Episode 20: Nidal Barake This week’s episode is a little different. Our guest is our own host Nidal Barake, interviewed by his wife, the amazing @paocarlini . It doesn’t get more personal than that! Nidal is the co-founder of Gluttonomy, a Miami-based agency that builds marketing and strategies for food and beverage brands. Originally trained as an economist, Nidal worked in consulting and tech before launching Gluttonomy to help chefs and companies craft concepts that connect. For over 30 years, he’s explored food across the world, from 3-Star Michelin dining to street food stalls, and shared his culinary journeys in both Spanish and English media. In addition to organizing the Lengua Conference in Miami, he’s also judged international restaurant rankings and spoken at conferences like Mesamérica and Diálogos de Cocina. In our conversation, we talked about his experience growing up in a Lebanese household in Maracaibo, the creation of his blog YoCulinario and how he started a creative Pop-up project in Caracas called GasTROPop Follow us for more exclusive content: Instagram: @oneofeach_podcast One of Each is Created and hosted by Nidal Barake Produced and edited by Adrián Salas Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani Content & community by Pedro Graterol Production assistance by Katherine Miranda

Episode 19:  Karla Hoyos

Karla Hoyos is the chef and founder of Tacotomia, a Miami concept rooted in the flavors of her native Veracruz. After training in Europe and leading kitchens in the U.S., Karla joined World Central Kitchen with Chef José Andrés, cooking in disaster zones from Puerto Rico to Ukraine. There, she prepared thousands of meals daily under extreme conditions, forging a mission-driven approach to food. In 2023, she opened Tacotomia with a team of immigrant women, blending tradition, comfort, and resilience on every plate.

In our conversation, we talked about her experiences growing up in a bicultural family, her career in Bon Appetit, how disaster relief shaped her cooking, what it’s like to feed thousands in crisis, her journey from fine dining to frontline kitchens, and how Tacotomia became a tribute to both her roots and her team.

¡Thanks, Karla, for visiting One of Each!

Follow us for more exclusive content: 

Instagram: @oneofeach_podcast

One of Each is

Created and hosted by Nidal Barake  

Produced and edited by Adrián Salas  

Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani  

Content & community by Pedro Graterol  

Production assistance by Katherine Miranda

Episode 18:  Alvaro Clavijo 

Alvaro Clavijo is the chef and founder of El Chato, a Bogotá bistro that has redefined Colombian fine dining. After studying at the Hofmann School in Barcelona, he trained in some of the world’s most renowned kitchens, Noma in Denmark, Joël Robuchon’s Bristol and L’Atelier, and Per Se and Atera in New York, before returning home to open his own place. At El Chato, Clavijo applies global techniques to local ingredients sourced from small producers, creating a menu that’s both rooted and inventive. Since its debut on Latin America’s 50 Best list in 2018, the restaurant has climbed the ranks to become one of the region’s top culinary destinations.

In our conversation, we talked about the evolution of El Chato, his experiences being the son of a helicopter pilot, how he fell in love with cooking, the challenges of running a successful restaurant, the rise in prominence of Colombian cuisine and how he went from dishwasher to top chef. 

¡Thanks, Alvaro, for visiting One of Each!

Follow us for more exclusive content: 

Instagram: @oneofeach_podcast

One of Each is

Created and hosted by Nidal Barake  

Produced and edited by Adrián Salas  

Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani  

Content & community by Pedro Graterol  

Production assistance by Katherine Miranda

Episode 17:  Zak Stern (Zak The Baker)

Zak Stern is the founder of Zak the Baker, a cornerstone of Miami’s Wynwood neighborhood. After leaving pharmacy school, he spent six years apprenticing on farms across the U.S., Europe, and Israel, where he learned the craft of bread, wine, and cheese. Back in Miami, he started baking in a friend’s garage and selling loaves at farmers markets. By 2014, he opened his own bakery, building not just a business, but a community rooted in good bread and in the mission of fostering South Florida’s cuisine.

In our conversation we talked about his recent dabbling in agriculture, the story behind his famous bakery, the lessons he has learned from running a business, the challenges of restaurant culture in Miami, the future of Wynwood and the culinary identity of Miami 

¡Thanks, Zak for coming to One of Each! 

Follow us for more exclusive content: 

Instagram: @oneofeach_podcast

One of Each is

Created and hosted by Nidal Barake  

Produced and edited by Adrián Salas  

Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani  

Content & community by Pedro Graterol  

Production assistance by Katherine Miranda

Episode 16: Stefano Secchi

Stefano Secchi is the chef behind Rezdôra and Massara, two Manhattan restaurants inspired by Italy’s regional cuisines. Born in Texas to a Sardinian father, Secchi spent summers in Italy, where a bowl of tortellini in brodo sparked his path to the kitchen. After training with chefs like Massimo Bottura, he opened Rezdôra in 2019 as a tribute to Emilia Romagna and earned a Michelin star. In 2024, he launched Massara, focused on Campania. 

In our conversation we talked about his experiences growing in the U.S while constantly traveling to Italy,  what he learned from Massimo Bottura, New York City and his advice to young chefs. 

¡Thanks, Stefano for coming to One of Each! 

Follow us for more exclusive content: 

Instagram: @oneofeach_podcast

One of Each is

Created and hosted by Nidal Barake  

Produced and edited by Adrián Salas  

Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani  

Content & community by Pedro Graterol  

Production assistance by Katherine Miranda

Episode 15: Jesús Brazón 

Jesús Brazón is the self-taught baker behind Caracas Bakery, a family-run Miami spot known for its sourdough loaves and Venezuelan pastries. Alongside his father Manuel, he opened the first Caracas Bakery in Doral in 2020, drawing daily lines for his precise, slow-fermented bread and its combination of Venezuelan food with standard French pastries. Ever since, Caracas Bakery has expanded into three locations and, in 2024, both Jesús and Manuel were named James Beard Award semifinalists for Outstanding Pastry Chef or Baker.

