Flavors Unknown

In this in-person episode recorded on location in Honolulu, I sit down with Chef Mourad Lahlou, the visionary behind Aziza, Mourad, Leila, and Miro Kaimuki. Known for pioneering modern Moroccan cuisine and earning Michelin stars along the way, Chef Mourad opens up about his personal and professional evolution—from self-taught beginnings in the U.S. to reimagining Moroccan flavors in Hawaii.

We talk about his bold move from San Francisco to Honolulu, his collaboration with renowned chef Chris Kajioka, and how local ingredients and a slower pace of life are influencing this new chapter. Chef Mourad shares his thoughts on tradition, creativity, nostalgia, and the power of family-style dining to connect people across cultures.

What you'll learn from Chef Mourad Lahlou

• 3:39 – Shifting focus from San Francisco to Hawaii
• 4:05 – What inspired the move to Honolulu
• 6:19 – Closing Mourad and letting go of Michelin
• 7:15 – The cultural roots of Leila
• 8:37 – How Aziza has evolved over the years
• 9:16 – Cooking with a sense of place
• 10:10 – Serving food in a more “honest” way
• 10:36 – Moroccan tradition meets Hawaiian ingredients
• 11:47 – A chef’s brief dance with molecular gastronomy
• 13:00 – Public support for Aziza through its many lives
• 13:52 – How his palate—and judgment—has matured
• 15:28 – His creative process for crafting new dishes
• 16:24 – The role of nostalgia in Moroccan cooking
• 17:40 – Couscous: More than a side dish
• 20:08 – The journey of a self-taught chef
• 23:02 – The woman behind the name Aziza
• 23:27 – The birth of Mourad
• 27:11 – Common misconceptions about Moroccan cuisine
• 28:24 – What most Moroccan restaurants get wrong
• 30:08 – Battling regulations over the tagine
• 31:41 – Dishes he's most excited about at Leila
• 33:13 – Why sharing food matters more than ever
• 33:40 – His two favorite dishes on the Leila menu
• 34:43 – Ingredient sourcing: SF vs. Honolulu
• 36:19 – The magic of collaborating with Chris Kajioka
• 41:42 – Culinary fusion at Miro Kaimuki
• 44:08 – Menu staples and seasonal creativity
• 45:29 – The irony of fine dining chefs doing soulful food
• 49:31 – His favorite food spots around Honolulu
• 50:35 – Guilty pleasures: Cheese and simple comforts
• 53:07 – The emotional meaning of cooking at home
• 57:31 – The biggest lesson he’s learned in his journey
• 59:09 – Dream culinary collaborators
• 1:03:50 – The worst advice young cooks hear

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

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 Mourad Lahlou

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Facebook

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Restaurant Aziza

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Restaurant Leila

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Aziza

Leila

Miro

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The post From SFO to the Hawaii: Mourad’s Next Chapter appeared first on Flavors Unknown.

In this episode of Flavors Unknown, I sit down with Chef Amanda Cohen, the creative force behind Dirt Candy, one of the most innovative vegetable-forward restaurants in New York City.

Amanda has spent her career redefining what plant-based fine dining looks like—turning vegetables into culinary masterpieces while challenging industry norms. From eliminating tipping at her restaurant to debunking the biggest myths about vegetarian cuisine, she’s proving that great food doesn’t need meat to be bold, exciting, and luxurious.

In our conversation, Amanda shares her journey into the culinary world, the philosophy behind her groundbreaking restaurant, and why she believes the future of food is still being written—one vegetable at a time.

