Flavors Unknown

Today on Flavors Unknown, I’m talking with Chef William Dissen — chef, owner, and visionary behind The Market Place, a renowned 46-year-old farm-to-table restaurant in Asheville, North Carolina. Known for his Appalachian heritage and his fierce commitment to sustainability, Chef Dissen sees cooking not just as craft, but as daily activism.

From beating Gordon Ramsay on Uncharted to leading a restaurant that fuels community economics, Chef Dissen blends tradition with innovation — preserving Southern foodways while pushing them into the future. In this episode, we dig into his Appalachian roots, his approach to food preservation, and the lessons he’s learned running one of the most respected sustainable restaurants in America.

We’ll talk about the biodiversity of wild mushrooms in Western North Carolina, the business philosophy behind farm-to-table after four decades, and why slowing down to cook together might be the most radical thing you can do in modern life.

Whether you’re a chef, home cook, or food lover, this episode will inspire you to think differently about where your food comes from and the impact it makes.

What you'll learn from Chef William Dissen

• Childhood memories that shaped Chef William Dissen’s culinary path (2:09)
• The moment that sparked his deep connection to food (5:00)
• Why he almost chose culinary school in France over the CIA (6:31)
• Lessons from French market culture and seasonal cooking (7:53)
• Working at Charleston icons Magnolia and Cypress (9:04)
• Balancing traditional Low Country cuisine with modern techniques (10:56)
• Moving to Asheville and stepping into entrepreneurship (13:23)
• The difference between owning a business and having a great job (14:09)
• How Hurricane Helene impacted Asheville’s tourism economy (15:00)
• Appalachian cuisine as the backbone of Southern food (16:14)
• Food preservation techniques that are both traditional and profitable (18:05)
• A wild mushroom ravioli dish that celebrates local ingredients (19:27)
• The biodiversity of wild mushrooms in Western North Carolina (21:07)
• Sustainability in materials, energy, and operations at The Market Place (22:00)
• Why Chef Dissen considers cooking a form of activism (24:17)
• Creating an economic multiplier effect in the community (26:15)
• The seasonal approach behind his cookbook Thoughtful Cooking: Recipes Rooted in the New South (27:20)
• Why slowing down and cooking together strengthens relationships (28:27)
• His top 5 Asheville dining recommendations (29:05)
• Chef Dissen’s guilty pleasure food (30:38)
• His favorite Appalachian ingredient (31:57)
• The book that helped him overcome internal struggles (31:57)
• Wellness advice for young chefs entering the industry (32:43)
• His dream culinary collaboration (34:15)
• The worst piece of advice he’s ever received (35:14)
•  

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 William Dissen

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The Market Place

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The Market Place in Asheville

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The post Chef William Dissen on Cooking with Purpose appeared first on Flavors Unknown.

Today on Flavors Unknown, I sit down with Michelle Wallace — a trailblazing chef and pitmaster who has redefined what it means to cook with fire and soul in the world of Texas barbecue. From her roots in St. Louis to her rise in Houston’s culinary scene, Michelle has crafted a fearless voice in a male-dominated space, fusing traditional barbecue with bold multicultural influences drawn from African, Asian, and Indian cuisines.

We talk about her journey to the pit, her innovative flavor philosophy, her time on Top Chef, and the legacy she’s building—one smoky, soulful bite at a time.

What you'll learn from Chef Michelle Wallace

• 2:30 – The moment Michelle Wallace's father sparked her love for barbecue
• 3:08 – Why working at Gatlin’s BBQ felt like a “full-circle” milestone
• 3:20 – Mentors who shaped Michelle Wallace culinary path, including Leah Chase and Rodney Scott
• 4:34 – How Houston’s cultural mosaic influences her approach to barbecue
• 6:11 – Her belief that women bring unique patience and detail to the pit
• 6:55 – The pioneering female pitmasters whose stories inspire her
• 8:00 – The one signature dish that defines her cooking style
• 9:28 – Her preferred wood for smoking—and why it matters
• 11:16 – How Michelle Wallace reverse-engineers flavor starting from the final plate
• 11:42 – A funny moment of self-doubt when she got hired
• 12:57 – How her athletic mindset fuels her “go big or go home” kitchen mentality
• 13:12 – The challenges barbecue kitchens face around toxic culture
• 14:30 – Real talk: Her advice for young women entering the culinary world
• 15:47 – Examples of her delicious cultural fusion dishes
• 17:55 – Her flexible “here’s what I’ve got for today” menu approach
• 19:16 – Why local farmers’ markets are her creative playground
• 20:04 – The value of building real relationships with growers
• 20:32 – How she balances crowd-pleasers with seasonal availability
• 23:22 – The mental strain of competing on Top Chef without outside contact
• 24:33 – Why the fine dining challenge pushed her hardest
• 26:20 – Michelle Wallace’s favorite food stops on a Houston culinary tour
• 28:00 – Her ultimate barbecue plate, revealed
• 28:34 – What makes her mac and cheese a showstopper
• 29:01 – A barbecue indulgence you need to try
• 29:12 – How she finds the perfect balance in her sauces
• 29:33 – Her go-to guilty pleasures, from drive-thru to gourmet
• 30:46 – Who she dreams of collaborating with
• 31:47 – A powerful life lesson she carries from her father

