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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.

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S7 · E146
July 15 · 53 min
146. Pablo Soto: Leadership, Pressure & Life After the Storm
For years, Noma has stood as one of the most influential restaurants in the world. In 2026, it also became the center of one of hospitality's most difficult conversations. In this thoughtful and deeply human conversation, Executive Head Chef Pablo Soto joins Gabriel Ornelas to discuss what it was like leading Noma's Los Angeles residency through extraordinary public scrutiny while caring for a team of more than 100 people who had relocated from around the world. Rather than revisiting headlines, Pablo reflects on leadership, resilience, accountability, the balance between care and standards, and why he continues to believe in the people behind one of the world's most celebrated restaurants. The conversation also explores the future of Noma, creativity under pressure, and what comes next as the restaurant enters a new chapter. Learn more about NOMA and book a reservation: https://bit.ly/454Mi5Q Follow NOMA on Instagram: https://bit.ly/4fzIu2u Follow On The Pass on Instagram: http://bit.ly/3Kvg Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S7 · E145
July 1 · 56 min
145. William Bradley: Discipline, Identity & 3 Michelin Stars
For nearly twenty years, Chef William Bradley quietly pursued a vision that many believed was impossible: building one of the world's great restaurants in San Diego. In this conversation, the Addison master chef reflects on the long road to becoming Southern California's first three Michelin-star restaurant, the discipline required to sustain excellence, and why true mastery isn't built through breakthrough moments, but through thousands of ordinary days executed extraordinarily well. Together, Gabriel Ornelas and William explore identity, leadership, consistency, sacrifice, California Gastronomy, and the enduring pursuit of becoming more fully yourself. This is a conversation about far more than Michelin stars. It's about what twenty years of unwavering commitment can teach us about building a meaningful life. Learn more about ADDISON and book a reservation: https://bit.ly/3QzMdUl Follow ADDISON on Instagram: https://bit.ly/3SGa1GC Follow On The Pass on Instagram: http://bit.ly/3Kvg Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S7 · E144
June 17 · 1 hr 5 min
144. Niki Nakayama + Carole Iida-Nakayama: Success, Resilience, and 15 Years of n/naka
For fifteen years, Niki Nakayama and Carole Iida-Nakayama have built one of the most influential restaurants in America. What began as a deeply personal vision for modern kaiseki in Los Angeles has evolved into a restaurant that has helped redefine fine dining in Southern California, earned international acclaim, inspired a generation of chefs, and become one of the most sought-after reservations in the country. But this conversation isn't about how n/naka started. It's about what happens after success. In this deeply personal episode of On The Pass, Gabriel Ornelas sits down with Chef's Niki Nakayama and Carole Iida-Nakayama to reflect on fifteen years of n/naka, how their definition of success has evolved, the realities of building a life and business together, and the lessons they've learned through both triumph and adversity. The conversation explores the partnership behind one of America's most celebrated restaurants, the pressure of maintaining excellence at the highest level, and the resilience required to continue moving forward when the path isn't always upward. For the first time, Niki and Carole speak candidly about the emotional realities behind public success, the evolution of their relationship, the future of n/naka, and what they hope their legacy will be long after the final course is served. Topics discussed include: • 15 years of n/naka and the evolution of modern kaiseki in Los Angeles • How success changes over time • Building a restaurant and a life together • Leadership, partnership, and trust • Michelin stars, adversity, and resilience • The future of n/naka • Lessons for chefs, entrepreneurs, creatives, and founders Whether you're a chef, restaurateur, entrepreneur, hospitality professional, or simply someone striving to build something meaningful, this conversation offers a rare look inside the mindset required to sustain excellence over the long term. SUBSCRIBE to On The Pass for conversations with the world's most influential chefs, restaurateurs, hoteliers, winemakers, and cultural leaders. Learn more about n/naka and book a reservation: https://bit.ly/4uBo39J Follow n/naka on Instagram: https://bit.ly/4vhxEnt Follow On The Pass on Instagram: http://bit.ly/3Kvg Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S7 · E143
June 3 · 52 min
143. Diego Gutiérrez: Stewarding One of the World's Great Hotels
