flavors unknown podcast

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

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

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.

Mixologist Kyton Blair

Roquette

The Market Place in Asheville

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

Chapters

00:00 Introduction to Chef Charlie Collins

01:06 Chef’s Background and Early Influences

05:10 Exploring Boquete, Panama

08:17 The Concept of Tash Restaurant

10:57 Culinary Discoveries in Panama

15:40 Diverse Regional Dishes

21:10 Key Ingredients in Panamanian Cuisine

27:25 Traditional Cooking Techniques

28:02 The Role of Smoke in Panamanian Cuisine

32:11 Exploring Unique Panamanian Ingredients

34:26 The Creative Process of a Chef

37:33 Signature Dishes and Culinary Innovations

41:45 The Evolution of Panamanian Cuisine

46:47 Influences and Inspirations in Cooking

54:14 Personal Culinary Heritage and Family Influence

57:50 Guilty Pleasures and Culinary Favorites

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 Charlie Collins

Panamonte

The Panamonte Inn

T’ACH restaurant

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

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

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

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

Key  topics

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

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 Julio Hernandez

Maiz de la Vida

Maiz de la Vida in Nashville

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

Key topics

Chapters

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

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.

Alyssa Gangeri

Jesse Valenciana

Sam Jett

Alex McCutcheon

The Butter Milk Ranch
Secret Bodega
The Patterson House

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

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

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

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

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

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 Sarah Thompson

Casa Playa

Casa Playa – The Wynn

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

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

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

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

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.

“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 Maksut Aşkar

Neolokal

Neolokal in Istanbul

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

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

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

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

Pandora on The Square

Chef Carlos Brown

Shop Gullah Gourmet

Pandora on the Square

The guests are:

The conversation repeatedly points to this shift: Las Vegas has moved beyond the buffet stereotype into a more diverse culinary community, with Chinatown and the Arts District emerging as creative hubs.

The chefs share their sources of inspiration, including travel and cultural influences, and discuss the importance of seasonal ingredients. The conversation delves into the authenticity of cooking in everyday settings, the pressure of social media virality, and the importance of consistency in content creation. Ultimately, the discussion highlights the collaborative nature of cooking and the importance of nurturing talent within the culinary industry.

Listeners will walk away seeing that:

Las Vegas is not only the Strip; its food culture is increasingly shaped by neighborhoods, local communities, and independent creative voices.
The city’s culinary strength comes from its mix of cultures, migration stories, chef collaboration, and constant reinvention.
Authenticity in food and drinks is not about rigid tradition; it is about respect, understanding, flavor, and the ability to translate heritage for today’s guests.
Social media matters, but the best culinary work is not built only for virality. The episode emphasizes that authenticity, relatability, and brand integrity matter more than chasing manufactured viral moments.
Creativity in restaurants is not just the chef’s individual genius; it depends on teams, feedback, R&D, mentorship, trust, and systems.

Chapters

00:00 Introduction to the Culinary Scene in Las Vegas
06:00 Community and Collaboration in the Culinary World
09:46 Local Dining Experiences on the Strip
14:45 Sustainability and Employment in Hospitality
19:39 The Growth of Las Vegas and Culinary Diversity
23:01 The Influence of Military Background on Culinary Perspective
27:02 Integrating Sri Lankan Flavors into Italian Cuisine
30:28 Sources of Culinary Inspiration
34:28 Maintaining Authenticity in Cuisine
39:51 Coconut Delights and Culinary Memories
45:07 The Challenges of Flavor Extraction
49:24 The Rise of Low ABV Drinks
54:20 Balancing Story and Flavor in Cocktails
58:11 The Impact of Social Media on Culinary Trends
01:01:23 Authenticity Over Virality
01:06:12 Innovation and Originality in Modern Cuisine
01:10:14 Nostalgia in Culinary Presentation
01:11:27 Innovating Beverage Experiences
01:12:16 Cultural Sensitivity in Food Marketing
01:14:36 The Importance of Authenticity
01:17:45 Balancing Creativity and Daily Operations
01:19:54 Collaborative Cooking and Team Dynamics
01:21:02 Research and Development in Culinary Arts
01:22:18 The Importance of Team Support in Creativity
01:23:14 Feedback and Iteration in Dish Development
01:24:09 Balancing Service and Creativity
01:25:40 Exploring New Ideas and Overcoming Creative Ruts
01:27:22 Building Trust and Systems for Creativity
01:28:47 Mentorship and Growth in the Culinary Industry

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.

