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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

57:54

61. Steve Schwartz: Activating The “Tea Mind”

On The Pass ·

2023/04/12

“Tea mind,” as referenced by Steve Schwartz, is the simple, celebratory act of serving tea and has well-documented, powerful health and wellness benefits on a physical, spiritual, mental, and emotional level. Over the years, researchers have discovered how the ingredients in a cup of tea can lift mood, improve focus, and perhaps even ward off depression and dementia. The combination of this simple act paired with quality ingredients lends itself to a 360 welness experience. Master Tea Blender and

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53:28

60. Hot Spot: Kristin Olszewski of Nomadica Wine

On The Pass ·

2023/03/29

On this episode of the Hot Spot series, Gabriel Ornelas sits down with entrepreneur and sommelier Kristin Olszewski. Kristin is the Founder and CEO of Nomadica Wine—a premium, sustainably sourced canned wine brand that is looking to make waves in the industry, or as they say on the Nomadica website, they are sourcing universally gratifying wines with flavor profiles that are “serious enough for a glass, but vivacious enough to be sipped out of the can.” Kristin earned a degree in sustainable

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52:34

59. Philippe Bongrain: Chocolate With Purpose

On The Pass ·

2023/03/09

"Everywhere in the world there are tensions – economic, political, religious. So we need chocolate,” says the great Alain Ducasse—iconic chef, creator, and artisan of living. We couldn’t agree more and believe life is so much better because of chocolate. Chocolate is one of the most beloved foods and ingredients around the world. Almost every culture and society have a passionate love affair with it. There is no limit to the power chocolate has in cultivating emotive reactions, and it often

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58:30

58. Nina Oduro: Amplifying The African Diaspora

On The Pass ·

2023/02/22

The journey of an entrepreneur is often layered with numerous challenges and setbacks. It requires a certain level of determination, sacrifice, willingness to learn, and getting used to hearing alot of no’s. Layering on the challenges Black women face in our society adds another element of difficulty. Our next guest speaks to her own entrepreneurial journey as a Black woman, the hurdles she has faced, and her beautiful breakthroughs. Nina Oduro is an entrepreneur, host, social justice warrior, and

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58:12

57. Hot Spot: Charlie Mitchell of Clover Hill

On The Pass ·

2023/02/01

On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Charlie Mitchell, chef and co-owner of Clover Hill, a restaurant in Brooklyn, New York. Charlie is no stranger to the kitchen. Over the past 9 years, the 30-year-old Detroit native has worked sous chef and executive sous chef positions at Eleven Madison Park, Jônt in DC, Bresca in DC, the Greenwich village neighborhood classic Villanelle, and One White Street in Tribeca. An incredible resume for just under a decade in the

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56:20

56. Luis Vargas: Purveyors Of Joy

On The Pass ·

2022/12/21

“Fill your life with adventures, not things. Have stories to tell, not stuff to show.” - Unknown This quote really embodies how Luis Vargas lives his life and runs his business. Luis is one of the worlds premier experiential travel executives and thought leaders. He is Founder and CEO of Modern Adventure, a certified b-corp, climate neutral and award winning travel company based in Portland, Oregon. Luis and the Modern Adventure team, as they say, are purveyors of joy, and believe that travel can

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48:48

55. Eddy Cola: Coffee As A Force For Good

On The Pass ·

2022/12/15

Did you know, coffee consumption in the United States rose by 14% from January 2021 through January 2022, according to the National Coffee Association? And demand for top-quality coffee like organic and fair-trade is on a roll in every region of the world. Coffee was an important part of my early life for many years, but not for the reasons you may think. I wasn’t a consumer, or even the passionate consumer I am today until 2011. From 2002 - 2009 I was a barista at Starbucks, but never drank

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44:47

54. Daniel Boulud Rerelease: Four Decades of Service

On The Pass ·

2022/11/21

This epiosde was recorded in Jan 2020 and released in April 2020. Iconic award-winning Chef-Owner and Restaurateur Daniel Boulud discusses the early days in his career, why building a strong corporate culture is important, and how he’s maintained longevity with over 4 decades in the culinary industry. For more information on Daniel Boulud and his team: https://www.danielboulud.com Follow Daniel on Instagram: https://www.instagram.com/danielboulud/?hl=en Follow On The Pass: https://bit.ly/3BpHckD

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01:10:38

53. Hot Spot: Chef Pyet DeSpain

On The Pass ·

2022/06/01

On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Pyet DeSpain, a rising culinary talent who hit national notoriety as the recent winner of Gordon Ramsey’s "Next Level Chef" Season 1 on Fox Network. Having grown up on a reservation and a member of the Prairie Band Potawatomi Nation, Pyet collides the cuisine of both her Native American and Mexican heritage. Having won "Next Level Chef" on national TV, she talks about finding a new sense of identity as a spokesperson to

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52:40

52. Gero Fasano: Taking A Family Business Global

On The Pass ·

2022/05/12

It all started in 1902 when Vittorio Fasano, an Italian from Milan arrived in São Paulo, Brazil with a dream to open a restaurant. Since then, the Fasano family — the biggest name in Brazilian hospitality for over a century — has built a legendary portfolio that expands over 26 restaurants and 9 hotels across South America and more recently North America. This episode's conversation takes place in person at Fasano Restaurant in New York, the newest addition to the group's roster, with Gero Fasano,