What does it take to build one of the most celebrated hotels in the world? In this episode of On The Pass, Gabriel Ornelas sits down with Diego Gutierrez, Co-Founder and CEO of Chablé Hotels, the visionary hospitality brand behind Chablé Yucatán, one of the most awarded luxury destinations in the world and widely regarded as one of the finest hotels in North America. Surrounded by jungle, cenotes, Mayan history, and a profound sense of place, Chablé has become a global benchmark for luxury hospitality, wellness, architecture, design, and cultural preservation. But this conversation isn't about luxury for luxury's sake. It's about responsibility. Together, Gabriel and Diego explore what it means to build a hospitality brand rooted in land, culture, community, and legacy. They discuss the tension between growth and preservation, the pressure that comes with global recognition, the role of food in telling the story of Mexico, and how true luxury is defined not by excess—but by how something makes you feel. They also dive into: • The founding vision behind Chablé Yucatán • Preserving culture while building for the future • Leadership lessons from family and legacy • Creating extraordinary guest experiences through authenticity • Wellness, architecture, and the spirituality of place • Growing Chablé into new destinations without losing its soul This is a conversation about stewardship, intentionality, and creating places that leave a lasting impact long after guests return home. Whether you're a traveler, entrepreneur, hospitality professional, designer, or simply someone interested in building meaningful experiences, this episode offers timeless lessons on leadership, culture, and the power of place. An On The Pass Studios Production Learn more about Chablé: https://bit.ly/49DhOL1 Follow Chablé on Instagram: https://bit.ly/4x5duy8 Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S7 · E142
May 20 · 1 hr
142. Jorge Vallejo: Inside Mexico's Most Celebrated Restaurant
JORGE VALLEJO is one of the most important chefs in the world right now. As the chef and co-owner of Quintonil alongside his wife Alejandra Flores, Jorge has helped redefine modern Mexican gastronomy on the global stage. Quintonil currently holds 2 Michelin Stars and was ranked No. 3 on the 2025 World's 50 Best Restaurants list, making it one of the most celebrated restaurants on earth. But this conversation goes far beyond rankings. In this episode of On The Pass, Gabriel Ornelas sits down with Jorge Vallejo for a deeply personal conversation about Mexico, identity, leadership, restaurant culture, hospitality and the responsibility of representing a country through food. Together, they explore: • Why "Mexico is not one thing" • How food acts as a social and emotional connector in Mexican culture • The pressure and privilege of representing Mexico on the world stage • Building a healthy kitchen culture at the highest level of fine dining • Why Quintonil is "the team," not just Jorge and Alejandra • What success actually means beyond Michelin stars and global rankings • How hospitality can transform strangers into lifelong friends Jorge also reflects on the evolution of Mexican cuisine, the importance of sustainability and local producers, and why creating meaningful experiences matters more than awards. This is a conversation about more than food. It's about building something that makes people feel seen, welcomed and connected. If you care about creativity, culture, leadership, hospitality, or the future of gastronomy, this is an episode you do not want to miss. SUBSCRIBE to On The Pass for more conversations with the world's leading chefs, restaurateurs, hoteliers, winemakers, and cultural visionaries. WATCH on YouTube LISTEN on Apple Podcasts & Spotify An On The Pass Studios Production Learn more about Quintonil: https://bit.ly/4v4Wuqd Follow Quintonil + Jorge on Instagram: https://bit.ly/42HgCT9 https://bit.ly/49e5eBP Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S7 · E141
May 6 · 53 min
141. Brian Limoges: Redefining Kitchen Culture
What does it take to build a two Michelin star restaurant in just six months? In this episode, Gabriel Ornelas sits down with Chef Brian Limoges, Executive Chef of Enclos in Sonoma County—one of the most exciting new restaurants in American fine dining. But this conversation goes beyond the stars. Brian reflects on his journey through some of the world's most demanding kitchens and the personal shift that redefined how he leads today—moving from intensity and pressure to patience, intention, and mentorship. They discuss the deeper story behind Enclos, the importance of storytelling in cuisine, and how a restaurant can truly reflect the land it comes from. From Sonoma's terroir to team culture, this episode explores what it means to build something meaningful, not just successful. A conversation about growth, perspective, and the evolution of leadership in hospitality. An On The Pass Studios Production 🔔 Subscribe for more conversations with the icons and innovators shaping hospitality and culture worldwide. Learn more about Enclos: https://bit.ly/4tUjg3S Follow Enclos on Instagram: https://bit.ly/4w7r6st Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S7 · E140