In our conversation we talked about how Jesús learned to bake bread, the process of trial and error behind sourdough, the role his family plays in operating the business, the challenges of the different markets inside Miami and how they managed to make hundreds of Cachitos every day. 

¡Thanks, Jesús for coming to One of Each! 

Follow us for more exclusive content: 

Instagram: @oneofeach_podcast

One of Each is

Created and hosted by Nidal Barake  

Produced and edited by Adrián Salas  

Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani  

Content & community by Pedro Graterol  

Production assistance by Katherine Miranda

Episode 14: Andrew Friedman

Andrew Friedman is a celebrated author and podcaster known for his deep explorations of the people and stories that shape the food world. With a background in literature and training from the French Culinary Institute, he has spent over two decades chronicling chefs, restaurants, and culinary culture. His breakthrough book, "Chefs, Drugs, and Rock & Roll," traces the rise of the American chef in the 1970s and ’80s, and his most recent work, "The Dish," follows the lives and labor behind a single plate of food. He also hosts "Andrew Talks to Chefs," a podcast featuring conversations with some of the most influential voices in the industry.

In our conversation we talked about his origins in the food world, his experiences hanging out with chefs, how that led to the writing of his first book, the rise of food trends and how he met the late Tony Bourdain and the influence he had on his career. 

¡Thanks, Andrew for coming to One of Each! 

Follow us for more exclusive content: 

Instagram: @oneofeach_podcast

One of Each is

Created and hosted by Nidal Barake  

Produced and edited by Adrián Salas  

Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani  

Content & community by Pedro Graterol  

Production assistance by Katherine Miranda

Episode 13 -The Wolf of Tacos

The Wolf of Tacos is a Miami-based taqueria concept that has redefined the pop-up and catering scene with its dedication to authentic Mexico City street food. Founded in 2020 by chef Eduardo Lara, The Wolf of Tacos began with a small driveway setup and quickly grew into one of Miami’s must-visit culinary experiences. Over four years, it has built a reputation for delivering the pure simplicity of meat, salsa, and tortilla to private events and large-scale activations alike. The Wolf of Tacos has served high-profile clients such as The Four Seasons, iii Points, Burning Man, SOBE WFF, and Delta Airlines, and has been featured in The Infatuation, Miami Herald, and Eater. To talk about it, we are joined by their two owners, chef Eduardo Lara and Pablo Reyes

In our conversation we talked about the tacos of Mexico City that inspired Wolf of Tacos, how was the process to start the pop-up from a small kitchen, the importance of having fun as a team, the rise of the next generation of Miami’s culinary scene  and how the rain did not stop their opening day. 

¡Thanks, Eduardo and Pablo for coming to One of Each! 

Follow us for more exclusive content: 

Instagram: @oneofeach_podcast

One of Each is

Created and hosted by Nidal Barake  

Produced and edited by Adrián Salas  

Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani  

Content & community by Pedro Graterol  

Production assistance by Katherine Miranda

Episode 12: JJ Johnson

Joseph “JJ” Johnson is an award-winning chef, author, and TV personality celebrated for his bold, barrier-breaking cuisine that connects the flavors of West Africa, the Caribbean, Asia, and the Americas. Raised between New York City and the Poconos, JJ developed a passion for cooking at age seven and has since built a career focused on honoring the African diaspora through food. He is the founder of Fieldtrip, a fast-casual rice bowl concept rooted in sustainability and cultural storytelling, and leads Ingrained Hospitality Concepts. His work has earned him a James Beard Award, national media recognition, and a place at the forefront of food justice and community advocacy.

In our conversation we talked about his advice to younger chefs, the creative process in Fieldtrip, how rice serves as the base of their menu, the commitment they have to the communities in which they are located, the food DNA in his soul and some of the trends in contemporary cuisine. 

¡Thanks, Joseph for coming to One of Each! 

Follow us for more exclusive content: 

Instagram: @oneofeach_podcast

One of Each is

Created and hosted by Nidal Barake  

Produced and edited by Adrián Salas  

Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani  

Content & community by Pedro Graterol  

Production assistance by Katherine Miranda

Episode 11: Fernando Trocca 

Fernando Trocca is a renowned Argentine chef whose career has taken him from his grandmother's kitchen in Buenos Aires to some of the world’s top culinary locations. Trained by legendary chefs like Gato Dumas and Francis Mallmann, he has led celebrated kitchens from Llers in Buenos Aires to Vandam in New York. He is the founder of Sucre, with locations in Buenos Aires, London, and Dubai, and of Orilla in Miami. In addition, he runs the Mostrador Santa Teresita in José Ignacio, Uruguay, which has expanded to Argentina and the U.S. Known for reimagining Argentine cuisine with a personal and international flair, he is also a published author and a public figure with recurrence T.V. appearances. 

In our conversation, Fernando shared how his grandma got him into the world of cooking, what makes Argentinian cuisine distinct from other Latin American dishes, the way Sucre broke the rules of the restaurant scene in Buenos Aires and how Mostrador Santa Teresita is expanding in the U.S.

¡Thanks, Fernando for coming to One of Each! 

Follow us for more exclusive content: 

Instagram: @oneofeach_podcast

One of Each is

Created and hosted by Nidal Barake  

Produced and edited by Adrián Salas  

Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani  

Content & community by Pedro Graterol  

Production assistance by Katherine Miranda