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 other episodes with chefs in Houston

Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef from Houston.

Conversation with Chef Aaron Bludorn

Conversation with Chef Chris Shepherd

Chef Drake Leonards – Eunice

Baker Matthieu Cabon – Magnol French Baking

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 Michelle Wallace

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Facebook

Links mentioned in this episode

Michelle Wallace

b'tween Sandwich Co.

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The post From Pitmaster to Top Chef: Michelle Wallace’s BBQ Story appeared first on Flavors Unknown.

In this episode of Flavors Unknown, I sit down with Chef Fabio Trabocchi, the Michelin-starred Italian chef and visionary restaurateur behind a growing empire of acclaimed restaurants including Fiola, Fiola Mare, Del Mar, Sfoglina, and Seta su Ilma.

We dive into Fabio’s culinary roots in Italy’s Le Marche region, his early training under the legendary Gualtiero Marchesi, and how French techniques and global travel shaped his approach to modern Italian cuisine. You’ll hear why hospitality always comes before hype, how to create a culture that drives loyalty in the restaurant world, and what it takes to grow from one fine-dining restaurant into a globally respected brand.

This episode is packed with personal stories, sharp insights, and timeless advice—from how childhood foraging still inspires Fabio’s dishes to what he’d tell his younger self about ambition, balance, and learning through travel.

What you'll learn from Chef Fabio Trabocchi

• 2:56 – Growing up in a sharecropper family and discovering farm-to-table before it was a trend
• 4:29 – The culinary richness of Italy’s Le Marche region
• 6:40 – A legacy ingredient: the story behind Formaggio di Fossa
• 7:49 – How returning to Italy after 25 years reignited Fabio Trabocchi’s culinary DNA
• 9:05 – The revolutionary impact of Chef Gualtiero Marchesi on Italian cuisine
• 10:31 – Why French culinary technique changed his approach to traditional Italian cooking
• 13:07 – The evolution of Fiola and what inspired its reinvention
• 13:57 – How one restaurant blossomed into a six-concept hospitality group
• 14:41 – Understanding the distinct DNA of Fiola Mare, Del Mar, and Sfoglina
• 15:28 – Honoring Italian culinary tradition through Sfoglina’s pasta focus
• 17:21 – The challenges of being both chef and CEO in a growing company
• 18:55 – Fabio Trabocchi’s vision for scaling with soul
• 21:24 – Why hospitality—not hype—is the heartbeat of his group’s culture
• 22:20 – The subtle but vital difference between satisfying guests and making them feel special
• 23:15 – The role of guest loyalty in long-term restaurant success
• 24:48 – Rethinking work-life balance in a post-pandemic restaurant world
• 28:04 – How the pandemic shifted public appreciation for the hospitality industry
• 29:02 – Seasonality and regional cooking: how Italy’s geography guides his menu development
• 32:10 – How childhood foraging memories continue to inspire creativity
• 33:29 – What he’d tell his younger self about learning, risk-taking, and travel
• 34:33 – Why living in a country—not visiting—is the only way to truly understand its cuisine
• 35:56 – Balancing obsession for craft with maintaining healthy relationships
• 36:23 – Chef Fabio Trabocchi’s top five restaurant recommendations in Washington, DC
• 39:00 – His very Italian guilty pleasure food
• 39:49 – The top 3 mistakes home cooks make—and how to fix them
• 39:49 – Why stress is the biggest enemy of home cooking
• 43:34 – Why he still dreams of cooking alongside Paul Bocuse
• 44:50 – The worst career advice he ever received—and what he’d say instead

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with the chefsfrom the DMV area

Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from the DMV area.