What you'll learn from this panel discussion Chef Amanda Cohen

• Her path to becoming a chef – How Amanda Cohen found her way into the culinary world (3:03)
• Why she chose to focus on vegetables – The philosophy behind her plant-based approach (3:27)
• Judgment in and outside of the industry – How she deals with skepticism about vegetarian fine dining (5:01)
• Bucking the bacon craze – Why Amanda Cohen rejected the ‘everything needs bacon’ trend (6:15)
• How the industry has changed – Progress in plant-based cuisine and what still needs to shift (7:13)
• The philosophy behind Dirt Candy – Her vision for redefining the way we think about vegetables (9:50)
• Building a seasonal menu – The creative process behind designing Dirt Candy’s dishes (10:42)
• Cooking with vegetables vs. meat – The unique challenges and rewards of a plant-based menu (12:27)
• The secret to the restaurant’s creativity – How Dirt Candy constantly pushes boundaries (14:05)
• Why we’re still discovering new possibilities with vegetables – The untapped potential of plant-based cuisine (14:49)
• Misconceptions about vegetarian cuisine – The biggest myths she’s encountered (17:21)
• Making vegetables the star of the plate – Techniques to elevate plant-based dining (18:39)
• A creative celery dish she’s proud of – One of her most inventive dishes (20:14)
• Sourcing vegetables in New York City – How she finds top-quality produce (22:00)
• The inspiration behind the Dirt Candy Cookbook – Why she chose a graphic novel format for her book (24:08)
• Advice she’d give to her younger self – What she wishes she knew earlier in her career (27:20)
• Her favorite food spots in NYC – Where she loves to eat (29:46)
• Her guilty pleasure food – The unexpected indulgence she can’t resist (30:51)
• Common mistakes chefs make – Lessons from years in the kitchen (31:07)
• The go-to meal she makes for friends at home – What she cooks when she’s off duty (32:06)
• Her best advice for people in the industry – Tips for young chefs and restaurateurs (33:04)
• The people she loves cooking with most – Who inspires Amanda Cohen in the kitchen (33:57)
• Why she doesn’t believe the customer is always right – Her take on hospitality and service (34:55)

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 chefs about vegetarian cooking

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

Conversation with Richard Landau from Vedge in Philadelphia

Interview with Chef Jean-Marie Josselin in Kauai

Conversation with Farmer Lee Jones

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

Dirt Candy

Instagram

Facebook

Links mentioned in this episode

Dirt Candy restaurant

The post Dirt Candy’s Amanda Cohen: Breaking Culinary Norms appeared first on Flavors Unknown.

In this episode of Flavors Unknown, I sit down with Chef Joerick Rivera, the culinary mind behind Bakku, a Japanese crudo bar in Rincón, Puerto Rico, and Palmonte, where he explores Puerto Rican flavors with a modern twist.

Despite initially resisting the idea of becoming a chef, Rivera has established himself as a pioneer, bringing Japanese precision to a town best known for its laid-back surf culture. We dive into his unexpected journey from reluctant cook to restaurant owner, how he navigated skepticism to make Bakku a success, and his process for balancing Japanese technique with Puerto Rican influences.

Chef Rivera shares his approach to dish creation, the importance of supplier relationships, and why he refuses to take reservations at Bakku. Plus, we get into the most underrated Puerto Rican dishes, pet peeves in the kitchen, and what he eats when no one's watching.

What you'll learn from Chef Joe Rivera at Bakku

• Childhood Food Memories – The flavors that shaped Joe Rivera early years (3:55)
• A Reluctant Start – Why he initially didn’t want to become a chef (5:29)
• A Bold Culinary Gamble – Opening Bakku, a Japanese-inspired restaurant in a surf town (6:53)
• Training with Chef John Okura – Lessons learned in Florida (7:44)
• Community Reception – How locals embraced Bakku despite early doubts (8:43)
• Building During a Crisis – Running a restaurant through a pandemic (10:20)
• The Inspiration Behind Bakku’s Menu – From concept to execution (11:13)
• Hurricane Maria’s Impact – How it changed his perspective (12:34)
• Signature Dishes at Bakku– The story behind his octopus carpaccio (14:37)
• Why No Reservations? – The philosophy behind Bakku’s approach (20:04)
• Creativity in the Kitchen – His research-driven process for developing new dishes (22:13)
• A Culinary Guide to Puerto Rico – His recommendations for must-try spots (27:59)
• Guilty Pleasure Food & Pet Peeves – What surprises him about home cooking (30:47, 34:25)
• The Most Underrated Puerto Rican Dishes – And why they deserve more love (32:08)

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 chefs in Puerto Rico

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 link below for more conversations with Chef Mario Pagán.

