Flavors Unknown

Mixologist and Pigeonhole co-owner Harry Chin joins host Emmanuel to explain how he moved from teaching into hospitality and how education, guest awareness, and trust in the palate shape his approach to mixology. He shares the thinking behind Hawaii-inspired cocktails, menu storytelling, creative development, and when classic or modern techniques serve the drink. Key topics... The post Harry Chin:...

This conversation delves into the vibrant culinary scene of the Bay Area, highlighting the importance of community, sustainability, and innovation in both food and drink. The panelists are: Kim Alter, chef-owner of Nightbird and Linden Room and founder of EarlyBird Hospitality. She has built a San Francisco tasting-menu restaurant around thematic storytelling, whole-ingredient utilization, and......

In this conversation, Kyton Blair, mixologist at Roquette in Seattle, delve into the world of bartending, exploring his journey from busser to seasoned mixologist. We discuss the vibrant Seattle cocktail scene, the influence of French spirits, and the creative process behind crafting innovative cocktails. Kyton shares insights from his travels, particularly to France and the Caribbean,... The post...

In this episode, Chef Charlie Collins shares his journey from a young boy in Panama to becoming a renowned chef. He discusses his family’s hotel in Boquete, the significance of local ingredients, and the diverse culinary influences that shape Panamanian cuisine. The conversation delves into the concept of his restaurant, T’ACH in Boquete, and the rich... The post Chef Charlie Collins a...

Julio Hernandez shares his journey from Mexico to Nashville, exploring the cultural and technical aspects of Mexican cuisine, and how local ingredients influence his cooking at May de la Vida. After the Mexican corn experiment struggled in Tennessee, Julio began exploring Southern varieties. He and his team tasted corn that was milky, sweet, or reminiscent... The post Maíz de la Vida: Reimagining...

In this episode, Nashville’s vibrant food and beverage scene is explored through insights from local chefs, bartenders, and industry experts. Discover how Nashville is evolving into a culinary hotspot with a unique community, innovative chefs, and a growing craft cocktail culture. In this episode, we explore the creative process behind innovative culinary and cocktail creations,... The post...

Las Vegas has quietly become one of America’s most exciting culinary cities, and Chef Sarah Thompson is helping lead that transformation. In this episode, Sarah shares how she unexpectedly fell in love with Mexican cuisine while working at Cosme in New York, why humility became the foundation of her learning, and how Casa Playa celebrates... The post Inside Casa Playa with Sarah Thompson app...

In this episode of Flavors Unknown, Emmanuel Laroche speaks with Chef Maksut Aşkar, the chef behind Neolokal in Istanbul. This is a conversation about much more than one restaurant. It is a journey into Istanbul’s food culture, the difference between Anatolian and Ottoman cuisine, the flavors of Antakya, Turkish breakfast, heirloom ingredients, sustainability, pistachios, desserts,... The post Mak...

In this episode of Flavors Unknown, I speak with Chef Carlos Brown, a Charleston-born Gullah Geechee chef and the chef behind Pandora on the Square near Atlanta. The conversation explores the cultural depth of Gullah cuisine, the difference between “Southern food” as a broad label and Gullah Geechee food as a specific heritage, and how... The post Does Gullah Food Need to Be Elevated? appeared fir...

The episode of the Flavors Unknown podcast explores the tension between the old image of Las Vegas — buffets, the Strip, spectacle, celebrity restaurants, and viral dining — and the newer reality of a city shaped by local chefs, immigrant influences, neighborhood energy, off-Strip creativity, cultural sensitivity, collaboration, and craft. The guests are: Chef Dylan... The post The New Las Vegas F...

In this conversation, Laura Hayes discusses her role as the Director of Chef Corps at World Central Kitchen, emphasizing the organization’s mission to provide meals in disaster situations. She highlights the importance of cultural relevance in meal preparation, the role of local chefs in disaster response, and the need for community engagement. The conversation also... The post World Central...

The conversation explores the vibrant culinary scene of Mexico City, highlighting its rich history, diverse influences, and the unique perspectives of the following culinary leaders: Chef Mikel Alonso from BikoChef Lula Martín del Campo Cascabel restaurantChef Oswaldo Oliva from Lorea in Roma NortePastry Chef Gaby de SouzaMixologist José Luis León from Licorería Limantour The panel... The post Mex...