Interview with Chef Will Fung

Conversation with Chef Opie Crooks

Conversation with Chef Matt Conroy

Interview with Chef Masako Morishita

Conversation with Chef Declan Horgan

Conversation with Private Chef Chris Spear

Covid-19 – Top Chefs Respond (with Chef Ian Boden)

Conversation with Chef Hari Cameron

Conversation with chef Johnny Spero

Interview with chef Drew Adams

Interview with chef Edward Lee

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Suzanne Goin

Social media

Chef Fabio Trabocchi

Instagram

Facebook

Links mentioned in this episode

Chef Fabio Trabocchi website

Restaurant Fiola in D.C.

Restaurant Fiola Mare in D.C.

Restaurant Del Mare in D.C.

Restaurant Sfoglina in D.C.

The post Hospitality Over Hype with Chef Fabio Trabocchi appeared first on Flavors Unknown.

Today on Flavors Unknown, I’m sitting down with four incredible voices from the Miami food scene:

• Chef Karla Hoyos from Tacotomia

• Chef Ivan Barros from Magie Wine Garden

• Chef Carmen Ibarra from Atomica

• Mixologist Valentino Longo from ViceVersa

In this episode, you’ll hear how these Miami culinary leaders are shaping the city’s vibrant food and drink culture. We dive into how cultural heritage influences their creativity, the power of nostalgia, and why Miami has grown far beyond its party-town reputation. They open up about blending global flavors with local roots, building more inclusive hospitality, and tackling the challenges and opportunities of social media in the restaurant world.

From evolving Latin flavors to the energy of Miami’s booming community, this is a revealing look at what makes the Miami food scene so bold, diverse, and future-focused.

What you'll learn from this panel discussion in Miami

• Defining the Miami food scene today (2:46)
• Why Miami is no longer just a party town for food and drink (6:02)
• How Latin flavors have evolved beyond Cuban traditions (11:09)
• The art of blending global influences into local menus (12:32)
• Why Atomica goes beyond the “Peruvian” label (14:40)
• The bold corn-forward flavors at Tacotomia (16:57)
• How Ivan became the “CEO of Snacks” at Magie Wine Garden (18:37)
• Shifting from fine dining to creative, snack-style hospitality (20:59)
• How travel and downtime inspire fresh ideas (20:59)
• Valentino’s conceptual process for building cocktails (24:10)
• The historic Italian menu that inspired a bestseller (25:48)
• The challenge of sourcing seasonal, local ingredients in Miami (27:59)
• How Karla starts with bold flavors, then builds texture (29:31)
• Why inspiration often hits outside the kitchen (33:44)
• How food trends like “girl dinner” connect with younger guests (36:25)
• The role of cookbooks, street food, and travel in innovation (36:25)
• How nostalgia shapes dishes and sparks emotion (42:07)
• Which nostalgic dishes represent home for each guest (44:46)
• How the pandemic changed Miami’s cocktail and non-alcoholic scene (47:29)
• Why social media is both a blessing and a challenge (50:33)
• When a viral video nearly broke Karla’s taqueria operations (54:03)
• Why Atomica refuses free meals for influencer posts (52:59)
• Balancing authenticity with modern presentation (59:52)
• Global inspirations that fuel their creativity (59:52)
• How to protect mental health in the industry (1:03:15)

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with the chefs from Miami Food Scene

Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from Miami:

Interview with Chef McInnis

Conversation with Pastry Chef Antonio Bachour

Conversation with Chef Brad Kilgore

Interview with Chef Jose Mendin

Interview with Chef Nando Chang from Itamae

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Suzanne Goin

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Chef Karla Hoyos

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Chef Ivan Barros

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Chef Carmen Ibarra

Instagram

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Valentino Longo

Instagram

Links mentioned in this episode

Restaurant Tacotomia in Miami

Restaurant Magie in Miami

Restaurant Atomica in MIA Market

Vice Versa – A[eritivo Bar in Miami

The post Inside Miami Food Scene with Top Rising Stars appeared first on Flavors Unknown.

