tell stories — challenging preconceived notions about Chinese cuisine while celebrating its depth, diversity, and cultural significance. Sourcing ingredients with care from both Britain and China, he brings together precision, creativity, and playfulness in a way that leaves a lasting impression on anyone lucky enough to dine at his table. In this episode, we explore Andrew’s path from reluctant restaurateur to cultural ambassador, how his background in anthropology fuels his work, and why preserving and evolving culinary tradition matters more than ever. Learn more about A.Wong: Follow Andrew Wong Instagram: Follow On The Pass on Instagram: Subscribe to On The Pass on YouTube: Watch On The Pass Original: RARE, A Chef's Story: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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123. Hot Spot: Fariyal Abdullahi of Hav & Mar
04/09/2025
123. Hot Spot: Fariyal Abdullahi of Hav & Mar
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 the communal family meals that brought everyone together—Fariyal felt an undeniable pull toward the culinary arts. Her culinary journey led her to esteemed positions, including a role at the renowned Noma in Copenhagen, where she honed her skills under Chef René Redzepi. At Hav & Mar, Fariyal seamlessly weaves her Ethiopian heritage into the seafood-centric menu, emphasizing sustainability and thoughtful sourcing. The restaurant reflects a commitment to diversity, with a leadership team comprising women of color and collaborations with Black and BIPOC winemakers and farmers. Beyond her culinary endeavors, Fariyal is dedicated to fostering inclusive kitchen environments and mentoring aspiring chefs, particularly women of color. Her leadership and advocacy have positioned her as a trailblazer in the industry, inspiring others to pursue their passions and challenge traditional norms. Learn more about Hav & Mar: Follow Fariyal on Instagram: Follow On The Pass on Instagram: Subscribe to On The Pass on YouTube: Watch On The Pass Original: RARE, A Chef's Story: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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122. Ryan Cole of Salsify at the Roadhouse
03/27/2025
122. Ryan Cole of Salsify at the Roadhouse
In this special episode of On The Pass, we’re joined by Chef Ryan Cole, the visionary chef and co-owner of Salsify at The Roundhouse in Cape Town, South Africa. Recently recognized by 50 Best Discovery and acclaimed for its innovative approach to modern South African cuisine, Salsify was everything we could have hoped for—and more—for our first proper sit-down meal in Cape Town. Set within a historic landmark overlooking the breathtaking views of Camps Bay, Salsify blends heritage with culinary artistry, offering a dining experience that feels both rooted in tradition and refreshingly contemporary. Ryan and his team craft dishes that are as thoughtful as they are delicious, pairing them with an exquisite selection of wines—all delivered with the warm, unmistakable touch of South African hospitality. In our conversation, Ryan shares his creative philosophy, and what it means to shape the future of South African fine dining. Learn more about Salsify at the Roadhouse: Follow Salsify at the Roadhouse on Instagram: Follow On The Pass on Instagram: Subscribe to On The Pass on YouTube: Watch On The Pass Original: RARE, A Chef's Story: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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121. Laurent Gardinier: Leading Relais & Châteaux
03/05/2025
121. Laurent Gardinier: Leading Relais & Châteaux
Many of my most unforgettable hospitality and culinary experiences have been meaningful not just because of their quality, creativity, or service, but because they fostered a deeper connection to the local culture, people, and traditions. These experiences go beyond excellence—they tell a story, evoke emotion, and create lasting impressions. This is exactly what our next guest has dedicated his career to curating, preserving, and championing. Joining us on this episode of On The Pass is Laurent Gardinier, President of Relais & Châteaux, a prestigious global association of independently owned luxury hotels and restaurants. With nearly 580 properties across 65 countries, Relais & Châteaux offers travelers an immersive way to experience the world—rooted in sustainability, heritage, and authentic local culture. Laurent is not only a visionary leader in hospitality, but also a hotelier and restaurateur himself. He co-owns Domaine Les Crayères, a luxurious 20-room hotel nestled in France’s Champagne region, and Le Taillevent, a two-Michelin-starred fine-dining institution in Paris. His deep industry expertise, passion for