Dylan Jobsz

Sarah Thompson

Jackson Stamper

Kimmie McIntosh

Joseph Arakawa

Esther’s Kitchen

Casa Playa at the Wynn

Ada’s Food & Wine

Anima by EDO

In this conversation, Laura Hayes discusses her role as the Director of Chef Corps at World Central Kitchen, emphasizing the organization’s mission to provide meals in disaster situations. She highlights the importance of cultural relevance in meal preparation, the role of local chefs in disaster response, and the need for community engagement. The conversation also touches on the challenges of mapping regions for future responses, recruiting chefs, and navigating politically fragile contexts. In this conversation, Laura Hayes discusses the mission and operations of World Central Kitchen (WCK), emphasizing the importance of empathy in disaster relief efforts. She addresses common misconceptions about disaster response, the founding philosophy of WCK, and the critical role of chefs and cooks in providing food relief. Laura shares insights into the challenges faced during disaster responses, the mental health support provided to team members, and the various ways individuals can contribute to WCK’s mission. The conversation also touches on personal connections to comfort food and the importance of building relationships within the culinary community.

00:00 Introduction to World Central Kitchen
02:57 The Role of Chef Corps in Disaster Response
06:04 Cultural Relevance in Meal Preparation
08:56 Local Partnerships and Community Engagement
11:47 Mapping Regions for Future Responses
14:50 Recruiting and Engaging Chefs
18:05 Traits of Effective Chef Corps Members
21:08 Global Outreach and Building Connections
23:59 Navigating Conflict Zones and Political Fragility
30:44 Misconceptions in Disaster Relief
32:06 Founding Philosophy of World Central Kitchen
34:40 The Power of Cooks in Crisis
36:48 Challenges in Disaster Response
39:31 Mental Health and Recovery in Crisis Work
42:30 Supporting World Central Kitchen
46:29 Personal Connections to Comfort Food
51:34 Empathy as a Core Quality in Chefs
54:54 Highlighting Unsung Culinary Heroes
56:30 Future Expansion of World Central Kitchen

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.

Laura Hayes

World Central Kitchen

World Central Kitchen Official Website

The World Central Kitchen Cookbook

The conversation explores the vibrant culinary scene of Mexico City, highlighting its rich history, diverse influences, and the unique perspectives of the following culinary leaders:

Chef Mikel Alonso from Biko
Chef Lula Martín del Campo Cascabel restaurant
Chef Oswaldo Oliva from Lorea in Roma Norte
Pastry Chef Gaby de Souza
Mixologist José Luis León from Licorería Limantour

The panel discusses the importance of tradition, the blending of global influences, and the role of chefs and mixologists in shaping the city’s gastronomic identity. In this conversation, chefs discuss the evolution of Mexican cuisine, emphasizing the balance between tradition and modern influences. They explore the significance of mentorship in culinary growth, the adaptability of tacos as a cultural staple, and the importance of authenticity in flavors. The dialogue also touches on global trends impacting Mexican gastronomy and the future of beverages like pulque, highlighting the need for storytelling and emotional connections in food. This conversation delves into the significance of rituals in culinary experiences, the distinction between performance and theatrics in fine dining, the impact of mentorship in the culinary arts, the role of intention in cooking, and the identification of trends within culinary culture. The panelists share personal anecdotes and insights, emphasizing the importance of cultural authenticity and innovation in Mexican cuisine.

Chapters:

06:25 Exploring the Diversity of Mexico City
09:46 Culinary Influences and Traditions
14:21 Blending Tradition with Modernity
20:53 Preserving vs. Reinterpreting Culinary Traditions
23:04 Mentorship and Culinary Evolution
26:22 Tradition vs. Modern Cuisine
29:38 Global Trends in Mexican Cuisine
34:30 The Taco: A Democratic Culinary Format
39:38 Authenticity in Mexican Flavors
45:53 The Future of Mexican Beverages and Ingredients
51:53 The Importance of Rituals in Culinary Experiences
54:58 Performance vs. Theatrics in Fine Dining
57:38 Mentorship and Learning in Culinary Arts
01:02:13 The Role of Intention in Culinary Creations
01:06:36 Identifying Trends in Culinary Culture
01:09:16 Exploring Non-Alcoholic Beverage Rituals
01:13:21 Innovative Dishes Inspired by Mexico City

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.

Mikel Alonso

Lula Martín del Campo

Oswaldo Olivera

Gaby de Souza

José Luis León

Biko restaurant

Cascabel restaurant

Lorea restaurant

Licorería Limantour