On The Pass

For nearly twenty years, Chef William Bradley quietly pursued a vision that many believed was impossible: building one of the world's great restaurants in San Diego.   In this conversation, the Addison master chef reflects on the long road to becoming Southern California's first three Michelin-star restaurant, the discipline required to sustain excellence, and why true mastery isn't built through...

For fifteen years, Niki Nakayama and Carole Iida-Nakayama have built one of the most influential restaurants in America.   What began as a deeply personal vision for modern kaiseki in Los Angeles has evolved into a restaurant that has helped redefine fine dining in Southern California, earned international acclaim, inspired a generation of chefs, and become one of the most sought-after reservation...

What does it take to build one of the most celebrated hotels in the world? In this episode of On The Pass, Gabriel Ornelas sits down with Diego Gutierrez, Co-Founder and CEO of Chablé Hotels, the visionary hospitality brand behind Chablé Yucatán, one of the most awarded luxury destinations in the world and widely regarded as one of the finest hotels in North America. Surrounded by jungle, cenotes,...

JORGE VALLEJO is one of the most important chefs in the world right now. As the chef and co-owner of Quintonil alongside his wife Alejandra Flores, Jorge has helped redefine modern Mexican gastronomy on the global stage. Quintonil currently holds 2 Michelin Stars and was ranked No. 3 on the 2025 World's 50 Best Restaurants list, making it one of the most celebrated restaurants on earth. But this c...

What does it take to build a two Michelin star restaurant in just six months?   In this episode, Gabriel Ornelas sits down with Chef Brian Limoges, Executive Chef of Enclos in Sonoma County—one of the most exciting new restaurants in American fine dining.   But this conversation goes beyond the stars. Brian reflects on his journey through some of the world's most demanding kitchens and the persona...

In this episode of On The Pass , Gabriel Ornelas sits down with Swedish-born chef Marcus Jernmark — one of the most accomplished chefs of his generation, known for leading some of the world's most celebrated kitchens, including Restaurant Frantzén and Zén, both awarded three Michelin stars. After a global career spanning Aquavit and Per Se, Marcus has quietly spent the last four years in Los Angel...

In this episode of On The Pass , Gabriel Ornelas sits down with Andrew and Michelle Muñoz, the husband-and-wife team behind Moo's Craft Barbecue — one of the most celebrated barbecue restaurants in Los Angeles.   What started as a humble backyard project between friends has grown into a nationally recognized destination for Texas-style barbecue in LA, earning critical acclaim, a Michelin Bib Gourm...

Nancy Silverton on Purpose, Loss, Leadership & Building Restaurants That Last   This weeks On The Pass episode, Gabriel Ornelas sits down with culinary icon Nancy Silverton — chef, restaurateur, mentor, and co-founder of the Mozza Restaurant Group.    From helping define California cuisine to building an international restaurant empire that includes Osteria Mozza, Pizzeria Mozza, and Chi Spacca, N...

This conversation is about much more than wine. On this episode of On The Pass , we sit down with Matt Crafton , winemaker at the legendary Chateau Montelena , as the winery approaches a historic milestone— 50 years since the Judgment of Paris reshaped the global perception of American wine. Rather than rehashing history, this conversation looks forward. Matt shares his unconventional path into wi...

In this episode of  On The Pass , with José Luis Hinostroza , the chef behind ARCA,  a jungle-rooted restaurant shaped by fire, place, and pre-colonial Mesoamerican tradition. José Luis' journey spans some of the world's most influential kitchens — Alinea , El Celler de Can Roca , and Noma — where he later joined the R&D team for Noma Mexico. But rather than chasing prestige, he chose presence, ca...

Chef Travis Swikard has become one of the most influential voices shaping the future of West Coast dining. After years cooking at the highest levels in New York, Travis returned home to San Diego to create Callie , a restaurant that has redefined Southern California cuisine and captured national attention. Now, he's preparing to open Fleurette , his most intimate and personal restaurant yet — a pr...

What does it take to build a bakery that becomes the soul of a neighborhood? In this episode of On The Pass , host Gabriel Ornelas sits down with Or Amsalam , chef and co-founder of Lodge Bread Co. , one of Los Angeles' most influential and beloved artisan bakeries. For nearly a decade, Lodge Bread Co. has been more than a place for great bread — it has become a cultural pillar, a symbol of craft,...

In this special in-depth conversation, Gabriel Ornelas sits down with Chef Eduard Xatruch , one of the three creative forces behind Disfrutar — the #1 restaurant in the world (World's 50 Best 2024) and a three-Michelin-star destination redefining modern gastronomy.   From the legacy of El Bulli to the philosophy of "creative cooking," Eduard reflects on his lifelong pursuit of innovation, collabor...