excellence, and commitment to sustainability shape his leadership as he steers Relais & Châteaux into an exciting new era. In our conversation, Laurent shares insights into the evolving landscape of hospitality, what makes the Relais & Châteaux collection so unique, and his ambitious vision for a more sustainable future. Now, let’s dive into this inspiring discussion with Laurent Gardinier. Learn more about Relais & Châteaux: Follow Relais & Châteaux on Instagram: Follow On The Pass on Instagram: On The Pass on YouTube: Watch On The Pass Original: RARE, A Chef's Story: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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Effects Of Change Ep. 6: Fawn Weaver + Series Round Up
02/19/2025
Effects Of Change Ep. 6: Fawn Weaver + Series Round Up
In Episode 6 of Effects of Change, Jamila and Gabriel sit down with Fawn Weaver, entrepreneur, author, and spirits mogul, CEO of Grant Sidney Inc. and owner of Uncle Nearest Premium Whiskey. They discuss leading as your authentic self. Jamila and Gabriel close out the series by reflecting on everything they've learned through these conversations, the progress that has been made, and the work that still lies ahead. Learn More about Uncle Nearest Premium Whiskey: Follow Fawn Weaver on Instagram: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Watch On The Pass Original: RARE, A Chef's Story: Learn more about On The Pass: Lets work together! Get in contact:
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Effects Of Change Ep. 5: Clare Reichenbach + Tim Brooke-Web
02/19/2025
Effects Of Change Ep. 5: Clare Reichenbach + Tim Brooke-Web
In Episode 5 of Effects of Change, Jamila and Gabriel sit down with Clare Reichenbach, CEO of the James Beard Foundation, and Tim Brooke-Webb, Managing Director of the World’s 50 Best Restaurants, Bars, and Hotels platform. They discuss awards, recognition, and the importance of these platforms as vehicles for discovery and community building. Learn More about The World's 50 Best Ecosystem: Learn more about The James Beard Foundation: Follow Tim Brooke-Webb and Clare Reichenbach on Instagram: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Watch On The Pass Original: RARE, A Chef's Story: Learn more about On The Pass: Lets work together! Get in contact:
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Effects Of Change Ep. 4: Melina Shannon-DiPietro + Juliane Caillouette Noble
02/19/2025
Effects Of Change Ep. 4: Melina Shannon-DiPietro + Juliane Caillouette Noble
In Episode 4 of Effects of Change, Jamila and Gabriel sit down with Melina Shannon-DiPietro, Managing Director of MAD, the nonprofit founded by chef René Redzepi of restaurant Noma, and Juliane Caillouette Noble, Managing Director of the Sustainable Restaurant Association. Together, they discuss sustainability, the supply chain, and the broader impact of how and what we eat. Follow Melina Shannon-DiPietro and Juliane Caillouette Noble on Instagram: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Watch On The Pass Original: RARE, A Chef's Story: Learn more about On The Pass: Lets work together! Get in contact:
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Effects Of Change Ep. 3: Daniel Humm + Elena Reygadas
02/19/2025
Effects Of Change Ep. 3: Daniel Humm + Elena Reygadas
In Episode 3 of Effects of Change, Jamila and Gabriel sit down with Daniel Humm, chef and owner of the iconic New York fine-dining establishment Eleven Madison Park, and Elena Reygadas, The World’s Best Female Chef 2023 and chef-owner of Rosetta in Mexico City. They discuss philosophical change and the courage to cook the food they truly want to create. Learn more about Bon Appétit: Follow Daniel Humm and Elena Reygadas on Instagram: Watch On The Pass Original: RARE, A Chef's Story: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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Effects Of Change Ep. 2: Sean Sherman + Rupa Bhattacharya
02/19/2025
Effects Of Change Ep. 2: Sean Sherman + Rupa Bhattacharya
In Episode 2 of Effects of Change, Jamila and Gabriel sit down with Sean Sherman—award-winning chef, educator, author, and activist—and Rupa Bhattacharya, Executive Director of the Strategic Initiatives Group at The Culinary Institute of America. Together, they discuss heritage, culture, and education through the lens of food. Learn more about Bon Appétit: Follow Sean Sherman and Rupa Bhattacharya on Instagram: Watch On The Pass Original: RARE, A Chef's Story: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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Effects Of Change Ep. 1: Jamila Robinson + Gabriel Ornelas
02/12/2025
Effects Of Change Ep. 1: Jamila Robinson + Gabriel Ornelas