April 7 · 1 hr 12 min
140. Marcus Jernmark: Redefining Fine Dining in LA
In this episode of On The Pass, Gabriel Ornelas sits down with Swedish-born chef Marcus Jernmark — one of the most accomplished chefs of his generation, known for leading some of the world's most celebrated kitchens, including Restaurant Frantzén and Zén, both awarded three Michelin stars. After a global career spanning Aquavit and Per Se, Marcus has quietly spent the last four years in Los Angeles — observing, learning, and rethinking what fine dining can be. Now, with the opening of Lielle, Marcus is stepping into a new chapter. This is not another fine dining restaurant. This is a redefinition... Blending the warmth and accessibility of a bistro with the precision and intention of Michelin-level cooking, Lielle represents a shift — away from excess, away from "smoke and mirrors," and toward something more human, more grounded, and more nourishing. In this conversation, Marcus reflects on: What Los Angeles has taught him about food, culture, and community Why he chose patience over speed in building his first independent project The responsibility of leading teams and building sustainable kitchens The realities of burnout, mentorship, and longevity in the hospitality industry And how becoming a father has reshaped his perspective on success and legacy This episode is not just about food...It's about evolution. It's about redefining excellence — without losing yourself in the process. And it's about why Los Angeles may be one of the most important dining cities in the world right now. If you care about restaurants, leadership, creativity, or the future of hospitality — this is a conversation worth sitting with. An On The Pass Studios Production 🔔 Subscribe for more conversations with the icons and innovators shaping hospitality and culture worldwide. Learn more about Marcus Jernmark + Lielle: https://bit.ly/4vcS9ll Follow Marcus on Instagram: https://bit.ly/4sWe1QI Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S7 · E139
March 11 · 1 hr 13 min
139. Andrew + Michelle Muñoz: Inside Moo's Craft Barbecue
In this episode of On The Pass, Gabriel Ornelas sits down with Andrew and Michelle Muñoz, the husband-and-wife team behind Moo's Craft Barbecue — one of the most celebrated barbecue restaurants in Los Angeles. What started as a humble backyard project between friends has grown into a nationally recognized destination for Texas-style barbecue in LA, earning critical acclaim, a Michelin Bib Gourmand, and a James Beard Award nomination. But this conversation goes far beyond brisket and smoke. Andrew and Michelle share the story of building Moo's from the ground up — navigating the realities of running a restaurant, the responsibility of leading a team, and the deeper meaning behind hospitality and community. Together, they reflect on the discipline of craft barbecue, the evolution of the Los Angeles food scene, and the balance required to sustain both a business and a life. This episode is a conversation about perseverance, partnership, and the belief that great food can bring people together in powerful ways. For anyone interested in barbecue, restaurants, entrepreneurship, or the spirit of hospitality, this is a conversation about what it really takes to build something meaningful. Listen in as we explore the journey behind one of LA's most beloved barbecue spots. An On The Pass Studios Production. 🔔 Subscribe for more conversations with the icons and innovators shaping hospitality and culture worldwide. Learn more about Moos Craft BBQ: https://bit.ly/4uptHgl Follow Moos on Instagram: https://bit.ly/4beQh2p Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S7 · E138
February 11 · 56 min
138. Nancy Silverton: Building Restaurants That Last
Nancy Silverton on Purpose, Loss, Leadership & Building Restaurants That Last This weeks On The Pass episode, Gabriel Ornelas sits down with culinary icon Nancy Silverton — chef, restaurateur, mentor, and co-founder of the Mozza Restaurant Group. From helping define California cuisine to building an international restaurant empire that includes Osteria Mozza, Pizzeria Mozza, and Chi Spacca, Nancy has shaped the way America eats. But this conversation goes far beyond food. Nancy opens up about: - Imposter syndrome — and why it may be her secret fuel - The difference between being a chef and being a leader - Why "angry cooks make angry food" - How to choose business partners wisely - Why she feels like she's just getting started - What longevity really requires in restaurants and in life This episode isn't just for chefs. It's for founders, creatives, and anyone building something meaningful — especially when the road hasn't been straight. Nancy reminds us that great food is one thing. But building something that lasts requires courage, humility, and purpose. If you've ever wondered how to keep going — this conversation is for you. 🎧 Listen on Apple Podcasts, Spotify, or watch the full episode here on YouTube. 🔔 Subscribe for more conversations with the icons and innovators shaping hospitality and culture worldwide. Learn more about Nancy Silverton: https://bit.ly/4akSSc9 Follow Nancy Silverton on Instagram: https://bit.ly/3M23Ny4 Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S7 · E137
