In this conversation, Chef Jon Matsubara shares his journey from childhood memories of cooking with his father to becoming a renowned chef in Hawaii. He discusses the importance of storytelling in culinary training, the influence of local ingredients, and the evolving food scene in Hawaii.

In this conversation, Chef Jon Matsubara discusses the evolution of his culinary career, the challenges of leadership in the restaurant industry, and the importance of balancing tradition with innovation. He shares insights on managing pressure in the kitchen, fostering a collaborative environment, and the significance of communication in a high-stress setting. Additionally, he reflects on personal culinary preferences and the impact of mentorship in his journey as a chef.

Chapters

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 Jon Matsubara

Feast Restaurant

Feast restaurant

In this engaging conversation, Chef Mayank Istwal shares his journey through Indian cuisine, reflecting on his childhood memories, the influences that shaped his culinary path, and the unique concept behind his restaurant, Musafir. He emphasizes the diversity of Indian cuisine, the importance of regional ingredients, and the storytelling aspect of dining, creating a rich collection of flavors and experiences that define his cooking philosophy. In this conversation, Mayank Istwal delves into the rich tapestry of Indian cuisine, exploring unique ingredients, diverse breads, and the historical significance of dishes like naan. He shares personal anecdotes about crafting dishes that evoke memories and discusses the balance between elevating Indian cuisine in fine dining while maintaining authenticity. The dialogue emphasizes the subjectivity of culinary authenticity and the importance of local ingredients in creating a true representation of Indian flavors. In this engaging conversation, Chef Mayank Istwal shares his journey through the culinary world, emphasizing the importance of bridging different cuisines and evolving perspectives on taste and texture. He discusses the trinity of flavor, the personal sacrifices made in pursuit of culinary excellence, and his aspirations for future projects. The conversation concludes with rapid-fire questions revealing his guilty pleasures and culinary favorites.

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 Mayank Istwal

Musaafer restaurant

Musafeer restaurant

This conversation features a group of DC chefs, pastry chefs, and mixologists discussing their journeys in the culinary world during the Rising Star event in Washington, D.C. They share their personal stories, the passion that drives them, and the unique cultural influences that shape their culinary practices.

The panel includes Chef Angel Barreto – Anju, Chef Masako Morishita – Perry’s, Chef Ria Montes Fish Shop, Pastry Chef Ana Sofia Pino – Lutèce, and Mixologist Deke Dunne – Allegory. 

This conversation explores their journeys as they share their experiences transitioning from different backgrounds into the culinary world. They discuss their passion for cooking, the challenges they faced in the restaurant industry, and the importance of food in their cultural identities.

00:00 Introduction to Rising Star Chefs
05:00 Defining Allegory: A Unique Bar Concept
08:22 The Journey to Culinary Passion
13:50 Navigating the Restaurant Industry
17:43 Career Reflections and Personal Growth
22:15 Nostalgia and the Art of Dessert
27:35 The Welcoming DC Food Scene
32:07 Dessert Inspirations and Aesthetics
36:04 Nostalgia in Mixology: The Saturday Morning Cartoons Cocktail
39:23 The Depth of Korean Cuisine: Tradition Meets Modern Techniques
43:27 Creative Challenges in Culinary Arts
46:28 Understanding Individual Needs in Team Management
49:38 Navigating Change in the Culinary Industry Post-COVID
54:49 Trust and Team Dynamics in Hospitality
58:46 Navigating the Affordability Crisis in Dining
59:39 The Shift in Beverage Trends for Gen Z
01:00:37 Innovating Non-Alcoholic Offerings
01:01:51 The Importance of Purpose in Culinary Innovation
01:06:58 Innovating Traditional Desserts
01:08:14 Creative Approaches to Korean Cuisine
01:08:58 Favorite Local Dining Spots
01:09:15 Comfort Food and Personal Favorites
01:10:13 The Allure of Soft Serve
01:11:43 Hidden Gems in the Culinary Scene
01:12:56 Signature Dishes and Personal Connections
01:14:07 Summer Flavors: Sweet Corn Ice Cream and More
01:15:29 Emotional Connections: The Mango Cocktail Experience
01:16:50 Culinary Inspirations: Unique Dishes from Japan
01:19:06 Signature Dishes: The Quintessential Cooking Philosophy
01:21:14 Outro Episode 208.mp3

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.

