Flavors Unknown

In this podcast conversation, Chef Keaka Lee in Honolulu shares insights into his culinary journey, the philosophy behind his restaurant Kapa Hale, and the importance of local ingredients in Hawaiian cuisine.
He discusses signature dishes, the creative naming of menu items, and his collaboration with Hawaiian Airlines. The chef also explores innovative dessert creations, including the use of soy sauce, and reflects on the challenges and rewards of being a business owner in the culinary world. In this conversation, Chef Keaka Lee shares his journey from a young chef to a restaurant owner, discussing the importance of timing, the challenges of balancing parenthood with a culinary career, and the responsibility of mentoring the next generation of chefs.
He reflects on his career choices, the evolution of the food scene in Hawaii, and the significance of supporting local communities. The discussion also touches on personal insights and rapid-fire questions that reveal Chef Lee’s culinary influences and preferences.

What you'll learn from Chef Keaka Lee

• 00:00 Introduction and Excitement for the Conversation
• 01:49 Chef Keaka Lee’s Culinary Philosophy and Signature Dishes
• 05:52 Fun and Creative Menu Names at Kapahale
• 09:10 Highlighting Local Ingredients: Taro and Poi
• 11:59 Exploring Ulu: The Breadfruit of Hawaii
• 14:01 Collaboration with Hawaiian Airlines
• 18:01 Innovative Dessert Creations with Soy Sauce
• 22:00 The Journey of Being a Chef and Business Owner
• 23:55 The Journey to Culinary Independence
• 28:05 Balancing Parenthood and Professionalism
• 30:52 Building a Sustainable Future for the Next Generation
• 32:07 Mentorship and the New Generation of Chefs
• 39:05 Reflections on Career Choices and Growth
• 41:16 Rapid Fire Insights and Personal Favorites

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

Chef Nina Compton

Chef Jacques Pepin

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Chef Keaka Lee

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Kapa Hale

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Links mentioned in this episode

Kapa Hale restaurant in Honolulu

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The post Keaka Lee: Hawaii Ingredients and Life at Kapa Hale appeared first on Flavors Unknown.

Mixologist and Pigeonhole co-owner Harry Chin joins host Emmanuel to explain how he moved from teaching into hospitality and how education, guest awareness, and trust in the palate shape his approach to mixology. He shares the thinking behind Hawaii-inspired cocktails, menu storytelling, creative development, and when classic or modern techniques serve the drink.

Key topics

• Harry moved from middle-school teaching and barista work into bartending after a demanding year balancing teaching and barback shifts.
• His teaching background informs how he trains newer bartenders, emphasizing curiosity, fundamentals, and learning from multiple mentors.
• He argues that mixology is more than memorizing classic recipes: bartenders must trust their palate and adapt to individual guests.
• Hawaii’s fresh tropical produce inspires his drinks, and he embraces classic tropical styles while advocating for fresh ingredients and better execution.
• The Queen’s Pog Swizzle combines passion fruit, pickled edible orchids, local rum, mint, orange, lime, and guava bitters.
• Pigeonhole’s menu tells the story of Harry and co-owner Teresa’s journey, including the Japanese-inspired Forbidden Sushi cocktail and a pho-inspired drink.
• Harry develops cocktails from themes, memories, or classic templates, refining originality while keeping the drink cohesive; R&D can take 10 to 50 trials.
• He prioritizes classic technique and foundational knowledge, using clarification and carbonation selectively, as in his satirical canned Tourist Trap Mai Tai.
• Harry and Teresa combine bar and culinary perspectives, and he advises pursuing meaningful work with full commitment.

What you'll learn from Mixologist Harry Chin

Chapters

00:00 From middle-school teacher to bartender
07:16 Teaching bartenders to learn, not just memorize
13:09 Finding Hawaii’s flavors without dodging tropical classics
18:02 Pickled orchids and the Queen’s Pog Swizzle
21:42 Pigeonhole’s origin-story menu and Forbidden Sushi
27:08 How a cocktail idea becomes a distinctive drink
31:00 Balancing house classics with guest preferences
33:08 When to stop adding ingredients
35:06 Why classic technique comes before molecular tricks
40:04 Building Pigeonhole with Teresa
42:59 Advice to his younger self and what makes the bar whole

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

Chef Nina Compton

Chef Jacques Pepin

Social media

Mixologist Harry Chin

Instagram

Social media

Pigeonhole

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Links mentioned in this episode

Pigeonhole

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The post Harry Chin: The Art of Flavor at Pigeonhole Honolulu appeared first on Flavors Unknown.

