flavors unknown podcast

By Emmanuel Laroche - Show HostArts Food

flavors unknown podcast episodes

October 13What Defines Bay Area Cuisine Today?
This conversation delves into the vibrant culinary scene of the Bay Area, highlighting the importance of community, sustainability, and innovation in both food and drink.
The panelists are:
Kim Alter, chef-owner of Nightbird and Linden Room and founder of EarlyBird Hospitality. She has built a San Francisco tasting-menu restaurant around thematic storytelling, whole-ingredient utilization, and “reflection courses,” while extending her approach through consulting projects in the United States and Taiwan.
Evan Williams, beverage director at Dalida and Maria Isabel. He has built culturally grounded cocktail programs that place unfamiliar ingredients inside recognizable drinking archetypes, allowing guests to enjoy the drink immediately or explore its deeper cultural story.
Alex Hong, chef-owner of Sorrel and co-founder of Arquet and Parachute Bakery. He developed Sorrel from a three-year pop-up into an established fine-dining restaurant, then expanded into a wood-fired California restaurant and bakery at the Ferry Building.
Yesenia Castañon, pastry director for JouJou and Lazy Bear. She works between two distinct formats: French-inspired bistro pastry at JouJou and nostalgic, California-driven fine dining at Lazy Bear, bringing her own Mexican memories and flavors into classical technique.
We discuss their experiences, techniques, and the evolution of the culinary landscape over the past decade, emphasizing collaboration among chefs and the use of local ingredients. The podcast aims to showcase the creativity and passion that define the Bay Area’s food culture. This conversation explores the journey of culinary learning, the importance of creativity in the kitchen, and the challenges chefs face in balancing tradition with innovation. It delves into the impact of climate change on ingredient sourcing, the responsibility chefs have towards their communities, and the personal backgrounds that shape their culinary practices. The discussion emphasizes collaboration within the culinary world and the evolving nature of cooking practices.
What you’ll learn from this Panel Discussion?
00:00 Introduction to the Culinary Scene
05:59 Exploring the Bay Area Food Scene
12:04 Evolution of Culinary Techniques
18:40 Sustainability and Community in Food
24:03 Innovative Drink Concepts and Collaborations
35:41 The Journey of Culinary Learning
39:07 Creativity in the Kitchen
40:27 Seasonal Menus and Ingredient Sourcing
44:05 Balancing Tradition and Innovation
47:09 Impact of Climate Change on Ingredients
51:50 Culinary Responsibility and Community Engagement
56:54 Navigating Challenges in Culinary Creation
01:01:00 Personal Culinary Backgrounds and Influences
01:07:49 Collaboration and Community in the Culinary World
01:11:57 The Future of Culinary Practices
Beyond the Mic: My Stories in Print

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Published on February 2026
Order the book here!

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Nina Compton

Chef Jacques Pepin
Social media
Chef Kim Alter

Instagram

Social media
Mixologist Evan Williams

Instagram

Social media
Chef Alex Hong

Instagram

Social media
Chef Yesenia Castañon

Instagram

Links mentioned in this episode
Nightbird
Dalida
Sorrel
Joujou
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1 hr 1 min
September 29Kyton Blair on Building Cocktails at Roquette
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.

What you’ll learn from Mixologist Kyton Blair
Kyton has been bartending for thirteen years, starting from a busser.
The Seattle cocktail scene is known for its quality and variety.
French spirits play a significant role in Kyton’s cocktail creations.
Innovative cocktails often involve unique ingredients and flavor combinations.
Travel experiences greatly influence cocktail development and inspiration.
Kyton emphasizes the importance of continuous learning in bartending.
Savory cocktails are becoming increasingly popular in the mixology world.
Kyton enjoys experimenting with flavors and creating new drink experiences.
The creative process involves understanding flavor profiles and classic templates.
Kyton aims to introduce customers to new spirits and broaden their palates.
Collaboration among bartenders enhances menu diversity.
Understanding classic cocktails is crucial for innovation.
Non-alcoholic cocktails are gaining popularity and complexity.
Mezcal offers unique flavors and characteristics.
Curiosity in culinary arts leads to continuous learning.
The Negroni serves as a benchmark for cocktail quality.
Engaging with creators fosters community and knowledge.
Books like Cocktail Codex are essential for bartenders.
Rum agricole has a depth of flavor worth exploring.
A memorable cocktail should have a clear 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
Beyond the Mic: My Stories in Print

