flavors unknown podcast

IThis week on Flavors Unknown, I travel to San Juan, Puerto Rico to speak with Chef Carlos Portela, the visionary behind Orujo Taller de Gastronomía — a genre-defying restaurant where there’s no printed menu, no scripted experience, and no boundaries between kitchen and guest.With up to 25 ever-evolving courses rooted in fire, fermentation, and emotionally charged memory, Chef Portela is redefining what Puerto Rican cuisine can be. From his decision to eliminate gas systems and cook exclusively over wood fire, to sourcing 100% local ingredients — even sending foragers into the wild — Carlos is building a culinary philosophy rooted in place, process, and presence.In this episode, we explore:How his grandmother’s kitchen shaped his food philosophyWhy he almost became a magician instead of a chefThe story behind the name OrujoHis approach to inspiration, failure, and reinventionWhy cooking is not a job, but a way of lifeThis is a deep, raw, and radical conversation that challenges what a restaurant can be — and how chefs can reimagine identity through food. What you'll learn from Chef Carlos Portela 4:29 – Carlos Portela's Early memories of Puerto Rican markets and cooking with his grandmother6:42 – The philosophy he inherited from his grandmother’s kitchen8:04 – Why he once dreamed of being a magician — and how cooking became his magic8:18 – His classical culinary training at Johnson & Wales10:59 – The meaning behind Orujo and its core mission10:59 – Why each dish must include at least one local Caribbean ingredient12:56 – Eliminating gas systems in favor of 100% wood-fire cooking13:56 – How Orujo serves up to 30 courses — with no printed menu13:56 – Calling each course an “inspiration,” not a dish15:38 – Ensuring no two visits to Orujo are ever the same16:22 – Exploring Puerto Rico’s rich varieties of root vegetables18:44 – Culinary applications of local taro root20:02 – How his team of foragers introduces wild ingredients weekly25:54 – The rigorous conditioning process for new cooks27:19 – Why Carlos Portela calls Orujo a “workshop,” not a restaurant27:19 – The pushback he received when eliminating menus32:15 – Weekly rituals: Tuesday deep cleaning, Wednesday ingredient drop35:50 – The 1% of wild experiments that become breakthrough moments36:50 – His mission to put Caribbean cuisine on the global stage36:57 – The four cultural pillars influencing Puerto Rican food40:27 – Why he resists the “Creole cuisine” label42:56 – His cautionary take on “passion” in the kitchen43:33 – Why, for Carlos, cooking is a lifestyle — not a job Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.Publication date: Tuesday, January 27, 2026Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton

Today on Flavors Unknown, I’m talking with Chef William Dissen — chef, owner, and visionary behind The Market Place, a renowned 46-year-old farm-to-table restaurant in Asheville, North Carolina. Known for his Appalachian heritage and his fierce commitment to sustainability, Chef Dissen sees cooking not just as craft, but as daily activism. From beating Gordon Ramsay on Uncharted to leading a restaurant that fuels community economics, Chef Dissen blends tradition with innovation — preserving Southern foodways while pushing them into the future. In this episode, we dig into his Appalachian roots, his approach to food preservation, and the lessons he’s learned running one of the most respected sustainable restaurants in America. We’ll talk about the biodiversity of wild mushrooms in Western North Carolina, the business philosophy behind farm-to-table after four decades, and why slowing down to cook together might be the most radical thing you can do in modern life. Whether you’re a chef, home cook, or food lover, this episode will inspire you to think differently about where your food comes from and the impact it makes. What you'll learn from Chef William Dissen Childhood memories that shaped Chef William Dissen’s culinary path (2:09) The moment that sparked his deep connection to food (5:00) Why he almost chose culinary school in France over the CIA (6:31) Lessons from French market culture and seasonal cooking (7:53) Working at Charleston icons Magnolia and Cypress (9:04) Balancing traditional Low Country cuisine with modern techniques (10:56) Moving to Asheville and stepping into entrepreneurship (13:23) The difference between owning a business and having a great job (14:09) How Hurricane Helene impacted Asheville’s tourism economy (15:00) Appalachian cuisine as the backbone of Southern food (16:14) Food preservation techniques that are both traditional and profitable (18:05) A wild mushroom ravioli dish that celebrates local ingredients (19:27) The biodiversity of wild mushrooms in Western North Carolina (21:07) Sustainability in materials, energy, and operations at The Market Place (22:00) Why Chef Dissen considers cooking a form of activism (24:17) Creating an economic multiplier effect in the community (26:15) The seasonal approach behind his cookbook Thoughtful Cooking: Recipes Rooted in the New South (27:20) Why slowing down and cooking together strengthens relationships (28:27) His top 5 Asheville dining recommendations (29:05) Chef Dissen’s guilty pleasure food (30:38) His favorite Appalachian ingredient (31:57) The book that helped him overcome internal struggles (31:57) Wellness advice for young chefs entering the industry (32:43) His dream culinary collaboration (34:15) The worst piece of advice he’s ever received (35:14) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava

Today on Flavors Unknown, I sit down with Michelle Wallace — a trailblazing chef and pitmaster who has redefined what it means to cook with fire and soul in the world of Texas barbecue. From her roots in St. Louis to her rise in Houston’s culinary scene, Michelle has crafted a fearless voice in a male-dominated space, fusing traditional barbecue with bold multicultural influences drawn from African, Asian, and Indian cuisines. We talk about her journey to the pit, her innovative flavor philosophy, her time on Top Chef, and the legacy she’s building—one smoky, soulful bite at a time. What you'll learn from Chef Michelle Wallace 2:30 – The moment Michelle Wallace's father sparked her love for barbecue 3:08 – Why working at Gatlin’s BBQ felt like a “full-circle” milestone 3:20 – Mentors who shaped Michelle Wallace culinary path, including Leah Chase and Rodney Scott 4:34 – How Houston’s cultural mosaic influences her approach to barbecue 6:11 – Her belief that women bring unique patience and detail to the pit 6:55 – The pioneering female pitmasters whose stories inspire her 8:00 – The one signature dish that defines her cooking style 9:28 – Her preferred wood for smoking—and why it matters 11:16 – How Michelle Wallace reverse-engineers flavor starting from the final plate 11:42 – A funny moment of self-doubt when she got hired 12:57 – How her athletic mindset fuels her “go big or go home” kitchen mentality 13:12 – The challenges barbecue kitchens face around toxic culture 14:30 – Real talk: Her advice for young women entering the culinary world 15:47 – Examples of her delicious cultural fusion dishes 17:55 – Her flexible “here’s what I’ve got for today” menu approach 19:16 – Why local farmers’ markets are her creative playground 20:04 – The value of building real relationships with growers 20:32 – How she balances crowd-pleasers with seasonal availability 23:22 – The mental strain of competing on Top Chef without outside contact 24:33 – Why the fine dining challenge pushed her hardest 26:20 – Michelle Wallace’s favorite food stops on a Houston culinary tour 28:00 – Her ultimate barbecue plate, revealed 28:34 – What makes her mac and cheese a showstopper 29:01 – A barbecue indulgence you need to try 29:12 – How she finds the perfect balance in her sauces 29:33 – Her go-to guilty pleasures, from drive-thru to gourmet 30:46 – Who she dreams of collaborating with 31:47 – A powerful life lesson she carries from her father A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to other episodes with chefs in Houston Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef from Houston. Conversation with Chef Aaron Bludorn Conversation with Chef Chris Shepherd Chef Drake Leonards – Eunice Baker Matthieu Cabon – Magnol French Baking Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon

In this episode of Flavors Unknown, I sit down with Chef Fabio Trabocchi, the Michelin-starred Italian chef and visionary restaurateur behind a growing empire of acclaimed restaurants including Fiola, Fiola Mare, Del Mar, Sfoglina, and Seta su Ilma.We dive into Fabio’s culinary roots in Italy’s Le Marche region, his early training under the legendary Gualtiero Marchesi, and how French techniques and global travel shaped his approach to modern Italian cuisine. You’ll hear why hospitality always comes before hype, how to create a culture that drives loyalty in the restaurant world, and what it takes to grow from one fine-dining restaurant into a globally respected brand.This episode is packed with personal stories, sharp insights, and timeless advice—from how childhood foraging still inspires Fabio’s dishes to what he’d tell his younger self about ambition, balance, and learning through travel. What you'll learn from Chef Fabio Trabocchi 2:56 – Growing up in a sharecropper family and discovering farm-to-table before it was a trend4:29 – The culinary richness of Italy’s Le Marche region6:40 – A legacy ingredient: the story behind Formaggio di Fossa7:49 – How returning to Italy after 25 years reignited Fabio Trabocchi’s culinary DNA9:05 – The revolutionary impact of Chef Gualtiero Marchesi on Italian cuisine10:31 – Why French culinary technique changed his approach to traditional Italian cooking13:07 – The evolution of Fiola and what inspired its reinvention13:57 – How one restaurant blossomed into a six-concept hospitality group14:41 – Understanding the distinct DNA of Fiola Mare, Del Mar, and Sfoglina15:28 – Honoring Italian culinary tradition through Sfoglina’s pasta focus17:21 – The challenges of being both chef and CEO in a growing company18:55 – Fabio Trabocchi’s vision for scaling with soul21:24 – Why hospitality—not hype—is the heartbeat of his group’s culture22:20 – The subtle but vital difference between satisfying guests and making them feel special23:15 – The role of guest loyalty in long-term restaurant success24:48 – Rethinking work-life balance in a post-pandemic restaurant world28:04 – How the pandemic shifted public appreciation for the hospitality industry29:02 – Seasonality and regional cooking: how Italy’s geography guides his menu development32:10 – How childhood foraging memories continue to inspire creativity33:29 – What he’d tell his younger self about learning, risk-taking, and travel34:33 – Why living in a country—not visiting—is the only way to truly understand its cuisine35:56 – Balancing obsession for craft with maintaining healthy relationships36:23 – Chef Fabio Trabocchi’s top five restaurant recommendations in Washington, DC39:00 – His very Italian guilty pleasure food39:49 – The top 3 mistakes home cooks make—and how to fix them39:49 – Why stress is the biggest enemy of home cooking43:34 – Why he still dreams of cooking alongside Paul Bocuse44:50 – The worst career advice he ever received—and what he’d say instead I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefsfrom the DMV area Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from the DMV area.Interview with Chef Will FungConversation with Chef Opie CrooksConversation with Chef Matt ConroyInterview with Chef Masako Morishita...

Today on Flavors Unknown, I’m sitting down with four incredible voices from the Miami food scene: Chef Karla Hoyos from Tacotomia Chef Ivan Barros from Magie Wine Garden Chef Carmen Ibarra from Atomica Mixologist Valentino Longo from ViceVersa In this episode, you’ll hear how these Miami culinary leaders are shaping the city’s vibrant food and drink culture. We dive into how cultural heritage influences their creativity, the power of nostalgia, and why Miami has grown far beyond its party-town reputation. They open up about blending global flavors with local roots, building more inclusive hospitality, and tackling the challenges and opportunities of social media in the restaurant world. From evolving Latin flavors to the energy of Miami’s booming community, this is a revealing look at what makes the Miami food scene so bold, diverse, and future-focused. What you'll learn from this panel discussion in Miami Defining the Miami food scene today (2:46) Why Miami is no longer just a party town for food and drink (6:02) How Latin flavors have evolved beyond Cuban traditions (11:09) The art of blending global influences into local menus (12:32) Why Atomica goes beyond the “Peruvian” label (14:40) The bold corn-forward flavors at Tacotomia (16:57) How Ivan became the “CEO of Snacks” at Magie Wine Garden (18:37) Shifting from fine dining to creative, snack-style hospitality (20:59) How travel and downtime inspire fresh ideas (20:59) Valentino’s conceptual process for building cocktails (24:10) The historic Italian menu that inspired a bestseller (25:48) The challenge of sourcing seasonal, local ingredients in Miami (27:59) How Karla starts with bold flavors, then builds texture (29:31) Why inspiration often hits outside the kitchen (33:44) How food trends like “girl dinner” connect with younger guests (36:25) The role of cookbooks, street food, and travel in innovation (36:25) How nostalgia shapes dishes and sparks emotion (42:07) Which nostalgic dishes represent home for each guest (44:46) How the pandemic changed Miami’s cocktail and non-alcoholic scene (47:29) Why social media is both a blessing and a challenge (50:33) When a viral video nearly broke Karla’s taqueria operations (54:03) Why Atomica refuses free meals for influencer posts (52:59) Balancing authenticity with modern presentation (59:52) Global inspirations that fuel their creativity (59:52) How to protect mental health in the industry (1:03:15) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from Miami Food Scene Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from Miami: Interview with Chef McInnis Conversation with Pastry Chef Antonio Bachour Conversation with Chef Brad Kilgore Interview with Chef Jose Mendin Interview with Chef Nando Chang from Itamae Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Karla Hoyos Instagram Social media Chef Ivan Barros Instagram Social media Chef Carmen Ibarra Instagram Social media Valentino Longo

