On The Pass

Are you familiar with the three key tiers in Cognac production? These include the distillers, the grape growers, and those who age the eau-de-vie. In Cognac, it’s quite uncommon for a single brand to oversee every aspect of the process—growing grapes, distilling, and aging. However, our next guests are doing just that. Some might even say this challenger Cognac brand has been a century in the making.

Our next guests, Guillaume Thomas and Andrew Weir, co-founders of Martingale Cognac, are no strangers to the spirits industry. Guillaume spent nearly a decade at Pernod Ricard as Chief Financial Officer for North America. He also comes from a family that has been producing Cognac since 1920. Andrew, on the other hand, worked for William Grant & Sons and also held a leadership role at Pernod Ricard, spearheading Aberlour Single Malt Scotch Whisky.

Despite their impressive pedigrees and deep industry knowledge, nothing quite prepares you for the challenges of start-up life—especially in a time as turbulent as this, and in a category that is navigating its own set of challenges. Guillaume’s family at Maison Thomas, who have been growing grapes, distilling, and aging Cognac since 1920, are no strangers to change. They’ve endured numerous economic and political storms over the last century.

And yet, despite their long history, they’ve never had their own brand—until now. Martingale, the French term for “doubling down,” perfectly embodies the vision of Guillaume, Andrew, and the entire team. They are doubling down on the Cognac category with an exciting new offering that strikes an exquisite balance of complexity and smoothness.

Learn more about Martingale Cognac: 

https://bit.ly/4eFHg20

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Watch On The Pass Original: RARE, A Chef's Story:

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Our next guest is on a mission to support restaurants and reclaim market share in a sector her company helped revolutionize 26 years ago. Debby Soo, CEO of OpenTable, the pioneering platform for restaurant reservations, founded in 1998 in San Francisco. Today, OpenTable remains the leader in online reservations as part of Booking Holdings Inc., but being the first and largest doesn’t automatically mean it’s the best.

Debby took the helm in 2020 during an extraordinarily challenging time for the restaurant industry, facing stiff competition and an evolving dining landscape. Over the years, platforms like Resy and Tock have gained traction, partnering with top-tier restaurants and renowned chefs, raising the bar for what reservation platforms can deliver.

Determined to reclaim OpenTable’s position, Debby and her team have embraced an ambitious, offense-driven approach, recently announcing a partnership with Visa to enhance their offerings. A recent article in The San Francisco Chronicle described OpenTable as “shedding its reputation as an old-guard.” Debby echoed this commitment, stating, “I want to make the best reservations system on the planet.”

In this episode, we’ll dive into her strategic vision, her perspective on innovation, and her plans for the future of OpenTable.

Learn more about OpenTable: 

https://bit.ly/3YGVpYc

Follow OpenTable on Instagram:

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Watch On The Pass Original: RARE, A Chef's Story:

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Follow our Host, Gabriel Ornelas:

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Lets work together! Get in contact:

https://www.studioornelas.com

Chef Mauro Colagreco has famously said, “We aren’t a restaurant with a garden, we are a garden with a restaurant.” He and his team are deeply committed to safeguarding the world’s culinary heritage, particularly through the preservation of biodiversity in both flora and fauna. This dedication has extended his role far beyond the kitchen and his numerous restaurants, positioning him as a global leader in sustainable gastronomy.

An Argentine-born chef, Mauro has embraced a philosophy of circular gastronomy that honors the natural cycles of the environment. He constantly challenges himself and his team to explore what it truly means to be a responsible chef in today’s world. His commitment to excellence is matched by a deep appreciation for the simplicity of life, making him a true citizen of the world.

Since 2006, Mauro and his family have called Menton, France—near the Italian border—home. It is here that he transformed Mirazur, a three-Michelin-star restaurant, into a globally celebrated culinary destination. Mirazur was named the Best Restaurant in the World in 2019 by The World's 50 Best Restaurants. Spanning five hectares, the restaurant embodies the philosophy of living in total harmony with nature.

