JORGE VALLEJO is one of the most important chefs in the world right now.

As the chef and co-owner of Quintonil alongside his wife Alejandra Flores, Jorge has helped redefine modern Mexican gastronomy on the global stage. Quintonil currently holds 2 Michelin Stars and was ranked No. 3 on the 2025 World's 50 Best Restaurants list, making it one of the most celebrated restaurants on earth.

But this conversation goes far beyond rankings.

In this episode of On The Pass, Gabriel Ornelas sits down with Jorge Vallejo for a deeply personal conversation about Mexico, identity, leadership, restaurant culture, hospitality and the responsibility of representing a country through food.

Together, they explore: • Why "Mexico is not one thing" • How food acts as a social and emotional connector in Mexican culture • The pressure and privilege of representing Mexico on the world stage • Building a healthy kitchen culture at the highest level of fine dining • Why Quintonil is "the team," not just Jorge and Alejandra • What success actually means beyond Michelin stars and global rankings • How hospitality can transform strangers into lifelong friends

Jorge also reflects on the evolution of Mexican cuisine, the importance of sustainability and local producers, and why creating meaningful experiences matters more than awards. This is a conversation about more than food. It's about building something that makes people feel seen, welcomed and connected.

If you care about creativity, culture, leadership, hospitality, or the future of gastronomy, this is an episode you do not want to miss.

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What does it take to build a two Michelin star restaurant in just six months?

In this episode, Gabriel Ornelas sits down with Chef Brian Limoges, Executive Chef of Enclos in Sonoma County—one of the most exciting new restaurants in American fine dining.

But this conversation goes beyond the stars. Brian reflects on his journey through some of the world's most demanding kitchens and the personal shift that redefined how he leads today—moving from intensity and pressure to patience, intention, and mentorship.

They discuss the deeper story behind Enclos, the importance of storytelling in cuisine, and how a restaurant can truly reflect the land it comes from. From Sonoma's terroir to team culture, this episode explores what it means to build something meaningful, not just successful.

A conversation about growth, perspective, and the evolution of leadership in hospitality.

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In this episode of On The Pass, Gabriel Ornelas sits down with Swedish-born chef Marcus Jernmark — one of the most accomplished chefs of his generation, known for leading some of the world's most celebrated kitchens, including Restaurant Frantzén and Zén, both awarded three Michelin stars.

After a global career spanning Aquavit and Per Se, Marcus has quietly spent the last four years in Los Angeles — observing, learning, and rethinking what fine dining can be.

Now, with the opening of Lielle, Marcus is stepping into a new chapter.

This is not another fine dining restaurant. This is a redefinition...

Blending the warmth and accessibility of a bistro with the precision and intention of Michelin-level cooking, Lielle represents a shift — away from excess, away from "smoke and mirrors," and toward something more human, more grounded, and more nourishing.

In this conversation, Marcus reflects on:

• What Los Angeles has taught him about food, culture, and community
• Why he chose patience over speed in building his first independent project
• The responsibility of leading teams and building sustainable kitchens
• The realities of burnout, mentorship, and longevity in the hospitality industry
• And how becoming a father has reshaped his perspective on success and legacy

This episode is not just about food...It's about evolution.

It's about redefining excellence — without losing yourself in the process.

And it's about why Los Angeles may be one of the most important dining cities in the world right now.

If you care about restaurants, leadership, creativity, or the future of hospitality — this is a conversation worth sitting with.

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In this episode of On The Pass, Gabriel Ornelas sits down with Andrew and Michelle Muñoz, the husband-and-wife team behind Moo's Craft Barbecue — one of the most celebrated barbecue restaurants in Los Angeles.

What started as a humble backyard project between friends has grown into a nationally recognized destination for Texas-style barbecue in LA, earning critical acclaim, a Michelin Bib Gourmand, and a James Beard Award nomination.

But this conversation goes far beyond brisket and smoke.

Andrew and Michelle share the story of building Moo's from the ground up — navigating the realities of running a restaurant, the responsibility of leading a team, and the deeper meaning behind hospitality and community. Together, they reflect on the discipline of craft barbecue, the evolution of the Los Angeles food scene, and the balance required to sustain both a business and a life.

This episode is a conversation about perseverance, partnership, and the belief that great food can bring people together in powerful ways.

For anyone interested in barbecue, restaurants, entrepreneurship, or the spirit of hospitality, this is a conversation about what it really takes to build something meaningful.

Listen in as we explore the journey behind one of LA's most beloved barbecue spots.

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Nancy Silverton on Purpose, Loss, Leadership & Building Restaurants That Last

This weeks On The Pass episode, Gabriel Ornelas sits down with culinary icon Nancy Silverton — chef, restaurateur, mentor, and co-founder of the Mozza Restaurant Group.

From helping define California cuisine to building an international restaurant empire that includes Osteria Mozza, Pizzeria Mozza, and Chi Spacca, Nancy has shaped the way America eats. But this conversation goes far beyond food.

Nancy opens up about:

- Imposter syndrome — and why it may be her secret fuel

- The difference between being a chef and being a leader

- Why "angry cooks make angry food"

- How to choose business partners wisely

- Why she feels like she's just getting started

- What longevity really requires in restaurants and in life

This episode isn't just for chefs. It's for founders, creatives, and anyone building something meaningful — especially when the road hasn't been straight.

Nancy reminds us that great food is one thing. But building something that lasts requires courage, humility, and purpose.

If you've ever wondered how to keep going — this conversation is for you. 🎧 Listen on Apple Podcasts, Spotify, or watch the full episode here on YouTube.

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This conversation is about much more than wine.