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48:12

51. Sebastien Silvestri: The Next Era In Fine Dining

On The Pass ·

2022/04/27

Opening a successful restaurant in New York City is no easy feat, yet famed chef Daniel Boulud has managed to successfully open multiple restaurants in the city and around the world in places like Singapore, London, and Toronto. So how does one man do it all? The answer is The Dinex Group, chef Daniel Boulud's restaurant group — the machine that powers his concepts such as Daniel, Bar Boulud, Le Pavillon, and the newly announced Le Gratin. Our next guest is Sebastien Silvestri, CEO of The Dinex

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01:04:24

50. Elisa Fernandes: Living Her Passion & Purpose

On The Pass ·

2022/04/13

Whether you're exploring the spirited streets of Rio de Janeiro, laid-back beaches of Bahia, or the ultra stylish neighborhoods of São Paulo, you will get to experience a beautiful range of food, culture, and people across its different regions. São Paulo, the home of today's guest, is an international blend of influences from places such as Japan, Italy, Africa, France, Germany, and Lebanon. You would be remiss if you didn't try the foods from these cultures or explore the different restaurants

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19:57

49. Life Lessons From The Best In Hospitality

On The Pass ·

2022/03/30

We hope you are all enjoying Season 3 thus far and have had the chance to listen to our last few episode with Fulani Chef Fatmata Binta, Chris Jackson & Hélène Seillan of VÉRITÉ wines, and Rafael Shin of Agua Mágica Mezcal. All incredible creative entrepreneurs with valuable wisdom and insight from their personal journeys. This is the last week of March 2022 and our hope for you is the energy and enthusiasm you started the year off with is not only still present, but building momentum. Despite the

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53:27

48. Hot Spot: Rafael Shin of Agua Mágica

On The Pass ·

2022/03/16

The addition of Mezcal to menus has been on a high rise the last few years, yet it still feels like it’s just the beginning for this complex and storied spirit. Rafael Shin, Founder of Agua Mágica Mezcal, is looking to change how people interact with the sprit by honoring the Oaxacan culture and its people, where almost 90% of all Mezcals' are made. Having grown up in Mexico, Rafael shares personal stories about his introduction to Oaxaca, the first time he ever tried Mezcal, and the spark that

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52:35

47. Chris Jackson & Hélène Seillan: Two Families, One...

On The Pass ·

2022/03/02

The story of our next guests starts with the late Jess Jackson, a monumental visionary and entrepreneur who built a wine empire around Kendall-Jackson Vintner’s Reserve Chardonnay — catapulting him into the category as one of northern California's most recognizable self-made billionaires. In the late 1990’s, Mr. Jackson asked Pierre Seillan, a Bordeaux winemaker from France to come to Sonoma, CA to help him realize his dream of creating one of the best wines in the world. Together, they created

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36:33

46. Fatmata Binta: Food For The Adventurous Diner

On The Pass ·

2022/02/16

What is West African food? You probably didn’t think of traditional Fulani cooking or Fonio, millet, and dawadawa which are a few of the grains, seeds, and locust beans that make up the traditional Fulani diet. Our next guest, helping us kick off Season 3 of On The Pass is chef Fatmata Binta, the mastermind behind the international nomadic restaurant Dine on a Mat, a 5-course Nomadic Dining Experience and Founder of the Fulani Kitchen Foundation. Fatmata, who comes from the African nomadic

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37:55

44. Hot Spot: Courtney Boyd Myers of AKUA

On The Pass ·

2021/11/18

Cultures around the world have been eating sea kelp for centuries, but in some places like America, the concept is quite new. Our next guest in the Hot Spot series is Courtney Boyd Myers, the co-founder and CEO of natural food startup Akua. Her company is known for making delicious and nutritious food products from kelp such as its fan favorite the Kelp burger with a mission to feed the planet sustainability while restoring the health of oceans. Unlike a lot of food tech products, the kelp burger is

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01:02:00

43. Matthew Hofmann: Where Whiskey Meets Agriculture

On The Pass ·

2021/11/03

There are only four ingredients needed to produce whiskey, and yet there are endless possibilities that can be expressed. Some put an emphasis on the water while others others focus on the wood with their own specific maturation philosophy, yet few really focus on the quality of whiskey's key ingredient: barley. Majority of whiskey today is produced with commodity barley, but our next guest Matt Hofmann is looking to change this ecosystem by focusing on regionally-grown and shortening the distance

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01:02:59

42. Christian Lachel: Creating Multisensory Cultural...

On The Pass ·

2021/10/20

In the last decade with the rise of social media and our abilities to document every detail of our lives, the word experience has become synonymous with our generation. It's been said that consumers today care more about experiences than possessions which is why brands have had to evolve the way they interact with their customers. From store pop-ups to brand themed restaurants, companies are leaning into that word by creating memorable activations that change the way they connect to their customers

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01:03:25

41. Rising Talent: Andy Kadin of Bub and Grandma’s

On The Pass ·

2021/10/06

For this addition of our Rising Talent series on On The Pass, Gabriel Ornelas chats with Andy Kadin, a Rising Talent 2019 Finalist. Andy is the owner and baker behind Bub and Grandma's, one of LA’s most beloved bread. What launched in 2014 as a small and humble business, after leaving behind an advertising career, has now evolved into a wholesale bakery with over 150 customers around LA, many of which are some of the city's most well known restaurants. Andy shares how he got his start, the

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