flavors unknown podcast

Andy Doubrava took over as executive chef of Rustic Canyon in 2019. He and chef Jeremy Fox share a similar vision, the constantly changing menu is inspired by what’s available at the Farmers Market and from small fish and meat purveyors. Before working in Santa Monica, Doubrava worked at a number of high-profile restaurants in New York, including Brooklyn’s Reynard, The Spotted Pig, and Salt & Fat in Queens.

Born in Costa Rica but raised in New York, Chef Byron Gomez has trained and worked at some of the most prestigious restaurants in Manhattan, under the best chefs and mentors in the industry including Daniel Boulud, Gavin Kaysen, Daniel Humm, and Ronny Emborg.

Chef Will Fung spent a year cooking at a 300-year-old kaiseki restaurant in Kyoto, Japan. He is now at China Chilcano in Washington, D.C., owned by chef José Andrés.

Admired by his peers for his creativity, energy, and leadership, Crooks was named “Best Chef ” by Baltimore City Paper in 2015. With Gjerde in 2017, Crooks opened A Rake’s Progress at The LINE DC in 2018, he was recognized as a StarChefs Rising Star Chef. When Rake’s Progress closed in 2020, Crooks worked at The Dabney, before returning to The LINE DC as executive chef and opening No Goodbyes in 2021.

One of the Twin Cities’ most exciting chefs, Jorge Guzmán lives up to his James Beard nomination for Best Chef with his expertly crafted food based on Mexican, Spanish, and French influences.

A Honolulu native, Chris received his formal training from the prestigious Culinary Institute of America in Hyde Park, NY where he earned his degree in culinary arts.

In today’s episode, I talk to Matt Conroy, chef and partner at “neo bistro” Lutèce in Georgetown, Washington D.C. Previously of Michelin-starred Mexican restaurant Oxomoco in Brooklyn, he’s taken what he knows about Mexican food to this revamped French-inspired concept. 

You’ll hear his unique take on what connects these two worldly cuisines, and how both styles influence the menu and his creative process. He defines the modern concept of a neo bistro, shares his journey to becoming a chef, what inspires his menu, and the importance of always staying curious in the kitchen. 

What you'll learn with chef Matt Conroy

The definition of a “neo-bistro” (3:11)

How he creates French traditions with a modern twist (4:44)

The variety of influences you’ll find at Lutèce (5:45)

Chef Matt Conroy's process for coming up with a new dish (7:20)

Transforming comforting classics into modern dishes (8:24)

Chef Matt Conroy's collaborative process (9:35)

Why foundation should come before creativity (11:56)

How Matt Conroy built technique without going to culinary school (13:13)

The importance of curiosity in the kitchen (14:02)

Why he became a chef (15:18)

Influences that made him pursue the culinary profession (16:32)

Tips for aspiring restaurant owners (19:13)

Why the kitchen should always take the time to sit down and eat their food (20:35)

The challenges of researching Mexican food versus French food (22:24)

Similarities and differences in Mexican and French cooking (24:33)

Chef Matt Conroy newest passion and how it’s driving his travel plans (26:37)

The tradition of Birth Year Wine (27:30)

How we got interested in natural wine (29:03)

The best way to start exploring natural wines (30:33)

Recipes to try at home (32:10)

Series of rapid-fire questions.

Link to the podcast episode on Apple Podcast

Links to other episodes in the DMV area

Interview with Chef Masako Morishita

Conversation with Chef Declan Horgan

Conversation with Private Chef Chris Spear

Covid-19 – Top Chefs Respond (with Chef Ian Boden)

Conversation with Chef Hari Cameron

Conversation with chef Johnny Spero

Interview with chef Drew Adams

Interview with chef Edward Lee

Links to most downloaded episodes (click on any picture to listen to the episode)

Jeremy Umansky in Cleveland

3 Chefs in Austin - What is more important: techniques or creativity?

Misti Norris in Dallas

Carlo Lamagna in Portland

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Soleil Cocktail with Bourbon at Lutéce dc

Steak Tartare Neo Bistro from chef Matt Conroy

Rabbit from chef Matt Conroy

Chef Matt Conroy, pastry chef Isabel Coss, and Emmanuel

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I really think the technique is the most important part. I've been to restaurants where he cuisine is very creative, but not enjoyable because the foundation part of it is missing.