Conversation with Chef Mario Pagán

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 Joe Rivera

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Social media

Bakku

Instagram

Facebook

Links mentioned in this episode

Restaurant Bakku

The post How Chef Rivera is Redefining Sushi at Bakku in Puerto Rico appeared first on Flavors Unknown.

On today’s episode of Flavors Unknown, I sit down with Chef JJ Johnson, the James Beard Award-winning chef and founder of FIELDTRIP, a fast-casual concept with four locations across New York. Known for his deep appreciation of the African diaspora’s culinary traditions, Chef JJ Johnson has built a brand around rice as a universal connector, sustainability, and bold, unapologetic flavors.

In this conversation, we explore his unique multicultural background, how his Puerto Rican and Barbadian heritage shaped his cooking, and why mentorship and hard work have been key pillars in his career. He also shares the moment he realized rice was more than just an ingredient—it was a cultural story waiting to be told.

We also get into the behind-the-scenes of running a fast-casual restaurant, how the industry has shifted post-pandemic, and the overlooked ingredients that deserve a spot in every kitchen. Whether you’re a home cook, a chef, or just a lover of great food, this episode is packed with insight, humor, and inspiration.

What you'll learn from Chef JJ Johnson

• What sparked Chef JJ Johsnon fascination with African food (3:01)
• Discovering the “mother grain” of all rice varieties (3:33)
• The idea behind FIELDTRIP and its mission (4:43)
• Navigating the challenges of fast-casual dining during and after the pandemic (5:00)
• What’s on the menu at his rice-inspired restaurants (5:44)
• “FIELDTRIP 2.0″—new dish concepts in the works (9:00)
• The most disrespected ingredient in America (you’ll be surprised!) (9:33)
• Rice and its historical complexity in different cultures (10:00)
• Why sourcing local, regenerative rice matters over bleached, enriched varieties (10:33)
• Growing up in the Poconos and early food influences (16:42)
• How his grandmother’s kitchen shaped his love for food (17:17)
• Chef JJ Johnson multicultural heritage and how it influences his flavors (19:05)
• Childhood memories of Caribbean cookouts and family gatherings (20:00)
• The commercial that sparked his culinary calling (22:09)
• Early mentors who guided his career in the kitchen (23:39)
• The problem with social media comparisons and the myth of instant success (25:21)
• Why the road to success is a long one (and what it takes to get there) (27:51)
• How cultural backgrounds are shaping modern food trends (29:03)
• Why restaurants are embracing regional and cultural cuisines like never before (30:00)
• His ultimate guilty pleasure food (you won’t expect this one!) (33:24)
• An underrated ingredient that works for both sweet and savory dishes (34:01)
• An underrated West African dish everyone should try (35:00)
• The top three mistakes home cooks make in the kitchen (and how to fix them) (36:26)
• A life lesson from his father that applies far beyond the kitchen (36:48)

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 City

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 NYC.

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

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Chef JJ Johnson

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FILEDTRIP

Instagram

Links mentioned in this episode

Chef JJ Johnson

FIELDTRIP

The post Chef JJ Johnson: The Power of Rice and Culinary Heritage appeared first on Flavors Unknown.

In this episode of Flavors Unknown, I sit down with Chef Mario Pagán at his restaurant La Central in San Juan, Puerto Rico. Chef Pagán is a visionary in Puerto Rican cuisine, blending French techniques with bold, local flavors in what he calls the “Nueva Mesa Boricua” philosophy. With a restaurant portfolio that includes Mario Pagán, La Central, and Raya by Mario Pagán in Puerto Rico, along with Chayote in Winter Park, Florida, his culinary influence is far-reaching.

Chef Pagán shares his deep respect for food, tradition, and his team, as well as his belief in letting Puerto Rican dishes evolve while preserving their cultural heritage. From his late-night bursts of creativity to his admiration for the women in his life who inspired his love of cooking, Mario offers a heartfelt and insightful look into his world.

You’ll also hear about his experiences transitioning from architecture to culinary arts, his take on the global standing of Puerto Rican cuisine, and his mission to highlight the island’s rich culinary diversity.