Today, I’m talking to Chef Fany Gerson. She is a cookbook author, James Beard nominee, and the owner of Fan Fan Doughnuts and La Newyorkina.
You’ll hear about her culinary journey, from her childhood memories in Mexico City to her innovative in New York hotspots. She talks about the unique fusion of French techniques with Mexican flavors, and the importance of using high-quality ingredients. She also reflects on the importance of travel, learning from mistakes, and the significance of community and diversity in her work.

What you'll learn from Chef Fany Gerson

• Eating paletas 2:46
• The salad dressing that makes her think of her childhood 4:07
• Mexican market memories 4:45
• A mystery recipe to experiment with 5:20
• Why she chose to study pastry 8:40
• Bringing snacks to physics class 9:41
• The French foundations of her learning experience 10:42
• Why the’s the “anti-pastry chef” 12:07
• Merging French and Mexican styles 14:20
• Exploring the many food cultures of Mexico 16:10
• Her goal of studying at Le Cordon Bleu in French 18:12
• Why she fell in love with donuts 19:48
• Making a quintessentially American pastry 22:06
• The struggles of opening a new place 23:17
• Opening Fan Fan mid-pandemic 25:53
• The donut as a canvas for cultural exploration 26:19
• Events and collaborations 27:22
• How collaborations work 28:39
• Wanting to learn more about African fruits 32:29
• The role of nostalgia in her donuts 33:28
• Hard to find Mexican flavors 39:03
• Lessons from her dad she wished she would have followed 41:26
• A food tour of Brooklyn 43:47
• Her guilty pleasure food 45:25
• Favorite childhood sweet treats 46:09
• The best glazes she’s made 48:23
• Top paleta flavors 50:20
• Visiting Mexico City for inspiration 52:21

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with the chefs from New York

Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New York

NYC Panel Discussion with Chefs

Conversation with Chef JJ Johnson

Conversation with Alexander Smalls

Interview with chef Danny Garcia

Conversations with chef Trigg Brown

Interview with pastry chef Françoois Payard

Conversation with Erik Ramirez

Interview with pastry chef Erin Kanagy-Loux

Conversation with chef Dan Kluger

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Suzanne Goin

Social media

Chef Fany Gerson

Instagram

Facebook

Social media

La Newyorkina

Instagram

Facebook

Social media

Fan Fan Doughnuts

Instagram

Facebook

Links mentioned in this episode

La Neworkina

Fan Fan Doughnuts

Fany Gerson webiste

The post From Paletas to Pastry: Fany Gerson’s Journey appeared first on Flavors Unknown.

In this episode of Flavors Unknown, I sit down with Chef Lisa Dahl, one of the most influential figures in Arizona’s culinary landscape. A self-taught chef and resilient entrepreneur, Lisa shares how an unimaginable personal tragedy led her from San Francisco to Sedona—and eventually into the kitchen, where she built a restaurant empire from the ground up.

She is the creative force behind a collection of beloved Sedona dining destinations:
Dahl & Di Luca
Mariposa Latin Inspired Grill
Cucina Rustica
Pisa Lisa
Butterfly Burger

In our conversation, Lisa opens up about the emotional origins of her culinary career, the soul she pours into every dish, and the unique vision behind each of her restaurants. We also explore her philanthropic mission through her foundation and its two pillars—Soup Hope and Justin’s Garden—that nourish both body and spirit.

What you'll learn from Chef Lisa Dahl

• Growing up in Indiana and chasing dreams out West (4:29)
• Her years in the Bay Area and the tragedy that changed everything (4:55–5:54)
• From high heels to high heat: her career in the shoe business (6:35)
• Opening her first restaurant in Sedona—and never looking back (8:42)
• The comfort and creativity of soup-making (12:33)
• Transitioning from Dahl & Di Luca to her first solo concept (14:44)
• Balancing personal dynamics with business partnerships (20:51)
• Reinventing an old Pizza Hut as Pisa Lisa (26:59)
• The moment Lisa Dahl found unexpected strength in adversity (30:24)
• How each of her restaurant brands expresses a different part of her identity (35:23)
• How travel fuels her culinary innovation (44:58)
• Learning the art of empanadas in South America (50:13)
• Creating a burger worthy of the People’s Choice Award (55:23)
• Honoring her son through the foundation’s mission (1:03:22)
• Her go-to restaurants around the world (1:12:38)
• A local Scottsdale favorite you’ll want to try (1:16:23)
• Upcoming awards and career milestones (1:17:23)
• Her guilty-pleasure comfort food (1:18:22)
• The life lessons that continue to guide Lisa Dahl today (1:20:06)
• Chefs she dreams of collaborating with (1:21:44)
• On listening to intuition in the heat of life and business (1:24:27)

