Episodes
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Reading the feed…
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 touches on the challenges of mapping regions for future responses, recruiting chefs, and navigating politically fragile contexts. In this conversation, Laura Hayes discusses the mission and operations of World Central Kitchen (WCK)
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 Biko Chef Lula Martín del Campo Cascabel restaurant Chef Oswaldo Oliva from Lorea in Roma Norte Pastry Chef Gaby de Souza Mixologist José Luis León from Licorería Limantour The panel discusses the importance of tradition, the blending of global influences, and the role of chefs and mixologists in shaping the city’s gastronomic identity. In this conversation, chefs discuss the evolution of Me
In this conversation, Chef Jordan Rubin shares his journey into the world of sushi, discussing his early experiences, the importance of mentorship, and the evolution of his restaurant, Mr. Tuna, in Portland, Maine. He emphasizes the significance of local seafood, sustainability in sourcing, and the need for consumer education about seafood. The discussion highlights the challenges and rewards of running a restaurant in a competitive food scene, as well as the chef’s commitment to responsible sourcing and culinary excellence. In this engaging conversation, Chef Jordan Rubin discusses the comple
In this conversation, Chef Jon Matsubara shares his journey from childhood memories of cooking with his father to becoming a renowned chef in Hawaii. He discusses the importance of storytelling in culinary training, the influence of local ingredients, and the evolving food scene in Hawaii. Chef Jon Matsubara reflects on the balance between local culinary traditions and tourist expectations, the significance of signature dishes, and the creative process behind menu development. He also highlights the success of his Hawaiian style lobster roll and the concept behind his restaurant, Feast. In thi
In this engaging conversation, Chef Mayank Istwal shares his journey through Indian cuisine, reflecting on his childhood memories, the influences that shaped his culinary path, and the unique concept behind his restaurant, Musafir. He emphasizes the diversity of Indian cuisine, the importance of regional ingredients, and the storytelling aspect of dining, creating a rich collection of flavors and experiences that define his cooking philosophy. In this conversation, Mayank Istwal delves into the rich tapestry of Indian cuisine, exploring unique ingredients, diverse breads, and the historical si
This conversation features a group of DC chefs, pastry chefs, and mixologists discussing their journeys in the culinary world during the Rising Star event in Washington, D.C. They share their personal stories, the passion that drives them, and the unique cultural influences that shape their culinary practices. The panel includes Chef Angel Barreto – Anju, Chef Masako Morishita – Perry’s, Chef Ria Montes Fish Shop, Pastry Chef Ana Sofia Pino – Lutèce, and Mixologist Deke Dunne – Allegory. This conversation explores their journeys as they share their experiences transitioning from different back
Today on Flavors Unknown, I’m talking with Matt Sartwell, owner of Kitchen Art and Letters in Manhattan. He shares insights on the evolving world of food books, the importance of niche markets, and the future of culinary literature. Discover how curated bookstores thrive in the digital age, the impact of diverse culinary cultures like Madagascar, and practical advice for aspiring authors and chefs. Key topics The role of niche bookstores in the digital age The significance of food culture books about Madagascar How chefs and culinary professionals engage with food literature The challenges and
In this episode of Flavors Unknown, Emmanuel Laroche sits down with David Skinner, James Beard–recognized chef and founder of Ishtia, to explore the deep intersection of heritage, excellence, and emotional memory. David’s story does not begin in a boardroom. It begins in his grandmother’s kitchen—standing beside a pastry chef, breathing in the scent of cakes and cookies fresh from the oven. Those early sensory memories shaped not just his palate, but his philosophy: food is not performance. It is connection. At Ishtia, Skinner reinterprets Choctaw culinary traditions through a modern fine-dini
In this special episode of Flavors Unknown, Emmanuel Laroche sits down with the Ambassador of Madagascar, Lantosoa Rakotomalala, for a conversation recorded inside the Embassy of Madagascar in Washington, DC. On the day his new book A Taste of Madagascar is released, this discussion explores how Madagascar tells its story through food, biodiversity, and cultural identity. Madagascar is often associated with vanilla. But the island’s culinary and economic landscape is far more complex, from zebu and lychee exports to innovative caviar production and a new generation of Malagasy chefs redefining