What you'll learn from Chef Mario Pagán

• Nueva Mesa Boricua Defined (3:24)
• The history and variations of mofongo across the Caribbean (4:26)
• Local reactions to modernizing traditional dishes (6:01)
• Balancing tradition and evolution in Puerto Rican food (7:17)
• Breaking stereotypes about Puerto Rican cuisine (8:09)
• Tips on experiencing Puerto Rico's culinary diversity (13:07)
• Insights into Mario Pagán’s restaurant empire (14:05)
• How he adapts Puerto Rican flavors for American diners (17:58)
• Early culinary inspirations and memories (20:11)
• The role of sofrito in Puerto Rican cooking (22:34)
• Switching career paths from architecture to cooking (24:30)
• His time at Johnson & Wales Culinary School (27:02)
• Connection to the legacy of Chayote restaurant (30:28)
• Mentorship under the legendary Alfredo Ayala (31:37)
• Respecting food and fostering teamwork (33:19)
• Creative breakthroughs at 4 a.m. (35:15)
• Alternative paths Mario Pagán might have taken (38:14)
• How architecture influences his approach to food (39:14)
• Collaborating with local purveyors post-hurricane (42:11)
• Navigating challenges in local sourcing after hurricanes (44:34)
• Mario’s vision for Puerto Rican cuisine on a global scale (45:09)
• Where to find the best Puerto Rican specialties (47:20)
• His guilty pleasure foods (49:12)
• Kitchen pet peeves (49:45)
• The most essential ingredient in Puerto Rican cooking (50:20)
• Dream collaborations in the culinary world (54:39)
• The importance of family and strong employee relationships (58:39)

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!

Notable Quotes from Chef Mario Pagán

• “You need to be humble. Your ego can kill you in this business. Respecting food, not letting your ego drive you, and keeping your feet on the ground is really important.”
• “If I don’t create, I’m dead.”
• “I breathe it, live it, and love it. Every day I walk into my restaurants, it’s a privilege.”
• “Food is art. The similarities between food and architecture—layering, balancing, structure, color—are striking.”
• “I owe everything to the women in my life—my grandmothers, my aunts, my mom. For us in Puerto Rico, being in the kitchen is about creating memories together.”
• “We are as warm as our food.”
• “Money kills. First, you need to love yourself, love your food, and then the people will come.”
• “Mofongo… it’s a fight between the Dominican Republic and Puerto Rico, but Puerto Rico does it better. Of course, I love my Dominican and Cuban brothers and sisters, but I believe we do it best.”

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 Mario Pagán

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Chayote Bario Kitchen

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Mario Pagán Restaurant

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Links mentioned in this episode

Restaurant Mario Pagán

La Central

Chayote Bario Kitchen

The post Inside the Mind of Puerto Rican Chef Mario Pagán appeared first on Flavors Unknown.

Today’s episode is a special one! I’m joined by five exceptional chefs shaping the Charleston Food Scene:

• Chef Shuai Wang of King BBQ, blending Chinese barbecue traditions with Southern flavors.
• Chef Shaun Brian Sells of CudaCo., elevating sustainable seafood with creative coastal cuisine.
• Pastry Chef Annie Coleman of Flora and Fauna, combining artistry and innovation in desserts and baked goods.
• Chef Alec Gropman of Bodega, redefining breakfast sandwiches with a fusion of New York roots and Charleston charm.
• Chef Nathan Hedlund of Da Toscano Porchetta Shop, showcasing the bold, comforting flavors of Tuscan street food.

This engaging panel interview was recorded during the StarChefs Rising Stars event in Charleston, South Carolina.

Together, we explore the unique influence of Charleston’s low-country cuisine and how these chefs are transforming it with their creativity and vision. You’ll hear insights into their commitment to local sourcing, the challenges of sustainability, and how they’re weaving global influences into the fabric of Charleston’s food culture. Whether you’re a culinary professional or a passionate foodie, this episode is packed with inspiration and stories from some of Charleston’s finest culinary minds.

