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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

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

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

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

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

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

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

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

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

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

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    

This week, Gabriel sits down with the deeply imaginative and visionary chef Aitor Zabala, the creative mind behind the newly reimagined Somni in Los Angeles.   In this expansive and intimate conversation, Aitor opens up about the last five years — from losing precious creative time when the original Somni closed, to rebuilding not just a restaurant, but a philosophy. He shares how failure became a tool for growth, how time has reshaped his approach to leadership and storytelling, and why fine dining must be about more than just impressing — it must be about meaning, memory, and human connection.   We explore his Spanish roots, the spirit of Los Angeles, and how his work aims to spark emotion through every course, every detail, and every interaction.   This episode is for anyone who believes in the artistry of hospitality — and that the future of fine dining is not louder, but deeper.   Learn more about Somni:  https://bit.ly/43MHFwk     Follow Somni on Instagram: https://bit.ly/43S6Xt4     Follow Aitor on Instagram: https://bit.ly/3SExHbj     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/3J2PPXP     Lets work together! Get in contact: https://www.onthepass.com    

Pablo Rivero is CEO of Resy + Tock and SVP of American Express Global Dining, leading the charge in reshaping how diners connect with restaurants worldwide. With a deep background in both strategy and hospitality, Pablo brings a rare blend of tech-forward thinking and boots-on-the-ground understanding of the industry.   In this episode of On The Pass, Gabriel and Pablo dive into how he stays close to the heartbeat of restaurants even as his role becomes increasingly strategic. They discuss the evolution of Resy's mission, the current structural challenges facing independent restaurants, and what it truly means to build tools that serve the people behind the pass.   Be sure to follow and subscribe to On The Pass wherever you get your podcasts — and catch recent episodes featuring Kwame Onwuachi, Andrew Wong, and Fariyal Abdullahi for more inspiring conversations with the leaders shaping the future of hospitality.   Learn more about Resy CEO, Pablo Rivero:  https://bit.ly/4jhwiC7     Follow Pablo on Instagram: https://bit.ly/3FiFM2h     Follow Resy on Instagram: https://bit.ly/3Fji3z1     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/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

You may know Chef Kwame Onwuachi from his remarkable origin story — immortalized in his bestselling memoir, Notes from a Young Black Chef, celebrated on Top Chef, and most recently, reimagined on the latest season of Netflix Chef's Table. His Harlem-born, Bronx-raised perspective, blended with global influences and deep cultural roots, has positioned him as one of the most compelling voices in food today. His New York City restaurant, Tatiana, has quickly become one of the most exciting and culturally significant dining experiences in the country — earning praise from The New York Times, Esquire, and just about every major critic worth their salt. But in this episode, we go beyond the headlines. Kwame and I dive into what it means to be a chef today — not just in the kitchen, but in culture. We talk about building a brand with purpose, embracing evolution, holding space for authenticity, and leading a growing creative and business ecosystem with both grit and grace. We explore identity, pressure and evolution — and how he's navigating it all in real time, while continuing to inspire a new generation of dreamers, doers, and disruptors.   Learn more about Kwame Onwuachi:  https://bit.ly/3YHuHym     Follow Kwame Onwuachi Instagram: https://bit.ly/3SzvJJ2     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/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

Our next guest is Chef Andrew Wong — chef, anthropologist, and cultural historian. Born in Britain and of Chinese heritage, Andrew's culinary journey is a compelling blend of personal legacy and academic curiosity. It all began in 1985 when his parents opened a traditional Cantonese restaurant in London's Pimlico neighborhood — the same location where his celebrated, two Michelin-starred restaurant, A. Wong, now stands. Since taking the reins in 2012, Andrew has reimagined what it means to serve Chinese cuisine in the West. Drawing on years of academic research, travel, and immersion into regional cooking styles, Andrew has created a dining experience that is equal parts delicious and deeply informative. His menus are not just meals, but journeys through China's vast culinary landscape — from ancient imperial banquets to the diverse flavors shaped by the country's 14 international borders. With a sharp eye on the past and an innovative spirit toward the future, Andrew uses food as a way to tell stories — challenging preconceived notions about Chinese cuisine while celebrating its depth, diversity, and cultural significance. Sourcing ingredients with care from both Britain and China, he brings together precision, creativity, and playfulness in a way that leaves a lasting impression on anyone lucky enough to dine at his table. In this episode, we explore Andrew's path from reluctant restaurateur to cultural ambassador, how his background in anthropology fuels his work, and why preserving and evolving culinary tradition matters more than ever.   Learn more about A.Wong:  https://bit.ly/4jMduf3     Follow Andrew Wong Instagram: https://bit.ly/3S0heh7     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/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com