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary 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 Chris Kajioka

Chef Suzanne Goin

Social media

Chef Lisa Dahl

Instagram

Facebook

Social media

Dahl & DiLuca

Instagram

Facebook

Social media

Mariposa Sedona

Instagram

Facebook

Links mentioned in this episode

Lisa Dahl website

Mariposa Restaurant

Dahl & DiLuca

Cucina Rustica

Pisa Lisa

Butterfly Burger

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The post Lisa Dahl on Food, Loss & Building Legacy appeared first on Flavors Unknown.

In this episode of Flavors Unknown, I sit down with Chef Tony Nguyen, the Executive Chef behind the acclaimed Crustacean Restaurant in Beverly Hills—an upscale destination redefining Modern Asian cuisine with elegance and innovation.

Born and raised in St. Louis to a Vietnamese family, Chef Tony shares how his upbringing, rich with cultural heritage and culinary storytelling, laid the foundation for his creative vision. We explore his earliest food memories, the influence of French technique on Vietnamese cuisine, and how cooking shows lit the spark that would eventually take him to culinary school—and into some of the country’s most prestigious kitchens.

Chef Tony also opens up about the realities of the restaurant world: the importance of mentorship, why culinary school still matters, and how he’s navigating a rapidly evolving industry. From his San Francisco-inspired dishes to launching a new chip brand, and a 3-month solo culinary journey, this conversation is both thoughtful and inspiring.

What you'll learn from Chef Tony Nguyen

• 3:14 Early food memories and first encounters with flavor
• 3:54 Growing up Vietnamese in St. Louis and its lasting impact
• 5:21 French culinary influence on Vietnamese traditions
• 7:16 The cooking shows that first inspired his path
• 8:25 What culinary school taught him—beyond technique
• 10:12 Why formal culinary training still holds value today
• 11:09 Working with his mentors and shaping a professional identity
• 12:14 Curating the menu at Crustacean and its signature philosophy
• 15:29 A new dish inspired by San Francisco’s food scene
• 18:56 Why imitation in the kitchen is more than flattery
• 21:23 Culinary lessons from Japan and global travel
• 23:29 How the restaurant industry is shifting—and who’s succeeding
• 25:01 Key traits of restaurants thriving in today’s climate
• 26:07 The kind of restaurant concept he believes the world needs
• 27:31 Behind his 3-month solo culinary sabbatical
• 29:25 His new venture: rethinking snacks with an upcoming chip brand
• 30:54 Tony’s ideal food tour of Los Angeles
• 33:07 His guilty pleasure food confession
• 34:14 The playful ingredients he loves experimenting with
• 35:14 What the kitchen has taught him—about food and about life
• 37:11 His dream culinary collaboration
• 38:41 The worst advice he’s ever received in the restaurant business

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with the chefs from Los Angeles

Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from the LA region.

Conversation with Chef Nancy Silverton

Inside Los Angeles Food Scene: A Panel Discussion

Conversation with Chef Elizabeth Falkner

Conversation with Coffee Roaster Zayde Naquib

Interview with Chef Tim Hollingsworth

Conversation with Chef Brad Miller – Food Truck Nation

Interview with Chef Alison Trent

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Suzanne Goin

Social media

Chef Tony Nguyen

Instagram

Links mentioned in this episode

Chef Tony Nguyen

 

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The post Tony Nguyen Talks Vietnamese Roots & Fine Dining appeared first on Flavors Unknown.

Today on Flavors Unknown, we head to Honolulu to meet the culinary duo behind one of Hawaii’s most celebrated dining destinations: Chef Wade Ueoka and Pastry Chef Michelle Karr-Ueoka of MW Restaurant. Their menu is a vibrant tapestry of Hawaii’s multicultural influences, showcasing local farmers, sustainable practices, and authentic island flavors.

In this episode, Wade and Michelle share the stories behind their journey—from humble beginnings to culinary excellence—and dive into how Hawaii’s regional cuisine pioneers shaped their vision. We explore the challenges of sourcing ingredients on an island, their partnership with Hawaiian Airlines, and how they keep innovation alive while staying rooted in tradition.

Whether you’re passionate about local sourcing, the future of regional cuisine, or the behind-the-scenes realities of running a restaurant in paradise, this conversation offers a deep, flavorful insight into life and food in Hawaii.