Jamila and Gabriel kick off this series opener by introducing Effects of Change, a Bon Appétit and On The Pass original six-part series. The series explores progress and features intimate conversations with some of the most influential change-makers in the restaurant and hospitality industry. Learn more about Bon Appétit: Follow Bon Appétit and Jamila Robinson on Instagram: Watch On The Pass Original: RARE, A Chef's Story: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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120. Thomas McNaughton + Ryan Pollnow: Building Culture & Community
02/05/2025
120. Thomas McNaughton + Ryan Pollnow: Building Culture & Community
How do you build a great partnership? And how does that partnership foster a strong company culture—one that extends beyond your guests to include your entire team? Our next guests have mastered this balance, creating a thriving hospitality group while continuing to expand their portfolio of offerings. In this episode of On The Pass, we’re joined by two culinary visionaries who have helped shape San Francisco’s dining scene—Thomas McNaughton and Ryan Pollnow, partners and co-executive chefs of Flour + Water Hospitality Group. Renowned for their dedication to craft, sustainability, and culture-driven leadership, Thomas and Ryan oversee an impressive portfolio, including Flour + Water Pasta Shop and Penny Roma in the Mission District, as well as Flour + Water Pizzeria and Flour + Water Foods. Together, they pull back the curtain on their dynamic partnership and share the philosophies that guide their decision-making—whether it's building a thriving restaurant culture, championing regenerative agriculture, or redefining what it means to make high-quality, organic pasta accessible to all. We also dive into their approach to leadership, the evolution of Flour + Water, and how their team continues to push the boundaries of Italian-inspired cuisine. And as a special treat, On The Pass listeners get 15% off Flour + Water Foods’ organic dried pasta with promo code ONTHEPASS (one use per customer). Trust us, their regeneratively sourced, organic pasta is something truly special—you don’t want to miss out! Learn more about Flour + Water Hospitality Group: Follow Flour + Water on Instagram: Watch On The Pass Original: RARE, A Chef's Story: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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119. Hot Spot: Murray Paterson of MURI
01/15/2025
119. Hot Spot: Murray Paterson of MURI
No matter where you are in the world, January is a time for reflection—a moment to consider how we’ve moved through the past and envision how we want to step into the future. January offers us a cultural and astrological milestone, the New Year, as an opportunity to start fresh. For many, Dry January becomes a product of this cultural shift, reflecting a growing interest in a more health-conscious start to the year. Some dive in wholeheartedly, others embrace a "Damp January," balancing moderation with indulgence, and some choose not to participate at all. Regardless of where you fall on this spectrum or how you choose to begin the year, this episode is for you. This is a story about flavor—bold, innovative, and deeply considered. It just so happens that this flavor comes through the lens of nonalcoholic beverages. In the Season 6 opener, we sit down with Murray Paterson, founder of MURI, a pioneering drinks brand born out of the gastronomic community in Copenhagen. Inspired by the city's renowned expertise in fermentation and its culinary creativity, MURI is redefining what it means to enjoy a nonalcoholic or low-ABV drink. Using obscure ingredients, inventive flavors, and techniques typically associated with high-end cuisine, Murray and his team create beverages that transcend the concept of "alternatives." These drinks stand on their own as complex, delicious, and innovative expressions of flavor. MURI’s offerings are a celebration of taste and creativity, challenging traditional boundaries in the drinks world. In this episode, you’ll hear Murray’s infectious passion for flavor as he dives deep into the artistry of his craft, his vision for the evolving nonalcoholic drinks category, and the philosophy that drives Muri. Learn more about MURI: Follow MURI on Instagram: Watch On The Pass Original: RARE, A Chef's Story: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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118. Santiago Perez: A Celebration of Mexican Culture
12/11/2024
118. Santiago Perez: A Celebration of Mexican Culture
