Episodes
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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 work and life.
In this conversation, Curtis opens up about:
How he gets others to believe in and buy into his vision across restaurants, media, products, and farms
Why vulnerability is just as essential to leadership as grit and discipline
His perspective on the future of culinary storytelling — from network TV to TikTok to long-form depth
What Mexico has taught him about humility, culture, and honoring place through food
How he decides where to focus his energy, what he’s ready to leave behind, and what success means now as a leader, father, and builder of community
This is Curtis Stone like you’ve never heard him before, not just as a celebrity chef, but as a creative visionary building an ecosystem that stretches far beyond the kitchen.
Learn more about Woodend by Curtis Stone:
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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.
Highlights include:
• The grandmother who inspired Yingtao and continues to shape its spirit
• Why the Yaos see Yingtao as more than a restaurant, but a brand and a movement
• How their backgrounds across China, New Zealand, Singapore, California, and New York influence their approach to food and hospitality
• What it takes to build a Michelin-starred restaurant as a young couple in New York City
• Why they believe Chinese cuisine is entering a new era, alongside global innovators like Chef Andrew Wong in LondonThis is a conversation about legacy, ambition, and cultural storytelling. It is about honoring tradition while reimagining what is possible.
🎧 Listen, follow, and subscribe to On The Pass on Apple Podcasts and Spotify, or watch the full episode on YouTube.
Learn more about YINGTAO:
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Missing episodes?
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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 she uses her platform to mentor the next generation of Asian American and Pacific Islander chefs.
This is a conversation about culture, creativity, and community — from building joyful, inclusive kitchen culture to infusing fine dining with soul and heritage.
Learn more about Animae:
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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 originality over comfort — Dave opens up about legacy, vulnerability, and why food should make you feel something.
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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 better: better farming, better flavor, better systems.
We explore:
Scott’s journey from private chef to purpose-driven restaurateur Why First Light Wagyu is considered the most sustainable red meat on the planet The philosophy behind vertical integration and how it impacts quality, ethics, and experience What Matū is not — and why dismantling steakhouse clichés matters Lessons for chefs and operators looking to build mission-aligned models Scott’s vision for the future — of hospitality, of steak, of leadershipWhether you’re a chef, a restaurateur, or just someone who cares about where your food comes from, this episode invites you to think more deeply about what’s on your plate — and who’s behind it.
Learn more about Matū + Matū Kai:
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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:
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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:
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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:
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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:
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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:
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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:
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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.
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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:
https://bit.ly/464ow8N
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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:
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Learn more about The James Beard Foundation:
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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:
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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:
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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:
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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:
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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:
https://bit.ly/3Empt3s
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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:
https://bit.ly/4hgPcsw
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Watch On The Pass Original: RARE, A Chef's Story:
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