What you'll learn from Chefs Wade and Michelle Ueoka

• Building a Culinary Partnership: How Wade and Michelle balance marriage and kitchen life (3:17)
• Switching Gears: Michelle’s journey from savory to pastry arts (5:57)
• Food Memories: Wade shares the dishes that shaped his childhood (7:56)
• Finding Their Calling: When they each realized cooking was more than a hobby (10:03)
• Cultural Roots: Michelle’s multicultural upbringing and its influence on her cuisine (11:06)
• A Culinary Career Begins: Michelle’s entry into professional kitchens (12:38)
• Culinary School Insights: Lessons learned along the way (15:16)
• Breaking into the French Laundry: How Michelle landed one of the world’s most prestigious stages (16:11)
• The Legacy of Hawaiian Regional Cuisine: Reflecting on the pioneers (18:44)
• Mentorship Under Alan Wong: Lessons from a legend (19:54)
• Blending Cultures on the Plate: Wong’s influence on their food philosophy (21:04)
• Thanksgiving, Hawaiian-Style: A look into island holiday traditions (21:45)
• Comparing Culinary Worlds: Alan Wong’s kitchens vs. The French Laundry (23:06)
• Inside MW Restaurant: A taste of their signature approach (24:10)
• Sustainability on the Islands: The challenges and rewards of local sourcing (24:43)
• Signature Dishes: Spotlighting MW Restaurant’s standout savory plates (28:03)
• Dessert Innovation: Michelle’s creations rooted in island flavors (32:03)
• Cuisine in Evolution: How Hawaii’s food scene is changing (35:33)
• The Battle to Keep Talent: Challenges of retaining young chefs (37:07)
• Taking to the Skies: Creating in-flight meals for Hawaiian Airlines (39:35)
• A Culinary Tour of Honolulu: Favorite local spots to eat (42:19)
• Guilty Pleasures: Wade and Michelle’s favorite indulgences (44:16)
• Alternate Lives: What they’d be doing if they weren’t chefs (44:48)
• Advice for Aspiring Cooks: Wisdom from two industry veterans (46:18)
• What It Takes to Open a Restaurant: Candid thoughts on entrepreneurship (47:37)

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with the chefs from Hawaii

Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii.

Conversation with Chef Roy Yamaguchi

Interview with chef Chef Chris Kajioka

Interview with chef Sheldon Simeon

Conversation with Chef Vikram Garg

Conversation with Chef Mourad Lahlou

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Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Suzanne Goin

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MW restaurant

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MW Restaurant

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The post Inside MW Restaurant with Wade & Michelle Ueoka appeared first on Flavors Unknown.

Recorded live at Phoenix Palace during NYC StarChefs Rising Stars. Sponsored by Symrise.

In this special episode of Flavors Unknown, we head to New York City for a dynamic roundtable with four of the most exciting names in the city's food and beverage scene:

• Chef Zhan Chen – Executive Chef at Phoenix Palace, redefining Cantonese dining in Chinatown.

• Chef Neel Kajale – Chef de Cuisine at Dhamaka, championing bold Indian regional cuisine at Essex Market.

• Chef Luis Herrera – The talent behind Ensenada, bringing coastal Mexican flavors to Brooklyn and Miami.

• Richie Millwater – Mixologist and Bar Manager at Clemente Bar, upstairs at Eleven Madison Park, where nostalgic classics meet boundary-pushing cocktails.

Together, they unpack the evolution of New York’s dining and drinking scene post-pandemic—from the craving for authenticity and simplicity to the new generation’s reimagining of luxury, balance, and creativity behind the pass and the bar.