This conversation delves into the vibrant culinary scene of the Bay Area, highlighting the importance of community, sustainability, and innovation in both food and drink.

The panelists are:

• Kim Alter, chef-owner of Nightbird and Linden Room and founder of EarlyBird Hospitality. She has built a San Francisco tasting-menu restaurant around thematic storytelling, whole-ingredient utilization, and “reflection courses,” while extending her approach through consulting projects in the United States and Taiwan.
• Evan Williams, beverage director at Dalida and Maria Isabel. He has built culturally grounded cocktail programs that place unfamiliar ingredients inside recognizable drinking archetypes, allowing guests to enjoy the drink immediately or explore its deeper cultural story.
• Alex Hong, chef-owner of Sorrel and co-founder of Arquet and Parachute Bakery. He developed Sorrel from a three-year pop-up into an established fine-dining restaurant, then expanded into a wood-fired California restaurant and bakery at the Ferry Building.
• Yesenia Castañon, pastry director for JouJou and Lazy Bear. She works between two distinct formats: French-inspired bistro pastry at JouJou and nostalgic, California-driven fine dining at Lazy Bear, bringing her own Mexican memories and flavors into classical technique.

We discuss their experiences, techniques, and the evolution of the culinary landscape over the past decade, emphasizing collaboration among chefs and the use of local ingredients. The podcast aims to showcase the creativity and passion that define the Bay Area’s food culture. This conversation explores the journey of culinary learning, the importance of creativity in the kitchen, and the challenges chefs face in balancing tradition with innovation. It delves into the impact of climate change on ingredient sourcing, the responsibility chefs have towards their communities, and the personal backgrounds that shape their culinary practices. The discussion emphasizes collaboration within the culinary world and the evolving nature of cooking practices.

What you'll learn from this Panel Discussion?

• 00:00 Introduction to the Culinary Scene
• 05:59 Exploring the Bay Area Food Scene
• 12:04 Evolution of Culinary Techniques
• 18:40 Sustainability and Community in Food
• 24:03 Innovative Drink Concepts and Collaborations
• 35:41 The Journey of Culinary Learning
  39:07 Creativity in the Kitchen
• 40:27 Seasonal Menus and Ingredient Sourcing
  44:05 Balancing Tradition and Innovation
• 47:09 Impact of Climate Change on Ingredients
• 51:50 Culinary Responsibility and Community Engagement
• 56:54 Navigating Challenges in Culinary Creation
• 01:01:00 Personal Culinary Backgrounds and Influences
• 01:07:49 Collaboration and Community in the Culinary World
• 01:11:57 The Future of Culinary Practices

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.

Published on February 2026

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

Chef Jacques Pepin

Social media

Chef Kim Alter

Instagram

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Mixologist Evan Williams

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Chef Alex Hong

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Social media

Chef Yesenia Castañon

Instagram

Links mentioned in this episode

Nightbird

Dalida

Sorrel

Joujou

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The post What Defines Bay Area Cuisine Today? appeared first on Flavors Unknown.

In this conversation, Kyton Blair, mixologist at Roquette in Seattle, delve into the world of bartending, exploring his journey from busser to seasoned mixologist. We discuss the vibrant Seattle cocktail scene, the influence of French spirits, and the creative process behind crafting innovative cocktails.
Kyton shares insights from his travels, particularly to France and the Caribbean, and how these experiences shape his cocktail creations. The discussion also touches on current trends in savory cocktails and the importance of flavor-driven development in mixology.
Kyton shares insights into the art of cocktail creation, emphasizing the importance of collaboration among bartenders for menu development. He discusses the evolution of his approach to building cocktails, the growing trend of non-alcoholic drinks, and his passion for mezcal and apple brandy. Kyton highlights the significance of curiosity in the culinary world and the benchmarks that define quality in bartending, such as the Negroni test. He also recommends influential books that have shaped his mixology journey, concluding with the idea that a memorable cocktail should have a well-defined structure.