January 21 · 1 hr 21 min
137. Matt Crafton: Building for the Next 50 Years
This conversation is about much more than wine. On this episode of On The Pass, we sit down with Matt Crafton, winemaker at the legendary Chateau Montelena, as the winery approaches a historic milestone—50 years since the Judgment of Paris reshaped the global perception of American wine. Rather than rehashing history, this conversation looks forward. Matt shares his unconventional path into winemaking, from leaving finance behind, starting at the bottom of the cellar, and embracing craft over comfort, to now stewarding one of the most iconic names in Napa Valley alongside CEO Bo Barrett. Together, we explore: What it means to build something that outlives you Leading with trust, clarity, and creative freedom Replanting vineyards with a century-long mindset Embracing innovation and technology without losing soul Why wine is ultimately about people, connection, and shared moments You don't need to be a wine expert to take something meaningful from this episode. This is a conversation about legacy, leadership, patience, and community—told through the lens of a place that has helped shape American culture. If you care about building things with intention, thinking long-term, and creating work that endures, this episode is for you. 🎧 Listen on Apple Podcasts & Spotify 📺 Watch the full conversation on YouTube 🔔 Subscribe for more conversations at the intersection of food, culture, and humanity Learn more about Chateau Montelena Winery: https://bit.ly/4jVs31m Follow Chateau Montelena on Instagram: https://bit.ly/45hP3RZ Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S7 · E136
January 7 · 1 hr 12 min
136. José Luis Hinostroza: Calm, Fire and Belonging
In this episode of On The Pass, with José Luis Hinostroza, the chef behind ARCA, a jungle-rooted restaurant shaped by fire, place, and pre-colonial Mesoamerican tradition. José Luis' journey spans some of the world's most influential kitchens — Alinea, El Celler de Can Roca, and Noma — where he later joined the R&D team for Noma Mexico. But rather than chasing prestige, he chose presence, calm, and connection, ultimately building a life and community in Tulum. Recorded just after a powerful collaboration dinner celebrating 10 years of ARCA, with chefs flying in from across Mexico, this conversation goes far beyond the plate. We explore: Finding calm in Tulum after years of anxiety Reconnecting with Mexican identity through indigenous ingredients Letting go of ego and leading with humility Mentorship, team-building, and protecting creative vision Why ARCA rejects the "fine dining" label Community, responsibility, and the future of Mexican cuisine This episode is about more than food. It's about leadership, legacy, and choosing a life aligned with your values. 🎧 Listen on Apple Podcasts and Spotify 📺 Watch the full conversation on YouTube 📲 Follow @itsonthepass and join the conversation Learn more about José Luis Hinostroza + ARCA: https://bit.ly/49uYyi5 Follow José Luis Hinostroza on Instagram: https://bit.ly/4szpuGa Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S6 · E135
Dec 10, 2025 · 1 hr 20 min
135. Hot Spot: Travis Swikard of Callie + Fleurette
Chef Travis Swikard has become one of the most influential voices shaping the future of West Coast dining. After years cooking at the highest levels in New York, Travis returned home to San Diego to create Callie, a restaurant that has redefined Southern California cuisine and captured national attention. Now, he's preparing to open Fleurette, his most intimate and personal restaurant yet — a project rooted in craft, memory, and a deep sense of place. In this conversation, Travis opens up about the moments that shaped him: the early lessons that forged his discipline, the risk of walking away from a dream job, the grief and setbacks that humbled him, and the clarity that came from rebuilding with purpose. We explore how he leads, how he cultivates culture inside the kitchen, how he thinks about flavor and storytelling, and why he believes San Diego is entering its most exciting culinary chapter yet. In this episode, we discuss: • The rise of Callie and Travis' return to San Diego • Why Fleurette represents a new creative frontier • Leadership, culture-building, and empowering young cooks • Turning loss into fuel and rebuilding with intention • What defines San Diego's food identity — and where it's going • The responsibility chefs carry in shaping community Whether you're a chef, entrepreneur, hospitality leader, or someone who simply loves food and meaningful storytelling, this episode offers a rare look into the heart and mind of a chef leading with vision. 📍 Listen to more episodes of On The Pass on Apple, Spotify, Amazon Music, and YouTube. 📺 Watch this full conversation on YouTube — including bonus moments and behind-the-scenes context. 🔔 Subscribe for weekly conversations with the chefs, thinkers, entrepreneurs, and culture-builders shaping hospitality today. An On The Pass Studios Production Learn more about Travis Swikard + Callie San Diego: https://bit.ly/48JdQ1Y Follow Travis Swikard on Instagram: https://bit.ly/44QDyR7 Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube and Watch "A New Course": https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S6 · E134
