In this conversation, Chef Sam Diminich shares his journey in the culinary world, discussing his experiences from competing on television to running a restaurant and engaging with local farmers. He emphasizes the importance of service in cooking, the impact of sobriety on his culinary creativity, and the need for a supportive community in the industry. Chef Diminich also addresses the challenges young chefs face today and the future of the farm-to-table movement, highlighting the significance of building relationships with local suppliers and focusing on seasonal ingredients.

Chapters

05:19 Facing Challenges in the Culinary World
08:04 The Concept of Service in Cooking
10:52 Building Relationships with Farmers
14:29 The Evolution of a Restaurant Business
17:08 Balancing Quality and Cost in Ingredients
19:45 The Importance of Seasonal Ingredients
22:23 Sobriety and Its Impact on Culinary Creativity
25:04 Supporting the Culinary Community
27:39 Guidance for Young Chefs
30:19 The Future of Farm-to-Table Movement
33:03 Rapid Fire Questions and Personal Insights

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, February 17, 2026

“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.

Chef Sam Diminich

Restaurant Constance

Restaurant Constance

As many of you know, I’m in the middle of an exciting moment: the launch journey for my new book, A Taste of Madagascar.
To celebrate—and to give myself the space this project deserves—I’m taking a short creative break from the regular Flavors Unknown format.

Our usual chef interviews will resume in January 2026.
Until then, the podcast will temporarily shift its focus to Madagascar: its people, its ingredients, and the stories that shaped the book.

This episode brings together several moments from across the show that highlight a powerful idea: travel changes the way chefs cook, think, and create.

I revisit my 2022 trip to Madagascar with Chef Elizabeth Falkner, Chef Michael Gulotta, and mixologist Shannon Tebay—an experience that planted the seed for the book. You’ll also hear excerpts from previous conversations with chefs whose work is profoundly shaped by global experiences:

Nancy Silverton — Travel as ongoing creative fuel

Tony Nguyen — Lessons learned in Japan’s kitchens

Jamie Bissonnette — How Spain reshaped simplicity

Parnass Savang — Returning to heritage as inspiration

These stories help frame the heart of A Taste of Madagascar: how place and flavor shape each other.

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

“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.

You can download a free chapter at atasteofmadagascar.com

In this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii’s Top Chefs.

Gathered at the Culinary Institute of the Pacific, five of the island’s most innovative culinary voices — Roy Yamaguchi (Roy’s Restaurants, Eating House 1849), Chris Kajioka (Miro Kaimuki), Keaka Lee (Kapa Hale), Robynne Maii (Fête), and Harry Chin (Pigeonhole) . Sit down for an open conversation about the soul of Hawai‘i’s food and drink culture.

They explore how Hawaiian cuisine has evolved beyond stereotypes of luaus and tiki drinks into a rich expression of multicultural heritage, sustainability, and joyful eating. From fusion vs. authenticity to farm-driven creativity and cocktails inspired by place, this episode captures the unique voice of Hawai‘i’s culinary community. One built on collaboration, respect, and flavor.

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

“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.

Roy Yamaguchi

Chris Kajioka

Robynne Maii

Keaka Lee

Harry Chin

Chef Roy Yamaguchi
Roy’s restaurants
Eating House 1849

Miro Kaimuki

Fete restaurant

Kapa Hale

In this special episode of Flavors Unknown, recorded during StarChefs Rising Stars Houston and presented in partnership with Symrise Food & Beverage North America, I’m taking you behind the scenes with Houston chefs and mixologists who are defining what makes Houston a top U.S. food city.

Joining me are five of the city’s most influential culinary minds:

Together, we dive into the Houston food scene — its evolution from an underrated market to a multicultural powerhouse of creativity and flavor innovation. We explore how local chefs and bartenders are driving culinary inspiration and creativity in Houston restaurants, redefining sustainability and sourcing in the Houston food industry, and shaping the city’s identity through collaboration, authenticity, and bold storytelling.

You’ll also hear candid takes on the role of social media in modern chef culture, how trends evolve in real time, and how the next generation of culinary talent is rewriting the rules of leadership, creativity, and work-life balance.

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

“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.

