On The Pass

On this episode of the High Tea series, Gabriel Ornelas sits down with Devin Reed, Los Angeles-based Sommelier, wine consultant and creator of Wine and Culture LA.

As producer and host of Wine & Culture LA, a content series and moment he created for the culture and enjoyment of wine, Dev sits down with notable guests like Cedric the Entertainer, Maverick Carter who's (LeBron James' business partner) and Neil brown Jr, who you'll know from Issa Rae's HBO series, Insecure, and many others.

Dev also works with La Fête Rose, which is the only minority-owned Rosé in the Gulf of Saint-Tropez in the South of France. He's been featured in Wine Spectator, Shoutout LA, Entertainment Weekly, Decanter, and others.

In this episode, we discuss:

☑️Wine is having its moment

☑️Just jump into the wine space. Get involved

☑️Dev's show, Wine and Culture LA

☑️Season 3 of Wine and Culture LA…Tune in!

☑️His goal is to introduce everyone to the secret society of wine

☑️Wine Wine Wine by Dev The Somm

☑️There is always more to learn in wine. Dev goes to Robert Vardanian when he has tough questions!

Learn more about Dev Reed and Wine and Culture LA:

https://bit.ly/3UElVOP

Follow Dev on Instagram:

https://bit.ly/3xXmawv

Listen to his song "Wine Wine Wine" by Dev The Somm:

https://bit.ly/3WiQDPE

Follow On The Pass on Instagram:

http://bit.ly/3Kvgm1n

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

What could be better than enjoying gelato with friends on a warm evening? It's a simple pleasure that captures life's essence. But what sets apart a truly great gelato?

Meet Edoardo Tonolli, the Co-founder and CEO of Bacio di Latte, a Gelateria dedicated to crafting the world's finest gelato and spreading joy to every customer.

"Bacio di latte" translates to "kiss of milk" in English, embodying their belief that while any ingredient can make a gelato, it takes something special to create a Bacio di Latte experience. Once you taste it, you'll understand the truth in this statement.

Edoardo's journey began in Milan, where his love for gelato blossomed during frequent gatherings with family and friends. After completing his degree, he ventured across the Atlantic and volunteered at a hospital in northern Brazil. Along the way, he noticed a scarcity of gelato shops in Sao Paulo. His passion for gelato collided with the opportunity to make his mark in Brazil.

In 2011, Edoardo realized his vision by establishing a premium Gelateria in Sao Paulo. Today, Bacio di Latte boasts nearly 180 locations in Brazil and four stores in Southern California, with plans for expansion in the coming months. This is a story inspired by Italy, perfected in Brazil, and now leaving its mark on Southern California.

Learn more about Bacio di Latte:

https://bit.ly/3wh6mUN

Follow Bacio di Latte on Instagram:

https://bit.ly/4deVIyv

https://bit.ly/4b4iRBU

Follow On The Pass on Instagram:

http://bit.ly/3Kvgm1n

Follow our Host, Gabriel Ornelas:

http://bit.ly/3YS964b

Learn more about On The Pass:

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 Kristen Hawley, San Francisco-based journalist and Founder of Expedite, a newsletter about restaurant technology and the future of hospitality.

For the last decade Kristen has been at the forefront offering pragmatic coverage and sharp analysis of the technology that's changing our relationship with restaurants.

Her writing has appeared in Bon Appetit, Insider, Food & Wine, Eater, Robb Report, the San Francisco Chronicle, and many more.

In this episode, we discuss:

☑️People caring how restaurants work

☑️Her work and focus is adding a layer of understanding to how these businesses function

☑️Fast Company Most Innovative In Dining 2024

☑️Wonder — a new food hall partnering with chefs

☑️Zume, the start-up flop who was supposed to revolutionize the food system (Soft Bank funded)

☑️Sign up for Expedite Newsletter (link in show notes)

Learn more about Kristen Hawley and Expedite Newsletter:

https://bit.ly/3U8XwQY

Follow Kristen on Instagram:

https://bit.ly/3QgluIV

Follow On The Pass on Instagram:

http://bit.ly/3Kvgm1n

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

On this episode of the High Tea series, Gabriel Ornelas sits down with Dana Cowin, New York-based food-obsessed journalist and former Editor-in-Chief of Food & Wine.