At On The Pass we have a deep love for Mexican food—from the humble street taco to the artistry of fine dining. Mexican cuisine is vibrant, flavorful, and as colorful as the people, culture, and diverse landscapes it represents. It’s hard to imagine a time when the beauty and richness of this storied food culture weren’t widely celebrated, both in Mexico and across the globe. In many ways, we can thank our next guest and his partner for helping spark more appreciation for Mexican cuisine and culture. Santiago Perez, CEO of CasaMata, business partner to renowned Mexican chef Enrique Olvera, and co-owner of iconic restaurant brands like Pujol, Cosme, Damian, Atla, Criollo, and more. Santiago and Enrique were recently recognized on The Observer’s Nightlife and Dining Power List for the second consecutive year—a testament to their enduring influence. Their restaurants have also received accolades from The World’s 50 Best Restaurants and they continue to celebrate major milestones, such as Pujol turning 25 and Cosme marking its 10th anniversary. CasaMata is rooted in tradition, innovation, and an undeniable pride in Mexican culture. Dive into our conversation with Santiago as he discusses his vision for building on these incredible milestones and the future of CasaMata. Learn more about CasaMata: Follow CasaMata and Santiago on Instagram: Watch On The Pass Original: RARE, A Chef's Story: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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117. Hot Spot: Guillaume Thomas + Andrew Weir of Martingale Cognac
11/20/2024
117. Hot Spot: Guillaume Thomas + Andrew Weir of Martingale Cognac
Are you familiar with the three key tiers in Cognac production? These include the distillers, the grape growers, and those who age the eau-de-vie. In Cognac, it’s quite uncommon for a single brand to oversee every aspect of the process—growing grapes, distilling, and aging. However, our next guests are doing just that. Some might even say this challenger Cognac brand has been a century in the making. Our next guests, Guillaume Thomas and Andrew Weir, co-founders of Martingale Cognac, are no strangers to the spirits industry. Guillaume spent nearly a decade at Pernod Ricard as Chief Financial Officer for North America. He also comes from a family that has been producing Cognac since 1920. Andrew, on the other hand, worked for William Grant & Sons and also held a leadership role at Pernod Ricard, spearheading Aberlour Single Malt Scotch Whisky. Despite their impressive pedigrees and deep industry knowledge, nothing quite prepares you for the challenges of start-up life—especially in a time as turbulent as this, and in a category that is navigating its own set of challenges. Guillaume’s family at Maison Thomas, who have been growing grapes, distilling, and aging Cognac since 1920, are no strangers to change. They’ve endured numerous economic and political storms over the last century. And yet, despite their long history, they’ve never had their own brand—until now. Martingale, the French term for “doubling down,” perfectly embodies the vision of Guillaume, Andrew, and the entire team. They are doubling down on the Cognac category with an exciting new offering that strikes an exquisite balance of complexity and smoothness. Learn more about Martingale Cognac: Follow Martingale on Instagram: Watch On The Pass Original: RARE, A Chef's Story: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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116. Debby Soo: OpenTable Reimagines Reservations
10/30/2024
116. Debby Soo: OpenTable Reimagines Reservations
Our next guest is on a mission to support restaurants and reclaim market share in a sector her company helped revolutionize 26 years ago. Debby Soo, CEO of OpenTable, the pioneering platform for restaurant reservations, founded in 1998 in San Francisco. Today, OpenTable remains the leader in online reservations as part of Booking Holdings Inc., but being the first and largest doesn’t automatically mean it’s the best. Debby took the helm in 2020 during an extraordinarily challenging time for the restaurant industry, facing stiff competition and an evolving dining landscape. Over the years, platforms like Resy and Tock have gained traction, partnering with top-tier restaurants and renowned chefs, raising the bar for what reservation platforms can deliver. Determined to reclaim OpenTable’s position, Debby and her team have embraced an ambitious, offense-driven approach, recently announcing a partnership with Visa to enhance their offerings. A recent article in The San Francisco Chronicle described OpenTable as “shedding its reputation as an old-guard.” Debby echoed this commitment, stating, “I want to make the best reservations system on the planet.” In this episode, we’ll dive into her strategic vision, her perspective on innovation, and her plans for the future of OpenTable. Learn more about OpenTable: Follow OpenTable on Instagram: Follow Debby Soo on Instagram: Watch On The Pass Original: RARE, A Chef's Story: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Lets work together! Get in contact:
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115. Mauro Colagreco: The Next Era for Chefs
10/16/2024
115. Mauro Colagreco: The Next Era for Chefs
Chef Mauro Colagreco has famously said, “We aren’t a restaurant with a garden, we are a garden with a restaurant.” He and his team are deeply committed to safeguarding the world’s culinary heritage, particularly through the preservation of biodiversity in both flora and fauna. This dedication has extended his role far beyond the kitchen and his numerous restaurants, positioning him as a global leader in sustainable gastronomy. An Argentine-born chef, Mauro has embraced a philosophy of circular gastronomy that honors the natural cycles of the environment. He constantly challenges himself and his team to explore what it truly means to be a responsible chef in today’s world. His commitment to excellence is matched by a deep appreciation for the simplicity of life, making him a true citizen of the world. Since 2006, Mauro and his family have called Menton, France—near the Italian border—home. It is here that he transformed Mirazur, a three-Michelin-star restaurant, into a globally celebrated culinary destination. Mirazur was named the Best Restaurant in the World in 2019 by The World's 50 Best Restaurants. Spanning five hectares, the restaurant embodies the philosophy of living in total harmony with nature. In addition to Mirazur, Mauro now oversees more than 25 restaurants across the globe, including locations in London, Tokyo, Hong Kong, Singapore, Bangkok, Dubai, Palm Beach, and Buenos Aires. His influence extends beyond the kitchen; he has lectured at Harvard University on the cosmic influences of gastronomy and was appointed UNESCO Goodwill Ambassador for Biodiversity in 2022. Mauro also serves as Vice President of Relais & Châteaux, further exemplifying his commitment to responsible and sustainable practices. In this episode, we delve into the evolving role of chefs and explore Mauro’s vision for how the responsibilities of chefs will continue to expand in the future. Learn more about Relais & Châteaux: Learn more about Mauro Colagreco: Follow Mauro Colagreco on Instagram: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Read Gabriel's Articles: Lets work together! Get in contact:
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114. Hot Spot: Jon Yao + Ryan Bailey of Kato
09/25/2024
114. Hot Spot: Jon Yao + Ryan Bailey of Kato
On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Jon Yao and Sommelier Ryan Bailey, co-owners of Kato, an Asian American restaurant that artfully explores the intersection of Los Angeles culture and the Asian diaspora. Kato originally opened in a small Westside strip mall, operating in a space just one-quarter the size of its current location in Downtown LA. At that time, Jon was just 25 years old. Despite its modest beginnings, the team’s innovative approach earned them widespread recognition, including a Michelin star in 2019. Two years ago, Kato transitioned into its larger downtown space, and has continued to thrive, retaining its Michelin star. This past June, Kato was honored with the Resy One to Watch Award at the World’s 50 Best Restaurants 2024. Gabriel and our team was fortunate to witness this moment in Las Vegas as Chef Daniel Humm handed Jon and the team the award. As a friend and industry colleague, we couldn’t have been prouder—not just for them, but as fellow Angelenos. This recognition not only highlights the exceptional work of the Kato team, but also shines a global spotlight on the dynamic and ever-evolving culinary scene in Los Angeles. Learn more about Kato: Follow Kato on Instagram: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Read Gabriel's Articles: Lets work together! Get in contact:
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113. David Leventhal: Living Playa Viva
08/07/2024
113. David Leventhal: Living Playa Viva