Today, I’m talking to Chef Fany Gerson. She is a cookbook author, James Beard nominee, and the owner of Fan Fan Doughnuts and La Newyorkina.You’ll hear about her culinary journey, from her childhood memories in Mexico City to her innovative in New York hotspots. She talks about the unique fusion of French techniques with Mexican flavors, and the importance of using high-quality ingredients. She also reflects on the importance of travel, learning from mistakes, and the significance of community and diversity in her work. What you'll learn from Chef Fany Gerson Eating paletas 2:46 The salad dressing that makes her think of her childhood 4:07 Mexican market memories 4:45 A mystery recipe to experiment with 5:20 Why she chose to study pastry 8:40 Bringing snacks to physics class 9:41 The French foundations of her learning experience 10:42 Why the’s the “anti-pastry chef” 12:07 Merging French and Mexican styles 14:20 Exploring the many food cultures of Mexico 16:10 Her goal of studying at Le Cordon Bleu in French 18:12 Why she fell in love with donuts 19:48 Making a quintessentially American pastry 22:06 The struggles of opening a new place 23:17 Opening Fan Fan mid-pandemic 25:53 The donut as a canvas for cultural exploration 26:19 Events and collaborations 27:22 How collaborations work 28:39 Wanting to learn more about African fruits 32:29 The role of nostalgia in her donuts 33:28 Hard to find Mexican flavors 39:03 Lessons from her dad she wished she would have followed 41:26 A food tour of Brooklyn 43:47 Her guilty pleasure food 45:25 Favorite childhood sweet treats 46:09 The best glazes she’s made 48:23 Top paleta flavors 50:20 Visiting Mexico City for inspiration 52:21 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from New York Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New York NYC Panel Discussion with Chefs Conversation with Chef JJ Johnson Conversation with Alexander Smalls Interview with chef Danny Garcia Conversations with chef Trigg Brown Interview with pastry chef Françoois Payard Conversation with Erik Ramirez Interview with pastry chef Erin Kanagy-Loux Conversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Fany Gerson Instagram Facebook Social media La Newyorkina Instagram Facebook Social media Fan Fan Doughnuts Instagram Facebook Links mentioned in this episode La Neworkina Fan Fan Doughnuts Fany Gerson webiste

In this episode of Flavors Unknown, I sit down with Chef Lisa Dahl, one of the most influential figures in Arizona’s culinary landscape. A self-taught chef and resilient entrepreneur, Lisa shares how an unimaginable personal tragedy led her from San Francisco to Sedona—and eventually into the kitchen, where she built a restaurant empire from the ground up.She is the creative force behind a collection of beloved Sedona dining destinations:🌟 Dahl & Di Luca🔥 Mariposa Latin Inspired Grill🍝 Cucina Rustica🍕 Pisa Lisa🍔 Butterfly BurgerIn our conversation, Lisa opens up about the emotional origins of her culinary career, the soul she pours into every dish, and the unique vision behind each of her restaurants. We also explore her philanthropic mission through her foundation and its two pillars—Soup Hope and Justin’s Garden—that nourish both body and spirit. What you'll learn from Chef Lisa Dahl Growing up in Indiana and chasing dreams out West (4:29)Her years in the Bay Area and the tragedy that changed everything (4:55–5:54)From high heels to high heat: her career in the shoe business (6:35)Opening her first restaurant in Sedona—and never looking back (8:42)The comfort and creativity of soup-making (12:33)Transitioning from Dahl & Di Luca to her first solo concept (14:44)Balancing personal dynamics with business partnerships (20:51)Reinventing an old Pizza Hut as Pisa Lisa (26:59)The moment Lisa Dahl found unexpected strength in adversity (30:24)How each of her restaurant brands expresses a different part of her identity (35:23)How travel fuels her culinary innovation (44:58)Learning the art of empanadas in South America (50:13)Creating a burger worthy of the People’s Choice Award (55:23)Honoring her son through the foundation’s mission (1:03:22)Her go-to restaurants around the world (1:12:38)A local Scottsdale favorite you’ll want to try (1:16:23)Upcoming awards and career milestones (1:17:23)Her guilty-pleasure comfort food (1:18:22)The life lessons that continue to guide Lisa Dahl today (1:20:06)Chefs she dreams of collaborating with (1:21:44)On listening to intuition in the heat of life and business (1:24:27) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Lisa Dahl Instagram Facebook Social media Dahl & DiLuca Instagram Facebook Social media Mariposa Sedona Instagram Facebook Links mentioned in this episode Lisa Dahl websiteMariposa RestaurantDahl & DiLucaCucina RusticaPisa LisaButterfly Burger SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

In this episode of Flavors Unknown, I sit down with Chef Tony Nguyen, the Executive Chef behind the acclaimed Crustacean Restaurant in Beverly Hills—an upscale destination redefining Modern Asian cuisine with elegance and innovation.Born and raised in St. Louis to a Vietnamese family, Chef Tony shares how his upbringing, rich with cultural heritage and culinary storytelling, laid the foundation for his creative vision. We explore his earliest food memories, the influence of French technique on Vietnamese cuisine, and how cooking shows lit the spark that would eventually take him to culinary school—and into some of the country’s most prestigious kitchens.Chef Tony also opens up about the realities of the restaurant world: the importance of mentorship, why culinary school still matters, and how he’s navigating a rapidly evolving industry. From his San Francisco-inspired dishes to launching a new chip brand, and a 3-month solo culinary journey, this conversation is both thoughtful and inspiring. What you'll learn from Chef Tony Nguyen 3:14 Early food memories and first encounters with flavor3:54 Growing up Vietnamese in St. Louis and its lasting impact5:21 French culinary influence on Vietnamese traditions7:16 The cooking shows that first inspired his path8:25 What culinary school taught him—beyond technique10:12 Why formal culinary training still holds value today11:09 Working with his mentors and shaping a professional identity12:14 Curating the menu at Crustacean and its signature philosophy15:29 A new dish inspired by San Francisco’s food scene18:56 Why imitation in the kitchen is more than flattery21:23 Culinary lessons from Japan and global travel23:29 How the restaurant industry is shifting—and who’s succeeding25:01 Key traits of restaurants thriving in today’s climate26:07 The kind of restaurant concept he believes the world needs27:31 Behind his 3-month solo culinary sabbatical29:25 His new venture: rethinking snacks with an upcoming chip brand30:54 Tony’s ideal food tour of Los Angeles33:07 His guilty pleasure food confession34:14 The playful ingredients he loves experimenting with35:14 What the kitchen has taught him—about food and about life37:11 His dream culinary collaboration38:41 The worst advice he’s ever received in the restaurant business I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from Los Angeles Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from the LA region.Conversation with Chef Nancy SilvertonInside Los Angeles Food Scene: A Panel DiscussionConversation with Chef Elizabeth FalknerConversation with Coffee Roaster Zayde NaquibInterview with Chef Tim HollingsworthConversation with Chef Brad Miller – Food Truck NationInterview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Tony Nguyen Instagram