 

What you'll learn from Mixologist Kyton Blair

• Kyton has been bartending for thirteen years, starting from a busser.
• The Seattle cocktail scene is known for its quality and variety.
• French spirits play a significant role in Kyton’s cocktail creations.
• Innovative cocktails often involve unique ingredients and flavor combinations.
• Travel experiences greatly influence cocktail development and inspiration.
• Kyton emphasizes the importance of continuous learning in bartending.
• Savory cocktails are becoming increasingly popular in the mixology world.
• Kyton enjoys experimenting with flavors and creating new drink experiences.
• The creative process involves understanding flavor profiles and classic templates.
• Kyton aims to introduce customers to new spirits and broaden their palates.
• Collaboration among bartenders enhances menu diversity.
• Understanding classic cocktails is crucial for innovation.
• Non-alcoholic cocktails are gaining popularity and complexity.
• Mezcal offers unique flavors and characteristics.
• Curiosity in culinary arts leads to continuous learning.
• The Negroni serves as a benchmark for cocktail quality.
• Engaging with creators fosters community and knowledge.
• Books like Cocktail Codex are essential for bartenders.
• Rum agricole has a depth of flavor worth exploring.
• A memorable cocktail should have a clear structure.

Chapters 00:00 Introduction to Bartending Journey05:52 Exploring French Spirits and Cocktails12:00 Travel Inspirations and Experiences18:01 Trends in Savory Cocktails25:00 Crafting Unique Cocktails: The Art of Menu Development31:03 The Evolution of Cocktail Creation: Learning from Classics39:01 The Importance of Curiosity in Culinary Arts48:00 The Negroni Test: A Bartender’s Benchmark 

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

Chef Nina Compton

Chef Jacques Pepin

Social media

Mixologist Kyton Blair

Instagram

Facebook

Social media

Roquette

Instagram

Facebook

Links mentioned in this episode

The Market Place in Asheville

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The post Kyton Blair on Building Cocktails at Roquette appeared first on Flavors Unknown.

In this episode, Chef Charlie Collins shares his journey from a young boy in Panama to becoming a renowned chef. He discusses his family’s hotel in Boquete, the significance of local ingredients, and the diverse culinary influences that shape Panamanian cuisine.
The conversation delves into the concept of his restaurant, T’ACH in Boquete, and the rich cultural heritage of Panama’s food, highlighting traditional cooking techniques and key ingredients that define the region’s culinary landscape.
In this engaging conversation, Chef Charlie Collins shares his insights into the unique ingredients of Panamanian cuisine, his creative process as a chef, and the evolution of culinary traditions in Panama. He discusses the influence of Italian, Chinese, African cuisines, his personal culinary heritage, and the importance of local ingredients. The recording also touches on the challenges and joys of being a chef in Panama, as well as the significance of family and cultural influences in shaping his culinary journey.

What you'll learn from Chef Charlie Collins

• Chef Charlie Collins was inspired to become a chef at a young age.
• Boquete is known for its exceptional coffee production.
• The restaurant Tash is named after the Embera Wunan word for plantains, a staple food.
• Panamanian cuisine varies significantly across regions, with unique local dishes.
• Tamales in Panama are made with ground corn and have distinct regional variations.
• The influence of Caribbean cuisine is prominent in Panama, especially in Colon and Boca del Toro.
• Key ingredients in Panamanian cuisine include pork, chicken, culantro, and soy sauce.
• Traditional cooking techniques in Panama often involve smoking meats for preservation.
• Nance fruit is used in various dishes and has a unique flavor profile.
• Panama’s culinary scene has evolved, with more chefs focusing on traditional Panamanian cuisine.
• The chontaduro palm is nutritious and used for oil.
• Tamarillo has a unique flavor and health benefits.
• A chef’s inspiration comes from tasting and seeing ingredients.
• Creativity in cooking is essential for catering events.
• Panamanian cuisine has been influenced by American tastes.
• Chef Collins aims to elevate Panamanian cuisine’s recognition.
• Traditional recipes often have secret ingredients.
• Family heritage plays a significant role in culinary skills.
• Ice cream and cheese are personal guilty pleasures.
• Boquete is known for its exceptional coffee.