In addition to Mirazur, Mauro now oversees more than 25 restaurants across the globe, including locations in London, Tokyo, Hong Kong, Singapore, Bangkok, Dubai, Palm Beach, and Buenos Aires. His influence extends beyond the kitchen; he has lectured at Harvard University on the cosmic influences of gastronomy and was appointed UNESCO Goodwill Ambassador for Biodiversity in 2022. Mauro also serves as Vice President of Relais & Châteaux, further exemplifying his commitment to responsible and sustainable practices.

In this episode, we delve into the evolving role of chefs and explore Mauro’s vision for how the responsibilities of chefs will continue to expand in the future.

Learn more about Relais & Châteaux: 

https://bit.ly/3A3Hl1o

Learn more about Mauro Colagreco:

https://bit.ly/4eMwnfL

Follow Mauro Colagreco on Instagram:

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Read Gabriel's Articles:

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Lets work together! Get in contact:

https://www.studioornelas.com

On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Jon Yao and Sommelier Ryan Bailey, co-owners of Kato, an Asian American restaurant that artfully explores the intersection of Los Angeles culture and the Asian diaspora.

Kato originally opened in a small Westside strip mall, operating in a space just one-quarter the size of its current location in Downtown LA. At that time, Jon was just 25 years old. Despite its modest beginnings, the team’s innovative approach earned them widespread recognition, including a Michelin star in 2019.

Two years ago, Kato transitioned into its larger downtown space, and has continued to thrive, retaining its Michelin star. This past June, Kato was honored with the Resy One to Watch Award at the World’s 50 Best Restaurants 2024. Gabriel and our team was fortunate to witness this moment in Las Vegas as Chef Daniel Humm handed Jon and the team the award. As a friend and industry colleague, we couldn’t have been prouder—not just for them, but as fellow Angelenos.

This recognition not only highlights the exceptional work of the Kato team, but also shines a global spotlight on the dynamic and ever-evolving culinary scene in Los Angeles.

Learn more about Kato: 

https://bit.ly/4eyAY4I

Follow Kato on Instagram:

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Read Gabriel's Articles:

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Lets work together! Get in contact:

https://www.studioornelas.com

www.gabrielornelas.com

In January 2023, Gabriel traveled to the southern Pacific Coast of Mexico, in the state of Guerrero, to experience Playa Viva, an eco-luxury and regenerative boutique hotel founded by our next guest, David Leventhal, and his then-wife shortly after purchasing the land in 2006.

Playa Viva is situated at the base of the Sierra Madre Mountains, just forty minutes from Zihuatanejo-Ixtapa International Airport (ZIH). This unique hotel embodies the concept "where your vacation meets your values™," dedicated to a triple-bottom-line approach that benefits the planet, people, and prosperity. With 19 treehouse rooms spread across nearly a mile of private beach and 200 acres of nature reserve, guests enjoy "The Luxury of Immersion in Nature."

In 2023, Playa Viva achieved B-Corp Certification, becoming a world-leading example of experiential travel. The hotel offers an authentic, all-encompassing regenerative experience, combining wellness, action/adventure, excursions to unique places, and a commitment to restoring and regenerating the landscape and local communities.

David’s passion for sustainability also led him to co-found Regenerative Travel, a company that connects travelers with independent hotels deeply rooted in their communities, enabling people, nature, and culture to thrive. Think of it as a Relais & Châteaux for ultra-eco-conscious sustainable properties worldwide. (I’ll include a link in the show notes to explore it further.)

During my stay at Playa Viva, David and I discovered a shared love for building community and fostering genuine human connection—a mission David has successfully pursued since the inception of Playa Viva.

In this episode, you’ll hear more about Playa Viva’s core values and why they have recieved numerous accolades from prestigious publications like Condé Nast Traveler, Travel + Leisure Co., and Global Design News, which have elevated David and his team to a global stage.

