flavors unknown podcast

Named a 2020 James Beard Award semifinalist for Best Chef: Southeast, Executive Chef Shamil Velazquez works directly with farmers and fisheries to source sustainable seafood both locally and from a multitude of regions throughout the world.

Chef Rich Landau, a pioneer of the modern plant-based dining experience, opened his first restaurant, Horizons, in 1994. His mission: to demonstrate the creativity and satisfaction of vegetable cuisine.

Mely Martínez was born and raised in the coastal city of Tampico, Tamaulipas, Mexico. She worked as a rural elementary school teacher for several years in the south of Mexico. After she married, she got to live in and travel through many of the states in Mexico. Her curiosity always led her to the local markets, in order to learn more about the regional cuisines.

Chef Chris Spear works as an in-home personal chef and culinary instructor and he is the host of The Chefs Without Restaurants Podcast.

Chef Silvia Barban was born and raised in Northern Italy where she learned to combine its cuisine rich in butter, cheese and olive oil with the fresh tastes of her mother's southern Calabrian heritage.

Inspiration can come from all around us. From tastes to travel destinations, and from art to experimentation. Perhaps no one has embraced the mingling of these sources of inspiration better than renowned Chef Elizabeth Falkner.

An interview with mixologist Bob Peters from Charlotte, NC, one of the city's most creative and influential cocktail professionals.

In this episode, I’m talking to Ryan Burk, Head Cider Maker at Angry Orchard located in Walden, New York. We talk about how cider is made, what makes it unique, and the creative ways you can drink, pair, and cook with ciders.

Misti Norris grew up in Houston, in a “Cajun home,” and had her food epiphany at age 8, “The first time my maw-maw made boudin balls … it sparked something in me.” Farms. Foraging. Fermentation. Fire. These are the four elements that best describe both the style and passion of Chef Misti Norris.

An Asheville native, Executive Chef Andrew McLeod culinary experience includes years in kitchens run by A-list chefs, including San Francisco’s Joshua Skenes and Michael Tusk, and Sean Brock. Ave M is a must when in Asheville!