In January 2023, Gabriel traveled to the southern Pacific Coast of Mexico, in the state of Guerrero, to experience Playa Viva, an eco-luxury and regenerative boutique hotel founded by our next guest, David Leventhal, and his then-wife shortly after purchasing the land in 2006. Playa Viva is situated at the base of the Sierra Madre Mountains, just forty minutes from Zihuatanejo-Ixtapa International Airport (ZIH). This unique hotel embodies the concept "where your vacation meets your values™," dedicated to a triple-bottom-line approach that benefits the planet, people, and prosperity. With 19 treehouse rooms spread across nearly a mile of private beach and 200 acres of nature reserve, guests enjoy "The Luxury of Immersion in Nature." In 2023, Playa Viva achieved B-Corp Certification, becoming a world-leading example of experiential travel. The hotel offers an authentic, all-encompassing regenerative experience, combining wellness, action/adventure, excursions to unique places, and a commitment to restoring and regenerating the landscape and local communities. David’s passion for sustainability also led him to co-found Regenerative Travel, a company that connects travelers with independent hotels deeply rooted in their communities, enabling people, nature, and culture to thrive. Think of it as a Relais & Châteaux for ultra-eco-conscious sustainable properties worldwide. (I’ll include a link in the show notes to explore it further.) During my stay at Playa Viva, David and I discovered a shared love for building community and fostering genuine human connection—a mission David has successfully pursued since the inception of Playa Viva. In this episode, you’ll hear more about Playa Viva’s core values and why they have recieved numerous accolades from prestigious publications like Condé Nast Traveler, Travel + Leisure Co., and Global Design News, which have elevated David and his team to a global stage. Learn more about Playa Viva: Follow Playa Viva on Instagram: Learn more about Regenerative Travel: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Read Gabriel's Articles: Lets work together! Get in contact:
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112. High Tea: Clay Williams
07/29/2024
112. High Tea: Clay Williams
On this episode of the High Tea series, Gabriel Ornelas sits down with Clay Williams, Brooklyn-based James Beard Award-winning photographer. Clay has been capturing and helping tell stories about food, hospitality, and the people and places that define our culture for more than 15 years. His work has appeared in the pages of Food & Wine, The New York Times, Bloomberg, and Travel + Leisure, as well as in cookbooks by Chef Kwame Onwuachi and Atlanta chef Todd Richards. In this episode, we discuss: ☑️New stage in where hospitality is going ☑️Storytelling through food ☑️Hospitality if ready to move out of survival mode ☑️A snapshot of Philadelphia based culinary creatives and doing it their way ☑️Fusion food is American food ☑️Clay’s unique creative approach to capturing content For more info on Caly Williams: Follow Clay on Instagram: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Connect with Gabriel on LinkedIn: On The Pass Website: Read Gabriel's Articles: Lets work together! Get in contact:
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111. High Tea: Adam Teeter
07/22/2024
111. High Tea: Adam Teeter
On this episode of the High Tea series, Gabriel Ornelas sits down with Adam Teeter, New York-based Co-founder and CEO of VinePair. Adam and Josh Malin Co-founded VinePair ten years ago and together they’ve grown the platform into the largest multi-media publication about wine, beer and spirits in America, reaching almost 40 million people a month. In this episode, we discuss: ☑️Remake the industry in a new image ☑️Journalism through the lens of the glass ☑️Educating the next generation ☑️How drinks culture has shifted over the past 10 years ☑️Cocktail culture is dominating ☑️Rise of the celeb bartenders ☑️Challenges ahead for Somm’s and Wine Directors ☑️What does the VinePair data tell us? Check out VinePair: Follow Adam Teeter on Instagram: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Connect with Gabriel on LinkedIn: On The Pass Website: Read Gabriel's Articles: Lets work together! Get in contact:
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110. Hot Spot: Ian Burrell + Aaisha Dadral of Equiano Rum
07/17/2024
110. Hot Spot: Ian Burrell + Aaisha Dadral of Equiano Rum
Our next guests are Ian Burrell and Aaisha Dadral, Co-founders of The Equiano Rum Company, creators of the world’s first African and Caribbean rums. This pioneering venture not only celebrates the rich heritage of rum but also champions the values of freedom and equality, inspired by the legendary figure Olaudah Equiano. Ian, known globally as the Rum Ambassador, has spent decades entertaining and educating audiences about the diverse and exhilarating world of rum. He is the visionary behind The UK RumFest, which has inspired a wave of similar festivals worldwide. Ian is one of the most traveled and respected figures in the rum industry, known for his passion and deep knowledge of the craft. Aaisha, a branding and marketing executive, began her illustrious career in the music industry with major record labels like Island Records, Mercury/Def Jam Records, and Levels Entertainment. She is also the founder of Crave, a brand studio