A New Course is a special three-part video series presented by On The Pass , in partnership with S.Pellegrino and the S.Pellegrino Young Chef Academy — a celebration of mentorship, creativity, and the future of gastronomy. Featuring culinary icons like Nancy Silverton , Aisha Ibrahim , and Brad Kilgore , alongside emerging voices such as Charlie Mitchell and Garrett Brower , each episode explores...

In this episode of  On The Pass , Gabriel Ornelas sits down with world-renowned chef, restaurateur, and creative force Curtis Stone — a figure who has spent nearly two decades evolving from fine dining in Beverly Hills, to live fire at Gwen, to his latest chapter with Woodend at Maroma, A Belmond Hotel in Mexico.   Curtis has worn many hats: Michelin-starred chef, butcher, farmer, TV personality,...

What does it mean to "dare to imagine new possibilities for Chinese cuisine"? For Bolun and Linette Yao, the husband-and-wife duo behind Yingtao in Hell's Kitchen, it means rewriting the story of what Chinese fine dining can be and doing it on their own terms.   In this episode, Gabriel Ornelas sits down with the Yaos to talk about the vision, the challenges, and the triumphs of building New York...

There's a certain kind of magic that happens at the intersection of memory and ambition, and Chef Tara Monsod is living proof of that. In this episode, Gabriel Ornelas sits down with Tara, the Executive Chef of Animae and Le Coq in San Diego and a two-time James Beard Award finalist, to explore the story behind her meteoric rise — and the deeper mission fueling her work. Born and raised in LA, Tar...

This week, we're joined by a chef who's made reinvention his signature — building, breaking, and reshaping what fine dining can be. Chef Dave Beran joins us from Seline,  his most personal project yet. A restaurant named after his daughter, rooted in emotion, intention, and the culmination of a lifetime in kitchens. We talk about what it means to truly start over, the evolving landscape of fine di...

In this episode of On The Pass , host Gabriel Ornelas sits down with Scott Linder — chef, creative collaborator, and co-founder of Matū and Matū Kai, two standout restaurants in Los Angeles that are quietly, and powerfully, reshaping the steakhouse as we know it. Scott takes us behind the curtain of Matū's vertically integrated model — built in partnership with First Light Farms in New Zealand — a...

This week, Gabriel sits down with the deeply imaginative and visionary chef Aitor Zabala, the creative mind behind the newly reimagined Somni in Los Angeles.   In this expansive and intimate conversation, Aitor opens up about the last five years — from losing precious creative time when the original Somni closed, to rebuilding not just a restaurant, but a philosophy. He shares how failure became a...

Pablo Rivero is CEO of Resy + Tock and SVP of American Express Global Dining, leading the charge in reshaping how diners connect with restaurants worldwide. With a deep background in both strategy and hospitality, Pablo brings a rare blend of tech-forward thinking and boots-on-the-ground understanding of the industry.   In this episode of On The Pass , Gabriel and Pablo dive into how he stays clos...

You may know Chef Kwame Onwuachi from his remarkable origin story — immortalized in his bestselling memoir, Notes from a Young Black Chef , celebrated on Top Chef , and most recently, reimagined on the latest season of Netflix Chef's Table . His Harlem-born, Bronx-raised perspective, blended with global influences and deep cultural roots, has positioned him as one of the most compelling voices in...

Our next guest is Chef Andrew Wong — chef, anthropologist, and cultural historian. Born in Britain and of Chinese heritage, Andrew's culinary journey is a compelling blend of personal legacy and academic curiosity. It all began in 1985 when his parents opened a traditional Cantonese restaurant in London's Pimlico neighborhood — the same location where his celebrated, two Michelin-starred restauran...

Our next guest truly embodies joy—a sentiment beautifully reflected in the meaning of her name within her culture. Chef Fariyal Abdullahi is a multifaceted talent: an accomplished chef, entrepreneur, television personality, and the Executive Chef at Marcus Samuelsson's Hav & Mar restaurant, in New York City's Chelsea neighborhood. ​ Born and raised in Ethiopia as the youngest of six siblings, Fari...

In this special episode of On The Pass , we're joined by Chef Ryan Cole, the visionary chef and co-owner of Salsify at The Roundhouse in Cape Town, South Africa. Recently recognized by 50 Best Discovery and acclaimed for its innovative approach to modern South African cuisine, Salsify was everything we could have hoped for—and more—for our first proper sit-down meal in Cape Town. Set within a hist...