Nov 26, 2025 · 1 hr 9 min
134. Or Amsalam: 10 Years of Bread & Belonging
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 teacher, and how the bakery's recent Culver City expansion is a way of giving back to the neighborhood that believed in them from day one. Together, they dive into: • The discipline and philosophy behind naturally leavened sourdough • How heritage, memory, and flavor inform Or's cooking • The power of community-driven hospitality • What creativity looks like after 10 years of growth • Why every neighborhood needs a bakery and a baker • The dish Or wishes he had created • What the next decade of Lodge Bread Co. might hold This is a thoughtful, warm, fun conversation with a chef who understands that bread isn't just food — it's connection. Watch the full video episode on YouTube and subscribe to On The Pass for more conversations with chefs, winemakers, and creative leaders shaping food and culture. Learn more about Lodge Bread Co.: https://www.lodgebread.com Follow Lodge Bread Co. on Instagram: https://www.instagram.com/lodgebreadco/ Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube and Watch "A New Course": https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S6 · E133
Nov 12, 2025 · 58 min
133. Eduard Xatruch: Inside the World's #1 Restaurant
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 Casañas, the discipline required to harness creativity ("creativity is a beast, and you must control it"), and the relentless curiosity that drives Disfrutar to keep reimagining what's possible in fine dining. Recorded live in Miami during the Estrella Damm Gastronomy Congress, this conversation offers a rare glimpse into the mind of one of the world's most visionary chefs — an exploration of passion, precision, and purpose that defines the next era of culinary creativity. 🍽️ Watch the full episode on YouTube or listen on Apple Podcasts and Spotify. Learn more about Disfrutar: https://bit.ly/4hTmVtu Follow Disfrutar on Instagram: https://bit.ly/49HLSG3 Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube and Watch "A New Course": https://bit.ly/4hajZq8 Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
Oct 20, 2025 · 3 min
A New Era of Culinary Greatness | In Partnership with S.Pellegrino
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 offers a rare glimpse into the minds and hearts of chefs across generations who are redefining excellence in the kitchen — and reminds us that every great culinary journey begins with a love for being in service to others. 🎥 Watch the full series now on YouTube — link below. Watch "A New Course" & Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Lets work together! Get in contact: https://www.onthepass.com
S6 · E132
Sep 17, 2025 · 53 min
132. Curtis Stone: Leading With Vision
In this episode of On The Pass, Gabriel Ornelas sits down with world-renowned chef, restaurateur, and creative force Curtis Stone — a figure who has spent nearly two decades evolving from fine dining in Beverly Hills, to live fire at Gwen, to his latest chapter with Woodend at Maroma, A Belmond Hotel in Mexico. Curtis has worn many hats: Michelin-starred chef, butcher, farmer, TV personality, cookbook author, Emmy-nominated producer, and entrepreneur. But beneath the accolades lies a deeper story — one about vision, leadership, reinvention, and the pursuit of meaning in both work and life. In this conversation, Curtis opens up about: How he gets others to believe in and buy into his vision across restaurants, media, products, and farms Why vulnerability is just as essential to leadership as grit and discipline His perspective on the future of culinary storytelling — from network TV to TikTok to long-form depth What Mexico has taught him about humility, culture, and honoring place through food How he decides where to focus his energy, what he's ready to leave behind, and what success means now as a leader, father, and builder of community This is Curtis Stone like you've never heard him before, not just as a celebrity chef, but as a creative visionary building an ecosystem that stretches far beyond the kitchen. Learn more about Woodend by Curtis Stone: https://bit.ly/4naygHt Follow Curtis Stone on Instagram: https://bit.ly/48iTUV8 Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S6 · E131
Aug 27, 2025 · 58 min
131. Hot Spot: Bolun & Linette Yao of NYC's YINGTAO
