On The Pass

For years, Noma has stood as one of the most influential restaurants in the world. In 2026, it also became the center of one of hospitality's most difficult conversations.

In this thoughtful and deeply human conversation, Executive Head Chef Pablo Soto joins Gabriel Ornelas to discuss what it was like leading Noma's Los Angeles residency through extraordinary public scrutiny while caring for a team of more than 100 people who had relocated from around the world.

Rather than revisiting headlines, Pablo reflects on leadership, resilience, accountability, the balance between care and standards, and why he continues to believe in the people behind one of the world's most celebrated restaurants.

The conversation also explores the future of Noma, creativity under pressure, and what comes next as the restaurant enters a new chapter.

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For nearly twenty years, Chef William Bradley quietly pursued a vision that many believed was impossible: building one of the world's great restaurants in San Diego.

In this conversation, the Addison master chef reflects on the long road to becoming Southern California's first three Michelin-star restaurant, the discipline required to sustain excellence, and why true mastery isn't built through breakthrough moments, but through thousands of ordinary days executed extraordinarily well.

Together, Gabriel Ornelas and William explore identity, leadership, consistency, sacrifice, California Gastronomy, and the enduring pursuit of becoming more fully yourself.

This is a conversation about far more than Michelin stars. It's about what twenty years of unwavering commitment can teach us about building a meaningful life.

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For fifteen years, Niki Nakayama and Carole Iida-Nakayama have built one of the most influential restaurants in America.

What began as a deeply personal vision for modern kaiseki in Los Angeles has evolved into a restaurant that has helped redefine fine dining in Southern California, earned international acclaim, inspired a generation of chefs, and become one of the most sought-after reservations in the country.

But this conversation isn't about how n/naka started. It's about what happens after success.

In this deeply personal episode of On The Pass, Gabriel Ornelas sits down with Chef's Niki Nakayama and Carole Iida-Nakayama to reflect on fifteen years of n/naka, how their definition of success has evolved, the realities of building a life and business together, and the lessons they've learned through both triumph and adversity. The conversation explores the partnership behind one of America's most celebrated restaurants, the pressure of maintaining excellence at the highest level, and the resilience required to continue moving forward when the path isn't always upward.

For the first time, Niki and Carole speak candidly about the emotional realities behind public success, the evolution of their relationship, the future of n/naka, and what they hope their legacy will be long after the final course is served.

Topics discussed include:

• 15 years of n/naka and the evolution of modern kaiseki in Los Angeles

• How success changes over time

• Building a restaurant and a life together

• Leadership, partnership, and trust

• Michelin stars, adversity, and resilience

• The future of n/naka • Lessons for chefs, entrepreneurs, creatives, and founders

Whether you're a chef, restaurateur, entrepreneur, hospitality professional, or simply someone striving to build something meaningful, this conversation offers a rare look inside the mindset required to sustain excellence over the long term.

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What does it take to build one of the most celebrated hotels in the world?

In this episode of On The Pass, Gabriel Ornelas sits down with Diego Gutierrez, Co-Founder and CEO of Chablé Hotels, the visionary hospitality brand behind Chablé Yucatán, one of the most awarded luxury destinations in the world and widely regarded as one of the finest hotels in North America.

Surrounded by jungle, cenotes, Mayan history, and a profound sense of place, Chablé has become a global benchmark for luxury hospitality, wellness, architecture, design, and cultural preservation.

But this conversation isn't about luxury for luxury's sake. It's about responsibility.

Together, Gabriel and Diego explore what it means to build a hospitality brand rooted in land, culture, community, and legacy. They discuss the tension between growth and preservation, the pressure that comes with global recognition, the role of food in telling the story of Mexico, and how true luxury is defined not by excess—but by how something makes you feel.

They also dive into: • The founding vision behind Chablé Yucatán • Preserving culture while building for the future • Leadership lessons from family and legacy • Creating extraordinary guest experiences through authenticity • Wellness, architecture, and the spirituality of place • Growing Chablé into new destinations without losing its soul

This is a conversation about stewardship, intentionality, and creating places that leave a lasting impact long after guests return home.

Whether you're a traveler, entrepreneur, hospitality professional, designer, or simply someone interested in building meaningful experiences, this episode offers timeless lessons on leadership, culture, and the power of place.

An On The Pass Studios Production

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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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An On The Pass Studios Production

Learn more about Quintonil:

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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.

An On The Pass Studios Production

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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.

An On The Pass Studios Production

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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.

An On The Pass Studios Production.

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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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