On this episode of On The Pass, we sit down with Matt Crafton, winemaker at the legendary Chateau Montelena, as the winery approaches a historic milestone—50 years since the Judgment of Paris reshaped the global perception of American wine.

Rather than rehashing history, this conversation looks forward.

Matt shares his unconventional path into winemaking, from leaving finance behind, starting at the bottom of the cellar, and embracing craft over comfort, to now stewarding one of the most iconic names in Napa Valley alongside CEO Bo Barrett.

Together, we explore:

• What it means to build something that outlives you

• Leading with trust, clarity, and creative freedom

• Replanting vineyards with a century-long mindset

• Embracing innovation and technology without losing soul

• Why wine is ultimately about people, connection, and shared moments

You don't need to be a wine expert to take something meaningful from this episode. This is a conversation about legacy, leadership, patience, and community—told through the lens of a place that has helped shape American culture.

If you care about building things with intention, thinking long-term, and creating work that endures, this episode is for you.

🎧 Listen on Apple Podcasts & Spotify 📺 Watch the full conversation on YouTube 🔔 Subscribe for more conversations at the intersection of food, culture, and humanity

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In this episode of On The Pass, with José Luis Hinostroza, the chef behind ARCA, a jungle-rooted restaurant shaped by fire, place, and pre-colonial Mesoamerican tradition.

José Luis' journey spans some of the world's most influential kitchens — Alinea, El Celler de Can Roca, and Noma — where he later joined the R&D team for Noma Mexico. But rather than chasing prestige, he chose presence, calm, and connection, ultimately building a life and community in Tulum.

Recorded just after a powerful collaboration dinner celebrating 10 years of ARCA, with chefs flying in from across Mexico, this conversation goes far beyond the plate.

We explore:

• Finding calm in Tulum after years of anxiety

• Reconnecting with Mexican identity through indigenous ingredients

• Letting go of ego and leading with humility

• Mentorship, team-building, and protecting creative vision

• Why ARCA rejects the "fine dining" label

• Community, responsibility, and the future of Mexican cuisine

This episode is about more than food. It's about leadership, legacy, and choosing a life aligned with your values.

🎧 Listen on Apple Podcasts and Spotify 📺 Watch the full conversation on YouTube 📲 Follow @itsonthepass and join the conversation

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Chef Travis Swikard has become one of the most influential voices shaping the future of West Coast dining. After years cooking at the highest levels in New York, Travis returned home to San Diego to create Callie, a restaurant that has redefined Southern California cuisine and captured national attention. Now, he's preparing to open Fleurette, his most intimate and personal restaurant yet — a project rooted in craft, memory, and a deep sense of place.

In this conversation, Travis opens up about the moments that shaped him: the early lessons that forged his discipline, the risk of walking away from a dream job, the grief and setbacks that humbled him, and the clarity that came from rebuilding with purpose. We explore how he leads, how he cultivates culture inside the kitchen, how he thinks about flavor and storytelling, and why he believes San Diego is entering its most exciting culinary chapter yet.

In this episode, we discuss: • The rise of Callie and Travis' return to San Diego • Why Fleurette represents a new creative frontier • Leadership, culture-building, and empowering young cooks • Turning loss into fuel and rebuilding with intention • What defines San Diego's food identity — and where it's going • The responsibility chefs carry in shaping community

Whether you're a chef, entrepreneur, hospitality leader, or someone who simply loves food and meaningful storytelling, this episode offers a rare look into the heart and mind of a chef leading with vision.

📍 Listen to more episodes of On The Pass on Apple, Spotify, Amazon Music, and YouTube. 📺 Watch this full conversation on YouTube — including bonus moments and behind-the-scenes context.

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What does it take to build a bakery that becomes the soul of a neighborhood? In this episode of On The Pass, host Gabriel Ornelas sits down with Or Amsalam, chef and co-founder of Lodge Bread Co., one of Los Angeles' most influential and beloved artisan bakeries.

For nearly a decade, Lodge Bread Co. has been more than a place for great bread — it has become a cultural pillar, a symbol of craft, care, and community. Or shares how his Israeli–Moroccan heritage shaped his palate, how failure became a teacher, and how the bakery's recent Culver City expansion is a way of giving back to the neighborhood that believed in them from day one.

Together, they dive into: • The discipline and philosophy behind naturally leavened sourdough • How heritage, memory, and flavor inform Or's cooking • The power of community-driven hospitality • What creativity looks like after 10 years of growth • Why every neighborhood needs a bakery and a baker • The dish Or wishes he had created • What the next decade of Lodge Bread Co. might hold

This is a thoughtful, warm, fun conversation with a chef who understands that bread isn't just food — it's connection.

Watch the full video episode on YouTube and subscribe to On The Pass for more conversations with chefs, winemakers, and creative leaders shaping food and culture.

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In this special in-depth conversation, Gabriel Ornelas sits down with Chef Eduard Xatruch, one of the three creative forces behind Disfrutar — the #1 restaurant in the world (World's 50 Best 2024) and a three-Michelin-stardestination redefining modern gastronomy.

From the legacy of El Bulli to the philosophy of "creative cooking," Eduard reflects on his lifelong pursuit of innovation, collaboration, and meaning. He opens up about the power of partnership with fellow chefs Oriol Castro and Mateu Casañas, the discipline required to harness creativity ("creativity is a beast, and you must control it"), and the relentless curiosity that drives Disfrutar to keep reimagining what's possible in fine dining.

Recorded live in Miami during the Estrella Damm Gastronomy Congress, this conversation offers a rare glimpse into the mind of one of the world's most visionary chefs — an exploration of passion, precision, and purpose that defines the next era of culinary creativity.

🍽️ Watch the full episode on YouTube or listen on Apple Podcasts and Spotify.

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