Justin Yu

Evelyn Garcia

Seth Siegel-Gardner

Marie Riddle

Kristine Nguyen

Theodore Rex

Jūn

Maximo

Bludorn

Cleveland Food Scene. Today on Flavors Unknown, I sit down with five dynamic culinary voices who are reshaping perceptions of Cleveland and Detroit’s food and drink scenes.
This panel was recorded during StarChefs Rising Stars in Cleveland, and wouldn’t have been possible without the support of Symrise Food & Beverage North America.

My guests include:
🍕 Chef Vince Morelli – Cent’s Pizza + Goods (Cleveland)
🧪 Chef Jeremy Umansky – Larder Delicatessen & Bakery (Cleveland)
🥟 Chef Liu Fang – Abundance Culinary (Cleveland)
🍰 Pastry Chef Annabella Andricks – Rood (Cleveland)
🍸 Bartender Liz Dabecco – Standby (Detroit)

Together, we explore what it means to create boldly, collaborate fiercely, and honor your roots—without romanticizing the past. From fermentation experiments with blood to cereal milk desserts, fashion-influenced pizzas, and umami cocktails, this conversation is raw, flavorful, and unapologetically Rust Belt.

The Scene & The Spirit

[3:27] Why Cleveland deserves your culinary attention

[3:53] How Detroit’s food scene is scaling fast

[5:11] A rare spirit of collaboration among Cleveland chefs

[6:59] Why “Rust Belt” is outdated—and how the Cuyahoga River became a metaphor for rebirth

Behind the Apron

[8:38] When rival restaurants called the health department on each other

[9:01] Beijing’s cutthroat kitchen culture

[11:21] Why many chefs left Cleveland—and what brought them back

[13:28] Annabella’s imaginary cooking shows for stuffed animals

[13:55] Vince’s path from fashion forecasting to pizza

Philosophy & Process

[20:10] Liu Fang’s sensory rediscovery of childhood flavors

[22:05] Vince’s use of fashion “drop culture” and lifestyle branding

[29:21] Annabella’s Neapolitan dessert inspired by sake, shōchū, and toasted rice

[30:42] Jeremy’s philosophy on rotating seasonal ingredients and making the “non-delicious” craveable

Drinks, Desserts & Reinvention

[42:17] Liz’s approach to cocktails as storytelling

[45:40] Caper brine, MSG, and savory cocktails: gimmick or future?

[49:06] Corn, smoked tea, and blueberry in ice cream—Annabella’s unlikely hit

[50:33] Vince’s open-door policy on toppings (even pineapple)

The Personal & The Political

[59:02] Hangover food, donkey burgers, and tuna salad confessions

[1:10:19] Jeremy’s call to retire the phrase “food waste”

[1:11:00] Annabella’s clever reuse of strawberry scraps

[1:14:04] Why regionalism matters more than ever in a TikTok-driven dining world

[1:20:25] “It’s good for Cleveland”—why that’s not a compliment

🔸 Fermenting with blood & tofu gone wrong – [38:41]
🔸 Liu Fang’s haunting story of China’s famine and how it fuels her cooking – [17:03]
🔸 Annabella’s anti-dessert desserts: less sugar, more soul – [48:11]
🔸 Vince’s graffiti-inspired collab mindset – [24:33]
🔸 The last meals that define each guest – [1:04:04–1:06:07]

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

“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.

Chef Jeremy Umansky

Chef Vince Morelli

Chef Liu Fang

Annabella Andricks

Liz Dabecco

Larder

Abundance Culinary

Cents Pizza

Rood

Standby

In this episode of Flavors Unknown, I sit down with Chef Roberto Alcocer, the visionary behind two bold culinary concepts: Malva in Baja California, and Valle, the first Michelin-starred restaurant in Oceanside, California.

Born in Mexico City, Roberto’s journey is anything but traditional—his story takes us from early resistance at home to elite kitchens in France and Spain, from rustic open-air cooking to high-touch tasting menus rooted in Mexican terroir.

We talk about the pressures of perfection, cultural representation in fine dining, and why he believes every great chef has to be “a little cuckoo.” Whether you’re a culinary pro, an aspiring chef, or simply a lover of bold flavors and fearless storytelling, this episode offers a raw, honest look into what it takes to bridge two countries through one cuisine.