Angel Barreto

Masako Morishita

Ria Montes

Ana Sofia Pino

Deke Dunne

Anju restaurant

Perry’s restaurant

Fish Shop restaurant

Lutece restaurant

Allegory Bar

Today on Flavors Unknown, I’m talking with Matt Sartwell, owner of Kitchen Art and Letters in Manhattan. He shares insights on the evolving world of food books, the importance of niche markets, and the future of culinary literature. Discover how curated bookstores thrive in the digital age, the impact of diverse culinary cultures like Madagascar, and practical advice for aspiring authors and chefs.

Key topics

The role of niche bookstores in the digital age
The significance of food culture books about Madagascar
How chefs and culinary professionals engage with food literature
The challenges and opportunities in food publishing
The future of culinary books and the importance of diversity

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.

Kitchen Arts & Letters

Kitchen Arts & Letters Bookstore

In this episode of Flavors Unknown, Emmanuel Laroche sits down with David Skinner, James Beard–recognized chef and founder of Ishtia, to explore the deep intersection of heritage, excellence, and emotional memory.

David’s story does not begin in a boardroom. It begins in his grandmother’s kitchen—standing beside a pastry chef, breathing in the scent of cakes and cookies fresh from the oven. Those early sensory memories shaped not just his palate, but his philosophy: food is not performance. It is connection.

At Ishtia, Skinner reinterprets Choctaw culinary traditions through a modern fine-dining lens. Corn, beans, squash—the foundational ingredients of Indigenous foodways—become vessels for storytelling. But this is not nostalgia. It is restoration. It is education. It is evolution without erasure.

Chapters

01:17 Exploring Early Memories of Flavors
03:41 Cultural Heritage and Food Traditions
06:49 The Concept Behind David’s Restaurant
11:28 Creating Emotional Connections Through Food
13:53 Interpreting Traditional Ingredients in Fine Dining
19:02 The Coral Snake Soup Experience
20:46 Storytelling Through Food
23:26 A Culinary Journey Begins
27:39 Transitioning to Finance and Back
34:11 The Birth of Eculent
38:59 Creating a Dynamic Dining Environment
42:45 The Science of Smell in Dining
44:04 Innovative Culinary Techniques
46:13 Creating the Edible Forest
48:39 Emotional Connections Through Food
51:45 Global Culinary Experiences
54:16 The Influence of Choctaw Cuisine
56:32 Challenges in Sourcing Unique Ingredients
01:00:59 Reflections on Culinary Freedom and Impact

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.

Isthia

Ishtia Restaurant

In this special episode of Flavors Unknown, Emmanuel Laroche sits down with the Ambassador of Madagascar, Lantosoa Rakotomalala, for a conversation recorded inside the Embassy of Madagascar in Washington, DC.

On the day his new book A Taste of Madagascar is released, this discussion explores how Madagascar tells its story through food, biodiversity, and cultural identity.

Madagascar is often associated with vanilla. But the island’s culinary and economic landscape is far more complex, from zebu and lychee exports to innovative caviar production and a new generation of Malagasy chefs redefining the country’s gastronomic voice.

Together, they discuss the deeper role food plays in diplomacy, sustainability, and national pride.

Chapters

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.

Madagascar Embassy in Washington DC

In this episode of Flavors Unknown, I sit down with Chef Sean Nguyen, one of the chefs helping redefine Orlando’s culinary landscape through precision, restraint, and deep respect for Japanese cuisine.

Chef Nguyen shares the story behind Domu, the restaurant that brought his dream to life — and the philosophy that guides his growing portfolio of concepts, from an intimate standing sushi bar to the painstaking pursuit of the perfect gyukatsu cut. Together, they explore why certain signature dishes endure, how cocktails become part of the narrative, and what it takes to balance innovation with consistency across multiple restaurants.

This conversation goes beyond trends and accolades to examine research and development, team trust, cultural interpretation, and the evolving definition of success in today’s culinary world.