What you'll learn from this panel discussion about the Charleston Food Scene

• Meet today’s Five Charleston Chefs and learn about their restaurants (2:21)
• Perspectives on the evolving Charleston food scene (3:53)
• Changes to Charleston’s culinary landscape over the years (5:16)
• The camaraderie and collaboration among Charleston chefs (6:26)
• The unique contributions of Gullah Geechee food culture (10:23)
• Preserving the ideals of low-country cooking (12:47)
• Introducing new and innovative cuisines to Charleston diners (13:34)
• Educating diners through storytelling and food culture (15:26)
• How Bodega thrived during the pandemic (17:17)
• The vision behind Flora & Fauna and its unique offerings (19:13)
• Exploring the French influence in Southern cuisine (20:07)
• The art of Southern biscuits and how they stand apart (20:54)
• Caribbean influences at CudaCo. and their impact on the menu (21:53)
• Sustainability as a cornerstone of the modern culinary industry (25:27)
• The importance of nostalgia in creating memorable dishes (28:06)
• Leveraging the Grow Food List for local inspiration (30:45)
• Innovation and collaboration in the kitchen (34:41)
• Seasonality and adapting to Charleston’s warm climate (38:49)
• The challenges and rewards of supporting local sourcing (41:41)
• Defining the key elements of a truly great dish (42:49)
• Must-try foods for tourists visiting Charleston and discovering the Charleston Food Scene (46:45)
• Tips for ensuring you’re eating authentic local seafood (51:00)
• Infusing Charleston traditions into global culinary concepts (54:12)
• Foraging in the low-country landscape (54:50)
• The intersection of technology and food (57:12)
• Problem-solving in the kitchen: refining and perfecting dishes (1:01:14)
• Addressing challenges in back-of-house operations (1:04:20)
• Exciting trends shaping Charleston’s kitchens today (1:07:48)
• The growing trend of chef-branded merchandise in Charleston (1:11:25)

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 other panel discussion with chefs

Don't miss out on the chance to hear from talented chefs from across the country.

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

Social media

Chef Shuai Wang

Instagram

Facebook

Social media

Chef Shaun Brian 

Instagram

Facebook

Social media

Chef Annie Coleman

Instagram

Facebook

Social media

Bodega

Instagram

Social media

Porchetta Shop

Instagram

Links mentioned in this episode - Charleston Food Scene

King BBQ

CudaCo

Flora and Fauna

Bodega

Da Toscano Porchetta Shop

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The post Exploring The Charleston Food Scene with StarChefs Rising Stars appeared first on Flavors Unknown.

In this episode of Flavors Unknown, I sit down with the extraordinary Alexander Smalls—Harlem-based chef, opera singer, storyteller, and James Beard Award-winning author. Alexander recently released his latest book, The Contemporary African Kitchen, a celebration of African culinary traditions and the chefs shaping its future.

Recorded in the intimate setting of Alexander’s Harlem apartment, we explore the photo-lined hallway that pays homage to his South Carolina roots. Our conversation is a deep dive into the intersection of music, food, and identity, with Alexander sharing how his Gullah Geechee upbringing shaped his approach to bringing the vibrant, often-overlooked flavors of Africa to fine dining tables around the world.

From his early days performing opera to becoming a culinary ambassador of the African diaspora, Alexander Smalls reflects on the personal stories, cultural connections, and bold ideas that drive his work.

What you'll learn from Alexander Smalls

• Misconceptions about African cuisine – 3:45
• What makes African food unique – 4:49
• The overlooked respect for African cuisine – 6:09
• Writing The Contemporary African Kitchen with his Ghanaian co-author – 8:14
• Resistance from other African chefs – 11:33
• Connecting regional flavors and ingredients – 13:21
• Colonialism’s influence on food – 17:15
• Music, family, and food in his South Carolina home – 18:42
• The role of Alexander Smalls uncle and Gullah Geechee roots – 19:40
• Standing out in his Southern community – 20:50
• Visiting West Africa and connecting with his grandfather’s spirit – 23:40
• Learning the art of entertaining – 24:48
• Championing African food’s rightful place in fine dining – 25:46
• Elevating African dishes through French techniques – 27:36
• African cuisine vs. Southern soul food – 28:39
• Filling the gap for upscale African restaurants – 30:27
• Alexander Smalls unexpected opera talent as a child – 32:44
• Helping integrate the school system – 35:10
• Why Alexander Smalls left music professionally – 36:25
• World travels through music – 37:55
• Honoring Negro spirituals through a passion project – 40:11
• Launching his restaurant vision – 42:40
• Training in European kitchens – 44:00
• His best-selling plate from the early days – 45:15
• The “shoebox lunch” tribute – 47:40
• Creating America’s first black-owned Best New Restaurant – 49:00
• African origins of a popular dish – 49:57
• Reflections on Menton’s concept – 52:22
• A pandemic project and a surprising Dubai connection – 53:22
• Telling his childhood story through food – 56:02
• Harlem’s vibrant food scene – 58:02
• His guilty pleasure food – 1:00:35
• Dishes Alexander Smalls cooks for friends – 1:01:54
• The pie that reminds him of childhood – 1:02:32
• His ‘what if’ career path – 1:03:25