What you'll learn from this panel discussion

• 3:17 – The moment that shook the hospitality industry
• 4:49 – Why many are stepping away from fine dining
• 5:49 – The tension between upscale indulgence and underground gems
• 7:50 – The power and precision of honoring regional cuisines
• 8:26 – Turning up the spice in Indian food
• 9:15 – Why you won’t find butter chicken on the Dhamaka menu
• 10:38 – The rise of hyper-local, hyper-specific food storytelling
• 13:40 – Storytelling as a vital ingredient on the plate
• 14:02 – How chefs adapt concepts for new cities and diners
• 19:30 – Why Miles Davis still echoes at Eleven Madison Park
• 20:03 – Reinventing classics: where cocktail culture meets innovation
• 20:21 – How kitchens are inspiring the bar—from scraps to sips
• 22:16 – Cooking from memory: Neel’s creative muse
• 23:01 – Nose-to-tail, root-to-stem: India’s culinary ethos
• 26:39 – How NYC flavors mirror its cultural kaleidoscope
• 27:38 – The many faces (and uses) of soy
• 28:58 – Creativity through constraint: turning limitations into art
• 30:34 – The grind and beauty of cooking everything from scratch
• 32:22 – Culinary cross-pollination: when food inspires drinks
• 33:25 – Ferments, funk, and flavor layering behind the bar
• 36:00 – The world’s most popular spirit no one’s talking about
• 37:11 – What’s missing from most bars today
• 37:36 – The unlikely inspiration found in Chinese supermarkets
• 39:32 – Signature flavors from Ensenada, Dhamaka, Phoenix Palace & Clemente
• 44:20 – How these chefs seek balance in a demanding industry
• 46:23 – Understanding Gen Z’s view on hospitality work
• 50:32 – New vs. old school restaurant criticism
• 55:18 – Pork, plant-based pivots, and evolving food trends

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with the chefs

Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.

Panel Discussion Charleston

Panel Discussion Boston

Panel Discussion LA

Panel Discussion Philadelphia

Panel Discussion Austin

Panel Discussion Providence, RI

Panel Discussion Portland, OR

Panel Discussion New York

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Suzanne Goin

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Chef Zhan Chen

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Chef Neel Kajale

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Chef Luis Herrera

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Richie Millwater

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Links mentioned in this episode

Phoenix Palace

Dhamaka

Ensenada

Clemente Bar

The post NYC Chef Panel on Bold Flavors and Reinvention appeared first on Flavors Unknown.

Today on Flavors Unknown, I’m joined by Chef Matt Abdoo, co-founder of the wildly popular Pig Beach BBQ. Known for its award-winning approach to regional American barbecue, Pig Beach blends the soul of Southern smoke with chef-driven technique—and Matt is the creative fire behind it all.

But before the smoke, there were stars—Michelin stars. Matt's culinary path began at Del Posto, where he worked as Chef de Cuisine, mastering the art of fine dining. In this episode, we explore his journey from cream and cannoli to brisket and smoke rings, and how his Italian-Lebanese roots shaped his passion for inclusive, community-driven cuisine.

We get into the misconceptions of barbecue, the emotional storytelling behind his cookbook, and how barbecue—like love—is meant to be shared. Plus, you'll get his take on the best BBQ side dishes, guilty pleasures, and his favorite eats in West Palm Beach.

If you’ve ever wondered what happens when high technique meets humble tradition, this episode is for you.

What you'll learn from Chef Matt Abdoo

• The multicultural flavors of his childhood
  2:51 – Matt Abdoo's Italian-Lebanese upbringing
  4:17 – Friday night dinners with his Lebanese grandma
  5:02 – His Italian grandmother’s legendary ragu

• Becoming a chef
  8:09 – Realizing he wanted to cook for a living
  10:35 – His first restaurant job
  11:01 – Dreams of cream and cannoli from the dishpit
  13:33 – Culinary school and a hands-on externship

• From fine dining to flame-kissed BBQ
  15:08 – Why he left fine dining for barbecue
  17:18 – Doubts about launching a new concept
  18:53 – What sets Pig Beach BBQ apart
  21:14 – Sauce or no sauce?
  22:25 – When the BBQ haters come out
  23:44 – How menus differ by location

• The craft and culture of BBQ
  25:38 – Writing The Pig Beach BBQ Cookbook
  27:58 – The biggest BBQ crime you can commit
  28:30 – The right way to manage smoke
  29:54 – Using regional wood for flavor

• Beyond the pit
  31:25 – Where to eat in West Palm Beach
  32:41 – Matt Abdoo's guilty pleasure foods
  33:19 – His eating habits at home
  34:10 – Dream collaborators
  34:46 – The best BBQ side dishes
  36:34 – His ultimate life lesson

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary 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 Chris Kajioka

Chef Suzanne Goin

Social media

Chef Matt Abdoo

Instagram

Facebook

Social media

Pig Beach BBQ

Instagram

Facebook

Links mentioned in this episode

Pig Beach BBQ

The post Pig Beach BBQ: Inside Chef Matt Abdoo’s Journey appeared first on Flavors Unknown.