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 Sean Nguyen

Domu

Domu Orlando

Tori Tori Pub

Gyukatsu Rose

In this engaging conversation, a panel of Seattle chefs and mixologists discusses the evolving food scene in Seattle, particularly in the wake of the pandemic. They share their experiences of the Seattle Culinary Scene and navigating challenges such as rising food costs and minimum wage, while also highlighting the innovative spirit that has emerged, with many pop-ups transitioning into successful restaurants. The chefs emphasize the importance of local ingredients and seasonal menus, showcasing how they adapt their offerings to reflect the unique bounty of the Pacific Northwest. They also touch on the competitive landscape of the culinary world, particularly in the sandwich and pastry sectors, and how they strive to maintain authenticity while appealing to a diverse clientele.

The chefs delve into their personal journeys, discussing how their cultural backgrounds influence their culinary creations. They share insights on the significance of community and connection through food, as well as the creative processes behind their menus. The conversation culminates in a discussion about the importance of experimentation and iteration in crafting cocktails, with a focus on balancing flavors and ensuring that each drink resonates with patrons.

Overall, the episode paints a vibrant picture of Seattle culinary scene, marked by resilience, creativity, and a commitment to quality. Emmanuel Laroche and Christina Wood discuss the challenges of introducing unconventional ingredients, such as fermented items, and the reactions they receive from patrons.

Melissa Miranda shares her personal inspirations, rooted in family and cultural heritage, which shape her approach to menu development. The group reflects on the evolving trends in the culinary world, particularly the resurgence of tropical flavors and the integration of savory elements into cocktails. They also explore the role of social media in shaping food trends, with a nod to the growing popularity of unique flavor combinations that challenge traditional expectations. In this engaging conversation, the panelists discuss the evolving trends in the food and beverage industry, particularly focusing on the rise of non-alcoholic cocktails and the enduring popularity of espresso martinis. 

Christina Wood highlights the coffee culture in Seattle, emphasizing the city’s preference for coffee-driven drinks. The discussion then shifts to the creative process behind crafting non-alcoholic cocktails, with Emmanuel Laroche and Kyton Blair sharing insights on the increasing variety of options available today compared to just a few years ago.

The discussion culminates in a heartfelt exchange about self-care, the pressures of the culinary world, and the value of collaboration and support among peers, emphasizing the need for balance and understanding in a demanding profession.

00:00 Introduction to Seattle’s Culinary Scene
04:25 Challenges and Evolution Post-Pandemic
06:57 The Rise of Pop-Ups and New Trends
09:40 Seasonality and Local Ingredients in Cooking
12:26 Cultural Influences and Culinary Identity
15:06 Innovative Uses of Local Produce
17:44 The Role of Community and Tradition in Cuisine
21:43 Preserving Local Flavors
22:58 The Art of Seasonal Menus
23:53 Innovative Cocktails and Cultural Influences
27:00 Sources of Culinary Inspiration
29:26 Balancing Tradition and Innovation
32:10 Menu Evolution and Customer Engagement
34:22 The Role of Community in Culinary Creativity
37:03 Seasonal Adjustments and Customer Preferences
38:41 Pushing Boundaries in Sandwich Making
40:40 Creative Pastry Innovations
42:16 Exploring Savory Donuts and Unique Pastries
44:21 Seasonal Menu Inspirations and Collaborations
47:17 Crafting Cocktails: Flavor Pairing and Trends
49:57 The Challenge of Unpopular Flavor Combinations
51:59 Emerging Trends in Flavors and Ingredients
54:46 The Coffee Culture: Trends and Preferences
01:00:36 Crafting the Perfect Sandwich
01:01:29 Culinary Inspirations and Personal Favorites
01:03:19 Menu Challenges and Customer Education
01:04:38 Navigating Competition in the Culinary World
01:06:10 Mental Health and Self-Care in the Restaurant Industry
01:08:08 Lessons Learned from Experience
01:09:39 The Importance of Teamwork and Support
01:12:08 Finding Balance and Managing Stress
01:13:41 Advice for Future Chefs
01:18:06 Final Thoughts and Reflection

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.

Melissa Miranda

Avery Hardin

Janet Becerra

Christina Wood

Kyton Blair

Musang restaurant

Kilig restaurant

Pancita restaurant

Layers Green Lake restaurant

Pastry Temple bakery

Roquette Bar

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