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PODCAST

On The Pass

Gabriel Ornelas

On The Pass serves up inspiring conversations with dynamic figures in the food + beverage, hospitality and travel space. Hosted by Gabriel Ornelas.

arts food

All Episodes

01:09:34

134. Or Amsalam: 10 Years of Bread & Belonging

On The Pass ·

2025/11/26

What does it take to build a bakery that becomes the soul of a neighborhood? In this episode of On The Pass, host Gabriel Ornelas sits down with Or Amsalam, chef and co-founder of Lodge Bread Co., one of Los Angeles' most influential and beloved artisan bakeries. For nearly a decade, Lodge Bread Co. has been more than a place for great bread — it has become a cultural pillar, a symbol of craft, care, and community. Or shares how his Israeli–Moroccan heritage shaped his palate, how failure became a

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58:08

133. Eduard Xatruch: Inside the World's #1 Restaurant

On The Pass ·

2025/11/12

In this special in-depth conversation, Gabriel Ornelas sits down with Chef Eduard Xatruch, one of the three creative forces behind Disfrutar — the #1 restaurant in the world (World's 50 Best 2024) and a three-Michelin-stardestination redefining modern gastronomy. From the legacy of El Bulli to the philosophy of "creative cooking," Eduard reflects on his lifelong pursuit of innovation, collaboration, and meaning. He opens up about the power of partnership with fellow chefs Oriol Castro and Mateu

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03:22

A New Era of Culinary Greatness | In Partnership with...

On The Pass ·

2025/10/20

A New Course is a special three-part video series presented by On The Pass, in partnership with S.Pellegrino and the S.Pellegrino Young Chef Academy — a celebration of mentorship, creativity, and the future of gastronomy. Featuring culinary icons like Nancy Silverton, Aisha Ibrahim, and Brad Kilgore, alongside emerging voices such as Charlie Mitchell and Garrett Brower, each episode explores the deeper meaning of competition, leadership, and community in shaping the next generation of chefs. It

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53:13

132: Curtis Stone: Leading With Vision

On The Pass ·

2025/09/17

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

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58:07

131. Hot Spot: Bolun & Linette Yao of NYC’s YINGTAO

On The Pass ·

2025/08/27

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

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59:38

130. Hot Spot: Tara Monsod of Animae + Le Coq

On The Pass ·

2025/08/06

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

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58:18

129. Dave Beran: The Courage To Reinvent

On The Pass ·

2025/07/16

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

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49:23

128. Hot Spot: Scott Linder of Matū + Matū Kai

On The Pass ·

2025/07/02

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

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01:01:37

127. Aitor Zabala: Somni Reimagined

On The Pass ·

2025/06/11

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

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41:19

126. Pablo Rivero: Powering Restaurants in a New Era

On The Pass ·

2025/05/28

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

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36:54

125: Hot Spot: Kwame Onwuachi of Tatiana

On The Pass ·

2025/05/14

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

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56:08

124. Andrew Wong: Our Chinese Restaurant

On The Pass ·

2025/04/23

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

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54:29

123. Hot Spot: Fariyal Abdullahi of Hav & Mar

On The Pass ·

2025/04/09

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

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20:43

122. Ryan Cole of Salsify at the Roadhouse

On The Pass ·

2025/03/27

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

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48:48

121. Laurent Gardinier: Leading Relais & Châteaux

On The Pass ·

2025/03/05

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

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44:13

Effects Of Change Ep. 6: Fawn Weaver + Series Round Up

On The Pass ·

2025/02/19

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 Follow

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46:34

Effects Of Change Ep. 5: Clare Reichenbach + Tim...

On The Pass ·

2025/02/19

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: https://bit.ly/416kRGt Learn more about The James Beard Foundation: https://bit.ly/3X6Lk5J Follow

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39:35

Effects Of Change Ep. 4: Melina Shannon-DiPietro +...

On The Pass ·

2025/02/19

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: https://bit.ly/40Zn5r8 https://bit.ly/4i4Xbcp

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52:15

Effects Of Change Ep. 3: Daniel Humm + Elena Reygadas

On The Pass ·

2025/02/19

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: https://bit.ly/49CWK51 Follow Daniel Humm and Elena Reygadas on Instagram: https://bit.ly/3EVVdg3

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50:02

Effects Of Change Ep. 2: Sean Sherman + Rupa...

On The Pass ·

2025/02/19

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: https://bit.ly/49CWK51 Follow Sean Sherman and Rupa Bhattacharya on Instagram: https://bit.ly/412ibK1 https://bit.ly/439ckVI Watch On

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139 results

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