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!

Overview of My Conversation with Alexander Smalls

• The truth about African cuisine – misconceptions, uniqueness, and the lasting impact of colonialism.
• The art of storytelling through food – how Alexander’s childhood, music career, and global travels shape his approach to cooking.
• Voices of Africa – the collaborative process behind The Contemporary African Kitchen and the surprising resistance he encountered from chefs along the way.
• Cultural connections – the links between West Africa and his family, and how visiting the region grounded his culinary path.
• From music to food – why Alexander transitioned from opera to the kitchen, and how both art forms influence his creativity.
• Elevating African cuisine – redefining African food through the techniques of fine dining and European kitchens.

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

Alexander Smalls

Instagram

Facebook

Links mentioned in this episode

Alexander Smalls

The post Alexander Smalls on African Cuisine and Culture appeared first on Flavors Unknown.

In this episode of Flavors Unknown, we’re thrilled to welcome Chef Dave Beran, a culinary visionary whose remarkable journey spans some of the most iconic restaurants in Chicago and Los Angeles. From his early days at MK, Tru, and the trailblazing Alinea, to creating the critically acclaimed Pasjoli and his newest venture, Seline, Chef Dave Beran has continually redefined what it means to innovate in the kitchen.

Join us as Chef Dave Beran shares the highs and lows of his career, including the lessons learned from working with culinary legends and stepping into the spotlight as a restaurateur. We’ll explore his philosophy of food, his unique approach to storytelling through cuisine, and how his restaurants in Santa Monica are shaping the future of fine dining. Plus, you’ll hear a sweet behind-the-scenes moment as Chef Dave seamlessly balances being a chef, entrepreneur, and father during our recording.

What you'll learn from Chef Dave Beran

• How Chef Dave Beran’s quirky family food memories shaped his love for cooking (3:49)
• The surprising influence of cigarettes on dishes at Alinea (4:54)
• Chef Dave Beran’s teenage path into the back of the house (6:42)
• The industry event that brought Chef Dave Beran to Chicago (7:54)
• Why he chose experience over culinary school (9:20)
• Chef Dave Beran on hiring challenges and why longevity matters over pedigree (11:25, 13:04)
• Insights from Chef Dave Beran’s time at Alinea (15:10)
• The challenges Chef Dave Beran faced after leaving a legendary restaurant (16:35)
• How anonymity unlocked new creativity for Chef Dave Beran (17:55)
• Chef Dave Beran’s creative evolution after moving to Los Angeles (19:42)
• The inspiration and philosophy behind Seline, his latest Santa Monica restaurant (23:20)
• Chef Dave Beran’s French culinary roots and how he modernizes classic concepts (24:33, 26:03)
• How Chef Dave Beran’s menu designs provide a sense of time and place (22:09)
• The whimsical design and flavors that make Seline stand out (28:46, 30:32, 32:17)
• Chef Dave Beran’s take on originality in a social media-driven world (36:15)
• Lessons from closing Dialogue and growing through challenges (42:28, 44:28)
• Chef Dave Beran’s top spots to eat in Santa Monica (45:46)
• His guilty pleasure sweet and biggest kitchen pet peeve (46:44, 47:30)
• Chef Dave Beran’s favorite ingredients and the chef he dreams of collaborating with (49:01, 50:18)
• The worst advice Chef Dave Beran has heard in the culinary world (51:30)

Why Listen to Chef Dave Beran on Flavors Unknown

Chef Dave Beran’s name is synonymous with innovation, creativity, and pushing boundaries in the culinary world.
Whether you’re a fan of fine dining, French cuisine, or simply love stories of perseverance and growth, this episode offers an intimate look into Chef Dave Beran’s world.
Be sure to listen, subscribe, and share this episode to discover the untold stories behind Chef Dave Beran’s incredible career.
Visit flavorsunknown.com for more episodes featuring culinary legends like Chef Dave Beran.