Today on Flavors Unknown, we head to Honolulu to meet the culinary duo behind one of Hawaii’s most celebrated dining destinations: Chef Wade Ueoka and Pastry Chef Michelle Karr-Ueoka of MW Restaurant. Their menu is a vibrant tapestry of Hawaii’s multicultural influences, showcasing local farmers, sustainable practices, and authentic island flavors.In this episode, Wade and Michelle share the stories behind their journey—from humble beginnings to culinary excellence—and dive into how Hawaii’s regional cuisine pioneers shaped their vision. We explore the challenges of sourcing ingredients on an island, their partnership with Hawaiian Airlines, and how they keep innovation alive while staying rooted in tradition.Whether you’re passionate about local sourcing, the future of regional cuisine, or the behind-the-scenes realities of running a restaurant in paradise, this conversation offers a deep, flavorful insight into life and food in Hawaii. What you'll learn from Chefs Wade and Michelle Ueoka Building a Culinary Partnership: How Wade and Michelle balance marriage and kitchen life (3:17)Switching Gears: Michelle’s journey from savory to pastry arts (5:57)Food Memories: Wade shares the dishes that shaped his childhood (7:56)Finding Their Calling: When they each realized cooking was more than a hobby (10:03)Cultural Roots: Michelle’s multicultural upbringing and its influence on her cuisine (11:06)A Culinary Career Begins: Michelle’s entry into professional kitchens (12:38)Culinary School Insights: Lessons learned along the way (15:16)Breaking into the French Laundry: How Michelle landed one of the world’s most prestigious stages (16:11)The Legacy of Hawaiian Regional Cuisine: Reflecting on the pioneers (18:44)Mentorship Under Alan Wong: Lessons from a legend (19:54)Blending Cultures on the Plate: Wong’s influence on their food philosophy (21:04)Thanksgiving, Hawaiian-Style: A look into island holiday traditions (21:45)Comparing Culinary Worlds: Alan Wong’s kitchens vs. The French Laundry (23:06)Inside MW Restaurant: A taste of their signature approach (24:10)Sustainability on the Islands: The challenges and rewards of local sourcing (24:43)Signature Dishes: Spotlighting MW Restaurant’s standout savory plates (28:03)Dessert Innovation: Michelle’s creations rooted in island flavors (32:03)Cuisine in Evolution: How Hawaii’s food scene is changing (35:33)The Battle to Keep Talent: Challenges of retaining young chefs (37:07)Taking to the Skies: Creating in-flight meals for Hawaiian Airlines (39:35)A Culinary Tour of Honolulu: Favorite local spots to eat (42:19)Guilty Pleasures: Wade and Michelle’s favorite indulgences (44:16)Alternate Lives: What they’d be doing if they weren’t chefs (44:48)Advice for Aspiring Cooks: Wisdom from two industry veterans (46:18)What It Takes to Open a Restaurant: Candid thoughts on entrepreneurship (47:37) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from Hawaii Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii.Conversation with Chef Roy YamaguchiInterview with chef Chef Chris KajiokaInterview with chef Sheldon SimeonConversation with Chef Vikram GargConversation with Chef Mourad Lahlou Links to most downloaded episodes (click on any picture to listen to the epis...

Recorded live at Phoenix Palace during NYC StarChefs Rising Stars. Sponsored by Symrise.In this special episode of Flavors Unknown, we head to New York City for a dynamic roundtable with four of the most exciting names in the city's food and beverage scene:Chef Zhan Chen – Executive Chef at Phoenix Palace, redefining Cantonese dining in Chinatown.Chef Neel Kajale – Chef de Cuisine at Dhamaka, championing bold Indian regional cuisine at Essex Market.Chef Luis Herrera – The talent behind Ensenada, bringing coastal Mexican flavors to Brooklyn and Miami.Richie Millwater – Mixologist and Bar Manager at Clemente Bar, upstairs at Eleven Madison Park, where nostalgic classics meet boundary-pushing cocktails.Together, they unpack the evolution of New York’s dining and drinking scene post-pandemic—from the craving for authenticity and simplicity to the new generation’s reimagining of luxury, balance, and creativity behind the pass and the bar. What you'll learn from this panel discussion 3:17 – The moment that shook the hospitality industry4:49 – Why many are stepping away from fine dining5:49 – The tension between upscale indulgence and underground gems7:50 – The power and precision of honoring regional cuisines8:26 – Turning up the spice in Indian food9:15 – Why you won’t find butter chicken on the Dhamaka menu10:38 – The rise of hyper-local, hyper-specific food storytelling13:40 – Storytelling as a vital ingredient on the plate14:02 – How chefs adapt concepts for new cities and diners19:30 – Why Miles Davis still echoes at Eleven Madison Park20:03 – Reinventing classics: where cocktail culture meets innovation20:21 – How kitchens are inspiring the bar—from scraps to sips22:16 – Cooking from memory: Neel’s creative muse23:01 – Nose-to-tail, root-to-stem: India’s culinary ethos26:39 – How NYC flavors mirror its cultural kaleidoscope27:38 – The many faces (and uses) of soy28:58 – Creativity through constraint: turning limitations into art30:34 – The grind and beauty of cooking everything from scratch32:22 – Culinary cross-pollination: when food inspires drinks33:25 – Ferments, funk, and flavor layering behind the bar36:00 – The world’s most popular spirit no one’s talking about37:11 – What’s missing from most bars today37:36 – The unlikely inspiration found in Chinese supermarkets39:32 – Signature flavors from Ensenada, Dhamaka, Phoenix Palace & Clemente44:20 – How these chefs seek balance in a demanding industry46:23 – Understanding Gen Z’s view on hospitality work50:32 – New vs. old school restaurant criticism55:18 – Pork, plant-based pivots, and evolving food trends I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.Panel Discussion CharlestonPanel Discussion BostonPanel Discussion LAPanel Discussion PhiladelphiaPanel Discussion AustinPanel Discussion Providence, RIPanel Discussion Portland, ORPanel Discussion New York Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin

Today on Flavors Unknown, I’m joined by Chef Matt Abdoo, co-founder of the wildly popular Pig Beach BBQ. Known for its award-winning approach to regional American barbecue, Pig Beach blends the soul of Southern smoke with chef-driven technique—and Matt is the creative fire behind it all.But before the smoke, there were stars—Michelin stars. Matt's culinary path began at Del Posto, where he worked as Chef de Cuisine, mastering the art of fine dining. In this episode, we explore his journey from cream and cannoli to brisket and smoke rings, and how his Italian-Lebanese roots shaped his passion for inclusive, community-driven cuisine.We get into the misconceptions of barbecue, the emotional storytelling behind his cookbook, and how barbecue—like love—is meant to be shared. Plus, you'll get his take on the best BBQ side dishes, guilty pleasures, and his favorite eats in West Palm Beach.If you’ve ever wondered what happens when high technique meets humble tradition, this episode is for you. What you'll learn from Chef Matt Abdoo The multicultural flavors of his childhood2:51 – Matt Abdoo's Italian-Lebanese upbringing4:17 – Friday night dinners with his Lebanese grandma5:02 – His Italian grandmother’s legendary raguBecoming a chef8:09 – Realizing he wanted to cook for a living10:35 – His first restaurant job11:01 – Dreams of cream and cannoli from the dishpit13:33 – Culinary school and a hands-on externshipFrom fine dining to flame-kissed BBQ15:08 – Why he left fine dining for barbecue17:18 – Doubts about launching a new concept18:53 – What sets Pig Beach BBQ apart21:14 – Sauce or no sauce?22:25 – When the BBQ haters come out23:44 – How menus differ by locationThe craft and culture of BBQ25:38 – Writing The Pig Beach BBQ Cookbook27:58 – The biggest BBQ crime you can commit28:30 – The right way to manage smoke29:54 – Using regional wood for flavorBeyond the pit31:25 – Where to eat in West Palm Beach32:41 – Matt Abdoo's guilty pleasure foods33:19 – His eating habits at home34:10 – Dream collaborators34:46 – The best BBQ side dishes36:34 – His ultimate life lesson I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Matt Abdoo Instagram Facebook Social media Pig Beach BBQ Instagram Facebook Links mentioned in this episode Pig Beach BBQ

In this in-person episode recorded on location in Honolulu, I sit down with Chef Mourad Lahlou, the visionary behind Aziza, Mourad, Leila, and Miro Kaimuki. Known for pioneering modern Moroccan cuisine and earning Michelin stars along the way, Chef Mourad opens up about his personal and professional evolution—from self-taught beginnings in the U.S. to reimagining Moroccan flavors in Hawaii.We talk about his bold move from San Francisco to Honolulu, his collaboration with renowned chef Chris Kajioka, and how local ingredients and a slower pace of life are influencing this new chapter. Chef Mourad shares his thoughts on tradition, creativity, nostalgia, and the power of family-style dining to connect people across cultures. What you'll learn from Chef Mourad Lahlou 3:39 – Shifting focus from San Francisco to Hawaii4:05 – What inspired the move to Honolulu6:19 – Closing Mourad and letting go of Michelin7:15 – The cultural roots of Leila8:37 – How Aziza has evolved over the years9:16 – Cooking with a sense of place10:10 – Serving food in a more “honest” way10:36 – Moroccan tradition meets Hawaiian ingredients11:47 – A chef’s brief dance with molecular gastronomy13:00 – Public support for Aziza through its many lives13:52 – How his palate—and judgment—has matured15:28 – His creative process for crafting new dishes16:24 – The role of nostalgia in Moroccan cooking17:40 – Couscous: More than a side dish20:08 – The journey of a self-taught chef23:02 – The woman behind the name Aziza23:27 – The birth of Mourad27:11 – Common misconceptions about Moroccan cuisine28:24 – What most Moroccan restaurants get wrong30:08 – Battling regulations over the tagine31:41 – Dishes he's most excited about at Leila33:13 – Why sharing food matters more than ever33:40 – His two favorite dishes on the Leila menu34:43 – Ingredient sourcing: SF vs. Honolulu36:19 – The magic of collaborating with Chris Kajioka41:42 – Culinary fusion at Miro Kaimuki44:08 – Menu staples and seasonal creativity45:29 – The irony of fine dining chefs doing soulful food49:31 – His favorite food spots around Honolulu50:35 – Guilty pleasures: Cheese and simple comforts53:07 – The emotional meaning of cooking at home57:31 – The biggest lesson he’s learned in his journey59:09 – Dream culinary collaborators1:03:50 – The worst advice young cooks hear I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from Hawaii Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from HawaiiConversation with Chef Roy YamaguchiInterview with chef Chef Chris KajiokaInterview with chef Sheldon SimeonConversation with Chef Vikram Garg Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Mourad Lahlou Instagram Facebook Social media Restaurant Aziza Instagram Facebook Social media

In this episode of Flavors Unknown, I sit down with Chef Amanda Cohen, the creative force behind Dirt Candy, one of the most innovative vegetable-forward restaurants in New York City.Amanda has spent her career redefining what plant-based fine dining looks like—turning vegetables into culinary masterpieces while challenging industry norms. From eliminating tipping at her restaurant to debunking the biggest myths about vegetarian cuisine, she’s proving that great food doesn’t need meat to be bold, exciting, and luxurious.In our conversation, Amanda shares her journey into the culinary world, the philosophy behind her groundbreaking restaurant, and why she believes the future of food is still being written—one vegetable at a time. What you'll learn from this panel discussion Chef Amanda Cohen Her path to becoming a chef – How Amanda Cohen found her way into the culinary world (3:03)Why she chose to focus on vegetables – The philosophy behind her plant-based approach (3:27)Judgment in and outside of the industry – How she deals with skepticism about vegetarian fine dining (5:01)Bucking the bacon craze – Why Amanda Cohen rejected the ‘everything needs bacon’ trend (6:15)How the industry has changed – Progress in plant-based cuisine and what still needs to shift (7:13)The philosophy behind Dirt Candy – Her vision for redefining the way we think about vegetables (9:50)Building a seasonal menu – The creative process behind designing Dirt Candy’s dishes (10:42)Cooking with vegetables vs. meat – The unique challenges and rewards of a plant-based menu (12:27)The secret to the restaurant’s creativity – How Dirt Candy constantly pushes boundaries (14:05)Why we’re still discovering new possibilities with vegetables – The untapped potential of plant-based cuisine (14:49)Misconceptions about vegetarian cuisine – The biggest myths she’s encountered (17:21)Making vegetables the star of the plate – Techniques to elevate plant-based dining (18:39)A creative celery dish she’s proud of – One of her most inventive dishes (20:14)Sourcing vegetables in New York City – How she finds top-quality produce (22:00)The inspiration behind the Dirt Candy Cookbook – Why she chose a graphic novel format for her book (24:08)Advice she’d give to her younger self – What she wishes she knew earlier in her career (27:20)Her favorite food spots in NYC – Where she loves to eat (29:46)Her guilty pleasure food – The unexpected indulgence she can’t resist (30:51)Common mistakes chefs make – Lessons from years in the kitchen (31:07)The go-to meal she makes for friends at home – What she cooks when she’s off duty (32:06)Her best advice for people in the industry – Tips for young chefs and restaurateurs (33:04)The people she loves cooking with most – Who inspires Amanda Cohen in the kitchen (33:57)Why she doesn’t believe the customer is always right – Her take on hospitality and service (34:55) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs about vegetarian cooking Don't miss out on the chance to hear from these talented chefs and gain insight into the world of vegetarian cooking. Conversation with Richard Landau from Vedge in PhiladelphiaInterview with Chef Jean-Marie Josselin in KauaiConversation with Farmer Lee Jones Links to most downloaded episodes (click on any picture to listen to the episode)