Chapters

00:00 Introduction to Chef Charlie Collins

01:06 Chef’s Background and Early Influences

05:10 Exploring Boquete, Panama

08:17 The Concept of Tash Restaurant

10:57 Culinary Discoveries in Panama

15:40 Diverse Regional Dishes

21:10 Key Ingredients in Panamanian Cuisine

27:25 Traditional Cooking Techniques

28:02 The Role of Smoke in Panamanian Cuisine

32:11 Exploring Unique Panamanian Ingredients

34:26 The Creative Process of a Chef

37:33 Signature Dishes and Culinary Innovations

41:45 The Evolution of Panamanian Cuisine

46:47 Influences and Inspirations in Cooking

54:14 Personal Culinary Heritage and Family Influence

57:50 Guilty Pleasures and Culinary Favorites

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

Chef Nina Compton

Chef Jacques Pepin

Social media

Chef Charlie Collins

Instagram

Social media

Panamonte

Instagram

Facebook

Links mentioned in this episode

The Panamonte Inn

T’ACH restaurant

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The post Chef Charlie Collins and the Flavors of Panama appeared first on Flavors Unknown.

Julio Hernandez shares his journey from Mexico to Nashville, exploring the cultural and technical aspects of Mexican cuisine, and how local ingredients influence his cooking at May de la Vida.

After the Mexican corn experiment struggled in Tennessee, Julio began exploring Southern varieties. He and his team tasted corn that was milky, sweet, or reminiscent of cornflakes. They studied fat and starch content, learning which kernels could produce a pliable table tortilla and which were better suited to chips, tostadas, flautas, or quesabirria.

They eventually found a Southern variety that could respond to the local environment and the needs of the kitchen.

The result is not an attempt to reproduce Mexico in Nashville. Julio describes it as Tennessee-Mexican cooking: house-made chorizo with collard greens and smoked ham hock, Mayocoba beans, Tennessee corn tortillas, and pico de gallo that appears only when local tomatoes are in season.

What you'll learn from Chef Julio Hernandez

Key  topics

• Julio Hernandez’s background and early influences
• The process and importance of nixtamalization
• Differences between corn varieties and their culinary uses
• Adapting Mexican cuisine with local ingredients in Nashville
• The operation and concept of May de la Vida’s multiple locations
• The role of technique and cultural fusion in modern Mexican cooking
• World Central Kitchen experience and community impact
• The significance of authenticity and innovation in cuisine

Chapters 00:00 Introduction to Julio Hernandez’s background and journey04:09 Growing up between Tlaxcala and the Bronx07:38 Deciding to pursue a career in food10:26 Experiencing Mexican cuisine at the CIA in San Antonio11:16 The importance of tortillas and traditional flavors14:19 Variables in nixtamalization and their unforgiving nature17:03 Corn varieties and their impact on flavor and application19:37 Using local Tennessee ingredients in Mexican dishes23:22 Reconciling cultural influences in Nashville’s Mexican cuisine28:12 The different locations of May de la Vida and their roles36:22 Working with diverse culinary techniques and chefs38:09 Returning to roots and focusing on Mexican cuisine41:19 Community service and World Central Kitchen experience43:43 Rapid-fire questions about corn, mole, and culinary preferences 

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

Chef Nina Compton

Chef Jacques Pepin

Social media

Chef Julio Hernandez

Instagram

Social media

Maiz de la Vida

Instagram

Links mentioned in this episode

Maiz de la Vida in Nashville

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The post Maíz de la Vida: Reimagining Mexican Food in Nashville appeared first on Flavors Unknown.

In this episode, Nashville’s vibrant food and beverage scene is explored through insights from local chefs, bartenders, and industry experts. Discover how Nashville is evolving into a culinary hotspot with a unique community, innovative chefs, and a growing craft cocktail culture. In this episode, we explore the creative process behind innovative culinary and cocktail creations, the influence of regional ingredients, and the importance of authenticity and curiosity in food and beverage development.

• Joining me are four very different creative voices from Nashville’s food and beverage community:
  Alyssa Gangeri, chef-partner at The Butter Milk Ranch;
• Jesse Valenciana, founder of Secret Bodega;
• Alex McCutcheon, beverage director at The Patterson House;
• Sam Jett, who runs the kitchen at Audrey.