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Nina Compton

Chef Jacques Pepin
Social media
Mixologist Kyton Blair

Instagram

Facebook

Social media
Roquette

Instagram

Facebook

Links mentioned in this episode
The Market Place in Asheville
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50 min
September 15Chef Charlie Collins and the Flavors of Panama
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.
What you’ll learn from Chef Charlie Collins
Chef Charlie Collins was inspired to become a chef at a young age.
Boquete is known for its exceptional coffee production.
The restaurant Tash is named after the Embera Wunan word for plantains, a staple food.
Panamanian cuisine varies significantly across regions, with unique local dishes.
Tamales in Panama are made with ground corn and have distinct regional variations.
The influence of Caribbean cuisine is prominent in Panama, especially in Colon and Boca del Toro.
Key ingredients in Panamanian cuisine include pork, chicken, culantro, and soy sauce.
Traditional cooking techniques in Panama often involve smoking meats for preservation.
Nance fruit is used in various dishes and has a unique flavor profile.
Panama’s culinary scene has evolved, with more chefs focusing on traditional Panamanian cuisine.
The chontaduro palm is nutritious and used for oil.
Tamarillo has a unique flavor and health benefits.
A chef’s inspiration comes from tasting and seeing ingredients.
Creativity in cooking is essential for catering events.
Panamanian cuisine has been influenced by American tastes.
Chef Collins aims to elevate Panamanian cuisine’s recognition.
Traditional recipes often have secret ingredients.
Family heritage plays a significant role in culinary skills.
Ice cream and cheese are personal guilty pleasures.
Boquete is known for its exceptional coffee.
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
Beyond the Mic: My Stories in Print

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Nina Compton

Chef Jacques Pepin
Social media
Chef Charlie Collins

Instagram

Social media
Panamonte

Instagram

Facebook

Links mentioned in this episode
The Panamonte Inn
T’ACH restaurant
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51 min
September 01Maíz de la Vida: Reimagining Mexican Food in Nashville
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.
What you’ll learn from Chef Julio Hernandez
Key topics
Julio Hernandez’s background and early influences
The process and importance of nixtamalization
Differences between corn varieties and their culinary uses
Adapting Mexican cuisine with local ingredients in Nashville
The operation and concept of May de la Vida’s multiple locations
The role of technique and cultural fusion in modern Mexican cooking
World Central Kitchen experience and community impact
The significance of authenticity and innovation in cuisine
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
Beyond the Mic: My Stories in Print

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Nina Compton

Chef Jacques Pepin
Social media
Chef Julio Hernandez

Instagram

Social media
Maiz de la Vida

Instagram

Links mentioned in this episode
Maiz de la Vida in Nashville
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49 min
August 18Inside Nashville’s Evolving Food Scene
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.
Joining me are four very different creative voices from Nashville’s food and beverage community:
Alyssa Gangeri, chef-partner at The Butter Milk Ranch;
Jesse Valenciana, founder of Secret Bodega;
Alex McCutcheon, beverage director at The Patterson House;
Sam Jett, who runs the kitchen at Audrey.
What you’ll learn from this Panel Discussion
Key topics
Nashville’s food scene evolution over five years
Impact of big-name chefs and brands in Nashville
Community and collaboration among Nashville chefs
The shift from hot chicken to diverse cuisine
Open-source approach to cocktail recipes at Patterson House
Nashville’s unique geographical and cultural identity
The role of mentorship and training in Nashville’s bar scene
Recognition and appreciation of local ingredients and farms
The importance of community over ego in Nashville’s culinary scene
The growth of Nashville as a national food destination
The role of regional ingredients in culinary creativity
The process of creating new cocktails inspired by food
The importance of seasonality and local sourcing
How chefs preserve flavors for year-round use
The influence of regional culture on food and drink
The balance between authenticity and innovation
The impact of personal experiences on culinary style
The role of curiosity and experimentation in the kitchen
The significance of regional ingredients like mulberries and strawberries
The influence of regional farms and seasonality on menu development
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
Beyond the Mic: My Stories in Print

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Nina Compton

Chef Jacques Pepin
Social media
Alyssa Gangeri

Instagram

Social media
Jesse Valenciana

Instagram

Social media
Sam Jett

Instagram

Social media
Alex McCutcheon

Instagram

Links mentioned in this episode
The Butter Milk Ranch
Secret Bodega
The Patterson House

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34 min
August 04Inside Casa Playa with Sarah Thompson
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.
What you’ll learn from Chef Sarah Thompson
Why Las Vegas has become a legitimate global culinary destination.
The enormous diversity of regional Mexican cuisine.
Why fresh heirloom masa completely changes the dining experience.
How chefs respectfully learn another culture’s cuisine.
How travel fuels culinary creativity.
Why mentorship matters more than hierarchy.
How great kitchens develop future leaders.
What innovation looks like inside a James Beard Award-winning restaurant.
Why authenticity starts with curiosity rather than expertise.
Lessons food innovators can borrow from restaurant chefs.
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
Beyond the Mic: My Stories in Print

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Nina Compton

Chef Jacques Pepin
Social media
Chef Sarah Thompson

Instagram

Social media
Casa Playa

Instagram

Links mentioned in this episode
Casa Playa – The Wynn
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36 min
July 21Maksut Aşkar: Istanbul Beyond Turkish Food
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.
What you’ll learn from Chef Maksut Aşkar
Istanbul’s culinary diversity and history
Difference between Ottoman and Anatolian cuisine
The concept of Neolocale and tradition updating
Sustainable sourcing of rare ingredients
The role of storytelling in culinary experience
The importance of preserving culinary heritage
Innovative techniques in traditional recipes
The significance of pistachios in Turkish cuisine
The open-source approach to culinary knowledge
The future of Turkish culinary traditions
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
Beyond the Mic: My Stories in Print

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Get the book here!

