On The Pass

In Episode 3 of Effects of Change, Jamila and Gabriel sit down with Daniel Humm, chef and owner of the iconic New York fine-dining establishment Eleven Madison Park, and Elena Reygadas, The World's Best Female Chef 2023 and chef-owner of Rosetta in Mexico City. They discuss philosophical change and the courage to cook the food they truly want to create.

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In Episode 2 of Effects of Change, Jamila and Gabriel sit down with Sean Sherman—award-winning chef, educator, author, and activist—and Rupa Bhattacharya, Executive Director of the Strategic Initiatives Group at The Culinary Institute of America. Together, they discuss heritage, culture, and education through the lens of food.

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Jamila and Gabriel kick off this series opener by introducing Effects of Change, a Bon Appétit and On The Pass original six-part series. The series explores progress and features intimate conversations with some of the most influential change-makers in the restaurant and hospitality industry.

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How do you build a great partnership? And how does that partnership foster a strong company culture—one that extends beyond your guests to include your entire team? Our next guests have mastered this balance, creating a thriving hospitality group while continuing to expand their portfolio of offerings.

In this episode of On The Pass, we're joined by two culinary visionaries who have helped shape San Francisco's dining scene—Thomas McNaughton and Ryan Pollnow, partners and co-executive chefs of Flour + Water Hospitality Group. Renowned for their dedication to craft, sustainability, and culture-driven leadership, Thomas and Ryan oversee an impressive portfolio, including Flour + Water Pasta Shop and Penny Roma in the Mission District, as well as Flour + Water Pizzeria and Flour + Water Foods.

Together, they pull back the curtain on their dynamic partnership and share the philosophies that guide their decision-making—whether it's building a thriving restaurant culture, championing regenerative agriculture, or redefining what it means to make high-quality, organic pasta accessible to all. We also dive into their approach to leadership, the evolution of Flour + Water, and how their team continues to push the boundaries of Italian-inspired cuisine.

And as a special treat, On The Pass listeners get 15% off Flour + Water Foods' organic dried pasta with promo code ONTHEPASS (one use per customer). Trust us, their regeneratively sourced, organic pasta is something truly special—you don't want to miss out!

Learn more about Flour + Water Hospitality Group:

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No matter where you are in the world, January is a time for reflection—a moment to consider how we've moved through the past and envision how we want to step into the future. January offers us a cultural and astrological milestone, the New Year, as an opportunity to start fresh.

For many, Dry January becomes a product of this cultural shift, reflecting a growing interest in a more health-conscious start to the year. Some dive in wholeheartedly, others embrace a "Damp January," balancing moderation with indulgence, and some choose not to participate at all. Regardless of where you fall on this spectrum or how you choose to begin the year, this episode is for you.

This is a story about flavor—bold, innovative, and deeply considered. It just so happens that this flavor comes through the lens of nonalcoholic beverages. In the Season 6 opener, we sit down with Murray Paterson, founder of MURI, a pioneering drinks brand born out of the gastronomic community in Copenhagen. Inspired by the city's renowned expertise in fermentation and its culinary creativity, MURI is redefining what it means to enjoy a nonalcoholic or low-ABV drink.

Using obscure ingredients, inventive flavors, and techniques typically associated with high-end cuisine, Murray and his team create beverages that transcend the concept of "alternatives." These drinks stand on their own as complex, delicious, and innovative expressions of flavor. MURI's offerings are a celebration of taste and creativity, challenging traditional boundaries in the drinks world.

In this episode, you'll hear Murray's infectious passion for flavor as he dives deep into the artistry of his craft, his vision for the evolving nonalcoholic drinks category, and the philosophy that drives Muri.

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At On The Pass we have a deep love for Mexican food—from the humble street taco to the artistry of fine dining. Mexican cuisine is vibrant, flavorful, and as colorful as the people, culture, and diverse landscapes it represents. It's hard to imagine a time when the beauty and richness of this storied food culture weren't widely celebrated, both in Mexico and across the globe. In many ways, we can thank our next guest and his partner for helping spark more appreciation for Mexican cuisine and culture.

Santiago Perez, CEO of CasaMata, business partner to renowned Mexican chef Enrique Olvera, and co-owner of iconic restaurant brands like Pujol, Cosme, Damian, Atla, Criollo, and more. Santiago and Enrique were recently recognized on The Observer's Nightlife and Dining Power List for the second consecutive year—a testament to their enduring influence. Their restaurants have also received accolades from The World's 50 Best Restaurants and they continue to celebrate major milestones, such as Pujol turning 25 and Cosme marking its 10th anniversary. CasaMata is rooted in tradition, innovation, and an undeniable pride in Mexican culture. Dive into our conversation with Santiago as he discusses his vision for building on these incredible milestones and the future of CasaMata.

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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.

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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.

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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.

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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.

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