Dana is an award-winning editor, author, podcast host, TEDx speaker and facilitator who creates change through food, gathering, conversation and community.

She believes in the power of food to bring joy, connection and transformation and is doing all of this with her new platform, Progressive Hedonist. A Progressive Hedonist is a person whose sense of enjoyment is amplified when their actions also help heal the planet.

In this episode, we discuss:

☑️Farmers evolving climate resilient crops

☑️More delivery options

☑️Progressive Hedonist launch event + upcoming collaboration events

☑️Farm-House French 75 w/ Anytime Spritz (Regenerative Organic)

☑️Good Food Awards 2024

☑️The work and mission of Progressive Hedonist

☑️5 Principles of Progressive Hedonist

☑️What most surprised Dana about food over the last few decades

Learn more about Dana Cowin and Progressive Hedonist:

https://bit.ly/3Q25Z7g

Follow Dana on Instagram:

https://bit.ly/4aGLaXy

Follow On The Pass on Instagram:

http://bit.ly/3Kvgm1n

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

Step into a world where every hotel feels like a scene from a captivating movie, with you as the supporting cast member. Join us as we delve into the visionary minds behind Ash NYC, a trailblazing design firm and hotelier known for crafting unforgettable experiences in the boutique hospitality realm.

Meet Ari Heckman, the Co-founder and CEO, and Xavier Donnelly, the Creative Director, leading Ash NYC. Their portfolio boasts iconic projects like the enchanting Hotel Peter & Paul in New Orleans, the stylish Dean in Providence, Rhode Island, the alluring Siren in Detroit, and the forthcoming Shenandoah Mansions in Richmond, Virginia, set to open this fall.

For Ash NYC, hotels are not just places to stay; they are cinematic fantasies waiting to be explored. Each property is a meticulously curated world, inviting guests to embark on an immersive journey of discovery. Through their work, they breathe new life into forgotten spaces, transforming them into vibrant cultural hubs that redefine the essence of a city.

Welcome to the world of ASH NYC—a place where every stay, every play, and every moment promises a new adventure.

Learn more about ASH NYC:

https://bit.ly/43UxwNN

Follow ASH NYC on Instagram:

https://bit.ly/3JguhXv

Explore ASH Souvenirs:

https://bit.ly/3xwjJ3U

Follow On The Pass on Instagram:

http://bit.ly/3Kvgm1n

Follow our Host, Gabriel Ornelas:

http://bit.ly/3YS964b

Learn more about On The Pass:

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 Mike Traud, Philadelphia-based lawyer-turned-chef-turned-university instructor and Founder and Executive Director of The Chef Conference.

Mike founded The Chef conference in 2013 in partnership with Drexel University. It has evolved to become its own entity still lead by the vision and leadership of Mike.

The Chef Conference is set to kick off in Philadelphia from April 12th - 15th, serving up opportunities for both hospitality professionals and food lovers to eat, drink and share their passion for the culinary arts via a sweet of engaging programing, for example, live talks, tastings, special collaboration dinners, podcasts recordings and more.

In this episode, we discuss:

☑️Willingness to engage in dialogue

☑️Provide a space for necessary conversation

☑️The Chef Conference 2024

☑️Alain Ducasse Book Discussion

☑️Beauty in the accessibility

☑️2024 Programming

☑️How The Chef Conference evolves

Learn more about The Chef Conference:

https://bit.ly/3vFSWl7

Follow The Chef Conference on Instagram:

https://bit.ly/4altekS

Follow On The Pass:

http://bit.ly/3Kvgm1n

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

On This episode of the High Tea series, Gabriel Ornelas sits down with Marian Cheng, New York-based restaurateur and food and travel enthusiast.

Marian is the Co-founder of Mimi Cheng's along with her sister Hannah. Over the last decade they have become a celebrated New York staple, beloved for their casual counter service restaurants serving fresh heritage Taiwanese dumplings and creative monthly specials and collaborations.

Mimi Cheng's has locations in East Village, Upper West Side and Brooklyn. Marian has been featured in Forbes 30 Under 30 and Zagat 30 Under 30 among many others.