What you'll learn from this Panel Discussion

Key topics

• Nashville’s food scene evolution over five years
• Impact of big-name chefs and brands in Nashville
• Community and collaboration among Nashville chefs
• The shift from hot chicken to diverse cuisine
• Open-source approach to cocktail recipes at Patterson House
• Nashville’s unique geographical and cultural identity
• The role of mentorship and training in Nashville’s bar scene
• Recognition and appreciation of local ingredients and farms
• The importance of community over ego in Nashville’s culinary scene
• The growth of Nashville as a national food destination
• The role of regional ingredients in culinary creativity
• The process of creating new cocktails inspired by food
• The importance of seasonality and local sourcing
• How chefs preserve flavors for year-round use
• The influence of regional culture on food and drink
• The balance between authenticity and innovation
• The impact of personal experiences on culinary style
• The role of curiosity and experimentation in the kitchen
• The significance of regional ingredients like mulberries and strawberries
• The influence of regional farms and seasonality on menu development

Chapters

00:00 Introduction to Nashville’s Food and Beverage Scene
05:21 Celebrating Nashville’s Cocktail Culture and Key Bartenders
06:02 The Evolution of Nashville’s Hot Chicken and Culinary Identity
07:15 The Spirit of Collaboration and Community in Nashville
08:09 Nashville’s Growing Food Scene Compared to Chicago
09:01 The Role of Mentorship and Training in Nashville’s Bar Scene
09:42 The Open Source Philosophy at Patterson House
11:21 Recognition of Nashville’s Unique Geographical and Cultural Identity
13:56 The Future of Nashville’s Food and Cocktail Scene

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

Chef Nina Compton

Chef Jacques Pepin

Social media

Alyssa Gangeri

Instagram

Social media

Jesse Valenciana

Instagram

Social media

Sam Jett

Instagram

Social media

Alex McCutcheon

Instagram

Links mentioned in this episode

The Butter Milk Ranch
Secret Bodega
The Patterson House

 

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The post Inside Nashville’s Evolving Food Scene appeared first on Flavors Unknown.

Las Vegas has quietly become one of America’s most exciting culinary cities, and Chef Sarah Thompson is helping lead that transformation.

In this episode, Sarah shares how she unexpectedly fell in love with Mexican cuisine while working at Cosme in New York, why humility became the foundation of her learning, and how Casa Playa celebrates the remarkable diversity of Mexico’s regional cooking.

Beyond the food, this conversation explores creativity, mentorship, leadership, ingredient sourcing, and why great chefs remain lifelong students.

Grounded in Sarah’s experiences at Casa Playa and her reflections on Las Vegas’ evolving food scene, the episode highlights regional Mexican cuisine, fresh heirloom masa, collaborative leadership, and the importance of curiosity in both cooking and innovation.

What you'll learn from Chef Sarah Thompson

• Why Las Vegas has become a legitimate global culinary destination.
• The enormous diversity of regional Mexican cuisine.
• Why fresh heirloom masa completely changes the dining experience.
• How chefs respectfully learn another culture’s cuisine.
• How travel fuels culinary creativity.
• Why mentorship matters more than hierarchy.
• How great kitchens develop future leaders.
• What innovation looks like inside a James Beard Award-winning restaurant.
• Why authenticity starts with curiosity rather than expertise.
• Lessons food innovators can borrow from restaurant chefs.

Chapters 00:00 Introduction and Sarah’s background02:26 Las Vegas as a serious food city04:18 Exploring neighborhoods beyond the Strip06:09 Favorite bars and local spots in Vegas07:24 Mexican food journey and influences12:12 Concept and inspiration behind Casa Playa13:05 Iconic ingredients in Mexican cuisine14:01 Impact of travel on culinary creativity18:42 Innovative ideas and seasonal ingredients24:49 Leadership and mentorship in the kitchen27:14 Hiring qualities and team development28:45 Culinary education vs. hands-on experience29:42 Guilty pleasure and favorite foods31:30 Overrated food trends and social media influence32:30 Pantry staples and comfort foods33:05 Favorite chilies and ingredients34:13 Must-visit cities in Mexico for chefs34:43 Closing remarks and gratitude

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

Chef Nina Compton

Chef Jacques Pepin

Social media

Chef Sarah Thompson

Instagram

Social media

Casa Playa

Instagram

Links mentioned in this episode

Casa Playa – The Wynn

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The post Inside Casa Playa with Sarah Thompson appeared first on Flavors Unknown.

In this episode of Flavors Unknown, Emmanuel Laroche speaks with Chef Maksut Aşkar, the chef behind Neolokal in Istanbul.

This is a conversation about much more than one restaurant. It is a journey into Istanbul’s food culture, the difference between Anatolian and Ottoman cuisine, the flavors of Antakya, Turkish breakfast, heirloom ingredients, sustainability, pistachios, desserts, mentorship, and the role of design in a dining experience.