In this episode of Flavors Unknown, I sit down with Chef Sean Nguyen, one of the chefs helping redefine Orlando’s culinary landscape through precision, restraint, and deep respect for Japanese cuisine. Chef Nguyen shares the story behind Domu, the restaurant that brought his dream to life — and the philosophy that guides his growing portfolio of concepts, from an intimate standing sushi bar to the painstaking pursuit of the perfect gyukatsu cut. Together, they explore why certain signature dishes endure, how cocktails become part of the narrative, and what it takes to balance innovation with c
In this engaging conversation, a panel of Seattle chefs and mixologists discusses the evolving food scene in Seattle, particularly in the wake of the pandemic. They share their experiences of the Seattle Culinary Scene and navigating challenges such as rising food costs and minimum wage, while also highlighting the innovative spirit that has emerged, with many pop-ups transitioning into successful restaurants. The chefs emphasize the importance of local ingredients and seasonal menus, showcasing how they adapt their offerings to reflect the unique bounty of the Pacific Northwest. They also tou
In this conversation, Chef Sam Diminich shares his journey in the culinary world, discussing his experiences from competing on television to running a restaurant and engaging with local farmers. He emphasizes the importance of service in cooking, the impact of sobriety on his culinary creativity, and the need for a supportive community in the industry. Chef Diminich also addresses the challenges young chefs face today and the future of the farm-to-table movement, highlighting the significance of building relationships with local suppliers and focusing on seasonal ingredients. What you'll learn
Whether it’s going across the world or going back home, every chef I’ve talked to comes back changed. And that’s exactly why Madagascar flavor had such an impact.
Symrise partnered with StarChefs to host an exclusive culinary event in Hawaii to celebrate their 10-year collaboration, focusing on the region's ingredients and Hawaii's top chefs.
In this special episode of Flavors Unknown, recorded during StarChefs Rising Stars Houston and presented in partnership with Symrise Food & Beverage North America, I’m taking you behind the scenes with Houston chefs and mixologists who are defining what makes Houston a top U.S. food city. Joining me are five of the city’s most influential culinary minds: Chef Justin Yu of Theodore Rex Chef Evelyn García of JŪN and KIN HTX Chef Seth Siegel-Gardner, Culinary Director of Local Foods Group Pastry Chef Marie Riddle of Bludorn and Mixologist Kristine Nguyen, also from Bludorn Together, we dive into
StarChefs held the 2025 Rust Belt Rising Stars Awards in Cleveland in July 2025, celebrating talented up-and-coming culinary professionals in Cleveland, Detroit, and Pittsburgh.
Chef Roberto Alcocer is the visionary behind Valle, Oceanside's MICHELIN-starred restaurant.
Chef Bhavin Chhatwani, celebrated as one of the top 15 chefs to watch in the USA for 2024, is redefining Indian fine dining.
Chef Carlos Portela founded his life project, Orujo Taller, where he studied Puerto Rican cuisine for over ten years.
Chef William Dissen, trained at the Culinary Institute of America, is the founder, owner, and chef behind the critically-acclaimed North Carolina restaurant The Market Place.
Michelle Wallace, renowned pitmaster and TV personality, has a passion for BBQ that burns bright.
Chef Fabio Trabocchi, acclaimed chef and restaurateur based in Washington, D.C., has a Deep Connection to Food and Family.
Miami could be seen as a place to visit for some, however it is also a hub for the hospitality industry which attracts people from various parts of the globe looking to fulfill their aspirations.
A graduate of the Culinary Institute of America, Fany Gerson has worked in a range of fine-dining kitchens around the world.
In this episode of Flavors Unknown, I sit down with Chef Lisa Dahl, one of the most influential figures in Arizona’s culinary landscape. A self-taught chef and resilient entrepreneur, Lisa shares how an unimaginable personal tragedy led her from San Francisco to Sedona—and eventually into the kitchen, where she built a restaurant empire from the ground up.She is the creative force behind a collection of beloved Sedona dining destinations:🌟 Dahl & Di Luca🔥 Mariposa Latin Inspired Grill🍝 Cucina Rustica🍕 Pisa Lisa🍔 Butterfly BurgerIn our conversation, Lisa opens up about the emotional origin