In this episode, we discuss:

☑️Highlights from Natural Products Expo West 2024

☑️Founder's community rooted in support and mentorship

☑️Mimi Cheng's celebrating 10 years this July

☑️New Mimi Cheng's frozen dumpling venture

☑️Monthly specials and collaborations

☑️Mimi Cheng's growth in 2024

Learn more about Mimi Cheng's:

https://bit.ly/49j3B2L

Follow Marian on Instagram:

https://bit.ly/3VHsAK2

Follow On The Pass:

http://bit.ly/3Kvgm1n

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

Brazil stands out as one of the world's most diverse countries, deeply influenced by global cultures. Its rich tapestry of art, music, dance, architecture, and, notably, cuisine has left a lasting mark on the global stage. Within this vibrant landscape emerges a new wave of Brazilian creatives, eager to showcase the nation's present while honoring its storied past.

Among these individuals is Chef Alberto Landgraf, a luminary in the culinary world with accolades like Two Michelin stars and recognition in the prestigious World's 50 Best Restaurants list for Oteque in Rio De Janeiro, Brazil. His mission? To illuminate the trajectory of Brazilian cuisine on a global scale.

Alberto's culinary journey began in London during the early 2000s, where he honed his skills alongside renowned chefs like Tom Aiken and Gordon Ramsay. Returning to Brazil, he made waves with his first restaurant, Epice, in São Paulo, earning critical acclaim including a coveted Michelin star.

In 2018, Alberto made a pivotal move to Rio and unveiled Oteque, drawing inspiration not from his Japanese heritage in ingredients but in ethos: embracing simplicity and meticulous technique. A true global citizen, he traverses the globe for collaboration dinners with culinary icons, yet always remains rooted in his Brazilian heritage, ensuring that his creations resonate with the soul of Brazil.

Learn more about Oteque:

https://bit.ly/3TS7Cqx

Follow Alberto on Instagram:

https://bit.ly/3TUNQuk

Follow On The Pass:

http://bit.ly/3Kvgm1n

Follow our Host, Gabriel Ornelas:

http://bit.ly/3YS964b

Learn more about On The Pass:

https://bit.ly/3J2PPXP

Read Gabriel's Articles:

http://bit.ly/3SnOsGG

Lets work together! Get in contact:

www.gabrielornelas.com

On This episode of the High Tea series, Gabriel Ornelas sits down with Dana Beninati, New York-based chef, instructor, writer and third level sommelier.

Dana has traveled the world cooking and competing in different kitchens and holds an M.B.A. in management and hospitality from Cornell University. She spent 6 years at The Food Network as their supervising culinary director and is an instructor at Sommelier Society of America, a judge for StarChef's SommSlam and serves on the board of the Food Education Fund. She's been featured in Better Homes & Gardens, Forbes, HGTV, and the Wall Street Journal.

In this episode, we discuss:

☑️Celebrating Women's History Month

☑️Women in the wine industry (Kristin Olszewski, CEO of Nomadica)

☑️Sindyanna of Galilee, The Taste of Fair Trade

☑️Teaching the next generation

☑️Pairing, "One elevates the other"

☑️Science of flavor combinations

Learn more about Dana:

https://bit.ly/4a68WeV

Follow Dana on Instagram:

https://bit.ly/49qlyNb

Follow On The Pass:

http://bit.ly/3Kvgm1n

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

On This episode of the High Tea series, Gabriel Ornelas sits down with Eddie Zamora, Los Angeles-based host, home chef and brand ambassador.

Eddie is the creator of TheYUMYUMFoodie, a blog and social platform to share all his numerous culinary explorations and travels. He's also an amazon TV host, west coast ambassador to Havana Club and host of Kill The Bottle, a podcast that dives into his love for food and travel.

In this episode, we discuss:

☑️His love for Spain

☑️Basque Country wine region (Txakoli)

☑️Ribera del Duero (Spanish Wine Region)

☑️Exploring cocktail culture

☑️Vila Viniteca Barcelona, Spain

☑️Opportunity to shift your mindset

Follow Eddie on Instagram:

https://bit.ly/3PpVxWN

Follow On The Pass:

http://bit.ly/3Kvgm1n

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