Chef Maksut explains why “Turkish cuisine” can be an oversimplification, why traditions must evolve to stay alive, and how Neolokal creates a bridge between memory and modern gastronomy. The episode document highlights themes including Istanbul’s culinary richness, Anatolian versus Ottoman cuisine, spices, sustainability, storytelling, pistachios, mentorship, Turkish breakfast, desserts, and design.

What you'll learn from Chef Maksut Aşkar

• Istanbul’s culinary diversity and history
• Difference between Ottoman and Anatolian cuisine
• The concept of Neolocale and tradition updating
• Sustainable sourcing of rare ingredients
• The role of storytelling in culinary experience
• The importance of preserving culinary heritage
• Innovative techniques in traditional recipes
• The significance of pistachios in Turkish cuisine
• The open-source approach to culinary knowledge
• The future of Turkish culinary traditions

 

• Chapters
  00:00 Introduction and guest introduction
  01:57 Istanbul as a city of gastronomy
  04:00 Geography and cultural melting pot of Anatolia
  06:07 Differences between Ottoman palace cuisine and Anatolian home cooking
  09:03 Unique ingredients and regional flavors
  13:02 Must-try foods for first-time visitors to Istanbul
  15:59 The concept of Neolocale and tradition preservation
  19:52 Innovating while respecting culinary heritage
  23:05 Storytelling and educational approach in the restaurant
  31:00 The importance of ingredients like pistachios and mulberry molasses
  32:56 Sharing recipes and open source philosophy
  36:01 Training young chefs and culinary mentorship
  37:00 Rapid fire questions and personal preferences
  49:58 Closing remarks and future outlook

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.

Get 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

Chef Jacques Pepin

Social media

Chef Maksut Aşkar

Instagram

Social media

Neolokal

Instagram

Links mentioned in this episode

Neolokal in Istanbul

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The post Maksut Aşkar: Istanbul Beyond Turkish Food appeared first on Flavors Unknown.

In this episode of Flavors Unknown, I speak with Chef Carlos Brown, a Charleston-born Gullah Geechee chef and the chef behind Pandora on the Square near Atlanta. The conversation explores the cultural depth of Gullah cuisine, the difference between “Southern food” as a broad label and Gullah Geechee food as a specific heritage, and how Chef Carlos uses French technique, hospitality, and storytelling to bring more recognition to Lowcountry foodways.

What begins with shrimp and grits, okra soup, Hoppin’ John, egg and rice, sage, and tarragon becomes a deeper reflection on food as communication, memory, dignity, and cultural authority. Chef Carlos challenges the idea that Gullah Geechee cuisine needs to be “elevated,” suggesting instead that America first needs to understand the soul, history, and intelligence already present in the food.

This episode is especially relevant for chefs, culinary creators, food lovers, culinary travelers, and food industry professionals interested in heritage cuisines, cultural storytelling, and the responsibility of translating food traditions for broader audiences.

What you'll learn from Chef Carlos Brown

• Why Gullah Geechee cuisine should not be reduced to the broader category of “Southern food.”
• How Gullah food carries African, Lowcountry, coastal, and family memory through everyday dishes.
• Why Chef Carlos believes “the soul” is often the missing part when people talk about heritage cooking.
• How dishes like shrimp and grits, okra soup, Hoppin’ John, and egg and rice can carry cultural meaning beyond their ingredients.
• How French culinary technique can help reveal a cuisine’s depth without erasing its roots.
• Why education is essential to bringing wider recognition to Gullah Geechee food.
• How a humble dish like egg and rice can be reframed with the dignity of “the best caviar.”
• Why food sits at the center of communication, hospitality, and community.
• How Chef Carlos thinks about bringing Gullah flavors to Atlanta while staying connected to
• Charleston and the Lowcountry.
• What chefs, food brands, and culinary professionals can learn from cultural preservation done with respect, technique, and heart.

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

Chef Nina Compton

Chef Jacques Pepin

Social media

Chef William Dissen

Instagram

Facebook

Social media

Pandora on The Square

Instagram

Facebook

Links mentioned in this episode

Chef Carlos Brown

Shop Gullah Gourmet

Pandora on the Square

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The post Does Gullah Food Need to Be Elevated? appeared first on Flavors Unknown.