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

“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.

Chef Roberto Alcocer

Valle Oceanside

Valle Restaurant at Oceanside

In this episode of Flavors Unknown, I sit down with Chef Bhavin Chhatwani, the visionary Executive Chef behind Tamasha Modern Indian in Raleigh, North Carolina. Recognized as a James Beard Foundation “Emerging Chef” semifinalist, Bhavin is boldly reshaping the narrative around Indian food in America.

We explore his journey from the bustling streets of Udaipur to the refined kitchens of luxury hotels and two-MICHELIN-starred restaurants. Along the way, Chef Bhavin shares how he’s bringing depth, nuance, and regional authenticity to modern Indian cuisine—while making it approachable and unforgettable for American diners.

From tamarind-glazed pork belly to street food-inspired desserts, you’ll get a behind-the-scenes look at the stories, philosophy, and intention behind Tamasha’s most memorable dishes—and the broader movement to elevate Indian cuisine on the global stage.

The Origins
➤ Childhood food memories from Udaipur, Rajasthan
➤ His first cooking experiment at age 6 (3:17)
➤ Family influences and early fascination with street food and restaurants (4:30)

Culinary Education & Regional Immersion
➤ Four years of culinary school in India (5:15)
➤ Selection to the elite Taj Group Management Training Program (5:45)
➤ Working in Lucknow, Delhi, Bangalore, Chennai, and Hyderabad (7:00–9:30)
➤ How cuisine shifts dramatically every 50 miles in India (8:30)
➤ Why chefs must work in different regions to understand true Indian cuisine (7:30)

Philosophy of Cooking & Evolution of Authenticity
➤ His take on “authentic vs. modern” Indian cuisine (11:30)
➤ Cooking with memory, instinct, and precise technique (17:55)
➤ The story behind Tamasha’s name and vision—“a grand performance on the palate” (12:56)

Signature Dishes & Innovation
➤ The three-day process behind his pork belly using French techniques (21:23)
➤ Street food tributes like Dahi Bhalla and Pani Puri (21:50, 32:05)
➤ North Carolina ingredients reimagined: collard greens, purple sweet potatoes (23:30)
➤ Sweet potato & cardamom gelato, butter chicken elevated (24:30, 27:30)
➤ The challenge of convincing Indian and American diners that Indian food belongs in fine dining (25:09)

Hospitality, Culture & Leadership
➤ How he builds a joyful, respectful kitchen culture (27:45)
➤ Offering staff meaningful work-life balance—including month-long breaks (28:10)
➤ Creating guest experiences that feel like personal celebrations (18:30)

Personal Favorites & Advice
➤ Favorite guilty pleasure foods: chicken kathi rolls & biryani with fried chicken (29:46)
➤ The one ingredient he can’t live without (30:33)
➤ Advice for young chefs: balancing hard work with smart work (33:08)
➤ The biggest misconception about Indian food in America (35:00)

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

“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.

Chef Bhavin Chhatwani

Tamasha

Tamasha Modern indian

IThis week on Flavors Unknown, I travel to San Juan, Puerto Rico to speak with Chef Carlos Portela, the visionary behind Orujo Taller de Gastronomía — a genre-defying restaurant where there’s no printed menu, no scripted experience, and no boundaries between kitchen and guest.

With up to 25 ever-evolving courses rooted in fire, fermentation, and emotionally charged memory, Chef Portela is redefining what Puerto Rican cuisine can be. From his decision to eliminate gas systems and cook exclusively over wood fire, to sourcing 100% local ingredients — even sending foragers into the wild — Carlos is building a culinary philosophy rooted in place, process, and presence.

In this episode, we explore:

This is a deep, raw, and radical conversation that challenges what a restaurant can be — and how chefs can reimagine identity through food.

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

“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.

Chef Carlos Portella

Orujo

Orujo Taller de la Gastronomia

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.

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

“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.

Chef William Dissen

The Market Place

The Market Place in Asheville

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.

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

“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.

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

Chef Michelle Wallace

Michelle Wallace

b’tween Sandwich Co.