that showcases her innovative approach to branding and marketing. Her expertise has been instrumental in shaping Equiano Rum’s distinctive identity and global appeal. Together with their partner Amanda, Ian and Aaisha have set out to make a significant impact not only in the rum category but in the global spirits industry. Drawing inspiration from the remarkable journey of Olaudah Equiano—from slavery to freedom—they have introduced the world’s first African and Caribbean rum. This unique blend not only pays homage to Equiano’s legacy but also contributes a percentage of the profits to organizations dedicated to freedom and equality annually. The story of Equiano Rum is not just about producing exceptional spirits; it’s about creating a brand that embodies resilience, liberation, and a commitment to positive change. This ethos resonates deeply with those who believe in the transformative power of storytelling and the importance of honoring cultural heritage while driving social progress. Learn more about Equiano Rum: Follow Equiano Rum on Instagram: Follow Ian Burrell "Global Rum Ambassador": Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Read Gabriel's Articles: Lets work together! Get in contact:
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109. High Tea: Matthew Kaner
07/15/2024
109. High Tea: Matthew Kaner
On 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 Articles by Matthew Kaner: Follow Matthew on Instagram: Kaner article, "I know how to save the wine industry" Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Connect with Gabriel on LinkedIn: On The Pass Website: Read Gabriel's Articles: Lets work together! Get in contact:
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108. High Tea: Rita Jammet
07/08/2024
108. High Tea: Rita Jammet
On this episode of the High Tea series, Gabriel Ornelas sits down with Rita Jammet, New York-based restaurateur, hospitality advisor and Founder of La Caravelle Champagne. Rita and her husband André owned and operated the iconic New York French restaurant, La Caravelle. The New York Times described La Caravelle as a “French Legend and a Paris in Manhattan experience to food enthusiasts and the A-list of American society.” After closing La Caravelle restaurant in 2004, Rita started to market and distribute La Caravelle Champagne available in a number of distinguished New York hospitality, restaurant and retail establishments. An avid Champagne lover, Rita promotes not only her champagne but the Champagne region and wines in general. In recognition for her services to the food, wine and hospitality worlds, Rita was recently bestowed the Order of Agricultural Merit by France’s Ministry of Agriculture and Food. Simply put, Rita is apart of the social and cultural fabric of New York’s dining scene, a who’s who if you will of New York’s hospitality elite. But more important than that, Rita has a true love for people and hospitality and is actively building community and supporting her industry friends, colleagues and the next generation. In this episode, we discuss: ☑️The joy of hospitality ☑️More positivity and support in the industry ☑️Jamal James Kent Memorial / Celebration of life ☑️The next generation of chefs and hospitality professionals ☑️Rita’s lessons and learning from the restaurant business ☑️La Caravelle Champagne Relaunch (“Champagne is magic!”) For more info on Rita and La Caravelle: Follow Rita on Instagram: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Connect with Gabriel on LinkedIn: On The Pass Website: Read Gabriel's Articles: Lets work together! Get in contact:
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107. Jhonatan Cano: Adventures Of A Gourmand
07/03/2024
107. Jhonatan Cano: Adventures Of A Gourmand
Our next guest bathes throughout the year in an energy of potential and is constantly on a journey of exploration and discovery. Meet Jhonatan Cano, restaurateur, travel enthusiast, and global citizen. Born and raised in Lima, Peru, Jhonatan always had a deep yearning to discover the world. He began his career in award-winning hotels such as the Ritz-Carlton, Waldorf Astoria, and Conrad Hotel. Later, he joined José Andrés and the ThinkFoodGroup as an integral team member of the flagship Minibar and Barmini. Jhonatan is now a Partner and Director of Operations for Hive Hospitality, alongside celebrated chef Ryan Ratino. Chef Ratino is best known for Bresca, a one Michelin-starred bistro, and Jônt, a 17-seat intimate dining experience with a strong Japanese influence, holding two Michelin stars in Washington, D.C. In addition to his role and influence at Hive Hospitality and their growing portfolio of restaurants, Jhonatan is well-known for his travels and passion for fine dining. He regularly travels across the globe for 48 to 72 hours to experience the best restaurants in the world. Jhonatan has visited all 50 of The World's 50 Best Restaurants, all three Michelin-starred restaurants in the U.S., 83 three Michelin-starred restaurants worldwide, and over 40 countries and counting. As you’ll hear Jhonatan discuss, it's more than just food; it’s an emotive and therapeutic experience for him. Learn more about Jhonatan and Hive Hospitality: Follow Jhonatan on Instagram: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Read Gabriel's Articles: Lets work together! Get in contact:
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106. High Tea: Bill Esparza
07/01/2024
106. High Tea: Bill Esparza
On this episode of the High Tea series, Bill Esparza, Los Angeles-based James Beard Award winning writer and author of LA Mexicano. Bill is a leading authority on Latin American cuisine as a freelance writer for publications such as New York Times, Washington Post, Los Angeles Times, and Eater; he’s also appeared on several food television programs. In this episode, we discuss: ☑️Travel always inspires him to discover more ☑️Afro-Mexican cuisine of Oaxaca ☑️”The indigenous-exchange” ☑️Brief history of Afro-Mexican people ☑️Evolution of Mexican cuisine in Los Angeles ☑️Los Angeles is the 2nd largest Oaxacan city on earth For more info on Bill's articles: Follow Bill on Instagram: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Connect with Gabriel on LinkedIn: On The Pass Website: Read Gabriel's Articles: Lets work together! Get in contact:
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105. High Tea: Esther Tseng
06/24/2024
105. High Tea: Esther Tseng
On this episode of the High Tea series, Gabriel Ornelas sits down with Esther Tseng, Los Angeles-based food, drinks and culture writer. Esther is an Academy Chair of the USA West region for and has served as judge for the . She has contributed to numerous publications like The New York Times, The Los Angeles Times, Bon Appétit, Food & Wine, Eater, Civil Eats, Saveur, Resy, VICE, Time Out and many more. In this episode, we discuss: ☑️Esther’s recent tasting menu experiences ☑️National Geographic walking guide of Los Angeles ☑️Culver City itinerary, starting at Jordan Kahn’s Destroyer ☑️How to be a good diner and respectable guest? ☑️Are the days of, “the customer is always right over?” ☑️Celebrity restaurants For more info on Esther: Follow Esther on Instagram: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Connect with Gabriel on LinkedIn: On The Pass Website: Read Gabriel's Articles: Lets work together! Get in contact:
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104. Daniel Johnnes: America's Pioneering Sommelier
06/19/2024
104. Daniel Johnnes: America's Pioneering Sommelier
Daniel Johnnes, truly needs no introduction. He is a luminary in the wine industry, renowned for his leadership and community-building efforts. As one of America’s pioneering sommeliers—one of our forefathers in the field, if you will—Daniel has dedicated decades to mentoring and educating the next generation of wine professionals. Daniel is the visionary founder of several prestigious wine events and initiatives. He established La Paulée, an annual celebration inspired by the traditional Burgundian harvest festival, which brings together top winemakers and wine lovers from around the world. He also co-founded La Fête du Champagne with Peter Liem, a celebration dedicated to the wines of Champagne, showcasing the region's finest producers. Additionally, Daniel created La Tablée, another esteemed event that honors the rich culinary and wine traditions of France. Beyond these festivals, Daniel is the founder of Pressoir, a unique organization that hosts exclusive wine events and tastings, offering unparalleled experiences for wine enthusiasts. In his role as Corporate Wine Director for the renowned Chef Daniel Boulud, Daniel oversees the wine programs across Boulud's acclaimed restaurants, ensuring exceptional wine pairings and selections. Daniel's contributions to the wine world have earned him numerous accolades. He is a three-time James Beard Award winner, a testament to his excellence and influence in the industry. Moreover, he has received several prestigious awards from the French government, recognizing his dedication to promoting French wines and culture. Listen, learn and enjoy from Daniel Johnnes! Learn more about Daniel and Pressoir: Follow Daniel Johnnes on Instagram: Learn more about La Paulée: Follow La Paulée on Instagram: Follow On The Pass on Instagram: Follow our Host, Gabriel Ornelas: Learn more about On The Pass: Read Gabriel's Articles: Lets work together! Get in contact:
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