Learn more about Playa Viva: 

https://bit.ly/4dzZ1zG

Follow Playa Viva on Instagram:

https://bit.ly/3Yw61cL

Learn more about Regenerative Travel:

https://bit.ly/4cjhPlU

Follow On The Pass on Instagram:

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Follow our Host, Gabriel Ornelas:

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Learn more about On The Pass:

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Read Gabriel's Articles:

http://bit.ly/3SnOsGG

Lets work together! Get in contact:

https://www.studioornelas.com

www.gabrielornelas.com

On this episode of the High Tea series, Gabriel Ornelas sits down with Clay Williams, Brooklyn-based James Beard Award-winning photographer.

Clay has been capturing and helping tell stories about food, hospitality, and the people and places that define our culture for more than 15 years. His work has appeared in the pages of Food & Wine, The New York Times, Bloomberg, and Travel + Leisure, as well as in cookbooks by Chef Kwame Onwuachi and Atlanta chef Todd Richards. 

In this episode, we discuss:

☑️New stage in where hospitality is going

☑️Storytelling through food 

☑️Hospitality if ready to move out of survival mode 

☑️A snapshot of Philadelphia based culinary creatives and doing it their way

☑️Fusion food is American food 

☑️Clay’s unique creative approach to capturing content 

For more info on Caly Williams:

https://bit.ly/46oA3ku

Follow Clay on Instagram:

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Follow our Host, Gabriel Ornelas:

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Connect with Gabriel on LinkedIn:

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On The Pass Website:

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Read Gabriel's Articles:

http://bit.ly/3SnOsGG

Lets work together! Get in contact:

https://www.studioornelas.com

www.gabrielornelas.com

On this episode of the High Tea series, Gabriel Ornelas sits down with Adam Teeter, New York-based Co-founder and CEO of VinePair.

Adam and Josh Malin Co-founded VinePair ten years ago and together they’ve grown the platform into the largest multi-media publication about wine, beer and spirits in America, reaching almost 40 million people a month.

In this episode, we discuss:

☑️Remake the industry in a new image

☑️Journalism through the lens of the glass

☑️Educating the next generation 

☑️How drinks culture has shifted over the past 10 years

☑️Cocktail culture is dominating 

☑️Rise of the celeb bartenders 

☑️Challenges ahead for Somm’s and Wine Directors

☑️What does the VinePair data tell us?

Check out VinePair:

https://bit.ly/3zVXRA7

Follow Adam Teeter on Instagram:

https://bit.ly/4dcWOdu

Follow On The Pass on Instagram:

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Follow our Host, Gabriel Ornelas:

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Connect with Gabriel on LinkedIn:

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On The Pass Website:

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Read Gabriel's Articles:

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Lets work together! Get in contact:

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Our next guests are Ian Burrell and Aaisha Dadral, Co-founders of The Equiano Rum Company, creators of the world’s first African and Caribbean rums. This pioneering venture not only celebrates the rich heritage of rum but also champions the values of freedom and equality, inspired by the legendary figure Olaudah Equiano.

Ian, known globally as the Rum Ambassador, has spent decades entertaining and educating audiences about the diverse and exhilarating world of rum. He is the visionary behind The UK RumFest, which has inspired a wave of similar festivals worldwide. Ian is one of the most traveled and respected figures in the rum industry, known for his passion and deep knowledge of the craft.

Aaisha, a branding and marketing executive, began her illustrious career in the music industry with major record labels like Island Records, Mercury/Def Jam Records, and Levels Entertainment. She is also the founder of Crave, a brand studio that showcases her innovative approach to branding and marketing. Her expertise has been instrumental in shaping Equiano Rum’s distinctive identity and global appeal.

Together with their partner Amanda, Ian and Aaisha have set out to make a significant impact not only in the rum category but in the global spirits industry. Drawing inspiration from the remarkable journey of Olaudah Equiano—from slavery to freedom—they have introduced the world’s first African and Caribbean rum. This unique blend not only pays homage to Equiano’s legacy but also contributes a percentage of the profits to organizations dedicated to freedom and equality annually.

The story of Equiano Rum is not just about producing exceptional spirits; it’s about creating a brand that embodies resilience, liberation, and a commitment to positive change. This ethos resonates deeply with those who believe in the transformative power of storytelling and the importance of honoring cultural heritage while driving social progress.