In this episode of Flavors Unknown, I sit down with Chef Joerick Rivera, the culinary mind behind Bakku, a Japanese crudo bar in Rincón, Puerto Rico, and Palmonte, where he explores Puerto Rican flavors with a modern twist. Despite initially resisting the idea of becoming a chef, Rivera has established himself as a pioneer, bringing Japanese precision to a town best known for its laid-back surf culture. We dive into his unexpected journey from reluctant cook to restaurant owner, how he navigated skepticism to make Bakku a success, and his process for balancing Japanese technique with Puerto Rican influences. Chef Rivera shares his approach to dish creation, the importance of supplier relationships, and why he refuses to take reservations at Bakku. Plus, we get into the most underrated Puerto Rican dishes, pet peeves in the kitchen, and what he eats when no one's watching. What you'll learn from Chef Joe Rivera at Bakku Childhood Food Memories – The flavors that shaped Joe Rivera early years (3:55) A Reluctant Start – Why he initially didn’t want to become a chef (5:29) A Bold Culinary Gamble – Opening Bakku, a Japanese-inspired restaurant in a surf town (6:53) Training with Chef John Okura – Lessons learned in Florida (7:44) Community Reception – How locals embraced Bakku despite early doubts (8:43) Building During a Crisis – Running a restaurant through a pandemic (10:20) The Inspiration Behind Bakku’s Menu – From concept to execution (11:13) Hurricane Maria’s Impact – How it changed his perspective (12:34) Signature Dishes at Bakku– The story behind his octopus carpaccio (14:37) Why No Reservations? – The philosophy behind Bakku’s approach (20:04) Creativity in the Kitchen – His research-driven process for developing new dishes (22:13) A Culinary Guide to Puerto Rico – His recommendations for must-try spots (27:59) Guilty Pleasure Food & Pet Peeves – What surprises him about home cooking (30:47, 34:25) The Most Underrated Puerto Rican Dishes – And why they deserve more love (32:08) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with chefs in Puerto Rico Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the link below for more conversations with Chef Mario Pagán. Conversation with Chef Mario Pagán Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Joe Rivera Instagram Social media Bakku Instagram Facebook Links mentioned in this episode Restaurant Bakku

On today’s episode of Flavors Unknown, I sit down with Chef JJ Johnson, the James Beard Award-winning chef and founder of FIELDTRIP, a fast-casual concept with four locations across New York. Known for his deep appreciation of the African diaspora’s culinary traditions, Chef JJ Johnson has built a brand around rice as a universal connector, sustainability, and bold, unapologetic flavors. In this conversation, we explore his unique multicultural background, how his Puerto Rican and Barbadian heritage shaped his cooking, and why mentorship and hard work have been key pillars in his career. He also shares the moment he realized rice was more than just an ingredient—it was a cultural story waiting to be told. We also get into the behind-the-scenes of running a fast-casual restaurant, how the industry has shifted post-pandemic, and the overlooked ingredients that deserve a spot in every kitchen. Whether you’re a home cook, a chef, or just a lover of great food, this episode is packed with insight, humor, and inspiration. What you'll learn from Chef JJ Johnson What sparked Chef JJ Johsnon fascination with African food (3:01) Discovering the “mother grain” of all rice varieties (3:33) The idea behind FIELDTRIP and its mission (4:43) Navigating the challenges of fast-casual dining during and after the pandemic (5:00) What’s on the menu at his rice-inspired restaurants (5:44) "FIELDTRIP 2.0"—new dish concepts in the works (9:00) The most disrespected ingredient in America (you’ll be surprised!) (9:33) Rice and its historical complexity in different cultures (10:00) Why sourcing local, regenerative rice matters over bleached, enriched varieties (10:33) Growing up in the Poconos and early food influences (16:42) How his grandmother’s kitchen shaped his love for food (17:17) Chef JJ Johnson multicultural heritage and how it influences his flavors (19:05) Childhood memories of Caribbean cookouts and family gatherings (20:00) The commercial that sparked his culinary calling (22:09) Early mentors who guided his career in the kitchen (23:39) The problem with social media comparisons and the myth of instant success (25:21) Why the road to success is a long one (and what it takes to get there) (27:51) How cultural backgrounds are shaping modern food trends (29:03) Why restaurants are embracing regional and cultural cuisines like never before (30:00) His ultimate guilty pleasure food (you won’t expect this one!) (33:24) An underrated ingredient that works for both sweet and savory dishes (34:01) An underrated West African dish everyone should try (35:00) The top three mistakes home cooks make in the kitchen (and how to fix them) (36:26) A life lesson from his father that applies far beyond the kitchen (36:48) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from New York City Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from NYC. Conversation with Alexander Smalls Interview with chef Danny Garcia Conversations with chef Trigg Brown Interview with pastry chef Françoois Payard Conversation with Erik Ramirez Interview with pastry chef Erin Kanagy-Loux Conversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon

In this episode of Flavors Unknown, I sit down with Chef Mario Pagán at his restaurant La Central in San Juan, Puerto Rico. Chef Pagán is a visionary in Puerto Rican cuisine, blending French techniques with bold, local flavors in what he calls the "Nueva Mesa Boricua" philosophy. With a restaurant portfolio that includes Mario Pagán, La Central, and Raya by Mario Pagán in Puerto Rico, along with Chayote in Winter Park, Florida, his culinary influence is far-reaching.Chef Pagán shares his deep respect for food, tradition, and his team, as well as his belief in letting Puerto Rican dishes evolve while preserving their cultural heritage. From his late-night bursts of creativity to his admiration for the women in his life who inspired his love of cooking, Mario offers a heartfelt and insightful look into his world.You’ll also hear about his experiences transitioning from architecture to culinary arts, his take on the global standing of Puerto Rican cuisine, and his mission to highlight the island’s rich culinary diversity. What you'll learn from Chef Mario Pagán Nueva Mesa Boricua Defined (3:24)The history and variations of mofongo across the Caribbean (4:26)Local reactions to modernizing traditional dishes (6:01)Balancing tradition and evolution in Puerto Rican food (7:17)Breaking stereotypes about Puerto Rican cuisine (8:09)Tips on experiencing Puerto Rico's culinary diversity (13:07)Insights into Mario Pagán’s restaurant empire (14:05)How he adapts Puerto Rican flavors for American diners (17:58)Early culinary inspirations and memories (20:11)The role of sofrito in Puerto Rican cooking (22:34)Switching career paths from architecture to cooking (24:30)His time at Johnson & Wales Culinary School (27:02)Connection to the legacy of Chayote restaurant (30:28)Mentorship under the legendary Alfredo Ayala (31:37)Respecting food and fostering teamwork (33:19)Creative breakthroughs at 4 a.m. (35:15)Alternative paths Mario Pagán might have taken (38:14)How architecture influences his approach to food (39:14)Collaborating with local purveyors post-hurricane (42:11)Navigating challenges in local sourcing after hurricanes (44:34)Mario’s vision for Puerto Rican cuisine on a global scale (45:09)Where to find the best Puerto Rican specialties (47:20)His guilty pleasure foods (49:12)Kitchen pet peeves (49:45)The most essential ingredient in Puerto Rican cooking (50:20)Dream collaborations in the culinary world (54:39)The importance of family and strong employee relationships (58:39) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Notable Quotes from Chef Mario Pagán “You need to be humble. Your ego can kill you in this business. Respecting food, not letting your ego drive you, and keeping your feet on the ground is really important.”“If I don’t create, I’m dead.”“I breathe it, live it, and love it. Every day I walk into my restaurants, it’s a privilege.”“Food is art. The similarities between food and architecture—layering, balancing, structure, color—are striking.”“I owe everything to the women in my life—my grandmothers, my aunts, my mom. For us in Puerto Rico, being in the kitchen is about creating memories together.”“We are as warm as our food.”“Money kills. First, you need to love yourself, love your food, and then the people will come.”“Mofongo... it’s a fight between the Dominican Republic and Puerto Rico, but Puerto Rico does it better. Of course,

Today’s episode is a special one! I’m joined by five exceptional chefs shaping the Charleston Food Scene:Chef Shuai Wang of King BBQ, blending Chinese barbecue traditions with Southern flavors.Chef Shaun Brian Sells of CudaCo., elevating sustainable seafood with creative coastal cuisine.Pastry Chef Annie Coleman of Flora and Fauna, combining artistry and innovation in desserts and baked goods.Chef Alec Gropman of Bodega, redefining breakfast sandwiches with a fusion of New York roots and Charleston charm.Chef Nathan Hedlund of Da Toscano Porchetta Shop, showcasing the bold, comforting flavors of Tuscan street food.This engaging panel interview was recorded during the StarChefs Rising Stars event in Charleston, South Carolina.Together, we explore the unique influence of Charleston’s low-country cuisine and how these chefs are transforming it with their creativity and vision. You’ll hear insights into their commitment to local sourcing, the challenges of sustainability, and how they’re weaving global influences into the fabric of Charleston’s food culture. Whether you’re a culinary professional or a passionate foodie, this episode is packed with inspiration and stories from some of Charleston’s finest culinary minds. What you'll learn from this panel discussion about the Charleston Food Scene Meet today’s Five Charleston Chefs and learn about their restaurants (2:21)Perspectives on the evolving Charleston food scene (3:53)Changes to Charleston’s culinary landscape over the years (5:16)The camaraderie and collaboration among Charleston chefs (6:26)The unique contributions of Gullah Geechee food culture (10:23)Preserving the ideals of low-country cooking (12:47)Introducing new and innovative cuisines to Charleston diners (13:34)Educating diners through storytelling and food culture (15:26)How Bodega thrived during the pandemic (17:17)The vision behind Flora & Fauna and its unique offerings (19:13)Exploring the French influence in Southern cuisine (20:07)The art of Southern biscuits and how they stand apart (20:54)Caribbean influences at CudaCo. and their impact on the menu (21:53)Sustainability as a cornerstone of the modern culinary industry (25:27)The importance of nostalgia in creating memorable dishes (28:06)Leveraging the Grow Food List for local inspiration (30:45)Innovation and collaboration in the kitchen (34:41)Seasonality and adapting to Charleston’s warm climate (38:49)The challenges and rewards of supporting local sourcing (41:41)Defining the key elements of a truly great dish (42:49)Must-try foods for tourists visiting Charleston and discovering the Charleston Food Scene (46:45)Tips for ensuring you’re eating authentic local seafood (51:00)Infusing Charleston traditions into global culinary concepts (54:12)Foraging in the low-country landscape (54:50)The intersection of technology and food (57:12)Problem-solving in the kitchen: refining and perfecting dishes (1:01:14)Addressing challenges in back-of-house operations (1:04:20)Exciting trends shaping Charleston’s kitchens today (1:07:48)The growing trend of chef-branded merchandise in Charleston (1:11:25) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with other panel discussion with chefs Don't miss out on the chance to hear from talented chefs from across the country.Panel Discussion BostonPanel Discussion LAPanel Discussion PhiladelphiaPanel Discussion AustinPanel Discussion Providenc...

In this episode of Flavors Unknown, I sit down with the extraordinary Alexander Smalls—Harlem-based chef, opera singer, storyteller, and James Beard Award-winning author. Alexander recently released his latest book, The Contemporary African Kitchen, a celebration of African culinary traditions and the chefs shaping its future.Recorded in the intimate setting of Alexander’s Harlem apartment, we explore the photo-lined hallway that pays homage to his South Carolina roots. Our conversation is a deep dive into the intersection of music, food, and identity, with Alexander sharing how his Gullah Geechee upbringing shaped his approach to bringing the vibrant, often-overlooked flavors of Africa to fine dining tables around the world.From his early days performing opera to becoming a culinary ambassador of the African diaspora, Alexander Smalls reflects on the personal stories, cultural connections, and bold ideas that drive his work. What you'll learn from Alexander Smalls Misconceptions about African cuisine – 3:45What makes African food unique – 4:49The overlooked respect for African cuisine – 6:09Writing The Contemporary African Kitchen with his Ghanaian co-author – 8:14Resistance from other African chefs – 11:33Connecting regional flavors and ingredients – 13:21Colonialism’s influence on food – 17:15Music, family, and food in his South Carolina home – 18:42The role of Alexander Smalls uncle and Gullah Geechee roots – 19:40Standing out in his Southern community – 20:50Visiting West Africa and connecting with his grandfather’s spirit – 23:40Learning the art of entertaining – 24:48Championing African food’s rightful place in fine dining – 25:46Elevating African dishes through French techniques – 27:36African cuisine vs. Southern soul food – 28:39Filling the gap for upscale African restaurants – 30:27Alexander Smalls unexpected opera talent as a child – 32:44Helping integrate the school system – 35:10Why Alexander Smalls left music professionally – 36:25World travels through music – 37:55Honoring Negro spirituals through a passion project – 40:11Launching his restaurant vision – 42:40Training in European kitchens – 44:00His best-selling plate from the early days – 45:15The “shoebox lunch” tribute – 47:40Creating America’s first black-owned Best New Restaurant – 49:00African origins of a popular dish – 49:57Reflections on Menton’s concept – 52:22A pandemic project and a surprising Dubai connection – 53:22Telling his childhood story through food – 56:02Harlem’s vibrant food scene – 58:02His guilty pleasure food – 1:00:35Dishes Alexander Smalls cooks for friends – 1:01:54The pie that reminds him of childhood – 1:02:32His ‘what if’ career path – 1:03:25 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Overview of My Conversation with Alexander Smalls The truth about African cuisine – misconceptions, uniqueness, and the lasting impact of colonialism.The art of storytelling through food – how Alexander’s childhood, music career, and global travels shape his approach to cooking.Voices of Africa – the collaborative process behind The Contemporary African Kitchen and the surprising resistance he encountered from chefs along the way.Cultural connections – the links between West Africa and his family, and how visiting the region grounded his culinary path.From music to food – why Alexander transitioned from opera to the kitchen, and how both art forms influence his creativity.