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Nina Compton

Chef Jacques Pepin
Social media
Chef Maksut Aşkar

Instagram

Social media
Neolokal

Instagram

Links mentioned in this episode
Neolokal in Istanbul
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TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
43 min
July 07Does Gullah Food Need to Be Elevated?
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.
What you’ll learn from Chef Carlos Brown
Why Gullah Geechee cuisine should not be reduced to the broader category of “Southern food.”
How Gullah food carries African, Lowcountry, coastal, and family memory through everyday dishes.
Why Chef Carlos believes “the soul” is often the missing part when people talk about heritage cooking.
How dishes like shrimp and grits, okra soup, Hoppin’ John, and egg and rice can carry cultural meaning beyond their ingredients.
How French culinary technique can help reveal a cuisine’s depth without erasing its roots.
Why education is essential to bringing wider recognition to Gullah Geechee food.
How a humble dish like egg and rice can be reframed with the dignity of “the best caviar.”
Why food sits at the center of communication, hospitality, and community.
How Chef Carlos thinks about bringing Gullah flavors to Atlanta while staying connected to
Charleston and the Lowcountry.
What chefs, food brands, and culinary professionals can learn from cultural preservation done with respect, technique, and heart.
Beyond the Mic: My Stories in Print

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Nina Compton

Chef Jacques Pepin
Social media
Chef William Dissen

Instagram

Facebook

Social media
Pandora on The Square

Instagram

Facebook

Links mentioned in this episode
Chef Carlos Brown
Shop Gullah Gourmet
Pandora on the Square
SUBSCRIBE
TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
29 min
June 23The New Las Vegas Food Scene, Off the Strip
The episode of the Flavors Unknown podcast explores the tension between the old image of Las Vegas — buffets, the Strip, spectacle, celebrity restaurants, and viral dining — and the newer reality of a city shaped by local chefs, immigrant influences, neighborhood energy, off-Strip creativity, cultural sensitivity, collaboration, and craft.
The guests are:
Chef Dylan Jobsz from Esther’s Kitchen
Chef Sarah Thompson from Casa Playa at Wynn
Chef Jackson Stamper from Ada’s Food and Wine Baker
Chef Kimmie McIntosh from Milkfish at Durango Social Club
Bartender Joseph Arakawa from Anima by EDO
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.
What you’ll learn from the Panel Discussion
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
Beyond the Mic: My Stories in Print

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!February

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Nina Compton

Chef Jacques Pepin
Social media
Dylan Jobsz

Instagram

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Sarah Thompson

Instagram

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Jackson Stamper

Instagram

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Kimmie McIntosh

Instagram

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Joseph Arakawa

Instagram

Links mentioned in this episode
Esther’s Kitchen
Casa Playa at the Wynn
Ada’s Food & Wine
Anima by EDO
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1 hr 28 min
June 09World Central Kitchen’s Laura Hayes on Chef Corps
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.
What you’ll learn from Laura Hayes
World Central Kitchen has served over 600 million meals globally.
The organization prioritizes speed and urgency in disaster response.
Cultural relevance is crucial in meal preparation for affected communities.
Local chefs act as trusted sources and connectors in their communities.
Partnerships with local restaurants help keep money in the local economy.
The Chef Corps program has grown to include 580 chefs worldwide.
Mapping regions for response is based on research and disaster patterns.
Recruiting chefs involves looking for specific traits and community connections.
The mission of World Central Kitchen is to provide dignity through food.
Navigating conflict zones requires working closely with vetted local partners.
Empathy drives the mission of World Central Kitchen.
Cooks and chefs play a vital role in disaster response.
Misconceptions about disaster relief often overlook the complexity of the work.
Building community resilience is essential in disaster-prone areas.
Mental health support is crucial for those working in crisis situations.
Every individual can contribute to disaster relief efforts in meaningful ways.
The founding philosophy of WCK continues to shape its operations today.
Personal connections to food can provide comfort and healing.
Expansion and scalability are key for WCK’s future.
Highlighting unsung culinary heroes enriches the narrative of food relief.
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
Beyond the Mic: My Stories in Print

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Nina Compton

Chef Jacques Pepin
Social media
Laura Hayes

Instagram

Facebook

Social media
World Central Kitchen

Instagram

Facebook

Links mentioned in this episode
World Central Kitchen Official Website
The World Central Kitchen Cookbook

SUBSCRIBE
TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
52 min