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No one's gonna hold your hand to show you every little thing in the kitchen. You have to put in the time and want to learn and ask questions. If you're a cook, and you're not asking questions in the kitchen, you're missing out on a big percentage of knowledge there.


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Opening a restaurant is stressful, there's no way around it. You can prepare as much as you possibly can and have many checklists, but there's going to be things on opening night that are not going to go the way you thought.

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If I'm sourcing organic vegetables, well why should the wine we pour in the restaurant not kind of follow this same point?

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Chef Matt Conroy

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Restaurant Lutèce

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Restaurant Lutèce in Washington, D.C.

Suzanne Goin is a chef and restaurateur from Los Angeles, California. Suzanne Goin restaurants are a.o.c., Cara Cara, and Caldo Verde.

In today’s episode, I talk to Masako Morishita, the creator of Otabe pop-up restaurant in Washington DC. Otabe specializes in Japanese comfort food, unique flavors that are exciting taste buds in the capital city. Morishita has recently taken on the role of chef at Maxwellpark Wine Bar where she’s serving up pairing-friendly dishes like the Teriyaki Wagyu Burger, Edamame and White Anchovy Toast, and Okonomiyaki Pancakes tinged with togarashi. You’ll hear how Morishita arrived in the US for one career, but ended up cooking instead. You’ll also learn about the flavors of Japanese comfort food, the different types of dashi and how they’re made, how to make a great Okonomiyaki, and the essential cornerstones of Japanese cuisine.

What you'll learn with Masako Morishita

Popular street foods in Japan (3:02)Variations of okonomiyaki (4:25)How to make okonomiyaki at home (6:28)The difference between katsu and karaage (8:28)How Masako Morishita ended up in the US (11:36)The goal behind her cooking (13:08)The potluck where her Japanese foods wowed guests (14:38)Masako Morishita's family’s 90-year-old restaurant in Japan (15:39)Why the smell of dashi reminds her of family (16:23)The meaning of “otabe” (17:57)Street foods on the menu at Otabe (18:31)Unique twists linking Japanese food with wine pairing (19:56)The most popular dish at Maxwell (20:57)The surprising fast-food burger Masako Morishita is trying to replicate (21:13)How she uses her favorite vegetable (23:37)Who inspires her cooking (27:39)The Cornerstone Ingredients of Japanese Cuisine (29:01)Masako Morishita favorite brand of soy sauce (30:03)Where to start if you want to make dashi at home (32:49)The most important cooking techniques in Japanese cuisine (34:28)5 restaurants to visit in DC (36:08)Top 3 cookbooks where she finds inspiration (36:49)Must have kitchen condiments (37:26)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast

Links to other episodes in the DMV area.

Conversation with Chef Declan HorganConversation with Private Chef Chris SpearCovid-19 – Top Chefs Respond (with Chef Ian Boden)Conversation with Chef Hari Cameron 

Links to most downloaded episodes (click on any picture to listen to the episode)

Jeremy Umansky in Cleveland

3 Chefs in Austin - What is more important: techniques or creativity?

Misti Norris in Dallas

Carlo Lamagna in Portland

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Baked Uni Mac & Cheese from Masako Morishita – Cheddar, Gruyère, cream sauce with Tamari, Uni and garlic bread crumbs

Masako Morishita’s Slow cooked Daikon with melted Brie & Dashi

Onigiri at Otabe d.c. by Masako Morishita

Lightly fried lotus root, peppers, eggplant, green beens marinated into house made cold sweet dashi broth by Masako Morishita

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My goal is to introduce Japanese culture, which people don't really know about, through food.

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People have a perspective of Japanese people being ‘so quiet’ and ‘too stiff’ and I think I kind of broke that stereotype.

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Every time I make Dashi, it immediately brings me back to my grandma's house.

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Daikon is actually one of my favorite vegetables ever, especially around the winter time. It has a nice flavor, but at the same time, it's a little bit plain, in a good way. It’s like a white canvas that I can play so much onto.

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You can add Kombu Dashi to almost everything, even if you are not making Japanese food. You can add the broth to soups or stews, and it brings a rich and deep umami flavor.

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Masako Morishita

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Otabe d.c.

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Maxwellpark

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Links mentioned in this episode

Maxwellpark wine bar

In 2019, Texas Monthly ranked Suerte number two on its list of the best new restaurants in the state. Suerte was previously honored by Food & Wine in May 2019 as number two on its list of the ten best new restaurants in the country.