In this episode of Flavors Unknown, we’re thrilled to welcome Chef Dave Beran, a culinary visionary whose remarkable journey spans some of the most iconic restaurants in Chicago and Los Angeles. From his early days at MK, Tru, and the trailblazing Alinea, to creating the critically acclaimed Pasjoli and his newest venture, Seline, Chef Dave Beran has continually redefined what it means to innovate in the kitchen.Join us as Chef Dave Beran shares the highs and lows of his career, including the lessons learned from working with culinary legends and stepping into the spotlight as a restaurateur. We’ll explore his philosophy of food, his unique approach to storytelling through cuisine, and how his restaurants in Santa Monica are shaping the future of fine dining. Plus, you’ll hear a sweet behind-the-scenes moment as Chef Dave seamlessly balances being a chef, entrepreneur, and father during our recording. What you'll learn from Chef Dave Beran How Chef Dave Beran’s quirky family food memories shaped his love for cooking (3:49)The surprising influence of cigarettes on dishes at Alinea (4:54)Chef Dave Beran’s teenage path into the back of the house (6:42)The industry event that brought Chef Dave Beran to Chicago (7:54)Why he chose experience over culinary school (9:20)Chef Dave Beran on hiring challenges and why longevity matters over pedigree (11:25, 13:04)Insights from Chef Dave Beran’s time at Alinea (15:10)The challenges Chef Dave Beran faced after leaving a legendary restaurant (16:35)How anonymity unlocked new creativity for Chef Dave Beran (17:55)Chef Dave Beran’s creative evolution after moving to Los Angeles (19:42)The inspiration and philosophy behind Seline, his latest Santa Monica restaurant (23:20)Chef Dave Beran’s French culinary roots and how he modernizes classic concepts (24:33, 26:03)How Chef Dave Beran’s menu designs provide a sense of time and place (22:09)The whimsical design and flavors that make Seline stand out (28:46, 30:32, 32:17)Chef Dave Beran’s take on originality in a social media-driven world (36:15)Lessons from closing Dialogue and growing through challenges (42:28, 44:28)Chef Dave Beran’s top spots to eat in Santa Monica (45:46)His guilty pleasure sweet and biggest kitchen pet peeve (46:44, 47:30)Chef Dave Beran’s favorite ingredients and the chef he dreams of collaborating with (49:01, 50:18)The worst advice Chef Dave Beran has heard in the culinary world (51:30) Why Listen to Chef Dave Beran on Flavors Unknown Chef Dave Beran’s name is synonymous with innovation, creativity, and pushing boundaries in the culinary world. Whether you’re a fan of fine dining, French cuisine, or simply love stories of perseverance and growth, this episode offers an intimate look into Chef Dave Beran’s world.Be sure to listen, subscribe, and share this episode to discover the untold stories behind Chef Dave Beran’s incredible career. Visit flavorsunknown.com for more episodes featuring culinary legends like Chef Dave Beran. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from Los Angeles Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Los Angeles.Interview with Nancy SilvertonInside Los Angeles Food Scene: A Panel DiscussionInterview with Chef Suzanne GoinConversation with Chef Elizabeth Fal...

In this episode of Flavors Unknown, host Emmanuel Laroche dives deep into the world of Chef Andrew Black, a James Beard Award-winning chef whose restaurants are redefining Oklahoma City’s culinary landscape. With three acclaimed establishments—Grey Sweater, Black Walnut, and the newly launched Perle Mesta—Chef Black combines his Jamaican and Indian heritage with a philosophy of storytelling and boundless creativity in every dish. What you'll learn from Chef Andrew Black A Taste of Roots: Discover how the smells and flavors of Chef Andrew Black’s Jamaican upbringing (3:15) and the traditional Hindi dishes cooked by his grandmother (4:58) planted the seeds of his culinary passion. Cultural Fusion: Learn how his family’s rich cultural background shaped his perspective on food and inspired his unique style of blending Caribbean and Indian influences (5:35). Back to the Beginning: Chef Andrew Black shares the pivotal moment he knew cooking would be his life’s work (8:24) and the mentorship that guided him early in his career (10:29). A Global Palette: Follow Chef Black’s culinary journey across the world and how those experiences led him to Oklahoma City (12:12), a place he now calls home (14:25). Crafting Culinary Concepts: Go behind the scenes of his restaurant creations, from the avant-garde tasting menus at Grey Sweater (19:55) to the elegance and nostalgia of Perle Mesta (21:25). Food as Storytelling: Hear Chef Andrew Black’s philosophy on using menus to tell a story (27:01), and how he designs dishes that stand alone yet harmonize with the bigger picture. The Art of Fine Dining: Chef Andrew Black reflects on the evolution of fine dining (37:56) and the biggest lessons he’s learned along the way (39:11). Featured Moments: Why Chef Andrew Black doesn’t source ingredients locally and how he curates his menus (25:44). His favorite iconic dish from Grey Sweater (23:59). A food tour through Oklahoma City’s vibrant culinary scene (34:46). Chef Black’s cravings and how they influence his creations (36:01). What it takes to work in his restaurants and the hiring principles he values (37:13, 42:49). The chef he dreams of collaborating with and the advice he believes aspiring chefs should ignore (39:56, 41:18). I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs discussing Cultural Impact of Food Don't miss out on the chance to hear from these talented chefs or culinary experts who discuss the cultural significance of food and its role in identity, much like how Chef Black integrates Jamaican and Indian influences. Conversation with Chef Arnold Myint Conversation with Chef Norman Van Aken Interview with Chef Brad Kilgore Interview with Chef Shota Nakajima Panel Discussion SXSW - Immigrant Flavors Reshape America Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Andrew Black Instagram Facebook Social media Grey Sweater restaurant Instagram Facebook Social media Perle Mesta restaurant Instagram Facebook Links mentioned in this episode