Learn more about Equiano Rum: 

https://bit.ly/4fauwBZ

Follow Equiano Rum on Instagram:

https://bit.ly/4cKiaPB

Follow Ian Burrell "Global Rum Ambassador":

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Follow On The Pass on Instagram:

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Follow our Host, Gabriel Ornelas:

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Learn more about On The Pass:

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Read Gabriel's Articles:

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Lets work together! Get in contact:

https://www.studioornelas.com

www.gabrielornelas.com

On this episode of the High Tea series, Gabriel Ornelas sits down with Matthew Kaner, Los Angeles-based sommelier, wine educator, correspondent and consultant.

Matthew is the wine correspondent for Men's Journal which garners 12,000,000 unique monthly views. He’s also the Owner of “Will Travel For Wine Consulting” and literally will travel anywhere and everywhere on the globe for wine and food experiences. Matthew was named one of the Sommeliers of the Year by Food & Wine Magazine and in 2019 Wine Enthusiast named him on the 40 Under 40 Tastemakers list among numerous other accolades.

In this episode, we discuss:

☑️You can’t just be good anymore! 

☑️Finding people who know the best times are ahead of us

☑️Find way to be comfortable in the uncomfortable 

☑️Staying relevant and keeping up with culture

☑️Article, “I know how to save the wine industry”

☑️Make memories with friends a family 

☑️The wine Matthew wants to bring to the world 

Articles by Matthew Kaner:

https://bit.ly/4cL2QlF

Follow Matthew on Instagram:

https://bit.ly/3LqEnpU

Kaner article, "I know how to save the wine industry"

https://bit.ly/4f1Bnhc

Follow On The Pass on Instagram:

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Follow our Host, Gabriel Ornelas:

http://bit.ly/3YS964b

Connect with Gabriel on LinkedIn:

https://bit.ly/3Oxa2I3

On The Pass Website:

https://bit.ly/3J2PPXP

Read Gabriel's Articles:

http://bit.ly/3SnOsGG

Lets work together! Get in contact:

https://www.studioornelas.com

www.gabrielornelas.com

On this episode of the High Tea series, Gabriel Ornelas sits down with Rita Jammet, New York-based restaurateur, hospitality advisor and Founder of La Caravelle Champagne.

Rita and her husband André owned and operated the iconic New York French restaurant, La Caravelle. The New York Times described La Caravelle as a “French Legend and a Paris in Manhattan experience to food enthusiasts and the A-list of American society.” 

After closing La Caravelle restaurant in 2004, Rita started to market and distribute La Caravelle Champagne available in a number of distinguished New York hospitality, restaurant and retail establishments.

An avid Champagne lover, Rita promotes not only her champagne but the Champagne region and wines in general. In recognition for her services to the food, wine and hospitality worlds, Rita was recently bestowed the Order of Agricultural Merit by France’s Ministry of Agriculture and Food. 

Simply put, Rita is apart of the social and cultural fabric of New York’s dining scene, a who’s who if you will of New York’s hospitality elite. But more important than that, Rita has a true love for people and hospitality and is actively building community and supporting her industry friends, colleagues and the next generation.

In this episode, we discuss:

☑️The joy of hospitality

☑️More positivity and support in the industry

☑️Jamal James Kent Memorial / Celebration of life

☑️The next generation of chefs and hospitality professionals 

☑️Rita’s lessons and learning from the restaurant business 

☑️La Caravelle Champagne Relaunch (“Champagne is magic!”)

For more info on Rita and La Caravelle:

https://bit.ly/3XTtS5E

Follow Rita on Instagram:

https://bit.ly/3WdYqhr

Follow On The Pass on Instagram:

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Follow our Host, Gabriel Ornelas:

http://bit.ly/3YS964b

Connect with Gabriel on LinkedIn:

https://bit.ly/3Oxa2I3

On The Pass Website:

https://bit.ly/3J2PPXP

Read Gabriel's Articles:

http://bit.ly/3SnOsGG

Lets work together! Get in contact:

https://www.studioornelas.com

www.gabrielornelas.com