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 Los Angeles.

Interview with Nancy Silverton

Inside Los Angeles Food Scene: A Panel Discussion

Interview with Chef Suzanne Goin

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 Dave Beran

Instagram

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Pasjoli

Instagram

Social media

Seline

Instagram

Links mentioned in this episode

Restaurant Pasjoli in Santa Monica

Restaurant Seline in Santa Monica

The post Chef Dave Beran: Innovation at Pasjoli and Seline appeared first on Flavors Unknown.

In this episode of Flavors Unknown, host Emmanuel Laroche dives deep into the world of Chef Andrew Black, a James Beard Award-winning chef whose restaurants are redefining Oklahoma City’s culinary landscape. With three acclaimed establishments—Grey Sweater, Black Walnut, and the newly launched Perle Mesta—Chef Black combines his Jamaican and Indian heritage with a philosophy of storytelling and boundless creativity in every dish.

What you'll learn from Chef Andrew Black

• A Taste of Roots: Discover how the smells and flavors of Chef Andrew Black’s Jamaican upbringing (3:15) and the traditional Hindi dishes cooked by his grandmother (4:58) planted the seeds of his culinary passion.
• Cultural Fusion: Learn how his family’s rich cultural background shaped his perspective on food and inspired his unique style of blending Caribbean and Indian influences (5:35).
• Back to the Beginning: Chef Andrew Black shares the pivotal moment he knew cooking would be his life’s work (8:24) and the mentorship that guided him early in his career (10:29).
• A Global Palette: Follow Chef Black’s culinary journey across the world and how those experiences led him to Oklahoma City (12:12), a place he now calls home (14:25).
• Crafting Culinary Concepts: Go behind the scenes of his restaurant creations, from the avant-garde tasting menus at Grey Sweater (19:55) to the elegance and nostalgia of Perle Mesta (21:25).
• Food as Storytelling: Hear Chef Andrew Black’s philosophy on using menus to tell a story (27:01), and how he designs dishes that stand alone yet harmonize with the bigger picture.
• The Art of Fine Dining: Chef Andrew Black reflects on the evolution of fine dining (37:56) and the biggest lessons he’s learned along the way (39:11).
  Featured Moments:
  • Why Chef Andrew Black doesn’t source ingredients locally and how he curates his menus (25:44).
  • His favorite iconic dish from Grey Sweater (23:59).
  • A food tour through Oklahoma City’s vibrant culinary scene (34:46).
  • Chef Black’s cravings and how they influence his creations (36:01).
  • What it takes to work in his restaurants and the hiring principles he values (37:13, 42:49).
  • The chef he dreams of collaborating with and the advice he believes aspiring chefs should ignore (39:56, 41:18).
•  

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 discussing Cultural Impact of Food

Don't miss out on the chance to hear from these talented chefs or culinary experts who discuss the cultural significance of food and its role in identity, much like how Chef Black integrates Jamaican and Indian influences.

Conversation with Chef Arnold Myint

Conversation with Chef Norman Van Aken

Interview with Chef Brad Kilgore

Interview with Chef Shota Nakajima

Panel Discussion SXSW – Immigrant Flavors Reshape America

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 Andrew Black

Instagram

Facebook

Social media

Grey Sweater restaurant

Instagram

Facebook

Social media

Perle Mesta restaurant

Instagram

Facebook

Links mentioned in this episode

Restaurant Grey Sweater

Restaurant Perle Mesta

Restaurant Black Walnut

The post Chef Andrew Black Talks Perle Mesta and Grey Sweater appeared first on Flavors Unknown.