What does it mean to "dare to imagine new possibilities for Chinese cuisine"? For Bolun and Linette Yao, the husband-and-wife duo behind Yingtao in Hell's Kitchen, it means rewriting the story of what Chinese fine dining can be and doing it on their own terms. In this episode, Gabriel Ornelas sits down with the Yaos to talk about the vision, the challenges, and the triumphs of building New York City's only contemporary Chinese Michelin-starred restaurant. Named after Bolun's grandmother, Yingtao is as much about family and memory as it is about innovation and modernity. Highlights include: • The grandmother who inspired Yingtao and continues to shape its spirit • Why the Yaos see Yingtao as more than a restaurant, but a brand and a movement • How their backgrounds across China, New Zealand, Singapore, California, and New York influence their approach to food and hospitality • What it takes to build a Michelin-starred restaurant as a young couple in New York City • Why they believe Chinese cuisine is entering a new era, alongside global innovators like Chef Andrew Wong in London This is a conversation about legacy, ambition, and cultural storytelling. It is about honoring tradition while reimagining what is possible. 🎧 Listen, follow, and subscribe to On The Pass on Apple Podcasts and Spotify, or watch the full episode on YouTube. Learn more about YINGTAO: https://bit.ly/3UNnsT6 Follow Bolun Yao on Instagram: https://bit.ly/41riuiy Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S6 · E130
Aug 6, 2025 · 59 min
130. Hot Spot: Tara Monsod of Animae + Le Coq
There's a certain kind of magic that happens at the intersection of memory and ambition, and Chef Tara Monsod is living proof of that. In this episode, Gabriel Ornelas sits down with Tara, the Executive Chef of Animae and Le Coq in San Diego and a two-time James Beard Award finalist, to explore the story behind her meteoric rise — and the deeper mission fueling her work. Born and raised in LA, Tara has become one of San Diego's fiercest culinary champions. We discuss how she's reshaping perceptions of the city's food scene, why Filipino cuisine is both humble and powerful, and how she uses her platform to mentor the next generation of Asian American and Pacific Islander chefs. This is a conversation about culture, creativity, and community — from building joyful, inclusive kitchen culture to infusing fine dining with soul and heritage. Learn more about Animae: https://bit.ly/4lVk7xf Follow Tar Monsod on Instagram: https://bit.ly/45c4UjX Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S6 · E129
Jul 16, 2025 · 58 min
129. Dave Beran: The Courage To Reinvent
This week, we're joined by a chef who's made reinvention his signature — building, breaking, and reshaping what fine dining can be. Chef Dave Beran joins us from Seline, his most personal project yet. A restaurant named after his daughter, rooted in emotion, intention, and the culmination of a lifetime in kitchens. We talk about what it means to truly start over, the evolving landscape of fine dining in Los Angeles, and how becoming a father has transformed the way he cooks, leads, and creates. From cookbook walls to mood boards, from training actors for The Bear to chasing originality over comfort — Dave opens up about legacy, vulnerability, and why food should make you feel something. Learn more about Seline: https://bit.ly/467Mza1 Follow Dave Beran on Instagram: https://bit.ly/46IAN66 Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com
S6 · E128
Jul 2, 2025 · 49 min
128. Hot Spot: Scott Linder of Matū + Matū Kai
In this episode of On The Pass, host Gabriel Ornelas sits down with Scott Linder — chef, creative collaborator, and co-founder of Matū and Matū Kai, two standout restaurants in Los Angeles that are quietly, and powerfully, reshaping the steakhouse as we know it. Scott takes us behind the curtain of Matū's vertically integrated model — built in partnership with First Light Farms in New Zealand — and shares why owning the full story of the beef, from soil to service, was the only way forward. This isn't about indulgence — it's about responsibility, intention, and the pursuit of better: better farming, better flavor, better systems. We explore: Scott's journey from private chef to purpose-driven restaurateur Why First Light Wagyu is considered the most sustainable red meat on the planet The philosophy behind vertical integration and how it impacts quality, ethics, and experience What Matū is not — and why dismantling steakhouse clichés matters Lessons for chefs and operators looking to build mission-aligned models Scott's vision for the future — of hospitality, of steak, of leadership Whether you're a chef, a restaurateur, or just someone who cares about where your food comes from, this episode invites you to think more deeply about what's on your plate — and who's behind it. Learn more about Matū + Matū Kai: https://bit.ly/400bKaG Follow Matū + Matū Kai on Instagram: https://bit.ly/44j2X4M Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/44rEOsR Lets work together! Get in contact: https://www.onthepass.com

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